National Bison Association

For all you Bison Lovers out there, like myself, here's a great web site on Bison http://www.bisoncentral.com/home It has everything you want to know about bison from where to buy it, nutrition, and even recipes. When you get time check it out.

Cooking Tips

Here is an excerpt from the Buffalo is Heart Healthy cookbook, available exclusively through the National Bison Association.

"Although buffalo meat is similar to beef, it needs to be handled and cooked differently. You will find most recipes for other red meats can be adapted to buffalo. The important things to remember are, DO NOT OVERCOOK!!!, and, do not let the meat dry out.

Remember "low and slow." Cook buffalo meat to the same doneness that you prefer in beef. We recommend medium. Overcooked or dried out buffalo meat will bring you the same results as other meats that are overcooked - something nearly as palatable as an old boot. If you must have your meat well done, consider one of the very low temperature (180-200 degrees) recipes, where the meat is cooked for 10 hours or more. Very slow, moist heat works especially well with the less tender cuts of buffalo, such as chuck. There is nothing to compare with a buffalo chuck roast cooked all day in a slow cooker. With slow cooking, you do not have to worry about overcooking, let it cook until it falls apart.

For steak or burgers, medium heat is recommended and it is even more important to not ...

Read the entire article by clicking the link below:

http://www.bisoncentral.com/cooking-bison/cooking-tips

Egg Beaters Florentine

Just wanted to pass along a new breakfast Product from Egg Beaters, Egg Beaters Florentine. I haven't had a chance to try it yet but it sounds like a winner!

Egg Beaters Florentine

Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine

    Filled with real spinach, tomato, and mozzarella cheese
    *Only 30 calories per serving
    *0.5 g fat
    *≤ 5 mg cholesterol

Now Available In:
    15-oz carton with resealable pour spout (refrigerated)

Egg Beaters Florentine Nutrition:

3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein -- PointsPlus® value 1*

http://www.eggbeaters.com/products/florentine

Grilled Hot Italian Turkey Sausage on Baked Bun w/ Baked Crinkle Fries

Dinner Tonight:  Grilled Hot Italian Turkey Sausage on Baked Bun w/ Baked Crinkle Fries



Fired up the grill and grilled some Jennie - O Lean Hot Italian Sausages. Love these, not overly spicy or hot but just enough to heat it up a bit! I took Healthy Life Whole Wheat Hot Dog Buns and opened them up and put a slice of Sargento Muenster Cheese between it and baked the buns on 400 degrees until the cheese just started to melt and the buns warmed, about 4 minutes. Served the Sausage on it and topped it with French's Golden Spicy Mustard. Came out perfect. The Muenster goes fantastic with the Sausage. I also baked some Ore Ida Crinkle Fries for a side. For dessert later a Pillsbury Apple Turnover topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes,...

Dinner Tonight: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread



Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone - In Center Cut Pork Chops for about 3 hours in JB's Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB's have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!

I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn't prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.  

Big Brews and Blues - Dayton, Ohio May 18, 2012

May 18, 2012  Big Brews and Blues - Dayton, Ohio
A fundraiser to benefit Diabetes Dayton. . An evening of craft beer, good food & live blues music. Offering a unique selection of draught craft beer for sampling and full tasting with an array of local blues bands live on stage with tasty local cuisine offered for your enjoyment.


Big Brews & Blues’ coming to Carillon
By Mark Fisher | Tuesday, May 17, 2011, 07:02 AM
DAYTON — The third annual Big Brews and Blues — formerly known as Big Biers & Bands — will be from 5 p.m. to 9 p.m. Friday, May 20, at Carillon Park, benefiting local diabetes camps.

Admission includes 15 tastes of specialty beers, all on draught, and a commemorative tasting glass. The beers will include Goose Island’s “Dominique,” Mount Carmel’s Amber Ale and The Brew Kettle’s Old 21 Imperial IPA. Also, in honor of American Craft Beer Week, the Dayton-based home-brewing club will demonstrate brewing techniques. Results of the BrewTensils’ Brewster Cup Homebrew competition also will be announced. The lineup of blues bands includes Miss Lissa & Co., Mississippi Red & The Bumble-Bee-Licious Blues Band, The Average Joes and a special reunion performance by Low Rent Blues.

Pre-sale tickets to the event are $20 and are available online at www.BigBrewsandBlues.com. Tickets at the gate are $25. Those who wish to attend but not sample beer can pay admission of $5. Those who are sampling beer must be 21 or older. Proceeds benefit the Diabetes Association of Dayton’s summer camps for kids. For more information, go to www.BigBrewsandBlues.com or call (937) 220-6611.

http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/wine/entries/2011/05/17/big_brews_blues.html

Fried Crappie w/ Velveeta Rotini & Cheese, Roasted Red Potatoes, and...

Dinner Tonight: Fried Crappie w/ Velveeta Rotini & Cheese, Roasted Red Potatoes, and Whole Grain Bread


I fixed another mess of the Crappie tonight! I never get tired of eating Crappie. I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Extra Virgin Olive Oil about 3 minutes per side. As usual they fry up to a golden brown and absolutly delicious!

For sides I made some Roasted Red Potatoes, recipe is at the end of the post, Kraft Veveeta Whole Grain Rotini & Cheese, and Healthy Life Whole Grain Bread. if your looking for a good and simple Potato recipe give this one a try! These would make an excellent Potato dish for breakfast also. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley.

Velveeta Rotini And Cheese - Whole Grain

Nutrition Facts

    Serving Size 3.30 oz
    Servings Per Container 3

    Amount Per Serving
    Calories 300Calories from Fat 100
    % Daily Value*
    Total Fat 11g17%
    Saturated Fat 3.5g18%
    Trans Fat 0g
    Cholesterol 20mg7%
    Sodium 860mg36%
    Total Carbohydrate 38g13%
    Dietary Fiber 2g8%
    Sugars 4g
    Protein 11g

Cheese of the Week - Derby Cheese

 Derby Cheese

Sage Derby

The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.


Country: England
Milk: cow milk
Texture: hard
Fat content: 45 %

Sage Derby

Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavor. The color is from sage and sometimes other coloring added to the curds, producing a marbling effect and a subtle herb flavor. The color is formed either by mixing sage leaves into the curd before it is pressed or by the addition of "green curd" from green corn or spinach juice. In the latter case, the flavor has to be created with colorless sage extract. The sage gives the cheese an almost minty flavor. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves.


Sage Derby Potato Cakes With Sour Cream Dip

Ingredients

    Potato Cakes
        1 lb Red Bliss potatoes or 1 lb butter potatoes, peeled and halved
        7 ounces sage derby cheese, shredded ( 1 3/4 cups)
        1/2 onions, shredded
        1 teaspoon salt
        1/8 teaspoon white pepper
        1 eggs, beaten
        1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil ( not extra-virgin)
        1/2 cup all-purpose flour ( optional -- season with salt & pepper)
    Dipping Sauce
        1 cup sour cream
        2 teaspoons heavy cream
        1 tablespoon chopped chives
        1/2 teaspoon salt
        1 pinch white pepper

Directions

    In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
    Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
    Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
    Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

Nutritional Facts for Sage Derby Potato Cakes With Sour Cream Dip

Serving Size: 1 (98 g)

Servings Per Recipe: 8

Amount Per Serving
    % Daily Value
Calories 264.9
    
Calories from Fat 187
    70%
Total Fat 20.8 g
    32%
Saturated Fat 5.2 g
    26%
Cholesterol 40.7 mg
    13%
Sodium 464.0 mg
    19%
Total Carbohydrate 16.3 g
    5%
Dietary Fiber 1.2 g
    4%
Sugars 0.6 g
    2%
Protein 3.6 g
    7%


Read more: http://www.food.com/recipe/sage-derby-potato-cakes-with-sour-cream-dip-214128#ixzz1uwwN01h8