Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, ….

September 28, 2013 at 5:06 PM | Posted in bison, greenbeans, mushrooms, potatoes | Leave a comment
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Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, and Whole Grain Bread

 

Great Range Bison Sirloin 005

Sort of a long day today, I was dealing with those dreaded Phantom Pains again today! When these start up till the time they end I’m pretty much in shutdown mode. It’s always amazing how painful these are without the aching part, in my case left leg, being these. They have finally started to ease up towards the early evening. For dinner tonight I prepared a Bison Sirloin and Sauteed Mushrooms w/ Diced New Potatoes, Cut Green Beans, and Whole Grain Bread.

 

 

I was out of the Wild Idea Buffalo Steaks so I went with Great Range Bison Sirloin. Great range is a very good Bison Meat supplier and the only one that sold here locally, Kroger sells the Sirloins and Ground Bison Products. Their not quite the sweet and wild flavor as Wild Idea Buffalo but still a very good one. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 1/2 minutes per side. I cooked it a tad longer than normal Bison, these were a bit thicker cut. It came out just as I like them, nice sear on the outside and a nice pink center on the inside. Served it with Sauteed Mushrooms.

 

 

The sides were complements of Del Monte again! I had Del Monte Diced New Potatoes along with Del Monte Reduced Sodium Cut Green Beans. I love Baked Potatoes but for the past month or so the Baking Potatoes around here haven’t been very good. Bad year for Potatoes maybe? For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping, good stuff!

 

 

 
Great Range Brand BisonGreat Range Bison Sirloin

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.

 

 

http://www.greatrangebison.com/index.html

Smoked Turkey Sausage w/ Italian Pasta Salad

August 29, 2013 at 5:25 PM | Posted in pasta | Leave a comment
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Today’s Menu: Smoked Turkey Sausage w/ Italian Pasta SaladSmoked Turkey Sausage and pasta Salad 004

 

Oh as they say the “The Dog Days of Summer” are here! Rolled out to get the paper about 6:30 this morning and it was 73 degrees and humid! Along with the heat this time of year comes the Cicadas. I had read this year for this part of Ohio we are going to be invaded! They were at full force and really loud this morning. For my dinner I prepared a Turkey Sausage (On Bun) w/ Italian Pasta Salad.

 

 

 

I used my favorite Smoked Turkey Sausage Butterball Hardwood Smoked Turkey Sausage. The Butterball Hardwood Smoked Turkey Sausage has an incredible taste! I’ll put this up against any of the rest. I’ve grilled it many times but this time I prepared it in a skillet. I just cooked it on medium heat about 12 minutes, turning it quite often. I served it on a Healthy Life Whole Grain Hot Dog Bun and topped with some French’s Spicy Brown Mustard, a perfect topping for any Sausage or Frank.

 
For a side dish I kept it light by making an Italian Pasta Salad. A Light and tasty dish that included Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. Boiled the Pasta according to the box and add all the ingredients and refrigerated. Too Good! For dessert later tonight a bowl of Breyer’s Carb Smart Ice Cream topped with a bit of Smucker’s Sugar Free Hot Fudge Topping.

 

 
Butterball Hardwood Smoked Turkey SausageButterbal Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

 

 

http://www.butterball.com/product/smoked-turkey-dinner-sausage

 

Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob

August 27, 2013 at 5:23 PM | Posted in potatoes, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Buffalo Terres Major Steak w/ Baked Potato and Corn on the CobWild Idea Buffalo Terres Major Steak 005

 

 
Went to the family Doc this morning and he was real pleased with the weight loss. So now I’m just waiting to get back the results on my blood-sugar test, hopefully that improved along with my cholesterol. For dinner I prepared a Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob.

 

 

The Wild Idea Buffalo Terres Major Steak has to be one the most tender and best tasting Steaks I’ve ever had! So tender and juicy, they prepare up perfect and this one was no exception. I seasoned it with Sea Salt and Ground Black Pepper. I pan fried it in Canola Oil about 4 minutes per side, a beautiful medium rare.

 

 

For sides I prepared a Baked Potato that I topped with Sea Salt and Ground Black Pepper along with I Can’t Believe It’s Not Butter. I also boiled a Green Giant Mini ear of Sweet Corn. For dessert later bowl of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 

Wild Idea Buffalo 8 oz. Terres Major SteakWild Idea BuffaloTerres-Major-Filet_grande

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

 

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Light Chips

July 1, 2013 at 5:19 PM | Posted in Food | Leave a comment
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Light ChipsIZZY'S LEAN 001

 

 

 

Spent one long day at the hospital today. I went for my yearly scans for my upcoming Melanoma Cancer check-up. This normally takes about 1 1/2 hours, max, and I’m home. Until today! They over scheduled and I went in at 7:30 and was there till 11:45! No excuses except they were over scheduled. The staff was none too happy over it either. They were working their tails off plus having to deal with a lot of complaining patients, I wasn’t one of those though. So the last thing I wanted to do later was to prepare a dinner so tonight it was a return to Izzy’s! I had an Izzy’s Lean Corned Beef Sandwich.

 

 

 

The sandwich was Izzy’s famous corned beef, 96% lean cut, on whole wheat bread, it comes with a small container of Pasta Salad. I also had some Ruffle’s Light Chips at 80 calories and 17 carbs per serving along with a Diet Peach Snapple. There’s 360 calories and 32 carbs for a full sandwich. I had half of it and saved the other half for lunch tomorrow, half sandwich 170 calories and 16 carbs. Not only do they look delicious, they are delicious! Izzy’s by far has the best and most tender Corned Beef there is! For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

Izzy’s LeanIzzy's

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad.

http://izzys.com/

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus

June 30, 2013 at 5:32 PM | Posted in Bob Evan's, Crock Pot, ribs, vegetables | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and AsparagusCrock pot ribs Asparagus 003

 

 
A beautiful day out after a night of some heavy rain. Looks like we got a lot of rain coming our way on and off all week. Have to be up early and at the hospital for my yearly scans, for my upcoming Melanoma Cancer check up. It’s always a tough time when I have these, the test is easy but it stirs up a lot of bad memories of my past fights against Melanoma. I just have to think positive, I’ll get the results in about 2 weeks when I go for my check-up. On to dinner! Mom had a hankering for my Crock Pot Ribs, so guess what we had! I prepared Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus. Also boiled some Corn on the Cob for Mom and Dad.

 

 
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 Crock pot ribs Asparagus 001rubbed and covered the Ribs in JB’s Fat Boy Hawg 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’ll cook them 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 JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible.

 

 
For side dishes I prepared boiled Asparagus, Mashed Potatoes, and Corn on the Cob (for my Parents). To prepare the Asparagus was very easy I just brought about 1 inch salted water to a boil in a large skillet. Added my Asparagus in one layer. Cooked until tender, about 5 minutes Drained, and transferred to a serving platter. Sprinkled with Sea Salt and Black Pepper, and topped with a pat of butter (Blue Bonnet Light Stick Butter). Very good and easy recipe for Asparagus. I also heated up some Bob Evan’s Mashed Potatoes and boiled a couple of Green Giant Mini ears of Sweet Corn. I think I satisfied my Mom’s Hankering for Ribs! For dessert later, I baked a loaf of Pillsbury Nut Quick Bread. A slice of that topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Shrimp and Grits with Cheese and Bacon

May 29, 2013 at 5:15 PM | Posted in bacon, carrots, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp and Grits with Cheese and Bacon

 
It’s getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I’m not going to use this blog and get all political. Hot and a little humid today, high in the 80′s. I’m not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.

 
I came across this the other day at Walmart, It’s new from Sea Pak Seafoods. It looked and sounded good so I thought I would give it a SeaPak Shrimp and Grits 004try. Easily prepared, I just emptied the entire contents of bag into a 10″ skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat. When the sauce boils (about 5 minutes) turn down to low heat and cover. Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits. Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32 carbs for a serving and there’s two servings per box. I’ll keep a box or two in the freezer.

 
For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recipe, a keeper! For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.

 

 

 
Sea Pak SHRIMP & GRITSSeaPak Shrimp and Grits 001
Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.
Skillet/Saute:

Empty entire contents of bag into a 10″ skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat. When the sauce boils (about 5 minutes) turn down to LOW heat and cover. Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*. Remove from heat and let stand 2 minutes, then serve.
*For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.

Microwave:

Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.

 
http://www.seapak.com/products/shrimp-grits

Taco Night! Turkey Tacos!

April 30, 2013 at 5:21 PM | Posted in ground turkey, Old El Paso Products, Sargento's Cheese, tacos | 2 Comments
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Today’s Menu: Taco Night! Turkey Tacos!

 
Has Spring actually arrived and staying? 80 degrees and sunny out today, a perfect day! We”ll wait and see if drops back down to chilly in a day or so. On to tonight’s dinner; It was Turkey Taco Night along with a side of Fat Free Refried Beans.

 

Tonight’s meal was almost all Old El Paso. I used Old El Paso Stand Up Taco Shells, Old El Paso Fat Free Refried Beans, Old El Paso, Turkey Tacos 005Sliced Green Chilies, and Old El Paso Original Taco Seasoning. OLE! The Ground Turkey I used was Honeysuckle White Extra Lean Ground Turkey (99/1). I browned the Turkey in Canola Oil, seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, Dried Cilantro, and the Old El Paso Taco Seasoning. I almost always substitute Ground Turkey or Ground Buffalo for Ground Beef, all around healthier for you (See the end of the post).

 

My toppings for the Tacos include Sliced Black Olives, Sliced Green Chilies, Shredded Lettuce, Sargento Reduced Fat 4 Cheese Mexican, and Old El Paso Taco Sauce (Medium). As I said Earlier I used Old El Paso Stand Up Taco Shells and I had a small side of Refried Beans topped with Daisy Reduced Fat Sour Cream. Can’t wait to make some Ground Buffalo Tacos here in the next week or so! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice cream topped with some sliced Mangos.

 
Ground Turkey vs Ground Beef
A 100-g serving of ground turkey contains 148 calories, while the same-sized serving of ground beef contains 192 calories.

 

Ground turkey contains much less fat than ground beef, which is generally considered to be a benefit. Each 100-g serving of ground turkey contains 7.7 g of fat, while 100 g of ground beef contains 12.7 g.

 

Both ground beef and ground turkey can be appropriate for carbohydrate-restricted diets, as both are carbohydrate-free.

 

Ground beef and ground turkey are both good sources of protein. Ground turkey contains slightly more protein, 19.7 g, than ground beef, which contains 19.4 g. This difference is unlikely to affect your overall health.

Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas

April 6, 2013 at 5:29 PM | Posted in beans, bison, potatoes | 4 Comments
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Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas

 

 
Another Sunny Spring like day outside. Got the 4 wheel mobility cart out along with my fishing pole and tackle box. Spent most of the Great Range Bison Sirloin 001day down by the community lake fishing. Nothing more relaxing and peaceful. Caught a few small Bass that I released back, Nice Day! For dinner; Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas.

 

I used another of the Great Range Bison Sirloin Steaks. I have an order coming next week from Wild Idea Buffalo. ordered some Top Sirloin, Ground Buffalo, and premade Buffalo 1/4 lb. Burgers. So for tonight’s dinner I pan fried my Steak in Canola Oil about 4 minutes per side. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I topped it with a side of Sauteed Mushrooms. Sauteed in Butter and Extra Virgin Olive Oil and seasoned with Roasted Cumin, Thyme, and Sea Salt and Ground Black Pepper.

 
For side dishes I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with Newman’s Own Pineapple Salsa. I also had Walmart Marketside Sugar Snap Peas. Love these, everybody that I’ve got to try these love them! They come in a microwavable bag. Just heat for 2 minutes and their done. Quick, easy, and delicious. For dessert later a slice of Pillsbury Nut Quick Bread topped with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.

Fried Crappie w/ Baked Potato, Green Beans, and Whole Grain Bread

March 26, 2013 at 5:14 PM | Posted in fish, greenbeans, potatoes | Leave a comment
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Today’s Menu: Fried Crappie w/ Baked Potato, Green Beans, and Whole Grain Bread

 

Crappie Baked Potato 001

I just got my yearly supply of Lake Okeechobee Crappie, or as they call them there Specks, and the first bags last week and just couldn’t wait no longer to break that second bag out! So easy to fry up and so delicious. Dinner tonight; Fried Crappie w/ Red Potatoes, green Beans, and Whole Grain Bread.

 

I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in Italian Bread Crumbs. I lightly fried them in Canola Oil about 3 minutes per side, golden brown. the taste of Crappie is just incredible! I could eat these at every meal. To go with the Crappie I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can’t Believe It’s Not Butter, Del Monte Cut Green Beans and Aunt Millie’s Light Whole Grain Bread. For dessert a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.

Baked Red Snapper w/ Asparagus Bits and Diced New Potatoes, and Whole Grain Bread

February 9, 2013 at 7:02 PM | Posted in baking, fish, potatoes | 1 Comment
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Today’s Menu: Baked Red Snapper w/ Asparagus Bits and Diced New Potatoes, and Whole Grain BreadBaked Red Snapper 004

 

 

 
A beautiful Sunny Winter’s day out today! The wind is cold but the bright Sunshine makes it a little better, plus the days are getting longer! For dinner I prepared a Baked Red Snapper w/ Asparagus Bits and Sliced New Potatoes, and Whole Grain Bread.

 

 

To prepare the red Snapper I needed 1/4 cup dry Progresso Italian Style Bread Crumbs, 2 tablespoons Grated Parmesan Cheese, 1/2 teaspoon Lemon-Pepper Seasoning, 1/4 teaspoon Sea Salt, 1 Red Snapper fillets. Preheat oven to 400 degrees and then in a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add the fillet and turn to coat. Then place the Fish in a glass baking dish and bake at 400 degrees for 15 – 17 or until fish flakes easily with a fork. Love baked Fish, plus baking it you lighten it up by not having to use any oils. Everything combined gives the Snapper a fantastic taste, and baking it keeps it moist. I left the orignal recipe below it serves 4.

 

 

For a couple of sides I prepared a Asparagus and Sliced New Potatoes. A couple of real easy ones to prepare using a 1 can of Del Monte Diced New Potatoes and 1 can Green Giant Cut Asparagus. Both can be prepared in medium skillet and just warmed until heated through out. Just add your own choice of seasonings for both and your done! I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Ice Cream topped with Dole Chef Ready Diced Mango and Pineapple.

 
Baked Red Snapper

Ingredients
1/2 cup dry Progresso Italian Style Bread Crumbs
2 tablespoons Grated Parmesan Cheese
1 teaspoon Lemon-Pepper Seasoning
1/4 teaspoon Sea Salt
4 Red Snapper fillets (6 ounces each)

 

Directions

* Preheat oven to 400 degrees
* In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and
salt; add fillets, one at a time, and turn to coat.
* Place the Fish in a glass baking dish and bake at 400 degrees for 15 – 17 or until fish flakes easily with a fork. Yield: 4 servings.

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