Kitchen Hint of the Day!

October 6, 2013 at 9:13 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , , ,

It’s better to store milk on inside shelf – not on the door – toward the back of the refrigerator. Why? All dairy products are very perishable. The optimal refrigeration is actually just over 32 degrees F, however, few refrigerators are ever set that low or hold that low a temperature. Most home refrigerators remain around 40 degrees, and the temperature rises every time the door is opened. Store cheese near the bottom of the refrigerator, where temperature fluctuations are minimal.

 

Kitchen Hint of the Day!

June 11, 2013 at 8:47 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

You may think that searing a steak at high temperature will keep the juices in. Searing does cause the browning that creates a good flavor, but it doesn’t seal the juices. A steak cooked slowly and at a lower temperature is more tender and jucier than one cooked at an extremely high heat. If you want to sear a steak, only do it for a minute or two on each side, then lower the temperature and let it cook more slowly.

$5 Off Any Order Wild Idea Buffalo!

April 12, 2013 at 11:37 AM | Posted in bison | Leave a comment
Tags: , , , , , ,

If you read my blog you know how much I enjoy and how often I eat Buffalo, or Bison. My favorite selection of Buffalo is from Wild Idea Buffalo. I’ve been telling everyone how good their Buffalo is and what great service they have. Well now I have a special offer for everyone; $5 Credit to Wild Idea Buffalo! If you order by calling the toll free number, 1- 866-658-6137 and ask for Cyd Evans and reference myself, Mark Holloway, or my blog, My Meals are on Wheels, you’ll receive a $5.00 Credit and I’ll pick up a $5.00 Credit also. So if you’ve been thinking about trying Buffalo here’s your chance and get $5.00 Credit from Wild Idea Buffalo.
http://wildideabuffalo.com/

 

…And many thanks for forwarding on your blog link – very nice and welcoming!Wild Idea
To show our appreciation for your support, we’d like to offer you a
5.00 credit for any order we receive that references you or your blog,
as well as a 5.00 credit to the person who is ordering.

As always thank you so much for your support & great taste!

Cheers!

Cyd Evans 1 866-658-6137

info@wildideabuffalo.com

Wild Idea Buffalo Recipe of the Week – Au Jus Roast for Sirloin Tip & Top Round Roast

April 10, 2013 at 9:33 AM | Posted in bison | Leave a comment
Tags: , , , , , , ,

Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
By: Jill O’Brien

 
This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic Wild Idea Sirloin Tip Roaststyle roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.

 

 

INGREDIENTS:
Sirloin Tip or Top Round Roast

3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water
PREPARATION:

1 – Rinse roast and pat dry.
2 – Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
3 – Pre-heat oven to 500°
4 – Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
5 – Reduce oven temperature to 475° and roast uncovered for 13 minutes.­
6 – Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
7 – Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
8 – Place roasting pan on stove top, over medium high heat.
9 – Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
10 – Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
11 – Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
http://wildideabuffalo.com/2012/hot-high-low-slow-au-jus-roast-for-sirloin-tip-top-round-roast/

Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast

April 3, 2013 at 9:58 AM | Posted in bison | Leave a comment
Tags: , , , , , , , ,

Here’s the Buffalo Recipe of the week from Wild Idea Buffalo. The Buffalo used for this recipe can be purchased from http://wildideabuffalo.com/. When you get time check out the site for all cuts of Buffalo and some great recipes and tips.

 
Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast

Sirloin Tip Roast

Sirloin Tip Roast

By: Jill O’Brien

This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.

 
INGREDIENTS:
Sirloin Tip or Top Round Roast, 3lbs.

3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water

 

PREPARATION:

Rinse roast and pat dry.
Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
Pre-heat oven to 500°
Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
Reduce oven temperature to 475° and roast uncovered for 13 minutes.­
Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
Place roasting pan on stove top, over medium high heat.
Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

 

 

http://wildideabuffalo.com/2012/hot-high-low-slow-au-jus-roast-for-sirloin-tip-top-round-roast/

Kitchen Hint of the Day!

December 18, 2012 at 10:38 AM | Posted in BEEF, bison, cooking | Leave a comment
Tags: , , , , , , ,

When cooking steak, it’s good to know that the internal temperature of a rare steak is 135 degrees, medium rare is 145 degrees, medium is 160 degrees, and well done is 170 degrees. However, an experienced chef rarely whips out a meat thermometer. Meat has certain resiliency at different temperatures, and a chef can just press the steak with a finger to tell whether the meat is rare, medium rare, medium, medium well, or well done. As meat cooks it loses water, and the more it cooks, the firmer it becomes. Try pressing on your steaks to get a sense for how they feel at different stages of doneness, and you’ll never need to cut them open to find out again.

Kitchen Hint of the Day!

December 16, 2012 at 11:25 AM | Posted in BEEF, bison | 3 Comments
Tags: , , , , , , ,

The jury’s still out on which stage in the cooking process you should season a steak. One authority says to salt before cooking, another T-boneequally respected one says to salt after cooking. if you salt before, you get the benefit of a nice salty flavor through and through, but the salt tends to draw liquid from the meat, so make sure you’re replenishing its juices. Whether you decide to salt before or after, you should never use ground pepper on any meat that is to be cooked in a pan with dry heat. Pepper tends to become bitter when scorched in a dry pan.

Turkey Joes w/ Blue Cheese and Kicked Up Spicy Chili Beans

October 21, 2011 at 5:31 PM | Posted in beans, diabetes, diabetes friendly, Food, ground turkey, Honeysuckle White Turkey Products, low calorie, low carb, spices and herbs, turkey | 1 Comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Turkey Joes w/ Blue Cheese and Kicked Up Spicy Chili Beans

Hot, Healthy, and some great leftovers! I used Jennie – O Extra Lean Ground Turkey. While browning the Turkey I seasoned it with McCormick Ground Smoked Cunin, Ground Thyme, McCormick Grinder Sea Salt and Black Peppercorn. Served on a Healthy Life Whole Grain Sandwich Bun topped with Murray’s Mayfield Crumbled Blue Cheese. The full recipe follows at the end of the post. As a side I had Kicked Up Spicy Chili Beans, this recipe also follows at the end of the post, and a 1/2 serving of some Bob Evans Glazed Apples that I had left over. For my Beans I used Joan of Arc Spicy Chili Beans. The good part there’s plenty left for some great leftovers! For dessert/snack later a bag of Jolly Time Mini Bag of Pop Corn.

Sloppy Turkey Joes

Ingredients
Ground Smoked Cunin, Sea Salt, Pepper to taste
1 pkg. McCormick Sloppy Joe Seasoning Mix
1 lb. Lean Ground Turkey
1 can (6 oz.) Tomato Paste *
1¼ cups Water
Crumbled Bleu Cheese for topping
Healthy Life Whole Grain Sandwich Buns

Directions:

Brown Turkey in large skillet on medium-high heat, seasoning to taste. Drain fat.
STIR in Seasoning Mix, tomato paste and water.
BRING to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Serve on buns top Turkey with Crumbled Bleu Cheese.

* Substitution: Use 1 can (15 oz.) tomato sauce in place of tomato paste and water.

Kicked Up Chili Spicy Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Pork Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar

Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

Blog at WordPress.com.
Entries and comments feeds.

The Real Meal Deal

Home cooking in the West Midlands

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

Twin Cities Herbs

Recipes for Eating with the Seasons

Momcrieff

Recipes | Gardening | DIY | My 1920's house

SOOKSTV

Eat | Play | Live

The Food Menagerie

Florida Barb Cooks

Liv Vegan Strong

Vegan Recipes

YUMS & KISSES

Mostly Vegetarian Recipes. Sometimes Healthy. Always Delicious!

Give Me The Recipe, Dammit!

Recipe first. Completely fictitious personal story after.

The Tocka Blog

Food Enthusiast and Blogger

A Meal In Mind

Delicious Recipes, Mostly Gluten-Free

Married on Thursday

You can take the Cowboy out of the ranch, but you cant take the ranch out of the Cowboy

Pigeon Cottage Kitchen

Delicious #TheFridayRecipes, cookery tips and food chatter from the heart of Suffolk. #Eattobeatdiabetes

How I Paleo

Healing, Health, and Happiness Through The Paleo Lifestyle

Sandra McCall

Heaven is Crafting and Cooking in my Little Country Cottage