Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

August 21, 2021 at 7:02 PM | Posted in Pork, ribs | Leave a comment
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Today’s Menu: Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Mostly sunny, humid and 94 degrees out. Another hot one! After my Tea and Muffin I had to go to Kroger for Mom. I forgot a couple of items for her while at Meijer yesterday. I did some touch-up painting on the spindles of the wooden deck until it got to hot and humid out. For Dinner Tonight; Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn.

 

When having Ribs I usually make my Crock Pot Pork Back Ribs, I changed it up today. We had Curly’s Baby Back Ribs last time we had Ribs. They turned out Delicious so I bought a package of the Curly’s Baby Back Ribs from Meijer the other day. What I like is that these are a lot easier and quicker to prepare.

 

To prepare them, it couldn’t be easier. The package instructions – Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes.

 

 

 

 

 

The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! So Curly’s Baby Back Ribs is a very delicious and time saving way to have some Ribs! I had bought 2 more packages of them, I have the other one in the freezer, to be used soon! Good job on the Ribs there Curly!!

 

For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I just think Ribs and Mashed Potatoes were meant to be together. But being a Potato Lover I think Potatoes are meant for every meal!

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

Curly’s Baby Back Pork Ribs

Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs.
https://curlys.com/products/#ribs

One of America’s Favorites – Spare Ribs

August 2, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Basted spare ribs on an outdoor grill

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.

Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine; they are generally called paigu, and in the cuisine of the Southern United States.

Southern American
Spare ribs are popular in the American South. They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

American butchers prepare two cuts:

Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
St. Louis Cut ribs are spare ribs in the style of St. Louis-style barbecue, where the sternum bone, cartilage and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.

Chinese Style Spare Ribs

Chinese
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, then may be fried, steamed, or braised.

In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

Chinese-style spare ribs are usually consumed by gnawing the meat off of the small bone sections while held aloft with chopsticks.

One of America’s Favorites – Red Slaw

May 24, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Lexington (North Carolina) style barbecue (pulled pork) served with hushpuppies, baked beans and red slaw (lower right)

Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of “Lexington style” North Carolina barbecue.

Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar, water and ketchup, giving it the characteristic color. In addition to being a staple part of Lexington style barbecue, it is also common in other portions of the Southeastern United States. In these regions, regular cole slaw may be called “white slaw” to differentiate it from red slaw.

Recipes vary widely and may include other ingredients, such as onion, sugar, black pepper, mustard seed and other spices, depending on the region in which it is being served.

In the late 1990s, Wendy’s sold the “Carolina Classic Burger” which was a traditional hamburger with red slaw, onions, chili and American cheese, going so far as to trademark the name.

One of America’s Favorites – Texas Toast

April 19, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A slice of Texas toast on top of a bagged loaf of bread.

Texas toast is a toasted bread with butter, and often garlic, that is often made from a type of packaged bread that has been sliced at double the average thickness of most sliced breads. The Texas toast loaf itself is often more squarish compared to most sliced breads which have a more curved side and top. While Texas toast bread can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness could improve the product, such as French toast. In addition, the often increased thickness of the slices of Texas toast lets it retain moisture and softness better than regular sliced bread. It is usually a white bread although there are whole wheat varieties. Producers of Texas toast in the United States include Franz Bakery, Mrs. Baird’s, and Safeway/Lucerne Foods.

Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or BBQ. Texas toast can also be used when making toasted sandwiches.

The actual toast itself is made by putting butter or margarine on both sides of the bread and broiling or grilling it until it is a lightly golden brown. Depending on the recipe, the spread may contain seasonings including garlic, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich.

The best-selling varieties of Texas toast are frozen breads, sold with a garlic or garlic and cheese spread which is applied immediately after baking. The best selling brands are the New York Brand of the T. Marzetti Company, Pepperidge Farm, and Coles.

Mozzarella and Monterey Jack cheese Texas toasts

Some recipes suggest regular or thick-sliced bread be cooked in a frying pan alongside fried steak, bacon, or other meat product in order to absorb the grease from the meat (cf. fried bread).

One claimant to the invention of Texas toast is Kirby’s Pig Stand. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of the onion ring. Texas toast may have been first created in 1946 at the Pig Stand in Denton, Texas, after a bakery order for thicker slices of bread resulted in slices too thick for the toaster and a cook, Wiley W. W. Cross, suggested buttering and grilling them as a solution. Another Pig Stand cook in Beaumont, Texas claimed he created the idea of grilling the bread. W.W.W. Cross is also credited for combining the Texas toast with chicken fried steak to create Kirby’s Pig Stand’s famous Chicken Fried Steak Sandwich.

One of America’s Favorites – Burnt Ends

March 15, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Beef brisket with burnt ends.

Burnt ends are flavorful pieces of meat cut from the “point” half of a smoked brisket. When brisket muscles are separated, the lean “first cut” or “flat cut” is the deep pectoral, while the fattier “point”, also known as the “second cut”, “fat end”, or “triangular cut”, is the superficial pectoral. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name “burnt ends”. Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.

Kansas City style burnt ends are usually served chopped with sauce either on top or on the side. A “proper” burnt end should display a modest amount of “bark” or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and French fries.

Kansas City native Calvin Trillin is often credited with popularizing burnt ends. In a 1972 article he wrote for Playboy about Arthur Bryant’s restaurant in Kansas City, he wrote: “The main course at Bryant’s, as far as I’m concerned, is something that is given away free – the burned edges of the brisket. The counterman just pushes them over to the side and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: I have just realized that at that very moment, someone in Kansas City is being given those burned edges for free.”

Healthy Chicken Legs Recipes

March 3, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Chicken Legs Recipes. Find some Delicious and Healthy Chicken Legs Recipes with recipes including Buttermilk-Brined Chicken, Filipino Chicken Adobo, and Louisiana Chicken Drumsticks and Tomatoes. Winner, Winner……. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Chicken Legs Recipes
Find healthy, delicious chicken legs recipes, from the food and nutrition experts at EatingWell.

Buttermilk-Brined Chicken
This healthy buttermilk chicken recipe has all the flavor of buttermilk fried chicken without the frying. Using salt in the brine to draw moisture into the chicken, buttermilk to tenderize and a heap of herbs for fresh flavor, this easy chicken marinade creates unbelievably delicious fried chicken……………

Filipino Chicken Adobo
Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild…………..

Louisiana Chicken Drumsticks and Tomatoes
Get a taste of the south with this chicken drumstick recipe. Thyme, hot sauce and black pepper lend flavor to this perfect weeknight dinner option.

* Click the link below to get all the Healthy Chicken Legs Recipes
https://www.eatingwell.com/recipes/19157/ingredients/meat-poultry/chicken/legs/

Healthy BBQ and Grilled Chicken Recipes

October 7, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Recipes. Find some Delicious and Healthy BBQ and Grilled Chicken Recipes with recipes like Butterflied Grilled Chicken with a Chile-Lime Rub, Spice-Rubbed Grilled Whole Chicken, and Grilled Chicken Wings with Carrots and Celery. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Recipes
Find healthy, delicious BBQ and grilled chicken recipes, from the food and nutrition experts at EatingWell.

Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly, or “spatchcock” it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling–chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa…………………………

Spice-Rubbed Grilled Whole Chicken
Crispy skin, tender meat and charred skin make for a delicious dinner main. Plus, the blend of paprika, cumin and cinnamon match deliciously with the chicken. You can eat this grilled chicken as-is–perhaps with a side of grilled vegetables and roasted potatoes–or shred it and put it in a salad……………………………

Grilled Chicken Wings with Carrots and Celery
These grilled chicken wings get that wonderful mix of sweet and spicy flavors from honey and harissa. Most grills cook unevenly, so it’s important to keep these wings moving around to ensure crispy skin without burning. Traditional chicken wing sides–carrots and celery–cook right alongside the chicken for a quick dinner on the grill…………………………….

* Click the link to get all the Healthy BBQ and Grilled Chicken Recipes
http://www.eatingwell.com/recipes/18928/ingredients/meat-poultry/chicken/bbq-grilled/*

Healthy Pulled Pork Recipes

September 2, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. Find some Delicious and Healthy Pulled Pork Recipes with recipes including Pulled Pork Master Recipe, Pulled Pork with Caramelized Onions, and Five-Spice Pulled Pork Sandwiches. Mouth-Watering! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Pulled Pork Recipes
Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.

Pulled Pork Master Recipe
This slow-cooker pulled pork recipe is perfect for meal-prep weekends. Freeze all of it for future meals (like our Shredded Pork and Green Chili Roll-Ups; see associated recipe) or serve it right away in a toasted pork sandwich……………………..

Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork–and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw………………………….

Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill…………………………………..

* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

July 16, 2020 at 6:28 PM | Posted in BBQ, Healthy Life Whole Grain Breads, Ore - Ida, Pork | Leave a comment
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 

 

To start this day off I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and had my morning cup of Bigelow Decaf Green Tea. 95 degrees and sunny out today, and the humidity was terrible! Not a good day to be outside working so, I cleaned the house today, dusted and ran the sweeper. For Dinner tonight I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 

I love Montgomery Inn Hardwood Smoked Pulled Pork with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Wheat Bun.

 

I also baked up some Ore Ida Crinkle Fries. Served these with a side of Hunt’s Ketchup For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Low-Calorie Shrimp Recipes

April 21, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Shrimp Recipes. Find some Delicious and Healthy Low-Calorie Shrimp Recipes with recipes including BBQ Shrimp with Garlicky Kale and Parmesan-Herb Couscous, No-Fry Shrimp Stir-Fry, and Salt and Pepper Prawns. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Low-Calorie Shrimp Recipes
Find healthy, delicious low-calorie shrimp recipes, from the food and nutrition experts at EatingWell.

BBQ Shrimp with Garlicky Kale and Parmesan-Herb Couscous
In the U.S., dry whole-wheat couscous has been partially cooked, making it a quick-cooking (5 minutes!) whole-grain weeknight dinner champ. And when you buy peeled shrimp, plus a bag of prechopped kale and bottled barbecue sauce, the savings in prep time helps to get this healthy dinner done in a jiff………………………….

No-Fry Shrimp Stir-Fry
No need to heat up the kitchen this summer! Use your microwave and a bottle of salad dressing to make this Asian-inspired shrimp and broccoli dish, served over hot cooked brown rice…………………….

Salt and Pepper Prawns
Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We’ve opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro…………………………….

* Click the link below to get all the Low-Calorie Shrimp Recipes
http://www.eatingwell.com/recipes/21382/low-calorie/main-dish/fish-seafood/shrimp/

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