Turkey Nachos

November 3, 2017 at 5:23 AM | Posted in Jennie-O Turkey Products | 2 Comments
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I got another great appetizer to pass along from the Jennie – O Turkey website, Turkey Nachos. Made with JENNIE-O® Lean Taco Seasoned Ground Turkey along with all your other favorite Nacho Ingredients! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Nachos
This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

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Diabetic Dish of the Week – Tacos con Puerco

July 25, 2017 at 5:12 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Tacos con Puerco. Made with Ground Pork along with Tomatoes, Onions, Lettuce, Spices, Salsa, Sour Cream, and more! The recipe is off the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes. Plus don’t forget about the Diabetic Gourmet Magazine subscription. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Tacos con Puerco

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Yield: Serves 4

Ingredients

1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded

Directions

1 – In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
2 – Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
3 – Season to taste with salt and pepper.
4 – Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Nutritional Information (Per Serving)
Calories: 285
Protein: 25g
Sodium: 238 mg
Cholesterol: 57 mg
Fat: 11g
Saturated Fat: 3g
Dietary Fiber: 4g
Carbohydrates: 21g
http://diabeticgourmet.com/recipes/html/1076.shtml

Seven Layer Taco Dip

July 4, 2017 at 5:43 AM | Posted in Food | Leave a comment
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Thank you to one of our neighbors for passing this Seven Layer Taco Dip along. Enjoy and Happy 4th of July!

Seven Layer Taco Dip

Ingredients
1 (1 ounce) package Taco Seasoning Mix
1 (16 ounce) can Refried Beans
1 (8 ounce) package Philadelphia Reduced Fat Cream Cheese, softened
1 (16 ounce) container Daisy Light Sour Cream
1 (16 ounce) jar Salsa
1 large Tomato, chopped
1 Green Bell Pepper, chopped
1 bunch chopped Green Onions
1 small head iceberg Lettuce, shredded
1 (6 ounce) can sliced Black Olives, drained
2 cups Sargento Reduced Fat Shredded Sharp Cheddar cheese

Directions
1-In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2 – Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3 – Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Soup Special of the Day!……….Turkey Bacon and Potato Soup

April 30, 2017 at 6:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is Turkey Bacon and Potato Soup. A kicked up version of Potato Soup using JENNIE-O® Turkey Bacon along with Sour Cream. Plus you’ll use the Slow Cooker to make this, how easy is this! You can find this recipe on the Jennie – O website which is loaded with delicious and healthy recipes like this one! So Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Bacon and Potato Soup

This easy slow cooker recipe lets you enjoy thick and creamy potato soup, featuring crisp JENNIE-O® Turkey Bacon, even on the busiest of weeknights. Simply prep it the night before, start in the morning, and return to a delicious, ready-to-eat dinner.

INGREDIENTS

4 cups low-sodium chicken broth
3 medium potatoes, peeled, diced
1½ cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
¼ cup chopped fresh parsley
1 teaspoon salt, if desired
½ teaspoon black pepper
½ teaspoon caraway seeds
1 bay leaf
½ cup sour cream
1 (12-ounce) package JENNIE-O® Turkey Bacon
DIRECTIONS

1) In Slow Cooker combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2) Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon. Top soup bowl with turkey bacon.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein14g
Carbohydrates22g
Fiber3g
Sugars4g
Fat14g
Cholesterol45mg
Sodium580mg
Saturated Fat4g
https://www.jennieo.com/recipes/295-turkey-bacon-and-potato-soup

“Meatless Monday” Recipe of the Week – Cheese-Filled Polish-Style Pierogi

April 10, 2017 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheese-Filled Polish-Style Pierogi. I’ve chosen the version of this recipe from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines, check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Cheese-Filled Polish-Style Pierogi

Serve pierogi warm topped with sour cream and caramelized onions.

Recipe Ingredients:

Filling:
1 cup (8 ounces) cream style cottage cheese, drained
1 egg yolk, beaten
1 tablespoon butter, melted
1 teaspoon granulated sugar
1/4 teaspoon salt

Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, cut in pieces
1 large egg, at room temperature
1 egg yolk, at room temperature
1/2 cup reduced fat milk, at room temperature
2 tablespoons sour cream, at room temperature

Cooking Directions:

1 – For Filling: Combine all ingredients and refrigerate until ready to assemble pierogi.
2 – For Dough: Combine flour, salt and butter in food processor fitted with a plastic blade.
3 – In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add to flour mixture and process until dough cleans sides of bowl and sticks together (it will be slightly sticky). Remove, shape into a ball, wrap in plastic and chill 3 hours or overnight.
4 – Cut dough into thirds; roll each section out on floured surface into 12 inch round. Cut each round into eight 3 inch dough circles. Moisten outer edges of each dough circle with water; place 2 teaspoons filling on each and fold dough over. Seal edges by pressing gently with the back of a fork.
5 – In large pot, bring 12 cups salted water to boil. Add 12 pierogi at a time, reducing heat to a gentle boil; cook 5 minutes, or until pierogi float to the surface. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi.
6 – Serve warm topped with sour cream and onions sautéed in butter until golden brown.
Makes 4 servings.
http://www.cooksrecipes.com/mless/cheese-filled_polish-style_pierogi_recipe.html

Kitchen Hint of the Day!

August 24, 2016 at 5:12 AM | Posted in Kitchen Hints | Leave a comment
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Making a recipe and out of Sour Cream, No Problem……

 
Cottage cheese can be used in place of sour cream when making dips. Just place it in the blender until it is creamed.

Diabetic Dish of the Week – Thai Spinach Dip

April 12, 2016 at 4:47 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Recipe of the Week | Leave a comment
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For this week’s Diabetic Dish of the Week its Thai Spinach Dip. It’s from the CooksRecipes website which has a great selection of recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

Thai Spinach Dip

This stir-together treat delivers big peanut flavor with a hint of heat, and only takes a few minutes to prepare.

Recipe Ingredients:

1 cup chopped fresh spinach Cooksrecipes 2
1 (8-ounce) carton dairy sour cream
1 (8-ounce) carton plain fat-free yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped peanuts
1/4 cup peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 to 2 teaspoons crushed red pepper
Vegetable dippers (such as peeled baby carrots, zucchini slices, and/or cucumber sticks)

Cooking Directions:

1 – In a medium bowl combine spinach, sour cream, and yogurt. Stir in mint, peanuts, peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. Serve with vegetable dippers.
Makes about 2 1/2 cups dip.

Nutritional Information Per Serving: calories (2 tablespoons): calories: 44, total fat: 3g, saturated fat: 1g, cholesterol: 3mg, sodium: 61mg, carbohydrate: 4g, fiber: 1g, protein: 1g, vitamin C: 5%, calcium: 3%, iron: 2%

http://www.cooksrecipes.com/appetizer/thai_spinach_dip_recipe.html

Kitchen Hint of the Day!

October 5, 2015 at 4:49 AM | Posted in Kitchen Hints | Leave a comment
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In place of sour cream, try using non-fat sour cream, yogurt or pureed low-fat cottage cheese.

One of America’s Favorites – Ranch Dressing

May 25, 2015 at 5:40 AM | Posted in One of America's Favorites | 2 Comments
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Homemade ranch dressing

Homemade ranch dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used as a substitute by some home cooks or to create a lower-fat version. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular as a dip.

 

 

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch near Santa Barbara, California, where they served it to the guests. It became popular, and they began selling it in packages for guests to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. They incorporated Hidden Valley Ranch Food Products, Inc. and opened a factory to manufacture it in larger volumes, distributed first to supermarkets in the Southwest, and later nationally. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods began selling similar dry seasoning packets labeled as “ranch style”. This resulted in a trademark infringement lawsuit against both from the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various “ranch style” and “ranch” products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label “ranch style”.

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to try to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning so that it required adding standard milk rather than buttermilk. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay’s in 1994.

During the 1990s Hidden Valley had three kid-oriented variations of ranch dressing: pizza, nacho cheese and taco flavors.

 

 

Ranch dressing is common in the United States as a dip for vegetables such as broccoli and carrots, as well as for chips and “bar foods” such as french fries and chicken wings. It is also a common dipping sauce for fried foods such as fried mushrooms, fried zucchini, jalapeno poppers, onion rings, chicken fingers, and hushpuppies. In addition, ranch dressing is used on pizza, pickles, baked potatoes, wraps, tacos, pretzels, and hamburgers.

While popular in the United States and Canada, ranch dressing is virtually unknown in many parts of the world. In places where ranch seasoning is used to flavor snack foods, the flavor may be described as “American” flavor.

Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken’s, Kraft, Marie’s, Newman’s Own, and Wish-Bone.

 
* Just one of many Ranch Dressing Recipes on the web. This one is from the allrecipes website. http://allrecipes.com/

Ranch Dressing

INGREDIENTS:All Recipes
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. – In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=16131&origin=detail&servings=12&metric=false

Wild Idea Buffalo Recipe of the Week – Sirloin Roast and Sour Cream Dutch Apple Pie

November 26, 2014 at 6:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s a 2 for 1 special for the Wild Idea Buffalo Recipe of the Week! This week it’s a Grilled Sirloin Tip or Top Round Roast and for dessert Sour Cream Dutch Apple Pie. Dinner and dessert all from Jill O’Brien of Wild Idea Buffalo. Happy Thanksgiving everyone!

 

 
Grilled Sirloin Tip or Top Round RoastWild Idea
By: Jill O’Brien

 

Serves 8
This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night.

 

INSTRUCTIONS:

Pierce the sirloin tip or top round roast with a fine-tipped fork.
Place in marinade of your choice & let rest 1 hr. at room temperature.
Refrigerate up to 48 hours.
Remove from marinade, and pat excess marinade off with a paper towel.
Let rest at room temperature 2 hours before grilling or roasting.
Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each.
Move roast to medium heat and cover grill.
Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°.
Remove from oven and place on platter.
Cover with foil and allow roast to rest for 5 to 10 minutes.
Slice thinly against the grain.
Temperature Guide–Internal temperatures of meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

 
http://wildideabuffalo.com/2012/grilled-sirloin-tip-or-top-round-roast/

 

 

 

 

Sour Cream Dutch Apple Pie (Serves 10)Wild Idea Buffalo Sour Cream Dutch Apple Pie

Pie Crust

Ingredients:

* 1 cup whole wheat pastry flour
* 1/3 cup flour + for rolling
* 4 teaspoons sugar
* 6 ounces chilled salted butter, sliced
* 1 egg yolk
* 1 teaspoon lemon juice or cider vinegar
* 1 tablespoon cold water

1 – Beat egg yolk with lemon and water. Add ice-cube to mixture and place in refrigerator until ready to use.
2 – In pastry mixer add all dry ingredients and mix to incorporate.
3 – Add chilled butter slice at a time. Mix with dough hook or paddle until dough is formed.
4 – Remove ice-cube from egg mixture and add to dough with mixer going.
5 – With floured hands remove dough and place on flour dusted surface, and form into ball.
6 – Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 – Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 – Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.

 

Apple Filling

Ingredients:

* 1 cup sour cream
* 1 egg, beaten
*2 teaspoons vanilla
* ¾ cup sugar
* ¼ teaspoon salt
* ¼ cup flour
* ½ teaspoon cinnamon
* 8 large or 16 small apples, peeled, cored and sliced
* Crumble Topping

Ingredients:

* 1/3 cup flour
* ¼ cup pure cane sugar
* ¼ cup brown sugar
* 1 tablespoon cinnamon
* 1/3 cup walnut pieces
* 1/3 cup pecan pieces
* 4 ounces butter, sliced and lightly chilled

 

1 – Mix all ingredients except apples together until well incorporated.
2 – Add apples and fold in gently.
3 – Place filling in prepared crust, pushing apples evenly into pie plate.
4 – Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 – Reduce heat to 350* and bake for an additional 30 minutes.
6 – While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 – Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 – Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

 

Frangelico Carmel Sauce

Ingredients:

* ¼ cup water
* 1 cup sugar
* ¼ cup Frangelico liquor
* ½ cup heavy whipping cream
* 1 tablespoon vanilla
* 4 ounces butter, cubed

 

1 – Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2- With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 – Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 – Whisk in butter, 1 cube at a time. Bring to a boil.
5 – Remove from heat. Serve slightly warmed.

 
http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/

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