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Wild Idea Bufflo Recipe of the Week – BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE

February 22, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: blue cheese crumbles, BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE, Cooking, Fig Preserves, Food, Honey Bourbon, Jill’s Steak Rub, Olive oil, recipes, Unsalted Butter, Wild Idea Bufflo Recipe of the Week, Wild Idea Tenderloin Filet

This week’s Wild Idea Buffalo Recipe of the Week is a BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE. To make this week’s recipe you’ll be needing Wild Idea Tenderloin Filet, Olive Oil, Jill’s Steak Rub, Honey Bourbon, Unsalted Butter, Fig Preserves, and Blue Cheese Crumbles. 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 2023! https://wildideabuffalo.com/

BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE
SERVINGS 2
PREP TIME 15 minutes
COOK TIME 6 minutes
AUTHOR: Jill O’Brien

“Oh my!” Along with “wonderful, scrumptious, delightful!” are many of the many words that will fall out of the mouths of those who eat this dish! A bit indulgent in the butter, but for special occasions, it’s worth breaking your butter quota. If you have a butter quota… ; ) It’s truly so good!

INGREDIENTS
2 – 8 ounce Wild Idea Tenderloin Filet’s
1 – tablespoon olive oil
1 – tablespoon Jill’s Steak Rub, or seasonings of your choice
½ – cup Honey Bourbon
6 – tablespoons unsalted butter
¼ – cup fig butter or fig preserves
2 to 4 ounces Blue Cheese crumbles

DIRECTIONS
1 – Rinse the steaks and pat them dry with a paper towel.
2 – Place the steaks on a plate and rub the olive oil and the seasonings into the steaks.
3 – Cover the steaks and rest at room temperature for two hours.
4 – Remove the cover and place the steaks in the freezer for 10 minutes.
5 – Heat a seasoned, cast iron skillet over high heat on the stove top.
6 – Remove the steaks form the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times, choosing a different edge, so sides brown up.
7 – Remove the steaks from the pan and place on a plate.
8 – Remove the pan from the heat and deglaze the pan with the bourbon. This keeps the bourbon from flaming up. Return the pan to the heat and scrape up the bits from the pan, while reducing the bourbon to just a trace.
9 – Lower the heat to medium and add the butter, whisking in to incorporate.
10 – Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
11 – Remove the steaks from the pan and cover with foil.
12 – While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.
13 – Remove from the heat.
14 – To serve, place the steak on the plate, drizzle with the Honey Fig Bourbon Butter and top with blue cheese crumbles.

* Accompany the Butter Basted Steak with asparagus or brocollini and crispy pan fried purple yams or potatoes. The combination of textures will add to the flavor and pleassure profile.
https://wildideabuffalo.com/blogs/recipes/butter-basted-tenderloin-with-honey-fig-butter-blue-cheese

Blueberry Corn Muffins

October 11, 2022 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: All-Purpose Flour, baking, Baking powder, Baking Soda, Blueberries, Blueberry Corn Muffins, Buttermilk, Cooking, CooksRecipes, dessert, Egg Substitute, Food, recipes, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Vanilla, Yellow Cornmeal

These just sounded too good not to pass along, Blueberry Corn Muffins. These are made using All-Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter, Egg Substitute, Vanilla, Buttermilk, and Blueberries (frozen or fresh). The family will loves these! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Blueberry Corn Muffins
It takes no time to whip up a batch of these tasty muffins for your family or friends.

Recipe Ingredients:
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup unsalted butter, softened
1/3 cup egg substitute
2 teaspoons vanilla
1 cup buttermilk
1 cup blueberries (frozen or fresh)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners. Set aside.
2 – Blend dry ingredients together in a medium mixing bowl. Set aside.
3 – Blend butter in a large mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4 – Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top.
5 – Bake 20 to 25 minutes or until done.
Makes 10 muffins.

Diabetic Dessert of the Week – GINGER SNAPS

September 1, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Canola Oil, Cinnamon, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Substitute, Food, GINGER SNAPS, Granulated Splenda No Calorie Sweetener, Ground Cloves, ground ginger, Molasses, recipes, Sugar, Unsalted Butter

This week’s Diabetic Dessert of the Week is GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). 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/

GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts recipe section.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps

CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE

August 11, 2022 at 6:01 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | 1 Comment
Tags: baking, Cinnamon, CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE, Cooking, dessert, Diabetic Gourmet Magazine, Food, Frozen Puff Pastry, Granulated Splenda No Calorie Sweetener, Milk, orange, recipes, Semi Sweet Chocolate Morsels, Unsalted Butter

Here’s a recipe for CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE. To make this Dessert you’ll be needing Granulated Splenda No Calorie Sweetener, Cinnamon, Frozen Puff Pastry, Unsalted Butter, Milk, Orange, and Semi Sweet Chocolate Morsels. There’s 140 calories and 10 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/

CINNAMON TWISTS WITH CHOCOLATE DIPPING SAUCE
Here’s a healthier twist on a churro — twisted dough is sprinkled with cinnamon-sugar and dipped in chocolate. Recipe for Cinnamon Twists with Chocolate Dipping Sauce from our Desserts recipe section.

Ingredients

For Cinnamon Twists

2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cinnamon
2 boxes frozen puff pastry, thawed
1/4 cup melted unsalted butter

For Chocolate Sauce

1 cup milk
1 tablespoon Splenda No Calorie Sweetener, Granulated
Juice & zest of 1/4 orange
1/2 cup semi sweet chocolate morsels

Directions

For Cinnamon Twists

1 – Preheat oven to 400F.
2 – Mix Splenda Granulated Sweetener and cinnamon together in a small bowl.
3 – Granulated Sweetener and cinnamon together in a small bowl.
4 – Unfold sheets of puff pastry. Brush each sheet with butter and sprinkle generously with the cinnamon mixture. Lay 2 sheets of puff pastry on top of each other. Cut into 6 strips, lengthwise. Repeat with the next 2 sheets.
5 – Twist each strip, so each set of two strips wrap around each other. Place onto an ungreased cookie sheet.
6 – Bake for 15-20 minutes or until golden brown.
7 – Serve with the Chocolate Sauce.

For Chocolate Dipping Sauce

1 – Heat all ingredients except chocolate in a mediums sauce pan. Add chocolate and stir constantly until chocolate melts and is well mixed, about 10 minutes.
Serve warm alongside the Cinnamon Twists.
NOTES:
Here’s a healthier twist on a churro — twisted dough is sprinkled with cinnamon-sugar and dipped in chocolate.

Recipe Yield: Yield: 12 servings

Serving Size: 1 twist, 2 tablespoons sauce

NUTRITIONAL INFORMATION PER SERVING:
Calories: 140
Fat: 10 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/cinnamon-twists-with-chocolate-dipping-sauce

Diabetic Dish of the Week – Scrambled Egg and Red Pepper Pockets

August 9, 2022 at 6:02 AM | Posted in diabetes, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Black pepper, Breakfast, Cooking, Cooking spray, Diabetes Self Management, Diabetic Dish of the Week, Egg, Egg Whites, Fat Free Skim Milk, Food, Jarred Roasted Red Peppers, recipes, Red onion, Salt, Scrambled Egg and Red Pepper Pockets, Unsalted Butter, Whole Wheat Pita Bread

This week’s Diabetic Dish of the Week is a Scrambled Egg and Red Pepper Pockets. To make this week’s recipe you’ll be needing Egg, Egg Whites, Fat Free Skim Milk, Salt, Cooking Spray, Black Pepper, Unsalted Butter, Red Onion, Jarred Roasted Red Peppers, and Whole Wheat Pita Bread Round. There’s 155 calories and 14 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/

Scrambled Egg and Red Pepper Pockets
An ideal breakfast includes lean protein, complex carbohydrates, and a little bit of fat. This recipe includes all of the important aspects for a nutritious meal; it’s filling enough to get you through the morning. Plus, it’s fast and easy to make, even on the run!

Ingredients
1 egg
2 egg whites
1 tablespoon fat-free (skim) milk
1/8 teaspoon salt (optional)
Nonstick cooking spray
1/8 teaspoon black pepper
1 1/2 teaspoons unsalted butter, softened and divided
3 tablespoons minced red onion
2 tablespoons diced jarred roasted red pepper (blot before dicing)
1 whole-wheat pita bread round, cut in half crosswise

Directions
Yield: 2 servings
Serving size: 1 filled pita half

1. Whisk egg, egg whites, milk, salt, if desired, and black pepper in small bowl until well blended.

2. Spray medium skillet with nonstick cooking spray. Add 1/2 teaspoon butter; heat over medium heat. Add onion; cook and stir 3 to 5 minutes, or until lightly browned. Pour egg mixture into skillet; sprinkle with red peppers. Stir gently, lifting edge to allow uncooked portion to flow underneath. Continue cooking until set.

3. Evenly spread inside of each pita half with remaining 1 teaspoon butter. Spoon egg mixture into pita halves.

Nutrition Information:
Calories: 155 calories, Carbohydrates: 17 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 113 mg, Sodium: 285 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/scrambled-egg-and-red-pepper-pockets/

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/

Citrus Glaze Chicken with Almonds

June 14, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: baking, Chicken Broth, Citrus Glaze Chicken with Almonds, Cooking, CooksRecipes, Diabetes, Food, Orange Juice Concentrate Splenda Granulated No Calorie Sweetener, recipes, Skinless Chicken Breasts, Unsalted Butter

Here’s a recipe for a Citrus Glaze Chicken with Almonds. To make this Delicious and Diabetic Friendly Recipe you’ll be needing Skinless Chicken Breasts, Orange Juice Concentrate Splenda Granulated No Calorie Sweetener, Chicken Broth, Unsalted Butter, and more!
The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Citrus Glaze Chicken with Almonds
A fabulous sweet and sour citrus glaze for chicken, with fresh herbs and toasted almonds adding an extra dimension. Enjoy with a tossed salad or steamed vegetables.

Recipe Ingredients:
4 (4-ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce).
2 – Bake in oven 15 to 20 minutes or until cooked through.
3 – Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.
4 – Blend together Splenda® Granulated Sweetener and cornstarch in a small bowl.
5 – Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8 to 10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley.
6 – Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 220; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 75mg; Sodium: 200mg; Total Carbs: 8g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g.
https://www.cooksrecipes.com/diabetic/citrus_glaze_chicken_with_almon

Diabetic Dessert of the Week – Pinwheel Cookies

December 30, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Cooking, Cream cheese, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Flour, Food, Pinwheel Cookies, Powdered sugar, recipes, Salt, Seedless Raspberry Jam, Unsalted Butter

This week’s Diabetic Dessert of the Week is Pinwheel Cookies. To make this week’s recipe you’ll be needing Unsalted Butter, Cream Cheese, Flour, Salt, Powdered Sugar, and Seedless Raspberry Jam. There’s 85 calories and 7 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 2021! https://www.diabetesselfmanagement.com/

Pinwheel Cookies
Fun and festive, these easy cookies require just six ingredients. And with only 8 grams of carbohydrate per serving, they’ll have a big impact on your taste buds, not your blood

glucose.

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
3 cups all-purpose flour
1/4 teaspoon salt
Powdered sugar (optional)
1/2 cup seedless raspberry jam

Directions
Yield: 4 dozen cookies

1 – Preheat oven to 350°F. Grease cookie sheets.

2 – Beat butter and cream cheese in large bowl with electric mixer at medium speed 2 minutes or until well blended. Combine flour and salt in small bowl. Gradually add to cream cheese mixture, beating until well blended. Divide dough in half; shape each half into rectangle. Wrap dough in plastic wrap; refrigerate at least 30 minutes.

3- Dust clean work surface with powdered sugar; roll out 1 dough piece into 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center. Place on prepared cookie sheets. Repeat with remaining dough.

4 – Bake 20 to 25 minutes. Remove from oven; spoon 1/2 teaspoon jam onto each cookie center. Bake 5 to 10 minutes or until golden brown. Remove to wire racks; cool completely. Dust with powdered sugar, if desired.

Variation. If you love cinnamon, sugar, and nuts, use instead of the jam. Just spoon onto cookie centers before forming the pinwheel, and make sure the nuts are finely chopped.

Nutrition Information:
Calories: 85 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 27 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/pinwheel-cookies/

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/

Baked Salmon with Orange-Ginger Sauce TUESDAY

November 16, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: Baked Salmon with Orange-Ginger Sauce, baking, Cooking, CooksRecipes, Cornstarch, Fat Free Half and Half, Fish, Food, Frozen Stir Fry Vegetable Blend, Ginger Root, Orange juice, recipes, Salmon Fillets, Salt, Splenda® Granulated No Calorie Sweetener, Unsalted Butter

Here’s a recipe for Baked Salmon with Orange-Ginger Sauce. To make this Dish you’ll be needing Ginger Root, Orange Juice, Splenda® Granulated No Calorie Sweetener, Fat Free Half and Half, Cornstarch, Salt, Unsalted Butter, Frozen Stir Fry Vegetable Blend, and Salmon Fillets. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baked Salmon with Orange-Ginger Sauce
Fresh salmon fillets are baked on a bed of vegetables and topped with a fragrant ginger citrus sauce.

Recipe Ingredients:

2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons fat-free half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets

Cooking Directions:

1 – Preheat oven to 450°F (230°C).
2 – Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10 to 12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3 — Remove ginger slices using a fork and discard. Set sauce aside.
4 – Mix together the half-and-half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
5 – Remove sauce from heat and mix in a blender 15 to 20 seconds or until smooth and lighter in color. Set aside. Prepare salmon. Place vegetables in an 8×8 inch-baking pan. Place salmon fillets on top of the vegetables.
6 – Bake in preheated oven 10 to 15 minutes or until cooked through, but still tender.
7 – Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 440; Calories from Fat: 180; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 95mg; Sodium: 440mg; Total Carbs: 38g; Dietary Fiber: 7g; Sugars: 14g; Protein: 30g.
https://www.cooksrecipes.com/diabetic/baked_salmon_with_orange-ginger_sauce_recipe.html

“Meatless Monday Recipe of the Week” – Polenta Fontina “Paninis” with Mushroom Sauce

December 21, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Button Mushrooms, Cooking, CooksRecipies, Exotic Mushrooms, Food, Meatless Monday, Polenta Fontina "Paninis" with Mushroom Sauce, recipes, Salt Pepper, Shallots, Sun Dried Tomatoes in Oil, Thyme, Tube Polenta, Unsalted Butter, Wisconsin Fontina Cheese

This week’s “Meatless Monday Recipe of the Week” is a Polenta Fontina “Paninis” with Mushroom Sauce. To make this week’s recipe you’ll be needing Unsalted Butter, Shallots, Exotic Mushrooms, Button Mushrooms, Thyme, Salt Pepper, Wisconsin Fontina Cheese, Sun Dried Tomatoes in Oil, and Tube Polenta. Oh, and no Meat! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Polenta Fontina “Paninis” with Mushroom Sauce
These fried mini polenta ‘sandwiches’ are filled with a fontina cheese and sun-dried tomato mixture and served with a thyme-seasoned wild mushroom and shallot sauce.

Recipe Ingredients:
2 tablespoons unsalted butter – divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced cremini or button mushrooms (4 cups total)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin Fontina Cheese – divided use
1/4 cup chopped well drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut crosswise into 16 (1/3-inch) slices

Cooking Directions:
1 – Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and ground black pepper; cook and stir 5 minutes or until mushrooms are tender. Set aside; keep warm.
2 – Meanwhile, combine 1/2 cup of the cheese and tomatoes.
3 – Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch nonstick skillet over medium heat until melted and bubbly.
4 – Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.
5 – Transfer paninis to four serving plates; top with warm mushroom sauce and remaining 1/2 cup cheese.
Makes 4 servings.
https://www.cooksrecipes.com/mless/polenta_fontina_paninis_with_mushroom_sauce_recipe.html

Thyme-Basted Ham with Roasted Grapes

December 16, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: baking, Bone In Fully Cooked Ham, Cooking, CooksRecipes, Food, Grape Jelly, Grapes, Ground Black Pepper, recipes, Roasting, Shallots, Thyme, Thyme-Basted Ham with Roasted Grapes, Unsalted Butter

If you’re looking for that perfect Christmas Ham recipe here it is, Thyme-Basted Ham with Roasted Grapes. This Delicious Ham is made using Bone In Fully Cooked Ham, Ground Black Pepper, Grape Jelly, Unsalted Butter, Thyme, Grapes, and Shallots. Here’s the Ham! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Thyme-Basted Ham with Roasted Grapes

Enjoy this amazingly delicious — and amazingly easy — ham with roasted potatoes and fresh spring peas or asparagus. Vary the recipe by using currant or apple jelly or orange marmalade instead of the grape jelly, and chopped fresh rosemary or sage instead of the thyme. You can also use 2 teaspoons dried thyme instead of fresh. If you’re cooking for a smaller crowd, adapt the recipe using ham steaks, brushed with a smaller amount of the jelly basting mixture, and heated in the oven with grapes and shallots.

Recipe Ingredients:
6 to 8 pound bone-in fully-cooked ham, trimmed
Freshly ground black pepper
1/2 cup grape jelly
4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces
2 tablespoons thyme, chopped fresh
3 cups grapes, red, green, or a combination
4 shallots, halved lengthwise and cut into 1/4-inch slices

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Position rack in lower third of oven.
2 – Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.
3 – Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside.
4 – In a medium bowl, combine the grapes and shallots. Set aside.
5 – Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120°F (50°C), add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140°F (60°C), 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)
6 – Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.
Makes 15 to 20 servings.

Nutritional Information Per Serving (4 ounces): Calories: 280 calories; Protein: 33 grams; Fat: 11 grams; Sodium: 2040 milligrams; Cholesterol: 105 milligrams; Saturated Fat: 5 grams; Carbohydrates: 14 grams; Fiber: 0 grams.
https://www.cooksrecipes.com/pork/thyme-basted_ham_with_roasted_grapes_recipe.html