Cajun Rainbow Trout w/ Hash Browns and Green Beans

March 2, 2020 at 6:48 PM | Posted in fish, greenbeans, hash browns, Simply Potatoes | 8 Comments
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Not much of an appetite this morning. Rain and 52 degrees outside. My back is still giving me some trouble. So another day of moving slow and resting. Just as well with the weather outside! For Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

I had purchased a couple of Rainbow Trout Fillets at Meijer and them in the freezer. I laid a package of 1 fillet of them in the fridge overnight to thaw. To prepare it all I’ll need is; Rainbow Trout Fillet, 1 teaspoon Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Creole Seasoning!

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Light Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish! I also heated up a can of Del Monte Cut Green Beans. I just love the trio of the Cajun Rainbow Trout, Hash Browns, and Green Beans, one of my favorites! For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

Rainbow Trout

The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

 

Zatarain’s Creole Seasoning

There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.

Ingredients

Salt, Dextrose, Spices (Including Red Pepper, Paprika), Garlic, Sugar, Onion, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Natural Flavors.

http://www.mccormick.com/zatarains/products/spices-and-seasonings/spices-and-extracts/creole-seasoning

Beef Cubed Steak w/ Mashed Potatoes and Green Beans

February 13, 2020 at 6:28 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast it was 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. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Started out with snow showers and then later all rain, a high of 40 degrees and windy. Not much to do today, just did some cleaning around the house. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

I had bought a package of Beef Cubed Steak at Jungle Jim’s International Market yesterday and having them tonight. We always buy our Cubed Steak from Meijer, they have best tasting and leanest Cubed Steak around. So I thought I would give Jungle Jim’s a try. This is one of the few times I use Beef is when I have Cubed Steak.

 

 

 

 

I prepared the same as I do the Meijer Cubed Steak. Seasoned them with a new Seasoning I’m trying out from Wild Idea Buffalo, Omnivore Salt. It consists of Natural Sea Salt, Black Pepper, Organic Red Pepper, and Organic Fennel. Next I dusted them in Flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess Flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender. Well I’ve found a second place I can purchase good Cubed Steak! I’ve left more info and a link to the Wild Idea Buffalo Omnivore Salt, by the way its an excellent Seasoning!

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a jar of Heinz Mushroom Brown Gravy to top the Cubed Steak and the Mashed Potatoes.

 

 

 

 

 

 

For a second side I heated up the leftover Canned Green Beans from the other night. I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

 


Wild Idea Buffalo – OMNIVORE SALT

Wild Idea Buffalo Company is excited to share Omnivore Salt with our customers. Omnivore Salt is fantastic blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. We have used Omnivore Salt while cooking our 100% grass fed buffalo to great success. Order today and don’t miss this limited time opportunity.
https://wildideabuffalo.com/collections/ranch-pantry/products/omnivore-salt

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

November 19, 2019 at 6:39 PM | Posted in fish, greenbeans, rice, seafood, Uncle Ben's Rice, Zatarain's | 2 Comments
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Today’s Menu: Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

 

 

 

To start my morning off I toasted a Thomas Light English Muffin, lightly fried a couple of Johnsonville Turkey Breakfast Sausage Links, and had a cup of Bigelow Decaf Green Tea. Excellent way to start the day! Cloudy with passing rain showers, 47 degrees for a high. I was able to rake the side yard s before it started raining. Went to post office and bank later on. For Dinner tonight I prepared a Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread.

 

 

While at Meijer the other day I purchased a Red Snapper Fillet that they had on sale in their Seafood Department. I also purchased a Walleye Fillet, that I froze, and some Cooked Shrimp that was also on sale. The Red Snapper Fillet was nice size and looks beautiful. I decided to Blacken it, I love all Blackened Fish and Seafood. I’ll need Zatarain’s Blacken Seasoning, Blue Bonnet Butter, and McCormick Grinder Sea Salt. Cooking it in a Cast Iron Skillet in Butter and Extra Light Olive Oil.

 

 

 

To prepare it I started by rinsing the Fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

 

 

To go with my Blackened Snapper I opened up a can of Del Monte Cut Green Beans. I heated them up in a small sauce pan on medium heat. Stirred often until heated, then served.

 

 

 

 

 

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a micowavable package. I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

 

 

 

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.

Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.

Nutrition Facts
Serving Size: 1/4 tsp. (.71 g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

September 18, 2019 at 6:30 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. 89 degrees, partly cloudy, and less humid outside today. After Breakfast I got my Ribs in the Crock Pot and got them going. Got the cart out later and did some yard work. I’ve been working on the back yard flower bed. I tilled the dirt and added some fresh soil. Put down some weed prevention also on it. Hopefully next year I’m going to add some plants and put down some dark wood chips. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday evening and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it 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 and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For 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 little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank you to whom ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

August 28, 2019 at 6:37 PM | Posted in Bob Evan's, chicken, greenbeans | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I toasted a couple of Nutri- Grain Eggo Waffles and had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Sunny, low humidity, and 78 degrees outside today! Got the cart out and did some yard work. Later on I had a Doctor’s appointment to see if he could give me something for my Sinuses and these Sinus Headaches I’ve been having lately. He wrote a prescription to see if that could break up the congestion. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become one our favorite Dinners!

 

 

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

 

 

 


As the Potatoes were cooking I also reheat the leftover Green Beans from last night’s Dinner. Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

August 27, 2019 at 6:41 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | 6 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast this morning I prepared a 2 Egg Scrambled Eggs and toasted a Thomas Light English Muffin which I topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. Rain and Thunderstorms with a high of 77 degrees outside today. Spent most of the replacing some of the floor trim through the house. I have to replace from time to time from scraping it with my Hoveround Chair. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I cooked up some fresh Green Beans that Mom had found at Jungle Jim’s. Half Runner Green Beans are expensive this year, if you can find any around here! With all the heavy rains in the Spring a lot of crops didn’t get planted this year. So there is a shortage and all the prices have went up. So any way I prepared those. I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of South Carolina grown fresh sliced Peaches.

 

 

 

 

 

 


Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

August 12, 2019 at 6:36 PM | Posted in Bob Evan's, greenbeans, Pork, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

 

Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it 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 and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For 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 little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Half and Half Snapple to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

 

 

 

 

 

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

July 31, 2019 at 6:30 PM | Posted in BEEF, Bob Evan's, greenbeans | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 85 degrees out, still humid. After Breakfast I went to Menard’s. They had a few things I wanted to check out a Cordless Hedge Trimmer that they have on sale and a few other items. Back home got the cart out and sprayed for weeds in the back yard. That’s about it for the day. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

 


I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 


To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 


For a second side I reheated some leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Rotisserie Chicken w/ Cut Green Beans, Mahed Potatoes, Baked French Bread

July 10, 2019 at 6:39 PM | Posted in Bob Evan's, chicken, greenbeans | Leave a comment
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Today’s Menu: Rotisserie Chicken w/ Cut Green Beans, Mashed Potatoes, Baked French Bread

 

 

For Breakfast this morning I had a Jimmy Dean Simple Scramble Cup – Egg Whites, Crumbled Turkey Sausage, Cheddar Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Plenty of Sun, 99 degrees, and very humid outside today! It’s really almost too hot to do anything outside. They said the heat index was over 100 degrees! After Breakfast I went to Costco as they opened up at 10:00 this morning. I need some Vitamins, picked up a couple of cases of Canned Goods for the Reach Out Lakota Center, Shrimp, and a Rotisserie Chicken. Back home and stayed in the AC all day! For Dinner tonight its a Rotisserie Chicken w/ Cut Green Beans, Mashed Potatoes, Baked French Bread.

 

 

 

 

I had no clue on tonight’s Dinner until going to Costco this morning. I came across some beautiful and large Kirkland Rotisserie Chickens. I mean these Chickens were really big!

 

 

 

 

 

 

So the Chicken was already cooked and all I had to do was reheat it. I grabbed a small baking sheet and lined it with foil. Heated the oven on 350 degrees. When ready I put the Chicken in and cooked until it heated through, about 25 minutes. It came out perfect and looked delicious! When I sliced it the juices in it came flowing out. It was seasoned just perfect with an incredible flavor. Very glad I went to Costco!

 

 

 

 

 


For one side I prepared a can of Del Monte Low Sodium Cut Green Beans. Just emptied the can into a small sauce pan and heated on high to a boil. Reduced the heat to low and simmered until heated through.

 

 

 

 

 

 

Then it was leftover Bob Evan’s Mashed Potatoes for another side. Heated the leftovers in the microwave and served. I also baked a loaf of Pillsbury French Loaf Bread. Very Good Meal considering I had no clue on what to have earlier! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Rotisserie Chicken Nutritional Benefits

With rotisserie chicken, you get a good amount of protein with lower amounts of saturated fat and cholesterol than you find in red meat. What’s more, the chicken contains robust amounts of niacin and phosphorus as well as smaller amounts of other minerals and vitamin B-12.

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