Kitchen Hint of the Week!

October 11, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Homemade Enchiladas……………

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down. Enjoy!

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One of America’s Favorites – Tex-Mex Cuisine

September 2, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Examples of modern Tex-Mex dishes and ingredients: corn, tortilla chips, cheese, tacos, salsa, chilies, and beef dishes

Tex-Mex cuisine (from Texan and Mexican), also known as Mexican American cuisine, is a fusion of Mexican and American cuisines, deriving from the culinary creations of the Tejano people living in Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. The Mexican food market is a 41 billion dollar industry within the United States.

Tex-Mex is a subtype of Southwestern cuisine found in Arizona, California, Colorado, Louisiana, New Mexico, Nevada, Texas, Oklahoma, and Utah.

Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef, pork and chicken), beans, peppers and spices, in addition to flour tortillas.

Generally cheese plays a much bigger role in Tex-Mex food than in mainstream Mexican cuisine, particularly in the popularity of Chile con queso (often referred to as simply “queso”) which is often eaten with chips (alongside or in place of guacamole and salsa), or may be served over enchiladas, tamales or burritos.

Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands and used in Berber cuisine, but used in only a few central Mexican recipes. And in recent years Tex-Mex has incorporated elements of traditional Mexican food into the cuisine, including the more creative use of chile peppers and the serving of so-called “street tacos” (which would be simply called “tacos” in Mexico).

The word “Tex-Mex” first entered the English language as a nickname for the Texas Mexican Railway, chartered in southern Texas in 1875. In train schedules published in the newspapers of the 19th century the names of railroads were abbreviated. The Missouri Pacific was called the Mo. Pac. and the Texas-Mexican was abbreviated Tex. Mex. In the 1920s, the hyphenated form was used in American newspapers in reference to the railroad and to describe Texans of Mexican ancestry.

Chili with garnishes and tortilla chips

In the mission era, Spanish and Mexican cuisines were combined in Texas as in other parts of the northern frontier of New Spain. However, the cuisine that would come to be called Tex-Mex originated with Tejanos (Texans of Mexican descent) as a mix of native Mexican and Spanish foods when Texas was part of New Spain and later Mexico.

From the South Texas region between San Antonio, the Rio Grande Valley and El Paso, this cuisine has had little variation, and from earliest times has always been influenced by the cooking in the neighboring northern states of Mexico. The ranching culture of South Texas and Northern Mexico straddles both sides of the border, where beef, grilled food, and tortillas have been common and popular foods for more than a century.[8] A taste for cabrito (kid goat), barbacoa de cabeza (barbecued beef heads), carne seca (dried beef), and other products of cattle culture is also common on both sides of the Rio Grande.

In the 20th century, Tex-Mex took on such Americanized elements as cheddar cheese, as goods from the United States became cheap and readily available.

In much of Texas, the cooking styles on both sides of the U.S.–Mexico border were the same until a period after the U.S. Civil War. With the railroads, American ingredients and cooking appliances became common on the U.S. side.

Fajitas, Wheat Tortillas as taco wraps

A 1968 Los Angeles Times feature wrote “[i]f the dish is a combination of Old World cooking, hush-my-mouth Southern cuisine and Tex-Mex, it’s from the Texas Hill Country.”

In France, Paris’s first Tex-Mex restaurant opened in March 1983. After the 1986 release of the film Betty Blue, Tex-Mex cuisine’s popularity in Paris increased.

 

Jennie – O Turkey Recipe of the Week – Turkey Bacon, Strawberry Breakfast Wrap

August 2, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 4 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Bacon, Strawberry Breakfast Wrap. Made using JENNIE-O® Turkey Bacon along with Crumbled Blue Cheese, Strawberries, Almonds, Butter, Sugar, Fruit, and Yogurt then serve in a Flour Tortilla. It’s only 280 calories and 19 net carbs per serving! Start your Day off with a Delicious and Healthy Breakfast Wrap! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy Jennie – O recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Bacon, Strawberry Breakfast Wrap
This savory, sweet brunch recipe doesn’t disappoint. Fresh strawberries, crunchy almonds and crumbled blue cheese come together with turkey bacon for a wrap that’s under 300 calories per serving.

INGREDIENTS
8 slices JENNIE-O® Turkey Bacon
2 ounces crumbled blue cheese
1 cup sliced strawberries
¼ cup sliced almonds, toasted
4 (6-inch) flour tortillas
1 tablespoon butter, melted
1 teaspoon sugar
fruit and yogurt, if desired

DIRECTIONS
1) Cook bacon as specified on the package. Always cook patties to well-done, 165°F as measured by a meat thermometer.
2) Layer bacon, cheese, strawberries and almonds down center of tortilla leaving 1-inch space at bottom of tortilla. Fold bottom of tortilla up; roll up to enclose filling.
3) Brush tortilla with butter; sprinkle with sugar. Place seam side down in skillet or sandwich maker. Cook 2 minutes per side or until golden and crisp. Serve with fruit and yogurt, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 280
Protein 11g
Carbohydrates 21g
Fiber 2g
Sugars 4g
Fat 17g
Cholesterol 40mg
Sodium 660mg
Saturated Fat 6g
https://www.jennieo.com/recipes/509-turkey-bacon-strawberry-breakfast-wrap

Fiesta Turkey Breakfast Bowls FRIDAY

August 2, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s second Jennie – O Recipe is a Fiesta Turkey Breakfast Bowls. This one is made using JENNIE-O® Lean Turkey Breakfast Sausage Links (one of my favorites), Red Bell Peppers, Yellow Onion, Extra Virgin Olive Oil, Egg Substitute, Salsa, Cilantro Sprigs, and served in Whole Wheat Flour Tortillas Bowls. This one is only 270 calories and 27 net carbs per serving. Another great way to start your day! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fiesta Turkey Breakfast Bowls
With edible tortilla bowls, turkey sausage and scrambled eggs, these easy-to-make breakfast bowls are a tasty way to get the day going. Under 300 calories per serving!

INGREDIENTS
6 (7-inch) whole wheat flour tortillas
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 medium red bell pepper, chopped
1 small sweet yellow onion, coarsely chopped
1 tablespoon extra virgin olive oil
1½ cups egg substitute or 6 eggs
½ cup salsa
6 fresh cilantro sprigs

DIRECTIONS
1) Heat oven to 375°F. Lightly spray custard cups with cooking spray. Gently place tortillas into cups, overlapping edges as necessary to fit. Bake tortillas 12 to 15 minutes or until lightly brown.
2) Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove turkey from skillet and cut each link into three pieces. Set aside.
3) In same skillet, sauté bell pepper and onion in oil 5 minutes or until slightly softened. Reduce heat and add egg substitute to pepper and onion mixture. Cook and stir over medium heat 5 minutes or until soft scrambled. Spoon egg mixture into prepared tortillas. Top with turkey sausage pieces. Serve with salsa and garnish with cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 29g
Fiber 2g
Sugars 5g
Fat 8g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2g
https://www.jennieo.com/recipes/479-fiesta-turkey-breakfast-bowls

Jennie – O Turkey Recipe of the Week – Turkey Sausage n’ Veggie Wrap

July 19, 2019 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 a Turkey Sausage n’ Veggie Wrap. When the weather turns hot and humid nothing like a light meal. This week’s recipe is perfect for the Summer months,Turkey Sausage n’ Veggie Wrap. Made using JENNIE-O® Lean Sweet Italian Turkey Sausage along with Bell Peppers, Cucumber, Red Onion, Italian Dressing, Soft Herb Goat Cheese all wrapped in a Tortilla. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage n’ Veggie Wrap
This savory wrap is packed with fresh veggies and sweet Italian turkey sausage. Herb goat cheese and a tangy vinaigrette bring the flavor profile to the next level. All for under 500 calories per serving!

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 cucumber, cut into thin strips
1 small red onion, cut into thin strips
½ cup vinaigrette or Italian dressing
6 tortillas
6 ounces soft herb goat cheese

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Remove sausages from skillet, let cool slightly and cut diagonally into ¼-inch slices.
2) In a medium bowl, toss bell peppers, cucumber and red onion with the vinaigrette. Spread center portion of wrap with cheese. Divide vegetable strips and sausage slices evenly among the wraps. Fold or roll each wrap.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 24g
Carbohydrates 27g
Fiber 1g
Sugars 5g
Fat 21g
Cholesterol 75mg
Sodium 870mg
Saturated Fat 7g
https://www.jennieo.com/recipes/403-turkey-sausage-n-veggie-wrap

Moo Shu Turkey Wraps

June 21, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For today’s 2nd Jennie – O Turkey recipe its a recipe for Moo Shu Turkey Wraps. This one uses JENNIE-O® Lean Ground Turkey along with shiitake mushrooms, garlic, gingerroot, bell peppers, coleslaw mix, hoisin sauce, sweet and sour sauce, and tortillas. Asian Wraps made healthier! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Moo Shu Turkey Wraps
These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1 red or yellow bell pepper, cut into short, thin strips
2 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
½ cup hoisin sauce
⅓ cup plum sauce or sweet-and-sour sauce
6 tortillas, warmed

DIRECTIONS
1) Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
3) Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 19g
Carbohydrates 42g
Fiber 9g
Sugars 9g
Fat 9g
Cholesterol 55mg
Sodium 690mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/200-moo-shu-turkey-wraps

Healthy Fajita Recipes

April 11, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fajita Recipes. Delicious and Healthy Fajita Recipes. Steaming hot and delicious Fajitas with recipes like; Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco, Chicken Fajita Kebabs, and “Fajita” Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Healthy Fajita Recipes
Find healthy, delicious fajitas recipes including pork, chicken and steak fajitas. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco
These easy one-skillet mushroom fajitas are a perfect way to work more vegetarian meals into your week. The lime and arugula salsa adds nice crunch courtesy of pecans, while crumbled queso fresco provides just the right tangy, salty balance to the dish………..

Chicken Fajita Kebabs
These grilled kebabs have all the makings of a classic fajita—seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative…….

“Fajita” Burgers
This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Serve it on an oblong bun…………

* Click the link below to get all the Healthy Fajita Recipes
http://www.eatingwell.com/recipes/19771/cuisines-regions/latin-american/mexican/fajitas/

One of America’s Favorites – Quesadillas

March 11, 2019 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Three quesadilla halves

A quesadilla’ or sometimes specifically a cheese quesadilla, is a Mexican dish, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, vegetables, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States.

A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. A quick version of the quesadilla, the cheese tortilla, is microwaved and often served to kids.

The quesadilla has its origins in colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.

Types:

Original Mexican quesadilla

Quesadillas

In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.

Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.

Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.

Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as sincronizada (Spanish for “synchronized”) in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse the sincronizada with the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.

U.S.

Blue corn quesadillas

Quesadillas served at a Friendly’s restaurant in New Jersey
The quesadilla is a regional favorite in the southwestern U.S. where it is similar to a ‘grilled cheese sandwich’. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.

Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican sincronizada; but in the United States, they often also have fajita beef or chicken or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is called “gringa” (the name varies in some regions in Mexico, there’s also a type of quesadilla called “chavindeca”).

There is a lot of regional variation to specific recipes throughout the Southwest.

Variations
Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations use goat cheese, black beans, spinach, zucchini, or tofu.

Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel and different fruits.

 

“Meatless Monday’ Recipe of the Week – Veggie Jack Burrito Casserole

January 7, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Jack Burrito Casserole. Another one of those recipes that makes you say “Who needs the Meat” It’s a Veggie Jack Burrito Casserole made using; Broccoli Florets, Mushrooms, Red Onion, Carrots, Zucchini, Green Onion, Green Salsa, Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend, and Tortillas. The recipe is off the CooksRecipes website where you can find endless recipes that will please all tastes, diets, or cuisines. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Veggie Jack Burrito Casserole
A hearty, Southwestern layered casserole with a variety of vegetables, green salsa, flour tortillas and Monterey Jack cheese.

Recipe Ingredients:
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Green or red salsa for accompaniment (optional)

Cooking Directions:
1 – In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2 – Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12×8 inch baking dish. Cover with foil.
3 – Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
4 – Top with salsa and remaining cheese.
5 – Continue baking 5 to 7 minutes, or until cheese is melted.
6 – Serve topped with a dollop of sour cream and salsa, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/mless/veggie_jack_burrito_casserole_recipe.html

Diabetic Dish of the Week – PORK TENDERLOIN FAJITAS

January 1, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for the Tenderloin. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes like this week’s recipe of PORK TENDERLOIN FAJITAS. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

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