Cumin Spiced Pork Chop w/ Roasted Purple Asparagus and Diced New Potatoes

December 20, 2017 at 5:59 PM | Posted in pork chops, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chop w/ Roasted Purple Asparagus and Diced New Potatoes

 

 

For Breakfast this Monday morning I prepared a Potato and Ham Skillet. I prepared a bag of the Simply Potatoes Steakhouse Seasoned Diced Potatoes. Midway through the cooking time I added a 1/2 bag of Kroger Brand Diced Ham. Also had a cup of Bigelow Decaf Green Tea. A bit cooler out there this morning, 26 degrees and cloudy. But as the day went on we finally got some sunshine and 44 degrees for a high. After Lunch I made a few Christmas Candy drop offs to some friends. That was about it for my day. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Roasted Purple Asparagus and Diced New Potatoes.

 

 

I picked a Pork Tenderloin Center Cut Pork Chops at Meijer yesterday. I really love the Meijer selection and quality of all their meats, and all their products and produce. They have some of the finest Pork Chops you can find.

 

 

 

 

 

So to prepare my Chop I’ll need my favorite Pork Rub; 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 always have some of the Rub made up in a large Spice Jar I have 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 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° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist!

 

I picked up more of the Purple Asparagus at Mejier, of course. 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!

 

For another side it was Del Monte Diced New Potatoes. I’ve had these many times and as always, delicious! To prepare these; empty the Potatoes into a small sauce pan and heat on medium heat until heated through. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

Baked Chicken Breast Strips w/ Diced New Potatoes and Golden Hominy

September 17, 2017 at 5:00 PM | Posted in Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Diced New Potatoes and Golden Hominy

 

 

For Breakfast this morning I lightly fried a few slices of Boar’s Head Sweet Sliced Ham, Scrambled some Egg Beater’s Egg Whites, used 1 slice of Sargento Reduced Fat Swiss Cheese and toasted a Healthy Life Whole Grain English Muffin. Put it altogether and I had a Breakfast Sandwich! Heated up a bit more outside, 85 degrees and a bit more humid. After Breakfast I went to the local Kroger and picked up a few items I needed and stopped and had the car washed and vacuumed. After Lunch I pulled everything off the Kitchen counter tops and cleaned the counters. Then changed the water filter on the fridge. Watched some Football the rest of the afternoon. For Dinner tonight I prepared Baked Pilgrim Chicken Breast Strips w/ Diced New Potatoes and Golden Hominy.

 

 

I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! To start preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

For one side it was Del Monte Diced New Potatoes. I’ve had these many times and as always, delicious! To prepare these; empty the Potatoes into a small sauce pan and heat on medium heat until heated through.

 

 

 

 

 

For another side 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! I also baked a loaf of the La Brea Bakery Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr.Pepper to drink.

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

Catfish Nuggets w/ Diced New Potatoes and Green Beans

October 22, 2016 at 5:00 PM | Posted in fish | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Diced New Potatoes and Green Beans

 

 

catfish-nuggets-w-diced-new-potatoes-and-green-beans-007
For Breakfast this I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also, as usual, had my morning cup of Bigelow Decaf Green Tea. Had to get up about 3:00 this morning and turn the heat on, it was getting real chilly inside! We had a low of about 39 degrees with a slight wind. One sunny and cool Fall Day out there today. Lot of leaves on the deck and driveway but there was no use in trying to clean it up with the wind blowing like it was. After Lunch ran a couple of errands for Mom and that was about my day! Spent the rest of the afternoon watching some College Football. For Dinner tonight its Catfish Nuggets w/ Diced New Potatoes and Green Beans.

 

 

 

Catfish Nuggets Rice 003

Picked up the Catfish Nuggets at Meijer yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. Love using all these Zatarain’s Products!

 

 

 

Fried Walleye w Risotto and Cut Green Beans 004
For one side I prepared a can of Del Monte Diced New Potatoes also heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert later Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily ValueZatarain's Crispy Southern
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

Fried Wallye Fillets w/ Black – Eyed Peas and Diced New Potatoes

December 24, 2015 at 5:57 PM | Posted in beans, fish, potatoes | Leave a comment
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Today’s Menu: Fried Walleye Fillets w/ Black – Eyed Peas and Diced New Potatoes

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 004
For breakfast this morning I made Scrambled Eggs using 2 medium Eggs and a couple of Jennie – O Turkey Breakfast Sausage Links. After breakfast I went to Kroger for Mom. Went early to avoid the mayhem that all stores will be facing today! Not a bad day to be Christmas Eve, sunny and a high in the 50’s. I’m not sure if it’s the weather or something else, it doesn’t seem like Christmas. Friends of mine say the same thing. Not sure what it is. For dinner tonight it’s Fried Walleye Fillets w/ Black – Eyed Peas and Diced New Potatoes.

 

 

Fried Walleye w Risotto and Cut Green Beans 001
I had the Walleye in the freezer so I laid the fillets in the fridge overnight to thaw. They are some of the fillets I had bought at Meijer a while back, and some of the best Walleye we’ve had. To prepare them I rinsed them off in cold water and patted dry with paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Extra Virgin Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie, they’re my favorite Fresh Water Fish to eat.

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 009
For one side I prepared a can of Kroger Brand Black Eyed Peas. First time I tried these and really enjoyed them, have to keep a can or two in the pantry. To prepare them just emptied the can into a small sauce pan and heated until warmed, low simmered so not to overcook.

 

 

 

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 010
Then for another side it was Del Monte Diced New Potatoes. I’ve had these many times and as always delicious! To prepare these; empty the Potatoes into a small sauce pan and heat on medium heat until heated through. Fish, Beans, and Potatoes for Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Walleye

Walleye is a freshwater perciform fish native to most of Canada and to the Northern United States. It is a North American close relative of the European pikeperch. Wikipedia
Scientific name: Sander vitreus
Higher classification: Sander
Mass: 24 lbs (Adult)
Conservation status: Least Concern (Population stable)Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 001
Rank: Species
Nutrition Facts
Calories 105
Calories from fat 12
% Daily Value 1
Total Fat 1.4g 2%
Sat. Fat 0.3g 1%
Cholesterol 97mg 32%
Sodium 58mg 2%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 21.6g
Calcium 124.3mg
Potassium 439.6mg

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