Diabetic Pork Recipes

October 1, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Pork Recipes. Find Delicious and Diabetic Pork Recipes with recipes including; Maple-Mustard Pork with Roasted Sweet Potatoes and Cauliflower, Pork Skewers with Fruit Glaze, and Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney. Find these recipes and more all at the EatingWell website. Also don’t forget to subscribe to one of my favorite Food Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Diabetic Pork Recipes
Find healthy, delicious diabetic pork recipes, from the food and nutrition experts at EatingWell.

Maple-Mustard Pork with Roasted Sweet Potatoes and Cauliflower
The combination of sweet maple syrup and tangy mustard makes a flavorful marinade for quick-cooking pork loin chops in this healthy dinner recipe. Serve with roasted sweet potatoes and cauliflower for an easy, tasty meal that’s ready in under a half an hour (if you marinate the pork ahead of time)…………………….

Pork Skewers with Fruit Glaze
Here’s a quick and easy entree for six—chunks of succulent pork loin and red and green bell peppers are threaded onto skewers and grilled with a sweet fruit glaze. Choose your favorite fruit preserve for the glaze, like apricot, red raspberry, or strawberry……………

Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney
For this healthy grilled pork tenderloin recipe, we’ve paired the meat with a zesty sweet and sour rhubarb chutney for a classic flavor combo. Add a big green salad and grill-roasted potatoes for a quick and elegant dinner………………

* Click the link below to get all the Diabetic Pork Recipes
http://www.eatingwell.com/recipes/23000/health-condition/diabetic/dinner/meats/pork/

Ultimate Grilled Chicken Recipes

July 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Ultimate Grilled Chicken Recipes from the EatingWell website and Magazine! Delicious and Healthy Ultimate Grilled Chicken Recipes with recipes including; Grilled Chicken Thighs with Jerk Sauce, Spatchcocked Chicken with Sweet and Spicy BBQ Rub, and Grilled Chicken Wings with Carrots and Celery. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Ultimate Grilled Chicken Recipes
Fresh ideas for grilled chicken plus amazing recipes for brines, rubs, marinades, sauces and more.

Grilled Chicken Thighs with Jerk Sauce
Jamaican jerk sauce traditionally uses Scotch bonnet peppers; here, we substitute jalapeños for a milder flavor. The jerk sauce serves as both a marinade and a sauce for meaty grilled chicken thighs. This healthy grill recipe takes just 30 minutes of active time, so as long as you plan ahead and factor in the marinating time it’s perfect for a quick weeknight dinner or easy weekend BBQ………………….

Spatchcocked Chicken with Sweet and Spicy BBQ Rub
In this whole grilled chicken recipe, the backbone is removed and the chicken is flattened then grilled under the weight of 2 bricks–which enables it to cook quickly and evenly. The homemade rub recipe makes enough to prepare 2 pounds of boneless chicken or 4 pounds of bone-in chicken, but you can easily double or triple the recipe and store the extra in an airtight container for up to 3 months so you can have it on hand throughout the grilling season………………

Grilled Chicken Wings with Carrots and Celery
These grilled chicken wings get that wonderful mix of sweet and spicy flavors from honey and harissa. Most grills cook unevenly, so it’s important to keep these wings moving around to ensure crispy skin without burning. Traditional chicken wing sides–carrots and celery–cook right alongside the chicken for a quick dinner on the grill……………………

* Click the link below to get all the Ultimate Grilled Chicken Recipes
http://www.eatingwell.com/recipes/22423/ingredients/meat-poultry/chicken/bbq-grilled/ultimate/slideshow/ultimate-grilled-chicken-recipes/

Sunday’s Chicken Dinner Recipe – Spicy Cuban Rotisserie Chicken

March 17, 2019 at 5:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Spicy Cuban Rotisserie Chicken. Spice up that Chicken Dinner with this week’s recipe. Its a whole Chicken marinated in a zesty Cuban style herb and lime juice marinade, and then roasted. Spicy Rice or a Potato Dish would go great with this! The recipe comes from the CooksRecipes website where you’ll find a huge and fantastic selection of Diabetic Friendly Recipes. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Cuban Rotisserie Chicken
A whole chicken is marinated several hours in a zesty Cuban-style herb and lime juice marinade and roasted on a rotisserie spit.

Recipe Ingredients:
1 large broiler-fryer whole chicken
1/4 cup fresh lime juice
3 tablespoons olive oil
1 shallot, minced
2 large cloves garlic, minced
1 teaspoon grated lime peel
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
Cilantro sprigs for garnish
Lime wedges for accompaniment

Cooking Directions:
1 – Truss chicken or tie drumsticks together.
2 – In large glass bowl, mix together lime juice, olive oil, shallot, garlic, lime peel, oregano, salt, cumin and pepper. Place chicken in mixture, turning to coat completely. Cover and refrigerate several hours or overnight, turning chicken several times.
3 – At cooking time, pour off marinade and place chicken on rotisserie spit. Cook about 1 1/2 hours or until drumsticks move easily in their sockets and juices run clear. When done, a meat thermometer inserted into the thigh will register 180°F (85°C). Remove chicken from rotisserie and place on rack; let sit about 10 minutes.
4 – Transfer chicken to platter and discard strings. Garnish with cilantro sprigs and serve with lime wedges.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/spicy_cuban_rotisserie_chicken_recipe.html

Kitchen Hint of the Day! SUNDAY

March 10, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a hint I always use…….

Marinating is a cinch if you use a plastic bag. It is easy to turn and cleanup is a breeze – just toss the bag in the trash.

Healthy Flank Steak Recipes

October 13, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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Healthy Flank Steak Recipes SATURDAY

From the EatingWell website and Magazine its Healthy Flank Steak Recipes. Find delicious and Healthy Flank Steak Recipes like; Buffalo-Spiced Steak Salad with Blue Cheese Dressing, Flank Steak Tostadas, and Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Flank Steak Recipes
Find healthy, delicious flank steak recipes including grilled and stuffed flank steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Buffalo-Spiced Steak Salad with Blue Cheese Dressing
In this 40-minute recipe, spice-rubbed beef flank steak is grilled, served over mixed salad greens and drizzled with a homemade, Buffalo-style blue cheese dressing. Perfect for lunch or a light dinner………..

Flank Steak Tostadas
Quick-pickled onions and a simple yogurt-lime cream sauce lend complex flavors to these crispy steak tostadas………..

Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers
Broiled flank steak teams up with mushroom, zucchini, and tomato skewers for a delicious combination. Homemade buttermilk dressing is the perfect addition to this tasty dish……

* Click the link below to get all the Healthy Flank Steak Recipes
http://www.eatingwell.com/recipes/19143/ingredients/meat-poultry/beef/steak/flank/

Meanwhile back at the SayersBrook Bison Ranch……….Ostrich Cooking Tips

April 7, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its all about Ostrich! Ostrich is a very lean meat that looks more like a beef steak than poultry. It has a subtle flavor with no gamey taste. Below is Ostrich Cooking Tips and a Ostrich Steak Recipe. Besides the Ostrich you can purchase at the SayersBrook site you’ll also find selections of Bison, Elk, Wild Boar, Hams,Rabbit, and more! Plus a great selection of recipes also. Well here’s more on the Ostrich. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

COOKING TIPS FOR OSTRICH STEAK

OSTRICH COOKING TIPS AND MARINADE RECIPES
Ostrich is a very lean meat that looks more like a beef steak than poultry. It has a subtle flavor with no gamey taste. Ostrich is best served cooked rare to medium-rare. It cooks quickly so don’t take your eyes off the steak while it’s frying. Ostrich steak needs about 2½ minutes a side to cook up to a nice medium-rare. It should have a dark pink interior when sliced. You can serve ostrich with any vegetable side dish. A light gravy made from the marinade makes it even more delicious.
Ostrich has a dark pinkish meat and a very subtle flavor. It cooks quickly and will be wasted if you try you drown it in strong flavor. Fry it with lots of butter and use a sauce such as bechamel or light wine sauce.

The meat continues to cook a bit after being removed from the heat source, that’s why it’s important not to cook it past rare to medium-rare. Letting it “rest” before slicing gives the meat time to reabsorb the juices that would otherwise be lost. When you cut it and eat it the meat will be juicier and tastier.

Ingredients
Rub it with a mixture of garlic, pepper, oil and let it sit in the fridge for up to 5 hours.

Or Marinade

Marinades for Ostrich Steak

2 ostrich filets
2 tbs. soy sauce
1 tsp. ginger grated
1 tbs. sesame Oil
splash of rice wine
Splash of orange juice or pineapple juice

Marinade for Ostrich Filet

2 ostrich filets
splash of wine
cup of chicken stock
2 garlic cloves chopped
1 tbs balsamic vinegar
2 Rosemary sprigs
2 Thyme sprigs
2 tbs oil
squeeze of lemon

Instructions
1 – Heat a skillet to hot, add a little olive oil or butter.
2 -Cook filets for 2 ½ minutes per side
3 – Remove and place on a plate. Cover and let rest for 10 minutes
4 – Add the marinade to the hot skillet
5 – cook uncovered to the right consistency, not to watery but not too thick
6 – Slice filets across the grain
7 – Pour sauce over the filets
8 – Serve with Rice or potatoes and vegetables.

Notes
Wine is a great marinade for ostrich. Whether you use white, red or a rose it makes the meat tender and tasty without overpowering the ostrich. If you don’t have wine, use a vinaigrette. Mixing together balsamic vinegar, olive oil, garlic and lemon juice makes for a good marinade too.

Ostrich is very lean. It tastes very much like steak as opposed to fowl. It’s a bit on the bland side so it’s a good idea to use a light gravy or sauce.
http://cooking-buffalo.com/cooking-tips-for-ostrich-steak/

 


SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Healthy Sauce Recipes

April 7, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Sauce Recipes. Delicious and Healthy Sauce Recipes for recipes like; Puttanesca Pork Chops, Barbecue Chicken Pizza, and Salmon and Fall Vegetables with Bagna Cauda. FRind these recipes and more all at the EatingWell website. Also don’t forget to subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Sauce Recipes
Find healthy, delicious sauce recipes including BBQ, cheese, cream and pasta sauce. Healthier recipes, from the food and nutrition experts at EatingWell.

Puttanesca Pork Chops
This flavorful pork chop dinner recipe is proof that bold Neapolitan puttanesca sauce can liven up more than just spaghetti. Unlike brined olives like Kalamatas, oil-cured olives have a meatier bite because they’re coated in salt then macerated in oil. Look for them on olive bars or with other Italian products. Serve with sautéed broccoli rabe and whole-wheat orzo……

Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It’s a great way to sneak extra veggies into both you and your children’s diet!……

Salmon and Fall Vegetables with Bagna Cauda
In this family-style meal, a platter full of salmon and roasted and raw vegetables—served with a Northern Italian-inspired garlic-anchovy dip—lets everyone choose their own dining adventure. Serve with crusty bread and white wine………

* Click the link below to get all the Healthy Sauce Recipes
http://www.eatingwell.com/recipes/18275/side-dishes/sauces-condiments/sauce/

Meanwhile back at the SayersBrook Bison Ranch….OSTRICH COOKING TIPS AND MARINADE RECIPES

January 20, 2018 at 6:13 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its all about the Ostrich, OSTRICH COOKING TIPS AND MARINADE RECIPES. Ostrich is a very lean meat that best served cooked rare to medium-rare. Besides Ostrich you can also purchase items like Bison, Wild Boar, Elk, Rabbit, Chicken, and more at the SatersBrook site. Also at the site a large selection of delicious and healthy recipes. Now more about the Ostrich! Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

OSTRICH COOKING TIPS AND MARINADE RECIPES
Ostrich is a very lean meat that looks more like a beef steak than poultry. It has a subtle flavor with no gamey taste. Ostrich is best served cooked rare to medium-rare. It cooks quickly so don’t take your eyes off the steak while it’s frying. Ostrich steak needs about 2½ minutes a side to cook up to a nice medium-rare. It should have a dark pink interior when sliced. You can serve ostrich with any vegetable side dish. A light gravy made from the marinade makes it even more delicious.
Ostrich Cooking Tips – Ostrich has a dark pinkish meat and a very subtle flavor. It cooks quickly and will be wasted if you try you drown it in strong flavor. Fry it with lots of butter and use a sauce such as bechamel or light wine sauce.

The meat continues to cook a bit after being removed from the heat source, that’s why it’s important not to cook it past rare to medium-rare. Letting it “rest” before slicing gives the meat time to reabsorb the juices that would otherwise be lost. When you cut it and eat it the meat will be juicier and tastier.

Ingredients
Rub it with a mixture of garlic, pepper, oil and let it sit in the fridge for up to 5 hours.
Or Marinade
Marinades for Ostrich Steak

2 ostrich filets
2 tbs. soy sauce
1 tsp. ginger grated
1 tbs. sesame Oil
splash of rice wine
Splash of orange juice or pineapple juice
Marinade for Ostrich Filet

2 ostrich filets
splash of wine
cup of chicken stock
2 garlic cloves chopped
1 tbs balsamic vinegar
2 Rosemary sprigs
2 Thyme sprigs
2 tbs oil
squeeze of lemon

Instructions
1 – Heat a skillet to hot, add a little olive oil or butter.
2 – Cook filets for 2 ½ minutes per side
3 – Remove and place on a plate. Cover and let rest for 10 minutes
4 – Add the marinade to the hot skillet
5 – Cook uncovered to the right consistency, not to watery but not too thick
6 – Slice filets across the grain
7 – Pour sauce over the filets
8 – Serve with Rice or potatoes and vegetables.
Notes
Wine is a great marinade for ostrich. Whether you use white, red or a rose it makes the meat tender and tasty without overpowering the ostrich. If you don’t have wine, use a vinaigrette. Mixing together balsamic vinegar, olive oil, garlic and lemon juice makes for a good marinade too.

Ostrich is very lean. It tastes very much like steak as opposed to fowl. It’s a bit on the bland side so it’s a good idea to use a light gravy or sauce.
http://cooking-buffalo.com/cooking-tips-for-ostrich-steak/

 

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WE GUARANTEE YOU WILL GET TOP QUALITY, FRESH MEAT PRODUCTS DELIVERED TO YOUR DOOR.
SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Kitchen Hint of the Day!

April 15, 2016 at 5:21 AM | Posted in Kitchen Hints | Leave a comment
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Try a marinade…..

 

Marinate red meats in wine to tenderize. Marinate chicken in buttermilk to tenderize.

Kitchen Hint of the Day!

March 19, 2016 at 5:14 AM | Posted in Kitchen Hints | Leave a comment
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Marinade Venison…..

 

Spices or marinades may be used to cover up the ‘gamey’ flavors in venison. Marinades also tenderize and enhance the flavor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Marinades can add fat and calories to this lean cut of meat. Other options to tenderize venison are to pound it with a tenderizing tool, make several small cuts in the meat with a knife, or grind it.

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