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

Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal

December 26, 2014 at 6:22 PM | Posted in mushrooms, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal

 

Buffalo and Mushroom Diane Creamy Cornmeal 006

Started off a cold morning but gradually warmed up to the low 50’s and sunny out. Went to Kroger for a few items to make my dinner tonight. Back home and did a couple of loads of laundry for Mom and helped out cleaning the house. For dinner tonight a couple of new recipes. I prepared Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal.

 

 

I received a trial issue of Week Night Menus, from Cuisine At Home Magazines. And it was packed with some great recipe ideas, like the two I’m trying tonight for dinner, Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal. I signed up to get the magazine for a year, hopefully all issues will be as good as this one!

 

 

Buffalo and Mushroom Diane Creamy Cornmeal 001
I’ll need the following to prepare the Steak & Mushroom Diane; Wild Idea Buffalo 8 oz. Sirloin Steak (Seasoned with Sea Salt and Black Pepper), 2 Tbsp Extra Virgin Olive Oil, Saute; quartered Button Mushrooms, 1 small Minced Shallot, Red Pepper Flakes (to taste), Blue Bonnet Light Butter, Swanson Low – Sodium Beef Broth, Dijon Mustard, fresh chopped Parsley, Worcestershire Sauce, and Lemon Juice.

 

 

 

To prepare; Using a medium size saute pan I seared the Steak in the oil over medium heat until a deep browning, about 4 1/2 minutes per side. Remove the Steak from the pan when done and set aside. In the same pan I sautéed the Mushrooms and the Minced Shallots along with 1/2 Tbsp of Butter. Cooking until the Mushrooms are tender and the moisture in the pan has evaporated. Then I whisk together a 1/2 cup of the Swanson Low – SodiuBuffalo and Mushroom Diane Creamy Cornmeal 002m Beef Broth Dijon Mustard; then deglazed the pan with the Broth mixture. Reduce the heat to medium-low and simmered the Sauce for 5 minutes. Stir in the Parsley, Worcestershire Sauce, Lemon Juice, then returned the Steak and any of the juices to the pan. Simmer until the Sauce thickens, turning the Steak to coat both sides, 2-3 minutes. And we have another one of those “Keeper Recipes!” The Wild Idea Buffalo Sirloin is always delicious but add the Mushrooms and Diane and you have one incredible meal. The Steak and Mushrooms were just bursting with flavor, the Worcestershire Sauce and Lemon Juice worked perfect for this dish.

 

 

 

I also made another new dish also from the Week Night Menus magazine, Creamy Cornmeal. To Buffalo and Mushroom Diane Creamy Cornmeal 003prepare this I’ll be using; 1 1/2 cups Swanson Low – Sodium Chicken Broth, 1 1/2 cups 2% Milk, 3/4 cup Yellow Cornmeal, 1/4 cup Maytag Crumbled Blue Cheese, 1/4 cup Heavy Cream, and Sea Salt and Black Pepper to taste. To prepare it you boil the Broth and Milk in a sauce pan over medium heat. Whisk in the Cornmeal and simmer until thickened, whisking often, about 5 minutes. Stir in the Blue Cheese and Heavy Cream; season with Salt. Serving immediately while hot. And another new delicious “Keeper Recipe”. This is a really good Cornmeal or Polenta Side Dish. And I love this new Magazine, lot of new recipes I’ll be trying. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Dark Chocolate Pudding.

“Meatless Monday” Recipe – Broiled Mushrooms Teriyaki

September 1, 2014 at 8:40 AM | Posted in Meatless Monday, mushrooms | 1 Comment
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It’s “Meatless Monday” and this week’s recipe comes from one of my favorite sites, Cooks Recipes (http://www.cooksrecipes.com/index.html) It’s a great sounding side dish, Broiled Mushrooms Teriyaki.

 
Broiled Mushrooms Teriyaki

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.Cooksrecipes 2

 

 

Recipe Ingredients:

3 tablespoons good-quality teriyaki sauce
1 teaspoon dark sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon agave nectar or natural granulated sugar
16 ounces mixed fresh mushrooms, any variety (choose from a combination of portabella, shiitake, cremini, baby bella, or others)

 

 

Cooking Directions:

Preheat broiler (unless using a toaster oven).
Combine the first 4 ingredients in a mixing bowl and stir together.
Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you’re using large portabellos—slice them 1/4 inch thick).
Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.
Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.
Makes 4 to 6 servings.

 
http://www.cooksrecipes.com/mless/broiled_mushrooms_teriyaki_recipe.html

Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread

July 14, 2014 at 5:13 PM | Posted in cheese, mushrooms, pasta | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread

 

Banquet Pizza Pasta 005

 

Well 13 years ago today, after spending 44 days in the hospital, I was released to come home after my left leg amputation. In some ways it doesn’t seem that long and in another ways it seems like a lifetime ago. I’m very proud to say I survived the ordeal of Melanoma Cancer and the leg amputation, but it came with a loss of a lot of things and major changes in my life. It’s been tough but as they say, “The World is what you make of it. If it doesn’t fit you make alterations.” I know it’s easy to complain but things could have been much worse. Anyway we were scheduled to have our Kitchen and Laundry Rooms flooring replaced today but it was cancelled, their truck broke down on the way here. Hope that’s not a sign of things to come! For dinner tonight I prepared Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread.

 

 

 

banquet-pizza-pasta-001
Nothing like a quick, easy and delicious comfort food like the Banquet Homestyle Bakes Pizza Pasta . It’s got two of my favorites in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it. The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal.

 

 

 

Cheese Bread1
I also prepared some Baked Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Banquet Homestyle Bakes Pizza PastaBanquet Homestyle Pizza Pasta

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

 

Nutrition summary:
There are 280 calories and 40 Net Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta

Creamy Shrimp and Corn Stuffed Portobello Mushrooms

July 12, 2014 at 5:20 PM | Posted in mushrooms, shrimp | Leave a comment
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Today’s Menu: Creamy Shrimp and Corn Stuffed Portobello Mushrooms

 

Turkey Spam Egg Muffin 006

 
Mother Nature cranked the humidity up on us today, quite humid out. Started the day off with some Jennie O Bacon, Scrambled Egg, and Toasted whole Grain Bread. Very good way to start the day. A bit humid to get the cart out today but I had it out and did a little maintenance and cleaning on it. Still not quite up to par, those Phantom Pains really took it out of me. For dinner tonight a new one from one of my favorite sites Cooking with a Wallflower. A really super site with some great recipes. I prepared Creamy Shrimp and Corn Stuffed Portobello Mushrooms.

 

Creamy Shrimp and Corn Stuffed Portobella 005
The minute I seen this recipe I couldn’t wait to give it a try! Mushrooms, Cream Cheese, Corn, Cheese, Shrimp, What is not to like in this recipe! To prepare it I’ll need; 2 Large Portobello Mushrooms, 1/2 Cup Philadelphia (Fat Free), 1 Cup Raw Shrimp (Medium Size), 1/3 Cup Corn Kernels ( I used Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn), 1/2 Cup Sargento Reduced Fat Shredded Sharp Cheddar Cheese, 1/2 Teaspoon Creole Seasoning, 1/4 Teaspoon Garlic Powder, and Extra Cheese and Parsley Flakes for topping.

 

 

 

 

To prepare it I preheated the oven to 350 degrees. Lined a small baking sheet with foil and sprayed it with Pam Cooking Spray. Removed the stems from the Portobellos. Placed them on the baking sheet and bake them for about 5 minutes, just to soften them up a bit. Remove from the oven and set aside. Now in a medium size skillet on medium heat, I add a tablespoon of Extra Virgin Olive Oil. When the oil is heated I add my Shrimp, turning them once. Cook until they start turning that red-orange color. Remove them from the heat and let them cool until you can touch them. When cooled a bit I minced them into small pieces. I kept 5 of them out to eat with the dinner. At the same time the Shrimp is cooking I heated up the corn on medium high for about 6 minutes.

 

 

 

Ready for the oven!

Ready for the oven!

Then in a medium size bowl add the Minced Shrimp, Corn, Cream Cheese, Creole Seasoning, and Garlic Powder all together. Softly mix and fold until well mixed. Put the Mushrooms back on the baking sheet, then spoon the Shrimp and Corn Mix into the Portobello Mushrooms and top with the Sharp Cheddar Cheese and Parsley Flakes. Bake them then for 4-5 minutes or until the Cheese has melted. Remove from the oven, let them cool just a bit, and then enjoy!! These are just flat out delicious. You’ve got the Minced Shrimp, the sweetness of the Sweet Corn, and all the creaminess of the Philly Cream Cheese and Cheddar Cheese. Like I said delicious! I served them with a side of the cooked Shrimp with a bit of Louisiana Remoulade Sauce, my favorite Remoulade Sauce. These make a great light meal or even a perfect appetizer. This is one of those Keeper Recipes! You could use Lobster Meat instead of Shrimp for another version of this, I’ll have to try it this way also. I left the link to the original recipe at the end of the post. While at the Cooking with a Wallflower site check out all the fantastic recipes! For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 
Cooking with a Wallflower

Creamy Shrimp and Corn Stuffed Portobello Mushrooms

http://cookingwithawallflower.com/2014/06/22/creamy-shrimp-and-corn-stuffed-portobello-mushrooms/

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lynz real life

mad & delicacy

Italian food, recipes and more.....

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Food & Zen

Life is Food

Fun Foodie Family

Where you are always allowed to play with your food!

Buying Seafood

A Resource on the Best in Fish and Shellfish

dineANDrhyme

a blog that combines food & poetry mixed with vlogging