Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes

November 24, 2020 at 7:16 PM | Posted in BEEF, Bob Evan's, Cubed Steak | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Sugar Snap Peas and Potato Cakes

 

 

To start my morning off I prepared some Simply Potatoes Shredded Hash Browns, fried up some Glier’s Turkey Goetta, and had a cup of Bigelow Decaf Green Tea. Love that Goetta! Windy, cloudy, light rain and 45 degrees outside today. After Breakfast I went to Kroger for Mom, again. She found out she needed some more items for Thanksgiving. I got to Kroger around 7:00 and it was already getting crowded. Back home I did a load of laundry. I always take what clothes I go to the store or Doctor’s Appointment in and wash them right away. Can’t be too careful! I go for my yearly check and tests at my Oncologist, hopefully still Cancer Free! 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 the other day. 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 Beater’s (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 Waffle Pretzels with a Diet Half and Half (Lemonade/Tea) 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/

 

 

 

 

 

 

Manischewitz Potato Pancake Mix

Directions Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
http://www.manischewitz.com/sidesandmixesproducts.htm

Kitchen Closed again!

November 14, 2020 at 7:00 PM | Posted in chili | Leave a comment
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Today’s Menu: Chili

 

 

The Kitchen was closed again today. On the menu tonight is Chili though. My cousin invited us over for Dinner tonight. She had made a big batch of Chili so that was Dinner tonight. She made the Chili with Beef but no Beans. I love Beans in my Chili. But her Chili was excellent! Sorry no pictures tonight. Kitchen reopens tomorrow! Until then Stay Safe and Take Care!

Healthy Chili Recipes

November 11, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Chili Recipes. Find some Delicious and  Healthy Chili Recipes with recipes including Slow-Cooker Turkey Chili with Butternut Squash, Chili con Carne, and Chili-Cheese Nachos. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020!  http://www.eatingwell.com/

Healthy Chili Recipes
Find healthy, delicious chili recipes including black bean, chicken, turkey, beef and vegetarian chili. Find healthy recipes for your Crock Pot, slow cooker or Instant Pot, or make a classic pot of healthy chili on the stove.

Slow-Cooker Turkey Chili with Butternut Squash
The sweetness of the butternut squash tames the kick from cayenne in this healthy turkey chili, making this easy crock pot chili just right for kids and adults alike, whether for weeknight dinners or tailgating parties. For those who prefer a spicier chili, just pass hot sauce at the table. This chili also freezes well, so save leftovers for hearty and healthy dinners and lunches for weeks to come……………………………

Chili con Carne
This chili con carne with ground beef is a serious crowd-pleaser, whether you’re hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You’ll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili–if you can’t find them, you can sub bell peppers of any color, though they won’t add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don’t stir too much or the beef won’t sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl……………………..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……………………

* Click the link below to get all the Healthy Chili Recipes
http://www.eatingwell.com/recipes/18222/main-dishes/chili/

Kitchen Hint of the Day!

November 3, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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What’s you favorite; pork or beef ribs………………

Basic options for ribs are pork or beef. Both are flavorful and juicy when properly cooked, but pork tends to be the leaner option. The most common cuts of pork ribs are baby back or spare ribs. While spare ribs are meatier, they’re also higher in fat and calories.

Tri-Tip Steak Sandwich w/ Baked Fries

November 1, 2020 at 6:55 PM | Posted in Omaha Steaks, Ore - Ida | Leave a comment
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Today’s Menu: Tri-Tip Steak Sandwich w/ Baked Fries

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. Very windy with rain showers in the morning. 51degrees and cloudy for the afternoon. Did a load of laundry after Breakfast. Later I wiped down the entire house with Clorox Disinfectant Wipes and sprayed Lysol Spray. The house is clean! Not much else going on today. For Dinner tonight I prepared a Tri-Tip Steak Sandwich w/ Baked Fries.

Mom had been wanting to try Omaha Steaks for some time and I finally broke down and purchased a few types for us. I purchased a Fully Cooked Pot Roast, Omaha Steaks Burgers, and Fully Cooked Tri-Tip Sandwich Steaks. We are having the Fully Cooked Tri-Tip Sandwich Steaks for Dinner tonight for the second time. And Yes, I’m having Beef again!

They come frozen, 6 – 4 oz. Steaks per box. So I got 2 of the Tri-Tips and sat them in the fridge overnight to thaw. They come Seasoned and fully cooked, nice size Tri-Tips. So all I have to is heat them up, and ready to serve! I grabbed a Cast Iron Skillet added a little of Extra Light Olive Oil and heated the Skillet on medium heat. With the Skillet heated I added the Steaks. Cooked the Steaks until they heated up, flipping them once.

As the Steaks were cooking I heated up some Mushrooms, for a topping for the Steaks. I heated those up in a small Skillet. So I’ll be serving them on a Kroger 100% Whole Wheat Hoagie Roll. I love these Hoagie Buns, they are always so fresh! Topped the Steaks with some of the Sauteed Mushrooms. These Steaks are so good! Excellent Seasoning, Tender, and just flat out Delicious! I’m glad Mom wanted to try them, great choice Mom! These are the most Tender Beef Steaks I have ever had, makes me want Beef a bit more!

I also baked some Ore Ida Crinkle Cut Fries. Served them with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

Omaha Steaks – Fully Cooked Tri-Tip Sandwich Steaks

This beefy and uniquely easy tri-tip sandwich steak is rubbed with a blend of salt & pepper and then fully cooked to the perfect temperature – creating a tender, juicy medium-rare steak. There’s no other steak like this. Simply take it from the freezer, thaw and heat for a flavorful sandwich steak that’s delicious, easy to prepare and perfect every single time.

* Prepared sous-vide style for tender, juicy results
* Fully cooked for the perfect bite
* Hand-cut beef bursting with exceptional flavor
* Easy preparation – simply thaw, heat and serve
* Versatile – great for breakfast, tailgating, quick meals, & more

Preparation
* Thaw in refrigerator 12-24 hours. Steaks are fully cooked. Appliances vary, adjust cook times accordingly.
* GRILL/STOVETOP: Preheat grill or saute pan to medium high. Remove steaks from packaging. Grill or saute steaks 2-3 minutes per side or until warmed. through.
https://www.omahasteaks.com/product/Fully-Cooked-Tri-Tip-Sandwich-Steaks-00000018642?ITMSUF=XFD&shoptype=PROMOTION&shopsrc=PRMTri-Tip+Steaks

Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

October 28, 2020 at 7:09 PM | Posted in Omaha Steaks | Leave a comment
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Today’s Menu: Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

 

 

 

To start the day I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Same gloomy weather outside again. High of 53, cloudy, gray, and light rain. A very nice lady that leaves here in our community saves the frozen meals that she does not use from Meals on Wheels and the Free Store and every week or two I’ll go up and she gives them to me. Then I go around to 4 or 5 neighbors and pass them out to the ones that need it. She feels good like I do to help others. That’s what it is all about! So for Dinner tonight I heated up the Leftover Pot Roast, Potatoes, and Carrots. I made a Pot Roast Sandwich with a side of Vegetables. I used Healthy Life Wheat Buns for the Sandwich. I’ll be purchasing more of the Omaha Steaks Pot Roast. I’ve left the original post from last night for the description and preparation. Take Care and Stay Safe!

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.

* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Pot Roast, Carrots, Red Potatoes, and Cornbread

October 27, 2020 at 7:17 PM | Posted in BEEF, carrots, potatoes | Leave a comment
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Today’s Menu: Pot Roast, Carrots, Red Potatoes, and Cornbread

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Cloudy, light rain, and 49 degrees outside again. Our 3rd day in a row of this weather. The only good thing is with all the rain and wind of late the large tree across the street has finally lost all its leaves. Nothing going on outside so I did a few chores around the house. I measured one of the cabinets and I’m thinking about installing a Lazy Susan. I had to have Mom at her Family Doctor for a checkup and then I had to to Kroger and pick up a prescription for her. So for Dinner tonight I prepared a Pot Roast along with Carrots, Red Potatoes, and Cornbread.

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes!

 

Finally I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with anything! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.
* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Kitchen Hint of the Day!

October 4, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Divide up Ground Meat Before Freezing………………..

Do this with ground beef, ground turkey and chicken, and ground pork and you can break off only as much as you need without defrosting the whole package. Also divide up packages of Pork Chops and Chicken Breasts into individual bags if you’re just cooking for 1 or 2 people.

Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb Recipes. Find some Delicious and Healthy Herb Recipes with recipes including Corn Fritters with Yogurt-Dill Sauce, Rosemary-and-Garlic-Basted Sirloin Steak, and Instant-Pot Sausage and Peppers. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Herb Recipes
Find healthy, delicious herb recipes from the food and nutrition experts at EatingWell.

Corn Fritters with Yogurt-Dill Sauce
This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite…………………………

Rosemary-and-Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving………………………………

Instant-Pot Sausage and Peppers
Yellow and green peppers, tomatoes and sweet onion come together in the Instant Pot and make this classic sandwich pop with flavor. Cooking sausage and peppers in your Instant Pot makes this even easier for a busy weeknight. While green peppers are classic, any color bell peppers will work well…………………………………..

* Click the link below to get all the Healthy Herb Recipes
http://www.eatingwell.com/recipes/19231/ingredients/herbs-spices/herbs/

One of America’s Favorites -Oxtail

September 28, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Raw oxtail

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. and is skinned and cut into short lengths for sale.

Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavor for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow “knees”, but are the preferred ingredients among Russian Jews because they can be kosher.

Southern oxtail soup

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain and Indonesia. In Chinese cuisine, it’s usually made into a soup called (niúwěi tāng, “oxtail soup”). In Korean cuisine, a soup made with oxtail is called kkori gomtang. It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is most popular in Jamaica, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African-American households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.

 

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