Kitchen Hint of the Day!

December 12, 2021 at 6:00 AM | Posted in Uncategorized | Leave a comment
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Just a little taste…..

You’ll never prepare a bland dish if you just trust your taste. If something tastes bland, add some salt or spices. If it’s too tart, add some sweetener, like sugar or honey. If it needs some zing, add some acid or something spicy, like hot sauce or a pinch of cayenne. Get them Spices out!

One of America’s Favorites – Fruit Salad

December 6, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of fruit salad made of pear, satsuma mandarin, kiwifruit, passion fruit, pomegranate seeds, and Greek yogurt mixed with honey, cardamom and vanilla sugar.

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert.

There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit’s own juice or syrup. Common ingredients used in fruit salads include strawberries, pineapple, honeydew, watermelon, grapes, banana, and kiwifruit. Various recipes may call for the addition of nuts, fruit juices, certain vegetables, yogurt, or other ingredients.

One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. A variation on fruit salad uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste. In the Philippines, fruit salads are popular party and holiday fare, usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit.

Mexico has popular variation of the fruit salad called Bionico which consists various fruits drenched in condensed

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetizers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

Fruit salad with kiwifruit, strawberries, blueberries, pineapples, bananas, and oranges

A fruit salad ice cream is also commonly manufactured, with small pieces of real fruit embedded in, flavored either with juices from concentrate, fruit extracts, or artificial chemicals.

Fruit cocktail is often sold canned and is a staple of cafeterias, but can also be made fresh. The use of the word “cocktail” in the name does not mean that it contains alcohol, but refers to the secondary definition “An appetizer made by combining pieces of food, such as fruit or seafood”. Fruit cocktail is sometimes used to make pruno.

In the United States, the USDA stipulates that canned “fruit cocktail” must contain a certain percentage distribution of pears, grapes, cherries, peaches, and pineapples to be marketed as fruit cocktail. It must contain fruits in the following range of percentages:

* 30% to 50% diced peaches, any yellow variety
* 25% to 45% diced pears, any variety
* 6% to 16% diced pineapple, any variety
* 6% to 20% whole grapes, any seedless variety
*2% to 6% cherry halves, any light sweet or artificially colored red variety (like maraschino cherries)
Both William Vere Cruess of the University of California, Berkeley and Herbert Gray of the Barron-Gray Packing Company of San Jose, California have been credited with the invention of fruit cocktail. Canned fruit cocktail and canned fruit salad are similar, but fruit salad contains larger fruit while fruit cocktail is diced. Commercially, the fruit used was healthy but cosmetically damaged, such as a peach or pear that was bruised on one side. The bruised parts would be cut away and discarded, and the rest would be diced into small pieces.

Healthy Orange Recipes

October 28, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Orange Recipes. Find some Delicious and Healthy Orange Recipes with recipes including Orange-Ginger Chicken Bowls, Spicy Orange Beef and Broccoli Stir-Fry, and Key West-Inspired Chicken. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Orange Recipes
Find healthy, delicious orange recipes, from the food and nutrition experts at EatingWell.

Orange-Ginger Chicken Bowls
The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed…….

Spicy Orange Beef and Broccoli Stir-Fry
With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it’s ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice……

Key West-Inspired Chicken
Chicken breast is marinated in soy sauce, citrus and honey and then grilled as a nod to the tropical Key West chicken. A garnish of chopped cilantro and orange slices keeps it sweet and refreshing………….

* Click the link below to get all the Healthy Orange Recipes
https://www.eatingwell.com/recipes/19211/ingredients/fruit/citrus/orange/

Diabetic Side Dish of the Week – Spinach Salad with Pomegranate Vinaigrette

October 10, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Spinach Salad with Pomegranate Vinaigrette. To make this week’s Side Dish you’ll be needing Baby Spinach, Pomegranate Seeds, Crumbled Goat Cheese, Walnuts, Pomegranate Juice, Olive Oil, Red Wine Vinegar, Honey, Salt, and Ground Black Pepper. There’s 161 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spinach Salad with Pomegranate Vinaigrette
This quick and easy salad is low in carb but high in flavor. Featuring fresh spinach, pomegranate seeds, walnuts, goat cheese and homemade vinaigrette, it’s the perfect lunch for a late-spring day.

Ingredients
1 package (5 ounces) baby spinach
1/2 cup pomegranate seeds (arils)
1/4 cup crumbled goat cheese
2 tablespoons chopped walnuts, toasted*
1/4 cup pomegranate juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings

1 – Combine spinach, pomegranate seeds, goat cheese, and walnuts in large bowl.

2 – Whisk pomegranate juice, oil, vinegar, honey, salt, and pepper in small bowl until well blended. Pour over salad; gently toss to coat. Serve immediately.

*Note: To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Tip: For easier removal of pomegranate seeds, cut a pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some supermarkets.

Nutrition Information:
Calories: 161 calories, Carbohydrates: 12 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 210 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/spinach-salad-with-pomegranate-vinaigrette/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Kitchen Hint of the Day!

September 28, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Kicking Oatmeal up a notch or so……..

Drizzle date syrup, agave nectar, or buckwheat honey for a more nuanced sweetness than straight-up sugar. Cook oats with fresh fruit like blackberries, raspberries, and blueberries for added texture, flavor, and plenty of beautiful color.

Healthy Shrimp Recipes

July 28, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Shrimp Recipes. Find some Delicious and Healthy Shrimp Recipes with recipes including Grilled Blackened Shrimp Tacos, Hot Honey Grilled Shrimp, and Grilled Shrimp Tostadas. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Shrimp Recipes
Find healthy, delicious shrimp recipes including fried, BBQ, garlic and bacon-wrapped shrimp. Healthier recipes, from the food and nutrition experts at EatingWell.

Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick……..

Hot Honey Grilled Shrimp
Shrimp are coated in sweet heat thanks to hot honey and Sriracha. If you want to take the heat down a notch, use regular honey instead…………

Grilled Shrimp Tostadas
Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. If you have a grill basket, you can throw them in that instead; just make sure to get them into a single layer so they don’t steam…………

*Click the link below to get all the Healthy Shrimp Recipes
https://www.eatingwell.com/recipes/19183/ingredients/fish-seafood/shellfish/shrimp/

BLACKBERRY and CHERRY YOGURT POPS

July 15, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for BLACKBERRY and CHERRY YOGURT POPS. To make these Delicious and Healthy Yogurt Pops you’ll be needing Pitted Fresh Cherries, Frozen Blackberries, Honey, Vanilla Greek Yogurt, and Popsicle Sticks. The Pops are 69 calories and 11 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BLACKBERRY and CHERRY YOGURT POPS
Ingredients

1-1/2 cup pitted fresh or frozen cherries
1/2 cup fresh or frozen blackberries
1 Tbsp. honey
24 oz. vanilla Greek yogurt
12 (3 oz.) paper cups and 12 popsicle sticks or plastic spoons *

Directions

1 – In small mixing bowl mash cherries and berries. Drizzle on honey and mix together.
2 – In paper cups, layer alternating spoonfuls of yogurt and fruit until full. Place popsicle stick or plastic spoon in each cup. Freeze.
3 – When ready to serve, tear paper cup off popsicle and enjoy.
NOTES:
These easy-to-make fruit yogurt pops are great on a hot summer day and have only 12 grams of carbs per serving.
Recipe Yield: Makes 12 paper cup popsicles.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 69
Fiber: 1 grams
Sodium: 18 milligrams
Protein: 5 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/blackberry-cherry-yogurt-pops

Diabetic Dessert of the Week – Cantaloupe-Berry Salad with Mint-Yogurt Dressing

July 1, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Cantaloupe-Berry Salad with Mint-Yogurt Dressing. To make this week’s Recipe you’ll be needing Cantaloupe, Fresh Berries, Fresh Mint, Fat Free Plain Yogurt, Honey, Splenda, and Grated Lemon Zest. Salad or Dessert? The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Cantaloupe-Berry Salad with Mint-Yogurt Dressing
A delightfully light and refreshing summer salad featuring fresh and juicy cantaloupe and blueberries!

Ingredients
Preparation time: 15 minutes

1 whole cantaloupe, about 5 inches in diameter
1 cup fresh blueberries, washed and drained
4 sprigs fresh mint (for garnish)
1 cup fat-free plain yogurt
1 tablespoon finely chopped fresh mint leaves
1 tablespoon honey
2 packets Splenda
1 teaspoon grated lemon zest

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Cut cantaloupe in half and remove seeds from internal cavity. Carefully remove flesh from rind with a sharp knife. Cut melon into bite-size pieces (should yield about 3 cups). In a medium bowl, mix melon with berries. In a small bowl, combine dressing ingredients with a small whisk or spoon. Scoop 1 cup of fruit into a serving dish, and top with 1/4 cup of dressing. Add 1 sprig of mint for garnish.

Nutrition Information:
Calories: 120 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 62 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/cantaloupe-berry-salad-with-mint-yogurt-dressing/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Turkey Strawberry Salad

June 25, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Turkey Strawberry Salad. To make this recipe you’ll be needing Strawberries, Honey, Balsamic Vinegar, Coarsely Cracked Pepper, Olive Oil, Mixed Greens, and Toasted Walnut Pieces. Another good one from Jennie – O – Turkey. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey Strawberry Salad
Fresh berries and lean protein make this flavorful Turkey Strawberry Salad the ultimate summer recipe. Perfect for a picnic, brunch or weeknight dinner and ready in under 30 minutes!

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
2 cups fresh strawberries, divided
1 tablespoon honey
2 tablespoons balsamic vinegar
¼ teaspoon coarsely cracked pepper
¼ cup olive oil
1 (10-ounce) package fresh mixed greens or baby spinach
8 ounces JENNIE-O® Turkey Breast Roast, sliced
½ cup walnuts pieces, toasted

DIRECTIONS
1) Place 1 cup strawberries in blender. Cut remaining strawberries in half and reserve to garnish salad.

2) Add honey, balsamic vinegar and coarsely cracked pepper to strawberries in blender; blend until smooth. Slowly drizzle in oil and blend to emulsify.

3) In large bowl, toss mixed greens with desired amount of strawberry dressing and divide among 4 serving plates.

4) Top with turkey and remaining strawberries and sprinkle with toasted walnuts.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 310
Protein 22g
Carbohydrates 18g
Fiber 5g
Sugars 12g
Fat 19g
Cholesterol 40mg
Sodium 850mg
Saturated Fat 2g
https://www.jennieo.com/recipes/turkey-strawberry-salad/

Summer Fruit Dip

June 19, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for a Summer Fruit Dip to pass along. To make this recipe you’ll be needing Berries, Peach, Melon Chunks, Fruit, Honey, Vanilla Yogurt, Almond Extract, Vanilla Extract, and Wisconsin Mascarpone Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Summer Fruit Dip
Fresh fruits of the summer are puréed and combined with yogurt and mascarpone cheese for a delightful summertime fruit dip.

Recipe Ingredients:
2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted fruit cut into slices for accompaniment: cantaloupe, honeydew melon, pineapple, apples, berries, etc.

Cooking Directions:
1 – In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped.
2 – Add yogurt and extracts; pulse until desired consistency.
3 – Stir in Mascarpone.
4 – Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Makes 2 3/4 cups.

Variation: For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.
https://www.cooksrecipes.com/appetizer/summer_fruit_dip_recipe.html

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