Saturday, May 28, 2011

Grilled Bratwurst with Spicy Mesquite Peppers and Onions

Grilled Bratwurst with Spicy Mesquite Peppers and Onions recipe

Ingredients:

1 cup ketchup
1 cup beer
1 tablespoon Worcestershire sauce
1 package McCormick® Grill Mates® Mesquite Marinade
2 packages (20 ounces each) bratwurst sausage
2 tablespoons vegetable oil
2 extra large onions, sliced into thin strips (about 7 cups)
2 large green bell peppers, cut into thin strips (about 4 cups)
10 hoagie rolls

Directions:
1. Mix ketchup, beer, Worcestershire sauce and Marinade Mix in small bowl. Set aside.

2. Grill sausages on medium-high heat 10 to 12 minutes or until cooked through. Remove from heat; cover and keep warm.

3. Heat oil in large skillet on medium-high heat. Add onion; cook and stir 5 minutes. Add bell pepper; cook and stir 10 minutes. Reduce heat to medium-low. Add mesquite sauce and sausages. Simmer 3 minutes, stirring occasionally. Serve on hoagie rolls.

Tips
Tailgating Tip: Mix onion-pepper mixture and mesquite sauce in disposable heavy duty 13x9-inch foil pan; cover and refrigerate. To reheat, remove cover and place foil pan directly on grill, stirring occasionally. Grill sausages, then add to pan.

Recipe from McCormick
Grilled Brautwurst recipe

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Stuffed Grilled shrimp Recipe

Stuffed Grilled shrimp

Ingredients:
barbecue grill
jumbo shrimp
cream cheese
jalapeno pepper - diced
bacon

Make:
To prepare you must cut a slit in your jumbo shrimp, and stuff as full as you want with cream cheese.
 Add your jalapeno pepper inside the slit
 Wrap your shrimp with bacon
 Put your prepared shrimp on your bbq grill, and cook until done on all sides

Barbecued shrimp recipe





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Thursday, May 26, 2011

Pineapple Yogurt Dip - fruit dip recipe

Pineapple Yogurt Dip

Ingredients:
1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) container fat-free plain yogurt
1 (8 ounce) can crushed pineapple, drained well
½ cup SPLENDA® No Calorie Sweetener, Granulated (can use sugar)

Directions:
1. Process cream cheese, yogurt, pineapple, and SPLENDA® Granulated Sweetener in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a serving dish; cover and chill. Serve with assorted fresh fruit.

About this recipe:
Cool and creamy, this dip makes a delicious centerpiece for a tray filled with assorted fresh fruits.

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Fruit Dip Recipe

Sunday, May 22, 2011

Perfect Corn On the Cob recipe

Perfect Corn On the Cob recipe

Tired of mushy corn on the cob. This is a way to make perfect juicy corn on the cob every time!
Take a large pot and fill with water. Bring water to a boil. (Do NOT add corn before water is boiling). After water is boiling, drop in ears of corn. Boil 7 minutes, no more. Remove ears from pot. So easy and perfect every time!

Wednesday, May 18, 2011

Kid Friendly Roasted Brussels Sprouts

Shopping tip: Traditional balsamic vinegar is most often made from the Trebbiano grape from Modena, Italy. Thick, sweet and syrupy, gourmet balsamic vinegar is aged in wooden barrels. Supermarket varieties are aged for a couple of months in steel tanks. Buy what fits your budget.

Ingredients:
1 (16-ounce) package frozen Brussels sprouts, thawed
Olive oil cooking spray
1 thin slice (scant 1/2 ounce) prosciutto, diced into small pieces
2 tablespoons pecan pieces
2 tablespoons dried cranberries
1 tablespoon red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil

Preheat oven to 400 degrees. Line a 15- by-10-inch baking sheet with aluminum foil. Pat Brussels sprouts completely dry and place in a single layer on baking sheet. Sprinkle with prosciutto. Spray generously with olive oil spray. Roast for 30 minutes.
Stir and sprinkle with pecans and cranberries. Spray again with olive oil spray and bake an additional 5 to 10 minutes, or until tender and pecans are slightly toasted.
Whisk together red wine vinegar, balsamic vinegar, Dijon and olive oil. Place Brussels sprouts in medium bowl and drizzle with vinaigrette. Toss gently to coat.
Makes 4 servings.

Per serving: 96 calories (30 percent from fat), 4 grams total fat (trace saturated), 2 milligrams cholesterol, 10 g carbohydrates, 5 g protein, 91 mg sodium, 5 g dietary fiber.

Balsamic Roasted Brussels Sprouts recipe
Recipe by Kathryn Moore and Roxanne Wyss

Friday, May 13, 2011

Acid Reflux Diet Basics

Acid Reflux Diet BasicsThis information is by Dr. Jamie Koufman
Dr. Jamie Koufman recomends avoidance of foods known to trigger reflux. These include chocolate, soda, alcohol, deep-fried food, bacon, sausage, ribs, cream sauce, butter, coffee, tea, mint, peanut butter, hot sauce and citrus juice.
If your reflux symptoms are severe you are advised to follow a strict acid-free diet, which she describes as a "detox program for your digestive system". This involves avoiding any foods with a pH below 5 such as most fruits, tomatoes, pickles, mustard, onion, beer and yogurt.

Recommended FoodsSalad, bananas, melon, pears, fennel, celery, green vegetables, chicken, turkey, fish, egg whites, milk, bread, beans, Graham crackers, oatmeal, pasta, potatoes, popcorn, olive oil, agave, honey, Aloe Vera, ginger, chamomile tea.

Sample Acid Reflux Diet Meal Plan

Breakfast
Ginger crepes with banana and cantaloupe
Lunch
Tasty tuna salad1 bagel
Afternoon SnackRich garbanzo bean spreadRaw celery sticks
Dinner
Asian style shrimp with jasmine riceSteamed Asian greens
Dessert
Banana pumpkin tart


From WebMD.com
The natural acids in foods you eat -- like many fruits, vegetables, and drinks -- play a role, says Bani Roland, MD. She is a gastroenterologist and assistant professor at Johns Hopkins University. To curb heartburn, build your meals around naturally low-acid foods like:


  • Melons and bananas. While most fruits have a high acid content, these don't. Bananas are always handy as a snack food. All sorts of melons are good, like watermelon, cantaloupe, and honeydew
  • Oatmeal. It's a great way to start your day. Oatmeal doesn't cause reflux, it's filling, and it has lots of healthy fiber.
  • Bread. Choose whole-grain -- it will be the first ingredient on the label -- which is made with unprocessed grains. Other healthy-sounding breads -- like wheat, whole-wheat, or 7-grain -- may be made with refined grains, which are stripped of natural fiber, vitamins, and other nutrients. 
  • Rice and couscous. These healthy complex carbs are great if you have reflux. When choosing rice, go for brown rice, which has more fiber.
  • Green veggies. Broccoli, asparagus, green beans, celery, and cauliflower are all low in acid.
  • Lean poultry and meats. Prepare chicken and turkey grilled, broiled, baked, or steamed. Just remove the skin -- and don't fry it, Roland says. Even ground beef and steak can be fine, as long as they're lean.
  • Potatoes. Other root vegetables are good, too -- just not onions.
  • Fish. Grilled, poached, and baked fish are all good choices. Just don't fry it or use fatty sauces.  
  • Source: http://www.webmd.com/digestive-disorders/features/foods-that-fight-heartburn
    Acid reflux Medicinal foods

    Tuesday, May 3, 2011

    Healthy Children snack recipes

    Quick to prepare healthy childrens snacks!

    Carrot Fries
    Chop carrot into Fry sticks.Brush them with olive oil and sprinkle lightly with Rosemary. Bake them at 425 deg. for 20 min. or until tender.

    Ants On a Log
    Spread Peanut Butter on a celery stick and top with some raisins.For a variation try using different kinds of berries as your "ants".

    Banana Cubes
    Mash up a banana. Spray an ice cube tray with a little non-stick cooking spray. Place the mashed banana into the tray and cover with plastic wrap. Freeze overnight. Dip the frozen cubes in yogurt for a cool treat.


    Tropical Green Smoothies
    Here is a good and refreshing summertime drink that kids love! "Tropical Green Smoothies" Just click on the link below  http://cookintipsrecipes.blogspot.com/2014/03/tropical-green-smoothies.html

    Children snack recipes