Quick Rosemary-Garlic Flatbread

March 12, 2023 at 6:01 AM | Posted in Appetizers, CooksRecipes | 2 Comments
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Here’s another Delicious Appetizer Recipe from the CooksRecipes website, Quick Rosemary-Garlic Flatbread. To make this recipe you’ll be needing Naan Bread, Olive Oil, BUITONI Refrigerated All Natural Pesto with Basil, Rosemary, Garlic, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, and Fresh Basil. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Quick Rosemary-Garlic Flatbread
This rosemary, garlic and pesto-flavored flatbread is delicious, quick and easy to make. Great with pasta main dishes or a green salad. Drizzle with olive oil before serving, if desired.

Recipe Ingredients:
2 (9 x 7-inch) naan or flatbreads or 1 (15 x 10-inch) foccacia bread
1 tablespoon olive oil
1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon shredded fresh basil

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Position rack in the middle position in the oven.
2 – Place bread on jelly-roll pan or large baking sheet.
3 – Combine oil and pesto in small bowl; brush bread with mixture. Sprinkle evenly with rosemary, garlic and cheese.
4 – Bake for 8 to 10 minutes or until cheese melts and bread is beginning to brown. Remove from oven. Sprinkle with basil; drizzle with additional olive oil, if desired.
Makes 10 to 12 servings.
https://www.cooksrecipes.com/appetizer/quick_rosemary-garlic_flatbread_recipe.htmlm

Diabetic Side Dish of the Week – Herbed Corn on the Cob

January 29, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2023 a Healthy One! https://www.diabetesselfmanagement.com/

Herbed Corn on the Cob
If you’re ready to bump your corn on the cob game up a notch, you’ll love this quick and easy low-carb recipe. Basil, oregano, sage, and rosemary add a bit of kick to this barbecue classic!

Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed

Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.

2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.

Yield: 4 servings.
Serving size: 1 ear corn.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/herbed-corn-cob/

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Wild Idea Buffalo Recipe of the Week – TENDERLOIN TIP KABOBS

January 4, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is TENDERLOIN TIP KABOBS. To make this week’s recipe you’ll be needing Wild Idea Buffalo Tenderloin Tips, Cremini Mushrooms, Bell Peppers, Shallots, Worcestershire Sauce, Soy Sauce, Olive Oil, Dijon Mustard, Garlic Powder, Onion Powder, Black Pepper, Salt, Rosemary, Thyme, and Water. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

TENDERLOIN TIP KABOBS
A wonderful go-to appetizer for your next gathering! Modify the vegetables based on what you like or what’s available. Cherry tomatoes, when in season, would be a good addition. *Dry spice ingredients could be substituted with 3 tablespoons of Jill’s Steak Rub.

Ingredients: 12 appetizer portions

1 – 12oz. package Tenderloin Tips
Cremini mushrooms, stem removed
Bell Peppers, cut into meat size pieces
Shallots or red onion, cut into meat size pieces
2 – teaspoons Worcestershire
2 – teaspoons Tamari or Soy Sauce
2 – teaspoons olive oil
2 – teaspoons Dijon mustard
2 – teaspoons garlic powder
2 – teaspoons onion powder
1 – teaspoon black pepper
1 – teaspoon salt
1 – teaspoon rosemary
1 -teaspoon Thyme
Skewers, soaked in water
Rosemary sprigs, optional garnish

Preparation:

1 – Rinse the Tenderloin Tips and pat dry with a paper towel.
2 – Prep the vegetables as noted in the ingredients.
3 – Mix the Worcestershire, Tamari, olive oil, Dijon and spices together in a bowl, the separate into two bowls.
4 – Place the meat in the marinade and toss to coat. Toss the vegetables in the other bowl and toss to coat. Cover the bowls with wrap and place them in the refrigerator. Marinade for 6 to 24 hours.
5 – Soak the skewers in water for an equal amount of time.
6 – When ready to prepare, skewer the meat on the wet sticks, rotating vegetables and meat as you like.
7 – Preheat a flat top griddle, or flat pan on stove top over medium high heat. Place the skewers on the pan with the end of the stick hanging over the edge of the pan. Sear for 1.5 minutes, turn and repeat cooking time.
8 – Remove the skewers place on serving tray and cover for 5 minutes before serving.
9 – Optional: Create rosemary garnish for the end of the skewer by clipping the end pieces at an angle of sprig and remove some of the bottom leaves. Insert into the top of the skewer.
* Accompany with horseradish sauce if desired.
https://wildideabuffalo.com/blogs/recipes/tenderloin-tip-kabobs

Wild Idea Buffalo Recipe of the Week – BRAISED CHUCK ROAST IN MILK GRAVY

April 20, 2022 at 6:02 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 BRAISED CHUCK ROAST IN MILK GRAVY. To make this week’s recipe you’ll be needing Wild Idea Buffalo Chuck Roast, Salt, Olive Oil, Leeks, Garlic Cloves, Black Pepper, Thyme Sprigs, Sage, Rosemary, Whole Milk, and Lemon Zest. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BRAISED CHUCK ROAST IN MILK GRAVY
This recipe was featured in the New York Times and was inspired by the late Italian chef, Marcella Hazen. A classic Italian dish called “Maiale al Latte” (braised in milk). Although I could imagine the flavors, the appearance is less than appetizing as the milk curdles as it cooks. In today’s world with modern appliances, I knew that could be rectified. My modifications will give you a nice silky milk gravy that you will want to pour on just about everything! You can find the NYT recipe.

Ingredients: (serves 8)

3 – pound Wild Idea Buffalo Chuck Roast, netting removed, rinsed & patted dry
1 – tablespoon salt
4 – tablespoons olive oil
2 – leeks, halved lengthwise & thinly sliced (white & light green parts only)
10 – garlic cloves, smashed & peeled
1 – tablespoon black pepper
4 – sprigs fresh thyme
4 – sprigs fresh sage
2 – sprigs fresh rosemary
5 – cups whole milk
3 – strips of fresh lemon zest, plus lemon wedges for serving
Asparagus and Peas

Preparation:

1 – Preheat oven to 350°.
2 – Cut Chuck Roast into 8 pieces and season with the salt.
3 – In a heavy pot, over medium high heat, add 2 tablespoons of oil. Swirl the pan to coat and add 4 pieces of the roast, snugging the pieces up to the edges of the pan. Brown, turning once, then remove pieces and place in a deep side baking dish. Repeat with the remaining oil and meat.
4 – Add the onions, garlic & black pepper to the pot and stir, scrapping up the bits from the bottom.
5 – Add the fresh herbs and the milk and bring to a light boil, stirring occasionally.
6 – Pour the hot milk mixture over the meat, add lemon peel and cover the baking dish tightly with either a lid or foil.
7 – Place in the hot oven and braise for 2.5 hours.
8 – Remove from the oven and turn the meat so that the top is now emersed in the curdled milk. Cover and let rest for 10 minutes.
9 – Remove roast pieces from the milk and transfer to a bowl. Cover.
10 – Drag a slotted or holed spoon through the milk a few times, removing the fresh herb sticks from the milk. Pour the milk back into the heavy pot you started with and place over medium high heat. Bring the milk to a low boil and stir occasionally for about 20 minutes. This will caramelize the milk a bit as well as reduce it.
11 – When the caramelized color you would like is achieved, pour the hot milk, with the onions, garlic & herbs leaves into a blender. Cover but leave the top spout open, but covered with a thin dish towel. This will allow the heat to escape when blending. Pulse blend (start/stop) until you have a smooth gravy.
12 – Cut the 8 pieces of braised meat in half and place in a deep/sided serving dish. Place steamed asparagus and peas around the edges and pour the hot gravy over the top.
13 – Garnish with lemon wedges and fresh herbs. Serve immediately and accompany with crusty bread.
This can be served over pasta or mashed potatoes too for heartier appetites. You will also have leftover gravy, but as mentioned it’s so good you will find other uses for it. Maybe try on an Open-Faced Hot Hamburger Sandwich…

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/braised-chuck-roast-in-milk-gravy

Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

March 16, 2022 at 6:02 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 recipe for an ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time.
This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

2 – Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Kitchen Hint of the Day!

July 31, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Replace the Salt when cooking with………..

Try herbs like rosemary, thyme, onion powder, garlic powder, parsley, cilantro, sage, and celery seed. A squeeze of lemon or lime on some foods can provide that extra zip you need without the extra sodium.

Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in EatingWell | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb Recipes. Find some Delicious and Healthy Herb Recipes with recipes including Corn Fritters with Yogurt-Dill Sauce, Rosemary-and-Garlic-Basted Sirloin Steak, and Instant-Pot Sausage and Peppers. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Herb Recipes
Find healthy, delicious herb recipes from the food and nutrition experts at EatingWell.

Corn Fritters with Yogurt-Dill Sauce
This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite…………………………

Rosemary-and-Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving………………………………

Instant-Pot Sausage and Peppers
Yellow and green peppers, tomatoes and sweet onion come together in the Instant Pot and make this classic sandwich pop with flavor. Cooking sausage and peppers in your Instant Pot makes this even easier for a busy weeknight. While green peppers are classic, any color bell peppers will work well…………………………………..

* Click the link below to get all the Healthy Herb Recipes
http://www.eatingwell.com/recipes/19231/ingredients/herbs-spices/herbs/

Diabetic Side Dish of the Week – Orange Endive Salad

June 28, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Orange Endive Salad. A low carb side that’s bursting with flavor, Orange Endive Salad. To make this Salad you’ll be needing Garlic, Endive, Navel Orange, Red Onion, Rosemary, Orange Juice, Red Wine Vinegar, Grainy Mustard, and Olive Oil. Enjoy! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange Endive Salad
Bursting with the juicy flavor of navel oranges, this low-carb salad will satisfy your taste buds without doing a number on your blood sugar! Topped with a quick and easy homemade dressing, you have full control over what goes into this dish.

Ingredients
Preparation time: 20 minutes

1 garlic clove, cut in half
1 head curly endive, washed, dried, and torn into pieces
3 small heads Belgian endive, washed, dried, and sliced into 1/2-inch-wide strips
1 navel orange, peeled and sectioned, with each section cut into 3 pieces
1 small red onion, thinly sliced and separated into rings
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 tablespoons orange juice
3 tablespoons red wine vinegar
2 teaspoons grainy mustard
2 tablespoons olive oil

Directions
Yield: about 8 cups
Serving size: 1 cup

1 – Rub the inside of a salad bowl with the cut surfaces of the garlic clove. Discard garlic. Place all greens in the bowl. Add orange pieces, onion, and rosemary. In small bowl, whisk together the orange juice, vinegar, and mustard. Add the oil while continuing to whisk to create an emulsified mixture. Pour dressing over salad, toss, and serve immediately.

Nutrition Information:
Calories: 72 calories, Carbohydrates: 9 g, Protein: 2 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 51 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/orange-endive-salad/

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Jennie – O Turkey Recipe of the Week – Honey Glazed Turkey

April 10, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week is a Honey Glazed Turkey. Made using the JENNIE-O® Whole Turkey, Honey, Butter, Parsley, Sage Leaves, Rosemary, Thyme, Salt, and Pepper. The perfect Bird for Easter Table! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your Easter dinner.

INGREDIENTS
1 (12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
1 cup honey
½ cup butter, melted
1 tablespoon minced fresh parsley
2 teaspoons dried sage leaves
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon black pepper

DIRECTIONS
1) Prepare turkey according to package directions.
2) Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
3) After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture. Roast until timer pops up and turkey is fully-cooked, 180°F as measued by a meat thermometer inserted into the thickest part of the thigh. Always confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 500
Protein 56g
Sodium 800mg
Saturated Fat 8g
Fat 21g
Carbohydrates 23g
Fiber 0g
Sugars 23g
https://www.jennieo.com/recipes/956-honey-glazed-turkey

Sunday’s Pork Roast Dinner Recipe – Mediterranean Grilled Pork Roast

April 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Mediterranean Grilled Pork Roast. To make this week’s recipe you’ll be needing Boneless Pork Loin Roast, Lemons, Cloves, Rosemary, Fresh Sage Leaves, Ground Black Pepper, and Sea Salt. Another fantastic recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mediterranean Grilled Pork Roast
A grilled pork roast gives you and your guests time to mingle and savor the outdoors.

Recipe Ingredients:
1 boneless pork loin roast, 3 to 4 pounds
Zest of two lemons
5 garlic cloves, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon kosher or sea salt

Cooking Directions:
1 – Pat pork roast dry.
2 – In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over INDIRECT heat. Close grill hood and grill for about 1 to 1 1/4 hours, until internal temperature (measured with a meat thermometer) reads about 155°F (approximately 65°C).
3 – Remove pork from grill and let rest about 10 minutes before slicing to serve.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/mediterranean_grilled_pork_roast_recipe.html

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