Tags: Chili con carne, Chili pepper, cook, Cornbread, Oyster cracker, Slow cooker, Spice, Tomato paste
Very humid out today, almost like August days out there. Been planning My Parent’s Anniversary for later this week, taking them and a few relatives out to dinner. Believe it I’m going out to eat, at a restaurant! Been a while.I believe we’re going to a local Steak House, more on that Wednesday. For dinner tonight I prepared Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears.
Oh the aroma of the Chili and Spices that this creates when I make it, Incredible! I cook it on low for about 6 hours, I love it! I used 2 lbs. of the finest Ground Buffalo that I’ve ever found, from where else Wild Idea Buffalo. To make this I’ll be needing: 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 3/4 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 3 Cloves Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. With all this now you know why the aroma is so good! To prepare it it’s very easy, start by browning the Ground Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Then add all remaining spices and ingredients except 1 can of the tomato paste. Then just add it to the Slow Cooker and add in the remaining 1 can of tomato paste. Cover with lid. Cook on HIGH 3 to 4 hours or on LOW 5 to 6 hours. I always cook it on Low not unless I’m pressed for time, it turns out good either setting.
This batch came out sooo good! To my bowl I did add a couple of shakes of Frank’s Red Hot Sauce. Topped with a bit of fresh grated
Dutch Gouda Cheese and a small side of Oyster Crackers. As always there are plenty of leftovers so I can put some in the freezer for another time! I also prepared some Cornbread Ears, using Martha White Corn Meal. It’s just normal Cornbread but baked in a cast iron mold that looks like ears of corn, thus Cornbread Ears. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.
Crock Pot 3 Bean Buffalo Chili
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
Tags: Agriculture, Barbecue grill, cook, Corn, Grilling, Home, Husk, Maize
Doing some grilling? Impress your guests by barbecuing fresh corn to perfection this way: Before grilling, peel all but the innermost layer of husk from the corn, and trim the excess silks as well. Place on the grill and as soon as the husk darkens enough that the outline of the kernels is visible through it, remove the corn. It will be perfectly cooked and have a wonderful, smoky flavor.
Tags: Black pepper, Chicken, cook, Father's Day, I Can't Believe It's Not Butter!, Saturated fat, Skinless, Trans fat
Well a Happy Father’s Day to all the Fathers out there! A very special Happy Father’s Day to my Dad, who will be 92 later this year! It’s been raining on and off all day so it sort of put a damper on grilling outdoors. So I made dinner indoors preparing a Baked Chicken Breast Hogie w/ a Baked Potato
I used PERDUE PERFECT PORTIONS Boneless, Skinless Chicken Breasts. Their fresh boneless, skinless individually wrapped chicken breast filets, you can store them in the fridge or freeze them and just grab one from the freezer when your ready. They have a few different kinds, I’ve tried the Italian Style and the Plain, which is what I’m having for dinner. I baked mine, baked it on 350 degrees for about 20 minutes. It came out perfect! Seasoned it with Sea salt and Ground Black Pepper and served on a Kroger Bakery Sub Bun and topped with a slice of Kroger Brand Private Selection Buffalo Monterey Jack Cheese, Monterey with a hint of Buffalo Heat. I also topped it with a bit of Hellman’s Reduced Fat Mayo and Lettuce.
For a side I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn along with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
PERDUE PERFECT PORTIONS Boneless, Skinless Chicken Breasts
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Serving Size 1 filet (136.0 g)
Amount Per Serving
Calories 150Calories from Fat 14
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0.0g0%
Trans Fat 0.0g
Total Carbohydrates 0.0g0%
Tags: Barbecue, Beef mince, cook, Home, Meat Loaf, Meatloaf, Turkey, Turkey Meatloaf
Last night’s Turkey Meatloaf turned into todays Lunch, Turkey Meatloaf Sandwich! I warmed up the Meatloaf, served it up on a Aunt Millie’s Light Whole Grain Bun and topped it with some JB’s Chipotle BBQ Sauce. Heating up a bit with the Chipotle Sauce gave it that much more flavor! Love them leftovers!
Tags: Barbecue, Barbecue grill, cook, Grill, Home, Meat, Outdoors, United States
Tags: Canola, Chicken, cook, Home, Olive oil, Parmigiano-Reggiano, Saturated fat, Sea salt, Trans fat
Today’s Menu: Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti
We avoided the real bad weather as it stayed North of us. Did get some wind and rain at daybreak but nothing bad. Cooled down into the 70′s but still have that humidity, Ugh! For dinner I went with bit of an Italian flair, Italian Style Chicken Breasts w/ Wild Mushroom Agnolotti and Whole Grain Bread.
I used the Perdue Perfect Portions Italian Style Chicken Breasts again. I really like using these Chicken Breasts, they come frozen and individually wrapped. You can grill them, bake them, or fry them which is what I did this time. I pan fried the Breast in light Canola Oil about a total of 10 minutes all together, turning them once. Fried up perfectly and well seasoned with the hint of Italian Seasoning.
I served the Chicken with a side of Buitoni Wild Mushroom Agnolotti. In case you were wondering Agnolotti is a kind of ravioli. These are filled with fresh portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. To prepare just add the pasta to 4 quarts boiling water; added 1 tbsp of extra virgin olive oil and stirred frequently to prevent it from sticking; reduced the heat to boil gently 4-6 minutes. Seasoned it with just a bit of Sea Salt and topped it with some freshly grated Dutch Gouda Cheese. With the added Chicken it made a perfect meal! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Perdue Perfect Portions Italian Style Chicken Breasts
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.
Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.
From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Buitoni Wild Mushroom Agnolotti
Generously filled with fresh Portobello & crimini mushrooms, imported grana padano & parmesan cheeses & fresh roasted garlic. Since 1827. All natural. Good food, good life. Good to Know: Buitoni Pasta is made with simple, all natural ingredients with no preservatives.
Durum Wheat Flour (Semolina, Durum Flour), Portabello Mushrooms, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzyme), Cream, Eggs, Crimini Mushrooms, Skim Milk, Water, Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Light Cream (Cream, Milk), 2% or Less of Onions, Salt, Garlic, Sugar, Grana Padano Cheese (Skimmed Cow’s Milk, Cheese Cultures, Rennet, Egg White), Wheat Flour, Mushroom Base (Rehydrated Mushrooms, Salt, Sugar, Natural Flavor, Butter [Sweet Cream, Salt], Potato Starch), Sweet Madeira Wine Reduction, Butter (Cream, Salt), Carrageenan, Canola Oil, Spices, Brown Sugar, Soy Lecithin.
Must be kept refrigerated. May be frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Cut open package. Add pasta to 4 quarts boiling water; add 1 tbsp olive oil and stir frequently to prevent sticking; reduce heat to boil gently 4-6 minutes or until tender; (if frozen, do not thaw. Cook as above) drain. Avoid boiling vigorously; serve with your favorite Buitoni Refrigerated Sauce or toss lightly with oil and enjoy. Use or freeze by date on front of package. Product may be frozen for up to one month.
Serving Size: 1 cup
Servings Per Container: 2.5
Calories from Fat 90
Amount Per Serving and/or % Daily Value*
Total Fat 10 g (15%)
Saturated Fat 5 g (27%)
Trans Fat 0 g
Cholesterol 60 mg (19%)
Sodium 670 mg (28%)
Total Carbohydrate 34 g (11%)
Dietary Fiber 3 g (10%)
Sugars 3 g
Protein 13 g
Tags: Black pepper, Caramelization, cook, French onion soup, Garlic, Home, Onion, Sautéing
Buffalo Tongue Simmered in Wine
By: Jill O’Brien
Makes 24 appetizer servings.
This favorite delicacy in the late 1800′s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more.
Note: My preference is to peel the tongue before cooking to maximize flavor and tenderness. This is optional, as tongue can be simmered with skin on and slipping off after cooking is complete and tongue has cooled a bit.
* Remove skin with pairing knife from tongue & vein from underside.
* In deep sauté pan over medium high heat, heat 1 stick of butter.
*Place peeled tongue, onion, garlic and seasonings in pan. Rotate tongue to brown on all sides.
* Add white wine and bring to a full boil.
* Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs.
* Remove tongue and reduce all juices, caramelizing onions.
* Slice tongue thin & serve on toast points.
* Top with caramelized onions and garnish with a dollop of horseradish cream & parsley.
Wild Idea Buffalo
In the 1800s, millions of buffalo were slaughtered for the tongue only. As devastating as this seems to us now, early gourmets relished this delectable food. Sautéed with onions and garlic, braised in wine, sliced thin, and served on toast- points, this mouth-watering delicacy will be the appetizer hit at any dinner party.