Jennie – O Turkey Recipe of the Week – Classic Turkey Club

August 10, 2018 at 5:02 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 – Classic Turkey Club. This one uses a couple of the delicious and healthy Jennie – O products; JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast and JENNIE-O® Extra Lean Turkey Ham. It’s a Club Sandwich like no other! You can find this recipe and info on the Jennie – O products used to make this Sandwich at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Classic Turkey Club
Lunch plans are all set with this classic deli sandwich that’s ready-in-under-15-minutes. Dig in to layers of oven roasted turkey, extra lean turkey ham, crisp lettuce, fresh cucumber and cheddar cheese.

INGREDIENTS
3 slices whole-grain toast
1 tablespoon mustard
2 lettuce leaves
1 slice Cheddar cheese
2 ounces JENNIE-O® DELI FAVORITES® GRAND CHAMPION® Reduced Sodium Oven Roasted Turkey Breast, thinly sliced from the service deli
4 slices cucumber
2 tablespoons fat-free mayonnaise
3 slices tomato
1 ounce JENNIE-O® Extra Lean Turkey Ham, 20% water added, thinly sliced from the service deli

DIRECTIONS
1) Spread 1 slice toast with mustard; top with leaf lettuce, cheese, turkey and cucumber.
2) Add another slice of toast, top with mayonnaise, leaf lettuce, tomato and ham. Add remaining toast and cut into quarters.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 490
Protein 32g
Carbohydrates 43g
Fiber 7g
Sugars 8g
Fat 20g
Cholesterol 70mg
Sodium 970mg
Saturated Fat 7g
https://www.jennieo.com/recipes/187-classic-turkey-club

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One of America’s Favorites – Maxwell Street Polish

July 9, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Pork chops and Polish sausages, with the accompanying onions, on the grill.

A Maxwell Street Polish consists of a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago’s Maxwell Street market, and has been called one of “the classic foods synonymous with Chicago”.

 

 

 

The sandwich is widely said to have been created by Jimmy Stefanovic, a Macedonian immigrant, who took over His aunt and uncle’s hot dog stand in 1939 (now called Jim’s Original) located at Maxwell and Halsted in Chicago’s old Maxwell Street market district. The Express Grill, which is located right next door to Jim’s, advertises itself as the “Original Maxwell St. Polish” on its marquee, although it arrived after Jim’s and serves almost an identical menu. Due to their virtually undivided storefronts and 24-hour service at the original Halsted Street location of both stands, Jim’s Original and Express Grill had an added element of confusion for the casual observer not attentive to the change in signage a matter of feet in distance. Despite the competition, the Maxwell Polish sausage sandwich soon grew to be one of Chicago’s most popular local offerings, along with the Chicago-style hot dog and the Italian beef sandwich.

Jim’s Original at its current location on Union Avenue

Due to the University of Illinois Chicago’s South Campus development the Maxwell Street market district was razed and the two stands moved in 2005. After decades of coexisting at the intersection of Halsted and Maxwell Streets, the two have relocated their side-by-side competition a half block east onto Union Avenue, adjacent to the Dan Ryan Expressway on-ramp at Roosevelt Road.

Maxwell Polish are a staple of hot dog stands and today are found throughout the city and suburbs, including at restaurant chains such as Portillo’s and Brown’s Chicken, and is available at most sports venues in the area serving concessions. Most of the 24-hour stands (such as the original Express Grill and its neighboring competition, Jim’s Original) also serve the pork chop sandwich popularized alongside the Polish sausage sandwich during the days of the old Maxwell Street market.

 

Maxwell Street Polish Hot Dog Stand

The main feature of the sandwich is the sausage, which is widely available in grocery and specialty retail stores throughout the Chicago area. It is typically marketed as the “Maxwell Street” variety, which is a Chicago-specific variation of kielbasa distinguished by it being typically more seasoned and made from a combination of both beef and pork. The two largest manufacturers of this particular style of Polish sausage in Chicago are Vienna Beef and the Bobak’s Sausage Company

 

Wisconsin Beer Turkey Brat

June 1, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Delicious and Healthy Jennie – O Turkey Brat recipe to share with all of you, Wisconsin Beer Turkey Brat. We’ve had this a couple of times and love them! You’ll be using the JENNIE-O® Lean Turkey Bratwurst with toppings of Mustard, Sauerkraut, and Fried Onions. The recipe calls for 3 cups of Beer to simmer the Brats in before grilling them. I’ve found a Light Lager Beer gives them the most flavor. You can use any Beer for it though. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Wisconsin Beer Turkey Brat

INGREDIENTS
3 cups beer
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
¼ cup mustard
5 reduced-calorie hot dog buns, split
1 cup sauerkraut
½ cup fried onions

DIRECTIONS
1) In large saucepan over medium heat, bring beer to simmer. Add brats. Simmer, covered, over low heat 20 to 25 minutes.
2) Prepare grill. Cook brats as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Spread mustard on buns. Add brats. Top with sauerkraut and fried onions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 19g
Carbohydrates 23g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 65mg
Sodium 1000mg
Saturated Fat 3g
https://www.jennieo.com/recipes/709-wisconsin-beer-turkey-brat

Our Best Pork and Ham Recipes

December 19, 2017 at 6:30 AM | Posted in diabetes, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Pork and Ham Recipes. Pork and Ham Diabetic Friendly Recipes like; Mustard-Maple Pork Roast, Adobo Pork Chops, and Black-Eyed Peas and Ham. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Our Best Pork and Ham Recipes
These filling pork and ham recipes are high in protein and low in carbs, making them great additions to your diabetic diet.

Mustard-Maple Pork Roast
While it seems Sunday special, this roast is simple enough for an anyday meal…..

Adobo Pork Chops
Hot chili powder, cumin, and cayenne pepper all enhance the flavor of this lively citrus marinade for pork. Steam strips of zucchini and yellow summer squash to serve along with the succulent grilled chops……..

Black-Eyed Peas and Ham
Served on New Year’s Day down South, black-eyed peas are said to bring good health and good luck in the new year……

* Click the link below to get all the Our Best Pork and Ham Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/pork/our-best-pork-ham-recipes

Turkey and Swiss Pull-Apart

December 15, 2017 at 6:13 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along a second recipe from the Jennie – O Turkey website, Turkey and Swiss Pull-Apart. You’ll be using JENNIE-O® DELI FAVORITES® Hickory Smoked Turkey Breast along with a Loaf Baguette or Italian bread, Swiss Cheese, Spices, Onions, and Mustard. Grab your ingredients and heat the oven up and you’re ready to go! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey and Swiss Pull-Apart
The best thing since sliced bread just happens to be a recipe that calls for unsliced bread. This
melt-y, kid-friendly dinner is serious finger-food — melted Swiss cheese and hickory smoked turkey baked into a baguette.

INGREDIENTS
1 loaf baguette or Italian bread
¼ cup butter, melted
½ teaspoon garlic powder
1 cup sliced Swiss cheese
1 pound thinly sliced JENNIE-O® DELI FAVORITES® Hickory Smoked Turkey Breast, from the service deli
1 red onion, thinly sliced
coarse grain mustard, if desired

DIRECTIONS
1) Heat oven to 400ºF. Without slicing completely through bread, make diagonal cuts every ½ to ¾-inch for a total of 12 to 16 cuts.
2) Mix butter with garlic powder; set aside. Place loaf on parchment paper and brush each slice lightly with garlic butter. Reserve remaining garlic butter.
3) In each slice, insert cheese, turkey breast and onion. Slowly pour remaining garlic butter over the loaf, allowing butter to go into the slices.
4) Wrap loaf with parchment, then with heavy-duty aluminum foil and loosely seal. Bake 20 to 30 minutes or until hot and cheese is melted. Serve with coarse grain mustard, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 360
Protein 30g
Carbohydrates 14g
Fiber 1g
Sugars 3g
Fat 19g
Cholesterol 85mg
Sodium 980mg
Saturated Fat 12g
https://www.jennieo.com/recipes/372-turkey-and-swiss-pull-apart

One of America’s Favorites – Sailor Sandwich MONDAY

November 6, 2017 at 6:22 AM | Posted in One of America's Favorites | Leave a comment
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Sailor sandwich

A sailor sandwich is a hot meat and cheese sandwich popular in Richmond, Virginia area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread.

The New York Deli, founded in 1929, claims to be the originator of the sailor sandwich. The eatery moved to its current location in Carytown in 1934. According to local legend, during World War II, Navy seamen from the University of Richmond Navy V-12 program would frequent the New York Deli and order this then-nameless sandwich. It eventually became known as a sailor sandwich, although it is uncertain who officially named the sandwich.

The marine sandwich is popular around some Marine bases like MCB Quantico. It is usually served on Italian bread with knackwurst, pastrami or salami and uses German-style mustard and comes with peppers. The West Coast version often includes sliced tomatoes on the side.

 

Kitchen Hint of the Day!

September 22, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Save that Mustard Jar……..

 

When a mustard jar is almost empty, leave the last scrapings in the jar, and use it to make a salad dressing. Measure the other ingredients into the jar, and shake well. The remaining mustard will flavor the dressing.

Meanwhile back at the SayersBrook Bison Ranch…..Swiss Style Bratwurst

September 16, 2017 at 6:28 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 Swiss Style Bratwurst. Just not your average Bratwurst, Swiss Style Bratwurst! No mater if you’re looking for Brats, Franks, Hamburgers, Roasts, Steaks, or anything else you can find it at the SayersBrook website (http://www.sayersbrook.com/) You can choose from items like; Bison, Elk, Wild Boar, Ostrich, Chicken, and more! So check their site out today! Now more on the Swiss Style Bratwurst. Enjoy and Eat Healthy!

 

Swiss Style Bratwurst
Swiss Style Bratwurst – Three-Time “Grand Champion Winner” – 3 lb. package
Our original, best selling, mouth watering, bratwurst made from extra lean cuts of pork and spiced to an old family recipe with a hint of garlic and onion.

 

PRODUCT HANDLING

All our cooked sausage and bratwurst needs regrigeration. Put it in the fridge when it arrives. Reheat to a temperature of 140°F internal temperature.

Bratwurst & Link Sausage products are vacuum sealed and can be kept refrigerated up to 2 weeks and frozen up to 6-9 months. Uncooked sausage and bratwurst are best cooked until thoroughly done and browned.

Use within 5 days or freeze for later use
http://www.sayersbrook.com/swiss-style-bratwurst/

 

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/

Diabetic Dish of the Week – Amish Coleslaw

January 24, 2017 at 6:41 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Amish Coleslaw. Thank you to Carla for passing this one along to me!

 

Amish Coleslaw
Recipe Ingredients:

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup Splenda Granulated No Calorie Sweetener
1 cup vinegar
1 teaspoon sea salt
1 teaspoon celery seed
1 teaspoon Splenda Granulated No Calorie Sweetener
1 teaspoon prepared mustard
3/4 cupextra light olive oil

Cooking Directions:

In a large bowl, toss together the cabbage, onion, and 1 cup Splenda Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon Splenda® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Makes 8 servings.

Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

October 7, 2016 at 4:59 PM | Posted in Bob Evan's, chicken | Leave a comment
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Today’s Menu: Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-012
One beautiful sunrise this morning. Blue, Pink, Yellow, and Orange colors had the Eastern Sky lit up! For Breakfast this morning I had a couple of toasted Eggo Waffles ans a cup of Bigelow Decaf Green Tea. After I had my Breakfast I headed up to the local Kroger for a few items and to McDonald’s and picked up Breakfast for Mom and Dad. Did some house cleaning today, vacuumed, dusted, etc. Then repaired a wheel on the sweeper that came coming off, replaced the bolt on it. After Lunch I headed off to Furrows and a couple of other places, looking for some new shrubs and plants. For Dinner tonight a new recipe,Honey Mustard Chicken Thighs. Tonight its Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans.

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-002

Trying out a new Chicken Thigh recipe tonight, Honey Mustard Chicken Thighs. I seen the recipe on one of my favorite sites, Nourished Peach (https://nourishedpeach.com/). The site is loaded with delicious recipes like this one, check it out soon! So to make the dish I’ll need the following; 2 Tablespoons Dijon Mustard, 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Garlic Clove (finely chopped), 1 Teaspoon Sea Salt, 1/4 Teaspoon Peppercorn Medley, 1 -11/4 Pounds Boneless, Skinless Chicken Thighs, and 1 Tablespoon Light Olive Oil. Sounds good, Eh!

 

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-004
To prepare the dish place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place the chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours. I Marinated mine for about 8 hours.

 

 

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-007
Next preheated the oven to 450 degrees. Place the olive oil in a Cast Iron Skillet over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 9 minutes. And done! We have another one of those Winner, Winner Chicken Dinners! The Mustards and Honey combine to make one flavorful dish! Chicken came out very tender and moist. Easy to prepare and a 1 dish cleanup, makes a “Keeper Recipe”. And it’s Mom and Dad approved, both loved the Chicken! The original recipe is at the end of the post.

 

 

Mashed Potatoes
To go with the Honey Mustard Chicken Thighs I prepared Mashed Potatoes and Green Beans. I used Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans. Also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 

 

 

Honey Mustard Chicken Thighs

Ingredientshoney-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-010

2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil

Directions

1 – Place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours.

2 – Preheat oven to 450. Place olive oil in a ovenproof skillet (I use cast iron) over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes. Serves 4.

 

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