Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

December 23, 2013 at 6:38 PM | Posted in carrots, chicken, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread

 

 

 

Mid 50’s the last couple of days and now the mid 30’s with a wind chill in the 20’s! Welcome to Ohio Winters! Dropped off a couple of gifts to my Cousin and after that sofa city, with the remote of course. For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.

 

Perdue Oven Ready Whole Chicken Breast 003

 

I used one my favorite ways to prepare Roasted Chicken, the Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!

 

 

 

For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and we had slices of Klosterman Wheat Bread. I also opened up a couple of small cans of Mixed Fruit Cocktail for Mom and Dad. For dessert later a Healthy Choice Frozen Vanilla Bean Yogurt.

 

 

 

 

OLYMPUS DIGITAL CAMERA

PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots,

December 6, 2013 at 6:25 PM | Posted in carrots, chicken, greenbeans, Perdue Chicken Products, potatoes | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, and Baked Harvest Grain Bread

 

Snow 13 Baked Chicken Breast 003

 

They finally hit a weather forecast! They said “Snow” and it’s “Snow” we are getting! When it ends we’re predicted to have between 6-9 inches. Not bad for the first of the Season. Then Saturday it’s only going to be a high in the low 20’s so everything will freeze and then Sunday a whole lot of freezing rain heading our way. I’d rather have a foot of snow than freezing rain! We’ll just make the best of it! For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.

 

 

 

 

I love using these Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!

 

Snow 13 Baked Chicken Breast 002

 

For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and Baked a Loaf of Harvest Grain Bread. For dessert later tonight a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 

OLYMPUS DIGITAL CAMERA
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Perdue Whole Chicken Breast 002
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 

 
http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

 

 

 

Snow 13 Baked Chicken Breast 001

Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes…

June 29, 2013 at 5:28 PM | Posted in beans, chicken, potatoes | Leave a comment
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Today’s Menu: Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with Baked Sourdough BreadPerdue Bone In Chicken Breast 004

 

 

Sunny, no humidity, and 77 degrees, Perfect day! Got the 4 wheeler out for quite a while today. Spent some time by our community lake and just riding around enjoying the beautiful day. For dinner tried a new one from Perdue Chicken, the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.). For dinner tonight, Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with Baked Sourdough Bread.

 

 
Okay to prepare the Chicken I first Preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. I Cut one small 1″ slit in cooking bag over the breast to vent during cooking. The instructions warn that the Cooking bag will expand during cooking; so allow enough room for the bag to expand without touching oven rack or walls. I cooked it from fresh so the next step was to place the pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. When done remove from the oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. You can use the remaining juices in bag for a seasoned gravy. Another delicious and easily prepared Chicken Dish from Perdue! The Chicken was well seasoned and came out moist and tender.

 

 

For a side dish to go with the Chicken I prepared a Cut Green Bean and New Potato Dish. I’ll need 2 cans Del Monte Cut Green Beans, Perdue Bone In Chicken Breast 001Water as needed, 1 Tbs. extra Virgin Olive Oil, 1 tsp. Hungarian Sweet Paprika, and about 8 New Potatoes rinsed but not peeled. I would have liked to use fresh Half Runner Green Beans and made a larger batch of this, but fresh Half Runners are very difficult to find around here this year. i used a small Dutch Oven to prepare this. i added the beans, Sea Salt and Ground Pepper to taste, Olive Oil, Water, and the Paprika together and brought to a boil and then reduced the heat till it was simmering and covered it. The combo of the beans and olive Oil simmered together creates a nice little broth. If I was using fresh Green Beans they would have to simmer a lot longer but being from a can it reduced my cooking time. After about 15 minutes I added my Potatoes, laying them on top of the Beans and pressing them into the broth and added a half cup of Water. I continued to cook them until the Potatoes were fork tender, about 25 minutes or so. Green Beans and Potatoes, a perfect pairing! The Paprika added a nice flavor to it all. Add the moist Roasted Chicken to it, WE have Dinner! I’ll definitely be using the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast again! For desert/snack later I bought some Alouette Bacon and Cheddar Cheese Spread and I’ll use Ritz Whole Grain Crackers with it.

 

 

 
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)OLYMPUS DIGITAL CAMERA

 
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up. Refrigerated.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.
Nutrition

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

Roasted Turkey Breast and Stuffing w/ Mashed Potatoes, Cut Green Beans, and….

June 23, 2013 at 5:07 PM | Posted in Bob Evan's, greenbeans, Jennie-O Turkey Products, turkey | Leave a comment
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Today’s Menu: Roasted Turkey Breast and Stuffing w/ Mashed Potatoes, Cut Green Beans, and Baked French BreadRoasted Turkey Breast 004

 

 

 
Wow, another hot and humid day around here. They say this coming week it will be worse, thank goodness for air conditioning! It’s the first few days of Summer and we have a thief in the neighborhood. Their not taking anything of much value but it’s just the point of it! They got a small chase chair and a yard item from us last night. I was sent an email the Neighborhood Watch was going to expand so hopefully that will put a stop to it. For dinner Mom wanted Turkey ans as we all know “What Mom wants Mom gets”. I roasted a Turkey Breast along with Stuffing, Mashed Potatoes, Cut Green Beans, and Baked French Bread.

 
I used a Jennie – O Oven Ready Skinless Boneless Turkey Breast. I love using the Jennie – O Oven Ready Boneless Skinless Turkey Breast. It’s an easy and delicious way to get your Turkey on! Comes in Jennie O turkey Breast Oven Ready Bag that you bake at 375 degrees for about 2 to 3 hour until it reads 170 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey came out juicy and delicious, excellent flavor!

 
For side dishes I prepared a box of Stove Top Stuffing, for my parents I’m not a Stuffing fan. I also prepared some Bob Evans Mashed Potatoes, Heinz Mushroom Brown Gravy, Del Monte Low Sodium Cut Green Beans, and Baked a Loaf of Pillsbury Rustic French Bread. It was a very early Thanksgiving Dinner here today! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Jennie – O OVEN READY™ Boneless Skinless Turkey BreastRoasted Turkey Breast 001

 

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

 

Product Features:
Gluten Free
The Biggest Loser® product
Preseasoned
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)

 

Cooking Instructions:

 

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

 

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes

June 12, 2013 at 5:03 PM | Posted in carrots, JB's Fatboy Sauces and Rub, pork roast, potatoes, spices and herbs | 1 Comment
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Today’s Menu: Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes

 

 
Wow its miserable outside today! I went out to get the paper this morning at 6:30 am and it was so humid then you couldn’t breathe. Pork Loin Boneless Roast 002Very humid and a chance of some severe storms coming our way later tonight, have to keep the weather radio on tonight. For dinner tonight I prepared a Pork Loin Boneless Roast that was rubbed with JB’s Fat Boy Premium All Purpose Rub. Dinner; Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes.

 

 
The Roast was about 2.5 lbs and Rubbed with JB’s Fat Boy Premium All Purpose Rub. A perfect blend of spices for Pork or Beef. To prepare the Roast heat your oven to 375 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes. Roast until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. I took the juice and scrappings from the pan and poured them back over the Roast as it was resting. The Roast came out mouth watering delicious! The flavor of the Roast with the rub just incredible.

 

 
For a side to go with the Roast i prepared Roasted Red potatoes and Carrots. This dish also was baked at 375 degrees F. To prepare it I needed Red Potatoes, 8 to 10 small to medium size, Carrots, 1 bunch, Dried or Fresh Sage, 2 to 3 tablespoons, Dried or Fresh Rosemary, 1 to 2 tablespoons, Dried or Fresh Thyme, 1 to 2 tablespoons, Vegetable Broth, 1 cup, Extra Virgin Olive Oil, and Sea Salt and Ground Black Pepper to taste. To prepare it I scrubbed the potatoes and cut them into quarters. Then rinsed and peeled the carrots, slicing them into thick rounds. Then toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil. Add the broth. I use it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor. Bake at 375 for 45 minutes to an hour, or until they’re tender. Stir them up in the roaster pan to mix all the herbs, oil and remaining broth. Paired with the Roast a delicious and hearty dinner. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

JB’s Fat Boy Premium All Purpose Rub

Product Description
The unique blend of spices in our premium rub adds a tantalizing flavor to all your grilled and smoked meat products, sealing in the juices that keep meat moist and tender, while adding that “just right” seasoning that beckons the hungry crowd home to the dinner table.
Warning: Be prepared to fight the desire to pig out while eating.
Lightly coat meat surface with rub prior to cooking, smoking, or grilling. It is also excellent added to baked beans, casseroles and potato dishes. Store in a dry place. Made in the USA.
Ingredients: Salt, spices, onion and garlic, paprika, chipotle flavor (jalapeno, maltodextrin, hickory smoke flavor), and less than 2% soybean oil as a processing aid.
All of JB’s Fat Boy 4 oz. rubs contain a “born on” date. A “born on” date is the date the product was packaged. All JB’s Fat Boy 4 oz. rubs have a “best by” date of two years after the “born on” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the “best by” date has passed. It is our policy not to send any product less than 3 months from the “best buy” date. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.

 

 

Nutritional Facts
Serving Size: 1 g Servings Per Container: 113 Net Weight: 4 oz (113.4 g) Calories: 0 Calories From Fat: 0 g Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 190 mg (8% DV) Total Carbohydrate: 0 g (0% DV) Protein: 0 g (0% DV) Not a significant source of saturated fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.

 
http://jbsfatboy.com/shop/premium-all-purpose-4-oz/

 

 

 

Roasted Red Potatoes and Carrots

 

Ingredients

 

Red Potatoes, 8 to 10 small to medium size
Carrots, 1 bunch
Dried or Fresh Sage, 2 to 3 tablespoons fresh, 1 to 2 tablespoons dry
Dried or Fresh Rosemary, 1 to 2 tablespoons
Dried or Fresh Thyme, 1 to 2 tablespoons
Vegetable Broth, 1 cup
Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper

 

Directions
Scrub the potatoes and cut them into quarters.
Rinse and peel the carrots
Slice them into thick rounds.
Snip the herbs, if using fresh herbs.
Toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil.
Add the broth. I used it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor.
Bake at 375 for 45 minutes to an hour, or until they’re tender.
Stir them up in the roaster pan to mix all the herbs, oil and remaining broth, and serve

Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and…

February 15, 2013 at 6:32 PM | Posted in bison, carrots, potatoes | 2 Comments
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Today’s Menu: Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and Cast Iron Skillet Baked Corn Bread

 

Bison Chuck Roast 006

 

 

 
Oh I’ve been waiting to have this since I first read about it, Wild Idea Buffalo – Petite Braised Buffalo Chuck Roast! I read about and seen it on the Wild Idea Buffalo web site and it just so happened that they had it on sale so I ordered it immediately! The order arrived late afternoon yesterday, very well packaged with a quick shipping time. So for dinner tonight I prepared Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and Cast Iron Skillet Baked Corn Bread.

 

 

The Petite Braised Buffalo Chuck Roast weighed 1.4 lbs. It comes packaged and has already been braised. It was Braised in Organic Bison Chuck Roast 004Apple Cider, olive Oil, Garlic Powder, Onion Powder, Black Pepper, and Sea Salt and the package includes some great juices also. To prepare it I used a 2.75 Quart Dutch Oven. I just sprayed the Dutch Oven with Pam Non Stick Spray and 1 Tbs. of Extra Virgin Olive Oil. Added the the Chuck Roast put the lid on it and warmed it up on medium heat, turning the Roast over once, for about 15 minutes. This is the most tender, moist, and flavorful Chuck Roast I’ve ever had! The Braise with the Apple Juice and Spices provided the flavor throughout the Roast! My Mom had fixed Pork Chops for her and my Dad but they both gradually rotated to the Roast, both really enjoyed it and couldn’t get over how tender it was. The only thing I added to it was a bit more Sea Salt and Black Pepper. And the leftovers, I’ve already shredded it with a couple of forks and I’m going to have some incredible Shredded BBQ Sandwiches for lunch and maybe even dinner tomorrow!

 

 
For side dishes I prepared Roasted Carrots and Red Potatoes along with a small Cast Iron Skillet of Baked Martha White Corn Bread. ToBison Chuck Roast 001 prepare the roasted Carrots and Red Potatoes I preheated the oven to 400 degrees, peeled the Carrots and slicing to bite size pieces and quartered the Red Potatoes. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Extra Virgin Olive Oil, Dill, Dried Thyme, and Dried Rosemary. I layered them on a large cookie sheet pan and baked for about 40 minutes until they were fork tender. They came out delicious!! I also baked a small Cast Iron Skillet of Martha White Corn Bread, my favorite choice of Corn Bread. Just add 1 cup Corn Meal, Extra Virgin Olive Oil, and Buttermilk and bake at 450 degrees for about 25 minutes or until done. Nothing better than a slice of piping hot Cornbread topped with Butter! I’ve left the Martha White Cornmeal web link at the end of the post. For dessert later I’m sticking with fruit; a Mini Banana and some Honey Crisp Apple Slices.

 

 

Wild Idea Buffalo – Petite Braised Buffalo Chuck RoastWild Idea Petite Braised Buffalo Chuck Roast

Our delicious Buffalo Chuck Roast is rubbed with olive oil, lightly seasoned and slowly braised in apple cider. The result is a wonderful fall a part tender roast. Just thaw, heat and eat. Dinner just got a whole lot easier! Petite Braised Buffalo Chuck Roasts are 1.25 lbs each.
http://buy.wildideabuffalo.com/collections/monthly-special/products/february-2013-staff-pick-of-the-month

 

 

Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%
http://www.marthawhite.com/default.aspx?gclid=CIjYu6WPubUCFShgMgodLloAtw

Kitchen Hint of the Day!

December 29, 2012 at 10:23 AM | Posted in baking, BEEF, bison, cooking | Leave a comment
Tags: , , , , , , ,

Let the roast stand at room temperature for about 15 minutes before you carve it. This gives the juices time to be reabsorbed and distributed evenly. When you cook a roast, the juices tend to be forced to the center as those near the surface are evaporated by the heat. Resting the roast also allows the meat to firm up a bit, making it easier to carve into thinner slices. Meat gets tougher as it cools on your plate, because the collagen, which has turned to a tender gelatin, thickens. The best way to eliminate that problem is to be sure you serve steak on a warmed or metal plate. After carving a roast, keep it in a warmer or put back in the oven and leave the door ajar.

Kitchen Hint of the Day!

December 28, 2012 at 12:36 PM | Posted in BEEF, cooking, Food | Leave a comment
Tags: , , , , , , ,

The two methods used for cooking a roast are dry heat (without liquid) or moist heat (with liquid). When the meat is covered, steam is trapped in the pan. Many cooks use this method to prevent roasts from drying out. Dry heat (with the lid off) will brown the outside of the roast, and if you wish, you can baste it every15 minutes to provide the desired moisture. If you go the moist heat route, lower the temperature by 25 degrees, and make sure to turn the roast or cook it on a rack so it’s underside won’t get mushy.

Kitchen Hint of the Day!

December 7, 2012 at 9:29 AM | Posted in baking, pork roast | Leave a comment
Tags: , , , , , , ,

When roasting a pork loin, cook it with the fat side down for the first 20 minutes, so that the fat begins to liquefy. Then turn the roast over for the balance of the cooking time, and the fat will baste the meat.

Kitchen Hint of the Day!

December 1, 2012 at 10:18 AM | Posted in baking, chicken, Food, turkey | 1 Comment
Tags: , , , , , , ,

If your roasted chicken or turkey tends to be too dry, try stuffing a whole apple inside the bird before roasting. (Just toss the apple afterward.) You can also line the bottom of the pan with lemon and onion slices. They’ll give the bird a lovely flavor and ensure it stays moist.

 

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#WaniCanCook

#wanicancook and now you can too!

naturalhealthconsciouslivingcom.wordpress.com/

Ushering forth the spirit of universal love + harmony. We are all on our own path of self discovery + enlightenment. Inspiring transformation.

Presley

rock n roll unicorn

Galley Cooking

Recipes for Two Plus More

Cashews & Quinoa

Dietitian Approved Vegan Recipes

healthienut - Easy to follow plant-based recipes

A guide to help you become healthier and happier

Cory Cooks

Unprofessional Cook | Professional Eater

ginger & chorizo

Macau | London | Berlin