Healthy Ravioli Recipes

September 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Ravioli Recipes. Delicious and Healthy Ravioli Recipes with recipes including; Mushroom Ravioli and Chicken Piccata, Beef Stew with Ravioli, and Ravioli and Vegetable Soup. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Ravioli Recipes
Find healthy, delicious ravioli recipes including cheese and spinach ravioli, and ravioli soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Ravioli and Chicken Piccata
This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner……….

Beef Stew with Ravioli
To keep this stew on the lean side, trim the stew meat yourself, or purchase stew meat that is labeled lean…………………

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……………

* Click the link below to get all the Healthy Ravioli Recipes
http://www.eatingwell.com/recipes/19261/ingredients/pasta-noodle/pasta-by-shape/ravioli/

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Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

September 10, 2019 at 6:41 PM | Posted in Wild Idea Buffalo | 4 Comments
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

For Breakfast this morning I prepared a couple of Scrambled Eggs, toasted 2 slices of Aunt Millie’s Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Sunny and 94 degrees, and very humid outside today. Summer has returned! Not a lot going on. Caught up on some little jobs around and outside the house. Too hot and humid to do a lot outside. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 

 

I was ready for a Steak tonight! I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also had a couple of slices of La Baguetterie Roasted Garlic Oval Bread that was leftover. For Dessert/Snack a bowl of Skinny Pop – Pop Corn along with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
Flat-Iron Steak 8 oz.

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

September 3, 2019 at 6:42 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with Sargento Shredded Reduced Calorie Sharp Cheddar Cheese. Next I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, topped those with I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Sunny and 87 degrees outside today. Went to Meijer after I had Breakfast. Then stopped by McDonald’s and picked up Breakfast for Mom. Later on took Mom’s car to the shop and had the oil changed. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

 

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast Light. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Abe Froman Pizza (Sausage Pizza)

August 26, 2019 at 6:45 PM | Posted in Johnsonville Meats, Stonefire Naan Bread | Leave a comment
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Today’s Menu: Abe Froman Pizza (Sausage Pizza)

 

 

 

To start this Monday morning off I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. Also fried up 3 slices of al fresco Chicken Bacon and had a cup of Bigelow Decaf Green Tea. Went to McDonald’s and picked up Breakfast for Mom. 73 degrees with rain and thunderstorms out to today. I spent most of the day resting. I’ve had a bad Sinus Headache for the last day or so. So some rest and doing nothing felt real good. Feeling a lot better as the day went on! For Dinner tonight I prepared a Abe Froman Pizza (Sausage Pizza).

For those not familiar with who Abe Froman is – Abe Froman Sausage King of Chicago is a mentioned character in Ferris Bueller’s Day Off movie, who reserved a dining spot at the Chez Quis restaurant but was a no show. His identity was stolen by Ferris Bueller in the movie. So another name for a Sausage Pizza is an Abe Froman.

 

 

 

I’m having a Abe Froman PizzaTonight (Sausage Pizza). I’ll need; Stonefire Wholegrain Naan Bread, Johnsonville Fresh Turkey Italian Dinner Sausage, LaRosa’s Pizza Sauce, sliced Mini Portabella Mushrooms, sliced Italian Marinated Green Olives, and Sargento Off the Block Mozzarella Cheese. I love this Stonefire Mini Naan Ancient Grain Bread, it tastes so fresh and bakes up perfect!

 

 

 

 

 

To prepare it; I first Preheated the oven on 400 degrees. Next I grabbed a skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. I’m using Johnsonville Fresh Turkey Dinner Italian Sausages. I bought these from Meijer which carries the the full line of Johnsonville Products. I used these for the first time a couple of weeks ago and love them! Started by browning the Turkey Sausages in the skillet. When done I removed them from the skillet to a plate and sliced the Sausages into bite size pieces.

 

 

 

 

 

As the Sausage was cooking I sliced up the Green Olives. Then I got a baking sheet and lined it with foil. With the oven preheated, I put the 2 Naan Breads on the tray and sprayed the tops with Pam Non-Stick Cooking Spray. Slid the tray into the oven and baked for 2 minutes. Removed it from the oven and let them cool.

 

 

 

 

 

 

When the Bread cooled I added the toppings on top. I started with the LaRosa’s Pizza Sauce. Next I added the Mozzarella Cheese, sprinkled the Mushrooms and Olives, then I loaded it up with the Turkey Sausage, and topped it with some more of the Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

 

 

 

 

I baked the Naan Bread Pizzas for about 9 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. The Naan Bread makes a perfect Pizza Crust! The Crust had excellent taste and baked up perfect. Then with all my toppings had some great Pizza. The new Johnsonville Fresh Turkey Dinner Sausages were flat out delicious on the Pizza! Plus a lot fewer calories and carbs than normal Pizza Pies. There were 2 of Naan Breads in the package. Mom wanted some Pepperoni Slices so one one of the Naan Breads I added Hormel Turkey Pepperoni to it. I always have couple of packs of the Stonefire Naan Bread in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Johnsonville Fresh Turkey Italian Dinner Sausage
INTRODUCING MORE DELICIOUS CHOICES FROM THE FAMILY THAT KNOWS SAUSAGE

More is always better. More choices, more flavors, more sausage! To best meet your needs and wants for flavorful, smarter sausage options, Johnsonville is proud to announce a new line of turkey sausage. Premium cuts of turkey, 50% less fat and no artificial flavors, these new sausages are made with the same skill and craft that can only come from America’s favorite sausage.

INGREDIENTS
Always refer to the package label for the most current ingredient and nutritional information.

Turkey, water, corn syrup and less than 2% of the following: salt, dextrose, spices, vinegar powder, maltodextrin, sodium bicarbonate, paprika, natural flavors, BHA, propyl gallate, citric acid, natural hog casings.

COOKING DIRECTIONS
STOVETOP
1 – Spray a skillet with cooking spray.
2 – Add sausage.
3 – Cook over medium-high heat until browned, about 5 minutes, turning links often.
4 – Reduce heat to medium-low.
5 – Carefully add 1/2 cup water to skillet.
6 – Cover and simmer for 9 minutes or until the internal temperature is 165°F.
NUTRITION FACTS
Serving Size: 1 link (91g) Servings per Container: 5 Calories: 150 Calories from Fat: 80 % Daily Value * Total Fat: 9g 14% Saturated Fat: 2.5g 13% Trans Fat: 0 Total Carbohydrates: 65mg 21% Sodium: 800mg 33% Total Carbohydrates: 4g 1%
Dietary Fiber:
Sugars: 1g
Protein: 14g
https://www.johnsonville.com/fresh-turkey-sausage.html

 

 

 

Stonefire Whole Grain Naan

Enjoy whole grain goodness and authentic taste. Made with stone-ground whole grain flour and baked in our patented tandoor tunnel oven. A good source of fiber per ½ naan and a simple way to serve something wholesome. 2 per pack.
https://www.stonefire.com/

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

August 17, 2019 at 6:40 PM | Posted in bison, potatoes, SayersBrook Ranch | 1 Comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with Sargento Shredded Reduced Calorie Sharp Cheddar Cheese. Then I made some Simply Potatoes Shredded Hash Browns and toasted a slice of Aunt Millie’s Light Whole Grain Bread. I also had my morning cup of Bigelow Decaf Green Tea. I was starved this morning! 94 degrees and partly cloudy today, and very humid with rain showers moving in later. My allergies kept me in most of the day. Sneezing along with one bad headache. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast Light. For Dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Leftovers -Banquet Homestyle Bakes Pizza Pasta

August 11, 2019 at 7:10 PM | Posted in Hormel, leftovers | Leave a comment
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Today’s Menu: Leftovers – Banquet Homestyle Bakes Pizza Pasta

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. After my Tea I stated a load of laundry and then headed out to Walmart. Didn’t need much, just something to do. After Lunch I got the cart out and grabbed a rake and leaf blower and raked the back yard. Sprayed for weeds along the back along the woods. I love the warm weather and getting out and doing things around the yard! It was mostly Sunny and 91 degrees out, a bit more humid out.

For Dinner tonight its leftovers! Had a container of the Banquet Homestyle Bakes Pizza Pasta in the freezer that I sat in the fridge overnight to thaw. Come Dinner time I heated up the leftover Banquet Homestyle Bakes Pizza Pasta. I reheat in a small sauce pan. I’ve left the original post below for description. Enjoy!

 

 

 

The Banquet Homestyle Bakes Pizza Pasta has two of my favorites in it, pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it and excellent Sauce! The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal. I know it’s a boxed meal, I can’t help it. It’s always been a favorite of mine since the first time I tried it!

 

 

 

 

 

 

Along with the Pizza Pasta I had a couple of slices of Aunt Millie’s Light Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

Banquet Homestyle Bakes Pizza Pasta

When only comfort food will do, Banquet Homestyle Bakes are the perfect choice. Each comes complete with everything you need to make a delicious and hearty straight-from-the-oven meal. So you’ll spend less time worrying about your meal—and more time enjoying it.

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition Facts
Serving Size 1 cup prepared (195g)
Servings Per Container 4
Amount Per Serving
Calories 280Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 820mg 34%
Potassium 530mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g
http://www.banquet.com/homestyle-bakes/pizza-pasta-bake

Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

July 31, 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 Italian Sausage Piadina. An Italian Flat Bread that’s topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

 

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

(Serves 8 )
Piadina Dough Ingredients:Buffalo Italian Sausage Piadina

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.buffalo-italian-sausage-piadina-ingredients
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

July 20, 2019 at 6:38 PM | Posted in Hormel, Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

 


I Had a Poached Egg on a Thomas Light Multi Grain English Muffin and my morning cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and humid outside today. We have an excessive heat warning out for the next few days. Highs in and around 100 degrees with the heat index up around 110 degrees and more! Say hello to my air conditioner! I found out through Facebook that a friend of mine lives a few streets over from me. It was so good seeing him and his wife. I had not seen them since I quit a printing place in Springdale, Ohio back in 1987. So good catching up with them. They had lived there for 7 years and we did’t know the other was living so close by! Good to have a good friend living close by! For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

 


Seen this recipe sometime back in an email update from one of my favorite blog sites, The Chunky Chef (https://www.thechunkychef.com/). I had not made this in quite some time and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet, and it’s making one of my favorite foods, Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.

 

 


I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Light Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal and rolled it out and shaped it by hand I love that crunch texture Corn Meal gives the bottom of the Pizza Crust.

 

 

 

 

Ready for the oven…

I added it to the Cast Iron Skillet and worked it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

 

 

 

 

 

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)

DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

 

https://www.thechunkychef.com/cast-iron-skillet-pizza/

 

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

July 16, 2019 at 6:32 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 


For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 94 degrees and humid out today. After Breakfast I went to Kroger for Mom and stopped by McDonald’s to pick up Breakfast for her. Did some laundry and cleaned the house today. Waited around for the cable repair to show up. Still having problems with the picture freezing up and having to reboot it. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 


I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

 


It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 


For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 


Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Healthy Grilled Pizza Recipes

July 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Grilled Pizza Recipes. Delicious and Healthy Grilled Pizza Recipes with recipes like; Southwestern Steak Pizza, Farmstand Pizza, and Sausage, Mushroom and Pesto Grilled Pizza. Find these recipes and much more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Food Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Grilled Pizza Recipes
Find healthy, delicious grilled pizza recipes, from the food and nutrition experts at EatingWell.

Southwestern Steak Pizza
Flank steak, black beans, and cilantro bring a Southwestern flair to these individual pizzas……..

Farmstand Pizza
Using premade pizza crusts means this dinner can be on the table in just 30 minutes. The vegetable sauce is prepared on the stove and the pizzas are finished up quickly on the grill…….

Sausage, Mushroom and Pesto Grilled Pizza
Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti……….

* Click the link below to get all the Healthy Grilled Pizza Recipes
http://www.eatingwell.com/recipes/19016/main-dishes/pizza/grilled/

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