Pulled Pork BBQ Sandwich w/ Baked Steak Fries
January 24, 2022 at 7:12 PM | Posted in Aunt Millie's Live Carb Smart, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 20 degrees with light snow flurries. We had a high of 35 degrees with light rain and light snow for the day. I had
to get Mom up early, she finally goes in to have 2 places of Basal skin cancer taken off her forehead. Some friends of hers from Church is taking her. It could take up to 4 hours and I just couldn’t sit in the wheelchair I have for that long. For the surgery they remove a very thin slice of the area and then check it to see if they removed it all. If not they repeat the process until it comes back negative. Well they didn’t do the surgery. Instead they are going to use Radiation instead. He said that way it wouldn’t leave a scar and it would clean up the 2 areas. We go Friday to set everything up. For Dinner tonight I prepared Pulled Pork BBQ Sandwich w/ Baked Steak Fries.
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the
following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive
Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate.
Word of caution though, these things are very sharp so be careful using them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! I was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Pulled Pork BBQ Sandwich w/ Baked Steak Fries
November 24, 2021 at 7:00 PM | Posted in Aunt Millie's Live Carb Smart, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Leftovers, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 28 degrees this morning. For the day it was sunny, windy, and a high of 42 degrees. After Mom had Breakfast I took her over to pick her car up from the auto shop. Back home I had to get the cart out of the shed. I first raked the backyard then I had put some more of the Rid Mole down. They are building in a field behind us and it’s driving all the moles into everyone’s backyards. I’m beat, relaxed the rest of the day. For Dinner tonight I heated up the leftovers from last night. We had more than enough Pulled Pork leftover for more Sandwiches. So it’s a Pork Boston Butt! Tonight it’s Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries. I’ve last night’s post for description and ingredients. Enjoy and Stay Safe Everyone!
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! I was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Pulled Pork BBQ Sandwich w/ Baked Steak Fries
November 23, 2021 at 7:08 PM | Posted in Aunt Millie's Live Carb Smart, JB's Fatboy Sauces and Rub, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 21 degrees this morning! For the day it was sunny and a high of 42 degrees. It was good to get Monday over with! I had to take Mom to the Dermatologist yesterday at 2:30. They found a couple of places on her face that took samples of to be Biopsied. He told her it was a type of Skin Cancer and she broke down. When he said Skin Cancer she thought of me and everything I went through. But he calmed her down and told her this type was not deadly but needed to be taken care of. She’s a lot better today, thank goodness. I got online and showed the type she had and how it would be dealt with. Stressful day yesterday. For Dinner tonight it’s a Pork Boston Butt! Tonight it’s Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries.
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! It was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Mano/Tea Snapple to drink. Take Care and Stay Safe Everyone!
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Pulled Pork BBQ Sandwich w/ Baked Steak Fries
May 9, 2021 at 6:45 PM | Posted in Uncategorized | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Cheddar Cheese. I really love these. So easy to prepare and
very good! Plus they are only 150 calories and 3 carbs per serving, which is excellent. Rain and thunderstorms most of the day, 64 degrees and windy also. Well with the weather going on outside I was indoors all day. Just not a lot to do though. Did a load of laundry and did some cleaning. For Dinner tonight its a Pork Boston Butt! Tonight its Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries.
I purchased the Pork Boston Butt Roast on sale at Kroger yesterday. I placed a pick-up order for yesterday morning. I used the Crock Pot to prepare it. I’ll need the following; Pork
Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive
Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate.
Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Dr. Pepper to drink. Happy Mother’s
Day to all you Moms out there!
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries
February 15, 2021 at 7:04 PM | Posted in Luke's Lobster, Ore - Ida, Wild Idea Buffalo | Leave a commentTags: baking, Broiling, Butter., Cooking, Food, Grilling, Lobster, Luke's Lobster - Lobster Tail, Ore Ida Steak Fries, recipes, Surf and turf, Wild Idea Buffalo Tri-Tip Steak
Today’s Menu: Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries
For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Woke up to a couple of
inches of new snow. But that is only the start of it! They say we will have 9-11 inches of snow by Tuesday morning! Add that to 4 or 5 inches we had on the ground and you’re talking a lot of snow, especially for this area. But nothing you can do but sit back and wait. I just wish we weren’t living on a hill and the driveway wasn’t a hill it’s self. None of it good for a guy in a wheelchair! Enough rambling, for Dinner tonight I prepared Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries.
Mom loves Lobster so I ordered a box of 8 1/4 lb Lobster Tails from Luke’s Lobster. Luke’s is where I had ordered the Lobster Rolls from, which were incredible! I was hoping to get them the day
before her Birthday last Friday but they didn’t arrive until late Saturday. So I’m preparing a couple of them tonight. They were frozen so I had laid a couple of them in the fridge to thaw overnight.
To prepare them I used a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and pulled gently at each side to laid the lobster flat in a small boiler pan.
Next I heated the broiler to 450. Place lobster tails seasoned side up. Cooked them until the meat became opaque white and the shell turned bright red, cooked for about 9 minutes. Brushed with melted butter and they were ready to eat. They were so delicious and had such good flavor. We’ll be having these again, we have 6 left!
Then I had ordered a couple of packages of Wild Idea Buffalo – JILL’S SEA SALT RUBBED TRI-TIP STEAKS while they were on sale. Having a package tonight for Dinner. I had them in the freezer and
sat them in the fridge to thaw overnight. It comes packaged as 2 – 4 oz. steaks per package and it’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.
To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When
ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect! Topped it with a side of Sauteed Mushrooms.
For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
Luke’s Lobster – Lobster Tail Pack – 8 Tails
This kit features 8 lobster tails, and tangy lemon garlic marinade (on the side) – perfect for stovetop or outdoor grilling. Our lobster tails are flash frozen using state of the art techniques to
preserve freshness and quality. Enjoy lobster shipped from Maine to anywhere in the US!
Included in pack:
– 8 Frozen Lobster Tails (8 tails total, each about 1/4 lb)
– Lemon Garlic Marinade Packets
Tail directions:
1 – Thaw lobster tails in the fridge for about 24 hours before you plan to use them.
2 – Using a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and use your hands to pull gently at each side to lay the lobster flat.
3 – Place split lobster tails on a flat surface.
4 – Heat your broiler to 450-500. Place lobster tails seasoned side up. Cook until the meat becomes opaque white and the shell turns bright red, or for about 8-10 minutes.
5 – Brush with melted butter and serve immediately.
WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.
Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-2-4-oz-steaks
Fish Sticks, Maryland Style Crab Cakes, and Steak Fries
December 15, 2017 at 6:57 PM | Posted in Gorton's Seafood, Ore - Ida, seafood, Seapak | Leave a commentTags: Baking, Cooking, Crab Cakes, Dinner, Food, McCormick's Tarter Sauce, Ore Ida Steak Fries, recipes, Seafood, SeaPak Maryland Style Crab Cakes, Smart and Crunchy Fish Sticks
Today’s Menu: Fish Sticks, Maryland Style Crab Cakes, and Steak Fries
For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. My favorite Breakfast anymore! Not a bad day outside, 28 in the morning and 38 degrees for a high. After Breakfast I went to the local Kroger up the road for a couple of items and the stopped by McDonald’s and picked up Breakfast for Mom and Dad. After Lunch I went over to a friend of mine that was in town, he was staying with his brother. Good seeing him, we’ve been friends since our Freshmen year in High School. For Dinner tonight it’s Seafood and Potatoes. I prepared Fish Sticks, Maryland Style Crab Cakes, and Steak Fries.
For the Fish Sticks I used Gorton’s Smart and Crunchy Fish Sticks. Growing up I lived on Fish Sticks. While I was at Meijer the other day I picked up a package of the Gorton’s Smart and Crunchy Fish Sticks. These are coated with Panko Bread Crumbs and to prepare them I’ll be baking them. I first preheated the oven at 375 degrees. I then took a small baking sheet and lined it with foil. Sprayed the foil with Pam Cooking Spray and lined the Fish Sticks up on the sheet. Then baked them for 22 minutes, flipping them over after 11 minutes.
They came out piping hot, nice crunch from the Panko Bread Crumb Coating and nicely Seasoned. I really like all the Gorton’s Seafood Products. Easy to prepare and good quality Seafood. Served them with a side of McCormick Tarter Sauce.
Then for the Crab Cakes I used SeaPak Maryland Style Crab Cakes, first time using these. Another item I picked up at Meijer the other day. They come frozen to a box, individually vacuumed sealed.
To prepare these I preheated the oven to 425°f. Removed the frozen crab cakes from vacuum-pack and arranged on a baking sheet, flat side down. I then brushed them with melted Blue Bonnet Light Butter. Baked for 15 minutes on middle oven rack. Turned the Crab Cakes over and press gently to flatten them. Continued to bake for another 10 minutes. Let them cool for 3 minutes and ready to eat! I served these with an Aioli Sauce that came with the Crab Cakes, excellent Sauce! Very good Crab Cakes, lots of Crab Meat and great Seasoning. Another good item to have in the freezer.
For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Gorton’s Smart and Crunchy Fish Sticks
100% wild-caught Alaskan Pollock breaded in a panko coating.
Good seafood that’s good for you.
Always crispy, never fried. At 50% less fat than regular fish sticks and just 180 calories per serving, they have all the classic flavor with half the guilt.
Cooking Directions
CONVENTIONAL OVEN
UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
1. Preheat oven to 375ºF.
2. Spray metal baking pan with non-stick spray.
3. Arrange on baking pan.
4. Bake and flip after 11 minutes. Bake for 21-23 minutes total*.
*If cooking more than 15 fish sticks, add 2 minutes to the cooking time. FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 155ºF OR HIGHER BEFORE SERVING.
Nutritional Info
NUTRITION FACTS
Serving Size: 5 sticks (86g)
Servings Per Container: about 5
INGREDIENTS: Minced Alaskan Pollock, breadcrumb coating.
Minced Alaskan Pollock
Breadcrumb coating
Wheat flour, water, palm oil, yellow corn flour, whey, salt, sugar, natural flavor, garlic powder, onion powder, yeast, beet powder (color), baking powder (baking soda, sodium aluminum phosphate), colored with paprika, annatto, and turmeric extracts, xanthan gum, beta carotene (color).
CONTAINS: POLLOCK, WHEAT, MILK.
Amount Per Serving:
Calories 170 Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 340mg 14%
Potassium 180mg 5%
Total Carbohydrate 24g 8%
Dietary Fiber <1g 4%
Sugars 5g
Protein 9g 18%
https://www.gortons.com/products/smart-crunchy-fish-sticks/
SeaPak Maryland Style Crab Cakes
– Keep frozen until ready to prepare.
– Due to differences in appliances, cooking times may vary and require adjustment.
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!
PREPARATION:
BAKE (FROM FROZEN)
* preheat oven to 425°f.
* remove frozen crab cakes from vacuum-pack.
* arrange frozen crab cakes on baking sheet, flat side down.
* brush with melted butter or margarine.
* bake for 15 minutes on middle oven rack.
* turn crab cakes over and press gently to flatten.
* continue to bake for another 10 minutes.
SAUCE
* thaw aioli sauce by placing the sealed sauce packet under running water for about 3 minutes.
https://www.seapak.com/products/maryland-style-crab-cakes
Pan-Fried Oysters Recipe w/ Baked Steak Fries
November 20, 2017 at 5:53 PM | Posted in Ore - Ida, oysters | Leave a commentTags: Baking, Cooking, Dinner, Egg Beaters, Food, Fried Oysters, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, Ore Ida Steak Fries, recipes, Seafood, Shake and Bake Seasoned Panko Bread Crumbs
Today’s Menu: Pan-Fried Oysters Recipe w/ Baked Steak Fries
For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I finished Breakfast I went to McDonald’s and picked up Breakfast for Mom and Dad. Back home finished up a couple of things around the house then went outside and got the leaf blower out. Cleaned off the deck and drive way areas of leaves. Had everything done so I watched a few shows I had recorded during the week. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.
I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.
I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.
For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Hilton’s Fresh Farm Raised Pacific Willapoint Oysters
Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.
Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA
Ingredients
Fresh Pacific Small Willapoint Oysters
Ore Ida Steak FriesOre Ida Steak Fries
Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.
SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU
Bison Chopped Sirloin Steak w/ Baked Steak Fries
October 3, 2017 at 4:53 PM | Posted in Ore - Ida, SayersBrook Ranch | Leave a commentTags: A-1 Thick and Hearty Sauce, Baking, Buffalo, Cooking, Dinner, Food, Mushrooms, Ore Ida Steak Fries, recipes, SayersBrook Farms Bison Chopped Sirloin Steak
Today’s Menu: Bison Chopped Sirloin Steak w/ Baked Steak Fries
For Breakfast this morning it was a Poached an Egg and served it on a toasted Healthy Life Whole Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. 83 degrees and sunny out today. After Breakfast I was off to Meijer. While there I picked up a couple of Mum Flowers at their Lawn and Garden Center. Also stopped by Kroger for Mom for a few items. After Lunch I went to the hospital to see a friend of mine that had some emergency surgery done, Gallbladder trouble. Back home not a lot going on. I got the cart out for a while to enjoy the beautiful Autumn Day. For Dinner tonight its a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Steak Fries.
I love the SayersBrook Bison Ranch – Bison Chopped Sirloin Steak! I had it in the freezer so I laid it in the fridge overnight to thaw.
I preheated the oven on 400 degrees. To prepare them 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 these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 6 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some Sauteed Mushrooms and A-1 Sauce Thick/Hardy.
For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Chopped Bison Sirloin
SayersBrook Ranch Bison Chopped Sirloin Steak
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/
Ore Ida Steak FriesOre Ida Steak Fries
Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.
SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU
Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
February 12, 2017 at 6:02 PM | Posted in BBQ, Ore - Ida | Leave a commentTags: Baking, BBQ, Cooking, Dinner, Food, Montgomery Inn Pulled Pork with Barbecue Sauce, Ore Ida Steak Fries, Pork, recipes
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
Started my day with toasting 2 slices Healthy Life Whole Grain Bread and topped it with Smucker’s Sugar Free 
Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast started a load of laundry for Mom and then went to the local Kroger. Back home did some light house cleaning. It’s a special day today, it’s my Mom’s Birthday! She turns 89 today! I cherish every day with her. We’ve been through so much together. I was a freshman in High School and got hit by a car. Came real close of not making it, I was in critical condition for weeks but finally pulled thorough. Mom was right there with me and helped me recover. Them lost my left leg to Melanoma Cancer. Again in serious condition for about 2 weeks. Pulled through again and Mom right there with me. Love you Mom and Happy Birthday, don’t know what I would do without you! For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
When it’s Pulled Pork BBQ Sandwiches it’s always Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue 
Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Kroger Whole Grain Hamburger Bun.
I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.
Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Bison Chopped Sirloin Steak w/ Baked Steak Fries
January 22, 2017 at 5:55 PM | Posted in Ore - Ida, SayersBrook Ranch | Leave a commentTags: A-1 Thick and Hearty Sauce, Baking, Buffalo, Cooking, Dinner, Food, Mushrooms, Ore Ida Steak Fries, recipes, SayersBrook Farms Bison Chopped Sirloin Steak
Today’s Menu: Bison Chopped Sirloin Steak w/ Baked Steak Fries
For Breakfast this morning I Poached an Egg and served it on a slice of Healthy Life Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. So glad to eat solid food again! Just to catch everyone up last Monday Mom came 
down with a nasty Stomach Flu. By Wednesday morning she was doing better but very weak. Then Thursday Night it hit me, and hit me hard! I can’t ever remember being so sick to my stomach, non stop for about 24 hours. It was terrible! Then to cap it off we had to call an ambulance for Dad as he started showing signs of it. With Dad in poor health we thought it would be better to get him in the Hospital right away. It proved to be the right call, he was sick for about 24 hours. At the Hospital they could attend him better than me or Mom as we were both sick. He come home Saturday evening and doing good! So as for me I was living on liquids and Soup and was ready for some solid food again! For Dinner tonight its a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Steak Fries.
I love this SayersBrook Bison Ranch – Bison Chopped Sirloin Steak! I had ordered some more packages of it along with some more of the SayersBrook Elk Burger Patties, another new favorite of mine.
I preheated the oven on 400 degrees. To prepare them 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 these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked 
each side 4 minutes.Then finished it in the oven, at 400 degrees for 5 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some Sauteed Mushrooms and A-1 Sauce Thick/Hardy.
For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
SayersBrook Ranch Bison Chopped Sirloin Steak
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/
Ore Ida Steak Fries
Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.
SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
Petitchef
Foodista
Posts I Like
Blog at WordPress.com.
Entries and comments feeds.
My Meals are on Wheels 