Tags: Aunt Millie, Barbecue, Barbecue sauce, Chicken, Pulled Buffalo, Sandwich, Snapple, Twitter, Wild Idea Buffalo
The Pulled Buffalo from the other nights dinner made one delicious BBQ Pulled Buffalo Sandwich for Lunch today! A fantastic trio made up one mighty tasty Sandwich; Wild Idea Buffalo – Pulled Buffalo, JB’s Fat Boy Chipotle BBQ Sauce, and Aunt Millie’s Light Whole Grain Sandwich Buns. Throw in an Ice Cold Half ‘n Half Diet Snapple and I had a perfect lunch!
Tags: Barbecue sauce, cook, Dietary Reference Intake, DV, Flavor, Meat, Sauce, SODIUM BISULFITE
Today’s Menu: Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread
Well my Dad was moved this afternoon from the hospital to a rehab center, at least 2 weeks or more till he regains his strength. The weather, it’s a sunny but cool day again. Where is our warm Spring weather? I found time this afternoon to work on the gas grill. Cleaned the burner and gas line, and got it going again! I think it’s about worn out, hopefully I’ll get another Summer out of it. For dinner tonight; a Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread. My first grilled Chop of the Spring!
I used a Costco Center Cut Pork Loin Chop. I love Costco’s Meats. If you’ve never tried them you should. After warming up the grill I seasoned my Chop with McCormick Grinder Sea Salt and Black Peppercorn. It was a fairly thick cut Chop so I had to keep it on the grill a little longer than normal. When the Chop was done I immediately brushed both sides with my favorite BBQ Sauce, JB ‘s Fatboy Haugwaush Sauce. I just love all the JB ‘s Fatboy BBQ Sauces and Rubs but the Haugwaush Sauce is my favorite! It’s a flavorful thick Sauce with a perfect blend of spices and ingredients. Another must try if you haven’t. The Chop was juicy and full of flavor! Love that Grill!
For sides I warmed up some Idahoan Homestyle Mashed Potatoes. I used the single serve microwavable one. I also warmed a single serve can of Del Monte Cut Green Beans and had Healthy Life Whole Grain Bread topped with a bit of I Can’t Believe It’s Not Butter. For dessert later a Healthy Life Chocolate Swirl Frozen Yogurt.
JB ‘s Fatboy Haugwaush Sauce
Be happier than a pig in sauce after adding Haugwaush to any meat product. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking time. Sauce will caramelize on meat when heated through.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, natural smoke flavor, filtered water, vinegar, honey, kosher salt, onion, garlic, natural flavor, turmeric, tamarind, and spices.
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 ml) Calories: 80 Total Fat: 0 g (0% DV) Sodium: 230 mg (9% DV) Total Carbohydrate: 20 g (7% DV) Sugars: 19 g Protein: 0 g Vitamin A: 6% DV Vitamin C: 4% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.
Buttery Homestyle Flavored Mashed Potatoes Cup
Idahoan’s popular Buttery Homestyle mashed potatoes now available in a convenient, portable, easy-to-prepare cup. You’ll find many new uses for Buttery Homestyle mashed potatoes in a cup, from snacks to work-time lunch sides. The flavor of Idahoan’s best, now in an ultra convenient pack.
CAUTION: KEEP KIDS SAFE! Cup and potatoes will be VERY HOT!
Remove lid completely.
Add cold water to fill-line in cup. Stir thoroughly to moisten all potatoes.
Microwave uncovered on HIGH for 1 1/2 minutes. CAUTION: Cup and contents will be very hot!
Stir well and let stand for 1 minute. Enjoy.
INGREDIENTS: IDAHO® POTATOES, PARTIALLY HYDROGENATED OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN, COTTONSEED, SUNFLOWER), CORN SYRUP SOLIDS, SALT, MALTODEXTRIN, COCONUT OIL, NONFAT DRY MILK, SUGAR, WHEY POWDER, SODIUM CASEINATE, BUTTER POWDER [BUTTER (SWEET CREAM, SALT, ANNATTO COLOR), NONFAT MILK SOLIDS, SODIUM CASEINATE AND DISODIUM PHOSPHATE], MONO AND DIGLYCERIDES, CALCIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVORS, SPICE, SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, DIPOTASSIUM PHOSPHATE, LECITHIN, ARTIFICIAL COLOR, CITRIC ACID, MIXED TOCOPHEROLS (VITAMIN E) AND LESS THAN 2% SILICON DIOXIDE ADDED AS AN ANTI-CAKING AGENT.
Amount Per Serving
Calories from fat 25
% Daily Value*
Total Fat 3g* 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
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: Aunt Millie, Barbecue, BBQ Sauce, Bison, Buffalo, Carbohydrate, cook, Dinner, Jello Sugar Free Dark Chocolate Pudding, Sandwich, Snapple, Wild Idea Buffalo
Today’s Dinner: Bison BBQ Sandwiches w/ Ruffle Light Chips and a Snapple!
Well last night’s delicious and tender Braised Buffalo Chuck Roast has turned into tonight’s dinner of Sliced and Shredded Bison BBQ Sandwiches! The Buffalo is every bit as delicious as it was last night and it’s even more tender if that’s possible. Tonight it was Bison BBQ Sandwich’s w/ Ruffle Light Chips and a Peach Tea Diet Snapple.
Preparing the Buffalo Bbq Sandwiches was very easy. After dinner last night I sliced up the remaining Roast, sealed it in a Glad Plastic Container and refrigerated it. To warm it up I took a medium frying pan and added the Buffalo then turned the heat on medium and warmed for about 10 minutes. To build the Sandwich I used Aunt Millie’s Light Whole Grain Sandwich Bun topped it with the sliced and shredded Buffalo and topped that off with JB’s Fat Boy Chipotle BBQ Sauce! JB’s Fat Boy has my votes for best BBQ Sauces, bar none. The Chipotle is one of their best. You’ve got sweetness and then you have heat and it combines for a perfect BBQ Sauce. I had a side of Ruffles Light Potato Chips, 90 Calories 17 Carbs and 0 Fat. Then as they say “To Wash Everything Down With” I had a bottle of Peach Tea Diet Snapple, 10 Calories and 0 Carbs. For dessert later this evening a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Tags: Apple Cider Vinegar, Black pepper, Cayenne pepper, cook, Dinner, JB's Fat Boy Sauces, Mashed potato, Mustard, Onion, Pork chop, Potato, Sea salt
An extra tasty dinner tonight, Baked and Glazed Pork Chop in Apple Cider Honey Mustard Sauce w/ Cayenne and White Cheddar Mashed Potatoes and Sugar Snap Peas. I was at Jungle Jim’s Market last week and came across the JB’s Fatboy Apple Cider Honey Mustard Sauce. First time I’ve ever seen this Sauce from JB’s Fat Boy and it looked too good to pass up. Apple Cider Honey Mustard Sauce, it just sounds like it was meant for Pork!
First I preheated the oven to 400 degrees. I then rolled my Chops in flour that was seasoned with Sea Salt and Black Pepper. I placed the Chops in a small broiler pan with a wire rack and baked until the temperature of the Chops reached 165 degrees. I turned the Chops over after 15 minutes of baking and with a small basting brush basted on the Apple Cider Honey Mustard Sauce. Continued baking until done. The Chops came out moist and full of great flavor. The Apple Cider Honey Mustard Sauce is a perfect Glaze or Dipping Sauce for Pork! Love this Sauce like the rest of the JB’s Fat Boy sauces. The Apple Cider Honey Mustard Sauce is a great combo, you can taste the Mustard and the Apple Cider and then there’s a sneaky hint of heat to it. Great Sauce! I think it would go well for Chicken also, I’ll find out soon.
For sides to go with my pork Chops i prepared Cayenne and White Cheddar Mashed Potatoes, Sugar Snap Peas, and Aunt Millie’s Light Whole Grain Bread. First time making the Cayenne and White Cheddar Mashed Potatoes. The recipe came from the Simply Potatoes web site but I’m not really a fan of their Mashed Potatoes, love their other Potato products, so I used Bob Evans “Down on the Farm” Mashed Potatoes. I microwaved the Mashed Potatoes for a total of 5 minutes and when done added a 1/ teaspoon of Cayenne Pepper and 1/2 cup of freshly shredded Murray’s Light White Cheddar. Stirred until well mixed and served. I love Potatoes and this Potato recipe is fantastic!! The Cayenne and white Cheddar really lights the Mashed Potatoes up! You have to give this one a try. I left the original recipe and web link at the end of the post. I also had Walmart Marketside Sugar Snap Peas and Whole Grain Bread. For dessert later some Breyers Carb Smart Vanilla Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping.
JB’s Fat Boy uses the finest quality, all natural ingredients to create products that will enhance the taste of each prepared meat product, so that each meal will be a pleasured, memorable experience.
Give the crowd something to buzz about when you add Apple Cider Honey Mustard Sauce to all your meat products. Serve directly as a condiment or coat on grilled meats during the last few minutes of cooking time. Also works great as a ‘Dip’ for any meat or chicken strips. 12 oz.
Ingredients: Brown Sugar, Apple Cider Vinegar, Vinegar, Apple Puree, Mustard, Honey, Habanero Pepper, Salt, Natural Smoke Flavor, Onion, Garlic, Spices, Filtered Water
Cayenne and White Cheddar Mashed Potatoes
Cheesy, peppery mashed potatoes pair well with roasted chicken for a great weeknight meal. An easy 5-minute mashed potato recipe.
1 package (24 ounces) Simply Potatoes® Traditional Mashed Potatoes
1/2 cup Crystal Farms® Wisconsin White Sharp Cheddar Cheese, shredded
1/4 teaspoon cayenne pepper
1. Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
2. Completely remove film and stir.
3. Microwave on high for 1 additional minute.
4. Stir cayenne pepper and white cheddar into cooked mashed potatoes and mix well.
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: Barbecue, Bobby Deen, Coleslaw, Dinner, Hash Brown, Ore-Ida, Pork Tenderloin, Serving size, Spice rub
Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!
The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!
Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
Ore Ida Cheesy Potato Casserole
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Total Fat 21.6 g
Saturated Fat 12.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.6 g
Cholesterol 53.9 mg
Sodium 1,093.3 mg
Potassium 448.1 mg
Total Carbohydrate 31.8 g
Tags: Barbecue, Black pepper, Casserole, Chives, cook, Gouda, Mashed potato, Turkey Bacon
Today’s Menu: Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole
Lot of rain in the area today and in fact for the next 3 days their saying. Wanted to come up with something new for dinner so I looked at some older recipes and scanned the internet and ended up deciding on Roast Beef BBQ Sandwich w/ Loaded Mashed Potato Casserole.
I used Hormel Slow Simmered Beef Roast Au Jus. It comes in a microwavable container. Just heat on high for 5 minutes and it’s ready! It’s very tender and delicious. I shredded it with a fork and added JB’s Fat Boy Haugwaush BBQ Sauce to it. Great combo to make a BBQ Roast Beef with! The Beef is juicy & tender and the BBQ Sauce fills it with flavor. I served it on a Healthy Life Whole Grain Bun.
For a side dish I prepared a Loaded Mashed Potato Casseroles. First time that I made these and won’t be the last! These turned out too good! I used Bob Evan’s Mashed Potatoes for the Potatoes. It’s loaded with Reduced Fat Philly Cream Cheese, Black Peppercorn, 2% Sharp Cheddar, Shredded Smoked Dutch Gouda Cheese, Turkey Bacon and Chives. All mixed together and baked and it comes out one delicious Potato dish! I left the full directions below. The directions will make 8 casseroles (ramekins). I made a 1/4 of the recipe that made 2 of them. These make a great Potato Dish, Mashed Potatoes with a kick! For dessert later a Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt Bar.
Loaded Mashed Potato Casserole
2 Bags (24 oz. each) refrigerated Mashed Potatoes
1 Package (8 oz.) Philadelphia Fat Reduced Cream Cheese
1/2 Teaspoon fresh Ground Pepper
2 Cups Kraft 2% Shredded Sharp Cheddar Cheese
1/2 Cup Shredded Smoked Dutch Gouda Cheese (Reserve a bit to top off Casseroles)
10 Slices Turkey Bacon, Crisply cooked and crumbled (Reserve a bit to top off Casseroles)
1/2 Cup Chopped fresh Chives
1) Heat oven to 375. Spray 8 (6 oz.) individual baking dishes (Ramekins) with cooking spray. Place dishes on a cookie sheet.
2) Cook Potatoes in microwave as directed on bag. In large bowl, mix potatoes, cream cheese, and Pepper. Spoon about 1/2 cup Potato mixture into each baking dish. Sprinkle each with about 2 tablespoons Cheese, about 1 tablespoon Bacon, and 1 1/2 teasooons Chives. Repeat layers of Potatoes, Cheese, and Bacon
3) Bake uncovered 20 minutes or until thoroughly heated and Cheese is melted. Sprinkle casseroles evenly with remaining Chives, Bacon, and Gouda cheese. Let stand 5 minutes before serving.
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: Black Forest, Black pepper, Dietary fiber, Dietary Reference Intake, Pork chop, Saturated fat, Serving size, Spätzle, Trans fat
I had a monster Pork Chop big enough for 2, it’s going to make some delicious leftovers! I marinated in JB’s Fat Boy Haug Waush BBQ Sauce for about 3 hours. After removing from the marinade I seasoned it with McCormick Grill Mates Applewood Rub and McCormick Grinder Sea Salt and Black Peppercorn. I baked it at 350 degrees for 50 minutes turning once. As usual when using J B’s Fat Boy Sauces it came out moist and delicious!
For my sides I had Margaret Holmes Seasoned Black Eye Peas, Maggi Spaetzle, and Healthy Life Whole Grain Bread. The Margaret Holmes Seasoned Black Eye Peas I’ve had before but the Spaetzle is a new one. Came across it at Walmart and looked and sounded good so I thought I would give it a try, and glad I did it was delicious! A little higher in calories and carbs than what I normally have but occasionally it should be alright. I seasoned it with Sea Salt and Ground Black Pepper and added a little I Can’t Believe It’s Not Butter. I left the product description and little info on Spaetzle at the end of the post. For dessert another new one, Kiwi – Lemon Cheesecake. I’ll leave the recipe for this on a separate post. You have to give this a try. It’s a no bake and delicious!
Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).
Maggi Spaetzle, Authentic German Dumplings
Maggi Spaetzle, Authentic German Dumplings, Imported from Germany, Net Wt 10.5 oz (298g) box. One box makes 6 servings. Exclusive recipe of the finest ingredients, including wheat flour, milk, and real eggs. Low fat, low cholesterol. From German and Swiss roots in Stuttgart and the Black Forest comes Maggi Spaetzle, or tiny dumplings. In those countries, Spaetzle is traditionally served with bratwurst, knackwurst, or sausage. Maggi Spaetzle can also be served as a delicious side dish personalized with your favorite add-ins – cheese, onions, butter, sauces and herbs or as a satisfying entree – casserole with ham and mushrooms. It’s a delicious change from pasta, potato or rice dishes! Founded in 1881, Maggi is known world-wide as a source of high-quality products and delicious ideas that help cooks be appreciated as creative meal providers for their families.
Serving Size 1/4 cup
Amount Per Serving
Calories from Fat 10