It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

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Low-Fat Frozen Dessert Recipes

July 11, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Low-Fat Frozen Dessert Recipes from the EatingWell website and Magazine. Delicious, Healthy, Low-Fat Frozen Dessert Recipes with recipes including; Strawberry-Mango Nice Cream, Tropical Fruit Pops, and Honeyed Greek Frozen Yogurt. Find these Delicious Desserts and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Fat Frozen Dessert Recipes
Find healthy, delicious low-fat ice cream and other frozen dessert recipes, from the food and nutrition experts at EatingWell.

Strawberry-Mango Nice Cream
This creamy strawberry-mango nice cream is a delicious healthy ice cream alternative. It’s all fruit, dairy-free, vegan and contains no added sugar. And this three-ingredient dessert is super-fast and easy to prep. Serve it as a snack or light dessert on the hottest days of the summer—or any time you want a refreshing treat………….

Tropical Fruit Pops
For kids—and for those who feel like kids—this easy, diabetic-friendly dessert and snack recipe has fruits to please: mango, pineapple and banana, blended together with orange juice to create a frozen summery treat…………..

Honeyed Greek Frozen Yogurt
It’s easy to stop at a frozen yogurt shop to buy something sweet but when you make the treat yourself, you can ensure it fits right into your meal plan. This honey flavored frozen yogurt recipe uses fat-free Greek yogurt and makes 8 servings!………….

* Click the link below to get all the Low-Fat Frozen Dessert Recipes
http://www.eatingwell.com/recipes/20262/lifestyle-diets/low-fat-fat-free/desserts/frozen/

One of America’s Favorites – Omlets

June 17, 2019 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Plain omelette with garnish

In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.

The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d’oeufs, Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

On March 19, 1994, the largest omelette (128.5 m2, 1,383 sq ft) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan.

An omelette foldover

Variations
* Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper
* A Chinese omelette can be egg foo yung or an oyster omelette.
* A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.
* A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
* An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
* The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
* A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

Denver omelette served with hash browns and English muffin

* The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, and cooked diced ham.
* In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette. Omurice (from the English words “omelette” and “rice”) is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
* In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning “egg”, and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally “eggs filled with stuffing”.
* In Parsi cuisine, an omelette is called Pora which consists of eggs, onion, tomato, green chillies, coriander leaves. Usually had for breakfast with Indian/Irani tea and bread.

 

Jennie – O Turkey Recipe of the Week – Buffalo Chicken Mac and Cheese

June 14, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Buffalo Chicken Mac and Cheese. Made using JENNIE-O® Buffalo Style Chicken Breast and Whole Grain Elbow Macaroni. A Kicked up version of Mac and Cheese! The Dish is 240 calories and 19 net carbs per serving. Below I’ve also left the link to the Jennie – O Buffalo Style Chicken Breast. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Buffalo Chicken Mac and Cheese
This isn’t your ordinary mac and cheese. Kick the flavor up a notch by adding JENNIE-O® Buffalo Style Chicken Breast and a heaping helping of heat. This crowd-pleaser is perfect for holiday, game day, or any day. With 240 calories per serving, it’s easy to say yes to seconds!

INGREDIENTS
1½ cups whole grain elbow macaroni
1 large egg
¾ cup milk
¼ cup non-fat plain yogurt
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon dry mustard
2 tablespoons buffalo hot sauce
2 cups JENNIE-O® Buffalo Style Chicken Breast, diced
¼ cup diced onion
¼ cup diced celery
1½ cups shredded Cheddar cheese
pinch of paprika, if desired

 

DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni until al dente, drain. In medium bowl, beat egg and add milk, yogurt, garlic, onion powder, mustard and hot sauce.
3) In 9×13-inch baking pan, evenly layer chicken, macaroni, onion, celery and cheese. Add milk sauce and stir. Bake 40 to 50 minutes or until golden. Garnish with paprika, if desired.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 22g
Carbohydrates 20g
Fiber 1g
Sugars 4g
Fat 9g
Cholesterol 75mg
Sodium 790mg
Saturated Fat 5g
https://www.jennieo.com/recipes/1246-buffalo-chicken-mac-and-cheese

Buffalo Style Chicken Breast
Why should the buffalo wing taste be limited to wings? Enjoy that tangy, spicy flavor in your next sandwich or wrap with JENNIE-O® Buffalo Chicken Breast. It’s a seasoned chicken breast that really brings the heat. Why go for regular deli meat when you can have buffalo chicken deli meat! Look for it behind the glass in your grocer’s deli.

* GLUTEN FREE
* PREMIUM FRESH
* 98% FAT FREE
Ask for this product in the deli section of your grocery store.

COOKING INSTRUCTIONS
FULLY COOKED – READY TO EAT:
This product is fully cooked and is “Ready To Eat”.

NUTRITION INFORMATION
Serving Size 56 g

Calories 60
Total Fat 1.0 g
Saturated Fat.0 g
Trans Fat .0 g
Cholesterol 35 mg
Sodium 450 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 1 g
Added Sugars g %
Protein 12 g %
Vitamin D mcg %
Calcium mg 0%
Iron mg 0%
Potassium mg %
https://www.jennieo.com/products/42-buffalo-style-chicken-breast

No-Bake Cherry Cake

June 2, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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I’ve got a Dessert to go with that Chicken Dinner on Sunday, No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. Also looking for a good Healthy Recipe Magazine, subscribe to the Diabetes Self Management Magazine! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake

Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

Kitchen Hint of the Day!

May 30, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When baking a cake……….

Ingredients for cakes should be room temperature (can take out of refrigerator approximately 60-90 minutes before needed)

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Kitchen Hint of the Day!

February 15, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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I came across these Healthy Dairy Hints and Tips at the Joslin Diabetes Center website. (https://www.joslin.org/index.html)

* Try low fat cheeses, skim or low-fat milk, and low-fat and non-fat yogurt.
* Use evaporated skim milk when making cream sauces.
* Cook with an egg substitute.
* Try fat-free half and half in coffee.
* Use small amounts of trans fat-free margarine.
https://www.joslin.org/info/Healthy_Cooking_Techniques_and_Diabetes.html

Kitchen Hint of the Day!

November 25, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Drink your milk……..

I sometimes don’t drink enough milk myself. Foods like fat-free and low-fat milk, cheese, yogurt, and fortified soy beverages (soymilk) help to build and maintain strong bones needed for everyday activities.

Healthy Dairy Recipes

April 11, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Dairy Recipes. Delicious and Healthy Dairy Recipes like; Skillet Pull-Apart Bread with Spinach-Artichoke Dip, Yogurt with Blueberries and Honey, and Chicken Shawarma with Yogurt Sauce. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Dairy Recipes
Find healthy, delicious dairy recipes including yogurt, cheese, milk and cottage cheese. Healthier recipes, from the food and nutrition experts at EatingWell.

Skillet Pull-Apart Bread with Spinach-Artichoke Dip
Make this creamy, cheesy dip with bread for dipping all in one pan for a simple, crowd-pleasing party appetizer. We use whole-wheat pizza dough for the easy pull-apart bread edge………….

Yogurt with Blueberries and Honey
A simple combination of Greek yogurt and blueberries gets an extra touch of sweetness from golden honey. It’s the perfect balance of protein and fiber to keep you energized……..

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………………

* Click the link below to get all the Healthy Dairy Recipes
http://www.eatingwell.com/recipes/18242/ingredients/dairy/

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