Chicken Bacon Ranch Lettuce Wraps — Leen Cuisine

July 17, 2018 at 9:44 PM | Posted in Uncategorized | Leave a comment

After gnawing on some big, pink heartburn chews yesterday, I realized why the strawberry-flavored medication tasted so good: corn syrup. The dreaded sugar substitute. I think that effictively kicked me out of ketosis because as of testing a few minutes ago, I was only showing trace amounts of ketones. Great. So that’s why I’ve been […]

via Chicken Bacon Ranch Lettuce Wraps — Leen Cuisine


Thai Cucumber Salad — In Dianes Kitchen

July 17, 2018 at 8:33 PM | Posted in Uncategorized | 1 Comment

After picking over 40 large cucumbers from our garden in just two days I decided to find a new recipe for cucumbers. So I searched and found this wonderful Thai Cucumber Salad. I loved all of the ingredients that were in it and have never tasted cucumbers like this before….absolutely delicious! Source: Ingredients – […]

via Thai Cucumber Salad — In Dianes Kitchen

Portobello “Burgers” with Peppers, Onions & Super Sauce — Radiate Food Vibes

July 17, 2018 at 7:22 PM | Posted in Uncategorized | Leave a comment

So far this summer I’ve had these portobello burgers on two occasions. With layers of flavorful roasted vegetables, melted cheddar cheese and a creamy, dreamy sauce, this is the simplest and easiest vegetarian meal to whip up and also happens to be insanely delish. You can also do all the vegetables on the grill, which […]

via Portobello “Burgers” with Peppers, Onions & Super Sauce — Radiate Food Vibes

Summer Steak Salad with Fresh Herb Vinaigrette — NourishedPeach

July 17, 2018 at 5:46 PM | Posted in Uncategorized | Leave a comment

Lofty, bold statement, I know, but this here Fresh Herb Vinaigrette is hands down the best dressing I’ve ever thrown together, friends. It’s a flavor bomb, in the lightest, most gorgeous way possible….and will be a new staple in my kitchen without a doubt! And when you drizzle in on the whole crunchy romaine, […]

via Summer Steak Salad with Fresh Herb Vinaigrette — NourishedPeach

Chicken Barbecue — What’s for Dinner Moms?

July 17, 2018 at 5:35 PM | Posted in Uncategorized | Leave a comment

With a busy schedule a meal with limited clean up and preparation is a must in your menu planning. During the summer next to our slow cooker our grill is the most used appliance we have. I love that I can marinate meat overnight and when we are ready to cook I can lay it […]

via Chicken Barbecue — What’s for Dinner Moms?

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans

July 17, 2018 at 5:16 PM | Posted in greenbeans, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans



For Breakfast morning I toasted a Healthy Life Multi-Grain English Muffin that I buttered with I Can’t Believe It’s Not Butter and had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Home Depot to check out the Grills. They had a few on sale I wanted to check out. Didn’t purchase a Grill but picked up Mom a couple of Hanging Baskets of Flowers for outside. Not much else going on today! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans.




Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them. I had prepared 1 of them a few weeks ago and I’m having the other one for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.




For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.


To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.


For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.






Then for another side I prepared some fresh, just picked Green Beans. Mom’s Cousin, who used to bring me the Lake Okeechobee Crappie, called and said their Green Beans were in and come out and pick some up. We love fresh Green Beans! She gave us 2 large gallon plastic bags full. So we cooked them up for Dinner tonight. Nothing like fresh Green Beans! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.







Wild Idea Buffalo – 16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.





Green Beans

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. – Wikipedia

Nutrition Facts
Green bean
Amount Per 1 cup 1/2″ pieces (100 g)
Calories 31
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 209 mg 5%
Total Carbohydrate 7 g 2%
Dietary fiber 3.4 g 13%
Protein 1.8 g 3%

Goddess of the Sea Cakes — Goddess Cooks

July 17, 2018 at 10:19 AM | Posted in Uncategorized | Leave a comment

I really do so enjoy imitation crab meat. I know it’s not crab meat. I just like it. It’s never fishy when it’s heated. It has a nice consistency, it’s easy to work with and it just tastes so good. And it was really good in these patties.

via Goddess of the Sea Cakes — Goddess Cooks

Pearl Barley and Grilled Zucchini Salad — My Favourite Pastime

July 17, 2018 at 6:12 AM | Posted in Uncategorized | Leave a comment

Cook the pearl barley and let it cook completely. Marinate the zucchini and then grill it until charred. Mix the chopped tomatoes, chopped zucchini, cooled barley, herbs and dressing. If you are a carnivore like me you can add some chicken or pork pieces and enjoy the salad for lunch or dinner. I prefer mine […]

via Pearl Barley and Grilled Zucchini Salad — My Favourite Pastime

Sauerkraut Balls — Trkingmomoe’s Blog

July 17, 2018 at 6:11 AM | Posted in Uncategorized | Leave a comment

Snack that goes perfect with beer and sports. Deep fried sauerkraut balls made from sauerkraut, pork sausage, cream cheese and bread crumbs. Drain the sauerkraut and brown the pork sausage and then add bread crumbs with cream cheese to hand mix. Then form golf ball size balls. Can be made a day ahead because the […]

via Sauerkraut Balls — Trkingmomoe’s Blog

Diabetic Dish of the Week – SPINACH ARTICHOKE YOGURT DIP

July 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SPINACH ARTICHOKE YOGURT DIP. Delicious and Healthy appetizer or snack, SPINACH ARTICHOKE YOGURT DIP. Artichoke Hearts, Spinach, Low Fat Yogurt, and Mozzarella Cheese are some of the ingredients you’ll be using to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018!

Try this Spinach Artichoke Dip at your next party or serve to your family while watching a game on TV. Only 7 grams of carbs per serving.

Recipe Yield: 8


1 can (14 ounces) artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach frozen, thawed and drained
8 ounces plain low-fat yogurt
1 cup shredded, low-moisture, part-skim Mozzarella cheese
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons red pepper, chopped


1 – Heat oven to 350F.
2 – Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3 – Pour mixture into 1-quart casserole dish or 9-inch pie plate.
4 – Bake 20-25 minutes, or until heated through.
5 – Sprinkle with red peppers.

Calories: 179
Fat: 12 grams
Sodium: 383 milligrams
Cholesterol: 18 milligrams
Protein: 11 grams
Carbohydrates: 7 grams

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