Kitchen Hint of the Day!

September 10, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Cut back on salt……….

Use herbs and spices to season rather than salt. There’s endless Spices and herbs out there, try them all!


Kitchen Hint of the Day!

September 2, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep the fresh herbs longer……….

Store fresh herbs in a glass of water in your refrigerator. Fresher is better!

Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges

August 16, 2018 at 5:15 PM | Posted in fish, greenbeans, potatoes | 2 Comments
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Today’s Menu: Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges



For Breakfast on this rainy Thursday Morning I prepared a Scrambled Egg, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I drove Mom back to Jungle Jim’s. She wanted another bag of the Green Beans and picked up some Beets. Back home it was back to canning the rest of the Green Beans. Then Mom canned the Beets she had bought. Another busy day of canning. For Dinner Tonight I prepared Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges.




While at Jungle Jim’s International Market I just had to go to their Seafood Department! I picked some Haddock, they just got the Haddock in and I to wait a bit until they had it ready. Then I also picked up a an Orange Roughy Fillet, New Zealand caught. I love their Seafood Department, in fact I love the whole store! I’m having the Haddock tonight!




To prepare it I rinsed the fillet off in cold water and patted dry with a paper towel. Next I sliced it in half. So to prepare it I seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until both pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.



For a side I cooked up some of the fresh Green Beans we bought at Jungle Jim’s. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! And we 14 quarts of canned Beans now!






Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s! I also baked a loaf of RiverRoad Bake House The family’s favorite Baked Bread. And Meijer is the only store that sells this around here. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.






The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%


RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

From the Home Garden…..

August 10, 2018 at 11:38 AM | Posted in cooking, Food | 4 Comments
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A little sample of the home garden, along with the Vegetables I have Sweet Basil, Rosemary, and Thyme growing.



Kitchen Hint of the Day!

August 10, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Growing your own herbs……………

To encourage more foliage, harvest herbs frequently. Enjoy your harvest!

Kitchen Hint of the Day!

July 28, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Herbs and Spices………

Herbs and Spices keep longer in opaque containers than in bottles or jars. Also store your spices in a dark, dry, cool spot.

Kitchen Hint of the Day!

July 19, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Cutting back on salt in your diet…………

Prepared seasonings can have high salt content and too much sodium can affect your blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.

Festive Stuffed Shells

July 13, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Another recipe from the Jennie – Turkey website is- Festive Stuffed Shells. JENNIE-O® Premium Fresh Tender Young Turkey Breast (diced) that is used to stuff Jumbo Pasta Shells, that is then topped with Alfredo Sauce! Dinner is served! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2018!

Festive Stuffed Shells


16 jumbo pasta shells, suitable for stuffing
1 cup sun-dried tomatoes, rehydrated, diced, loosely packed
3 green onions, diced
2 tablespoons ricotta cheese or cream cheese
2 garlic cloves, minced
2 teaspoons rosemary
¾ teaspoon salt, if desired
½ teaspoon freshly ground pepper
1 pound cooked JENNIE-O® Premium Fresh Tender Young Turkey Breast, diced
16 ounces prepared alfredo sauce


1) Heat oven to 325°F.
2) Cook pasta according to package directions and set aside.
3) In bowl add tomatoes, onion, cheese, garlic, rosemary, salt, if desired and pepper. Mix until blended. Add cooked turkey. Blend well.
4) Stuff 1 to 2 tablespoons of turkey mixture into shells and place open side down on baking pan. Cover with alfredo sauce. Bake 15 minutes or until heated through.
* Always cook to an internal temperature of 165°F.


Calories 410
Protein 21g
Carbohydrates 49g
Fiber 3g
Sugars 5g
Fat 14g
Cholesterol 55mg
Sodium 700mg
Saturated Fat 5g

Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING/PEPPERONI PIZZA

July 11, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING and a recipe for PEPPERONI PIZZA. I’ve got a new item from Wild Idea Buffalo this week along with a recipe for a PEPPERONI PIZZA.

First its about the new BUFFALO PIZZA TOPPING. Comes in a package and contains 100% grass-fed buffalo, 100% Grass-Fed Buffalo Pepperoni, Organic Mozzarella, Parmesan Reggiano, Pizza Sauce, Basil Pesto (fresh Basil, Parmesan Reggiano, Olive Oil, Minced Garlic, Lemon Juice, Sea Salt, Black Pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, and Onion Powder. It’s not only great for Pizza but also Sliders, Breakfast Scramble, or Sloppy Joes.

For the PEPPERONI PIZZA, it’s made using Wild Idea Buffalo Pepperoni. Also included is a recipe to make the Pizza Dough! So Enjoy a Delicious and Healthier PEPPERONI PIZZA.

You can find the PEPPERONI PIZZA recipe and purchase the BUFFALO PIZZA TOPPING and the Wild Idea Buffalo Pepperoni along with any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018!

Seasoned up with ALL your favorite pizza flavors! This convenient package contains all you need to put together a mouth watering pizza, sliders, breakfast scramble, or your favorite- sloppy joes. Limited Supply so order today!

8 oz. Package

Ingredients: 100% grass-fed buffalo, 100% grass-fed buffalo pepperoni, Organic mozzarella, Parmesan Reggiano, pizza sauce, basil pesto (fresh basil, parmesan reggiano, olive oil, minced garlic, lemon juice, sea salt, black pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, Onion Powder.

When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

1 – 8 oz. Buffalo Pepperoni, sliced
1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)


1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Healthy Chicken Sandwich Recipes

July 11, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatngWell website and Magazine its Healthy Chicken Sandwich Recipes. Delicious and Healthy Chicken Sandwich Recipes like; Chicken Shawarma with Yogurt Sauce, Chicken Parmesan Sub, and Chicken Cordon Bleu Burger. Go the EatingWell website and check out all the Healthy Chicken Sandwich Recipes, they have some great ideas! So Enjoy and Eat Healthy in 2018!

Healthy Chicken Sandwich Recipes
Find healthy, delicious chicken sandwich recipes, from the food and nutrition experts at EatingWell.

Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright……….

Chicken Parmesan Sub
“Sub”? “Hoagie”? “Grinder”? “Hero”? It depends on where you grew up. But we can all agree that the addition of spinach, and the omission of a greasy fried breading, give this old-school favorite a deliciously healthy profile………………

Chicken Cordon Bleu Burger
The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, which is a blend of thigh and drumstick meat, to help keep this burger juicy, but feel free to use 100% ground chicken breast if you’d like a leaner burger. You’ll cut 20 calories and 1 gram saturated fat. Serve with roasted broccoli………..

* Click the link below to get all the Healthy Chicken Sandwich Recipes

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