BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and…

February 28, 2013 at 6:01 PM | Posted in BBQ, beans, JB's Fatboy Sauces and Rub, potatoes | 1 Comment
Tags: , , , , , , ,

Today’s Menu: BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain BreadBaked BBQ Chop 002

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®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

2013 Maple Syrup Festival at Hueston Woods State Park

February 28, 2013 at 9:49 AM | Posted in cooking | Leave a comment
Tags: , , , , , , ,

2013 Maple Syrup Festival at Hueston Woods State Park

 

The annual event offers syrup-making demos, hayrides over the next two weekends.

 

 
HUESTON WOODS – The end of winter and the beginning of spring signal much more than rain showers and blooming flowers. It marks Hueston Woodsthe beginning of maple syrup season as well.
Hueston Woods State Park is hosting its 46th annual Maple Syrup Festival March 3-4 and 10-11, featuring syrup-making demonstrations, a pancake breakfast, hayrides and authentic Ohio maple syrup for sale.
“It’s a really popular event,” said Chad Smith, naturalist supervisor for Hueston Woods. “It signals the start to our busier season and is family friendly for all ages.”

The festival examines the craft and history of maple syrup production in Ohio, and will offer tours throughout the park’s nature preserve where maple trees are tapped for their sap, Smith said.
That sap is later cooked and evaporated into maple syrup through a variety of methods, Smith said.
“We’ll be demonstrating the Native American version (of making maple syrup) all the way to the pioneer version, which is most like the current way,” Smith said.

The hourlong tours will begin at the park’s Pioneer Farm and hayrides will escort patrons to the nature preserve.
Patrons will then walk the park’s Sugarbush Trail through the preserve while listening to park guides recount the history of maple syrup production and providing demonstrations. The tour then ends at what Smith calls “The Sugar Shack,” where the maple sap is transformed into tasty syrup.

“Hiking on the tour is low impact, but for those who can’t hike the hayride will take them directly to the ‘Sugar Shack,’” Smith said.
The Hueston Woods Lodge will also offer a pancake breakfast all four days, featuring — what else —Ohio maple syrup, Smith said.
Though the maple syrup made at Hueston Woods won’t be available for sale, the festival will offer syrup from other producers throughout Ohio for purchase, Smith said.

“We have sold our maple syrup traditionally in the past, but we don’t have the manpower to do that anymore,” Smith said.
“We’ll probably tap 50 to 75 trees in the park for the demonstrations. If we wanted to sell it, we would have to tap 300 to 400 trees; it takes 30 gallons of sap for one gallon of syrup.”
Admission to the park and the festival is free, Smith said.
“It’s a great event, and depending on the weather we can have 2,000 people or more,” Smith said.
“Hopefully everyone who comes goes away with understanding a little more about how syrup is made.”

 

How to go
What: Hueston Woods State Park 46th Annual Maple Syrup Festival
When: Noon to 4 p.m. March 3, 4, 10 and 11
Where: Hueston Woods State Park, 6301 Park Office Road, College Corner
Admission: Free
What: Pancake Breakfast at Hueston Woods State Park Lodge
Hours: 7 a.m. to 1 p.m.
Cost: $6 adults, $5 children 10 and younger

 

– See more at: http://www.middletownjournal.com/news/entertainment/maple-syrup-festival-on-tap-at-hueston-woods/nMy6y/#sthash.N7bELDSt.dpuf

 

 

 

Saturday, March 2 and Sunday, March 3 – Maple Syrup Festival

Please join us for our 47th Annual Maple Syrup Festival!
2 WEEKENDS!!
March 2nd-3rd and 9th-10th!

7am – 1pm
Pancake Breakfast at the Lodge
$6 for adults and $5 for children 10 and under.

Noon – 4pm
Maple Syrup Tours
Begin with a hay ride at the Pioneer Farm on
Brown Rd. next to the Golf Course.
No dogs or other pets allowed on the tour.

Enjoy a hike through the “Big Woods” a designated State Nature Preserve, and learn the art of Maple Syrup production as well as the cultural and natural history of the area. Food, beverages and Maple Syrup will be on sale throughout the day.

10am – 4:30pm
Visit the Nature Center
Tour our indoor/outdoor exhibits of Reptiles,
Birds of Prey, our resident Bobcat and more!

Any Questions?
Call a Park Naturalist 513-524-4250
We’ll see you there!

Saturday, March 9 and Sunday, March 10 – Maple Syrup Festival

Please join us for our 47th Annual Maple Syrup Festival!
2 WEEKENDS!!
March 2nd-3rd and 9th-10th!

7am – 1pm
Pancake Breakfast at the Lodge
$6 for adults and $5 for children 10 and under.

Noon – 4pm
Maple Syrup Tours
Begin with a hay ride at the Pioneer Farm on
Brown Rd. next to the Golf Course.
No dogs or other pets allowed on the tour.

Enjoy a hike through the “Big Woods” a designated State Nature Preserve, and learn the art of Maple Syrup production as well as the cultural and natural history of the area. Food, beverages and Maple Syrup will be on sale throughout the day.

10am – 4:30pm
Visit the Nature Center
Tour our indoor/outdoor exhibits of Reptiles,
Birds of Prey, our resident Bobcat and more!

Any Questions?
Call a Park Naturalist 513-524-4250
We’ll see you there!
http://huestonwoodslodge.com/activities/calendar-of-events/march-2013/

Kitchen Hint of the Day!

February 28, 2013 at 9:35 AM | Posted in vegetables | Leave a comment
Tags: , , , , , , ,

Never add salt to the water when boiling corn; table salt contains traces of calcium, which will toughen the kernels. Instead, add a little milk, which will bring out the sweetness of the corn.

 

February 28, 2013 at 7:33 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

February 28

is

National Chocolate Souffle Day

Five things you should know about

Chocolate Souffle

  1. Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
  2. The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
  3. By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
  4. Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
  5. Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.

On This Day in Food History…

1553 Michel de Montaigne was born. French essayist. There are a few of his quotes about food and dining listed on the Food Reference website. (

View original post 136 more words

Chicken ‘n’ Noodles w/ Sugar Snap Peas and Whole Grain Bread

February 27, 2013 at 6:08 PM | Posted in Aunt Millie's, chicken, Margaret Holmes Products | 2 Comments
Tags: , ,

Today’s Menu: Chicken ‘n’ Noodles w/ Sugar Snap Peas and Whole Grain Breadnoodles-and-chicken-005

 

 

 
Rain, rain go away….. but not for another 4 days they say. For dinner tonight It was one of my favorite comfort foods, the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’ along with Sugar Snap Peas and Whole Grain Bread.

 

 

 

It comes in a 5 serving can and contains the Noodles and Seasoning, just add the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of Marketside Sugar Snap Peas and Aunt Millie’s Light Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 

Margaret Holmes Simple Suppers Chicken n Noodles Fixins’noodles-and-chicken-002

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.

Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g

 

http://www.margaretholmes.com/

The Wild Idea Buffalo Recipe of the Week: Buffalo Stuffed Ravioli with Simple Tomato Sauce

February 27, 2013 at 10:24 AM | Posted in bison, pasta | Leave a comment
Tags: , , , , , , ,

The Wild Idea Buffalo Recipe of the Week is Buffalo Stuffed Ravioli with Simple Tomato Sauce. This recipe can be found at http://wildideabuffalo.com/. The website is not only full of great recipes but also an online store full of Buffalo Products, check it out! I might add the best tasting Buffalo I’ve ever had!

 

 
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

When rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. Also its

Buffalo stuffed Ravioli

Buffalo stuffed Ravioli

unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

*1 teaspoon olive oil
*1 large headed shallot, peeled and julienned
*1 quart jar canned tomatoes (or best canned tomatoes available)
*1 sprig fresh oregano, leaves only chopped
*1 sprig fresh basil, leaves only chopped
*½ teaspoon salt
*¼ teaspoon pepper
*1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.
Ravioli Filling:

* 1 lb. Italian Buffalo Sausage
* 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.
Pasta Dough Ingredients: Makes 30 + Raviolis

* 1 cup Semolina flour
* 1 cup unbleached flour
* ½ teaspoon salt
* 3 eggs
* 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.
Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.
To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.

 

Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY

 
http://wildideabuffalo.com/2011/buffalo-stuffed-ravioli-with-simple-tomato-sauce/

February 27, 2013 at 9:45 AM | Posted in Uncategorized | Leave a comment

Patrons of the Pit

Twilight in February. I strike a match, and put flame to the political section, which resided nicely crumpled in the bottom of the charcoal chimney. The initial rush of smoke was strong, as it curled up into the fading light. A satisfied contentment was in the air as I tarried there at the pit, hands in my smoking jacket, admiring how the moon hung in the eastern sky, and how its soft ,blue hue washed over my many snow piles, shoveled high, and seasoned in ashes blown. A pleasant evening to grill, by and far. But then when isn’t it, really.  Lets head inside then, and see what’s for supper.

moon

Deep in the recesses of the freezer, where men seldom tread, I found a bag of winglets which all but begged for attention. I was reminded of some popular sports bars in the area, where upon I would patron on occasion…

View original post 567 more words

February 27, 2013 at 9:44 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

February 27

is

National Kahlua Day

Five things you should know about

Kahlua

  1. Kahlúa is the ‘original’ coffee liquor. First produced in 1936 by Veracruz, Mexico native Pedro Domeca.
  2. The word Kah-lúa means “Heart of the Veracruz people”
  3. The ‘Black Russian’ the worlds most popular Kahlúa mixed drink,was first created in 1949.
  4. A 1 ounce serving of Kalúa contains 20% alcohol /42 proof, zero fat, 14 carbs, and 91 calories
  5. It takes 7 years to create each bottle of Kalúa, from harvest of the coffee beans, vanilla, and sugar cane to bottle.

On This Day in Food History…

1827 The first Mardi Gras celebration was held in New Orleans.
1879 Saccharin, an artificial sweetener, was discovered by Constantine Fahlberg and Ira Remsen at Johns Hopkins University in Baltimore, Maryland. The FDA has required warning labels, since 1972, on products using saccharin because it is a suspected carcinogen.
1902 John Steinbeck…

View original post 44 more words

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

February 26, 2013 at 6:24 PM | Posted in beans, Crock Pot, green tea, greenbeans, Idahoan Potato Products, ribs | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Crock Pot Ribs

Crock Pot Ribs

 

 

 

 

Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, “What Mom wants Mom gets!” So I prepared Crock Pot Pork 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 Crock pot Ribs 003Sauce 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 and no knives needed, the bones just fall or pull out. Fantastic flavor, moist and tender, and very easy to prepare.

 

 
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 Jungle Jim’s Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie’s Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 
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

February 26, 2013 at 4:06 PM | Posted in Uncategorized | Leave a comment
Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

The Simple Times

simple healthy living

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Food & Zen

Life is Food

Fun Foodie Family

Where you are always allowed to play with your food!

Buying Seafood

A Resource on the Best in Fish and Shellfish

dineANDrhyme

a blog that combines food & poetry mixed with vlogging