Ohio Festivals August 28 – September 2, 2019

August 28, 2019 at 6:01 AM | Posted in Festivals | 2 Comments
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August 28-31, 2019 – The Sweet Corn Festival – Millersport, Ohio
Come enjoy hot butter flavored sweet corn served fresh on the cob and piping hot. Bring the whole family to experience a wide variety of delicious foods, large midway, tractor pulls, square dancing, contests galore, farm animals, historical exhibits and top-name country music entertainers while strolling the shady Historic Lions Park.
http://www.sweetcornfest.com/

August 28-September 2, 2019 – Van Wert County Fair – Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more.
http://www.vanwertcountyfair.com/

August 30-31, 2019 – PigMania Hilliard State Championship BBQ, Steak and Music Festival – Hilliard, Ohio
The 2 day festival includes numerous local and national BBQ & Steak vendors selling awesome food, live bands both Friday and Saturday, a professional steak competition, a people’s choice BBQ contest, and a charity rib-off where people can sign up and judge ribs. Plus a slew of professional BBQ & Steak teams from around the country competing for over $5,000 in cash prizes. Bring your lawn chairs for the music & events! Tickets Only: $5.00 per person, $10.00 after 7:00 pm. Kids 12 and under free. **Calling everyone who can cook a great steak, enter our ACSA Pro/AM steak competition on Friday night, its only $100 entry fee and we provide the steaks for you!
https://pigmaniabbq.com/

August 30-September 2, 2019 Obetz Zucchinifest – Obetz, Ohio
The festival continues to celebrate the wonder that is the zucchini. Experience the first-class entertainment, great food and fun rides.
http://www.obetzzucchinifest.com/

August 31-September 2, 2019 West Jefferson Annual Ox Roast
West Jefferson, Ohio
Held annually over Labor Day weekend, our festival is the only festival that cooks 5,500 lbs. of beef underground. Join us for family oriented entertainment, food, rides, arts & crafts, parade, pageant, bike tour, car show, watermelon, hot dog and ice cream eating contests, and much more.
http://www.westjeffoxroast.org/index.html

August 31-September 2, 2019 Milan Melon Festival – Milan, Ohio
This celebration features rides, games, contests, antique car show, and live musical entertainment. The Grand Parade is on Sunday afternoon. The famous muskmelon ice cream and watermelon sherbet are the must-have treats. It’s all found in charming Milan, Ohio. Attendance: 50,000
https://www.shoresandislands.com/local/events/milan-melon-festival?id=24356

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Sunday’s Chicken Dinner Recipe – MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

July 14, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT. Sunday Dinner Moroccan Style! Using Sunday’s Chicken Dinner Recipe along with Spices, Eggplant, Zucchini, Onion, Garlic, Tomatoes, and Green Olives. The recipe is from the Diabetic Gourmet Magazine website which is home to a huge selection of Diabetic Friendly Recipes for any Meal or Occasion so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

Ingredients

1-1/2 to 2 pounds chicken leg quarters
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 small eggplant, cut into 1/2-inch dice
1 medium zucchini, cut into 1/2-inch dice
1 small onion, diced
2 cloves garlic, minced
1/4 cup white wine or water
1 (14.5 ounce) can diced tomatoes with juices
1/4 cup pimento-stuffed green olives, roughly chopped
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons parsley, minced

Directions

1 – In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
2 – Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
3 – Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170F.
4 – To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

NOTES:
The word ragout refers to a main dish, French-style stew. It is typically hearty and features well-seasoned meat or fish, often stewed along with vegetables. This is a very flavorful ragout which features chicken, eggplant, zucchini, tomatoes and olives.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 20 grams
Saturated Fat: 4 grams
Fiber: 6 grams
Sodium: 900 milligrams
Protein: 28 grams
Carbohydrates: 17 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipe/moroccan-chicken-with-eggplant-zucchini-ragout

It’s Chili, Chowder, or Stew Saturday – Italian Pasta Soup with Fennel

July 13, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Pasta Soup with Fennel. Release the Italian flavors with this Italian Pasta Soup with Fennel recipe! Some of the ingredients you’ll need are Small Fennel Bulb, Garlic, Vegetable Broth, Zucchini, Parmesan Cheese, and more! You can find this recipe at the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One. https://www.diabetesselfmanagement.com/

Italian Pasta Soup with Fennel

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)
Directions
Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Yield: 6 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-pasta-soup-with-fennel/

“Meatless Monday” Recipe of the Week – ZUCCHINI PARMESAN FRITTERS

June 10, 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 – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

May 11, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Cannellini Bean Soup. This week’s recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.
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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

Healthy Zucchini Noodle Recipes

May 7, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Zucchini Noodle Recipes. Delicious and Healthy Zucchini Noodle Recipes with recipes like; Thai Tofu and Vegetable Curry with Zucchini Noodles, Simple Vegan Pesto Zoodles, and Shrimp Piccata with Zucchini Noodles. Find these recipes and more all at the EatingWell website. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Zucchini Noodle Recipes
Find healthy, delicious zucchini noodle recipes, from the food and nutrition experts at EatingWell.

Thai Tofu and Vegetable Curry with Zucchini Noodles
For this quick Thai curry recipe, we’ve combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there’s only one pan to wash after dinner………..

Simple Vegan Pesto Zoodles
Zucchini noodles, or “zoodles,” are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away…………..

Shrimp Piccata with Zucchini Noodles
The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti…………

* Click the link below to get all the Healthy Zucchini Noodle Recipes
http://www.eatingwell.com/recipes/23151/ingredients/vegetables/squash/zucchini/noodles/

It’s Chili, Chowder, or Stew Saturday – Italian Skillet Roasted Vegetable Soup

April 20, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Skillet Roasted Vegetable Soup. This sounds like a hearty and filling recipe! Some of the ingredients you’ll need; Bell Peppers, Garlic, Diced Tomatoes, Zucchini, Navy Beans, and more! The recipe is from the Diabetes Self Management website which has a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup
Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)

Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.

Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

Diabetic Dish of the Week – BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

April 2, 2019 at 6:02 AM | Posted in diabetes, 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 a BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES. Rainbow Trout along with with oven grilled Zucchini, Grape Tomatoes, and Red Onion. Start your Spring off healthy with this week’s recipe. The recipe is from the Diabetic Gourmet Magazine which has a huge selection of Diabetic Friendly Recipes to please everyone. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROILED RAINBOW TROUT WITH LEMON OIL AND OVEN-GRILLED VEGETABLES

Ingredients

For Lemon Canola Oil

1 cup canola oil 250 mL
zest of two lemons, about 2 Tbsp (30 mL)
Remaining Ingredients

2 small zucchini, cut in half lengthwise, then cut into 1/4-inch (0.5-cm) thick diagonal pieces
1 pint grape tomatoes
1 medium red onion, cut in half and thinly sliced into half moons
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
1 Tbsp balsamic vinegar (15 mL)
2 Tbsp lemon canola oil (30 mL)
1/2 tsp salt (2 mL)
1/2 tsp freshly ground black pepper (2 mL)
4 rainbow trout fillets (6 oz/170 g each), skin removed
2 tsp lemon oil (10 mL)
4 sprigs fresh rosemary, 2 inches (5 cm) long
1/2 tsp freshly ground black pepper (2 mL)
lemon wedges for garnishing

Directions

1 – In blender, combine canola oil and lemon zest. Process until smooth, then strain through fine mesh strainer. Store in refrigerator in airtight container or covered jar for 1-2 days.
2 – Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and lemon canola oil. Toss, then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
3 – While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray. Place trout fillets on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp (2 mL) lemon canola oil. Place fish under broiler for 7 to 8 minutes or until fish is opaque and flaky.
4 – Carefully lift trout from baking pan with spatula and serve with vegetables.
Recipe Yield: Yield: 4 servings. Serving size: 1 fillet.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 310
Fat: 18 grams
Saturated Fat: 3.5 grams
Fiber: 2 grams
Sodium: 55 milligrams
Cholesterol: 75 milligrams
Protein: 28 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/broiled-rainbow-trout-with-lemon-oil-and-oven-grilled-vegetables

“Meatless Monday” Recipe of the Week – Vegetarian Slow-Cooker Chili

April 1, 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 – Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week’s recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Hearty Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low – sodium garbanzo beans, drained
1 (15 ounce) can low – sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions
1 – Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2 – Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

Kitchen Hint of the Day!

February 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying Zucchini………….

When buying Zucchini make sure that the skin is smooth and thin. You should be able to easily scrape it off with your fingernail. Pitting is a sgn of old age.

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