Garlic and Goat Cheese Stuffed Boneless Skinless Chicken Breasts

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INGREDIENTS

  • 2 tablespoons creamy goat cheese
  • 1 tablespoon minced garlic
  • Freshly ground pepper, to taste
  • 4 Premier Foods Group boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
  • 1 large egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

PREPARATION

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine goat cheese,  garlic and pepper in a small bowl with a fork.
  3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
  5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Amazing BBQ Beef Ribs

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The first thing to know is it takes 24 hours to marinate these ribs.

 

Ingredients:

2 cups of lemon juice

3 tablespoons of paprika

4 tablespoons of minced garlic

1 cup of white vinegar

1 tablespoon of black pepper

1 tablespoon of salt

1 cup of honey

2 tablespoons of worchestershire 

 

Prepare the above ingredients in a bowl and allow to achieve room temperature (this allows the honey to flow freely)

Use these proportions to make enough to cover the ribs.

Get a rack of beef ribs.

The ribs should be placed meat down in a pan large enough to hold them, the covered with the marinade.  Place aluminium foil over the ribs and sit in the refrigerator for 24 hours. Rotate the ribs every 8 hours.

The trick to ribs is a very slow and low heat.

Cooking:

Turn half of the grill on low.  Place the ribs bone side down on the half of the grill with no heat. Leave on the grill for one hour. Flip the ribs leaving on the same side of the grill for another hour.  For the final 30 minutes move the ribs to the side of the grill exposing them to direct heat, bone side up.  

Cooking times may vary substantially as each grill cooks at different temperatures.  

Get the best grass fed beef from www.premierfoodsgroup.com

 

 

1 Week of Free Food

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We are giving away 1 week of our food to the person that comments below telling us why eating healthy is important to them and their family. 

We will read all the comments and choose a winner. The winner will be chosen on 3/25/2016. Best of luck to all that enter.  You must live in NC or SC to win.  We will need contact information to put your order together and to deliver the food to you. 20 Comments  at a minimum must be made.  1 comment per family or street address.

Part 1 of the series......... Knowledge about your food.

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This series is designed to inform you, the consumer, about the terms used in the food industry. These terms are defined by the government and used by an industry.  We want to make sure your perception of that term aligns with what the government defines and the picture the industry paints with words.

 

 

What does the labeling on your food actually mean and what are some of the pitfalls and misleading aspects of the system that allows “marketing” labeling as we will call it.

 

This is Part 1 of a series of informational articles to inform and assist those in making the best decisions for themselves and those in their lives when it comes to eating healthy.

 

 

In this article let us start with “cage free” and “free range”.

 

OK, let's pause for a minute. How exactly are most chickens in the U.S. produced?

 According to groups that includes commercial chicken producers, the U.S. Department of Agriculture and several universities, 95 percent of chickens in the U.S. come from chickens raised in something called battery cages. These cages house anywhere from four to 12 birds, giving each bird roughly 67 square inches of floor space (that's about the size of an iPad).

Come Jan. 1, though, eggs sold in California will have to come from chickens enjoying at least 116 square inches of space. (the size of a laptop)

The cages are stacked in long rows, inside massive barns that usually house tens of thousands of birds. They're typically fed a mixture of corn and feed made from animal byproducts. 

Many animal welfare advocates believe these battery cage facilities are inhumane. The birds never go outside, are unable to spread their wings, and are essentially immobilized for their entire lives.

 

So what does “cage free” or “free range” mean when it comes to chicken production in the US?

Most people conjure up in their minds eye a free range or free roaming chicken as roaming through some large field with a large red barn in the background just scratching and pecking around the field while keeping an eye skyward for that menacing hawk.

Well, I hate to disappoint you with facts and the true picture.  These phrases are a marketing gimmick designed to create a specific picture that satisfies the market demands for a humanely raised product.

The truth:   They live in aviaries: massive industrial barns that house thousands of birds. Each bird has, on average, 1 square foot of space. One square foot……. That is a 12 inch by 12 inch space or 144 square inches.

But the science around the health of cage-free birds is less clear. Janice Swanson, an animal scientist at Michigan State University, has been leading a three-year study of egg production techniques.

 

She says cage-free birds have more feathers and stronger bones and exhibit more natural behaviors. But crowded aviaries also come with risks: reduced air quality, and twice the likelihood of dying. Over the course of their three-year study, less than 5 percent of birds in cages died, compared with more than 11 percent of cage-free birds. One of the most common causes of death was pecking by other chickens.

Pecking by chickens is can be attributed to a high stress environment.

This is a cage free chicken production facility:

 

Free Range:

 Again, this is a marketing term designed to paint a picture in your mind’s eye.  It, once again, is a response by the industry to create an image in your mind that is not the case in reality. 

 Free-range means cage-free plus "access to the outdoors." But as Mark Kastel of the Cornucopia Institute notes, this "access" typically means a few small doors that lead to a screened-in porch with cement, dirt or a modicum of grass. And often, Kastel says, industrial fans that suck ammonia out of the building create "hurricane winds" through the small doorways, "and the birds don't really want to walk through that."

 This is the USDA definition of Free Range or Free Roaming directly from the USDA website.

FREE RANGE or FREE ROAMING:
Producers must demonstrate to the Agency that the poultry has been allowed access to the outside.

The definition states, "has been allowed access", that DOES NOT mean they ever went outside, it does not designate an amount of space for the chicken nor the other living conditions.

As you can tell, there are a lot of words and marketing phrases that have been created to answer the American consumers demand for a specific type of treatment or raising of the proteins they consume.  Unfortunately, the government has created definitions that are misleading and create a false sense of comfort or security when purchasing these very products.

 

When purchasing food for you or your family, you must be informed.

Braised Italian Pot Roast

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A rich, flavor filled pot roast that will fill the plate and the palate fully.

 

 

INGREDIENTS:

  1. For the Cheese cloth herbs mix
    • One 5-inch sprig fresh thyme
    • 5 fresh Italian, flat leafed parsley stems
    • 2 dried bay leaves or 1 fresh bay leaf
    • One 5-inch sprig fresh rosemary
    • 2 juniper berries, crushed
  2. For the pot roast
    • One 2-pound piece shoulder of beef, bottom round, or pot roast
    • Kosher salt and freshly ground black pepper
    • All-purpose flour for dusting
    • 5 tablespoons butter
    • 1 cup coarsely chopped celery (about 2 stalks)
    • 1 1/4 cups coarsely chopped onion (1 medium-size onion)
    • 1/2 cup coarsely chopped carrot (1 medium-size carrot)
    • 1 bottle (750ml) dry red wine
    • 1/2 cup oyster mushrooms, coarsely chopped and soaked in 1 cup warm water
    • 1 tablespoon tomato paste
    • 2 cups canned whole or crushed tomatoes
    • Chicken broth as needed
    • 2 tablespoons cornstarch
    • 1/4 cup dry red or white wine

PREPARATION

  1. To prepare the herbs:
    1. Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
  2. To prepare the pot roast:
    1. 1. Preheat the oven to 350°F.
    2. 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and herbs. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
    3. 3. Strain the mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
    4. 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

Happy New Year !!!!!!!!!!!!!!!!!!!

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The arrival of the New Year comes New Year resolutions.  We are here to help you keep those New Year resolutions.  We conveniently deliver to your home All Natural, better, healthier and safer quality food. 

Our food will make it easy to keep those health and fitness goals.

 

If you visit our website, www.premierfoodsgroup.com/offer and fill out the form, we will contact you and give you the differences and advantages of our service, as well as a complimentary sample prepared for you !!!!!!1

 

If you mention this post we will give you an additional $50..00 off your first order.

 

Best wishes and health in the coming New Year!!!!!!

Seasons Greetings and A Happy New Year

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The New Year is almost upon us. Most of us will have a New Years resolution for a healthier lifestyle. Premier Foods Group can help with those New Year resolutions.

 

Our food has No Steroids, No Hormones, No GMO's, No antibiotics. We are also hand processed and individually portioned, so we are safer and deliver a better quality food to your table for you and your family.

 

We also have a new program, send us 5 people that place an order and you will eat for FREE. PM us for details !!!!!!!

 

We would like to Thank all of you for making this possible through your support of clean and healthy food.

Best Pot Stickers EVER

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Ingredients

  • 1 pound ground pork 
  • 1 cup shredded  cabbage (I prefer Chinese cabbage
  • 3 ounces shiitake mushrooms, diced
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon Asian BBQ SAUCE  (see below !!!!!!!)
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon crushed red pepper flakes, or more, to taste
  • 1/4 teaspoon black pepper
  • 36 won ton wrappers
  • 2 tablespoons sesame oil (substitute vegetable oil if necessary)
  • Soy sauce, for serving

Asian BBQ Sauce:  4 tablespoons of soy sauce

                                    1 tablespoon of peanut butter

                                    1 Tablespoon of honey

                                   

Make Veggies Delicious w/ this Easy Recipe

Instructions

  • In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, Asian BBQ Sauce, ginger, sesame oil, crushed red pepper flakes and black pepper.
  • To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  • Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  • Clean and deglaze the pan after every use or you will get a burnt glaze on the outside of an under cooked pot sticker.

Lemon Pepper Trout

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This is a fast, easy and flavorful recipe that will make it seem as though you have been working on this all day long.

 

Lemon Baked Trout

Ingredients:

•Olive or canola oil cooking spray

•4 4-ounce trout filets,

•with skin

•Sea salt

•Freshly ground black pepper

•2 to 3 lemons

1/2 tsp of marjoram

1/2 tsp of thyme 

•Directions:

Set rack in center of oven. Preheat oven to 425 degrees. Or if using a preheat gas or charcoal grill to medium-hot and prepare for cooking with indirect heat remember you are baking these not grilling them.

Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray (our recommendation is an olive oil pump sprayer)  Arrange trout fillets on foil, skin down and spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt. 5 or 6 grinds of pepper, a light sprinkling of the thyme and marjoram and the zest of 1 of the lemons.

Cut off an end of a lemon and slice into the thin slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3 to 4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.

Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point.

This will feed 4 people.

We recommend a pine nut and arugula salad as a side and buttered, garlic and parmesan corn on the cob.

Simple but AWESOME meatballs !!!!!!! As an appetizer, on your favorite pasta dish or as the star of Swedish meatball recipe.

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INGREDIENTS:

YIELDS APPROXIMATELY 24 meatballs

  • 3⁄4 lb ground beef
  • 3⁄4 lb ground pork
  • 3 garlic cloves, minced
  • 3⁄4 cup breadcrumbs
  • 2 large eggs
  • 3⁄4 cup freshly grated parmesan cheese
  • 1⁄4 cup chopped parsley
  • 1⁄4 teaspoon salt
  • 1⁄4  black powder
  • 1 tablespoon milk
  • 2 tablespoons olive oil
  • 6 cups marinara sauce

 

Fast. Easy. Delicious.    Made in 30 minutes or less

 

DIRECTIONS

  1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
  2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons) in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
  3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
  4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese.

Restaurant Quality Beef and Broccoli with an exact replica of the silky smooth Chinese Brown sauce.

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Healthier than a restaurant yet possessing the same taste and flavor profiles.  When variety is the spice of life, add some homemade Chinese food to the family menu.

 

 

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

 

Faster than take out, healthier and tastier. This is a restaurant recipe! This recipe makes a saucy stir fry because that's how I like it. I also made the sauce very smooth rather than having bits of garlic and ginger in it - again, this is simply my personal preference. 

 

Serves: 3-4

INGREDIENTS

Sauce

  • 1¼ cups water
  • 1½ tbsp cornstarch / cornflour
  • 1 tsp sugar
  • 1 tsp sesame oil (optional)
  • ½ tsp salt
  • 1 tbsp dark soy sauce (Note 1)
  • 1 tbsp light soy sauce (Note 1)
  • 1 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
  • ⅛ tsp Chinese five spice powder (Note 2)
  • ⅛ tsp tsp black pepper

Stir Fry

  • 4 - 5 cups broccoli florets (about 1½ heads of broccoli)
  • 2 tbsp oil, separated
  • 1 garlic clove, crushed
  • 1 tsp fresh ginger, grated
  • 12 oz beef flank steak or skirt steak

INSTRUCTIONS

  1. Place the water and cornstarch / cornflour into a jar. Shake to combine. Then add the remaining Sauce ingredients into the jar and shake.
  2. Slice the beef into ¼"  thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
  3. Steam or par boil the broccoli. (Note 3)
  4. Heat 1 tbsp of oil in a wok (or heavy based fry pan) over high heat until smoking.
  5. Add the beef and sear quickly until browned. Then remove from the pan and set aside.
  6. Heat the remaining 1 tbsp of oil into the wok, then add the ginger and garlic. Cook for 20 to 30 seconds until the garlic and ginger is fragrant. Add the broccoli and stir quickly.
  7. Shake the jar then pour it all into the wok. Stir fry for 30 seconds or so - the sauce should be bubbling away and beginning to thicken. Then toss the beef back in and stir fry for another 1 minute until the sauce thickens and coats the broccoli and beef.
  8. Remove from heat and serve immediately with rice.

NOTES

1. The two most common Chinese soy sauces are Dark Soy Sauce and Light Soy Sauce. Dark Soy Sauce is darker in color, richer, thicker and sweeter. Light Soy Sauce is lighter in color but it is saltier. You can get both at the large supermarkets..

You can substitute the Light and Dark Soy Sauce with 2 tbsp of ordinary soy sauce + 1 tsp honey (or brown sugar). The color of your sauce won't be quite as dark but the flavor will be quite similar.

2. Chinese Five Spice Powder is a mix of five spices. It is available in the herb and spice section of supermarkets and it costs no more than other spices.

3. Place the broccoli into a pot of boiling water, then when it comes back up to a boil, let it boil for 40 seconds (for just cooked) or 1 minute (for tender) then drain. The residual heat will cook the broccoli through while sitting in the colander.

Carmelized Onion, Gruyere and Bacon Dip. An Excellent DIP. This is one will please even the most demanding palate .

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This dip is a great warm dip for Football season.  You can substitute Swiss cheese for the Gruyere.  Best served with a cracker, pita point or toasted bread.

 

 

 

Ingredients:

Cooking spray

3 1/2 cups chopped onion

2 ounces Gruyère cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup canola mayonnaise

1/3 cup fat-free sour cream

1/4 teaspoon salt

1/4 teaspoon black pepper

3 bacon slices, cooked and crumbled

 

Preparation

1. Preheat oven to 425°.

2. Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.

3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.

A GREAT fall meal Pork Chops with Apples and Onions

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This is a great fall recipe.  Once the weather turns a little chilly and the leaves begin to turn to their various colors, pearl onions and apples with pork chops warms the home and the soul.  Enjoy !!!!!!!

 

 

 

 

Ingredients:

2 1/2 teaspoons extra virgin oil, divided

1 1/2 cups frozen pearl onions, thawed

2 cups Gala apple wedges

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon all-purpose flour

1 teaspoon cider vinegar

 

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

The perfect Jalapeno Poppers for Football, actually any season

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This is an easy and perfect recipe for football or any season.  This will add that "better than restaurant" popper to your table and your guests and family will be begging for the recipe.

A favorite on our table.

Directions

Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.

Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.

Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Wrap in bacon and pierce with a tooth pick (OR LEAVE THE BACON OFF) then bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).

Pink Slime is making a comeback

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Due to high beef prices, pink slime is making a comeback....... 

Two years after consumer outrage forced meat processors and retailers to stop using “pink slime” — the ammonia-treated slaughterhouse remnants added to some ground beef — the dubious byproduct is back in the mix as beef prices rise and suppliers scramble to cut costs. 

Patty Lovera, assistant director at consumer advocacy group Food & Water Watch, notes in the video above that the renewed demand is certainly not coming from consumers. "I don't think most consumers have changed their mind and suddenly decided this is the type of ingredient they're looking for," Lovera says. "It’s economics.”

The additive was coined “pink slime” by former USDA scientist Gerald Zirnstein, who told ABC News in 2012 that “pink slime” was “not fresh ground beef” but a “cheap substitute being added in.” At the time, he said 70% of the ground beef sold in the nation’s supermarkets contained “pink slime." The product is made by separating the fat out from meat scraps and treating what's left with ammonia or citric acid to kill bacteria.

Following the public outcry, many food establishments, including McDonald’s (MCD), Kroger (KR) and Safeway (SWY), said they would no longer use “pink slime.” The Department of Agriculture said its school lunch program would stop serving it to students. As demand plummeted, the two largest producers of the ingredient, Beef Products Inc. and Cargill Inc., were forced to close plants and eliminate hundreds of jobs.

But BPI, which refers to its product as “lean, finely textured beef (LFTB),” announced last week it would start making LFTB again at a factory in Kansas. (The company sued ABC for $1.2 billion in 2012, claiming the network misled consumers over its "false and misleading and defamatory" reports; the suit is still pending). And Cargill’s executive chairman Gregory Page told The Wall Street Journal that sales of what his company calls "finely textured beef (FTB)" have “rebounded sharply from their 2012 lows” with sales rising about threefold from their lowest point. Cargill uses a slightly different process than BPI, treating the meat with citric acid instead of ammonia, and currently sells FTB to nearly 400 retail, food-service, and food-processing customers, according to The Wall Street Journal.

The USDA does not mandate labeling of products that include FTB and LFTB. Cargill began labelingits FTB meat in 2013. The USDA says the LFTB process is “generally recognized as safe” and therefore “it is not required to be included on the label of products.” The USDA also ruled that LFTB is “not filler; it is nutritionally equivalent to 95% lean beef and doesn’t contain connective tissue.”

“Pink slime” may be the cheaper alternative, but Lovera argues that food retailers should seriously consider whether it’s worth the price.

“The reason for the outrage was because people felt duped…there was no disclosure,” she says. “Retailers, grocery stores, and fast-food chains that are the closest to consumers have a lot of thinking to do if they want to use it and whether they want to tell people they're using it, or risk a backlash if people find out."

A Cargill representative told Yahoo that the company’s FTB, available since 1993, is “100% pure beef” and “is usually added to ground beef to increase the percentage of muscle protein to fat.” Neither Cargill nor the American Meat Institute would specify which retailers are currently using FTB and LFTB meat.

ARTICLE COURTESY of YAHOO FINANCE

Bourbon Salmon - Quick, Simple and always Perfect

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This is a recipe that is simple and eloquent.  It will impress the toughest critic and can be ready in 20 minutes.  A must for those that entertain.

Excellent sides:  Steamed Broccoli and Wild Brown Rice

Ingredients:

1/2 cup of Brown Sugar

1/3 cup of Bourbon

2 - 6 ounce Salmon filets

4 Tablespoons of salted butter

Directions:

Cooking time 15 minutes

Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

One of our favorite Pork Tenderloin recipes

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Simple, Classic, Refined and Tasty

Excellent when served with steamed garlic asparagus and roasted carrots

INGREDIENTS

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)

PREPARATION

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.

Place pork, fat side down (this is very important to do first), in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Football Season means Football munchies

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Ingredients

  • 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

  • 3 limes, juice only

  • 2 tsp. garlic salt

  • 1 tsp fresh ground pepper

  • 1 medium red onion, diced very small

  • 2 large ripe Roma tomatoes, seeded, diced

  • 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

  • 1/2 cup chopped cilantro leaves

  • 2 tablespoons of garlic, pressed 

  • 1 pt. sour cream

  • 11 whole pitted olives

  • 11 grape or cherry tomatoes 

  • Colorful tortilla chips for dipping

Instructions:

  1. Mash avocados with lime juice and garlic salt in large bowl, until just creamy. Add diced onion and cilantro combine aggressively (this releases the oils in the cilantro, add tomatoes and stir in gently.  Taste and adjust seasoning with more garlic salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
  2. Fill the glass pan with the guacamole first, add the salsa in one end zone, add the cheese in the other end zone. 
  3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines.  Use small  red grape or cherry tomatoes and olives and arrange in a football formation.
  4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!

Ingredients

  • 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

  • 3 limes, juice only

  • 2 tsp. salt, or to taste

  • 1 medium sweet white onion, diced

  • 2 large ripe Roma tomatoes, seeded, diced

  • 2 medium fresh jalapeño peppers, seeded if desired, diced

  • 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

  • 1/2 cup chopped cilantro leaves

  • 1 pt. sour cream

  • Food coloring for team colors (optional)

  • Colorful tortilla chips for dipping

Instructions:

  1. Mash avocados with lime juice and salt in large bowl, until just creamy. Add diced onion, tomatoes, jalapeños and cilantro and combine gently. Stir in grated cheese. Taste and adjust seasoning with more salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
  2. If using sour cream for team colors, divide it into three bowls. Tint one portion with desired amount of food coloring, repeat for second bowl, and leave third bowl plain. To create design of guacamole, follow next procedure for piping, using three separate plastic zipper bags.
  3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines and colored sour creams to designate Xs for the defense and Os for the offense. Or, use small yellow and red grape or cherry tomatoes and arrange in a football formation.
  4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!