Dry Rub BBQ Chicken Wings and Baked Crinkle Cut Fries

May 21, 2018 at 5:07 PM | Posted in Chicken Wings, Ore - Ida | Leave a comment
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Today’s Menu: Dry Rub BBQ Chicken Wings and Baked Crinkle Cut Fries

 

For Breakfast on this Monday Morning I Scrambled a couple of Eggs, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. It’s 85 degrees and humid again outside rain moving in later. I was on the phone most of the day, We are in the process of moving Dad to a different Long Term Care Facility. We are not happy with the care that Dad receives. He’s not mistreated or anything like that but the Center is understaffed and the Food is pretty bad. So we’ve found a different place for him. Hope it all works out. For Dinner tonight I prepared Dry Rub BBQ Chicken Wings and Baked Crinkle Cut Fries. It’s Freezer Week Dinners for this week. The freezer is getting a little full. You buy an item and it gradually gets pushed back by other items bought and slowly becomes a “Forgotten Freezer Item” So this week I’m digging through the freezer for my meals this week. Tonight Wings and Fries.

 

I prepared some of the Kroger Dry Rub BBQ Chicken Wings. I really enjoy these Kroger Brand Wings! they 3 or 4 different types of Seasoned Wings. I like these and the Buffalo Wings. I’ll be baking these, I preheated the oven to 425 degrees. Used a baking sheet, lined it with foil and sprayed it with Pam Non Stick Cooking Spray. I lined the Wings up on the foil and seasoned them with the BBQ Dry Rub that came with the Wings. I then baked them for 17 minutes, flipping them over after 8 minutes. These turned out to be an excellent Wing! Excellent BBQ Dry Rub. Served these with a side of Litehouse Light Blue Cheese Dressing.

 

 

To go with my Wings I prepared some Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 


Litehouse – Lite Blue Cheese Dressing

Made with 48% fewer calories than regular blue cheese dressing, this version tastes as delicious as ever. The handcrafted blue cheese crumbles and fresh buttermilk together create a taste you can feel good about. You won’t even miss those calories! Great taste with no artificial colors, flavors, or preservatives.

https://www.litehousefoods.com/products/lite-blue-cheese-dressing

 

 

 

 

 

Ore Ida Golden Crinkles®

French fries with ridges.Ore Ida Golden Crinkles®
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

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Our Best One-Pan Dinner Recipes

May 5, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its, Our Best One-Pan Dinner Recipes. Delicious and Healthy Our Best One-Pan Dinner Recipes like; Cajun-Style Steaks, Chicken in Mushroom Sauce, and Sausage and Pepper Medley. Find these recipes and much more at Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Our Best One-Pan Dinner Recipes
Make dinner easy and cleanup a cinch with these delicious one-pan diabetic recipes.

Cajun-Style Steaks
A little Cajun seasoning adds a flavor wallop to these tomato- and sweet pepper-topped cube steaks. A side of fresh fruit salad completes the meal…………

Chicken in Mushroom Sauce
The aromatic flavors of parsley, thyme, and rosemary are sure to wow family and friends. Chunky carrots and tiny pearl onions simmer together in the sauce, providing enhanced immunity, anticancer benefits, heart protection, blood sugar control, and healthier skin……

Sausage and Pepper Medley
Vitamin C-rich sweet peppers add low-carb flavor as well as volume to this slightly spicy dish. For more heat, use hot Italian turkey sausage links rather than mild………..

* Click the link below to get all the – Our Best One-Pan Dinner Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-one-pan-dinner-recipes

Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans……

March 24, 2018 at 5:04 PM | Posted in fish, seafood, shrimp | Leave a comment
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Today’s Menu: Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, fried 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. We ended up with around 3″ of snow which should melt tomorrow, 49 degrees for a high. I wanted to prepare Dad a good meal tonight. Hospice is putting him in a rehab unit for 5 days to give us a bit of a break as it’s a full time job taking care of him. And we do need the reset. Me and Mom are just beat! We’ll be looking for full time placement in the upcoming days and weeks. So for Dinner tonight I prepared Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread.

 

 

 


While at Kroger earlier I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 


Poured about 1/4 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper that my friends bring me from Florida. They just dropped off a big bag of Fish caught in the Florida Gulf! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I first rinsed it off in cold water and patted dry with a paper towel. I then cut the fillet into 3 pieces. Next I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got out the good ole Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. A perfect pairing for the Shrimp!

 

For one side I tried a new one, Private Selection Petite Potatoes Herbes De Provence in Artisan Seasoning Blend. I seen these at Kroger a couple of days ago, and being a Potato Lover I had to try them! They are similar to the Little Potato Co. Potatoes that I prepare. It comes in a microwavable tray. Just heat in microwave for 5 and 1/2 minutes. Next add a 1 tablespoon of Extra Light Olive Oil and then the Seasoning Packet. Stir and serve! They turned out piping hot and delicious, really like the Seasoning provided.

 

 

Then I also heated up a can of Allens Cut Italian Green Beans. So to prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

“Meatless Monday” Recipe of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

January 15, 2018 at 7:21 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you’ll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

ROASTED BRUSSELS SPROUTS WITH TOMATOES

Ingredients

1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
NOTES:
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams

https://diabeticgourmet.com/diabetic-recipes/roasted-brussels-sprouts-with-tomatoes

One of America’s Favorites – Chicken Soup

January 8, 2018 at 6:20 AM | Posted in One of America's Favorites | 2 Comments
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A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

What better to have on a cold Winter’s Day than – Chicken Soup!

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

 

 

 

Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.

 

Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.

 

 

Homemade chicken noodle soup cooking

Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.

Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.

Several terms are used when referring to chicken soups:

* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.

Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”

It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.

 

Cream of Chicken Soup

In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup”. The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.

Typically sold as a condensed soup, canned chicken soup, such as Campbell’s Chicken Noodle Soup, is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.

 

Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips

November 8, 2017 at 5:40 PM | Posted in fish, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips

 

 

To start this 8th day of November off I prepared a Scrambled Egg and toasted 2 slices of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. About 30 degrees this morning. Had a high of 50 degrees and partly cloudy out. Spent most of the day house cleaning today. Later in the afternoon I went to Bank for Mom. For Dinner tonight I prepared Crispy Pan Fried Tilapia w/ Sliced Potatoes and Asparagus Cuts and Tips.

 

 

I purchased the Tilapia while Jungle Jim’s International Market the other day. I had already rinsed it in cold water and had it in plastic bag the freezer. I sat the bag in the fridge and let it thaw overnight. To prepare it I’ll need; the Tilapia, McCormick Grinder Sea salt and Peppercorn Medley, and Zatarain’s Crispy Southern Fish Fri. To start I heated Extra Light Olive Oil in a skillet over medium-high heat. When the skillet was ready I cooked the Tilapia in the hot Oil until Golden Brown, about 4 minutes per side. I had not had Tilapia in a while and it tasted great! Moist with excellent seasoning. Love hitting the Seafood Dept. at Jungle Jim’s. They have about anything, they even have tanks of live Tilapia and Trout!

 

For one side I prepared some Simply Potatoes Homestyle Sliced Potatoes , first time having these. Again Jungle Jim’s is the only place around here that I seen carries this product from Simply Potatoes. To prepare them; Heat 2 tbsp of vegetable oil in a skillet until hot. Add potatoes. Cover with lid. Cook 5–6 minutes or until golden brown on the bottom. Turn and cook an additional 4–5 minutes. According to the package instructions – During cooking, potatoes must reach a temperature of 165degrees F for 2 minutes. Wow what an easy way to have Fried Sliced potatoes! These came out so good and were so easy to prepare! You can use these for several different Potato Recipes including Scalloped Potatoes. I’ll have to buy more of these!

 

I also heated up a can of Del Monte Asparagus Cuts and Tips. Partially drained some of the can’s liquid. Then added the contents to a small sauce pan and cooked on medium high to a boil and then reduced the heat to simmer. Cooked about 7 minutes. Really enjoyed Dinner tonight! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily ValueZatarain’s Crispy Southeren Fish Fri
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

 

Simply Potatoes Homestyle Slices

Description
New look, same great taste. We’ve added the logo of our sister company, Crystal Farms, to our package because we share one main goal: to provide outstanding quality at a great value. We’re committed to bringing you the very best from our table to yours.

Try all our delicious varieties: shredded has browns. Southwest style hash browns. Diced potatoes with onion. Homestyle slices. Red potato wedges. Rosemary & garlic red potato wedges. Traditional mashed potatoes. Country style mashed potatoes. Garlic mashed potatoes. Sour cream & chive mashed potatoes. Mashed sweet potatoes.

Why Buy?
Made from Fresh Potatoes
Instruction
1 – After opening, store in an airtight container and use within 3 days.
2 – Cook before serving. Keep refrigerated. For best quality and cooking results, do not freeze. Keep refrigerated.
3 – Simple Steps to Delicious Potatoes HEAT 2 tbsp of vegetable oil in a skillet until hot. ADD potatoes. Cover with lid. COOK 5–6 minutes or until golden brown on the bottom. Turn and cook an additional 4–5 minutes.Note: During cooking, potatoes must reach a temperature of 165degrees F for 2 minutes. Do not eat until fully cooked.

Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks

November 2, 2016 at 5:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks. Nothing better than the Wild Idea Buffalo Steaks! I always have a supply in my freezer. Whether you grill them, pan fry them, or broil them its always a winning dish! You can find all the Wild Idea Buffalo recipes and purchase all of the Wild Idea Buffalo cuts of meat on the Wild Idea Buffalo website. Happy Grilling! http://wildideabuffalo.com/

 

 

Grilled Buffalo Steaks
Grilled Buffalo Steaks

Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill

 

 

1 – Rinse Wild Idea Bison steaks, and pat dry with a paper towel.
2 – Drizzle olive oil on steak and season generously with salt & pepper.Wild Idea
3 – Loosely cover and let steak rest at room temperature for 2 hours.
4 – For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*.
5 – Place steak on grill, close lid and cook for 3 minutes.
6 – Turn steak and cook for an additional 2.5 minutes, for medium rare.
7 – Remove steak from grill and place on serving plate and cover for 5 minutes.
Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious!

http://wildideabuffalo.com/blogs/recipes/93473217-grilled-buffalo-steaks

Yummy Chicken Casserole Recipes

September 7, 2016 at 5:06 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Yummy Chicken Casserole Recipes. Comfort Food Deluxe with these recipes. Recipes including; Hot Chicken Salad, Chicken and Wild Rice Casserole, and Chicken Taco Casserole. Find them all at the home of Diabetic – Friendly Recipes, Diabetic Living Online (http://www.diabeticlivingonline.com/)

 

 

Yummy Chicken Casserole RecipesDiabetic living logo

Chicken casseroles are classic, comforting, and convenient. These tasty casserole recipes use lean chicken and fresh ingredients, making dinner healthful as well as flavorful.

 

 

Hot Chicken Salad

A crunchy cornflake-almond topper complements the saucy chicken mixture in this yummy casserole……

 
Chicken and Wild Rice Casserole

This isn’t that same old-fashioned chicken casserole. Reduced-fat soup and cheese as well as fat-free milk make it up-to-date for today’s concerns about fat and calories……

 
Chicken Taco Casserole

Sweet pepper and spinach bring a load of vitamins A and C to this Tex-Mex layered meal-in-a-dish. Just throw a few chicken breast strips in a skillet before baking……

 

 

* Click the link below to get all the Yummy Chicken Casserole Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/yummy-chicken-casserole-recipes

Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks

June 8, 2016 at 5:09 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Grilled Buffalo Steaks. Nothing better than the Wild Idea Buffalo Steaks! I always have a supply in my freezer. Whether you grill them, pan fry them, or broil them its always a winning dish! You can find all the Wild Idea Buffalo recipes and purchase all of the Wild Idea Buffalo cuts of meat on the Wild Idea Buffalo website. Happy Grilling! http://wildideabuffalo.com/

 

 

Grilled Buffalo SteaksGrilled Buffalo Steaks

Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill

1 – Rinse Wild Idea Bison steaks, and pat dry with a paper towel.
2 – Drizzle olive oil on steak and season generously with salt & pepper.
3 – Loosely cover and let steak rest at room temperature for 2 hours.
4 – For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*.
5 – Place steak on grill, close lid and cook for 3 minutes.
6 – Turn steak and cook for an additional 2.5 minutes, for medium rare.
7 – Remove steak from grill and place on serving plate and cover for 5 minutes.
Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious!

http://wildideabuffalo.com/blogs/recipes/93473217-grilled-buffalo-steaks

Pepper of the Week – Allspice

November 26, 2015 at 5:51 AM | Posted in Pepper of the Week | Leave a comment
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Whole allspice berries

Whole allspice berries

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish Yenibahar, English pepper or newspice, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ‘allspice’ was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Several unrelated fragrant shrubs are called “Carolina allspice” (Calycanthus floridus), “Japanese allspice” (Chimonanthus praecox), or “wild allspice” (Lindera benzoin). Allspice is also sometimes used to refer to the herb costmary (Tanacetum balsamita).

 
Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavor when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.

 
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavor used in barbecue sauces. In the West Indies, an allspice liqueur called “pimento dram” is produced.

Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.

 

 

Allspice blooming twig, flower & fruit detail

Allspice blooming twig, flower & fruit detail

The allspice tree, classified as an evergreen shrub, can reach 10–18 m (33–59 ft) in height. Allspice can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall, canopy tree, sometimes grown to provide shade for coffee trees planted underneath it. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse.

To protect the pimenta trade, the plant was guarded against export from Jamaica. Many attempts at growing the pimenta from seeds were reported, but all failed. At one time, the plant was thought to grow nowhere except in Jamaica, where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings; however, these were also totally unsuccessful. Eventually, passage through the avian gut, whether due to the acidity or the elevated temperature, was found to be essential for germinating the seeds. Today, pimenta is spread by birds in Tonga and Hawaii, where it has become naturalized on Kauaʻi and Maui.

 
Allspice (P. dioica) was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Dr. Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century. It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities.

 

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onemomandherson@gmail.com

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