Tags: Baking, Bison, Bordon, Jungle Jim, Olive oil, Saturated fat, Serving size, Trans fat
Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Crinkle Fries
A laid back day today! Outside riding the 4 wheeler around and watching Football. Went with a light and easy to prepare dinner, Smoked Cheddar Bison Burger w/ Baked Crinkle Fries. I used Great Range Ground Bison. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it in Extra Virgin Olive Oil, about 4 minutes per side. It came out just like I wanted medium rare! It’s tough to beat the taste of Bison and how easy it is to prepare. Bison’s a lean meat so it fries up or grills in a short period of time. I just hope it doesn’t keep going up in price like it has been. I topped my Burger with a slice of Borden’s Smoked Cheddar and served it on a Healthy Life Whole Grain Bun.
For a side I baked up some Alexia Crinkle Fries. Crisp and great tasting fries plus only 120 calories and 19 carbs. I had a side of a new Ketchup that I purchased on my last trip to Jungle Jim’s Market, Captain Thom’s Slappin’ Fat Bacon Ketchup. It’s a very sweet, tangy, smoky – with just a hint of spiciness from the red pepper. This really is a great tasting catsup. Great to keep on hand when you want that bit of bacon flavor added to your meals. this ketchup would be great for a Meatloaf! Then for dessert later I baked 3 mini loaves of Pillsbury Nut Quick Bread. I’ll keep I loaf out while freezing the other 2.
Alexia Oven Crinkles Classic
Serving Size: 3oz (84g/about 13 pieces)
Servings per container: 5.4
Calories [per serving]: 120
Calories from fat: 35
Total Fat 4.0g 6%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0.0mg 0%
Sodium 7mg 7%
Potassium 280mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Vitamin A 0%
Vitamin C 0%
Captain Thom’s Slappin’ Fat Bacon Ketchup
Bacon Ketchup: Calories 15, Total Carbs 4g, Sugars 4g
Ketchup (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors), water, bacon flavored oil (sunflower oil, fractionated coconut oil, natural flavor), onion, red pepper.
Five Food Finds about Cider
- The cider industry uses 45% of all apples grown in the UK.
- The UK cider industry grew nearly 200,000 tonnes of cider apples in 2010; Bulmers alone has 10,000 acres of cider apple orchards under its control.
- There are more than 300 varieties of cider apple grown in the UK – all with the sole purpose of making cider.
- Varieties include Foxwhelp, Brown Snout, Ball’s Bittersweet, Kingston Black, Merrylegs and Slack-ma-Girdle.
- Cider apples are different from dessert apples in that they contain tannin, which is also found in coffee and red wine. It gives the cider a full-bodied flavour and drying of the mouth (astringency).
Today’s Food History
on this day in…
1861 William Wrigley, Jr. was born. William Wrigley Jr. started out as a traveling salesman at the age of 13, selling soap for his father’s company. He had a series of sales…
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Tags: Baked Potato, Black pepper, Costco, I Can't Believe It's Not Butter!, Olive oil, Pork chop, Sea salt, Steak
Today’s Menu: Grilled Top Sirloin Steak w/ Baked Crouton Coated Mushroom Crisps and Baked Potato
Beautiful day outside about 70 degrees and Sunny! Which means it’s a beautiful day to fire the grill up. I grilled a Top Sirloin Steak, my last one I had in the freezer from Costco. I have a feeling I’ll be making a trip to Costco shortly! I put a light rub of Extra Virgin Olive Oil on it and then seasoned it with McCormick Grinder Sea salt and Black Peppercorn. The Olive Oil not only helps brown the Steak but keeps it from sticking to the grill also. I grilled it 4 minutes per side to medium rare. If you haven’t tried Costco’s Meats you have to give them a try. We’ve had their Pork Chops and Top Sirloin Steak and they’ve been unbelievable. This one was pink and moist in the center with a nice char and grill marks on the outside!
For side dishes I had Baked Crouton Coated Mushroom Crisps and a Baked Potato. The Mushrooms were a new one I tried, Crunchtables Crouton Coated Mushroom Crisps. They are easily prepared; they come frozen, just bake at 450 degrees for 11 minutes turning them over once after about 6 minutes.. The only thing wrong with these are they are too good! The Crouton Coating is a great pairing with Portabella Mushrooms. Their 140 calories and 19 carbs. I left the product description and web site link at the bottom of the post. I also 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. Nothing like a Steak and Potato Dinner! For dessert later a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.
Crunchtables Crouton Coated Mushroom Crisps
Crouton Coated Mushroom Crisps
We start with the classic flavor of fresh mushroom.
Every slice a little different…every slice delicious. Then we add a crispy crouton coating and quick cook them in transfat free oil to give them the crunch we all love! Finally, they’re quick frozen with no preservatives added.
Enjoy them right out of the oven, or dress them up with a Dijon Dipping Sauce.
Dijon Dipping Sauce
Dijon dipping sauce
1/4 Cup Mayo
1 Tablespoon Dijon Mustard
1 Tablespoon chopped Parsley
Combine Ingredients, Mix in a small bowl Makes 1/4 Cup
Crouton Coated Green Bean Fries
Crouton Coated Zucchini Crisps
Crouton Coated Broccoli Bites
Crouton Coated Sweet Baby Carrots
Crouton Coated Mushroom Crisps
Pretzel Coated Dill Pickle Crisps
Tags: Black pepper, Breakfast, Brown, Extra Virgin Olive Oil, Green tea, Hash Browns, jennie o turkey, Olive oil, Oscar Mayer, Sea salt, Turkey Bacon, virgin olive oil
Woke up starving this morning! Nothing better than a Full House Breakfast to stop that hunger. I prepared some Simply Potatoes Hash Browns. I always like mine golden brown but not crisp or burnt. I then topped them with some fresh grated Smoked Dutch Gouda, I love Gouda on anything! While the Hash Browns were cooking in another skillet I fried 3 slices of Jennie – O Turkey Bacon. I switched over to Jennie – O Turkey Bacon from Oscar Mayer a while back. Jennie -O fries up a lot crisper and 15 fewer calories for 3 slices. Finally as the hash Browns and Bacon was done I used the Hash Brown skillet to fry an Egg Sunnyside Up. Seasoned with Sea Salt and Ground Black Pepper, I also poured just a bit of Extra Virgin Olive Oil on top of the Yolk. The Olive Oil assures that the Yolk gets done also and provides a great added flavor. While the Egg was finishing I toasted 2 slices of Healthy Life Whole Grain Bread topped with I Can’t Believe It’s Not Butter. Breakfast, Morning Paper, Green Tea, ready for the day!
Five Food Finds about Coffee
- Coffee is only grown near the equator, from the Tropic of Cancer to the Tropic of Capricorn, within a 1,000 mile limit.
- 1,200 different chemical components are in coffee. More than half of these components make up the distinguished flavor of coffee.
- There is between 80 and 140 milligrams of caffeine in a seven once cup of coffee.
- 400 billion cups of coffee are consumed worldwide, making it the most popular beverage.
- 91% of coffee consumed is taken at breakfast. And sometimes is breakfast.
Today’s Food History
on this day in…
1860 Chapin Aaron Harris died. He was cofounder of the first dental school in the world, the Baltimore College of Dental Surgery.
1967 Gladys Knight and the Pips released ‘I Heard It Through the Grapevine.’
1974 The TV show ‘Alice’ debuted. Most of the action took place in Mel’s Diner.
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Tags: Basil, Black pepper, Food processor, Lemon juice, Olive oil, Parmigiano-Reggiano, Pesto, Pine nut
A recipe just in time for the fall, Pumpkin Pesto! This recipe was passed along to me, via email, by Jenny a friend of mine.
YIELD: About 1-1/2 cups
CARB GRAMS PER SERVING: 5
1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
1 cup canned pumpkin
1/3 cup chopped walnuts, toasted
1/4 cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon lemon juice
2 tsps lemon zest
2 tablespoons extra virgin olive oil
Finely shredded Parmesan cheese (optional)
1. In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 2 tsps lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
2. Transfer pesto to a serving bowl. If desired, sprinkle with additional Parmesan cheese. Serve with toasted baguette slices, crackers, and/or pita wedges. Makes about 1-3/4 cups
Make Ahead Tip
Make-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving.
Believe it or not you can save egg yolks for later use. If you have leftover yolks from a recipe that uses egg whites, slide them into a bowl of water, cover with plastic wrap, and store them in the refrigerator for a day or two. It beats throwing them out!
Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.
I’m all out of Nutmeg, What can I use?
Try – Allspice or Cloves or Mace
Five Food Finds about Strawberries
- The garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its fruit, the (common) strawberry.
- The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness.
- It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milkshakes.
- Artificial strawberry aroma is also widely used in many industrialized food products.
- The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
Today’s Food History
on this day in…
1895 Louis Pasteur died. A French scientist, who showed that microorganisms were responsible for disease, food spoilage and fermentation. He developed…
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