BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

July 29, 2014 at 5:10 PM | Posted in Jalapenos, Jennie-O Turkey Products, Simply Potatoes | Leave a comment
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Today’s Menu: BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

 

 

BBQ Turkey Sliders Jala Cheese Potatoes 008
Another beautiful day out again! We set a record low for the morning, 51 degrees. For Breakfast I got the Goetta out, Glier’s Turkey Goetta. I had a Sunny Side Up Egg, Turkey Goetta, and Whole Wheat Toast. Nice start to any day. Got the cart out and went fishing today. Didn’t catch a whole lot but caught some fantastic Sun all day. For dinner tonight I prepared BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes.

 

 
If you’re having Sliders they might as well be healthy Sliders. The Jennie – O Turkey is only 120 calories with the Buns being 100 calories. To prepare them I formed the Ground Turkey into Slider Bun size patties. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn with just a pinch of Sage in each. I pan fried them in Canola Oil. Served them on the Pepperidge Farm Wheat Slider Buns and topped with JB’s Fat Boy Sticky Stuff BBQ Sauce. Now this a slider, the Sauce just sets everything off. I could eat a plate full of these.

 

 

Jalapeno Cheddar Fried Potatoes
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. Came across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Jalapeno Cheddar Fried PotatoesJalapeno Cheddar Fried Potatoes 2

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

 

 

 
Jennie – O Extra Lean Ground Turkey Breast

Jennie O Extra Lean Ground

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

 

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

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Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potatao Salad

June 18, 2014 at 5:13 PM | Posted in greenbeans, Maple Leaf Farms Duck Breast, potatoes | Leave a comment
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Today’s Menu: Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potato Salad

 

Duck Breast 012

 
Another hot and humid day out, about 93 degrees today. Had to have some work done on one of the stand up showers, replaced the caulking around the seals. Did some laundry for Mom and that was about it today, too miserable to go outside. For dinner tonight another new one, Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Baked Potato.

 

 

 
While at Kroger yesterday noticed a new item in their Meat Department, Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast. I haven’t had Duck since my Grandmother prepared a whole Duck one time for Christmas, and that was in the 70’s or early 80’s. So I love trying out new food items, had to grab a package. It’s an individual packaged Duck Breast and comes seasoned, this ones Roasted Garlic. They had 2 or 3 different kinds but the Roasted Garlic sounded the best. It’s the first time I’ve prepared Duck, so just hoping for the best!

 

 

 

Duck Breast 003
To prepare it I just followed the instructions on the package. Thaw duck breasts and remove from package. Pat duck breast dry with paper towels. Trim skin to the shape of the meat. Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades. Preheat griddle to 325 degrees F or nonstick pan to low-medium low. Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go. Turn breast over and cook 1-2 minutes. Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F. It came out one moist and delicious Duck Breast! I had seasoned it with just Sea Salt and Black Pepper and that’s all it needed. I’ll be purchasing the Duck Breast again soon. For one side dish I heated up a can of Del Monte Cut Green Beans. Then I also had some of the leftover Potato Salad from last night’s dinner along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

Maple Leaf Farms Roasted Garlic All Natural Boneless Duck BreastMaple Leaf Farms Duck Breast
Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast
USDA inspected all natural boneless duck breast is marinated with the robust taste of roasted garlic that complements and enhances the delicious natural taste of duck. Available in a see-through package.

Follow package directions or watch our duck breast preparation video.

• All Natural Roasted Garlic Marination
• No artificial ingredients, minimally processed
• One duck breast lobe, 7.5 oz
• Clear vacuum skin package gives the full view of product
• Gluten free
• Unscored skin
• Frozen

INGREDIENTS: Boneless Duck Breast, Seasoning (Sea Salt, Dehydrated Garlic, Turbinado Sugar, Hickory Smoke Powder (Malttodextrin, Natural Hickory Smoke Flavor), Spices, Dehydrated Onion, Yeast Extract, Dehydrated Red Bell Pepper, Dehydrated Parsley, Natural Smoke Flavor, Natural Flavoring), Water.

 
Sautéing a duck breast:
Thaw duck breasts and remove from package. Pat duck breast dry with paper towels.
Trim skin to the shape of the meat.
Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades.
Preheat griddle to 325 degrees F or nonstick pan to low-medium low.
Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go.
Turn breast over and cook 1-2 minutes. (Duck breast can be refrigerated at this point, then finished at a later time.) Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F.

 

http://www.mapleleaffarms.com/51?prod=108

Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

June 17, 2014 at 5:14 PM | Posted in carrots, pork tenderloin, Simply Potatoes | 4 Comments
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 004
It’s been one hot and humid day around here today, about 93 degrees and as I said very humid. Went to the bank, post office, and Kroger early and got back home. If you have any breathing problems today is not the day to be out. For dinner tonight a couple of new ones, I prepared Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad.

 

 

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 001

Look at that Beautiful Crust!

I found the Cumin Spiced Pork Tenderloin recipe a while back on-line, several variations of it. To prepare it I’ll need; 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious and moist Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork.

 

 

 

 

For one side dish I prepared another new one, Cheddar and Bacon Potato Salad. This one comes from the Simply Potatoes website (http://www.simplypotatoes.com/) To make this one I’ll need; 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes, 1/2 cup Kraft Reduced Fat Chipotle Mayonnaise, 1/2 cup Daisy Light Sour Cream, 2 tablespoons chopped fresh Chives, 1/4 teaspoon Garlic Salt, Ground Pepper to taste, 1/3 cup Sargento Reduced-Fat Shredded Sharp Cheddar Cheese, 1/4 cup Oscar Mayer Turkey Bacon Bits, and 1/4 cup finely chopped Red Onion. To prepare it Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Let cool. As the Potatoes are cooling mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended. Then gently stir the Potatoes into dressing until well coated. Sprinkle with Cheese, Bacon, and Red Onion; cover and refrigerate until ready to serve. Stir toppings in just before serving. Another keeper recipe, not a huge Potato Salad fan until now! I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

Simply Potatoes Cheddar Bacon Potato Salad
Cheddar and Bacon Potato Salad
If you love the big, bold flavors of loaded potatoes, you’ll flip for this potato salad recipe. It’s got all the fixin’s: Cheddar, bacon, red onions, sour cream and chives. Just 10 minutes to prepare, 20 minutes to the table!
Cheddar & Bacon Potato Salad Recipe
Directions

1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes*
1/2 cup chipotle or light mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 teaspoon garlic salt
freshly ground pepper to taste
1/3 cup Crystal Farms® Reduced-Fat Shredded Sharp Cheddar Cheese
1/4 cup real bacon pieces
1/4 cup finely chopped red onion
1. Place potatoes and ¼ cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.

2. Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.

3. Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
Chipotle mayonnaise is readily available in the condiment aisle—or you can make your own by stirring one or two finely chopped canned chipotle chiles into plain mayonnaise.
Reduced-fat (light) sour cream is a good substitution for regular sour cream
If fresh chives are hard to find, substitute green onions.
Stove top: Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender.
*Can be substituted with Simply Potatoes® Diced Potatoes with Onion

 

Serving Size: 1/6th of recipe
Calories 190; Total Fat 10g; Saturated Fat 3g; Cholesterol 18mg; Sodium 680mg; Carbohydrate 23g; Dietary Fiber 2g; Protein 5g

 
http://www.simplypotatoes.com/recipes/cheddar-bacon-potato-salad-recipe/4503a

5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Diced Potatoes and Green Beans

June 7, 2014 at 5:25 PM | Posted in greenbeans, mushrooms, Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Diced Potatoes and Green Beans

 

 

5 oz Buffalo Sirloin Diced Potatoes 011

Beautiful day out again, but rain in the forecast for the next day or so. Took a drive out to where I was raised and went to High School, good old Ross, Ohio. I hadn’t taken a drive out there in a long time, I just wanted to see what and how everything was looking. When we lived out here Ross was a fairly small farming community and now it still has a lot of farming but triple or more the people and a few more businesses. And by the looks of the construction going on it’s going to get even bigger. Good to see the old house and neighborhood. I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Seasoned Diced Potatoes and Green Beans.

 

 

 
I used my favorite Buffalo, the Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. And this one was perhaps one of the tender I’ve had, no need for a knife to cut it. I topped it with some Sauteed Baby Bella Mushrooms.

 

 

 

For one side I had some Simply Potatoes Steakhouse Seasoned Diced Potatoes. First time I’ve had these in a while, they’re 80 calories and 17 net carbs. I also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. I really enjoyed this dinner! For dessert later, to celebrate National Chocolate Ice Cream Day, a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks

 

 

 

 

 

 

Simply Potatoes Diced

Simply Potatoes Steakhouse Seasoned Diced Potatoes
We peel and dice fresh potatoes and add just enough delicate onion, red bell pepper and garlic to make our Simply Potatoes Steakhouse Seasoned Diced Potatoes. They make the perfect side dish to go from skillet to table. We’ve already done all the washing, peeling, dicing and spicing so you don’t have to.
Simply Potatoes – Steakhouse Seasoned Diced Potatoes
Nutrition

Servings: 1
Calories 80 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 19 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 2 g
Cholesterol 0 mg

 
http://www.simplypotatoes.com/products/productview.cfm?prid=48

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