BBQ Shredded Pork Sandwiches w/ Potato Chips

April 22, 2017 at 4:55 PM | Posted in Hormel, Pork | Leave a comment
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Today’s Menu: BBQ Shredded Pork Sandwiches w/ Potato Chips

 

 

 


For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links along with some Simply Potatoes Shredded Hash Browns. Also had that morning cup of Bigelow Decaf Green Tea. Lot of rain out there today. Showers on and off all day, had a high of 55 degrees. Good day to stay in and I did! So today I cleaned the house, vacuum and dusted. Then cleaned the fridge and oven in the Kitchen. Later on caught up on some shows I had recorded. For Dinner tonight i prepared BBQ Shredded Pork Sandwiches w/ Potato Chips.

 

 

 

I had used the Hormel Slow Simmered Pork Roast Au Jus but it had been a while since I’ve used it. It comes fully cooked in a sealed microwavable plastic tray. To prepare it first remove the outer sleeve and place vacuum-sealed tray in microwave, do not pierce or vent film. Then heat on high for 4 minutes. Self-venting film expands as it heats, forming a bubble to lock in flavor and juiciness. Let stand for 2 minutes. Peel back film and serve! Excellent Pork!

 

 


I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. I topped the Pork with some Jack Daniel’s Honey Smokehouse BBQ Sauce. For a side I had some Ruffle’s Reduced Fat Potato Chips. Also had an Ice-Cold Diet Dr. Pepper to drink. For Dessert later a Breyer’s 100 Calorie Vanilla Ice Cream Cup.

 

 

 

 
Hormel Slow Simmered Pork Roast Au Jus

HORMEL® Slow Simmered Pork Roast Au Jus
Serve up Slow Simmered Pork Roast in no time! Explore a variety of great-tasting, fast and easy meal options perfect for any night of the week!

Product Features
* Ready for the microwave or skillet
* No preservatives
* Fully cooked
* Microwaveable

Microwave directions
1. Remove outer sleeve and place vacuum-sealed tray in microwave. Do not pierce or vent film.
2. Heat on high for 4 minutes or until hot. Self-venting film expands as it heats, forming a bubble to lock in flavor and juiciness.
3. Let stand for 2 minutes. Peel back film carefully, as contents will be hot.
Serve and enjoy!

IF FROZEN, DOUBLE COOKING TIME.
All microwaves vary. Times given are approximate.

Nutritional Information
Serving Size: 140.0g
Servings per Container: varies
Amount Per Serving
Calories:170.0
Total Fat:7.0g
Saturated Fat:3.0g
Cholesterol:75.0mg
Sodium:450.0mg
Total Carbs:1.0g
Fiber:0.0g
Sugars:1.0g
Protein:26.0g
http://www.hormel.com/Brands/Refrigerated-Entrees/Others-Youll-Love/HORMEL-Slow-Simmered-Pork-Roast-Au-Jus.aspx

Meanwhile Back at the SayersBrook Bison Ranch………..Bison Rib Eye Steaks

April 22, 2017 at 5:41 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its Bison Rib Eye Steaks. Delicious, Tender, and juicy all describe these Bison Rib Eye Steaks that can be purchased at the SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Besides the great selection of Bison you can also fid Elk, Wild Boar, Ostrich, Hams, and more all on the SayersBrook website (http://www.sayersbrook.com/). Now on to the recipe of Bison Rib Eye Steaks. Enjoy and Eat Healthy!

 

 

Bison Rib Eye Steaks
Ingredients:
4 (8-oz.) Bison Rib Eye Steaks
Marinade

8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy

1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
Corn Pudding

1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Preparation:

Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.

Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.

Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks. Serves 4.
http://www.sayersbrook.com/bison-rib-eye-steaks/
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
10240 Outer Road
Potosi, MO 63664
http://www.sayersbrook.com/

Our Top 10 Most Popular Spring Recipes

April 22, 2017 at 5:41 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – Our Top 10 Most Popular Spring Recipes. Healthy Breakfast, Soups, Salads, and Dessert recipes. Recipes including; Chicken with Sugar Snap Peas and Spring Herbs, Strawberry Rhubarb Pie, and Ham and Cheese Breakfast Casserole. Find these and all the rest at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 
Our Top 10 Most Popular Spring Recipes
Fresh recipes for favorite spring vegetables, such as asparagus, snap peas, new potatoes and salad greens, plus spring fruits such as cherries and apricots make cooking this time of year a treat. We have spring dinner ideas, brunch recipes and more for a delicious season of eating.

 
Chicken with Sugar Snap Peas and Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them–if you have extras, try them on a salad…….

 
Strawberry Rhubarb Pie
Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master……..

 
Ham and Cheese Breakfast Casserole
This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original……..

 

 

*Click the link below to get all the – Our Top 10 Most Popular Spring Recipes
http://www.eatingwell.com/recipes/22325/seasonal/spring/top-ten/slideshow/our-top-10-most-popular-spring-recipes/

Kitchen Hint of the Day!

April 22, 2017 at 5:39 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a grill safety tip to keep in mind…….

 
Don’t turn on the gas while your grill lid is closed. Never do this. It causes gas to build up inside your grill, and when you do light it and open it, a fireball can explode in your face.

Fried Ocean Perch w/ Shells and Cheese

April 21, 2017 at 4:49 PM | Posted in fish, Mac and Cheese | Leave a comment
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Today’s Menu: Fried Ocean Perch w/ Shells and Cheese

 

 

For Breakfast this morning I had a bowl of Golden Puffs Cereal along with my morning cup of Bigelow Decaf Green Tea. Growing up I loved Sugar Crisps Cereal. Well while at Meijer yesterday I came across a bag of Malt O Meel Golden Puffs, only 100 calories per serving. These taste just like the old Super Sugar Crisps! After Breakfast I grabbed a broom and the leaf blower and cleaned the deck and driveway areas. After that I watered all the new plants outside. Then got some empty plant pots out of the shed and filled them with potting soil and planted Wild Flower Seeds in them. Later after Lunch I headed over to see Dad for a while. Outside it’s a bit cooler out. In the 80’s the past couple of days with lots of sunshine and today cloudy and 65 degrees. For my dinner tonight I prepared Fried Ocean Perch w/ Shells and Cheese.

 


I picked up the Ocean Perch at Kroger  earlier today. Really love the Kroger Seafood Department. Good selection. To prepare them I preheated a medium size skillet, that I had sprayed with Pam Cooking Spray and added Extra Light Olive Oil, on medium heat. Rinsed the Perch with cold water and patted dry with a paper towel. Lightly seasoned them with the McCormick Sea Salt. I then put them in a Hefty Zip Lock Bag and added Zatarain’s Seasoned Fish Fri, shaking the bag then until the Perch Fillets were coated. Added the Fillets to the heated skillet and fried them for 6 minutes. 3 minutes per side. They came out Golden Brown! Delicious and fresh tasting, I love all Fish and Seafood!

 

 

 

Then for a side I prepared a box of Annie’s Shells and Real Aged Cheddar. I’ve used Annie’s products in the past and always enjoyed them. The reason I choose Annie’s is on Friday’s Kroger runs an online special of a free product. You just log in to the Kroger site and click on it and it goes on your Kroger Card, very good deal every Friday!

 

 

To prepare it is preparation like most boxed Mac and Cheese. Boil 6 cups of water in a medium sauce pan. Stir in the Pasta and cook 8-10 minutes.When done drain the Pasta. Next add 3 tbsp of low fat Milk to a warm sauce pan. Sprinkle the Cheese packet over the Milk and stir to combine. Finally add the Pasta back to that saucepan and stir until well mixed. And done! Excellent Mac and Cheese! Tender and nice flavor, goes great with the Perch! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Ocean Perch
Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Large ocean perch develop a coarse texture. Deep-skinned ocean perch with the fat line removed has the most delicate flavor. The flesh is white, though not as light as cod, and it turns opaque white when cooked.Whole fish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.

Nutrition Facts:
Calories: 94
Fat Calories: 14.4
Total Fat: 1.6 g
Saturated Fat: 0.2 g
Cholesterol: 42 mg
Sodium: 75 mg
Protein: 18.6 g
Omega 3: 0.3 g

 

 

 

Annie’s Shells and Real Aged Cheddar
Annie’s Cheddar Mac (as we call it!) is our answer to all those chemically orange-colored cheeses out there. We’ve taken our original Shells & White Cheddar and added a little color to it, naturally! Our totally natural cheese is colored with a plant extract called annatto. Annatto has been used in tropical American cultures for generations to color foods such as butter, cheese and mustard. The annatto tree grows 20 to 30 feet in height and when its seeds are stirred in water, they produce orange annatto dye, also called achiote, to color foods. Annie’s Cheddar Macaroni and cheese is a great alternative for kids who need to have that “orange” cheese on their macaroni.

* Made with real cheese
* Made with organic pasta

BEST INGREDIENTS: Organic Wheat Shell Pasta, Cheddar Cheese (Cultured Pasteurized Milk, Salt, Non-Animal Enzymes), Whey, Butter, Nonfat Milk, Salt, Sodium Phosphate, Annatto Extract For Color.
CONTAINS MILK AND WHEAT INGREDIENTS.
MADE ON SHARED EQUIPMENT THAT ALSO PROCESSES EGG AND SOY.
http://www.annies.com/products/pastas/shells-real-aged-cheddar

Jennie – O Turkey Recipe of the Week – Korean Barbeque Turkey Burger

April 21, 2017 at 5:09 AM | Posted in Uncategorized | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Korean Barbeque Turkey Burger. You’ll be using the JENNIE-O® ⅓-pound Seasoned Turkey Burgers to make this recipe. Topped with Korean-style barbeque sauce, a spicy kimchi slaw, and served on a buttery brioche-style bun! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Korean Barbeque Turkey Burger

This juicy turkey burger is dipped in a Korean-style barbeque sauce, then topped off with a spicy kimchi slaw, all on a buttery brioche-style bun. Add this burger to your weeknight dinner menu!

INGREDIENTS

2 cloves garlic, pressed through garlic press
½ teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
½ cup Korean barbeque sauce
3 cups finely shredded green cabbage
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon rice vinegar
1 cup sliced kimchi
¼ cup diced red pepper
¼ cup shredded carrot
¼ cup sliced green onion
6 JENNIE-O® ⅓-pound Seasoned Turkey Burgers
6 brioche buns, sliced and toasted
DIRECTIONS

1) In small bowl, add garlic, ginger, sesame oil, soy sauce and barbeque sauce. Mix well; refrigerate.
2) In medium bowl, combine cabbage, mayonnaise, honey, vinegar, kimchi, red pepper, carrot and green onion. Refrigerate.
3) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
4) Spread barbeque sauce on bottom bun. Add turkey burger and kimchi slaw. Add bun top.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420
Protein30g
Carbohydrates36g
Fiber5g
Sugars15g
Fat17g
Cholesterol120mg
Sodium690mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1143-korean-barbeque-turkey-burger

Healthy Asian Recipes

April 21, 2017 at 5:08 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Asian Recipes. Delicious and healthy Asian inspired recipes like; Moo Shu Vegetables, Vietnamese-Style Beef and Noodle Broth, and Sichuan-Style Chicken with Peanuts. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 
Healthy Asian Recipes
Find healthy, delicious Asian recipes including Asian soup, dumpling, rice and noodle recipes. Healthier Recipes, from the food and nutrition experts at EatingWell.

 

 

 

Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired…….

 
Vietnamese-Style Beef and Noodle Broth
Inspired by pho—a traditional Vietnamese soup—this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side…..

 
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife……..

 

 
* Click the link below to get all the Healthy Asian Recipes
http://www.eatingwell.com/recipes/17905/cuisines-regions/asian-food/

Kitchen Hint of the Day!

April 21, 2017 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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When grilling……….

 
Is it done? The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer.

Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

April 20, 2017 at 5:01 PM | Posted in SayersBrook Ranch | 2 Comments
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Today’s Menu: Elk Steak (8 oz.) w/ Hash Browns and Southern Style Blackeye Peas

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (Lightly buttered w/ I Can’t Believe It’s Not Butter), and the morning cup of Bigelow Decaf Green Tea. Some rain overnight and an early morning passing shower outside. A bit warmer out today, 83 degrees. Had the outsides, deck, and driveway power washed so that’s out of the way. My cousin is going to repaint our deck for us, hopefully within a week. With that done everything is looking good outside! Lot of work and money to keep everything up. Cleaned the house today, vacuum and dusted. Full day today. For Dinner something new, Elk Sirloin Steak. I prepared a SayersBrook – Elk Strip Loin 8 oz. w/ Hash Browns and Blackeye Peas.

 

 

 

It’s my first time preparing an Elk Steak. Elk cooks quickly like Buffalo. Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking Elk well is to either cook it hot and fast, or low and slow. I’m going low and slow with it.

 

 

 

 

 

 

I preheated the oven to 350°F. Then I grabbed a Cast Iron Skillet which I love using. You can take it from stove right into the oven and it holds heat evenly. I first pat the Steak dry with paper towel. Next heated 1 tablespoon Extra Light Olive Oil in Cast Iron Skillet on medium heat. I then seared tenderloins on both sides. From the stove to the preheated oven. Continued cooking it to around 135 to 130 F, medium rare.

 

 

 

 

 

It cooked up beautifully! Nice browning on the outside and slightly pink and juicy on the inside. The Elk has a fantastic flavor to it and very tender! I served it with a side of A-1 Thick and Hearty. Next I’ll be trying a Wild Boar Sirloin. I have a nice assortment of Steak now; Buffalo, Elk, and Wild Boar to choose from.

 

 

 

 

 

 

 

For one side dish I prepared some Simply Potatoes Shredded Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish.

 

 

 

The for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. Haven’t had these in a while and they sounded good! If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
SayersBrook – Elk Strip Loin 8 oz.

Elk strip loin steaks. (2) 8 oz. package. 1lb total The elk or wapiti as they are called in North America is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. Only the moose rivals it in size. Elk feed on grasses, plants, leaves and bark. The meat is leaner and higher in protein than either beef or chicken. Elk meat is one of the tastiest and healthiest all-natural alternatives to traditional meats. Elk meat is low in fat, cholesterol and calories. Elk meat is a one of those rare foods that is very healthy for you and still tastes great! It’s a dark red, dense meat. Very tender and needs no marinating. The taste is similar to beef but with more flavor. It does not taste gamey. Substitute elk meat in any recipe calling for beef. Do not over cook elk meat. Because of it’s low fat content, elk cooks quickly and if overdone it will be dry and tough. Burgers, steaks and roasts should be pink in the center.
http://www.sayersbrook.com/elk-strip-loin-8-oz-each-2/

It’s Nuts I tell you…….HARVEST TRAIL MIX

April 20, 2017 at 5:01 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its HARVEST TRAIL MIX. Go ahead and have a snack, a healthy snack! The HARVEST TRAIL MIX contains whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®.Also it has five grams of protein and three grams of dietary fiber. You can find a nice assortment of not only Snacks at the Nuts site (https://nuts.com/) but also a large selection of NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! You can purchase items in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now here’s more on the HARVEST TRAIL MIX. Enjoy and Eat Healthy!

 

 

HARVEST TRAIL MIX
Our harvest trail mix is a satisfying way to fuel your next outdoor adventure. This mix has “modern harvest” staples such as whole almonds, pumpkin seeds, cranberries, jumbo flame raisins, cashews and colorful M&Ms®. One serving of harvest trail mix offers five grams of protein and three grams of dietary fiber.

Nutrition Facts
Serving size 40g (~1.4 oz.)

Amount per serving
Calories 201
Calories from Fat 106
%DV
Total Fat 12g 18%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 18mg 1%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 14g
Protein 5g

 

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/trail-mix/harvest-mix.html

 


Order securely online or call us:
800-558-6887 or 908-523-033
https://nuts.com/

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