Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

January 13, 2019 at 6:29 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

 

 

For Breakfast this morning I heated up a Jimmy Dean Simple Scrambles Cup – Turkey Sausage, Egg Whites, Cheddar Cheese. I really love these they are only 150 Calories and 3 Carbs per cup, can’t beat that! I also had a cup of Bigelow Decaf Green Tea. We ended up with around 10 inches of snow! That’s a lot for around this area! Had a high of 32 degrees. After Lunch I salted the driveway after my neighbor cleared it off with his snow blower. Then shoveled the walkway to the shed and salted that.  After that watched Football the rest of the afternoon. For Dinner tonight I prepared a Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) Dinner.

 

 

 

 

 

I’ll be using Bay Scallops for the Surf part of the meal, purchased from Kroger Seafood Department. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

 

 

For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

 

 


I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 


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://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 

 

 

 

 

Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

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“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips……

April 3, 2017 at 5:29 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Beer-Battered Portabella Strips with Spicy Dipping Sauce. Meat, what meat? You’ll never miss it with this week’s recipe! Beer – Battered Portabella Mushrooms along with a Spicy Dipping Sauce. You can find this recipe at one of my favorite recipe sites, CooksRecipes. The Cooks site has recipes that will please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

 

Beer-Battered Portabella Strips with Spicy Dipping Sauce
Recipe Ingredients:

3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:

1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – Serve with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.
http://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

March 14, 2016 at 4:58 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top 005
Started off my morning with Hash Browns and Turkey Sausage! I used Simply Potatoes Hash Browns and Jennie – O Turkey Sausage Links (my favorite). After that I ran the vacuum inside and ran the leaf blower outside. Still getting a lot of leaves and debris from the work behind us. After that just did some odd and ends jobs around the house. For dinner tonight my version of a Surf and Turf Dinner. I prepared Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).

 

 

 

 

Bay Scallops w Thin Spaghetti 002
I’ll be using Bay Scallops for the Surf part of the meal. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

Wild Idea Buffalo Top Sirloin 001
For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

Baked Potato
I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese and Ritz Whole Grain Crackers.

 

 

 

 

 

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://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 
ScallopsBay Scallops and Baby Clams w Linguine 003

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

January 22, 2016 at 6:10 AM | Posted in CooksRecipes | Leave a comment
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Here’s a little something to warm up these cold Winter Days, Mexican Hot Chocolate with Cayenne Pepper and Orange Zest. Hot Chocolate spiced up with a touch of Cayenne Pepper! You can find this recipe on one of my favorite recipe websites, http://www.cooksrecipes.com/index.html. The Cooks website has a great selection of recipes for all cuisines, so check it out soon!

 

 

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

Hot chocolate is spiced up with a touch of cayenne pepper and grated orange zest.Cooksrecipes 2

Recipe Ingredients:

1/4 cup water
6 tablespoons unsweetened cocoa powder
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1/2 teaspoon cayenne pepper
5 1/2 cups skim milk
2 cinnamon sticks
1/8 teaspoon salt

Cooking Directions:

Whisk water, cocoa powder and Splenda® Granulated Sweetener in a saucepan. Slowly bring to a simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles a syrup.
Mix in remaining ingredients and heat. Do not boil. Serve hot.
Makes 6 (8-ounce) servings.

Nutritional Information Per Serving (1/6 of recipe; 8 ounces): Calories 110 | Calories from Fat 10 | Fat 1.0g (sat 0.5g) | Cholesterol 5mg | Sodium 170mg | Carbohydrates 16g | Fiber 3g | Sugars 12g | Protein 9g.

http://www.cooksrecipes.com/diabetic/mexican_hot_chocolate_with_cayenne_pepper_recipe.html

Pepper of the Week – Cayenne Pepper

October 29, 2015 at 5:00 AM | Posted in Pepper of the Week, Peppers | Leave a comment
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A large red cayenne

A large red cayenne

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guiana.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as “guinea pepper”, a misnomer for “guiana pepper”.

 
Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need around 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 20–39 in in height and should be spaced 3 ft apart. In gardens, the plants may be planted as close as 1 ft apart in a raised bed. This may reduce the yield of an individual plant, but will increase yields per unit area.

Chilis are mostly perennial in subtropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost, and require some pruning.

 

 

Thai peppers, a cayenne type pepper

Thai peppers, a cayenne type pepper

Cayenne pepper, by weight, is relatively high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium, and manganese. However, given the very small amount of cayenne pepper typically consumed in a serving, it makes a negligible contribution to overall dietary intake of these nutrients.

Cayenne pepper consumption dilates the blood vessels and speeds the metabolism due to the high amounts of capsaicin. With the consumption of cayenne peppers, the amount of heat the human body puts off is influenced. In animal studies, capsaicin has the ability to boost metabolism, which in turn causes weight loss. This increases circulation and blood flow to all major organs, facilitating oxygen and nutrient delivery. Capsaicin may support a healthy energy balance while suppressing appetite. Capsaicin has been shown to increase energy expenditure, so acts as a metabolism booster and is beneficial in long-term weight loss. A correlation has been shown between substrate oxidation and capsaicin. Capsaicin treatment sustained fat oxidation during weight maintenance, but did not affect weight regain after modest weight loss.

Cayenne pepper is also claimed to be an aphrodisiac because it contains capsaicin. It has also been shown to aid in the oxidation of adipose tissue, regulate high blood pressure, promote healthy liver function and tissue production, help regulate the digestive system, and promote healthy mucus production in the membranes that line internal organs.

 

 

Capsicum frutescens

Capsicum frutescens

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor.

 

Herb and Spice of the Week – Chili Pepper

August 7, 2014 at 5:51 AM | Posted in spices and herbs | 2 Comments
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Cayenne pepper

Cayenne pepper

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, Malaysia and other Asian countries, the word “pepper” is usually omitted.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

India is the world’s largest producer, consumer and exporter of chili peppers. Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh as a whole contributes 75% of India’s chili exports.

 

Thai pepper, similar in variety to the African birdseye, exhibits considerable strength for its size

Thai pepper, similar in variety to the African birdseye, exhibits considerable strength for its size

Species and cultivars

The five domesticated species of chili peppers are as follows:

* Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
* Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, and Malawian Kambuzi
* Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
* Capsicum pubescens, which includes the South American rocoto peppers
* Capsicum baccatum, which includes the South American aji peppers

 

The habanero pepper is known for its unique combination of intense flavor, aroma and heat

The habanero pepper is known for its unique combination of intense flavor, aroma and heat

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is also the primary component in pepper spray, a less-than-lethal weapon.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body’s cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.
The “heat” of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety and therefore the higher the rating. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.

 
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.

 

Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilis may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.

 

Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilis are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

Green and Red Chillies are used extensively in many parts of Indian cuisine

Green and Red Chillies are used extensively in many parts of Indian cuisine

Chilly as sold in daily market in India
The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chile peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally “chili leaves”). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

 

Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.

 

Green and Red Chillies are used extensively in many parts of Indian cuisine

 
Sun-dried Red Chillies for a staple part of Telugu cuisinein India
In India, most households always keep a stack of fresh hot green chilis at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.

 

Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:
* Paprikash from Hungary uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish.
* Paprykarz szczeciński is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chili pepper powder and other spices.
* Chiles en nogada from the Puebla region of Mexico uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce.
* Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.
* Arrabbiata sauce from Italy is a tomato-based sauce for pasta always including dried hot chilies as well as, Puttanesca sauce which is tomato based with olives, capers, anchovy and, sometimes, chilies.
* ‘Nduja a more typical example of Italian spicy speciality, from the region of Calabria. A soft, pork sausage made ‘hot’ by the addition of the locally grown variety of jalapeño chili.
* Kung Pao chicken (also spelled Gong Bao) from the Sichuan region of China uses small hot dried chilis briefly fried in oil to add spice to the oil then used for frying.
* Som Tam a Green Papaya Salad from Thai/ Lao cuisine traditionally has, as a key ingredient, a fistful of chopped fresh hot Thai chili, pounded in a mortar.
* Nam phrik is a traditional Thai sauce prepared with chopped fresh or dry chilies in fish sauce and lime juice.
* Sambal Belacan (pronounced ‘blachan’) is a traditional Malay sauce made by frying a mixture of mainly pounded dried chillies and fermented prawn paste. It is customarily served with rice dishes and is especially popular when mixed with crunchy pan-roasted ikan bilis (sun dried anchovies) when it is known as Sambal Ikan Bilis.
* Curry dishes which usually contain fresh or dried chillies.
Fresh or dried chilies are often used to make hot sauce, a liquid condiment – usually bottled when commercially available – that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.

 
* Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, mastectomy pain, and headaches. However, a study published in 2010 has linked capsaicin to skin cancer.

 
* Capsaicin extracted from chilis is used in pepper spray as an irritant, a form of less-lethal weapon.

 
* Conflicts between farmers and elephants have long been widespread in African and Asian countries, where pachyderms nightly destroy crops, raid grain houses, and sometimes kill people. Farmers have found the use of chilies effective in crop defense against elephants. Elephants don’t like capsaicin, the chemical in chilies that makes them hot. Because the elephants have a large and sensitive olfactory and nasal system, the smell of the chili causes them discomfort and deters them from feeding on the crops. By planting a few rows of the pungent fruit around valuable crops, farmers create a buffer zone through which the elephants are reluctant to pass. Chilly-Dung Bombs are also used for this purpose. They are bricks made of mixing dung and chili, and are burned, creating a noxious smoke that keeps hungry elephants out of farmers fields. This can lessen dangerous physical confrontation between people and elephants.

 

Cubanelle peppers

Cubanelle peppers

* As birds have a lessened sensitivity to the effects of chili it can be used to keep mammalian vermin from bird seed.

 
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

 

 

What to do With Turkey Leftovers – White Turkey Chili

November 6, 2013 at 10:53 AM | Posted in leftovers, turkey | 1 Comment
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With the Holidays fast approaching, there’s always leftover Turkey. So I’m going to see how many recipes I can find so those leftovers don’t go to waste. The first one is White Turkey Chili.
White Turkey Chili

Servings: 4

Ingredients:

1-1/2 cups onion, chopped
1/2 cup green or red bell pepper, chopped
3 cloves garlic, minced
1 chopped jalapeno pepper, optional
1/2 teaspoon olive oil
1 teaspoon ground roasted cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 cup low sodium chicken broth
19 ounces cannellini beans, drain and rinse
2 cups turkey light meat, cooked & cubed
Directions:

In a 3-quart saucepan over medium heat, cook onions, bell peppers, garlic, and jalapeno in oil until tender. Add cumin, oregano, cayenne pepper, and salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.

 

* Serve with a side of Cornbread or serve on top of a slice of Cornbread

 
http://diabeticgourmet.com/recipes/html/91.shtml

Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

October 30, 2013 at 5:22 PM | Posted in Bob Evan's, fish, Sea Salt, seafood | Leave a comment
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Today’s Menu: Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

 

 

Haddock  and Bay Shrimp 004
A cloudy and dreary day out today, a bit warmer but damp. It looks like it’s going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.

 

 
It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it’s one item that’s reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain’s Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!

 

 
Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 2 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan’s Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 
Baked Bay Scallops:

Ingredients:

2 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt

Directions:

Total prep and cook time: 45 minutes
Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

October 16, 2013 at 5:25 PM | Posted in salsa, Uncle Ben's Rice, Wild Idea Buffalo | Leave a comment
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Cilantro and Lime Skirt Steak Pita Bread 009

 

Today’s Menu: Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

 

 
Dreary and rainy day today, and turning cooler! A while back I had ordered a 16 oz. Cilantro Lime Skirt Steak from Wild Idea Buffalo and I’ve finally got around to prepare it. For dinner tonight a Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice.

 

Cilantro and Lime Skirt Steak Pita Bread 002
First time I’ve used the Wild Idea Buffalo Cilantro Lime Skirt Steak. It’s a 16 oz. Skirt Steak and it comes marinated in a Cilantro Lime Marinade that’s made up with Tomatillo, Lime Juice, Cilantro, Garlic, Olive Oil, Salt, Cumin, Cardamon, Cayenne Pepper, and Black Pepper. Which all combines into one fine Marinade. it was sliced thin into several pieces. I pan fried it in Extar Virgin Olive Oil and seasoned with a couple of shakes of Sea Salt and Ground Black Pepper. Being cut so thin it fried up really quick, about 2 or 3 minutes per side. It really browned up nice and the flavor was incredible! The Marinade is a perfect one from Wild Idea Buffalo. After it was done I then sliced it into thin strips for the Pita Bread.

 

 

Cilantro and Lime Skirt Steak Pita Bread 008
I used Joseph’s Flax Oat Bran and Whole Wheat Pita Bread, my favorite by far with 60 calories and 4 net carbs. To assemble, besides my Cilantro and Lime Skirt Steak, I used Shredded Lettuce, fresh grated Monterey Jack Cheese, Sliced Black Olives, and a Freestone Peach and Mango Salsa. The Salsa was a Kroger Brand Private Selection, 20 calories and 4 carbs. Layered everything on the Pita Bread, which I folded into a Wrap. To go with the Wrap I heated a bag of Uncle Ben’s Long Grain and Wild Ready Rice. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Wild Idea Buffalo Cilantro Lime Skirt Steak
Wild Idea Buffalo – 16 oz. Cilantro Lime Skirt Steak
“Two thumbs up on the Cilantro Lime Skirt Steaks! I am happy to report you have another winner on your hands,” Kim Eslinger, editor of Mill City Times. A real fiesta of flavors. The cilantro lime skirt steak is perfect for grilling up some buffalo fajitas, or equally delicious on its own. Ole! 1 lb.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/16-oz-cilantro-lime-skirt-steak

 

 

 
Joseph’s Flax, Oat Bran, and Whole Wheat Pita BreadJoseph’s Flax, Oat Bran, and Whole Wheat Pita Bread

Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.

 

Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

 
http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash

 

 

 
Kroger Private Selection Freestone Peach & Mango Salsa MildKroger peach mango salsa

Private Selection™ Freestone Peach & Mango Salsa is handcrafted in individual batches, then cooked in small kettles for a delicious texture.

PERFECT PAIRINGS:

Serve Private Selection Freestone Peach & Mango Salsa with grilled mahi mahi fish tacos for a flavorful meal.

 

Ingredients & Nutritional Information
Freestone Peach & Mango Salsa (Private Selection)
Serving Size: 2 tbsp, Calories: 20, Fat: 0g, Carbs: 4g, Protein: 0g

 
http://www.privateselection.com/artisan-products/snacks/salsas/freestone-peach-mango-salsa-mild/

Low-Calorie Slow Cooker Recipes

October 3, 2013 at 11:31 AM | Posted in Eating Well | 2 Comments
Tags: , , , , , , ,

Low-Calorie Slow Cooker Recipes all from the Eating Well web site! (http://www.eatingwell.com/)

 

Eating Well

Slim down with these satisfying slow-cooker recipes.
If you’re trying to lose weight, consider your slow-cooker your new best friend. Our low-calorie slow cooker recipes and crock-pot recipes make it easy to cook healthy, affordable meals without having to spend hours in the kitchen. For 350 calories or less per serving, these low-calorie slow cooker recipes and crock-pot recipes for stew, chili, soup and more are delicious, filling dinners will help you stick to your diet and still eat delicious meals.

 

Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired….

 

Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed…..

 

* Get these and more of Low-Calorie Slow Cooker Recipes from Eating Well

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_slow_cooker_recipes?sssdmh=dm17.694159&utm_source=EWTWNL&esrc=nwewtw092413

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