Red Beans and Rice w/ Hardwood Smoked Turkey Kielbasa

April 16, 2014 at 5:20 PM | Posted in Jennie-O Turkey Products, Zatarain's | Leave a comment
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Today’s Menu: Red Beans and Rice w/ Hardwood Smoked Turkey Kielbasa



A little chilly out there this morning, about 22 degrees! It was supposed to warm up to above 50 degrees but I don’t think it ever reached 50 with cool breeze blowing all day. Went to walmart I needed a new Hair Trimmer, the old one finally died after about 15 years. Picked a small Jennie – O Turkey, about 1.79 lbs, for easter that I’ll prepare for Easter. For dinner tonight, a Jennie – O Fully Cooked Hardwood Smoked Turkey Kielbasa along with Red Beans and Rice.





I can only find the Jennie – O Fully Cooked Hardwood Smoked Turkey Kielbasa at Target. So last time i was there I picked up a couple of packages of it. To start I prepared the Red Beans and Rice. I used the Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Easy way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. As the Red Beans and Rice is cooking I cut the Turkey Kiebasa in ½-inch slices. With about 12 minutes of cooking time left for the Beans and Rice I added it the mix. Continued cooking another 13 minutes or so and served. One good combination, Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice and the Jennie – O Fully Cooked Hardwood Smoked Turkey Kielbasa. The flavor of Kiebasa paired with red beans and Rice is perfect, I did add a couple of shakes or so of Frank’s Red Hot Sauce. Also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.





Jennie O Hardwood Smoked Turkey Kielbasa

Jennie – O Fully Cooked Hardwood Smoked Turkey Kielbasa
Hardwood Smoked Turkey Sausage with superior texture and taste with 65 percent less fat than pork and beef kielbasa.
Nutritional Information
Serving Size 56 g
Total Carbohydrates 1 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 8 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 30 mg Iron 4%
Sodium 550 mg Calcium 6%

– See more at:




Zatarains Red Sodium Red Beans Rice

Zatarain’s Reduced Sodium Red Beans and Rice


25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. 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! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.


Easy Stove Top: 1. In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. 2.Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. 3. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. For less saucy product reduce water by 1/4 cup. Allow to stand covered for 5 minutes before serving.


Nutrition Facts

Serving Size: about 1/3 cup (65g) = 1 cup prepared

Servings Per Container: about 3.5
Amount Per Serving % Daily Value
Calories: 230

Calories from Fat: 5

Total Fat: 0.5g 1%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 720mg 30%

Total Carb: 46g 15%

Dietary Fiber: 6g 24%

Sugar: less than 1g

Protein: 9g

Vitamin A: 4%

Vitamin C: 20%

Calcium: 4%

Iron: 15%

Beans and Smoked Turkey Sausage with a slice of French Bread.

February 8, 2014 at 6:14 PM | Posted in BBQ, beans, Butterball Smoked Turkey Sausage | 1 Comment
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Today’s Menu: Beans and Smoked Turkey Sausage with a slice of French Bread


Beans and Smoked Turkey Sausage 005



Not a bad day out, considering the weather we’ve been having. Partly sunny and it got up to around 28 degrees. Had a little skiff of snow this morning so I cleared that off around the door walk and ramp and my neighbor blew the rest off with a snow blower. Spent the day cleaning the computer and the disaster around it! Scanned and uninstalled some old programs and then cleaned the computer desk and around that. Amazing how much junk one person can accumulate! Wanted something different for dinner so tonight I prepared Beans and Smoked Turkey Sausage with a slice of French Bread.



Growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies, that and Spaghetti-O’s! Well I wanted some Beans and Weenies but I jazzed it up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into bite size pieces), 1 can of Joan of Arc Spicy Chili Beans, 1 can of Bush’s Reduced Sodium Black Beans (drained and rinsed), 1/4 of a medium-sized White Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 tablespoon Splenda Brown Sugar, a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 1/3 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).




Beans and Smoked Turkey Sausage 002
To prepare everything, it can’t be much easier. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! I started simmering everything around 1 pm this afternoon. You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I like dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausage and added it to the Beans. I then increased the heat to medium for about another hour an

 d then reduced it back down to medium low until it was time for dinner.


I had leftover Pillsbury Rustic French Bread from last night’s dinner that I warmed up to deserve with the Beans and Sausage. The Beans/Sausage came out delicious! It had a good Smokey Flavor to it and the Jack Daniel’s BBQ Sauce is perfect for Beans and the Turkey Sausage. Then I had a slice of the French Bread to mop up all the Sauce. A good Hearty Meal tonight. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.





Butterbal Smoked Turkey Sausage
Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

Turkey Meatball Hogie w/ Baked Fries

February 6, 2014 at 6:26 PM | Posted in Aunt Millie's, Honeysuckle White Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Turkey Meatball Hogie w/ Baked Fries




No new snow but only a high of 21 today. It sure seems like a long winter this year! Sears came today to clean the fridge today, they clean and replace the coils at the bottom run, a cleaner through the water lines and ice maker, change the water filter, and any repairs if needed. All done free under the extended warranty we have on it. Comes in handy if anything breaks down on it, as it is getting to be an old fridge. For dinner tonight; Meatball Hogie w/ Baked Fries.



Turkey Metball Hogie Fries 001
I used Honeysuckle White Fresh Italian Style Turkey Meatballs. I’ve tried many different Turkey Meatballs and these are the best tasting I’ve found. Their 190 calories and 5 net carbs per serving (3 Meatballs ). And three is plenty as these are good size Meatballs, three fit perfectly on Hot Dog Buns also. i put them in a small size sauce pan added a 1/2 jar of Ragu Old World Style Traditional Pizza Sauce. Turned the burner on medium low and let the Meatballs and Sauce slow simmer.



When completely heated through I served the Meatballs on an Aunt Millie’s Reduced Calorie Hot Dog Bun and topped with a thin slice of Muenster Cheese. Makes one fine Turkey Meatball Hogie! I served it with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, my favorite fries! Later tonight for dessert a Jello Sugar Free Double Chocolate Pudding with a dab of Cool Whip Free.



Honeysuckle White Fresh Italian Style Turkey MeatballsHoneysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g





Ragú® Old World Style® Traditional SauceRagu Sauce
As America’s #1 Pasta Sauce, Ragú® Old World Style® Traditional has stood the test of time providing quality ingredients, memorable Italian flavors, and classic smooth textures! Over the years we have improved the recipe to bring out the flavors of thick tomatoes, extra virgin olive oil, and Romano cheese to create the thickest, richest traditional sauce yet. Containing two servings of veggies in every ½ cup of sauce, Ragú®’s smooth, balanced sauce has been pleasing families since 1937.

Smooth, flavorful Classic Italian Sauce.
Good Source of Vitamins A & Vitamin C
100% California Grown Tomatoes
Contains two servings of vegetables in every ½ cup of sauce
Thickest, richest recipe yet!


Nutritional Information
Serving Size 125g
Amount Per
Calories 80
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 480mg
Potassium 320mg
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 6g
Protein 2g
Vitamin A 10%
Vitamin C 4%
Calcium 2%
Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet

Wild Idea Buffalo Recipe of the Week – Buffalo Ox-bone Soup

August 28, 2013 at 9:01 AM | Posted in soup, Wild Idea Buffalo | 3 Comments
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Soups is on! It’s all about the Soup in this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Ox-bone Soup. Another good one from Jill O’Brien of Wild Idea Buffalo.



Buffalo Ox-bone SoupWild Idea Buffalo Ox Bone Soup

By: Jill O’Brien

(serves 8)


This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping.





1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger



1 -Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 – Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 -To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!




3.5 lbs. Buffalo ShanksWild Idea Buffalo Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.







Soup BonesWild Idea Buffalo Soup Bones
We cut our soup bones from the shank. Excellent for making your own stock, or try roasting and serve the marrow with toast. Approx. 2 lbs.

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