Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

March 14, 2019 at 5:31 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

For Breakfast this morning I toasted a couple of Nuti Grain Eggos and heated up a couple of Johnsonville Turkey Sausage Links. I also made a cup of the Bigelow Decaf Green Tea. Outside its showers and thunderstorms with a high of 68 degrees. Cleaned the house today, dusted and ran the vacuum. That was about it for the day. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

 

 

 

 

On my last visit to Meijer I picked up a couple of huge Bone – In Pork Loin Chops and had them in the freezer. I grabbed 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then 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. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 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!

 

 

 

I love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. 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.

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Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

March 3, 2019 at 6:24 PM | Posted in Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

For Breakfast on this Wintery Sunday Morning I toasted a couple of Nuti Grain Eggos and heated up a couple of Johnsonville Turkey Sausage Links. I also made a cup of the Bigelow Decaf Green Tea. Outside we’ve had a rain, sleet, snow, back to rain and had a high of 33 degrees. Good day to stay in. Cleaned the house then in the kitchen I cleaned the fridge and then the oven. Watched some shows I had recorded later. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

 

 

 

 

I had purchased the Chops at Meijer and had them in the freezer. I grabbed 2 of the Chops from the freezer and let them thaw overnight in the fridge. Then 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 pan; cook 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 Chops with the inside being tender and moist! Love this seasoning on Pork!

 

 

 

I love the combination of the Hominy and Green Beans/Potatoes. I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

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.

Herb-Crusted Red Snapper w/ Cheesy Hash Brown Casserole and Cut Green Beans

October 24, 2018 at 6:10 PM | Posted in fish, hash browns, Idahoan Potato Products | Leave a comment
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Today’s Menu: Herb-Crusted Red Snapper w/ Cheesy Hash Brown Casserole and Cut Green Beans

 

 

 

 

For Breakfast on morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. I also had a cup of my Bigelow Decaf Green Tea. After I had Breakfast and did the dishes I then went to McDonald’s to pick up Breakfast for Mom. She’s feeling a little better this morning. Her throat isn’t sore and she’s not as congested. So far so good for me, still no signs of me catching it. Our next door neighbors both have it also. Gave the Kitchen a good cleaning after Lunch; cleaned the stove, fridge, counters, and microwave. For Dinner tonight it’s Red Snapper. I prepared a Herb-Crusted Red Snapper w/Cheesy Hash Brown Casserole and Cut Green Beans.

 

 


I purchased a beautiful Red Snapper Fillet while at Kroger yesterday. I’ll be preparing it by a recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. This is the 3rd time I’ve had Snapper using this recipe. I’ll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.

 

 

 

 


To prepare it was very easy. To start; In a bowl, combine the first nine ingredients; and mix until finely ground Dip fillets in herb mixture, coating both sides. Then in a Cast Iron Skillet over medium-high heat, cook the fillet in Extra Light Olive Oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist. I just love all Seafood and Fish!

 

 

 

 

For one side I prepared some Idahoan Cheesy Hash Brown Potatoes. I love all the Idahoan products and this one no different. As the others its baked in a casserole dish. To make the dish I’ll need 1 box of the Idahoan Premium Steakhouse Cheesy Hashbrown Potatoes, 2 Tbsp Blue Bonnet Light Butter, 1 3/4 cups boiling water, and 1/2 cup 2% Milk.

 

 

 

 

 

 


To prepare it; Preheat the oven on 450°F . Then in a 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water. Add the 1/2 cup milk and stir to combine. Bake uncovered at 450°F for 25 minutes. Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve. Well seasoned and Cheesy, excellent side!

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 


Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

September 4, 2018 at 5:17 PM | Posted in pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 


I just had a cup of Bigelow Decaf Green Tea for Breakfast. Mostly Sunny and 95 degrees outside today. Still suffering through these allergies! And from what the local news said, everyone is fighting them. I did go out for a bit and got the leaf blower out of the shed. I cleaned off the deck and driveway areas. Then trimmed up the vines along the driveway. After that time to get back inside! Anyway for dinner tonight I prepared Cumin Spiced Pork Chop w/ Golden Hominy and Cut Green Beans and Potatoes.

 

 

On my last visit to Meijer I picked up a couple of huge Bone – In Pork Loin Chops and had them in the freezer. I grabbed 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then 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. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 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 dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 


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.

Skillet Potatoes and Ham with a Sunny Side Up Egg

June 28, 2018 at 5:07 PM | Posted in Eggs, Ham, Simply Potatoes | 2 Comments
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Today’s Menu: Skillet Potatoes and Ham with a Sunny Side Up Egg

 

 

 

For Breakfast this morning I made a Breakfast Sandwich using; a toasted Healthy Life Whole Grain English Muffin, lightly fried an al fresco Country Style Chicken Sausage Breakfast Patty, And had a cup of Bigelow Decaf Green Tea. After Breakfast I went to Menard’s to pick up a small can of Black Paint and then to Kroger and picked up a couple of Donuts for Mom, she wanted Coffee and Donuts for her Breakfast. I needed the paint to touch up the trim of the shed and to touch up a couple of the shutters around the house. A bit hotter and more humid today, 88 degrees and sunny. For Dinner tonight I prepared a Skillet Potatoes and Ham with a Sunny Side Up Egg.

 

 

The 2nd day of Breakfast for Dinner tonight. Skillet Potatoes and Ham for Breakfast, I mean Dinner! I’ll need; 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes, a package of Meijer Diced Ham, 1 Egg, Morton’s Lite Salt, Ground Black Pepper, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Pam Non Stick Cooking Spray, and Extra Light Olive Oil.

 

 

 

 

To start I got a large skillet and sprayed it with Pam and added 2 tablespoons of Extra Light Olive Oil, heated it on medium heat. When the skillet was ready I added the package of the Simply Potatoes Steakhouse Seasoned Diced Potatoes. I lightly seasoned them with the Salt and stirred. Put the lid on the skillet and let them cook. Using a spatula, I turned them several times so they would cook evenly. Cooked a total of 15 minutes. With about 3 minutes of cooking time left I added the package of Meijer Diced Ham. Stirred and finished the cooking of the Potatoes. When done put them in a large bowl and set it aside.

 

 

As the Potatoes and Ham were finishing I got a small skillet sprayed it with Pam and added a 1/2 tablespoon of Extra Light Olive Oil, heated it on medium heat. When the skillet was heated I added the Egg. Seasoned it with Salt and Pepper. I grabbed a teaspoon and scooped up some of the Olive Oil and poured it on top of the Yolk. Then put a lid over the skillet and cooked my Egg. Sunny Side Eggs always cook better with a lid over the skillet and a bit of the Oil over them when cooking them. It gives the Yolk a good finish.

 

 

To put the dish together I used a bowl and made a bed of the Potatoes and Ham, seasoned them with a little of the Salt. Sprinkled some Sargento Reduced Fat Shredded Sharp Cheddar Cheese on top and then added the Sunny Side Egg. Time to Eat! I love the combo of Potatoes and Ham! Then with Egg topping it off it gave great flavor and tied the dish together. Excellent Dinner tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Tropa – Rock – A Snapple to drink.

 

 

 

 

Simply Potatoes Steakhouse Seasoned Diced

Simply Potatoes Steakhouse Seasoned Diced Potatoes. Made from only real, fresh, never frozen potatoes that are as deliciously easy as they are wholesome. Free from gluten.

Simply Potatoes Steakhouse Seasoned Diced Potatoes.
* Made from fresh potatoes.
* Net Wt 20 oz (1 lb 4 oz) 567 g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, Steakhouse Seasoning (Dehydrated Vegetables [Garlic, Red Bell Peppers and Onion], Salt, Spice, Natural Flavors, Oleoresin Paprika, and Silicon Dioxide Added to Prevent Caking), Contains 1/2% or less of the following: Disodium Pyrophosphate (Added to Maintain Color), Potassium Sorbate and Sodium Bisulfite (Added to Maintain Freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.For best quality and cooking results, do not freeze.After opening, store in an airtight container and use within 3 days.Simple Steps to Delicious Potatoes:Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Cover with lid.Cook 12-15 minutes, turning every 3-4 minutes.Note: During cooking, potatoes must reach a temperature of 165F for 2 minutes. Do not eat until fully cooked.

 

 

Medium white eggs in carton

Eggs…….
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Kitchen Hint of the Day!

March 21, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Dry Cast Iron Skillets on the stove top……..

Don’t worry about drying a wet Cast Iron Skillet with a towel, just place the pan back on a burner on low heat. Allow it to sit until all moisture evaporates from the inside, the outside, and handles. Allow the Skillet to cool before handling again. Also remember that a light coating of cooking oil in a Cast Iron Skillet is a good thing. It will improve the non-stick properties and prevent rust. After cleaning, drying, and allowing the pan to cool, coat the entire inside with a little Olive Oil, Bacon Grease, ect. A tiny bit of fat goes a long way here.

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.

Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

October 7, 2016 at 4:59 PM | Posted in Bob Evan's, chicken | Leave a comment
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Today’s Menu: Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-012
One beautiful sunrise this morning. Blue, Pink, Yellow, and Orange colors had the Eastern Sky lit up! For Breakfast this morning I had a couple of toasted Eggo Waffles ans a cup of Bigelow Decaf Green Tea. After I had my Breakfast I headed up to the local Kroger for a few items and to McDonald’s and picked up Breakfast for Mom and Dad. Did some house cleaning today, vacuumed, dusted, etc. Then repaired a wheel on the sweeper that came coming off, replaced the bolt on it. After Lunch I headed off to Furrows and a couple of other places, looking for some new shrubs and plants. For Dinner tonight a new recipe,Honey Mustard Chicken Thighs. Tonight its Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans.

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-002

Trying out a new Chicken Thigh recipe tonight, Honey Mustard Chicken Thighs. I seen the recipe on one of my favorite sites, Nourished Peach (https://nourishedpeach.com/). The site is loaded with delicious recipes like this one, check it out soon! So to make the dish I’ll need the following; 2 Tablespoons Dijon Mustard, 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Garlic Clove (finely chopped), 1 Teaspoon Sea Salt, 1/4 Teaspoon Peppercorn Medley, 1 -11/4 Pounds Boneless, Skinless Chicken Thighs, and 1 Tablespoon Light Olive Oil. Sounds good, Eh!

 

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-004
To prepare the dish place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place the chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours. I Marinated mine for about 8 hours.

 

 

 

honey-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-007
Next preheated the oven to 450 degrees. Place the olive oil in a Cast Iron Skillet over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 9 minutes. And done! We have another one of those Winner, Winner Chicken Dinners! The Mustards and Honey combine to make one flavorful dish! Chicken came out very tender and moist. Easy to prepare and a 1 dish cleanup, makes a “Keeper Recipe”. And it’s Mom and Dad approved, both loved the Chicken! The original recipe is at the end of the post.

 

 

Mashed Potatoes
To go with the Honey Mustard Chicken Thighs I prepared Mashed Potatoes and Green Beans. I used Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans. Also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 

 

 

Honey Mustard Chicken Thighs

Ingredientshoney-mustard-chicken-thighs-w-mashed-potatoes-and-cut-green-bea-010

2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil

Directions

1 – Place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined. Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated. Marinate in the refrigerator for at least one hour but as long as 12 hours.

2 – Preheat oven to 450. Place olive oil in a ovenproof skillet (I use cast iron) over medium high heat. Add chicken and sear on one side until nicely browned, about 4 minutes. Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes. Serves 4.

 

BBQ Pork Loin Boneless Backribs w/ Roasted Red Potatoes and Cut Green Beans

September 19, 2016 at 5:00 PM | Posted in greenbeans, Pork, potatoes, ribs | 2 Comments
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Today’s Menu: BBQ Pork Loin Boneless Backribs w/ Roasted Red Potatoes and Cut Green Beans

 

 

bbq-pork-loin-boneless-backribs-red-potatoes-green-beans-010
For Breakfast this morning I prepared a 2 Egg Cheese Omelet (using Sargento Reduced Fat Shredded Sharp Cheddar), 2 Jennie – O Turkey Breakfast Sausage Links, 2 toasted slices of Healthy Life Whole Grain Bread (lightly buttered), and my usual morning cup of Bigelow Decaf Green Tea. Love a good Breakfast! Gave Mom a hand with a couple of loads of laundry and then went to the bank for her and stopped by Kroger. Back home cleaned up around the outside. It’s a sunny day out with a high around 84 degrees with the humidity. Ran the vacuum and dusted, everything done for the day! For dinner tonight I prepared a BBQ Pork Loin Boneless Backribs w/ Roasted Red Potatoes and Cut Green Beans.

 
I had a Dinner all planned out but I needed Mushrooms. So after Breakfast I had went to Kroger for 1 Item, bbq-pork-loin-boneless-backribs-red-potatoes-green-beans-001Mushrooms. If you are like me, you can never go to the store and leave with just that 1 Item! So I got the Mushrooms and then some Potatoes, Carrots, Sugar Snap Peas, and some Alexia French Fries. Then I stopped by the Meat and Seafood Department and came across a new item, and my Dinner Menu has just changed! I came across a package of Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs. These looked too good to pass up so I grabbed a package of it and a package of the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast, the Roast is for later this week and the Ribs tonight! The Pork Loin Boneless Backribs are just over 1 lb. and already Rubbed and Seasoned.

 

bbq-pork-loin-boneless-backribs-red-potatoes-green-beans-003
I chose the Baking Method to prepare it. I preheated the oven on 350°F. Removed the meat from package and placed cut side up in an uncovered roasting pan. The instructions said to cook approximately 40 to 45 minutes or until internal the temperature on a meat thermometer reaches 145°F in the thickest part of the meat. It took about the full 45 minutes to reach the 145°F. Removed from oven and let rest 3 minutes. Then carve and serve. Lean, moist, and seasoned perfectly! Just an excellent flavor and very tender. We have a new keeper item!

 

Roasted Red Potatoes
So to go with the Ribs 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 Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. 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.

 

Fried Walleye w Risotto and Cut Green Beans 004
I also heated up a can of Del Monte Cut Green Beans along with a slice of Healthy Life Whole Grain Bread (Lightly Buttered). Had a Diet Peach Snapple to drink. For Dessert later a Weight Watcher’s Devine Triple Chocolate Ice Cream Bar, only 80 calories and 12 net carbs per bar.

 

 

 

 

 

Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs

Cooking Directions:swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs

Grilling:
1 – Pre-heat gas or charcoal grill to medium-high heat.
2 – Remove meat from package and place on grill, cut side up.
3 – Grill for 20 minutes, turning 2 to 3 times until internal temperature reaches 145°F in the thickest part of the meat.
4 – Remove from grill and let rest in covered pan for 3 minutes.
5 – Carve and serve.
For the Oven:
1 – Preheat oven to 350°F.
2 – Remove meat from package and place cut side up in an uncovered roasting pan.
3 – Cook approximately 40 to 45 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
4 – Remove from oven and let rest 3 minutes.
5 – Carve and serve.
*Grill and oven temperatures may vary, adjust cooking time accordingly.

 

Ingredients: Pork, sugar, salt, spices including paprika, onion & garlic and natural hickory smoke flavor (contains swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs-packagedmaltodextrin).

 

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 210 Calories from Fat 120 % Daily Value*Total Fat 13g 20% Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 55mg 18%Sodium 470mg 20%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 21g 42%

 

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/ribs/boneless-backribs/swift-premium-dry-rubbed-kansas-city-style-bbq-pork-loin-boneless-backribs.aspx

Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Cut Green Beans and Potatoes

September 10, 2016 at 4:59 PM | Posted in greenbeans, Pork | 2 Comments
Tags: , , , , , , , , ,

Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

tuscan-seasoned-pork-loin-medallions-w-golden-hominy-and-cut-gre-008
Spent a restless night last night, allergies and sinuses problems. I’ll be glad when this weather changes. So for Breakfast I toasted a couple Eggo and had the every morning cup of Bigelow Decaf Green Tea. After Breakfast I ran a couple of errands for Mom and stopped by a local drive-thru and picked up some lottery tickets. Don’t play often, about one a month if that. Back at home did a few things around the house and then kicked back for an afternoon of some College Football! For Dinner tonight its Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Cut Green Beans and Potatoes.

 

Tuscan Seasoned Pork Loin Medallions
I always purchase a package of the Tuscan Seasoned Pork Loin Medallions when in Costco. They are good size packages with 24 slices. I had a package of 4 Medallions in the freeze. So I got a bag out and let them thaw in the fridge oversight.

 

 

 
I started by preheating the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Tuscan Seasoned Pork Medallions w Cut Italian Beans, Whole Potat 002Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil and heated it on medium heat on the stove. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Oregano. Added the Pork to the skillet and cooked it for 2 minutes a side, just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork was so tender and flavorful. Seasoned just right and very moist. I’ll have to buy another package on my next visit to Costco, which should be next month sometime.

 

Cumin Spiced Pork Chops w Golden Hominy and Cut Green Beans and 013
For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

cut-green-beana-and-potatoes-in-plate
Then for another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

pork2

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.

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