Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus

June 30, 2013 at 5:32 PM | Posted in Bob Evan's, Crock Pot, ribs, vegetables | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and AsparagusCrock pot ribs Asparagus 003

 

 
A beautiful day out after a night of some heavy rain. Looks like we got a lot of rain coming our way on and off all week. Have to be up early and at the hospital for my yearly scans, for my upcoming Melanoma Cancer check up. It’s always a tough time when I have these, the test is easy but it stirs up a lot of bad memories of my past fights against Melanoma. I just have to think positive, I’ll get the results in about 2 weeks when I go for my check-up. On to dinner! Mom had a hankering for my Crock Pot Ribs, so guess what we had! I prepared Crock Pot Pork Back Ribs w/ Mashed Potatoes and Asparagus. Also boiled some Corn on the Cob for Mom and Dad.

 

 
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 Crock pot ribs Asparagus 001rubbed and covered the Ribs in JB’s Fat Boy Hawg 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’ll cook them on low 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.

 

 
For side dishes I prepared boiled Asparagus, Mashed Potatoes, and Corn on the Cob (for my Parents). To prepare the Asparagus was very easy I just brought about 1 inch salted water to a boil in a large skillet. Added my Asparagus in one layer. Cooked until tender, about 5 minutes Drained, and transferred to a serving platter. Sprinkled with Sea Salt and Black Pepper, and topped with a pat of butter (Blue Bonnet Light Stick Butter). Very good and easy recipe for Asparagus. I also heated up some Bob Evan’s Mashed Potatoes and boiled a couple of Green Giant Mini ears of Sweet Corn. I think I satisfied my Mom’s Hankering for Ribs! For dessert later, I baked a loaf of Pillsbury Nut Quick Bread. A slice of that topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Easy & Fresh! Yummy Salad Recipes

June 30, 2013 at 9:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line, salad | 1 Comment
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Another good one from Diabetic Living On Line web site, it’s all about the salads! I left the link to all these great recipe ideas at the end of the post.

 

Diabetic living logo

 

Easy & Fresh!
Forget skimpy salads that leave you feeling hungry. We have the best salad tips, plus yummy recipes that are loaded with all your favorite fixings. Healthy summer meals just got easier!
Yummy Salad Recipes
Salads don’t have to mean sacrifice with this bunch of mouthwatering, flavor-packed recipes. Plus, they’re each filling enough to make into a main dish.

 
Buffalo Chicken Salad
Need a healthful meal in a flash? This low-carb salad has the spicy kick and satisfying crunch of your favorite restaurant-style Buffalo chicken without the extra calories and fat. And it only takes 15 minutes to toss together……

 
Clementine-Arugula Salad with Lime-Poppy Seed Dressing
This citrus-infused side salad will surely be a hit around the dinner table. Plus, it takes less than 20 minutes to make and boasts only 14 grams of carb per serving……

 

Get these and all the rest of the salad recipes by clicking the link below
http://www.diabeticlivingonline.com/diabetic-recipes/salad/yummy-salad-recipes/?sssdmh=dm17.676005&esrc=nwdlo062513

Kitchen Hint of the Day!

June 30, 2013 at 9:12 AM | Posted in Kitchen Hints | Leave a comment
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You may know that you can usually just cut mold off of cheese, but the same does not hold true for bread. If you see the slightest sign of mold on baked goods, throw them out. Mold sends out feelers that often can’t be seen

Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes…

June 29, 2013 at 5:28 PM | Posted in beans, chicken, potatoes | Leave a comment
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Today’s Menu: Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with Baked Sourdough BreadPerdue Bone In Chicken Breast 004

 

 

Sunny, no humidity, and 77 degrees, Perfect day! Got the 4 wheeler out for quite a while today. Spent some time by our community lake and just riding around enjoying the beautiful day. For dinner tried a new one from Perdue Chicken, the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.). For dinner tonight, Seasoned Chicken Roaster Bone-In Breast w/ Green Beans and New Potatoes along with Baked Sourdough Bread.

 

 
Okay to prepare the Chicken I first Preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. I Cut one small 1″ slit in cooking bag over the breast to vent during cooking. The instructions warn that the Cooking bag will expand during cooking; so allow enough room for the bag to expand without touching oven rack or walls. I cooked it from fresh so the next step was to place the pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. When done remove from the oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. You can use the remaining juices in bag for a seasoned gravy. Another delicious and easily prepared Chicken Dish from Perdue! The Chicken was well seasoned and came out moist and tender.

 

 

For a side dish to go with the Chicken I prepared a Cut Green Bean and New Potato Dish. I’ll need 2 cans Del Monte Cut Green Beans, Perdue Bone In Chicken Breast 001Water as needed, 1 Tbs. extra Virgin Olive Oil, 1 tsp. Hungarian Sweet Paprika, and about 8 New Potatoes rinsed but not peeled. I would have liked to use fresh Half Runner Green Beans and made a larger batch of this, but fresh Half Runners are very difficult to find around here this year. i used a small Dutch Oven to prepare this. i added the beans, Sea Salt and Ground Pepper to taste, Olive Oil, Water, and the Paprika together and brought to a boil and then reduced the heat till it was simmering and covered it. The combo of the beans and olive Oil simmered together creates a nice little broth. If I was using fresh Green Beans they would have to simmer a lot longer but being from a can it reduced my cooking time. After about 15 minutes I added my Potatoes, laying them on top of the Beans and pressing them into the broth and added a half cup of Water. I continued to cook them until the Potatoes were fork tender, about 25 minutes or so. Green Beans and Potatoes, a perfect pairing! The Paprika added a nice flavor to it all. Add the moist Roasted Chicken to it, WE have Dinner! I’ll definitely be using the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast again! For desert/snack later I bought some Alouette Bacon and Cheddar Cheese Spread and I’ll use Ritz Whole Grain Crackers with it.

 

 

 
PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)OLYMPUS DIGITAL CAMERA

 
Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up. Refrigerated.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.
Nutrition

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

Healthy Eating

June 29, 2013 at 9:07 AM | Posted in Uncategorized | Leave a comment

IstaBella Blog

Zucchini Lemon Pesto Liguini

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Spaghetti Squash and Bison Bolognese

June 29, 2013 at 9:07 AM | Posted in Uncategorized | Leave a comment

Paleo Lawyer

When I saw ground bison at WFM, I decided to give it a try.   Here was my lazy recipe:

“Spaghetti”

Slice your squash lengthwise, and scoop out the seeds. I separated the seeds from the pulp for roasting. My squash had cooking instructions stuck to it. I buttered each half a bit, and roasted them on a foil-lined pan for an hour at 375 degrees.  After it cools a bit, use a fork to comb out the spaghetti strands.

Sauce

Brown your bison on medium heat with some chopped onion (and a little oil if you like). If you use olive oil, use only low-to-medium heat.  Of course, the protein doesn’t have to be bison. It could be ground beef, chicken, turkey, etc…. maybe whatever’s on SALE!

If you’re feeling extremely lazy, you can then pour in a jar of unsweetened marinara sauce.  And you’re done. You may want…

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Spaghetti with Pepe Saya Truffle Butter, Parmesan and Fried Egg

June 29, 2013 at 9:06 AM | Posted in Uncategorized | Leave a comment

Edibles and Travels

The other night I attended a Secret Foodies (surprise dining experience in Sydney and Melbourne – definitely check it out!) event as part of my internship at Eat Drink Play.

It was a truffle hunt (because here’s a fun fact: it’s truffle season!) at Kitchen by Mike (see my review here) and boy was it a delicious event. I had never in fact tasted truffle before and that’s probably because they cost roughly $60 for a truffle the size of a small stalk of broccoli. Yes, you read that right.

DSC_0598

Anyway, huge cost factor aside, truffles are such a fragrant and beautiful fungus (the good kind, don’t worry) and are like nothing I have ever eaten before. They are quite hard to describe – probably a combination flavour of garlic, mushrooms and pepper – but even that doesn’t describe its full and unique aromas.

One of my favourite…

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Kitchen Hint of the Day!

June 29, 2013 at 9:03 AM | Posted in Kitchen Hints | Leave a comment
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Although it may be tempting for health reasons, never omit the salt from your bread recipe. Salt strengthens and tightens the gluten, keeping bread from becoming crumbly.

Fish (Cod) Tacos w/ Refried Beans

June 28, 2013 at 5:05 PM | Posted in fish, Old El Paso Products, seafood, tacos | Leave a comment
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Today’s Menu: Fish (Cod) Tacos w/ Refried BeansFish Tacos 005

 

 
Beautiful day out, a good breeze kept the humidity down all day. I had purchased a large fillet of Cod yesterday when I was Kroger. I sliced it up into 3 pieces, saving 2 pieces that I froze to make Fish Sandwiches out of later and 1 piece for my dinner tonight. I prepared Fish Tacos along with a side of Refried Beans.

 
I first washed the Cod off in water and patted dry with a paper towel. I then grabbed a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Mix and the Cod, shaking it till it was well covered. I pan fried it in Canola Oil, fried it about 3 minutes per side. The Zatarain’s gives it perfect seasoning. After it was done I broke it into smaller pieces for the Taco.

 
For toppings along with the Cod I used Green Giant Sweet Yellow and White Corn Kernels, Shredded Lettuce, Ortega Diced Jalapenos, Sliced Black Olives, fresh grated Dutch Gouda Cheese, and Taco Bell Bold and Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Bold and Creamy Chipotle Sauce and you like Taco Sauce with a nice little kick to it you’ll love this Sauce! Not over bearing heat but a nice little warm up. The Cod with all the toppings and Sauce make a good Taco. Cod is so versatile, you can cook it about any way and use it for countless dishes. I also warmed a can of Old El Paso Fat Free Refried Beans, perfect side for Tacos and it’s Fat Free! For dessert later some Peanut Butter and Crackers. I used Jif Reduced Fat Peanut Butter and Ritz Whole Grain Crackers.

 

 

 

 

Taco Bell Home Originals Bold & Creamy Chipotle Saucetaco bell creamy

 

Taco Bell Home Originals Bold & Creamy Chipotle Sauce is the perfect finishing touch for your tacos, Mexican salads and sandwich wraps.

Nutrition Facts
Serving Size 2 tbsp (29g)

Amount Per Serving
Calories from Fat 100Calories 110

% Daily Values*
Total Fat 11g 17%
Saturated Fat 1.5g 8%
Cholesterol 10mg 3%
Sodium 300mg 12%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 1g

 

Historic Hamilton, Ohio Farmers Market

June 28, 2013 at 10:07 AM | Posted in Food, fruits, vegetables | Leave a comment
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Historic Hamilton, Ohio Farmers MarketHamilton_Farmers_Market_B

 

 

Farmer’s Market
In the summer of 1875 a contingent of farmers and other local vendors drove their trucks into downtown Hamilton, Ohio near the courthouse on High Street where they offered goods such as firewood, dairy goods, fruits, vegetables, eggs, crafts, and more. The atmosphere was casual, the open air commerce enticing, the goods fresh, and the result remarkable. This became a downtown institution until the mid-1950’s.

Thanks to the effort of Historic Hamilton, Inc. the Hamilton Farmer’s Market is up and running again offering various types of produce and flowers. Specialties include mushrooms, herbs, and beautiful flowers, all of which are locally grown.

 

Today’s Farmers Market

The Farmers Market is held every Saturday between May and October in downtown Hamilton, Ohio at the Bulter County Courthouse Square. This year the Farmers Market runs from May thry October . Here you’ll find local farmers, merchants and other vendors displayed their produce, crafts and other products on the tailgates of their vehicles and sidewalk stands.

 
http://downtownhamiltonsid.com/farmers-market

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