Sunday’s Chicken Dinner Recipe – Roasted Chicken with Apple Stuffing

May 19, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Roasted Chicken with Apple Stuffing. You’ll be Roasting a Whole Chicken with an Apple Stuffing. Included is a Garlic Butter Rub Recipe for the Chicken and the Apple Stuffing Recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website which has a massive selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Chicken with Apple Stuffing

Recipe Ingredients:
1 whole (3 to 4-pound) chicken, trimmed of excess fat

Garlic Butter Rub:
2 cloves garlic, minced
2 tablespoons butter or margarine, softened
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste

Apple Stuffing:
2 cups firm white bread, cubed
1/2 to 3/4 cup chicken broth
1 large tart Michigan apple, peeled and chopped
1/4 cup dried cherries
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and ground black pepper to taste
3 tablespoons butter
1/2 cup minced onion
1/2 cup sliced celery
1/2 cup dry white wine
1 large tart Michigan apple, cored and cut into wedges
1 large sweet onion, cut into wedges

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Rinse chicken with cold water and pat dry with paper towels inside and out. Place in roasting pan.
3 – In small bowl, combine garlic, butter, lemon juice, salt and pepper.
4 – Loosen skin of chicken wherever possible, and spread half of the butter/garlic mixture under skin. Sprinkle additional salt and pepper over skin. Put remaining butter in roasting pan.
5 – Place bread cubes in mixing bowl. Toss with apples, cherries, thyme, sage, salt and pepper. Moisten with chicken broth.
6 – Melt butter in large skillet; add onion and celery and sauté until softened, 3 to 4 minutes. Add to stuffing and toss. Stuff chicken loosely with mixture. Tie legs together and roast 40 minutes.
7 – Add white wine, to deglaze the pan along with apples and onions to pan and continue roasting about 40 minutes, until thermometer inserted into thickest part of thigh registers 160°F (71.1°C) to 165°F (73.8°C). Remove bird to platter and let rest 5 minutes before carving.
Makes 4 servings.

Note: Drippings from pan may be used as an excellent base for gravy.

Nutritional Information Per Serving (1/4 of recipe): Calories: 277; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 74mg; Total Carbs: 11g; Fiber: 1g; Protein: 22g; Sodium: 412mg.

https://www.cooksrecipes.com/chicken/roasted_chicken_with_apple_stuffing_recipe.html

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SUGAR FREE BLUEBERRY BANNOCK

May 19, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I ‘ve never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you’ll like this! Plus its Diabetic Friendly, 130 calories. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Be sure to check it out! So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8

Ingredients

1 cup whole-wheat flour (250 mL)
1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)

Directions
1 – Preheat oven to 400F (200C).
2 – In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 – Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 – Turn dough out of bowl and place on lightly floured surface.
5 – Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 – Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-blueberry-bannock

Healthy Turnip Recipes

May 16, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Turnip Recipes. Here’s some Delicious and Healthy Turnip Recipes with recipes including; Honey BBQ Roasted Root Vegetables, Creamy Smashed Turnips, and Steak with Glazed Carrots and Turnips. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Turnip Recipes
Find healthy, delicious turnip recipes, from the food and nutrition experts at EatingWell.

Honey BBQ Roasted Root Vegetables
In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you’re in the mood for meat or want to go vegetarian with grilled tofu or a bean dish…………..

Creamy Smashed Turnips
Rich in vitamin C, these mashed turnips are flavored with reduced-fat cream cheese and chives. A perfect side dish for any meal………..

Steak with Glazed Carrots and Turnips
This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant—a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine……….

* Click the link below to get all the Healthy Turnip Recipes
http://www.eatingwell.com/recipes/19322/ingredients/vegetables/turnips/

Wild Idea Buffalo Recipe of the Week – LASAGNA

May 15, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – LASAGNA. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

LASAGNA
This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you.

(serves 4 to 6)

Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini

Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Wild Idea Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.
5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-lasagna

 

 

 

 

Wild Idea Buffalo 1 LB. ITALIAN SAUSAGE

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/products/1-lb-italian-sausage

One of America’s Favorites – Hot link (sausage)

May 13, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Hot chorizo links

A hot link also referred to as a “red link” is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is sometimes referred to as a “Louisiana hot link”. It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States.

Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked.

By location:
Louisiana
In Southern Louisiana, where Cajun cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs.

Texas
In Texas, the hot link is typically prepared with beef, and is usually cooked over indirect heat. Common sides to accompany the Texas hot link includes sliced white bread, crackers, orange cheese, onion slices and pickles. In Pittsburg, Texas, the hot link is a popular food and has been produced there since 1897. In Pittsburg, hot links are typically broiled or baked to the point of having a “half-burned look”. In 1983, Pittsburg Hot Link Packers, Inc. in Pittsburg, Texas was producing 12,000 pounds of hot links per week. Almost all of the hot links produced by Pittsburg Hot Link Packers were consumed within 100 miles of Pittsburg during this time.

Illinois
In Chicago, Illinois, hot links are typically prepared using pork, may be spiced with pepper, fennel and sage, and are typically covered with a barbecue sauce. They are commonly available at soul food barbecue restaurants in the city’s south side, often served with french fries and white bread. They may be slow cooked in a barbecue pit.

 

Healthy Chicken Leg Recipes

May 12, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Leg Recipes. Find Delicious and Healthy Chicken Leg Recipes with recipes including; Cacciatore-Style Chicken, Louisiana Chicken Drumsticks and Tomatoes, and Filipino Chicken Adobo. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Magazines, The EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Leg Recipes
Find healthy, delicious chicken legs recipes, from the food and nutrition experts at EatingWell.

Cacciatore-Style Chicken
Cacciatore is Italian for hunter. This slow-cooker chicken is prepared hunter-style—with onions, mushrooms, tomatoes, and herbs………..

Louisiana Chicken Drumsticks and Tomatoes
Get a taste of the south with this chicken drumstick recipe. Thyme, hot sauce and black pepper lend flavor to this perfect weeknight dinner option……….

Filipino Chicken Adobo
Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild.

* Click the link below to get all the Healthy Chicken Leg Recipes
http://www.eatingwell.com/recipes/19157/ingredients/meat-poultry/chicken/legs/

It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

May 11, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Cannellini Bean Soup. This week’s recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.
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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

Wild Idea Buffalo Recipe of the Week – Caldo De Bisonte (Bison Soup)

May 8, 2019 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 – Caldo De Bisonte (Bison Soup). You’ll be using the Wild Idea Buffalo BBQ Short Rib Strips. Add in your Spices, Tomatoes, Cabbage, Onions, New Potatoes, Zucchini, Corn, and you’re set! Plus it’s made in the Crock Pot so it’s one easy clean up! You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Caldo De Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

Ingredients:

1 – Tb. olive oil
1 – 3 lb. BBQ Short Rib StripsCaldo de Bisonte (Bison Soup)
2 – tsp. salt
2 – tsp. black pepper
2 – tsp. cumin
2 – tsp. coriander
1 – tsp. cardamom
3 – cloves garlic, minced
1 – quart water
1 – 10oz. can diced tomatoes
2 – cups buffalo stock or organic chicken broth
¼ – cup fresh lime juice
½ – cabbage, chopped
½ – onion, chopped
4 – carrots, peeled and sliced
6 to 8 – new potatoes, par-boiled and quartered
2 – small zucchini, quartered and sliced
1 – 16oz. bag frozen corn

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.Wild Idea

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.
https://wildideabuffalo.com/blogs/recipes/55953025-caldo-de-bisonte-bison-soup

Low-Calorie Shrimp Recipes

May 8, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Shrimp Recipes. I love Seafood and especially Shrimp! So here’s some Delicious Low-Calorie Shrimp Recipes with recipes including; Citrus Shrimp with Black Rice, Smoky-Hot Raspberry Shrimp, and Shrimp Lettuce Rolls. Find these and many more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Calorie Shrimp Recipes
Find healthy, delicious low-calorie shrimp recipes, from the food and nutrition experts at EatingWell.

Citrus Shrimp with Black Rice
Drizzled with a citrus marinade and served over a bed of nutty black rice and zesty aruglua greens, this low-calorie shimp dish is ready in less than an hour………

Smoky-Hot Raspberry Shrimp
The secret ingredient in this recipe is the chipotle chile peppers, which give a smoky, almost sweet, heat to the dish without overpowering the other ingredients. Chipotle chile peppers are smoked jalapeños and the adobo sauce is what the chiles are packed in when purchased in cans……….

Shrimp Lettuce Rolls
These lettuce rolls are filled with deliciously seasoned shrimp, tofu, fennel and celery, and are a great appetizer or snack……………

* Click the link below to find all the Low-Calorie Shrimp Recipes
http://www.eatingwell.com/recipes/21382/low-calorie/main-dish/fish-seafood/shrimp/

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

May 6, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I came across a few versions of this recipe but I went with the one on the PBS Recipe site! I love their recipes and huge selection to choose from so check it out today! Who needs Meat! You can find this recipe at the PBS website. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Vegan Buffalo Cauliflower Wings
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.
http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

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