Tags: Bison, Buffalo Meat, Cooking, Corn, Crock Pot, Dinner, Food, Green Giant, Idahoan Applewood Smoked Bacon Potato Casserole, Ribs, Wild Idea Buffalo, Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs
Today’s Menu: Crock Pot Buffalo Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Steam Crisp Sweet Corn Kernels
Another beautiful day out again, clouding up as the day went on though. Possible snow in the morning but with our recent run of sun and higher temps, it shouldn’t stick or cause problems. Don’t forget to move your clocks up an hour tonight before you go to bed, “Spring Forward”. I don’t like moving the clocks up, I’m an early riser so that means it will still be dark out when I get up. I received my order from Wild Idea Buffalo late yesterday afternoon and wasted no time on using one of the items right away! Tonight I prepared Crock Pot Buffalo Back Ribs w/ Applewood Smoked Bacon Potato Casserole and Steam Crisp Sweet Corn Kernels.
First time using the Wild Idea Buffalo – Buffalo Back Ribs. These were Monster size Ribs with pleanty of meat! I used the recipe that I use when I make the Pork Back Ribs. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge and the bags, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours.
Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After the 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. Ribs are incredible anytime, but the Wild Idea Buffalo Back Ribs take it to another level! Very meaty with that delicious Sweet and Wild Buffalo taste! I’ll have to get some more and grill them later this Spring. As usual I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.
For one side I prepared Idahoan Applewood Smoked Bacon Homestyle Casserole. Second time I tried the Idahoan Applewood Smoked Bacon Homestyle Casserole. Like the other Idahoan dishes their a breeze to prepare and a delicious Potato Dish. And like the others this turned out fantastic! Very well seasoned, and you can taste that Applewood bacon flavor. Then I also heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn. To me it’s one of the best canned Corn there is. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Idahoan Applewood Smoked Bacon Homestyle Casserole
The saying is “everything is better with bacon” and we couldn’t agree more. That’s why we incorporated Applewood Smoked Bacon in with our rich cheesy sauce for this homestyle casserole that is sure to become a family favorite.
Preheat oven to 450°F. Combine potatoes and sauce mix in 1 1⁄2-quart baking dish.
Stir in 1 1/2 cups boiling water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
Bake uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling). Remove from oven and let stand a few minutes before serving.
Baking Notes: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min.
Stove Top Preparation
Heat potatoes and sauce mix, 1 1/2 cups hot water, 1/2 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
Reduce heat, then cover and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.
Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 5 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 30%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 2g 4% 4%
Tags: Burgers, Cooking, Food, Jennie - O Turkey Burgers - All White Meat, Turkey Burgers
I’ve had these many times, great item to have in the freezer.
Turkey Burgers – All White Meat
Grill or fry these juicy 1/3 pounders as a better choice for your family.
Find this product in the freezer section of your grocery store.
* Gluten Free
* All Natural
* Six 1/3 lb. burger patties
On preheated grill over medium heat.
Place burgers 4 inches from heat source 7 – 9 minutes per side (turning twice) and until fully cooked to 165°F.
Always cook to an internal temperature of 165°F.
Serving Size 149 g Total Carbohydrates 0 g
Calories 200 Dietary Fiber 0 g
Calories From Fat 90 Sugars 0 g
Total Fat 10.0 g Protein 28 g
Saturated Fat 3.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 4%
Cholesterol 100 mg Iron 6%
Sodium 410 mg Calcium 2%
WHITE TURKEY, CONTAINS 2% OR LESS SALT, NATURAL FLAVORING, SEASONING (NATURAL FLAVORING, SALT, POTATO MALTODEXTRIN), ONION POWDER, GARLIC POWDER. NO GLUTEN.
Tags: Butter, Cooking, Food, PBS, PBS Food Recipe, Seafood, Skate
One delicious sounding recipe using Skate. From the PBS Food Recipe website.
Skate is one of those oddities most people see in the seafood case and marvel at the wing-like fillets, but would never consider buying; I used to be one of those people. That all changed one night a number of years ago, after a waiter recommended the skate on their menu. Despite looking like something out of a sci-fi horror film, it was delicious.
Tender and creamy, yet with a fibrous meaty texture that reminds me a bit of braised beef cheeks, skate is loaded collagen, which helps it stay moist even after being thoroughly cooked…..
* Click the link below for the recipe to; Skate with Browned Butter
Tags: Kitchen Hints, Lemon juice, Lemons
Hint #1 – When cooking rice, add lemon juice to make it fluffier. Simply add 1 teaspoon lemon juice for every quart of water.
Hint #2 – You’ve left the lettuce in the crisper for a few days, and now it’s too wilted to use for a salad. Perk it up by submerging it in a bowl of cold water and 1 tablespoon lemon juice. Let it sit for 5-10 minutes and it will be as good as fresh.
Hint #3 – Remove stains on a cutting board by pouring lemon juice on the stain and letting it sit for 20 minutes. Then rinse with water.
Tags: Cooking, Dinner, Food, Jennie – O Lean Turkey Burger Patties, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Ore Ida Simply Fries, Read's 3 Bean Salad, Sargento Ultra Thin Sharp Cheddar, Turkey Burgers
Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ 3 Bean Salad and Baked Fries
Oh I hope winter is over, because today has really spoiled everyone around here today. Sunny and in the low 50′s! And they say the 60′s are on the way. We deserve this it’s been one long, cold, and snowy winter. Was able to get outside a couple of times today to enjoy this weather. For dinner tonight I prepared a Sharp Cheddar Turkey Burger w/ 3 Bean Salad and Baked Fries.
I used the Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into fresh patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with sautéed sliced Baby Bella Mushrooms and a slice of Sargento Ultra Thin Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries and had a serving of Read’s 3 Bean Salad. It comes in a can and you can prepare it various ways. I just opened the can and put it in a plastic bowl, put the lid on, and set in the refrigerator to chill for a couple of hours or so. I served these cold. For dessert later a Jello Sugar Free Double Chocolate Pudding.
An all-natural burger choice.
* Gluten Free
* All Natural
* The Biggest Loser® product
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: Bigelow Green Tea, Breakfast, Canola Oil, Eggs, Ground Black Pepper, Hash Browns, jennie o turkey, Sea salt, Simply Potatoes, Toast
A beautiful sunny morning out this morning! Went out and grabbed the morning papers and came back in and prepared a Hearty and Healthy Breakfast, Turkey and Potato Hash w/ Sunny Side Up Egg and a fresh brewed cup of Green Tea!
For the Hash I used some of the leftover Turkey Breast from dinner the other night. Reseasoned it a bit and fork shredded it. Using a small skillet, sprayed it with Pam Spray and added 1 tablespoon of Canola Oil and heated it on medium heat. When the Oil had heated up I added some Simply potatoes Hash Browns, seasoned them with Sea salt, Ground Black Pepper, and Parsley Flakes. As the Potatoes were frying in another skillet I fried one Egg Sunny Side Up. Then as the potatoes were almost done I added the shredded Turkey Breast. As the Hash finished I topped it my Sunny Side Up Egg. Breakfast was served! I also had 2 slices of Toast, a fresh brewed cup of Bigelow Green Tea. One great way to start the day!
Tags: Beans, Chili, Cooing, Dinner, Food, Jennie - O Recipe of the Week, jennie o turkey, recipes
Another delicious and healthy recipe from the Jennie – O website!
Black Bean Turkey Chili with Bean
This is a Gluten Free Recipe
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 cup chopped onion
1 red bell pepper, cubed
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced, if desired
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon dried oregano leaves
½ teaspoon dried marjoram leaves
¼ teaspoon crushed red pepper flakes, if desired
2 (14 ½-ounce) cans low-sodium whole tomatoes, coarsely chopped
1 (8-ounce) can tomato sauce
1 (14 ½-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup shredded low-fat Cheddar cheese
In large stockpot, combine ground turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes. Cook turkey mixture as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 minutes longer. Top with cheese.
Calories 210 Fat 2.5g
Protein 29g Cholesterol 45mg
Carbohydrates 24g Sodium 490mg
Fiber 8g Saturated Fat 0.5g