Kitchen Hint of the Day!
February 28, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking spray, Cooking Tips, Food, Food Storage, Grilling, Kitchen Hints, recipes
Prevent Food Storage Stains……….
To protect your containers from tomato-based stains, coat the inside with nonstick cooking spray before adding the leftovers to keep the plastic as good as new.
Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes
February 27, 2021 at 7:05 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans, mushrooms | Leave a commentTags: baking, Beef, Beff Cubed Steak, Cooking, Dinner, Food, Heinz Savory Beef Gravy, Manischewitz Potato Pancake Mix, Mann's Stringless Sugar Snap Peas, mushrooms, recipes
Today’s Menu: Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes
To start this rainy morning off I made some Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. 58 degrees, partly cloudy and light rain on and off all day. A whole lot of rain is coming up for tomorrow. Did a couple of loads of laundry after Lunch. Later I straightened up the pantry and our junk closet. For Dinner tonight I prepared a Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes.
I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased yesterday. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.
To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive 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. I also heated up a jar of Heinz Savory Beef Gravy that I added a can of Kroger Pieces and Stems Mushrooms, to top the Cubed Steak with.
For a side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full!
So for another side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beaters (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). We love these Potato Pancakes! They turn out so good and easy to reheat the leftovers. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.
Mann’s Stringless Sugar Snap Peas
Product Description
A product award-winner, these tasty sugar snaps are a great, crunchy and nutritious snack-right out of the bag! Dip them in a hummus or wrap in prosciutto for elegant presentations. Sweet and stringless…kids love ‘em!
https://www.veggiesmadeeasy.com/products/stringless-sugar-snap-peas/
Kitchen Hint of the Day!
February 27, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Roasting, Stews
How to make your Stew thicker……………
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any, added towards the end of cooking will thicken sauces especially well.
Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes
February 26, 2021 at 11:14 PM | Posted in Pork, pork chops | Leave a commentTags: baking, Cast Iron Skillet, Cooking, Cumin, Cumin Spiced Pork Chops, Del Monte Cut Green Beans and Potatoes, Dinner, Food, Golden Hominy, pork chops, recipes, Spices
Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes
Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Partly cloudy and 50 degrees out today. After my Tea I went to Meijer for a few items. Picked up Breakfast at Wendy’s for Mom. Still getting used to my new Hoveround Chair. It’s basically the same but I was used to my old chair and how it handled. I gave my old chair to a woman across the street. She really needed it. She was having trouble moving a hand powered wheelchair. So my old chair will really help her. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.
I had picked some Pork Chops at Meijer earlier. To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to the pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 160°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!
We love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!
Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. I also had Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Popcorn and a Diet Snapple Mango/Tea to drink.
Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.
Jennie – O Recipe of the Week – Bistro Turkey-Onion Soup
February 26, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Bistro Turkey-Onion Soup, Cooking, Food, French Bread, Jennie - O Recipe of the Week, JENNIE-O® Turkey Ham, Onions, recipes, Swiss cheese, Switch
This week’s Jennie – O Recipe of the Week is a Bistro Turkey-Onion Soup. Warm up these cold Winter Days with a bowl of Bistro Turkey-Onion Soup. Made with JENNIE-O® Turkey Ham, low-sodium beef broth, onions, butter, and flour then topped with Swiss Cheese and served with thinly sliced French Bread.You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/
Bistro Turkey-Onion Soup
This delicious take on a classic French recipe is sure to make your mouth water. Our Bistro Turkey-Onion Soup is 380 calories and ready in under 30 minutes!
Total Time 30 Minutes
Serving Size 4 Servings
INGREDIENTS
2 tablespoons butter
4 cups thinly sliced onion
1 tablespoons all-purpose flour
2 cans (10¾-ounce) condensed low-sodium beef broth
2 cups water
1½ cups diced JENNIE-O® Turkey Ham
8 slices French bread, thinly sliced
4 slices Swiss cheese
DIRECTIONS
1) In saucepan over medium heat, melt butter. Add onion and cook 15 minutes or until softened and golden brown. Stir in flour. Cook 2 minutes, stirring constantly.
2) Add broth and water; heat to boiling. Reduce heat to low. Add turkey ham. Cook, covered, 10 minutes, stirring occasionally.
3) Heat oven to 425°F.
4) Ladle soup into 4 oven-safe bowls.
5) Set on rimmed baking sheet. Place bread in each bowl. Top with cheese slice.
6) Bake 4 to 5 minutes or until cheese is melted and browned.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 24g
Carbohydrates 38g
Fiber 4g
Sugars 10g
Fat16g
Cholesterol 75mg
Sodium 940mg
Saturated Fat 8g
https://www.jennieo.com/recipes/bistro-turkey-onion-soup/
Kitchen Hint of the Day!
February 26, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Chicken, Cooking, Cooking Tips, Food, Grilling, Italian dressing, Kitchen Hints, recipes, Seafood
Try Italian dressing for a quick and easy marinade………….
For a fantastic Marinade look no further than your pantry. A bottle of salad dressing, especially Italian dressing, makes a super simple and delicious marinade for chicken or seafood.
Kitchen Hint of the Day!
February 25, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cast Iron Skillets, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Roasting
Preheat that Cast Iron Skillet…….
Preheat your cast iron skillet for the best cooking results. To ensure the quality of cooking and durability of the pan, always preheat. Despite its many benefits, these skillets heat slow. However, once it starts heating, it keeps heating. Heat it slowly, going from low to medium levels, letting the cast iron do its thing. And since the pan is excellent at emitting heat, you can cook the food over low-medium heat.
Wild Idea Buffalo Recipe of the Week – Pasta Pie
February 24, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 4 CommentsTags: baking, Cooking, Food, Italian Seasoning, Mozzarella Cheese, Parmesan Cheese, Pasta, Pasta Pie, Pesto, recipes, Spinach, Tomatoes, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is – Pasta Pie. This is made using Wild Idea Ground Buffalo along with Jill’s Italian Seasoning, Pasta, Pesto (Recipe Included), Spinach, Tomatoes, Mozzarella Cheese, Parmesan Cheese, Eggs, Cream, and Seasonings. Suggested side dish would be a Salad. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/
Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!
Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
1 – 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 – ounces pasta, linguini, spaghetti or other, cooked el dente
½ – cup pesto (*recipe below or pre-made pesto)
2 – cups packed, chopped, fresh spinach
1 – cup chopped tomatoes, seeded
8 – ounces shredded mozzarella cheese
4 – ounces shredded parmesan cheese
2 – eggs, beaten
¼ – cup cream
Preparation:
1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 – Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
3 – Lightly oil into a deep-dish pie pan.
4 – In a large bowl toss the pasta with the pesto.
5 – Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
6 – Whisk the eggs with the cream and toss into the pasta mixture.
7 – Press the ingredients into a deep-dish pie pan and cover with foil.
8 – Bake at 375° for 30 minutes.
9 – Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
10 – Remove form the oven and allow to rest for 5 minutes before serving.
11 – Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
2 – cups fresh basil leaves, packed
2 – cups shredded Parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
1 – tablespoon lemon juice (I like a little more)
1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my
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