Happy New Year!

December 31, 2012 at 10:56 PM | Posted in Uncategorized | Leave a comment

Happy New year Everybody!
Happy new year3

Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

December 31, 2012 at 6:41 PM | Posted in baking, cheese, pork roast, potatoes, pulled pork | 1 Comment
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Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

 

 
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Spicy Pop Pulled Pork 005Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!

 

I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.

 
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.

 
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated

Ready for the second baking

Ready for the second baking

the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 
Spicy Pop Pulled Pork

 

Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!

 

 
Twice-Baked New Potatoes

 

Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.

 
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*

 

 

http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html

Kitchen Hint of the Day!

December 31, 2012 at 11:15 AM | Posted in BEEF, cooking | Leave a comment
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To tenderize a tough steak, salt it generously for an hour before cooking to break up tough proteins. Then just wipe off the salt before cooking.

December 31 – National Vinegar Day

December 31, 2012 at 11:14 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

vinegar

National Vinegar Day

A day to reflect on the years gone by

Five Food Finds about Vinegar

  • Vinegar has been used for 10,000 years. It just might be the world’s oldest ingredient.
  • The main uses for white distilled vinegar are cooking/food preparation and cleaning/disinfecting.
  • The International Vinegar Museum is in Roslyn, South Dakota.
  • Consumers in the South buy and use more white distilled vinegar than in any other region of the country.
  • Adding vinegar to baking soda produces a chemical reaction that produces carbon dioxide. This combination is often used to make a do-it-yourself erupting volcano.

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Today’s Food History

1600 The British East India Company was incorporated by royal charter. It was created to compete in the East Indian spice trade.

1841 Alabama becomes the first state to issue dental licenses.

1853 A New Years Eve dinner party for 21 scientists was held inside a life size model…

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Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

December 30, 2012 at 6:15 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whiole Grain BreadCrock Pot Ribs 003

Cold outside but warmed it up on the inside! I prepared Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread. I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot.

 
I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart. No knives needed, the bones just pull out. Fantastic flavor, moist and tender, and very easy to prepare.

 
For side dishes i prepared a couple of cans of Del Monte Low Sodium Cut Green Beans (the family could live on Green Beans!), Idahoan Au Gratin Homestyle Casserole, and Healthy Life Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert is the same thing we had last night, because it was so good! Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.

 

 

Idahoan Au Gratin Homestyle CasseroleIdahoan Au Graten

Product Description
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.

Preparation Instruction
Oven Directions
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.

Nutrition Facts
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%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Kitchen Hint of the Day

December 30, 2012 at 1:12 PM | Posted in cooking | Leave a comment
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When storing a cooked roast in the fridge, place it back into its own juices whenever possible. When reheating sliced meats, place it in a casserole dish with lettuce leaves between each of the slices. The lettuce provides just the right amount of moisture to keep the slices from drying out.

December 30 – National Bicarbonate of Soda Day

December 30, 2012 at 7:58 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

baking soda

National Bicarbonate of Soda Day

Five Food Finds about Carbonation

  • Drinkable carbonated water was first produced in 1767 by J.B. Priestley.
  • Jacob Schweppes began producing carbonated water commercially in 1783.
  • The first soda pop was marketed in the U.S. in 1807.
  • Carbonation results from releasing pressurized carbon dioxide in liquids.
  • Sometimes sodium or potassium salts are added to produce specific tastes.

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Today’s Food History

1781 John Turberville Needham died. He was an English naturalist, and one of those who believed in the spontaneous generation of life. He boiled some mutton broth, sealed it in glass containers and when he found living organisms present after a few days, he believed they came from nonliving matter. He was wrong – boiling does not destroy all bacterial and fungal spores.

1817 The first coffee is planted in Hawaii.

1851 Asa Griggs Candler was born. In 1887, Asa Candler (1851-1929) a wholesale druggist, purchased…

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Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbread

December 29, 2012 at 6:40 PM | Posted in baking, chicken, vegetables | 2 Comments
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Today’s Menu: Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbreadsnow 008

 

 

Another snow passed through over night and left us with another 2″ or 3″ of snow. Once again the neighborhood pulls together and streets and drive-ways are cleared by 10:00 this morning! Its cold but absolutely beautiful outside. The snow has every limb of the trees draped in snow.
For dinner I prepared a comfort food classic, Pan Sauteed Chicken With Vegetables and Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with the flour. Heat the oil in a 12-inch oven-safe skillet over medium-high heat then add the chicken and cook until it’s well browned on all sides.

Remove the chicken from the skillet and add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, chicken stock, lemon juice and oregano and heat to boil and return the chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme or any other fresh Herb. Cornbread goes real well with this meal!
The Chicken comes out super moist and with a fantastic flavor! The seasoning, Herbs, and the lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes burst with flavor. The full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.

 

Pan sautee chicken bake 001

Pan Sauteed Chicken With Vegetables And Herbs

 

Ingredients;
4 Bone-In Chicken Breast halves (I used boneless Chicken Breasts)
2 Tablespoons All-Purpose Flour
2 Tablespoons Olive Oil
8 Ounces fresh Baby Carrots (about 16)
1 Pound New Potatoes, cut in quarters
1 Tablespoon Cumin
1/2 Tablespoon Onion Powder
1 1/2 Cups Swanson Chicken Stock
3 Tablespoon Lemon Juice
1 Tablespoon Chopped fresh Oregano Leaves
1 Tablespoon Chopped fresh Thyme Leaves
1 Tablespoon Chopped Rosemary
Directions:

* Heat the oven to 350 degrees F.
* Season the chicken as desired.
* Coat with the flour.
* Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
* Add the chicken and cook until it’s well browned on all sides.
* Remove the chicken from the skillet.
* Add the potatoes to the skillet and cook for 5 minutes.
* Add the carrots, chicken stock, lemon juice, spices/herbs (Except Thyme), and oregano and heat to boil.
* Return the chicken to the skillet.
* Cover the skillet.
* Bake at 350 degrees F. for 20 minutes.
* Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
* Sprinkle with the thyme or any other fresh herb.

Another Birthday and Another Year Ahead of Cancer!

December 29, 2012 at 12:48 PM | Posted in Uncategorized | 5 Comments
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Today is my Birthday, 54, and it’s always an extra personal celebration being a Cancer Survivor! To see another Birthday means I’m still here and staying ahead of cancer. It’s my dream before it’s my time to go to hear the Medical world announce that they have finally found a cure for Cancer! This coming July (2013), if all goes well, will be my 9 year anniversary of being Cancer Free. I still see my Oncologist BirthdayCakeevery 3 months, Scans and X-Rays every 6 months, and my dermatologist 2 times a year. Prevention, Prevention, Prevention! It’s huge for all Cancer Survivors to stay on top of it. I lost my left leg to Melanoma cancer back in 2001 and then had to fight again afterwards. Then I was involved in a Cancer Trial at University of Pittsburgh for one year along with 93 others. I was told sometime back that I was the only one to have survived due to the trial and whole lot of prayer from family and friends. A prosthetic leg, unfortunately, never worked due to the fact my leg was cut so short (Just under my left hip). But I have accepted being an amputee and life in a wheelchair. And through it all I feel very blessed! So Happy Birthday to me and very proud to say I’m a Cancer Survivor!

Kitchen Hint of the Day!

December 29, 2012 at 10:23 AM | Posted in baking, BEEF, bison, cooking | Leave a comment
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Let the roast stand at room temperature for about 15 minutes before you carve it. This gives the juices time to be reabsorbed and distributed evenly. When you cook a roast, the juices tend to be forced to the center as those near the surface are evaporated by the heat. Resting the roast also allows the meat to firm up a bit, making it easier to carve into thinner slices. Meat gets tougher as it cools on your plate, because the collagen, which has turned to a tender gelatin, thickens. The best way to eliminate that problem is to be sure you serve steak on a warmed or metal plate. After carving a roast, keep it in a warmer or put back in the oven and leave the door ajar.

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