One of America’s Favorites – Pork Tenderloin Sandwich

November 26, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pork tenderloin sandwich (large)

The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the state of Indiana. The sandwich can first be traced back to the Nick’s Kitchen restaurant in Huntington, Indiana (near Fort Wayne).

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.

A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork tenderloin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork Tenderloin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, lettuce, onions, pickles, and mayonnaise.

The sandwich is usually served with a side of french fries, though onion rings are often provided instead.

The primary variant of the prepared pork tenderloin is a grilled prepared pork tenderloin. This is a healthier variation as the pork is grilled instead of fried. The meat is seasoned or marinated and then placed on a grill. After cooking, the meat is placed on a hamburger bun and topped with condiments.

 

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Healthy Canning and Preserve Recipes TUESDAY

March 20, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Canning and Preserve Recipes. Nothing better than in the dead of Winter than to go the pantry and grab a jar of your favorite fruit, vegetable, jam, etc… We always can Green Beans and Beets and they taste as good as fresh when you cook them up! So check out the EatingWell Healthy Canning and Preserve Recipes for recipes like; Bread and Butter Pickles, Pickled Jalapenos, and Rose Petal-Raspberry Jam. Find these recipes and more all at EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Bread and Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets……

Pickled Jalapenos
A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes…….

Rose Petal-Raspberry Jam
In this easy jam recipe, a few fragrant rose petals add a floral nuance to otherwise delicious but plain raspberry jam. If you don’t want to can the jam, store it in the refrigerator for up to 2 months. Serve with crackers and cream cheese or spread onto a vanilla cake for a healthier frosting…..

http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

It’s Nuts I tell you………PICKLES, PEPPERS and OLIVES THURSDAY

November 9, 2017 at 6:21 AM | Posted in nuts, NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) its PICKLES, PEPPERS and OLIVES. Choose from a wide assortment PICKLES, PEPPERS and OLIVES. At the Nuts site you can also find items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS and more! Plus there’s FREE shipping on orders over $59, see for details. With the Holidays getting closer be sure to check the Nuts site (https://nuts.com/) out for the perfect Holiday Gift. Enjoy and Eat Healthy!

 

 

 

PICKLES, PEPPERS and OLIVES
From Organic Sun Dried Tomatoes to Mixed Olives to Dried Guajillo Mexican Peppers, you’ll find a good assortment of PICKLES, PEPPERS and OLIVES.
https://nuts.com/cookingbaking/pickles-peppers-olives/

 

MIXED OLIVES
Authentic 100% natural green and Kalamata olives straight from the famed olive trees of Greece. Made only with olives, olive oil and no preservatives, anyone who tries these will be in for a delightful tasting experience. These mixed olives come vacuum packed to seal in the mouthwatering flavors and to ensure freshness. These olives do contain pits.

 

Olives are an excellent source of heart-healthy oleic acid and antioxidants. These mixed olives can be enjoyed as a snack directly from the bag, or pitted for use with other foods. Toss the olives with salads and pastas, or chop them up to use as a pizza topping. They are also delicious with chicken and fish recipes, or mixed with side dishes. For a crowd-pleasing appetizer, use mixed olives to make a tasty tapenade and serve the spread with crackers and sliced bread.
https://nuts.com/snacks/olives/mixed.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Kitchen Hint of the Day!

September 23, 2017 at 5:37 AM | Posted in Kitchen Hints | Leave a comment
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In a pickle………….

 

Instead of tossing out that jar of pickle juice after using the last pickle, use the tangy liquid to make a new condiment. Add thinly sliced onions to the juice and let them marinate in the fridge for a few days. The drained onions can be used a topping for hot dogs pr hamburgers or in salads. This method also works well with the spicy packing juice from vinegar peppers.

One of America’s Favorites – Tuna Fish Sandwich

November 14, 2016 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
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A tuna fish sandwich with black olives and avocado

A tuna fish sandwich with black olives and avocado

A tuna fish sandwich, also known as a tuna salad sandwich or a tuna sandwich, is a type of sandwich made from canned tuna, usually combined with other ingredients such as mayonnaise and celery. Other common variations include the tuna boat and tuna melt.

The sandwich has been called “the mainstay of almost everyone’s American childhood,” and “the staple of the snatched office lunch for a generation.” In the United States, 52% of canned tuna is used for sandwiches.

 

 
A tuna fish sandwich is usually made with canned tuna mixed with mayonnaise and other ingredients, such as chopped celery, pickles or pickle relish, hard-boiled eggs, onion, cucumber, sweetcorn, and/or black olives. Other recipes may use olive oil, Miracle Whip, salad cream, mustard, or yogurt instead of or in addition to mayonnaise. The sandwich may be topped with lettuce, tomato or other vegetables and fruits, such as cucumbers, bean sprouts, avocado in any combination.

 

 

A tuna melt sandwich served with French fries

A tuna melt sandwich served with French fries

A tuna melt has melted cheese on top of the tuna or on a tomato slice and is served on toasted bread. A tuna boat is a tuna sandwich served in a hot dog bun or long split bread roll.
Tuna is a relatively high protein food and it is very high in omega-3 fatty acids. A sandwich made from 100 grams of tuna and two slices of toasted white bread has approximately 287 Calories, 96 Calories of which are from fat (10.5 grams fat). It also has 20 grams of protein and 27 grams of carbohydrates.

 

 

According to the StarKist company:

The nutritional content of albacore may vary naturally from catch to catch. In particular, the fat and calorie content will differ depending on the region or depth where the fish are caught. Albacore tuna that swim close to the water surface can be higher in fat than tuna caught in deep ocean waters—but they are also lower in mercury content and higher in omega-3 content. Because availability of albacore tuna may vary from season to season, we use two different labels to accurately show the fat and calorie content of the product contents.

A larger, commercially prepared tuna fish sandwich has more calories than noted above, based on its serving size. A 6-inch Subway tuna sub of 238 grams has 480 calories, 210 of those from fat, 600 miligrams of sodium, and 20 grams of protein.

 

Low-Calorie Potato Salads That Won’t Pack on the Pounds

July 24, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – Low-Calorie Potato Salads That Won’t Pack on the Pounds. Recipes including; Creamy Potato Salad, Country Potato Salad, and Lebanese Potato Salad. Find all these delicious and healthy recipes at the EatingWell website, Enjoy! http://www.eatingwell.com/

 

 

Low-Calorie Potato Salads That Won’t Pack on the Pounds

Lighter recipes for healthy potato salad.EatingWell2
Potato salad is a favorite summer dish, but classic versions can easily derail your diet with extra calories and fat. We’ve given traditional potato salad a healthy makeover by swapping out the full-fat, creamy dressing with healthy ingredients that boost flavor without going overboard on extra fat and calories. So indulge without the guilt and enjoy these delicious, low-calorie potato salad recipes.

 

 

Creamy Potato Salad
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch…..

 
Country Potato Salad
This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad….

 
Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution……

 

 

* Click the link below to get all the Low-Calorie Potato Salads That Won’t Pack on the Pounds
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_potato_salads_that_won_t_pack_on_the_pounds

Condiment of the Week – Piccalilli

April 14, 2016 at 4:58 AM | Posted in Condiment of the Week | Leave a comment
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Mustard piccalilli

Mustard piccalilli

Piccalilli is an English interpretation of Indian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably.

 

 

 
British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. A more finely chopped variety “sandwich piccalilli” is also available from major British supermarkets. It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is similar to a sweet pickle such as Branston Pickle, except it is tangier and slightly less sweet, colored bright yellow (using turmeric) rather than brown, and the chunks are larger. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman’s lunch. It is produced both commercially and domestically, the latter product being a traditional mainstay of Women’s Institute and farmhouse product stalls.

 

 

Piccalilli on toast

Piccalilli on toast

In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is slightly sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called “neon relish”.

In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. While not exactly similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably. Piccalilli is uncommon in the Western United States.

 
A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

 

Bread and Butter Pickles

October 29, 2015 at 4:58 AM | Posted in CooksRecipes | 1 Comment
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Came across this recipe on the CooksRecipes website that I wanted to pass along, Bread and Butter Pickles. If you’re looking for some Meal ideas you have to check out the Cooks website. No matter the Cuisine or Diet that you are hunting for they’ll probably have it, check them out! http://www.cooksrecipes.com/index.html
Bread and Butter Pickles

 

 

These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you’ve eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices Cooksrecipes 2
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves

 

Cooking Directions:

1 – Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.
2 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
3 – Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.
4 – Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)  Cover; bring water to gentle boil.
5 – Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.
* Makes 24 servings.

 

Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

http://www.cooksrecipes.com/diabetic/bread_and_butter_pickles_recipe.html

Bread and Butter Pickles

June 25, 2015 at 5:14 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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An easily prepared and Diabetic Friendly recipe. It’s from the CooksRecipes website. Cucumbers, Onions, and Spices make up this recipe. Check out the CooksRecipes website for any of the recipes you are looking for. http://www.cooksrecipes.com/index.html

 
Bread and Butter PicklesCooksrecipes 2

These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you’ve eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves

 

 

Cooking Directions:

Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.
Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.
Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.
Makes 24 servings.

 

 

Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

 

http://www.cooksrecipes.com/diabetic/bread_and_butter_pickles_recipe.html

Kitchen Hints of the Day!

June 25, 2015 at 5:13 AM | Posted in Kitchen Hints | 1 Comment
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In a Pickle about Pickling……..

 

* Produce must be fresh when pickled. Avoid using waxed supermarket produce.pickles3

* Scrub food well. Be sure to remove and discard 1/4–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.

* Don’t take shortcuts. The jar and lid sterilization process, boiling water timing, and amount of vinegar used are all critical components to crafting perfect pickles.

* Cucumbers go bad quickly, particularly at room temperature.

* Always use pickling salt, not table salt. Table salt contains iodine, a chemical that can darken pickles. Anticaking agents in table salt can cause cloudiness in your brine.

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