Low Cal Mince Pie
December 25, 2013 at 10:43 AM | Posted in baking | 2 CommentsTags: Bake, Christmas, Flour, Mincemeat, mincepie, Oven, Pastry, Powdered sugar
Thanks to Bobbi and Kat for passing this healthier version of Mince Pie.
Low Cal Mince Pie
Ingredients:
Pam Baking Spray
8oz plain Flour
a pinch of Sea Salt
4oz butter or margarine, cut into small cubes. (Blue Bonnet Light Stick Butter)
16, level, tbsp Mincemeat ready-made mincemeat
1, level, tsp Powdered Sugar, to dust
Directions:
Preheat the oven to 375°F. Lightly spray some bun or muffin tins with Pam Baking Spray.
Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 3 inch fluted cutter. Use to line the prepared tins.
Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter or any other design cutter you would have. Use to decorate the tops of the tarts.
Bake in the oven for about 15 minutes, until the pastry is crisp and lightly colored. Cool on a wire rack and dust lightly with the powdered sugar.
Wild Idea Buffalo Recipe of the Week – Jerk Tri-Tip with Orange Glaze and…
November 27, 2013 at 10:13 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Bulgur, cook, Home, Jamaican jerk spice, Marination, Oven, Pot roast, recipes, Roasting, Wild Idea Buffalo
Jerk Tri-Tip with Orange Glaze, that will work! It’s the Wild Idea Buffalo Recipe of the Week, Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Another delicious sounding recipe from Jill O’Brien of Wild Idea Buffalo, the link to the recipe and site is at the bottom of the post.
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
By: Jill O’Brien
We started with a beautiful Buffalo Tri-Tip Roast and placed it in our fantastic jerk marinade. The meat is butter knife tender and packed with flavor. The bulgar wheat salads natural nuttiness compliments the jerk flavors nicely and required no additional seasonings. Season to taste, as you like.
Ingredients:
1 – 1 lb. Marinated Buffalo Tri-Tip Roast
*optional jerk seasoning
reserve marinade
¼ – cup orange marmalade
½ – cup bulgar wheat
½ – cup water
1 – tablespoon olive oil
½ – of two colored bell peppers, finely diced
2 – green onions, finely slivered
2 – tablespoons cilantro, finely diced
Preparation:
Place bulgar wheat and water in bowl, cover and let rest for 1 hour.
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
While roast is in oven, sauté vegetables in olive oil over medium high heat for 3 minutes. Add softened bulgar wheat and mix together. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Place reserved marinade in saucepan and bring to a full boil, and allow to reduce for a couple of minutes. Whisk in orange marmalade until well incorporated. Reduce heat to low until ready to serve.
Slice roast on the bias into desired thickness.
To serve, arrange sliced meat on bulgar wheat salad and drizzle with *Orange Glaze.
*If you are uncomfortable using reserved marinade as a sauce base for the Orange Glaze, try this instead:Melt 1 Tb. butter in saucepan with 1 teaspoon jerk seasoning, add ½ cup pineapple juice and reduce as above, and continue with marmalade. Jerk seasoning available at most groceries.
http://wildideabuffalo.com/2013/jerk-tri-tip-with-orange-glaze-and-bulgar-wheat-salad/
1 lb. Jerk Marinated Tri-Tip Roast
Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)
This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!
http://buy.wildideabuffalo.com/products/aprils-monthly-feature
What to do With – Leftover Sweet Potatoes
November 9, 2013 at 9:21 AM | Posted in leftovers | Leave a commentTags: Casserole, Cinnamon-Crunch Sweet Potato Muffins, cook, Fruit and Vegetable, Home, Oven, Sweet potato, Sweet Potatoes
Lot of Sweet Potatoes leftover from your Holiday Dinner? Here’s a good idea on how to put them to use.
Leftover Sweet Potato Muffins
Ingredients:
1 1/2 cups cooked Sweet Potatoes, from a casserole
1 (7 1/2 ounce) package Cornbread Mix, Martha White Brand
1/2 cup 2% Milk
1 egg or 1/4 cup Egg Beater’s
1/4 cup Extra Virgin Olive Oil
Directions:
1 – Preheat oven to 400 degrees.
2 -Combine sweet potato casserole, egg, milk and cornbread mix.
3 – Let sit in bowl.
4 – Oil muffin pans and place in preheated oven for about 5 minutes.
5 – Remove muffin pan from oven and pour oil into batter.
6 – Stir in oil really well.
7 – Pour batter into muffin pan filling each one 1/2 of the way full.
8 – Bake for about 15-20 minutes.
9 – Let cool slightly, Enjoy!
Baked Smokey BBQ Chicken Wings w/ Baked Fries
September 13, 2013 at 5:27 PM | Posted in baking, chicken, Ore - Ida | Leave a commentTags: bacon, Barbecue, Barbecue grill, Chicken, Chicken Wings, cook, Cooking spray, Ore - Ida, Oven, Smokey BBQ, Tyson Chicken
Today’s Menu: Baked Smokey BBQ Chicken Wings w/ Baked Fries
From hot and humid to cool and sunny. Cool, it was 45 degrees this morning when I went out to fetch the morning paper. Today was a perfect Fall Day, cool breeze, sunny, and a high around 69 or 70 degrees! Went fishing and had to fight the Geese off, must have been about 40 or more on the lake this morning. Just as well as I didn’t catch but a couple of small Bass. For dinner to cap off this beautiful day, it was all by oven Baked Smokey BBQ Seasoned Chicken Wings w/ Baked Fries.
I used Tyson Smoky BBQ Wings. First time I tried the Smokey Bbq, I had tried three other of the Tyson Wings and all good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Hidden Valley Smoked Bacon Ranch Dip for dipping my Wings.
I also baked up some Ore – Ida Cracked Black Pepper and Sea Salt Country Style French Fries. I started using these a few weeks back, and love them. I still like the Ore Ida Crinkle Fries but these are even better. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.
Tyson Smokey BBQ Seasoned Chicken Wings
Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.
UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN
1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL
1. Spray grill with non-stick spray prior to cooking.
2. Gas
Grill
: Heat only one side of grill. Charcoal
Grill
: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.
COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.
Sweet Potato Cheesecake with a Graham Cracker Crust
August 16, 2013 at 9:38 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a commentTags: Bake, Fruit and Vegetable, Graham cracker crust, Oven, Splenda, Springform pan, Sweet potato, Sweet Potato Puree
Thank you to Dave and Tami for passing this along, it’s a diabetic friendly dessert. Dave like myself has diabetes 2 and his wife Tami makes this one quite often.
Sweet Potato Cheesecake with Graham Cracker Crust
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted. (Blue Bonnet Light Stick Butter)
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs or 3/4 cup Egg Beater’s
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions:
Preheat oven to 350°F (175°C). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don’t turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don’t turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, Splenda® Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars: 7g; Protein: 12g
Slow Simmered Au Jus Pork Roast w/ Oven Baked Scalloped Potatoes
July 20, 2013 at 5:10 PM | Posted in Pork, potatoes | Leave a commentTags: Au jus, cook, Dayton Airport, Gratin, Home, Meat, Oven, Pork
Today’s Menu: Slow Simmered Au Jus Pork Roast w/ Oven Baked Scalloped Potatoes
Not quite as humid or hot today but it could feel a lot better outside! Thank goodness I have a good air conditioner in my car as I went to Dayton, Ohio to pick up a friend at the Dayton Airport. But as luck would have it the flight was about 45 minutes late. By the time we got back into town and I dropped him off it was getting late in the day and i forgot to lay anything out for dinner. Thank goodness for packaged meals! I went with a Hormel Simple Ideas Slow Simmered Au Jus Pork Roast and Bob Evans Oven Baked Scalloped Potatoes.
I’ve had the Hormel Simple Ideas Slow Simmered Au Jus Pork Roast before but it’s been a while. Very easy and quick to prepare. Just microwave it in its own microwave container for 5 minutes then let it cool for a minute or so and you have yourself a delicious Pork Roast. Plenty of Pork in it and very well seasoned with some tasty juices. Makes a great main dish or use it as sandwiches, which is what I did. I served it on a Healthy Life Whole Grain Bun and topped with some Woeber’s Horseradish Mustard, a perfect Mustard for Pork or Beef.
Then for a side to go with my Pork Roast another microwave, quick, and easy product, Bob Evans Oven Baked Scalloped Potatoes. This one also comes in a microwave package, just heat for 6 minutes and serve. First time I tried this and it also was delicious! Plenty of Potatoes with an excellent Cheese Sauce and seasoning. I’ll definitely use this again. So to be an all microwave meal it was a very filling and delicious meal. Plus it left me with some killer leftovers and a very easy one to clean up afterwards. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Hormel Simple Ideas Slow Simmered Au Jus Pork Roast
* Hormel Simple Ideas Slow Simmered Au Jus Pork Roast:
* Slowly simmered in au jus and ready to enjoy with your favorite side dish
* Additional recipes, boil-in tray and conventional oven directions inside sleeve
* Suitable for freezing
* Simple ideas for great meals
* Ready when you are
* Inspected for wholesomeness by U.S. Department of Agriculture
* No preservatives
Nutrition Facts
Serving Size 140 G
Servings Per Container 3.5
Amount Per Serving
Calories 170Calories from Fat 60
% Daily Value*
Total Fat 7 G 11
Saturated Fat 3 G 15
Cholesterol 75 Mg 25
Sodium 500 Mg 21
Total Carbohydrate 1 G 0
Sugars 1 G
Protein 26 G
BOB EVANS OVEN BAKE™ SCALLOPED POTATOES
Our Bob Evans Oven Bake™ Scalloped Potatoes look like you made them from scratch in the oven–but you didn’t. Made with real cheddar cheese, they’re microwave ready in just minutes
Nutrition Facts
Serving Size140 g
Servings per Container4
Amount Per Serving
Calories 220.00 Calories from Fat 110.00
% Daily Value*
Total Fat13.00g20%
Saturated Fat8.00g40%
Trans Fat0.00g0%
Cholesterol40.00mg13%
Sodium490.00mg20%
Total Carbohydrate19.00g6%
Dietary Fiber2.00g8%
Sugars2.00g0%
Protein7.00g0%
Kitchen Hint of the Day!
July 11, 2013 at 6:27 AM | Posted in baking, Kitchen Hints | 1 CommentTags: Baking, Baking and Confections, Bread, cook, Home, Loaf, Oven, Sourdough
We love this secret for a perfect loaf of bread, used by many bakers. Put some ice cubes in a shallow pan and put it in the oven with your loaf of bread. This ice cubes will produce a dense steam, and as the water evaporates, the crust becomes hard and crispy. The steam will also allow the bread to rise more evenly, giving you a crumb that’s firm and chewy.
Kitchen Hint of the Day!
July 9, 2013 at 7:50 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Baking and Confections, Bread, cook, French toast, Home, Oven, Sourdough
Kitchen Hint of the Day!
July 5, 2013 at 8:22 AM | Posted in Kitchen Hints | 3 CommentsTags: Baking, Baking and Confections, Bread, cook, Dough, Home, Oven, Sourdough
It’s never good to be dull…unless you’re a bread pan. For the best results when baking, avoid a shiny bread pan. A shiny pan reflects heat to such a degree that the bread may not bake evenly. However, a dark pan may cook the bread too quickly, resulting in burned bottoms. Your best bet? A dull aluminum pan.
Petitchef
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