Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

May 2, 2019 at 6:29 PM | Posted in Bob Evan's, greenbeans, pork roast | Leave a comment
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Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 

To start my morning off I prepared a Poached Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. 80 degrees with passing showers and thunderstorms. Went to Walmart Garden Center and bought a new Garden Water Hose. Also bought a couple of Rosemary and Italian Parsley Plants. Cleaned up the driveway area, tons of dead June Bugs and Maple Seeds every day. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

 

 

 

I’m using the Costco, always delicious, Tuscan Seasoned Pork Loin Medallions. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.

 

 

 

 

 

 

To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it 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 is so tender and flavorful. Seasoned just right and so moist.

 

 

 

 

To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 

 

Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple 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.

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Kitchen Hint of the Day!

February 11, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Cleaning your Cast Iron Skillet…….

Don’t worry about drying a wet pan 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 even on handles. (As a bonus, this tip will save your kitchen towels from brown cast iron stains!) Allow pan to cool before handling again. Also a light sheen of little oil in a cast iron pan is a good thing. It will improve the non-stick properties and prevent rust.

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

October 15, 2018 at 5:30 PM | Posted in Bob Evan's, greenbeans, Pork | 6 Comments
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Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 


To start my morning off I prepared a Poached Egg and served it on a toasted Healthy Life Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. 35 degrees and rain this morning. Rained most of the day and a high of 55 degrees. Having a rough day with allergies today and with weather being bad it’s a good day just to relax and take it easy. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

 


I’m using the Costco the always delicious Tuscan Seasoned Pork Loin Medallions. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.

 

 

 

 


To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it 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 is so tender and flavorful. Seasoned just right and so moist.

 

To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 


Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango Snapple 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.

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

September 26, 2018 at 5:26 PM | Posted in Bob Evan's, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 

To start my morning off I prepared a Poached Egg and served it on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. Morning showers then cloudy the rest of the day, high of 71 degrees. At 9:30 I had to be back at the Family Lawyer Office to sign the final papers on my Will. Afterward stopped by a house that a friend of mine remodeling and putting it back up for sale. He’s been flipping houses for 5 years now. Good catching up with him. Then stopped by Kroger on the way home to pick up a few items. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

 


On my last visit to Costco I had bought another package of the always delicious Tuscan Seasoned Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped like last time. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.

 

 

 


To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it 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 is so tender and flavorful. Seasoned just right and so moist.

 


To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 


Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then 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.

Kitchen Hint of the Day!

June 26, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Cast Iron Skillets……………..

* Always preheat a cast iron skillet before cooking in it.

* When baking, cast iron produces nicely browned, caramelized edges. But because the pans hold heat so well, foods can easily over-bake, drying them out and burning the bottom. If you aren’t getting good results when baking, try reducing the oven temperature by about 25 degrees.

* Cast iron pans must be completely dry before storing to ensure that they don’t rust. After washing, dry your cast iron well with a clean dishtowel and consider drying the pan further in the oven or on the stovetop. Simply place the pan in a warm oven until completely dry, or set it over a low flame on the stove for about five minutes.

* Your cast iron skillet will last forever if you take care of it.

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

May 2, 2018 at 5:21 PM | Posted in Bob Evan's, Pork, pork tenderloin | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 

To start my morning off I prepared a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. What a day outside today, 80 degrees and sunny! We were all wondering if Spring would ever get here, and I think it has. Had the 4 wheel cart out most of the day enjoying the weather. Then later on went over to spend some time with Dad, he wasn’t up to power today. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

On my last visit to Costco I had bought another package of the always delicious Tuscan Seasoned Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a package out of the freezer and let it thaw overnight in the fridge.

 

 

 

 

To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Pork to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then backed 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 is so tender and flavorful. Seasoned just right and so moist.

 

 


To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 


Then I also heated up a large 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.

 

 

 

 

 

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.

Kitchen Hint of the Day!

December 28, 2017 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
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Taking care of your Cast Iron Skillets……….

When cleaning your Cast iron pans they must be completely dry before storing to ensure that they don’t rust. After washing, dry your cast iron well with a clean dish towel and consider drying the pan further in the oven or on the stovetop. Simply place the pan in a warm oven until completely dry, or set it over a low flame on the stove for about five minutes. Also if you’re looking for some Cast Iron Skillet Recipes,  there’s a lot of great cookbooks out there for Cast Iron Skillet Recipes!

Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

August 21, 2017 at 4:55 PM | Posted in Wild Idea Buffalo | 3 Comments
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Today’s Menu: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

 

 

To start the morning off I made a Chili and Cheese Egg White Omelet. I used the leftover 3 Bean Turkey Chili from Dinner the night before along with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Frank’s Red Hot Sauce, and for the Omelet I used Egg Beater’s Egg Whites. Egg Beater’s are great to use, only 25 calories per serving for the Egg Whites. I also toasted a couple of slices of Aunt Millie’s Light Bread and my morning cup of Bigelow Decaf Green Tea.

 

 

 

A hot one out there today, 88 degrees and humid. After I had Breakfast I wen to McDonald’s to pick up Breakfast for Mom. Cleaned the house today then after Lunch went up to Dad at the rehab unit. Got back home about the time of the Eclipse. My neighbors had a spare pair of the special glasses so I was able to watch it, it was amazing! For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Butternut Squash, Cut Green Beans, Baked Light Garlic Bread Slice.

 

 

 

I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. Second time I’ve prepared the Heel Steak, and what a beautiful cuts of meat they are! Very lean with no fat. To prepare it I’ll need my Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.

 

 

 

 

To start it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

Bison Chopped Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

July 29, 2017 at 5:20 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

 

 

 

For Breakfast this morning I prepared an Egg Beater’s Egg White Cheese Omelet, I used Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a few drops of Ortega Smoky Chipotle Taco sauce. I also prepared 2 Jimmy Dean Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. The end of July and we have a high of 79 degrees! And it’s one beautiful and sunny day out here today! After Breakfast I headed out to Meijer for a few items we needed. On the way back home I stopped and got gas, got the car washed, and picked up Breakfast for Mom at McDonald’s. Back home after Lunch I got the cart out and did a few things around the yard. Then took the cart around the neighborhood and down by the lake, enjoying this beautiful day! For Dinner tonight I prepared a Bison Chopped Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans.

 

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

 

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

 

 

 

 

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

Next I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Also had a slice of LaBrea Multi Grain Bread, I baked this the day before and have some slices leftover. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

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

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

Kitchen Hint of the Day!

July 19, 2017 at 5:19 AM | Posted in Kitchen Hints | 2 Comments
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Cast Iron Skillet storing……….

 

Store skillet in a cool, dry place. If you have several cast iron skillets and need to stack them, place a towel in between the pans to absorb moisture and prevent scratching the seasoning.

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