Grilling out tonight for Memorial Day

May 27, 2019 at 6:21 PM | Posted in grilling | Leave a comment
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Today’s Menu: Grilled Turkey Bratwursts, Ball Park Turkey Hot Dogs, Mettwursts, and Buffalo Burgers Tonight

 

No long posts tonight, Grilling out with friends and family! Memorial Day Grill Out. Hope all of you are enjoying the Holiday also. Please remember all Those that lost their lives, served and those serving their Country now. Take care all, tomorrow……. Mark

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Pan Fried Salmon w/ Baked Potato

March 25, 2019 at 6:27 PM | Posted in fish | Leave a comment
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Today’s Menu: Pan Fried Salmon w/ Baked Potato

 

 

For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. I had to have Mom to her Family Doctor at 9:30 this morning. They took more blood to see if the infection had cleared up and for a check up. Then we stopped and picked up Breakfast for her at McDonald’s. Morning rain and then cloudy, 47 degrees for a high. Not a lot going on, just did a few things around the house. For Dinner tonight Pan Fried Salmon w/ Baked Potato.

 

 

 

 

I had purchased a Wild Caught North Atlantic Salmon while at Meijer the other day. I’ve found Meijer has some of the lowest prices on Seafood and Fish, plus a very good selection.

 

 

 

 

 

 

I seasoned the Salmon Fillet with LiteHouse Dried Dill, McCormick Grinder Sea Salt and Grinder Peppercorn Medley. Melted 1 tablespoons of the Blue Bonnet Light Butter in a skillet over medium heat. Added the Fillet, skin down, and cooked for about 4 minutes, or until the skin was no longer sticking to the pan. Flip the Salmon and cook for 2 minutes. Remove Salmon from pan and served! This was so good! The Salmon was flavorful and so meaty. Really enjoyed it.

 

 

 

 

 


For a side with the Salmon I prepared a Baked Potato. Seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, a dab of Daisy Reduced Fat Sour Cream, and Blue Bonnet Light Butter. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 


Salmon – Salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. In our World’s Healthiest Foods rating system for food, only two foods provide more omega-3s per standard serving than salmon. Those two foods are walnuts and flaxseeds.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104

Kitchen Hint of the Day!

March 19, 2019 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Nancy Y. for passing this hint along………

When cooking your baked potato in your microwave oven, if you put it in a brown bag, it will come out very moist instead of dry. I’ve never tried this one, yet!

Kitchen Hint of the Day!

November 3, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Baked Potatoes………

Looking for a hot and easy meal to prepare? You can make baked potatoes in minutes in the microwave. To make it a meal, just add veggies, any sauce, shredded cheese, and canned lean chili, beans, or shredded chicken.

Kitchen Hint of the Day!

October 31, 2017 at 4:50 AM | Posted in Kitchen Hints | Leave a comment
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Baked Potato………..

 

Wrapping a potato in foil won’t actually make it bake faster. Rubbing it lightly with vegetable oil, however, will.Also pierce the skin of the potato with a fork to allow the steam to escape. Doing this will give it a fluffy texture.

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

June 1, 2017 at 4:57 PM | Posted in mushrooms, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

To start the morning off i toasted a Healthy Life Whole Grain English Muffin and I reheated a 1/2 piece of a Cubed Steak (Beef). And I had a Breakfast Sandwich. Mom had prepared the Cubed Steak the night before and had one leftover. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom and then it was on to house cleaning, vacuumed and dusted. Later on repotted a couple more of plants for Mom. Got the cart out and took a spin around the neighborhood. It’s 77 degrees and sunny, beautiful out today!For Dinner it was a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch!

 

 

 

I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

 

 

 

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.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

One of America’s Favorites – The Baked Potato

April 24, 2017 at 5:31 AM | Posted in One of America's Favorites | Leave a comment
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A baked potato with butter

A baked potato, or jacket potato, is a potato that has been baked for eating. 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 basted with oil (usually Olive 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 recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process.

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 and 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.

 

 

Baked potato and sweet potato, with kale

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.

A variation is 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, occasionally scalloped with cheese. The proper noun “Hasselback” refers to the luxurious Hasselbacken hotel and restaurant in Stockholm which originated this dish.

 
Many restaurants serve baked potatoes with sides 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 baked potato with shrimp, cottage cheese, dill, tomato and lettuce

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.

 

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

March 31, 2017 at 4:56 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Vegetarian Baked Beans and Baked Potato

 

 

 

For Breakfast I toasted a Healthy Life Whole Grain English Muffin (lightly buttered), Scrambled 2 Eggs, and my morning cup of Bigelow Decaf Green Tea. About 75 degrees out there again but mostly cloudy with showers, lot of rain lately around here. After Breakfast I headed up to the hospital to see Dad. He feels good but he so weak, I don’t know what we are going to do? We would like to have him here but he’s so weak he just can’t. We sure hope to keep him out of an assisted living center but it may be our only choice. Back at home did a few things around the house. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Vegetarian Baked Beans and Baked Potato.

 

 

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. 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.

 

 

 

 

 

Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream 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

 

 

 

 

 

 

 

 

BUSH’S® VEGETARIAN BAKED BEANS
Looking for full flavor in delicious baked beans minus the meat? Try our Vegetarian Baked Beans. We slow cook tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. Try them in Reduced Sodium!

Every 1/2 cup serving of BUSH’S® Vegetarian Baked Beans is loaded with 6 g of protein and 5 g of fiber. Don’t worry, these tasty beans are also gluten-free, cholesterol-free and even fat-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 130
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
http://www.bushbeans.com/en_US/product/vegetarian?&cid=ps:google:Branded-New:Vegetarian

BBQ Pork Loin Boneless Backribs w/ Baked Potato and Mini Ears of Corn on the Cob

February 14, 2017 at 6:19 PM | Posted in Pork, ribs | 2 Comments
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Today’s Menu: BBQ Pork Loin Boneless Backribs w/ Baked Potato and Mini Ears of Corn on the Cob

 

 

bbq-pork-loin-boneless-backribs-w-baked-potato-and-mini-ears-of-006
For Breakfast this morning i toasted a Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also, as usual my morning cup of Bigelow Decaf Green Tea. Mom needed a few items for Dad so after Breakfast I went to the Kroger up the road. While there I picked up a package of the Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs. The Pork Loin Boneless Backribs are just over 1 lb. and already Rubbed and Seasoned. Second time we’ve had these, really enjoyed them the first time!

 

 

 

I chose the Baking Method to prepare it. I preheated the oven on 350°F. Removed the meat from package and bbq-pork-loin-boneless-backribs-w-baked-potato-and-mini-ears-of-004placed cut side up in an uncovered roasting pan. The instructions said to cook approximately 40 to 45 minutes or until internal the temperature on a meat thermometer reaches 145°F in the thickest part of the meat. After 20 minutes I put a light glaze of Jack Daniel’s Honey Smokehouse BBQ Sauce. It took about the full 45 minutes to reach the 145°F. Removed from oven and let rest 3 minutes. Then carve and serve. Lean, moist, and seasoned perfectly! Just an excellent flavor and very tender. A very good item to have handy in the freezer!

 

 

 

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-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002

I also boiled some Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs

Cooking Directions:

Grilling:
1 – Pre-heat gas or charcoal grill to medium-high heat.
2 – Remove meat from package and place on grill, cut side up.swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs-packaged
3 – Grill for 20 minutes, turning 2 to 3 times until internal temperature reaches 145°F in the thickest part of the meat.
4 – Remove from grill and let rest in covered pan for 3 minutes.
5 – Carve and serve.
For the Oven:
1 – Preheat oven to 350°F.
2 – Remove meat from package and place cut side up in an uncovered roasting pan.
3 – Cook approximately 40 to 45 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
4 – Remove from oven and let rest 3 minutes.
5 – Carve and serve.
*Grill and oven temperatures may vary, adjust cooking time accordingly.

Ingredients: Pork, sugar, salt, spices including paprika, onion & garlic and natural hickory smoke flavor (maltodextrin).

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 210 Calories from Fat 120 % Daily Value*Total Fat 13g 20% Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 55mg 18%Sodium 470mg 20%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 21g 42%

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/ribs/boneless-backribs/swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs.aspx

Kitchen Hint of the Day!

January 6, 2017 at 6:11 AM | Posted in Kitchen Hints | Leave a comment
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One Potato, Two Potato…….

 
When baking potatoes, pierce the skin with a fork to allow the steam to escape. This will give your potatoes a fluffy texture.

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