Tags: Barbecue, Baking, Teaspoon, Barbecue sauce, Cooking spray, Sugar Snap Peas, Onion Powder, Garlic Powder
Today’s Menu: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread
Rain, sleet, and snow take your pick around here today, its switching back and forth all morning. Late afternoon it’s turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!
First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB’s Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!
For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie’s Whole Grain Bread topped with I Can’t Believe It’s Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Barbecued Country-Style RibsIngredients:
1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce
Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.
Tags: Barbecue, Blackeye Peas, Dietary fiber, Margaret Holmes, Pork, Race and ethnicity in the United States Census, Saturated fat, Trans fat
Not much going on around here today and outside it’s gloomy, cold, and snow flurries, BLAH! For dinner I prepared a BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread.
I had a Center Cut Pork Loin Chop in the freezer that I set out over night in the fridge to thaw. About noon today I marinated it in JB’s Fat Boy HaugWaush BBQ Sauce until I was ready to bake it. To prepare I baked it a small broiler pan that has a rack in it. After I preheated the oven to 400 degrees I baked the Chop for minutes, until the temperature reached 165 degrees. The Chop came out moist and flavorful. The JB’s Fat Boy Sauces are the best, whether it’s Pork, Chicken, or Beef their sauces are hard to beat.
For side dishes I had Del Monte Sliced New Potatoes, Margaret Holmes Seasoned Blackeye Peas, and a baked small castiron skillet of Martha White Cornbread. For the Potatoes and Blackeye Peas just empty the cans into a small sauce pan and heat and serve. The Cornbread was made with Martha White Brand Corn Meal. For dessert later a Jello Sugarless Dark Chocolate Pudding.
Martha White Cornbread
The Martha White Corn Meal
White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Tags: Barbecue, Barbecue sauce, cook, Dietary fiber, Dietary Reference Intake, Nutrition facts label, Saturated fat, Serving size
I LOVE Hillshire Farm Turkey Lit’l Smokies! You can make these anytime of the year but they seem to go together during the Holiday Season. I always use the Turkey Lit’l Smokies, 90 less calories and 11 less grams of fat per serving over the Beef Lit’l Smokies! I just made a package of the BBQ Lit’l Smokies. Using the Turkey Lit’l Smokies and JB’s Fatboy Haugwaush BBQ Sauce. I’ve left the links to the recipe and Hillshire Farm®’s web site which is full of great recipe ideas. Check it out for some great party or everyday ideas.
BBQ LIT’L SMOKIES®
Enjoy Hillshire Farm®’s take on this classic BBQ recipe. Just take Hillshire Farm® Lit’l Smokies®, heat em up, and smother them in BBQ sauce. Tasty Snack: Done!
Prep Time: 5
Cook Time: 120
Makes: 9 appetizer servings (about 5 Lit’l Smokies each)
1 pkg. Hillshire Farm® Lit’l Smokies;
1 bottle (28 ounces) barbecue sauce
Open package of Lit’l Smokies<sup>®</sup> and drain off any liquid; place in 3-quart slow cooker.
Pour barbecue sauce over Lit’l Smokies<sup>®</sup> and stir to combine.
Cover and cook on HIGH for 2 hours. Turn heat to LOW for serving.
Hillshire Farm Turkey Lit’l Smokies
Made with premium turkey, these delicious Lit’l Smokies® have 2/3 less fat1. A good source of protein, they’re a great snack for any occasion. You can wrap them up or simmer them for extra flavor.
Serving Size: 5 links (50g)
Amount per Serving
Calories from Fat 36.0
% Daily Value *
Total Fat 4g
Saturated Fat 1.5g
Total Carbohydrate 4g
Dietary Fiber 0g
Tags: Baked Potato, Barbecue sauce, Black pepper, Dinner, Food, Pork, Pork chop, Pork loin, Pork ribs, Sea salt, sirloin steak
One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.
I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.
For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.
What Are Country Style Ribs?
*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs
Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce
Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.
Tags: Barbecue, Barbecue sauce, Calorie, Dietary fiber, Pork, Saturated fat, Serving size, Trans fat
Everyone was busy most of the day with various errands, and snacked along the way. So come dinner nobody was really too hungry so I prepared a light dinner tonight, Montgomery Inn Pulled Pork Sandwich, Mozzarella Stix, and Ore Ida Griller Seasoned Potatoes. I used Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Whole Grain Bun.
Along with the Pulled Pork Sandwich I prepared Alexia Mozzarella Stix Italian Herbs & Olive Oil and Ore Ida Seasoned Griller Potatoes. It had been quite a while since I had Cheese Sticks and came across the Alexia Mozzarella Stix and they looked good plus they were only 120 calories and 10 carbs per serving (2 sticks). The Ore Ida Grillers are some of Ore Ida’s best potatoes! They are a nice thick cut of potato and bake or grill up perfectly. For dessert later a bowl of Breyer’s carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Chocolate Fudge Topping.
Montgomery Inn Pulled Pork with Barbecue Sauce/Hardwood Smoked
We slow – smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our world – famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Serving Size 2 oz
Amount Per Serving
Calories from Fat 35
% Daily Value*
Total Fat 4.0 g 6 %
Saturated Fat 1.0 g 5 %
Cholesterol 35 mg 12 %
Sodium 250 mg 10 %
Total Carbohydrate 8 g 3 %
Sugars 8 g
Protein 8.0 g 16 %
Iron 6 %
Alexia Mozzarella Stix Italian Herbs & Olive Oil
Combining the delicious flavor of savory mozzarella cheese with classic Italian herbs and olive oil for a new Old World taste.
Serving Size: 2 stix (37g)
Servings per container: 6.0
Calories [per serving]: 120
Calories from fat: 60
Total Fat 6.0g 9%
Saturated Fat 2.5g 13%
Trans Fat 0.0g
Cholesterol 10.0mg 3%
Sodium 230mg 10%
Potassium 35mg 1%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Vitamin A 2%
Vitamin C 0%
Tags: Barbecue, Breyer, Crock Pot, Dietary fiber, Open Faced, Pork, Sauce, Walmart
Today’s Menu: Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots
While writing this I’m looking out the window at the pouring rain, RAIN that’s right! Rains been a rarity around here like most places around the Country. I’m afraid though it’s a little too late to help the crops and the yards around here. On to dinner. Ohh this one’s too good to describe! I prepared an Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots. For the Pork I used a Hormel Boneless Pork Shoulder. After Breakfast this morning I got the Crock Pot out, put a Glad Crock Pot Liner in it, and added the Pork Shoulder. How easy is that! You can cook it on high for 4 – 5 hours or on low for 8 – 9 hours, I went with the low and slow way. These Hormel Boneless pork Shoulders are great for the Crock Pot, perfect size anywhere from 1 to 1 1/2 pounds and they come seasoned. When done I shredded it with 2 forks and added J B’s Fat Boy Haug Waush BBQ Sauce and mixed until all the the meat was well covered. This came out delicious. The Pork was tender and the Sauce put it over the top!! But I wasn’t done.
I served it Open Faced on a generous slice of Walmart Bakery Marketside Everything Italian Loaf Bread. It comes pre-baked you just heat it up at 375 degrees for 7 – 9 minutes. This bread is a keeper! A little higher in carbs than I normally like to use but every now and then I think it’s ok, it’s 120 calories and 24 carbs for a 1/10 of the loaf. The Pork was just mouth watering and the bread absorbed all those great juices from the Pork and BBQ Sauce.
For sides I boiled some Mini Carrots along with Roasted Red Potatoes, you can find the recipe for the Red Potatoes on previous posts. For dessert sticking with the Breyer’s Carb Smart Vanilla Ice Cream topped with the fresh BlueBerries.
Hormel – Bbq Boneless Pork Shoulder [Slowcooker Ready]
Calories 200 Sodium 340 mg
Total Fat 13 g Potassium 0 mg
Saturated 6 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 18 g
Cholesterol 60 mg
Tags: Antique Car, Brian Henry, Ohio, Poultry Days, Saturday, Sunday, Versailles Ohio, Versailles Poultry Days
June 8-10, 2012 Versailles Poultry Days – Versailles, Ohio
The 61st annual event will have chicken dinners, entertainment, Miss Chick and Little Miss Poultry Days contests, rides and games for all ages, two parades, kiddie tractor pull, 5K Run, arts, crafts, flower, and photography shows, and the greatest Ultimate Frisbee Tournament in the world! Attendance: 25,000.
On behalf of the Versailles Poultry Days’ Board of Directors and Vice Chairmen: Eric Stachler, Shawn Peters, Brian Pearson, and Brian Henry, I would like to extend an invitation to welcome one and all to the 61st annual Poultry Days festival. The festival dates are June 8, 9, and 10 and the theme this year is Operation Poultry! We want to honor all those currently serving in the military, as well as, all veterans. The 2012 Poultry Days festival will once again be packed with many activities, attractions, and events for people of all ages to enjoy.
We anticipate serving over 24,000 chicken dinners during the three day festival. As always, the dinner will include the best barbecue chicken in the world, potato chips, applesauce, dinner roll, and orange drink.
The Poultry Days Board and Chairmen have once again scheduled some of the area’s best bands to provide live entertainment throughout the weekend in the social tent. Performing on Friday from 7:30 to 11:30 PM will be Nashville Crush. Providing entertainment on Saturday will include Higgins-Madewell and Pocket Change in the afternoon, followed by Karma’s Pawn from 7:30-11:30 PM. 2×2 Unplugged will provide the entertainment on Sunday afternoon, followed by Empty Tank from 6:00-10:00 PM.
During the weekend, there will be two parades, the Grand Parade on Saturday and the Antique Car and Tractor Parade on Sunday. Some of the other activities will include: Miss Chick and Little Miss Poultry Days contests, Kiddie Tractor Pull, 5K Run, rides and games for all ages, Arts & Crafts, Cake and Egg Contest, Flower Show, and the Photography Show. The 31st annual Ultimate Frisbee Tournament will also be held along with many other family friendly events.
Tags: bacon, Barbecue, Barbecue sauce, Black pepper, Kroger, Montgomery Inn, Olive oil, Turkey
Nothing like a stick to your ribs Pork BBQ with all the sides to warm up a cold windy day! I used Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Whole Grain Bun.
I had two sides, Kicked Up Chili Beans and Smashed Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. To make the Smashed Potatoes I used Green Giant Klondike Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Dill, Sea Salt, Black Peppercorn, and Parsley and mixed until all were coated. I then boiled them for 30 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon and continued to smash and mix. Also had a Peach Tea Diet Snapple. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Kicked Up Chili Beans
1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve
Tags: Barbecue, Black pepper, Breyer, Grill, Olive oil, Root Beer, Sea salt, Vanilla Ice
Sunny and 60 degrees out! Cleaned up the grill and fired it up to grill some A&W Root Beer BBQ Sauce and Crushed Pineapple Marinated Chicken Breasts! Love grilling and Chicken tastes even better when you grill it. I used Miller Amish Boneless Chicken Breasts and Marinated them in A&W Root Beer BBQ Sauce and Dole Crushed Pineapple and refrigerated them for about 3 hours. It was the first time I had ever used the A&W Sauce. It was a sweet sauce with a hint of Root Beer, a very good and tasty sauce! I left info on the sauce at the end of the post. I grilled them about 22 minutes flipping them twice. They came out moist and delicious. The sauce really provides a great flavor and with the added Crushed Pineapple they were too good.
For sides I had grilled Asparagus, Smothered Hash Browns and Pillsbury Reduced Fat Crescent Rolls. The asparagus was Meijer Brand frozen Grilled Asparagus which I always keep a supply of on hand. I used Simply Potatoes Hash Browns that I seasoned with Sea Salt and Ground Black Pepper. I pan fried them in Extra Virgin Olive Oil and topped them with fresh grated Dutch Smoked Gouda Cheese, one of my favorite cheese! Plus I baked a can of Pillsbury Reduced Fat Crescent Rolls. I actually forgot I had them and found them buried in the back of the fridge and they I about a week before expiration so I wanted to use them before that. For dessert later a Slice of Pillsbury Nut Quick Bread. I made this earlier to day adding extra Almond Pieces, Pecan Pieces and Walnut Pieces. Topped it with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
A&W Root Beer BBQ Sauce
Enjoy the smooth, creamy flavor of AW root beer on the grill. The taste of AW will add an unexpected, layered richness to your BBQ. Whether basting, marinating or dipping, you’ll savor every bite.
Tags: Baking, Barbecue, BBQ Chicken Pizza, Cheese, Chicken, Meijer, Mozzarella, Pita Bread, Pizza
Today’s Menu: BBQ Chicken Pizza!
Back by popular demand, my Mom, it was BBQ Chicken Pizza for dinner tonight! This is one delicious Pizza. The Chicken, Gouda Cheese, 2% Mozzarella Cheese, Pita Bread and J B‘s Fat Boy Sticky Stuff Sauce makes an incredible Pizza and then add in the Mushrooms and Black Olives, Too good! A note about the Gouda Cheese, I love this cheese! It melts perfectly. If you like ooey, gooey cheese you have to try this one. I’ve been buying block cheese and grating it myself. It’s a lot cheaper by the block than buying it shredded. I also used Wheat Pita Breads from Meijer Bakery and I baked 2 Boneless Miller’s Amish Chicken Breasts. After the breasts were done I shredded them. Easy to fix and done in minutes from the oven. A lot healthier than frozen or Delivery Pizza also. I left the recipe below.
BBQ Chicken Pizza
1 Tablespoons Extra Virgin Olive Oil
1 Rotissiaire Chicken or 2 baked Boneless Chicken Breasts
1 Cup Barbecue Sauce (recommended: J B’s Fat Boy Sticky Stuff BBQ Sauce)
2 Wheat or Whole Wheat Pita Bread
4 Medium Baby Bella Mushrooms, sliced thin
1 Can Sliced Black Olives, 1 Tablespoon on each Pizza
1 Cup Shredded Gouda, I used Murray’s Dutch Gouda
1/2 Cup Shredded 2% Mozzarella
Preheat oven to 375 degrees F.
Remove the skin and pull and shred all the meat from the Rotissiaire Chicken and store in a bowl or plastic container. After pulling all the meat add 1/2 cup of the BBQ Sauce and mix until the Chicken is coated.
Build the Pizza. Brush Pita Bread with Extra Virgin Olive Oil. Add remaining 1/2 cup BBQ Sauce and brush it on the Pita Breads. Add layer of the shredded Chicken, Black Olives, Sliced Mushrooms, Shredded 2% Mozzarella and Shredded Gouda Cheese.
Bake at 375 degrees until Cheese is melted and pizza is warmed. Enjoy!