One of America’s Favorites – Breakfast Burrito MONDAY

December 4, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
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A breakfast burrito prepared with cheese, bacon, kale and other ingredients

The breakfast burrito, sometimes referred to as a breakfast wrap, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized in several regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, or bacon.

Some fast food restaurants such as Burger King, Dunkin’ Donuts, McDonald’s and Taco Bell sell breakfast burritos. The breakfast burrito is also a street food.

 

A chorizo and egg breakfast burrito with salsa

The breakfast burrito was invented in Santa Fe, New Mexico, Little William Harm’s Burrito Shack, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chile and cheese. Fast food giant McDonald’s introduced their version in the late 1980s, and by the 1990s, more fast food restaurants caught on to the style, with Sonic Drive-In, Hardee’s, and Carl’s Jr. offering breakfast burritos on their menus. In 2014, Taco Bell launched their breakfast menu, which included breakfast burritos.

 

 

The breakfast burrito can be prepared with myriad filling ingredients, such as eggs, ham, cheese, onion, peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, olives and other ingredients.

 

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Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 29, 2017 at 6:40 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Nothing represents “comfort food” better than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

Buffalo Pot Roast
Ingredients:
1 – 3 pound Wild Idea buffalo Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1 – Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.
2 – Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.
3 – In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.
4 -Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.
5 – Add the chopped tomatoes around the roast an pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.
6 – Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.
7 – During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.
8 – Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.
9 – Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.
10 – Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.
11 – Carve roast and pass with gravy and crusty bread.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Soup Special of the Day!……….Hearty Vegetable Soup

November 26, 2017 at 6:26 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Hearty Vegetable Soup. Zucchini, Carrots, Mushrooms, and Potatoes are just 4 of the ingredients that make this Hearty Classic! The recipe is from one of my favorite Diabetic Friendly sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The Diabetic Gourmet site has a huge selection of recipes, news, and Diabetic Care and Management tips. So Enjoy and Eat Healthy!

 

Hearty Vegetable Soup
A vegetable soup can make a particularly satisfying dinner. Using a wide variety of vegetables, herbs and spices makes a soup loaded with nutrients yet low in calories. In addition to containing powerful anti-cancer substances called phytochemicals, vegetables will help you reach the ideal goal of nine servings of fruits and vegetables a day……….

Makes 8 servings

Ingredients

2 medium zucchini, sliced thin
2 medium carrots, sliced 1/4 inch thick
10 mushrooms, sliced
2 ribs celery, sliced 1/4 inch thick
1 can (15.5 oz.) corn, drained
1 russet potato, peeled, cut into 1-inch chunks
1/2 lb. green beans cut in half diagonally
4 cups (1 qt.) reduced-sodium vegetable broth
3 cups canned crushed tomatoes, drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 Tbsp. chopped garlic
1/4 cup chopped fresh basil (or 2 tsp. dried)
1/4 cup chopped fresh oregano (or 2 tsp. dried)
Salt and freshly ground black pepper, to taste

Directions
1 – In a heavy, large pot, place all ingredients except salt and pepper. Bring mixture to a boil, reduce heat to a simmer, cover and cook, checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
2 – With a slotted spoon, transfer 3 cups of vegetables to a blender or food processor. Add 1 cup cooking liquid. Puree until smooth, then return to the pot of soup.
3 – Stir to incorporate puree into the soup and season to taste with salt and pepper. Heat through and serve.

Nutritional Information Per Serving:
119 calories,
less than 1 g. total fat,
0 g. saturated fat,
24 g. carbohydrate,
6 g. protein,
6 g. dietary fiber,
578 mg. sodium

https://diabeticgourmet.com/articles/soups-on/

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO HASH WITH CREAMED SPINACH

November 15, 2017 at 6:21 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO HASH WITH CREAMED SPINACH. It’s made using Wild Idea Buffalo CORNED BRISKET. Add Potatoes, Onions, and Spinach and you set to go! You can find this recipe at the Wild Idea Buffalo website and you can also purchase the Buffalo Corned Brisket or any of the other delicious and healthy cuts of Buffalo they have. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

CORNED BUFFALO HASH WITH CREAMED SPINACH

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!

Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper
Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and mix to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.

https://wildideabuffalo.com/blogs/recipes/corned-buffalo-hash-with-creamed-spinach

Our Best Potato Recipes

November 9, 2017 at 6:20 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Our Best Potato Recipes. You’ll find recipes like; Three-Cheese Whipped Potatoes, Meatless Sweet Potato Hash, and Sweet Potato Pie. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Our Best Potato Recipes
Enjoyed alone or accompanied by meat, veggies, or cheese, potatoes make a perfect side dish, satisfying soup, savory casserole, and even a sweet dessert.

Three-Cheese Whipped Potatoes
Treat yourself to spoonfuls of cheesy whipped potatoes with only 3 grams of fat and 107 calories per serving……

Meatless Sweet Potato Hash
Don’t be afraid to make this flavorsome dish for meat-eaters. Only you will know this hearty, savory meal is vegetarian……

Sweet Potato Pie
Go ahead and indulge in a scrumptious piece of spiced pie. Easy to make and even easier to enjoy, this dessert recipe is sure to become a family favorite…..

 

* Click the link below to get all the – Our Best Potato Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-potato-recipes

Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips

November 8, 2017 at 5:40 PM | Posted in fish, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips

 

 

To start this 8th day of November off I prepared a Scrambled Egg and toasted 2 slices of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. About 30 degrees this morning. Had a high of 50 degrees and partly cloudy out. Spent most of the day house cleaning today. Later in the afternoon I went to Bank for Mom. For Dinner tonight I prepared Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips.

 

 

I purchased the Tilapia while Jungle Jim’s International Market the other day. I had already rinsed it in cold water and had it in plastic bag the freezer. I sat the bag in the fridge and let it thaw overnight. To prepare it I’ll need; the Tilapia, McCormick Grinder Sea salt and Peppercorn Medley, and Zatarain’s Crispy Southern Fish Fri. To start I heated Extra Light Olive Oil in a skillet over medium-high heat. When the skillet was ready I cooked the Tilapia in the hot Oil until Golden Brown, about 4 minutes per side. I had not had Tilapia in a while and it tasted great! Moist with excellent seasoning. Love hitting the Seafood Dept. at Jungle Jim’s. They have about anything, they even have tanks of live Tilapia and Trout!

 

For one side I prepared some Simply Potatoes Homestyle Sliced Potatoes , first time having these. Again Jungle Jim’s is the only place around here that I seen carries this product from Simply Potatoes. To prepare them; Heat 2 tbsp of vegetable oil in a skillet until hot. Add potatoes. Cover with lid. Cook 5–6 minutes or until golden brown on the bottom. Turn and cook an additional 4–5 minutes. According to the package instructions – During cooking, potatoes must reach a temperature of 165degrees F for 2 minutes. Wow what an easy way to have Fried Sliced potatoes! These came out so good and were so easy to prepare! You can use these for several different Potato Recipes including Scalloped Potatoes. I’ll have to buy more of these!

 

I also heated up a can of Del Monte Asparagus Cuts and Tips. Partially drained some of the can’s liquid. Then added the contents to a small sauce pan and cooked on medium high to a boil and then reduced the heat to simmer. Cooked about 7 minutes. Really enjoyed Dinner tonight! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily ValueZatarain’s Crispy Southeren Fish Fri
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

 

Simply Potatoes Homestyle Slices

Description
New look, same great taste. We’ve added the logo of our sister company, Crystal Farms, to our package because we share one main goal: to provide outstanding quality at a great value. We’re committed to bringing you the very best from our table to yours.

Try all our delicious varieties: shredded has browns. Southwest style hash browns. Diced potatoes with onion. Homestyle slices. Red potato wedges. Rosemary & garlic red potato wedges. Traditional mashed potatoes. Country style mashed potatoes. Garlic mashed potatoes. Sour cream & chive mashed potatoes. Mashed sweet potatoes.

Why Buy?
Made from Fresh Potatoes
Instruction
1 – After opening, store in an airtight container and use within 3 days.
2 – Cook before serving. Keep refrigerated. For best quality and cooking results, do not freeze. Keep refrigerated.
3 – Simple Steps to Delicious Potatoes HEAT 2 tbsp of vegetable oil in a skillet until hot. ADD potatoes. Cover with lid. COOK 5–6 minutes or until golden brown on the bottom. Turn and cook an additional 4–5 minutes.Note: During cooking, potatoes must reach a temperature of 165degrees F for 2 minutes. Do not eat until fully cooked.

Eat to Beat Diabetes: Home-Style Dinner Recipes

October 31, 2017 at 4:51 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Eat to Beat Diabetes: Home-Style Dinner Recipes. Delicious and Diabetic Friendly Recipes like; Bacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans, Slow-Cooked Ranch Chicken and Vegetables, and Cheesy Meatball Bake. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Eat to Beat Diabetes: Home-Style Dinner Recipes
When you think of your favorite comfort foods, what comes to mind? Casseroles, pizza, chicken, meat loaf, and potatoes? You can eat all of these home-style foods and more even while managing a diabetes meal plan and maintaining a healthy weight.

Bacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans
This dinner favorite will have you at bacon. Enjoy a 3-ounce serving of juicy tenderloin and a 1/2-cup of green beans for just 28 grams of carb. You won’t believe this quick and easy home-style recipe fits a diabetes meal plan………

Slow-Cooked Ranch Chicken and Vegetables
This is a two-for-one diabetic slow cooker recipe. The first recipe is a flavorful chicken dinner served on a bed of spaghetti squash the whole family will rave about. The second recipe is a delicious casserole that uses the remaining shredded chicken and requires only three additional ingredients. Win and win………

Cheesy Meatball Bake
Get a two-for-one recipe that uses reserved meatball soup to make this easy diabetic Italian casserole that boasts 32 grams of protein and 13 grams of fiber. You’ll love the convenience and your family will love the results………..

 

* Click the link below to get all the – Eat to Beat Diabetes: Home-Style Dinner Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/eat-to-beat-diabetes-home-style-dinner-recipes

Kitchen Hint of the Day!

October 31, 2017 at 4:50 AM | Posted in Kitchen Hints | Leave a comment
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Baked Potato………..

 

Wrapping a potato in foil won’t actually make it bake faster. Rubbing it lightly with vegetable oil, however, will.Also pierce the skin of the potato with a fork to allow the steam to escape. Doing this will give it a fluffy texture.

One of America’s Favorites – Hash Browns

October 23, 2017 at 5:26 AM | Posted in One of America's Favorites | Leave a comment
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Shredded hash browns, pictured with slider sandwiches

Hash browns or hashed browns are a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America and the UK, where they are often fried on a large common cooktop or grill.

In some parts of the United States, hash browns strictly refer to shredded or riced pan-fried potatoes and are considered a breakfast food, while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries (though many variations of home fries are par-cooked before frying). Some recipes add diced or chopped onions.

Hash browns are a popular mass-produced product sold in both refrigerated and frozen varieties. Hash browns are also available in dehydrated form.

 

Originally, the full name was “hashed brown potatoes” (or “hashed browned potatoes”), of which the first known mention is by American food author Maria Parloa (1843–1909) in 1888. The name was gradually shortened to ‘hash brown potatoes’. Bite sized Hash Browns are small cylindrical dumplings, known as Tater Tots in the U.S. and Potato Gems in Australia, and are sold commercially at diners and in frozen food aisles in packets.

 

The word “hash” is derived from the French word “hacher” which means to hack or chop. This means hashed browned potatoes literally translate to “chopped and fried potatoes”.

 

Hash browns patty

A chef may prepare hash browns by forming riced potatoes into patties before frying with onions (moisture and potato starch can hold them together); however, if a binding agent is added (egg or oil for example), such a preparation constitutes a potato pancake. Frozen hash browns are sometimes made into patty form for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.

Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers.

 

Diabetic Breakfast Casserole and Skillet Recipes

October 14, 2017 at 5:41 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 Breakfast Casserole and Skillet Recipes. Delicious and Diabetic Friendly Breakfast Casserole and Skillet Recipes to start your morning off the right way! You’ll find recipes like; Ranch Eggs, Egg and Potato Casserole, and Mexican Breakfast Burrito. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

 

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience.

 

Egg and Potato Casserole
Diced hash brown potatoes, broccoli, and Canadian-style bacon give this egg casserole an extra helping of flavors and textures, making each bite a new experience. Great brunch pick!…

 

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel…….

 

* Click the link below to get all the – Diabetic Breakfast Casserole and Skillet Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-breakfast-casserole-and-skillet-recipes

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