Jennie - O Turkey Recipe of the Week - Grilled Turkey with Pineapple Citrus Relish

This week's Jennie - O Turkey Recipe of the Week is - Grilled Turkey with Pineapple Citrus Relish. You'll be using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with a marinade for the Tenderloin and a Pineapple Citrus Relish. A serving suggestion is to serve it over Cooked Rice. The dish is 240 calories and 14 net carbs! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Grilled Turkey with Pineapple Citrus Relish
Sweet and savory — who knew they’d pair so well? This recipe features extra lean turkey tenderloins grilled in a delicious marinade, topped with a fresh, crunchy relish and served over rice.

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 (8-ounce) can pineapple tidbits in juice, drained and juice reserved
3 tablespoons plus 2 teaspoons lime juice, divided
2 teaspoons olive or vegetable oil
2 cloves garlic, minced
2 oranges, peeled, segmented and chopped
½ cup finely diced red bell pepper
2 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
cooked rice, if desired

DIRECTIONS
1) In 13 x 9 x 2-inch baking dish, place tenderloin. In small bowl, mix pineapple juice, 3 tablespoons lime juice, olive oil and garlic. Pour over turkey. Cover and refrigerate for 30 minutes, turning turkey occasionally.
2) Meanwhile, chop pineapple and place in medium bowl. Add remaining 2 teaspoons lime juice, oranges, red bell pepper, red onion and cilantro; mix well and set aside.
3) Remove turkey from marinade. Discard marinade. Grill turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Serve turkey with pineapple-citrus relish and cooked rice, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240

Protein 34g
Carbohydrates 16g
Fiber 2g
Sugars 12g
Fat 1.5g
Cholesterol  65mg
Sodium 100mg
Saturated Fat 0g
https://www.jennieo.com/recipes/119-grilled-turkey-with-pineapple-citrus-relish

Wild Idea Buffalo Recipe of the Week - ONION-MARINATED TRI-TIP STEAK

This week's Wild Idea Buffalo Recipe of the Week is a ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/


ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1  16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 - Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 - Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 - Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 - In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish

sauce, and puree until smooth.
5 - Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 - Refrigerate and marinate for 24 hours.
7 - Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 - Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 - Preheat grill to 500°.
10 - Rub the steak with olive oil and season with salt and pepper.
11 - Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 - Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 - Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

Kitchen Hint of the Day!

Marinate the Flank.......


When grilling flank or skirt steak, marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time.

Kitchen Hint of the Day!

Marinade Venison.....

Spices or marinades may be used to cover up the 'gamey' flavors in venison. Marinades also tenderize and enhance the flavor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Marinades can add fat and calories to this lean cut of meat. Other options to tenderize venison are to pound it with a tenderizing tool, make several small cuts in the meat with a knife, or grind it.

Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

Dinner Tonight: Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus

Another sunny but cool day out again, maybe 40 degrees but feels a lot colder with the wind. Spent the morning over at the rehab center with Dad. Still not a lot of change but therapy is working with him twice a day so hopefully he'll get strong enough to come home soon. Now Mom is not feeling well, the flu is going around they say. Mom only wanted Soup and a Grilled Cheese for dinner so that's what I made her. For myself I prepared a Smoky Bourbon Alaska Salmon w/ Whole Grain Brown Rice and Roasted Asparagus.

While at Kroger earlier in the week I picked a couple of new frozen fish items, one a Lemon Cod and the other a Smoky Bourbon Alaska Salmon. Their produced by Ocean Beauty Seafoods. They come frozen and vacuum sealed and already seasoned. I laid in the fridge overnight to thaw. To prepare it I pan fried it as per instructions. In a preheated skillet set to medium, added 1 tbsp of canola oil. Lay seasoned side of fillet pan side down and cook 4 min, checking not to burn. Reduced heat to medium, flip and cook for 4-5 min. Flip fillet back to original side, cook for additional 3-5 min. It's ready to eat! It comes with the Smoky Bourbon marinade already on the fillet, I did add a bit of McCormick Grinder Sea Salt to it. Nice size fillet and the marinade is fantastic, added great flavor to it. Looking forward to trying the Cod soon. It was a .42 ounce fillet and is 120 calories and 5 carbs per serving, 3 ounces for a serving. I saved half of the fillet for lunch tomorrow.








For one side I heated up an Uncle Ben's Whole Grain Brown Rice 1 cup serving in the microwave. Then I also made Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Roasted Asparagus

INGREDIENTS

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

Dinner Tonight: Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice






Dreary and rainy day today, and turning cooler! A while back I had ordered a 16 oz. Cilantro Lime Skirt Steak from Wild Idea Buffalo and I've finally got around to prepare it. For dinner tonight a Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice.

First time I've used the Wild Idea Buffalo Cilantro Lime Skirt Steak. It's a 16 oz. Skirt Steak and it comes marinated in a Cilantro Lime Marinade that's made up with Tomatillo, Lime Juice, Cilantro, Garlic, Olive Oil, Salt, Cumin, Cardamon, Cayenne Pepper, and Black Pepper. Which all combines into one fine Marinade. it was sliced thin into several pieces. I pan fried it in Extar Virgin Olive Oil and seasoned with a couple of shakes of Sea Salt and Ground Black Pepper. Being cut so thin it fried up really quick, about 2 or 3 minutes per side. It really browned up nice and the flavor was incredible! The Marinade is a perfect one from Wild Idea Buffalo. After it was done I then sliced it into thin strips for the Pita Bread.

I used Joseph's Flax Oat Bran and Whole Wheat Pita Bread, my favorite by far with 60 calories and 4 net carbs. To assemble, besides my Cilantro and Lime Skirt Steak, I used Shredded Lettuce, fresh grated Monterey Jack Cheese, Sliced Black Olives, and a Freestone Peach and Mango Salsa. The Salsa was a Kroger Brand Private Selection, 20 calories and 4 carbs.  Layered everything on the Pita Bread, which I folded into a Wrap. To go with the Wrap I heated a bag of Uncle Ben's Long Grain and Wild Ready Rice. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Wild Idea Buffalo - 16 oz. Cilantro Lime Skirt Steak
"Two thumbs up on the Cilantro Lime Skirt Steaks! I am happy to report you have another winner on your hands," Kim Eslinger, editor of Mill City Times.   A real fiesta of flavors. The cilantro lime skirt steak is perfect for grilling up some buffalo fajitas, or equally delicious on its own. Ole! 1 lb.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/16-oz-cilantro-lime-skirt-steak






Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread

Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.



Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g


http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash






Kroger Private Selection Freestone Peach & Mango Salsa Mild

Private Selection™ Freestone Peach & Mango Salsa is handcrafted in individual batches, then cooked in small kettles for a delicious texture.

PERFECT PAIRINGS:

Serve Private Selection Freestone Peach & Mango Salsa with grilled mahi mahi fish tacos for a flavorful meal.

Ingredients & Nutritional Information
Freestone Peach & Mango Salsa (Private Selection)
Serving Size: 2 tbsp, Calories: 20, Fat: 0g, Carbs: 4g, Protein: 0g



http://www.privateselection.com/artisan-products/snacks/salsas/freestone-peach-mango-salsa-mild/

Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

Dinner Tonight: Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

I've been getting some great recipe ideas lately from the various cooking shows on TV. The one I prepared tonight is based on a recipe that I just seen yesterday on one of Paula Deen's shows, Grilled Marinated Flat Iron Steak Sandwich and also a side of  Baked Crinkle Fries.


I used a Flat Iron Steak that I had purchased from Kroger. I marinated my Steak overnight. The marinade consisted of; 3/4 cup Reduced Sodium Soy Sauce,  1/4 cup Extra Virgin Olive Oil, 3 tablespoons Worcestershire Sauce, 2 tablespoons fresh Lemon Juice, 3 cloves Garlic, minced, 2 teaspoons Ground Black Pepper. I then mixed everything in a small bowl and got a gallon size Hefty Zip Lock Plastic Bag and placed my Steak in it and added the marinade. I let it marinate from about midnight last night till I prepared for dinner tonight. To prepare the Steak I drained the steak, discarding the marinade. Placed the steak  in a large skillet that I had sprayed with Pam and Canola Oil. I pan fried it on medium heat about 4 to 5 minutes on each side, medium rare to rare in the very center. Letting it stand for 10 minutes before slicing. the Steak came out perfect with a fantastic flavor from the marinade. I sliced thin and against the grain. I served it on a Aunt Millie's Light Whole Grain Bun. I topped it with Arugula and a Bacon Horseradish Sauce that I also prepared.


To prepare Bacon Horseradish Sauce I mixed the following ingredients; 2 teaspoons minced Green Onion, 1 cup Hellman's Reduced Fat Mayonnaise, 6 slices Turkey Bacon, cooked and crumbled, 2 teaspoons Prepared Horseradish, 1/4 teaspoon Lemon Zest, and 1/2 teaspoon fresh Lemon Juice, cover and chill until needed. I also had a side of Ore Ida Crinkle Fries that I baked. For dessert later I baked some fresh Mini Loaves of Pillsbury Nut Quick Bread. I had a slice of the Nut Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.  




Grilled Marinated Flat Iron Sandwiches

Ingredients:

Marinade:

    3/4 cup Reduced Sodium Soy Sauce
    1/4 cup Extra Virgin Olive Oil
    3 tablespoons Worcestershire Sauce
    2 tablespoons fresh Lemon Juice
    3 cloves Garlic, minced
    2 teaspoons Ground Black Pepper
    1 (4 1/2-pound) Flat Iron Steak, trimmed

Bacon Horseradish Sauce:

    2 teaspoons minced Green Onion
    1 cup Hellman's reduced Fat mayonnaise
    6 slices Turkey Bacon, cooked and crumbled
    2 teaspoons Prepared Horseradish
    1/4 teaspoon Lemon Zest
    1/2 teaspoon fresh Lemon Juice
    Aunt Millie's Light Whole Grain Buns
    Arugula, for serving

Directions:


For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and...

Dinner Tonight: Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and Whole Grain Bread

After Sandwiches the last few nights I was ready for a full meal! So I prepared a new Pork Chop recipe that I got from the Pork Be Inspired web site, Baked Buttermilk-Brined Pork Chops. Marinated in Buttermilk, Sea Salt, Rosemary, and Sage, that's nothing but good things right there! You add all those Ingredients together and marinate your Pork Chop in it and refrigerate for 3 - 4 hours. Preheat oven to 400 degrees F. When ready remove Chop from marinade, rinse Buttermilk off the Chop and pat dry. Season generously with the black pepper and dredge the chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving. This a real good recipe for Pork Chops! It came very tender and moist with an excellent flavor. I've left the full recipe and web link to Pork Be Inspired.

For side dishes I had an individual serving can of Del Monte Sliced Carrots, Marketside (Walmart) Sugar Snap Peas, and Baked Parm Bread. The Sugar Snap Peas come in a Microwavable Steamable Bag, heat for 2 minutes and serve. For the Bread I used Healthy Life Whole Grain Bread. I then buttered it with I Can't Believe It's Not Butter and sprinkled Kraft Shredded Parmesan Cheese. Baked at 400 degrees for about 7 minutes, until butter has melted and bread toasted. For dessert/snack later some Ritz Whole Wheat Crackers and slices of Kraft 2% Sharp Cheddar topped with some Hormel Turkey Pepperoni.






Baked Buttermilk-Brined Pork Chops
Recipe from PorkBeInspired.com

Ingredients:

4 bone-in pork chops, (each 1 1/4 - 1 1/2 inches thick and 8-12 ounces)
3 cups low - fat buttermilk
2/3 cup sea salt
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped, OR 1 teaspoon dried
2 teaspoons freshly ground black pepper
flour, for coating
3 tablespoons olive oil




Cooking Directions:

To brine pork chops, pour buttermilk into a plastic storage container or stainless-steel bowl and stir in salt until completely dissolved. Add lemon zest, rosemary and sage. Add pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 400 degrees F. Remove chops from brine and rinse off buttermilk. Pat dry, season generously with the black pepper and dredge each chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving.

Serves 4.

* Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers

Note - Though Bruce enjoys his pork chops at 145 degrees F, National Pork Board recommends a final internal temperature of 160 degrees F



Serving Suggestions:

Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “The mild sweetness of a Honey Wheat Ale is a nice balance to the tang of the buttermilk brine and also pairs well with apple chutney, my favorite fall condiment to serve with these chops,” explains Aidells.

Nutrition:

Calories: 453 calories
Protein: 38 grams
Fat: 29 grams
Sodium: 572 milligrams
Cholesterol: 108 milligrams
Saturated Fat: 9 grams
Carbohydrates: 7 grams
Fiber: 0 grams
Random Tip:

Don't overcook your pork!

http://www.porkbeinspired.com/RecipeDetail/1206/Baked_Buttermilk-Brined_Pork_Chops.aspx