Kitchen Hint of the Day!

July 17, 2017 at 4:51 AM | Posted in Kitchen Hints | 2 Comments
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Oh nuts…….

 

When buying Nuts – Whole nuts are often more expensive than those in smaller pieces, so if your recipe calls for chopped pecans/walnuts/peanuts, go ahead and buy them that way. You’ll save money and it will be less work for you, it’s a Win Win!

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

 

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

Turkey and Brie Baguette

May 28, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O website its a Turkey and Brie Baguette. Made with JENNIE-O® sliced All Natural Oven Browned Turkey Breast along with Arugula, thinly sliced Green Apples, and Crunchy Pecans. Topped with Brie and a Cranberry Chutney then served on a Baguette. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey and Brie Baguette
This sandwich recipe has it all — fresh arugula, thinly sliced green apples, crunchy pecans, lean turkey breast, Brie cheese and a savory cranberry chutney. Sandwich nirvana, ready in under 30 minutes!

INGREDIENTS

CRANBERRY CHUTNEY
2 teaspoons finely grated ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
2½ cups cranberries, fresh or frozen
½ cup sugar
⅔ cup orange juice
2 tablespoons cider vinegar
BAGUETTE
4 baguettes, split
4 ounces Brie, sliced
2 apples, sliced
8 ounces JENNIE-O® sliced All Natural Oven Browned Turkey Breast, from the service deli
1 cup arugula
½ cup pecan pieces, toasted
DIRECTIONS

1) For cranberry chutney, in medium saucepan, combine ginger, garlic, cinnamon, cranberries, sugar, orange juice and vinegar. Bring to boil. Reduce heat to medium. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally; cool.
2) To assemble baguette, spread half of chutney in baguettes. In baguette layer Brie, apples, turkey and arugula. Top with remaining chutney and sprinkle with pecans. Cut in half to serve.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories490
Protein25g
Carbohydrates57g
Fiber9g
Sugars29g
Fat20g
Cholesterol55mg
Sodium820mg
Saturated Fat6g
https://www.jennieo.com/products/10-all-natural-oven-browned-turkey-breast

Diabetic Dish of the Week – Wild Rice and Turkey Salad

April 11, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is – Wild Rice and Turkey Salad. I’ll take Turkey and Rice any time or anyway! Add Green Onions, Raisins, Apples, Pecans, and Spices and you have the dish. It’s from the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Wild Rice and Turkey Salad

Ingredients

1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery,chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish
Directions

1 – Cook the rice in the water until tender, about 50 minutes.
2 – Cut the turkey into bite-size pieces.
3 – Combine all the ingredients in a bowl and toss.
4 – Cover and chill until ready to serve.
5 – Sprinkle on the pecans just before serving.
Nutritional Information (Per Serving)
Calories: 422
Protein: 24g
Fat: 18g
Carbohydrates: 26g
http://diabeticgourmet.com/recipes/html/42.shtml

Jennie – O Turkey Recipe of the Week – Turkey Bacon Cheese Balls

April 7, 2017 at 6:31 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Bacon Cheese Balls. The perfect Appetizer, Turkey Bacon Cheese Balls! Made with JENNIE-O® Turkey Bacon along with Cream Cheese, Cheddar Cheese, Chives, Pecans, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Bacon Cheese Balls

This indulgent little appetizer features cream cheese, Cheddar cheese, and crowd-pleasing bacon all rolled up into one amazing bite. One of our many appetizers that’s ready in just 35 minutes.

INGREDIENTS

8 slices JENNIE-O® Turkey Bacon
12 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
¼ cup chopped fresh chives, divided
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
1 cup finely chopped toasted pecans
serve with crackers, if desired
DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop; set aside.
2) Stir in paprika, garlic salt and pepper.
3) Shape into 1-inch balls. Refrigerate 15 minutes
4) In small bowl, combine pecans and remaining 1 tablespoon chives.
5) Roll balls in pecan mixture, pressing to coat. Refrigerate until ready to serve.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories230
Protein13g
Carbohydrates6g
Fiber1g
Sugars3g
Fat17g
Cholesterol30mg
Sodium570mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1113-turkey-bacon-cheese-balls

Fried Shrimp w/ Roasted Butternut Squash and Purple Passion Asparagus

January 12, 2017 at 5:56 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Shrimp w/ Roasted Butternut Squash and Purple Passion Asparagus

 

 

 
For Breakfast this morning I made a favorite, Skillet Potatoes and Ham. I used 1 package of Simply Potatoes fried-shrimp-w-roasted-butternut-squash-and-purple-passion-aspar-007Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar and a fried Sunny Side Up Egg. After Breakfast I had to get ready to go to the Funeral Home. A friend of mine I used to work with had passed away. Warm weather out there to be January. Raining but the low was only 54 degrees overnight and had a high in the low 60’s! For Dinner tonight I prepared Fried Shrimp w/ Roasted Butternut Squash and Purple Passion Asparagus.

 

fried-shrimp-with-rotini-and-cheese-001
While at Kroger yesterday they were just bringing out more of the huge Freshwater Shrimp, and i just can’t pass those up! I rinsed them off in cold water and removed the shells, they were already deveined. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix, first time I tried this one.

 

 

 

 

fried-shrimp-with-rotini-and-cheese-006
Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . The McCormick Cracker Meal Mix was excellent! Nice crunch and seasoning!

 
Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! This fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-002has quickly become a family favorite. I purchased 2 small packages of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 2 packages of Diced Butternut Squash, Crumbled Bacon Bits, 2 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-001
To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and season and sprinkle with the Crumbled Bacon. Roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning, Bacon and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

cumin-spiced-pork-chop-w-purple-passion-aspararagus-savory-herb-002
For a side dish I had picked up some more of the Purple Passion Asparagus at Meijer. Second time we’ve had this. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil.

 

 

fried-shrimp-w-roasted-butternut-squash-and-purple-passion-aspar-002
To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like this over the Green Asparagus! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
McCormick Cracker Meal Seafood Fry Mix

Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.

Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving sizemccormick-cracker-meal-seafood-fry-mix
1/4 cup Mix (32g)

All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.
http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

Kitchen Hint of the Day!

January 4, 2017 at 6:09 AM | Posted in Kitchen Hints | Leave a comment
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Oh Nuts……

 

The easiest way to shell pecans, walnuts, and other nuts? Freeze them first. It shrinks the nut away from the shell and makes the job a breeze. Another way to shell nuts is to soak them in boiling water for 15 minutes.

One of America’s Favorites – Monkey Bread

December 19, 2016 at 5:51 AM | Posted in One of America's Favorites | 2 Comments
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monkey-bread

Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals.

 

 

 
The origin of the term “monkey bread” comes from the pastry being a finger food, the consumer would pick apart the bread as a monkey would.

 

another-image-of-monkey-bread
Recipes for the bread first appeared in American women’s magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

Diabetic Sweet Potato Recipes

December 4, 2016 at 6:28 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Sweet Potato Recipes. Those of us who have a form of Diabetes know how important it is to watch your calories and carbs. So to help you with that here are some Diabetic Friendly Sweet Potato Recipes! Recipes like; Sweet Potato Pie, Turkey and Sweet Potato Chowder, and Sweet Potato Casserole. Find these recipes and all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Diabetic Sweet Potato RecipesDiabetic living logo

Sweet potatoes are a healthy and tasty vegetable to add to your diet. These colorful spuds are loaded with vitamin A and potassium. Plus, they’re inexpensive, leaving your budget intact this holiday season.

 

 

Sweet Potato Pie

Put down the pumpkin — make sweet potato pie instead. This lovely pie features cinnamon, nutmeg, and vanilla flavors, plus a dollop of whipped dessert topping……

 

 
Turkey and Sweet Potato Chowder

Canned soups can’t compare to this creamy chowder. Filled with corn and chunky sweet potatoes, one serving gives you 4 grams of fiber…..

 

 
Sweet Potato Casserole

Enjoy the crunch of the sweet pecan topping to end your meal. This crustless dessert tastes just like its pie counterpart but with fewer carbs. Use a brown sugar substitute to cut carbohydrate to 16 grams per serving…..

 

 

* Click the link below to get all the Diabetic Sweet Potato Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-sweet-potato-recipes

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