“Meatless Monday” Recipe of the Week – Roasted Pumpkin Soup

September 6, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! To make this week’s Recipe you’ll be needing Low Sodium Vegetable Broth, Pumpkin Puree, Onion, Garlic, Thyme, Fresh Ground Pepper, Salt, Whipping Cream, Parsley, and Nutmeg. There’s 71 calories and 16 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

PUMPKIN SOUP

Ingredients

4 cups low-sodium vegetable broth, divided
4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
Salt and freshly ground pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped
Nutmeg (optional)

Directions

1 – In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
2 – Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
3 – Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 71
Fat: 1 grams
Saturated Fat: 1 grams
Sodium: 284 milligrams
Protein: 3 grams
Carbohydrates: 16 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2

Appetizer of the Week – Mexi Beef and Bean Dip

August 7, 2021 at 6:02 AM | Posted in Appetizers, Apple of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Mexi Beef and Bean Dip. To make this week’s recipe you’ll be needing Ground Beef, Chunky Salsa, Refried Beans, Shredded Cheddar Cheese, Tomato, Sliced Olives, Green Onions, Sour Cream, and Tortilla Chips. 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 2021! https://www.cooksrecipes.com/index.html

Mexi Beef and Bean Dip
Lean ground beef, chunky salsa, refried beans, cheddar cheese, tomatoes, black olives and green onions are combined to make a tasty dip that goes well with tortilla or corn chips.

Recipe Ingredients:
1 pound lean ground beef
3/4 cup prepared chunky salsa
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese
1 cup chopped tomato
1 (2.25-ounce) can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Sour cream, (optional)
Tortilla or corn chips

Cooking Directions:
1 – In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
2 – Stir salsa into beef. Add refried beans, mixing well; cook 5 minutes to heat through. Spread onto bottom of 13 x 9-inch baking dish; sprinkle with cheese.
3 – Heat in a 425ºF (220ºC) oven for 10 minutes or microwave on HIGH 3 minutes until cheese is melted.
4 – Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream if desired.
5 – Serve with tortilla or corn chips.
Makes 12 appetizer servings.
https://www.cooksrecipes.com/appetizer/mexi_beef_%26_bean_dip_recipe.html

Jennie – O Turkey Recipe of the Week – Simple Stuffed Peppers

July 23, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Simple Stuffed Peppers. To make this week’s Recipe you’ll be needing Bell Peppers, JENNIE-O® Lean Ground Turkey, Gluten Free Taco Seasoning, Water, Black Beans, Shredded Cheddar Cheese, Sour Cream, and Salsa. Just Stuff It! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Simple Stuffed Peppers
Stuffed peppers are a timeless recipe, and easy to make too. In less than 40 minutes you’ll be enjoying colorful bell peppers filled with turkey, black beans and cheddar cheese.
Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
4 bell peppers, tops and cores removed
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 packet gluten free taco seasoning
2/3 cup water
1 cup canned black beans
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup salsa

Directions
1) Heat oven to 350°F. Place peppers cut side up in baking dish just large enough to hold them upright.

2) Prepare ground turkey according to package directions. Season ground turkey with taco seasoning. Add water. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from heat. Stir in black beans and cheese.

3) Fill peppers with turkey mixture. Cover baking dish with foil. Bake 30 to 40 minutes or until peppers are tender. Serve with sour cream and salsa.

Nutrition
Calories – 555
Protein – 38g
Carbohydrates – 22.5g
Fiber – 6g
Sugars – 5.6g
Fat – 34.5g
Cholesterol – 150.3mg
Sodium – 945.5mg
Saturated Fat – 17.5g
https://www.jennieo.com/recipes/simple-stuffed-peppers/

Diabetic Dessert of the Week – No-Bake Cherry Cake

June 10, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a No-Bake Cherry Cake. You’ll need a Prepared Angel Food Cake along with Fat Free Skim Milk, Reduced Fat Sour Cream, Vanilla Sugar Free Instant Pudding Mix, and Light Cherry Pie Filling. It’s only 156 calories per serving. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetes Self Management website. 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 2021! https://www.diabetesselfmanagement.com/

No-Bake Cherry Cake
Use summer’s bounty of fresh berries for this scrumptious no-bake cake. Requiring just five simple ingredients and a few simple steps to prepare — no oven required! — it’s the perfect homemade treat for all your warm weather festivities.
Ingredients

1 (10-inch) prepared angel food cake
1 1/2 cups fat-free (skim) milk
1 cup reduced-fat sour cream
1 package (4-serving size) vanilla sugar-free fat-free instant pudding and pie filling mix
1 can (21 ounces) light cherry pie filling

Directions
1 – Cut cake into bite-sized pieces; press into 11×7-inch baking dish.

2 – Beat milk, sour cream, and pudding mix in medium bowl with wire whisk or electric mixer at medium speed 2 minutes or until thickened. Spread over cake in baking dish.

3 – Spoon cherry pie filling evenly over cake. Cover and refrigerate at least 1 hour or until chilled.

Yield: 12 servings.

Serving size: 1 piece cake (1/12 total recipe).

Nutrition Facts Per Serving:
Calories: 156 calories, Carbohydrates: 31 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 326 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-cherry-cake/

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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
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One of America’s Favorites – Taquito

June 7, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A taquito (Spanish pronunciation: [taˈkito], Spanish for “small taco”), tacos dorados, rolled taco, or flauta (Spanish pronunciation: [ˈflawta], Spanish for “flute”) is a Mexican food dish

5 rolled beef tacos with guacamole, lettuce, and cheese

that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas.

The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a “Mexicanism” used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. Taquitos were referred to, without definition, in a 1932 issue of the Los Angeles School Journal.

Two Southern California restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes. In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item. Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.

Carnitas flautas with jack cheese, guacamole, salsa fresca, and cotija cheese

Taquitos were among the early Mexican food items developed as a frozen food, with Van de Kamp introducing a successful frozen taquito offering by 1976. The United States government has determined that taquitos must contain at least 15% meat.

Crispy fried taquitos sold in Mexico are often called tacos dorados (“golden tacos”) or flautas. Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco. “Taquitos” in the Mexican border cities of Tijuana and Mexicali refer to small tacos sold in stands, rather than the rolled taco dish.

Wild Idea Buffalo Recipe of the Week – DRUNKEN KIDNEYS

May 5, 2021 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 – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley and chives, chopped

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30 minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points
https://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

Appetizer of the Week – Chile and Cheese Spread

May 1, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 1 Comment
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This week’s Appetizer of the Week is a Chile and Cheese Spread. To make this week’s recipe you’ll be needing Cream Cheese, Sour Cream, Shredded Cheddar Cheese, Monterey Jack Cheese, ORTEGA® Diced Green Chiles, Green Onions, Hot Pepper Sauce, Chili Powder, and Ground Cumin. Enjoy the Spread! 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 2021! https://www.cooksrecipes.com/index.html

Chile and Cheese Spread
Here’s a make-ahead cheese spread that is sure to be a hit at your next party. Serve with corn chips, tortillas, or your favorite assortment of crackers.

Recipe Ingredients:
4-ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4-ounce) can ORTEGA® Diced Green Chiles
3 tablespoons sliced green onion
1/2 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin

Cooking Directions:
1 – Combine cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve.
Makes 2 cups.
https://www.cooksrecipes.com/appetizer/chile_and_cheese_spread_recipe.html

One of America’s Favorites – Chimichanga

April 26, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Chimichanga

A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

The origin of the chimichanga is uncertain. By some accounts, it originated in Mexico, in others, by accident in Arizona, United States. Given the variant chivichanga, specifically employed in Mexico, one derivation indicated that immigrants to the United States brought the dish with them, mainly through Sonora into Arizona. The words chimi and changa come from two Mexican Spanish terms: chamuscado (past participle of the verb chamuscar), which means seared or singed, and changa, related to chinga (third-person present tense form of the vulgar verb chingar, a rude expression for the unexpected or a small insult.

One of America’s Favorites – Chimichanga

A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

Chimichanga from Amigos in Melbourne, Australia.

The origin of the chimichanga is uncertain. By some accounts, it originated in Mexico, in others, by accident in Arizona, United States. Given the variant chivichanga, specifically employed in Mexico, one derivation indicated that immigrants to the United States brought the dish with them, mainly through Sonora into Arizona. The words chimi and changa come from two Mexican Spanish terms: chamuscado (past participle of the verb chamuscar), which means seared or singed, and changa, related to chinga (third-person present tense form of the vulgar verb chingar), a rude expression for the unexpected or a small insult.

According to one source, Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro, accidentally dropped a burrito into the deep-fat fryer in 1922. She immediately began to utter a Spanish profanity beginning “chi…” (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of “thingamajig”. Knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex cuisine, its roots within the U.S. are mainly in Tucson, Arizona.

Woody Johnson, founder of Macayo’s Mexican Kitchen, claimed he had invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody’s El Nido, in Phoenix, Arizona. These “fried burritos” became so popular that by 1952, when Woody’s El Nido became Macayo’s, the chimichanga was one of the restaurant’s main menu items. Johnson opened Macayo’s in 1952. Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.

According to data presented by the United States Department of Agriculture, a typical 183-gram (6.5-ounce) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.

 

“Meatless Monday” Recipe of the Week – Red Onion and Parmesan Tartlets

April 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Red Onion and Parmesan Tartlets. To make this week’s recipe some of the ingredients you’ll be needing All Purpose Flour, Butter, Egg Yolk, Onion, Lemon Juice, Sour Cream, Fresh Grated Parmesan Cheese, and more. 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 2021! https://www.cooksrecipes.com/index.html

Red Onion and Parmesan Tartlets

Recipe Ingredients:
3/4 cup all-purpose flour
1/3 cup butter
1 medium egg yolk
2 tablespoons water
2 teaspoon butter
1 tablespoon extra virgin olive oil
3 medium red onion
2 teaspoons lemon juice
3/4 cup sour cream
1 tablespoon thyme
4 tablespoons freshly grated Parmesan cheese – divided use

Cooking Directions:
1 – In a large bowl sift together the flour and salt. Cut in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to make a firm dough.
2 – Turn out onto a lightly floured surface and knead until smooth, about 1 or 2 minutes Roll out and use to line four (4 or 5-inch) tartlet tins. Prick the bases with a fork and chill while preparing the filling.
3 – Melt the butter and oil in a medium sized non-stick pan and add the onions and lemon juice. Sauté for 15 minutes until soft and slightly caramelized. Remove from the heat and set aside to cool.
4 – Preheat the oven to 400°F (205°C).
5 – Line each tartlet with parchment paper filled with baking beans. Bake 10 to 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes to dry out. Remove and cool slightly on a baking sheet.
6 – Increase the oven temperature to 450°F (230°C).
7 – Mix the onions, half the Parmesan, the sour cream and thyme leaves, season with salt and ground black pepper and divide evenly between the tartlet cups. Sprinkle over the remaining Parmesan.
8 – Bake for 5 to 10 minutes until golden. Garnish with thyme leaves and serve warm or cold with a crisp green salad.
Makes 4 servings.

Tips:

* Always have a batch of pastry made in advance and store in the freezer. Defrost overnight in the fridge and use as required in recipes.
* Add a little freshly grated nutmeg to the onion mixture; it tastes great.
https://www.cooksrecipes.com/mless/red_onion_and_parmesan_tartlets_recipe.html

Black Bean Tortilla Pinwheels

April 3, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for Black Bean Tortilla Pinwheels. To make these Pinwheels you’ll be needing Cream Cheese, Sour Cream, Shredded Monterey Cheese, Pimento Stuffed Green Olives, Red Onion, Salt, Garlic Powder, Black Beans, Tortillas, and Salsa. Another Delicious 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 your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Black Bean Tortilla Pinwheels
Party guests will enjoy this tasty version of guacamole with black beans.

Recipe Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup chopped pimento-stuffed green olives
1/4 cup chopped red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 (15-ounce) can black beans, drained
5 (10-inch) tortillas
Salsa

Cooking Directions:
1 – Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, the olives, the onion and the seasonings. Chill for 2 hours.
2 – Purée the beans in a food processor or blender.
3 – Spread a thick layer of beans over each tortilla.
4 – Spread the cream cheese mixture over the beans.
5 – Roll up tightly.
6 – Chill for 30 minutes.
7 – Cut into 3/4-inch slices.
8 – Serve with salsa.
Makes 16 servings.
https://www.cooksrecipes.com/appetizer/black_bean_tortilla_pinwheels_recipe.html

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