5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans

July 23, 2017 at 5:12 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin (lightly buttered), fried 2 Jennie – O Turkey Breakfast Sausage Patties, and the morning cup of Bigelow Decaf Green Tea. After Lunch I headed up to the hospital to see Dad. He’s looking a lot better and feels a whole lot better. They still have him on heavy duty water pills, and they seem to be working as most of the water has now drained. Another hot and humid day out! Back home did a load of laundry and some house cleaning. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans.

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. This one came out so, so, tender! As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare. I topped it with some Sauteed Mushrooms.

 

For one side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I also baked a slice of the New York Bakery Light Texas Toast Bread, love this Bread!. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 

 

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

Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

July 8, 2017 at 5:13 PM | Posted in fish | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

 

 

 

For Breakfast on this Saturday morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. Also toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of my Bigelow Decaf Green Tea. I had seen a similar Hash Brown dish like this on Food Network’s Dinners, Drive – In’s, and Dives. It looked delicious and I gave it a try, and it is delicious!

 

 

After I had Breakfast and did the dishes I went to McDonald’s to pick up Breakfast for Mom and Dad. It’s not quite as hot out, 81 degrees but still a tad muggy. We had one strong storm move through our area late yesterday. Some areas are still without power and other areas are flooded. So after Breakfast I had some cleaning up to do outside, a lot leaves, limbs, and garbage. For Dinner tonight it’s Red Snapper! I prepared a Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato.

 

 

I purchased a beautiful Red Snapper Fillet while at Kroger the day before. I’ll be preparing it by a new recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. I’ll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.

 

To prepare it was very easy. To start; In a food processor, combine the first nine ingredients; cover and process until Fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist.

 

 

 

For the Corn I used my favorite, Green Giant Mini Ears of Sweet Corn. You can not beat this for frozen or not frozen Ears of Sweet Corn. It’s frozen, so it rare it goes bad, prepared in 10 minutes, and some of the Sweetest Corn on the cob you’ll find! Topped it with some Morton’s Lite Salt and I Can’t Believe It’s Not Butter.

 

 

 

 

I also had a Baked Russet Potato. Topped this with McCormick Grinder Sea Salt and Peppercorn Medley and some I can’t Believe It’s Not Butter. Any Potato Dish works for me! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper.

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Orange Roughy Fish Hoagie w/ Baked Potato

June 29, 2017 at 4:53 PM | Posted in fish | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Orange Roughy Fish Hoagie w/ Baked Potato

 

 

It was Gravy and Toast this morning for Breakfast. I prepared a packet of Pioneer Peppered White Gravy and toasted a couple slices of Aunt Millie’s Whole Grain Bread. Also had a cup of my favorite Tea, Bigelow Decaf Green Tea. Warmer and a little more humid out today. A little more like our normal June/July weather. Did a couple of loads of laundry and then off to Walmart for a few items. Stopped and had the car washed on the way back home. Other than that not much else going on. For Dinner tonight an Orange Roughy Fish Hoagie w/ Baked Potato.

 

 

I had picked up the Orange Roughy at Kroger a while back and had a fillet left in the freezer. I normally don’t purchase Orange Roughy due to its sustainability classification. But it was in the case already packaged and I grabbed it. So to make it I’ll need; the Orange Roughy Fillet, McCormick Grinder Sea Salt and Peppercorn Medley, Flour, egg Beater’s (1/2 cup), Paprika, and Shake and Bake Panko Bread Crumbs. I’ll also need McCormick Tarter Sauce and Kroger 100% Whole Wheat Hoagie Roll.

 

 

I had laid the Roughy in the fridge overnight to thaw. To prepare it I first rinsed the fillet off in cold water and patted dry with a paper towel. I then grabbed a skillet and sprayed it with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Then preheated the skillet on medium heat. Back to the fillet, I seasoned both sides of the fillet with McCormick Grinder Sea Salt and Peppercorn Medley. Then in a pie pan I added some Flour and seasoned it with some Paprika. Rolled the Roughy in the Flour till it was completely covered. Next in another pie pan I added a 1/2 cup of Egg Beater’s and dipped the fillets in the Egg Wash, shaking off the excess. Finally the third pie pan, I added a package of Shake and Bake Panko Seasoned Bread Crumbs to it and put the fillet in, making sure the fillet was well covered.

 

With the skillet heated I added my fillets. I then fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I served it on a Kroger Whole Grain Hoagie Roll. Topped the Roughy fillet with some McCormick Tarter Sauce. Orange Roughy makes a perfect Fish Sandwich. Fries up great and an excellent taste to it.

 

 

 

For a side I prepared a Russet Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato

June 8, 2017 at 5:03 PM | Posted in seafood, shrimp | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato

 

 

To start of this 8th day of June I prepared a Poached Egg, al fresco Chicken Sausage, and served it all on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Started a couple of loads of laundry for Mom. Then got our old sweeper out of the closet and worked on it to get it running again. Took the roller brushes out and cleaned them and lightly greased the casings. It seems to working again. Then outside took my Hoveround Chair out and cleaned it up, much needed! For Dinner tonight its Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato.

 

 

While at Kroger yesterday I picked up some more of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F 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!

 

 

I prepared 3 side dishes with the Shrimp, Mom and Dad love side dishes! So for one side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple 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 asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

 

 

 

For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has 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. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

For the last side I prepared a Baked Potato. It was a small Russet Potato that I had leftover. Seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavoral notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

Orange Roughy Fish Hoagie w/ Baked Potato

May 7, 2017 at 4:40 PM | Posted in fish, potatoes | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Orange Roughy Fish Hoagie w/ Baked Potato

 

 

I picked up the Orange Roughy while at Kroger yesterday and decided to have it as a Fish Sandwich. I normally don’t purchase Orange Roughy due to its sustainability classification. But it was in the case already packaged and I grabbed it. So to make it I’ll need; the Orange Roughy Fillet, Morton’s Lite salt and Black Ground Pepper, and Progresso Italian Style Bread Crumbs. I’ll also need McCormick Tarter Sauce, Bib Lettuce, and Kroger 100% Whole Wheat Hoagie Roll.

 

 

 

To prepare it I first rinsed the fillet off in cold water and patted dry with a paper towel. I then grabbed a skillet and sprayed it with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Then preheated the skillet on medium heat. Back to the fillet, I seasoned both sides of the fillet with salt and pepper. Next I took a pie pan and added some of the Progresso Italian Style Bread crumbs to it and put the fillet in, making sure all sides were well covered.

 

 

 

With the skillet heated I added my fillet. I then fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I then got one of the Hoagie Rolls and laid a couple of the Bib Lettuce Leaves on the bottom bun, then the Orange Roughy Fillet, then got the Tarter sauce and spread it on the bottom of the top bun and it was ready! Orange Roughy makes a perfect Fish Sandwich. Fries up great and an excellent taste to it.

 

 

 

 

 

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. See everyone tomorrow!

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

February 18, 2017 at 6:04 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

 
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, 1 Jimmy Dean Turkey sausagebuffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-006 Patty, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Warmed up again out there, and they say it’s going to stay above normal for the next week! It was cloudy, windy, and high in the low 60’s. Not bad at all mid February. After Lunch went to spend time with Dad at the rehab center. He’s made great progress and may get to come home in a week or so! So proud of him!! Outside another Spring like day out, cloudy but 68 degrees! For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 
I had placed an order with Wild idea Buffalo a while back for a few items, one being a 8 OZ. BUFFALO FLAT-IRON buffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-005STEAK. Had it in the freezer so I sat it in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

Buffaloed Buffalo Burger w Baked Potato 014

 

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

Fried Walleye w Risotto and Cut Green Beans 004

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert later a Jello Sugar-Free Dark Chocolate Pudding Cup.

 

 

 

 

Wild Idea Buffalo – 8 OZ. FLAT-IRON STEAKColombian 8 oz Flat-Iron Steak
We carefully fillet our flat irons from the upper shoulder-blade of the primal chuck. The flat-iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat-iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
http://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Fried Walleye Sandwich w/ Baked Potato

November 23, 2016 at 5:52 PM | Posted in fish, potatoes | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Fried Walleye Sandwich w/ Baked Potato

 

 

fried-walleye-sandwich-w-baked-potato-005
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, 2 Jennie – O Turkey Breakfast sausage Links, toasted a slice of Healthy Life Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. A couple of showers this morning and throughout the day, had a high in the 40’s. After Breakfast and my morning workout I started a couple of loads of laundry for Mom. After I started the Laundry I went to McDonald’s to pick up Breakfast for Mom and Dad. Back home cleaned the house today, ran the vacuum and dusted. Dinner tonight its a Fried Walleye Sandwich w/ Baked Potato.

 

I had purchased a couple of Walleye Fillets at Kroger and had prepared 1 of them and had the other in the freezer, I Fried Walleye w Risotto and Cut Green Beans 001laid the fillet in the fridge overnight to thaw. I love Walleye we had not so couldn’t wait to have some again. I rinsed the fillet off in cold water and patted it dry with a paper towel and cut the fillet in half. Seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillet 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 it in Light Olive Oil on medium heat, about 3 to 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. I served it on a Healthy Life Whole Grain Bun.

 

Buffaloed Buffalo Burger w Baked Potato 014
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 (619 kJ) Calories from fat 17Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 001
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9mg

Baked Cod with Tomato Pesto and Baked Potato

November 11, 2016 at 5:44 PM | Posted in fish | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 013

Not quite as cold out this morning but still breezy. For Breakfast I had a bowl of Cheerios along with a cup of Bigelow Decaf Green Tea. After I had Breakfast, Mom and Dad wanted McDonald’s so I went and picked up Breakfast for them. On the way back I noticed gas was at $1.80 a gallon, getting better! Not much going on today, the repairman showed up and he replaced a Kitchen drawer for us. After that just did some odds and ends jobs around the house. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 002
For Dinner tonight I prepared a Baked Cod with Tomato Pesto. First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced). The recipe is at the end of the post. I love this Pesto!

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005
To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 008
To prepare the Cod I’ll need; 2 Cod Pieces, Light Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. The Pesto Sauce works perfect with Fish, the Tomatoes and Pine Nuts work great together.

 

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 002

Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

 

 

Baked Cod with Tomato Pesto and Baked Potato 003

 

Directions
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

Baked Salmon w/ Baked Potato and Whole Baby Carrots

October 25, 2016 at 4:57 PM | Posted in salmon | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Baked Salmon w/ Baked Potato and Whole Baby Carrots

 

 

 

Potato and Ham Skillet
For Breakfast Mom and Dad wanted some of the Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a Sunny Side Egg and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. Just love starting off the day with a skillet meal!

 

 

Baked Salmon w Baked Potato and Whole Baby Carrots 010
After Breakfast I went to the local Kroger up the road. I need Bread and a few other things. Stopped for gas on the way back home. Did some light cleaning in and around the house. Then after Lunch I had to drive to Cincinnati to where Dad gets his home oxygen from. I had to pick up some new oxygen lines. They have to be changed every 60 days or so due to residue build up in the lines leading from the oxygen machine. There’s always so much traffic in the part of Cincinnati I had to go to. Very glad to get back home. It was cool morning, about 40 degrees. We had a high of 63 degrees and partly cloudy skies. For dinner tonight its Baked Salmon w/ Baked Potato and Whole Baby Carrots.

 

Baked Salmon w Baked Potato and Whole Baby Carrots 001
I had the Salmon Fillet in the freezer. Grabbed a fillet out of the freezer and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. I just love all Fish and Seafood.

 

Buffaloed Buffalo Burger w Baked Potato 014
For one side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia

 

Nutrition FactsSalmon Fillet raw
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans

October 19, 2016 at 4:52 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , ,

Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans

 
For Breakfast I toasted a couple Eggo Waffles w/ Nutrigrain, lightly buttered, and my morning cup of Bigelow Decaf 5-oz-petite-buffalo-top-sirloin-steak-w-baked-potato-and-cut-gr-002Green Tea. We finally got a little rain overnight, we really need it too it’s so dry out. The rain and wind blew a ton of leaves on our deck and driveway. So I got the leaf blower out and cleaned it all up. Mostly cloudy and a bit cooler out, a high in the 70’s. I went back up to the rehab center and spent most of the day with my friend’s family. Not sure how much longer he’s going to be with us. He’s son is taking it real hard. Wish I could do more for them. Got back home and finished up some laundry Mom had started. I have to fast starting at midnight, not that I’m eating that time of night anyway. I have my 4 month checkup on sugar, cholesterol, and such at 8:00 in the morning. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans.

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 Buffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 005teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.

 

Buffaloed Buffalo Burger w Baked Potato 014

I had a baked Russet Potato for 1 side. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans, love those Green Beans! For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

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

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The Throwback Chef

vintage recipes tried and shared

Wishing Wells Life

Real Food, Real Creativity, Real Life

Mediterranean Recipes 101

Mediterranean diet is based on the tradtional food that people used to eat in counntries like Italy, Greece, and Spain.

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.

Afoodiehousewife

What's cookin' ??

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

thesimpletimesblog.wordpress.com/

LIVE SIMPLY * LIVE FULLY

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal