Tags: Bone, Carrots, Chicken, cook, Del Monte, Dinner, Flavor, Green Bean, Perdue Oven Ready Chicken, Potato, roast, Seasoning
They finally hit a weather forecast! They said “Snow” and it’s “Snow” we are getting! When it ends we’re predicted to have between 6-9 inches. Not bad for the first of the Season. Then Saturday it’s only going to be a high in the low 20′s so everything will freeze and then Sunday a whole lot of freezing rain heading our way. I’d rather have a foot of snow than freezing rain! We’ll just make the best of it! For dinner tonight I prepared a (Perdue) Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Sliced Carrots, Baked Harvest Grain Bread.
I love using these Perdue Oven Ready Chickens! As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftovers!
For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Sliced Carrots and Baked a Loaf of Harvest Grain Bread. For dessert later tonight a Del Monte No Sugar Added Mango Chunk Cup.
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)
Perdue Whole Chicken Breast 002
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.
*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.
COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.
Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Tags: Canola, Fat, Monosodium Glutamate, Onion, Potato pancake, Saturated fat, Serving size, Yellow Lake Perch, Zatarain
Today’s Menu: Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots
Lot of rain early and then a cold and windy day, only a high of about 41 today. Ran some errands and filled the car up with gas before it went back up. I had some Yellow Lake Perch in the freezer, had purchased it from Meijer a couple of weeks ago. Laid in the fridge overnight to thaw. For dinner tonight, Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots.
I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. After thawing I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in Zatarain’s Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!
For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a single serving can of Kroger Brand Sliced Carrots. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.
Crispy Southern Fish Fri
The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
ENRICHED YELLOW CORN FLOUR (CORN MEAL, IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPICES (INCLUDING RED PEPPER) , CITRIC ACID, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), GARLIC, CORN MALTODEXTRIN, ONION, LEMON PUREE. AND LEMON JUICE.
Serving Size: 2 Tbsp Mix (17g)
Servings Per Container: about 20
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Vitamin A: 2%
Vitamin C: 0%
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.
Serving size: 3 cakes
Amount Per Serving
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
Tags: Barley, Chicken, Chicken fingers, cook, Olive oil, Rice, Rice A Roni, SOY PROTEIN
A bit nippy out this morning and really the whole day. It was around 36 degrees this morning when I went out to get the morning paper. It really didn’t get to warm all day, around 58 degrees with a cool breeze. Tis the Season! For dinner tonight I prepared Whole Grain Breaded Chicken Strips w/ Rice A Roni Whole Grain Blends Chicken and Herb Classico and Boiled Mini Carrots.
For the Chicken Strips I used Perdue Whole Grain Breaded Chicken Breast Strips. I used these a while back and I always have a package in the freezer ready to use! Love these, good seasoning, breading, and their nice size strips breaded in whole grain. Easy to prepare; just bake them for 12 minutes at 425 degrees , flipping them over after 6 minutes and their done.
To go with the Chicken I boiled some Mini Carrots and, for the first time, I prepared some Rice A Roni Whole Grain Blends Chicken and Herb Classico. Another keeper product! Just bring some water to a boil, simmer everything, and let stand and it’s done! Excellent Rice Dish, very good tasting and really seasoned well. Great side dish for any Chicken Dishes. Later tonight for dessert I had some Baked Whole Grain Tostios Scoops with some of the Kroger Brand Peach and Mango Salsa I purchased for a dish for last night’s dinner.
Chicken & Herb Classico
Our Rice-A-Roni® Whole Grain Blends Chicken & Herb Classico combines whole grain brown rice, pearled barley and pearled wheat with natural flavors to create a comforting side dish. This delicious dish is the perfect complement to your favorite chicken recipes.
PARBOILED LONG GRAIN BROWN RICE, PEARLED BARLEY, PEARLED RED WHEAT, SALT, AUTOLYZED YEAST EXTRACT*, ONIONS*, NATURAL FLAVORS, CARROTS*, GARLIC*, OLIVE OIL, SPICES, PARSLEY*, SOY PROTEIN, TURMERIC SPICE WHICH IMPARTS COLOR, TOCOPHEROLS FOR FRESHNESS.
What You’ll Need
1 1/4 cups of water
1 tablespoons of olive oil
What You’ll Do:
1) In a medium saucepan, combine water, olive oil, rice and Special Seasonings. Bring to a boil.
2) Cover; reduce heat to medium-low. Simmer for 24 to 26 minutes or until most of water is absorbed.
3) Cover; remove from heat. Let stand for 5 minutes. Stir well before serving.
Nutrition – As Prepared
Serving Size: Size 2.0 oz (56 g/about 1/3 cup dry
Servings Per Container: about 2 (dry)
Amount Per Serving% Daily Value
Perdue Whole Grain Breaded Chicken Breast Strips
Ingredients: Boneless skinless chicken breast with rib meat, chicken broth. Contains 2% or less of salt, yeast extract, brown sugar, natural flavors.
Breaded with: White whole wheat flour, wheat flour, water, salt. Contains 2% or less of natural flavors, dextrose, dried yeast, natural paprika extract, potassium chloride, yeast extract, maltodextrin, dried garlic, natural paprika and annatto extracts, yellow corn flour.
Serving Size 3oz (85g)
Servings Per Container About 8
Amount Per Serving (* % of Daily Value)
Calories from Fat 50
Total Fat 6g (9%)
Saturated Fat 1.5g (8%)
Trans Fat 0g
Cholesterol 35mg (12%)
Sodium 490mg (20%)
Total Carbohydrate 13g (4%)
Dietary Fiber 1g (4%)
Protein 14g (25%)
Tags: Barbecue chicken, Chicken, cook, Crockpot, Green Bean, Skinless, Slow cooker, Turkey Bacon
These beautiful Fall Days are spoiling us! Cool mornings followed by sunny crisp days, it’s hard to beat this weather! Unfortunately I did,t get a chance to go out and enjoy much of it as I suffered with a Sinus Headache through most of it. Thank goodness I had already planned for a Crock Pot Dinner tonight. I prepared Slow-Cooked Sunday Chicken w/ Whole Grain Bread.
This is a new recipe, I came across it on a Taste of Home email and thought I would give it a try, and glad I did!. It has Chicken, Carrots, Onion, Celery, Green Beans, Red Potatoes, Turkey Bacon, Milk, and Spices all in a Crock Pot! It was very easy to prepare, just layer in everything and then add your Milk and Water and Spices in your Crock Pot. Put the lid on it and heat on low for 6 – 8 hours, and then we have our complete meal. Chicken served with Green Beans, Carrots, and Red Potatoes. Excellent recipe, everything combines great and seasoned just right! The recipe called for Bone – in Skinless Chicken Breasts but I used Boneless Skinless Chicken Breasts, all I had in the freezer. Next time I prepare this I would maybe add some Hugarian Paprika, nothing major. Another one of those keeper recipes! Just right for two people or one with a dinner leftover. I also had a couple of slices of Klosterman Whole Grain Wheat Bread, first time I tried this also. They were out of my normal brand so I gave this a try and it works! it was very fresh, same calories and carbs, with a bit of nutty taste to it (and it comes in half loaves). For dessert later a Del Monte No Sugar Added Mango Chunks Cup.
Slow-Cooked Sunday Chicken Recipe
2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170°. Remove chicken and vegetables. Thicken cooking juices for gravy if desired. Yield: 2 servings.
1 serving equals 304 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 927 mg sodium, 21 g carbohydrate, 5 g fiber, 37 g protein.
Tags: Canola, Del Monte Foods, Dietary fiber, Dinner, Food, haddock, Kroger, Potato, Saturated fat, Sea salt, Serving size, Zatarain
Today’s Menu: Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots
Lets talk about Grapes, White Seedless Grapes! Beyond any shadow of a doubt this year’s supply of the White Seedless Grapes has been the best I’ve ever tasted, along with being the biggest and juiciest . All year the Grapes we’ve been buying at local stores has just been incredible. Really going to miss them when they run out this crop of them. For dinner tonight I prepared Seasoned Fried Haddock w/ Diced New Potatoes and Sliced Carrots.
I prepared some more of the excellent Haddock I’ve been buying from our local Kroger Seafood Department. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into four pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Haddock and Zatarain’s is a good combo!
For side dishes, as it is a lot of times, it was all Del Monte. I heated up a small can of Sliced Carrots and also some Del Monte Diced New Potatoes. I also had a slice of Healthy Life Whole Grain Bread. For dessert tonight a Mini Banana along with a couple of slices of a Honey Crisp Apple.
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Tags: Chicken Fried, cook, Cubed Pork Steak, Cubed Steak, Golden Brown, Gravy, Mashed potato, Mashed Potatoes
Happy First Day of Autumn Everybody! And what a perfect Fall Day it’s been! About 42 and sunny this morning and a high of 68 and sunshine all day. Went to my Aunt’s 82nd Birthday Party this afternoon. She’s in assisted living but she’s doing pretty good. Good to see a lot of the family, and all their kids who are getting big. Then for dinner tonight I prepared Chicken Fried Cubed Pork Steak w/ Mashed Potatoes, White Gravy, Boiled Mini Carrots, and Biscuits. Nothing like a good old Country Dinner on a Sunday!
I had a package of Walmart Cubed Pork Steak in the freezer that I had laid out in the fridge overnight to thaw. Had the big three to bread them with; Flour, EggBeater’s, and Bread Crumbs. I seasoned the Flour with Sea Salt and Ground Black Pepper and I then seasoned the Egg Beater‘s with Hungarian Sweet Paprika and used Progresso Italian Style Bread Crumbs. I first rolled the Cubed Steaks in the seasoned Flour, shaking off the excess. Next I dipped them in the seasoned Egg Beater’s again shaking off the excess. The final step was to roll them in the Italian Style Bread Crumbs, making sure both sides were well covered. When that’s complete I pan fried them in a medium size skillet, in Canola Oil. Fried them until both sides were Golden Brown, about 3-4 minutes per side. They came out the perfect Golden Brown on the outside and moist and flavorful on the inside! I like using the Pork Cubed Steaks over the Beef, their more tender, less stringy, and healthier.
For side dishes I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare them just heat them up in the microwave for 6 minutes or so and their ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. I also boiled some Mini carrots and baked a small container of Pillsbury Grands Jr. Golden Layer Biscuits. Whole Grain Bread would have been fewer calories but Biscuits with this Dinner is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.
Pioneer Brand Peppered White Gravy Mix
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Tags: Black pepper, Canola, Nutrition Facts, Potato, Potato pancake, Sauteed Baby Bella Mushrooms, Trans fat, Wild Idea Buffalo 8oz
Our streak of beautiful pre – fall days ended today. Only about 80 degrees but real humid and muggy. But beautiful Fall Days aren’t far away! Not much going on today, the Phantom Pains finally stopped. When they’re that painful it takes me a day just to recover. I wanted a good and hearty dinner tonight and what better than a good Buffalo Fillet to fill that want! I prepared a Wild Idea Buffalo 8oz. Buffalo Terres Major Filet w/ Sauteed Mushrooms, Baked Potato Pancake, and Boiled Mini Carrots. Hearty, Healthy, and Delicious.
As I said I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Filets. Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Canola Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! I topped it with Sauteed Baby Bella Mushrooms.
For sides along with the Mushrooms, I tried a new product I came across at Kroger the other day. Golden Potato Pancakes by Old Fashioned Kitchens. I’ll have to start keeping a box of these in the freezer! They turned out delicious, and easy to prepare. Just bake for 8-10 minutes per side at 400 degrees and you have yourself some mighty tasty Potato Pancakes! 70 calories and 10 carbs per pancake too! I left all the product info at the end of the post. I also boiled some Mini Carrots and a slice of healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
A delicious blend of potatoes, onions, and other all natural ingredients in a light and crispy pancake – a perfect side dish alternative in lieu of French fries!
All Natural, Low Fat, No Trans Fat, Low Cholesterol, No Preservatives
Ingredients Potatoes, Meal(Wheat Flour), Onions, Canola Oil, Water, Dehydrated Potatoes(Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate and Citric Acid), Egg Whites, Whole Eggs, Salt, Pepper.
Allergen Information: Contains Wheat and Eggs
The perfect change-of-pace side dish – just “Heat & Eat.” Enjoy Golden Pancakes as a delicious entrée, side dish or tasty snack with applesauce or sour cream. Be creative with zesty appetizer dipping sauces!
Serving Size 1 piece
Servings Per Container 8
Amount Per Serving
Calories 70 Calories from Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 3 mg 1%
Sodium 190 mg 8%
Potassium — —
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 2 g
Tags: Cincinnati, Jungle Jim, Olive oil, Pork, Pork loin, Pork Roast, Potato, Teaspoon
Myself and a couple of friends visited the new Horseshoe Casino in Cincinnati today. They did an amazing job, it’s a beautiful Casino. I got registered for the Million Dollar Give Away, to be drawn later today. Their giving away 1 Million Dollars on 4 drawings throughout the Summer, I believe this is the third drawing. Besides the Casino they have a wide assortment of restaurants, Steak and Seafood to BBQ and Booby Flay’s Burger Palace. Beautiful job Cincinnati! For dinner tonight I prepared a Herb Crusted Pork Tenderloin w/ Sliced New Potatoes and Boiled Mini Carrots also a little side of some fresh sliced Peaches.
I used my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Preheat your oven at 400 degrees. Then combine 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried basil or 2 teaspoons fresh basil leaves, 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary, with Sea Salt and Ground Black Pepper for seasoning. You combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 15 minutes, then reduce the heat to 350 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.
For side dishes I heated up a can of Del Monte Sliced New Potatoes. Just seasoned and boiled in its own juices until heated through. I also boiled some Mini Carrots. In addition to those I had a few slices of some fresh sliced Peaches. My Mom had purchased them from Jungle Jim’s Market, they were from South Carolina and delicious! For desert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Herb Crusted Pork Tenderloin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 400 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 15 minutes, then reduce the heat to 375 degrees F and roast for an additional 30 minutes or until done. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Tags: Bell pepper, Black pepper, Jungle Jim, Olive oil, Poblano, Salmon, Sea salt, Seasoning
The Half Runner Green Beans are coming in now! Jungle Jim’s Market has all kinds of them in. My Mom went down this morning and picked some up. A lot of Green Beans for upcoming dinners! For dinner tonight I prepared a 5 Pepper Baked Salmon w/ Whole Wheat Noodles, Boiled Mini Carrots, and Harvest Grain Baked Bread.
On a McCormick recipe update I seen a new McCormick Spice ad for a Grill Mates Fiery 5 Pepper. They also had a recipe for a grilled Salmon with Fiery 5 Pepper. Humid and rainy out so I baked the Salmon instead of grilling it. I brushed about a 1/2 tablespoon of Extra Virgin Olive Oil on the two small Salmon Fillets and then Seasoned them with the McCormick Fiery 5 Pepper Spice. Preheated the oven to 400 degrees, put the Fillets in a small baking pan. Baked them for about 11 minutes, until they were fork flaky. The 5 Pepper Spice gave it some nice heat, not over powering but good heat! The fillets came out delicious!
For sides to go with my Salmon I reheated up the leftover Ronzoni Whole Grain Noodles from yesterdays dinner. Just microwaved and added a bit of Extra Virgin Olive Oil, Sea Salt, and fresh chopped Parsley. I also boiled some Mini Carrots and reheated the remaining Harvest Grain Loaf, which I had leftover from yesterday also. For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese, love that Philly!
Grilled Fiery 5 Pepper Salmon
A quick and easy recipe for summertime grilling – perfect for a weekday dinner when time is short. Great on salmon as well as shrimp kabobs.
1 pound salmon fillets
1 tablespoon olive oil
1 tablespoon McCormick® Grill Mates® Fiery 5 Pepper Seasoning
* Brush salmon with oil. Sprinkle with Seasoning.
* Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
SEA SALT, SPICES (INCLUDING ANCHO CHILE, CHIPOTLE FLAKES, CAYENNE PEPPER, ROASTED CHILI PEPPER, BLACK PEPPER AND OREGANO), UNREFINED SUGAR, GARLIC, ONION, RED BELL PEPPER, CITRIC ACID, NATURAL FLAVORS, AND EXTRACTIVES OF PAPRIKA.
1/4 tsp. (0.8g)
Tags: Chicken, cook, Findlay Market, Margaret Holmes, Noodle, Saturated fat, Seasoning, Trans fat
Spent the morning and early afternoon at the Findlay Market in Cincinnati. First time I’ve been down there in about 12 years or more. It’s really grown since I was there last. Any and all fruits, vegetables, meats, and baked goods. Really a neat place to visit! For dinner I prepared Chicken ‘n’ Noodles w/ Boiled Mini Carrots and Whole Grain Bread.
I used Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. Another of my favorite Comfort Foods! It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of Boiled Mini Carrots and Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with Cool Whip Free.
Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.
Serving Size Serving size 2/3 cup as packaged (174g)
Amount Per Serving
Calories from Fat 45
% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%