Blackened Orange Roughy and Baked Fingerling Potato Wedges

May 1, 2022 at 7:15 PM | Posted in fish, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Blackened Orange Roughy and Baked Fingerling Potato Wedges

 

 

To start this Sunday Morning off 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. It started off cloudy with a real light shower but turned sunny later. A high of 77 degrees! Finally warm weather. Spent most of the afternoon doing work in the yard and for a elderly neighbor. For Dinner tonight I prepared a Blackened Orange Roughy and Baked Fingerling Potato Wedges.

 

I purchased an Orange Roughy Fillet from Meijer a while back and had it in the freezer. I laid the fillet in the fridge overnight to thaw. The Orange Roughy Fillet was nice size and looked beautiful. I decided to Blacken it, I love all Blackened Fish and Seafood. I’ll need Zatarain’s Blackened Seasoning, Blue Bonnet Butter, and McCormick Grinder Sea Salt. Cooking it in a Cast Iron Skillet in Butter and Cooking Olive Oil.

 

To prepare it I started by rinsing the Fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

 

As my Orange Roughy was cooking I baked my Fingerling Potato Wedges. I had preheat the oven to 425 degrees. Then for a side I prepared some Roasted Fingerling Potatoes. I purchased these at Jungle Jim’s. To start I first washed the Potatoes off in cold water and patted dry with a paper towel. 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 425 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste. Excellent Meal with the Sandwich and Baked Potato Wedges! For Dessert tonight I’m having a Breyer’s 100 Calorie Chocolate Ice Cream Cup.

 

 

 

 

Orange Roughy Fillet

The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. Wikipedia

Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.

 

 

 

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Bla

Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

April 21, 2022 at 7:07 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll
For Breakfast this morning I toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread, heated up 2 Johnsonville Turkey Breakfast Sausage Links, made a packet of Pioneer White Peppered Gravy, and had a cup of Bigelow Decaf Green Tea. It rained all last night and till about 8:00 this morning. Cloudy and 65 degrees out. The rain really helped my Pepper and Tomato Plants! They were looking a bit sad but they seem to be coming around. All caught up today. I did run the vacuum. For Dinner tonight I prepared a 6oz.Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll.

 

To prepare it I’ll need Wild Idea Buffalo Omnivore Salt Seasoning and Cooking Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Olive Oil on both sides of the Steak then seasoned both sides with the Omnivore Salt. Once the skillet is hot I added the Steak let it sear on medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

 

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.

 

 

 

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. We also had some Aunt Millie’s Live Carb Smart Dinner Rolls. Love these Rolls. Always fresh and only 35 calories and 1 net carb per roll. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – NEW YORK STRIP STEAK
A classic American favorite, lean and luscious that will always take center stage on any plate. This steak is cut from the short loin and is extremely tender and flavorful.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-

Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

February 24, 2022 at 7:13 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

 

To start my Morning off I prepared some Buffalo Breakfast Sausage Patties, some Simply Potatoes Shredded Hash Browns, and a cup of Bigelow Decaf Green Tea. I had the Wild Idea Buffalo Breakfast Ground Sausage come as part of my order from Wild Idea Buffalo, delivered yesterday. It makes some delicious Sausage Patties! 38 degrees and cloudy out today. There Was some freezing rain overnight in some areas. There was car pile ups and roads closed all over the area. But here in our area we had nothing! How I don’t know, it hit on all 4 sides around us. Anyway I took Mom for her 7th Radiation Treatment, 13 to go! Back home I pretreated the driveway with salt. We have another chance of freezing rain and sleet tomorrow morning again. Come on Springtime! For Dinner tonight I prepared a 6oz.Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll.

 

To prepare it I’ll need Wild Idea Buffalo Omnivore Salt Seasoning and Cooking Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Olive Oil on both sides of the Steak then seasoned both sides with the Omnivore Salt. Once the skillet is hot I added the Steak let it sear on medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

 

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.

 

 

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. We also had some Aunt Millie’s Live Carb Smart Dinner Rolls. Love these Rolls. Always fresh and only 35 calories and 1 net carb per roll. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – NEW YORK STRIP STEAK
A classic American favorite, lean and luscious that will always take center stage on any plate. This steak is cut from the short loin and is extremely tender and flavorful.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-

One of America’s Favorites – Biscuits

January 24, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Biscuits

In the United States, a biscuit is a small piece of quick bread, which after baking usually has a somewhat firm, dry exterior and a soft, crumbly interior. They are actually made with baking powder as a chemical leavening agent rather than yeast, and may be called baking powder biscuits to differentiate them from other types. Like other forms of bread, they are often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, to indicate that they do not need time for the dough to rise before baking.

Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word biscuit can, depending upon the context and the speaker’s English dialect, refer to very different baked goods.

 

Southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats that grow in the North’s cold-winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm Southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.

Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.

Open biscuit with honey being drizzled in it

A typical recipe will include baking powder or baking soda, flour, salt, shortening or butter, and milk or buttermilk. The percentages of these ingredients vary as historically the recipe would pass orally from family to family and generation to generation. Biscuits are almost always a savory food item. Sugar is rare or included only in small quantities, and was not part of the traditional recipe.

Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough’s texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce drop biscuits, which are more amorphous in texture and shape.

Although most biscuits are made without yeast, a type of biscuit called an angel biscuit contains yeast as well, as do those made with a sourdough starter.

Biscuits may be eaten for breakfast. They are meant to be served warm with a choice of spread of butter, honey, cane syrup, or some fruit-based jam; otherwise, they are cut in half and become the Southern version of the breakfast sandwich, in which any combination of Country ham, tomato, scrambled eggs, bacon, or sausage is put in the biscuits halves as a filling.

For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes. They also often figure in to the Southern version of Thanksgiving dinner as well.

Sausage biscuit

Variations
* Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as cat head biscuits.

* Biscuits may be flavored with other ingredients. For example, the baker may add grated cheddar or American cheese to the basic recipe to produce cheese biscuits.

* Home cooks may use mass-produced, highly processed refrigerator biscuits for a quicker alternative to rolled or drop biscuits.

* Biscuits can even be cooked over a campfire on a stick.

* A sweet biscuit layered or topped with fruit (typically strawberries) and whipped cream is one type of shortcake.

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Golden Fries

December 9, 2021 at 6:52 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Golden Fries

 

For Breakfast this morning I had a Sunny Side Up Egg, 2 Johnsonville Turkey Breakfast Sausage Links, Baked Toast, and a cup of Bigelow Decaf Green Tea. I love Baked Toast but another one of those “I just don’t prepare it” items. You bake it instead of toasting it. Using a baking sheet, just butter your Bread and put it on the baking sheet and bake until it’s baked how you like. 50 degrees and partly cloudy out. After Breakfast I mad a Meijer Delivery order which was delivered at about 1:00. I got the cart out of the shed along with the rake and leaf blower. Cleaned up around the yard. For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Golden Fries.

 

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 2 minutes on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! In the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

 

For a side I baked some Ore Ida Golden Fries, I haven’t had these in quite a while, I usually have the Crinkle Cut Fries. Served with sides of Heinz 57 Sauce and Daisy Light Sour Cream. I also had a couple of the Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 


WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

 

 

 

 

 

 

Ore Ida Golden French Fries
Our delicious Golden French Fries are a classic favorite. Plus, they have the perfect crispy golden outside and fluffy inside you need to win at mealtime.
Nutritional Info

Nutrition Facts
Serving Size 3 oz (84g/about 14 pieces)
Serving Per Container About 27
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars1g
Protein 1g 2%
https://www.oreida.com/product/00013120002786

Cranberry Sweet Potatoes

November 5, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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Here’s a recipe for the perfect Side Dish for the upcoming Holidays, Cranberry Sweet Potatoes. To make these Sweet Potatoes you’ll be needing Sweet Potatoes, Butter, Shallots, Cranberries, Maple Syrup, Cranberry Juice, Chopped Walnuts, Dijon Mustard, Salt, Pepper, and fresh Chives. There’s 138 calories and 22 net carbs per serving. Another good one from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Cranberry Sweet Potatoes
Surprise your holiday guests with a new take on sweet potatoes this year! Topped with a mixture of shallots, cranberries, maple syrup and more, our Cranberry Sweet Potatoes will have them asking for seconds.

Total Time – 1 hour, 10 minutes
Serving Size – Makes 8 Servings

Ingredients
4 – sweet potatoes
1 – tablespoon butter
1/4 – cup finely chopped shallot
1 – cup cranberries
1/3 – cup maple syrup
1/4 – cup cranberry juice
1/2 – cup chopped walnuts
1 – teaspoon Dijon mustard
salt and pepper, to taste – 2
tablespoons minced fresh chives

Directions
1) Heat oven to 400°F. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.

2) In small saucepan over medium-high heat, melt butter. Add shallots. Cook 3 to 5 minutes, stirring, until tender. Stir in cranberries, syrup and cranberry juice. Bring to a boil. Reduce heat; simmer, covered, 10 to 15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through. Season to taste with salt and pepper.

3) When cool enough to handle, cut each potato lengthwise in half. Season each half with salt and pepper, to taste. Top with cranberry mixture. Sprinkle with chives.

Nutrition
Calories – 138
Protein – 1.7g
Carbohydrates – 24.9g
Fiber – 2.9g
Sugars – 12.6g
Fat – 3.9g
Cholesterol – 3.8mg
Sodium – 52.9mg
Saturated Fat – 0.9g
https://www.jennieo.com/recipes/cranberry-sweet-potatoes/

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

May 27, 2021 at 7:10 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

 

 

For Breakfast this morning I prepared some Simply Potato Shredded Hash Browns, heated up 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunny Side Up Egg, and a cup of Bigelow Decaf Green Tea. Good way to start the day off! 85 degrees, partly cloudy and humid outdoors today. Took care of a few jobs around the house today. Repotted some flowers Mom had bought into her pots on the deck. Next I got the Shop – Vac out and vacuumed my car and Mom’s. Then I took apart the battery cordless vacuum. It wasn’t picking up very good so I took off all the hoses an d cleaned them out, which they needed badly! Then I took out the brushes and cleaned them. It works great now! For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato.

 

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! I n the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

 

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. Really enjoyed this Dinner tonight! For Dessert tonight I had a Jello Dark Chocolate Pudding Cup. Take Care and Stay Safe All!

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

 

 

 

 

Russet potato
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.

Potatoes are a good source of fiber, which can help you lose weight by keeping you full longer. Fiber can help prevent heart disease by keeping cholesterol and blood sugar levels in check. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly.

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushroms and Baked Potato

May 15, 2021 at 7:08 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 71 degrees and mostly sunny out today. We had a very high mold and pollen count outside and my Allergies were terrible today. What little I was outside I wore a mask. Finally they said to take the masks off and I still have to wear one! Not a lot going on today. For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Potato.

 

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! I n the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

 

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. Really enjoyed this Dinner tonight! For Dessert/Snack later tonight a bowl of Skinny Pop – Popcorn with a Diet Trop A Rocka Snapple to drink. Take Care and Stay Safe All!

 

 

 

 

 

 

 

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

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.

Cumin Spiced Pork Chop w/ Baked Potato and Glazed Apples

April 18, 2021 at 7:03 PM | Posted in Bob Evan's, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Baked Potato and Glazed Apples

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Another windy day but sunny and 62 degrees out. Did a load of laundry after Breakfast. Later made a Pick Up order from Kroger. They were out of a lot of items, picked the order up at 2:00. Did some yard work also. For Dinner tonight it’s a Cumin Spiced Pork Chop w/ Baked Potato and Glazed Apples.

 

While at Meijer I picked up a couple of huge Bone – In Pork Loin Chops To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it, preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to the pan; cook for 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

For a side I baked a Russet Potato for a side with Steak. Seasoned with McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter and Daisy Light Sour Cream.

 

I also heated up some Bob Evan’s Glazed Apples, it comes in a microwavable container and is a quick and delicious way to have Glazed Apples. And Apples are perfect for any Pork dish! Quite a dinner tonight! Also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 


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.

 

 

 

 

BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.
BOB EVANS SLICED GLAZED APPLES
Serving Size 1/2 cup (116g)

Amount Per Serving
Calories: 140
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 32g
Dietary Fiber 1g
Protein 2g
https://www.bobevansgrocery.com/products/bob-evans-sliced-glazed-apple

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