Grilled Blackened Grouper w/ Southwest Style Rice and Beans, and…
May 23, 2013 at 5:17 PM | Posted in beans, fish, grilling, rice, Zatarain's | Leave a commentTags: 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.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts
Serving Size: 1/4 tsp. (.71g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
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
Sugar: 0
Protein: 0
Vitamin A: 4%
Vitamin C: 0%
Calcium: 0%
Iron: 0%
Organic: 0%
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx
Grilled Buffalo Terres Major Filet w/ Quinoa and Black Beans and Diced Potatoes
May 18, 2013 at 5:13 PM | Posted in beans, grilling, potatoes, vegetables, Wild Idea Buffalo | Leave a commentTags: Black Bean, Black pepper, Cayenne pepper, Cookware and bakeware, Dietary fiber, Dinner, Olive oil, Phaseolus vulgaris, Quinoa, Wild Idea Buffalo
Today’s Menu: Grilled Buffalo Terres Major Filet w/ Quinoa and Black Beans and Diced New Potatoes
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.
8 oz.
http://wildideabuffalo.com/
Quinoa and Black Beans
INGREDIENTS:
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
DIRECTIONS:
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.
Nutrition
Calories: 153
Amount Per Serving
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 517mg
Amount Per Serving
Total Carbs: 27.8g
Dietary Fiber: 7.8g
Protein: 7.7g
Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries
May 11, 2013 at 5:15 PM | Posted in Aunt Millie's, cheese, mushrooms, Ore - Ida, Wild Idea Buffalo | 3 CommentsTags: Beef, Black pepper, Black Peppercorn, Canola, Hunt, McCormick Grinder Sea Salt, Ore-Ida, Wild Idea Buffalo
Today’s Menu: Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries
I’ve never seen weather like were having this Spring! After a run of nice warm Spring days, today’s high is going to in the 50′s and 
Sunday morning a freeze warning and struggle to see 50. Enough is enough, bring on the permanent warm Spring days! Good news, My Dad was released from the rehab center this afternoon and is back home and resting comfortably. Mom prepared her Dad their meal and for myself a Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries.
I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. 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 and Sauteed Baby Bella Mushrooms. I just love the taste of Buffalo, I don’t miss Beef at all! To go with my Buffalo Burger I had Baked Ore Ida Crinkle Fries with a side of Hunt’s Ketchup for dipping. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. Did I mention how cool it was out today!
Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.
Fried Crappie w/ Hash Browns, Green Beans, and Baked Garlic Knot Rolls
May 8, 2013 at 5:07 PM | Posted in Crappie, fish, hash browns, Zatarain's | Leave a commentTags: Black pepper, Bread Crumbs, Canola, Crappie, Fish, Green Bean, Hash Browns, Phantom pain, Saturated fat, Zatarain
Today’s Menu: Fried Crappie w/ Hash Browns, Green Beans, and Baked Garlic Knot Rolls
One long night last night! I was dealing with some very bad and strong Phantom Pains. They were the worst I’ve had to deal with in quite some time. Phantom pains are exactly that, they are pains that amputees sometimes experience in the area of their missing limb. Mine being my left leg that was amputee back in 2001. There’s no known cure or treatments that work to ease the pain so I just have to ride it out. This started sometime during the early morning hours and I’ve had it ever since, hopefully it will quit soon! Mom stayed and had dinner with my Dad at the rehab center so it’s just me tonight. I prepared Fried Crappie w/ Hash Browns, Green Beans, and Baked Garlic Knot Rolls. it had been a while since I broke out one of the frozen Crappie bags and prepared them and it time tonight!
I normally just season the Crappie with Sea Salt and Ground Pepper and rolled in Bread Crumbs but tonight I rolled the fillets in Zatarain’s Fish Fri Lemon Pepper Seafood Breading Mix. After washing the Crappie and patting them dry on a paper towel I then poured some of the breading mix into a Hefty Zippper Bag and added the Fish shaking it in the bag until it was well covered. I skillet fried it in Canola Oil until it was golden brown. With this breading the Fish comes out perfect. The crust and the seasoning is meant for Fish! Crappie is delicious anyway you fix it but this breading makes it even more mouth watering!
To go with the Crappie I prepared some Hash Browns, Simply Potatoes has Browns. You can’t beat Simply Potatoes brand Has Browns. Just season and fry to how done and brown you want them. Quick, easy, and delicious. Makes a great side for any meal. I also heated up a single serve can of Del Monte Cut Green Beans and I baked some Walmart Bakery Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx
Wild Idea Buffalo Recipe of the Week – Buffalo Wellington Stew
May 8, 2013 at 8:09 AM | Posted in bison, Wild Idea Buffalo | Leave a commentTags: Black pepper, cook, Home, Olive oil, Pastry, Puff pastry, Stew, Stock (food), Tablespoon
It’s not your typical Wellington Stew, it’s better! The Buffalo Stew Meat can be purchased at Wild Idea Buffalo.
Buffalo Wellington Stew
By: Jill O’Brien
Buffalo Wellington Stew without Puff Pastry
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.
Ingredients:
2 pounds Buffalo Stew Meat, rinsed and patted dry
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon coarse black pepper
2 tablespoon dried thyme leaves
1 tablespoon fresh rosemary, finely diced
2 tablespoons fresh garlic, diced
1 onion, diced
2 cups mushrooms, sliced
4 stalks celery, sliced
5 carrots, peeled, halved and sliced
1 cup dry sherry
3 cups red wine
1 quart buffalo stock or organic beef stock
5 potatoes, unpeeled, parboiled whole and cubed
2 to 3 tablespoons arrow root or corn starch
¼ cup fresh parsley, chopped
Refrigerated puff pastry
Preparation:
* Heat 1 tablespoon oil in heavy large pot over medium high heat.
* Add half of stew meat, and sauté until meat is browned.
* Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
* Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
* Add mushrooms and stir to incorporate. Cook for 3 minutes.
*Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
* Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
*Reduce heat back to low, cover and let simmer for an additional ½ hour.
* Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
* Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
* Reduce heat, add parsley, and season to taste.
* Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.
http://wildideabuffalo.com/2012/buffalo-wellington-stew/
Five Bean Soup
May 2, 2013 at 7:50 AM | Posted in beans, diabetes, diabetes friendly, soup | Leave a commentTags: 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
Ingredients
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
Directions
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.
Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread
April 23, 2013 at 5:19 PM | Posted in BEEF, greenbeans, potatoes | 4 CommentsTags: Black pepper, California Sourdough Bread Loaf, Canola, cook, Green Bean, Home, Kroger, Nutrition
Today’s Menu: Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread
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
Ingredients
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
Preparation
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.
Variations
Cook’s Tip: 1 pound beef top round steak, but 3/4 to 1 inch thick or flank steak may be substituted for top sirloin steak. Prepare recipe as directed above.
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.
http://www.potatogoodness.com/recipes/beefy-potato-salad-with-green-beans/
Crab Stuffed Flounder
April 23, 2013 at 8:35 AM | Posted in baking, fish | 1 CommentTags: Bell pepper, Black pepper, cook, Crab, Crabmeat, Egg yolk, Tablespoon, Worcestershire sauce
Crab Stuffed Flounder
INGREDIENTS:
1 1/2 pounds flounder fillets
1 cup crabmeat – drained, flaked and
cartilage removed
1 tablespoon finely chopped green bell
pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Nutrition
Information
Servings Per Recipe: 6
Calories: 308
Amount Per Serving
Total Fat: 21.2g
Cholesterol: 127mg
Sodium: 408mg
Amount Per Serving
Total Carbs: 2.2g
Dietary Fiber: 0.2g
Protein: 26.5g
Smoked Cheddar Bison Burger w/ Baked Fries
April 22, 2013 at 8:56 PM | Posted in Aunt Millie's, cheese, potatoes, Wild Idea Buffalo | Leave a commentTags: Black pepper, Black Peppercorn, Canola, Garlic Powder, McCormick Grinder Sea Salt, Olive oil, Omega-3 fatty acid, Wild Idea Buffalo
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.
Decadently Delicious
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!
http://wildideabuffalo.com/
Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes
April 18, 2013 at 5:05 PM | Posted in baking, chicken, greenbeans, potatoes | 2 CommentsTags: Bake, Black pepper, Breadcrumb, Chicken, Chicken fingers, cook, Egg Beater, Walmart
Today’s Menu: Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes
I had planned on another Chicken Tender dish than the one I ended up preparing but by mistake I picked up the wrong Sriracha Sauce up at Walmart this morning. I didn’t know there was a much more hotter version of the normal Sriracha Sauce, and bu hotter I MEAN HOTTER! I sampled it when I was making the sauce and it set me on fire! So needless to say I went with Baked Parm Chicken Tenders. Tonight I prepared Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes.
To prepare them I’ll need; 1 Pound Chicken Tenders, 1 Cup Bread Crumbs, 1/2 Cup Grated Parm Cheese, 1 Cup of Flour, 1/2 Cup Egg 
Beater’s (2 Eggs), and 2 Teaspoon Sea Salt and Ground Black Pepper to taste. first preheat the oven on 350 degrees. Then In a small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese. Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips. Lay coated chicken strips on sheet pan. Use parchment paper for less sticking. Bake the chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking. To serve with your ranch dressing, bleu cheese dressing, ketchup, mustard or favorite dip. I used Litehouse Lite Bleu Cheese Dressing/Dip.
For side dishes I heated up a can of Del Monte Sliced New Potatoes and a single serving can of Del Monte Cut Green Beans. For Dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Baked Parm Chicken Tenders
Ingredients:
1 Pound Chicken Tenders
1 Cup Bread Crumbs
1/2 Cup Grated Parm Cheese
1 Cup of Flour
1/2 Cup Egg Beater’s (2 Eggs)
2 Teaspoon Sea Salt
Fresh Cracked Black Pepper to taste
Directions:
* Pre heat oven to 350 degrees.
* In small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese.
* Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.
*Lay coated chicken strips on sheet pan. Use parchment paper for less sticking.
*Bake chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
* Serve with your ranch dressing, ketchup, mustard or favorite dip.
Food Day 2012
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