5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans

December 16, 2015 at 6:03 PM | Posted in Bush's, Ore - Ida, Wild Idea Buffalo | 3 Comments
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans

 

 

5 oz. Petite Buffalo Top Sirloin Steak w Tater Tots and Baked Be 010
Cloudy morning turned into a sunny afternoon and it warmed up to about 60 degrees! Made a Chili Omelet for Breakfast this morning. Using my Crock Pot 3 Bean Buffalo Chili and Egg Beater’s Egg Whites, also sprinkled some fresh shredded Smoked Goda on top of it. A very good start to the day! After Breakfast I started a load of laundry for Mom. Next it was Christmas Present delivery day. I dropped off gifts and candy to a few friends. Love the Spirit of Christmas! Back home did a few things around the house and finished up the laundry. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans. The trio of Steak, Potatoes, and Beans make one delicious meal!

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 5 oz. Petite Buffalo Top Sirloin Steak w Tater Tots and Baked Be 002teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.

 

 

5 oz. Petite Buffalo Top Sirloin Steak w Tater Tots and Baked Be 004
I had picked a bag of Ore Ida Mini Tater Tots at Kroger a while back. Who doesn’t like Tater Tots, love these things! Just bake at 425 degrees for about 15 minutes and done! The tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

 

 

 

 

Asian Chicken Thighs w Asian BBQ Beans 004
Then for another side dish I prepared a small can of Bush’s Vegetarian Baked Beans. First time I prepared these I fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming one of my favorite sides real quick. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 
Wild Idea Buffalo – 5 oz. Petite Top Sirloin SteakWild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

http://wildideabuffalo.com/products/petite-top-sirloin-steaks

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Fried Walleye w/ Hash Browns and Cut Green Beans

November 16, 2015 at 6:02 PM | Posted in fish, greenbeans, Simply Potatoes | 2 Comments
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Today’s Menu: Fried Walleye w/ Hash Browns and Cut Green Beans

 

Fried Walleye w Hash Browns and Cut Green Beans 005
When out to grab the morning papers and it’s about 29 degrees, a bit cool! Had a couple of Jennie – O Turkey Breakfast Sausage Links, with a couple of Eggo’s w/ Nutrigrain, and a cup of Bigelow Decaf Green Tea. Really love those Eggo’s! After my morning workout did some house cleaning and pulled everything out of the fridge and gave the fridge a good cleaning. We have been invaded by Robins, they are everywhere. They stop here every year and load up on food for about a week or so before going on their migration. For dinner tonight walleye, I prepared Fried Walleye w/ Hash Browns and Cut Green Beans.

 

 

Fried Walleye w Risotto and Cut Green Beans 001

I had a couple of the Meijer Walleye Fillets in the freezer, I laid them out in the fridge overnight to thaw. These were the best tasting Walleye we had in quite some time. So couldn’t wait to have them again. I rinsed them off in cold water and patted dry with paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Extra Virgin Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie their my favorite Fresh Water Fish to eat.

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Fish Dish. I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Simply Potatoes Shredded Hash BrownsSimply Pot
Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

July 31, 2015 at 4:55 PM | Posted in Ore - Ida, Wild Idea Buffalo | 4 Comments
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

 
It’s a warm day out there today but with low humidity again. Had a Simple Truth Breakfast Sandwich with Canadian Bacon for Breakfast. After my morning workout went to Meijer, out of the Envy Apples. LeaviBuffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 010ng Meijer I was waiting to turn on to I-75 and there was 4 cars ahead of me. The light turned green and the cars ahead just sat there, the driver in front of me started honking his horn. Still no movement and the light turned red. So you can right turn on red if nothing is coming, but still the guy up front just sat there on his cell phone. Then several people were honking and he jumps out of his car, cell phone in hand, and starts yelling, “Shut up, I’ve got an important phone call.” I left out his exact words, it was littered with a lot 4 letter words. Anyway he jumps back in his car so cars started to go around him and when that starts he decides to turn himself. The line of traffic finally got on I-75 and everyone that passed this nut job he was flipping off! Takes all kinds I guess. Just another day in the life! For dinner tonight I prepared a Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus.

 
I received my latest order from Wild Idea Buffalo yesterday afternoon and couldn’t wait to have one of the Buffalo 10 oz. New York Strip Steaks I had ordered! So I froze the rest of the order and kept one Steak out and let it thaw in the Buffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 018fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 3 1/2 more minutes to a perfect medium rare. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.

 

Buffalo 10 oz. New York Strip Steak w Baked Steak Fries and Skil 004
For one side I prepared some baked Ore Ida Steak Fries, seasoned with Sea Salt and Ground Black Pepper with a side of Hunt’s Ketchup for dipping. Then I also prepared some Skillet Asparagus. To prepare this I heated a large nonstick skillet over medium-high heat. I trimmed and cut the Asparagus and set aside. Added Extra Virgin Olive Oil to pan; swirled to coat. Added the Asparagus to the pan and seasoned with Sea Salt, Black Pepper, and Garlic Salt; cooked about 3 minutes until the Asparagus was crisp-tender and browned and served. Wow, quite a meal! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.

 

http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks

Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

June 23, 2015 at 5:01 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

 

 

Fried Gulf Coast Grouper 006

Had to fast overnight for my 4 month checkup at the Family Doctor; checking Sugar, Cholesterol, and such. Glad it’s over, I don’t like going to a doctor and especially a Family Doctor. After that I had to take Dad for a Doctor appointment later in the morning. Back home did the usual, cleaned up the house and cleaned up around the house a bit. Have one of my favorites for dinner tonight, fresh Florida Gulf Coast Grouper! Tonight I prepared a Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans.

 

 

Fried Gulf Coast Grouper 001

A good friend of mine gave me a call early last evening and said he just came in from Florida and he was coming by to drop off some Gulf Coast Grouper off to me! And this was fresh caught Grouper, never frozen. He came home Monday and it was caught on early Sunday evening off the Gulf Coast of Florida. They filleted what they had and put them on ice, then straight to my fridge! Now that’s fresh! A big “thank you” to Jim for the Grouper! Wow I’ve got some beautiful fillets of Grouper. I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley. I fried the fillets in Extra Virgin Olive Oil on medium heat until they were a golden brown, flipping them over one time. What fantastic tasting fillets! So fresh and meaty, love these Groupers. I’ll have leftover Grouper for lunch tomorrow.

 
For sides I had Smashed Potatoes, Green Beans, and a slice of Klosterman Wheat Bread. To make the Smashed Potatoes I used Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn Medley, Dried Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and continued to smash and mix. The Green Beans were Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
GrouperBlackend Grouper Grain Carrots 005
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

May 25, 2015 at 5:04 PM | Posted in salmon, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

 

Baked Atlantic Salmon Fillet  Assparagus Rice 004

Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It’s been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

 

 

Baked Atlantic Salmon Fillet  Assparagus Rice 001
I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.

 

 

 

To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To prepare the Asparagus Roasted Asparagus 2I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 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. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast 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. I roasted these at the same time I was baking the Salmon.

 

 

 

Then for another side I prepared some Uncle Ben’s Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

MEMORIAL DAY

Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast

March 15, 2015 at 4:53 PM | Posted in Eggs, Sargento's Cheese, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast

 

Buffalo Top Sirloin Cheesy Scrambled Eggs 011
A cool morning to start, in the 30’s, but it was a beautiful sunny day out. Plenty of sunshine and near 60 degrees. Mom and Dad headed off to Church and I put in a good day of house cleaning. Dusted, vacuumed, and cleaned what windows I could get to. Then did a couple of loads of laundry for Mom. Even got the 4 wheel cart out for a bit, the air still a little cool to have it out long. So for dinner I had something planned but came across a dinner idea in the Food Network Magazine that I wanted to have instead. Tonight it’s Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast.

 

 

My recipe was inspired from Chef Sunny Anderson, who in my opinion is one of the best on Food Network. I left her recipe and web link at the bottom of the post. My version is Buffalo Sirloin Steak w/ Chessy Scrambled Eggs and Toast.

 
I rarely use Beef anymore, instead I use Wild Idea Buffalo whenever possible. For tonight’s dinner I’m using Wild Wild Idea Buffalo Top Sirloin 001Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with a sprinkle of Garlic Salt, Dried Rosemary, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 3 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. And this one is no exception!

 
Then for my Cheesy Scrambled Eggs. I used 2 Medium Size Eggs; also Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Melted a bit of Blue Bonnet Light Stick Butter in a small nonstick pan over low heat. Added the Eggs and cook, whisking to release the cooked Egg from the pan, until almost done but still wet, 4 to 5 minutes. Remove from the heat; add half of the Cheese, a pinch of Salt and Pepper and continued whisking until done. Sprinkle the remaining Cheese on top. I also toasted a couple of slices of Klosterman Wheat Bread that I Buttered with I Can’t Believe It’s Not Butter. Nothing like a Hearty Breakfast for Dinner every now and the, and this one hit the spot! Thanks again to Chef Sunny Anderson for the idea. I’ve had a lot of good and delicious meals but this one was a top 3 meal! I love Steak and Potatoes anytime but add the Cheesy Scrambled Eggs and Toast, it doesn’t get ay better. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
 

 

 

 

 

Buffalo Petite Sirloin 5 oz
Wild Idea Buffalo – 5 oz. Petite Tenderloin Steak
Our tenderloins live up to their name with a butter knife texture and rich grass-fed sweet taste. Very popular for elegant dinner parties, or special dinners at home. Same as our regular tenderloin, only smaller — a delicious thing in a small package! 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-tenderloin-steaks

 

 

 

 

 

 

Rosemary Steaks with Cheesy Eggs

 

Recipe courtesy of Sunny Anderson

Ingredients
For the steaks:
2 T-bone steaks (about 1 1/2 inches thick, 3 pounds each)
Kosher salt and freshly ground pepper
1 tablespoon liquid smoke
2 tablespoons vegetable oil
2 sprigs rosemary, cut in half
For the rosemary butter:
6 tablespoons unsalted butter
Kosher salt
2 cloves garlic, smashed
3 sprigs rosemary
For the eggs:
8 large eggs
2 tablespoons unsalted butter
1 cup shredded cheddar cheese (about 4 ounces)
Kosher salt and freshly ground pepper
Directions
Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.

Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.

Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.

Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.

To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.

 

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/rosemary-steaks-with-cheesy-eggs.html?oc=linkback

Buffalo Bone in Ribeye Steak w/ Mushrooms and Scalloped Potato Casserole

February 27, 2015 at 6:36 PM | Posted in Jennie-O Turkey Products, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Bone in Ribeye Steak w/ Mushrooms and Scalloped Potato Casserole

 

 

Buffalo Bone In Ribeye Steak 014

Cold morning to start the day (5 degrees) but lots of sunshine all day but only a high in the teens. Started off with a Breakfast Sandwich; I Egg Sunnyside Up, a Jennie – O Turkey Sausage Pattie (made from the Jennie – O Ground Breakfast Sausage), a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese, on a Healthy Life Whole Grain Muffin. Healthy and delicious! From that a good house cleaning, a small load of laundry, and took apart 3 fans we had in the house and cleaned the insides of them up. Got the big gun of Wild Idea Buffalo out for dinner tonight! I prepared a Buffalo Bone in Ribeye Steak w/ Mushrooms and Scalloped Potato Casserole.

 
Used the Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak), And what a beautiful cut of meat these Ribeyes are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare iBuffalo Bone In Ribeye Steak 003t I preheated the oven on 400 degrees. I then rubbed the Ribeye with a light coat of Extra Virgin Olive Oil and then seasoned it with a sprinkle of Garlic Powder, a shake of Ground Roasted Cumin, and McCormick Grinder Sea Salt and Black Peppercorn. To start I pan fried it, using a Cast Iron Skillet on medium heat about 3 minutes per side. Then I put the Skillet in the oven and roasted it until it had internal temperature of 150 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Ribeye on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and with that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. Love that Wild Idea Buffalo!

Buffalo Bone In Ribeye Steak 005

 

 

Served it with some Sauteed Steak Cut Mushrooms, could have made a meal out of these! Seasoned with Ground Roasted Cumin, Dried Thyme, Dried Rosemary, and Sea Salt.

 

 

Buffalo Bone In Ribeye Steak 001

I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious dish. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs.

 

 

 

 

 

Wild Idea Buffalo Bone In Ribeye Steak

 

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this 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.

 
http://wildideabuffalo.com/

 

 

 

 

 

Idahoan SCALLOPED HOMESTYLE CASSEROLEIdaho Scall

Product Description
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.

Baking Instructions

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

 

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

Ground Pork Burger w/ Baked Fries

February 22, 2015 at 5:49 PM | Posted in Ore - Ida, Pork | Leave a comment
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Today’s Menu: Ground Pork Burger w/ Baked Fries

 

Ground Pork Burger Fries 004
A break from the snow today and not real cold today. But it looks as though we are in for a week of cold weather, below zero a few mornings and below freezing all week. Did a few chores indoor and then outside clearing the driveway, again! Got most of slush and snow off and salted it . I wanted to get all I could off before the big freeze tomorrow. After that settled in for a day of NASCAR and College Basketball. For dinner tonight it’s a Ground Pork Burger w/ Baked Fries.

 

 

 

I bought a 1 lb. package of Kroger Ground Pork at Kroger the other day and made 5 Pork BurgeGround Pork Burger Fries 001rs out of it, freezing 4 of them and having one for my dinner tonight. I seasoned it McCormick Grinder Sea salt and Black Peppercorn. Then pan fried it in a small skillet in Extra Virgin Olive Oil, 4 1/2 minutes per side. Served it on a Healthy Life Whole Grain Bun and topped it with a slice of Simple Truth Muenster Cheese. The Ground Pork is always so moist and flavorful, again Kroger has some of the best Pork Products around. I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 

 

Ore Ida Steak Fries

Ore Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato

SERVING SIZE 84 g
CALORIES 110
FAT 3 g
SODIUM 290 mg
CARBS 19 g
https://www.oreida.com/Products/S/Steak-Fries#.VMlqcWjF8Xs

Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans

January 23, 2015 at 6:09 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans

 

 

Buffalo 10 oz New York Strip 002
Cold but not too bad out this morning. Had a light Breakfasty of Egg Beater’s Egg Whites, a Slice of Sargento Ultra Thin Swiss Cheese, on a Thomas Light While Grain English Muffin. After Breakfast ran to Kroger for Mom and stopped by Dunkin Donuts and picked them up a couple of Glazed Donuts, that’s where I get my love of Donuts from! I sadly did not have one. Also took a friend of mine a big slice of the Turkey Lasagna I made yesterday. Back home and cleaned up around the house and that was about it. For dinner tonight another good one, Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans.

 
I’ve been wanting to try the Wild Idea Buffalo 10 oz. New York Strip Steak for sometime now. I finally ordered one on my last order to Wild Idea Buffalo. I had it in the freezer so I let it thaw overnight in the fridge. I cut the package open, and what a beautiful cut of meat! To prepare this was going to easy, needing some Extra Virgin Olive Oil and McCormick Grinder Sea Salt and Black Peppercorn. I broke out the cast Iron Skillet to fry this Buffalo 10 oz New York Strip 003baby up! A Cast Iron Skillet will give it a nice even heat across the Fillet. I started by spraying the Cast Iron with Pam Cooking Spray and preheating the Skillet on medium heat. As that was heating up I rubbed extra Virgin Olive Oil all over the Fillet, making sure I covered the entire Fillet. I then seasoned it on all sides with the McCormick Grinder Sea Salt and Black Peppercorn. I then fried it in the Cast Iron about 5:00 minutes per side. Which is a whole lot of cooking time for Buffalo Meat but the Steak was really a thick Steak Cut. I timed it because I wanted my Steak medium rare, and Buffalo cooks a lot quicker than Beef (Tastes better and is healthier also). Pulled the Steak from the Skillet and let it rest for 5 minutes before slicing it. You could have cut this Fillet with a spoon, a light Pink center and a nice Char on the outside! Tender, Moist, and that incredible Wild Idea Buffalo flavor!

 

Buffalo 10 oz New York Strip 005
For one side I prepared Ore Ida Steak Fries, been a while since I’ve had these (Only 110 calories per serving). I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn along with a side of Hunt’s Ketchup for dipping. Then I also heated up a can of Bush’s Chili Beans – Kidney Beans in Mild Chili Sauce. Something new from Bush’s Beans that I came across at Meijer yesterday. Buffalo New York Strip Steak, Baked Potato, and Beans, one mighty fine dinner! For dessert later a Jello Sugar free Dark Chocolate Pudding Cup.

 

 

 

 

Buffalo 10 oz. New York Strip Steak

Wild Idea Buffalo 10 oz. New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.

http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks

 

 

 

 

Health Benefits of 100% Grass Fed BisonBuffalo nutrition
Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!
Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but rather “go beyond Wild Ideaorganic” with the way we raise our buffalo. We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve. All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested. The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.

Quite simply, if you are searching for the healthiest, most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co. Our approach to raising buffalo is second to none with a difference you can taste with your first bite.

Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

January 3, 2015 at 6:10 PM | Posted in carrots, potatoes, veal | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

 

 

Panko Crusted Veal Roasted Veggies 011
It’s been one rainy day around here today. It started last night and continued throughout today, about 40 degrees out. But we got some real cold weather moving in, which means some freezing rain or snow. Not much happening around the house today. Went to Kroger to pick up a prescription for Dad and a few items I needed. Big easy chair and Tv day this afternoon! For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes.

 

 

 

While at Jungle Jim’s International Market yesterday I purchased some Veal Cutlets, Mushrooms, and Fingerling Potatoes. They have the best Veal anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Panko Crusted Veal Roasted Veggies 002Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Using the same pan I quartered some Button Mushrooms and Sauteed them for one side dish.

 

 

 

Then for my other sides I prepare Skillet Roasted Herb Carrots and Fingerling Potatoes. I washed and patted dry the Carrots and Fingerling Potatoes. I cut the Carrots into bite size pieces *parboiled them in water for about 5 minutes, drained the water and set the Carrots aside in a bowl. I did this to soften them up a bit before Roasting them. Then I cut the Fingerling Potatoes in half, lengthwise. Put the Carrots and Potatoes in a large bowl aPanko Crusted Veal Roasted Veggies 003nd seasoned them with; Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Thyme, Dried Rosemary, a sprinkle of Garlic salt, and a pinch of Rubbed Sage. Tossed everything in the bowl until all pieces were coated with the seasoning. Using a large cookie sheet I spread the Carrots and Potatoes out on the sheet . Then transferred it to the oven and Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Carrots and Fingerling Potatoes, but with the Herbs and Seasoning it makes just them that more delicious! It’s been one delicious Comfort Food Dinner! For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with Smucker’s Sugar Free Chocolate Fudge Topping Sauce.

 

 

 

* Parboil – The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

 

 

 

Panko Crusted Veal Roasted Veggies 002_crop

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

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