One of America’s Favorites – Hot link (sausage)

May 13, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Hot chorizo links

A hot link also referred to as a “red link” is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is sometimes referred to as a “Louisiana hot link”. It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States.

Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked.

By location:
Louisiana
In Southern Louisiana, where Cajun cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs.

Texas
In Texas, the hot link is typically prepared with beef, and is usually cooked over indirect heat. Common sides to accompany the Texas hot link includes sliced white bread, crackers, orange cheese, onion slices and pickles. In Pittsburg, Texas, the hot link is a popular food and has been produced there since 1897. In Pittsburg, hot links are typically broiled or baked to the point of having a “half-burned look”. In 1983, Pittsburg Hot Link Packers, Inc. in Pittsburg, Texas was producing 12,000 pounds of hot links per week. Almost all of the hot links produced by Pittsburg Hot Link Packers were consumed within 100 miles of Pittsburg during this time.

Illinois
In Chicago, Illinois, hot links are typically prepared using pork, may be spiced with pepper, fennel and sage, and are typically covered with a barbecue sauce. They are commonly available at soul food barbecue restaurants in the city’s south side, often served with french fries and white bread. They may be slow cooked in a barbecue pit.

 

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26th Annual Dandelion May Fest Dover, Ohio May 3-4, 2019

May 1, 2019 at 8:04 AM | Posted in Festivals | Leave a comment
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26th Annual Dandelion May Fest
Dover, Ohio
May 3-4, 2019

At the New Roadhouse Amphitheater located just 100 yards east of the winery on Old Rt. 39. This festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days. Children will enjoy the dandelion picking contest and making their own dandelion jelly. Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. Arts and craft vendors dot the hillside. Past vendors have included fine art, blown glass, handmade jewelry, lawn ornaments and much more! http://www.dandelionfestival.com/

http://www.foodreference.com/html/ohio-may-festivals.html

Kitchen Closed – It’s Pizza Tonight from Domino’s

April 26, 2019 at 6:38 PM | Posted in pizza | 1 Comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

 

Toasted a couple of Eggo Nutri Grain Waffles and had a cup Bigelow Decaf Tea for Breakfast this morning. Lot of rain overnight into the morning. Then partly sunny and 60 degrees out. Rested most of the day, dealing with a painful sinus headache. They say our pollen count outside is extremely high and my head can feel it! Like most plans, they are made to be broken. I was going to prepare Dinner tonight Mom wanted Pizza so…….

 

 

 

 

 

……..Pizza it is! I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! I had a Caffeine Free Diet Coke  to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet a Diet Mango Tea Snapple to drink. The Kitchen reopens tomorrow! Take care all.

 

 

 

 

 

 

 

Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

Healthy, Quick and Easy Recipes for Two

April 6, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy, Quick and Easy Recipes for Two. Healthy, Quick and Easy Recipes for Two with recipes like; Make-and-Take Breakfast Sausage Sandwich, Scallop Stir-Fry Salad, and Fiery Southwestern Seafood Skewers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy, Quick and Easy Recipes for Two
Find healthy, quick and easy recipes for two from the food and nutrition experts at EatingWell.

Make-and-Take Breakfast Sausage Sandwich
Skip the fast-food take-out sandwich and pack your own the next time you’re in a hurry! This scrumptious cheesy breakfast sandwich mixes savory turkey sausage with sweet chutney and takes just minutes to make……………

Scallop Stir-Fry Salad
This 30-minute stir-fry salad-for-two offers an abundance of flavor and texture. Scallops and vegetables are stir-fried in a delicious orange-sesame-soy mixture and served on a bed of spinach and cabbage. If your market doesn’t offer bay scallops, you can substitute the larger sea scallops—just cut them in half crosswise before cooking…………….

Fiery Southwestern Seafood Skewers
Perfect for a cookout or picnic, these Southwestern-inspired kebabs are a fun, healthy, and flavorful way to grill seafood and vegetables…………………

* Click the link below to get all the Healthy, Quick and Easy Recipes for Two
http://www.eatingwell.com/recipes/19337/cooking-methods-styles/quick-easy/for-two/

Kitchen Closed – It’s Pizza Tonight from Domino’s

March 7, 2019 at 6:35 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

 

For Breakfast on this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Did a load of laundry after Breakfast. Then later I went to Walmart for printing ink for my printer and a couple of other items. Back home I got caught up a couple of shows I had recorded. For Dinner tonight Mom wanted Pizza so…….

 

 

 

 

 

I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! I had a Diet Sprite to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink. The Kitchen reopens tomorrow! Take care all.

 

 

 

 

 


Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

Healthy Italian Recipes

February 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Recipes. Delicious and Healthy Italian Recipes with recipes including; Turkey Sausage and Zucchini Lasagna, Veal, Beef and Pork Sugo, and Steak with Tuscan Tomato Sauce. Find these Delicious Italian Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Recipes
Find healthy, delicious Italian recipes including Italian pasta, sauces, lasagna, meatballs, sausage and chicken. Healthier recipes, from the food and nutrition experts at EatingWell.

Turkey Sausage and Zucchini Lasagna
In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor……..

Veal, Beef and Pork Sugo
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep—it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future………….

Steak with Tuscan Tomato Sauce
After searing the steak on the stovetop, you can sit back, relax and let your slow cooker do the rest of the work. Make it a meal and serve this Italian-inspired steak recipe over hot chard or rice, if you’d like……………

* Click the link below to get all the Healthy Italian Recipes
http://www.eatingwell.com/recipes/19746/cuisines-regions/european/italian/

One of America’s Favorites – Gravy

February 18, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Mushroom gravy atop French fries.

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

* Brown gravy in is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch.

* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.

* Cream gravy is the gravy typically used in biscuits and gravy and chicken fried steak. It is a variety of gravy that starts with the roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.

* Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man’s gravy in some areas of the southern US.

* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.

Sausage gravy served atop a biscuits and gravy dish

* Mushroom gravy is a variety of gravy made with mushrooms.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.

* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.

In United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, or beef. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop).

In United Kingdom and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat based sauce derived from meat juices, stock cubes or gravy granules. Use of the word “gravy” does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. It uses a mix of beef and chicken stock as well as vinegar.

In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

In Italian-American communities, particularly on the East Coast and around the Chicago area, the term “gravy”, “tomato gravy”, or “Sunday gravy” is used, but this refers to a tomato sauce rather than meat drippings mixed with a thickener. Used in this context, “gravy” is meant to be an English translation from the Italian sugo, which means sauce, as in sugo per pastasciutta. Whether certain sauces are referred to as “gravy” or “sauce” in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions.

 

Soup Special of the Day…Fiesta Pasta Soup

January 27, 2019 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is Fiesta Pasta Soup.Vermicelli Pasta, Sausage, Tomatoes, and Black Beans are just some of the ingredients you’ll need to make the recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Fiesta Pasta Soup
Recipe Ingredients:
3 ounces vermicelli pasta, uncooked
1/2 pound sausage, sliced thin
2 (14.5-ounce) cans chicken broth
1 cup water
1 (10-ounce) can diced tomatoes with green chilies
1 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (14.5-ounce) can Mexi-corn, drained
1 (14.5-ounce) can black beans, drained and rinsed
1 tablespoon lime juice

Cooking Directions:
1 – In kettle, simmer sausage in 1 cup boiling water for 10 minutes.
2 -Drain water, cook meat over medium heat until browned. Cut meat into pieces.
3 – Add broth, tomatoes, and spices to sausage; simmer 10 minutes.
4 – Add pasta, corn, beans; cover and simmer 10 minutes until pasta is cooked.
5 – Stir in lime juice.
6 – Garnish each serving with minced fresh cilantro, sliced avocado and shredded cheddar or Monterey Jack cheese.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 332; Total Fat: 14g; Saturated Fat: 4g; Total Carbs: 35g; Fiber: 5g; Protein: 15g; Sodium: 1075mg.
https://www.cooksrecipes.com/soup/fiesta_pasta_soup_recipe.html

Healthy Finger Food Recipes

December 16, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Finger Food Recipes. What’s a Holiday Meal without the Finger Foods! Delicious Healthy Finger Food Recipes like; PB and J Poppers, Mini Sausage Stuffing Tarts, and Buffalo-Chicken Celery Sticks. Find these Healthy and Delicious recipes and so much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Finger Food Recipes
Find healthy, nutritious, finger food recipes, from the food and nutrition experts at EatingWell.

PB and J Poppers
This sweet snack takes peanut butter and jelly to new heights and it’s perfect for serving at your kids’ next play date or party. Miniature sweetened rice cakes are topped with a peanut butter-cream cheese blend, sugar-free fruit preserves, and chocolate chips—the kids will love it!…………

Mini Sausage Stuffing Tarts
These bite-size tarts turn traditional holiday stuffing into a clever appetizer, with an easy homemade crust and a quick sausage-mushroom filling. Prep the crust and filling in advance, then bake just before serving…………..

Buffalo-Chicken Celery Sticks
These stuffed celery sticks, packed with zesty Buffalo chicken and tangy blue cheese, make a perfect low-carb game-day snack. The kick of flavor from tangy Buffalo sauce is tempered by creamy Neuchâtel (reduced-fat cream cheese), but you can cut back if the hot sauce is too much for sensitive palates. Drizzle a few drops on the sticks before serving for those who can handle the heat……….

* Click the link below to get all the Healthy Finger Food Recipes
http://www.eatingwell.com/recipes/22813/holidays-occasions/occasions/parties-entertaining/appetizers/finger-food/

Lunch Meat of the Week – Liverwurst

December 6, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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Slices of liverwurst

Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile.

Some liverwurst varieties are spreadable. Liverwurst usually contains pigs’ or calves’ livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany have distinct recipes for liverwurst. Adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. For example, the Thüringer Leberwurst has a Protected Geographical Status throughout the EU. Recently, more exotic additions such as cowberries and mushrooms have gained popularity.

The word “liverwurst” is a partial calque of German Leberwurst ‘liver sausage’, and “liver sausage” a full calque.

Variants

Liverwurst, boiled and smoked

North America
Liverwurst is typically eaten as is, and often served as traditional or as open-faced sandwiches. It is popular in North America with red onion and mustard on rye or whole grain bread. In the Southern US, and the Midwestern US, liverwurst is served with slices of sweet pickles (gherkins pickled with sugar, vinegar, and mustard seeds). In the Northeast US, liverwurst is served with dill pickles (gherkins pickled with salt and dill).

In the Midwestern United States, liverwurst is also known as liver sausage or Braunschweiger. Liverwurst is typically served on crackers or in sandwiches. It is often sold pre-sliced.

Germany
Liverwurst from the Rhineland-Palatinate in Germany

Liverwurst from the Rhineland-Palatinate in Germany

In Germany, liverwurst is customarily served sliced on a plate, often with mustard or pickled cucumber.

The Netherlands
In the Netherlands, liverwurst (Dutch: leverworst) is customarily served in slices, often with mustard. Groningen and The Hague are known for their own types of liverwurst: Groninger leverworst in Groningen and Haagse leverworst from The Hague.

Hungary
In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven.
Romania
In Romania liverwurst is called lebar, but unlike the German sausage leberwurst that uses beef, the lebar uses only pork. Lebar is eaten mainly for the winter holidays. It tastes fragrant and sweet with liver pâté. It is generally used as Christmas Eve dinner, sliced on bread with mustard and murături.

Poland
Pasztetowa is made using calf’s liver. It is often served on rye bread with horseradish-style mustard. Pasztetowa is popular throughout the year, but is most frequently served at Christmas and Easter.

 

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