New Product – SARGENTO® SNACK BITES

February 13, 2016 at 2:18 PM | Posted in cheese, Sargento's Cheese | Leave a comment
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I tried the new SARGENTO® SNACK BITES – Savory Garlic & Herb Jack. Being the Cheese Lover I am, I loved them! Fantastic light snack by sargento. I found them at Meijer this week. I’ll be buying more and giving the other types a try.

 

 

INTRODUCING NEW SARGENTO® SNACK BITESsargento Snack Bites

REAL CHEESE PEOPLE™ GET BIG FLAVOR IN A LITTLE BITE.
Meet the small snack with larger than life flavor. Sargento® Snack Bites are big, bold and brazen with only 20 calories per stick.*

 

 

Savory Garlic & Herb Jack

Garlic and herbs complement the rich taste and semi-soft texture of creamy Monterey Jack natural cheese. This classic combination is perfect for a bold snacking occasion.

 
Colby-Pepper Jack

Monterey Jack with habanero and jalapeño peppers mingles with Colby cheese to add a little kick in this delicious blend. Perfect for taking snack time up a notch.

 
Wisconsin Sharp Cheddarsargento Snack Bites Cheddar

Flavorful and bold with just the right amount of bite, it’s perfect for adding a little zing to snack time.

 
Chipotle BBQ Cheddar

Mild Cheddar cheese meets Smoky BBQ seasoning for big flavor in a little bite. Perfect for snacking, skewering and for a burst of flavor.

 

 

https://www.sargento.com/our-varieties/snack-bites

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One of America’s Favorites – American Cheese

October 7, 2013 at 9:25 AM | Posted in cheese, One of America's Favorites | Leave a comment
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Wrapped slices of American processed cheese

Wrapped slices of American processed cheese

 

American cheese is a processed cheese. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but is often now modified to yellow. In the past, it was made from a blend of cheeses, most often Colby and Cheddar. Today’s American cheese is generally no longer made from blended cheeses, but instead is manufactured from a set of ingredients such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. In the United States, it may not be legally sold as “cheese”, and must be labeled as “processed cheese”, “cheese product”, or similar—e.g., “cheese food”. At times even the word “cheese” is missing in the name on the label, e.g. “American slices” or “American singles“. In Canada, exactly the same product, often by the same manufacturer with the same label design, used to be sold as “Canadian cheese” or “Canadian slices”. Today, most such product in Canada is vaguely labelled just “slices” or “singles”. In the United Kingdom, packs are labelled as “singles”, although it is commonly called cheese slices.
The marketing label “American Cheese” for processed cheese combined with the prevalence of processed cheese in the U.S compared to the rest of the world has led to the term American cheese being used in the U.S. synonymously in place of processed cheese in America. The term “American cheese” has a legal definition as a type of pasteurized processed cheese under the U.S. Code of Federal Regulations.
American cheese is used in American cuisine, for example on cheeseburgers, in grilled cheese sandwiches, and in macaroni and cheese.

 

 

British colonists made cheddar soon upon their arrival in America. By 1790, American cheddars were being exported back to England. The British referred to American cheddar as “American cheese”, or “Yankee cheese”, and post-Revolution Americans promoted this usage to distinguish their product from European cheese. For example, an 1878 newspaper article in The New York Times lists the total export of American cheese at 355 million pounds per year, with an expected growth to 1,420 million pounds.
After the invention of processed cheese in 1911, and its popularization by James L. Kraft in the late 1910s and 1920s, the term “American cheese” rapidly began to refer to this variety rather than to American cheddar. The latter had already begun to be produced on an industrial scale in the 1890s, leading to the term “factory cheese”. And in the 1920s another slang term arose for the still-popular cheese: “rattrap cheese”, or “rat cheese”.
The Oxford English Dictionary defines American cheese as a “cheese of cheddar type, made in the U.S.” and lists 1804 as the first known usage of “American cheese”, occurring in the Frankfort, Kentucky newspaper Guardian of Freedom. The next usage given is in 1860 by Charles Dickens in his series The Noncommercial Traversal.

 

 

Even though the term “American cheese” has a legal definition in the United States as a type of pasteurized processed cheese, products called “American cheese” are by no means identical. Depending on the additives and the amounts of milk fat and water added to the cheese during emulsification, the taste and texture of American cheese varies, with some varieties (e.g. “American cheese” and “American processed cheese”) being very similar to non-processed cheese and other varieties (e.g. “American cheese food” and “American cheese product”) being more like Velveeta or Cheez Whiz.
The taste and texture of different varieties of American cheese vary considerably, and mostly depend on the percentage of cheese versus additives used during emulsification. Varieties with lower percentages of additives tend to taste more like unprocessed cheese. Depending on the food manufacturer, the color of the cheese (orange, yellow, or white) may indicate different ingredients or processes. Some manufacturers reserve the white and yellow colors for their less processed (i.e. fewer additives) American cheese varieties. In other cases, the ingredients for white and orange colors are the same, except for the coloring.
The processed variety of American cheese is sold in three basic packaging varieties: individually wrapped cheese slices (which technically are not slices, sliced off a block of cheese, but rather slabs of processed cheese which are formed from a viscous processed cheese which only solidifies between the wrapping medium), small pre-sliced blocks of 8 to 36 slices, and large blocks meant for deli counters. The individually wrapped cheese slices are typically the least like unprocessed cheese. Small (e.g., 8- to 36-slice) blocks of pre-sliced, but not individually wrapped American cheese are also marketed, often with the branding “deluxe” or “old-fashioned”. This variety of American cheese is similar in ingredients and texture to that of modern block American cheese. Before the advent of the individually wrapped variety, this was the typical variety that Americans purchased. Hence, some people refer to this as “classic” or “traditional” American cheese.

 

 

This is a list of cheeses typical of the United States. The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. Many additional European-type cheeses are also made in the United States, such as Brie, Cheddar, Gouda, mozzarella and provolone. Also, many local dairies throughout the country produce artisan cheeses and other more localized flavors. (Note that the term “American cheese” is also used to refer to the technology of processed cheese). Many American cheese varieties are related to European cheeses, with slightly different recipes, and with European-sounding names, such as Swiss cheese, which is not normally found or produced in Switzerland. Almost half of the cheese produced in the United States comes from Wisconsin and California.

 

 

List of American cheeses

Bergenost cheese

Bergenost cheese

* Bergenost
* Brick cheese
* Caprizella, goat cheese, made in Washington State
* Cheese curds, also common in Canada
* Colby cheese
* Colby-Jack cheese
* Cougar Gold cheese
* Cream cheese
* Creole cream cheese
* Cup Cheese
* Farmer cheese
* Hoop cheese, drier version of farmer cheese
* Humboldt Fog, made in California
* Kunik cheese
* Liederkranz cheese
* Maytag Blue cheese, brand name which is also a distinct variety of cheese
* Monterey Jack
* Pepper jack cheese, variety of Monterey Jack
* Muenster cheese
* Pinconning cheese, an aged variety of Colby
* Red Hawk cheese, a triple-crème cow’s milk cheese with a brine washed rind, made in California
* String cheese, the particular American variety of Mozzarella with a stringy texture
* Swiss cheese
* Teleme cheese

A package of brick cheese

A package of brick cheese

Processed cheeses

* American cheese, a processed cheese food, not technically a cheese
* Government cheese, variety of processed cheese food
* Provel cheese
* Velveeta, brand name for a softer style of processed cheese than American cheese

 

 

Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries

March 29, 2013 at 5:25 PM | Posted in Aunt Millie's, ground turkey, Ore - Ida | Leave a comment
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Today’s Menu: Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle FriesPineapple Teriyaki Turkey Burger 002

 

 

 

It was a beautiful day out today, sunny and in the mid 50’s. 60 tomorrow but rain and snow flurries possible Monday. So today I had somebody clean all our gutters out, which were full of leaves. Got the car washed and cleaned on the inside also. Long Spring cleaning list if it ever warms up! For dinner a Teriyaki Pineapple Turkey Burger w/ Baked Crinkle Fries.

 

 

To make the burger you’ll need; Kikkoman Less Sodium Teriyaki Marinade and Sauce, Dole Pineapple slices and juice, Honeysuckle White Extra Lean Ground Turkey (99/1), fresh Ginger (grated), and Panko Bread Crumbs. the original recipe made 4 burgers I broke the recipe down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.

 
To prepare it just stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 1 teaspoon Teriyaki mixture and shape into a pattie. I then pan fried it in Extra Virgin Olive Oil about 4 1/2 minutes per side brushing it with the remaining Teriyaki mixture. Placed the pineapple slice in the pan and cooked until lightly golden brown. Served the burger on a Aunt Millie’s Light Whole Grain Bun with, Light Mayonnaise and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Mayo just adds to the flavor. I left the original recipe at the bottom of the post, makes 4 Turkey Burgers.

 

 

For a side I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. Then for dessert later a slice of Pillsbury Nut Quick Bread topped with a Pineapple slice (Leftover from dinner).

 

 

 
Teriyaki Pineapple Turkey Burgers
Ingredients (Makes 4 servings)

1/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (8oz.) pineapple slices, drained, reserve 1/4 cup juice
1 pound ground turkey or chicken
1 teaspoon grated fresh ginger
1/4 cup Kikkoman Panko Bread Crumbs
4 whole grain hamburger buns
4 slices Cheddar or Monterey Jack cheese

 

Instructions

Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.

Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.

Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.

Serve burger on buns with cheese and pineapple.

 

 

http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=12989#.UVXplRzOk20

Chicken Enchiladas

January 16, 2013 at 6:32 PM | Posted in baking, beans, chicken, tortilllas, vegetables | 3 Comments
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Today’s Menu: Chicken Enchiladas

Breakfast and Chick Enchilada 007

 

 
I had no idea on what to have for dinner tonight. I needed a few items from the store so it was off to Kroger and while there hopefully come up with something for dinner. They happened to be preparing free samples of different items throughout the store and that’s when I found what I was going to prepare for dinner, Chicken Enchiladas! They were preparing some frozen Enchiladas for sampling and I thought I would prepare some homemade ones.

 

I used a Kroger Deli Roasted Chicken. I reheated it before I used it by heating it in the oven at 325 degrees for about 20 minutes. AfterBreakfast and Chick Enchilada 005 reheating it I pulled all the meat from the bones and took all the skin off of it. To assemble preheat you oven to 350 degrees. I used Gourmet Multi Grain Low Carb Tortillas, only 60 calories and 4 carbs per tortilla! For my toppings, along with the Chicken, I used Mt. Olive Roasted Peppers, Del Monte Summer Crisp Sweet Corn, Bush’s Light Red Kidney Beans, Old El Paso Enchilada Sauce, and fresh grated Monterey Jack Cheese. Just put the amount of toppings and Chicken you want in the center of the tortilla and start rolling the tortilla, fairly tight. Then lay the tortillas, seam side down, in a medium size Pyrex baking dish. The last steps pour the Enchilada Sauce over the tortillas and then cover with your choice of Cheese, I used fresh grated Monterey Jack.
Then Bake at 350 degrees until Cheese is melted and tortillas are heated throughout. Let cool for about 5 minutes before eating. Everyone loved them!! The Monterey Jack is perfect for these, it melts just right. The Peppers, Beans, and Corn gives it great flavor. I’ll be preparing these quite often. For dessert later a Healthy Choice Vanilla Bean Greek Frozen Yogurt.

Breakfast and Chick Enchilada 008

 

Spice up the new year

January 3, 2013 at 10:50 AM | Posted in spices and herbs | 1 Comment
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Spice up the new year
Herbs and spices can enhance color, taste and aroma of dishes and save on the calories

By Alexis Larsen

Many people making a New Year’s resolution to lose weight may believe that patience, willpower and restraint doesn’t sound like it will taste very good.
Almost any dietician would beg to differ.
The Mayo Clinic’s website suggests jazzing up meals for those looking to cut calories: “Whether you’re just starting a plan for healthy eating or have been following a healthy diet for years, sticking to it can sometimes be challenging. But healthy eating doesn’t have to be boring or tiresome. Flavorful food combinations, new cooking ideas and an inventive spirit can add pizazz to your meals and snacks, and keep you motivated to meet your goals for healthy eating.”
One way to do that is by cooking with herbs and spices as a way to enhance color, taste and aroma and as a way to lessen the amount of salt and fat that are often relied on to flavor recipes.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
CURRIED CARROT SOUP
A splash of lime juice and a blend of spices transform an everyday carrot soup into a sophisticated indulgence. Accompany the soup with a green salad and crusty whole-grain bread for a complete meal.
Serves 6
Ingredients
1 tablespoon olive oil
1 teaspoon mustard seed
1/2 yellow onion, chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon peeled and chopped fresh ginger
1/2 jalapeno chili, seeded
2 teaspoons curry powder
5 cups chicken stock, vegetable stock or broth
1/4 cup chopped fresh cilantro (fresh coriander), plus leaves for garnish
2 tablespoons fresh lime juice
1/2 teaspoon salt (optional)
3 tablespoons low-fat sour cream or fat-free plain yogurt
Grated zest of 1 lime
Directions
In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, after about 1 minute, add the onion and saute until soft and translucent, about 4 minutes. Add the carrots, ginger, jalapeno and curry powder and saute until the seasonings are fragrant, about 3 minutes.
Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender, about 6 minutes.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. Stir in the remaining 2 cups stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with the salt, if desired.
Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves.

WHITE CHICKEN CHILI
To add more variety in flavor, color and texture, add several different beans, including kidney, garbanzo or black beans, or add more chopped vegetables, such as carrots and celery. If you add these vegetables, increase the amount of chicken broth to accommodate the added ingredients.
Serves 8
Ingredients
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
3 tablespoons chopped fresh cilantro
6 ounces low-fat baked tortilla chips (about 65 chips)
Directions
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 6 to 8 chips with each serving of chili).

http://www.daytondailynews.com/news/lifestyles/spice-up-the-new-year/nThG8/

Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

January 1, 2013 at 4:58 PM | Posted in leftovers | Leave a comment
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Today’s Menu: Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

 

 

Happy 2013 Everybody! Mine isn’t starting off the best. I’ve had a slight cough the last few days and you guessed it, The Flu! But as withSpicy Pop Pulled Pork 005 all things it will pass. i wasn’t in the mood to do too much cooking so thank goodness for leftovers! I warmed up the leftovers from last nights dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. It was just as good as it was last night! Everything warmed up perfect. I’ll leave the recipes of everything below. I’m back off to bed, hope this flu goes away soon! Goodnight all!

 

 

Spicy Pop Pulled Pork

 

Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!

 
Twice-Baked New Potatoes

 

Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*

 

 

http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html

Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

December 31, 2012 at 6:41 PM | Posted in baking, cheese, pork roast, potatoes, pulled pork | 1 Comment
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Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

 

 
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Spicy Pop Pulled Pork 005Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!

 

I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.

 
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.

 
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated

Ready for the second baking

Ready for the second baking

the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 
Spicy Pop Pulled Pork

 

Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!

 

 
Twice-Baked New Potatoes

 

Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.

 
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*

 

 

http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html

Kitchen Hint of the Day

August 26, 2012 at 1:02 PM | Posted in cooking, Food, vegetables | 2 Comments
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If you only have a few carrots to peel a standard vegetable peeler will get the skins off. But what if have a whole bunch? To slip the skin off the carrots in one giant batch drop them in boiling water and let them blanch for 5 minutes, then place them in cold water for a few seconds. The skins will slide off easily.

Potatoes Goodness Unearthed

July 11, 2012 at 9:52 AM | Posted in Food, potatoes | Leave a comment
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If you like potatoes as much as I do you’ll love this web site, http://www.potatogoodness.com/index.php This site has it all recipes, nutrition info, and just about everything you would want to know about the “Spud” Check it out and you can subscribe to their newsletter. I left recipe below from the web site recipe collection below along with web site link.

Quick & Healthy Chile Lime Potato Tacos

Recipe By: US Potato Board
Servings: 4 Ready Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
About Recipe:
This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.
Ingredients
1/2 pound Yukon Gold or red potatoes, cut into bite-size cubes
Olive oil cooking spray
1/2 cup chopped onion
1/2 pound diced boneless, skinless chicken breasts
1/2 cup red chili enchilada sauce
1/4 cup finely chopped poblano, Anaheim or bell pepper
1 teaspoon Mexican seasoning blend
1/2 cup shredded reduced-fat Monterey Jack cheese
8 small corn tortillas*, warmed or crunchy taco shells
Shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa (optional toppers)
8 lime wedges
Directions
Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes. Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes. Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.
Nutrition
Cal: 220 Chol: 40mg Sodium: 200mg
Fat: 5g Vitamin C 25% Potassium: 415mg
Carb: 25 Fiber: 2g Protein: 19g

http://www.potatogoodness.com/index.php

Cheese of the Week – Fresh Jack Cheese

June 21, 2012 at 8:48 AM | Posted in cheese, Food | Leave a comment
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Fresh Jack

The cheese has a round shape of various sizes. It is creamery, semi-soft cheese made from cow’s milk. This cheese is another one produced by famous Vella Cheese Company. Fresh Jack is very similar to Edam in texture, but it is creamier and more springy. The taste of the cheese has a hint of green grass bitterness. Used as a table cheese and also in salads and for melting.

Country: United States
Milk: cow milk
Texture: semi-soft
Producer: Vella%20Cheese%20Company

Jack cheese

The origin of Jack cheese is most often attributed to David Jacks, a Monterey, California, businessman in the late 1800s. However, historical evidence shows that it actually was based on a recipe for queso del país (“country cheese”), brought to California by Franciscan monks in the 1700s. Nevertheless, we do know that David Jacks increased the popularity and demand for this cheese when he began shipping it to San Francisco and points beyond in the United States. The name Monterey Jack came about because production was initially centered in Monterey County, California. Eventually, other areas named the cheese for their region, as with Sonoma Jack (Sonoma County, California), and now this cheese is made in other parts of the United States. Jack can be made from raw or pasteurized cow’s milk. It comes in several styles — semisoft, semihard, hard and grana. Jacks typically have a thin rind, though some are rindless. The interior can range from pale yellow to deep golden, depending on the age. While the flavor of young Jacks is delicate, mild and fresh, aged versions (called dry Jack) are full-flavored, rich and almost sweet, with hints of fruit and caramel. Young Jack cheese is only ripened for a few weeks, while dry Jack is aged for 7 to 10 months or longer. The high-moisture regular Jack cheese comes plain or with added flavorings such as chiles, garlic, herbs, horseradish, chili peppers and onion.

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