Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

October 27, 2019 at 6:28 PM | Posted in Pork, pork chops, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

 

For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, heated up some Kroger Diced Ham, and had a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to Kroger up the road for a couple of items. Then stopped by a ATM and then picked up Breakfast at McDonald’s for Mom. Well the rains finally stopped! We ended up with over an inch of rain. Sort of breezy, cloudy and 64 degrees out today. Did a load of laundry and some light cleaning. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

I’ve had the trio of Chops, Hominy, and Green Beans and Potatoes several times, but its been a while. So we are having tonight! I had purchased the Chops at Meijer and had them in the freezer. I set them in the fridge overnight to thaw. To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chops with the inside being tender and moist! Love this seasoning on Pork!

 

 

I love the combination of the Hominy and Green Beans/Potatoes. I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later some Cheese and Crackers. I had slices of Kraft 2% Sharp Cheddar Cheese and Ritz Whole Wheat Crackers.

 

 

 

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Pulled BBQ Pork Rib Sandwich w/ Baked Fries

October 15, 2019 at 6:34 PM | Posted in Aunt Millie's, Ore - Ida, Pork, ribs | Leave a comment
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Today’s Menu: Pulled BBQ Pork Rib Sandwich w/ Baked Fries

 

 

I had to have my car over at the car shop at 8:00 this morning. Took it in for a oil change, tires rotated, and the radiator flushed and filled. All set for Winter! Just a cup of Bigelow Decaf Green Tea for Breakfast after I got back. Mostly sunny and 76 degrees out today. Did some yard work. Later had to go pick my car up from the shop. For Dinner tonight its a Pulled BBQ Pork Rib Sandwich w/ Baked Fries.

 

 

 

There will no Leftover Ribs ever thrown away in this house hold! Those were some delicious Ribs we had last night, thank you Meijer! So I pulled all the Rib Meat from the bones last night after Dinner.

 

 

 

 

 

To reheat them I used a small sauce pan. I sprayed it with Pam Cooking Spray and added the Rib Meat. I added some JB’s Fat Boy Haug Waush BBQ Sauce and heated the Ribs on medium low heat, stirring often. Oh man these heated up so good, it was tough not eating the Ribs before it was made into a Sandwich! I served it on a Aunt Millie’s Whole Grain Bun and topped it with a bit more of the BBQ Sauce. The Sandwich was so good, the Rib Meat along with the JB’s Fat Boy Haug Waush BBQ Sauce are perfect together!

 

 

To go with my Sandwich I baked some Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Sprite Zero 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.

 

 

 

 

 

 

 

JB’s Fat Boy Haug Waush BBQ Sauce
Be happier than a pig in sauce after adding Haugwaush to any meat. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking. Sauce will caramelize on meat when heated.

Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.

All Natural. Gluten Free. Fat Free. Cholesterol Free. No High Fructose Corn Syrup. No MSG.
INGREDIENTS
Water, Brown Sugar, Tomato Paste, Prepared Mustard (Water, Vinegar, Mustard Seed, Salt, Turmeric, Spices), Distilled Vinegar, Honey, Salt, Dehydrated Garlic and Onion, Natural Smoke Flavor, Spices (Including Chili Peppers)
https://bestnaturalbbq.com/

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

October 14, 2019 at 6:48 PM | Posted in Bob Evan's, 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 couple of slices of Aunt Millie’s Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I got my Ribs in the Crock Pot and got them going. 38 degrees out this morning and 65 degrees and sunny for the day. Not too bad out. I had to follow Mom and pick her up at the car shop. Her windows of the car wouldn’t work and she had a flush and fill for the radiator. I’m taking mine in to morrow for some work. Tonight its Mom’s favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

Mom had been wanting some of my Crock Pot Ribs so that’s what we are having tonight. I purchased the Ribs from Meijer a couple of days ago. 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 Mango/Tea 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.

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

September 29, 2019 at 6:41 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus

 

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also made a cup of Bigelow Decaf Green Tea. Partly cloudy and 95 degrees out. Did a couple of loads of laundry and cleaned the house. Then settled in for an afternoon of NFL Football! For Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Roasted Asparagus.

 

 

I had picked up a couple of good size Pork Tenderloin Center Cut Pork Chop at Meijer. So to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I always have some of the Rub made up in a large Spice Jar I have To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork. Because of the size of them there is some leftover for Breakfast!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, Bacon Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

 

 

Butternut Squash Health Benefits………
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

 

 

 

 

 

 

 

 

 

 

Asparagus Health Benefits……..
It’s low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.

Pulled BBQ Pork Rib Sandwich w/ Baked Fries

September 19, 2019 at 6:24 PM | Posted in Ore - Ida, Pork, ribs | Leave a comment
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Today’s Menu: Pulled BBQ Pork Rib Sandwich w/ Baked Fries

 

 

To start this morning off I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had that morning cup of Bigelow Decaf Green Tea. I may have to give my Tea up! The cheapest I can find it now is at Walmart. They are at $2.88 a box while other places are at $2.99 – $3.22 a box! When I started drinking Tea it was $2.17 a box, such a shame! Partly cloudy and 85 degrees outside today. I went to make my Tea this morning and the Microwave stopped working. So after Breakfast we went to Best Buy and purchased a new one, cheaper to buy one than repair it. So that will be delivered next Tuesday! Not a lot going on today. For Dinner tonight its a Pulled BBQ Pork Rib Sandwich w/ Baked Fries.

 

 

No way I was going to let those Leftover Ribs go to waste! Those were some of the best Ribs we had ever had, thank you Meijer! So I pulled all the Rib Meat from the bones last night after Dinner.

 

 

 

 

 

To reheat them I used a small sauce pan. I sprayed it with Pam Cooking Spray and added the Rib Meat. I added some JB’s Fat Boy Haug Waush BBQ Sauce and heated the Ribs on medium low heat, stirring often. Oh man these heated up so good, it was tough not eating the Ribs before it was made into a Sandwich! I served it on a Aunt Millie’s Whole Grain Bun and topped it with a bit more of the BBQ Sauce. The Sandwich was so good, the Rib Meat along with the JB’s Fat Boy Haug Waush BBQ Sauce are perfect together!

 

 

 

 

To go with my Sandwich I baked some Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple.

 

 

 

 

 

 

 

 

 


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.

 

 

 

 

 

 

 

JB’s Fat Boy Haug Waush BBQ Sauce
Be happier than a pig in sauce after adding Haugwaush to any meat. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking. Sauce will caramelize on meat when heated.

Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.

All Natural. Gluten Free. Fat Free. Cholesterol Free. No High Fructose Corn Syrup. No MSG.
INGREDIENTS
Water, Brown Sugar, Tomato Paste, Prepared Mustard (Water, Vinegar, Mustard Seed, Salt, Turmeric, Spices), Distilled Vinegar, Honey, Salt, Dehydrated Garlic and Onion, Natural Smoke Flavor, Spices (Including Chili Peppers)
https://bestnaturalbbq.com/

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
Tags: , , , , , , , , , , ,

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.

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

August 21, 2019 at 6:40 PM | Posted in Pork, pork chops, potatoes, spices and herbs | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Sumucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. 91 degrees, humid, and partly cloudy outside today. Went to Kroger for Mom and then by McDonald’s to pick up Breakfast for her. Not a thing to do today. It’s too hot and humid to even get my cart out of the shed. So I cleaned the fridge and freezer. Cleaned the counters and shelves next. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

 

We’ve had the trio of Chops, Hominy, and Green Beans and Potatoes several times, but its been a while. So we are having tonight! I had purchased the Chops at Meijer and had them in the freezer. I set them in the fridge overnight to thaw. To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chops with the inside being tender and moist! Love this seasoning on Pork!

 

 

I love the combination of the Hominy and Green Beans/Potatoes. I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Ice Water to drink.

 

 

 

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

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
Tags: , , , , , , , , , , ,

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

Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

July 8, 2019 at 6:38 PM | Posted in Bob Evan's, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes

 

 

 

To start this Monday off I prepared a packet of Pioneer Peppered White Gravy, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried 2 Jennie – O Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. Plenty of Sunshine, 88 degrees, humid outside today. Still looking for a place to buy new carpet for my bedroom and the bath room. Hard to find a reliable place with good installers! For Dinner tonight its a Cumin Spiced Pork Tenderloin w/ Roasted Asparagus and Mashed Potatoes.

 

 

 

 

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, just over 1 1/2 lbs. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

 

 


For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 


For another side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Then I also baked a loaf of Pillsbury French Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Natural Pork Tenderloin

Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.

• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

Tuscan Seasoned Pork Medallions w/ Roasted Asparagus and Roasted Butternut Squash

May 30, 2019 at 6:36 PM | Posted in Pork, pork tenderloin | Leave a comment
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Today’ Menu: Tuscan Seasoned Pork Medallions w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Garlic Loaf Bread

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. 77 degrees, humid, and thunderstorms out today. Same weather a bit cooler. Dayton, Ohio which is just North of where we live is still recovering from 5 tornados in that area a couple of nights ago. So much damage, I have a few friends in Dayton and they all were hit by one of the tornados. But all are okay health wise. Not a lot going on today. For Dinner tonight its Tuscan Seasoned Pork Medallions w/ Roasted Asparagus and Roasted Butternut Squash.

 

 

 

 

I’m using the Costco, always delicious, Tuscan Seasoned Pork Loin Medallions. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge. I think that’s my last packages of the Pork Medallions, time for Costco run!

 

 

 

 

 

 

To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.

 

 

 

 

For a side dish I prepared some Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

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