Tags: Black pepper, cook, French fries, Hamburger, Ore - Ida, Sea Salt Country Style Fries, Serving size, Trans fat
A perfect Autumn day out today! It’s in the low 60′s and sunny. Went to the store early and then yard work. I got the 4 wheel mobility scooter out and helped Mom rake the leaves, do some final trimming, and put away some of the Summer lounge chairs. Love getting out like that and doing work, thankfully I have that scooter that lets me get out like that and help out! For dinner I was able to fire up the grill up one last time, it will be retired after this use. For dinner, Grilled Cheddar Turkey Burger and Baked Fries.
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. I seasoned it with Sea Salt and Ground Black Pepper and grilled it about 17 minutes, flipping three times. I served the burger on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar. Anything tastes better grilled, now I just have to get a better grill to do it on. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Jello Sugar Free Chocolate Pudding.
An all-natural burger choice.
* Gluten Free
* All Natural
* The Biggest Loser® product
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: "Weird Al" Yankovic, Chicken Dance, Cincinnati, Hillshire Farm, Oktoberfest, Oktoberfest Zinzinnati, United States, Vince Neil
Oktoberfest Zinzinnati, presented by Samuel Adams and Hillshire Farm, is America’s largest Oktoberfest, happening September 20-22, 2013 in downtown Zinzinnati with German food, live music, dancing and more.
Friday, Sept. 20, 2013
Saturday, Sept. 21, 2013
Sunday, Sept. 22, 2013
11 a.m.-10 p.m.
On six blocks of Fifth Street, from Vine Street to Sentinel in Downtown Cincinnati.
Directions and street closures.
Download the event map.
Convenient parking can be found in the Fountain Square Garage for only $10, and many other downtown garages. Parking info.
Directions & street closures.
Annual Oktoberfest Zinzinnati is Steeped in Tradition
The Oktoberfest-Zinzinnati tradition began in 1976 as a block party near historic Fountain Square to attract visitors Downtown and to celebrate Cincinnati’s deep German heritage. Since its humble beginnings, the event has grown to be recognized as America’s largest Oktoberfest, attracting 500,000+ annually.
Highlights from past events: Who led the Chicken dance?
* In 1994, the Crown Prince of Bavaria attended Oktoberfest-Zinzinnati and helped the event set a world record for the World’s Largest Chicken Dance, with 48,000 participating. Oktoberfest-Zinzinnati held the world record for largest group dance in the Guinness Book of Records, 1995-97 editions.
* In 1998 Oktoberfest-Zinzinnati tuned up to set a world record for the World’s Largest Kazoo Band. late great trumpeter Al Hirt, a 1941 graduate of the University of Cincinnati College-Conservatory of Music, returned to his musical roots to lead 25,000 in a magical interpretation of his trademark song, When The Saints Go Marching In.
* In 1999 Grammy Award-winning Weird Al Yankovic led 30,000 on kazoo in a rendition of the Chicken Dance and Beer Barrel Polka. The event was featured on CNN Headline News and VH1′s “Rock-n-Roll Record-breakers.”
* In 2000, The Prince of The Monkees, Davy Jones, provided a goosebump moment leading the World’s Largest Chicken Dance and Kazoo Band in a rendition of “Daydream Believer.”
* In 2001, Oktoberfest-Zinzinnati was postponed due to the attack on America on Sept. 11. A week following, American patriot and singer Tony Orlando led a throng on Fountain Square in inspiring renditions of “Tie A Yellow Ribbon ’Round The Old Oak Tree” and “America.”
* In 2002, pint-size veteran screen star Verne Troyer, who played “Mini Me” in “Austin Powers,” cast a big shadow leading the Chicken Dance.
* In 2003, rock icon Eddie Money celebrated 25 years in the music business as the Oktoberfest-Zinzinnati grand marshal.
* Vince Neil, lead vocalist for the legendary rock group Mötley Crüe, led the 2004 World’s Largest Chicken Dance, an event so surreal VH1 named it the “Least Metal Moment” in the history of rock ‘n’ roll.
* In 2005, legendary TV children’s entertainers Uncle Al and Captain Windy led the World’s Largest Chicken Dance and Hokey Pokey.
* In 2006, AOL named Oktoberfest Zinzinnati number one Oktoberfest in the nation. Cincinnati Bengals All-Pro wide receiver Chad Johnson led the 2006 version of the Chicken Dance.
* In 2007, the first annual John Morrell “Running of the Wieners” wiener dog race was held. “Old left-hander” Joe Nuxhall, the youngest player ever to play Major League Baseball, led the World’s Largest Chicken Dance, with help from the UC Dance Team.
* Olympic track and field medalists (Beijing) and University of Cincinnati alums Mary Wineberg and David Payne led a very athletic Chicken Dance in 2008.
* In 2009, Homer Simpson celebrated his 20th anniversary on television by leaving his hometown of Springfield to travel to Zinzinnati and lead the annual Chicken Dance.
* Ultimate Fighting Championship middleweight champion and Cincinnati native Rich Franklin led the crowd in a mixed martial arts World’s Largest Chicken Dance in 2010.
* 2011′s version of the World’s Largest Chicken Dance was led by none other than 10-time All Star, five-time Gold Glove, National League MVP, Silver Slugger, Reds and Baseball Hall of Fame legend, Joe Morgan.
* 2012, the Chicken Dance was led by All Star and Reds Hall of Famer, Mr. Perfect, Tom Browning. A Cincinnati Red for 11 years, Browning pitched the 13th perfect game in baseball history and the first in the history of baseball’s oldest professional team on September 16, 1988.
Tags: Bucyrus Ohio, Concerts and Events, Events, Festival, Food, Music, Ohio, Recreation
First celebrated in the summer of 1967, this is an annual three-day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained.
About the Bucyrus Bratwurst Festival
The Bratwurst Festival was first celebrated in the summer of 1967. The Bratwurst Festival is an annual 3 day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained. There are daily parades, contests, auction and the FOOD! Thanks to our sponsors, there is plenty of FREE live entertainment.
Tags: Barbecue sauce, Chicken, Cob, CobCorn, Corn, Dietary Reference Intake, Green Bean, Trans fat
Spent the morning working on and cleaning the grill again. Finally got it working again! It’s the 4th day of August and it was 60 degrees this morning and a high of 77 degrees, Incredible Weather! For dinner with the grill up and working I decided to grill some Chicken Thighs. I prepared Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob, and Sliced Whole Grain Bread.
I put the Thighs in a Hefty Zip Bag and seasoned the Chicken Thighs with Sea Salt and Ground Black Pepper and Marinated them in JB‘s Fat Boy Sticky Stuff BBQ Sauce in the fridge for a couple of hours. At grill time took them out of the bag and shook off the excess marinade. Grilled them for about 16 minutes, turning them frequently. I checked their temperature and it was at 165 and done. I had extra BBQ Sauce on the side for dipping. Chicken came out bursting with flavor and moist. Love that JB’s Fat Boy BBQ Sauce!
To go with the Chicken I heated up a can of Del Monte Reduced Sodium Cut Green Beans along with some boiled Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Weight Watchers Ice Cream Sandwich.
JB’s Fat Boy Sticky Stuff Natural Gluten Free BBQ Sauce
Make mealtime an occasion to crow about by adding sticky stuff to any meat product. Serve direct as a condiment or coat on grilled meats during the last few minutes of cooking time. Sauce will caramelize on meat when heated.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to peck continually around the meal area and nest nearby!
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, wildflower honey, natural smoke flavor, filtered water, vinegar, kosher salt, onion, garlic, cayenne pepper, turmeric tamarind, and spices.
No high fructose corn syrup.
All of JB’s Fat Boy 12 oz. sauces contain a “best by” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the ‘best by” date has passed. All JB’s Fat Boy 12 oz. sauces have a “best by” date of two years after packaging. It is our policy not to send any product less than 3 months from the “best buy” date listed. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 L) Calories: 60 Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 200 mg (8% DV) Total Carbohydrate: 16 g (5% DV) Sugars: 10 g Protein: 0 g Vitamin A: 4% DV Vitamin C: 2% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.
Tags: Chicken, cook, Del Monte, Green Bean, Mashed potato, Pork, Pork chop, United States
Wow, July ending on a cool week around here. It might be about 74 degrees if that, but I’m not complaining. I love the days of 70 degree weather, just wish the sun was out. Fired the grill up for everyone I was grilling a Pork Chop and I grilled a couple of Burgers for Mom and Dad. For dinner I prepared a Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread.
I just seasoned it with Sea Salt and Ground Black Pepper. Grilled it about 4 1/2 – 5 minutes per side. As I took it off the grill I basted one side with some of my favorite BBQ Sauce, JB’s Fat Boy Haug Waush BBQ Sauce. JB’s is my choice of Rubs and Sauces, I just don’t think the taste can be beat! The Chop came out with grill char and it was moist and tender.
For side dishes I prepared some bob Evan’s Mashed Potatoes. Just heat in the microwave and serve. I also warmed a small can of Del Monte Cut Green Beans along with a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
From the Pork Be Inspired web site, http://www.porkbeinspired.com/index.aspx
Meat Thermometer How To
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove. – See more at:
Today’s Pork Leaner Than Ever
A Study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago.
Power Up With Pork
Purdue Weight Loss Study
Pork and Health Science Update
Frequently Asked Questions: Pork And The AICR/WCRF Second Expert Report
MyPyramid Food Guidance System
The MyPyramid food guidance system for Americans emphasizes the importance of finding a balance between food and physical activity. Lean pork can enhance and easily fit into a balanced diet.
Vitamins and Minerals in Pork
Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, pork is an important source of many key nutrients.
Fat in Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s common cuts of pork are 16% leaner and has 27% less saturated fat as compared to 1991. Many cuts of pork are as lean as skinless chicken.
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.
Tags: Arena District, Canada, Columbus, Columbus Ohio, Friday, Jazz, Jazz Café, Ohio
July 19-21, 2013 Jazz & Rib Fest – Columbus, Ohio
The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus–thanks to hot ribs, cool jazz and great fans!
The Jazz & Rib Fest is a highly anticipated summertime tradition offering both jazz and rib connoisseurs the finest in music and barbeque for more than thirty years. Building off the success of our move to the premier entertainment destination of downtown Columbus, we are thrilled to once again call The Arena District the home of hot ribs and cool jazz. McFerson Commons and North Bank Park stages will anchor the event with performances featuring the best regional and international jazz artists. The Jazz Café at North Bank Pavilion will showcase local artists on an intimate riverfront stage set against the city skyline. Award winning rib-burners representing 10 states and Canada will fire up their grills along Spring & Long Streets to compete for “Best Ribs” bragging rights.
The Arena District: North Bank Park, McFerson Commons, and Spring & Long Streets in downtown Columbus, Ohio. Click here for more details on the location.
Surrounding areas of The Arena District. Click here for more details on where to park.
Typically sunny and warm: average day time temperature 85 °F
ADMISSION IS FREE!
All food vendors will be open from 11:00 a.m. – 11:00 p.m. on Friday and Saturday, and from 11:00 a.m. – 8:30 p.m. on Sunday. Food and concessions will be available during event hours only.
Enjoy hot ribs and cool jazz on three different stages all weekend long! Click here for more details on the performance schedule.
Tags: Barbecue grill, Black pepper, Buffalo New York, Jill O'Brien, July, Olive oil, Pound (mass), Wild Idea Buffalo
Happy 4th of July everyone! And what better way to celebrate than firing that grill up and grilling some of the tastiest burgers around, a WIld Idea Buffalo Burger! This week’s Wild Idea Buffalo Recipe of the Week – Jill’s Favorite Buffalo Burgers. I left the link to the recipe and also a link to Wild Idea Buffalo where you can purchase Ground Buffalo or the pre-made patties. Enjoy everyone!
Makes 3 to 4 Buffalo Burgers
A little extra seasoning makes these buffalo burgers oh so good.
1) – Mix all ingredients, but Buffalo together
2) – Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties.
3) – Place in refrigerator to firm up burgers
4) – Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare.
5) – Finish with a sprinkle of high quality finishing salt
Wild Idea Buffalo
1 lb. Ground Buffalo
We grind our finest roasts and steaks to bring you the most delicious burgers anywhere. 90% – 92% Lean. 1 lb. Package.
Tags: Cooking, Fourth of July, Fruits and Vegetables, Holiday, Home, Independence Day, July, United States
33 Crowd-Pleasing July 4th Recipes
We’ve got all the great-tasting, healthy recipes you’ll need for your 4th of July, healthier pasta salads and potato salads, juicy burgers and flavorful grilled meat recipes. But the real star is dessert. This gorgeous flag cake, made with a lightened cream cheese frosting and fresh summer berries, is sure to have everyone ooh-ing and ahh-ing. And don’t miss our easy red, white and blue recipes featured on NBC’s Today show!
Put a fresh twist on your classic American fare with this selection of easy, healthy July 4th recipes. Make a festive menu for your July 4th cookout with delicious coleslaws and potato salads, juicy burgers and grilled chicken and of course, fresh summer desserts. These All-American recipes for the 4th of July are healthier versions of classic picnic favorites that everyone at your cookout will enjoy.
Peach Custard Pie
We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries….
Here’s our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that’s popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving…..
Get these and more Eating Well recipes by clicking the link below!
Tags: American Heart Association, cook, Fish, Grill, Marination, Salmon, Soy sauce, Tablespoon
A very good article on one of my favorite grill items, Fish! I left the link at the bottom of the page.
Fish on the grill
Cook fish in your backyard. Grill prep starts the process.
BY JANE SCHREIER JONES – CONTRIBUTING WRITER
Fire up the barbie — but, please, not for an artery-clogging beef steak. Instead, prepare fish on your backyard grill for a tasty and quite healthy meal.
Wow your family and even party guests with main courses chockfull of flavor and flair, such as barbecue salmon, fish tacos, tuna steaks, grilled tilapia and other scene-stealers.
All types of seafood can provide the thrill of the grill, say those-in-the-know. “But firmer fish such as salmon, halibut, trout, walleye, swordfish and tuna are easier to manage on a backyard grill,” points out Aleda Zink, owner of Dayton Fish Co., on North Main Street in Dayton.
“Scallops are fun and easy to grill because they are meatier and don’t fall apart,” points out Executive Chef Michelle Brown of Jag’s Steak and Seafood on West Chester Road in West Chester. “With scallops, the more caramelization the better, so don’t be afraid to use high heat.”
Great backyard seafood dishes start with proper grill prep. “Fish likes to stick to grill grates so make sure you have a clean grill to start, by heating it and using a metal brush to remove particles,” advises Matt Klum, executive chef at Jay’s Seafood Restaurant in Dayton’s Oregon District.
Klum recommends using tongs to rub a hot grill down with paper towel soaked in canola or vegetable oil — but do so cautiously. “Because you’re doing this while the fire’s hot, you’ll get some flare up, but use long tongs,” he says. There’s also a Pam for Grilling spray for the less adventurous.
Keep seafood refrigerated before cooking, of course. Klum says fish does not need to be washed; just dry it off with paper towels before seasoning it and rubbing it with a little bit of olive oil. “Let the seafood sit for a few minutes before putting it on the hot grill,” he says.
“I like to marinate fish in Italian dressing or another product before grilling,” says Zink. “That helps with the sticking and adds flavor.”
How long to grill fish? Zink says the rule of thumb is 10 to 15 minutes for each inch of thickness. “Flip it just once,” she says.
“For flakier fish, such as sea bass or halibut, prepare a foil pocket with the fish, herbs, lemon and olive oil,” says Michelle Brown. “Cook it on the grill, but not on the hottest part of the grill. Keep the lid shut. Ten minutes at 450 t0 500 degrees should do it.”
4 salmon steaks (about 6 oz each), skinned, or 1 to 1.5 lbs fillet, skinned
1¼ cups soy sauce
6 Tablespoons granulated sugar
3 cloves garlic, minced or pressed
1 Tablespoon minced or grated ginger root
1/3 cup vegetable oil
Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.
Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let the salmon come to room temperature before cooking.
Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.
Source: Dorothy Lane Market
Facts about fish and nutrition:
• Seafood is a great source of protein, high in heart-healthy essential Omega-3 fatty acids.
• It’s naturally low in fat, calories and carbs.
• Decades of research show that eating seafood can decrease your risk of obesity, heart attack and stroke.
• Four major health organizations including The American Heart Association recommend eating seafood twice a week.
• Americans are not eating enough seafood. We’re eating about 3.5 ounces per week, half what the USDA recommends.