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Wild Idea Buffalo Recipe of the Week – Chislic

January 11, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Black Pepper Salt, Blue cheese dressing, Chili powder, Chislic, Cooking, Food, Garlic Powder, Hot Sauce, Olive oil, Onion Powder, recipes, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Steak Strips, Worcestershire sauce

This week’s Wild Idea Buffalo Recipe of the Week is Chislic. What’s Chislic you ask, as I did. Chislic is a South Dakota variation of fried steak tips. So to make this week’s recipe you’ll be needing Wild Idea Buffalo Steak Strips, Worcestershire Sauce, Chili Powder, Garlic Powder, Onion Powder, Black Pepper Salt, Olive Oil, Blue Cheese Dressing, Hot Sauce, and Fresh Vegetables. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

CHISLIC
Chislic, is a South Dakota variation of fried steak tips. It’s a menu staple in pool halls and pubs. Served with Blue Cheese dressing, hot sauce and fresh veggies, and warrants the accompaniment of a cold beer. It can easily be made at home with better results, especially when using our Wild Idea Steak Strips and pan frying in good oil!

Ingredients:
(2 to 4 entrée portions, or 8 appetizer portions)

1 – 1 pound package Steak Strips
1 – tablespoon Worcestershire
2 – teaspoons chili powder
1 – teaspoon garlic powder
1 – teaspoon onion powder
1 – teaspoon black pepper
1 – teaspoon salt
½ – cup coconut oil or olive oil
Blue Cheese Dressing
Hot Sauce
Fresh Vegetables

Preparation:

1 – Rinse steak strips and pat dry with a paper towel.
2 – In a bowl mix Worcestershire and spices together.
3 – Add the steak strips to the marinade and toss to coat. Cover tightly with wrap and place in the refrigerator. Marinade for 12 to 24 hours, tossing occasionally during the marinating time.
4 – Remove the steaks strips from the refrigerator a couple of hours before pan frying.
5 – In a medium size cast iron pan, over medium high heat, add the oil and heat until hot.
6 – Add half of the steak strips and pan fry for 3minutes or until browned, turning occasionally.
7 – Remove the cooked strips from the pan and place on a crumbled up piece of brown paper. Repeat step six with remaining steak strips.
8 – Place the Chislic on a serving tray and accompany with fresh veggies, blue cheese, hot sauce! Beer optional.
https://wildideabuffalo.com/blogs/recipes/chislic

Diabetic Side Dish of the Week – Potato and Carrot Kugel

January 8, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: baking, carrots, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Egg Substitute, Flour, Food, Granny Smith Apples, Onion, Onion Powder, Pepper, Potato and Carrot Kugel, recipes, Reduced Fat Margarine, Salt, Sugar, White Potatoes

This week’s Diabetic Side Dish of the Week is a Potato and Carrot Kugel. The Dish is made using Carrots, White Potatoes, Granny Smith Apples, Onion, Pepper, Salt, Onion Powder, Sugar, Flour, Egg Substitute, and Reduced Fat Margarine. The Dish is 107 calories and 14 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Potato and Carrot Kugel
This hearty dish is light on calories and carbohydrate. Featuring carrots, white potatoes and Granny Smith apples, this casserole will put a good base in your stomach for your Passover celebrations.

Ingredients
Preparation time: 15 minutes
Cooking time: 40 minutes.

Nonstick cooking spray
2 large carrots (1/2 pound), peeled and grated
8 ounces white potato (2 small), peeled and grated
1 large Granny Smith apple (3–4 inches in diameter), peeled, cored, and grated
1/4 cup chopped onion
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 tablespoon sugar
1/3 cup all-purpose flour
1 cup liquid egg substitute
3 tablespoons reduced-calorie margarine, melted

Directions
Yield: 8 servings
Serving size: 1/2 cup

1 – Heat oven to 350°F. Thoroughly spray a small casserole dish with nonstick spray. In a large nonstick skillet, spray nonstick cooking spray, then add carrots, potato, apple, and onion. (Spray with additional cooking spray or add 1–2 tablespoons water to prevent sticking if necessary.) Stir constantly, and cook only until vegetables have softened slightly. Spoon vegetable mixture into casserole dish. Combine black pepper, salt, onion powder, sugar, flour, egg substitute, and melted margarine in a small bowl and whisk together. Pour liquid over vegetables, and stir gently to make sure mixture is evenly distributed in dish. Bake for 35–40 minutes or until kugel is firm to the touch in center and lightly browned.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 262 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-and-carrot-kugel/

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

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

Wild Idea Buffalo Recipe of the Week – TENDERLOIN TIP KABOBS

January 4, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: and Water., Bell Peppers, Black pepper, Cremini mushrooms, Dijon Mustard, Garlic Powder, Olive oil, Onion Powder, Rosemary, Salt, Shallots, Soy sauce, TENDERLOIN TIP KABOBS, Thyme, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Tenderloin-Tips, Worcestershire sauce

This week’s Wild Idea Buffalo Recipe of the Week is TENDERLOIN TIP KABOBS. To make this week’s recipe you’ll be needing Wild Idea Buffalo Tenderloin Tips, Cremini Mushrooms, Bell Peppers, Shallots, Worcestershire Sauce, Soy Sauce, Olive Oil, Dijon Mustard, Garlic Powder, Onion Powder, Black Pepper, Salt, Rosemary, Thyme, and Water. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

TENDERLOIN TIP KABOBS
A wonderful go-to appetizer for your next gathering! Modify the vegetables based on what you like or what’s available. Cherry tomatoes, when in season, would be a good addition. *Dry spice ingredients could be substituted with 3 tablespoons of Jill’s Steak Rub.

Ingredients: 12 appetizer portions

1 – 12oz. package Tenderloin Tips
Cremini mushrooms, stem removed
Bell Peppers, cut into meat size pieces
Shallots or red onion, cut into meat size pieces
2 – teaspoons Worcestershire
2 – teaspoons Tamari or Soy Sauce
2 – teaspoons olive oil
2 – teaspoons Dijon mustard
2 – teaspoons garlic powder
2 – teaspoons onion powder
1 – teaspoon black pepper
1 – teaspoon salt
1 – teaspoon rosemary
1 -teaspoon Thyme
Skewers, soaked in water
Rosemary sprigs, optional garnish

Preparation:

1 – Rinse the Tenderloin Tips and pat dry with a paper towel.
2 – Prep the vegetables as noted in the ingredients.
3 – Mix the Worcestershire, Tamari, olive oil, Dijon and spices together in a bowl, the separate into two bowls.
4 – Place the meat in the marinade and toss to coat. Toss the vegetables in the other bowl and toss to coat. Cover the bowls with wrap and place them in the refrigerator. Marinade for 6 to 24 hours.
5 – Soak the skewers in water for an equal amount of time.
6 – When ready to prepare, skewer the meat on the wet sticks, rotating vegetables and meat as you like.
7 – Preheat a flat top griddle, or flat pan on stove top over medium high heat. Place the skewers on the pan with the end of the stick hanging over the edge of the pan. Sear for 1.5 minutes, turn and repeat cooking time.
8 – Remove the skewers place on serving tray and cover for 5 minutes before serving.
9 – Optional: Create rosemary garnish for the end of the skewer by clipping the end pieces at an angle of sprig and remove some of the bottom leaves. Insert into the top of the skewer.
* Accompany with horseradish sauce if desired.
https://wildideabuffalo.com/blogs/recipes/tenderloin-tip-kabobs

Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Buffalo Short Ribs, carrots, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, recipes, Roasting, Sea salt, Tomato paste, Vegetables, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Wild idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

November 9, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, Onions and BBQ Sauce, recipes, Roasted Carrots, Roasting, Sea salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild idea Buffalo Recipe of the Week is a 5 SPICE BBQ BUFFALO RIBS. Included is the recipe for the Ribs and also for the Roasted Carrots and Onions and the BBQ Sauce. To make the Ribs you’ll be needing Wild Idea Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, and Buffalo Broth. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

Ingredients for Ribs:

3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

Ingredients for Roasted Carrots & Onions:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

Ingredients for BBQ Sauce:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

Preparation:

1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
13 – Remove from the oven and serve. You will love this!
Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Jennie – O Turkey Recipe of the Week – Lucy Burger

October 7, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Black pepper, Buns, Burger Sauce, Cooking, Cumin, Food, Garlic Powder, Grilling, Italian Seasoning, Jennie - O Turkey Recipe of the Week, Jennie – O Lean Turkey Burger Patties, Kosher salt, Lucy Burger, Olive oil, Onion Powder, recipes, Sliced American Cheese, Switch

This week’s Jennie – O Turkey Recipe of the Week is a Lucy Burger. To make this Delicious Burger you’ll be needing Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Italian Seasoning, Cumin, Sliced American Cheese, JENNIE-O® Lean Turkey Burger Patties, Olive Oil, Buns, and Burger Sauce (Recipe included) You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Lucy Burger
Looking for a delicious twist to your grilled burger? Try this juicy, cheesy, Lucy Burger with JENNIE-O® Lean Turkey Burger Patties! A delicious melty, cheesy center makes these burgers an instant hit!

Total Time – 1 Hour
Serving Size – Servings: 4

Ingredients
3/4 – teaspoon garlic powder
3/4 – teaspoon onion powder
1/2 – teaspoon kosher salt
1/4 – teaspoon black pepper
1/4 – teaspoon Italian seasoning
1/4 – teaspoon cumin
8 – slices American cheese
2 – (16-ounce) packages JENNIE-O® Lean Turkey Burger Patties
1 – tablespoon olive oil
Iceberg lettuce leaves, or preferred bun

Burger Sauce; recipe follows

Suggested toppings: Sliced tomato, sliced onions and pickles

Burger Sauce

Ingredients

Burger Sauce
1/3 – cup mayonnaise
1 – chipotle chile (from canned chiles in adobo sauce)
2 – teaspoons mustard
2 – teaspoons pickle juice
1 – teaspoon white wine vinegar
1/4 – teaspoon garlic powder
1/4 – teaspoon onion powder
1/4 – kosher salt
1/4 – black pepper

Directions

1) In small bowl combine garlic powder, onion powder, kosher salt, black pepper, Italian seasoning, and cumin.

2) Cut 4 cheese slices into quarters. Leave remaining 4 slices whole.

3) Place 1 patty on a piece of parchment paper. Press patty until it is ¼ – inch thick. Season each side with seasoning mixture. Repeat with remaining patties.

4) Top 4 patties with 1 full slice cheese, pressing in to create a border of meat. Top each cheese slice with 4 quartered and stacked cheese squares. Top each with second patty, pressing edges to seal. Place patties on sheet pan. Transfer to freezer. Freeze for 20 to 30 minutes before grilling.

5) Prepare a grill for medium-high heat. Lightly oil grill racks.

6) Brush burgers with olive oil. Grill 12 to 14 minutes, flipping once, or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

7) Serve burgers in lettuce leaves with Burger Sauce and suggested toppings.

Burger Sauce

1) In food processor place all ingredients. Process until pureed.

Nutrition
Calories – 639
Protein – 50.7g
Carbohydrates – 6.6g
Fiber – 0g
Sugars – 0.6g
Fat – 42.3g
Cholesterol – 197.2mg
Sodium – 1134.7mg
Saturated Fat – 13.5g
https://www.jennieo.com/recipes/lucy-burger/

Diabetic Dish of the Week – Herb-Grilled Bass

September 27, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Bass Fillets, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Dried Parsley, Fish, Food, Garlic Salt, Grilling, Herb-Grilled Bass, Lemon Pepper, Minced Garlic, Olive Oil Cooking Spray, Onion Powder, Paprika, recipes, Reduced Calorie Margarine

This week’s Diabetic Dish of the Week is Herb-Grilled Bass. To make this week’s Dish you’ll be needing Bass Fillets, Olive Oil Cooking Spray, Garlic Salt, Onion Powder, Paprika, Lemon Pepper, Reduced Calorie Margarine, Minced Garlic, Dried Parsley, and Cooking Spray. There’s 133 calories and 1 carb per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Herb-Grilled Bass
Chock-full of healthful fats, this dish is great for your heart — and your taste buds! Flavored with garlic salt, onion powder, paprika, lemon pepper, minced garlic, and parsley, it’s an herb-lover’s delight!

Ingredients
Preparation time: 10 minutes
Cooking time: approximately 15 minutes.
Chilling time: 30 minutes

2 bass fillets (8 ounces each)
Olive oil cooking spray
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon lemon pepper
1 tablespoon reduced-calorie margarine
1/2 teaspoon (or 1/2 clove) minced garlic
1/4 teaspoon dried parsley
Cooking spray

Directions
Yield: 4 servings
Serving size: 4 ounces fish

1 – Preheat grill to medium heat. Lightly spray both sides of fish fillets with olive oil cooking spray. Combine garlic salt, onion powder, paprika, and lemon pepper in a small bowl and stir to mix well. Sprinkle seasoning mixture evenly onto both sides of fish fillets. Refrigerate seasoned fillets for 30 minutes to allow flavor to penetrate fish. Right before grilling, heat margarine, garlic, and parsley in a saucepan over medium heat. Remove from heat when margarine is melted and cover to keep warm.

2 – Coat grill rack or grill basket with cooking spray. Grill fish for 4–6 minutes per side, or until fish flakes easily with a fork. Stir margarine mixture and drizzle over fish.

Nutrition Information:
Calories: 133 calories, Carbohydrates: 1 g, Protein: 21 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 46 mg, Sodium: 266 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-grilled-bass/

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

Diabetic Dish of the Week – Chicken Skillet With Pearl Onions

May 10, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: chicken breasts, Chili powder, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week - Chicken Skillet With Pearl Onions, Dried Oregano, Food, Garlic Powder, Olive oil, Onion Powder, Pearl Onions, recipes, Salt, Small New Potatoes, Water

This week’s Diabetic Dish of the Week is a Chicken Skillet With Pearl Onions. To make this week’s Delicious Dish you’ll be needing Salt, Onion Powder, Garlic Powder, Chili Powder, Dried Oregano, Chicken Breasts, Water, Small New Potatoes, Pearl Onions, and Olive Oil. There’s 302 calories and 24 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Chicken Skillet With Pearl Onions
If you’ve been craving onions, don’t cry! You’ll love this recipe. Juicy chicken breasts combine with pearl onions, new potatoes, and a variety of herbs and spices for a satisfying dinner.

Ingredients

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

4 boneless skinless chicken breasts

2 cups water

1 pound small new potatoes

8 ounces fresh pearl onions, blanched and peeled, or frozen pearl onions, thawed

2 tablespoons olive oil, divided

Directions
Yield: 4 servings
Serving size: 1 chicken breast and 1 cup potatoes and onions

1. Combine salt, onion powder, garlic powder, chili powder, and oregano in small bowl; sprinkle evenly over both sides of chicken.

2. Combine water, potatoes, and onions in large nonstick skillet; bring to a boil over medium-high heat. Cover and boil 12 minutes, or until potatoes are tender when pierced with fork. Drain well.

3. Add 1 tablespoon oil to same skillet; heat over medium-high heat until hot. Add chicken; cook 4 minutes and turn. Add potatoes and onions; drizzle with remaining 1 tablespoon oil. Cover and cook 4 to 5 minutes, or until chicken is no longer pink in center and onions are slightly browned, stirring occasionally. Let stand 3 minutes before serving.

Note: Always use tongs to turn chicken pieces over during cooking. This prevents the surface from being pierced, keeping the natural juices sealed inside.

Nutrition Information:
Calories: 302 calories, Carbohydrates: 27 g, Protein: 29 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 394 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-skillet-with-pearl-onions/

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

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

Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

March 16, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: baking, Black pepper, Cooking, ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER, Food, Olive oil, Onion Powder, oranges, recipes, Roasting, Rosemary, Salt, Wild Idea Buffalo - ENGLISH ROAST, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is a recipe for an ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time.
This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

2 – Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Breadcrumbs, Cooking, CooksRecipes, Diabetes, Diabetic Side Dish of the Week, Dijon Mustard, Eggs, Flour, Food, Grated Parmesan Cheese, Ground Garlic, Olive oil, Onion Powder, Parmesan Pan-Fried Tomatoes, Pepper, recipes, Salt, Tomatoes

This week’s Diabetic Side Dish of the Week is Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html