Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

December 10, 2018 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also had that morning cup of Bigelow Decaf Green Tea. Started off a cold morning at 18 degrees. Partly Sunny and 38 degrees for the afternoon. After Breakfast I followed my neighbor to an auto repair place and he dropped his car off and I brought him back home. Later in the afternoon I took him back to pick it up. Got the leaf blower out and cleaned off the leaves on the deck and driveway areas. After Lunch I went and got the car washed and cleaned the inside windows. That was about it for the day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 


I purchased another package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.

 

 

 

 

 

To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.

 

 

 

 


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on 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.

 

 

 

 

 


Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a sauce pan with a small piece of Pork and serve. Fresh Green Beans in December, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

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.

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Breaded Oysters w/ Baked Potato and Texas Toast Light

December 9, 2018 at 6:32 PM | Posted in potatoes, seafood | Leave a comment
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Today’s Menu: Breaded Oysters w/ Baked Potato and Texas Toast Light

 

 

To start this Sunday Morning off I prepared a couple of Scrambled Eggs that I topped with Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Outside it started off cloudy and 19 degrees. Then 38 degrees and mostly sunny for the afternoon. I made Mom Breakfast also and then she went on to Church. I did a load of laundry and then I was all caught up on everything else for the day. Spent the entire day relaxing and watching some NFL Football. For Dinner tonight I prepared Breaded Oysters w/ Baked Potato and Texas Toast Light.

 

 

 

 

While at Jungle Jim’s International Market earlier in the week I picked up a couple of boxes of Sebastian Breaded Oysters. I had never tried them but they had them on sale and it had good reviews online. So I prepared one of the boxes for Dinner tonight.

 

 

 

 

 

 

They come frozen and as Instructions said to keep them frozen until ready to use. I grabbed a skillet and sprayed it with Pam Non Stick Cooking Spray. Heated the skillet on medium heat and added 2 tablespoons of Extra Light Olive Oil. When heated I added the Frozen Oysters to the skillet. Fried them for 3 1/2 minutes until they turned golden brown. Then put them on a paper towel lined plate.

 

 

 

 

 

The Oysters came out great. Just enough Breading and they were delicious, had an excellent fresh taste to them. Served them with a side of Heinz Cocktail Sauce for dipping.

 

 

 

 

 

 

As the Oysters were cooking 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. I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Sebastian Breaded Oysters

* Sebastian® Breaded Oysters.
* Pre-fried.
* Sustainable quality.
* Family owned.
* HACCP Certified.
* Plant and all products inspected in accordance with HACCP principles.
* Net weight 12 ounces (340 g).

Ingredients
Oysters, Wheat, Flour, Modified Corn Starch, Water, Corn Oil, Rice Flour, Wheat Starch, Wheat Protein, Salt, Palm Oil, Soy Bean Oil, Sodium Bicarbonate, Spices, Hydrolized Vegetable Protein, Flavor Enhancers, Disodium Inosinate, Disodium Guanylate.

Directions
Keep frozen at 32°F (0°C) or below until ready to cook.

Cooking instructions:

1 – Keep frozen until ready to cook.
2 – Preheat oil to 350°F (177°C).
3 – Place frozen oysters in oil and deep fry for 2-3 minutes, or until golden brown.

Nutrition Facts
Serving Size 3.0 oz
Servings Per Container 4
Amount Per Serving
Calories 210
% Daily Value
Total Fat 12g18%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 440mg18%
Total Carbohydrate 17g6%
Sugars 1g
Protein 10g

Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

December 1, 2018 at 6:28 PM | Posted in potatoes, seafood, shrimp, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

 

 

To start my Saturday morning off I Scrambled a couple of Eggs and topped them with a little Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms and 58 degrees outside today, warmer but wetter. Did some inside chores inside today. I had ordered new brushes for the sweeper and I put those on and I also new tires for my Hoveround and I put the new tires on. Later on watched some College Football. For Dinner tonight its Surf and Turf. I prepared Shrimp (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) along with a small Baked Potato.

 

 

 

 

While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Added about 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate. Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

 

 

 

 

For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

 

 

I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

November 28, 2018 at 6:30 PM | Posted in bison, mushrooms, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

 

 

For Breakfast this morning I prepared a Hot Mess Breakfast Sandwich. To prepare it I fried an Egg (Sunny Side Up), Lightly fried 4 slices of Boar’s Head Sweet Slice Ham, topped the Ham with a slice of Sargento Ultra Thin Swiss Cheese, and served it on 2 slices of toasted Aunt Millie’s Light Whole Grain Bread. They call it a Hot Mess because with the Ham and Swiss topped with the Egg, when you take a bite the Egg Yolk goes all over the Sandwich. Delicious!

 

 

 

 

Another cold morning out there, 18 degrees. But the afternoon was sunny and 35 degrees. Hey it’s above freezing! Went to Meijer after Breakfast, just needed a few items. On the way back I picked up Breakfast for Mom at McDonald’s. After Lunch I spent most the afternoon on the phone. I’m checking out different Prescription Insurances and Supplement Insurance. Didn’t find anything yet. For Dinner tonight its Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

 

 

 

 

I’m using a favorite cut of Bison for Dinner tonight, SayersBrook Chopped Bison Sirloin. I had it in the freezer so I grabbed a bag of it and let it thaw in the fridge overnight. 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. 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. Just 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.

 

 

 

 

 

 

I also 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. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

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/

Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes

November 10, 2018 at 6:19 PM | Posted in BEEF, carrots, potatoes | 4 Comments
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Today’s Menu: Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes

 

 

Went out to grab the Morning Papers and it is COLD out there this morning. It’s 20 degrees with a wind chill in the teens, COLD! Partly sunny and 37 degrees but the wind chill kept it at below freezing most of the day. So for Breakfast I prepared one of my favorites, Hash Browns and Ham topped with an Egg and Cheese. I prepared some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, 1 Egg Sunnyside Up, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a cup of my Bigelow Decaf Green Tea. Did a load of laundry and cleaned the house today. Then watched some Football for the rest of the afternoon. For Dinner tonight a Beef Pot Roast with Gravy w/ Roasted Carrots and Red Potatoes.

 

 

 

 

While at Costco the other day I came across a Morton’s of Omaha Beef Pot Roast with Gravy. It sounded and look delicious so I bought a container of it. It’s precooked so all you have to do is heat it up. There’s 2 ways you can prepare it, by the microwave or by boiling the bag in water. I went with the microwave preparation. To prepare it; Remove the outer sleeve and the tray seal. Leave the reheat bag with the Beef Pot Roast in the tray. Cut 4 small holes in the top of the reheat bag for ventilation. Place the tray with the reheat bag into the microwave. Microwave on high for 10 minutes. Cut end of bag with scissors and empty into tray for serving. Very easy to prepare.

 

 

 

 

For one side I roasted some Carrots. I bought a bag of Whole Carrots from Kroger. Washed the Carrots off and then sliced them up. I grabbed a medium-sized sauce pan and filed it with water. Heated it on high bringing it to a boil. Added the sliced Carrots and boiled until almost for tender. Drained the water and set the Carrots aside. For the Potatoes I used a bag of Petite Red Gourmet Potatoes. Gave them a quick wash with water and the cut them in half. Put them in a bowl and seasoned them with McCormick Grinders of Sea Salt and Peppercorn Medley, Dried Parsley, and Extra Light Olive Oil. Mixed them in a bowl until seasoned. I had already preheated the oven on 425 degrees. I got a baking sheet and covered it with foil. Sprayed it with Pam Non Stick Cooking Spray and added a 1/2 a tablespoon of Extra Light Olive Oil. I then added the sliced Carrots and Red Potatoes to the pan. Seasoned them with Dried Rosemary and Dried Thyme then mixed them together in the pan. Put the pan in the oven and baked until fork tender.

 

 

 

 

With everything done I grabbed a large serving bowl and added the Carrots and Red Potatoes. Then I topped them with Beef Pot Roast. I saved the gravy that was with the Roast in another bowl and added that to top the Roast with when serving.This is the 1st time I tried the Morton’s of Omaha Beef Pot Roast with Gravy and it was delicious! The Beef was tender and flavorful and the Gravy was seasoned just right! The Carrots and Potatoes were perfect with the Beef Roast. Fantastic Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Morton’s of Omaha Beef Pot Roast with Gravy

Create a honest-to-goodness home-cooked meal in a matter of minutes with our fully cooked Pot Roast. You’ll love the heat and serve convenience. And the homemade taste is out of this world.

INGREDIENTS: Beef Chuck Roast. Rubbed with a 3% Mixture of Dextrose, Salt, Hydrolyzed Corn Protein, Caramel Color, Beef Stock, Natural Flavors, Spices, Dehydrated Onion & Garlic, Extractive Of Paprika, Tetrasodium Pyrophosphate, and less than 2% Soybean Oil added to prevent caking.

Directions – Microwave
Remove outer sleeve and the tray seal. Leave the reheat bag with the Beef Pot Roast in the tray. Cut 4 small holes in the top of the reheat bag for ventilation. Place the tray with the reheat bag into the microwave. Microwave on high for 8-10 minutes. Cut end of bag with scissors and empty into tray for serving.

Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

September 12, 2018 at 5:22 PM | Posted in pork roast, pork tenderloin, potatoes | 2 Comments
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Today’s Menu: Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 

For Breakfast this morning I prepared a Chicken Sausage Patty Breakfast Sandwich. I toasted a Healthy Life Multi Grain English Muffin, heated up a al fresco Country Style Chicken Sausage Patty, and topped it with a 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese. Love these Breakfast Sandwiches! Also I had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Meijer for a couple of items. Then stopped by McDonald’s to pick up Breakfast for Mom. Did some things around the house, inside and outside. For Dinner tonight Leftovers; I reheated the Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

That Pork Tenderloin was so delicious last night I wasn’t about to let it go to waste! So I reheated everything and I had Dinner! I’ve the original post from last night for description, instructions, ans pictures. Till tomorrow!

 

I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced 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 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist!

 

I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn. I had an Ice- Water to drink.

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

September 11, 2018 at 5:19 PM | Posted in greenbeans, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 


I had a Poached Egg and a toasted slice of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Mostly cloudy and 73 degrees out today, but no rain! Did a little yard work. Got the leaf blower out and cleaned off the deck and driveway areas. Then swept the shed out and straightened it up. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

 

 

 

I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced 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 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist!

 

I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a can of Coke Zero to drink.

 

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans

August 24, 2018 at 5:25 PM | Posted in Boar's Head, Ham, potatoes | Leave a comment
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Today’s Menu: Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans

 

 

 


For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Partly sunny and a bit more humid outside today. I took Mom’s car up to be washed then stopped by the ATM, the Post Office, and stopped and got gas. Back home, kicked back the rest of the afternoon. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese Sandwich w/ Baked Fingerling Potato Wedges and Green Beans.

 

The other day at Meijer I bought a Kentucky Legend Hickory Smoked Ham. It was a small 2 1/2 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight.

 

 

 

 

To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! Mom thought it was one of the best tasting Hams she ever had, and I agree! We had plenty of leftovers. Kept some out for Breakfast and froze another bag.

 

 

 

For a side I prepared some more of the Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s!

 

 


I also heated up some leftover Green Beans. These are the fresh Green Beans we had purchased from Jungle Jim’s Still delicious! Quite a Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham

Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serving Size84 G (3 oz)
Amount Per Serving
Calories120 Calories
Calories From Fat25 Calories
% Daily Value
Total Fat3 g5
Total Carbohydrate8 g3

 

 


Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

https://boarshead.com/

Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges

August 16, 2018 at 5:15 PM | Posted in fish, greenbeans, potatoes | 2 Comments
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Today’s Menu: Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges

 

 

For Breakfast on this rainy Thursday Morning I prepared a Scrambled Egg, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I drove Mom back to Jungle Jim’s. She wanted another bag of the Green Beans and picked up some Beets. Back home it was back to canning the rest of the Green Beans. Then Mom canned the Beets she had bought. Another busy day of canning. For Dinner Tonight I prepared Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges.

 

 

 


While at Jungle Jim’s International Market I just had to go to their Seafood Department! I picked some Haddock, they just got the Haddock in and I to wait a bit until they had it ready. Then I also picked up a an Orange Roughy Fillet, New Zealand caught. I love their Seafood Department, in fact I love the whole store! I’m having the Haddock tonight!

 

 

 

To prepare it I rinsed the fillet off in cold water and patted dry with a paper towel. Next I sliced it in half. So to prepare it I seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until both pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

 

 

For a side I cooked up some of the fresh Green Beans we bought at Jungle Jim’s. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! And we 14 quarts of canned Beans now!

 

 

 

 

 

Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s! I also baked a loaf of RiverRoad Bake House The family’s favorite Baked Bread. And Meijer is the only store that sells this around here. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Haddock

The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans

July 17, 2018 at 5:16 PM | Posted in greenbeans, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans

 

 

For Breakfast morning I toasted a Healthy Life Multi-Grain English Muffin that I buttered with I Can’t Believe It’s Not Butter and had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Home Depot to check out the Grills. They had a few on sale I wanted to check out. Didn’t purchase a Grill but picked up Mom a couple of Hanging Baskets of Flowers for outside. Not much else going on today! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans.

 

 

 


Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them. I had prepared 1 of them a few weeks ago and I’m having the other one for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 


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.

 

 

 

 

 

Then for another side I prepared some fresh, just picked Green Beans. Mom’s Cousin, who used to bring me the Lake Okeechobee Crappie, called and said their Green Beans were in and come out and pick some up. We love fresh Green Beans! She gave us 2 large gallon plastic bags full. So we cooked them up for Dinner tonight. Nothing like fresh Green Beans! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Wild Idea Buffalo – 16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

 

 

 

 

Green Beans


Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. – Wikipedia

Nutrition Facts
Green bean
Amount Per 1 cup 1/2″ pieces (100 g)
Calories 31
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 209 mg 5%
Total Carbohydrate 7 g 2%
Dietary fiber 3.4 g 13%
Protein 1.8 g 3%

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