potatoes | My Meals are on Wheels

Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

January 11, 2022 at 7:00 PM | Posted in fish, greenbeans, potatoes, Zatarain's | Leave a comment
Tags: baking, Catfish Nuggets, Cooking, Corn Bread, Del Monte Cut Green Beans, Dinner, Fish, Food, Fried Potatoes, Martha White Cornbread Mix, recipes, Red Potatoes, Zatarain's Crispy Southern Fish Fri

Today’s Menu: Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

To start this morning off I fried up some Cook’s Ham Steak, prepared some Simply Potatoes Shredded Hash Browns, and had a cup of Bigelow Decaf Green Tea. Had to crank that heat up this morning, 10 degrees out there. For the day 32 degrees and sunny. Went and got Mom’s Car Washed, stopped by the ATM, and stopped and filled her car up with gas. Back home I got the leaf blower out and cleaned off the deck and driveway areas, a lot of leaves. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes and Cut Green Beans.

I had bought the Catfish Nuggets from Meijer and had them in the freezer. I sat the bag in the fridge overnight to thaw. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side for about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty as usual.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

I also heated up a can of Del Monte Cut Green Beans. What a meal Catfish, Fried Potatoes and Green Beans. I also made a small Cast Iron Skillet of Cornbread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potato

December 21, 2021 at 7:05 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
Tags: Baked Potato, baking, Buffalo, BUSH'S COUNTRY STYLE BAKED BEANS, Cooking, Dinner, Food, mushrooms, recipes, Steak, Wild Idea - FINE CUT SIRLOIN STEAK 6 OZ.

Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potato

I had a Breakfast Sandwich to start the day. I baked a small can of Pillsbury Buttery Biscuits and prepared some Johnsonville Turkey Breakfast Sausage Patties. These 2 make the perfect Breakfast Sandwich! 46 degrees and sunny outside. After Breakfast I did a load of laundry. Then I gave Mom a hand in filling out all the paper work for upcoming surgery in January to remove the 2 Skin Cancer (Basal Skin Cancer) spots. Not a lot going on today. For Dinner tonight I prepared a couple of 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potatoes.

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven to 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheat a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also had an Aunt Millie’s Live Carb Smart Dinner Roll, love these Rolls! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.
Cut from the primal sirloin, we cherry-pick only the finest cuts. Our Fine Cut Sirloin Steaks are versatile, delicious and a great choice for steak sandwiches or steak and eggs. Available as a 6 oz. steak.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks?variant=231910354

Russet Potatoes……
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method.

Panko Breaded Shrimp w/ Baked Potato

December 12, 2021 at 7:11 PM | Posted in potatoes, seafood, shrimp | Leave a comment
Tags: Baked Potatoes, baking, Cooking, Dinner, Food, Meijer Panko Breaded Shrimp, recipes, Russet Potatoes, Seafood, Shrimp

Today’s Menu: Panko Breaded Shrimp w/ Baked Potato

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. 47 degrees and sunny out today, very windy also. After Breakfast I did a load of laundry . I was caught up on everything else. I did some cleaning on the computer. Deleted a lot of things. Then cleaned the computer, long over due. For Dinner tonight I prepared Panko Breaded Shrimp w/ Baked Potato.

While at Meijer some time ago I came across a the Meijer Panko Breaded Shrimp, been using them ever since. They come in a bag frozen, about 16-20 Shrimp per bag. They come Breaded with the Panko and ready to bake! Just preheat the oven to 425 degrees. Next I got a baking sheet and lined it with foil, lightly sprayed it with Pam Non Stick Cooking Spray. Placed the Shrimp in a single layer and baked for 16 minutes, turning the Shrimp after 8 minutes.

Removed the Shrimp from the oven and placed them on a paper towel lined plate. They baked up perfect. They were Seasoned just right and the Panko Breading was Browned and Delicious. Just the right amount of Breading, the Shrimp was nice sized. Excellent Panko Breaded Shrimp, I’ll have a bag of this handy in the freezer. Served with a side of Shrimp Cocktail Sauce.

For a side I had Baked Potatoes. Topped them with Salt, Pepper, Butter, and Light Daisy Sour Cream. I also baked a loaf of the Garlic Bread. For Dessert a Jello Sugar Free Dark Chocolate Pudding.

Meijer Panko Breaded Shrimp
Crispy, crunchy flavor meets shrimp with Meijer Breaded Panko Shrimp, a must-have for meals of any size. This ready-to-cook shrimp is hand-breaded, making each bite a wonderfully tasty experience. Be the hero of your get together and serve alongside your favorite cocktail sauce for your friends and family to enjoy.

Buttermilk Marinated Chicken Thighs w/ Cut Green Beans, Diced Potatoes, and Glazed Apples

October 16, 2021 at 6:48 PM | Posted in Bob Evan's, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
Tags: Bob Evan's Glazed Apples, Buttermilk, Cooking, Del Monte Cut Green Beans, Del Monte Diced New Potatoes, Dinner, Food, Frank's Hot Sauce, Katie's Best Chicken Thighs, recipes

Today’s Menu: Buttermilk Marinated Chicken Thighs w/ Cut Green Beans, Diced Potatoes, and Glazed Apples

For Breakfast This morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Big change in our Weather, Fall is really here! We had a high of 59 degrees, mostly sunny and very windy. The winds kept the temperatures feeling like 50 degrees. The low overnight will be in the 30’s, times are a changin! Anyway after Breakfast I did a load of laundry for Mom. Mom slept most of the day, upset stomach and just not feeling real good. So I took good care of her today. For Dinner tonight I prepared Buttermilk Marinated Chicken Thighs w/ Cut Green Beans, Diced Potatoes, and Glazed Apples.

For the Chicken; I started at Noon today. I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken Thighs.

I usually prepare the Thin Sliced Chicken Breast with Buttermilk Marinade. But what is good for the Breasts is good for the Thighs! So Chicken Thighs it is. To prepare the Chicken Thighs I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Thighs and rolled them in the Seasoned Flour until well covered.

Added the Chicken to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For a side I heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans!

For another side it was Del Monte Diced New Potatoes. I’ve had these many times and as always, delicious! To prepare these; empty the Potatoes into a small sauce pan and heat on medium heat until heated through.

I also heated up some Bob Evan’s Glazed Apples, it comes in a microwavable container and is a quick and delicious way to have Glazed Apples. Apples are perfect for any Pork dish! Quite a dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.
BOB EVANS SLICED GLAZED APPLES
Serving Size 1/2 cup (116g)

Amount Per Serving
Calories: 140
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 32g
Dietary Fiber 1g
Protein 2g
https://www.bobevansgrocery.com/products/bob-evans-sliced-glazed-apple

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

October 1, 2021 at 7:09 PM | Posted in chicken, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
Tags: baking, Buttermilk, Canned Green Beans, Chicken, Cooking, Dinner, Flour, Food, Frank's Red Hot Sauce, Fried Potatoes, Katie's Best Thin Cut Chicken Breasts, Recipe, Red Potatoes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

I skipped Breakfast this morning. I got up around 6:30 this morning and got a few things done around the house including a load of laundry. Then it was off to Kroger for Mom and our neighbor. Then I went to Meijer for everything else. I noticed that Kroger is back to mandatory face mask to enter, so far Meijer isn’t. There seems to be a lot of people in the hospital with it. Sure hope it gets better soon. For Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

For the Chicken; I started at Noon today. I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry them with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

For a 2nd side I prepared a quart jar of our canned Green Beans. So glad to have so many quarts of canned Green Beans. Just heat them up and they taste like they were just picked, delicious! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Stick Pretzels with a Coke Zero to drink.

.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

September 5, 2021 at 7:12 PM | Posted in chicken, greenbeans, Katie's Best Chicken, potatoes | Leave a comment
Tags: baking, Buttermilk, Canned Green Beans, Chicken, Cooking, Dinner, Flour, Food, Frank's Red Hot Sauce, Fried Potatoes, Katie's Best Thin Cut Chicken Breasts, Recipe, Red Potatoes

Today’s Menu: Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans

To start today off I had a cup of Bigelow Decaf Green Tea. 84 degrees, a bit more humid and passing rain showers out today. Not a lot going on today. Caught up on few things around the house and outside. I had the cart out just riding around and a man around the corner had an almost new push mower he had sitting at the end of his driveway, he had a sign on it free. He told me it was like new and started real easy. So I took it on home. Of course being in a wheelchair I can’t use it. But the guy that mows our grass came up and took it. He mowed our yard with it and it ran great! The blades were really sharp on it. So that was my good deed for Sunday! So for Dinner tonight I prepared Buttermilk Marinated Thin Sliced Chicken Breasts w/ Fried Potatoes and Green Beans.

For the Chicken; I started at Noon today. I grabbed a large Hefty Bag and added a 1/2 Pint of Buttermilk to the bag. I then added several shakes of Frank’s Hot Sauce to it and shook the bag to blend it together. I then added my Chicken Breasts and let it Marinate in the fridge until it was time to use. I used my favorite, Katie’s Best Chicken.

To prepare the Thin Sliced Chicken Breast I grabbed a Cast Iron Skillet. Sprayed with a coat of Pam Non Stick Cooking Spray. Then I started heating the skillet on medium heat. Next I added a tablespoon and a half of Olive Oil Cooking Oil. As the skillet heated I got the Chicken out of the fridge and removed it from the bag of Marinade, shaking off the excess. Then I grabbed a pie pan and added Flour to it and seasoned the Flour with Paprika. Took the Chicken Breast and rolled them in the Seasoned Flour until well covered.

Added the Chicken Breasts to the heated Skillet. I cooked the Chicken for 4 minutes and then flipped them over and cooked them for 4 more minutes, until golden brown and the meat thermometer read 165 degrees. The Chicken turned out so very good! Cooked up perfect, nice crust, and love the seasoning! Served it with Kraft Hickory Smoked BBQ Sauce for dipping.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry them with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

For a 2nd side I prepared a quart jar of our canned Green Beans. So glad to have so many quarts of canned Green Beans. Just heat them up and they taste like they were just picked, delicious! For Dessert later a Jello Sugar Free Dark Cherry Jello.

.

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300 Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

August 24, 2021 at 7:15 PM | Posted in fish, greenbeans, potatoes | Leave a comment
Tags: baking, Catfish Nuggets, Cooking, Corn Bread, Del Monte Cut Green Beans, Dinner, Fish, Food, Fried Potatoes, Martha White Cornbread Mix, recipes, Red Potatoes, Zatarain's Crispy Southern Fish Fri

Today’s Menu: Catfish Nuggets w/ Fried Potatoes and Cut Green Beans

To start this morning off I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had a cup of Bigelow Decaf Green Tea. A great way to start the day. 94 degrees, sunny, and humid. We had a heat index of 105 degrees out. Good day to stay in which is what I did. I needed to rest and get caught up on sleep. I fought with Phantom Pains from late yesterday afternoon until about 5:00 this morning. I had little to no sleep. Good day to stay in. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes and Cut Green Beans.

I had bought the Catfish Nuggets from Kroger and had them in the freezer. I sat the bag in the fridge overnight to thaw. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side for about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

For one side we had Fried Potatoes! I’m using Medium Size Red Potatoes. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Then slice each Potato into thin slices and slit each slice at least 4 times. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

I also heated up a can of Del Monte Cut Green Beans. What a meal Catfish, Fried Potatoes and Green Beans. I also made a small Cast Iron Skillet of Cornbread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Green Beans, Sweet Corn, Potatoes and Cornbread (Oh My)

July 2, 2021 at 7:12 PM | Posted in Corn, greenbeans, potatoes, vegetables | Leave a comment
Tags: baking, Cooking, Cornbread, Dinner, Food, GREEN BEANS, Half Runner Green Beans, Leftovers, Martha White Self Rising Enriched White Corn Meal Mix, Potatoes, recipes, Sweet corn

Today’s Menu: Green Beans, Sweet Corn, Potatoes and Cornbread

Just a cup of Bigelow Decaf Green Tea for Breakfast. High of 76 degrees, mostly sunny and windy out today. A beautiful day to start this 4th of July Weekend! I went to Kroger for Mom after my Tea. Then I stopped by the bank for her and picked up Breakfast at McDonald’s for her. Back home I did a little yard work and then just enjoyed this beautiful day! Rode the cart around the neighborhood. Later gave a neighbor a hand painting his deck. I’m starting a new tradition, Meatless Friday. At least for this Friday! I prepared Green Beans, Sweet Corn, Potatoes and Cornbread.

When we went to Jungle Jim’s last week we loaded up on Vegetables and Fruits. So Mom had prepared some of the 1/2 Runner Green Beans yesterday. So I’m heating up the leftovers for my Dinner tonight.

For the Corn, we purchased a dozen Ears of Yellow and White Sweetcorn. For that I boiled an Ear of it until done. Then when ready to eat I sliced the Kernels of Corn off and served it like that.

For the Potatoes, they were Russet Potatoes that we purchased at Jungle Jim’s also. Mom had already prepared those by peeling them, slicing, and boiling. I just reheat them and serve. Seasoned with Salt, Pepper, and Butter.

Finally for the Cornbread, Mom had prepared that yesterday. So I just heated that up and cut a slice of it, added Butter and ready to eat. So I got off pretty easy, I just heated everything up and served! I like going Meatless on a Friday, at least this Friday1 For Dessert later a 90 Calorie Cup of Breyer’s Chocolate Ice Cream. Stay Safe Everyone!

Fresh green beans – For the best source of nutrients and lowest sodium, choose fresh or frozen greens beans for cooking. Green beans also contain folate, thiamin, riboflavin, iron, magnesium, and potassium.

Sweet corn – Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Wikipedia

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

May 27, 2021 at 7:10 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
Tags: Baked Potato, baking, Buffalo, Butter., Cooking, Daisy Light Sour Cream, Dinner, Food, mushrooms, recipes, Russet Potato, WILD IDEA BUFFALO - JILL'S SEA SALT RUBBED TRI-TIP STEAKS

Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

For Breakfast this morning I prepared some Simply Potato Shredded Hash Browns, heated up 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunny Side Up Egg, and a cup of Bigelow Decaf Green Tea. Good way to start the day off! 85 degrees, partly cloudy and humid outdoors today. Took care of a few jobs around the house today. Repotted some flowers Mom had bought into her pots on the deck. Next I got the Shop – Vac out and vacuumed my car and Mom’s. Then I took apart the battery cordless vacuum. It wasn’t picking up very good so I took off all the hoses an d cleaned them out, which they needed badly! Then I took out the brushes and cleaned them. It works great now! For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato.

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! I n the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

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. Really enjoyed this Dinner tonight! For Dessert tonight I had a Jello Dark Chocolate Pudding Cup. Take Care and Stay Safe All!

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

Russet potato
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.

Potatoes are a good source of fiber, which can help you lose weight by keeping you full longer. Fiber can help prevent heart disease by keeping cholesterol and blood sugar levels in check. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly.

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushroms and Baked Potato

May 15, 2021 at 7:08 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
Tags: Baked Potato, baking, Buffalo, Butter., Cooking, Daisy Light Sour Cream, Dinner, Food, mushrooms, recipes, Russet Potato, WILD IDEA BUFFALO - JILL'S SEA SALT RUBBED TRI-TIP STEAKS

Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

Just a cup of Bigelow Decaf Green Tea for Breakfast. 71 degrees and mostly sunny out today. We had a very high mold and pollen count outside and my Allergies were terrible today. What little I was outside I wore a mask. Finally they said to take the masks off and I still have to wear one! Not a lot going on today. For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato.

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! I n the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

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. Really enjoyed this Dinner tonight! For Dessert/Snack later tonight a bowl of Skinny Pop – Popcorn with a Diet Trop A Rocka Snapple to drink. Take Care and Stay Safe All!

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-