Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

December 1, 2018 at 6:28 PM | Posted in potatoes, seafood, shrimp, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

 

 

To start my Saturday morning off I Scrambled a couple of Eggs and topped them with a little Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms and 58 degrees outside today, warmer but wetter. Did some inside chores inside today. I had ordered new brushes for the sweeper and I put those on and I also new tires for my Hoveround and I put the new tires on. Later on watched some College Football. For Dinner tonight its Surf and Turf. I prepared Shrimp (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) along with a small Baked Potato.

 

 

 

 

While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Added about 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil 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.

 

 

 

 

 

For the Turf part 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 a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side 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.

 

 

 

 

 

I also 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 a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke 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 small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Surf and Turf – Stuffed Clams and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

October 11, 2018 at 5:30 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Stuffed Clams, 5 oz. Buffalo Petite Top Sirloin Steak (Turf), and Baked Potato

 

 

 

 

For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. A big change in our weather. We’ve been in the 80’s and 90’s the past week or so. It was 40 degrees this morning and a high of 60 for the day. Big change! Had a lot of leaves all over the place!. Got the cart out of the shed along the rake and leaf blower. I was on yard duty most of the afternoon. For Dinner tonight I prepared a Surf and Turf – Stuffed Clams, 5 oz. Buffalo Petite Top Sirloin Steak (Turf), and Baked Potato.

 

 


I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

For the Turf part 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 a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side 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.

 

 

I also 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 a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke 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 small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 

 

 

 

Matlaw’s Stuffed Clams
Set Sail for Something Different for Dinner Tonight!seafood-fest-fried-freshwater-shrimp-stuffed-clams-and-cut-003
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Surf and Turf – Crab Cake and Bison Strip Loin Steak w/ Baked Fries

August 16, 2015 at 4:56 PM | Posted in bison, Crab Cakes | 1 Comment
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Today’s Menu: Surf and Turf – Crab Cake and Bison Strip Loin Steak w/ Baked Fries

 

Surf and Turf - Crab Cake and Bison Strip Loin Steak w Baked Fri 009
It’s a warm Summer’s day out there today. Lots of sunshine and a high around 86 degrees. I broke out the Glier’s Turkey Goetta for Breakfast! I love Goetta, the aroma of it when your frying it just makes your mouth water! I also prepared a couple of slices of Klosterman Wheat Bread and my morning cup of Bigelow Decaf Green Tea. After that my morning workout and a shower. Both Mom and Dad went to Church so I spent the day cleaning inside and out today. Had a few spots I had to scrub on the hard wood floor also. After everything was done I got the Cart out for a bit to enjoy the rest of the day. For dinner tonight it’s Surf and Turf! I prepared Crab Cake and Bison Strip Loin Steak w/ Baked Fries.

 

 

I’ve prepared Surf and Turf a few times but never with these 2 items, first time trying them both. I normally use WildSurf and Turf - Crab Cake and Bison Strip Loin Steak w Baked Fri 002 Idea Buffalo but while at Kroger last week I noticed they had Bison items by Simple Truth so I thought I would give them a try. I had the Simple Truth Bison Strip Loin Steak in the freezer so I sat it in the fridge overnight to thaw. To prepare it I put a light coat of Extra Virgin Olive Oil on it. I then seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. i pan fried it in a medium skillet, sprayed with Pam Cooking Spray, on medium heat. I cooked it about 4 minutes per side, for medium rare. The Bison came out moist and very tender. It doesn’t have the same somewhat sweet taste that the Wild Idea Buffalo does but it’s a very good Bison Steak!

 

 
Then for the Crab Cakes I used Dockside Classics Premium Crab Cakes. I purchased the box of these at Kroger also, Surf and Turf - Crab Cake and Bison Strip Loin Steak w Baked Fri 001and first time trying them. They come 4 to a box. To prepare them preheat the oven on 400 degrees. Remove them from the package and place them on a cookie sheet. Then I baked them for 16 minutes. Remove them from the oven and let cool for 3 minutes and served. Not real big Cakes but meaty, well seasoned, and a very good crab Cake. It comes with a small container of Cocktail Sauce. 150 calories and 7 carbs per Crab Cake. I also baked some Ore Ida Steak Fries with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

DockSide Classics Crab Cakes

Dockside Classics

Seafood America brings the best of the ocean’s bounty to your table. Our Dockside Classics feature the very finest seafood for everyone who wants a delicious, easy-to-prepare meal.
We are committed to developing high-quality products that suit your active lifestyle. We also pride ourselves on meeting our customer’s needs—any of our products can be customized for private label.
Try all of our Dockside Classics and treat yourself to a waterfront meal—so good that you’ll swear you can smell the salt air—right in your own home.

Premium Crab Cakes – Four hand-made lump crab cakes with just the right amount of seasonings and spices. Comes with our own delicious recipe of cocktail sauce.

http://www.seafoodamerica.com/index.html

Surf and Turf Night!

September 7, 2011 at 6:19 PM | Posted in baking, BEEF, dessert, diabetes, diabetes friendly, flat iron steak, Food, leftovers, low calorie, low carb, potatoes | 3 Comments
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Today’s Menu: Surf and Turf w/ Baked Potato and French Bread

I had a Surf and Turf dinner tonight. The Surf was Gorton’s Grilled Shrimp that I baked and the Turf was the leftover Flat Iron Steak from the Grilled  Steak, Portobello and Green Bean Salad dinner from the other night. Just a reminder that marinade from that dinner is incredible! You can find the recipe for it from that dinner post from earlier this week. back to the Shrimp I used Gorton’s Classic Grilled Shrimp with Herbs and Spices. Easily fixed, bake at 425 degrees for 10 – 11 minutes and you have Shrimp! There’s 8 Shrimp per serving and it’s only 110 calories and 5 carbs. As I said the Steak was leftover from the other night. I had a medium sized Baked Potato and French Bread as sides. The French Bread was something new I tried, Pillsbury Simply Rustic French Bread. I normally try to stick to Whole Grain and Low carb Breads but this looked so good I had to give it a try. It was as good as it looked! Just open up the can and bake it at 350 degrees for 23 minutes and you have a delicious loaf of piping hot bread. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

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