Diabetic Side Dish of the Week – Barley Risotto

July 5, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Barley Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

July 4, 2020 at 11:54 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus  (Late Dinner Post)

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. 95 degrees and mostly sunny , had a passing shower in late afternoon. I had to be at Kroger between 10 – 11 to pick up a grocery order. I’m going to start grocery pick up again. Our area has the biggest increase for the virus in the County. I sure hope and pray this passes soon. I’m still not sure what to believe about it, real or political. Anyway did a little yard work and got the cart out of the shed and cleaned it up. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

Meijer and Jungle Jim’s always have the best Seafood and Fish selections, this Walleye is from Meijer. To prepare the Walleye I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare it I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) 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 Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 


Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

June 4, 2020 at 6:47 PM | Posted in Bob Evan's, Pork, pork tenderloin | 2 Comments
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

 

 

To start this morning off I prepared a packet of Pioneer Peppered White Gravy, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried 2 Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. , 89 degrees, humid outside, and passing showers out today. Cincinnati Bell came today and replaced and buried our new lines for the phone and cable TV. Heavy rain came in just after Noon so that stopped my yard work for the day. Anyway for Dinner tonight its a Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes.

I finally found a Pork Tenderloin at Kroger! They’ve been hard to come by the last couple of months, no local grocery stores have had any. So I purchased the Simple Truth Pork Tenderloin from Kroger the other day, just over 1 1/2 lbs. 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 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! This is my favorite Pork Recipe by far!

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 8 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

For another side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

 

Natural Pork Tenderloin

Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.

• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

Diabetic Dish of the Week – Pesto Pasta with Scallops

May 19, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Pesto Pasta with Scallops. This one is made using Whole Wheat Rotini, Olive Oil, Asparagus, Cherry Tomatoes, Black Pepper, Large Sea Scallops, Lemon Juice, Garlic, Salt, Pesto, Fat Free Sour Cream, Red Pepper Flakes, and Basil. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pesto Pasta with Scallops
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast!

Ingredients
8 ounces whole wheat rotini or other curly whole wheat pasta
5 1/2 teaspoons olive oil, divided
12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
8 ounces cherry tomatoes, halved (about 2 cups)
1/2 teaspoon black pepper, divided
12 ounces large sea scallops
1 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon salt
6 tablespoons prepared pesto
3 tablespoons fat-free sour cream
Pinch red pepper flakes (optional)
Fresh basil for garnish

Directions
Yield: 6 servings
Serving size: about 1 to 1 1/4 cups

1 – Prepare pasta according to package directions, omitting any salt or fat. Set aside and keep warm.

2 – Meanwhile, heat 1 1/2 teaspoons oil in medium skillet over medium heat. Cook asparagus 5 minutes, stirring occasionally. Toss in tomatoes and turn heat to low. Sprinkle with 1/4 teaspoon black pepper, cover and continue cooking about 5 additional minutes. (Stir occasionally to prevent sticking.) Add asparagus and tomatoes to pasta and keep warm.

3 – Toss scallops with 1 teaspoon oil, lemon juice, garlic, and 1/4 teaspoon black pepper in large bowl. (Do not marinate.)

4 – In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add scallops and sprinkle with salt. Cook about 3 minutes per side until scallops are opaque.

5 – Combine pesto and sour cream in small bowl; add to vegetable and pasta mixture, mix well. Add red pepper flakes, if desired. Arrange scallops on top and garnish with fresh basil.

Nutrition Information:
Calories: 314 calories, Carbohydrates: 37 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 383 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pesto-pasta-with-scallops/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

May 12, 2020 at 6:29 PM | Posted in fish | 1 Comment
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Today’s Menu: Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus

 

 

I was ready for a big Breakfast this morning, I was starved! So for Breakfast this morning I prepared an Egg Sunny Side Up, Glier’s Turkey Goetta, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. It was delicious! I love Turkey Goetta! What a beautiful day out today! Sunny and 61 degrees out, cool morning though we started off at 34 degrees. I got the mask and gloves out and headed to Meijer. Not too many people but almost everyone had a mask on. They had very little Pork Products, some Chicken, all Beef Products, and limited Seafood and Fish. They did find me a couple of beautiful Walleye Fillets and Rainbow Trout though! I kept one Walleye Fillet out for Dinner tonight and froze everything else. Then later cleaned up the grill and went and bought an extra tank of gas for it. The got the cart out of the shed and did some yard work, what a great day to be out doing something! For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Butternut Squash and Roasted Asparagus.

 

Meijer and Jungle Jim’s always have the best Seafood and Fish selections. To prepare the Walleye I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare it I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

Then for another side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) 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 later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Diabetic Dish of the Week – Bulgur with Asparagus and Spring Herbs

March 31, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Bulgur with Asparagus and Spring Herbs. I’ve got one fantastic side dish for this week’s recipe, Bulgur with Asparagus and Spring Herbs. Made using Bulgur, Asparagus, Frozen Peas, Italian Parsley, Mint, Lemon Juice, Orange Juice, Extra Virgin Olive Oil, and Salt and Pepper. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Bulgur with Asparagus and Spring Herbs
Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins…

Ingredients
2/3 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen peas, thawed
2/3 cup chopped fresh Italian parsley
2 teaspoons finely chopped fresh mint
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Prepare bulgur according to package directions, omitting any salt or fat. Drain well.

2 – Steam asparagus in steamer basket over boiling water 3 to 4 minutes or until bright green and crisp-tender. Cool under cold running water, drain well, and blot with paper towels.

3 – Combine bulgur, asparagus, peas, parsley, and mint in large bowl. Whisk lemon juice, orange juice, oil, salt, and pepper in small bowl. Pour over bulgur mixture; toss gently.

Note: Bulgur is a whole grain that’s high in fiber and protein. It’s also a good source of iron, magnesium, and B vitamins.

Nutrition Information:
Calories: 148 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 98 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/bulgur-with-asparagus-and-spring-herbs/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus

January 16, 2020 at 6:36 PM | Posted in fish, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus

 

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 36 degrees and partly cloudy outside today. After I had the Tea I headed to Meijer for a few items. Stopped by the Bank ATM and then by McDonald’s to pick up Breakfast for Mom. Back home did laundry and cleaned and straightened the Pantry. For Dinner tonight I prepared a Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries.

 

 

I was at Kroger the other morning and they had some great looking Haddock Fillets so I bought a couple. To prepare it I rinsed the fillets off in cold water and cut the fillet into 4 pieces. So to prepare them I seasoned them 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 the 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 this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.

 

For one side I prepared Roasted Petite Potatoes. Another item I came across at Kroger, a Baking Tin with Tri Colored Potatoes. 12 Petite Tri- Colored Potatoes that come in a ready to bake tin baking container. The Potatoes come with Butter, Salt, Pepper, and Parsley Flakes. So all I had to do was remove the lid and bake them at 400 degrees for 20 minutes. Easy and delicious Potato side dish. I’ll buy more of these!

 

 

 

Then I also had Roasted Asparagus. I already had the oven heated for Potatoes at 400 degrees. As the Potatoes were finishing I added my Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving. I also had a Buttered slice of Aunt Millie’s Light Whole Grain Bread. 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%

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

January 6, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. To make this dish some of the items you’ll need are Zucchini, Red Bell Pepper, Asparagus, Saffron, Asiago Cheese, Lemon Juice, Fresh Basil and Toasted Pine Nuts. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
https://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

Baked Salmon w/ Roasted Asparagus

December 4, 2019 at 6:50 PM | Posted in fish, salmon | 1 Comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. had a high of 47 degrees and mostly sunny, yes we finally seen the sun! After my cup of Tea Mom wanted to go to Jungle Jim’s International Market. I love going there! You could spend hours and hours seeing everything. I picked up some Deli Items, Produce, and Seafood. They have an incredible Seafood Department. Live Lobsters, Crabs, Tilapia, Bass, and Bluegill! Live Bluegill, go figure! If you are ever in the are a you have to go. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

I purchased a a North Atlantic Salmon Fillet from Jungle Jim’s earlier that I’ll be having tonight. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

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