Tags: Asparagus, Baked Potato, Bison, Buffalo, Canola Oil, Cooking, Food, Great Range Bison Sirloin, recipes
Today’s Menu: Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato
It’s been overcast and a lot cooler out today, high of 71! Went to the store early and picked up a couple of things for dinner and ran an errand for Mom, back home. Got the cart out for a while this afternoon, hadn’t had it out in a while Dad came home yesterday from rehab and is very glad to be back home. He’s having a bit of trouble adjusting back home. At the rehab he was used of pressing a button and having a nurse do everything for him, it’s not going to happen here. He’s very capable to get up do things for himself, plus doing it for himself gets him up and moving, Rehab told us to make him do things and quit sitting around all the time. He’ll be fine though. For my dinner tonight I prepared a Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato.
I used a Great Range Bison Sirloin. Great Range is a very good Bison Meat. It’s sold here locally at Kroger. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love Bison or Buffalo!
For one side I prepared some Sauteed Mushrooms, seasoned with Roasted Cumin, Sea Salt, and Parsley. I also had a Baked Potato and Roasted Asparagus. Then I also had a Baked Potato along with some Kroger Private Selection Handpicked Asparagus Spears. Another microwave side, microwave on high for 5 minutes and they’re ready! Very good side, good to have at hand in the freezer. Comes in a steamable microwave bag, seasoned it with Sea Salt, Pepper, and Kraft Reduced Fat Grated Parm Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week
Tags: Alligator, Baked Potato, Cajun Grocer, Canola Oil, Cooking, Dinner, Food, Gator Tail, Seafood, Shrimp, Zatarain's Creole Seasoning
Today’s Menu: Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato
No Phantom Pains overnight, and one good nights sleep! Started my day off with some of the Jennie – O Turkey Bacon, free samples Jennie – O sent me for the Switch Club. I had Turkey Bacon, Poached Egg, Healthy Life Whole Grain English Muffin, and a cup of Bigelow Green Decaf Tea. Went to see my Dad after Breakfast, he wasn’t feeling too good today. They’ll keep Dad in rehab for at least 3 weeks I’d say. For dinner tonight I prepared a Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato dinner!
For the Surf part of my dinner I used Kroger Brand Jumbo Shrimp. I had the bag in the freezer so I laid it in the fridge overnight to thaw. I made Cajun Shrimp and to prepare it all I need is; 1 pound large shrimp (peeled and deveined), 2 teaspoons Zatarain’s Creole Seasoning, and 2 tablespoons Blue Bonnet Light Stick Butter. Then to prepare it I coated shrimp with the Seasoning. Melted the Butter in large skillet on medium heat. Added my shrimp; cook and stir 3 minutes or just until shrimp turn pink. I love Shrimp and I love to prepare them this way! The Butter and Creole Seasoning pair together to give the Shrimp an incredible taste.
For the Swamp part of the meal I used Country Boy Gator – Alligator Tail Meat that I purchased online from Cajun Grocer. They have a great selection of anything Cajun you could want. I pan fried the Nuggets to Golden Brown, about a total of 8 minutes. Love the Gator Meat, as they say”It tastes like Chicken!”. It really does but it’s a tad sweeter than Chicken Meat. I served it with the absolutely best tasting Remoulade Sauce I have ever tasted, Louisiana Fish Fry Products Remoulade Dressing. Man oh man this stuff is incredible. It has that hint of Horseradish and just a tad of heat. Perfect for any Cajun Seafood or Fish Dish. I also had a Baked Potato to complete the meal along with an Ice-Cold Bottle of Diet Dr. Pepper. For dessert later a Jello Sugar free Dark Chocolate Pudding topped with Cool Whip Free.
Alligator Nuggets – BREADED
Our farm raised alligator nuggets (a.k.a. alligator bites) are breaded or pre battered. Best prepared by deep-frying. Enjoy
Country Boy Gator – Alligator Tail Meat 5 lbs
by Riceland Crawfish
Over 1,000 Authentic Cajun Food Products!
Here at Cajun Grocer we carry over 1,000 Authentic Cajun and Creole Food Products including Fresh Cajun Boudin, delicious Mardi Gras King Cakes, select Crawfish, and of course our world-famous award-winning Turducken – voted best Turducken by The Wall Street Journal. So enjoy your visit here at Cajun Grocer, where the food is fresh and the people are friendly.
Most people think of Cajun food as being extremely spicy, blackened foods. This couldn’t be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.
If you want the freshest authentic Cajun food available, you’re going to want to start from scratch with the freshest ingredients. Our fresh Cajun food products are shipped from Louisiana in a custom-printed cooler packed with dry ice to ensure freshness when they arrive at your door.
Whether it’s standard Cajun delights like gulf shrimp, fresh sausage, gumbos or stuffed breads, or more adventurous dishes like alligator, jambalaya, boudin, crawfish etouffee and live crawfish, you won’t be disappointed in the quality of our fresh food products. All of our fresh Cajun food products are shipped in dry ice for the freshest delivery possible.
Tags: Apple pie, Baked Potato, Cooking, Crock Pot, Crock Pot Pork Back Ribs, dessert, Dinner, Food, GREEN BEANS, JB's Fat Boy Haug Waush BBQ Sauce, Pork Back Ribs, Splenda
Today’s Menu: Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans
It’s been a very laid back Sunday around the house. Woke up starving this morning so I made a Breakfast Sandwich along with a cup of hot brewed Decaf Green Tea. Used a toasted Healthy Choice Multi-Grain English Muffin along with a fried slice of Turkey Spam, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, and a (medium size) Scrambled Egg. A delicious way to start the day! Later got in an on-line Scrabble Tournament and that was about it for the afternoon. Yesterday Mom had stopped at the store and brought home some Pork Back Ribs si I knew what I would be preparing for dinner, Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans.
Mom had purchased the Ribs from Kroger. They always have some of the best top quality Pork, too bad their Beef isn’t as good! 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 out, 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 the Ribs 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 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 here, JB’s Fat Boy Sauces and Rubs can’t be beat. These Ribs are incredible! Plus 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 had the other half of the baked Potato from last night. I made Mom and Dad some Bob Evan’s Mashed Potatoes. Then I cooked up some fresh Green Beans, we purchased these at a farm out in Ross, Ohio. Then I baked a loaf of Pillsbury Rustic French Bread, I passed on the bread. For dessert later a slice of Mom’s Apple pie, it’s made with Splenda Sugar!
Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.
Tags: Baked Potato, Bison, Buffalo Meat, Canned Green Beans, Cooking, Dinner, Food, GREEN BEANS, Grilling, McCormick Grinders, Mushrooms, Potatoes, Wild Idea Buffalo, Wild Idea Buffalo 8 oz. Terres Major Filet
Today’s Menu: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans
A chilly start to a Spring Day here today, 36 degrees early this morning! It was sunny out all day but a cool breeze blowing and in the 50’s. Went to one of my favorite grocery stores this morning, Jungle Jim’s International Market. You can spend hours in that store and still not see everything. They had some samples of Bleu Cheese that would just melt in your mouth! Love that store. For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. I prepared a Grilled Buffalo Terris Major Steak w/ Sauteed Steak Cut Mushrooms, Baked Potato, and Green Beans.
I prepared one of my favorite cuts of Steak, the Wild Idea Buffalo Terris Major Steak. It’s come on of my favorite cuts of Buffalo because it just always so tender. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some Sautéed Steak Cut Mushrooms.
For one side I had a Baked Potato, a Steak’s natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can’t Believe It’s Not Butter. Then I heated some leftover Canned Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Buffalo 8 oz. Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Tags: Baked Potato, Beef, Canola Oil, Cooking, Cubed Steak, Del Monte Foods, Dinner, Flour, Food, Meijer, Paprika, Sea salt
Today’s Menu: Cubed Steak w/ Baked Potato and Green Beans
The forecast went from around 1″ of snow for this Afternoon till Saturday Morning to anywhere from 2″-4″. Then a possible 1″-2″ Saturday Afternoon. But they’re also saying by next Thursday a high of 60 degrees! Come on Spring Weather! For dinner tonight I prepared Cubed Steak w/ Baked Potato and Green Beans.
While at Meijer a while back I came across the most tender and delicious Cubed Steak I had ever had. I’ve been buying them ever since! It’s about the only Beef I ever have, normally it’s Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.
For one side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter. Then I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunks Cup.
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.
In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.
Tags: Asparagus, Baked Potato, Bison, Black pepper, Canola, I Can't Believe It's Not Butter!, Olive oil, Steak, T-bone steak, Wild Idea Buffalo
Lot of rain today and only a high in the mid 3o’s. Had some Turkey Goetta for breakfast this morning. First time I’ve had it in a while, I really like Goetta! Fries up to nice golden brown with good crunch to it. Had Goetta, one Egg, and Toast. Doctor’s appointment tomorrow afternoon, my 6 month check-up at my Oncologist. For dinner tonight a Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus.
It was the first time I’ve had a Buffalo T-Bone Steak. I have 2 of them, 1 left in the freezer, they came in the Wild Idea Buffalo Holiday Package I had purchased. The Buffalo Ribeye was incredible and I think the T-Bone was even better! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it Canola Oil about 9 minutes, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a thick Steak. It came a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat!
For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, a dab of Daisy Reduced Fat Sour Cream, and I Can’t Believe It’s Not Butter. Then I had some fresh Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The complete recipe and instructions are at the end of the post. Another fine dinner tonight. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Freshly grated Black Pepper
Shredded Parmesan Cheese
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.
Tags: Baked Potato, cook, Fruit and Vegetable, Home, Outback, Outback Steakhouse, Potatoes, Salad, Steak
What’s up everyone! Things are getting back to normal around here finally. Brought my Mom home from the Hospital and Dad’s over the flu and I’m back on-line again! Mom was lucky she could have easily broke a leg or hip when she slipped on the ice here at home. I heard about 4 people slipped on ice here in the neighborhood, one has a broken leg and one a fractured hip. She was at Mercy South Hospital in Fairfield, Ohio. Many, many thanks to Mercy, nothing but first class treatment and help! For dinner tonight the kitchen is closed and it was Outback Steakhouse to the rescue!
A Steak,Baked Potato, and House Salad sounded just right! I picked up by the Outback’s Curb Service. What a help and plus this service is, especially for those that disabled or handicapped. I ordered the Outback Victoria’s Filet 6 oz w/ Baked Potato and Side Salad. Ordered the Potatoes plain so I could use I Can’t Believe It’s Not Butter and no dressing and used Kraft Fat Free French Dressing. Had a Diet Half and Half Snapple to drink and I was set! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Outback Steakhouse Victoria’s Filet 6 oz