Tags: Barbecue, Bean Salad, Canola, Cast Iron Skillet, Phaseolus vulgaris, Pork chop, Salad, Serving size
I had a Pork Chop stored in the freezer that I put in the fridge to thaw overnight. Next day I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it I used a Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 155 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops marinated in JB’s BBQ Sauce, and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.
For one side dish I heated up a can of Del Monte Sliced New Potatoes, boiled until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes. I also prepared a can of Read 3 Bean Salad. It comes in a can and you can prepare it various ways. I just opened the can and put it in a plastic bowl, put the lid on, and set in the refrigerator to chill for a couple of hours or so. I served these cold. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.
Fresh green and yellow string beans, wholesome red kidney beans, spicy onions, and red peppers in delicately flavored tangy vinaigrette are what our 3 bean salad is all about. For added flavor and a different twist, try our 4 bean mixture with garbanzo beans. Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product. It’s perfect for use in wraps, tacos, burritos, or as a main dish by adding shredded chicken or beef. Use in a dip with tortilla chips or put some on a bed of lettuce topped with tomatoes to create a healthy, nutritious salad.
Serving Size: 0.33 cup
Servings Per Container: 5
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Trans Fat 0 g
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Potassium 90 mg (5%)
Total Carbohydrate 13 g (5%)
Dietary Fiber 2 g (8%)
Sugars 8 g
Protein 1 g
Vitamin A 0%
Vitamin C 4%
Tags: Cast Iron Skillet, Chop, Green Bean, Home, Macintosh Apples, Olive oil, Potato Salad, Read Foods, Skillet, SODIUM ERYTHORBATE
It started out a rainy morning and the a sunny and a bit humid afternoon and then some heavy late afternoon and evening showers. just a lazy day of being a Couch Potato watching some College Football! For dinner a comfort food Heaven; Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and Green Beans.
I had picked up some beautiful, good size, Pork Loin Center Cut Chops. I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it i broke out the Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 150 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.
One side dish was some Fried Apples. My Mom taught me how to make these a long time ago and I still fry them that way except now I use Splenda instead of Sugar. To prepare them I used Macintosh Apples that I peeled and sliced into smaller slices. I used a Cast Iron Skillet for these also. To fry them I used a 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet up on High and added the Apples. I fried them, while stirring, for about 5 minutes and as they started to soften up I added about 3 tablespoons of Splenda Sugar Blend, maybe a tad less. Then stirred until well mixed and the Apples were soft. My Grandmother made Fried Apples this way, my Mom learned from her, and now I continue making them. Good Fried Apples!
Another side dish was Read German Potato Salad. First time I had tried canned German Potato Salad, I had tried the Read 3 Bean Salad and it was very good so I thought I would give this a try. I heated it up about 10 minutes in a small sauce pan and it was ready. It had a real good taste with plenty of Potatoes and nice Bacon size pieces. It does have a little strong Vinegar taste but I liked it, plus it’s only 120 calories and 20 net carbs per serving. I also heated up a small can of Del Monte Reduced Sodium Cut Green Beans. One nice Comfort Food Dinner! For dessert/snack later a 110 Calorie Mini Bag of Jolly Time Pop Corn.
* Serve Hot or Cold
Microwave: Empty contents into microwave safe dish, cover, heat 2-3 minutes. Drain, if desired. Season to taste. Serve. Stovetop: Empty contents into small saucepan. Bring just to a boil; drain if desired. Season to taste, serve.
Potatoes, Water, Sugar, Vinegar, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Modified Corn Starch, Salt, Onion, Spice, Natural Flavor, Parsley Flakes.
Serving Size 125 G
Servings Per Container 3.5
Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value*
Total Fat 3 G 5
Saturated Fat 2 G
Trans Fat 0 G
Cholesterol <5 Mg 1
Sodium 500 Mg 21
Total Carbohydrate 22 G 7
Dietary Fiber 2 G
Sugars 8 G
Protein 2 G
Tags: Barbecue, JB's Fat Boy Sauces, Ken, Olive oil, Radish, Salad, Sandwich, Vegetable Oil, Vinegar, Wild Idea Buffalo, Xanthan Gum
Another gorgeous Fall like day around the neighborhood today! 39 degrees this morning and a high around 68 with sunshine and blue skies above! Out riding the four-wheel for a while and doing some outside cleaning. For dinner tonight a Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad.
A light and heathy dinner tonight. I used Wild Idea Buffalo Pulled Buffalo, a 1 lb. package. A great item to have in the freezer, just thaw and heat it up! After heating it up I served it on a Healthy Life Whole Grain Bun and topped it with JB’s Fat Boy Chipotle BBQ Sauce. I love BBQ Sandwich’s but using Pulled Buffalo makes that much more delicious! The Pulled Buffalo is so moist and flavorful, not to mention healthier than Beef.
For a side to go with my Sandwich I went this morning and bought some fresh Green Lettuce and Radishes. I made a Green Lettuce and Radish Salad, adding a sprinkle of fresh grated Parmesan Cheese, sliced Pepadews, J and D’s Bacon Croutons, and topped with Ken’s Light Options Sweet Vandalia Onion Dressing. It’s been a while since I’ve had a Salad. For some reason it’s hard for me to digest green vegetables and later will give me an upset stomach. But I miss having a Salad so it was worth it. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing
Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing has 50% less fat and 33% fewer calories than regular dressing.
Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing:
* 60 calories
* 210mg sodium
* 10mg omega 3s
* Gluten free
Distilled Vinegar, Water, Sugar, Vegetable Oil (Soybean And/Or Canola), Vidalia Onion 5.45%, Cider Vinegar, Extra Virgin Olive Oil, Contains Less Than 2% of: Omega 3 [Fish Oil And Fish Gelatin (Contains: Tilapia, Sardine And Anchovy)], Honey, Spice, Salt, Onion*, Xanthan Gum, Sodium Alginate, Potassium Sorbate, Sodium Benzoate And Calcium Disodium Edta As Preservatives, Caramel Color, Turmeric, Yellow #5. *Dried.
Serving Size 30 G
Servings Per Container 9
Amount Per Serving
Calories 60Calories from Fat 35
% Daily Value*
Total Fat 4 G 6
Saturated Fat 0.5 G
Trans Fat 0 G
Monounsaturated Fat 1 G
Cholesterol 0 Mg 0
Sodium 210 Mg 9
Total Carbohydrate 7 G 2
Dietary Fiber 0 G
Sugars 7 G
Protein 0 G
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: Barbecue, cook, Home, Old El Paso, Olive oil, Sour cream, Tortilla, Wild Idea Buffalo
Wow, we finally saw the sun today! They say not for long though as more heavy rain predicted. Went to Meijer this morning and picked up quite a few items. Finding Meijer prices lower and lower, that’s a good thing. They also have the best selections of Jennie – O products, which I love using! In fact I’ll be using some of the Jennie – O Extra Lean Ground Turkey for an appetizer for tonight. For dinner I prepared a Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers.
I used Wild Idea Buffalo Pulled Buffalo Chuck Roast. It comes in a 1 lb. package and it’s already cooked. It’s rubbed with a blend of Mexican seasonings and then slowly braised to fall apart tender. All I did was open and heat! I topped it with JB’S Fat Boy Chipotle BBQ Sauce and served on a Aunt Millie’s Light Whole Grain Sandwich Bun. I love Buffalo and Wild Idea Buffalo has the most delicious Buffalo Meat there is!
For a side or appetizer I prepared Mini Taco Dip Tostadas with a Greek Yogurt/Sour Cream Sauce. Really happy how this came out, delicious! A really good and easily prepared appetizer. Got the idea from the Cooking Channel and I used some reduced fat items to make it a bit more healthy and keeping the taste. I first made Greek Yogurt/Sour Cream Sauce using a 1/4 cup Nonfat Greek Yogurt, 1 Tablespoon Daisy Reduced Fat Sour Cream, and the Zest of 1 lime, plus juice of 1/2 lime. Just combine al the 3 ingredients in a small bowl and refrigerate until ready to use, real easy to make. For the Mini Taco Dip Tostadas I needed 1/2 – Packet Old El Paso Taco Seasoning, 2 Tablespoons Extra Virgin Olive Oil, Tortilla chips, preferably round, 8 ounces Jennie – O 99-percent Fat-Free Ground Turkey, 1/2 cup Low Sodium Canned Black Beans, rinsed and drained, Pinch Sea Salt, Fresh Cracked Black Peppercorn, Frank’s Red Hot Sauce to taste, optional, and 1 cup Sargento Shredded Reduced – Fat Cheddar Cheese.
Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool and serve! This is a real keeper recipe! We could have made a meal of just these, everyone enjoyed them! I left the full recipe at the end of the post. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Mini Taco Dip Tostadas with Greek Yogurt/Sour Cream Sauce
Mini Taco Tostadas:
1/2 – Packet Old El Paso Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
Tortilla chips, preferably round
8 ounces Jennie – O 99-percent Fat-Free Ground Turkey
1/2 cup Low Sodium Canned Black BVeans, rinsed and drained
Pinch Sea Salt
Fresh Cracked Black Peppercorn
Frank’s Red Hot Sauce to taste, optional
1 cup Sargento Shredded Reduced – Fat Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1 Tablespoon Daisy Reduced Fat Sour Cream
Zest of 1 lime, plus juice of 1/2 lime
Combine Yogurt, Sour Cream and Lime in a small bowl and refrigerate until needed. Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool.
Wild Idea Buffalo – Pulled Buffalo Meat
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!
1 lb. package.
Tags: Casserole, Del Monte, Dietary Reference Intake, Green Bean, Idahoan Potato Products, Nutrition facts label, Saturated fat, Tablespoon
Today’s Menu: Baked Rubbed Boneless Pork Chops Topped with Mango Salsa w/ Loaded Potato Casserole, Cut Green Bean, and Whole Grain Bread
Happy first day of Summer everyone! It’s the longest day time of the year and the days will be getting shorter starting tomorrow. It was sunny here but humid. Spent the day reorganizing the pantry, always fun! For dinner I prepared Baked Rubbed Boneless Pork Chops Topped with Mango Salsa w/ Loaded Potato Casserole, Cut Green Beans, and sliced Whole Grain Bread.
I had a package of 2 Boneless Pork Chops that I had purchased from Walmart the other day that I prepared tonight. Earlier in the day I used JB’s Fat Boy All Purpose Rub and put a rub on them until they were well coated and sealed them in a Hefty Zip Bag in the fridge until i was ready to bake them. I baked them on 350 degrees for 1 hour and let them rest about 3 minutes before serving. I love that JB’s Rub, I normally have it on the Roasted Boneless Pork Roast that I prepare from time to time. The Chops came out perfect, good seasoning and moist and the Mango Salsa kicked the flavor up that much more! I used Newman’s Own Mango Salsa.
For sides I prepared some Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious pipping hot Potato Dishes. I also heated up a can of Del Monte Cut Green Beans and had Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Best for Golden Browning
1 – PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
2 – STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
3 – BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
4 – Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Stove Top Directions
1 – HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
2 – REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
3 – Remove from heat and let stand a few minutes before serving.
Amount Per Serving Unprepared Prepared
Calories 100 150
Calories from fat 10 50
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 640mg 27% 30%
Total Carbohydrates 22g 7% 8%
Dietary Fiber 1g 4% 4%
Tags: Atlanta, Barbecue, Barbecue sauce, Kraft Foods, North Carolina, Sauce, South Carolina, United States
the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well.
The ingredients vary widely even within individual countries, but most include some variation on vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato puree, corn syrup, molasses and vinegar and has a long shelf life. This style is less intense but similar to steak sauce, which is itself a direct relative of the ubiquitous British brown sauce. Other regional recipes elsewhere forgo the tomato sauce base in favor of a more penetrating vinegar-dominant marinade.
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.
Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce.
Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and
mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces.
The U.S. has a wide variety of differing barbecue sauce tastes. Some are based in regional tradition.
* East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.
* Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients.
* Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger percentage of vinegar and use molasses as a sweetener.
* South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.
Tags: Black pepper, Dietary Reference Intake, Olive oil, Pork, Pork loin, Pork Loin Boneless Roast, roast, Rosemary
Wow its miserable outside today! I went out to get the paper this morning at 6:30 am and it was so humid then you couldn’t breathe. Very humid and a chance of some severe storms coming our way later tonight, have to keep the weather radio on tonight. For dinner tonight I prepared a Pork Loin Boneless Roast that was rubbed with JB’s Fat Boy Premium All Purpose Rub. Dinner; Pork Loin Boneless Roast w/ Roasted Carrots and Red Potatoes.
The Roast was about 2.5 lbs and Rubbed with JB’s Fat Boy Premium All Purpose Rub. A perfect blend of spices for Pork or Beef. To prepare the Roast heat your oven to 375 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes. Roast until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. I took the juice and scrappings from the pan and poured them back over the Roast as it was resting. The Roast came out mouth watering delicious! The flavor of the Roast with the rub just incredible.
For a side to go with the Roast i prepared Roasted Red potatoes and Carrots. This dish also was baked at 375 degrees F. To prepare it I needed Red Potatoes, 8 to 10 small to medium size, Carrots, 1 bunch, Dried or Fresh Sage, 2 to 3 tablespoons, Dried or Fresh Rosemary, 1 to 2 tablespoons, Dried or Fresh Thyme, 1 to 2 tablespoons, Vegetable Broth, 1 cup, Extra Virgin Olive Oil, and Sea Salt and Ground Black Pepper to taste. To prepare it I scrubbed the potatoes and cut them into quarters. Then rinsed and peeled the carrots, slicing them into thick rounds. Then toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil. Add the broth. I use it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor. Bake at 375 for 45 minutes to an hour, or until they’re tender. Stir them up in the roaster pan to mix all the herbs, oil and remaining broth. Paired with the Roast a delicious and hearty dinner. For dessert later a Jello Sugar Free Double Chocolate Pudding.
JB’s Fat Boy Premium All Purpose Rub
The unique blend of spices in our premium rub adds a tantalizing flavor to all your grilled and smoked meat products, sealing in the juices that keep meat moist and tender, while adding that “just right” seasoning that beckons the hungry crowd home to the dinner table.
Warning: Be prepared to fight the desire to pig out while eating.
Lightly coat meat surface with rub prior to cooking, smoking, or grilling. It is also excellent added to baked beans, casseroles and potato dishes. Store in a dry place. Made in the USA.
Ingredients: Salt, spices, onion and garlic, paprika, chipotle flavor (jalapeno, maltodextrin, hickory smoke flavor), and less than 2% soybean oil as a processing aid.
All of JB’s Fat Boy 4 oz. rubs contain a “born on” date. A “born on” date is the date the product was packaged. All JB’s Fat Boy 4 oz. rubs have a “best by” date of two years after the “born on” 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. It is our policy not to send any product less than 3 months from the “best buy” date. 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: 1 g Servings Per Container: 113 Net Weight: 4 oz (113.4 g) Calories: 0 Calories From Fat: 0 g Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 190 mg (8% DV) Total Carbohydrate: 0 g (0% DV) Protein: 0 g (0% DV) Not a significant source of saturated fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.
Roasted Red Potatoes and Carrots
Red Potatoes, 8 to 10 small to medium size
Carrots, 1 bunch
Dried or Fresh Sage, 2 to 3 tablespoons fresh, 1 to 2 tablespoons dry
Dried or Fresh Rosemary, 1 to 2 tablespoons
Dried or Fresh Thyme, 1 to 2 tablespoons
Vegetable Broth, 1 cup
Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper
Scrub the potatoes and cut them into quarters.
Rinse and peel the carrots
Slice them into thick rounds.
Snip the herbs, if using fresh herbs.
Toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil.
Add the broth. I used it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor.
Bake at 375 for 45 minutes to an hour, or until they’re tender.
Stir them up in the roaster pan to mix all the herbs, oil and remaining broth, and serve
Tags: Aunt Millie, Barbecue, Barbecue sauce, Buffalo New York, Chuck Roast, cook, Fat Boy Chipotle BBQ Sauce, Mashed potato, Wild Idea Buffalo
I had plenty of leftover Buffalo Chuck Roast so for lunch I made a Shredded Buffalo BBQ Sandwich. I used the Wild Idea Buffalo Chuck Roast, Aunt Millie’s Light Whole Grain Bun, and JB’s Fat Boy Chipotle BBQ Sauce. It made a great dinner last night and a delicious lunch for today!
Tags: Barbecue, Black pepper, Dietary Reference Intake, Garlic Powder, Grill, Kroger, Pork chop, Saturated fat
Today’s Menu: Grilled Pork Chop w/ Roasted Red Potatoes and Blue Lake Cut Green Beans
One day I’m going to find that hidden camera, you know the one everyone has in their house that shows other people when your away from a phone so they can call to aggravate you because you just stepped away from it! It never fails, I can be sitting there for hours with a phone next to me and it never rings. Then I get up to do something and just like clock work R-I-N-G! it happened about three different times today. The only explanation is there’s a hidden camera somewhere, I’m going to find it one day! Another hot and humid day here again but they say it’s going to get back to more normal temps by the weekend but rain of course. For dinner tonight I prepared a Grilled Pork Chop w/ Roasted Red Potatoes, Blue Lake Cut Green Beans, and Healthy Life Whole Grain Bread.
I had purchased a package of two big, beautiful Pork Loin Chops from Kroger the other day. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I grilled them about 7 1/2 minutes per side, to 165 degrees internal temp. I basted them with JB’s Fat Boy Hawg Waush BBQ Sauce. The JB’s Fat Boy Hawg Waush BBQ Sauce, in my opinion is one of the best sauces there is for Pork. The Chops came out moist and mouth watering delicious! Chops, BBQ Sauce, and Grilling. Love it!
For side dishes I prepared some Roasted Red Potatoes.I took 3 Red Potatoes, that I quartered and seasoned with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I spread them out on a baking sheet and baked them on 400 degrees for 27 minutes (fork tender). I also heated up a can of Del Monte Blue Lake Cut Green Beans. A delicious and hearty meal that was just 400 calories. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks
JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks have 45% fewer calories than the regular pudding.
JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks:
Good source of calcium
Serving Size 1 snack (103.0 g) Amount Per Serving
Calories 60 Calories from Fat 13
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 13.0g 4%
Dietary Fiber 1.0g 4%