From the Home Garden…..

August 10, 2018 at 11:38 AM | Posted in cooking, Food | 4 Comments
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A little sample of the home garden, along with the Vegetables I have Sweet Basil, Rosemary, and Thyme growing.

 

 

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Herb and Spice of the Week – Chili Pepper

August 7, 2014 at 5:51 AM | Posted in spices and herbs | 2 Comments
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Cayenne pepper

Cayenne pepper

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, Malaysia and other Asian countries, the word “pepper” is usually omitted.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

India is the world’s largest producer, consumer and exporter of chili peppers. Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh as a whole contributes 75% of India’s chili exports.

 

Thai pepper, similar in variety to the African birdseye, exhibits considerable strength for its size

Thai pepper, similar in variety to the African birdseye, exhibits considerable strength for its size

Species and cultivars

The five domesticated species of chili peppers are as follows:

* Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
* Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, and Malawian Kambuzi
* Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
* Capsicum pubescens, which includes the South American rocoto peppers
* Capsicum baccatum, which includes the South American aji peppers

 

The habanero pepper is known for its unique combination of intense flavor, aroma and heat

The habanero pepper is known for its unique combination of intense flavor, aroma and heat

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is also the primary component in pepper spray, a less-than-lethal weapon.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body’s cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.
The “heat” of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety and therefore the higher the rating. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.

 
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.

 

Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilis may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.

 

Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilis are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

Green and Red Chillies are used extensively in many parts of Indian cuisine

Green and Red Chillies are used extensively in many parts of Indian cuisine

Chilly as sold in daily market in India
The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chile peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally “chili leaves”). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

 

Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.

 

Green and Red Chillies are used extensively in many parts of Indian cuisine

 
Sun-dried Red Chillies for a staple part of Telugu cuisinein India
In India, most households always keep a stack of fresh hot green chilis at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.

 

Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:
* Paprikash from Hungary uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish.
* Paprykarz szczeciński is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chili pepper powder and other spices.
* Chiles en nogada from the Puebla region of Mexico uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce.
* Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.
* Arrabbiata sauce from Italy is a tomato-based sauce for pasta always including dried hot chilies as well as, Puttanesca sauce which is tomato based with olives, capers, anchovy and, sometimes, chilies.
* ‘Nduja a more typical example of Italian spicy speciality, from the region of Calabria. A soft, pork sausage made ‘hot’ by the addition of the locally grown variety of jalapeño chili.
* Kung Pao chicken (also spelled Gong Bao) from the Sichuan region of China uses small hot dried chilis briefly fried in oil to add spice to the oil then used for frying.
* Som Tam a Green Papaya Salad from Thai/ Lao cuisine traditionally has, as a key ingredient, a fistful of chopped fresh hot Thai chili, pounded in a mortar.
* Nam phrik is a traditional Thai sauce prepared with chopped fresh or dry chilies in fish sauce and lime juice.
* Sambal Belacan (pronounced ‘blachan’) is a traditional Malay sauce made by frying a mixture of mainly pounded dried chillies and fermented prawn paste. It is customarily served with rice dishes and is especially popular when mixed with crunchy pan-roasted ikan bilis (sun dried anchovies) when it is known as Sambal Ikan Bilis.
* Curry dishes which usually contain fresh or dried chillies.
Fresh or dried chilies are often used to make hot sauce, a liquid condiment – usually bottled when commercially available – that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.

 
* Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, mastectomy pain, and headaches. However, a study published in 2010 has linked capsaicin to skin cancer.

 
* Capsaicin extracted from chilis is used in pepper spray as an irritant, a form of less-lethal weapon.

 
* Conflicts between farmers and elephants have long been widespread in African and Asian countries, where pachyderms nightly destroy crops, raid grain houses, and sometimes kill people. Farmers have found the use of chilies effective in crop defense against elephants. Elephants don’t like capsaicin, the chemical in chilies that makes them hot. Because the elephants have a large and sensitive olfactory and nasal system, the smell of the chili causes them discomfort and deters them from feeding on the crops. By planting a few rows of the pungent fruit around valuable crops, farmers create a buffer zone through which the elephants are reluctant to pass. Chilly-Dung Bombs are also used for this purpose. They are bricks made of mixing dung and chili, and are burned, creating a noxious smoke that keeps hungry elephants out of farmers fields. This can lessen dangerous physical confrontation between people and elephants.

 

Cubanelle peppers

Cubanelle peppers

* As birds have a lessened sensitivity to the effects of chili it can be used to keep mammalian vermin from bird seed.

 
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

 

 

Pulled Buffalo Chuck Roast Fajitas

August 3, 2014 at 5:15 PM | Posted in tortilllas, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Pulled Buffalo Chuck Roast Fajitas

 

 

Pulled Buffalo Fajitas 003
Beautiful morning out today! It heated up though as the day went on, mid 80’s. Had the cart out early doing some minor repair work on it and then rode around most of the morning. Went to Walmart and picked up a few items and purchased some eave drain pipe extension hoses for some of the drain pipes and back home for the day. For dinner tonight Pulled Buffalo Chuck Roast Fajitas.

 

 
Leftovers from Dinner 2 nights ago turns into tonight’s dinner! I’m using the Wild Idea Buffalo Pulled Buffalo Chuck Roast that I made a Sandwich out of and using it for Pulled Buffalo Chuck Roast Fajitas tonight! To make my Fajita I’ll be using; Wild Idea Buffalo Pulled Buffalo Chuck Roast, Ole Fajita Flour Tortillas, Wholly Guacamole, Daisy Light Sour Cream, Fresh Cilantro, Diced Red Onion, and Sliced Sweet Peppers.

 

 

 

I think you could use the Wild Idea Buffalo Pulled Buffalo Chuck Roast for any dish and it would be delicious! It comes marinated in Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. So with all that you know it’s going to be good! For dessert later tonight a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches that I picked up earlier. Too Good!

 

 

 

Wild Idea Buffalo – 1 lb. Pulled Buffalo Chuck RoastWild Idea Buffalo Pulled Buffalo Chuck Roast
Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

 

1 lb. package.

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper

 

 

 

 

http://wildideabuffalo.com/

Sweet Pepper, Cilatro and Green Chile Shrimp Fajitas

March 19, 2014 at 5:49 PM | Posted in Ortega, seafood, shrimp, tortilllas | 2 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

 

 

Shrimp fajitas 003

Went to Meijer early this morning to pick up a few items I needed. As I was checking out it started pouring the rain, as I reached the door to go out the Meijer greeter said that I couldn’t take the mobility cart out in the rain. So I asked her if somebody could pull my car up for me and I would load them up from there. She said no because of insurance reasons, so I asked her what I was supposed to do. She more less said I would have to wait for it to stop raining, which it wasn’t going to stop for quite a while. I then asked if the guy that gets the carts could come out and get the cart after I unloaded everything into my car, again no. So to shorten the story I took an empty grocery bag covered the controls, so they wouldn’t get wet, and took it out and unloaded my groceries. When done I grabbed my walker and took the cart back in out of the rain and walked back to the car. By the time I got in I was drenched and what really made me mad was two Meijer Employees stood there in full rain gear and just watched me, no attempt to lend a hand! I hope any of them are never in the position where they’re having to do what I did and no one attempts to help them. Oh well, life goes on! For dinner tonight; Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

 

 
I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. I’ve used this a few times now and love it! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Ppperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Dutch Gouda Cheese, and Ole Fajita Flour Tortillas.

 

 

Shrimp fajitas 001
I heated up a tablespoon of Extra Virn Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Dutch Gouda, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.

 

 

 

 

 

Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Jennie – O Turkey Breast Tenderloin Fajitas

February 19, 2014 at 6:21 PM | Posted in cheese, Jennie-O Turkey Products, Ortega, tortilllas | Leave a comment
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Today’s Menu: Jennie – O Turkey Breast Tenderloin Fajitas

 

 

 

Turkey Fajitas 005
Windy all day but it was sunny and a high of 50 degrees! The sun and temps melted a lot of our snow today but still a lot left. They say 60 degrees tomorrow but heavy rain and strong winds coming in with it. Went to Meijer and picked up a few items then stopped by the bank and filled the car up with gas. Got home in time to watch Team U.S.A. Hockey Team win another one, going to the Medal Round! For dinner tonight another new one,Jennie – O Turkey Breast Tenderloin Fajitas.

 

 

 
It was Fajitas tonight using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Ortega Fajita Skillet Sauce, Delallo Tri-Color Sweet Peppers, fresh grated Dutch Gouda Cheese, Green Giant Summer Crisp Sweet Yellow and White Kernel Corn, and Ole Fajita Flour Tortillas. I had all the ingredients except for the Jennie O Turkey which I picked up at Meijer.

 

 

 

As usual if I’m using Turkey it’s Jennie – O Turkey. To get started I heated some Canola Oil in a medium size skillet over medium high heat and adding my thin-sliced Turkey Tenderloins. I seasoned them with Sea Salt and a teaspoon of Roasted Ground Cumin. I cooked them until they were well-done, 165 degrees as measured by my meat thermometer. Came out a beautiful and moist golden brown and ready for the rest of the ingredients.

 

 

 

Turkey Fajitas 002
Removed the Turkey from the skillet and added the sliced Sweet Peppers and Sweet Corn Kernels, stirring often until both were tender. Then returned the Turkey to the skillet along with the packet of Ortega Fajita Skillet Sauce. Continued cooking for about 8 minutes until everything was heated through. Served the mix on a Ole Fajita Flour Tortilla, that I heated up in the microwave. Topped everything with some fresh grated Dutch Gouda and sliced Black Olives. What a meal! Love the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, always a winner! Also had a tablespoon of Daisy Reduced Fat Sour Cream on the side. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 
Jennie -O Extra Lean Boneless Turkey Breast TenderloinsJennie O Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins
The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Product Features:
99% fat-free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.Nq92kFkI.dpuf

 

 

 

 

Ortega Fajita Skillet Sauce

Ortega Fajita Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7oz stand up pouches.

 

http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

Black Bean and Turkey Tacos w/ Refried Beans

February 3, 2014 at 6:16 PM | Posted in ground turkey, Jennie-O Turkey Products, Ortega, Sargento's Cheese, tacos | Leave a comment
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Today’s Menu: Black Bean and Turkey Tacos w/ Refried Beans

 

 
Not to bad out this morning, in the low 20’s! A beautiful Winter’s Day out today, high around 31 and sunny all day. We just missed a good snow overnight though. We usually are the area that gets hit but this one went just south and east. They got 6″ or more in some areas. We’ll wait and see what happens with the next storm coming through Tuesday Night into Wednesday. I’ll have to stock up on some products this week, some nice sales going on at Meijer and Kroger this week. For dinner tonight I prepared Black Bean and Turkey Tacos, also adding some of my new favorite ingredients the Delallo Tri-Color Pepperazzi Spicy Sweet Peppers.

 

 

Black Bean and Turkey Tacos  Feb 14 004

I used Jennie – O Extra Lean Ground Turkey Breast. Love the Jennie -O Turkey Products, always fresh and low calorie and low carb. I fried it in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix I also added 1 can of Bush’s Low Sodium Black Beans, I had drained and rinsed them before I added them. Black Beans with Ground Turkey is a perfect pairing for Tacos, added flavor and protein. Mixed well until everything was coated and then simmered another 5 minutes until heated through.

 

 

 

For my other toppings I used 1 small can of Mario Sliced Black Olives, Sliced Pepperazi Spicy Sweet Peppers, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Old El Paso Taco Sauce, and all in a Ortega Whole Grain Corn Taco Shells. Got to have the Ortega Whole Grain Corn Taco Shells, lower in carbs and calories than most other brands and seem to stay fresher than others also. I love Taco Nights! You can have so many different types of Tacos with so many different toppings, just endless options for dinner. For dessert tonight a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

Jennie – O Extra Lean Ground Turkey BreastJennie O Extra Lean Ground

 

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

 

 

 

 

Ortega Whole Grain Corn Taco ShellsOrtega Shells

 

Excellent Source of Fiber and 16 grams of Whole Grains per serving. Each package contains 10 Taco Shells, total net weight of 4.9 oz.

Product Detail
Ortega Whole Grain Taco Shells are rich with flavor and texture and offer the fiber and complex carbohydrates your body needs. Our unique recipe combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family. Plus, only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Taste the Difference!

Ingredients
Whole Yellow Kernal Corn, Partially Hydrogenated Soybean Oil, Maltodextrin, Corn Bran, Water, Salt, Hydrated Lime.

Nutrition Facts
Serving Size 2 shells

Amount Per Serving
Calories from Fat 50Calories 110

% Daily Values*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Sugars 0g
Protein 2g

 

http://www.ortega.com/products/ortega-whole-grain-taco-shells-10ct_17103

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