Wild Idea Buffalo Recipe of the Week – ANCESTRAL BLEND MEATBALLS

December 28, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is ANCESTRAL BLEND MEATBALLS. Included are recipe for the Meatballs and Cucumber and Apple Slaw. Some of the ingredients you’ll be needing are Wild Idea Buffalo Ancestral Blend, Cumin, Cardamom, Cinnamon, Allspice, Cayenne, Butter, Apples and more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

ANCESTRAL BLEND MEATBALLS
Our rich Ancestral Blend is packed with nutrition, and this recipe is loaded with aromatic spices, which complement this blend delightfully. Serve the meatballs with a Cucumber & Apple Slaw for balanced-flavor perfection. Note: You could also use this recipe to make a delicious burger, topped off with the slaw!

Meatball Ingredients: (makes 20 meatballs)

1 – 1 – pound pkg. Wild Idea Buffalo Ancestral Blend
1 – teaspoon cumin
1 – teaspoon cardamom
1 – teaspoon ginger
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon cinnamon
¼ – teaspoon allspice
¼ – teaspoon cayenne
¼ – teaspoon turmeric
1 – tablespoon olive oil
½ – cup, minced onion
½ – cup, minced apple
¼ – cup butter, melted
Olive oil
Green onions or cilantro, chopped, for garnish

Preparation:

1 – Crumble the meat into a mixing bowl.
2 – Mix all the dry seasonings together in a bowl and sprinkle over the crumbled meat. Mix thoroughly to combine.
3 – Add the onion and apple and incorporate into the meat.
4 – Line a baking sheet with a piece of wax paper.
5 – Pour a bit of olive oil into your palm and rub your hands together. This will help keep the meat mixture from sticking to your hands.
6 – Form and roll meat into 20 meatballs, or to your desired size and place on the baking sheet.
7 – Place the meatballs in the freezer for about 10 minutes.
8 – Preheat oven to 500° or to Broil, and place a rack placed in the center of the oven.
9 – Remove the chilled meatballs from the freezer. Drop each meatball into the melted butter, then place them back onto the baking pan.
10 – Bake or broil the meatballs for 5 to 6 minutes, rolling them halfway through the cooking time.
11 – Remove meatballs from the oven and let them rest for 5 minutes before transferring them to a serving dish.
12 – Garnish with chopped green onions or cilantro, if desired, and serve with Cucumber & Apple Slaw.

Ground & Liver Blend Ancestral Blend Meatballs Cucumber & Apple Slaw
This is a no-recipe recipe; adjust the ingredient amounts based on how many people you will be serving and to your liking.

Ingredients:
1 – English cucumber, julienned or chopped
2 – apples, julienned or chopped
Salt
Pepper
Gochugaru (Korean Red Pepper) or chili flake
Whole fat kieffer

Preparation:

1 – Place cucumbers in a bowl and blot with a paper towel to remove excess water.
2 – Add the apples and toss together.
3 – Season to your liking and drizzle with kieffer.
https://wildideabuffalo.com/blogs/recipes/ancestral-blend-meatballs

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Jennie – O Turkey Recipe of the Week – Lucy Burger

October 7, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Lucy Burger. To make this Delicious Burger you’ll be needing Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Italian Seasoning, Cumin, Sliced American Cheese, JENNIE-O® Lean Turkey Burger Patties, Olive Oil, Buns, and Burger Sauce (Recipe included) 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 2022! https://www.jennieo.com/

Lucy Burger
Looking for a delicious twist to your grilled burger? Try this juicy, cheesy, Lucy Burger with JENNIE-O® Lean Turkey Burger Patties! A delicious melty, cheesy center makes these burgers an instant hit!

Total Time – 1 Hour
Serving Size – Servings: 4

Ingredients
3/4 – teaspoon garlic powder
3/4 – teaspoon onion powder
1/2 – teaspoon kosher salt
1/4 – teaspoon black pepper
1/4 – teaspoon Italian seasoning
1/4 – teaspoon cumin
8 – slices American cheese
2 – (16-ounce) packages JENNIE-O® Lean Turkey Burger Patties
1 – tablespoon olive oil
Iceberg lettuce leaves, or preferred bun

Burger Sauce; recipe follows

Suggested toppings: Sliced tomato, sliced onions and pickles

 

Burger Sauce

Ingredients

Burger Sauce
1/3 – cup mayonnaise
1 – chipotle chile (from canned chiles in adobo sauce)
2 – teaspoons mustard
2 – teaspoons pickle juice
1 – teaspoon white wine vinegar
1/4 – teaspoon garlic powder
1/4 – teaspoon onion powder
1/4 – kosher salt
1/4 – black pepper

Directions

1) In small bowl combine garlic powder, onion powder, kosher salt, black pepper, Italian seasoning, and cumin.

2) Cut 4 cheese slices into quarters. Leave remaining 4 slices whole.

3) Place 1 patty on a piece of parchment paper. Press patty until it is ¼ – inch thick. Season each side with seasoning mixture. Repeat with remaining patties.

4) Top 4 patties with 1 full slice cheese, pressing in to create a border of meat. Top each cheese slice with 4 quartered and stacked cheese squares. Top each with second patty, pressing edges to seal. Place patties on sheet pan. Transfer to freezer. Freeze for 20 to 30 minutes before grilling.

5) Prepare a grill for medium-high heat. Lightly oil grill racks.

6) Brush burgers with olive oil. Grill 12 to 14 minutes, flipping once, or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

7) Serve burgers in lettuce leaves with Burger Sauce and suggested toppings.

Burger Sauce

1) In food processor place all ingredients. Process until pureed.

Nutrition
Calories – 639
Protein – 50.7g
Carbohydrates – 6.6g
Fiber – 0g
Sugars – 0.6g
Fat – 42.3g
Cholesterol – 197.2mg
Sodium – 1134.7mg
Saturated Fat – 13.5g
https://www.jennieo.com/recipes/lucy-burger/

Wild Idea Buffalo Recipe of the Week – LAYERED NACHOS

September 14, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – LAYERED NACHOS. Anytime is good for Nachos! These are made using your choice of Meat from Wild Idea Buffalo. You can use the Wild Idea Buffalo; Buffalo Shank, Buffalo Braised Chuck Roast, or with Buffalo Ground Meat. There are no wrong choices! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

LAYERED NACHOS
This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)

Ingredients:

Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
8 – ounces Colby cheese, shredded
1 – can black beans, rinsed & drained
1 – cup chopped tomatoes
1 – bell pepper, diced
3 – green onions, diced
1 – avocado, chopped, reserve a little for garnish
½ – cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
Lime wedges

Preparation:

1 – In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices, stirring to incorporate. Bring to full heat.
2 – Remove pan from heat, cover the meat, and set aside.
3 – Pre-heat oven to 400°.
4 – Shred your cheese and prep all of your vegetables.
5 – On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 – Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 – Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 -Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments.
https://wildideabuffalo.com/blogs/recipes/layered-nachos

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE

August 10, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE. To prepare this week’s recipe you’ll be needing Wild Idea Buffalo Sirloin Steaks, Chili Powder, Caraway Seeds, Coriander, Cumin, Salt, Garlic Cloves, Jarred Roasted Red Peppers, Olive Oil, Lemon, and Buns. This Burger sounds and looks incredible! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE
Living in the country, an hour away from the closest grocery, I often substitute ingredients in recipes, which can sometimes lead to a whole new recipe. My rendition of Harissa Sauce is one of those recipes. It’s my new favorite sauce and although it is terrific on everything (including a spoon), it is particularly great on Wild Idea Bison Sirloin Steaks (or any of our cuts)!

Ingredients: (Makes 2 to 4 servings)

2 – 6 ounce Wild Idea Buffalo Sirloin Steaks
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced
2 to 4 – quality buns, brushed with oil and lightly toasted

Preparation:
1 – Rinse the steaks under cold water and pat dry with paper towels.
2 – Using a fine tine fork, pierce the steaks at an angle a few times on each side. This will assist with getting the flavors of the Harissa Sauce into the meat.
3 – Mix the spices, roasted red peppers, olive oil, and lemon juice together in a blender and puree until smooth.
4 – Rub half of the Harissa Sauce into the prepped steaks, cover and allow them to rest for 2 hours before cooking, or make ahead of time and place in refrigerator to marinade, removing 2 hours before cooking to allow steaks to come to room temperature. Reserve and refrigerate the other half of the Harissa Sauce for the mayonnaise.
5 – Preheat grill to 500°. Shake off excess marinade and grill over hot heat for 2 minutes on each side. Remove steaks from the grill, cover, and allow them to rest for 5 minutes.
6 – Slice steaks thin and pile on to toasted buns. Top with Harissa Mayonnaise, recipe listed below. Fabulous!
7 – Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Ingredients:

½ – batch Harissa Sauce
2 – tablespoons mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped
1 – Gently mix all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/grilled-steak-burgers-with-harissa-mayonnaise

Kitchen Hint of the Day!

July 26, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love that Cumin…..

Add earthy cumin to any chicken or pork dish and you instantly have a zesty Latin flavor. Try it in dips and sauces, black bean salsa, taco stuffing, and refried beans. Cumin also adds a warm, toasty flavor to seafood, cauliflower, potatoes, avocadoes, tomatoes, curries, and chili.

Cumin Spiced Pork Chops w/ Canned Green Beans and Sweet Corn on the Cob

July 3, 2022 at 7:07 PM | Posted in Corn, greenbeans, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Canned Green Beans and Sweet Corn on the Cob

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 87 degrees, not as humid, and windy. About 10:00 this morning I went to Ross, Ohio with a friend to pick up some some fresh Produce. I got some Sweet Corn, 3 lbs. Half Runner Green Beans, Tomatoes for Mom and a neighbor, and South Carolina Peaches. I could eat a bushel of these Peaches! Back home, no need to water the garden the rain took care of that this morning. I cleaned the house this afternoon, ran the vacuum and dusted. Then I gave the house a good For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Canned Green Beans and Sweet Corn on the Cob.

 

I bought a 2 Chop Package from my Meijer the other day. To 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 the 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 Chops 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 150°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

 

I also prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in a kettle. Love these Canned Green Beans, they are so fresh tasting! I could have Green Beans every day, love them! It’s so good having fresh Beans in the Winter!

 

For another side I boiled a couple of Ears of the Sweet Corn. It came out so good. I seasoned it with Morton’s Light Salt and Blue Bonnet Light Butter. I had ordered a couple of ears from Meijer yesterday on my delivery order. 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.

 

 

 

 


Green Beans Health Benefits………….
You should learn to love green beans with all of your heart – their powerful combination of fiber, folate, and the minerals magnesium and potassium make green beans a super food for cardiovascular health. Green beans are a healthy addition to almost any eating plan because they are a low-calorie, low-fat source of energy.

Appetizer of the Week – Sweet Red Pepper Hummus

July 2, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Sweet Red Pepper Hummus. To make this recipe you’ll be needing Extra Virgin Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Parsley, Salt, Cumin, Splenda Granulated No Calorie Sweetener, Garbanzo Beans, Red Bell Pepper, and Olive Oil Flavored Cooking Spray. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Sweet Red Pepper Hummus
A delicious dip to serve at any party!

Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:
1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

June 19, 2022 at 7:00 PM | Posted in beans, Butternut squash, Pork, pork chops | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Roasted Butternut Squash and Mixed Chili Beans

 

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and a cup of Bigelow Decaf Green Tea. Another beautiful day outside. 78 degrees and sunny out today. After Breakfast I did a load of laundry. Then I got the cart out of the shed and did some yard work. Later I rode around the neighborhood enjoying the day. So for Dinner tonight I prepared Cumin Spiced Pork Chops w/ Roasted Butternut Squash, Mixed Chili Beans, and Baked Garlic Oval Loaf Bread. Mom loves this trio for Dinner!

 

I had the Chops in the freezer and laid them in the fridge overnight to thaw. 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!

 

Then for one side I prepared some Roasted Butternut Squash, an easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Meijer. 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, Walnut Pieces, Bacon Pieces, 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! The Walnuts work perfect with the Squash.

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these several times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I also baked a loaf of Garlic Oval Loaf Bread. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzel Sticks 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.

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

April 2, 2022 at 6:56 PM | Posted in Pork, pork chops, spices and herbs | 1 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 slice of Aunt Millie’s Live Carb Smart Wheat Bread and topped it some Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 51 degrees, cloudy, with a cold wind blowing most of the day. Mom is doing real good. Her face is starting to heal and she’s so happy with it, as I am! Did some yard work in backyard along with a few other outdoor chores. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

I had picked some Pork Chops a while back at Meijer the other day. 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. I had to make up a new container of my rub. To prepare it I preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand for 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops 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 160°, turning after 5 minutes. Let stand for 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible tasty Crust on the Chop with the inside being tender and moist! Love this seasoning on the 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. Makes a delicious side dish!

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. I also had Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack a few slices of Cracker Barrel Sharp Cheddar Cheese and some Socialable Crackers. I had a Coke Zero to drink. Take Care All!

 

 

 

 

 

 

 

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.

Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower and Green Beans

March 25, 2022 at 7:19 PM | Posted in Aunt Millie's Live Carb Smart, greenbeans, Pork, pork tenderloin | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower and Green Beans

 

For Breakfast this morning I prepared some Simply Potato Shredded Hash Browns, 2 Buffalo Breakfast Sausage Patties, a slice of Aunt Millie’s 1 Calorie Wheat Bread (topped with I Can’t Believe It’s Not Butter), and had a cup of Bigelow Decaf Tea. I used the Wild Idea Ground Breakfast Sausage. It comes in a 1 lb. package and I form the Patties. These came out delicious, another great Buffalo Product from Wild Idea Buffalo! Outside it’s 43 degrees and cloudy out, the wind made it feel a lot colder at times. After Breakfast I went and picked up Breakfast for Mom at McDonald’s, her favorite! Then at 1:00 I had to take her for a hearing test. She needs new hearing aids. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin Fillet w/ Roasted Cauliflower, Green Beans and Dinner Rolls.

 

I bought a Pork Tenderloin while at Kroger along with some Chicken Thighs. I’m having the Pork Tenderloin for Dinner tonight. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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 the oven to 400°. Combine all the ingredients; rub it all over the pork. Let stand for 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook for 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 145° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand for 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

For one side I prepared some Roasted Cauliflower. I love Cauliflower but it’s been tough to find up until the last week or so. I can find them now at Meijer or Kroger, this bag came from Meijer. To prepare it I’ll need a baking pan. I ‘ll be roasting it at 425 degrees until knife tender. To season it I’ll need Cooking Olive Oil, Salt and Ground Pepper. I first washed off the Cauliflower. Next I sliced the bigger florets in half, they bake better when they aren’t so big. I baked them at 425 degrees. I checked them a few times until I could stick a paring knife through them. And they did come out so tender and delicious! I served them with some Hidden Valley Buffalo Ranch Dressing for dipping. I have to start having these way more often!

 

For a second side dish I opened up a can of Del Monte Cut Green Beans in Sea Salt. Just emptied the can into a small saucepan and heated to a boil and then reduce the heat to a simmer, heat until heated through. I also had some Aunt Millie’s Live Carb Smart Dinner Rolls. You can’t beat these Rolls. 35 calories and 2 net carbs per roll! For Dessert later I’ll have a Jello Sugar Free Dark Cherry Jello. Take care and Stay Safe Everyone!

 

 

 

 

 

 

 

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.

 

 

 

Cauliflower…..

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd”. – Wikipedia

Nutrition facts
A serving is 1 cup, or about 100 grams, of chopped cauliflower. One serving of raw or cooked cauliflower has:
* 25 calories
* 0 grams of fat
* 5 grams of carbohydrates
* 2 grams of dietary fiber
* 2 grams of sugar
* 2 grams of protein
* 30 milligrams of sodium

 

 

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Millennial Cooks

Cooking and baking within a gluten-free and flexible dieting lifestyle

Married for the Meals

for the love of good food

Nimble Veggies

Fast Vegetarian Recipes From Around the World

Eden Recipes

Plant-based, whole-foods, (mostly) gluten-free

I Didn't H(ate) That

Culinary (Mis)adventures with an Enthusiastic Amateur

The Radish Room

totally RAD food