Kitchen Hint of the Day!

July 16, 2017 at 5:38 AM | Posted in Kitchen Hints | Leave a comment
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When Poaching Eggs…..

 

Vinegar, or even lemon, helps the egg whites to set more quickly and we get fewer wispy bits when you add a tablespoon or two to the simmering water.

Kitchen Hint of the Day!

January 20, 2017 at 7:17 AM | Posted in Kitchen Hints | Leave a comment
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Somethings Fishy…….

 
If your grilling or broiling thick fish steaks, marinate them for 15 minutes in lemon or lime juice before cooking. The acid from the juice cooks the flesh a bit, cutting down on the time it needs to stay on the heat so your fish is less likely to dry out.

Diabetes-Friendly Blueberry Recipes

April 12, 2016 at 4:48 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website (http://www.diabeticlivingonline.com/) its Diabetes-Friendly Blueberry Recipes. Blueberries are a great add on to cereal, yogurt, smoothies, or your fresh baked muffins! You’ll find recipes including Berry Tart with Lemon Cookie Crust, Nectarine-Blueberry Crisp, and Gluten-Free Blueberry-Lemon Donuts. Find them all at the Diabetic Living Online website.

 
Diabetes-Friendly Blueberry RecipesDiabetic living logo

We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.

 

 

Berry Tart with Lemon Cookie Crust

Fluffy filling and fresh berries adorn this delicious diabetic dessert. To ease the assembly of the blueberry cake, make the crust ahead of time……

 
Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories……

 
Gluten-Free Blueberry-Lemon Donuts

For a gluten-free breakfast option, try our scrumptious blueberry donuts. With just 19 grams of carb per serving, they won’t make you feel guilty for indulging!…..

 

 

* Click the link below to get all the Diabetes-Friendly Blueberry Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..

February 15, 2016 at 5:49 PM | Posted in carrots, fish, Uncle Ben's Rice | 2 Comments
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Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread

 

 

Lemon-Parsley Baked Cod 009
Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President’s Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

 

Lemon-Parsley Baked Cod 002

Another delicious and healthy recipe from the Taste of Home website! I love that site, som many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

 

 

 

Lemon-Parsley Baked Cod 003

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.

 

 

 
For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.

 

 
Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon Baked Cod 005
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Diabetic Dish of the Week – Spicy Turkey with Citrus au Jus

October 6, 2015 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is a Spicy Turkey with Citrus au Jus. Fantasic added Spices and Lemon give this Turkey Breast incredible flavor!

 

 

Spicy Turkey with Citrus au Jus

INGREDIENTS

1 Turkey Breast (4-5 pounds)
1/4 Cup Unsalted Butter, Softened Grated Peel of 1 Lemon
1 Pinch fresh Thyme, finely chopped
1 Pinch fresh rosemary, finely chopped
1/2 Teaspoon fresh Ground Black Pepper
1/8 Teaspoon Red Pepper Flakes
1 Tablespoon Lemon Juice

DIRECTIONS

1 – Line inside of Slow Cooker with disposable liner and coat with cooking spray. Add Turkey Breast.
2 – Combine Butter, Lemon Peel, and all Spices into small bowl; stir until well blended. Spread mixture over top and sides of Turkey. Cover and cook on low 4-5 hours or on high for 2/12-3 hours. Still reserving the Lemon juice
3 – Cook the product as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove Turkey, if done, to cutting board. Cover loosely with foil; let stand 10 to 15 minutes before slicing. Turn off heat on slow cooker. Let the cooking liquid stand 15 minutes. Strain liquid; discard solids. Stir in the Lemon Juice into the cooking liquid. Serve sauce with the Turkey.

Diabetes-Friendly Blueberry Recipes

July 17, 2015 at 4:57 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
Tags: , , , , , , , , , , ,

Some fantastic Diabetic-Friendly Blueberry Recipes! It’s from the Diabetic Living On Line website. http://www.diabeticlivingonline.com/

 
Diabetes-Friendly Blueberry RecipesDiabetic living logo
We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.

 

 

Berry Tart with Lemon Cookie Crust

Fluffy filling and fresh berries adorn this delicious diabetic dessert. To ease the assembly of the blueberry cake, make the crust ahead of time……

 
Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories……

 
* Click the link below to get all the Diabetes-Friendly Blueberry Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

Roast Chicken with Potatoes, Lemon, and Asparagus

May 26, 2015 at 4:56 PM | Posted in chicken, potatoes | 2 Comments
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Today’s Menu: Roast Chicken with Potatoes, Lemon, and Asparagus

 

Roast Chicken with Potatoes, Lemon, and Asparagus 006

The rains ended overnight and it was a sunny morning out, a bit humid but not real bad. Had a Healthy Life Whole Grain English Muffin topped with some Smucker’s Sugar Free Blackberry Jam. Did my morning workout and started laundry and house cleaning for the day. After I was done with inside I started on the outside for a bit. Cleaning is a lot easier when the vacuum and my new leaf blower are all cordless now! It is a pain trying to operate things with cords when you’re in a wheelchair. Anyway a new recipe for dinner tonight, Roast Chicken with Potatoes, Lemon, and Asparagus.

 

This recipe is based from the book One Pot by Martha Stewart. Amazon had several good recipe and cooking books Roast Chicken with Potatoes, Lemon, and Asparagus 001on sale and bought 3 different ones, all filled with some great sounding recipes. I wanted to try the Roast Chicken with Potatoes, Lemon, and Asparagus first. Easy recipe with just 7 ingredients needed to prepare it; 1 pound Yukon Gold Gourmet Potatoes (halved), 3 tablespoons Blue Bonnet Light Butter (cut into small pieces), McCormick Grinder Sea Salt and Black Peppercorn, 1 package Skinless and Boneless Chicken Breasts(about 1 pound), 1 bunch asparagus (trimmed and cut into 2-inch pieces), Lemon Juice from fresh Lemon, and 6 Sprigs Fresh Thyme. Some of my ingredients vary from the original recipe, the original recipe with the web link is at the end of the post.

 

To prepare it start by preheating the oven to 475 degrees. Place potatoes and half the butter in a roasting pan; seasonRoast Chicken with Potatoes, Lemon, and Asparagus 002 with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes. Next place the chicken on top of the potatoes; season with salt and pepper. Roast until chicken begins to brown, about 25 minutes. Scatter the asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with the pan juices. Then as the saying goes – “Winner, Winner, Chicken Dinner”. Really a delicious and healthy Chicken Dish. Chicken comes out moist and flavor packed and I love Potatoes and Asparagus so this just capped everything off! Carrots would be a good addition to the dish also. I also baked a loaf of Multi Grain Baguette Bread. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.

 

 

 
Roast Chicken with Potatoes, Lemon, and Asparagus

INGREDIENTS

1 1/2 pounds new potatoes, halvedRoast Chicken with Potatoes, Lemon, and Asparagus 009
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme
DIRECTIONS

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
COOK’S NOTE
We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

 

http://www.marthastewart.com/315875/roast-chicken-with-potatoes-lemon-and-as

Kitchen Hint of the Day!

January 6, 2015 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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Microwave tips to save time….

 
Microwave a lemon for 15 seconds and double the juice you get before squeezing.

Microwave garlic cloves for 15 seconds and the skins slip right off.

Spices, nuts, and seeds can have their aroma back by using the microwave. Place the spices in a microwave safe bowl for 15 seconds at full power.

Kitchen Hint of the Day!

October 29, 2014 at 5:56 AM | Posted in Kitchen Hints | Leave a comment
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You can prevent boiled eggs from cracking by using lemon. Just cut a lemon in half, then rub the cut side on the shells before cooking them. You can also add a pinch of salt to the water before to prevent cracks.

“Meatless Monday” Recipe – Lemon & Spinach Pesto Pasta

August 25, 2014 at 5:35 AM | Posted in Meatless Monday | Leave a comment
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I came across this week’s “Meatless Monday” Recipe at the http://www.takepart.com/ website. And scanning their recipes this is just one of many delicious and healthy recipes they have. http://www.takepart.com//series/meatless-mondays  Enjoy!

 

 
Lemon & Spinach Pesto Pasta

 

Serves 4

 

Ingredients

• 1 pound of pasta, preferably rigatoni or fusilli

• About 2 cups of basil (including stems)

• About 2 cups of spinach

• 4 cloves of garlic

• 1/2 cup pine nuts, toasted

• 1 lemon

• About 1/2 cup olive oil

• Salt and pepper to taste

 

 

Directions

1. Put your pot of water on to boil for the pasta and make the pesto in your food processor. Place the basil and spinach in the processor topped with the garlic and nuts. Pulse a few times to break them down a bit.

2. Add in the zest from the lemon and all the lemon juice. Pulse again and then, with the motor running, drizzle in the olive oil and continue to blend until the pesto is smooth.

3. Cook your pasta to al dente, drain and return to the pot.

4. Add the pesto right on top and stir to coat the noodles. Serve immediately.

 
http://www.takepart.com/photos/meatless-mondays/lemon–spinach-pesto-pasta

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