Sunday’s Chicken Dinner – Baked Chicken Breasts Supreme

February 3, 2019 at 6:02 AM | Posted in chicken, Sunday's Chicken Dinner | Leave a comment
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I’m putting my usual Soup Special of the Day on the back burner for now and replacing it will be my new Sunday post of Sunday’s Chicken Dinner. It doesn’t get much more traditional thank a Chicken Dinner on Sunday. It seemed every Sunday my Grandmother would always have a big Sunday Dinner of Fried Chicken! I hope you all enjoy the new Sunday feature post!

This week’s Sunday’s Chicken Dinner recipe is a Baked Chicken Breasts Supreme. Its Marinated Chicken Breasts in a Yogurt, Lemon Juice, Worcestershire Sauce, Celery Seed, Hungarian Sweet Paprika, Garlic, Salt, and Pepper Marinade. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. So Enjoy and Make 20019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Chicken Breasts Supreme
Recipe Ingredients:
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs

Cooking Directions:
1 – In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2 – Remove chicken from marinade; coat each piece with crumbs.
3 – Arrange on a lightly greased shallow baking pan.
4 – Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
https://www.cooksrecipes.com/diabetic/baked-chicken-breasts-supreme-diabetic-recipe.html

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Wild Idea Buffalo Recipe of the Week – BUFFALO KABOBS

January 9, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO KABOBS. You’ll be using the Wild Idea Buffalo Round Heel Steak along with Colored Bell Peppers, Onion, and Cherry Tomatoes all and prepared all on skewers. Included also is a recipe for the Marinade. I’ve used the Buffalo Round Heel Steak many times and it’s one tender and delicious cut! You can find this recipe and purchase the Wild Idea Buffalo Round Heel Steak along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO KABOBS
Summer is here and it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. (Makes 4 servings)

Kabob Ingredients:

1 – 12 oz. Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Kabob Ingredients:

1 – 12 oz. Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Kabob Ingredients:

1 – 12 oz. Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
https://wildideabuffalo.com/blogs/recipes/55934401-buffalo-kabobs

 


Wild Idea Buffalo – ROUND HEEL STEAK 12 OZ.
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

12 oz. steak
https://wildideabuffalo.com/products/round-heel-steak

Kitchen Hint of the Day!

August 16, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Keeping Chicken Light……………

Reduce added fat by seasoning chicken in marinades that are low-fat or fat-free. Use ingredients such as low-fat yogurt, juices, wine, herbs, and spices

Wild Idea Buffalo Recipe of the Week – ONION-MARINATED TRI-TIP STEAK

May 9, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

Healthy Tomato Sauce Recipes

April 21, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Tomato Sauce Recipes. Delicious and Healthy Tomato Sauce Recipes recipes like; Puttanesca Pork Chops, Meatball and Creamed Spinach Skillet, and Garden Tomato Sauce. Find these recipes and more all the EatingWell website. Enjoy and Healthy in 2018! http://www.eatingwell.com/

Healthy Tomato Sauce Recipes
Find healthy, delicious tomato sauce recipes, from the food and nutrition experts at EatingWell.

Puttanesca Pork Chops
This flavorful pork chop dinner recipe is proof that bold Neapolitan puttanesca sauce can liven up more than just spaghetti. Unlike brined olives like Kalamatas, oil-cured olives have a meatier bite because they’re coated in salt then macerated in oil. Look for them on olive bars or with other Italian products. Serve with sautéed broccoli rabe and whole-wheat orzo…….

Meatball and Creamed Spinach Skillet
Spaghetti and meatballs is a no-brainer, but pairing meatballs with a pile of creamed spinach topped with marinara and cheese is a flavorful twist. Pick your favorite frozen meatballs—beef, chicken or veggie—for this healthy dinner recipe…………

Garden Tomato Sauce
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1½ to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth………….

* Click the link below to get all the Healthy Tomato Sauce Recipes
http://www.eatingwell.com/recipes/20957/side-dishes/sauces-condiments/sauce/pasta/tomato/

Kitchen Hint of the Day!

July 29, 2017 at 6:09 AM | Posted in Kitchen Hints | Leave a comment
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Marinate the Flank…….

 

When grilling flank or skirt steak, marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time.

Kitchen Hint of the Day!

February 26, 2016 at 5:55 AM | Posted in Kitchen Hints | 4 Comments
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When cooking with Beer……

 

Beer has wonderful tenderizing properties, making it an excellent choice for a marinade for tougher cuts of meat. Baked goods using beer have a more moist texture and a longer shelf life.

 

http://homecooking.about.com/od/alcohol/a/beertips.htm

Wild Idea Buffalo Recipe of the Week – Prime Time Steaks!

October 1, 2014 at 5:38 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s all about the Buffalo Steaks in this week’s Wild Idea Buffalo Recipe of the Week. Tips, info, and recipes all about the best tasting Buffalo Steak around. Enjoy!

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Prime Steak Strips:

These delicious, tender and easy to use steak strips come from the Cadillac cuts only, including the Tenderloin, New York, Ribeye and Sirloin. To prepare, rinse and pat dry, rub with olive oil and season with salt and pepper, then quick sauté or grill!
Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Sirloins, Terres Major Filet, Bone-In Ribeye, Porter House, and T-Bones:

 

These premium cuts take minimal preparation. For basic grilling or pan-frying, rinse and pat dry, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Follow one of cooking instructions below, and time guidelines for tasty and tender results.

 
Artisan Butcher Steaks:

Fine Cut Sirloin, Round Heel Steak, Terres Major Filet, Eye of Chuck Filet, and Tri-Tip Minute Steaks

Although the names of these cuts may not be as familiar, they are loaded with taste, and tenderness. They require no-fuss preparation; simply rinse and pat dry and rub with olive oil, salt and pepper. Grill, or pan sear, following cooking times based on thickness. Note: The Tri-Tip Minute Steaks, take only one minute.

 
Marinating Steaks:

Flank Steak, Skirt Steak, Chuck Tender Steak, Flat Iron Steak

At an angle, pierce steak with fine tined fork. Place in marinade and massage into meat. Allow steaks to marinade for 4 to 24 hours based on thickness, to achieve maximum tenderness. Remove steak from marinade and shake off excess marinade. Allow steak to rest at room temperature for 2 hours before cooking. Grill, pan-fry or broil, following cooking times based on thickness of cut. Slice thin against the grain.

 

Rosemary, Dijon, and Lemon Marinade

A delicious marinade for Bison Steaks and Buffalo Roasts
* 1 tablespoon Dijon mustard
* 2 cloves garlic, chopped (1 T.)
* 1½ tablespoon fresh rosemary, chopped fine
* ½ teaspoon sea salt
* 2 teaspoons black pepper
* 1 teaspoon sugar
* 1/3 cup lemon juice
* 1/3 cup olive oil
Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.
Steak Cooking InstructionsWild Idea Buffalo Hanging Tender Steak

 

Gas Grilling:

Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500
Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.
Char Grilling:

Insure grill grate is clean. Pile coals high in center. Allow coals to become white, for best heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.
Pan Searing:

Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

 

Wild Idea
Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

 
http://wildideabuffalo.com/recipes/buffalo-basics/

Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

March 23, 2014 at 5:11 PM | Posted in fish, salmon, Uncle Ben's Rice, vegetables | Leave a comment
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Today’s Menu: Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

 

 

 

Smoky Bourbon Pacific Salmon 003
Another sunny but cool day out again, maybe 40 degrees but feels a lot colder with the wind. Spent the morning over at the rehab center with Dad. Still not a lot of change but therapy is working with him twice a day so hopefully he’ll get strong enough to come home soon. Now Mom is not feeling well, the flu is going around they say. Mom only wanted Soup and a Grilled Cheese for dinner so that’s what I made her. For myself I prepared a Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus.

 

 

 

Smoky Bourbon Pacific Salmon 001
While at Kroger earlier in the week I picked a couple of new frozen fish items, one a Lemon Cod and the other a Smoky Bourbon Alaska Salmon. Their produced by Ocean Beauty Seafoods. They come frozen and vacuum sealed and already seasoned. I laid in the fridge overnight to thaw. To prepare it I pan fried it as per instructions. In a preheated skillet set to medium, added 1 tbsp of canola oil. Lay seasoned side of fillet pan side down and cook 4 min, checking not to burn. Reduced heat to medium, flip and cook for 4-5 min. Flip fillet back to original side, cook for additional 3-5 min. It’s ready to eat! It comes with the Smoky Bourbon marinade already on the fillet, I did add a bit of McCormick Grinder Sea Salt to it. Nice size fillet and the marinade is fantastic, added great flavor to it. Looking forward to trying the Cod soon. It was a .42 ounce fillet and is 120 calories and 5 carbs per serving, 3 ounces for a serving. I saved half of the fillet for lunch tomorrow.

 

 

 
For one side I heated up an Uncle Ben’s Whole Grain Brown Rice 1 cup serving in the microwave. Then I also made Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Roasted AsparagusSmoky Bourbon Pacific Salmon 002

 

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

 

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

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