Baked Lime Chili Corn Tortilla Chips

February 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Baked Lime Chili Corn Tortilla Chips to pass along. Get your Keeper Recipe Book out, these will make the perfect Diabetic Friendly Snack! To make these Chips you’ll be needing Corn Tortillas, Lime Juice, Ground Cumin and Chili Powder. There’s only 78 calories and 14 net carbs per serving (10 Chips). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Baked Lime Chili Corn Tortilla Chips
These delightfully crunchy chips aren’t your typical fried party fare. They take just 25 minutes to prepare and are perfect for pairing with salsa or guacamole. Set them out at kickoff and have a second helping ready for halftime!

Ingredients
Preparation time:
25 minutes
12 6-inch corn tortillas
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder

Directions
Yield: 10 servings
Serving size: 10 chips

1 – Preheat oven to 350°F. With clean scissors, cut each tortilla into 8 triangles and arrange in single layer on baking sheet. Pour lime juice into mister, and spray each wedge lightly. Combine cumin and chili powder in sprinkler, and sprinkle each wedge. Bake for about 7 minutes. Remove from oven and turn each wedge over. Remist with lime juice, and resprinkle with cumin and chili powder. Bake for an additional 8 minutes until the chips are crisp but not brown. Serve with salsa.

Nutrition Information:
Calories: 78 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/baked-lime-chili-corn-tortilla-chips/

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Appetizer of the Week – Florida Blue Crab Nachos

January 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Florida Blue Crab Nachos. To make these Nachos you’ll be needing Crabmeat, Jack Cheese Blend, Black Beans, Tomatoes, Green Chilies, Green Onions, Ground Cumin, Cilantro, and Tortilla Chips. Not sure, but I think I could make a meal out of this one! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

 

Florida Blue Crab Nachos

Recipe Ingredients:
1/2 pound crabmeat, drained, shell pieces removed
1 1/2 cup Jack cheese blend, shredded
1 cup cooked black beans, drained and rinsed
2 medium-sized tomatoes, diced
1 small can diced green chilies, drained
1/2 cup green onions, diced
1 teaspoon ground cumin
1/4 cup fresh cilantro
1/2 bag tortilla chips

Cooking Directions:
1 – Preheat the oven to broil.
2 – On a large cookie sheet, evenly distribute the tortilla chips. Evenly distribute the rest of the ingredients except the cilantro, over the tortilla chips.
3 – Place the topped tortillas in the oven on a middle rack. Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted. Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.
4 – Slide the cooked nachos off the cookie sheet and onto a similar sized platter. Garnish nachos with the fresh cilantro. Serve nachos immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 130; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 58mg; Total Carbs: 6g; Protein: 10g.
https://www.cooksrecipes.com/appetizer/florida_blue_crab_nachos_recipe.html

Appetizer of the Week – Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese

November 28, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese. To make the Meatballs you’ll be needing Ground Beef, Ground Pork, Grated Parmesan Cheese, Flat Leaf Parsley, White Onion, Garlic Cloves, Ground Cumin, Salt, White Bread, and Ground Pepper. Also included is a recipe for the Sauce. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese
Meatballs are always a favorite at parties, but this recipe also makes a great entrée, as well.

Recipe Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 large eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and ground black pepper, to taste

Sauce:
1/4 teaspoon ground cinnamon
1 (16-ounce) jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped

Cooking Directions:
1 – For Meatballs: With your hands, combine meatball ingredients in bowl. Refrigerate one hour.
2 – Shape meatballs in desired size, depending on use–main course or appetizer.
3 – For Sauce: Add cinnamon to chile salsa.
4 – Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and “fry” until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done.
5 – Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.
Makes 4 servings as a main course, 10 to 12 servings as appetizers.
https://www.cooksrecipes.com/appetizer/meatballs_in_chipotle_chile_sauce_with_queso_fresca_cheese_recipe.html

Tex-Mex Roast Turkey

November 6, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s an early Thanksgiving Bird Recipe, Tex-Mex Roast Turkey. Kick up the flavor of the Turkey with this week’s recipe. To make the recipe you’ll be needing Chili Powder, Garlic Powder, Ground Cumin, Oregano Leaves, Ground Red Pepper, Water, and a JENNIE-O® Premium Basted Young Turkey. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Tex-Mex Roast Turkey
A chili, cumin and red pepper rub kicks up the flavor-level of your Thanksgiving turkey in this Tex-Mex Roast Turkey recipe.

Total Time 4 Hours 20 Minutes
Serving Size 12 Servings

Ingredients
2 – tablespoons chili powder

1 – tablespoon garlic powder

1 – tablespoon ground cumin

1 – tablespoon dried oregano leaves

¾ – teaspoon ground red pepper (cayenne)

2 – tablespoons water

1 – (10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

Directions
1) In bowl, combine chili powder, garlic powder, cumin, oregano and red pepper. Stir in water to make a paste. Rub spice mixture on turkey.

2) Heat oven to 325°F.

3) Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.

4) Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.

5) Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.

6) Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
https://www.jennieo.com/recipes/tex-mex-roast-turkey/

Savory Pumpkin Hummus

October 27, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s another Diabetic Friendly Dish Recipe, Savory Pumpkin Hummus. To make this Dish you’ll be needing Can of Solid Packed Pumpkin, Fresh Parsley, Tahini, Lemon Juice, Garlic, Ground Cumin, Salt, Pepper, Ground Red Pepper, and assorted Vegetable Sticks. The Hummus is 38 calories and 3 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Savory Pumpkin Hummus
Looking for a different spin on pumpkin season? You’ll love this simple, low-carb hummus recipe. With only 38 calories and 4 grams of carbohydrate per serving, it’s a perfect complement to veggie sticks.

Ingredients
1 can (15 ounces) solid-pack pumpkin
3 tablespoons chopped fresh parsley, plus additional for garnish
3 tablespoons tahini
3 tablespoons fresh lemon juice
3 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper, plus additional for garnish
Assorted vegetable sticks

Directions
Yield: 1 1/2 cups (about 12 servings)

1 – Combine pumpkin, 3 tablespoons parsley, tahini, lemon juice, garlic, cumin, salt, black pepper, and 1/8 teaspoon ground red pepper in food processor or blender; process until smooth. Cover and refrigerate at least 2 hours to allow flavors to develop.

2 – Sprinkle with additional ground red pepper, if desired. Garnish with additional parsley. Serve with assorted vegetable sticks.

Nutrition Information:
Calories: 38 calories, Carbohydrates: 4 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 101 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/savory-pumpkin-hummus/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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DEEP, DARK AND STOUT CHILI

September 29, 2020 at 6:01 AM | Posted in chili, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. Find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5oz each) no-salt-added stewed tomatoes
1 bottle (12oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Directions

1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili

Tex-Mex Turkey Spaghetti

September 4, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O Recipe is Tex-Mex Turkey Spaghetti. To make this Dish you’ll be needing JENNIE-O® Lean Turkey Bratwurst, Olive Oil, Onion, Garlic, Mexican Seasoning, Ground Cumin, Chili, Picante Sauce, Dried Oregano, Spaghetti, and Shredded Cheddar Cheese. Spaghetti taken to another level, Enjoy! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Tex-Mex Turkey Spaghetti
Here’s a fun and easy weeknight dinner that combines two favorite food genres — Italian and Tex-Mex for a classic spaghetti with a picante twist. Tex-Mex Turkey Spaghetti is ready in under 30 minutes and full of authentic flavor—all for under 500 calories per serving.

Total Time 40 Minutes
Serving Size 6 Servings

Ingredients
2 teaspoons olive oil

1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst

1 cup chopped onion

2 teaspoons minced garlic

1 tablespoon Mexican seasoning or 2 teaspoons chili powder plus 1 teaspoon ground cumin

1 (140.5-ounce) can chili or salsa-style tomatoes, undrained

¾ cup picante sauce

1 teaspoon dried oregano leaves

12 ounces spaghetti, cooked and drained

1 ½ cups shredded Cheddar cheese

Directions
1) In large skillet, heat oil over medium heat. Pinch ¾-inch pieces of bratwurst into pan; discard casings. Cook 5 to 8 minutes or until browned. Always cook to well-done, 165°F. as measured by a meat thermometer.

2) Add onion, garlic and Mexican seasoning; cook over medium-high heat 8 minutes, stirring occasionally. Add tomatoes, picante sauce and oregano; bring to a boil.

3) Reduce heat; simmer, uncovered, 15 to 20 minutes or until thickened. Transfer spaghetti to serving plates.

4) Top with sauce; sprinkle with cheese.

Nutrition Per Serving
Calories 400
Protein 27g
Carbohydrates 29g
Fiber 3g
Sugars 3g
Fat 19g
Cholesterol 85mg
Sodium 980mg
Saturated Fat 9g
https://www.jennieo.com/recipes/tex-mex-turkey-spaghetti/

Diabetic Side Dish of the Week – Quinoa and Black Bean Salad Recipe for Diabetics

August 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Quinoa and Black Bean Salad Recipe for Diabetics. To make this week’s Dish you’ll be needing Quinoa, Black Beans, Red Wine Vinegar, Frozen Corn, Green Bell Pepper, Tomato, Green Onions, Cilantro, Salt, Pepper, Ground Cumin, and Olive Oil. Side Dish or a Meal? The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Quinoa and Black Bean Salad Recipe for Diabetics
Ready in under an hour, this Quinoa and Black Bean Salad is low in calories and chock-full of fiber — and flavor!

Ingredients
Preparation time: 20 minutes
Cooking time: 30 minutes (cooking and cooling).

1 1/2 cups quinoa
1 can (15 ounces) black beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn
3/4 cup chopped green bell pepper
1 medium tomato, chopped
4 green onions (green and white parts), chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoons ground cumin
1/4 cup olive oil

Directions
Yield: 11 servings
Serving size: about 3/4 cup

1 – Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil. Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water. Remove from heat and fluff. Let cool slightly.

2 – While the quinoa is cooking, toss beans with vinegar, corn, green pepper, tomato, green onions, and cilantro in a large bowl. In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil. Add the cooled quinoa to the vegetables and drizzle the dressing over salad. Toss to combine. This salad may be made one day ahead, covered, and chilled.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 26 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 190 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/salads/quinoa-and-black-bean-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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Your one-stop resource for advice, news and strategies for living with diabetes.It’s
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Bison Steak Frites

June 17, 2020 at 6:01 AM | Posted in bison, CooksRecipes | Leave a comment
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I came across a Bison Recipe that I’m passing along for everyone, Bison Steak Frites. There’s also a recipe for a Frisse Salad. To make the Bison Steak Frites you’ll be needing 1 Large Sweet Potato, Ground Ginger, Ground Corriander, Ground Cinnamon, Ground Cumin, Ground Black Pepper, Salt, Cloves, Ground Cardamom, Extra Virgin Olive Oil, and Bison Ribeye Steaks. Love that Bison! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bison Steak Frites
Here’s a healthy twist on a bistro classic—Steak Frites. Bison steak is substituted for the beef steak, and the fries for baked sweet potatoes, served with a frisse salad garnished with blueberries.

Recipe Ingredients:
1 large sweet potato, sliced into 1/4 inch sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground corriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
A pinch of cloves
1/4 teaspoon ground cardamom
1/4 cup of extra virgin olive oil.
2 Bison ribeye steaks

Frisse Salad:
Watercress
2 tablepsoons cider vinegar
2 tablepsoons apple cider
1 1/2 tablepsoons brown sugar
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1/4 cup safflower oil
Blueberries

Cooking Directions:
1 – In a large bowl combine the sweet potato, ginger, corriander, cinnamon, cumin, black pepper, salt, cloves, cardamom, and extra virgin olive oil. Then toss to evenly coat the fries.
2 – Spread them out evenly on a baking sheet and place in a preheated 425°F (220°C) oven. They should take about 30 to 35 minutes to cook.
3 – Brush the ribeye steaks with extra virgin olive oil so they don’t stick to the grill and season with cracked black pepper and salt–make sure you get both sides.
4 – Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, flipping once.
5 – While the steaks rest, assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine with the cider vinegar, apple cider, brown sugar, celery seed, granulated garlic and safflower oil. Toss then season with salt and pepper.
6 – Plate the salad and garnish with fresh blueberries.
7 – When the potatoes are done, slice the steak. Remember when slicing the steak to cut against the grain–this ensures that the meat will stay tender and juicy.
8 – Add the sliced steak on top of the sweet potato and plate the salad.
Makes 2 servings.
https://www.cooksrecipes.com/game/bison_steak_frites_recipe.html

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