Step Up Your Tailgating Game with These 10 Recipes

November 17, 2013 at 10:35 AM | Posted in Delish | Leave a comment
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Here’s some recipes and ideas to Step Up Your Tailgating Game with 10 Recipes! Another good one on the Delish web site. The link is at the bottom of the post.


Step Up Your Tailgating Game with These 10 Recipes
The game is on and you need crowd-pleasing tailgating grub. Look no further. Food & Wine has lined up 10 winning bites that will score a taste touchdown by going just a bit more gourmet than the standard pre-game fare.

For more game-day snacks try these cheesy nachos, wicked wings, or brilliant burgers.


Double Cheeseburgers, Los-Angeles Style

Roy Choi‘s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and fresh shiso leaves on top of the lettuce…..


Bacon-and-Egg Pizza

This over-the-top breakfast pizza features crisp bacon, custardy scrambled eggs, and two cheeses — Brie and mozzarella. It’s a perfect snack for the first game of the day….


* Click the link below to get all the recipes. *

Wild Idea Buffalo Recipe of the Week – Gangnam Style Buffalo Flank Steak

August 21, 2013 at 8:15 AM | Posted in Wild Idea Buffalo | Leave a comment
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Passing along 2 Wild Idea Buffalo Recipes this week; Gangnam Style Buffalo Flank Steak/Gangnam Style Lettuce Wraps and Gangnam Style Buffalo Stew. The Stew is prepared the same way as the Gangnam Style Lettuce Wraps but you’ll be adding some additional items to it. It all comes from the web site. You can purchase the Buffalo Flank Steak on-line also. You can also check out all Jill O’Brien’s Wild Idea Buffalo Delicious Recipes! In my opinion home of the best tasting Buffalo you can find!



Gangnam Style Buffalo Flank SteakWild Idea Buffalo Gangnam Style Lettuce Wraps
By: Jill O’Brien

This recipe was inspired by my new addiction to the “Gangnam Style” dance.

The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions.

Note: Traditionally the Koreans use high-end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on!


2 lbs. Buffalo Flank Steak
1/2 cup Braggs Amino Liquids
2 Tb. Sesame Oil
6 cloves garlic
1 Asian pear, or pear, peeled & cored
4 green onions, chopped
1 tsp. black pepper
2 Tb. sugar
1 Tb. red pepper flake
Gangnam Style Lettuce Wraps (serves 8)


* Rinse flank steaks, pat dry and remove any exterior fat. Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl.
* Place remaining ingredients in blender and puree.
* Pour marinade over meat and massage into meat. Cover and refrigerate overnight.
* Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes.
To Serve:

Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake.


Gangnam Style Buffalo StewWild Idea Buffalo Gangnam Style Buffalo Stew

Additional ingredients:

1 quart buffalo broth, (or vegetable or beef broth)
4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.)
4 cups cooked rice

* Prepare as above through #4. Pile meat in center of the wok or pan.
* Add vegetables to pan, circling around meat.
* Add broth and bring to a boil. Push meat down into broth, cover and simmer for 5 minutes.
To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.


*Pictures provided by Wild Idea Buffalo*

Sweet Sesame Chicken

June 18, 2013 at 4:57 PM | Posted in chicken, noodle | Leave a comment
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Today’s Menu: Sweet Sesame Chicken

Really couldn’t figure out just what to have for dinner or even something that sounded good. Searching the kitchen I found a box of LaChoy Creations Sweet Sesame Chicken, I had found dinner!


It’s the first time I tried the Sweet Sesame Chicken, I had tried the Sweet and Sour Dinner. The dinner kit comes with 1 Can Pineapple La Choy Sweet Sesame Chicken 002and Red Peppers in a sweet sesame sauce and 1Packet of pre-measured Noodles. I added 1 lb. of boneless and skinless Chicken Breasts that I cut into 1/2″ pieces, 1 Can of La Choy Sliced Water Chestnuts, 2 tbsp. Extra Virgin Olive Oil, and 2 1/2 cups water. To prepare it is quite easy. Basically first fry your Chicken, remove it from the pan when done. Add your water and Noodles, cooking 10-11 minutes. Then add the Sauce and add the Chicken, heat 1-2 minutes. Let stand 3 minutes before serving. I’ve left the full instructions at the bottom of the post. I added a can of Dole Pineapple Chunks for a side. This makes one delicious and hearty meal! The seasoning and sauce are awesome. Another great dinner from La Choy! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.





LaChoy Creations Sweet Sesame Chicken
La Choy Creations Sweet Sesame Chicken features tangy pineapple and zesty red peppers in a savory sesame sauce atop tender noodles. Simple to prepare, yet complex in delectable flavors, it’s bound to become a family favorite.


Stove top skillet directions: for non-coated skillets, sprayskillet with cooking spray or add one tablespoon vegetable oil beforepreparing. 1) cut 1 lb. Boneless, skinless chicken breast into 1/2 inchpieces. Heat 10-inch nonstick skillet over med-high heat. Add 2tablespoons vegetable oil To skillet. Add chicken And cook 6 To 7minutes or until chicken reaches an internal temperature Of 165ºf.remove chicken From skillet; set aside. 2) add 2-1/2 cups water andnoodle packet; bring To boil. Cook 10 To 11 minutes or until water hasevaporated, stirring occasionally. 3) stir in sauce And cooked chicken.Heat 1 minute or until warmed. Remove From heat. Let stand 3 minutes. 4)check that product is cooked thoroughly. Internal temperature needs toreach 165ºf as measured by a food thermometer. Refrigerate or discardany unused portion. For food safety And quality: use thawed chicken;stove top burners And skillets may vary. Adjust cooking times as needed;product must be cooked thoroughly. Read And follow these cookingdirections.

Sweet Sesame Chicken Family Meal
Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 340Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 590mg 25%
Total Carbohydrate 38g 13%
Dietary Fiber 4g 16%
Sugars 10g
Protein 29g

Crispy Tofu and Vegetables

January 10, 2012 at 11:32 AM | Posted in diabetes, diabetes friendly, Food | Leave a comment
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Crispy Tofu and Vegetables
I’m not a huge Tofu fan but I wanted to pass this one along for those of you who are. Its from  The site which is full of great healthy recipes and ideas.

Crispy Tofu and Vegetables

Tofu gets its crunch from a cornmeal coating in this easy vegetarian main dish recipe.
MAKES: 4 servings

1 12 – 16 ounce package light, reduced-fat, or regular extra-firm tub-style tofu (fresh bean curd), drained
3 tablespoons reduced-sodium teriyaki sauce or soy sauce
2 cups fresh snow pea pods (8 ounces)
1/4 cup yellow cornmeal
1/8 teaspoon ground red pepper
2 teaspoons toasted sesame oil
1 medium red sweet pepper, cut into thin strips
1 medium yellow sweet pepper, cut into thin strips
8 green onions, cut into 2-inch pieces
2 teaspoons cooking oil
1 tablespoon white or black sesame seed, toasted (optional)

1. Cut tofu crosswise into eight 1/2-inch-thick slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat. Let stand at room temperature for 15 minutes.

2. Remove strings and tips from pea pods; cut in half. Set pea pods aside. In a shallow dish combine cornmeal and ground red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside.

3. Pour 1 teaspoon of the sesame oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.

4. Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixture to a serving platter; cover and keep warm. Wipe skillet clean.

5. In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2-1/2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired, sprinkle with sesame seed. Makes 4 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
Calories: 151
Protein(gm): 9
Carbohydrate(gm): 15
Fat, total(gm): 6
Saturated fat(gm): 1
Dietary Fiber, total(gm): 3
Vitamin A(IU): 3353
Vitamin C(mg): 116
Sodium(mg): 473
Calcium(DV %): 61
Iron(DV %): 3

Salmon with Sesame Ginger Sauce

August 21, 2011 at 5:52 PM | Posted in Food | Leave a comment
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Today’s Menu:  Joe’s Crab Shack Salmon with Sesame Ginger Sauce

Well I broke down and tried Joe’s Crab Shack Salmon with Sesame Ginger Sauce. It had some good reviews but I was disappointed in it. The Salmon Fillets were small, but tasty, and the Sweet Potatoes and Green Beans were bland even after seasoning and the added sauce. If you would try this I would recommend microwaving each item separately, together they didn’t get done. I ended having to heating the Green Beans and Sweet Potatoes separately an extra 2 minutes. For dessert later a slice of  Wal-Mart Bakery Sugar Free Angel Food Cake topped with the Mango/Pineapple Salsa I had made the other day.

Info from Joe’s Crab Shack: Salmon with Sesame Ginger Sauce

You say Sal-mon, I say Sam-un. No matter how you pronounce it, you’ll want to take home this meal. Joe’s Salmon with a Sesame Ginger Sauce, includes Petite Green Beans and Sweet Potatoes in a Dark Sugar Sauce, and is one of Joe’s gluten free meal options.  The Sesame Ginger Salmon has 360 calories, 9 grams of fat, and 26 grams of protein per serving. The meal is a natural source of Omega 3’s and is a low sodium option with only 105 mg of sodium per serving.


Sweet Potatoes, Salmon (Salmon, Water, Trisodium Phosphate), Green Beans, Honey, Water, Brown Sugar, Butter, Sesame Oil, Canola Oil, Garlic Powder, Cinnamon, Sesame Seeds, Ginger, Black Pepper. Contains Fish, Milk, Sesame Seeds.

Nutrition Facts

Serving Size 12 Oz.

Servings Per Container 2
Amount Per Serving
Calories 440     Calories from Fat 140
% Daily Value*
Total Fat 16 g     25%
Saturated Fat 4.5 g     23%
Trans Fat 0 g
Cholesterol 50 mg     17%
Sodium 170 mg     7%
Potassium —     —
Total Carbohydrate 51 g     17%
Dietary Fiber 4 g     16%
Sugars 20 g
Protein 27 g

Bison Recipe of the Week – Bison Stir Fry

August 9, 2011 at 2:27 PM | Posted in baking, bison, Food | Leave a comment
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Each week I’ll be posting a different Bison recipe from various web sites and some of my own.

Bison Stir Fry

# 1 cup milk
# 2 tablespoons cornstarch
# 1/2 cup think teriyaki sauce
# 1 teaspoon brown sugar
# 1 teaspoon sesame oil
# 1 teaspoon olive oil
# 1 lb. sirloin steak, cut into thin strips
# 1 tablespoon sesame seeds
# 2 cloves garlic, minced
# 1/4 teaspoon salt
# 4 cups chopped leafy greens (bok choy, Swiss chard and or spinach)
# 2 cups Oriental-style vegetables, thawed if frozen
# 1 tablespoon white wine vinegar


In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar, and sesame oil, set aside. In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic, and salt until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes until thickened. Stir in greens and vegetables; cook, stirring just until greens are wilted and veggies are hot, about 1-2 minutes. Garnish with additional sesame seeds and serve over rice.

Mole (sauce) – Mexico

August 3, 2011 at 12:24 PM | Posted in chicken, Food, low calorie, low carb | Leave a comment
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Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, “sauce” or “concoction”)

is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific

Chicken in a red mole sauce

sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado,

and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best

known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City. The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it.
Check the website out it’s loaded with great recipes!

Lacquered Chicken in Classic Red Mole
Recipe printed from

Lacquered Chicken in Classic Red Mole
adapted from Fiesta at Rick’s; serves 4 with leftover mole

time commitment: long. 4 hours, most of which requires active attention, minus 30 minutes or so. but don’t let that deter you!

5 oz tomatillos, husked and rinsed (2 large)
3/4 c roasted sesame seeds
1/2 c pork lard (or vegetable oil)
5 medium dried mulato chiles (~3 oz)
3 medium dried ancho chiles (1.5 oz)
4 medium dried pasilla chiles (1.5 oz)
4 garlic cloves, peeled
1/2 c almonds
1/2 c raisins
1/2 t ground Mexican cinnamon (canela)
1/4 t black pepper
1/4 t ground anise
pinch of g cloves
1 slice toasted white bread, torn into pieces
1 oz dark chocolate, roughly chopped
1.5 quarts lo-sodium chicken broth
1/3 c sugar

1/4 c agave nectar
4 pieces of chicken (I used leg quarters)
cilantro, for garnish

turn broiler to high. broil tomatillos about 4 inches from flame until black and soft, about 5 minutes per side. put in a large bowl and set aside. add half of sesame seeds to bowl with tomatillos, and save the other half for garnishing at the end.

turn on your exhaust fan; it’s about to get smoky in here! using a large pot or Dutch oven, heat the lard over medium heat. meanwhile, seed and stem the chiles, and break into large pieces. once the lard is hot, fry the chiles in 3-4 batches, flipping them constantly until aromatic and the insides are lightened (20-30 seconds for each batch). be careful not to over-toast. put them in a large bowl and cover with hot water; seal the bowl with plastic wrap and let rehydrate for 30 minutes, stirring frequently to ensure all parts become submerged.

meanwhile, remove any chile seeds from the pot. add garlic and almonds to pot and fry, stirring regularly, until browned, about 5 minutes. remove and add to tomatillo bowl. add raisins to hot pot and fry until puffed and browned; add to tomatillos. set pan aside, away from heat.

to the tomatillo mixture, add spices, bread, and chocolate. add 1 cup of water and stir to combine.

pour the chiles, 2 cups of water from the bowl, and 1 cup of tap water into a blender, and blend to a smooth puree (you may want to do this in 2 batches, depending on the size of your blender). pour out the rest of the chile water. press puree through a medium sieve into the same large bowl and discard pieces that don’t make it through.

reheat the lard in the pot over medium heat. add more lard if there isn’t much in the pot. once the lard is very hot, pour the chile puree into the pot. the pot should simmer loudly, then die down some, but should continue to keep a low boil. continue to boil, stirring every couple of minutes until reduced to tomato paste consistency (~15-20 minutes). (If you have a splatter screen, use it, or you’ll be cleaning up a lot, like I did.)

meanwhile, puree the tomatillo mixture as smoothly as possible, adding a little water if needed. Strain back into the bowl. Once the chile puree has reduced, add tomatillo mixture and cook, stirring every few minutes until darker and thicker, about 10-15 minutes.

add broth to pot and simmer over medium to medium-low for about 1.5 hours. if the mole becomes thick (Rick says thicker than a cream soup), add some water. season with salt and the sugar.

heat oven to 350 F. place chicken on a rimmed baking sheet and sprinkle with salt. baked chicken for 25 minutes. meanwhile, mix together 1/2 c of mole and the agave nectar into a small saucepan, and heat until glossy and reduced to 1/2 c, about 15 minutes. once chicken is baked, remove from oven and increase oven temp to 400 F. brush chicken with mole/agave mixture and sprinkle with remaining sesame seeds. bake for 10 minutes. removed from oven and let sit ~7 minutes. serve each portion with extra mole and garnish with cilantro.

Bison Recipes

July 26, 2011 at 10:53 AM | Posted in baking, bison, diabetes, diabetes friendly, Food, grilling, low calorie, low carb | Leave a comment
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Recipe: Bison Meat Stir Fry

# 1 cup milk
# 2 tablespoons cornstarch
# 1/2 cup think teriyaki sauce
# 1 teaspoon brown sugar
# 1 teaspoon sesame oil
# 1 teaspoon olive oil
# 1 lb. sirloin steak, cut into thin strips
# 1 tablespoon sesame seeds
# 2 cloves garlic, minced
# 1/4 teaspoon salt
# 4 cups chopped leafy greens (bok choy, Swiss chard and or spinach)
# 2 cups Oriental-style vegetables, thawed if frozen
# 1 tablespoon white wine vinegar


In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar, and sesame oil, set aside. In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic, and salt until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes until thickened. Stir in greens and vegetables; cook, stirring just until greens are wilted and veggies are hot, about 1-2 minutes. Garnish with additional sesame seeds and serve over rice.

Recipe: Herb Rubbed Bison Sirloin Roast

* 1 tbsp. paprika
* 2 tsp. kosher salt or sea salt, or 1 tsp. salt
* 1 tsp. garlic powder
* 1/2 tsp. dried oregano, crushed
* 1/2 tsp. dried thyme, crushed
* 1/2 tsp. ground black pepper
* 1/2 tsp. onion powder
* 1/2 tsp. cayenne pepper
* 2 tbsp. olive oil
* 1 3- to 3-1/2 pound boneless bison sirloin tip roast
* Roasted vegetables (optional)

Directions: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat. Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

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