Tags: A-1 Sauce, Bison, Cooking, Dinner, Eggs, Food, Healthy Life Whole Grain Bread, recipes, Scrambled eggs, Simply Potatoes Shredded Hash Browns, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Today’s Menu: Buffalo Steak, Scrambled Eggs, and Hash Browns
For Breakfast this morning I made a bowl of Kroger Brand Instant Grits (Butter Flavor) and toasted a couple of slices of Healthy Life Whole Grain Bread, buttered with I Can’t Believe It’s Not Butter. Also had that every morning cup of Bigelow Decaf Green Tea and also a glass of Kroger Brand Carb Master Chocolate Milk. Sunny, 88 degrees, and low humidity outside today.After Breakfast, as I do every Tuesday morning, I go around 4 of neighbors and take their trash bins from the street back up to their house for them. It’s not a lot but its a little something I can do for my neighbors that are always there when I need help with things. Being in a wheelchair its a lot off your mind when you can rely on neighbors to help you from time to time to get things done around the house. Got a couple of things done around the house and then got the cart out for a while and rode around the neighborhood. For dinner tonight its Breakfast! I prepared Buffalo Steak, Scrambled Eggs,Hash Browns, and Toast.
I was going to have this yesterday but I wanted to try the Swift Premium Boneless Ribs, which I loved. For this Breakfast/Dinner I’ll be using; Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak, 2 medium size Eggs, Simply Potatoes Shredded Hash Browns, Healthy Life Whole Grain Bread, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and A-1 Sauce Thick and Hearty.
As I said I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. I then preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender, juicy, and the best flavor of any Steak. I topped the Steak with a bit of A-1 Sauce Thick and Hearty.
As the Steak was cooking I heated up another skillet for my Hash Browns. Sprayed the skillet with Pam Cooking Spray and added a tablespoon of Olive Oil, I use Berolli Extra Light Olive Oil. With the skillet heated I fried up the Simply Potatoes Hash Browns. Seasoned them with Sea Salt and Ground Black Pepper. I love all the Simply Potatoes products! I topped these with a sprinkle of Sargeto Reduced Fat Shredded Sharp Cheddar Cheese.
As both the Steak and Hash Browns were finishing I then made the Scrambled Eggs. As soon as the Hash Browns were done I removed them from the skillet and used this skillet for my Eggs. I used 2 Medium Size Eggs; also Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Added the Eggs, to the all ready heated skillet and cooked. Flipped the Eggs a couple of times and turned the heat off and finished the Eggs. When done I sprinkled the Scramble with some of the Sargento Cheese.
Finally just as the Scrambled Eggs were finishing I toasted 2 slices of Healthy Life Whole Grain Bread. I buttered the slices with I Can’t Believe It’s Not Butter. I had a glass of the carb Master Chocolate Milk to drink. I’ve been having the Carb Master Chocolate Drink for a while now. Tastes incredible and its only 80 calories, 7 net carbs, and 11 grams of protein. For Dessert later a bowl of Dole Sliced Peaches. Nothing like a good Breakfast, for Dinner!
Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
Simply Potatoes Shredded Hash Browns
Fresh, pre-shredded potatoes. From fridge to fork in minutes. Because breakfast isn’t the same without hash browns.
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Tags: Breakfast, Cooking, Dinner, Eggs, Food, Pillsbury Grands Biscuits, recipes, Simply Potatoes Shredded Hash Browns, Smithfield Anytime Hickory Smoked Boneless Sliced Ham
Today’s Menu: Ham, Cheese, and Fried Egg Biscuit w/ Hash Browns
Another night and day of heavy rain on and off. Had some excitement here in the neighborhood, just down the street and around the corner from where I live. The Police answered a domestic disturbance call and when they got there a man had barricaded himself in and was armed. So we had the West Chester Police Department and a Swat Team all here from 6:30 yesterday evening until about 10:00 this morning. He finally came out on his own and was arrested. It’s usually a real quiet neighborhood, but not last night! Did some chores around the house and ran to Kroger for Mom. For dinner tonight it’s a Breakfast Menu! I prepared a Ham, Cheese, and Fried Egg Biscuit w/ Hash Browns.
I got the basic idea for this sandwich watching an episode of American Diner Revival , love that show. Chef Amanda Freitag spices the menus of small diners being renovated. I simplified my version of her recipe and added a Fried Egg on top of the Ham. To make the Sandwich I’ll be using the following; Smithfield Anytime Hickory Smoked Boneless Sliced Ham, 1 Egg (Medium Size), 1 Slice Kraft Deli Deluxe Sharp Cheddar Cheese, Sweet Hot Stone Ground Mustard, 1 Grands Flaky Layers Buttermilk Biscuit. This sounds delicious just writing the ingredients down!
For A side dish; I cooked the Hash Browns, as I said on medium high heat, in Extra Virgin Olive Oil for about 16 minutes. I used Simply Potatoes Hash Browns, my favorite packaged Potatoes. Always fresh and so easy to prepare. Wow, one delicious Breakfast/Dinner Sandwich and side. Really enjoyed this meal. For dessert later a healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Smithfield Anytime Hickory Smoked Boneless Sliced Ham
Calories 150 Sodium 750 mg
Total Fat 8 g Potassium 0 mg
Saturated 3 g Total Carbs 5 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 1 g Sugars 2 g
Trans 0 g Protein 14 g
Cholesterol 40 mg
Tags: Breakfast, Cooking, Dinner, Eggs, Food, JENNIE-O® Lean Turkey Breakfast Sausage Patties, Klosterman Wheat Bread, recipes, Simply Potatoes Hash Browns
Today’s Menu Breakfast – Sunnyside Up Egg, Hash Browns, Turkey Sausage Breakfast Patties, and Wheat Toast.
Started my day off with an Egg White, Canadian Bacon, and English Muffin Breakfast Sandwich! Used Egg Beater’s Egg Whites. Finished up laundry for my Mom and then outside into a beautiful Spring Day. Got the cart out and did a few things around the house then rode down to the neighborhood lake for a while. Beautiful day out, sunny and high near 70 degrees! For dinner tonight a real comfort food Breakfast! I prepared; a Sunnyside Up Egg, Hash Browns, Turkey Sausage Breakfast Patties, and Wheat Toast.
It’s Breakfast Prime Time Tonight! In one small skillet I prepared Egg Sunnyside Up, seasoned with Sea Salt and Ground Black Pepper and pan fried using Extra Virgin Olive Oil. I then prepared a couple of Jennie – O Turkey Breakfast Sausage Patties in a second small skillet. Just as delicious as Pork Sausage but healthier, try the Jennie – O Turkey and you’ll never go back! While the Sausage Patties were cooking in another skillet I prepared some Hashbrowns that I topped with a bit of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I used Simply Potatoes Hash Browns, the only brand other than Bob Evans that I use for Hash Browns. I like Simply Potatoes Hashbrowns over Bob Evans because they have fewer calories and seem to fry up better. The last item for my Breakfast Dinner was what else but Toast! I toasted up a couple of slices of Klosterman Wheat Bread. So I toasted 2 slices and buttered them with I Can’t Believe It’s Not Butter. I also had a cold glass of 2% White Milk. A Breakfast proudly served for any meal! Breakfast Food items might be the most filling and hardy foods of any other, for some reason. Nothing like a good Breakfast anytime, any meal! For dessert later tonight a Jello Sugar Free Double Chocolate Pudding.
Jennie – O Lean Turkey Breakfast Sausage Patties
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place patties in hot skillet.
* Turn occasionally and cook approximately 13-15 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer in the center of the patty.
Serving Size 56 g Total Carbohydrates 0 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 5.0 g Protein 10 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 360 mg Calcium 0%
TURKEY, CONTAINS 2% OR LESS SEASONING (SALT, DEXTROSE, SPICE, SPICE EXTRACTIVES, HYDROLYZED CORN PROTEIN, BHA, BHT, CITRIC ACID), NATURAL FLAVORING, CALCIUM LACTATE. NO GLUTEN.
Simply Potatoes Shredded Hash Browns
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.
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Tags: Breakfast, Cooking, Dinner, Eggs, Food, McCormick Grinders, recipes, Sargento Reduced Fat Shredded Sharp Cheddar, Wild Idea Buffalo 5 oz. Petite Tenderloin Steak
Today’s Menu: Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast
A cool morning to start, in the 30’s, but it was a beautiful sunny day out. Plenty of sunshine and near 60 degrees. Mom and Dad headed off to Church and I put in a good day of house cleaning. Dusted, vacuumed, and cleaned what windows I could get to. Then did a couple of loads of laundry for Mom. Even got the 4 wheel cart out for a bit, the air still a little cool to have it out long. So for dinner I had something planned but came across a dinner idea in the Food Network Magazine that I wanted to have instead. Tonight it’s Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast.
My recipe was inspired from Chef Sunny Anderson, who in my opinion is one of the best on Food Network. I left her recipe and web link at the bottom of the post. My version is Buffalo Sirloin Steak w/ Chessy Scrambled Eggs and Toast.
I rarely use Beef anymore, instead I use Wild Idea Buffalo whenever possible. For tonight’s dinner I’m using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with a sprinkle of Garlic Salt, Dried Rosemary, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 3 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. And this one is no exception!
Then for my Cheesy Scrambled Eggs. I used 2 Medium Size Eggs; also Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Melted a bit of Blue Bonnet Light Stick Butter in a small nonstick pan over low heat. Added the Eggs and cook, whisking to release the cooked Egg from the pan, until almost done but still wet, 4 to 5 minutes. Remove from the heat; add half of the Cheese, a pinch of Salt and Pepper and continued whisking until done. Sprinkle the remaining Cheese on top. I also toasted a couple of slices of Klosterman Wheat Bread that I Buttered with I Can’t Believe It’s Not Butter. Nothing like a Hearty Breakfast for Dinner every now and the, and this one hit the spot! Thanks again to Chef Sunny Anderson for the idea. I’ve had a lot of good and delicious meals but this one was a top 3 meal! I love Steak and Potatoes anytime but add the Cheesy Scrambled Eggs and Toast, it doesn’t get ay better. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Wild Idea Buffalo – 5 oz. Petite Tenderloin Steak
Our tenderloins live up to their name with a butter knife texture and rich grass-fed sweet taste. Very popular for elegant dinner parties, or special dinners at home. Same as our regular tenderloin, only smaller — a delicious thing in a small package! 5 oz.
Rosemary Steaks with Cheesy Eggs
Recipe courtesy of Sunny Anderson
For the steaks:
2 T-bone steaks (about 1 1/2 inches thick, 3 pounds each)
Kosher salt and freshly ground pepper
1 tablespoon liquid smoke
2 tablespoons vegetable oil
2 sprigs rosemary, cut in half
For the rosemary butter:
6 tablespoons unsalted butter
2 cloves garlic, smashed
3 sprigs rosemary
For the eggs:
8 large eggs
2 tablespoons unsalted butter
1 cup shredded cheddar cheese (about 4 ounces)
Kosher salt and freshly ground pepper
Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.
Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.
Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.
Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.
To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.
Tags: Boiling, Cooking, Egg salad, Eggs, Food, Hard-Boiled Eggs, Kitchen Hints
Using those hard boiled eggs for egg salad? The fastest way to chop eggs is to peel them, place them in a bowl, and run a pizza cutter through them several times.
Tags: Boiling, Cooking, Eggs, Food, Kitchen Hints
Here’s a handy Egg tip passed along to me from Joanie, thanks Joanie!
When you are preparing your ingredients for your recipe, you look in the fridge and you can’t remember when you last bought eggs.
Are the ones that you have still fresh?
Grab a large bowl and fill it up with water for this quick test. Place a fresh egg into the water and see where it settles.
*If it settles on the side the egg is fresh.
*If the egg stands at a bit of an angle the egg is anywhere from 3-9 days old.
*If the egg stands completely on end your egg is at least 10 days old
Tags: Cooking, Eggs, Food, Kitchen Hints, Omelets
To make a great omelet, be sure the eggs are at room temperature(Take them out of the fridge 30 minutes beforehand). Cold eggs are too stiff. Also, try adding a drop or two of water instead of milk. The water increases the volume of the eggs at least three times more than milk does.
Tags: Baking, Boiling, Breakfast, Chicken, Cooking, Eggs, Food, It's all about the Chicken
Which came first the Chicken or the Egg? Going with the Egg today!
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.
Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. The European Union recently banned battery husbandry of chickens.
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As an ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener in custards.
The albumen, or egg white, contains protein, but little or no fat, and can be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse.
Ground egg shells are sometimes used as a food additive to deliver calcium. Every part of an egg is edible, although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked while still inside the chicken.
Eggs contain multiple proteins which gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk begins to gelify, or solidify, when it reaches temperatures between about 63 and 70 °C (145 and 158 °F). Egg white gels at slightly higher temperatures, about 60 to 80 °C (140 to 176 °F)- the white contains ovalbumin that sets at the highest temperature. However, in practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer.
Salmonella is killed instantly at 71 °C (160 °F), but is also killed from 54.5 °C (130.1 °F) if held there for sufficiently long time periods. To avoid the issue of salmonella, eggs can be pasteurised in-shell at 57 °C (135 °F) for an hour and 15 minutes. Although the white is slightly milkier, the eggs can be used in normal ways. Whipping for meringue takes significantly longer, but the final volume is virtually the same.
If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to the iron and sulfur compounds in the egg. It can also occur with an abundance of iron in the cooking water. The green ring does not affect the egg’s taste; overcooking, however, harms the quality of the protein. Chilling the egg for a few minutes in cold water until it is completely cooled may prevent the greenish ring from forming on the surface of the yolk.
The US Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).
U.S. Grade AA
Eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.
U.S. Grade A
Eggs have characteristics of Grade AA eggs except the whites are “reasonably” firm.
This is the quality most often sold in stores.
U.S. Grade B
Eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains.
This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.
In Australia and the European Union, eggs are graded by the hen farming method, free range, battery caged, etc.
Chicken eggs are also graded by size for the purpose of sales.
Tags: Bigelow Decaf Green Tea, Bologna, Breakfast, Cheese, Eggs, Healthy Life Multi Grain English Muffins
I love Breakfast and the early mornings! It’s the quietest part of the day and the beginning of a new day, full of hope and surprises. I like starting off with Breakfast and one of my favorites is making a Breakfast Sandwich. There’s endless toppings and ingredients you can use to make one. I made one this morning consisting of a Healthy Life Whole Grain English Muffin, Scrambled Egg (1 Egg), and Fried Kahn’s Deluxe Bologna (Sliced Thin). I use a Medium Size Egg (it’s only 60 calories) and season it with a splash of 2% Milk (to make the Egg fluffier), a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar, and Sea Salt and Ground Black Pepper. I get the Bologna sliced very thin. I find that when you get it sliced thin it fries up better, it gives it a nice char on the outside. Put all the ingredients together and you have a delicious and healthy way to start your day, along with a cup of fresh brewed Bigelow Decaf Green Tea.
Tags: Cooking, Eggs, Food, Kitchen Hints
I did not know this – Fresh eggs’ shells are rough and chalky; old eggs are smooth and shiny.