Tags: Bob Evan's Mashed Potatoes, Cooking, Dinner, Food, Green Giant Sweet Corn, Harvest Grain Baked Bread, Leftovers, recipes, Wild Idea Buffalo, Wild Idea Buffalo - 8 oz. Top Sirloin Steak
Today’s Menu: 8 oz. Buffalo Top Sirloin Steak w/ Mashed Potatoes, Sweet Corn, and Baked Harvest Grain Bread Loaf
Busy day today, had to have some repair work on the inside ans outside of the house. Mom and Dad had let it go too long, so I had to step up and get it done. After it warms up a bit I’ve got a coming in to paint our outside deck and ramp. Then to do some work on our outside shed, which really needs the attention. But i got to get these done before something minor turns into a major problem. Nice day outside, windy but sunny and near 60. For dinner to night it’s a 8 oz. Buffalo Top Sirloin Steak w/ Mashed Potatoes, Sweet Corn, and Baked Harvest Grain Bread Loaf.
I prepared a Wild Idea Buffalo 8 oz. Top Sirloin Steak tonight. I had it in the freezer so I let it thaw overnight in the fridge. So easy to prepare these. I start by rubbing a very light coat of Extra Virgin Olive Oil on it and then season it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried in a medium size skillet. I added a 1/2 tablespoon of Extra Virgin Olive Oil to the pan and preheated it on medium heat, added the Steak and fried it about 3 1/2 minutes per side. Came out a perfect Medium Rare, nice char on the outside with a pink moist and juicy center. You just can’t beat the Wild Idea Buffalo Steaks.I had some of it leftover so I’ll have that in the morning for Steak and Eggs.
For one side I reheated some leftover Bob Evan’s Mashed Potatoes, leftover from the night before. Then I also heated up some leftover Green Giant Steamer White and Yellow Corn Kernels. Then as both those were being reheated I baked a Kroger Private Selection Petite Loaf Harvest Grain Braed. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Wild Idea Buffalo – 8 oz. Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.
Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but rather “go beyond organic” with the way we raise our buffalo. We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve. All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested. The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.
Quite simply, if you are searching for the healthiest, most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co. Our approach to raising buffalo is second to none with a difference you can taste with your first bite.
Tags: Beef, Chicken, Cooking, Crock Pot, Dutch oven, EatingWell, Food, low calorie, Pork, recipes, Salads, Slow cooker, Vegetables
Here’s some more Low-Calorie, Slow-Cooker Recipes for Spring. It’s all from the EatingWell website. http://www.eatingwell.com/
Plug in your slow cooker for a healthy, low-calorie spring meal.
Spend less time in the kitchen; plug in your crock pot! Slow cookers are the perfect kitchen tool to make healthy weeknight meals, so you can enjoy the longer days and warmer weather of spring. Crock pots are also perfect for making a crowd-pleasing dish to share at potlucks and picnics. Our low-calorie, slow-cooker recipes for spring are delicious, flavorful recipes that won’t pack on the pounds. Try our Barbecue Pulled Chicken for your next potluck or Slow-Cooker Picadillo for an easy weeknight meal.
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…….
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon…..
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill……
* Click the link below to see all the Low-Calorie, Slow-Cooker Recipes for Spring
Tags: Chicken, Cooking, EatingWell, Food, recipes, Salads, Seafood
Healthy Spring Slow-Cooker Recipes for a Crock Pot
Spring is in the air and your Crock Pot! From the EatingWell website it’s Healthy Spring Slow-Cooker Recipes for a Crock Pot. http://www.eatingwell.com/
Healthy Spring Slow-Cooker Recipes for a Crock Pot
When the weather’s warming up, pull out your crock pot for healthy spring slow-cooker recipes.
Your slow cooker is the perfect tool to prepare an easy meal to bring to spring picnics and potlucks. Our healthy spring slow-cooker recipes for your crock pot also make delicious dinners that practically prepare themselves. Try our Pulled Pork with Caramelized Onions or Barbecue Pulled Chicken for a flavorful spring slow-cooker recipe.
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw……
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste……
* Click the link below to get all the Healthy Spring Slow-Cooker Recipes for a Crock Pot
Tags: Baked Brie Strata, Brie Cheese, Cooking, Diabetes, Diabetic Dish of the Week, Food, recipes, Tomatoes, Zucchini
We have a Baked Brie Strata for this week’s Diabetic Dish of the Week.
Baked Brie Strata
Makes: 6 servings
Serving Size: 1 cup
2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
Nonstick cooking spray
6 cups torn bite-size pieces crusty sourdough bread (6 ounces)
1 4.4 ounce package Brie cheese
1 cup halved grape tomatoes or cherry tomatoes
1 cup refrigerated egg product or 4 eggs, slightly beaten
2/3 cup evaporated fat-free milk
1/3 cup sliced green onions
3 tablespoons snipped fresh dill or 1 tablespoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 – In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2 – Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
3 – In a medium bowl, combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.
4 – Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 (about 1-cup) servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 231 cal., 10 g total fat (5 g sat. fat), 163 mg chol., 581 mg sodium, 21 g carb. (2 g fiber), 14 g pro.
Tags: Cooking, Cooking Tips, Food, Gravy, Kitchen Hints, Recipe
When making Gravy…..
* When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
* Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
* Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.
Tags: Baking, Chicken, Chicken Enchiladas, Cooking, Dinner, Enchiladas, Food, Mission Tortillas, Onion, recipes, Spices
Today’s Menu: Chicken Enchiladas
Had an early Morning light Breakfast and my morning workout, off to the grocery store after that. Went to Walmart and then to Kroger. Food prices just keep climbing higher and higher! While at Kroger I picked up a prescription for Dad and I was leaving I ran into an old High Scholl friend who had not seen since the early 80’s, been a while! We talked for about 15 minutes it was good catching up with her. For dinner tonight it’s Chicken Enchiladas.
I came across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. My recipe varies slightly from her original recipe, I didn’t top mine with diced Tomatoes before serving. To make the Enchiladas I’ll need the following; 3 Mission Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 2 boneless, skinless Chicken Breasts, 1/4 cup Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups Sargento Shredded Reduced Fat Cheddar-Jack Cheese (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro, for serving.
Then to prepare them I preheated the oven to 350 degrees F. Then one at a time, held the Tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.
To assemble the enchiladas: Pour 2 cups of the Sauce into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these babies! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe along with the web link is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Preheat the oven to 350 degrees F.
One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
Recipe courtesy of Ree Drummond
Tags: Cheese, Cooking, Food, Jungle Jim's International Market, recipes, Tasting, Wine
April 2nd for our second Cheese Tasting series!
There will be a variety of cow, goat, and sheep’s milk cheeses, many of which are only around once a year! Not to mention there will be a range of beers to pair with your cheese, and our experts from the Beer Department and the Cheese Shop will be present to make sure you get to experience the best pairings.
The tasting will be from 6pm to 8pm in the Oscar Event Center. Must be 21+ to attend. $25 per a person.
This tasting will focus on lighter selections and fresh cheeses. There will be a variety of cow, goat, and sheep’s milk cheeses, many of which are only around once a year! Not to mention there will be a range of beers to pair with your cheese, and our experts from the Beer Department and the Cheese Shop will be present to make sure you get to experience the best pairings. Given the limited time that these cheeses are available, this is one tasting you won’t want to miss.
Thursday, April 2 | 6:00 – 8:00pm
The Oscar Event Center Pub – Fairfield.
To purchase tickets visit, http://www.junglejims.com/Cheese-Tastings/products/199/.
Here are today’s five thing to know about Turkey Neck Soup:
- The turkey is named “Tom”, because Ben Franklin always teased “Tom” Jefferson for not picking the turkey as the national bird
- The turkey was never a staple for native Americans because they were seen as weak. They were only eaten in times of famine.
- Turkey chicks have a tendency to drown on rainwater. They become curious about the phenomenon above their heads, and look until they drown.
- “Legend has it” in the 1800’s they cross-bred turkey and chicken into “turken”.
- All major documents signed in the founding of the United States used the quill (feather) of a turkey for their signing.
An old American way to celebrate the end of Winter and the promise of Spring.
Turkey Neck Soup is pretty much what it says – a soup whose stock is made from turkey necks.
The tough neck…
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Savor the peak of asparagus season by roasting fresh, green spears to enhance their flavor and provide for a more tender texture.
Step away from the strong flavors of winter, like garlic and onions, and explore some milder flavoring ingredients, such as shallots and green onions (spring onions).
Leafy herbs become widely available in spring and are great on everything.
Radishes are root vegetables with a distinctive flavor that range from mild to sharp, depending on the variety. To choose the best, pick radishes that are deep in color with solid roots.
All types of leafy greens and lettuces begin to bloom in the spring. With temperatures warming, it is time to replace stews and casseroles with salads at the dinner table.
Although rhubarb is often used…
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Tags: Cooking, Cooking oil, Food, Latkes, One of America's Favorites, Potato Pancakes, Potatoes, recipes
Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including Austrian (as Kartoffelpuffer or “Erdäpfelpuffer”), Belarusian (as дранікі draniki), Czech (as bramborák or cmunda), German (as Kartoffelpuffer or Reibekuchen), Hungarian (as tócsni and other names), Iranian, Jewish (as latkes or latkas, Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Russian (as draniki, драники), Slovak (as zemiakové placky,haruľa or nálečníky), Ukrainian (as deruny, деруни) and any other cuisines which have adopted similar dishes. It is the national dish of Belarus. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, the Rösti differs insofar as it never contains egg or flour. It is a traditional favorite in southern Indiana during holiday festivities.
In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. Some people add tomato or cheese to the mix, depending on taste. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today, where they are affordable.
The Swedish version of unbound potato pancakes is called rårakor. When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called raggmunk, the word “ragg” means crispy and “munk” derives from the Swedish “munkpanna”, which is literally translated as donutpan. Both kinds are enjoyed with fried pork and lingonberry jam.
Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce, and cottage or sheep’s cheese or even fruit syrup. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. In the 19th century, especially in times of economic difficulty during the foreign partitions, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.
The largest potato pancake (possibly in the world) measuring 2 meters and 2 centimeters was made during the annual two-day celebrations of Świt Plinzy (Plinza Dawn festival) in Rzechta, Poland. The tongue-in-cheek games in Rzechta include the throwing of bad potato pancake, with the record of 29 meters.
Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole caraway seeds) and is served as it is. Some regional versions blend in dough, sauerkraut, and/or sliced smoked meat. The same potato dough is used also as coating of fried pork chop called kaplický řízek.
Latkes (לאַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived. Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the Hanukkah doughnut due to local economic factors, convenience and the influence of trade unions.
The word “latke” itself is derived (via Yiddish) from the Russian/Ukrainian word латка (Polish: łatka, ACC: łatkę) meaning “patch.” The word לביבה leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym לבב levav means “heart,” and the verbal form of l-v-v occurs in the Song of Songs as well.
Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.