Tags: Baby Carrots, Bob Evan's Mashed Potatoes, Boiling, Cooking, Cubed Pork Steak, Dinner, Egg Beaters, Food, Paprika, Pioneer Gravy, Pork, recipes, Shake and Bake Seasoned Panko
Today’s Menu: Panko Crusted Cubed Pork Steak with Peppered White Gravy w/ Mashed Potatoes and Boiled Mini Carrots
Wow, what a beautiful Indian Summer Day out today! Sunny and about 70 degrees. From what they say we’ll have 1 more day of warm temps before it gets back tp more seasonal weather. By Saturday morning the low could be around 29 degrees and only a high of 41 degrees, big difference! Anyway for dinner tonight I prepared Panko Crusted Cubed Pork Steak with Pioneer Peppered White Gravy w/ Mashed Potatoes and Boiled Mini Carrots.
I bought a couple of packages of Cubed Pork Steak at Kroger the other day, I froze one and having the other one tonight. So I got the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning.
For side dishes I went with Bob Evan’s Mashed Potatoes topped with Pioneer Peppered White Gravy, my favorite Mashed Potatoes by far. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Tags: Beef, Casseroles, Cooking, EatingWell, Entrees, Food, Meat, Pork, Poultry, Vegetables
Here’s more Casserole recipes from the EatingWell website. (http://www.eatingwell.com/)
For busy nights, plan ahead and make a freezable, healthy casserole recipe.
Make a healthy, hearty dinner with one of our freezer-friendly, easy casserole recipes. Our Classic Lasagna and Baked Mac & Cheese are family favorites you can make ahead and freeze for a healthy weeknight dinner. Our chicken casserole recipes, potato casserole recipes and more healthy casserole recipes are recipes for the freezer that make putting a healthy dinner on the table even.
Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well)…..
Buffalo Chicken Casserole
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s…..
* Click the link below to get all the Healthy Casserole Recipes to Freeze
Tags: Beef, Cooking, Cooking Light, Fall Recipes, Food, Herbs, Pork, Poultry, recipes, Spices, Vegetables, Whole Grains
The Fall Recipes keep coming, these are from the Cooking Light website. http://www.cookinglight.com/
When the air is crisp and the leaves start to fall, you’ll love these recipes that showcase the season’s best flavors.
Healthy Fall Recipes
It’s time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet potatoes, apples, sage, cinnamon, and cider–there’s somthing here to satisfy all of your autumnal cravings.
First, this rustic fall meal will soon become a family favorite. Round out the plate with Haricots Verts and Mustard Vinaigrette.
Sautéed Carrots with Sage
You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners. A few simple fall ingredients turn carrots into a star side dish…….
Cider and Sage Pork
The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans…..
* Click the link below to get all the Fall Recipes
Tags: City Chicken, Cooking, Food, One of America's Favorites, Pork, recipes, Skewers
City chicken (also known in some locations as mock drumsticks or mock chicken) is an entrée consisting of cubes of meat (usually pork), which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded. Despite the name of the dish, city chicken almost never contains chicken.
A similar dish known as “mock chicken” was described as early as 1908. The first references to city chicken appeared in newspapers and cookbooks just prior to and during the Depression Era in cities such as Pittsburgh. City chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them. It was a working class food item. During the Depression, cooks used pork because it was then cheaper than chicken in many parts of the country, especially in those markets far from rural poultry farms. Sometimes cooks would grind the meat and use a drumstick-shaped mold to form the ground meat around a skewer.
The dish is popular in cities throughout the eastern Great Lakes region of Ohio and Michigan as well as the northeastern Appalachian regions of Pennsylvania and Upstate New York, and at least as far south and west as Louisville, Kentucky. City chicken is commonly found in the metropolitan areas of Binghamton, Cincinnati, Cleveland, Detroit, Erie, Pittsburgh and Scranton, hence, the dish’s “urban” title. In Canada, the deli-counter version is popular in the Ottawa Valley and Kitchener area.
Pork is typically the base meat in the common versions of the dish, although recipes vary regionally. For example, Pittsburgh-area preparations are almost always breaded and usually baked, while in Binghamton, the meat is usually marinated, battered and then deep fried. The Cleveland version is generally baked without breading, but the meat is dredged in flour, browned in a pan, then finished in the oven, and served with gravy. Grocery stores in both the Greater Cleveland area as well as those in the Pittsburgh metro area include wooden skewers with pork cubes specifically packaged as city chicken. In Ottawa, Canada, at least one variation involves skewers of three kinds of meat: pork, veal, and beef. Another Canadian variation, from Saskatoon, Saskatchewan, was composed entirely of veal.
Tags: Bob Evan's Mashed Potatoes, Cast Iron Skillets, Cooking, Cumin, Cumin Spiced Pork Tenderloin, Del Monte Cut Green Beans, Dinner, Food, Leftovers, Pork, Roasting, Spices Herbs
Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans
Rainy and windy day today around West Chester. Caught up on some laundry and cleaning house today. The Honeycrisp Apples are back in season and what a great tasting crop! I’ve been having them the last few weeks and have been delicious. So for dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans.
I had come across the Cumin Spiced Pork Tenderloin recipe a while back on-line, there’s several variations of it on various sites. I purchased the pork Tenderloin from Kroger. To prepare it I’ll need; 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork recipe!
For one side I reheated some leftover Bob Evan’s Mashed Potatoes, My Mom had made them for her and Dad last night. Then I heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert later a Jello Sugarless Dark Chocolate Mousse.
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed
Tags: Apples, BBQ, Cooking, Festivals, Food, Grilling, Ohio, Pork
September 20-21, 2014 Johnny Appleseed Festival – Lisbon, Ohio
Many local organizations provide old fashioned apple butter, apple ice cream, apple fritters & apple dumplings. There is an apple pie baking contest along with 35 food concessions, arts & crafts including yarn spinning, goat milk soap, chain saw wood crafts, dunk tank, games, dancing, music and theatre.
September 20-21, 2014 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
Tags: Aunt Millie's Reduced Calorie Hamburger Buns, BBQ, Cooking, Dinner, Food, Montgomery Inn Pulled Pork with Barbecue Sauce, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Pork, Pulled pork
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
Well my day could have started off better than it did. I went out and fetched the morning paper about 7:00 this morning and on the way back in I noticed that something was leaking from under my car’s front end. I could tell it was from my radiator, so I took it to a local mechanic that we use and dropped it off. They called back a little later and it was from the radiator, had a small hole in it and also a hose had a hole in it. So much for trying to save money! Could be worse though. Anyway I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries for dinner tonight.
I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. I also baked up some of our favorite fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.
Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Tags: Cooking, Crock Pot, Dinner, Food, GREEN BEANS, Idahoan Potato Products, JB's Fat Boy Haug Waush BBQ Sauce, Pork, Pork Back Ribs
Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans
It’s been one of those long days around here today. This morning after I got the Ribs cooking in the Crock Pot we were going to take my Dad to the doctor, with flu-like symptoms. But he got dizzy and almost fell so we called 911 and let them take him on to the hospital. They did release him after about 4 hours, still waiting on results of the tests. Hopefully good news! For dinner tonight, Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Green Beans.
Mom had been wanting some Ribs, so I picked up some at Kroger the other day, they always have top quality Pork. Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.
For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from out in Ross at Farmer’s Stand and I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. For dessert a Healthy Choice Vanilla Bean Frozen Greek Yogurt.
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
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.
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Tags: Bob Evan's Mashed Potatoes, Carrots, Cast Iron Skillet, Chili powder, Cooking, Cumin, Cumin Spiced Pork Tenderloin, Food, Garlic Powder, Leftovers, Oregano, Pork, recipes, Roasting, Spices
Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots
It’s been a bit more humid today, cloudy with showers later in the day. Had to have the fridge worked on today, ice maker on the blink. After that I ran an errand for Mom and stopped by the bank. Not a whole lot going on today. For dinner tonight, Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Sliced Carrots.
I had come across the Cumin Spiced Pork Tenderloin recipe a while back on-line, there’s several variations of it on various sites. To prepare it I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! By far my favorite Pork recipe anymore.
For one side I had the leftover Bob Evan’s Mashed Potatoes from last night, just reheated and served. Then I also heated up a can of Walmart Brand Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Chocolate Swirl Frozen Greek Yogurt.
Healthy Choice Dark Fudge Greek Frozen Yogurt
Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat that you can feel good about not resisting.
NUTRITION FACTS PER SERVING
Tags: Buffalo Meat, Cooking, Diabetes, Food, Kitchen Hints, Lean Meats, Pork, Spices, sugar free, Turkey, Whole Grains
Thank you to Connie and Nick for passing along these helpful Diabetes Hints and items to keep in stock.
* Heart-healthy cereals such as Cheerios and high-fiber mixes are a good bet.
* Olive oil or a similar healthy cooking oil is essential.
* Look for jellies and jams labelled as “reduced sugar.”
* Go for low-fat dairy items, such as 1% milk and cheese.
* Make sure your meat is as lean as possible and avoid methods of cooking (such as frying) that can impact its health benefits. Consider using tofu rather than meat for some meals.
* If you feel your food is too bland, avoid using salt to spice it up; opt for garlic powder or onion powder instead.