Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans
September 12, 2018 at 5:22 PM | Posted in pork roast, pork tenderloin, potatoes | 2 CommentsTags: Baking, Cooking, Cumin, Dinner, Food, GREEN BEANS, Leftovers, Pork, Pork Tenderloin, Potatoes, recipes, Slow cooker, Spices
Today’s Menu: Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans
For Breakfast this morning I prepared a Chicken Sausage Patty Breakfast Sandwich. I toasted a Healthy Life Multi Grain English Muffin, heated up a al fresco Country Style Chicken Sausage Patty, and topped it with a 1/2 slice of 
Kraft Deli Deluxe Sharp Cheddar Cheese. Love these Breakfast Sandwiches! Also I had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Meijer for a couple of items. Then stopped by McDonald’s to pick up Breakfast for Mom. Did some things around the house, inside and outside. For Dinner tonight Leftovers; I reheated the Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.
That Pork Tenderloin was so delicious last night I wasn’t about to let it go to waste! So I reheated everything and I had Dinner! I’ve the original post from last night for description, instructions, ans pictures. Till tomorrow!
I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. 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 Cumin Spiced 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!
I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.
I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn. I had an Ice- Water to drink.
SLOW COOKER PARMESAN POTATOES
INGREDIENTS:
1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves
DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
RiverRoad Bake House Garlic Oval Loaf Bread
Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory 
sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!
WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min
INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour
Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans
September 11, 2018 at 5:19 PM | Posted in greenbeans, pork tenderloin, potatoes | Leave a commentTags: Baking, Cooking, Cumin, Dinner, Food, GREEN BEANS, Pork, Pork Tenderloin, Potatoes, recipes, Slow cooker, Spices
Today’s Menu: Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans
I had a Poached Egg and a toasted slice of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Mostly cloudy and 73 degrees out today, but no rain! Did a little yard work. Got the leaf blower out and cleaned off the deck and driveway areas. Then swept the shed out and straightened it up. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.
I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. 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 Cumin Spiced 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!
I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.
I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a can of Coke Zero to drink.
SLOW COOKER PARMESAN POTATOES
INGREDIENTS:
1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves
DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
RiverRoad Bake House Garlic Oval Loaf Bread
Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!
WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min
INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour
Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans
August 24, 2018 at 5:25 PM | Posted in Boar's Head, Ham, potatoes | Leave a commentTags: Baking, Boar's Head Imported Switzerland Swiss Cheese, Cooking, Dinner, Fingerling Potatoes, Food, Fresh Green Beans, Ham, Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham, recipes
Today’s Menu: Hickory Smoked Ham and Swiss Sandwich w/ Baked Fingerling Potato Wedges and Green Beans
For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,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 and served.And had my morning cup of Bigelow Decaf Green Tea. Partly sunny and a bit more humid outside today. I took Mom’s car up to be washed then stopped by the ATM, the Post Office, and stopped and got gas. Back home, kicked back the rest of the afternoon. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese Sandwich w/ Baked Fingerling Potato Wedges and Green Beans.
The other day at Meijer I bought a Kentucky Legend Hickory Smoked Ham. It was a small 2 1/2 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight.
To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.
I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! Mom thought it was one of the best tasting Hams she ever had, and I agree! We had plenty of leftovers. Kept some out for Breakfast and froze another bag.
For a side I prepared some more of the Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s!
I also heated up some leftover Green Beans. These are the fresh Green Beans we had purchased from Jungle Jim’s Still delicious! Quite a Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham
Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!
* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture
Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serving Size84 G (3 oz)
Amount Per Serving
Calories120 Calories
Calories From Fat25 Calories
% Daily Value
Total Fat3 g5
Total Carbohydrate8 g3
Boar’s Head Imported Switzerland Swiss Cheese
Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.
Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges
August 16, 2018 at 5:15 PM | Posted in fish, greenbeans, potatoes | 2 CommentsTags: Baking, Cooking, Dinner, Fingerling Potatoes, Fish, Food, Fresh Green Beans, Grilling, haddock, Herbs, recipes, River Road Bake House Garlic Oval Loaf Bread, Spices, Zatarain's Lemom Pepper Fish Fri Mix
Today’s Menu: Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges
For Breakfast on this rainy Thursday Morning I prepared a Scrambled Egg, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I drove Mom back to Jungle Jim’s. She wanted another bag of the Green Beans and picked up some Beets. Back home it was back to canning the rest of the Green Beans. Then Mom canned the Beets she had bought. Another busy day of canning. For Dinner Tonight I prepared Seasoned Haddock w/ Fresh Green Beans and Baked Fingerling Potato Wedges.
While at Jungle Jim’s International Market I just had to go to their Seafood Department! I picked some Haddock, they just got the Haddock in and I to wait a bit until they had it ready. Then I also picked up a an Orange Roughy Fillet, New Zealand caught. I love their Seafood Department, in fact I love the whole store! I’m having the Haddock tonight!
To prepare it I rinsed the fillet off in cold water and patted dry with a paper towel. Next I sliced it in half. So to prepare it I seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until both pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.
For a side I cooked up some of the fresh Green Beans we bought at Jungle Jim’s. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans! And we 14 quarts of canned Beans now!
Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; 
Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s! I also baked a loaf of RiverRoad Bake House The family’s favorite Baked Bread. And Meijer is the only store that sells this around here. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia
Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%
RiverRoad Bake House Garlic Oval Loaf Bread
Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!
WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min
INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flo
Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans
July 17, 2018 at 5:16 PM | Posted in greenbeans, potatoes, Wild Idea Buffalo | Leave a commentTags: Baked Potato, Baking, Cooking, Dinner, Food, GREEN BEANS, recipes, RiverRoad Bake House Garlic Oval Loaf Bread, Russet Potato, Steak, Wild Idea Buffalo - 16 oz. Hanging Tender Steak
Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans
For Breakfast morning I toasted a Healthy Life Multi-Grain English Muffin that I buttered with I Can’t Believe It’s Not Butter and had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Home Depot to check out the Grills. They had a few on sale I wanted to check out. Didn’t purchase a Grill but picked up Mom a couple of Hanging Baskets of Flowers for outside. Not much else going on today! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans.
Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them. I had prepared 1 of them a few weeks ago and I’m having the other one for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.
For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one
side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.
To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra 
Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.
For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
Then for another side I prepared some fresh, just picked Green Beans. Mom’s Cousin, who used to bring me the Lake Okeechobee Crappie, called and said their Green Beans were in and come out and pick some up. We love fresh Green Beans! She gave us 2 large gallon plastic bags full. So we cooked them up for Dinner tonight. Nothing like fresh Green Beans! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.
Wild Idea Buffalo – 16 OZ. HANGING TENDER STEAK
Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks
Green Beans
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. – Wikipedia
Nutrition Facts
Green bean
Amount Per 1 cup 1/2″ pieces (100 g)
Calories 31
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 209 mg 5%
Total Carbohydrate 7 g 2%
Dietary fiber 3.4 g 13%
Protein 1.8 g 3%
Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes and Whole Kernel Sweet Corn
July 11, 2018 at 5:15 PM | Posted in fish, potatoes | Leave a commentTags: Baking, Cooking, Dinner, Fish, Food, Green Giant Steam Crisp Extra Sweet Niblets Whole Kernel Corn, Rainbow trout, recipes, River Road Bake House Garlic Oval Loaf Bread, the Little Potato Company – Savory Herb, Zatarain's Blackening Seasoning
Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread
For Breakfast I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,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 and served. High of 88 degrees with passing showers outside. Not a lot going on today. Before it rained I got the leaf blower out and cleaned off the deck and driveway areas. Then went in the shed and swept it out. Trimmed the vines along the driveway, thing grows way too fast! For Dinner tonight I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Savory Herb Potatoes, Whole Kernel Sweet Corn, and Baked Garlic Loaf Bread.
Kroger had a few their Fish on sale and one of the ones I purchased was a couple of Rainbow Trout Fillets. I rinsed them both off in cold water, froze one and kept the other one out for Dinner tonight. To prepare it; Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of McCormick Grinder Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout until covered. Heated up the Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Came out so flavorful and fork tender. Just love Blackened Fish, always just an incredible taste and smokieness.
For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.
For another side I heated up a can of Green Giant Steam Crisp Extra Sweet Niblets Whole Kernel Corn. One of my favorite canned corn, delicious Sweet Corn.I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
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 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
Seasoned Gulf Coast Grouper w/ Roasted Asparagus and Smashed Red Potatoes
June 25, 2018 at 5:09 PM | Posted in fish, potatoes | 2 CommentsTags: Asparagus, Baking, Cooking, Dinner, Fish, Food, Gulf Coast Grouper, Herbs, recipes, Red Potatoes, Seafood, Smashed Potatoes, Spices
Today’s Menu: Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf
I made a Big Breakfast for me and Mom this morning. I fried up some Thin Cut Breakfast Chops, prepared some Simply Potatoes Garlic and Herb Potatoes, Scrambled Eggs, and toasted slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Needless to say I skipped Lunch after this Breakfast! Outside it’s mostly cloudy and 83 degrees. After Breakfast I went to Walmart and had to get a new water hose for outside. The old one was leaking where the connector threads weer worn out. Back home got the leaf blower out and cleaned off the deck, driveway, and shed. I think I’m going to buy some wood and make some shelves for the shed. Since we cleaned and straightened it up we have all kinds of space now. For Dinner tonight I prepared Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf.
I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. My good friend just got back from his Florida
Home and brought several fresh fillets of Grouper! These were just caught a couple of days ago and briefly frozen. So I laid a couple of the fillets in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. And these fillets tasted so fresh, thank you Jim for bringing these to me!
For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin 
Olive Oil, Cloves Roasted Asparagus 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. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) 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 Grated Parmesan Cheese before serving.
For another side I made some Smashed Red Potatoes. I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, Bacon Pieces, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet. Then added some sprigs of Thyme and Rosemary, that I grew.
When the Red potatoes were ready, fork tender, I removed them from the skillet and put them into a large bowl. Added 2 pats of Blue Bonnet Light Butter and got out the hand Potato Masher. I stirred the Potatoes , mixing them with the Butter. I then Smashed them a couple of times withe Masher. I just Smashed them enough to break them up but leaving chunks of the Potatoes in it. Served by Seasoning it with some McCormick Grinders of Sea Salt and Peppercorn Medley along with some of the Blue Bonnet Light Butter. These turned out great! I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.
NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g
5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans
June 6, 2018 at 5:03 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a commentTags: Baked Potato, Baking, Bison, Bush's Mixed Chili Beans, Cooking, Dinner, Food, recipes, Steak, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans
For Breakfast I toasted a Healthy Life Whole Grain English Muffin, lightly buttered, and my morning cup of Bigelow Decaf Green Tea. After Breakfast me and Mom went to see Dad. He’s in very bad health. He’s hanging on but it’s hard to see how. He hasn’t had anything to eat for over 2 days now so I’m afraid its just a matter of time. Very sad times here around the house. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.
I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.
For one side to go with my Steak Buffalo I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.
For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks
Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce
TWO BEANS ARE BETTER THAN ONE
MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® 
Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!
NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans
Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and….
May 4, 2018 at 5:26 PM | Posted in fish, potatoes | Leave a commentTags: Baking, Catfish Nuggets, Cooking, Dinner, Fish, Food, Fried Potatoes, recipes, Red Potatoes, RiverRoad Bake House Garlic Oval Loaf Bread, Sugar Snap Peas, Zatarain's Crispy Southern Fish Fri
Today’s Menu: Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread
For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a
bed of the Hashbrowns in a bow 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. Windy, Thunderstorms, Humid, and 80 degrees today. But it still beats Cold and Snow! Cleaned the house today, dusted and vacuum. Then straightened up the pantry and did a Spice Check. I went through all the Spices and checked their Expiration Dates. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread.
Golden Brown, I love these!
I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.
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 high.
As the Skillet is heating, slice the Potatoes. Slice the Potatoes width wise about a 1/4 inch from the bottom of the Potato. Then slice them length wise all the way through. If you are not going to fry the Potato slices right away, put then in a large bowl of Salted Cold Water until ready to use.
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.
For another side I prepared some Sugar Snap Peas. To prepare these; Heat a tablespoon of Extra Light Olive Oil in a large saute pan over medium high heat. Add the Sugar Snap Peas, Salt and Pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the Sugar Snap Peas in a serving bowl, sprinkle with Sea Salt and serve. We haven’t had these in a while and turned out great! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert later a bowl of Breyer’s Low Carb Vanilla Bean Ice Cream topped with It free Peach Slices.
Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are
common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”
Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia
Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%
Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast
April 28, 2018 at 5:28 PM | Posted in potatoes, Wild Idea Buffalo | Leave a commentTags: Baked Potato, Baking, Basil Pesto, Cooking, Dinner, Food, Mushrooms, New York Bakery Light Texas Toast, recipes, Russet Potato, Steak, Wild Idea Buffalo, Wild Idea Buffalo - 8 OZ. TERES MAJOR FILET
Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast
For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow 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. Cooler out and cloudy today, mid 50’s. Finished up the yard work and we have the yard looking good! A lot of hard work but well worth it. Later in the day went up to see Dad for a while. For Dinner tonight it’s Steak and Potato! I prepared an 8oz. Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast.
This is one of several Buffalo Steaks I ordered from Wild Idea Buffalo a while back. And this one is one my favorites, the Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET. The Steak is so flavorful and perhaps the most tender cuts of Buffalo. Of course all the Wild Idea Buffalo Steaks are this way! I had the Steak in the freezer so I sit it in the fridge overnight to thaw.
I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinders Sea Salt and Peppercorn Medley. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Fillet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak along with a sprinkle of Blue Cheese. I seasoned them with a Basil Pesto. I don’t think there’s a better partner for Steak than Mushrooms, except maybe a Baked Potato!
To go with the Steak I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET
The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-file
New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.
Conventional Oven*
Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/
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