“Meatless Monday” Recipe of the Week -Porcini Pasta

March 11, 2019 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for Porcini Pasta. Spaghetti, Fresh Porcini Mushrooms, and Parmigiano-Reggiano make up this recipe. Several sites has versiuons of this recipe but I went with the one from the PBS/Recipes website. Check out the PBS site for some fantastic recipes! Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Porcini Pasta

6 cups water
1 1/2 teaspoons salt
150 grams spaghetti
1 tablespoon olive oil
180 grams fresh porcini mushrooms (cleaned and sliced)
2 tablespoons unsalted butter
30 grams Parmigiano-Reggiano

1 – Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
2 – While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
3 – When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
4 – Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
5 – Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it’s fully incorporated into a creamy sauce.
6 – Return the sauteed porcinis to the pan and toss to distribute evenly.


One of America’s Favorites – Cincinnati Chili

October 8, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 5-way over spaghetti

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a “two-way”) or hot dogs (“coneys”), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf, and in some recipes unsweetened dark chocolate in a soupy consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as “ways.” The name “Cincinnati chili” is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.

While served in many local restaurants, it is most often associated with the over 250 “chili parlors” (restaurants specializing in Cincinnati chili), found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, and Florida. The dish is the area’s best-known regional food.

Cincinnati chili originated with immigrant restaurateurs from the Macedonian region who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving a “stew with traditional Mediterranean spices” as a topping for hot dogs which they called “coneys” in 1922 at their hot dog stand located next to a burlesque theater called the Empress. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called chili spaghetti. He first developed a recipe calling for the spaghetti to be cooked in the chili but changed his method in response to customer requests and began serving the sauce as a topping, eventually adding grated cheese as a topping for both the chili spaghetti and the coneys, also in response to customer requests. To make ordering more efficient, the brothers created the “way” system of ordering. The style has since been copied and modified by many other restaurant proprietors, often fellow Greek and Macedonian immigrants who had worked at Empress restaurants before leaving to open their own chili parlors, often following the business model to the point of locating their restaurants adjacent to theaters.

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek

Price Hill Chili

immigrant, Nicholas Lambrinides, started Skyline Chili. In 1965, four brothers named Daoud, immigrants from Jordan, bought a restaurant called Hamburger Heaven from a former Empress employee, noticed the Cincinnati chili was outselling the hamburgers on their menu, and changed the restaurant’s name to Gold Star Chili. As of 2015 Skyline (over 130 locations) and Gold Star (89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain’s most successful period.

Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including the acclaimed Camp Washington Chili, probably the most well-known of the independents.Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, and the Blue Jay Restaurant, in all totalling more than 250 chili parlors. In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold’s Bar and Grill, the oldest bar in the city, serves a vegetarian “Cincy Lentils” dish ordered in “ways”. Melt Eclectic Cafe offers a vegan 3-way. For Restaurant Week 2018, a local mixologist developed a cocktail called “Manhattan Skyline,” a Cincinnati chili-flavored whiskey cocktail.

The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. “Virtually all” were developed by Greek or Macedonian immigrants who passed through Ellis Island as they fled the fallout from the Balkan Wars in the first two decades of the twentieth century.

Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Many recipes call for an overnight chill in the refrigerator to allow for easy skimming of fat and to allow flavors to develop, then reheating to serve. Typical proportions are 2 pounds of ground beef to 4 cups of water and 6 oz tomato paste to make 8 servings.

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:

Two-way: spaghetti topped with chili (also called “chili spaghetti”)

A Cincinnati chili 4-way garnished with oyster crackers

Three-way: spaghetti, chili, and cheese

Four-way onion: spaghetti, chili, cheese, and onions

Five-way: spaghetti, chili, cheese, onions, and beans

Some restaurants, among them Skyline and Gold Star, do not use the term “four-way bean”, instead using the term “four-way” to denote a three-way plus the customer’s choice of onions or beans. Some restaurants may add extra ingredients to the “way” system; for example, Dixie Chili offers a “six-way”, which adds chopped garlic to a five-way. “Ways” are traditionally served in a shallow oval bowl. Cincinnati chili is also used as a hot dog topping to make a “coney”, a regional variation on the Coney Island chili dog, which is topped with grated cheddar cheese to make a “cheese coney”. The standard coney also includes mustard and chopped onion. The “Three-way” and the “Cheese Coney” are the most popular orders and very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item.

Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals eat Cincinnati chili with a fork, cutting each bite as if it were a casserole and never twirling.

Cincinnati chili is the area’s “best known regional food”. According to the Greater Cincinnati Convention and Visitors

Cheese coneys

Bureau, Cincinnatians consume more than 2,000,000 lb (910,000 kg) of Cincinnati chili each year, topped by 850,000 lb (390,000 kg) of shredded cheddar cheese. Overall industry revenues were $250 million in 2014.

Anthony Bourdain called it, “the story of America on your plate.” National food critics Jane and Michael Stern wrote, “As connoisseurs of blue-plate food, we consider Cincinnati chili one of America’s quintessential meals” and “one of this nation’s most distinctive regional plates of food”. Huffington Post named it one of “15 Beloved Regional Dishes”. In 2000, Camp Washington Chili won a James Beard Foundation America’s Classics Award. In 2013, Smithsonian named Cincinnati chili one of “20 Most Iconic Foods in America”, calling out Camp Washington Chili as their destination of choice. John McIntyre, writing in the Baltimore Sun, called it “the most perfect of fast foods”, and, referring to the misnomer, opined that “if the Greeks who invented it nearly a century ago had called it something other than chili, the [chili] essentialists would be able to enjoy it”. In 2015, Thrillist named it “the one food you must eat in Ohio.”


Healthy Spaghetti Squash Recipes

September 1, 2018 at 5:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Spaghetti Squash Recipes. Delicious and Healthy Spaghetti Squash Recipes like; Spaghetti Squash Shrimp Scampi and Chicken Enchilada-Stuffed Spaghetti Squash. Find these recipes and all the rest at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Spaghetti Squash Recipes
Find healthy, delicious spaghetti squash recipes, from the food and nutrition experts at EatingWell.

Spaghetti Squash Shrimp Scampi
Give buttery shrimp scampi a healthy update with delicately sweet spaghetti squash. The parsley-flecked squash “noodles” slash calories, add fiber and leave this classic dish still plenty decadent……..

Chicken Enchilada-Stuffed Spaghetti Squash
This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night. If you have leftover cooked chicken on hand, skip Step 2 and stir 2½ cups into the filling. Look for an enchilada sauce with less than 300 mg of sodium per serving, such as Hatch brand……..

* Click the link below to get all the Healthy Spaghetti Squash Recipes

Kitchen Hint of the Day!

July 25, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Pasta…………..

You can divide cooked pasta into individual portions in medium zip-lock bags, then freeze. When you are ready to use them, drop the contents into boiling water.

Wild Idea Buffalo Recipe of the Week – BUFFALO CARBONARA

July 18, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO CARBONARA. Made using Wild Idea Buffalo – Uncured Smoked Buffalo Bacon, which happens to be one of the “Monthly Specials” at Wild Idea Buffalo. You can find this recipe and purchase the SMOKED BUFFALO BACON along with all the Wild Idea Products at the Wild Idea Buffalo website. Below is a link and info on the SMOKED BUFFALO BACON along with this week’s recipe BUFFALO CARBONARA. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/


Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.


This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! (Serves 4)


Wild Idea Buffalo 10 oz. Uncured Smoked Buffalo Bacon, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 eggs + 1 yolk, room temperature
½ lemon, juiced & warmed
1½ to 2 cups Parmesan or Pecorino Romano, grated
1 teaspoon black pepper +
1 pound spaghetti, cooked al dente
1 to 2 cups reserved pasta water
*optional: asparagus tips or frozen peas, cooked al dente
salt to taste


1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain.
2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done.
3) Remove bacon/garlic from pan and set aside.
4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender.
5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired.
6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan.
7) Drizzle egg and cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again.
8) Season to taste and garnish with shaved Parmesan or Pecorino.


Chicken Parmigiana and Texas Toast (Light)

July 5, 2018 at 5:18 PM | Posted in chicken, pasta | 2 Comments
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Today’s Menu: Chicken Parmigiana and Texas Toast (Light)



To start this July 5th morning off I prepared some Simply Potatoes Garlic and Herb Hash Browns, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and had my morning cup of Bigelow Decaf Green Tea. I’ve had the Garlic and Herb Hash Browns a few times now and really like them. After eating and doing the dishes I went to McDonald’s and picked up Breakfast for Mom. Later on finished touching up a couple of the shutters outside. Then a high school Friend of mine that owns a Land Scape Business came over and gave me an estimate on some new land scape for our front yard. I’m wanting to take out all the old Knockout Roses in the front flower bed and the side bed. Replace them with some type of bushes. Still thinking it over but he gave us an estimate so we’ll see. For Dinner tonight I prepared Chicken Parmigiana and Texas Toast (Light).


Well I’m trying something new I cam across at Meijer yesterday, Michael Angelo’s Chicken Parmigiana. I was browsing through the Meijer Frozen Foods Department, looking for something new. And I came across the Michael Angelo’s Chicken Parmigiana. The picture on the box along with the description of the dish had me sold!





To prepare it you either bake it or microwave it, as most times I’m baking it. To start I preheat the oven to 400°F. Removed the tray from the carton. Placed the tray on a cookie sheet. Cooked with the film on for 50 minutes. Removed it from the oven and removed the film, let it stand for 5 minutes before serving.







It’s surprising just how delicious this is! The Breaded Chicken is fantastic, the Breading of the Chicken was excellent,  the Seasoning is spot on, and Spaghetti came out tender. Put all that together and you have one delicious Chicken Parmigiana! They have 13 different Family Dinners and I’m looking forward to trying them!






To go with the Chicken Parmigiana and baked us some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.







Michael Angelo’s Chicken Parmigiana

Breaded chicken breast with vine-ripened tomato sauce, Spaghettini pasta, mozzarella and a sprinkle of Parmesan.




New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.

Kitchen Hint of the Day!

December 19, 2017 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
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Don’t add the Pasta until…….

Never put pasta in a pot that isn’t boiling, as this will only leave you with a gooey, overdone noodle.

Our Best Low-Carb Pasta Recipes

November 18, 2017 at 6:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Low-Carb Pasta Recipes. Delicious and Low-Carb Pasta Recipes like; Chicken Alfredo, Seafood-Stuffed Shells, and Zucchini and Turkey Lasagna. Find these and more all at the Diabetic Living Online website. Plus don’t forget to subscribe to one of my favorite Magazines, Diabetic Living. So Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/


Our Best Low-Carb Pasta Recipes
Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

Chicken Alfredo
Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce………

Seafood-Stuffed Shells

Treat your guests to a taste of the Amalfi Coast with this elegant, protein-packed pasta recipe. Stuffed with tender scallops, flaky crab, and ricotta cheese, the delicious dish contains just 32 grams of carb per serving…….

Zucchini and Turkey Lasagna
In this healthy homemade casserole, we cut back on carbs and fat and kept calories to just 219 per serving by substituting zucchini ribbons for lasagna noodles and lean ground turkey for beef………


* Click the link below to get all the – Our Best Low-Carb Pasta Recipes

Whole-Grain Pasta Recipes

November 16, 2017 at 6:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Whole-Grain Pasta Recipes. Healthy and Delicious Whole-Grain Pasta Recipes like; Slow-Cooker Chicken Noodle Soup Meal-Prep Freezer Pack, Ground Beef and Pasta Skillet, and Smoky Shrimp, Corn and Pea One-Pot Pasta. Find these and more all at the EatingWell website. Looking for a good recipe Magazine, look no further! Subscribe to the EatingWell Magazine. I’ve had subscription for years now and have found so many Delicious recipes! Enjoy and Eat Healthy! http://www.eatingwell.com/

Whole-Grain Pasta Recipes
Find healthy, delicious whole-grain pasta recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Chicken Noodle Soup Meal-Prep Freezer Pack
Not only does this chicken noodle soup recipe utilize the crock pot for a set-it-and-forget-it easy dinner, you can also prep all the ingredients ahead of time and store them away in the freezer to pull out on a day where you forgot to plan dinner. That’s a meal-prep win! Just make sure you thaw the food before adding it to the slow cooker—otherwise it will remain at an unsafe temperature for too long……..

Ground Beef and Pasta Skillet
Sneak extra vegetables into your child’s day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite…….

Smoky Shrimp, Corn and Pea One-Pot Pasta
Make your sauce and pasta all at once with this fast weeknight pasta dinner recipe. By using the exact amount of water you need to cook the pasta—no colanders here—the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results…….

* Click the link below to get all the Whole-Grain Pasta Recipes

Jennie – O Turkey Recipe of the Week – Cincinnati Style 3-Way Turkey Chili

October 20, 2017 at 5:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Cincinnati Style 3-Way Turkey Chili. Made with JENNIE-O® Lean Ground Turkey along with assorted Spices, Spaghetti, and Cheese. Being from and living in the Cincinnati area, you must have Cheese, Oyster Crackers, and Hot Sauce to make this dish complete! We love our Chili in this area! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/


Cincinnati Style 3-Way Turkey Chili
Can Cincinnati Chili taste just as great made with turkey? Find out for yourself by whipping up this delicious turkey chili recipe tonight, featuring Cincinnati-style meat sauce, spaghetti noodles and cheese.


1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup diced onion
2 cloves garlic, minced
3 tablespoons chili powder
¾ teaspoon ground cinnamon
¾ teaspoon paprika
¾ teaspoon ground allspice
pinch ground cloves
2 tablespoons packed brown sugar
1½ tablespoons unsweetened cocoa powder
1 cup low-sodium chicken broth
1 (14-ounce) can low-sodium tomato sauce
1 (14-ounce) can diced tomatoes
1 cup water
1½ tablespoons cider vinegar
1 teaspoon hot pepper sauce
1 pound spaghetti noodles, cook according to package directions
shredded Cheddar cheese, if desired


1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, chili powder, cinnamon, paprika, allspice, cloves, brown sugar and cocoa powder; stir and cook 2 minutes.
2) Add broth, tomato sauce, tomatoes, water, vinegar and hot pepper sauce. Stir until blended. Bring sauce to a boil. Reduce heat and simmer. Simmer 15 minutes or until sauce thickens.
3) To serve, add cooked noodles to bowl. Ladle sauce over spaghetti. Sprinkle with cheese, if desired.
* Always cook to an internal temperature of 165°F.

Calories 330
Protein 22 g
Carbohydrates 42 g
Fiber 5 g
Sugars 10 g
Cholesterol 55 mg
Sodium 210 mg
Saturated Fat 2 g

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