Condiment of the Week – Olive Oil

March 31, 2016 at 5:36 AM | Posted in Condiment of the Week | Leave a comment
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Extra-virgin olive oil

Extra-virgin olive oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop ofthe Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. Adulteration of olive oil is widespread, with involvement by organised crime.

 

 

 
There are many different olive varieties or olives, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.

 
In 2013, world production of virgin olive oil was 2.8 million tonnes, a 20% decrease from the 2012 world production of 3.5 million tonnes. Spain produced 1.1 million tonnes or 39% of world production in 2013. 75% of Spain’s production derives from the region of Andalucía, particularly within Jaén province which produces 70% of olive oil in Spain. In the town of Villacarrillo, Jaén, is the world’s largest olive oil mill capable of processing 2,500 tons of olives per day.

Although Italy is a net importer of olive oil, it produced 442,000 tonnes in 2013 or 16% of the world’s production. Major Italian producers are known as “Città dell’Olio”, “oil cities”; including Lucca, Florence and Siena, in Tuscany. The largest production, however, is harvested in Apulia and Calabria. Greece accounted for 11% of world production in 2013.

Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.

In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin olive oil from Italy, Spain, Portugal and Greece are sold at high prices, often in prestige packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey.

The United States produces olive oil in California, Arizona, and Texas.

 
Olive oil is the main cooking oil in countries surrounding the Mediterranean.

A bottle of Italian olive oil

A bottle of Italian olive oil

Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish.

An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year-old oil may be still pleasant to the taste, but it is less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the varietals used to produce the oil and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors – riper olives give a sweeter sensation in the oil).

 
Olive oil is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents. Some cosmetics also use olive oil as their base.

Olive oil may be used in soap making, as lamp oil, a lubricant, or as a substitute for machine oil.
Olive oil has also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.
In one study, monounsaturated fats such as from olive oil benefited mood, decreased anger, and increased physical activity.

 

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Catfish Nuggets w/ Hash Browns and Cut Green Beans

March 5, 2015 at 6:19 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Hash Browns and Cut Green Beans

 

Catfish Nuggets Hash Browns 005
Ain’t no cure for the Winter Time Blues! 48 yesterday with about 1 1/4″ of rain. Turned colder and the rain froze on everything and then it snowed overnight and this morning so we have about 2″ of snow on top of the ice. The heavy snow missed us, went South and East of us, some places have nearly 12″. I went to Kroger yesterday and the prices seem to go up on everything weekly. Sure wish things would level off or even go down in price but that seems unlikely, make those purchases count! For dinner tonight I prepared Catfish Nuggets w/ Hash Browns and Cut Green Beans.

 

 

Picked up the Catfish Nuggets at Kroger yesterday. Rinsed the Catfish Nuggets off in cold water anCatfish Nuggets Hash Browns 001d 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. I love using all these Zatarain’s Products!

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, which I always use when making Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Vanilla bean Frozen Yogurt.

 

 

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality Simply Potpotatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

 

 

 

 
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.Zatarain's Crispy Southeren Fish Fri

Amount Per Serving % Daily Value
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-Fish-Fri.asp

Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

December 8, 2014 at 6:17 PM | Posted in fish | 4 Comments
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Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

 

Panko Crusted Orange Roughy 003
The morning started of above freezing, but still a cold breeze blowing. Not a bad day out though. After Breakfast I headed to Kroger and while there picked up a small Christmas Pine Tree. From Kroger to Meijer and finished up my Christmas Shopping for the season! For Dinner tonight it’s a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.

 

 

 

Panko Crusted Orange Roughy 002

Kroger had Orange Roughy on sale so I picked up a fillet for Dinner tonight. To prepare the Orange Roughy Fillet; start by rinsing the fillet off in cold water and pat dry with a paper towel. Then season it with Sea Salt and Pepper. Combine flour and Hungarian Sweet Paprika mix well, then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip floured fillet into Egg Beater’s, allowing excess to drip off. Then roll the fillets in the Shake and Bake Seasoned Panko. Meanwhile, heat a tablespoon of Extra Virgin Olive Oil in skillet and place the fillets in the oil and fry 4 minutes each side. It comes out a beautiful golden brown on the outside and a moist flavorful fillet on the inside! This breading will work well with almost all Fish. I served it on a Kroger Private Selection Onion Roll Bun, haven’t had this Buns in forever!

 

 

To go with my Fish Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

Orange Roughy with Pankopanko-orange-roughy-001

Ingredients:

(4) 4 oz. Orange Roughy Fillets
1c. Panko Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1/2 tsp. Hungarian Sweet Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Package of Shake and Bake Seasoned Panko Bread Crumbs.
1 1/2 Tbs. Extra Virgin Olive Oil
Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and paprika then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Egg Beater’s, allowing excess to drip off.
*Roll fillets in the Panko Bread Crumbs making sure all sides are covered.
* Meanwhile, heat Olive Oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

 

 

 

 

 

Ore Ida Simply

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.

Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Fried Walleye w/ Multi – Grain Medley and BoiIed Baby Carrots

December 3, 2014 at 6:05 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Walleye w/ Multi – Grain Medley and Boiled Baby Carrots

 

 

 

Walleye Grain Medley 001

Got up early made a light Breakfast and took off for Walmart. Finished off some Christmas shopping and solved my vacuum cleaner problems! In a Wheel Chair little things you need to do can become a challenge, like vacuuming the floor. The cord is a pain when your moving and cleaning. So I finally invested in a Hoover Stand Up Cordless Vacuum. Just charge the battery pack and go! It only weighs about 10 lbs., very mobile, and like I said it’s cordless. I’m letting it charge now and I’ll give it a try tomorrow, Merry Christmas to me! Mom and Dad both still improving, slowly but improving! For dinner tonight I prepared a Fried Walleye w/ Multi – Grain Medley and Boiled Baby Carrots.

 

 

 

 

I had some Walleye that I had purchased from Kroger a couple of weeks ago in the freezer. I laid one fillet in the fridge to thaw overnight. Walleye is such a flavorful and meaty Fish so it doesn’t need much breading, just enough to give it a nice crust. I rinsed the fillets off in water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then dusted them with a light coat of Flour. I panned fried them in Extra Virgin Olive Oil about 3 1/2 minutes per side, to a nice golden brown. Walleye has that wild fresh taste about it, just a naturally delicious Fish.

 

 

 

Walleye Grain Medley 006_crop

For one side I prepared a bag of the Minute Whole-Grain Medley. I used this for the first time a while back and it instantly became one of my favorites. It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Easy to prepare and makes one excellent side dish. Also this time I added some Sliced Mushrooms too it that just added a perfect addition to the dish. I also had of side of boiled Baby Carrots and a baked Sour Dough Mini Boule. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Minute Multi-Grain MedleyMinute Multi Grain Medley

 

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

 

Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]
Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g

 

 

http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Breakfast at Dinner: Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast

November 22, 2014 at 6:02 PM | Posted in breakfast, Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Breakfast for Dinner – Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 

 

 

Buffalo Sirloin and Eggs 004

The day started off with a light freezing rain. A lot of accidents early this morning and a lot roads were shutdown. By 10:00 this morning it was 35 degrees and everything melted. Turned to a decent day, mostly sunny and about 50 degrees. Puttered around the house doing a few things and then an afternoon of College Football. For dinner tonight Breakfast! I prepared a Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 
A good Breakfast for Dinner tonight sounded like a winner, and it was! I’ve been having a light Breakfast lately, so I’ve been wanting a full and healthy Breakfast. So tonight for dinner that’s what I had, Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 
I used a Wild idea Buffalo 5 oz. Petite Sirloin, the finest cuts of Buffalo around! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. Heated up a small skillet on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil as it was heating up. I then pan fried the Buffalo Sirloin, fried it about 4 minutes per side. It came out a perfect medium rare, nice char on the outside and a little pink in the middle. As I’ve said before Wild Idea Buffalo is most delicious tasting Buffalo Steak there is, bar none! I switched from using Beef to Buffalo several years ago. For me Beef doesn’t come close to Buffalo, not to mention it’s healthier than Beef also.

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

To go with my Steak I prepared one Egg Sunny Side Up, a serving of Simply Potatoes Hash Browns, and 2 slices of Toasted Klosterman Wheat Bread (Buttered with I Can’t Believe It’s Not Butter). Now this is a Breakfast! The Wild Idea Buffalo Steak ties everything together. Sometimes Breakfast is makes a mighty fine Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaksSteakhouse

 

 

 

 

 

 

Wild Idea
Wild idea Buffalo Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half-inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
http://wildideabuffalo.com/recipes/buffalo-basics/

Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

September 27, 2014 at 5:12 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

 

 

 

Catfish Red potatoes 004

Went out and got the morning papers this morning and it was a bit warmer than its been in the mornings. We got rain coming in sometime late Sunday, first time in a while. Got the Sandwich Maker out and made a Breakfast Sandwich to start the day along with a cup of hot Bigelow Decaf Green Tea. Caught up on housework and a couple of loads of laundry for Mom. Watched College Football for the rest of the afternoon. For dinner tonight it’s Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread.

 

 

 
They had Catfish Fillets on sale at Kroger and it been quite sometime since I had Catfish so I picked up a Fillet. I started by rinsing it in cold water and patting dry with a paper towel. Cut the Fillet down the middle to make two smaller Fillets. Seasoned them with Sea Salt and Ground Black Pepper. I then took a couple of tablespoons of Zatarain’s Crispy Southern Fish Fri Mix and rolled the Fillets in it, making sure all sides were covered with the mix. Using a medium size skillet I pan fried the Fillets, in Extra Virgin Olive Oil, about 3 minutes per side. The Fillets came out a beautiful golden brown and just flat out delicious. The Zatarain’s Mix just takes any Fish up a couple of notches on the flavor scale!

 

 

 
For one side I had some small Gourmet Potatoes left in a bag so I prepared some Herbed Red Potatoes. Washed the Potatoes off and dried, then cut them in half. Seasoned them with Sea salt, Pepper, Ground Smoked Cumin, Parsley , Dried Rosemary, and Dried Thyme. Then using a Cast Iron Skillet, my favorite cookware, I cooked them in Extra Virgin Olive Oil over Medium heat for about 5 minutes and finished them off in the oven for about 10 minutes. I had preheated the oven on 400 degrees and as I my Potatoes were finishing I also baked the Kroger Bakery Harvest Grain Loaf Bread. Then I also heated up a can of Del Monte Cut Green Beans. A delicious Southern Style Dinner tonight. For dessert later I’ll be making a Hot-Fudge Sundae! I used Breyer’s Carb Smart Vanilla Bean Ice Cream and topped it with Smucker’s Sugar Free Hot Fudge Topping and some Chopped Walnuts.

 

 

 

 

Zatarain’s Crispy Southern Fish Fri

Zatarain's Crispy Southern

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 Value
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-Fish-Fri.aspx

What You Need to Know About Fats

August 15, 2014 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Some great tips on What You Need to Know About Fats, from the Diabetic Living On Line website.

 

 

Diabetic living logo

What You Need to Know About Fats
In the past, eating low-fat seemed the way to go. Now experts say it’s fine to eat a bit more fat, but be sure to eat more good fats and less bad fats. We explain which fats fall into each category and why.

 
The Skinny on Fats
After some years of recommending that you rein in your fat-gram count to no more than about 30 percent of your calories, the current Dietary Guidelines for Americans, along with the Academy of Nutrition and Dietetics and the Institute of Medicine, recommend you get 20–35 percent of your total daily calories from fat. If you were to eat about 1,500 calories a day, that would equate to 33–58 grams of total fats per day. Each serving of fat or oil, such as a teaspoon of butter, mayonnaise, or salad dressing, is roughly 5 grams of fat. Keep in mind that some of the fat you eat comes from what you put in and on foods, while other fat comes from what’s already in foods, such as meats, cheeses, and dairy foods…….

 
GOOD FATS: Monounsaturated Fat – Extra Virgin Olive Oil
Olive oil is one of the richest sources of monounsaturated fat, which has long been known to help improve cholesterol levels and prevent cardiovascular disease. But that’s not all. Olive oil is also rich in antioxidants and other phytonutrients that may help fight inflammation, high blood pressure, and cancer……

 
* Click the link below to get all the tips

 
http://www.diabeticlivingonline.com/food-to-eat/nutrition/what-you-need-to-know-about-fats?sssdmh=dm17.752263&esrc=nwdlo080514

Kitchen Hint of the Day!

May 28, 2014 at 5:34 AM | Posted in Kitchen Hints | Leave a comment
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Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

May 23, 2014 at 5:19 PM | Posted in grilling, JB's Fatboy Sauces and Rub, pork chops, potatoes, vegetables | 1 Comment
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Today’s Menu: Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

 

 

Grilled Chops, Red Potatoes 004

Wow what a gorgeous day to start off the early Memorial Day Weekend! Sunny, not a cloud in the sky, and a high of 70 degrees. A perfect day! Went to Kroger for a few items for myself and my Mom and back home. Did a little price comparison update between Kroger and Walmart, more on the results later. Took the cart out for a while and went down to the lake. For dinner tonight it was Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes.

 

 

 

Grilled Chops, Red Potatoes 001
Fired the grill up for part of the meal. I had bought a package of Kroger Center Cut Pork Chops while at Kroger earlier, beautiful looking Chops! I seasoned the Chops with McCormick Grinder Sea Salt and Black Peppercorn, after seasoning I sprayed a light coat of Pam Cooking Spray on both sides of the Chops. I always do this when grilling to help the Meat not to stick on the grill grate. I grilled the Chops till a thermometer read 150 degrees, grilled about 4 1/2 minutes per side. I flipped them one time and after flipping them I brushed on some JB’s Haug Waush BBQ Sauce on them. JB’s is my favorite BBQ Sauce, it’s a flavorful and a nice thick sauce with several different kinds. The Chops came out moist and full of flavor!

 

 

 

Roasted Red Potatoes
Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Herb Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, Rubbed Sage, and 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 quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.

 

 

 
With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Red Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

Buffalo Flat Iron Steak w/ Baked Potato and Green Beans

March 16, 2014 at 5:27 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Baked Potato and Green Beans

 

 

Buffalo Flat Iron Steak 005

 

 It’s been one cold and windy day out today, a high in the 30’s and wind chill in the teens. As for me I’m almost back up to 100% after the sinus infection fight. I’ll be able to get out and visit my Dad at the rehab center tomorrow, finally. He’s still real weak but making progress. For dinner tonight a Wild Idea Buffalo Cut I haven’t tried until tonight, the Wild Idea Buffalo 8 oz. Flat-Iron Steak. Dinner tonight I prepared a Buffalo Flat Iron Steak w/ Baked Potato and Green Beans.

 

 

 

Buffalo Flat Iron Steak 004
I had placed an order with Wild idea Buffalo a couple of weeks ago and had everything in the freezer. I had bought several Buffalo steaks and one being a Buffalo 8 oz. Flat-Iron Steak. I had plenty of Flat Iron Steaks (Beef) before but not a Buffalo Flat-Iron Steak until tonight! I left in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center! I’m going to have to keep the Buffalo Flat Iron Steaks in stock also! This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat iron Beef can be tough, not the Wild Idea Buffalo Flat Irons.

 

 

 
For a side for the Steak I had a Baked Potato, that I topped with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. I also heated up a small can of Del Monte Cut Green Beans and a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn while watching The Amazing Race.

 

 

 

Wild Idea Buffalo Buffalo Flat Iron Steak

Wild Idea Buffalo 8 oz. Flat-Iron Steak
We carefully fillet our flat-irons from the upper blade of the chuck. A favorite on restaurant menus.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/flat-iron-steaks

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