One of America’s Favorites – Cincinnati Chili

January 9, 2023 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs (“coneys”); both dishes were developed by Macedonian immigrant restaurateurs in the 1920s. In 2013, Smithsonian named it one of the “20 Most Iconic Foods in America”. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavors and serving methods, which for Cincinnati chili more resemble Greek pasta sauces and the spiced-meat hot dog topping sauces seen in other parts of the United States.

Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, and in some home recipes unsweetened dark chocolate in a soupy consistency. The most popular order is a ‘three-way’, which adds shredded cheddar cheese to the chili-topped spaghetti (‘two-way’), while serving it ‘four-‘ or ‘five-ways’ comes from addition of chopped onions and/or beans. Dishes are often served with oyster crackers and a mild hot sauce. Cincinnati chili is almost never served or eaten by the bowl.

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

Skyline Chili location in Cincinnati

Cincinnati chili originated with immigrant restaurateurs from Macedonia who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Ethnic Macedonians Tom and John Kiradjieff immigrated from the town of Hrupishta (today’s Argos Orestiko in Greece), fleeing the Balkan Wars, ethnic rivalries, and bigotry, in 1921. They 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, which they named their business after. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pistachio, 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.

Gold Star Chili restaurant interior

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek 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. They noticed that 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. Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, Orlando based Cincinnati Chili Company, and the Blue Jay Restaurant, in all totaling more than 250 chili parlors. In 1985 one of the founders of Gold Star Chili, Fahid Daoud, returned to Jordan, where he opened his own parlor, called Chili House. Outside of Jordan, Chili House as of 2020 had locations in Iran, Iraq, Libya, Oman, Palestine, Turkey and Qatar.

Partially eaten 5-way from Skyline, garnished with oyster crackers

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 Café 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, shredded 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:

Skyline cheese Coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

* Two-way: spaghetti topped with chili (also called “chili spaghetti”)
* Three-way: spaghetti, chili, and cheese
* Four-way onion: spaghetti, chili, onions, and cheese
* Four-way bean: spaghetti, chili, beans, and cheese
* Five-way: spaghetti, chili, beans, onions, and cheese
small oval white plate with cheese Coney showing bun, hot dog, sauce, and shredded cheese
Skyline cheese Coney (hot dog topped with Cincinnati-style chili, mustard, onions, and a heap of shredded cheese)

* Some chili parlors will also serve the dish “inverted”: cheese on the bottom, so that it melts. 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. 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 shredded 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.

Very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item. Polly Campbell, former food editor of The Cincinnati Enquirer, calls ordering a bowl of chili, “Ridiculous. Would you order a bowl of spaghetti sauce? Because that’s what you’re doing.”

Partially eaten 5-way from Skyline, garnished with oyster crackers

Serving and eating
Ways and Coneys are traditionally served in a shallow oval bowl. Oyster crackers are usually served with Cincinnati chili,[9] 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 as if it were a casserole, cutting each bite with the side of the fork instead of twirling the noodles.

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Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 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 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Turkey Meatballs and Pasta

November 18, 2022 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Jennie – O Turkey recipe, Turkey Meatballs and Pasta. To make this recipe you’ll be needing JENNIE-O® Extra Lean Ground Turkey Breast, Parsley, Ground Pepper, Garbanzo Beans, Egg Substitute, Tomato Sauce, Tomato Paste, Garlic, and Whole Wheat Pasta. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Turkey Meatballs and Pasta
Making your own meatballs is easier than you think. Especially these babies: baked with ground chickpeas, fresh parsley and lean ground turkey. Turkey Meatballs and Pasta are ready in under 60 minutes!

Total Time 1 Hour
Serving Size 6 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
⅓ – cup chopped parsley
½ – tablespoon freshly ground pepper
1 – cup garbanzo beans, pureed
½ – cup egg substitute
1 – (14-ounce) can tomato sauce
1 – medium tomato, chopped or 1 (6-ounce) can tomato paste
3 – cloves garlic, chopped
3 – cups uncooked whole wheat pasta

Directions
1) Heat oven to 375ºF.

2) Spray baking sheet with non-stick cooking spray.

3) In large bowl, mix turkey, parsley, pepper, beans and egg. Roll turkey mixture into ½-inch meatballs and place on prepared baking sheet.

4) Bake meatballs 20 minutes or until well-done, Always cook to 165ºF. as measured by a meat thermometer.

5) While meatballs are cooking, in sauce pan on stove top heat tomato sauce, fresh tomato or tomato paste and garlic. Once meatballs are finished cooking, add to sauce and simmer 15 minutes.

6) Cook pasta according to package , drain. Top pasta with meatballs and sauce.

Nutrition
Calories – 400
Protein – 34g
Carbohydrates – 62g
Fiber – 11g
Sugars – 4g
Fat – 4g
Cholesterol – 35mg
Sodium – 100mg
Saturated Fat – 0.5g

https://www.jennieo.com/recipes/turkey-meatballs-and-pasta/

One of America’s Favorites – Tomato Soup MONDAY

October 17, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Tomato soup

Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs.

The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book. Joseph Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.

Traditional tomato soup – It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree. In Poland it is commonly prepared with tomato paste, chicken broth and sour cream. The soup is not “creamed” and contains pieces of vegetables such as carrots, parsley root, celery root, etc. It might be served with pasta or rice. The soup is often based on rosół that was cooked few days earlier and hasn’t been eaten. This way of cooking tomato soup and its popularity became some kind of inside joke amongst Poles.

Tomato soup with meatballs, vermicelli and carrot slices

Gazpacho – Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gazpacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. Many variations of gazpacho exist.

Industrial tomato soup
Commercially prepared tomato soup is available in a variety of forms including preserved, condensed and in dehydrated powder form. Industrial tomato soup may be canned or come in a large drink carton or bag. “Tomato” ranks among the top three flavors of soup produced by the Campbell Soup Company.

Industrial tomato soup – Industrial tomato soup is primarily tomato puree: that is, tomato paste and water with a few other ingredients added to enhance flavor and physical properties of the food.

Industrial tomato soup

The tomato is a high acid food therefore, “the tomato is not considered a high-risk food, as the pH of the fruit generally ranges from pH 4.2–4.9 with an average of about 4.5. At this point pathogens are unlikely to grow”. However, there are still some foodborne pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability. The main concern when canning is anaerobic microorganisms that produce toxins like Clostridium botulinum. Even though the tomato is a high acid food it still falls in the range where this organism can grow and produce toxin pH 4.6–8.5 with an optimum growing temperature between 30 and 40 °C and a maximum temperature of 50 °C. Even if the bacteria are killed they release heat resistant spores that if they start to multiply become a threat.

The cell wall structural importance for the plant’s growth and stability in the ripening process is equally important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.

Diabetic Dish of the Week – Curried Chicken and Winter Vegetable Stew

October 4, 2022 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 a Curried Chicken and Winter Vegetable Stew. To make this week’s Dish you’ll be needing Cooking Spray, Boneless Skinless Chicken Breasts, Curry Powder, Fat-Free Reduced-Sodium Chicken Broth, Diced Tomatoes, Turnip, Carrots, Onion, Tomato Paste, and Raisins. There’s 170 calories and 9 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Curried Chicken and Winter Vegetable Stew
Are you a fan of Indian food? If so, you’ll love this quick and easy low-carb stew, featuring the mouthwatering flavors of curried chicken and hearty winter vegetables!

Ingredients
Nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon curry powder
3 1/2 cups fat-free reduced-sodium chicken broth
1 can (about 14 ounces) no-salt-added diced tomatoes
2 medium turnips, cut into 1-inch pieces
2 medium carrots, halved lengthwise, then cut crosswise into 1-inch slices
1 medium onion, chopped
1/4 cup no-salt-added tomato paste
1/2 cup raisins (optional)

Directions
Yield: 6 servings
Serving size: 1 cup and about 2 tablespoons

1. Spray large saucepan with cooking spray; heat over medium heat. Cook chicken, stirring occasionally, 5 minutes, or until lightly browned. Add curry powder; cook and stir 1 minute.

2. Stir in broth, tomatoes, turnips, carrots, onion, tomato paste, and raisins, if desired. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes, or until vegetables are tender.

Serving suggestion: Serve with couscous or brown rice.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 12 g, Protein: 23 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 360 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/curried-chicken-and-winter-vegetable-stew/

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/

Jennie – O Turkey Recipe of the Week – Turkey Enchilada Lasagna

August 26, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Enchilada Lasagna. To make this week’s recipe you’ll be needing JENNIE-O® Lean Ground Turkey, Tomato Paste, Can of Pinto Beans, Can of Diced Tomatoes and Green Chilies, Mild Enchilada Sauce, Kosher Salt, Corn Tortillas, Shredded Mexican 4-Cheese Blend, and Garnish. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Turkey Enchilada Lasagna
Spice up your normal lasagna with this quick Turkey Enchilada Lasagna recipe. It will quickly become a family favorite with prep time under 10 minutes and 29g of protein in every serving!

Total Time – 1 Hour 5 Minutes
Serving Size – 6 Servings

Ingredients
1 – (1-pound) package JENNIE-O® Lean Ground Turkey

2 – tablespoons tomato paste

1 – (15-ounce) can pinto beans, rinsed and drained

1 – (15-ounce) diced tomatoes and green chilies

2 – (15-ounce) cans mild enchilada sauce, divided

½ – teaspoon kosher salt

9 – corn tortillas

1 ½ – cups shredded Mexican 4-cheese blend

garnish: chopped fresh cilantro leaves, sliced fresh jalapeños, sliced ripened olives, sour cream

 

Directions

1) Add ground turkey to a nonstick cooking sprayed hot skillet over medium-high heat. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

2) Stir in tomato paste and cook 1 minute.

3) Add beans, tomatoes, 1 can enchilada sauce and salt.

4) Heat oven to broil and place rack 5 inches under broiler.

5) Place tortillas on baking rack and broil 3 to 5 minutes or until slightly charred on each side.

6) Place 3 corn tortillas in bottom of 13 x 9-inch baking dish.

7) Spoon half turkey mixture over tortillas. Repeat layers ending with tortillas. Pour remaining enchilada sauce over tortillas.

8) Cover and bake 30 minutes or until bubbly. Remove foil, sprinkle with cheese, and bake 15 minutes more or until cheese is melted.

9) Garnish, if desired.

 

Nutrition
Calories – 440

Protein – 29g

Carbohydrates – 40g

Fiber – 7g

Sugars – 8g

Fat – 17g

Cholesterol – 85mg

Sodium – 940mg

Saturated Fat – 7g
https://www.jennieo.com/recipes/turkey-enchilada-lasagna/

Appetizer of the Week – WARM MOLE BEAN DIP

June 11, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, 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 2022! 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

Appetizer of the Week – Spicy Shrimp Appetizers

March 26, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is – Spicy Shrimp Appetizers. These are made using Water, Shelled Cooked Medium Shrimp, Tomato Paste, Garlic, Crushed Red Pepper, Olive Oil, Basil, Pepper, Hot Pepper Sauce, and Leaf Lettuce. This one has 87 calories and 2 carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Spicy Shrimp Appetizers
Requiring just 12 minutes of preparation time, this tasty and elegant shrimp appetizers are perfect for your next garden party!
Ingredients
Preparation time: 2 minutes
Cooking time: 10 minutes.

2 quarts water
1 pound shelled and cooked medium frozen shrimp (21–24 count)
1/4 cup no-added-salt tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 teaspoon olive oil
1 teaspoon basil
1/4 teaspoon black pepper
2–3 drops hot pepper sauce
24 toothpicks
3 leaf lettuce leaves for presentation

Directions
Yield: 8 servings
Serving size: about 3 shrimp

1 – Bring 2 quarts of water to a boil in a large saucepan over medium heat. Add frozen shrimp and cook approximately 3 minutes until shrimp are heated through. Drain.

2 – In a small bowl, whisk together tomato paste, garlic, crushed red pepper, olive oil, basil, black pepper, and hot sauce. Pour mixture into a large skillet and heat at a low heat, stirring constantly. Add hot, cooked shrimp and stir to coat with sauce. Place 1 toothpick in each shrimp. Serve immediately on a large plate covered with 3 lettuce leaves.

Nutrition Information:
Calories: 87 calories, Carbohydrates: 2 g, Protein: 14 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 112 mg, Sodium: 65 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/spicy-shrimp-appetizers/

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/

Appetizer of the Week – BAKED BEEF EMPANADAS

February 5, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is BAKED BEEF EMPANADAS. These are made using Laura’s 92% Lean Ground Beef, Onion, Cajun Seasoning, Kosher Salt, Ground Black Pepper, canned Low salt Yellow Corn, Salsa, Tomato Paste, Wonton Wrappers, Cooking Spray, Salsa, and Reduced Light Sour Cream. These are 85 calories and 9 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 2022! https://diabeticgourmet.com/

BAKED BEEF EMPANADAS
Recipe for Baked Beef Empanadas from our Appetizer recipe section.

Ingredients
1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)

Directions
1 -Preheat oven to 400F.
2 – Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3 – Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4 – Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.

Recipe Yield: Yield: Makes 20 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 85
Fat: 1.5 grams
Saturated Fat: .68 grams
Fiber: .62 grams
Sodium: 157 milligrams
Cholesterol: 10 milligrams
Protein: 5 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/baked-beef-empanadas

Chili Carnivale Recipe

January 15, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a perfect recipe for these Cold Winter’s Night, Chili Carnivale Recipe. To make this recipe you’ll be needing Ground Beef (95% lean), Crushed Tomatoes, Diced Tomatoes, Diced Tomatoes with Mild Green Chilies, Reduced Sodium Beef Broth, Light Beer, Onion, Bell Peppers, Tomato Paste, Spices, Jalapeno Pepper, Bell Peppers, Black Beans, and Tortilla Chips. 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 2022! https://diabeticgourmet.com/

Chili Carnivale Recipe
Diabetic Chili Carnivale Recipe from Diabetic Gourmet Magazine, plus many more recipes for a healthy diabetic diet.

Ingredients

2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:

Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapenos, chopped onion

Directions

1 – Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2 – Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3 – Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4 – Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 7.5 grams
Sodium: 955 milligrams
Cholesterol: 76 milligrams
Protein: 32 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/chili-carnivale

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