Tags: Black pepper, Chili powder, Garlic, Grouper, Meijer, Monosodium Glutamate, Onion, Rice and beans
Today’s Menu: Grilled Blackened Grouper w/ Southwest Style Rice and Beans, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.
Yesterday afternoon a couple of good friends of mine called and said they just got back from Florida and they had me something. Did they ever, they had went fishing the day before and brought me back a huge package of fresh Gulf Coast Grouper! Beautiful fillets, one of them was a 26 lb. Grouper. They also gave a bag of Cobalt which I tried for the first time last year. So tonight for dinner I prepared Grilled Blackened Grouper w/ Southwest Style Rice, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.
To prepare the Grouper I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 T butter in a microwave about 15 seconds and brushed both sides of the Grouper with the melted butter. I then coated both sides of the Grouper with a generous amount of the rub. Then I got my Fish Basket out and sprayed it with Pam Grill Spray. Loaded the Grouper in the grill basket. If you’re using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures. Placed my Grouper on the preheated grill and closed the lid. Grilled for only 2 minutes and then flipped it and grilled another 2 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Grouper! You had the heat of the Blackened Seasoning and grilling it with the lid shut gave it a nice smoked taste also. I couldn’t get it much fresher either, straight from the Gulf and on to the grill in a matter of 3 days! I’ll have some leftovers for Grouper Sandwiches for lunch tomorrow!
To go with my Grouper I prepared a new dish from Meijer, Meijer Steamable Southwest Style Rice and Beans with Butter Sauce. Comes frozen in a microwaveable bag. Just heat for microwave 4-5 minutes and it’s ready. Meijer’s has winner with this great taste, easy to fix, and it’s 210 calories, 2g fat, 38 carbs. They had several new Steamable Items and I purchased 2 other kinds I’ll give a try another time. I also had a side of Green Giant Cut Spears of Asparagus, and Healthy Choice Whole Grain Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Serving Size: 1/4 tsp. (.71g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0 0
Saturated Fat: 0 0
Cholesterol: 0 0
Sodium: 170mg 7%
Total Carb: 0 0
Dietary Fiber: 0 0
Vitamin A: 4%
Vitamin C: 0%
Tags: Olive oil, Black pepper, Dietary fiber, Dinner, Cayenne pepper, Cookware and bakeware, Phaseolus vulgaris, Black Bean, Wild Idea Buffalo, Quinoa
Rainy day out all day. Couldn’t get outside to do much today so I banged around the kitchen looking for something I haven’t tried before for dinner tonight. I had been wanting to try Quinoa for a while so today was the perfect day to try it. Scanned the internet looking for Quinoa recipes a came across a few that sounded good, I went with the Quinoa and Black Beans. So for dinner tonight I prepared Grilled Buffalo Terres Major Filet w/ Quinoa and Black Beans and Diced Potatoes.
The Terres Major Filet is a Buffalo Steak I first tried a couple of weeks ago. I heard that it was tender but that doesn’t begin to describe how tender and delicious this cut of Buffalo is! As usual it’s from Wild Idea Buffalo, which I’m going to have to place another order with soon. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the grill and grilled it. It’s a very lean cut as are most cuts of Buffalo so you have to keep a close eye on it so not to over cook it. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare with that delicious sweet flavor.
To go with my Steak I prepared Quinoa and Black Beans, for the first time. Besides the Quinoa (3/4 cup) I’ll need 1 teaspoon vegetable oil, 3 cloves garlic, peeled and chopped, 1 1/2 cups vegetable broth, 1 teaspoon roasted ground cumin, 1 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, sea salt and pepper to taste, 1 cup corn kernels, 1 (15 ounce) cans black beans, rinsed and drained, and 1/2 cup chopped fresh cilantro. Nothing but good and healthy things in this recipe! Easy to prepare I just heated the oil in a medium saucepan over medium heat. Stirred in the garlic, and sautéed until lightly browned. Mixed the quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and continue to stir until all ingredients are heated through. One delicious and healthy dish! The Quinoa had sort of nutty taste to it and combined with all the other ingredients made a very filling and hearty dish. I also heated up a can of Del Monte Diced New Potatoes. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Buffalo Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Quinoa and Black Beans
1 teaspoon vegetable oil
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon roasted ground cumin
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
sea salt and pepper to taste
1 cup corn kernels
1 (15 ounce) cans black beans, rinsed
and drained (low sodium)
1/2 cup chopped fresh cilantro
1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Tags: Baked beans, cook, Home, Hot dog, Mustard (condiment), Potato, Potato Salad, Salad
A sort of cool morning turned into a beautiful Spring Day, about 75 degrees today! Perfect out, perfect fo grilling. For dinner tonight I grilled out for everyone, grilling Brats, Dogs, Burgers along with Grilled Mustard Potato Salad and Baked Beans.
I used Queen City Deliciously Lean Bratwurst, Ball Park Smoked White Turkey Franks, and made a couple of Burgers Patties out of some Ground Chuck for Mom and Dad. Served the everything on Aunt Millie’s Light Buns. I made a side of Mustard Potato Salad (recipe below) and Bush’s Baked Beans. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Grilled Mustard Potato Salad
3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
1. Preheat an outdoor grill for high heat.
2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
4. Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.
Bush’s Homestyle Baked Beans
Savor the taste of down-home flavor. Our Homestyle Baked Beans combine a tangy sauce, specially cured bacon and brown sugar to make your meal a mouth-watering success.
Homestyle Baked Beans
Serving size: 1/2 cup (130g)
Amount per size:
Calories from fat: 10
% Daily Value*
2%Total Fat 1g
0%Saturated Fat 0g
Trans Fat 0g
10%Total Carbs 29g
20%Dietary Fiber 5g
Queen City Deliciously Lean Bratwurst
Offered in skinless and cased types, all Queen City Sausage Bratwurst are very mild sausage steam-cooked and expertly adorned with tasty spices, kicky onions, and super fresh parsley.
Plus their only 100 calories, 6 grams of Fat, and 4 carbs.
Craft sausage is made by a second-generation maker, with fresh onions, garlic, and spices that are truly from the earth. A craft sausage-maker uses authentic, time-honored recipes and only the finest ingredients available to bring them to life. A craft sausage is stuffed by sausage specialists who pour their time and artistry into their handiwork, one small batch at a time.
Queen City Sausage delivers only craft sausage. In fact, we take seriously the history of great sausage-making and are dedicated to the art and science that make it so. We are loyal to the recipes – the careful balance of spices and meats and the critical baking times, temperatures, and conditions – that make sausage first-rate. We are thoughtful in our selection of top-notch ingredients. And we are proud to be old-fashioned in our quality-driven devotion.
The result of our single-minded commitment to craft sausage-making is a line of truly superior sausages, lunchmeats, and premium ham and roast beef made by dedicated craftspeople, a collection of edible artistry. The result is delicious. The result is the best-selling craft sausage in the region. The result is Queen City Sausage.
Tags: Bay leaf, Bean, Black pepper, cook, David, Home, Quick White Bean Soup, Teaspoon
Thank you David, for passing along a delicious sounding recipe! Low fat and Diabetes Friendly.
Five Bean Soup
5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon sea salt (optional)
1/2 teaspoon ground roasted cumin
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 1/2 quarts water
1 (14 1/2-ounce) can stewed tomatoes
Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.
To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Add tomatoes and heat through. Remove spices and serve.
One batch makes 14 servings (3 1/2 quarts).
Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.
Tags: Canola, Dietary fiber, Old El Paso, Saturated fat, Sea salt, Taco Bell, Tortilla, Trans fat
With this weather the way it is around here It’s no wonder so many people have the flu! Yesterday we had to turn the air conditioner onin the late afternoon because it was in the 80′s and a bit humid. Today a cold wind and 34 degrees, and had to turn the heat on! Amazing! For dinner I prepared my favorite Tortilla, the Old El Paso Stand ‘n Stuff Soft Flour Tortillas. I see them now more often in stores, so there a whole lot easier to find now. Love these things, their only 160 calories and 24 carbs for 2 Soft Shells, more than enough for 1 person by the time you load it up. So for dinner tonight it was Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins!
I filled mine with Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, and a 1/2 packet of Old El Paso Taco Seasoning. Then for the fillers I added Green Giant Steam Crisp Super Sweet Yellow and White Corn, Sliced Black Olives, Bush’s Low Sodium Dark Red Kidney Beans, Lettuce, Kraft Mexican Taco Shredded Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Old El Paso – Stand ‘n Stuff Soft Flour Tortillas
Serving Size 2 tortillas (49.5 g)
Amount Per Serving
Calories 160Calories from Fat 41
Total Fat 4.5g7%
Saturated Fat 1.0g5%
Trans Fat 1.5g
Total Carbohydrates 24
Dietary Fiber 1.0g4%
Tags: Black pepper, Breyer, Canola, Great Range, Olive oil, Sea salt, Steak, Top Sirloin
Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas
Another Sunny Spring like day outside. Got the 4 wheel mobility cart out along with my fishing pole and tackle box. Spent most of the day down by the community lake fishing. Nothing more relaxing and peaceful. Caught a few small Bass that I released back, Nice Day! For dinner; Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas.
I used another of the Great Range Bison Sirloin Steaks. I have an order coming next week from Wild Idea Buffalo. ordered some Top Sirloin, Ground Buffalo, and premade Buffalo 1/4 lb. Burgers. So for tonight’s dinner I pan fried my Steak in Canola Oil about 4 minutes per side. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I topped it with a side of Sauteed Mushrooms. Sauteed in Butter and Extra Virgin Olive Oil and seasoned with Roasted Cumin, Thyme, and Sea Salt and Ground Black Pepper.
For side dishes I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with Newman’s Own Pineapple Salsa. I also had Walmart Marketside Sugar Snap Peas. Love these, everybody that I’ve got to try these love them! They come in a microwavable bag. Just heat for 2 minutes and their done. Quick, easy, and delicious. For dessert later a slice of Pillsbury Nut Quick Bread topped with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.
Tags: Buffalo, Cheddar cheese, Chili, cook, Oyster cracker, Phaseolus vulgaris, Slow cooker, Tomato paste
It’s a cold but sunny day out today and it’s Opening Day for the Cincinnati Reds. It’s going to be a day long marathon of TV and Baseball. I had been wanting some Chili so I pulled out a container of 3 Bean Buffalo Chili from the freezer last night and let it thaw in the fridge overnight. For dinner; 3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers.
This was the first time I had made Chili with Buffalo and it turned out delicious! The 3 Bean Turkey Chili was good but I like the Buffalo even more. I have 2 containers left in the freezer. To make the Chili, along with the 2 lbs. of Wild Idea Ground Buffalo, I added the following; 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 1/2 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. The full recipe and instructions follow at the end of the post.
I use our older stand-up Crock Pot whenever I make Chili, it’s my Mom’s and she’s had it for at least 20 years or more and it still works like it’s brand new. I lined it with Reynold’s Crock Pot Liners, a must if you use a Crock Pot a lot! These liners make cooking in a Crock Pot even easier. Just put them in the Crock Pot and spray with Pam Non Stick Cooking Spray. When your food is done just empty it from the Pot and dispose of the liner. It can’t get much easier. I then browned the Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Added all the remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers. Stirred until it was well mixed. While that was cooking I opened all 3 cans of Beans, rinsing the Kidney Beans and Great Northern Beans. I mixed all 3 cans together in a large bowl and added the 2nd can of Tomato Paste to the Beans and stirred. Then I added half of the bowl of Beans to the Crock Pot and topped it with the Buffalo and Spices mix and topping that with the rest of the Beans. Covered with the lid , and let simmer and cook, on low, for about 8 hours. About 2 hours into the cooking time your kitchen should fill up the fantastic aroma of the Chili!
The Turkey 3 Bean Chili is delicious, as I had said earlier, but it can’t compare with Buffalo 3 Bean Chili! The Buffalo meat just has that sweet taste to it that makes it different from other meats, plus it’s healthier than other meats. If you’ve never had Buffalo Chili you have to try it when you can! As I’ve also said the Wild Idea Buffalo is the best Buffalo I’ve ever had, and a lot of that is how the Buffalo is raised at Wild Idea. I’ve left info all about Wild Idea Buffalo along with the web link at the bottom of the post. Along with The Chili I made a side of Johnny Cakes (Fried Cornbread). For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
3 Bean Buffalo Chili
Ground Buffalo, Beans, and Spices
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
Tags: Baking, Barbecue, Barbecue sauce, Cooking spray, Garlic Powder, Onion Powder, Sugar Snap Peas, Teaspoon
Today’s Menu: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread
Rain, sleet, and snow take your pick around here today, its switching back and forth all morning. Late afternoon it’s turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!
First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB’s Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!
For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie’s Whole Grain Bread topped with I Can’t Believe It’s Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Barbecued Country-Style RibsIngredients:
1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce
Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.
Tags: Business, Color scheme, cook, Home, Kitchen, Pea, Produce, Salad