Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
February 7, 2019 at 6:32 PM | Posted in chicken, greenbeans, potatoes | Leave a commentTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, recipes
Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
To start the Morning off I had a cup of Bigelow Decaf Green Tea for Breakfast. Just not hungry this morning. Heavy rain and thunder on and off all day, a high of 65 degrees. Tomorrow our high is going to be in the 20’s! Not much going on, I think I have a Sinus Infection so taking it easy. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.
I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!
I first grabbed a large Cast Iron 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. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.
Golden Brown and Delicious!
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 already heated I added 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 and so good!
As the Potatoes were cooking 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 large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a 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.
Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus
January 16, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a commentTags: Asparagus, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, recipes
Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus
To start the Morning off I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I went to a electronics and compute store, Micro Center. Looking around for a laptop. Amazing what they have out now! After Lunch I drove Mom to a couple of errands. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus.
I purchased a 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. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!
I first grabbed a large Cast Iron 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. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.
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 already heated I added 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 and so good!
For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a 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.
Taking Mom out to eat, Texas Roadhouse
January 3, 2019 at 6:34 PM | Posted in BEEF, potatoes | 2 CommentsTags: Baked Potato, Baking, Beef, Cooking, Food, Grilling, recipes, Sauteed Mushrooms, sirloin steak, Texas Roadhouse
Today’s Menu: Texas Roadhouse
Texas Roadhouse – 8 oz Choice Sirloin
We were going to go to the Texas Roadhouse for my birthday last week but the wait was too long so we went tonight and we got in right away. First time I’ve been to the Texas Roadhouse in many, many years. I just don’t eat out very often due to my Diabetes 2 but I make exceptions for Mom. We both ordered the 6 oz. Sirloin with Sautéed Mushrooms and Baked Potato. The meal came out perfect! I had my Steak Medium Rare and it so delicious and cooked perfect. Mom had hers Medium Well and hers came out the same. Great job by Texas Roadhouse! Back to the Kitchen tomorrow, till tomorrow!
* Just stock photos of the Steak, I don’t like taking pictures in restaurants.
6 oz. Sirloin with Sautéed Mushrooms and Baked Potato
USDA Choice Sirloin*
6 oz. (250 cal.)
USDA CHOICE SIRLOIN*
Most popular because they are hearty, flavorful and a great value. Served with your choice of two sides. 6 oz. / 8 oz. / 11 oz. / 16 oz. portions.
https://www.texasroadhouse.com/menu/interactive-menu/steaks/usda-choice-sirloin
Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
December 23, 2018 at 6:32 PM | Posted in chicken, greenbeans, potatoes | 6 CommentsTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, recipes
Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Cloudy and 42 degrees out today, we need some sunshine around here! After my Tea I headed off to Kroger. We’re having more
family over for Christmas Eve than we thought so I needed to find some Items to prepare for the Christmas Eve Party. I ended up buying some Lunch Meat and Cheese to make Meat and Cheese Tray. Then I bought a loaf of Mini Cocktail Rye Bread and a Pork Tenderloin Roast. I’ll bake the Roast and slice it thin and lightly bake the Rye Bread and make Mini Pork Tenderloin Sandwiches, with Spicy Mustard and Horseradish Sauce on the side for toppings. Finally I bought a couple of Frozen Appetizers for the Kids that I’ll bake. I stopped by McDonald’s and picked up Breakfast for Mom. Cleaned the house and then later watched some NFL Football. 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 earlier today 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 Peach Snapple 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.
Cumin Spiced Butterfly Pork Chop w/ Savory Potatoes and Golden Hominy
December 11, 2018 at 6:28 PM | Posted in Pork, pork chops, potatoes | Leave a commentTags: Baking, Butterfly Pork Chops, Cooking, Cumin, Dinner, Food, Golden Hominy, recipes, Spices, the Little Potato Company – Savory Herb
Today’s Menu: Cumin Spiced Butterfly Pork Chop w/ Savory Potatoes and Golden Hominy
For Breakfast to start the morning off I fried up a couple of Jimmy Dean Turkey Sausage Patties, first time having these in a while. Love Jimmy Dean Turkey Products! Then I prepared some Simply Potatoes Garlic and Herb Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. Great Breakfast to start the day. Gave the house a quick cleaning then I had to go to the Post Office to get some Christmas Cards out. Then it was baking the rest of the afternoon. I baked Mini Loaves of Cinnamon Swirl and Chocolate Chip of Quick Bread. I baked them to give to 6 of my neighbors for Christmas. I’ll deliver them tomorrow. For Dinner tonight I prepared Cumin Spiced Butterfly Pork Chop w/ Savory Potatoes and Golden Hominy.
I hadn’t had Butterfly Pork Chops in a while and these looked great. I purchased them from Meijer, 2 to a package. I’m preparing them with my Cumin Spiced Rub that I use for most of my Pork Dishes.
So to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 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. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 2 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes until the thermometer registered 145°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! It’s been too long since having these Butterfly Chops!
For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.
For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For Dessert/Snack later a bowl of Breyer’s Carb Smart Vanilla Ice Cream.
the Little Potato Company – Savory Herb
HERBS AND SPICES, WITH A HINT OF BACON
Evoking all the cozy feelings of home-cooking, the Savory Herb flavor combines a fun mix of red and yellow Creamer potatoes with a comforting blend of savory herbs, earthy spices and just a hint of bacon flavor.
Simply pop the tray in the microwave for five minutes and mix in the seasoning pack and voila! – you have a nutritious taste of home. This is cozy dish on its own, or combine it with other ingredients to take your meal to a whole new level of down-home goodness.
You may also want to try our Garlic Parsley or Zesty Italian flavors.
*CALORIES PER SERVING 85
* GOOD SOURCE OF POTASSIUM
* SOURCE OF FIBER
* SOURCE OF VITAMIN C
* NATURALLY FAT-FREE
Microwave
In three easy steps, you have perfectly steamed and seasoned potatoes!
1. Simply remove the cardboard sleeve and seasoning pack. The plastic film stays on to aid in steaming the potatoes.
2. Place the convenience tray in the microwave. Cook on high for 5 minutes*.
3. Let the tray rest for 2 minutes then carefully remove plastic film and stir in seasoning pack. Caution – the contents will be very hot. If desired, add 1 tbsp. of butter or olive oil.
Serve and enjoy!
*Cooking times may vary.
Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 85
Fat 0%
Saturated / Trans Fats 0%
Cholesterol 0 mg
Sodium 175 mg 7%
Potassium 510 mg 15%
Carbohydrate 20 g 7%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g
http://www.littlepotatoes.com/en/products/savory-herb/
Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
December 10, 2018 at 6:33 PM | Posted in chicken, potatoes | Leave a commentTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, recipes
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.
Breaded Oysters w/ Baked Potato and Texas Toast Light
December 9, 2018 at 6:32 PM | Posted in potatoes, seafood | Leave a commentTags: Baked Potato, Baking, Cooking, Dinner, Food, New York Bakery Light Texas Toast, oysters, recipes, Seafood, Sebastian Breaded Oysters
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 CommentsTags: Baked Potato, Baking, Cooking, Dinner, Food, Freshwater Shrimp, recipes, Surf and turf, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
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 commentTags: A-1 Thick and Hearty Sauce, Baked Potato, Baking, Cooking, Dinner, Food, Mushrooms, New York Bakery Light Texas Toast, recipes, SayersBrook Bison Ranch Chopped Bison Sirloin
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 CommentsTags: Baking, Beef, carrots, Cooking, Dinner, Food, Morton's of Omaha Beef Pot Roast with Gravy, recipes, Red Potatoes
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.
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