Pork-a-Palooza Delaware, Ohio Sat, May 18, 2019 – 11:00 AM – 5:00 PM EDT

May 15, 2019 at 7:40 AM | Posted in Festivals | Leave a comment
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Pork-a-Palooza

Date And Time
Sat, May 18, 2019
11:00 AM – 5:00 PM EDT

Location
Delaware County Fairgrounds
236 Pennsylvania Ave
Delaware, Ohio 43015

https://pork-a-palooza.com/

Description
The Ohio Pork Council is pleased to host Pork-a-Palooza, featuring: bacon, BBQ and beer for the second year in a row! The event will be held on Saturday, May 18, 2019 from 11 a.m. to 5 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. With plenty of educational opportunities and activities, you can bring the whole family! Children under 12 are granted free admission.

NEW THIS YEAR: Those who purchase their tickets online will be presented with a free Pork-a-Palooza Punch Card on the day of the event!

Pork-a-Palooza Punch Cards are a new, fun way for attendees to visit a wide-array of vendors at Pork-a-Palooza. To fill your Punch Card, simply visit vendors, purchase their $2 Pork-a-Palooza Sampler and receive a punch. Once your Punch Card is filled, drop it in our giveaway box for a chance to win a special prize!    https://pork-a-palooza.com/

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Buckeye BBQ Fest West Chester, Ohio May 17, 2019 to May 18, 2019

May 15, 2019 at 6:01 AM | Posted in BBQ, Festivals | Leave a comment
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Buckeye BBQ Fest
MAY 17-18 2019

Fri., 5pm-11pm and Sat., Noon-11pm

EVENT LOCATION
The Square at Union Center
9285 Centre Pointe Dr
West Chester OH 45069

The worlds of Blues, Brews, BBQ (and classic cars too) will converge at this popular annual summer festival. Enjoy over 30 mouthwatering BBQ and sweet treat vendors, live Blues Music and a fun Kids Zone!

There will be about a dozen barbecue vendors on site, serving brisket, pulled pork, ribs and chicken. Other vendors will include dessert vendors, service providers and charitable organizations for a total of about 70 participating vendors throughout the festival.

FREE ADMISSION
NO COVER CHARGE
Friday: Rock n’ Roll
Saturday: The Blues

Rock Wall Climbing Mountain
https://www.buckeyebbqfest.org/

Healthy BBQ and Grilled Chicken Breast Recipes

May 5, 2019 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 Breast Recipes. Delicious and Healthy BBQ and Grilled Chicken Breast Recipes with recipes like; Grilled Greek Chicken Salad, Grilled Chicken Ratatouille, and Jerk Chicken Breast. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

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

Grilled Greek Chicken Salad
This Greek-inspired, main-dish chicken salad is enhanced with feta cheese, tomatoes and kalamata olives and served with a low-fat cucumber dressing………

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir………………

Jerk Chicken Breast
The chicken in this low-calorie dinner is brushed with lemon juice and sprinkled with a garlic, jerk and thyme seasoning mixture. You can save time by substituting 4 teaspoons of bottled minced garlic for the cloves in the rub. The recipe calls for an indoor electric grill but we also show instructions for broiling and outside grilling……………

* Click the link below to get all the Healthy BBQ and Grilled Chicken Breast Recipes
http://www.eatingwell.com/recipes/20648/ingredients/meat-poultry/chicken/breast/barbecue-grilled/

One of America’s Favorites – Baked Beans

April 22, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Baked beans over scrambled eggs on toast

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.] Most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of Phaseolus vulgaris) in a sauce. In Ireland and Great Britain, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast.

American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city’s being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar, or corn syrup sauce are widely available throughout the US.

Canada’s Quebec-style beans often use maple syrup. This style is also popular in states bordering Canada’s eastern provinces.

Canned baked beans are used as a convenience food. They may be eaten hot or cold, straight from the can, as they are already fully cooked.

The beans presently used to make baked beans are all native to South America and were introduced to Europe around 1528. The dish is commonly described as having a savory-sweet flavor and a brownish- or reddish-tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France, and the Channel Islands, where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.

While many recipes today are stewed, traditionally beans were slow-baked in a ceramic or cast-iron beanpot. A tradition in Maine of “bean hole” cooking may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, served at every meal.

Canned beans, often containing pork, were among the first convenience foods, and it is in this form that they became exported and popularised by U.S. companies operating in the UK in the early 20th century. The U.S. Food and Drug Administration stated in 1996, “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” The included pork is typically a piece of salt pork that adds fat to the dish.[citation needed]

Canned baked beans with small pork sausages are still available, as are variants with other added ingredients such as chili.

In the United States, Bush’s (Bush Brothers and Company), Van Camp’s, B&M (Burnham & Morrill Inc.), Allens, Inc., the H. J. Heinz Company, and the Campbell’s Soup Company are well-known

Beans on toast

producers or brands of packaged baked beans. B&M specializes in Boston-style baked beans often sold in beanpot-shaped jars, and canned brown bread, a traditional regional accompaniment to baked beans, whereas Bush and Van Camp produce multiple flavor varieties of canned beans, some styles using cured bacon to flavor the products.

In the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston), and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.

In southern states and along the eastern seaboard of the U.S., the beans become tangier usually due to the addition of yellow mustard. For example, the baked beans of Tennessee-based Bush’s include mustard in most of their varieties of beans. Ground beef may also become common alongside bacon in the home versions some of these bean styles. They may take on a flavor similar to Cowboy Beans, a home-mixed stew, somewhat similar to a chili but made instead with sweet baked beans.

Baked beans are a staple side dish for various types of barbecue. This is due in part to the ease of handling, as they can be served hot or cold, directly from the can, making them handy for outdoor eating. The tomato-based sweet sauce also complements many types of barbecue. The already-cooked beans may also be baked in a casserole dish topped with slices of raw bacon, which is baked until the bacon is cooked. Additional seasonings are sometimes used, such as additional brown sugar or mustard to make the sauce more tangy.

Heinz baked beans became very successful as an export to the UK, where canned baked beans are now a staple food. In America, the H. J. Heinz Co. continue to sell baked beans, although they are not always as widely distributed as competing American brands. Despite their international fame, there are currently substantial differences between the Heinz baked beans produced for the UK market (descended from the original American recipe) and the nearest currently equivalent American product (Heinz Premium Vegetarian Beans).

The American product contains brown sugar where the British beans do not, and the U.S. product contains 14 g of sugar per 16 oz tin compared to 7 g for the British version (equating to 140 versus 90 calories). The U.S. beans have a mushier texture and are darker in color than their UK counterpart. This has resulted in a situation where the product is now imported back to the brand’s home country. For several years, UK Heinz Baked Beans have been available in the U.S., either in different-sized cans from those sold in the UK or in a 385-gram can (the same can as the 415-gram can in the UK) with an “export” label with American English spelling and the word “baked” dropped from the title on the label. These are sold in many U.S. specialty stores, attesting to the popularity of baked beans and their appeal to expats. Bush, Van Camp, B&M, and Heinz all produce pork-free baked beans labeled as vegetarian beans, making this American dish available to people who abstain from pork for religious, dietary, or ethical reasons.

Three beanpots used for cooking homemade baked beans. The small one is glazed with the letters “Boston Baked Beans”

In the UK, Ireland, Australia, New Zealand, Hong Kong, Brunei, Malaysia, and Singapore, the term baked beans usually refers to tinned beans in a tomato sauce. They were originally imported from American companies, first sold in the UK in 1886 in the upmarket Fortnum & Mason store in London as an expensive foreign delicacy.

Today, baked beans are a staple convenience food in the UK, often eaten as part of the modern full English breakfast and particularly on toast (called simply “beans on toast”). Baked beans freshly cooked from raw ingredients, much closer to their original unprocessed, unindustrialised form, are offered by a few upmarket brunch establishments.

The best-selling brand in the UK is Heinz Baked Beans.

 

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

April 6, 2019 at 6:35 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I fried up a Sunny Side Egg, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Very hungry this morning. Cloudy and 69 degrees out today. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuum, and did 2 loads of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

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

January 5, 2019 at 6:20 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

One of America’s Favorites – Barbecue in Texas

December 17, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as “a line running from Columbus and Hearne northward between Dallas and Fort Worth”.

Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means “barbecue”, though in English it is often used specifically to refer to Mexican varieties of preparation.

Generally speaking, the different Texas barbecue styles are distinguished as follows:

East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.

A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.

Central Texas style: The meat is rubbed with only salt and black pepper or in some restaurants with spices and cooked over indirect heat from pecan or oak wood or mesquite wood or a combination of woods. Sauce is typically considered unneeded but may be served on the side.
West Texas style: The meat is cooked over direct heat from mesquite wood.
South Texas style: Features thick, molasses-like sauces that keep the meat very moist.
The barbacoa tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes the entire animal may be used). In its most traditional form, barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.

European meat-smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area, many of these former meat markets evolved to specialize in smoked meats. Many butcher shops also evolved into well-known barbecue establishments.

In 1964, President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City, Texas. It is generally considered the first barbecue state dinner in the history of the United States.

Central Texas
Central Texas pit-style barbecue was established in the 19th century along the Chisholm Trail in the towns of Lockhart, Luling, and Taylor. The German and other European immigrants who owned meat packing plants opened retail meat markets serving cooked meats wrapped in red butcher’s paper– this tradition continues to this day in many central Texas towns. Also, this barbecue style’s popularity has spread considerably around the world, especially to Southern California, New York City, and in Britain and Australia.

Today, many barbecue restaurants open around 11:00am and serve until “they are out of meat”, most barbecue establishments are closed on Sundays.

At a typical Central Texas pit barbecue restaurant, the customer takes a tray cafeteria style and is served by a butcher who carves the meat by weight, side dishes and desserts are then picked up along the line with sliced white bread, pickles, sliced onion, and jalapeno. Barbecue meats are commonly sold by the pound. The emphasis of Central Texas pit barbecue is on the meat, if sauce is available, it is usually considered a side dip for wetting purposes. Calvin Trillin, writing in The New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces, or on the common side dishes and desserts– main consideration is of the quality of the cooking of the meats.

Smith posits this theory on why sauces are not a focus of Central Texas pit style: in the early days, the noon meat markets were dominated by the upper class purchasers, who could choose among the highest-quality cuts of meat with little interest in sauces. Smith describes many sauces in Central Texas pit barbecue as intentionally made “bland”, as compared to the flavor of the meats themselves. The sauce is typically thinner and unsweetened, different than the Kansas City and Memphis styles (which rely heavily on molasses, sugar, and corn syrup to provide thickness and sweetness).

Jayne Clark of the USA Today said in 2010 that the “Texas Barbecue Trail” is an east of Austin “semi-loop” including Elgin, Lockhart, Luling, and Taylor. Barbecue eateries in this semi-loop, like Louie Mueller Barbecue, are within one hour’s drive from Austin, in a direction of northeast to the southeast.

East Texas
East Texas barbecue is usually chopped and not sliced. It may be made of either beef or pork, and it is usually served on a bun. Griffin Smith, Jr. of Texas Monthly described East Texas barbecue as an “extension” of barbecue served in the Southern United States and said that beef and pork appear equally in the cuisine.

Smith further described East Texas barbecue as “still basically a sandwich product heavy on hot sauce.”

Other styles
West Texas barbecue, sometimes also called “cowboy style,” traditionally used a more direct heat method than other styles. It is generally cooked over mesquite, with goat and mutton in addition to beef.

Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work in less desirable cuts of meat, such as the diaphragm and the cow’s head. It is the cow’s head which defines South Texas barbecue (called barbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoa tacos. The tongue would also be used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.

 

Healthy Pork Chop Recipes

November 3, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pork Chop Recipes. Find some Delicious and Healthy Pork Chop Recipes like; Bone-In Pork Chops with Grilled Peaches and Arugula, Pork Chops with Jalapeno-Peach Chutney, and Sauteed Pork Chops with Apples. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/


Healthy Pork Chop Recipes
Find healthy, delicious pork chop recipes including fried, grilled and breaded pork chops. Healthier recipes, from the food and nutrition experts at EatingWell.

Bone-In Pork Chops with Grilled Peaches and Arugula
This easy grilling recipe sears both the pork and the peaches on the grill. When peaches are not in season, you can make this recipe with pears or apples instead……

Pork Chops with Jalapeno-Peach Chutney
Try this pork recipe next time you have company. Boneless loin chops are coated with a delicious spice rub and after a quick grilling, served with a spicy-sweet chutney……..

Sauteed Pork Chops with Apples
The Sugar and Spice Rub makes extra. So another time, use it to season pork tenderloin or lean burgers before broiling or grilling………….

* Click the link below to get all the Healthy Pork Chop Recipes
http://www.eatingwell.com/recipes/19273/ingredients/meat-poultry/pork/chops/?page=2

Healthy Collard Greens Recipes

October 23, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Collard Greens Recipes. Delicious and Healthy Collard Greens Recipes with recipes like; Collard Greens Recipes, Blackberry BBQ Pork Chops with Collards and Corn, and Sweet Spicy Steam-Fried Collard Greens. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Collard Greens Recipes
Find healthy, delicious collard greens recipes, from the food and nutrition experts at EatingWell.

Collard Greens
Collard greens are meltingly tender when cooked for a long period of time. Smoked turkey in place of bacon adds the traditional smoky taste………..

Blackberry BBQ Pork Chops with Collards and Corn
Steaming corn right on top of the collards saves time and dirties fewer pots in this easy dinner recipe. Skip bottled BBQ sauce and mash blackberries with some pantry staples to yield a finger-licking-good barbecue sauce for the juicy pork chops. To make it even faster, grab a bag of prechopped collards from the produce section…………

Sweet Spicy Steam-Fried Collard Greens
In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.

* Click the link below to get all the Healthy Collard Greens Recipes
http://www.eatingwell.com/recipes/21670/ingredients/vegetables/greens/collard-greens/

Lunch Meat of the Week – Ham

October 18, 2018 at 5:03 AM | Posted in Lunch Meat of the Week | Leave a comment
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Half ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the “salting of hams” in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham. Larousse

Typical slice of ham

Gastronomique claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.

Hams aging in an atmospherically controlled storage room

Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally smoking may be employed. Besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper (e.g. Prosciutto Toscano) to saffron (e.g. the “Zafferano di San Gimignano”).

Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States.

Antipasto with ham and sausage

In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditional cured before being cut from a side of pork along with bacon. When cooked, gammon is ham. Such roasts are a traditional part of British Christmas dinners.

 

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The Unapologetic Comfort Food Site

Mums!

A food blog where traditional cooking meets culinary curiosity

Roots and Rosemary

Clean, healthy recipes with nutrition at the roots of each one