Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

July 31, 2015 at 4:55 PM | Posted in Ore - Ida, Wild Idea Buffalo | 4 Comments
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

It’s a warm day out there today but with low humidity again. Had a Simple Truth Breakfast Sandwich with Canadian Bacon for Breakfast. After my morning workout went to Meijer, out of the Envy Apples. LeaviBuffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 010ng Meijer I was waiting to turn on to I-75 and there was 4 cars ahead of me. The light turned green and the cars ahead just sat there, the driver in front of me started honking his horn. Still no movement and the light turned red. So you can right turn on red if nothing is coming, but still the guy up front just sat there on his cell phone. Then several people were honking and he jumps out of his car, cell phone in hand, and starts yelling, “Shut up, I’ve got an important phone call.” I left out his exact words, it was littered with a lot 4 letter words. Anyway he jumps back in his car so cars started to go around him and when that starts he decides to turn himself. The line of traffic finally got on I-75 and everyone that passed this nut job he was flipping off! Takes all kinds I guess. Just another day in the life! For dinner tonight I prepared a Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus.

I received my latest order from Wild Idea Buffalo yesterday afternoon and couldn’t wait to have one of the Buffalo 10 oz. New York Strip Steaks I had ordered! So I froze the rest of the order and kept one Steak out and let it thaw in the Buffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 018fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 3 1/2 more minutes to a perfect medium rare. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.


Buffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 004
For one side I prepared some baked Ore Ida Steak Fries, seasoned with Sea Salt and Ground Black Pepper with a side of Hunt’s Ketchup for dipping. Then I also prepared some Skillet Asparagus. To prepare this I heated a large nonstick skillet over medium-high heat. I trimmed and cut the Asparagus and set aside. Added Extra Virgin Olive Oil to pan; swirled to coat. Added the Asparagus to the pan and seasoned with Sea Salt, Black Pepper, and Garlic Salt; cooked about 3 minutes until the Asparagus was crisp-tender and browned and served. Wow, quite a meal! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.




Slow Cooker General Tso’s Chicken

July 31, 2015 at 9:25 AM | Posted in Uncategorized | Leave a comment

What's for Dinner Moms?

Slow Cooker General Tso's Chicken

If anyone has been paying attention you will see that four of the last six meals I have served to my family have been chicken breasts. Chicken breasts were on sale for $1.87 a pound this month so I bought 25-30 pounds of it for meals. Not a single person has complained about eating too much chicken. Why? Because the dishes have all been vastly different. My family will eat chicken most days but I have to be a bit creative. We have had Simple Pan Fried Chicken Sandwiches, Chicken and Broccoli, Pesto Pasta with Roasted Red Peppers and Grilled Chicken, and now Slow Cooker General Tso’s Chicken in the last six days. My daughter even reached in the freezer to take chicken out for tomorrow and when I mentioned that we have had quite a bit of chicken already she said she didn’t mind. In fact she hadn’t even…

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Jennie – O Recipe of the Week – Asian Turkey Kabobs

July 31, 2015 at 5:25 AM | Posted in Uncategorized | Leave a comment
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Fire the grill up for this week’s Jennie – O Recipe of the Week, Asian Turkey Kabobs. You’ll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin and HOUSE OF TSANG® ginger flavored soy sauce, for the marinade, to make these delicious and healthy Kabobs. This recipe can be found on the Jennie – O website, which is stocked full of delicious and healthy recipes and tips. http://www.jennieo.com/

Asian Turkey KabobsAsian Turkey Kabobs

⅓ cup HOUSE OF TSANG® ginger flavored soy sauce
⅓ cup mirin
3 tablespoons honey
1 tablespoon finely grated ginger
4 garlic cloves, minced
1 (24-ounce) JENNIE-O® Savory Roast Turkey Breast Tenderloin, cubed
2 red bell peppers, cut into 1-inch pieces
8 to 10 green onions, cut into 1-inch lengths

In medium bowl, combine soy sauce, mirin, honey, ginger and garlic. Reserve ¼ cup; set aside. Add turkey to remaining mixture; stir to coat. Marinate 1 hour or overnight, if time permits.

Remove turkey from marinade; discard any marinade. Thread turkey, pepper and green onions onto skewers. Prepare grill for medium heat. Cook skewers on grill, 18 to 20 minutes, turning skewers a quarter turn every 3 minutes. In last 5 minutes brush reserved ¼ cup marinade on kabobs. Always cook turkey until well done, 165°F as measured by meat thermometer.


Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 280 Fat 2g
Protein 32g Cholesterol 75mg
Carbohydrates 30g Sodium 620mg
Fiber 1g Saturated Fat 1g
Sugars 23g



Savory Roast Turkey Breast Tenderloin
A tender, versatile and all natural tenderloin that works great in numerous recipes.Savory Roast Turkey Breast Tenderloin
Find this product in the refrigerated section of your grocery store.

Product Features:
* 99% Fat Free
* Preseasoned
* Gluten Free
* 24-oz package
* The Biggest Loser® approved


Sizzlin’ Grilled Chicken Recipes

July 31, 2015 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Put that grill to use with these Sizzlin’ Grilled Chicken Recipes from the Diabetic Living Online website. Easy to fix, healthy, and Diabetic Friendly, you can’t ask for more. The Diabetic Living Online website is home to countless delicious, healthy, and Diabetic Friendly recipes like these. http://www.diabeticlivingonline.com/

Sizzlin’ Grilled Chicken RecipesDiabetic living logo
Lean and protein-packed, chicken is a smart entree when following a diabetes meal plan. And these grilled chicken recipes are packed with juicy flavor. Bonus: They make a healthy dinner quick and easy to prepare. Start the grill and enjoy!



Salsa Chicken on a Stick

These extraordinary chicken kabobs are super easy to make — just brush the meat with marinade and let the grill do the work! If you like fiery foods, give these low-carb, low-fat chicken skewers a kick by making them with medium or hot salsa…..

Mediterranean Stuffed Chicken

You don’t even have to heat up the kitchen to enjoy this savory recipe — it takes 15 minutes to grill. Serve with a side of green beans or snap peas and enjoy!……

Balsamic-Dijon Chicken

Experiment with various flavored mustards for different spins on this simple chicken marinade. Bonus: It’s low in fat and carbs because it’s oil- and sugar-free…….



*Click the link below to get all the Sizzlin’ Grilled Chicken Recipes


Kitchen Hints of the Day!

July 31, 2015 at 5:22 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Ben W. for passing these handy grilling tips for Burgers along to share!……..

* Use high heat and cook them fast! Like most thin meat products, it’s best to apply high and direct heat to your hamburger and cook it as fast as possible. Leave the lid open, crank up the heat and don’t cook them too long or they will dry out.

* Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much. A loosely packed patty makes for a juicy hamburger! If you pack your hamburger patties too tight, you run the risk of drying out the meat and making them tough.

* Make a small indent in the middle of each pattie with a press of your thumb. While it usually only happens if you overwork the beef when forming the patty… from time to time a hamburger can puff up in the middle like a football while it cooks. Making a slight dimple in the middle of the patty with your thumb will stop swelling dead in its tracks.

* Sprinkle a bit of kosher salt on your burgers before putting them on the grill. Contrary to popular belief, seasoning your patties with a light pinch of salt will NOT dry out your burgers there simply isn’t enough salt, or time, for it to draw out any moisture. What it WILL do is wake up and intensify the flavors

July 31 is National Cotton Candy Day

July 31, 2015 at 5:19 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


Happy National Cotton Candy Day

Five facts about Cotton Candy

  • Cotton candy was originally called fairy floss.
  • Cotton candy contains only one main ingredient: sugar. (color is just a trace ingredient)
  • The process by which cotton candy is made has been around for over 100 years .
  • Many believe cotton candy was first introduced to the world at the St Louis world’s fair.
  • A Cotton Candy stick contains about as much sugar as one would get from a can of regular can of soft drink .

Today’s Food History

on this day in…

1714 Queen Anne of Britain, the last of the Stuart dynasty died. She had grown so large that her coffin was almost square.

1790 The first U.S. patent was granted to Samuel Hopkins of Vermont. The patent was for a process for producing potash and pearlash . Potash was used in soap and fertilizer. Pearlash was also…

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Cheesy Pizza Dip with Pepperoni

July 30, 2015 at 8:55 PM | Posted in Uncategorized | Leave a comment

What's for Dinner Moms?

Cheesy Pepperoni Pizza Dip

We were looking for a fun meal. On some nights during the summer we do movie nights, game nights or just let’s play nights where we go to a movie downtown near the fountain. This was one of those nights. We wanted something that was quick but reflective of the type of day we were having.

I saw a video for this recipe on FaceBook.  I changed it up a bit to add additional flavor to the dish.

Cheesy Pepperoni Pizza Dip (plated)


This was fun, tasty and a simple dish that we served with a green salad. The kids thought it was great we were having an appetizer for dinner. Sometimes you must have something fun for dinner and this was great. The kids loved the idea of finger food for dinner and it was super easy to make!

For my mostly gluten-free son the only change I made was to use a…

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Catfish Nuggets w/ Hash Browns and Cut Green Beans

July 30, 2015 at 4:50 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Hash Browns and Cut Green Beans


Catfish Nuggets w Hash Browns and Cut Green Beans 007
Up early, spent a restless night for some reason. Had a Healthy Life Whole Grain English Muffin topped with Smucker’s Sugarless Blackberry Jam for Breakfast. Had my morning workout and then started some laundry for Mom. Outside the high humidity finally let up and it’s a warm and sunny day, with no humidity! Got the cart for most of the afternoon, doing a few things around the outside and enjoying the day. For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.



Picked up the Catfish Nuggets at Kroger yesterday. Rinsed the Catfish Nuggets off in cold water and patted dry with aCatfish Nuggets Rice 003 paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. I love using all these Zatarain’s Products! Also had a side of McCormick Tarter Sauce for dipping.


Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

I love the combination of Catfish Nuggets and Hash Browns, so for one side I prepared some Simply Potatoes Hash Browns. Which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.






Simply Potatoes Shredded Hash BrownsSimply Pot

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G

Happy National Chili Dog Day!

July 30, 2015 at 3:55 PM | Posted in cheese, chili | Leave a comment
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Today (Thu 30th Jul, 2015) is…
Chili Dog Daycheese coneys 001



A day to celebrate one of America’s favorite foods, Chili Dog Day is dedicated to the humble chili hot dog.



Today is National Chili Dog Day! July is also National Hot Dog Month! According to the National Hot Dog and Sausage Council, Americans are expected to eat 7 billion hot dogs from Memorial Day to Labor Day.

Summer Grilling With Skewers

July 30, 2015 at 8:42 AM | Posted in Uncategorized | Leave a comment

jovina cooks


Question of the day: Do we spell these skewers – kabobs or kebabs?

Answer: The USA uses kabob but the rest of the world uses kebab.

However, nothing says summer like grilling delicious kebabs. There’s no mistaking the aroma of fresh ingredients sizzling over a smoky grill. Best of all, whether you choose steak, chicken, pork, lamb or vegetables, kebabs are easy to prepare and cook.

The following tips for using skewers will help you with the kebab-making process.

  • Soak wooden skewers in water for 30 minutes before using them, so they won’t burn during cooking.
  • If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
  • To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.
  • If you’re using a wooden skewer, as you thread the food…

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