Kitchen Hint of the Day!

September 15, 2013 at 9:37 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve overcooked a vegetable with a leafy top, such as beet greens or carrots, remove the green top before you store it in the fridge. The leafy tops will leach moisture from the root or bulb and shorten the vegetable’s shelf life.

Buffalo Recipe of the Week – Buffalo Bolognese Sauce

March 13, 2013 at 9:57 AM | Posted in bison | Leave a comment
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Another good one from the web site of The Buffalo Sausage used in the recipe can be purchased at Wild Idea Buffalo.


Buffalo Bolognese Sauce

Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a Wild Idea Buffalo Bolognese Saucehit with the family or great for casual entertaining.

Serves 4


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

1.) Heat olive oil in heavy sauce pan over medium high heat.
2.) Coarsely crumble in Buffalo Italian Sausage and stir once.
3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4.) Add red wine and stir.
5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally.
7.) Season to taste.

Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.

Kitchen Hint of the Day!

March 7, 2013 at 11:07 AM | Posted in vegetables | Leave a comment
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For the most part, celery is easy to cook the pectin in its cells breaks down easily in water. However, celery strings, which are made of celerycellulose, are virtually indestructible and won’t break down under normal conditions. Even the body has a difficult time breaking the strings down, and many people can’t digest them at all. Remove the strings before preparing celery with this simple trick: Once you remove a stalk from the bunch, place it curved side up on the counter or a cutting board, then grab hold of the very bottom(white part) of the stalk and quickly bend it up. It will crack off the bottom of the celery, but the strings will be attached.

Kitchen Hint of the Day!

March 1, 2013 at 11:18 AM | Posted in vegetables | Leave a comment
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Fried or roasted eggplant is delicious, but if you try preparing it as-is it will normally come out quite bitter. Luckily, it’s easy to remove this bitter taste. Before cooking eggplant, cut it into thick slices. Salt the slices, and let them drain on a wire rack or in a colander for 30 minutes. Then rinse them well and pat dry. This procedure will also reduce the amount of oil they absorb during frying.

From Wild Idea Buffalo:Basic Cooking Instructions

February 20, 2013 at 2:23 PM | Posted in bison | Leave a comment
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As I mentioned yesterday I’ll be posting some recipes, hints , and cooking ideas involving Buffalo or Bison. And it all comes from the web site of Wild Idea Buffalo! It’s where I purchase almost all my Bison Products from now, and may I add the best tasting and flat out delicious I’ve ever had. So to start it off below I’m passing along on article on Buffalo Cooking Tips. I’ve left the web link at the end of the post. Enjoy!



Basic Cooking Instructions & Recipes

By: Jill O’Brien
Wild Idea Buffalo meat is as good as food gets. Grass-fed buffalo not only leads the way on the nutritional frontier, but its rich, earthy Wild Id 1and slightly sweet taste will be sure to please your palate.

I hope you find these basic instructions helpful in making your buffalo experience a pleasant one. When in doubt, remember, Wild Idea Buffalo meat is naturally lean and so it is easy to over cook. We recommend cooking it no more then medium.


Temperature Guide–Internal temperatures of meat:

Rare – 135 degrees. Medium-rare – 145 degrees. Medium – 155 degrees.
If you have additional questions on preparation, feel free to contact me, at 866-658-6137 or 605-255-5163 or by email at

Kitchen Hint of the Day!

February 8, 2013 at 12:38 PM | Posted in seafood | Leave a comment
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Mussel Tips!
* When purchasing, make sure they’re alive by tapping their shells, which will snap closed. Any mussels that don’t close are probably Musselsdead and shouldn’t be eaten.
* Live mussels will keep in the refrigerator for two to three days if placed on a tray and covered with a damp towel. Spread them out; never pile the mussels on top of one another.
* Clean them with a brush under cold running water, and discard any than have a non-clear liquid coming out of them. If they have a visable”beard”, brush it off just before cooking, as removing it will kill the mussel.
* To cook them all you have to do is boil them in a pot. Mussels are ready when their shells open, and any mussels that aren’t open should be discarded. Serve over pasta or with French Fries, and enjoy!

Kitchen Hint of the Day!

January 31, 2013 at 12:35 PM | Posted in cooking, shrimp | Leave a comment
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Frozen shrimp can make for a quick and easy meal, but try to avoid shrimp that have been peeled and deveined before freezing, which usually causes a loss of texture and flavor.

Kitchen Hint of the Day!

January 25, 2013 at 12:35 PM | Posted in cooking, fish | 3 Comments
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Pining for fresh fish but stuck with frozen? Try this: Cover the frozen fish in milk until it thaws, then cook. It will taste fresher, and your family will never know it was frozen.

Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

January 18, 2013 at 7:05 PM | Posted in beans, ground turkey, tacos, vegetables | 2 Comments
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Today’s Menu: Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’insStand up soft tacos 006




Couldn’t wait to have these Soft Tortillas again, Old El Paso Stand ‘n Stuff Soft Flour Tortillas. This is one of my favorite Taco Shells, these are great! Their a Flour Soft Stand Up Torttilla. Only 160 calories and 24 carbs per serving which is 2 Tortillas. Their formed into a soft bowl and keep their shape after warming them up and loading them up! Because of their shape you can really load them up with your fillers. If you come across these grab a box, you’ll love them!


Tonight’s Dinner Fix’ins are; Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, Diced Green Onions, and a 1/2 packet of Old El Paso Taco Seasoning. I also added Dole Chef’s Cut Diced Pineapple and Mango, Del Monte Sweet Corn, Sliced Black Olives, Bush’s Low Sodium Dark Red Kidney Beans, Lettuce, fresh Shredded Dutch Gouda Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! A little high in calories and fat but it’s one of those that’s so good it’s worth it every now and then. The Dole Chef’s Cut Diced Pineapple and Mango is another new item I came across at Walmart the other day. They come frozen and already diced, perfect for any recipe. Adding this to all the other ingredients was the right touch! Along with heat provided by different things the fruit gives that slightly sweet taste, great pairing! These could be the best Tacos I’ve ever prepared. My parents were going to have something else for their dinner till they seen how good they looked. They agreed with me delicious! For dessert later some Newman’s Own Black Bean and Corn Salsa with Tostito’s Baked Scoops.




Dole – Chef-Ready Cuts Diced Pineapple and MangoStand up soft tacos 001
Nutrition Facts
Dole – Chef-Ready Cuts Diced Pineapple and Mango
Calories 90 Sodium 0 mg
Total Fat 0 g Potassium 190 mg
Saturated 0 g Total Carbs 20 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 16 g
Trans 0 g Protein 0 g
Cholesterol 0 mg

Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

January 13, 2013 at 6:34 PM | Posted in baking, chicken, Ore - Ida | 1 Comment
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Today’s Menu: Baked Sweet Asian Chili Wings w/ Baked Crinkle FriesTyson Sweet Asian Chili Wings 006

Rainy and gloomy today, but still 60 degrees! But from what I hear that all changes by tomorrow, back to more winter like teperatures. So to get rid of those rainy day blues I prepared Chicken Wings, Baked Sweet Asian Chili Wings! I love these Wings from Tyson. The seasoning is just too good! They taste like the name; a little sweet with a hint of chili heat. Served them with a Litehouse Lite Big Bleu (Bleu Cheese) Dipping Sauce. Great Dip, thick and full of Bleu Cheese. For a side I also had Ore Ida Crinkle Fries. I baked both at 450 degrees. My type of dinner used 1 large baking sheet and 1 small baking sheet. Easy clean up and easy to prepare! For dessert later a single serv cup of Healthy Choice Frozen Vanilla Yogurt.


Sweet Asian Chili Flavored Chicken Wings (3 lb. bag)

Tyson® Individually Frozen Sweet Asian Chili 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 22% seasoning solution.


Uncooked: For safety, product must be cooked to an internal temperature of 180°F as measured by a thermometer.
1 Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: Cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.







Just because it’s delicious doesn’t mean it can’t be healthy. And with the addition of NEW Greek Frozen Yogurt at 100 CALORIES per serving, our lineup of frozen treats is now better than ever. High in calcium and big on taste, they’re a treat you can feel good about enjoying any time.

What makes us Greek? We blend protein and delicious real ingredients into our frozen yogurt to create just the right creamy tartness. Don’t just take our word for it… you’ll know when you taste it!

Find this NEW 100-CALORIE treat next to Healthy Choice meals.
Our premium, aromatic vanilla beans mingled perfectly with creamy Greek Frozen Yogurt to create a 100-calorie treat that just… feels… good.

Greek Frozen Yogurt
Calories: Under 300
Fat: Under 5g
Sodium: Under 500mg
Carbohydrates: Under 45g
FAT 2g

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The Saboscrivner

The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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