Kitchen Hint of the Week!

November 14, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze Rice leftovers……………

After you make a big batch of rice, you can freeze it in multiple microwave-safe containers. Once you’re ready for rice again, sprinkle 1-2 tablespoons of water over the rice and cover with dampened paper towels. Pop it in the microwave on high for 1-3 minutes before fluffing. Repeat until the rice is fully hot.

Wild Idea Buffalo Recipe of the Week – Bloody Mary Steak Salad

November 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week it’s a Bloody Mary Steak Salad.This one uses the Wild Idea Buffalo Flank Steaks combined with Spicy V-8 Juice, Salt, Brown Sugar, and Paprika. You’ve got the beginning of one delicious meal! You can find this recipe or purchase the Wild Idea Buffalo Flank Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!

Bloody Mary Steak Salad
By: Jill O’Brien
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color!

Ingredients for Steak: *Serves 4
2 – 14 ounce Wild Idea Buffalo Flank Steaks
1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8.Bloody Mary Steak Salad
1 – tablespoon salt
1 – tablespoon brown sugar
2 – teaspoons paprika

Ingredients for Salad:
1 – small red onion, diced
1 – cucumber, partially peeled (I use a alternating striping method) & chopped
3 – stalks celery hearts, chopped
2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped
8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice
4 – tablespoons rice vinegar
1 – tablespoon horseradish
2 – teaspoons Worcestershire
1 – slosh hot sauce, or to your liking
½ – teaspoon celery seeds, lightly crushed
¼ – cup olive oil

fresh lime wedges
sea salt & fresh cracked pepper


1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling.

2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours.

3) Add remaining vegetables to the onion/cucumber mix and toss.Wild Idea

4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving.

5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome.

6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper.

Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.

Healthy Vegetable Side Dish Recipes

November 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Delicious and Healthy Vegetable Side Dish Recipes with recipes including; Parsnip Mash with Olive Tapenade, Spiralized Onions with Crispy Parmesan Breadcrumbs, and Honey and Orange Glazed Carrots. Find these delicious side dishes and more all at the EatingWell website. Also don’t forget you can subscribe to the EatingWell Magazine, one of my favories! Each issue is packed with great recipes and ideas. Enjoy and Make 2019 a Healthy One!

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Parsnip Mash with Olive Tapenade
Nutty parsnips make for a tasty mashed-potato substitute. For the best parsnip mash, puree the root veggie in a food processor instead of using a ricer, as parsnips are woodier than potatoes…….

Spiralized Onions with Crispy Parmesan Breadcrumbs
You may not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that make this recipe reminiscent of fried shoestring onions. And because this onion ring-inspired recipe is baked rather than fried, they’re really easy to make. Serve them as a side with burgers or as a crunchy healthy snack for game night………………

Honey and Orange Glazed Carrots
Bright and fresh, these candied carrots have just a hint of sweetness from the honey and citrus. This one-pan dish is quick and easy to make, but also has such a pretty presentation that it works both as an entertaining-worthy or weeknight side dish. Look for carrots that are similar in size so they cook evenly…………………..

* Click the link below to get all the Healthy Vegetable Side Dish Recipes

Kitchen Hint of the Week!

November 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t Rinse the Meat…………

While salmonella and other bacterial scares may tempt you to give your raw meat a quick rinse, it’s not recommended. For one thing, water won’t remove many dangerous pathogens in the first place. For another, running water over raw poultry and other meat may also contaminate your sink and other kitchen surfaces with bacteria. If you’re worried about foodborne illness, the best measure to take is cooking your meat thoroughly and testing it with a meat thermometer—at least 145° F for steaks, roasts, chops, and fish; 160° F for ground beef or pork; and 165° F for poultry.

Diabetic Beef Recipes

November 12, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Beef Recipes. Find Delicious and Healthy Diabetic Beef Recipes with recipes including Steak Enchilada Bowls with Sweet Potato Rice, Cuban Beef Picadillo over Plantain Mash, and Beef and Bean Sloppy Joes. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!

Diabetic Beef Recipes
Find healthy, delicious diabetic beef recipes, from the food and nutrition experts at EatingWell.

Steak Enchilada Bowls with Sweet Potato Rice
You won’t miss the regular rice in these hearty bowls, which feature sweet potato “rice” that’s quickly made in your food processor. The simple swap means a welcome burst of color and flavor, plus way more vitamin A, vitamin C and potassium. This quick and easy recipe is sure to become a weeknight favorite. It takes about half an hour to prep, but you can make it even faster by swapping in store-bought sweet potato rice………………….

Cuban Beef Picadillo over Plantain Mash
Ground beef cooked with tomatoes and briny olives can be found all over Latin America. This is a favorite Cuban variation served over plantains, starchy vegetables that look like giant bananas. You can also serve the picadillo over rice or potatoes, so this easy dinner recipe is versatile too……………….

Beef and Bean Sloppy Joes
This healthy copycat recipe of the comfort food classic trades beans for some of the meat to bump up fiber by 7 grams. We also cut back on the sugar and ketchup in this Sloppy Joe recipe makeover to save you 12 grams of added sugar…………………….

* Click the link below to get all the Diabetic Beef Recipes

Kitchen Hint of the Week!

November 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Rinse Your Vegetables…………………..

You can cut down on sodium in canned vegetables and legumes such as black beans and chickpeas by rinsing them in water. That helps lower their sodium content by up to 40 percent. But rinsing can also remove some of the vitamin C from some canned vegetables, such as peas. Using no- or low-sodium canned foods is an even easier way to keep your sodium intake in check. Or stick with fresh or unseasoned frozen veggies.

It’s all about the Chili in Cincinnati………..

November 11, 2019 at 3:20 PM | Posted in chili | Leave a comment
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Very good article in the Sunday Edition of the Cincinnati Enquirer, click the link at the bottom of the post to read the entire article. It’s Chili Time!


It came in at No. 52 on Deadspin’s ranked list of foods by state. (51 was being hit by a car.) The New York Times was horrified by it. A lot of people who aren’t from Cincinnati –food bloggers, commentators, Yelpers from out of town – don’t like Cincinnati chili. Some of them can be condescending, dismissive and downright mean.

And we don’t care! Although Cincinnati basks in positive attention like being seventh best place for recent college grads, we don’t give a single coney with mustard what they say about our chili. That brick-colored splash that won’t come out of your blouse? That’s a badge of honor. It declares membership in an exclusive club.

Exclusive because Cincinnati is not blind to the weirdness of our chili. It’s not obvious like Buffalo wings or New Orleans gumbo. Anyone can like those! But if anyone can join, it’s not a club. Three-ways, tiny coneys, four-way with onion? Those you have to be born to love or make a conscious effort to see the light.

Chili pulls us together against the world. Anytime you’re eating chili, you know many of your city mates are eating it, too, though you may have nothing else in common with them. At one of my favorite places for a Greek salad and a couple of coneys, the Skyline at Fourth and Sycamore, there are businessmen in suits, ties flung over their shoulder, grabbing lunch. There are also guys who do building maintenance.

From time to time, I’ve thought about proclaiming the best Cincinnati chili. But I’m more interested in the variety: how chili is the same but different all over town. And how each Cincinnatian makes the experience their own. So I spent a few weeks just going to get chili with people at lunch or dinner or later in the evening. We talked about a lot of things. Including chili………

One of America’s Favorites – French Toast

November 11, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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French toast served at a restaurant

French toast is a dish made of sliced bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), torrija and Arme Riddere.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply aliter dulcia (“another sweet dish”). The recipe says to “slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover with honey before serving.”

A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”. Italian 15th-century culinary expert Martino da Como offers a recipe.

The usual French name is pain perdu, “lost bread”, reflecting its use of stale or otherwise “lost” bread — which gave birth to the metaphoric term pain perdu for sunk costs. It may also be called pain doré, “golden bread”, in Canada. There are fifteenth-century English recipes for pain perdu

An Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. The word “soup” in the dish’s name refers to bread soaked in a liquid, a sop. In Hungary, it is commonly called bundáskenyér (lit. “furry bread”).

French toast topped with fruit, butter and cream, served with maple syrup.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

The cooked slices may be served with sugar or sweet toppings such as jam, honey, fruit, or maple syrup.

According to the Compleat Cook (1659) as quoted in the OED, the bread was dipped in milk only, with the egg mixture added afterwards.

Alternatively, the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and most of the railroads provided recipes of these and other dining car offerings to the public as a promotional feature.


Kitchen Hint of the Week!

November 11, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Apples and Bananas……………….

Don’t store apples and bananas near each other. Apples give off a gas that makes the bananas ripen (and go soft) much faster!

Healthy Chicken Recipes

November 10, 2019 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Chicken Recipes. Delicious and Healthy Chicken Recipes with recipes like; Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes and Carrots, Easy Chicken Tikka Masala, and Lemon-Garlic Chicken with Green Beans. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!

Healthy Chicken Recipes
Find healthy, delicious chicken recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier recipes, from the food and nutrition experts at EatingWell.

Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes and Carrots
Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs. And everything—including fingerling potatoes and carrots—cooks on one sheet pan, so this healthy dinner is super-easy to prep and clean up after too. You can swap out the potatoes and carrots for other vegetables, such as broccoli and parsnips, but just be sure to adjust the cooking time accordingly…………….

Easy Chicken Tikka Masala
It’s hard to believe you can get such a full-flavored, deeply spiced chicken tikka masala in just 30 minutes, but we did it! And, like the title says, this classic chicken tikka masala recipe really is as easy as it gets…………………

Lemon-Garlic Chicken with Green Beans
This easy lemon-garlic chicken recipe calls for cutlets, which cook in less than 10 minutes! Can’t find them? Make your own from chicken breasts. Place each breast on a cutting board and, with your knife parallel to the board, slice into the skinny side of the chicken breast in a single smooth motion. The side of green beans is cooked right in the same pan as the chicken, so this 20-minute easy, healthy dinner is not just a snap to prepare—the cleanup is a cinch too………..

* Click the link below to get all the Healthy Chicken Recipes

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