Diabetic Beef Recipes

December 28, 2019 at 6:01 AM | Posted in Eating Well | 2 Comments
Tags: , , , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Diabetic Beef Recipes. Delicious and Healthy Diabetic Beef Recipes with recipes including; Steak Enchilada Bowls with Sweet Potato Rice, Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa, and Dressed-Up French Dip Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Diabetic Beef Recipes
Find healthy, delicious diabetic beef recipes, from the food and nutrition experts at EatingWell.

Steak Enchilada Bowls with Sweet Potato Rice
You won’t miss the regular rice in these hearty bowls, which feature sweet potato “rice” that’s quickly made in your food processor. The simple swap means a welcome burst of color and flavor, plus way more vitamin A, vitamin C and potassium. This quick and easy recipe is sure to become a weeknight favorite. It takes about half an hour to prep, but you can make it even faster by swapping in store-bought sweet potato rice…………………………

Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa
Here’s a pro tip from chef Rick Bayless, who shared this skirt steak taco recipe: puree a can of chipotles in adobo sauce and keep it in your fridge. Adobo is a vinegary tomato sauce, so along with the chipotles (smoked jalapeños), it becomes an all-purpose marinade that’s spicy, smoky and salty, all in one. In this recipe you brush it on the steak before grilling but Bayless also does the same move on eggplant, chicken and fish. And having the sauce on hand means you’re ready to whip up this easy grilled dinner at a moment’s notice. Source: EatingWell Magazine, June 2019………………………….

Dressed-Up French Dip Sandwiches
This makeover French dip recipe adds taste and zing to the traditional sandwich. Slow-cooked sweet onions and beef still steal the show, but our mustard spread and roasted pepper relish add taste and color that will make these sandwiches a hit with any crowd. Source: Diabetic Living Magazine…………………………

*Click the link below to get all the Diabetic Beef Recipes
http://www.eatingwell.com/recipes/22999/health-condition/diabetic/dinner/meats/beef/

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

November 12, 2019 at 6:50 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Well we got our first Snow of the Season. Some places had up to 4 inches, we only had an inch of Snow. But it is one cold day out there, 20 degrees and a wind chill of 14 degrees. Spent some of the day clearing snow off both cars and then salting the driveway. Both cars were under the Car Port but the Snow was blowing all night. Not much else going on today. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

8oz Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

October 13, 2019 at 6:40 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

 

 

 

For Breakfast I toasted a Thomas Light English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Another chilly morning out there, 35 degrees! For the day it was Sunny and a high of 67 but the wind made it feel a lot cooler. After Breakfast I went to Kroger for Mom for a few items and then stopped and picked up Breakfast for her at McDonald’s. She went on to Church a bit later. Did a load of laundry and then grabbed the rake, leaf blower, and the cart out of the shed and raked leaves. Had everything done by Lunch and settled in the easy chair for an afternoon of some NFL Football. For Dinner tonight I prepared an 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato.

 

 

A while back I purchased 6 Wild Idea Buffalo Steaks, one of them being a Top Sirloin Steak 8oz. that I’m having tonight.  To prepare it; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 1/2 minutes per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

For one side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Light  Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet baking sheet. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

 

For another side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner! Always an excellent Dinner when having any of the Wild Idea Buffalo Products! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Coke Zero to drink.

 

 

 

 

 

 

 

 


Wild Idea Buffalo – Top Sirloin Steak 8oz.

Famous for their flavor, these juicy steaks are perfect for the grill.
https://wildideabuffalo.com/collections/steaks/products/8-oz

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

September 26, 2019 at 6:39 PM | Posted in Wild Idea Buffalo | 3 Comments
Tags: , , , , , , , , ,

Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly Cloudy and a high of 77 degrees, no humidity. But we have possible record setting heat coming in later this week. After Breakfast I went to Kroger for Mom and then stopped and picked up Breakfast for her at McDonald’s. Caught up on a few things in the house and outside. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

I had a ordered 7 Wild Idea Buffalo Steaks and they came in late yesterday afternoon. So for Dinner tonight I’m having one of them, a 6 oz. Buffalo Sirloin. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I turned the oven on to 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 2 minutes on 1 side and flipped it over and cooked it another 1 minute. Then I moved the Cast Iron to the oven to finish cooking. It came out to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

 

I also baked a slice of New York Bakery Lite Texas Toast. I just love the trio of the Wild Idea Buffalo Steak, Baked Potato, and Texas Toast! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

September 10, 2019 at 6:41 PM | Posted in Wild Idea Buffalo | 4 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

For Breakfast this morning I prepared a couple of Scrambled Eggs, toasted 2 slices of Aunt Millie’s Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Sunny and 94 degrees, and very humid outside today. Summer has returned! Not a lot going on. Caught up on some little jobs around and outside the house. Too hot and humid to do a lot outside. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 

 

I was ready for a Steak tonight! I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also had a couple of slices of La Baguetterie Roasted Garlic Oval Bread that was leftover. For Dessert/Snack a bowl of Skinny Pop – Pop Corn along with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
Flat-Iron Steak 8 oz.

Kitchen Hint of the Day!

August 28, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Have a beer……………

Next time you grill a Steak – If you’re grilling a steak on a closed barbecue, here’s a neat trick to try. Open a can of beer and place it on the hottest part of the grill. It will boil and keep the meat moist, while adding flavor, too.

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

August 3, 2019 at 6:42 PM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I made an Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet, Meijer Diced Ham, and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. Sunny and 89 degrees out, humidity isn’t too bad. After I had Breakfast I went to Kroger for Mom. Later on went to see my cousins their Mom, my Aunt passed away yesterday. Just seeing if I could do anything for them. Got the cart out and took a spin around the neighborhood. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of Multi Grain Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.

https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Kitchen Hint of the Day!

July 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Do Not Move and Do Not Poke Zone……

When Grilling Steak – Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.

When checking for doneness, resist the urge to repeatedly poke, stab, or pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food. Grill on!

Healthy Recipes for Cast-Iron Skillets

July 24, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

Healthy Recipes for Cast-Iron Skillets from the EatingWell website and Magazine. Find Delicious and Healthy Recipes for Cast-Iron Skillets with recipes like; Strip Steaks with Smoky Cilantro Sauce and Roasted Vegetables, Charred Tomato and Chicken Tacos, and Peach and Blueberry Cobbler. Get those Cast Iron Skillets ready! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Recipes for Cast-Iron Skillets
Use your cast-iron skillet in these delicious cast-iron recipes for dinner, side dishes and desserts.

Strip Steaks with Smoky Cilantro Sauce and Roasted Vegetables
In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead…….

Charred Tomato and Chicken Tacos
Charring tomatoes in a cast-iron skillet yields smoky results………

Peach and Blueberry Cobbler
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet……………….

* Click the link below to get all the Healthy Recipes for Cast-Iron Skillets
http://www.eatingwell.com/recipes/22136/cooking-methods-styles/cast-iron-skillet/slideshow/healthy-recipes-for-cast-iron-skillets/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

SouthernVegan

Recipes and tips to help fellow vegans survive and thrive in the South.

It's Thyme to Eat!

A Poor PhD Student's Guide to Making Delicious Food

Simply Well

Health and Wellness Blog Posts for a Healthy You. Recipes, health tips, easy-to-read posts.

Growing Up Texas

small towns with big hearts

My Latina Table

Recipes, Tips, and Much More

Bacon is a Food Group

Real food, real flavor, real bacon

e2 bakes brooklyn

sweets & sass from a baking brooklynite.

Healthy Little Vittles

Gluten-Free + Vegan + Plant-Based Recipes

WoWzer Kitchen

Let's Get Healthy TOGETHER in 2020!

Tampa Cake Girl

This WordPress.com site is the bee's knees

kitchenhabitsdotcom.wordpress.com/

Cooking, food photography & styling

Our Lustron Home

DIY, Recipes, Food, Life, Inspiration, Musings

Back Porch Paleo

paleo family comfort foods

The Cast Iron Chef

Kitchen basics, restaurant hacks, and Cajun & Creole traditions with a little humor and a whole lot of love. And maybe some weight loss.

Midwexican

Bringing the heat to Midwestern eats, served with a slice of Minnesota nice.

The Butcher's Wife

The Butcher's Wife