Ground Turkey Recall!!!

I don't know about you but in an effort to try and keep a low fat diet I purchase quite of bit of ground turkey.  If you use ground turkey as well then this might be of interest to you.

Today I received an email stating that there is a ground turkey recall.  Of course one of the brands is one that I frequently purchase so I thought it would be important to share.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg.

The products subject to recall include:

Fresh Ground Turkey Chubs

• 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011
• 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays

• 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011
• 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011
• 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011
• 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties

• 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011
• 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

The products subject to recall bear the establishment number "P-963" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year. These products were distributed at the retail level nationwide.
Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646.

Whole Wheat Pasta with Fresh Tomato Sauce

With so much to do last week and this week I really haven't had much time to cook anything special for my husband and I.  Feeling exhausted, a big bowl of pasta sounded good to me.  Simple and quick to prepare plus packed with flavor and nutrients.

Here's all that's needed:

Whole Wheat Pasta with Fresh Tomato Sauce

Ingredients:

10 Roma Tomatoes

1-2 cloves of garlic

fresh basil

kosher salt and fresh pepper to taste

1 tablespoon extra-virgin olive oil

Whole Wheat Pasta

Directions:

Mince garlic and set aside

Dice Tomatoes.  Place olive oil in a large saute pan with garlic and heat briefly.  Add tomatoes and simmer for about 15 minutes or until all the juices are released and the tomatoes create a sauce.

Add fresh basil, chopped chiffonade style.  If desired add frozen peas, fresh veggies or prior to adding tomatoes add diced onions and saute until opaque then adding tomatoes. Season with kosher salt and fresh ground pepper.

Cook pasta, then add fresh tomatoes with basil.  Serve with freshly grated Parmesan.

Light, delicious and great cold the next day.

ENJOY!

Remembering 9/11

Remembering September 11th, 2001

The Day!

10 years gone… but not forgotten.

In loving memory of all those who lost their lives on September 11, 2001.

The video above is a tribute to them.

May G-d bless the victims’ families and may G-d bless America!

To my friend Sarrea who lost her brother while preparing for an event at Windows on the World.

This video was created by wmjsarah

http://youtu.be/uRYdRse76FM?hd=1

Beer Bacon Chocolate Chili - YUM!

Have you noticed how everyone's been posting fall comfort foods this week?  I think it's because in many parts of the country the weather has suddenly changed practically overnight, from summer to fall.  Here in the midwest it's been between the high 40s - mid 70s all week.  The wind's been blowing and the leaves are starting to turn yellow.

I love fall, so today when it was chilly and raining out, I decided to make a pot of chili.  Not just any chili but Beer Bacon Chocolate Chili. 

Over the summer I happened to connect with Renee on Linkedin, and read how she had been on The Today Show for this recipe she created.  I viewed the recipe and knew I had to try it just as soon as the hot temperatures broke.  Today was that day.

I followed Renee's recipe but made a few slight changes based upon ingredients that I had on hand. 

Oh my goodness, this chili is out of this world DELICIOUS!!! 

I typically make a sweet chili since I tend to love sweets.  However, this is a robust chili, I guess you'd say.  It's thick, meaty, and packed with flavor.  You can spice it up however you like and of course, as with any recipe, make the changes to suit your tastes.

Here's Renee's version, and in red, is how I changed it.  I've also added my photos that follow the directions.  Try the recipe below, you'll love it!

Beer Bacon Chocolate Chili

serves 4-6

recipe adapted from Renee of Eat, Live, Blog

Ingredients:

• 1/4 lb Bacon (chopped )

• 1.5 lb Sirloin tips (chopped into bite sized pieces) I used 1 3/4 lbs. sirloin steak, cut bite size
• 1 – poblano pepper (seeded and chopped) used 2 poblano's

• 1 – fresh Fresno pepper (seeded and chopped) Feel free to sub your favorite pepper didn't use
• 1 – large onion (chopped)
• 28 ounce Crushed tomatoes
• 28 ounce Diced Tomatoes
• 2- 14.5 oz of your choice beans such as cannelloni, kidney beans, black beans, etc…
• 1/4 cup chili powder (I recommend Penzey’s or Whole Foods)
• 1/4 cup brown sugar used dark brown

• 1- 12 ounce bottle dark beer (I use any of Dogfish Head varieties, but prefer the Indian Brown Ale or Chicory Stout) used Guinness Stout
• 1 ounce of unsweetened bakers chocolate chopped finely, I used, Vosges "Red Fire Bar
• Salt to taste

Directions:

• Brown the diced bacon in a large pot

• Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper towel covered plate

• Add meat to the bacon drippings and brown well.

• You may need to drain the meat in the middle of browning.
• Once the meat is brown, remove it from the pan and set aside.
• Add the peppers to the pot and cook until they start to brown, approximately 3 minutes.

• Add onions to the peppers and continue to brown until the onions just start to become translucent.

• Add the meat and bacon to the onions and peppers and brown for an additional 5 – 8 minutes.
• Add the diced tomatoes to the mixture and stir well.
• Over medium-high cook until the mixture just starts to boil.
• Add the beans to the pot and cook until it just starts to boil again.

• Add the crushed tomatoes and cook, again, until it just starts to boil.
• Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds

• Stir in the chili powder and brown sugar.
• When the mixture JUST starts to boil again, stir in shaved chocolate I put 3 broken squares, of the Vosges, into the pot.
• Bring to a slow boil and salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
• The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed. my chili was plenty thick, just right
• Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately 2 hours.
• Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream

This was so good, I didn't add a thing.  I could have eaten the entire pot but I refrained so I wouldn't end up sick. 

If you love chili you owe it to yourself to try this recipe.  It's amazing!  At least I think so.

ENJOY!

I won the Versatile Blogger Award!

It's funny how you discover new places to visit each time on the computer.  Over the years I've made many new friends online, the majority I've never had the pleasure to meet in person.  However, we've found each other in cyberspace and share commonalities that keep us chatting with each other and sharing ideas.

As you know I write a food blog, so I've met lots of other foodies along with crafters, beaders, moms, photographers, etc., all things that I'm interested in or have in common with.

This summer I found Ann's site Cooking Healthy for Me.  I've never met Ann personally but I adore her.  She's sweet, kind, thoughtful and works hard to prepare healthy food for herself and family in an effort to maintain a healthy body and lose weight.  So far she has lost 21 pounds - way to go Ann!  She loves Cooking Light books and magazines, where many of her recipes come from.  Although we've never met, I feel like I've found a friend.  I'm sure you'll feel that way as well once you visit her site. 

Ann awarded me with the Versatile Blogger Award - Thank you Ann, I feel honored!

The rules of the Versatile Blogger are as follows:

1. Thank the person who awarded you, and link back to their site.
2. Share seven things about yourself
3. Pass the award along to fifteen bloggers you've discovered and read

Thank you Ann for the award.  Now for the hard part - 7 things about me.

1. I have 2 wonderful children that I'm most proud of, ages 22 and 25.  My daughter who is 22 is a senior in college this year studying finance and law while my 25 year old son is in broadcasting, and has his own TV series.

2. My best buds are Trek & Cody - my dogs.  We hang out together all the time and they love going swimming and lounging on their rafts.

3. My husband and I have been happily married for 27 years and were best of friends for 11 years before we got married.  We've know each more than 1/2 our lives.

4. I come from a family of artists.  My father was a builder and developer, my mom an artist, my oldest sister a designer, and my middle sister an artist and sculptor. I'm the youngest.

5. Growing up I was a tomboy.  I use to jump from one rooftop to the next and climb the trellis'.  I was one big bruise and skinny as a rail.

6.  If I had my choice I'd live on chocolate.

7. Nothing makes me happier than to put a smile on someones face, young or old, because of something I have taught them, done for them or shared with them.

Here's my award to 15 amazing bloggers that I've enjoyed getting to know through their site.  I will say, that Ann from Cooking Healthy for Me, is at the top of my list.  However Ann, if you're reading this, you don't have to go and post all this again.  Just know I enjoy your site and knowing you.

Now for my list of 15 bloggers.  I look forward to hearing what you have to share.

1. Scrambled Hen Fruit

2. I Heart Naptime

3. Dulce Dough

4. Tidy Mom

5. Amandeleine

6. Bakerella

7. Donuts to Delirium

8. The Ardent Epicure

9. Food for My Family
10. What's Cookin' Italian Style Cuisine
11. Cosmopolitan Currymania
12. Spicie Foodie
13. DIY du Jour
14 .Food and Thrift
15. Not Rachel Ray

There are so many wonderful bloggers out there that share fun ideas, thoughts, recipes, crafts, knowledge, etc., I could list them all day, but I'm only suppose to put down fifteen.

Thanks again, Ann!

Sesame Seared Tuna with Asian Vinaigrette

The weather here in the Midwest is incredible right now!  Cool and sunny with brisk winds make this September 6th, 2011 feel like fall has arrived, along with my allergies.  The mold count must be sky high.

Today for the first time since June we are empty nester's again.  After spending time in the mountains of Colorado with our kids going back and forth for their job and school, then back to Missouri where my daughter had her short summer break and back to school again.  Here I sit at my computer, with both dogs under my feet, while I run my toes through their fur. 

Trek, Cody (my dogs) and I spent a lovely day outdoors taking walks and soaking up the sun and fresh air.  While this evening we're all relaxed after having a refreshing salad that I made for my husband and I.  My husband loves Tuna, and although we don't have it too often I thought it sounded perfect for this evening.

I went by Bob's Seafood to pick up some sushi grade tuna and was it expensive - $28.95 a pound!  I purchased 3/4 of a pound which was just perfect to go on top of the greens.  I didn't feel like fussing too much for dinner so this was quick, easy and I used ingredients at hand, with the exception of the tuna.

We both enjoyed this light and satisfying meal.  I hope you do as well if you try it.

Here's the recipe.

Sesame Seared Tuna Salad with Asian Vinaigrette

serves 4 (even though I just made enough for 2)

Ingredients:

2 tbsp. white sesame seeds

2 tbsp. black sesame seeds

1 1/2 tsp. fresh ground pepper

1/2 tsp. cumin

1/2 tsp. kosher salt

1 pound tuna, cut into 4 pieces

2 tbsp. sesame oil

4 cups salad greens

***********************************************************************

Asian Vinaigrette

makes 1 1/2 cups

Ingredients:

2 limes, juiced

2 tbsp teriyaki sauce

1 tbsp light soy sauce

2 tbsp honey

1/8 cup extra-virgin olive oil

1/4 cup sesame oil

Combine first 4 ingredients and whisk together.  While whisking, slowly add the olive and sesame oil. 

***********************************************************************

Directions:

On a small plate, place the white and black sesame seeds, ground pepper, cumin and kosher salt.  Mix the ingredients together.

Roll each piece of tuna in the spice mixture so that it is thoroughly coated.

In a saute pan place the sesame oil and heat, until hot.

Add the coated tuna and cook for 1 to 1 1/2 minutes on each side or until they are seared.  (I prefer my tuna rare.  If you like yours medium, cook for approximately 2 minutes per side).

Slice each piece of tuna diagonally across the grain.  On each of 4 individual salad plates, place the salad greens.  Sprinkle on some of the Asian Vinaigrette.  Place the tuna slices on top.  Serve the salad with the remaining Asian Vinaigrette in a ramekin, on the side.

Enjoy!

Bourbon Grilled Chicken Breasts

Have you ever had the Bourbon Chicken that they serve in the food courts at the malls?  I used to eat there with my kids when they were younger, and we'd stop there for a bite before or after the movies.  It was easy and with such an array of food vendors both my kids would find something that they liked.  I especially loved this chicken dish from one of the Asian vendors.  They would serve it in bite size pieces and smothered in the sauce. 

As usual my photo doesn't do it justice.  However,  Ann from Cooking Healthy For Me reminded me about this chicken when she posted a comment this past week about it on her blog.  With Labor Day tomorrow I thought it would be a great alternative to grilled chicken for those of you having a BBQ. 

I highly recommend grilling up some pineapple as well.  The two combined make the chicken taste even that much better.  Serve it with a nice tossed salad or cole slaw, grilled veggies and baked potato fries and you've got a great BBQ meal for all.  This recipe is so simple.  Pick up the ingredients today to marinate the chicken in overnight and you're set to throw it on the pit tomorrow.  If you don't see this post until tomorrow don't worry,  marinating it for 4 hours will be fine as well. The longer you marinate the more intense the flavor will be.

Here's my version of the recipe for Bourbon Grilled Chicken Breasts. 

Happy Holiday & Happy Cooking!

Bourbon Grilled Chicken Breasts

serves 6

Ingredients:

• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup light soy sauce
• 2 tablespoons  red wine vinegar
• 2 tablespoons bourbon whiskey
• 2-4 tablespoons brown sugar, or to taste
• 1 green onion, sliced thin
• 2 thin slices ginger*
• 2 cloves garlic, crushed
• 1 teaspoon Asian Chili Sauce (Sriracha)

Directions:

       

Place the chicken breasts in a zip lock baggie. Combine the remaining ingredients and pour over the chicken. Zip and marinate in the refrigerator for at least 4 hours, preferably overnight. Move the bag around occasionally to make sure the chicken is well coated in the marinade.

Turn the grill on high to preheat, once preheated turn to medium and cook 4 minutes a side or until a meat thermometer reads at least 170F degrees Fahrenheit.  You can also check for doneness by using the touch method which is my favorite way.  However, for true accuracy use your meat thermometer.

To grill pineapple, slice into strips and take about 3 tablespoons of melted butter and toss with the pineapple.  This will keep it from sticking to the grill and give it superior flavor.  Afterall, everything tastes great with butter.  You could also rub it with oil or spray with non-stick spray to be healthier.

*Note: Fresh ginger can be stored in the freezer in a zip lock bag until ready to use, over and over again.

Bourban Chicken can also be cut into bite size pieces and placed on skewers alternating with pineapple chunks, then grilled.  Serve on a bed of whole grain rice this way.

Enjoy!