Buffaloed Buffalo Burger w/ Baked Potato

July 29, 2015 at 4:59 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffaloed Buffalo Burger w/ Baked Potato

 

Buffaloed Buffalo Burger w Baked Potato 008
This morning I made something for Breakfast I haven’t had in quite a while, Eggo’s! I love those things, just never think about them when I’m in the store. But as I was going through the frozen Food Section of Meijer I seen them and grabbed a box of the Eggo’s with Nutrigrain. These are lower in calories than the normal ones. Outside the weather is still the same hot, humid, and muggy! Hopefully that changes tomorrow and gives us some relief. Got the leaf blower out early this morning and blew out all the leaves and such around the house. Back inside had some computer work to catch up on and that was about it. For dinner tonight a new recipe, Buffaloed Buffalo Burger w/ Baked Potato.

 

 
I came across a recipe for Buffalo Turkey Burgers so I thought I would convert it over to a Buffaloed Buffalo Burger.I Buffaloed Buffalo Burger w Baked Potato 001had a 1 lb. package of Wild Idea Buffalo Ground Round, 99% Lean in the freezer so I let it thaw in the fridge overnight. To make this Buffalo creation I’ll need; 2 tablespoons Frank’s Hot Sauce (divided), 2 teaspoons Roasted Ground Cumin, 2 teaspoons Chili Powder, 2 Garlic Cloves (minced), 1/2 teaspoon Sea Salt, 1/8 teaspoon Ground Black Pepper, 1 pound Wild Idea Buffalo Ground Round – 99% Lean, 4 Kroger Lite Wheat Buns, 1 cup Shredded Lettuce, and 2 tablespoons Litehouse Lite Blue Cheese Dressing. I knew this was going to be good with all these ingredients!

 

 
So to prepare it I started by combining 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper, in a large bowl. Add the Buffalo and mixed lightly but thoroughly. Shape into four 1/2-in.-thick patties. In a large skillet coated with cooking spray I cooked the burgers over medium heat about 4 1/2 minutes on each side or until the burgers had a nice char on the outside and medium rare on the inside. Always remember when cooking Buffalo, or Bison if you prefer, meats that Buffalo gets done a lot quicker than Beef or Turkey because it’s so lean. I served burgers on buns with lettuce, blue cheese salad dressing and remaining hot sauce. A 1 lb. package will make 4 Burgers. The Wild Idea Buffalo Burgers are good every time but this kicked up version takes a couple of notches higher! Moist, juicy, and delicious. The combo of the hot sauce and blue cheese is perfect with the buffalo. Another Keeper Recipe.

 

 

Buffaloed Buffalo Burger w Baked Potato 014
And if having Burgers you got to have Potatoes, and I love Potatoes. So I had a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley and topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 
Wild Idea Buffalo – 1 lb. Ground Round, 99% LeanWild Idea Buffalo Ground Round 99 free
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato

July 20, 2015 at 4:52 PM | Posted in beans, Perdue Chicken Products, potatoes | Leave a comment
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Today’s Menu: Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato

 

 

Lightly Breaded Chicken Strips w Roma Beans and Baked Potato 010

We have another extremely humid day out there again! I’ll be glad when this weather breaks, don’t mind the heat but can’t stand that humidity. For Breakfast this morning I had a Simple Truth Turkey Sausage Patty, Egg White, Cheddar Cheese, on English Muffin Breakfast Sandwich. I’ve really found a winner in these sandwiches, I bought a box of Simple Truth Breakfast Sandwich but with Canadian Bacon it instead of the Turkey Patty, 20 fewer calories also. I went to Kroger this morning for myself and Mom and back home. Cleaned up outside from last night’s rain and wind. Finished up a load of laundry for Mom and then did a few things around the house. For dinner tonight I prepared Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato.

 

 

Lightly Breaded Chicken Strips w Roma Beans and Baked Potato 001

While at Kroger I picked up a package of PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips. I love using these but always forget about them because they are in the Organic Section of Kroger and never think to look for them. They come fresh and lightly breaded and fully cooked. So to prepare them I preheated the oven on 425 degrees. Grabbed a cookie sheet and lined it in foil and sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it. Lined the Chicken Tenders on it and baked for 8 minutes. Removed the sheet from the oven and flipped the Strips over and continued baking for another 8 minutes. Removed from the oven let stand for 3 minutes and served! Golden Brown, moist and tender, and just flat out delicious. Just love the seasoning and breading on these Chicken Strips makes a very good meal. Served with a side JB’s Fat Boy Sticky Stuff BBQ Sauce.

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 002

For one side I had a small Russet Baked Potato, topped that with McCormick Grinder Sea Salt and Pepper Medley and I Can’t Believe It’s Not Butter. Then I also reheated some leftover Roma Green Beans, one of my new favorites! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (10 oz.), Fresh Perdue Simply Smart Breaded Chicken Strips
Chicken breast strips that are lightly breaded and fully cooked. 10 oz. sealed tray; refrigerated.

http://www.perdue.com/products/details.asp?id=141&title=PERDUE%C2%AE-SIMPLY-SMART%C2%AE-Lightly-Breaded-Chicken-Strips-

Turkey Burger w/ Baked Potato

June 22, 2015 at 5:02 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Burger w/ Baked Potato

 

Turkey Burger w Baked Potato 008
Whew, we got one muggy day out there today! Started off with a light Breakfast and my morning workout. Kitchen cleaning today; cleaned the stove and oven, pulled everything out of the fridge and cleaned it also. Then later in the afternoon ran errand for Mom and came back and worked at the computer, deleted a few unused programs and ran scans and such. For dinner tonight it’s Turkey Burger. I prepared a Jennie – O 1/3 lb.Turkey Burger w/ Baked Potato.

 
I finally got around to breaking out the box of Jennie – O – 1/3 lb. Turkey Burgers. Jennie – O had sent me the free box as part of the Switch Club in which I was invited to join by Jennie – O. I had the box in the freezer and it’s time to break these Burgers out! They come frozen, to grill or fry from frozen. I pan fried these using Extra Virgin Olive Oil and seasoned with McCormick Grinder Sea Salt and Black Peppercorn. In a preheated, medium heat, large skillet I cooked the Burger for about 8 minutes per side, 165 degrees internal Burger temperature. And what a Burger! Meaty, juicy, and flavorful. First time I’ve tried the 1/3 lb. Ground Turkey Burger and will keep them in stock from here out! Another excellent Jennie – O Turkey Product.

 

Turkey Burger w Baked Potato 002
For a side I had a Baked Potato, actually a 1/2 of a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. The McCormick Grinder Peppercorn Medley is a new one I came across at Meijer. The Medley consists of Black Peppercorns, Coriander, Pink Peppercorns, White Peppercorns, All Spice, and Green Peppercorns. Then I topped the Potato with I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.

 

 
Jennie – O – 1/3 lb. Turkey Burgers
Grill or fry these juicy 1/3 pounders as a better choice for your family.Jennie - O - 1 3 lb. Turkey Burgers

Product Features:
* Gluten Free
* Six 1/3 lb. burgers
* Vacuum packed for freshness
* 65% less fat than USDA data for regular ground beef
Nutritional Information
Serving Size 149 g Total Carbohydrates 0 g
Calories 250 Dietary Fiber 0 g
Calories From Fat 150 Sugars 0 g
Total Fat 15.0 g Protein 25 g
Saturated Fat 4.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 2%
Cholesterol 115 mg Iron 8%
Sodium 200 mg Calcium 4%

 

http://www.jennieo.com/products/218-1_3-lb.-Turkey-Burgers

Cubed Steak Sandwich w/ Baked Potato and Green Beans

June 17, 2015 at 4:38 PM | Posted in BEEF, potatoes | 2 Comments
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Today’s Menu: Cubed Steak Sandwich w/ Baked Potato and Green Beans

 

Cubed Steak Sandwich Beef 007
Rainy and humid day out there. Dad started his in-home rehab today. A therapist came over and ran him through different exercises. They gave him a list of exercises to do but he’ll never do them, that’s always the problem. Had to go to Kroger needed some Milk and Bread. Came home and took Mom’s car to the shop to have new windshield wipers put on, much needed too. For dinner tonight I prepared a Cubed Steak Sandwich w/ Baked Potato and Green Beans.

 

 

I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two.Cubed Steak Sandwich Beef 001 The best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.

 
For a side I had a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Topped with I Can’t Believe it’s Not Butter. Then I also reheated some leftover Green Beans from last night’s dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

Cubed Steak Sandwich Beef 002

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Muenster Cheese Turkey Burger w/ Baked Potato

June 1, 2015 at 4:49 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster Cheese Turkey Burger w/ Baked Potato

 

Muenster Cheese Turkey Burger w Baked Potato 006

Cloudy and cool out today, a high in the low 60’s. Had a Poached Egg, and 2 Eckrich Smoked Turkey Sausage Links, on a Healthy Life Whole Grain Muffin. Love those Poached Eggs! Had the morning work out and cleaned up around the house a bit. Then later ran a couple of errands for Mom and back home. For dinner tonight I prepared a Muenster Cheese Turkey Burger w/ Baked Potato.

 

 

Muenster Cheese Turkey Burger w Baked Potato 002
I’m using the Jennie – O Turkey Burger Patties. Picked up a package at Meijer a while back and have them in the freezer. I sat one pattie in the fridge overnight to thaw. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 7 minutes per side. Always cook to 165°F as measured by a meat thermometer. As always the Burger came out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.

 

For a side with my Burger I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Healthy Life Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Jennie – O Extra Lean Seasoned White Turkey PattiesJennie o Lean Turkey Burgers

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers
* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional InformationJennie O Make the Switch
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.

http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Muenster Cheese Turkey Burger w/ Baked Potato

May 4, 2015 at 5:04 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster Cheese Turkey Burger w/ Baked Potato

Just a beautiful Spring morning out today, the Eastern Sky was just lit up with beautiful colors this morning at Dawn. Low 70’s and partly cloudy today. Finished up the outdoor repairs today, they put a clear sealant coating on the wooden ramp leading fro the driveway to the kitchen. It should be dry enough to use after 12 hours or so. One of my best friends is in town for a week, looking forward to catching up with him Wednesday for lunch! For dinner tonight I prepared a Muenster Cheese Turkey Burger w/ Baked Potato.

 

Muenster Cheese Turkey Burger w Baked Potato 005
I’m using the Jennie – O Turkey Burger Patties. I had picked up a package at Meijer a while back, and have them freezer in individual freezer bags. So I grabbed one from the freezer and let it thaw overnight in the fridge. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried it in Extra Virgin Olive Oil about 8 minutes per side. Always cook to well-done, 165°F as measured by a meat thermometer. As always the Burger comes out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.

For a side with my Burger I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

Jennie – O Extra Lean Seasoned White Turkey PattiesJennie o Lean Turkey Burgers

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers
* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%

 
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.

 

http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

 

Muenster Cheese Turkey Burger w/ Baked Potato

April 17, 2015 at 5:01 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster Cheese Turkey Burger w/ Baked Potato

Muenster Cheese Turkey Burger w Baked Potato 005

After an early morning rain, the sun came out and it was one beautiful Spring Day! Sunshine and low 70’s. Had a Hoveround repairman stop today to do some maintenance on my Hoveround chair in the late morning. After that I got some laundry done and then I got the 4 wheel cart out to enjoy the that sunshine. Good to get out and get some fresh air and see some of the neighbors. For dinner tonight, Muenster Cheese Turkey Burger w/ Baked Potato.

 

I’m using the Jennie – O Turkey Burger Patties. Picked up a package at Meijer a couple of days ago. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 8 minutes per side. Always cook to well-done, 165°F as measured by a meat thermometer. As always the Burger came out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.

 

For a side with my Burger I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

Jennie – O Extra Lean Seasoned White Turkey Patties

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers
* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.

 
http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato

January 25, 2015 at 6:10 PM | Posted in mushrooms, pork chops, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato

 
It’s been one of those lazy Sunday afternoon’s around here today! Nothing, and I mean nothing going on today. Did a bit of cleaning then it was Sofa City with the remote in hand. We have a couple of Crabapple Trees in the front yard and they are full of Robins. Every year we seem to be a layover for their treks back North, they’re a bit early this year. Could it be a sign of an early Spring? For dinner tonight I prepared a Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato.

 

 

Cumin Spiced Pork Chops Mushrooms 001
Picked my Chops up while at Meijer the other day, on sale! To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore!

Cumin Spiced Pork Chops Mushrooms 007

 

For one side I prepared some Sauteed Mushrooms. Using Baby Bella Mushrooms, I quartered the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Then I also had a Baked Potato, seasoned this with McCormick Grinder Sea Salt and Black Peppercorn. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt

OUTBACK SPECIAL® SIRLOIN PORTABELLA w/ Baked Potato and Salad

December 6, 2014 at 6:09 PM | Posted in BEEF | Leave a comment
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Today’s Menu: OUTBACK SPECIAL® SIRLOIN PORTABELLA w/ Baked Potato and Salad

 

 

 

One very long night as I had Phantom Pains through out the night! They started last night around 9:00 and continued until around Noon today. Plus it was the intense and painfull ones. Needless to say very tired today. It’s been one cold and rainy here. It finally let up in the late afternoon but still cold and windy. Ran a couple of errands for Mom and back home for the day. Good day for the sofa and the remote! Went out to eat tonight, Outback Steakhouse.

 

 

Outback Sirloin Portabella
I was just too worn out after last night dealing with the Phantom Pains so for dinner I did two things I rarely do; One I went out to eat and Two I had Beef! First time for Beef in a while. I had outback Steakhouse tonight, the Curb Side Service. Being in a wheelchair you really appreciate Curb Side Service. I ordered the OUTBACK SPECIAL® SIRLOIN PORTABELLA w/ Baked Potato and Salad. The Steak was 6 oz. and topped with seasoned bistro butter, wood-fire grilled portabella mushrooms and shaved parmesan. Then for sides i had a Baked Potato and Side Salad. The Steak was very tender and juicy, cooked to perfection! Everything was okay but I prefer Buffalo over Beef. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Outback
OUTBACK SPECIAL® SIRLOIN PORTABELLA
Outback Special® Sirloin Portabella cooked to perfection and topped with seasoned bistro butter, wood-fire grilled portabella mushrooms and shaved parmesan. Served with your choice of one freshly made side and a Signature Side Salad..

 

http://www.outback.com/specials

One of America’s Favorites – the Baked Potato

October 13, 2014 at 5:32 AM | Posted in One of America's Favorites | Leave a comment
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A baked potato with butter

A baked potato with butter

A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.

 

 

Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and possibly basted with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin.

Some varieties of potato such as Russet and King Edward potatoes are more suitable for baking than others, owing to their size and consistency.

Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).

Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin. Potatoes baked in their skins may lose between 20 to 40% of their vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C. Despite the popular misconception that potatoes are fattening, baked potatoes can be used as part of a healthy diet.
Some people bake their potatoes and then scoop out the interior, leaving the skin as a shell. The white interior flesh can then be mixed with various other food items such as cheese, butter, or bacon bits. This mixture is then spooned back into the skin shells and they are replaced in the oven to warm through. In America these are known variously as loaded potato skins, filled potatoes and twice baked potatoes. In Great Britain, toppings or fillings tend to be more varied than they are in America: baked beans, curried chicken, tuna, and prawn fillings are popular, and in Scotland even haggis is used as a filling for jacket potatoes.

 

 

Baked potato and sweet potato, with kale

Baked potato and sweet potato, with kale

Many restaurants serve baked potatoes with sides (US English) such as butter, sour cream, chives, shredded cheese, and bacon bits. These potatoes can be a side item to a steak dinner, or some similar entree. Sides are usually optional and customers can order as many or as few as they wish.

Large, stuffed baked potatoes may be served as an entree, usually filled with meat in addition to any of the ingredients mentioned above. Barbecued or smoked meat or chili is substituted. Vegetables such as broccoli may also be added.

A variety are Hasselback potatoes, where the potato is cut into very thin slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, often scalloped with cheese. The proper noun “Hasselback” refers to the fancy Hasselbacken hotel and restaurant in Stockholm which originated this dish.

 
Idaho is the major producing state of potatoes. The Idaho baked potato was heavily promoted by the Northern Pacific Railroad in the early 20th century, often using Hollywood movie stars.

Hazen Titus was appointed as the Northern Pacific Railway’s dining car superintendent in 1908. He talked to Yakima Valley farmers who complained that they were unable to sell their potato crops because their potatoes were simply too large. They fed them to hogs. Titus learned that a single potato could weigh from two to five pounds, but that smaller potatoes were preferred by the end buyers of the vegetable and that many considered them not to be edible because they were difficult to cook because of their thick, rough skin.

Titus and his staff discovered the “inedible” potatoes were delicious after baking in a slow oven. He contracted to purchase as many potatoes as the farmers could produce that were more than two pounds in weight. Soon after the first delivery of “Netted Gem Bakers”, they were offered to diners on the North Coast Limited beginning in 1909. Word of the line’s specialty offering traveled quickly, and before long it was using “the Great Big Baked Potato” as a slogan to promote the railroad’s passenger service. When an addition was built for the Northern Pacific’s Seattle commissary in 1914, reporter wrote, “A large trade mark, in the shape of a baked potato, 40 ft.long and 18 ft. in diameter, surmounts the roof. The potato is electric lighted and its eyes, through the electric mechanism, are made to wink constantly. A cube of butter thrust into its split top glows intermittently.” Premiums such as postcards, letter openers, and spoons were also produced to promote “The Route of the Great Big Baked Potato”; the slogan served the Northern Pacific for about 50 years. The song “Great Big Baked Potato” (words by N.R. Streeter and H. Caldwell ; Music by Oliver George) was written about this potato.

 
A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method. Common jacket potato fillings (or “toppings”) in the United Kingdom include cheese and beans, tuna mayonnaise, chili con carne and chicken and bacon.

Baked potatoes are often eaten on Guy Fawkes Night; traditionally they were often baked in the glowing embers of a bonfire.

As part of the upsurge for more healthy fast food, the baked potato has again taken to the streets of the UK both in mobile units and restaurants. The fast-food chain Spudulike specialises in baked potatoes.

 

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