Tags: Black Bean, Black pepper, Cayenne pepper, Cookware and bakeware, Dietary fiber, Dinner, Olive oil, Phaseolus vulgaris, Quinoa, Wild Idea Buffalo
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: Aluminium foil, CobCorn, cook, Corn, Dinner, Fish, Grilling, Husk, Maize, Olive oil, Taste of Cincinnati, Tilapia, Zatarain
Today’s Menu: Grilled Blackened Tilapia w/ Grilled Corn on the Cob and Grilled Potatoes
It was a little taste of Summer around here as it was 89 degrees today! After a couple of mornings in the low 30′s, wild weather! Speaking of taste in about 2 weeks it will be time for the areas largest food festival, The Taste of Cincinnati, more updates on that as it gets closer. For dinner it was a grill fest; Grilled Blackened Tilapia w/ Grilled Corn on the Cob and Grilled Potatoes. As good as this sounds, it tasted even better!
Yesterday I received my new Fish Basket I had ordered off Amazon and couldn’t wait to try it!Went to Kroger early this morning and bought some Tilapia Fillets, Red Potatoes, and Corn on the Cob and Grill Fest was on! Along with the Tilapia I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. After firing the grill up on high I rinsed the Tilapia of and patted dry. Melted the 1 T butter in a microwave. About 15 seconds and brushed both sides of Tilapia with the melted butter. I coated both sides of the Tilapia with a generous amount of the rub. Then I got my Fish Basket out and sprayed it with Pam Grill Spray. Loaded the tilapia 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 Tilapia on preheated grill and closed the lid. Grilled for only 2 minutes and then flipped it and grilled another 2 minutes. Use a watch with a second-hand and do not over cook! The result some beautifully delicious Blackened Tilapia! You had the heat of the Blackened Seasoning and grilling it with the lid shut gave it a nice smoked taste also. It’s soooo good, you can have it with just the fillet or have a Blackened Tilapia Sandwich, either way your going to love it! This Blackened Tilapia would go great with some Black Beans and Rice or Cajun Rice.
To go with the Tilapia I grilled up some Grilled Potatoes and Grilled Corn on the Cob. For the Potatoes all I needed was the Red Potatoes, Extra Virgin Olive Oil, and McCormick Grinder Sea Salt and Black Peppercorn. Quarter the Potatoes and toss the potatoes with Olive Oil and add the Sea Salt, and pepper to your taste. I used a wire grilling basket for the Potatoes, I sprayed it with Pam with Olive Oil to prevent them from sticking. Then just roast them until golden brown, about 7 to 10 minutes. Then you have some fine tatters.
For the Corn on the Cob, I roasted a couple of ears of it. To prep I needed 2 ears of Corn, 2 tablespoons of softened Butter ( Blue Bonnet Light Butter), and Sea Salt and Black Peppercorn. Peel back the corn husks and remove the silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. 2 delicious grilled side dishes along with Grilled Blackened Tilapia, love that grill! For dessert later a Jello Sugarless Double Chocolate Pudding.
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: Aunt Millie’s Light Whole Grain Bun, Baked Potato, Casserole, Chicken, Kroger, Kroger Wing Sauce, Provolone, Skinless, Sour cream
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.
To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.
To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.
Baked Buffalo Chicken Breasts
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.
Tags: Baking, Black Peppercorn, Butter, Kroger, Mini Carrots, Rainbow trout, Sea salt, Trout
Today’s Menu: Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots
Spent time at the rehab center with my Dad. He’s getting stronger but he’ll be in there a while longer. Beautiful day out today and we were able to get my Dad outside to enjoy the sunshine for a while. For dinner tonight I prepared a Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots.
I had the Rainbow Trout Fillet frozen. I had purchased 2 fillets of it from Kroger. To prepare the Trout I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn with just a touch of Lemon Juice. I then baked it at 400 degrees for about 12 minutes until it was fork flakey. Came out delicious, just that hint of the Lemon was perfect.
To go with the Trout I prepared a Baked Potato that I seasoned with the Sea Salt and Black Peppercorn along with some I Can’t Believe It’s Not Butter and a spoonful of Daisy Reduced Fat Sour Cream. I also boiled some Mini Carrots and a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Tags: Black pepper, California Sourdough Bread Loaf, Canola, cook, Green Bean, Home, Kroger, Nutrition
A very long day. We had to admit my Dad into the hospital again, pneumonia again. Plus they informed us that after getting rid of the pneumonia he’ll have to go into rehab for a while to build his strength back up. So for dinner I wanted to make a good hot meal for my Mom after she got back from being at the hospital all day. So I prepared a new recipe for dinner Beefy Potato Salad with Green Beans along with baking a California Sourdough Bread Loaf.
I came across this recipe on one of my email newsletters from Potato Goodness web site, which is full of some great recipes. I did make a change in the recipe, I didn’t have a Vinaigrette Dressing so I used a Ken’s Steakhouse Lite Northern Italian With Basil and Romano Dressing and Marinade. It worked out great as the marinade! Fantastic flavor and only 45 calories and 1 carb per serving. I also used Canola Oil instead of Vegetable Oil. I used a Walmart Top Sirloin 1 1/2 lb Steak that I trimmed and sliced into thin strips. I then put it in a Hefty Zip Bag and added my Ken’s Marinade and then refrigerated it for about 2 hours or so. To prepare it I needed 1 pound beef top sirloin, cut 3/4 to 1 inch thick, 1/2 cup prepared vinaigrette dressing with Parmesan cheese (Ken’s Lite), divided, 2 tablespoons vegetable oil (Canola Oil), divided, 3 cups frozen cut green beans, and 1 package (1-1/4 pound) refrigerated prepared potato wedges.
Then to prepare it I heated 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Added green beans; stir-fry 5 minutes. Added remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until the potatoes and green beans are heated through and starting to brown. Remove from skillet; kept warm. Then heated the same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature. This makes on delicious and light meal! My Mom really enjoyed it after her long day at the hospital with my Dad. I also heated up a California Sourdough Loaf of Bread, that I had purchased from Kroger bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Beefy Potato Salad with Green Beans
1 pound beef top sirloin, cut 3/4 to 1 inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-1/4 pound) refrigerated prepared potato wedges
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.
Cook’s Tip: Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above.
Nutrition information per serving, using beef top sirloin steak: 491 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 53 mg cholesterol; 394 mg sodium; 43 g carbohydrate; 5.1 g fiber; 32 g protein; 9.6 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using beef flank steak: 494 calories; 23 g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 3 g protein; 9 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using beef top round steak: 493 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 65 mg cholesterol; 375 mg sodium; 43 g carbohydrate; 5.1 g fiber; 33 g protein; 7 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Tags: Olive oil, Black pepper, Canola, McCormick Grinder Sea Salt, Black Peppercorn, Omega-3 fatty acid, Wild Idea Buffalo, Garlic Powder
Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Fries
It was only 32 degrees this morning when I first got up but it warmed up real quick. Turned out to be a beautiful sunny Spring Day, (Earth Day), and it warmed up to about 68 degrees! I was going to grill out but it looks as though I’m going to have to make some repairs on the grill or perhaps buy a new one as it wouldn’t light. So dinner was prepared indoors and I prepared; Smoked Cheddar Bison Burger w/ Baked Fries.
I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. The last time I placed an order I ordered 3 packages of them, plenty in stock for the early grilling season! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar. The taste of Buffalo is so much better than Beef, especially Wild Idea Buffalo. It’s all on how their raised which makes them taste better than most Buffalo meat. I left a link at the bottom of the post to give you some background on Wild Idea Buffalo.
For a side I got the Potato Fry Cutter out and cut some fresh Golden Potato Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Garlic Powder, and just a touch of Extra Virgin Olive Oil. Baked them on 425 degrees until done. Served with a side of Hunt’s Ketchup. Also had an ice-cold Peach Diet Snapple. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Wild Idea Buffalo
100% Grass Fed & Free Roaming
Wild Idea bison graze much like their ancestors, eating nothing but the grass beneath their feet. The nutrient dense native grasses they eat, produce a delicious, healthy red meat, rich in omega 3s. Unlike most buffalo, ours are NEVER feedlot confined or corn finished. Our bison are 100% Grass-Fed and Free Roaming, 100% Antibiotic and Hormone Free, 100% Humanely Harvested. Always!
Restore & Reduce
Our food system turns native prairies into grain fields for feedlot animals—not people. It turns a naturally bio-diverse landscape into a monoculture, destroying thousands of species in the process. Our buffalo help restore the land they graze to greater biodiversity. There are no fossil fuels used to plant and fertilize crops, and no trucks moving feed and animals to feedlots.
The incredible flavor of Wild Idea Buffalo’s meat is the result of lives more naturally lived. Its clean, rich, slightly sweet taste has subtle notes of grass, sage and we swear—sunshine. Our animals are given respect, dignity and love. They lived and died free so you can enjoy with guiltless pleasure.
Wild Idea Buffalo meat is:
*Lower in calories, fat, and cholesterol than chicken or fish.
*40% more protein than beef.
*Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
*100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
*Red Meat That’s Good for You!
Tags: Baked Potato, Bison, Black pepper, Canola, Green Bean, McCormick Grinder Sea Salt, Vanilla Ice, Wild Idea Buffalo
It’s amazing what a few warm days and a couple of rain showers does to the plants and trees in the Spring. We went from barren flower beds and leafless trees to flowers sprouting all over and trees full of buds! I love the Spring, not the pollen that comes with it though. Parents are both still suffering with head colds and I’ve been lucky so far to avoid it. For dinner I prepared them both Soup and a Salad, neither has much of an appetite. For myself; an 8 oz. Top Sirloin Buffalo Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans. My appetite is fine!
My order from Wild Idea Buffalo arrived yesterday afternoon and I couldn’t wait to have one of the 8oz. Buffalo To Sirloins! As I’ve said before there are no better tasting Buffalo, or Bison if you prefer, than Wild Idea Buffalo. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To prepare it I pan fried it in Canola Oil, about 4 1/2 minutes per side to a beautiful and delicious Medium Rare. This order is just as mouth watering as the other orders, it almost just melts in your mouth and the taste just incredible! I topped it with a side of Sauteed Baby Bell Mushrooms.
For side dishes I prepared a Baked Potato, that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with Newman’s Own Pineapple Salsa. I also heated up a single serving can of Del Monte Cut Green Beans. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Wild Idea Buffalo http://wildideabuffalo.com/
Wild Idea Buffalo meat is:
Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!
Tags: Becky, Chowder, Clam chowder, Green Onions, Onion, Potato Bacon Chowder, Sea salt, Sour cream
Today’s Menu: Blackened Turkey on Whole Grain w/ Potato Bacon Chowder
Gorgeous day out today, 79 and sunny! Well while at Kroger early this morning shopping for some ingredients for the Potato Bacon Chowder I was going to prepare later for dinner I came across a new item, Boar’s Head Blackened Turkey. I asked the lady behind the counter if she had tried it and she said they had just put it in the Deli Case very early this morning. So she sliced us both off a piece to try it and its a winner! You taste the Blackened and there’s a nice hint of heat to it. I checked on Boar’s Head web site and it’s not even listed yet. So I ended getting a 1/3 of a pound for sandwiches. For dinner tonight, Blackened Turkey on Whole Grain w/ Potato Bacon Chowder.
For the Sandwich I used the Boar’s Head Blackened Turkey, Hellman’s Light Mayo, French’s Yellow Mustard, Bibb Lettuce, a slice of Sargento Muenster Cheese, and Aunt Millie’s Light Whole Grain Bun. You have to try this Boar’s Head Blackened Turkey, it’s delicious!
Now for the Chowder. The Potato Bacon Chowder came from Mrs. City Boy. I’ve left the original recipe and her web link at the bottom of the post. Thank you Becky, great recipe! I made mine a bit different from the original recipe. I used Oscar Mayer Low Sodium Turkey Bacon, Green Onions, Del Monte Diced New Potatoes, Campbell’s Healthy Request Cream of Chicken, Daisy Reduced Fat Sour Cream, 2% White Milk, and Sea Salt, Ground Black Pepper, and Parsley for seasoning. I omitted the cup of chopped Onions and used Green Onions to give it that Onion taste. I’m just not real big on Onions. To prepare it fry the Turkey Bacon, add Green Onions and saute’ 2-3 minutes. Pour off fat. Add Diced Potatoes and Water. Bring to boil; cover and simmer 10-15 minutes until Potatoes are tender. Stir in Soup and Sour Cream. Gradually add Milk. Add Salt, Pepper and Parsley. Continue heating for a few minutes to allow flavors to mix. There you have it one nice Chowder! Fantastic flavor and it’s got good thickness to it, which I love thick Chowders, Chili and such. this would a good Clam Chowder also. Thank you again Becky! For dessert/snack later Thin Sliced Kahn’s Deluxe Bologna, sliced Cracker Barrel 2% Sharp Cheddar Cheese, and a serving of Ritz Whole Grain Crackers.
8 slices bacon, cut
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1-3/4 cup milk
1/2 teaspoon salt
2 tablespoons parsley
Fry bacon, add onion and saute’ 2-3 minutes. Pour off fat. Add potatoes and water.
Bring to boil; cover and simmer 10-15 minutes until potatoes are tender. Stir in soup and sour cream.
Gradually add milk. Add salt, pepper and parsley.
Continue heating for a few minutes to allow flavors to mix.
When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.
Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.