Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

April 23, 2014 at 5:15 PM | Posted in grilling, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

 

 

 

Grilled Buffalo Terris Major Steak 003

A chilly start to a Spring Day here today, 36 degrees early this morning! It was sunny out all day but a cool breeze blowing and in the 50’s. Went to one of my favorite grocery stores this morning, Jungle Jim’s International Market. You can spend hours in that store and still not see everything. They had some samples of Bleu Cheese that would just melt in your mouth! Love that store. For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. I prepared a Grilled Buffalo Terris Major Steak w/ Sauteed Steak Cut Mushrooms, Baked Potato, and Green Beans.

 

 
I prepared one of my favorite cuts of Steak, the Wild Idea Buffalo Terris Major Steak. It’s come on of my favorite cuts of Buffalo because it just always so tender. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some Sautéed Steak Cut Mushrooms.

 

 

 
For one side I had a Baked Potato, a Steak’s natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can’t Believe It’s Not Butter. Then I heated some leftover Canned Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande

Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

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Colby Longhorn Cheese, Mushroom, Buffalo Burger w/ Baked Fries

April 11, 2014 at 5:25 PM | Posted in grilling, Ore - Ida, Sargento's Cheese, Wild Idea Buffalo | Leave a comment

Today’s Menu: Colby Longhorn Cheese, Mushroom, Buffalo Burger w/ Baked Fries

 

 

colby-mushroom-buffalo-burger-002
Cloudy most of the day and some sun late in the afternoon, and more rain on the way. This rain keeps up and it’s going to be tough for the Farmers to get their crops planted. Did some laundry and cleaned and that’s about it. For dinner tonight its a Colby Longhorn Cheese and Mushroom Buffalo Burger w/ Baked Fries.

 

 

 
I grilled a Wild Idea Buffalo 1/3 lb. Burger, my favorite! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then fired the grill up! Love grilling it just gives everything a different taste. Buffalo gets done rather quickly due to it’s so lean. As the Burger was finishing I added Sliced Baby Bella Mushrooms to the small Iron Cast Skillet and Sauteed them on the grill also. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with the Sauteed Mushrooms and a slice of Sargento Ultra Thin Colby Longhorn Cheese. I had a side of baked Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Simply the best fries Ore Ida has! For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.

 

 

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers
Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

 

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

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
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

 

Grilled Turkey Burger w/ Baked Potato

April 5, 2014 at 5:08 PM | Posted in grilling, Jennie-O Turkey Products, potatoes | Leave a comment
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Today’s Menu: Grilled Turkey Burger w/ Baked Potato

 

Grilled Turkey Burger 007

 
Another blast from the Winter that wouldn’t go away! It was 37 degrees with a wind chill of 26 degrees, make it stop! Anyway went to Walmart early this morning to pick up a grill tarp and a small grill pan. While there, they were just stocking some Jennie – O Turkey Burger Patties, the fresh ones not frozen. I had planned on making a new recipe but couldn’t resist the great looking burgers. Dinner tonight Grilled Turkey Burger w/ Baked Potato

 

 

 

Grilled Turkey Burger 001
As I said I’m using the Jennie – O Turkey Burger Patties. Earlier I had found my Mini Cast iron Skillet, which somehow was out in our Shed outside. I cleaned it up and seasoned it, I’m going to use it to Saute my Mushrooms out on the grill. Sliced the Mushrooms and rounded up the seasoning; Sea Salt, Rosemary, Parsley. Fired the grill up and let it heat and got the Patties ready. Their already pre-made Patties so all I did was season them with Sea salt and Ground Black Pepper. I used the upper tier to set the Mini Cast Iron Skillet on, for the Sauteed Mushrooms, and the Turkey Burgers on the lower. While I had the grill heated I also grilled Mom and Dad a couple of Brats and I grilled some Jennie – O Turkey Franks for my lunch tomorrow. I served the Burgers on Aunt Millie’s Reduced Calorie Hamburger Buns and topped the Pattie with the Sauteed Mushrooms. So glad I finally got a new grill!

 

 

 
For a side I had a Baked Potato that I had seasoned with McCormick Grinder Sea Salt and Black Peppercorn and I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.

 

 

 

 

 

Jennie o Lean Turkey Burgers
Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
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.

 

Nutritional Information
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%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

Grilled Buffalo Cheese Burger w/ Baked Fries

April 1, 2014 at 6:07 PM | Posted in bison, grilling, Ore - Ida, Sargento's Cheese, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Grilled Buffalo Cheese Burger w/ Baked Fries

 

 

 

Grilled Buffalo Burger 004

A brief shower overnight and early morning, then a beautiful Spring Day! Hit around 70 degrees again. Nice to have all the windows open, letting in all that fresh air. Some rain moving in the rest of the week, but that beats in the Teens and Snow! Put together the new grill. It’s not as big as the old one but big enough for the family. My Dad comes home finally after about 2 1/2 weeks of being in the hospital and rehab unit. For dinner it was grilling time! Grilled a Grilled Buffalo Cheese Burger with some Baked Fries.

 

 

 
As usual I used a Wild Idea Buffalo 1/4 Pound Buffalo Burger. I’ve got a couple of packs in the freezer so I let one thaw overnight in the fridge. Sprayed the grill grate with pam Grill Spray and heated it up for the first grill on the new grill. I seasoned the Buffalo Burger with McCormick Grinder Sea salt and Black Peppercorn. It only takes about 3 1/2 minutes per side for Medium Rare as Buffalo Meat gets done in an only a short amount of time, because it’s so lean. Some people like their Cheese melted, I prefer adding my Cheese after the Burger is done. I used Sargento Ultra Thin Sliced Sharp Cheddar. Served it on an Aunt Millie’s Reduced Calorie Hamburger Bun. I also baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Wild Idea

Wild Idea Buffalo Burgers 4 – 1/4-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

Ore Ida Simply

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
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 

 

http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Grilled Cheddar Turkey Burger and Baked Fries

October 21, 2013 at 5:11 PM | Posted in Aunt Millie's, grilling, Jennie-O Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Cheddar Turkey Burger and Baked Fries

 

Grilled Turkey Burger 010
A perfect Autumn day out today! It’s in the low 60’s and sunny. Went to the store early and then yard work. I got the 4 wheel mobility scooter out and helped Mom rake the leaves, do some final trimming, and put away some of the Summer lounge chairs. Love getting out like that and doing work, thankfully I have that scooter that lets me get out like that and help out! For dinner I was able to fire up the grill up one last time, it will be retired after this use. For dinner, Grilled Cheddar Turkey Burger and Baked Fries.

 

 

 
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. I seasoned it with Sea Salt and Ground Black Pepper and grilled it about 17 minutes, flipping three times. 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. Anything tastes better grilled, now I just have to get a better grill to do it on. I also 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 Jello Sugar Free Chocolate Pudding.

 

 

 

 

Jennie o Lean Turkey Burgers
Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
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.

 

GRILL METHOD:
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.

Nutritional Information
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%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

 

Ore Ida Simply
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
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 

http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

2013 Annual Oktoberfest Zinzinnati

September 18, 2013 at 7:26 AM | Posted in Festivals, grilling | 2 Comments
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Oktoberfest Zinzinnati, presented by Samuel Adams and Hillshire Farm, is America’s largest Oktoberfest, happening September 20-22, 2013 in downtown Zinzinnati with German food, live music, dancing and more.
When:Oktoberfest
Festival Hours:
Friday, Sept. 20, 2013
5 p.m.-midnight
Saturday, Sept. 21, 2013
11 a.m.-midnight
Sunday, Sept. 22, 2013
11 a.m.-10 p.m.

Where:
On six blocks of Fifth Street, from Vine Street to Sentinel in Downtown Cincinnati.
Directions and street closures.
Download the event map.

Cost:
Free!

Parking:
Convenient parking can be found in the Fountain Square Garage for only $10, and many other downtown garages. Parking info.
Directions & street closures.

 

 

Annual Oktoberfest Zinzinnati is Steeped in Tradition

The Oktoberfest-Zinzinnati tradition began in 1976 as a block party near historic Fountain Square to attract visitors Downtown and to celebrate Cincinnati’s deep German heritage. Since its humble beginnings, the event has grown to be recognized as America’s largest Oktoberfest, attracting 500,000+ annually.

 

 
Highlights from past events: Who led the Chicken dance?

* In 1994, the Crown Prince of Bavaria attended Oktoberfest-Zinzinnati and helped the event set a world record for the World’s Largest Chicken Dance, with 48,000 participating. Oktoberfest-Zinzinnati held the world record for largest group dance in the Guinness Book of Records, 1995-97 editions.

* In 1998 Oktoberfest-Zinzinnati tuned up to set a world record for the World’s Largest Kazoo Band. late great trumpeter Al Hirt, a 1941 graduate of the University of Cincinnati College-Conservatory of Music, returned to his musical roots to lead 25,000 in a magical interpretation of his trademark song, When The Saints Go Marching In.

* In 1999 Grammy Award-winning Weird Al Yankovic led 30,000 on kazoo in a rendition of the Chicken Dance and Beer Barrel Polka. The event was featured on CNN Headline News and VH1’s “Rock-n-Roll Record-breakers.”

* In 2000, The Prince of The Monkees, Davy Jones, provided a goosebump moment leading the World’s Largest Chicken Dance and Kazoo Band in a rendition of “Daydream Believer.”

* In 2001, Oktoberfest-Zinzinnati was postponed due to the attack on America on Sept. 11. A week following, American patriot and singer Tony Orlando led a throng on Fountain Square in inspiring renditions of “Tie A Yellow Ribbon ’Round The Old Oak Tree” and “America.”

* In 2002, pint-size veteran screen star Verne Troyer, who played “Mini Me” in “Austin Powers,” cast a big shadow leading the Chicken Dance.

* In 2003, rock icon Eddie Money celebrated 25 years in the music business as the Oktoberfest-Zinzinnati grand marshal.

* Vince Neil, lead vocalist for the legendary rock group Mötley Crüe, led the 2004 World’s Largest Chicken Dance, an event so surreal VH1 named it the “Least Metal Moment” in the history of rock ‘n’ roll.

* In 2005, legendary TV children’s entertainers Uncle Al and Captain Windy led the World’s Largest Chicken Dance and Hokey Pokey.

* In 2006, AOL named Oktoberfest Zinzinnati number one Oktoberfest in the nation. Cincinnati Bengals All-Pro wide receiver Chad Johnson led the 2006 version of the Chicken Dance.

* In 2007, the first annual John Morrell “Running of the Wieners” wiener dog race was held. “Old left-hander” Joe Nuxhall, the youngest player ever to play Major League Baseball, led the World’s Largest Chicken Dance, with help from the UC Dance Team.

* Olympic track and field medalists (Beijing) and University of Cincinnati alums Mary Wineberg and David Payne led a very athletic Chicken Dance in 2008.

* In 2009, Homer Simpson celebrated his 20th anniversary on television by leaving his hometown of Springfield to travel to Zinzinnati and lead the annual Chicken Dance.

* Ultimate Fighting Championship middleweight champion and Cincinnati native Rich Franklin led the crowd in a mixed martial arts World’s Largest Chicken Dance in 2010.

* 2011’s version of the World’s Largest Chicken Dance was led by none other than 10-time All Star, five-time Gold Glove, National League MVP, Silver Slugger, Reds and Baseball Hall of Fame legend, Joe Morgan.

* 2012, the Chicken Dance was led by All Star and Reds Hall of Famer, Mr. Perfect, Tom Browning. A Cincinnati Red for 11 years, Browning pitched the 13th perfect game in baseball history and the first in the history of baseball’s oldest professional team on September 16, 1988.

 
http://www.oktoberfestzinzinnati.com/

August 15-17, 2013 Bucyrus Bratwurst Festival – Bucyrus, Ohio

August 14, 2013 at 7:41 AM | Posted in Festivals, grilling | Leave a comment
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August 15-17, 2013 Bucyrus Bratwurst Festival – Bucyrus, OhioBucyrus Bratwurst Festival  Bucyrus, Ohio

First celebrated in the summer of 1967, this is an annual three-day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained.

About the Bucyrus Bratwurst Festival
The Bratwurst Festival was first celebrated in the summer of 1967. The Bratwurst Festival is an annual 3 day event that is always held on the full third weekend of August. There are all kinds of activities to keep all ages entertained. There are daily parades, contests, auction and the FOOD! Thanks to our sponsors, there is plenty of FREE live entertainment.
http://www.bucyrusbratwurstfestival.com/

Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob,…

August 4, 2013 at 5:17 PM | Posted in chicken, greenbeans, grilling, JB's Fatboy Sauces and Rub | Leave a comment
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Today’s Menu: Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob, and Whole Grain BreadGrilled Chicken Thighs 004

 

 

Spent the morning working on and cleaning the grill again. Finally got it working again! It’s the 4th day of August and it was 60 degrees this morning and a high of 77 degrees, Incredible Weather! For dinner with the grill up and working I decided to grill some Chicken Thighs. I prepared Grilled Chicken Thighs w/ Cut Green Beans, Mini Ears of Corn on the Cob, and Sliced Whole Grain Bread.

 

 

I put the Thighs in a Hefty Zip Bag and seasoned the Chicken Thighs with Sea Salt and Ground Black Pepper and Marinated them in JB‘s Fat Boy Sticky Stuff BBQ Sauce in the fridge for a couple of hours. At grill time took them out of the bag and shook off the excess marinade. Grilled them for about 16 minutes, turning them frequently. I checked their temperature and it was at 165 and done. I had extra BBQ Sauce on the side for dipping. Chicken came out bursting with flavor and moist. Love that JB’s Fat Boy BBQ Sauce!

 

 

To go with the Chicken I heated up a can of Del Monte Reduced Sodium Cut Green Beans along with some boiled Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Weight Watchers Ice Cream Sandwich.

 

 

 

 

JB’s Fat Boy Sticky Stuff Natural Gluten Free BBQ SauceJBs Fat Boy Stick Stuff
Product Description
Make mealtime an occasion to crow about by adding sticky stuff to any meat product. Serve direct as a condiment or coat on grilled meats during the last few minutes of cooking time. Sauce will caramelize on meat when heated.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to peck continually around the meal area and nest nearby!
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, wildflower honey, natural smoke flavor, filtered water, vinegar, kosher salt, onion, garlic, cayenne pepper, turmeric tamarind, and spices.
No high fructose corn syrup.
All of JB’s Fat Boy 12 oz. sauces contain a “best by” date. The USDA states that a “best by” date is used as a guideline for a product to be on the shelf before purchase. It is in no way an expiration date. According to the USDA most products are safe to consume long after the ‘best by” date has passed. All JB’s Fat Boy 12 oz. sauces have a “best by” date of two years after packaging. It is our policy not to send any product less than 3 months from the “best buy” date listed. Any products that are “short dated” are sold at a discount and the date is stated in the listing when purchasing the product.
Nutritional Facts
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 L) Calories: 60 Total Fat: 0 g (0% DV) Trans Fat: 0 g (0% DV) Sodium: 200 mg (8% DV) Total Carbohydrate: 16 g (5% DV) Sugars: 10 g Protein: 0 g Vitamin A: 4% DV Vitamin C: 2% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.

 

 
http://jbsfatboy.com/

 

Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread

July 31, 2013 at 5:19 PM | Posted in Bob Evan's, greenbeans, grilling, pork chops | 3 Comments
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Today’s Menu: Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain BreadGrilled Pork Chop 001

 

 

 

Wow, July ending on a cool week around here. It might be about 74 degrees if that, but I’m not complaining. I love the days of 70 degree weather, just wish the sun was out. Fired the grill up for everyone I was grilling a Pork Chop and I grilled a couple of Burgers for Mom and Dad. For dinner I prepared a Grilled Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread.

 

 
I just seasoned it with Sea Salt and Ground Black Pepper. Grilled it about 4 1/2 – 5 minutes per side. As I took it off the grill I basted one side with some of my favorite BBQ Sauce, JB’s Fat Boy Haug Waush BBQ Sauce. JB’s is my choice of Rubs and Sauces, I just don’t think the taste can be beat! The Chop came out with grill char and it was moist and tender.

 

 

 

For side dishes I prepared some bob Evan’s Mashed Potatoes. Just heat in the microwave and serve. I also warmed a small can of Del Monte Cut Green Beans along with a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
From the Pork Be Inspired web site, http://www.porkbeinspired.com/index.aspx
Meat Thermometer How To
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove. – See more at:

 

http://www.porkbeinspired.com/Basics_MeatThermometerHowTo.aspx#sthash.ejfqNdOr.dpuf

 
Nutritional Information
Today’s Pork Leaner Than Ever
A Study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were fifteen years ago.

Power Up With Pork
Purdue Weight Loss Study

Pork and Health Science Update
Frequently Asked Questions: Pork And The AICR/WCRF Second Expert Report

MyPyramid Food Guidance System
The MyPyramid food guidance system for Americans emphasizes the importance of finding a balance between food and physical activity. Lean pork can enhance and easily fit into a balanced diet.

Vitamins and Minerals in Pork
Daily Values are listed on food labels. They tell us how much of various nutrients we should consume each day. The following information is based on a 3-ounce serving of pork. As you can see, pork is an important source of many key nutrients.

Fat in Pork
Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today’s common cuts of pork are 16% leaner and has 27% less saturated fat as compared to 1991. Many cuts of pork are as lean as skinless chicken.
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.

 

 

– See more at: http://www.porkbeinspired.com/NutritionalInfo_NutritionalInformation.aspx#sthash.Pg8kSbmR.dpuf

July 19-21, 2013 Jazz & Rib Fest – Columbus, Ohio

July 18, 2013 at 7:31 AM | Posted in Festivals, grilling, ribs | 1 Comment
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July 19-21, 2013 Jazz & Rib Fest – Columbus, OhioJazfest
The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus–thanks to hot ribs, cool jazz and great fans!
The Jazz & Rib Fest is a highly anticipated summertime tradition offering both jazz and rib connoisseurs the finest in music and barbeque for more than thirty years. Building off the success of our move to the premier entertainment destination of downtown Columbus, we are thrilled to once again call The Arena District the home of hot ribs and cool jazz. McFerson Commons and North Bank Park stages will anchor the event with performances featuring the best regional and international jazz artists. The Jazz Café at North Bank Pavilion will showcase local artists on an intimate riverfront stage set against the city skyline. Award winning rib-burners representing 10 states and Canada will fire up their grills along Spring & Long Streets to compete for “Best Ribs” bragging rights.

 

 

DATE & HOURS:
Friday, July 19: 11:00 a.m. – 11:00 p.m.
Saturday, July 20: 11:00 a.m. – 11:00 p.m.
Sunday, July 21: 11:00 a.m. – 8:30 p.m.

LOCATION:
The Arena District: North Bank Park, McFerson Commons, and Spring & Long Streets in downtown Columbus, Ohio. Click here for more details on the location.

PARKING:
Surrounding areas of The Arena District. Click here for more details on where to park.

WEATHER:
Typically sunny and warm: average day time temperature 85 °F

ADMISSION IS FREE!
All food vendors will be open from 11:00 a.m. – 11:00 p.m. on Friday and Saturday, and from 11:00 a.m. – 8:30 p.m. on Sunday. Food and concessions will be available during event hours only.

Enjoy hot ribs and cool jazz on three different stages all weekend long! Click here for more details on the performance schedule.

 
http://www.hotribscooljazz.org/about-the-event/

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SurreyKitchen

Living Life and Food

Eat the Vegan Rainbow

tips & tricks for plant-based home cooks

Shanice eats

Food, Music & Lifestyle journal

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

vickidelbrouck

how to shop the sales and plan menus your kids will love

Green Kitchen Stories

Healthy Vegetarian Recipes.

joypassiondesire

No matter what you have been through, you can feel good again

The Wooden Skillet

- Wholesome + Healing + Real Food -

oliviagonzalez

Chef, Blogger and Food Photographer

The Literary Feast

“One cannot think well, love well, sleep well, if one has not dined well.” - Virginia Woolf

Home Cooking Heaven

Delicious, hearty, homecooked recipes

More Time at the Table

Cooking with Alyce Morgan

The Painted Apron

This WordPress.com site is about inspiration, creativity, painting & food!

Cats and Cravings

The good life for busy people

It's Katia, Not Katie

A lifestyle blog written by a food obsessed twenty-something with a mild shopping addiction.