Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

November 30, 2013 at 6:57 PM | Posted in Aunt Millie's, BBQ, Ore - Ida | 2 Comments
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 

 

 

Spent the day watching College Football with friends. We watched “The Game”, Ohio State vs the team up north. A nail bitter all the way to final snap! Which Ohio State won. For dinner tonight something easy, Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 Mont Inn Bbq 001

 

 

I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Reduced Calorie Whole Grain Bun. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Daisy Reduced Fat Sour Cream and also had an Ice-Cold Diet Dr. Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Montgomery Inn Pulled Pork
Pulled Pork, with Barbecue SauceMontgomery inn BBQ2

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

 

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

 

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

November 19, 2013 at 6:15 PM | Posted in vegetables, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

 

Buffalo Short Ribs 009
The temps outside are gradually getting cooler. Nice sunny and crisp day out, with plenty of sunshine though! Purchased a new microwave, should be in sometime Thursday. With the microwave down I’ve been boiling my water for Green Tea. I’ve got one of the whistling tea kettles, love this thing when it starts whistling. Another couple of new recipes again for dinner tonight, Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots.

 

 
I had ordered a few items from Wild Idea Buffalo that came in last week and one item was their Buffalo Short Rib Strips. I laid them out in the fridge overnight to thaw. Come early morning I got them out of the package and what great looking Short Rib Strips they were! Lean and Meaty, like all Buffalo Meat leaner and less fat than Beef and other meats.

 

 

Buffalo Short Ribs 007
To prepare them I seasoned them with Sea Salt and Cracked Ground Peppercorn. Then rolled them in Flour, shaking off the excess Flour. Took a large skillet, sprayed with Pam, and heated it up on medium heat. Added Extra Virgin Olive Oil to the skillet and then added my Short Ribs. Browned them on all sides about 2 minutes each side. Then it was off to the Crock Pot! I had already lined the Crock Pot with a Reynold’s Crock Pot Liner and sprayed it with Pam Spray. I then added a 1/4 cup of Swanson Low Sodium Beef Broth and let it warm up on low. Then when the Ribs were browned I added the Crock Pot and sealing it with lid. I cooked them on low for about 7 hours, till they were fall off the bone delicious! Removed the Ribs from the Crock Pot and skimmed the fat off the sauce. transferred the sauce to a saucepan. Simmered over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes or so. You may have to add a bit of flour to it, to thicken. When ready poured the sauce over the ribs. These are just too good! The Buffalo Short Ribs, like all Wild Idea Buffalo Meats, were delicious with just an incredible taste. The sauce made from the juice just enhances the flavor that much more.

 

 
For a side dish I prepared Roasted Red Potatoes, Parsnips and Carrots. I quarted the Red Gourmet Potatoes and peeled the Carrots and Parsnips, cutting them into smaller pieces. I stated by putting the Potatoes and Carrots into a large pan of salted boiling water on high heat and brought back to a boil. Boiling for about 5 minutes, then add the Parsnips and cooked for another 4 minutes. Drained the veggies in a colander and allow to steam dry a bit. Then put a large roasting pan over medium heat and added Extra Virgin Olive Oil. Added Minced Garlic, Oregano Dried Leaves, Parsley Flakes and Dried Rosemary Leaves. Then added the veggies into the pan with a good pinch of Sea Salt and Pepper. Stir them around to get them well coated and spread the veggies evenly out into one layer. Put them into the preheated oven and cooked for about 45 minutes to an hour. I like to stir them up at least once while cooking. They should all be fork-tender, watch them close so they don’t burn. If you like Vegetables you’ll love this recipe, everyone really enjoyed them. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
Slow Cooker Buffalo Short Ribs

Wild Idea Buffalo Short Rib Strips

Wild Idea Buffalo Short Rib Strips

Ingredients:
3 – 4 lb. Buffalo Short Ribs, trimmed of excess fat and silver skin. I used Wild Idea Buffalo Short Rib Strips
Sea Salt and freshly Ground Black Peppercorn, to taste
1/4 cup All-Purpose Flour
2 Tbs. Extra Virgin Olive Oil
1 Container (32 oz.) Swanson Low Sodium Beef Broth

 

Directions:
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 2 – 3 minutes per side.

Transfer the ribs to a slow cooker and add the beef broth. Cover and cook on low until the meat is tender, 6 to 7 hours.

Transfer the ribs to a plate. Skim the fat off the sauce. Transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. You may have to add a bit of flour to it, to thicken. When ready pour sauce over to top ribs.

 

 

 

 

Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

November 14, 2013 at 6:32 PM | Posted in cheese, chicken, Nachos | Leave a comment
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Today’s Menu: Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Buffalo Chicken Nachos Smokey BBQ Wings 004

 
Another morning in the teens this morning but it got in the 40′s and sunny today so that wasn’t bad. Mom and Dad meet friends for a Brunch and I didn’t have much of an appetite so for dinner tonight it was a couple of Chicken Appetizers, Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings.

 

 
I went to Walmart and picked up an Rottissierie Chicken to make the Nachos and also picked up a bag of the Tyson Smokey BBO Chicken Wings. Made these Buffalo Chicken Nachos Grande for the first time last week and was looking forward to make some more of them! These are some of the best Nachos I’ve made. The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. I only made 1 pan of them instead of two. This has quickly become a family favorite!

 

 

 

For the Wings I used Tyson Smoky BBQ Wings. Second time we’ve had the Smokey Bbq Wings, We had tried two other of the Tyson Wings which were both good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. After preparing the Tyson Wings several times I have found out to keep them from sticking spray both sides of the Wings with a light coat of Pam Spray. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Litehouse Lite Bleu Cheese Dressing and Dip for the Wings. Nice change of pace to have appetizers for dinner. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Buffalo Chicken Nachos Grande 003
Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

 

 

 

Tyson Smokey BBQ Wings
Tyson Smokey BBQ Seasoned Chicken Wings

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup)

November 13, 2013 at 10:34 AM | Posted in Wild Idea Buffalo | 2 Comments
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Caldo de Bisonte (Bison Soup) sounds like the perfect comfort food for a cold Winter’s Day meal. Sounds good, well it’s this week’s Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup). It’s from Jill O’Brien of Wild Idea Buffalo. I just placed an order for some of these beautiful Buffalo Short Ribs myself! As usual I left the link to this recipe at the end of the post.

 

 

Wild Idea Buffalo Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

 

 
Ingredients:

1 Tb. olive oil

1 3 lb. pkg. Wild Idea Buffalo Short Ribs

2 tsp. salt

2 tsp. black pepper

2 tsp. cumin

2 tsp. coriander

1 tsp. cardamom

3 cloves garlic, minced

1 quart water

1 10oz. can diced tomatoes

2 cups buffalo stock or organic chicken broth

¼ cup fresh lime juice

½ cabbage, chopped

½ onion, chopped

4 carrots, peeled and sliced

6 to 8 new potatoes, par-boiled and quartered

2 small zucchini, quartered and sliced

1 16oz. bag frozen corn

 

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.

 

http://wildideabuffalo.com/2013/caldo-de-bisonte-bison-soup/

 

 

 

 

Wild Idea Buffalo BBQ Short Rib Strips
3 lbs. BBQ Short Rib Strips
Fast becoming a favorite of restaurants around the country, short rib strips are delicious and quite versatile. 2 BBQ Racks / 3 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-lbs-bbq-short-rib-strips

Cast Iron Skillet Baked Pork Chop w/ Sliced New Potatoes, 3 Bean Salad, and…

November 10, 2013 at 6:25 PM | Posted in JB's Fatboy Sauces and Rub, pork chops, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Baked Pork Chop w/ Sliced New Potatoes, 3 Bean Salad, and Whole Grain Bread.

 

Baked Chop 3 Bean salad 003
I had a Pork Chop stored in the freezer that I put in the fridge to thaw overnight. Next day I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it I used a Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 155 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops marinated in JB’s BBQ Sauce, and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.

 

 
For one side dish I heated up a can of Del Monte Sliced New Potatoes, boiled until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes. I also prepared a can of Read 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. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 
Read 3 Bean SaladRead 3 Bean 2

Fresh green and yellow string beans, wholesome red kidney beans, spicy onions, and red peppers in delicately flavored tangy vinaigrette are what our 3 bean salad is all about. For added flavor and a different twist, try our 4 bean mixture with garbanzo beans. Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product. It’s perfect for use in wraps, tacos, burritos, or as a main dish by adding shredded chicken or beef. Use in a dip with tortilla chips or put some on a bed of lettuce topped with tomatoes to create a healthy, nutritious salad.

 

 

Nutrition Facts
Serving Size: 0.33 cup
Servings Per Container: 5

Calories 60
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Trans Fat 0 g
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Potassium 90 mg (5%)
Total Carbohydrate 13 g (5%)
Dietary Fiber 2 g (8%)
Sugars 8 g
Protein 1 g
Vitamin A 0%
Vitamin C 4%
Calcium 2%

Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

November 3, 2013 at 6:36 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

 

 
Not much going on at all today! Did come cleaning and that is it. For dinner tonight I prepared Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans.

Crock Pot Ribs Nov 003

 
I purchased the Ribs from Kroger. They always have 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, 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, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. 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 JB’s Fat Boy Sauces and Rubs can’t be beat. The 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.

crock pot ribs3

 

For one side dish I prepared Idahoan Premium Parmesan and Herb Red Potatoes. As all the Idahoan Potato Products the Parmesan and Herb Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Pillsbury Simply French Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Idahoan Premium Parmesan and Herb Red PotatoesIdahoan Steakhouse-Parmesan-Herb
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
1 – In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
2 – Add 3/4 cup milk and stir to combine.
3 – Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
4 – Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g
Vitamin A 0% 4%
Vitamin C 4% 4%
Calcium 6% 10%
Iron 2% 2%

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad

September 23, 2013 at 5:15 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, salad, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad

 

Pulled Buffalo BBQ Sand Salad 004

 

Another gorgeous Fall like day around the neighborhood today! 39 degrees this morning and a high around 68 with sunshine and blue skies above! Out riding the four-wheel for a while and doing some outside cleaning. For dinner tonight a Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad.

 

 

 

A light and heathy dinner tonight. I used Wild Idea Buffalo Pulled Buffalo, a 1 lb. package. A great item to have in the freezer, just thaw and heat it up! After heating it up I served it on a Healthy Life Whole Grain Bun and topped it with JB’s Fat Boy Chipotle BBQ Sauce. I love BBQ Sandwich’s but using Pulled Buffalo makes that much more delicious! The Pulled Buffalo is so moist and flavorful, not to mention healthier than Beef.

 

Pulled Buffalo BBQ Sand Salad 002

 

For a side to go with my Sandwich I went this morning and bought some fresh Green Lettuce and Radishes. I made a Green Lettuce and Radish Salad, adding a sprinkle of fresh grated Parmesan Cheese, sliced Pepadews, J and D’s Bacon Croutons, and topped with Ken’s Light Options Sweet Vandalia Onion Dressing. It’s been a while since I’ve had a Salad. For some reason it’s hard for me to digest green vegetables and later will give me an upset stomach. But I miss having a Salad so it was worth it. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette DressingKen's Steak House Light Options Sweet Vidalia Onion Vinaigrette
Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing has 50% less fat and 33% fewer calories than regular dressing.

Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing:
* 60 calories
4g fat
* 210mg sodium
* 10mg omega 3s
* Gluten free
* Kosher
Ingredients;
Distilled Vinegar, Water, Sugar, Vegetable Oil (Soybean And/Or Canola), Vidalia Onion 5.45%, Cider Vinegar, Extra Virgin Olive Oil, Contains Less Than 2% of: Omega 3 [Fish Oil And Fish Gelatin (Contains: Tilapia, Sardine And Anchovy)], Honey, Spice, Salt, Onion*, Xanthan Gum, Sodium Alginate, Potassium Sorbate, Sodium Benzoate And Calcium Disodium Edta As Preservatives, Caramel Color, Turmeric, Yellow #5. *Dried.

 

Nutrition Facts
Serving Size 30 G
Servings Per Container 9
Amount Per Serving
Calories 60Calories from Fat 35
% Daily Value*
Total Fat 4 G 6
Saturated Fat 0.5 G
3
Trans Fat 0 G
Monounsaturated Fat 1 G
Cholesterol 0 Mg 0
Sodium 210 Mg 9
Total Carbohydrate 7 G 2
Dietary Fiber 0 G
0
Sugars 7 G
Protein 0 G

Baked Smokey BBQ Chicken Wings w/ Baked Fries

September 13, 2013 at 5:27 PM | Posted in baking, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Baked Smokey BBQ Chicken Wings w/ Baked FriesSmokey BBQ Wings and Fries 006

 

 

 

From hot and humid to cool and sunny. Cool, it was 45 degrees this morning when I went out to fetch the morning paper. Today was a perfect Fall Day, cool breeze, sunny, and a high around 69 or 70 degrees! Went fishing and had to fight the Geese off, must have been about 40 or more on the lake this morning. Just as well as I didn’t catch but a couple of small Bass. For dinner to cap off this beautiful day, it was all by oven Baked Smokey BBQ Seasoned Chicken Wings w/ Baked Fries.

 

 

I used Tyson Smoky BBQ Wings. First time I tried the Smokey Bbq, I had tried three other of the Tyson Wings and all good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Hidden Valley Smoked Bacon Ranch Dip for dipping my Wings.

 

 

I also baked up some Ore – Ida Cracked Black Pepper and Sea Salt Country Style French Fries. I started using these a few weeks back, and love them. I still like the Ore Ida Crinkle Fries but these are even better. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Tyson Smokey BBQ Seasoned Chicken WingsSmokey BBQ Wings and Fries 001

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas
Grill
: Heat only one side of grill. Charcoal
Grill
: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

 

One of America’s Favorites – Cole Slaw

August 12, 2013 at 9:04 AM | Posted in One of America's Favorites | 1 Comment
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Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed

Coleslaw

Coleslaw

with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may by used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included.

 

 

The term “coleslaw” arose in the eighteenth century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”.

 

 

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese,

A German "Krautsalat" in Munich

A German “Krautsalat” in Munich

pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. In the United States coleslaw often also contains buttermilk or mayonnaise substitutes[citation needed], and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.
In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage. Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included in fish fries in the United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a “Rachel” to differentiate it from the “Reuben”.
A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.
Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called “Insalata Capricciosa” (capricious salad).
Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

 

 

Classic Coleslaw

INGREDIENTS:
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

DIRECTIONS:
1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Wild Idea Recipe of the Week – Bison Chuck Roast for Pulled Buffalo B.B.Q.

August 7, 2013 at 9:21 AM | Posted in Wild Idea Buffalo | 1 Comment
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Another good one from Jill O’Brien of Wild Idea Buffalo! You can purchase the Bison Chuck Roast that makes this delicious dish on line at http://wildideabuffalo.com/

 

 

Bison Chuck Roast for Pulled Buffalo B.B.Q.Wild Idea Buffalo Pulled Buffalo B.B.Q.
By: Jill O’Brien

Ingredients:

1 3 pound Bison Chuck Roast, twine removed, rinsed & patted dry
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1.) Pre-heat oven to 500*.
2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3.) Place roast in hot oven uncovered and roast for 15 minutes.
4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9.) Return meat to 1 cup of pan juices.
10.) Add 1 cup B.B.Q. sauce and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

 

 

Jill’s B.B. Q. Sauce

 

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced
2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke
½ cup organic Apple cider or water
1.) In heavy saucepan, over medium high heat, heat oil.
2.) Add onion and seasonings and sauté for 7 minutes.
3.) Deglaze with: 1/2 cup Bourbon or Brandy
4.) Add remaining ingredients, and stir until well to incorporate.
5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.

 

http://wildideabuffalo.com/2012/bison-chuck-roast-for-pulled-buffalo-b-b-q/

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