Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Portabella Mushroom Slices and Shredded O'Brian Potatoes

Dinner Tonight: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sliced Mushrooms,Shredded O'Brian Potatoes, and Baked Garlic Loaf Bread.




To start the morning off I prepared a cup of Bigelow Decaf Green Tea. 93 degrees and still humid.Spent the day at the Eye Doctor with Mom. She had cataracts removed from her right eye. She has the left one done in 2 weeks. Ling day, but worth it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak along with Sliced Mushrooms, O'Brian Shredded Hashbrowns, and Baked Garlic Loaf Bread.

For Dinner tonight I'm having a Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per package. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.










To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking
Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect!



I also prepared some Portabella Mushroom Slices. The slices were thick sliced extra large Portabella Mushrooms.I seasoned with Ground Smoked Cumin, Parsley, Sea Salt, and Ground Pepper. I lightly sautéed them in Extra Light Olive Oil and I Can't Believe It's Not Butter. I purchased these at Jungle Jim's International Market.

Then for another side I prepared some Simply Pottatoes O'Brian Shredded Hash Browns. I tried these for the first time the other day and love them! Perfect seasoning and fry up perfect. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

Wild Idea Buffalo – JILL’S SEA SALT HERB RUBBED TRI-TIP STEAKS

We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with

olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.

https://wildideabuffalo.com/collections/ranch-kitchen/products/sea-salt-tri-tip-steaks

https://wildideabuffalo.com/






Simply Potatoes O'Brien Hash Browns

Simply Potatoes O'Brien Hash Browns. Made from fresh potatoes. A great combination of quality

and taste. Using only real, fresh, never frozen potatoes. A gluten free product.

* Simply Potatoes O'Brien Hash Browns.
* Made from fresh potatoes.
* Net wt 20 oz (1 lb 4 oz) 567g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, O'brien Seasoning (Dehydrated Vegetables [Garlic, Onion, Red And Green Bell Peppers], Salt, Silicon Dioxide [to Prevent Caking]), Contains 1/2% or less of the following: Disodium Pyrophosphate (added to maintain color), Potassium Sorbate Sodium Bisulfite (added to maintain freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.Simple steps to delicious potatoes.Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Spread in an even layer and press down lightly with spatula. Divide into fourths.Cook 6-7 minutes or until golden brown on the bottom.Drizzle with additional 1 tbsp of vegetable oil. Turn potatoes over. Cook 6-8 minutes.Note: during cooking, potatoes must reach a temperature of 165 degrees F for 2 minutes. Do not eat until fully cooked.For best quality and cooking results, do not freeze.Keep refrigerated.After opening, store in an airtight container and use within 3 days.

"Meatless Monday" Recipe of the Week - Grilled Portobello with Basil Mayonnaise Sandwich

This week's "Meatless Monday" Recipe of the Week is Grilled Portobello with Basil Mayonnaise Sandwich. Thank you to Anita for passing this one along to me!

Grilled Portobello with Basil Mayonnaise Sandwich

Ingredients
1/3 cup balsamic vinegar
1/4 cup light olive oil
1 tablespoon minced garlic
6 portobello mushroom caps
1/2 cup reduced fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 whole grain buns, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices


Directions
1 - Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
2 - Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
3 - Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
4 - Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

Creamy Shrimp and Corn Stuffed Portobello Mushrooms

Dinner Tonight: Creamy Shrimp and Corn Stuffed Portobello Mushrooms

Mother Nature cranked the humidity up on us today, quite humid out. Started the day off with some Jennie- O Bacon, Scrambled Egg, and Toasted whole Grain Bread. Very good way to start the day. A bit humid to get the cart out today but I had it out and did a little maintenance and cleaning on it. Still not quite up to par, those Phantom Pains really took it out of me. For dinner tonight a new one from one of my favorite sites Cooking with a Wallflower. A really super site with some great recipes. I prepared Creamy Shrimp and Corn Stuffed Portobello Mushrooms.

The minute I seen this recipe I couldn't wait to give it a try! Mushrooms, Cream Cheese, Corn, Cheese, Shrimp, What is not to like in this recipe! To prepare it I'll need; 2 Large Portobello Mushrooms, 1/2 Cup Philadelphia (Fat Free), 1 Cup Raw Shrimp (Medium Size), 1/3 Cup Corn Kernels ( I used Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn), 1/2 Cup Sargento Reduced Fat Shredded Sharp Cheddar Cheese, 1/2 Teaspoon Creole Seasoning, 1/4 Teaspoon Garlic Powder, and Extra Cheese and Parsley Flakes for topping.








To prepare it I preheated the oven to 350 degrees. Lined a a small baking sheet with foil and sprayed it with Pam Cooking Spray. Removed the stems from the Portobellos. Placed them on the baking sheet and bake them for about 5 minutes, just to soften them up a bit. Remove from the oven and set aside. Now in an medium size skillet on medium heat, I add a tablespoon of Extra Virgin Olive Oil. When the oil is heated I add my Shrimp, turning them once. Cook until they start turning that red-orange color. Remove them from the heat and let them cool until you can touch them. When cooled a bit I minced them into small pieces. I kept 5 of them out to eat with the dinner. At the same time the Shrimp is cooking I heated up the corn on medium high for about 6 minutes.

Ready for the oven!

Then in a medium size bowl add the Minced Shrimp, Corn, Cream Cheese, Creole Seasoning, and Garlic Powder all together. Softly mix and fold until well mixed. Put the Mushrooms back on the baking sheet, then spoon the Shrimp and Corn Mix into the Portobella Mushrooms and top with the Sharp Cheddar Cheese and Parsley Flakes. Bake them then for 4-5 minutes or until the Cheese has melted. Remove from the oven, let them cool just a bit, and then enjoy!! These are just flat out delicious. You've got the Minced Shrimp, the sweetness of the Sweet Corn, and all the creaminess of the Philly Cream Cheese and Cheddar Cheese. Like I said delicious! I served them with a side of the cooked Shrimp with a bit of Louisiana Remoulade Sauce, my favorite Remoulade Sauce. These make a great light meal or even a perfect appetizer. This is one of those Keeper Recipes! You could use Lobster  Meat instead of Shrimp for another version of this, I'll have to try it this way also. I left the link to the original recipe at the end of the post. While at the Cooking with a Wallflower site check out all the fantastic recipes! For dessert later a Jello Sugar Free Dark Chocolate Mousse.






Cooking with a Wallflower

Creamy Shrimp and Corn Stuffed Portobello Mushrooms

http://cookingwithawallflower.com/2014/06/22/creamy-shrimp-and-corn-stuffed-portobello-mushrooms/

Banquet Homestyle Bakes Pizza Pasta

Dinner Tonight: Banquet Homestyle Bakes Pizza Pasta

For dinner I prepared Banquet Homestyle Bakes Pizza Pasta. I had made this for the first time just last month and it became one of my favorites. Two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portobella Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. As I had said earlier I added Hormel Turkey Pepperoni and sliced Portobella Mushrooms and that turned out to be the right added plus! Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any additions are very little extra. I left the item description below. For dessert a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.


Banquet Homestyle Bakes Pizza Pasta

*Pepperoni and sausage included
*5 minute preparation oven or stove top

Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.

Nutrition summary:
There are 280 calories and  46 Carbs  in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.