Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

June 14, 2019 at 6:43 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

 

 

For Breakfast I had a Poached Egg, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Big change in the weather, is was down right Chilly out yesterday but today its sunny and 76 degrees out. After Breakfast went and picked up Breakfast for Mom at McDonald’s. After Lunch I went with a High School friend of mine and we went to the Hospital to spend some time with another old classmate of ours. He had a heart transplant last week. He’s doing real good with all the tests coming back positive! So good news there. For Dinner tonight I prepared a Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus.

 

 

 

I had purchased a couple of Wild Idea Buffalo – Bone – In Ribeye Steaks (Cowboy Steak) 16oz. while they were on sale a couple of weeks ago. I had them in the freezer and I took one out and let it thaw overnight in the fridge. To prepare it I’ll need; Extra Light Olive Oil, McCormick Grinder Sea Salt and a Grinder of Peppercorn Medley and Dried Rosemary.

 

 

 

 

 

I first turned the oven to 400 degrees. Next I got the large Cat Iron Skillet out and added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated the Skillet on medium. As that was heating up I Seasoned the Ribeye with a rub of the Extra Light Olive Oil, seasoned with the Sea Salt and peppercorn Medley Grinders, and the Dried Rosemary. Let it sit until the Skillet was fully heated. When ready I added the Ribeye. I cooked it 2 minutes per side and then into the oven. I cooked it for 4 minutes and then turned it over to the other side and continued to cook it for minutes. Checked it with the Meat thermometer and had it at 147 degrees, perfect temperature.

 

 

 

 

The Ribeye came out a perfect medium rare! This has to be Big Boss of Ribeyes! Love cooking Steak with Bone – In. The Steak is so tender and moist, it cuts so easy! Wild Idea Buffalo as always just incredible! The Steak was 16 oz. so plenty of leftovers for Breakfast or Lunch tomorrow!

 

 

 

 

 

 

For one side I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

For another side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of CrumbledBacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

At the last minute I also made some Fried Cornbread Cakes (Johnny Cakes). To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – BONE-IN RIBEYE STEAK (COWBOY STEAK) 16 OZ.

The ribeye cap and bone add the extra richness to this classic cut. Our bone-in ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.

https://wildideabuffalo.com/products/bone-in-ribeye

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May 7, 2019 at 6:38 PM | Posted in BEEF, carrots, potatoes | Leave a comment
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Today’s Menu: Beef Stew w/ Potatoes, Carrots, and Corn Bread

 

 

For Breakfast this morning a Poached Egg, 2 Johnsonville Turkey Breakfast Sausage Links, 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside its beautiful! Sunny and 81 degrees out today. After Breakfast I went and picked up Breakfast for Mom at McDonald’s. Stopped by at the ATM and filled Mom’s Car up with gas. Then later took her car up to be washed. After Lunch did a couple of loads of laundry. Then got the cart out and did some yard work. Nice to be out in sunshine! For Dinner tonight its Beef Stew w/ Potatoes, Carrots, and Corn Bread.

 

 

 

I normally don’t have Beef but Mom wanted to make some Beef Stew. I had purchased a Chuck Roast for her at Meijer along with Carrots and Red Potatoes. I gave her hand and we cooked everything in the Crock Pot. She made some Cornbread later on to go with the meal. Everything was so delicious. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Mango Snapple to drink. Kept the post short today as Mom was the cook. And you know everything is better when Mom does it! Later!

Leftovers: Chicken and Dumplings and Cornbread!

August 30, 2018 at 5:25 PM | Posted in chicken | Leave a comment
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Today’s Menu: Leftovers – Chicken and Dumplings and Cornbread

 

To start my morning off I Scrambled some Egg Beater’s Egg Whites, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. I really enjoy the Egg Beater’s Egg Whites, they Scramble up perfect and are only 25 calories per serving (1 serving is 1/4 cup which is equal to 1 Egg) Outside had a couple of showers with a high of 83 degrees, and humid. Before the showers moved in later in the day I raked the front and side yard. Lot of leaves already. Then got the leaf blower and cleaned off the deck and driveway areas. That was about my day today. For Dinner tonight Leftovers!

No way could I let these Chicken and Dumpling leftovers go to waste! I know the carbs and calories are bit higher than I like but just had to have them one more time! I had a light Breakfast and just a 1/2 an Apple for Lunch to even up everything a bit. I’ve left the original post from last night below for recipe directions.

 

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Amish Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use.

 

 

 

 

For the Chicken. She boiled the Skinles Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

 

 

 

 

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. I can’t have these often, having Diabetes 2, but once in a while is fine!

 

 

 

 

 

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a Dinner tonight!

 

 

 

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Chicken and Dumplings and Cornbread!

August 29, 2018 at 5:19 PM | Posted in chicken | 4 Comments
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Today’s Menu; Chicken and Dumplings and Cornbread

 

 

For Breakfast this morning I toasted a Thomas Light 100% Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy with rain later in the afternoon, high of 90 degrees. Did a load of laundry and some light house cleaning. Then spent most of the afternoon writing an appeal letter to my insurance over my policy increase and balance of over $7,000. My insurance has been one big screw up! All I can do is wait and see what happens with the Appeal. On top of that I had to go the Dentist, which I can’t stand doing. But had no choice I’ve got a cavity. More on that later. Anyway a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.

 

 

My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Tyson Split Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use. My Grandmother and Mom both have used this same recipe since it came out on the Bisquick boxes.

 

 

 

For the Chicken. She boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.

 

 

 

 

As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it’s flavor. Plus that incredible and thick broth that’s created while its all cooking is the thing that ties it all together! I can’t have these often, having Diabetes 2, but once in a while is just fine!

 

 

 

 

 

As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker

Fried Okeechobee Crappie w/ Potato Pancakes, Cut Green Beans, and….

November 8, 2015 at 5:53 PM | Posted in Crappie, Zatarain's | Leave a comment
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Today’s Menu: Fried Okeechobee Crappie w/ Potato Pancakes, Cut Green Beans, and Cornbread

 

Crappie and Hash Browns 008
Very cool out this morning. After I had a light breakfast I went to McDonald’s for mOm and Dad and brought back their breakfast for them before they went to Church. It was in the 30’s here this morning. For the day plenty of sunshine and a high in the low 50’s. Not much going on today so it was the easy chair, remote, and NFL Football for the afternoon. For dinner tonight I prepared Fried Okeechobee Crappie w/ Potato Pancakes, Cut Green Beans, and Cornbread. * I had Hashbrowns instead of the Potato Pancakes.

 

 

 

Crappie Hash Browns Corn 001
It’s been too long between Crappie Dinners! So I got in the freezer and grabbed the last three bags of Okeechobee Crappie, or Specks as they call them in Florida, and let them thaw overnight in the fridge. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Extra Virgin Olive Oil about 3 minutes per side. As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie, especially the Lake Okeechobee Crappie. That is the last bags of Crappie in the freezer, hopefully my cousins will bring me some more in March!

 

 

Haddock Potato Pancakes 001

To go with the Crappie I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I wanted Hashbrowns instead of the Potato Pancakes. I used Simply Potatoes Hashbrowns.  Then I heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up even.

 

 

 

I also baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. chili and cornbread 003Nothing better than hot slice of Cornbread with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 
Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily ValueZatarain's Crispy Southeren Fish Fri
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and….

October 3, 2015 at 5:02 PM | Posted in Crappie, greenbeans, hash browns, Simply Potatoes | 1 Comment
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Today’s Menu: Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread

 

Fried Okeechobee Crappie w Hash Browns, Cut Green Beans, and 002

It’s been a rainy, windy, cool day here in West Chester, almost feels like an early Winter’s day instead of Fall! Not much going on outside in this weather. Went to see dad in rehab for a while, he’s getting a lot stronger and wanting to come home. He should be released by next Friday they told us. Back at home did some light cleaning and then hit my easy chair with the remote for an afternoon of College Football. For dinner tonight it’s my favorite fish, Crappie. I prepared Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread.

 

 

Crappie Hash Browns Corn 001
It’s been too long between Crappie Dinners! So I got in the freezer and grabbed a couple of bags of Okeechobee Crappie, or Specks as they call them in Florida, and let them thaw overnight in the fridge. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Extra Virgin Olive Oil about 3 minutes per side. As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie, especially the Lake Okeechobee Crappie.

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

To go with the Crappie I prepared some Hash Browns, Potatoes are perfect with Fish. I always use Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up even.

 

 

 

I also baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I like Cornbreada nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 
Zatarain’s Crispy Southern Fish FriZatarain's Crispy Southern

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Shrimp and Smoked Turkey Sausage Gumbo

July 14, 2015 at 4:49 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu:Shrimp and Smoked Turkey Sausage Gumbo

 

 

Shrimp and Smoked Turkey Sausage Gumbo  w Cornbread Ears 008

Lot of rain overnight again and more late afternoon or early evening on the way. Very humid out there today. Went to Walmart and Meijer early this morning. Walmart is starting to be a waste of time! All their electric carts are in bad shape and more and more name brand items are being replaced with Walmart brand items. They no longer carry any Ronzoni Healthy Harvest Pastas and found out today they no longer carry any Jennie – O Turkey Products. So it’s Meijer and Kroger from now on. Back at home did the usual, tidy up the house inside and out. Too humid by noon to do much of anything outside. For dinner tonight a personal favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

I have a lot of favorite meals but this one is near or at the top. To make it I used a box of Zatarain’s Gumbo Pasta Shrimp and Smoked Turkey Sausage Gumbo  w Cornbread Ears 003Dinner Mix for the Gumbo base, 1 Johnsonville Hardwood Smoked Turkey Sausage (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp, and Frank’s Red Hot Sauce. The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boil the stock that’s in the packet, add the sliced the Johnsonville Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 3-6 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also had a slice of Klosterman Wheat Bread. For dessert later bowl of Del Monte Sliced Peaches.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner MixShrimp and Smoked Turkey Sausage Gumbo  w Cornbread Ears 002

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting Agents.
Usage Tips

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.

 
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears

June 7, 2015 at 4:56 PM | Posted in Butterball Smoked Turkey Sausage, seafood, shrimp, Zatarain's | 4 Comments
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Today’s Menu:Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears

 

Shrimp and Smoked Turkey Sausage Gumbo  w Cornbread Ears 008
Sort of a long night. Had the Phantom Pains for a while but they weren’t real bad, just enough to be annoying and keep me awake for a while. Made some Pancakes using Bisquick Heart Healthy and Maple Grove Farms Sugarless Maple Syrup. The Maple Grove is really a good Sugarless Syrup, if you’re looking for one. Been busy taking care of Dad, he’s not been doing too good lately. really weak and on Oxygen all the time now. My Aunt and Uncle, my Dad’s Brother, stopped by today for a visit. Always good catching up with them. For dinner tonight I prepared Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears.

 

 
I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base. Very easy to prepare, tShrimp and Smoked Turkey Sausage Gumbo  w Cornbread Ears 002akes about 25-30 minutes. I just boiled the stock that was in the packet, Jalapeno Slices, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added Extra Large Shrimp and simmered another 5 minutes. Said and done the Gumbo is ready to serve and It turned out fantastic! To serve I added a couple, well a few, shakes of Frank’s Hot Sauce. Nice flavor, a little heat from the Hot Sauce, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one nice hearty and delicious dinner.

 

 

Cornbread Ears

Cornbread Ears

 

I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:Zatarain's New Orleans Style Gumbo Pasta Dinner Mix
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting Agents.
Usage Tips

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.

 
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

 

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread

April 23, 2015 at 5:03 PM | Posted in beans, Butterball Smoked Turkey Sausage, rice | Leave a comment
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Today’s Menu: Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread

 

Red Beans and Rice w Hardwood Smoked Turkey Sausage and Cornbrea 005
Wow, had to turn the heat on this morning it was a bit chilly. I think it was about 32 degrees and still a cold wind all day but sunny. Breakfast, workout, and a shower and out the door. ran an errand for Mom and I was close to a nearby Meijer so I stopped in there to grab a few of their sale items and back home for the day. Day 5 of the “Freezer Meals Week”. Tonight I’m using Butterball Hardwood Smoked Turkey Sausage I had in the freezer and I laid it in the fridge to thaw overnight. Tonight its Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread.

Red Beans and Rice w Hardwood Smoked Turkey Sausage and Cornbrea 001
I started by preparing the Turkey Sausage. I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it in to bite size pieces. Using a medium size skillet that I sprayed it with Pam cooking Spray, also added a 1/2 tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausage pieces. I cooked them about 12 minutes, stirring them frequently. When done removed the skillet from the heat and set aside, I’ll be using the same skillet for my Grandma Maud’s Red Beans and Rice.

 
I prepared some of Grandma Maud’s Red Beans and Rice, first time in a while since I’ve prepared this. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to Red Beans and Rice w Hardwood Smoked Turkey Sausage and Cornbrea 002it and was only 100 calories and 16 net carbs. As the Red Bean’s and Rice was finishing I added the Smoked Turkey Sausage slices, stirring in till well mixed. The Smoked Turkey Sausage paired with Red Beans and Rice is a perfect pairing! Nice heat, Smokey Flavor, and just flat-out delicious! Added a couple of slices of a Jalapeno Pepper and a splash of Frank’s Red Hot Sauce to spice it up a bit more. Full instructions and site link for Grandma Maud’s Red Beans and Rice is at the end of the post.

 

 

Grandma Mauds Black Bean Rice 002

I also made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 
Gramdma Maud’s Bean Meals Red Beans and Rice

Authentic southern Cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.

Gramdma Maud’s Bean Meals Red Beans and Rice
Nutrition Facts
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories 100
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Sugars 2.0g
Protein 5.0g
http://www.grandmamauds.com/index.html

 

 

 

Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears

November 4, 2014 at 6:02 PM | Posted in Johnsonville Meats, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears

 

Shrimp and Andouille Sausage Gumbo 007

 

 

Beautiful day out today, started off cloudy but the sun came out and about 52 degrees. Went to Meijer early this morning, they had some good sales going on. I loaded up on Jennie – O Turkey Products and Seafood. I also grabbed a Tide Liquid Detergent for Mom and noticed something, the amount of Detergent in the bottle. It used to contain 100 ounces, now it’s 92 ounces. Same bottle size, same price, but less for your money! Just another Product disappearing act. For dinner tonight I prepared Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears.

 

 

 

Shrimp and Andouille Sausage Gumbo 001

 

 

I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base. It uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet,sliced Johnsonville Andouille Sausage and a few shakes of Frank’s Red Hot Sauce for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 5-10 minutes. Said and done the Gumbo is ready to serve and It turned out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish.

 

 

 

cornbread ears
I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a few Honeycrisp Apple Slices and a Dole Mini Banana.

 

 

 

 

 

 

 

 

Zatarain's New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting Agents.
Usage Tips

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.

 
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

 

 

 

Martha White
Martha White Self-Rising Corn Meal Mix.

Nutrition Facts
Serving Size 3 Tbsp (31g)

Amount per Serving:
Calories 110
Calories from Fat 5

% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440 mg1 8%
Total Carbohydrate 22g7%
Dietary Fiber 2g 6%
Protein 2g
Calcium 2% Iron 6% Thiamin 10% Riboflavin 6% Niacin 6% Folic Acid 15%

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