Kitchen Hint of the Day!

March 20, 2017 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Parsley hint…..

 
Freeze parsley in a plastic bag. When frozen rub bag between hands and the parsley will not need chopping.

Jennie – O Turkey Recipe of the Week – Turkey Ham in Pretzel Roll

February 24, 2017 at 6:08 AM | Posted in Jennie-O Turkey Products | 1 Comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is a Turkey Ham in Pretzel Roll. A Sandwich that’s a meal! Made with JENNIE-O® Turkey Ham along with Onion, Red Bell Peppers, Parsley, Thyme, and Provolone Cheese. It’s served in a hollowed out pretzel Roll! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Eat Healthy! https://www.jennieo.com/

 

 

Turkey Ham in Pretzel Roll

INGREDIENTSturkey-ham-in-pretzel-roll

½ cup chopped onion
1 teaspoon vegetable oil
⅓ cup roasted red bell peppers, cut in ½–inch strips
2 teaspoons chopped fresh parsley
½ teaspoon chopped fresh thyme
1 cup shredded Provolone cheese
1 cup diced JENNIE-O® Turkey Ham
4 pretzel rolls

 
DIRECTIONS

Heat oven to 350°F.
1) In small skillet, sauté onion in oil 4 to 5 minutes or until soft. In medium bowl, toss together onion, peppers, parsley, thyme, cheese and turkey ham.
2) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.
3) To hollow pretzel rolls, cut off one end and set aside. Carefully, scrape out inside of roll; discard or save for another use. Stuff ¼ of filling mixture into pretzel. Replace cut-off end and wrap with foil. Bake 15 to 20 minutes or until filling is warm.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein20g
Carbohydrates26g
Fiber2g
Sugars5g
Fat15g
Cholesterol25mg
Sodium930mg
Saturated Fat7g
https://www.jennieo.com/recipes/911-turkey-ham-in-pretzel-roll

Leftovers – Shrimp w/ Noodles and Mushrooms

September 9, 2016 at 5:05 PM | Posted in leftovers, mushrooms, Ronzoni Healthy Harvest Pasta, seafood, shrimp | 1 Comment
Tags: , , , , , , , , ,

Today’s Menu: Leftovers – Shrimp w/ Noodles and Mushrooms

 

 

shrimp-w-noodles-and-mushrooms-009
I made a Breakfast Sandwich this morning to start the day off. I scrambled 1 medium size Egg, fried up 4 slices of Boar’s Head Deluxe Ham, 1 slice of Sargento Ultra Thin Sharp Cheddar Cheese, and served on a toasted Healthy Life Whole Grain English Muffin.Back when I was able to work I would fix a Breakfast Sandwich every morning before work and wrap it in foil. Then eat on the way to work, used to love that! Outside it’s showers and in the low 80’s. Swept the driveway off and got the cart out and cleaned it up, much needed. Back inside it was computer cleaning day. Ran scans, reinstalled 2 programs, updated passwords, and then cleaned computer desk. So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms.

 

Far be it from me to let delicious leftovers go to waste! I really enjoyed last night’s Dinner. So much that I’m having the leftovers for my Dinner tonight! I’m just a huge fan of Shrimp and Pasta and with the added Mushrooms, I’m all over it! So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms. I’m leaving yesterday’s Dinner posting for the description and directions to make the dish, Enjoy!

 

 

shrimp-w-noodles-and-mushrooms-002
I came across a recipe from a site I follow, Food Mingle. The recipe was Egg Noodles and Mushrooms and it gave the idea for my Dinner tonight, thank you Food Mingle! So tonight I’m preparing Shrimp w/ Noodles with Mushrooms. To make the dish I’ll need; 1 – 1 lb. bag of Kroger Jumbo Shrimp, Old Bay Seasoning, 1/2 bag of Ronzini Smart Taste Extra Wide Noodle Style Pasta, sliced Baby Portabella Mushrooms, Parsley, and Sea Salt.

 

 

 

Shrimp, Tomato Pesto Sauce, Whole Grain Rotini, and Baked French 003
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. So delicious and so easy to prepare! Removed them from the pan and placed them on a plate and set it aside.

 

shrimp-w-noodles-and-mushrooms-004
As the Shrimp was cooking in a small skillet I sauteed the sliced Mushrooms. Using Baby Bella Mushrooms, I sliced the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Removed from the heat and set aside.
 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 010
Finally to prepare the Noodles I brought 2 qts. water to a rapid boil. To add flavor and reduce stickiness, add salt. Add the pasta and stir; return to rapid boil. Cook uncovered for 7 minutes, stirring occasionally. Drain well and empty the Noodles into a large bowl. Toss in the sauteed Mushrooms. Add the Shrimp, add the parsley, and season with a little salt, to taste. I love the combo of Shrimp and Pasta and throw in the Mushrooms, it’s a winner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Smart eating means combining great taste with nutrition. Ronzini Smart Taste Extra Wide Noodle Style Pasta has the white pasta taste your family loves and extra nutrients to help them grow strong and healthy. Ronzoni Smart Taste is an excellent source of fiber and an excellent source of the bone-building nutrients calcium and vitamin D. Plus, Ronzoni Smart Taste looks, cooks and tastes like regular white pasta. It’s a smart way for your family to get more nutrition from every pasta meal.

* Ronzini Smart Taste Extra Wide Noodle Style Pasta :Ronzini Smart Taste Extra Wide Noodle Style Pasta
* Cholesterol and yolk free
* Excellent source of calcium, vitamin D and fiberRonzini Smart Taste Extra Wide Noodle Style Pasta
* Low fat
* Low sodium

Directions:
Instructions: Cooking directions: bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as directed. Perfect pasta guide: for 1 portion: 1/4 bag pasta, 2 quarts water & 1 tsp. Salt; 2 portions: 1/2 bag pasta, 3 quarts water & 2 tsp. Salt; 4 portions: full bag of pasta, 5 quarts water & 1 tbsp. Salt. For very firm pasta cook 5 minutes. For firm pasta cook 6 minutes. For tender pasta cook 7 minutes. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate

Nutrition Facts
Serving Size 56 G
Servings Per Container 6
Amount Per Serving
Calories 180.0
Calories From Fat 5
% Daily Value
Total Fat 0.5 G 1
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 25 Mg 1
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 1 G
Protein 7 G

https://www.ronzoni.com/en-us/products/categories/2095/Ronzoni%C2%AESmartTaste%C2%AE.aspx

Shrimp w/ Noodles and Mushrooms

September 8, 2016 at 4:46 PM | Posted in Ronzoni Healthy Harvest Pasta, shrimp | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Shrimp w/ Noodles and Mushrooms

 

 

shrimp-w-noodles-and-mushrooms-009

I just had a cup of Bigelow Decaf Green Tea for Breakfast. After my Tea and my morning workout I headed to McDonald’s to pick up Breakfast for Mom and Dad. Another Hazy, Hot, and Humid day out there but with some Thunderstorms moving in. We really need the rain though. After I got back I went outside and trimmed the vines along the driveway. Then I had to repair a hole a racoon had made in the corner of our shed. The raccoon had been making the shed his home, that ended! Back inside straightened up the pantry and a few other little chores around the house. Dad has been doing real good since he returned from the hospital. He starts at home therapy Friday. For Dinner tonight its Shrimp w/ Noodles and Mushrooms.

 

 

shrimp-w-noodles-and-mushrooms-002

I came across a recipe from a site I follow, Food Mingle. The recipe was Egg Noodles and Mushrooms and it gave the idea for my Dinner tonight, thank you Food Mingle! So tonight I’m preparing Shrimp w/ Noodles with Mushrooms. To make the dish I’ll need; 1 – 1 lb. bag of Kroger Jumbo Shrimp, Old Bay Seasoning, 1/2 bag of Ronzini Smart Taste Extra Wide Noodle Style Pasta, sliced Baby Portabella Mushrooms, Parsley, and Sea Salt.

 

 

 

Shrimp, Tomato Pesto Sauce, Whole Grain Rotini, and Baked French 003

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. So delicious and so easy to prepare! Removed them from the pan and placed them on a plate and set it aside.

 

shrimp-w-noodles-and-mushrooms-004

 

As the Shrimp was cooking in a small skillet I sauteed the sliced Mushrooms. Using Baby Bella Mushrooms, I sliced the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Removed from the heat and set aside.

 

 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 010

Finally to prepare the Noodles I brought 2 qts. water to a rapid boil. To add flavor and reduce stickiness, add salt. Add the pasta and stir; return to rapid boil. Cook uncovered for 7 minutes, stirring occasionally. Drain well and empty the Noodles into a large bowl. Toss in the sauteed Mushrooms. Add the Shrimp, add the parsley, and season with a little salt, to taste. I love the combo of Shrimp and Pasta and throw in the Mushrooms, it’s a winner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Smart eating means combining great taste with nutrition. Ronzini Smart Taste Extra Wide Noodle Style Pasta has the white pasta taste your family loves and extra nutrients to help them grow strong and healthy. Ronzoni Smart Taste is an excellent source of fiber and an excellent source of the bone-building nutrients calcium and vitamin D. Plus, Ronzoni Smart Taste looks, cooks and tastes like regular white pasta. It’s a smart way for your family to get more nutrition from every pasta meal.

* Ronzini Smart Taste Extra Wide Noodle Style Pasta :Ronzini Smart Taste Extra Wide Noodle Style Pasta
* Cholesterol and yolk free
* Excellent source of calcium, vitamin D and fiber
* Low fat
* Low sodium

Directions:
Instructions: Cooking directions: bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as directed. Perfect pasta guide: for 1 portion: 1/4 bag pasta, 2 quarts water & 1 tsp. Salt; 2 portions: 1/2 bag pasta, 3 quarts water & 2 tsp. Salt; 4 portions: full bag of pasta, 5 quarts water & 1 tbsp. Salt. For very firm pasta cook 5 minutes. For firm pasta cook 6 minutes. For tender pasta cook 7 minutes. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate

Nutrition Facts
Serving Size 56 G
Servings Per Container 6
Amount Per Serving
Calories 180.0
Calories From Fat 5
% Daily Value
Total Fat 0.5 G 1
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 25 Mg 1
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 1 G
Protein 7 G

https://www.ronzoni.com/en-us/products/categories/2095/Ronzoni%C2%AESmartTaste%C2%AE.aspx

Kitchen Hint of the Day!

April 3, 2016 at 5:20 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , , ,

To keep Parsley fresh….

 

Next time you buy fresh parsley, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.

Condiment of the Week – Chimichurri

December 31, 2015 at 5:55 AM | Posted in Condiment of the Week | Leave a comment
Tags: , , , , , , , , , ,
Chimichurri

Chimichurri

Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

 
The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name ‘Jimmy Curry’ or ‘Jimmy McCurry’. But there is no contemporary documentation of any of these stories.

 

Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.

 
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.

 

Gourmet Garden Herbs and Spices

July 13, 2015 at 8:13 AM | Posted in spices and herbs | Leave a comment
Tags: , , , , , , , ,

Just wanted to pass a new product I came across at our local Kroger, Gourmet Garden Lightly Dried Herbs. And what fantastic products! I have used the Gourmet Garden Herb and Spices Paste for quite some time. So now they have lightly dried Herbs in a small resealable container that you have to keep refrigerated. I purchased the Parsley, Basil, and Cilantro. A fantastic product to have in your fridge. Below I’ve left info on their products and a link to their website so check them out!

 
Gourmet Garden Herbs and SpicesGourmet Garden

Our Story
Gourmet Garden loves herbs and spices, we strive to make your everyday cooking easier and more enjoyable.

The farm-to-plate story
Your herbs start their life as a little seed on broad acre farms in Queensland and Victoria. The herbs are cared for, fed and grown organically by our dedicated group of farmers who are truly passionate about producing fresh herbs that are brimming with essential oils, which is the key to unlocking the flavor, aroma and color of herbs. Years of research and work has been invested into finding the optimum conditions and care for each variety of herb. This includes:

* Selecting varieties of herbs that deliver the best flavor and balance of essential oils
* Understanding what time of the day to plant
* Using GPS guided watering and sowing
* Harvesting at the optimal time of day for the peak essential oil yield
* A focus on healthy soil and sustainable organic growing techniques
* A full understanding of optimal crop quality
* Ensuring protected post-harvest storage until it gets to the facility

 

 

Lightly Dried
Fantastic To Sprinkle, Rub Or Garnish Your Food. Lightly Dried Is The Closest Thing To Fresh In Appearance, Flavor And Aroma.

Gourmet Garden Lightly Dried Parsley is simply a large bunch of fresh parsley, that has been lightly dried (just Gourmet garden parsleyenough) to last for 4 weeks once opened. Because it is only lightly dried it refreshes in cooking, giving you the closest flavor, appearance and aroma to that of fresh herbs… without the wilt guilt.

Our parsley plants begin life in the fertile Callide Valley in central Queensland and are picked when their essential oils are at their peak. From there they are transported within 18 hours of harvest to our Palmwoods facility where they are washed, chopped and lightly dried before being packed into handy click ‘n stack bowls. Organic with just 4 simple ingredients, what could be better.

Parsley is best added at the end of your cooking and is ideal in Mediterranean dishes: pasta, dressings, soups and chicken.

 

In cooking use about 2 Tbsp of Lightly Dried Parsley to replace 1 Tbsp of fresh parsley or sprinkle according to your taste!

There is literally no waste with Lightly Dried products since you can recycle or reuse the bowls. Simply pull off the shrink-wrap and use them for any sort of knick knacks.

Find us in the produce aisle near fresh herbs.

 

http://www.gourmetgarden.com/en-us

Herb and Spice of the Week – Parsley

February 26, 2015 at 6:26 AM | Posted in Herb and Spice of the Week | Leave a comment
Tags: , , , , ,
Parsley leaves and flowers

Parsley leaves and flowers

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter.

Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.

 

 

Parsley leaves

Parsley leaves

Garden parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.
Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C, and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.

Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds.
Leaf parsley
The two main groups of parsley used as herbs are curly leaf (i.e.) (P. crispum crispum group; syn. P. crispum var. crispum) and Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum); of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and has a stronger flavor, (though this is disputed while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing. A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.
Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P.

Root parsley

Root parsley

crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).

Although root parsley looks similar to the parsnip, its taste is quite different from it. Parsnips are among the closest relatives of parsley in the family Apiaceae. A similarity of the name of parsnips to turnip is a folk misattribution, parsnip meaning “forked turnip”; it is not closely related to real turnips biologically.

 

Parsley is widely used in Middle Eastern, European, Brazilian and American cooking. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).

In central and eastern Europe and in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés.

Persillade is a mixture of chopped garlic and chopped parsley in French cuisine.

Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and bread soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese.

In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon.

Root parsley is very common in Central and Eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth.

In Brazil, freshly chopped parsley (salsa [ˈsawsɐ]) and freshly chopped scallion (cebolinha [sebuˈɫĩɲɐ]) are the main ingredients in the herb seasoning called cheiro-verde ([ˈʃejɾu ˈveʁdʒi], literally “green aroma”), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped cilantro (coentro [ˈkwẽtɾu]) in the mixture.

Parsley is a key ingredient in several Middle Eastern salads such as Lebanesetabbouleh.

 

 

Freeze-dried parsley

Freeze-dried parsley

Parsley is a source of Flavonoid, and Antioxidants (especially luteolin), apigenin, folic acid, vitamin K, vitamin C, and vitamin A. Half a of tablespoon (a gram) of dried parsley contains about 6.0 µg of lycopene and 10.7 µg of alpha carotene as well as 82.9 µg of Lutein+Zeaxanthin and 80.7 µg of beta carotene.

Excessive consumption of parsley should be avoided by pregnant women. It is safe in normal food quantities, but large amounts may have uterotonic effects.

 

Chicken with Mushrooms w/ Baked Potato and Wheat Bread

December 23, 2014 at 6:18 PM | Posted in chicken, potatoes | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Chicken with Mushrooms w/ Baked Potato and Wheat Bread

 

Chicken and Mushrooms 011

 

Started raining last night and continued to the early afternoon today. Lot of rain and a high near 50 degrees. Ran some errands for Mom today then back home. Ran some programs on the computer then for most of the day. For dinner tonight a new one, I prepared Chicken with Mushrooms w/ Baked Potato and Wheat Bread.

 

 

Chicken and Mushrooms 002

Quartered Mushrooms

 

The recipe comes Martha Stewart, it was a recipe in our local newspaper a while back that I saved. I only prepared half of the amount that the original recipe was for, so I used only half of what it calls for. To prepare it I’ll need; All-Purpose Flour, Thin Cut Chicken Breasts, Sea Salt and Pepper, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Dried Thyme Leaves, Mushrooms, White Wine Vinegar, Swanson Low-Sodium Chicken Broth, and Chopped Parsley.

 

 

 

 

Then to prepare the dish was quite easy. I started by putting flour in a shallow dish. Seasoned the Chicken with Sea Salt and Pepper, then coated with flour, shaking off the excess. Then in a large skillet, heated the Extra Virgin Olive Oil and 1 tablespoon Butter over medium-high heat. Cooked the Chicken until browned and cooked through, about 4 minutes per side. Set aside. Reduced the heat to medium, added the Thyme, Mushrooms, and reChicken and Mushrooms 005maining 2 tablespoons Butter, and cooked until softened, about 6 minutes. Then added the Wine Vinegar and Low-Sodium Chicken Broth and cook, stirring, until it reduced by half, about 3 minutes. Season with Sea Salt and Pepper. Return the Chicken to the pan along with any accumulated juices; top with parsley. I let it cool for a couple of minutes and served! This is one of those Keeper Recipes, this is some good Chicken! Just a few Ingredients, easy to prepare, and one winner of a Chicken Dish. The Chicken was seasoned just right and with Mushrooms it was perfect! I think next time I prepare it I’ll serve it with a Grain or Rice Dish.

 

 

 

 

For a side I prepared a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and some I Can’t Believe It’s Not Butter. I also had a couple of slices of Klosterman Wheat Bread, that I also Buttered. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 
Chicken with Mushrooms
INGREDIENTS

1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley

DIRECTIONS

Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

 
http://www.marthastewart.com/925229/chicken-mushrooms

Turkey Meatball Mini Sub

September 26, 2014 at 5:08 PM | Posted in Boar's Head, Honeysuckle White Turkey Products | 5 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Turkey Meatball Mini Sub

 

 

 

Turkey Meatball Sub 005
It’s been another Beautiful day in the neighborhood outside again. A tad warmer though, we hit 80 degrees today. Went to Meijer for Mom this morning and back home. Didn’t do a lot today, not feeling up to par today. For dinner tonight I prepared a Turkey Meatball Mini Sub.

 

 

 
I used Honeysuckle White Fresh Italian Style Turkey Meatballs. I usually try to use Jennie – O Turkey Products but as far as I know none of the local stores carry the Meatballs. I’ve been using the Honeysuckle White Fresh Italian Style Turkey Meatballs for quite a few years now. The Meatballs are good size, always fresh, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. For my Pasta Sauce I used LaRosa’s Original Sauce. A local favorite and still one of the best Sauces I’ve ever had.

 

 

 
For my Hoagie Bun I used Kroger Brand 100% Whole Wheat Hoagie Rolls. For my Cheese I used Boar’s Head Lower Sodium Provolone Cheese, first time I tried this and love it! Has a really fantastic Creamy Flavor to it. Loaded the Hoagie Roll up with the Meatballs and Sauce, topped it with a slice of Provolone Cheese and baked it at 400 degrees until the the Roll was toasted and Cheese melted. These Hoagies are too good! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 

 

 

 
Honeysuckle White Fresh Italian Style Turkey MeatballsHoneysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.

 
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g

 

 

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The Simple Times

simple healthy living

The Tiny Potager

Self Sufficiency and Sustainable Living

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Food & Zen

Life is Food

Fun Foodie Family

Where you are always allowed to play with your food!

Buying Seafood

A Resource on the Best in Fish and Shellfish

dineANDrhyme

a blog that combines food & poetry mixed with vlogging

Eating on the Grounds

Because There's Nothing Better Than a Church Potluck!