Kitchen Closed – Pizza Night!

November 13, 2020 at 6:59 PM | Posted in pizza | Leave a comment
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Today’s Menu: Domino Pizza Night

 

No Breakfast today, off to the Doctor for my 4 month checkups. I had to there at 7:30 at my Family Doctor. They do all my blood work for sugar, cholesterol, and such. I usually have to wait for 4-5 days for the results but they called with the results later in the day. Everything looked great! Anyway after the Doc’s I went right up the road to Kroger with Mom. She needed some new Books to read. She picked them out real quick and then she went back to car. I picked up a few other things, cashed out and headed home. Back home gave my neighbor a hand unloading his car, they had went to the store also. Both of them have health problems so I lend a hand when I can. Raked the front yard after that. Mom wanted Pizza tonight! So the Kitchen is closed and Domino delivered us a Pizza!

 

So what Mom wants, Mom gets! So I ordered our favorite Pizza, Domino Pizza. I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. As always the Pizza arrived on time, hot and delicious! I had a Coke Zero to drink. For Dessert later some Honeycrisp Aplle slices. Take Care all and Stay Safe!

 

 

 

 

 

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

Jambalaya with Cajun Style Smoked Sausage and Baked Italian Loaf Bread

November 10, 2020 at 7:19 PM | Posted in Zatarain's | Leave a comment
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Today’s Menu: Jambalaya with Cajun Style Smoked Sausage and Baked Italian Bread

 

 

 

For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light English Muffin. I also heated up 2 Johnsonville Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. Cloudy and 74 degrees out, with rain showers in the afternoon. After the night I had, I had no plans on doing too much. I had one of those long and sleepless nights while dealing with Phantom Pains, and they were bad! So I spent much of the afternoon catching up on some rest and sleep. For Dinner tonight I prepared Jambalaya with Cajun Style Smoked Sausage and Baked Italian Bread.

 

 

For the Sausage I used something new, Zatarain’s Cajun Style Smoked Sausage. I came across this at Meijer the other day and thought I would give it a try.

 

 

 

I used Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium) for my base for the Jambalaya. I use Zatarain’s Products whenever I can, love the flavor and seasoning of all their products. To prepare it I just followed the easy instructions on the box. Mixed 2 1/2 cups of Water and 2 tablespoons of Extra Virgin Olive Oil, and brought it to a boil. Added the Zatarain’s Jambalaya Mix and my Cajun Style Smoked Sausage, I had sliced the Sausage into small bite size pieces before adding. Returned it to a boil, and then reduced the heat to low. Covered and simmered for about 25 minutes till most of the moisture had been absorbed. Removed it from the heat and let it rest for about 5 minutes before I served it.

 

The Zatarain’s Cajun Style Smoked Sausage and Zatarain’s New Orleans Style Jambalaya Mix make a perfect pairing! Love this Sausage, nice seasoning and delicious! I added a couple of shakes of Frank’s Red Hot Sauce to the mix also, nothing like a little heat to liven things up! This makes one delicious dish. I also baked a loaf of Meijer Italian Loaf Bread. For Dessert later a bowl of Breyers Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

 

 

 

Zatarain’s Cajun Style Smoked Sausage

Zatarain’s, the trusted brand for Cajun cooking since 1889, introduces a spicy Cajun-style smoked sausage. Made with 100% pork and seasoned with paprika, this fully cooked smoked sausage makes a quick and easy main dish. Or, add to any of Zatarain’s Rice Mixes for a fast and flavorful one-pot meal.
https://www.mccormick.com/zatarains/products/smoked-sausage/cajun-style-smoked-sausage

 

 

 

 

Zatarain’s New Orleans Style Jambalaya Mix (Reduced Sodium)

Reduced Sodium Jambalaya Mix
Authentic New Orleans flavor with 25% less sodium than the original.Zatarains Jambalaya Mix

* This Easy-to-Prepare Dinner Mix Has Just The Right Blend of Ingredients For A Great-Tasting, Authentic New Orleans Style Meal. Zatarain’s Has Been The Leader In Authentic New Orleans Style Food Since 1889. So When You Want Great Flavor, Jazz It Up With Zatarain’s!
* Zatarain’s, New Orleans, La 70114. Comments Or Questions? Call 1-877-837-3796 Or Visit Us Online At http://www.Zatarain.Com For Great Recipe Ideas and Product Information.
* A New Orleans Tradition Since 1889
* 25% Less Sodium Than Our Original Jambalaya Mix
* Add Meat to Make A Complete Meal
* Serves 6

Ingredients;
Enriched Long Grain Parboiled Rice (Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid), Dehydrated Vegetables (Onion, Bell Pepper), Salt, Yeast Extract, Soy Sauce (100% Soybean), Dextrose, Thiamine Hydrochloride, Soybean Oil (Tbhq Added As A Preservative), Paprika, Potassium Chloride, Garlic, Spices, Monosodium Glutamate, Chili Powder, Caramel Color, Silicon Dioxide (Flow Agent).

Amount Per Serving % Daily Value
Calories: 130
Calories from Fat: 0
Total Fat: 0 0%
Saturated Fat: 0 0%
Cholesterol: 0mg 0%
Sodium: 360mg 15%
Total Carb: 29g 10%
Dietary Fiber: <1g 4%
Sugar: 0g
Protein: 3g
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Jambalaya.aspx

One of America’s Favorites – Macaroni and Cheese

October 5, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Macaroni and cheese

Macaroni and cheese—also called mac ‘n’ cheese in the US, macaroni cheese in the United Kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables.

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food.

US History of Mac and Cheese
The US president Thomas Jefferson and James Hemings, his chef and slave, encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned the US ambassador to France William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served “a pie called macaroni” at a state dinner. The menu of the dinner was reported by Reverend Manasseh Cutler, who apparently was not fond of the cheesy macaroni casserole. Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States.

Baked macaroni and cheese

A recipe called “macaroni and cheese” appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey’s Lady’s Book. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper class appeal.

Pasta other than macaroni are often used: almost any short-cut extruded pasta and many of the decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. The dish may still be referred to as “macaroni and cheese” when made with a different pasta; while “shells and cheese” is sometimes used when it is made with Conchiglie.

While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.

Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce. Also, some like to include a crunchy topping to their baked macaroni and cheese by topping it off with bread crumbs or crushed crackers, which also keeps the noodles on top from drying out when baking.

One novelty presentation is deep-fried macaroni and cheese found at fairs and food carts. In Scotland, macaroni and cheese can often be found incorporated into a pastry shell, known as a

Macaroni and cheese pizza

macaroni pie. Macaroni and cheese pizza can be found in some American restaurants, such as Cicis.

A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder’s macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce.

Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, ham, ground beef, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas and broccoli.

Packaged macaroni and cheese is available in frozen form or as boxed ingredients for simplified preparation. Boston Market, Michelina’s, Kraft, and Stouffer’s are some of the more recognizable brands of prepared and frozen macaroni and cheese available in the United States. “Macaroni and cheese loaf”, a deli meat which contains both macaroni and processed cheese bits, can be found in some stores.

A variety of packaged mixes which are prepared in a sauce pan on the stove or in a microwave oven are available. They are usually modeled on Kraft Macaroni & Cheese (known as Kraft Dinner in Canada), which was introduced in 1937 with the slogan “make a meal for four in nine minutes.” It was an immediate success in the US and Canada amidst the economic hardships of the Depression. During the Second World War, rationing led to increased popularity for the product which could be obtained two boxes for one food rationing stamp. The 1953 Better Homes and Gardens Cookbook includes a recipe using Velveeta, which had been reformulated in that year. The boxed Kraft product is popular in Canada, where it is the most-purchased grocery item in the country.

Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (often labeled “deluxe”) or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or

A plate of pre-packaged Kraft macaroni and cheese, served with tomato and sausage

water, and margarine, butter, or olive oil and added to the cooked pasta. Some mixes prepared in a microwave cook the pasta in the sauce.

Another popular variant is jarred macaroni cheese sauce, which is especially popular in the UK and US, available under the Dolmio and Ragú brands, among others. The pasta is purchased and prepared separately, then mixed with the heated cheese sauce.

Powdered cheese sauce, very similar to what is found inside a box of macaroni and cheese mix, is also sold without the pasta. This product is produced by several companies, most notably Bisto, Cabot, Annie’s and Kraft.

A number of different products on the market use this basic formulation with minor variations in ingredients.

Although high in carbohydrates, calories, fat, and salt, macaroni and cheese is a source of protein and certain variations of the dish can decrease the negative health aspects.

 

 

Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in Eating Well | 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/

Kitchen Closed, Domino Pizza!

September 29, 2020 at 7:11 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen closed, Domino Pizza tonight

 

 

For Breakfast this morning I prepared Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served. Also had my morning cup of Bigelow Decaf Green Tea. We had very heavy rain yesterday and it washed out part of a small rise that ran along our driveway. It washed a lot of the soil and grass and we had one huge mud mess! A couple of local neighborhood guys I hired helped me clean up and get in soil and gravel. It was a big mess! Too tired to do a lot of cooking so I ordered a Pizza from Domino’s tonight. So for Dinner tonight Pizza.

 

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 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

Kitchen Closed – Pizza Night!

September 18, 2020 at 7:15 PM | Posted in pizza | Leave a comment
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Today’s Menu: Domino Pizza Night

 

To start my morning off I toasted a Thomas Light English Muffin and I fried up 3 slices of Boar’s Head Sweet Slice Ham. I added a slice of Swiss Cheese and I had my Breakfast Sandwich. I also had my morning cup of Bigelow Decaf Green Tea. We had a high of 66 degrees, sunny, and a little breezy at times. Perfect Fall Day! After Breakfast I went to Walmart for a few items and stopped and picked up Breakfast for Mom at McDonald’s. Not much going so I got the cart out of the shed and I gave a hand to a couple of neighbors that were doing yard work. What I had planned for Dinner tonight was put on hold, Mom wanted Pizza! So the Kitchen is closed and Domino delivered us a Pizza!

 

So what Mom wants, Mom gets! So I ordered our favorite Pizza, Domino Pizza. I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. As always the Pizza arrived on time, hot and delicious! I had a Coke Zero to drink. For Dessert/Snack later a Jello Sugar Free Dark Cherry Jello. Take Care all and Stay Safe!

 

 

 

 

 

 

 

 

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

One of America’s Favorites – Pepperoni Roll

August 24, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pepperoni roll

The pepperoni roll is a snack popular in West Virginia and some nearby regions of the Appalachian Mountains such as Western Pennsylvania, Western Maryland, and Appalachian Ohio. It is ubiquitous in West Virginia, particularly in convenience stores, and is arguably the food most closely associated with the state.

The classic pepperoni roll consists of a fairly soft white yeast bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread. Pepperoni rolls are typically eaten as a snack or as the main dish of a lunch either unheated or slightly warmed.

 

The pepperoni roll was first sold by Giuseppe “Joseph” Argiro at the Country Club Bakery in Fairmont, West Virginia, in 1927. The rolls originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century. Pepperoni rolls do not need to be refrigerated for storage and could readily be packed for lunch by miners. Pepperoni and other Italian foods became popular in north-central West Virginia in the early 20th century, when the booming mines and railroads attracted many immigrants from Italy. The pepperoni roll bears a resemblance to the pasty and sausage roll, which originated in the mining communities of Great Britain, as well as the Italian calzone.

A packaged pepperoni roll

Variations on the original pepperoni roll may contain different types of cheese, peppers, etc. The pepperoni within can take several forms, including a single stick, several folded slices, or shredded or ground meat.

 

In the early 2000s, the U.S. military began including a version of the pepperoni roll in one of the MREs (Meals, Ready-to-Eat) provided to troops. In the late 2000s, the U.S. Army changed the pepperoni roll to its First Strike Ration. These rations are designed for light infantry, airborne, and special forces during a typical 72-hour patrol. The pepperoni roll’s compact size and comparatively high nutritional return make it an ideal ration for these patrols. These rations were extensively employed during Operation Enduring Freedom. The military’s rolls are made by a North Carolina company.

 

Healthy Eggplant Recipes

August 11, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Eggplant Recipes. Find some Delicious and Healthy Eggplant Recipes with recipes including Easy Eggplant Stir-Fry, Low-Carb Eggplant Pizzas, and Open-Face Eggplant Parmesan Sandwiches. Enjoy that Eggplant! 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 Eggplant Recipes
Find healthy, delicious eggplant recipes including baked, roasted, grilled and stuffed eggplant. Healthier recipes, from the food and nutrition experts at EatingWell.

Easy Eggplant Stir-Fry
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place……………………………

Low-Carb Eggplant Pizzas
These eggplant pizzas have all the classic flavors of a real pizza without all the carbs. Opt for spicy Italian sausage if you like the heat! Serve these mini pizzas with a green salad on the side to complete the meal………………………………….

Open-Face Eggplant Parmesan Sandwiches
This cheeseburger and eggplant Parm fusion recipe is a winning combination. Breaded eggplant slices are topped with marinara sauce, mozzarella cheese, and a delicious grilled lean beef burger–it’s American classic meets Italian restaurant favorite! To make it a complete meal, serve with spaghetti with a side of steamed vegetables…………………………..

* Click the link below to get all the Healthy Eggplant Recipes
http://www.eatingwell.com/recipes/19301/ingredients/vegetables/eggplant/

BUFFALO VS BISON

July 26, 2020 at 12:03 PM | Posted in Wild Idea Buffalo | Leave a comment
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One question that we often receive is: “What is the difference between buffalo and bison?” Quite simply, both names refer to the same animal. Understandably, this has caused some confusion, but both terms are used interchangeably, and both are accepted.
For some background, the name buffalo is thought to have originated from European explorers who confused the animal they found in the New World with animals they were more familiar with – African or Asian Buffalo. As with the misnaming of Native Americans (Indians), the name stuck. Our National Mammal was only given the name bison after European scientists studied the skeletons years later. Today, the word buffalo is still often used for the American Bison. For example; Buffalo Gap National Grasslands, Buffalo Bill, the Buffalo Nickel, Buffalo Bills and Buffalo, South Dakota… etc.

There are two sub-species of American Bison (Bison bison). The first is the Plains Bison – originally found in huge numbers on the Great Plains. The second is the Wood Bison, which lived in smaller herds on the woody edges of the Great Plains and are now mostly found in the forests of Central Canada.

At Wild Idea Buffalo Company, we raise 100% Grass-Fed Buffalo (Bison bison) that roam much like their ancestors did on the Great Plains of South Dakota and long before the names got muddled.

Learn more about how we raise our buffalo (or “bison” if you prefer 😉) here.

https://wildideabuffalo.com/blogs/blog/buffalo-vs-bison

https://wildideabuffalo.com/

Kitchen Hint of the Day!

July 3, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep the tongs handy…………………….

Use tongs to turn your sausage; not a fork. You don’t want to poke the casing and let out all the juices. Grill low and slow; fast and hot will cause the juices in the sausage to boil, making the casing burst open, resulting in a burnt outside and a raw inside.

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