Wild Idea Buffalo Recipe of the Week – California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise

May 27, 2015 at 5:34 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise. You’ll be using Wild Idea’s 100% grass-fed/finished, 100% nitrite free, Buffalo Bacon. Plus a recipe fora delicious Jalapeño Hollandaise Sauce to top it off with! Another classic from Jill O’Brien of Wild Idea Buffalo. You can this recipe along with many others on the Wild Idea Buffalo we site, you can also purchase all the healthy and delicious cuts of the Wild Idea Buffalo Meats. http://wildideabuffalo.com/

California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
By: Jill O’Brien

No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange.
Ingredients: (per serving)California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
4 – strips Wild Idea Buffalo Bacon
1 – English Muffins, split
2 – farm fresh or organic eggs
4 – teaspoon olive oil
2 – cups boiling water
salt & pepper
4 – slices fresh avocado, sprinkled with salt & pepper
4 – slices tomato, sprinkled with salt & pepper
*optional , baby spinach leaves
Jalapeño Hollandaise Sauce – recipe below
Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges

1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels.
2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter.
3) To poach eggs, pre-crack eggs into individual ramekins.
4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted.
5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired.

Jalapeño Hollandaise Sauce
I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip.

Ingredients:Wild Idea
3 – egg yolks
½ – teaspoon coarse mustard
½ – teaspoon garlic, chopped
2 – tablespoons lemon juice
½ – teaspoon black pepper
1 – stick salted organic butter, melted and still hot
1 – Jalapeño, roasted, peeled, seeded, and coarse chopped

1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate.
3) When ready to serve, flash blend again, and add the roasted Jalapeño.

No-Cook Healthy Sandwich Recipes

May 27, 2015 at 5:28 AM | Posted in Eating Well | Leave a comment
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It’s No-Cook Healthy Sandwich Recipes from the EatingWell website. The site is just full of healthy and delicious recipes. Looking for recipe ideas, check them out! http://www.eatingwell.com/

No-Cook Healthy Sandwich RecipesEatingWell2

Sensational sandwich recipes for quick and easy lunch or dinner.
Versatile and quick, sandwiches are the perfect meal for a weeknight dinner or an on-the-go lunch. We use whole-grain bread, plenty of veggies and lean proteins in our satisfying no-cook sandwich recipes. Serve these easy-to-make sandwiches with a side salad or soup for a delicious and healthy meal.



Tijuana Torta
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice…….



Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day…..



* Click the link below to see all the No-Cook Healthy Sandwich Recipes


Kitchen Hint of the Day!

May 27, 2015 at 5:27 AM | Posted in Kitchen Hints | Leave a comment
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If buying Asparagus……
Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water.


Storage of fresh asparagus is important. Fresh asparagus must be kept refrigerated at all times. Wrap a moist paper towel around the stem ends and place in the refrigerator. Keep fresh asparagus moist until you intend to use it.

May 27 is National Grape Popsicle Day

May 27, 2015 at 5:23 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

National Grape Popsicle Day

Five Food Finds about Popsicles

  • Popsicles were originally marketed as “a frozen drink on a stick”.
  • Popsicles originally came in seven flavors thought to be root beer, cherry, lemon, orange, banana, grape, and watermelon, but there is no official record of Epperson’s original flavors.
  • The most popular Popsicle flavor is Cherry.
  • More than two billion Popsicles are sold each year.
  • The dual Popsicle featuring two sticks and one Popsicle that could be split in half was introduced during the Great Depression as a way to split the treat across two children for the same cost.

Today’s Food History

on this day in…

1901 Conrad Arnold Elvehjem Born. American biochemist who identified nicotinic acid as a vitamin (one of the B vitamins), and that a deficiency on nicotinic acid resulted in the disease pellagra.

1907 Rachel Louise Carson was born; author of ‘Silent Spring.’ An American biologist…

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Roast Chicken with Potatoes, Lemon, and Asparagus

May 26, 2015 at 4:56 PM | Posted in chicken, potatoes | 2 Comments
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Today’s Menu: Roast Chicken with Potatoes, Lemon, and Asparagus


Roast Chicken with Potatoes, Lemon, and Asparagus 006

The rains ended overnight and it was a sunny morning out, a bit humid but not real bad. Had a Healthy Life Whole Grain English Muffin topped with some Smucker’s Sugar Free Blackberry Jam. Did my morning workout and started laundry and house cleaning for the day. After I was done with inside I started on the outside for a bit. Cleaning is a lot easier when the vacuum and my new leaf blower are all cordless now! It is a pain trying to operate things with cords when you’re in a wheelchair. Anyway a new recipe for dinner tonight, Roast Chicken with Potatoes, Lemon, and Asparagus.


This recipe is based from the book One Pot by Martha Stewart. Amazon had several good recipe and cooking books Roast Chicken with Potatoes, Lemon, and Asparagus 001on sale and bought 3 different ones, all filled with some great sounding recipes. I wanted to try the Roast Chicken with Potatoes, Lemon, and Asparagus first. Easy recipe with just 7 ingredients needed to prepare it; 1 pound Yukon Gold Gourmet Potatoes (halved), 3 tablespoons Blue Bonnet Light Butter (cut into small pieces), McCormick Grinder Sea Salt and Black Peppercorn, 1 package Skinless and Boneless Chicken Breasts(about 1 pound), 1 bunch asparagus (trimmed and cut into 2-inch pieces), Lemon Juice from fresh Lemon, and 6 Sprigs Fresh Thyme. Some of my ingredients vary from the original recipe, the original recipe with the web link is at the end of the post.


To prepare it start by preheating the oven to 475 degrees. Place potatoes and half the butter in a roasting pan; seasonRoast Chicken with Potatoes, Lemon, and Asparagus 002 with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes. Next place the chicken on top of the potatoes; season with salt and pepper. Roast until chicken begins to brown, about 25 minutes. Scatter the asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with the pan juices. Then as the saying goes – “Winner, Winner, Chicken Dinner”. Really a delicious and healthy Chicken Dish. Chicken comes out moist and flavor packed and I love Potatoes and Asparagus so this just capped everything off! Carrots would be a good addition to the dish also. I also baked a loaf of Multi Grain Baguette Bread. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.



Roast Chicken with Potatoes, Lemon, and Asparagus


1 1/2 pounds new potatoes, halvedRoast Chicken with Potatoes, Lemon, and Asparagus 009
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.



Ohio Festivals – May 24-31.

May 26, 2015 at 5:21 AM | Posted in Festivals | Leave a comment
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May 29-31, 2015 Newark Strawberry Festival – Newark, Ohio
The 32nd annual festival, ‘Strawberries on the Square.’ will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our “world famous” Kiwanis Strawberry Shortcake.

http://www.newarkstrawberryfestival.com/OHIO 2



May 24-26, 2014 40th Annual Old Fashioned Ice Cream Festival
Utica, Ohio
Held on the grounds of Energy Cooperative and Velvet Ice Cream Co., the weekend is fun filled and entertaining for the entire family. Over 80 artisans with handcrafted items, pony rides, antique gas engines, sheep herding by border collies, car show, motorcycle show, magic show, parade, ice cream eating contest, daily entertainment and delicious foods.


Diabetic Dish of the Week – Seven-Grain Bread

May 26, 2015 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 2 Comments
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I have a Bread to pass along for this week’s Diabetic Dish of the Week – Seven-Grain Bread.


Seven-Grain Bread


3/4-1 1/4 cups all-purpose flour
1/2 cup seven-grain cereal
1 package active dry yeast
2/3 cup water
1/3 cup applesauce
2 tablespoons honey
1 teaspoon salt
1 egg or 1/4 cup refrigerated or frozen egg product, thawed
1 3/4 cups whole wheat flour
1/3 cup shelled sunflower seeds

1 -In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
2 -In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
3 – Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
4 – Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
5 – Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
6 – Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack. Makes 1 loaf (16 servings).

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 111 cal., 2 g total fat 13 mg chol., 151 mg sodium, 20 g carb. 2 g fiber, 4 g pro.

Kitchen Hint of the Day!

May 26, 2015 at 5:18 AM | Posted in Kitchen Hints | 1 Comment
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Here’s a helpful hint for grill outs, picnics, or trips……
Fill plastic milk jugs with water and freeze them. The ice lasts almost a week in a cooler.

May 26 is National Blueberry Cheesecake Day

May 26, 2015 at 5:17 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Five Star Recipe from MyRecipes.com

National Blueberry Cheesecake Day

Five Facts about Cheesecake

  • Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with a puree or compote of fruit.
  • Savory cheesecakes also exist, served sometimes as hors d’oeuvre or with accompanying salads. Despite their name, cheesecakes are technically tarts; the word ‘cake’ was formerly applied to a much broader category of foods than it is today.
  • Cato the Elder’s De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two placenta is most like modern cheesecakes having a crust that is separately prepared and baked.
  • Cheesecakes can be broadly categorised into two basic types – baked and unbaked – and each comes in a variety of styles determined by region.

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Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

May 25, 2015 at 5:04 PM | Posted in salmon, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice


Baked Atlantic Salmon Fillet  Assparagus Rice 004

Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It’s been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.



Baked Atlantic Salmon Fillet  Assparagus Rice 001
I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.




To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To prepare the Asparagus Roasted Asparagus 2I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I roasted these at the same time I was baking the Salmon.




Then for another side I prepared some Uncle Ben’s Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





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