Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

July 5, 2017 at 4:54 PM | Posted in BBQ, carrots, potatoes, Swift Premium | Leave a comment
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Slow Cooked Yukon Gold Potatoes and Carrots

 

 

For Breakfast I had the Smithfield Anytime Favorites Sliced Ham again. This made such a delicious Breakfast Sandwich yesterday I couldn’t wait to have it again! To prepare it just heat up the Ham for 1 minute in a skillet and it’s ready! I then toasted a Healthy Life Whole Grain English Muffin. I topped the Ham with a slice of Sargento Reduced Calorie Swiss Cheese and served it on the Muffin. Made a delicious Breakfast sandwich. I also had a cup of Bigelow Decaf Green Tea. Hot and muggy with a passing shower outside today, as it was yesterday. After Breakfast I went to Meijer for a few items I needed and back home. After Lunch I got the leaf blower out of the shed and cleaned off the deck and driveway areas. Then got the clippers out and trimmed back the vines along the driveway. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Slow Cooked Yukon Gold Potatoes and Carrots.

 

I got the Crock Pot out and lined it with a Plastic Liner and then sprayed that with Pam Cooking Spray. Added 3/4 cup of Water to the Pot and turned it on high to warm up. I began by slicing up my Yukon Gold Gourmet Potatoes and Whole Carrots. Put them into a large bowl and seasoned them with Extra Light Olive Oil, McCormick Grinder Italian Herb Seasoning, and McCormick Grinder. Tossed them in the bowl making sure they were well seasoned on all sides. I then added them to a large Pot of boiling Water and cooked them for about 12 minutes. I then added them to the Crock Pot and closed the lid. Potatoes and Carrots both take a while to get tender so that’s why I first boiled them for 12 minutes.

 

 

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I removed the Shoulder Roast from the package and place in slow cooker on top of the Potatoes and Carrots. Put the lid on and cook on high for 4 hours or until everything was fork tender. A special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier!

 

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. Love this Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days. The added Potatoes and Carrots worked great, giving it added flavor. Both came out fork tender and delicious! Later tonight I’ll have a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

http://www.swiftfreshpork.com/

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

July 2, 2017 at 5:03 PM | Posted in potatoes, seafood | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

 

 

I made some Waffles this morning for Breakfast I made them with Bisquick Heart Smart Mix, I also used Egg Beater’s in place of the Eggs. I used Maple Grove Farms Sugarless Maple Syrup to top them with. Then I also prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Also had a cup of Bigelow Decaf Green Tea. I went out to get the Sunday Morning Papers this morning and it was already very humid out. For the day mostly sunny and 86 degrees, nice but hot and humid. Mom went to Church and I stayed home to keep an eye on Dad. It’s to the point now we can’t really leave him by himself. But its all worth it if we can keep him home instead of a Retirement or Assisted Living Home. Cleaned the house and cleaned up around outside. Had everything done after Lunch so I laid back and watched some TV. For Dinner tonight Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus.

 

I love Fried Oysters, just don’t have them that often. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For another side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. 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 that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

I also baked a slice of New York Bakery Lite Texas Toast. First time I’ve tried this, I heard that they had this but could never find it until yesterday at Meijer. It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Cumin Spiced Pork Chop w/ Fried Potatoes and Purple Asparagus

June 20, 2017 at 4:56 PM | Posted in Pork, potatoes | 2 Comments
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Today’s Menu: Cumin Spiced Pork Chop w/ Fried Red Potatoes and Purple Asparagus

 

 

It’s Bacon and eggs this morning for Breakfast! I fried up some of the Jennie – O Turkey Bacon, 1 Egg Sunnyside Up, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Mostly sunny and 82 degrees out today! Did some light cleaning of the house and then cleaned up a bit outside. After Lunch I got the cart out to enjoy this beautiful day! Went around the neighborhood and then down by the lake for a while. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Fried Red Potatoes and Purple Asparagus.

 

 

I picked up a large Center Cut Pork Chop from the Meijer Meat Department Counter. I really love the Meijer selection and quality of all their meats, and all their products and produce.

 

 

 

 

 

To prepare my Chop 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. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop 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 145° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork. The Chop was huge, plenty leftovers for Breakfast and Lunch!

 

Also while at Meijer I picked a bag of Gourmet Red Potatoes. I can’t remember the last time I prepared Fried Potatoes but Mom made some the other night and they looked so good I had to have some. To prepare them I’ll need; the Red Potatoes, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, and Extra Light Olive Oil.

 

 

 

 

I started by washing the Potatoes off in cold water and drying them with a paper towels. Next I got a Cast Iron Skillet and sprayed with a light coat of Pam Cooking Spray. I then added a 2 tablespoons of the Olive Oil and heated the skillet on medium heat. As the skillet was heating I sliced the Potatoes up and putting the slices in a large bowl. I then seasoned them with Grinder Sea Salt and Peppercorn Medley and Parsley. With skillet heated I added the Potatoes. I then covered the skillet with a lid and let them fry. After about 5 minutes I took a spatula and flipped them over. After about 4 minutes I flipped them over again and let them finish cooking. I’m a Potato Freak anyway and these came out delicious! I love Potatoes anyway you can prepare them.

 

For another side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. 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 that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

 

 

 

 

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.

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavoral notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans

June 11, 2017 at 4:59 PM | Posted in Bush's, fish, potatoes | Leave a comment
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Today’s Menu: Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans

 

 

 

I t was one of those restless nights dealing with Phantom Pains all night into the morning before they finally eased up! So there won’t be a whole lot done today except for catching up on some sleep. Went out to get the Sunday Papers this morning and there was 2 Wild Turkeys out in the side yard, first I’ve seen in quite a while! For Breakfast I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast went outside and got the leaf blower out and cleaned off the deck and driveway areas. Back inside I did a load of laundry and done for the day. After Lunch I laid down for the afternoon and caught up on sleep! For Dinner tonight it’s Fried Walleye w/ Boiled Yukon Gold Potatoes and Vegetarian Baked Beans.

 

 

While at Meijer yesterday I seen they had some beautiful looking Walleye Fillets and just couldn’t pass them up. I rinsed it off in cold water, sliced into smaller pieces, and put them in a sealed plastic bag in the fridge until ready to use today. To prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

 

For 1 side I boiled some Baby Yukon Gold Potatoes. Picked these up at Meijer also yesterday. To prepare them I took a large pot and filled it half way with water and heated it on high. As the water started to boil I added Salt to the water. I then added the Potatoes and boiled them until fork tender. To serve, I put a few them on the plate and smashed them up a bit. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley along with some I Can’t Believe It’s Not Butter.

 

 

Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had these sometime back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9mg

Baked Creole Salmon w/ Mustard Greens and Baby Red Potatoes

June 2, 2017 at 4:54 PM | Posted in fish, potatoes, salmon | Leave a comment
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Today’s Menu: Baked Creole Salmon w/ Mustard Greens and Baby Red Potatoes

 

 

For Breakfast I had a bowl of Cheerios’ and the morning cup of Bigelow Decaf Green Tea, Outside another nice day, 83 degrees, mostly sunny, but a bit more humid. Right after Breakfast I headed to Meijer, needed quite a few items. Back at home I took Mom’s Car up and had it washed and then took my car up and had it washed. Next stopped by the post office and mailed some letters and on the ATM and stopped and got gas. Nice day out today. For Dinner tonight something new, Baked Creole Salmon w/ Mustard Greens and Baby Red Potatoes.

 

 

 

Seen these dishes being made on the new Gordon Ramsay show, the “F” Word. These looked so good I had to try them. My recipes aren’t exact as the originals but both turned out delicious! So here’s my version of Creole Salmon w/ Mustard Greens and Baby Red Potatoes.

 

 

 

 

I had stopped by Meijer yesterday to pick up the ingredients for my Dinner tonight. I’m using a North Atlantic Salmon Fillet. I had purchased a 1/2 of a huge fillet that I cut into 4 smaller fillets. I froze 3 and kept one out for my Dinner tonight. To make the Salmon I’ll need; 1 Salmon Fillet, McCormick Griner Sea Salt, Zatarain’s Creole Seasoning, and Dried Thyme. To prepare it; I first preheated the oven to 400 degrees. Next I got a small baking pan and sprayed it with Pam Cooking Spray. I seasoned the Salmon  Fillet with the Thyme, Sea Salt and Creole Seasoning. I put the Fillet in the pan; skin side down. Baked it for 13 minutes; until done and fork flakey. The Salmon came out perfect! Done just right with excellent seasoning.

 

 

 

 

Now for the Mustard Greens and Baby Red Potatoes. I’ll need the following;Baby Red Potatoes, Mustard Greens (1 bunch), 1 Clove Garlic (minced), Lemon Juice, Blue Bonnet Light Butter, Extra Light Olive Oil, Sea Salt and Peppercorn Medley, and Parsley (chopped)

 

 

 

I’ll be using Baby Red Potatoes and 1 bunch of Mustard Greens. I filled a large pot 1/2 way with water, salted it, and brought it to a boil. Added the Potatoes, reduced the heat and until almost tender. Drained the water and laid the Potatoes on the cutting board. I then used the bottom of a coffee cup and lightly smashed the Potatoes. Next I grabbed a large skillet, sprayed it with Pam Cooking Spray and 1 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was heated I added the Potatoes. After 3 minutes I added a 1//2 Clove Garlic. In another 2 minutes I added a pat of Blue Bonnet Light Butter, to brown the Potatoes, and seasoned with McCormick Sea Salt and Peppercorn Medley.

 

 

As the Butter was melted I washed my Mustard Greens and patted dry with a paper towel. I then added the Mustard Greens to the skillet. I cooked until it was wilted and tender. Be careful not overcook the Greens. Removed everything to a bowl; seasoned it with a splash of Lemon and chopped Parsley. This makes one nice side dish! I love Potatoes anyway but this is really a great way to prepare the Potatoes and the Mustard Greens, This is the first time I’ve had Mustard Greens in a very long time. The Greens came out tender and worked perfectly with the Red Potatoes. Along with the Salmon this turned out to be one delicious Dinner! For Dessert later a Dole No Sugar Added Diced Peach Cup.

 

 

 

 

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia

 

 

 

 

 

 

 

 

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

June 1, 2017 at 4:57 PM | Posted in mushrooms, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

To start the morning off i toasted a Healthy Life Whole Grain English Muffin and I reheated a 1/2 piece of a Cubed Steak (Beef). And I had a Breakfast Sandwich. Mom had prepared the Cubed Steak the night before and had one leftover. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom and then it was on to house cleaning, vacuumed and dusted. Later on repotted a couple more of plants for Mom. Got the cart out and took a spin around the neighborhood. It’s 77 degrees and sunny, beautiful out today!For Dinner it was a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch!

 

 

 

I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

 

 

 

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. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

May 31, 2017 at 4:54 PM | Posted in fish, Green Giant, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

 

 

For Breakfast this morning I had another of the al fresco Apple Maple Chicken Sausage Breakfast Patties. I love this Sausage, so good! I found more of these at Meijer the other day and picked a few of the packages up. I love making these and making them into a Breakfast Sandwich, the patties are the perfect size for English Muffins. I fried the patty for 8 minutes and as that was cooking I toasted a Healthy Life Whole Grain English Muffin. Along with my Breakfast Sandwich I had that morning cup of Bigelow Decaf Green Tea. Passing showers this morning and then mostly sunny and 75 degrees. I got my cart out of the shed and cleaned it today, a much needed cleaning!Then repotted a couple of plants for Mom. For Dinner tonight its Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn.

 
I had purchased 2 Haddock fillets from Kroger a while back. I had rinsed both fillets and cut into smaller pieces. I ended up with 3 bags, I had one the day I purchased them and having the last bag tonight. So I grabbed one of the plastic bag and laid it in the fridge overnight to thaw. So to prepare them I seasoned them 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 all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin 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.

 
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 boiled some 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! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
Directions:

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half and add to a large mixing bowl.

3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.

4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese

5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

 

 

 

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus

May 23, 2017 at 4:53 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus

 

 

For Breakfast this morning I prepared a Scrambled Egg that i topped with Sargento Reduced Fat Sharp Cheddar Cheese and a few drops of Frank’s Red Hot Sauce. Then I fried 2 Jennie – O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside it was 48 degrees this morning and its partly cloudy and had a high of 76 degrees. Gave Mom a hand with laundry and then outside and cleaned. After Lunch I got the clippers out and trimmed the vines alongside the driveway. Got the cart out later and took a ride around the neighborhood. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus.

 
I love Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! I had a fillet of it in the freezer, laid it 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 Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!

 

For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.

 

 

 

To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!

 

For another side dish I had picked up some more of the Purple Passion Asparagus at Meijer. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. 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 that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus! What a Dinner tonight! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 
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

 

 

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

May 8, 2017 at 4:54 PM | Posted in Pork, pork roast, potatoes, Swift Premium | Leave a comment
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

 

 

 

 

 

To start this sunny Monday morning off I prepared a Poached Egg, served it with a toasted Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. It’s sunny out but 31 degrees out there this morning! One cool May morning! It was a bit warmer out today, a high in the 60’s. A good day to get catch up on some yard work and cleaning. The last few days we’ve had a lot of rain with local flooding. Had everything done and took a ride around the neighborhood in the cart. For Dinner tonight its a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt.

 

 

 

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender.

 

 

Remove the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for Sandwiches or you can slice it, I’m having it sliced. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’ll use the leftovers for Sandwiches.

 

 

 

 

 

For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.

 

 

 

 

To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe! If you love Potato Dishes as much as I do, you’ll like this recipe. The full recipe and web link is below. For Dessert later a jello Sugar Free Dark Chocolate Pudding.

 

 

 

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast
http://www.swiftfreshpork.com/
Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

 

 
Rustic Smashed Potatoes with Sea Salt
Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
Cooking Directions:
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.
http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx

Orange Roughy Fish Hoagie w/ Baked Potato

May 7, 2017 at 4:40 PM | Posted in fish, potatoes | 2 Comments
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Today’s Menu: Orange Roughy Fish Hoagie w/ Baked Potato

 

 

I picked up the Orange Roughy while at Kroger yesterday and decided to have it as a Fish Sandwich. I normally don’t purchase Orange Roughy due to its sustainability classification. But it was in the case already packaged and I grabbed it. So to make it I’ll need; the Orange Roughy Fillet, Morton’s Lite salt and Black Ground Pepper, and Progresso Italian Style Bread Crumbs. I’ll also need McCormick Tarter Sauce, Bib Lettuce, and Kroger 100% Whole Wheat Hoagie Roll.

 

 

 

To prepare it I first rinsed the fillet off in cold water and patted dry with a paper towel. I then grabbed a skillet and sprayed it with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Then preheated the skillet on medium heat. Back to the fillet, I seasoned both sides of the fillet with salt and pepper. Next I took a pie pan and added some of the Progresso Italian Style Bread crumbs to it and put the fillet in, making sure all sides were well covered.

 

 

 

With the skillet heated I added my fillet. I then fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I then got one of the Hoagie Rolls and laid a couple of the Bib Lettuce Leaves on the bottom bun, then the Orange Roughy Fillet, then got the Tarter sauce and spread it on the bottom of the top bun and it was ready! Orange Roughy makes a perfect Fish Sandwich. Fries up great and an excellent taste to it.

 

 

 

 

 

 

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. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. See everyone tomorrow!

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