Tags: Alexia Organic Yukon Select Fries, Apples, bacon, Baking, Cooking, Dinner, Food, Ground Pork, Hellmann's Mayo, Pork Burgers, recipes, Spices
Today’s Menu: Dutch Smoked Gouda, Bacon, Pork Burger w/ Baked Shoestring Fries
Stayed up a little late last night watching the terrible and cowardly acts of violence in Dallas. My thoughts and prayers go out to the families of the slain officers and the entire Dallas Police Force. Also my prayers go out to the gentlemen’s family up in Minnesota that was needlessly killed by an officer. The state of this Country is a result of the leadership of this Country. I’ll say no more on that subject.
I prepared a family favorite for everyone this morning for Breakfast, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Just love this skillet meal! After Breakfast I ran the vacuum real quick and then outside for a little work. I wanted to try to work outside early before the humidity got too bad, but it was already bad out there earl. I trimmed the vine we have that grows down the side of our driveway. The vine had started to overtake part of the drive. That taken care of stayed in most of the day and got a few little things done around the house. So for Dinner tonight it’s a Dutch Smoked Gouda, Bacon, Pork Burger w/ Baked Shoestring Fries.
I seen a video and recipes on Face Book with Pork Burgers and they looked fantastic. So it had been a while since I made Pork Burgers and decided to pick up some Ground Pork while at Kroger yesterday. To make the Burgers I’ll need; 1 lb. package of Ground Pork, Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves, Shaved Honey Crisp Apple, Simple Truth Hardwood Smoked Bacon, Boar’s Head Smoked Gouda Cheese, and Healthy Life Whole Grain Hamburger Buns.
I first fried my Bacon. I used Simple Truth Hardwood Smoked Bacon. Using a large skillet, I fried the Bacon until crisp. Removed the Bacon and placed it on a plate and set aside. With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. To cook the Burgers I’m using a large Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.
After 3 minutes flip the burgers. Continued cooking for 6-8 minutes more. Flipped one more time, cover and cook for another 3-4 minutes or until cooked through. If you’re adding on cheese, go ahead and do so about a minute before removing from them pan. I’m using Smoked Gouda Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Healthy Life Whole Grain Hamburger Buns. The Burgers were topped with Shaved Apple Smoked Gouda Cheese, Boston Bib Lettuce, Smoked Bacon, and Hellman’s Lite Mayonnaise. We have us a Burger!! All the Spices have given the Burger fantastic flavor. Then with the added Shaved Apple, Mayo, Bacon, Lettuce it made it perfect. Love these Burgers!
Then to go with Burgers I baked some Alexia Organic Yukon Select Fries. The more I have these the more I’m liking them! Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fries! Plus they are only 120 calories and 15 net carbs. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.
Alexia Organic Yukon Select Fries
Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.
Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Tags: Bison, Buffalo, Cooking, Cooking Tips, Food, Kitchen Hints, recipes
A little about my favorite meat, Buffalo…..
Although buffalo meat is similar to beef, it needs to be handled and cooked differently. The important things to remember are, do not overcook, and, do not let the meat dry out.
You can read the whole article at http://www.bisoncentral.com/cooking-bison/cooking-tips
Tags: bacon, Cooking, Cooking Tips, Food, Food Storage, Kitchen Hints, recipes
Save the Bacon!….
* Once the package is open, tightly wrap or put unused bacon in an air tight container for up to 7 days.
* To freeze unopened bacon, overwrap the store package with heavy duty foil or other freezer wrapping, being sure to push all the air out of the package and tightly close the wrapping around the inside package. Use within 1 month.
* Thaw frozen bacon in the refrigerator. Do not defrost in the microwave or cook from frozen.
* Store cooked bacon in a plastic bag in your refrigerator up to 5 days.
Tags: bacon, Cooking, Food, Kitchen Hints
Hint #1 – If you start bacon cooking in a cold pan, it will reduce shrinkage.
Hint #2 – Sliced bacon will only stay fresh for 1 week under refrigeration once the package is opened and the bacon is exposed to air.
Tags: Black pepper, Canola, cook, French fries, Jennie, Jennie-O, Ore - Ida, Sargento Cheese, Serving size, Trans fat
Today’s Menu: Cheddar Bacon Turkey Burger w/ Baked Fries
Well they were right when they said it would be cooler! Rolled out to get the Morning Paper and the old unofficial Outdoor thermometer said 38 degrees and with the cool breeze that was blowing it felt a bit cooler than that. But I love this weather! It was a beautiful Autumn Day out, sunny and cool. For dinner tonight I prepared a Cheddar Bacon Turkey Burger w/ Baked Fries.
While at Mejier last week I had picked up some Jennie – O Turkey Burger Patties (Lean). I had one for dinner last week and it was so good I decided to have it again for dinner tonight. Easy to prepare and only 180 calories and 9 g fat and already made into patties. Pan fried it in Canola Oil about 17 minutes, flipping three times. While the pattie was frying, in another skillet I fried up some Jennie -O Turkey Bacon, another low calorie and lean Jennie – O Turkey Product. The bacon is only 30 calories, 0 carbs and .05 g fat. I served the burger on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar and a slice of Turkey Bacon. Love these Burgers!
For a side with my burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
An all-natural burger choice.
* Gluten Free
* All Natural
* The Biggest Loser® product
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: Baked beans, Boston, Bush, Full breakfast, H. J. Heinz Company, Heinz, Phaseolus vulgaris, Van Camp
Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercial canned
baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used. They are commonly eaten on toast or as part of a full English breakfast.
In the United States there are multiple styles. Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed “Beantown“. Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the US. Maine and Quebec-style beans often use maple syrup.
Canned baked beans are used as a convenience food, shortening cooking times for a meal, or may be eaten straight from the can, in camping or emergency settings, as they are fully cooked. They are sometimes served with chips, waffles, or the like.
The beans used to make baked beans are all native to North America and were introduced to Italy in 1528 and to France by 1547. The dish of baked beans is commonly described as having a savory-sweet flavor and a brownish or reddish tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France and the Channel Islands where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.
While many recipes today are stewed, traditionally beans were slow baked in a ceramic or cast-iron beanpot. A tradition in Maine, USA, of “bean hole” cooking, may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit, allowed to burn down to hot coals and then a pot with eleven pounds of seasoned beans would be placed in the ashes, covered over with dirt and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, being served at every meal.
Canned beans, often with pork, were among the first convenience foods. The U.S. Food and Drug Administration stated in 1996 that “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” This is typically a piece of salt pork to add fat to the dish
In the UK, Ireland, Hong Kong and Singapore the term baked beans refers almost exclusively to canned beans in a tomato sauce.
Many people regard baked beans as an integral part of the modern full English breakfast, including beans on toast. Every day 2.3 million British people eat Heinz Baked Beans; 1 million of those people eat them for dinner. Although Heinz Baked Beans have long been the biggest selling brand, other brands such as Branston Baked Beans, supermarket own brands, and HP baked beans (later purchased by Heinz), are available. Heinz baked beans were first sold in the UK in 1886 in the upmarket Fortnum & Mason store in London as an exotic import at a high price. Although they are now a staple food, the store continues the tradition of selling Heinz Beans among its more expensive wares. Baked beans are also considered to be a staple food of students, as they are typically easily heated in a microwave and are very cheap.
Metropolitan Australian and Kiwi cafes typically serve beans in a tomato sauce prepared freshly rather than canned, as the provision of canned food would be considered odd in an eating establishment. These are made with crushed tomatoes (which may or may not be peeled), smoked hock of ham, onion, garlic, and assorted spices. The beans may be of haricot, navy, borlotti & cannellini varieties. UK-style tinned baked beans are also popular for home consumption due to the quick preparation time. Wattie’s Baked Beans are considered a cultural icon for New Zealanders.
In the United States, Bush’s (Bush Brothers and Company), Van Camp’s, B&M (Burnham & Morrill Inc.), Allens, Inc., the H. J. Heinz Company, and the Campbell’s Soup Company are well-known producers or brands of packaged baked beans. B&M specializes in Boston-style baked beans often sold in beanpot shaped jars, and canned brown bread, a traditional regional accompaniment to baked beans; whereas Bush and Van Camp produce multiple flavor varieties of canned beans, some styles using cured bacon to add its flavorings to the products.
In the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston),
and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.
In southern states and along the eastern seaboard of the US, the beans become tangier usually due to the addition of yellow mustard. For example the baked beans of Tennessee based Bush’s include mustard in most of their varieties of beans. Ground beef may also become common alongside bacon in the home versions some of these bean styles. They may take on a flavor similar to Cowboy Beans, a home mixed stew, somewhat similar to a chili but made instead with sweet baked beans.
Heinz baked beans became very successful as an export to the UK, where canned baked beans are now a staple food. In America, the H. J. Heinz Co. continue to sell baked beans, however, they are not always as widely distributed as competing American brands. Despite their international fame, there are currently substantial differences between the Heinz baked beans produced for the UK market (descended from the original American recipe) and the nearest currently equivalent American product (Heinz Premium Vegetarian Beans).
The American product contains brown sugar where the British beans do not, and the US product contains 14g of sugar per 16 oz tin compared to 7g for the British version (equating to 140 vs 90 calories). The US beans have a mushier texture and are darker in color than their UK counterpart. This has resulted in a situation where the product is now imported back to the brand’s home country. For several years, the UK Heinz Baked Beans have been available in the US, either in different sized cans from those sold in the UK or in a 385 gram can (the same can as the 415 gram can in the UK) with an “export” label with American English spelling and the word “baked” dropped from the title on the label. These are sold in many US specialty stores, such is the popularity of baked beans and their appeal to expats. Bush, Van Camp, B&M, and Heinz all produce pork-free baked beans labeled as vegetarian beans, making this American dish available to people who abstain from pork for religious, dietary, or ethical reasons.
Around the World:
Traditional cuisines of many regions claim such recipes as typical specialities, for example:
* In Iran, Loubia Garm (Hot Beans) is prepared using beans in a tomato sauce, often served in winter on stalls in streets.
* In Poland, with the addition of bacon and/or sausage these are known as Breton Beans (fasolka po bretońsku).
* Jersey bean crock
* Boston baked beans
* Pork and beans, which despite the name often contain very little pork
* Guernsey Bean Jar
* Spanish Cocido Montañés
* French cassoulet
* Frijoles charros, pinto beans cooked with bacon and sometimes tomatoes, are popular in Mexico and the American border states.
* Greek Fasolia Gigandes Gigandes plaki
* In the Italian cuisine beans (of various size and various types) are widely used for several recipes also mixed with other ingredients: “fagiolata” generally stands for baked beans but there are also regional variations like “fagioli alla uccelletto” in Florence; “minestra di fagioli” (beans soup normally cooked with vegetables) “pasta e fagioli” (meaning “pasta and beans”).
* New England baked beans
* Quebec-style baked beans are often prepared with maple syrup.
* Bean-hole beans, traditionally from Northern New England and Quebec, cooked in a covered fire pit in the ground for up to two days
* British cuisine claims beans on toast as a teatime favourite, the combination of cereal and legume forming an inexpensive complete protein; compare rice and beans. Variations of “beans on toast deluxe” can include extras as such as egg, grated cheese, marmite, tuna etc., and baked beans sometimes form part of a full English breakfast.
* Beans cooked in barbecue sauce (or a similarly flavoured sauce) are a traditional side dish in an American barbecue.
* “Franks & beans”, a recipe wherein hot dogs are cut up and cooked in the same sauce as the baked beans. In Canada, this recipe is more commonly called “beans and wieners”.
* In Mexico and Latin America baked beans are also popular: black beans (frijoles negros) and frijoles pintos (pinto beans) are the most common.
* In the Balkans, they are known as prebranac.
* The traditional Jewish Shabbat dish cholent (also known as hamin) is made with meat, potatoes, beans and barley.
* Many unusual dishes are made with baked beans including the baked bean sandwich. These are slices of bread topped with beans and other additions, such as melted cheese.
In 2002 the British Dietetic Association allowed manufacturers of canned baked beans to advertise the product as contributing to the recommended daily consumption of five – six vegetables per person. This concession was criticised by heart specialists who pointed to the high levels of sugar and salt in the product. However, it has been proven that consumption of baked beans does indeed lower total cholesterol levels and low-density lipoprotein cholesterol, even in normo-cholesterolaemic individuals. Some manufacturers produce a “healthy” version of the product with reduced levels of sugar and salt.
Tags: bacon, Breyer, Cheese, cook, GRITS, Shrimp, Shrimp & Grits, Walmart
It’s getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I’m not going to use this blog and get all political. Hot and a little humid today, high in the 80’s. I’m not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.
I came across this the other day at Walmart, It’s new from Sea Pak Seafoods. It looked and sounded good so I thought I would give it a try. Easily prepared, I just emptied the entire contents of bag into a 10″ skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat. When the sauce boils (about 5 minutes) turn down to low heat and cover. Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits. Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32 carbs for a serving and there’s two servings per box. I’ll keep a box or two in the freezer.
For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recipe, a keeper! For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.
Sea Pak SHRIMP & GRITS
Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.
Empty entire contents of bag into a 10″ skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat. When the sauce boils (about 5 minutes) turn down to LOW heat and cover. Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*. Remove from heat and let stand 2 minutes, then serve.
*For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.
Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.
If you’re cooking less than a full package of bacon, how do you store the extra slices? Just roll each slice into a tight cylinder, place in an airtight plastic bag, and freeze. Simply thaw and unroll when you’re ready to cook.
Tags: Baking, Bison, Bordon, Jungle Jim, Olive oil, Saturated fat, Serving size, Trans fat
Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Crinkle Fries
A laid back day today! Outside riding the 4 wheeler around and watching Football. Went with a light and easy to prepare dinner, Smoked Cheddar Bison Burger w/ Baked Crinkle Fries. I used Great Range Ground Bison. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it in Extra Virgin Olive Oil, about 4 minutes per side. It came out just like I wanted medium rare! It’s tough to beat the taste of Bison and how easy it is to prepare. Bison’s a lean meat so it fries up or grills in a short period of time. I just hope it doesn’t keep going up in price like it has been. I topped my Burger with a slice of Borden’s Smoked Cheddar and served it on a Healthy Life Whole Grain Bun.
For a side I baked up some Alexia Crinkle Fries. Crisp and great tasting fries plus only 120 calories and 19 carbs. I had a side of a new Ketchup that I purchased on my last trip to Jungle Jim’s Market, Captain Thom’s Slappin’ Fat Bacon Ketchup. It’s a very sweet, tangy, smoky – with just a hint of spiciness from the red pepper. This really is a great tasting catsup. Great to keep on hand when you want that bit of bacon flavor added to your meals. this ketchup would be great for a Meatloaf! Then for dessert later I baked 3 mini loaves of Pillsbury Nut Quick Bread. I’ll keep I loaf out while freezing the other 2.
Alexia Oven Crinkles Classic
Serving Size: 3oz (84g/about 13 pieces)
Servings per container: 5.4
Calories [per serving]: 120
Calories from fat: 35
Total Fat 4.0g 6%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0.0mg 0%
Sodium 7mg 7%
Potassium 280mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Vitamin A 0%
Vitamin C 0%
Captain Thom’s Slappin’ Fat Bacon Ketchup
Bacon Ketchup: Calories 15, Total Carbs 4g, Sugars 4g
Ketchup (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors), water, bacon flavored oil (sunflower oil, fractionated coconut oil, natural flavor), onion, red pepper.