Diabetic Dish of the Week – Quick Turkey Pot Pie

December 1, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Quick Turkey Pot Pie. Great recipe for those Thanksgiving Day Dinner Leftovers! Some of the ingredients you’ll be needing to make this week’s dish are Red Bell Pepper, Onion, Fat-Free Reduced-Sodium Chicken Broth, Potato, Spices, Turkey Breast, Peas, Buttermilk and more! 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 2020! https://www.diabetesselfmanagement.com/

Quick Turkey Pot Pie
Looking for a way to use up that Thanksgiving turkey? You can’t go wrong with this quick and easy pot pie! Featuring turkey breast, potatoes, peas and bell peppers, it will give a new life to your leftovers!

Ingredients
2 teaspoons olive oil
1 cup diced red bell pepper
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups fat-free reduced-sodium chicken broth
1 cup cubed peeled potato
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed cooked turkey breast (about 10 ounces)
1/3 cup frozen peas
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold reduced-fat stick margarine, cubed
3 to 5 tablespoons buttermilk

Directions
Yield: 5 servings
Serving size: 1 biscuit and 3/4 cup turkey mixture

1. Preheat oven to 425°F.

2. For filling, heat oil in large skillet over medium heat. Add bell pepper, celery and onion; cook and stir 4 to 5 minutes. Stir in flour until blended. Stir in broth, potato, thyme, salt and black pepper; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes.

3. Stir in turkey and peas; simmer 5 to 7 minutes, or until potato is tender and peas are hot. Pour into 1- to 1 1/2-quart casserole dish.

4. For topping, combine flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives until margarine is size of peas. Stir in buttermilk until dough forms. Place on floured surface; knead lightly. Pat out to about 1/2-inch thickness. Cut dough into 5 biscuits with 2- to 2 1/2 inch biscuit cutter, rerolling dough as needed. Place biscuits on top of filling. Bake 12 to 14 minutes, or until lightly browned.

Tip: This fast and delicious recipe will please both adults and children. The recipe is quick because most ingredients are common pantry staples. The fresh (and frozen) vegetables make it a healthy version of an old favorite. You can substitute the vegetables in the recipe for other vegetables you may have on hand, such as broccoli, carrots or cauliflower.

Nutrition Information:
Calories: 250 calories, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-turkey-pot-pie/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Salmon With Cilantro-Lime Salsa

December 1, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, salmon | Leave a comment
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I have another Diabetic Friendly Dish to pass along, Salmon With Cilantro-Lime Salsa. This dish is made using Salmon Fillets, Salt, Pepper, Spices, Olive Oil, Cilantro-Lime Salsa, Garlic Clove, Cherry Tomatoes and more! The Dish 214 calories and 3 net carbs per serving. And you can find this recipe at 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 2020! https://www.diabetesselfmanagement.com/

Salmon With Cilantro-Lime Salsa
If you crave a hot, delicious, low-carb lunch, her Salmon With Cilantro Lime Salsa is for you.

Ingredients
Preparation time: 10 to 15 minutes
Cooking time: 10 to 15 minute.

Salmon
6-8 ounces skin-on salmon (2 fillets)
1/4 teaspoon each kosher salt and pepper (mixed together)
1/2 teaspoon each chili powder, garlic powder and paprika (mixed together)
1 tablespoon of olive oil
Cilantro-Lime Salsa
1 tablespoon of chopped cilantro
1/2 teaspoon of lime juice
1/2 teaspoon garlic clove
1/4 cup of quartered cherry tomatoes
1 tablespoon of diced red onion
1/2 tablespoon of olive oil
Salt and pepper to taste

Directions
Yield: 2 servings
Serving size: 1 fillet

1. Combine first six ingredients for Cilantro-Lime Salsa in a bowl. Add salt and pepper mixture to taste. Set aside or place in the refrigerator until ready to use.

2. Pat the salmon skin dry with a paper towel. This step is necessary for a nice, crispy skin. Season the skin with half of your salt and pepper mix.

3. Season the flesh side of the salmon with the salt and pepper mix and the chili powder, garlic powder and paprika mix.

4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

5. Once the oil is shimmering, place the salmon skin-side down; hold down for 10 to 15 seconds until it relaxes and lies flat.

6. Cook for about 5 minutes over medium-high heat before flipping over. If you feel resistance as you try to flip the salmon, let it cook a couple of minutes longer. Tip: You should be able to slide the spatula relatively easily under the fish when getting ready to flip it.

7. Turn down the heat, flip to the flesh side and let it cook over medium heat for about 3 to 5 minutes, until golden brown. Depending on the thickness of the salmon, you may want to cook it a little longer or less.

8. The fish should be opaque (pink) when done. Test for doneness by slightly cutting open the thickest part of the salmon. If it flakes, you’re done!

9. Serve the salmon topped with the Cilantro-Lime Salsa and your choice of side.

Nutrition Information:
Calories: 214 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 14 g, Cholesterol: 634 mg, Sodium: 289 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/salmon-with-cilantro-lime-salsa/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Wild Idea Buffalo Recipe of the Week – Sirloin Tip and Top Round Roast

November 25, 2020 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 is – Sirloin Tip and Top Round Roast. For the recipe you’ll be using the Wild Idea Buffalo Top Round or Sirloin Tip Roast, Olive Oil, Salt, Black Pepper, Thyme, and Garlic Powder. You can find this recipe and purchase the Buffalo Top Round or Sirloin Tip Roast at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! – Wild Idea Buffalo

Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder

Preparation:

1 – Pre-heat oven to 500*
2 – Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 – Mix seasonings together and rub into roast.
4 – Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 – Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
6 – Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
7 – Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 – Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 – Pass with hot au jus, and horseradish sauce, or Wojapi..

*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Jill’s Pumpkin Pie

November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over browning. A little extra effort, but so worth it!
Pie Crust (Makes 2 – 10” deep-dish pie crusts)

Ingredients:

3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – tablespoon sugar
¾ – lb. salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I use half of each.
2 – tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with dried beans, rice or pie weights.
11 – Place in 450° pre-heated oven and bake for 25 minutes.
Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
12 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. Enjoy.

Ingredients:

3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Diabetic Dish of the Week – Roast Turkey With Cranberry Stuffing

November 24, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Roast Turkey With Cranberry Stuffing. To make this week’s recipe some of the ingredients that you’ll be needing are French Bread, Onions, Celery, Poultry Seasoning, Cranberries, Whole Turkey, and more! 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 2020! https://www.diabetesselfmanagement.com/

Roast Turkey With Cranberry Stuffing
Looking for a centerpiece for your Thanksgiving menu? We’ve got you covered! This turkey and stuffing combo is packed with flavor, not calories or carbohydrates.

Ingredients
1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes
2 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely chopped fresh cranberries
1 tablespoon sugar
Nonstick cooking spray
3/4 cup fat-free reduced-sodium chicken broth
1 whole turkey (about 8 to 10 pounds), thawed if frozen

Directions
Yield: 20 servings
Serving size: 1/20 of recipe

1. Preheat oven to 375°F. Arrange bread on 2 (15×10-inch) jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes, or until vegetables are tender.

3. Remove pan from heat; stir in bread cubes, poultry seasoning, thyme, rosemary, salt and pepper. Combine cranberries and sugar in small bowl; mix well. Stir into saucepan. Gently stir broth into saucepan.

4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity with cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing; place any remaining stuffing in casserole sprayed with nonstick cooking spray. Cover and refrigerate until baking time.

5. Place turkey, breast side up, on rack in prepared roasting pan. Bake 3 hours, or until thermometer inserted in thickest part of thigh reaches 180°F. Transfer turkey to cutting board; loosely tent with foil.

6. Increase oven temperature to 375°F. Place covered casserole of stuffing in oven. Bake casserole, covered, 25 to 30 minutes, or until heated through.

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing.

Nutrition Information:
Calories: 220 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 223 mg
https://www.diabetesselfmanagement.com/recipes/main-dishes/roast-turkey-with-cranberry-stuffing/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Kitchen Hint of the Day!

November 22, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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It’s about the Curry…………..

The spice blend, Curry, is rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress, boost heart health, and improve blood sugar levels, among other potential benefits. The best part is that curry powder makes an excellent addition to a wide array of recipes. A Curry is often viewed as a treat but experts have confirmed it could be good for you, and help burn off calories.

Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net 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 2020! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

November 20, 2020 at 7:15 PM | Posted in greenbeans, Pork, pork chops, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

For Breakfast this morning I made a favorite of mine French Toast. I made using Aunt Millie’s Light Whole Grain Bread, Egg Beaters, Blue Bonnet Light Butter, Ground Cinnamon, Ground Nutmeg, and Log Cabin Sugar Free Maple Syrup. I saved calories and carbs by using the Light Butter, Egg Beaters, and the Log Cabin Sugar Free Syrup. The Syrup is only 25 calories and 8 carbs per serving and tastes as good regular Maple Syrup.I also had a 8 oz. glass of 2% Milk and had my morning cup of Bigelow Decaf Green Tea.

 

 

We had a high of 62 degrees and cloudy out, the winds made it feel a bit cooler though. Did some yard work. Got my cart, rake, and leaf blower out of the shed. Then raked the front yard and took the leaf blower and cleaned off the deck and driveway areas. Later I gave my neighbor a hand raking his yard. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

I had picked some Pork Chops a while back at Meijer. Had them in the freezer so I grabbed the Chops from the freezer last night and let them thaw overnight in the fridge. Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on the Pork!

 

We love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. I also had Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Chicken Burger w/ Baked Fries

November 19, 2020 at 6:58 PM | Posted in chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken Burger w/ Baked Fries

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 62 degrees and mostly sunny today, very windy out again. I had Phantom Pains start around 3:00 this morning and continue until about 1:00 this afternoon! These are so painful and frustrating. So I did very little today but catch up on some sleep and relaxation. Phantom pains just drain you. For Dinner tonight I prepared a Ground Chicken Burger w/ Baked Fries.

 

 

I had purchased a package of Ground Chicken while at Meijer earlier yesterday. To make the Burger I’ll need; the Ground Chicken (1 lb. package), Ground Cumin, Paprika, Garlic Powder, Dried Oregano, McCormick’s Grinders of Sea Salt and Peppercorn Medley, and Meijer Italian Style Bread Crumbs. For toppings I’m using Kraft Reduced Fat Mayo w/Olive Oil, Heinz 57 Sauce, Hoffman’s Sharp Cheddar Cheese, Butter Leaf Lettuce and served on a Aunt Millie’s Reduced Calorie Whole Grain Bun, finally found these Buns at Walmart. I keep them in the freezer and get one out when needed.

 

 

To prepare them, in a large bowl, combine Chicken, Ground Cumin, Paprika, Garlic Powder, Dried Oregano, Sea Salt and Peppercorn Medley, and Italian Style Bread Crumbs. The Seasonings amount are to taste and 2 tablespoons of the Italian Style Bread Crumbs. Make a little depression with your thumb in the center of each burger so they cook evenly. Divide the mixture into 4 patties.

 

 

In a Cast Iron Skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar and cook until just started melting, 2 minutes. Remove from heat and transfer patties to a plate. Serve on the Buns and top with Mayo, Heinz 57 Sauce, and Lettuce. The Ground Chicken Burger is juicy, moist, and flavorful! I’ll have to start having a lot more often!

 

 

To go with the Chicken Burger I prepared Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Heinz 57 Sauce. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 


Ground Chicken
Ground chicken is a healthy start for any meal since one serving (100 grams, or about 3 ounces) meets one’s protein needs for a nutritious meal – plus it’s lower in calories and fat than many meat sources. Lean ground chicken is high in protein and offers less saturated fat than ground beef.

 

 

 

 

 

 

Ore Ida Golden Crinkles®

French fries with ridges.Ore Ida Golden Crinkles®
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Wild Idea Buffalo Recipe of the Week – TEXAS RED CHILI

November 18, 2020 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 is – TEXAS RED CHILI. It’s time again for some Texas Red Chili! Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili too hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too.

*A personal note on my introduction to Texas style chili can be found below recipe.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4 – tablespoons olive oil

4 – tablespoons butter

1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

Wild Idea Buffalo Chuck Roast

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

 

Preparation:

1 – Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 – In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 – Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 – Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 – Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 – Add the broth and water to the pot, stirring again as above.

7 – Reduce heat to simmer and cover the pot.

8 – Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 – Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 – When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 – Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

*My introduction to “RED”: On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share – it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that….
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

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