Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots

February 20, 2016 at 5:51 PM | Posted in carrots, fish, Minute Rice | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots

 

Blackened Gulf Coast Grouper w Multi Grain Medley and Baby Carro 003
For Breakfast had a toasted healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam and a cup of Bigelow Decaf Green Tea. Right after Breakfast I headed to Meijer, wanted to go early and get back. Back home I had to break out the leaf blower, the driveway and deck was littered with leaves and twigs from the wind of the last couple of days. Had lunch and after that headed to the hospital to see Dad. He might be released this weekend, he looks so much better! Back at home finished up some laundry for Mom and then on to some light house cleaning. Busy, busy day! Finally for dinner tonight I prepared a Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots.

 

Fried Gulf Coast Grouper 001
I had been preparing the Red Snapper my friends had brought back from the Florida Gulf Coast, which I used all of it. So now I broke out the Grouper that they had for me. I got one of the fillets out of the freezer and let it thaw overnight in the fridge. It’s one beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.

 

 

Blackend Grouper Grain Carrots 001

I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper along with the Blackening Season are a perfect combo. Love Fish, Love Seafood!

 

 

 

Minute Multi Grain Medley (2)

For one side dish I prepared some Minute Multi Grain Medley. I love the Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 Minute Multi Grain Medleyminutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Advertisements

Seasoned Haddock w/ Multi – Grain Medley and 3 Bean Salad

October 7, 2015 at 5:00 PM | Posted in fish, Minute Rice | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Seasoned Haddock w/ Multi – Grain Medley and 3 Bean Salad

 

Seasoned Haddock w Multi - Grain Medley and 3 Bean Salad 016
Busy day around the house today. We are having a new roof put on the house and our shed today. Which also means a whole lot of noise. Another beautiful Fall day out again, we are on a roll weather wise. Sunny and a high in the 70’s. Did a load of laundry for Mom and cleaned up around the house. Didn’t get to go see Dad today, I had to stick around the house while the repairs are going on. For dinner tonight I prepared a Seasoned Haddock w/ Multi – Grain Medley and 3 Bean Salad.

 

 

Seasoned Haddock w Multi - Grain Medley and 3 Bean Salad 004

Well they finally had Haddock back in stock at the Kroger I go to. They told me a couple of weeks ago they were no longer going to carry it, they just weren’t selling enough of it. But Monday when I was there they said they had brought it back due to so many complaints. Anyway I purchased 3 nice size fillets that I’ve already cleaned and cut into smaller fillets and put in the freezer. I did keep some out for my dinner tonight. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

 

 

Seasoned Haddock w Multi - Grain Medley and 3 Bean Salad 006
So to prepare it I had cut the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. Love Haddock!

 

 

 

Seasoned Haddock w Multi - Grain Medley and 3 Bean Salad 007
For one side dish I prepared some Minute Multi Grain Medley. I love the Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving.

 

 

 

 

Seasoned Haddock w Multi - Grain Medley and 3 Bean Salad 005

 

I also had some Read’s 3 Bean Salad. It comes in a can and you can prepare it various ways. I just opened the can and put it in a plastic bowl, put the lid on, and set in the refrigerator to chill for a couple of hours or so. I served these chilled. For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.

 

 

 

 

 

Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 Minute Multi Grain Medleyminutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

 

 

 

Read 3 Bean Salad
Fresh green and yellow string beans, wholesome red kidney beans, spicy onions, and red peppers in delicately Read 3 Bean 2flavored tangy vinaigrette are what our 3 bean salad is all about. For added flavor and a different twist, try our 4 bean mixture with garbanzo beans. Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product. It’s perfect for use in wraps, tacos, burritos, or as a main dish by adding shredded chicken or beef. Use in a dip with tortilla chips or put some on a bed of lettuce topped with tomatoes to create a healthy, nutritious salad.

Nutrition Facts
Serving Size: 0.33 cup
Servings Per Container: 5

Calories 60
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Trans Fat 0 g
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Potassium 90 mg (5%)
Total Carbohydrate 13 g (5%)
Dietary Fiber 2 g (8%)
Sugars 8 g
Protein 1 g
Vitamin A 0%
Vitamin C 4%
Calcium 2%

Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

September 25, 2015 at 4:53 PM | Posted in carrots, Minute Rice, seafood, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots

 

Colossal Shrimp 013
A little warmer out and some rain coming in overnight and tomorrow. Did some laundry for Mom and cleaned up inside and outside the house. Everything done and I went to the rehab center to see Dad for a couple of hours. He’s slowly regaining his strength but has a way to go. On the way back home stopped and had the car washed, which was much needed. For dinner tonight Colossal Shrimp w/ Whole Grain Brown Rice and Sliced Carrots.

 

 

Colossal Shrimp 001
While at Jungle Jim’s yesterday I picked up some Ocean Perch, Grouper, and a package of 2 Colossal Shrimp. And I mean Colossal Shrimp! Love the Seafood Department there at Jungle Jim’s. Fish, Shrimp, Lobsters, Crabs, they have it all. They even have tanks of live Trout, Tilapia, Striped Bass, and Lobsters that you can choose your Seafood from. So when I seen this package of the Shrimp I had to get it!

 

 

 

Colossal Shrimp 002
I wasn’t sure on how to prepare them so I looked around the net for recipes. I ended up combining 3 different recipe ideas for my Shrimp. To make them I’ll need the following; 1/4 cups dry Progresso Italian Style Breadcrumbs, 2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese, 1/2 teaspoon Dried Parsley, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Sea Salt, 1/2 teaspoon Ground Black Pepper, 2 tablespoons melted Blue Bonnet Light Butter (slightly cooled), 1 tablespoons Extra Virgin Olive Oil, 1 tablespoons fresh Lemon Juice, 1 teaspoon Garlic Powder, and 2 Colossal Shrimp.

 

 

To prepare them I preheated the oven on 425 degrees. I then rinsed the Shrimp in cold water, peeled the shells, and cleaned again. Then in a shallow dish combined the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, sea salt and black pepper; set aside. In a large bowl whisk together melted butter with 1 tablespoon oil, fresh Colossal Shrimp 006lemon juice. Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes. Lighty grease a cookie sheet pan. Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture. Place the coated shrimp onto the pan but not touching each other. Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp). These Shrimp were so sweet and meaty itwas like having Lobster! I served them with a Cerulean Seas Mango Coconut Dipping Sauce, picked this up at Jungle Jim’s also. If you come across any of this sauce, grab a bottle or two. Just incredible, this would great for any Seafood!

 

 

For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Jello sugar Free Dark Chocolate Mousse.

 

 

 
Baked Jumbo Lemon-Garlic Parmesan Shrimp

IngredientsColossal Shrimp 002
1/4 cups dry Progresso italian Style Breadcrumbs
2 tablespoons Kraft Reduced Fat Grated Parmesan Cheese
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
2 tablespoons melted Blue Bonnet Light Butter, slightly cooled
1 tablespoons Extra Virgin Olive Oil
1 tablespoons fresh Lemon Juice
1 teaspoon Garlic Powder
2 Colossal Shrimp
Directions
1 – In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside.
2 – In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice.
3 – Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes.
4 – Lighty grease a cookie sheet pan.
5 – Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture.
6 – Place the coated shrimp onto the pan but not touching each other.
7 – Set oven to 425 degrees (set oven to second-lowest rack).
8 – Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp).

Blackened Yellow Snapper w/ Multi-Grain Medley and Baby Carrots

July 9, 2015 at 5:04 PM | Posted in fish, Minute Rice | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Blackened Yellow Snapper w/ Multi-Grain Medley and Baby Carrots

 

Blackened Yellow Snapper w Multi-Grain Medley and Baby Carrots 011

We are still in that rain pattern around here. Another rainy and dreary day out today. Light Breakfast this morning, Healthy Life Whole Grain English Muffin. Topped it with I Can’t Believe It’s Not Butter and my had my morning cup of Bigelow Decaf Green Tea. Mom took Dad for a doctors appointment and while they were out I cleaned the house and got in a couple of loads of laundry. After getting that done I had to go to Kroger and pick up a prescription for Dad. Picked up some Shrimp and a Salmon Fillet while there. For dinner tonight I prepared a Blackened Yellow Snapper w/ Multi-Grain Medley and Baby Carrots

 

 

 

Blackened Yellow Snapper w Multi-Grain Medley and Baby Carrots 002
Still using the Yellowtail Snapper a friend brought me from fishing the Florida Gulf Coast. Brought me back Grouper and the Yellowtail Snapper both, love the Snapper as much as I do the Grouper. And like the Grouper it can be prepared so many different ways, and all of them delicious! The Snapper was in the freezer so I laid it in the fridge overnight to thaw. To prepare tonight’s fillets I blackened them. I love to blacken any Fish, just so flavorful. I’m using Zatarain’s Blackening Season, which I almost always use.

 
To prepare the fillets I rinsed them off in cold water and patting dry with paper towel. I melted a tablespoon of Blackened Yellow Snapper Sandwich 004butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the melted Butter and seasoned them with Sea Salt and then with Zatarain’s Blackened Seasoning. I then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Snapper. At this point turn on your Stove Overhead Exhaust Fan on, it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready. Cast Iron Skillets are perfect to use for any cooking but especially when Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This Snapper turned out so good, moist and bursting with flavor. Just something about the Gulf Seafood. The Zatarain’s Seasonings are perfect for any Seafood.

 

 

Minute Multi Grain
Served it on a bed of Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also boiled some Baby Carrots for the other side dish. Grains and Carrots are a natural pairing to me. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Yellowtail Snapper

The yellowtail snapper, Ocyurus chrysurus, is an abundant species of snapper native to the western Atlantic Ocean including the Gulf of Mexico and the Caribbean Sea.

Identified by a yellow stripe that runs the full length of the body from forward of the eye to the deeply forked yellow tail. The stripe is vivid in young fish, but pales with maturity. Color above the line is bluish with yellow patches; silvery white below. No prominent teeth as in most other Snappers.

The yellowtail snapper is not listed as endangered or vulnerable with the World Conservation Union (IUCN). The IUCN is a global union of states, governmental agencies, and non-governmental organizations in a partnership that assesses the conservation status of species.

 

 

 

Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 Minute Multi Grain Medleyminutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.
Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans

March 25, 2015 at 5:08 PM | Posted in Minute Rice, Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans

 

Marinated Buffalo Sirloin Tips 006

Whole lot of rain overnight but finally some sunshine as the day went on, and a high around 60. But a cold front moving in for the next couple of days. For Breakfast i prepared a couple of Jennie – O Turkey Breakfast Sausage Links, Toast, and a Sunnyside Up Egg. Love the Jennie – O Turkey Sausage Links. Fantastic flavor, only 65 calories per serving (2 Links), and fry up in about 15 minutes. Ran a couple of errands for Mom and that was about it for the day. For dinner tonight I tried a Wild Idea Buffalo Product for the first time, Buffalo Tenderloin Tips. For dinner tonight it’s Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans.

 

 

 

I had purchased the Wild Idea Buffalo – 1 lb. Tenderloin Tips a while back on my last order from Marinated Buffalo Sirloin Tips 001Wild Idea Buffalo. Had them in the freezer and let them thaw overnight in the fridge. To prepare them I’ll need; 3/4 cup Jack Daniel’s Honey SmokeHouse BBQ Sauce, 1/4 cup Worcestershire Sauce, and Garlic Powder, Sea Salt, Black Pepper (to taste). Then to prepare them, start by blending the BBQ Sauce, Worcestershire Sauce and Seasoning in a medium mixing bowl. Stir until the marinade is smooth. Add the Buffalo Steak Tips to the marinade and stir to coat them in the Marinade. Cover the bowl with a sheet of plastic wrap or fitted lid and refrigerate the steak tips for at least 2 hours. After 2 hours of Marination, preheat a skillet over medium-high heat. Transfer the steak tips from the marinade to the skillet. Discard leftover marinade.

 

Marinated Buffalo Sirloin Tips 005
Stir the steak tips continuously for 10 minutes or until the meat is no longer red in the center. When using Buffalo Meat remember that Buffalo gets done quicker than other Meats. Be patient and do not increase the heat, as this could dry out the lean meat. 130° (medium-rare; don’t overcook). Remove the skillet from the heat and allow the steak tips to cool for five minutes. Serve the steak tips while hot and enjoy these babies! Tender, juicy, and just flat-out delicious is the only way to describe them. The Marinade worked perfect with the Buffalo. I’ll be ordering these quite often from Wild Idea Buffalo.

 

 

 

Minute Multi Grain
Served it on a bed of Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving. I also heated up a can of Del Monte Cut Green Beans and a few spears of Pickled Asparagus. First time I tried it, came across it the other at Kroger and wanted to give it a try. Produced by Forest Floor Foods. The good part besides the great flavor is there are no Calories, Fat Free, and only 1 Carb per serving (2 Spears). Fantastic side! Quite a Dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

Wild Idea Buffalo Tenderloin Tips
Wild Idea Buffalo – 1 lb. Tenderloin Tips
Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious, as the premium filet. Versatile for the grill or skillet! 1 lb. package.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-tenderloin-tips

 

 

 

 

.
Marinated Buffalo Sirloin Tips

Ingredients:
3/4 cup Jack Daniel’s Honey SmokeHouse BBQ Sauce
1/4 cup Worcestershire Sauce
Garlic Powder, Sea Salt, Black Pepper (to taste)

Instructions:

Step 1 – Blend the BBQ Sauce, Worcestershire Sauce and Seasoning in a medium mixing bowl. Stir until the marinade is smooth.

Step 2 – Add the steak tips to the marinade and stir to coat them in the liquid. Cover the bowl with a sheet of plastic wrap and refrigerate the steak tips for one hour. Bison steak tips will benefit from increased marinating time. Refrigerate them for two hours for best results.

Step 3 – Preheat a skillet over medium-high heat. Transfer the steak tips from the marinade to the skillet. Discard leftover marinade

Step 4 – Stir the steak tips continuously for 10 minutes or until the meat is no longer red in the center. If you are working with bison steak tips, the cooking time might take up to 15 minutes. Be patient and do not increase the heat, as this could dry out the lean meat. 130° (medium-rare; don’t overcook).

Step 5 – Remove the skillet from the heat and allow the steak tips to cool for five minutes. Serve the steak tips while hot.

Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and….

February 1, 2015 at 6:19 PM | Posted in chicken, Minute Rice | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 008
Well the Snow Storm stayed way North of us. We had rain, and not really a whole lot of that. At least everyone’s pantry and fridges are well stocked, too funny!! Anyway it was a laid back day around here today, not much going on. Did a little cleanup on the computer and that was it, sofa city after that! For dinner tonight I prepared Cast Iron Roasted BBQ Glazed Chicken Thighs w/ Multigrain Medley and Mini Ear Corn on the Cob.

 
I used my favorite Chicken, Miller Amish Poultry. I’ll be using their Skinless and Boneless Chicken Thighs. I had them in the freezer so I let them thaw in the fridge overnight. To prep them I seasoned them with Garlic Powder, Sea salt, and Ground Black Pepper. Sprinkled a light coat of Flour on them and they were ready to make. Preheated the oven to 400 degrees F. I’ll be using my favorite skillet, the Cast Iron Skillet. Added 2 tablespoons of Extra Virgin Olive Oil and set the burner on medium. When the skillet was heated up I added the Chicken, just long enough to brown both sides. After flipping them over I added a glaze to them, I used JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 001
I then put the skillet in the oven to finish cooking the Thighs. Roasted them till I had an internal temperature of 165 degrees, using a meat thermometer. Roasted about 15 minutes and done! As I removed them from the oven I put another light glaze over the top and let them cool for 3 minutes before serving. The Thighs were moist and tender, with all kinds of flavor! These would make some great Chicken Thigh Sliders, which I’ll try sometime soon! I’ve been using Chicken thighs more and more, somewhat cheaper and just as good as any other cut.

 

Cast Iron Roasted BBQ Glazed Chicken Thighs 007
For one side I prepared some Minute Multi Grain Medley. I love this Minute Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. Chicken, Grains, and Corn make a fine Dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Minute Multi-Grain MedleyMinute Multi Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Blackened Grouper w/ Grain Medley and Sliced Carrots

January 20, 2015 at 6:07 PM | Posted in fish, Minute Rice | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Blackened Grouper w/ Grain Medley and Sliced CarrotsBlackend Grouper Grain Carrots 006

 
Not a bad day here in west Chester today, partly sunny and a high in the upper 40’s. I had a doctor’s appointment at 10:30 this morning. My 2 year checkup to make sure my Hip Replacement is doing good on the inside, a couple of x-rays and a physical exam and done. Everything looked great! Then later ran Mom and Dad for a checkup at their Family Doctor. Too many Doctors today! For dinner some Gulf Coast Grouper!, I prepared Blackened Grouper w/ Grain Medley and Sliced Carrots.

 

 

Yesterday some good friends of mine returned from Florida and brought me some Gulf Coast Grouper that they had just caught days before there in Florida. They have a home in Southern Florida along the Gulf Coast and go down quite often. And they usually bring me back some Grouper or Snapper on their return. Thank goodness they love fishing!

 

Blackend Grouper Grain Carrots 001

They had frozen the Grouper so I left it in the fridge overnight to thaw. To prepare it I rinsed the fillets off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and seasoned them with Sea Salt and then with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! Cast Iron Skillets are perfect to use for any cooking but especially when Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This fish turned out so good, hard to describe! Moist and bursting with flavor. Just something about Gulf Seafood. The Zatarain’s Seasonings are perfect for any Seafood.

 
For one side I prepared some Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also heated up a small can of Del Mote Sliced Carrots along with a slice of Pillsbury Rustic French Bread, which was leftover from last night’s meal. For dessert later a Healthy Choice dark Fudge Swirl Frozen Greek Yogurt.

 
Kitchen Dictionary: grouper
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-roundBlackend Grouper Grain Carrots 005
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Popular Grouper Recipes
* Baked Grouper Creole/Parmesan
* Blackened Grouper
* Caribbean Jerk Grouper
Nutrition Facts
Calculated for 1 fillet
Amount Per Serving %DV
Calories 238
Calories from Fat 23 (9%)
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg 31%
Sodium 137mg 5%
Potassium 1250mg 35%
Total Carbohydrate 0.0g 0%

 
http://www.food.com/library/grouper-72

 
Minute Multi-Grain MedleyMinute Multi Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

 
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Teriyaki Chicken Thighs and Multi Grain Medley

January 13, 2015 at 5:49 PM | Posted in chicken, Minute Rice | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Teriyaki Chicken Thighs and Multi Grain Medley

 

 

Teriyaki Chicken Thighs 006

Well not too bad out there today, sunny but still cold. Better weather days are moving in for the rest of the week they say. A lot of sunshine and highs in the 40’s, sure beats a wind chill below zero! Stayed up late watching The Ohio State Buckeyes win the National Title, on the cell with best friend out in Arizona for most of it! Did a load of laundry and tidy up around the place. For dinner tonight a new recipe, Teriyaki Chicken Thighs and Multi Grain Medley.

 

 
Another recipe from the Simple and Delicious – Taste of Home Magazine. The latest issue had quite a few recipes I want to try. So tonight it’s Teriyaki Chicken Thighs and Multi Grain Medley. To prep it I’ll need the following; 3 pounds boneless skinless chicken thighs, 1/4 cup and 2 Tbsp Splenda Sugar, 34 cup reduced-sodium soy sauce, 1/3 cup cider vinegar, 1 garlic clove (minced), 3/4 teaspoon ground ginger, 1/4 teaspoon pepper, 4 teaspoons cornstarch, and 4 teaspoons cold water. I was just cooking for myself tonight so I only used 1/4 of the amount of the ingredients, I made 2 Chicken Thighs.

 

 

 

 

Place the chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and Minute Multi Grain Medleypepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Remove the chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken. Winner, Winner Chicken Dinner! This turned out absolutely delicious! The Chicken Thighs were moist and tender and just bursting with that Teriyaki and spices flavor! Great addition by boiling the cooking juices and thickening it to a sauce for the Chicken. A “Keeper Recipe”, for sure! Served it on a bed of Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Teriyaki Chicken Thighs RecipeTaste of Home

Ingredients
3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

 

Directions
Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice. Yield: 8 servings.
Read more: http://www.tasteofhome.com/recipes/teriyaki-chicken-thighs#ixzz3OZWp0qBe

 

 

 

 

Minute Multi-Grain MedleyMinute Rice

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

 

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]

 

Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

 
http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Leels Cooks

Nom Nom Nom

SIMPLY SERENE

My mission is to deliver scientifically-backed information on gut health and the human microbiome, inspiring a culture of healthy living that is SIMPLY SERENE.

luxlifefinn

All things food - home cooking recipes and fine dining reviews

olivesandfeta

Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

Goddess Cooks

....unearthly delights to feed your soul!

Recipes by chefkreso

Cooking with imagination

TWENTY-FOUR CARAT

GENUINE INFORMATION ABOUT REAL THINGS

Moosmosis

Exploring an Arts & Sciences Education

The Throwback Chef

vintage recipes tried and shared

Wishing Wells Life

Real Food, Real Creativity, Real Life

Mediterranean Recipes 101

Mediterranean diet is based on the tradtional food that people used to eat in counntries like Italy, Greece, and Spain.

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.