Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

November 5, 2017 at 5:53 PM | Posted in Bear Creek Products, chicken, mushrooms, Uncategorized | Leave a comment
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Today’s Menu: Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

 

 

It’s been one sleepless and painful night and day. I have been suffering through some extremely painful Phantom Pains. It’s so frustrating because there is nothing you can do to stop them. There’s methods and medicine you can do or take that may work about 5% of the time but for the most part the only thing you can do is try to fight through them. I think I might have got about an hours worth of sleep overnight but that was it. I had nothing for Breakfast but a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom and Dad and I went back to bed for most of the Day. The Phantom Pains lessened around 2:00 this afternoon, finally. I’m hoping for a better night tonight! Thank goodness for leftovers, I reheated the Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread. I’ve left the original post from yesterday below. Take care everyone.

 

I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I’ll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!

 

 

 

For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.

 

 

 

 

To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve “homemade” soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes

Instruction
1 – Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 – Store in a cool dry place.

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Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

November 4, 2017 at 5:04 PM | Posted in Bear Creek Products, chicken, mushrooms | Leave a comment
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Today’s Menu: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

 

 

 

Toasted a Healthy Life Whole Grain English Muffin for Breakfast this morning. I topped with some Smucker’s Sugarless Blackberry Jam and served it with a cup of Bigelow Decaf Green Tea. Sort of foggy out this morning. It was cloudy all day and a high of 64 degrees. So it was a god day to stay in and clean the house, vacuum and dusted. Also gave the wooden floor area a good cleaning. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Some of the trees this year in the neighborhood are beautiful! Orange, Yellow, Red, leaves and they look incredible as the sun is setting and hitting them just right. Had everything done by the afternoon and watched some College Football. For Dinner tonight a Comfort Food Dinner, Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread.

 

I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I’ll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!

 

 

 

For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.

 

 

 

 

To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Coke Zero to drink.

 

 

Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve “homemade” soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes
Instruction
1 – Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 – Store in a cool dry place.

Mushroom and Chicken Risotto

August 11, 2017 at 4:47 PM | Posted in chicken, mushrooms, risotto | 2 Comments
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Today’s Menu: Mushroom and Chicken Risotto
For Breakfast this morning I had a bowl of Cheerios’s Cereal and also a cup of Bigelow Decaf Green Tea. Outside today about 86 degrees, humid, with showers later in the day. Right after Breakfast I headed up to the local Kroger to pick up a few items for tonight’s Dinner. Back home did some house cleaning. Then after Lunch headed out to go see Dad at the rehab unit. It’s been a rough day for him, having a lot of trouble breathing today. His breathing isn’t going to get any better, his lungs have about given up on him. I guess we can always hope! Back at home finished up a few things  around the house. For Dinner tonight I prepared Mushroom and Chicken Risotto with Baked French Bread.

 

 
I purchased a Simple Truth Rotisserie Whole Roaster Chicken while at Kroger this morning. I went ahead and pulled all the meat, one big roaster I ended up with 2 containers of Pulled Chicken. Set the Chicken aside until needed.
 
Next, I had picked up a small container of fresh Mushrooms at Kroger also. Wiped them off with a paper towel and sliced them up. Setting them aside also.
For the Risotto I used a box of Lundberg Creamy Risotto. Love using the Lundberg Risotto Products, always turns out great. To prepare it is quick and easy. In a 2 qt. saucepan, sauté the Rice in ½ Tbsp. Extra Light Olive Oil over medium heat for 2 minutes. Add 2½ cups water and contents of Seasoning Pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. With about 8 minutes of cooking time left I added the Chicken and Mushrooms. Stirred until both were well mixed in the Risotto.
 
Topped it with some Kraft Reduced Fat Parmesan Grated Cheese, and done! The Mushroom and Chicken blended with Risotto perfectly and Parmesan Cheese on anything makes it better! I baked a loaf of Pillsbury French Bread to go with everything. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a small can of Coke Zero to drink.

Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking InstructionsLundberg Risotto2

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

June 1, 2017 at 4:57 PM | Posted in mushrooms, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

To start the morning off i toasted a Healthy Life Whole Grain English Muffin and I reheated a 1/2 piece of a Cubed Steak (Beef). And I had a Breakfast Sandwich. Mom had prepared the Cubed Steak the night before and had one leftover. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom and then it was on to house cleaning, vacuumed and dusted. Later on repotted a couple more of plants for Mom. Got the cart out and took a spin around the neighborhood. It’s 77 degrees and sunny, beautiful out today!For Dinner it was a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch!

 

 

 

I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

 

 

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

February 18, 2017 at 6:04 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

 
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, 1 Jimmy Dean Turkey sausagebuffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-006 Patty, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Warmed up again out there, and they say it’s going to stay above normal for the next week! It was cloudy, windy, and high in the low 60’s. Not bad at all mid February. After Lunch went to spend time with Dad at the rehab center. He’s made great progress and may get to come home in a week or so! So proud of him!! Outside another Spring like day out, cloudy but 68 degrees! For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 
I had placed an order with Wild idea Buffalo a while back for a few items, one being a 8 OZ. BUFFALO FLAT-IRON buffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-005STEAK. Had it in the freezer so I sat it in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

Buffaloed Buffalo Burger w Baked Potato 014

 

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

Fried Walleye w Risotto and Cut Green Beans 004

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert later a Jello Sugar-Free Dark Chocolate Pudding Cup.

 

 

 

 

Wild Idea Buffalo – 8 OZ. FLAT-IRON STEAKColombian 8 oz Flat-Iron Steak
We carefully fillet our flat irons from the upper shoulder-blade of the primal chuck. The flat-iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat-iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
http://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Leftovers – Shrimp w/ Noodles and Mushrooms

September 9, 2016 at 5:05 PM | Posted in leftovers, mushrooms, Ronzoni Healthy Harvest Pasta, seafood, shrimp | 1 Comment
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Today’s Menu: Leftovers – Shrimp w/ Noodles and Mushrooms

 

 

shrimp-w-noodles-and-mushrooms-009
I made a Breakfast Sandwich this morning to start the day off. I scrambled 1 medium size Egg, fried up 4 slices of Boar’s Head Deluxe Ham, 1 slice of Sargento Ultra Thin Sharp Cheddar Cheese, and served on a toasted Healthy Life Whole Grain English Muffin.Back when I was able to work I would fix a Breakfast Sandwich every morning before work and wrap it in foil. Then eat on the way to work, used to love that! Outside it’s showers and in the low 80’s. Swept the driveway off and got the cart out and cleaned it up, much needed. Back inside it was computer cleaning day. Ran scans, reinstalled 2 programs, updated passwords, and then cleaned computer desk. So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms.

 

Far be it from me to let delicious leftovers go to waste! I really enjoyed last night’s Dinner. So much that I’m having the leftovers for my Dinner tonight! I’m just a huge fan of Shrimp and Pasta and with the added Mushrooms, I’m all over it! So for Dinner tonight its Leftovers – Shrimp w/ Noodles and Mushrooms. I’m leaving yesterday’s Dinner posting for the description and directions to make the dish, Enjoy!

 

 

shrimp-w-noodles-and-mushrooms-002
I came across a recipe from a site I follow, Food Mingle. The recipe was Egg Noodles and Mushrooms and it gave the idea for my Dinner tonight, thank you Food Mingle! So tonight I’m preparing Shrimp w/ Noodles with Mushrooms. To make the dish I’ll need; 1 – 1 lb. bag of Kroger Jumbo Shrimp, Old Bay Seasoning, 1/2 bag of Ronzini Smart Taste Extra Wide Noodle Style Pasta, sliced Baby Portabella Mushrooms, Parsley, and Sea Salt.

 

 

 

Shrimp, Tomato Pesto Sauce, Whole Grain Rotini, and Baked French 003
For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love the Shrimp and Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. So delicious and so easy to prepare! Removed them from the pan and placed them on a plate and set it aside.

 

shrimp-w-noodles-and-mushrooms-004
As the Shrimp was cooking in a small skillet I sauteed the sliced Mushrooms. Using Baby Bella Mushrooms, I sliced the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Removed from the heat and set aside.
 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 010
Finally to prepare the Noodles I brought 2 qts. water to a rapid boil. To add flavor and reduce stickiness, add salt. Add the pasta and stir; return to rapid boil. Cook uncovered for 7 minutes, stirring occasionally. Drain well and empty the Noodles into a large bowl. Toss in the sauteed Mushrooms. Add the Shrimp, add the parsley, and season with a little salt, to taste. I love the combo of Shrimp and Pasta and throw in the Mushrooms, it’s a winner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Ronzini Smart Taste Extra Wide Noodle Style Pasta

Smart eating means combining great taste with nutrition. Ronzini Smart Taste Extra Wide Noodle Style Pasta has the white pasta taste your family loves and extra nutrients to help them grow strong and healthy. Ronzoni Smart Taste is an excellent source of fiber and an excellent source of the bone-building nutrients calcium and vitamin D. Plus, Ronzoni Smart Taste looks, cooks and tastes like regular white pasta. It’s a smart way for your family to get more nutrition from every pasta meal.

* Ronzini Smart Taste Extra Wide Noodle Style Pasta :Ronzini Smart Taste Extra Wide Noodle Style Pasta
* Cholesterol and yolk free
* Excellent source of calcium, vitamin D and fiberRonzini Smart Taste Extra Wide Noodle Style Pasta
* Low fat
* Low sodium

Directions:
Instructions: Cooking directions: bring water to a rapid boil. To add flavor and reduce stickiness, add salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as directed. Perfect pasta guide: for 1 portion: 1/4 bag pasta, 2 quarts water & 1 tsp. Salt; 2 portions: 1/2 bag pasta, 3 quarts water & 2 tsp. Salt; 4 portions: full bag of pasta, 5 quarts water & 1 tbsp. Salt. For very firm pasta cook 5 minutes. For firm pasta cook 6 minutes. For tender pasta cook 7 minutes. Maintaining perfect pasta: to keep cooked pasta fresh for later use, toss with a small amount of olive oil or sauce, and refrigerate

Nutrition Facts
Serving Size 56 G
Servings Per Container 6
Amount Per Serving
Calories 180.0
Calories From Fat 5
% Daily Value
Total Fat 0.5 G 1
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 25 Mg 1
Total Carbohydrate 39 G 13
Dietary Fiber 5 G 20
Sugars 1 G
Protein 7 G

https://www.ronzoni.com/en-us/products/categories/2095/Ronzoni%C2%AESmartTaste%C2%AE.aspx

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Asparagus

September 6, 2016 at 4:53 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo 10 oz. New York Strip Steak and Sauteed Mushrooms w/ Baked Potato and Cut Asparagus

 

 
Started my day off by Poaching an Egg and serving it on top of a toasted Healthy Life Whole Grain Muffin. Also had buffalo-10-oz-new-york-strip-steak-w-baked-potato-and-cut-aspar-009the morning cup of Bigelow Decaf Green Tea. Did a couple of loads of laundry for myself and Mom. Then after Lunch I headed up to the hospital for the afternoon to see Dad. Not been a good day for him, still sick to his stomach. They are having trouble finding the cause of it, all tests have come back negative. Hope turns it around soon. Back in the 90’s and a bit more humid out there today. For Dinner tonight a Buffalo 10 oz. New York Strip Steak and Sauteed Mushrooms w/ Baked Potato and Cut Asparagus.

 

 
I had ordered a couple of Wild Idea Buffalo 10 oz. New York Strip Steaks and had them in the freezer. So I grabbed one out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks buffalo-10-oz-new-york-strip-steak-w-baked-potato-and-cut-aspar-005are, so lean and delicious. 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 medium 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 Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 7 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms.

 

 

Buffalo 10 oz. New York Strip Steak 014

 

These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!

 

 

 

Buffaloed Buffalo Burger w Baked Potato 014
For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter.

 

 

 

 
Then I also prepared some Cut Asparagus with Bacon Bits. I had purchased the Asparagus at the local Kroger just the other day. I washed the Asparagus and trimmed off the stalk ends. I then cut the Asparagus into 3 pieces. Heated upbuffalo-10-oz-new-york-strip-steak-w-baked-potato-and-cut-aspar-008 a medium size skillet that I had sprayed with Pam Cooking Spray. I had placed the Asparagus pieces in a bowl and seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley, Garlic Salt, Smoked Real Bacon Bits, and Extra Virgin Olive Oil. Mixed well. Then added the Asparagus to the preheated skillet. Cooked them for about 8 minutes. Removed from the heat and served. Sprinkled Kraft Reduced Fat Grated Parmesan Cheese and done. Excellent Dinner Tonight! For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 

 

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAKNew York Strip Steak
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

http://wildideabuffalo.com/products/new-york-strip-steaks
http://wildideabuffalo.com/

Kitchen Hints of the Day!

May 15, 2015 at 5:14 AM | Posted in Kitchen Hints, mushrooms | Leave a comment
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* Mushrooms, especially wild mushrooms, are like little sponges. They’ll suck up any moisture. If you wash them, they’ll get waterlogged. Instead, clean them with a damp paper towel or brush them off with a pastry brush. And don’t forget to clean in all those little crevices under the cap— it’s a pain but it’s much better than having crunchy mushrooms!

 

* Don’t throw away mushroom stems. Trim and freeze them to use in soups and stocks.

* An egg-slicer makes quick work of slicing mushrooms into uniform pieces.

* Sauteing is a quick, versatile way to cook any kind of mushroom, including basic button, cremini, stemmed shiitake, portobello, and morel mushrooms — or better yet, a mix of your favorites.

Braised Mushroom Tacos

May 14, 2015 at 5:22 AM | Posted in mushrooms, PBS | 3 Comments
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I was scanning around the web for some different recipes and came across this one off the PBS web site, Braised Mushroom Tacos. How good does this sound! I haven’t tried this one yet, but I still wanted to pass along to everyone. Again it’s off the PBS website. http://www.pbs.org/food/recipes/

 
Braised Mushroom Tacos

Ingredients
2 small onions, sliced thin
3 tablespoons olive oil
12 grams (0.4 ounces) dried Guajillo chilesPBS3
12 grams (0.4 ounces) dried Ancho chiles
200 grams (7 ounces) canned whole tomatoes
2 tablespoons tahini
1/4 cup water
300 grams (10.5 ounces) Eryngi mushrooms (about 6 large ones)
140 grams (5 ounces) shiitake mushrooms (about 4 extra large ones)
2 large cloves of garlic, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon salt
12 corn tortillas
thinly shredded cabbage
cilantro
lime wedges

 
Directions
1 – Place the onions and 1 tablespoon of olive oil in a sauté pan and fry over medium low heat until caramelized (20-30 minutes). If you have frozen caramelized onions you can skip this step.
2 – Boil a kettle of water.
3 – Use scissors to trim the tops off of the dried chilies then cut them from end to end so you can open them up. Remove all the seeds and membranes inside the chilies. Place the chilies in a bowl and cover with the boiling water. Let them soak for 15 minutes.
4 – While the chilies rehydrate, prepare the Eryngi mushrooms by cutting off the caps and using your fingers to pull apart the stems into thin shreds that look like shredded chicken. Slice up the caps along with the shiitake mushrooms.
5 – Drain the chilies and transfer them to a food processor along with the caramelized onions, tomatoes, tahini, and water.
6 – Add the remaining 2 tablespoons of olive oil to the sauté pan, and put over medium-high heat. Add the garlic, cumin and cinnamon. Fry until fragrant, then add the mushrooms and salt. Sauté until the mushrooms have browned.
7 – Strain the chili mixture through a sieve into the pan and turn the heat down to medium low. Simmer until the sauce is very thick. Adjust salt to taste.
8 – Serve with warm tortillas, shredded cabbage, cilantro and lime wedges.

 

 

http://www.pbs.org/food/recipes/braised-mushroom-tacos/

Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato

January 25, 2015 at 6:10 PM | Posted in mushrooms, pork chops, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato

 
It’s been one of those lazy Sunday afternoon’s around here today! Nothing, and I mean nothing going on today. Did a bit of cleaning then it was Sofa City with the remote in hand. We have a couple of Crabapple Trees in the front yard and they are full of Robins. Every year we seem to be a layover for their treks back North, they’re a bit early this year. Could it be a sign of an early Spring? For dinner tonight I prepared a Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato.

 

 

Cumin Spiced Pork Chops Mushrooms 001
Picked my Chops up while at Meijer the other day, on sale! To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore!

Cumin Spiced Pork Chops Mushrooms 007

 

For one side I prepared some Sauteed Mushrooms. Using Baby Bella Mushrooms, I quartered the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Then I also had a Baked Potato, seasoned this with McCormick Grinder Sea Salt and Black Peppercorn. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt

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