Low-Calorie, Slow-Cooker Recipes for Spring

March 31, 2015 at 10:46 AM | Posted in Eating Well | Leave a comment
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Here’s some more Low-Calorie, Slow-Cooker Recipes for Spring. It’s all from the EatingWell website. http://www.eatingwell.com/

 

 
Plug in your slow cooker for a healthy, low-calorie spring meal.EatingWell2
Spend less time in the kitchen; plug in your crock pot! Slow cookers are the perfect kitchen tool to make healthy weeknight meals, so you can enjoy the longer days and warmer weather of spring. Crock pots are also perfect for making a crowd-pleasing dish to share at potlucks and picnics. Our low-calorie, slow-cooker recipes for spring are delicious, flavorful recipes that won’t pack on the pounds. Try our Barbecue Pulled Chicken for your next potluck or Slow-Cooker Picadillo for an easy weeknight meal.

 

 
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…….

 

 
Slow-Cooker Picadillo
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon…..

 

 
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill……

 

 

* Click the link below to see all the Low-Calorie, Slow-Cooker Recipes for Spring

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_slow_cooker_recipes_for_spring

Ground Pork Burger w/ Baked Fries

March 26, 2015 at 4:39 PM | Posted in Ore - Ida, Pork | Leave a comment
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Today’s Menu: Ground Pork Burger w/ Baked Fries

Ground Pork Burger Fries 001

It’s been a cold and rainy day here all day. Possible snow flurries the next couple of days, come on Mother Nature enough is enough! Had to go the bank and then pick up a few groceries for Mom and back home, miserable outside. For dinner tonight I prepared a Ground Pork Burger w/ Baked Fries.

 
I had bought a 1 lb. package of Kroger Ground Pork at Kroger a couple of weeks ago and made 5 Ground Pork Burger Fries 001Pork Burgers out of it, freezing them. I grabbed one out of the freezer and let it thaw in the fridge overnight. To prepare it I seasoned it McCormick Grinder Sea salt and Black Peppercorn. Then pan fried it in a small skillet in Extra Virgin Olive Oil, 4 1/2 minutes per side. Served it on a Kroger Lite Wheat Bun and topped it with a slice of Simple Truth Muenster Cheese. The Ground Pork is always so moist and flavorful, again Kroger has some of the best Pork Products around. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, with a side of Hunt’s Ketchup for dipping. I also had some Teriyaki Marinated Mushrooms on the side. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

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

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

Nutrition

SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots

March 21, 2015 at 5:23 PM | Posted in leftovers, pork roast | Leave a comment
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Today’s Menu: Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots

 

Cuban-Style Pulled Pork Roast Sandwich 008
A beautiful Saturday out today, sunny and 63 degrees! But I wasn’t out much to enjoy it, the FLU! I had been taking care of Mom and Dad, early Flu victims, and now it’s been passed to me. I’d rather have it than them though, with their age it’s tougher for them to recover. So after getting some daily chores out of the way it was back to bed for me. Thank goodness for leftovers! Sure didn’t feel like cooking tonight so I warm up that mouth-watering Cuban-Style Pork and sides. Tonight it’s a Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots.
I warmed up all the leftovers from last night. I pulled the Cuban-Style Pork Roast and made a sandwich out of it, using a Kroger Lite Hamburger Wheat Bun. Then for my sides I also reheated the Red Potatoes and Mini Carrots. Had a Diet Dr. Pepper to drink. If you need a great Pork Recipe you have to try this one! No dessert tonight. Hopefully this Flu Bug passes quick. Below is the post from last night with recipe and the link to the recipe website.

 

 

 

 

As I said, another new recipe tonight, Cuban-Style Pork Roast. This one comes from the latest issue of Rachael Ray Every Day Magazine. Several good recipe ideas in it but this one just stood out to me. To make the dish I’ll need; 1 tablespoon Hungarian Paprika, 1 tablespoon Dried Oregano, 1 tablespoon Roasted Ground Cumin, 1 1/2 teaspoons Garlic Powder, 1 5 pound Boneless Pork Shoulder Roast (tied if needed), 1/4 cup fresh Orange Juice, and 2 tablespoons fresh Lime Juice.

 
To prepare it, quite easy. In a large bowl, combine the paprika, oregano, cumin and garlic powdCuban-Style Pork Roast 008er with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Placed it in a large bowl and refrigerated for about 20 hours, turning once or twice. When ready to cook it I moved the pork and pat it dry. Position a rack in the lower third of the oven; preheated to 325 degrees . In a 5-to 6-quart Dutch oven, arranged the pork, fat side up. Cover and cooked 1 hour. Removed the pot from the oven and turn the pork, fat side down. Covered and continue to cook until the pork is fork- tender, about 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncovered the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top began to brown and sizzle, about 35 minutes. Transferred the pork to a platter and let rest 10 to 20 minutes. Discarded the excess fat from the pot. Added 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carved the pork and served with the sauce. We got a winner, winner Pork dinner! Came out so moist and tender with an incredible flavor. The Spices combined with Orange Juice and Lime Juice makes the Pork Roast Rock! As last night we got us another “Keeper Recipe”.

 

 
Cuban-Style Pork RoastCuban-Style Pork Roast

Makes: 6 to 8 servings

ingredients
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
1 5 pound boneless pork shoulder roast, tied if needed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
directions
1 – In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry.
2 – Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes.
3 – Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.

 

http://www.rachaelraymag.com/recipe/cuban-style-pork-roast/

7-Ingredient Diabetic Dinner Recipes

March 20, 2015 at 5:50 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Some quick and easy 7-Ingredient Diabetic Dinner Recipes that are Diabetic Friendly also! It’s all from the Diabetic Living On Line wesite, Enjoy! http://www.diabeticlivingonline.com/

 
7-Ingredient Diabetic Dinner Recipes
Looking for a quick and easy dinner idea? Making healthy meals doesn’t have to take a lot of time, effort, or ingredients. With these simple recipes that use just seven ingredients or fewer, you can put together a diabetes-friendly meal fast.
Grilled Chicken and Creamy CornDiabetic living logo

Grilling the chicken and corn in this easy dinner recipe results in robust, smoky flavor for just 15 grams of carb per serving. Though perfect for summer, the easy dish can be enjoyed year-round…..

 

Asian Pork Quesadillas

Short on time and ingredients? Our low-carb pork quesadillas boast a short ingredients list and pack incredible flavor thanks to a combination of red onion and ground ginger. Plus, you can also whip together a zesty peanut sauce with just a few extra ingredients……

 

Lemony Chicken and Green Beans

This low-carb recipe proves that it’s still possible to indulge in fried chicken on a diabetic meal plan. Pair the meat with fresh green beans, then top the dish with capers and lemon slices to serve…..

 
* Click the link below to see all the 7-Ingredient Diabetic Dinner Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/7-ingredient-diabetic-dinner-recipes?sssdmh=dm17.789497&esrc=nwdlo031015

Stuffed Peppers & More Stuffed Vegetable Recipes

March 12, 2015 at 5:15 AM | Posted in Eating Well | Leave a comment
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Healty and Delicious recipes, it’s Stuffed Peppers & More Stuffed Vegetable Recipes. All from the EatingWell website. http://www.eatingwell.com/

 
Stuffed Peppers & More Stuffed Vegetable RecipesEatingWell2

Healthy recipes for stuffed vegetables, including stuffed peppers, stuffed mushrooms and stuffed squash recipes.
Stuffed vegetables are an easy way to make a produce-packed dinner in which vegetables take center stage. In our healthy stuffed vegetable recipes, fillings made with fresh herbs, sharp cheeses, hearty whole-grains and lean protein add robust flavor to the healthy vegetables. From stuffed peppers to stuffed eggplant to stuffed squash, these stuffed vegetable recipes make a delicious, flavor-packed dinner.

 

 

Paprika-Spiced Stuffed Peppers
Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe……

 
Pork & Shrimp Stuffed Eggplant
The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry……

 

 

* Click the link below to get all the Stuffed Peppers & More Stuffed Vegetable Recipes

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/stuffed_peppers_more_stuffed_vegetable_recipes

Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

March 11, 2015 at 5:01 PM | Posted in Bob Evan's, pork tenderloin, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans

 

Cumin Spiced Pork Tenderloin 001
Sunny and a high of 54 degrees today! Started out with a dense fog, worst we have had in quite some time. I went to Kroger about 8:40 this morning, I take I-75 North and you couldn’t see past a couple of cars ahead of you. It finally cleared up around Noon. After Kroger I stopped at the bank and then home for the day. I’ll have to get my four-wheel cart out of the shed and get it cleaned up and charged, we have some 60 degree weather coming! Well for dinner tonight one of my favorite meals, Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Cut Green Beans.

 

 

 

I’ve been using the Cumin Spiced Rub for quite some time now, there’s several variations of it ocumin-spiced-pork-roast-2n various sites. I purchased the Simple Truth Pork Tenderloin from Kroger. To prepare it I’ll need; 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 oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 

 
For one side I heated some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. For dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

Natural Pork Tenderloin

Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

 
http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

One of America’s Favorites – Nachos

March 9, 2015 at 5:27 AM | Posted in One of America's Favorites | 6 Comments
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Nachos with nacho cheese, olives, jalapeño pepper, sour cream and salsa

Nachos with nacho cheese, olives, jalapeño pepper, sour cream and salsa

Nachos is a Tex-Mex dish of tortilla chips (totopos) covered with cheese or cheese-based sauce, often served as a snack. More elaborate versions add more ingredients and can be served as a main dish. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeño peppers.

 
Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers and served them.

When asked what the dish was called, he answered, “Nacho’s especiales”. As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”.

Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, “Nacho’s Restaurant”, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas. According to El Cholo restaurant history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas before introducing the dish to Los Angeles at El Cholo Mexican restaurant in 1959.

A modified version of the dish, with cheese sauce and prepared tortilla chips was marketed in 1976 by Frank Liberto, owner of Rico’s Products, during sporting events at Arlington Stadium in Arlington, Texas. This version became known as “ball park nachos”. During a Monday Night Football game, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience.

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho. Anaya’s son, Ignacio Anaya Jr., served as a judge at the annual nacho competition until his death in 2010.

The International Nacho Festival is held between October 13 and 15 at Piedras Negras and features a “biggest nacho of the world” contest which is registered with the Guinness World Records.
A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese.

 

 

 

Nachos with beef, beans and cheese

Nachos with beef, beans and cheese

Nachos with an abundance of toppings are sometimes called “loaded nachos” or “super nachos”. This type of dish is usually served as an appetizer at bars or restaurants in the United States and elsewhere, though they generally tend to be as sizable as a meal. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to allow the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers.

 

 

 

Nachos using a processed cheese sauce

Nachos using a processed cheese sauce

A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and convenience stores, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos, this dip has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major grocery stores, in both name-brand (Frito-Lay, Tostitos, and Taco Bell) and unbranded versions. Unlike many European cheeses, “nacho cheese” bears no geographical indication or other regulated guarantee of ingredients, process, or quality, beyond the general legal definition for cheese products as established by the U.S. Food & Drug Administration.

 
The common cheeses used:
* Nacho cheese
* Shredded cheese
* Oaxaca cheese

 

One of America’s Favorites – Stew

March 2, 2015 at 6:38 AM | Posted in One of America's Favorites | 1 Comment
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A beef stew

A beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

 

Irish stew

Irish stew

Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) “put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.”

Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.

There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.

Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.

The first written reference to ‘Irish stew’ is in Byron’s “The Devil’s Drive” (1814): “The Devil … dined on … a rebel or so in an Irish stew.”

 

In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, and sometimes browned flour, stock and wine are added.
* Partial list of Tyes of Stews:

Brunswick stew made with chicken

Brunswick stew made with chicken

* Beef Stroganoff, a stew with beef from Russia
* Bigos, a traditional stew in Polish cuisine;
* Birria, a goat stew from Mexico;
*Booyah, an American meat stew
* Brunswick stew, from Virginia and the Carolinas
*Burgoo, a Kentuckian stew
* Chicken stew, whole chicken and seasonings
* Chicken paprikash, chicken stew with paprika
* Chili con carne, Mexican-American meat and chili pepper stew
Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area
* Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression
* Goulash, a Hungarian meat stew with paprika
* Gumbo, a Louisiana creole dish
* Irish stew, made with lamb or mutton, potato, onion and parsley

 

Kitchen Hint of the Day!

March 2, 2015 at 6:35 AM | Posted in Kitchen Hints | Leave a comment
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Sauté Hints…..

 

* Whether its meat or vegetables, time in the pan is brief, so it’s important that the food be naturally tender. Cuts such as beef tenderloin, fish fillets, and chicken breasts are good candidates; tougher cuts like brisket or pork shoulder are better for long cooking over low heat. The same principle holds for produce. Asparagus tips will be more successfully sautéed than beets. Many other tender vegetables, including baby artichokes, sugar snap peas, mushrooms, and bell peppers, lend themselves to this technique. That’s not to say that denser, tougher vegetables can’t be sautéed―they just may need to be blanched (briefly cooked in boiling water) first to get a head start on cooking.

 
* Be sure to warm the pan over medium-high heat for a few minutes. It needs to be quite hot in order to cook the food properly. If the heat is too low, the food will end up releasing liquid and steaming rather than sautéing.

Cubed Pork Steak Sandwich w/ Baked Fries

February 25, 2015 at 6:02 PM | Posted in Boar's Head, Pork | Leave a comment
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Today’s Menu: Cubed Pork Steak Sandwich w/ Baked Fries

 

Cubed Pork Steak Sandwich 003

Not too bad out this morning, compared to what we’ve been having. Plenty of sunshine and in the 20’s today. Had to go to the family Doctor for my 4 month checkup, on sugar, cholesterol, and such. Then ran an errand for Mom and stopped by Walmart, needed a package of the Aunt Mille’s Reduced Calories Hamburger Buns. Walmart is the only store that carries them now for some reason. Back home and not a whole lot going on, some light housework was it. Prepared a Cubed Pork Steak Sandwich w/ Baked Fries for dinner tonight.

 
I had bought a couple of packages of Cubed Pork Steak at Kroger last week, I froze one and had the other package last week. Got the other package out and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, a shake of Garlic Powder, Hungarian Paprika, and a couple of shakes of Dried Thyme. Then rolled it in flour, shaking off the excess. Next I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. As the previous package of Cubed Pork it came out delicious! Moist and very tender with a fantastic flavor from the Paprika and all the other ingredients. Served thiOre Ida Steak Friess one as a Sandwich using a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 
For a side I baked some Ore Ida Steak Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert/snack later I had some thin slices of Boar’s Head Beef Salami along with some Ritz Whole Wheat Crackers.

 

 

 

 

 
Boar’s Head Beef Salami
Made of carefully selected cuts of beef combined with real spices. Cube and serve with our Havarti Cheese or use for salads and sandwiches.

* Gluten FreeBoar's Head Beef Salami
* Milk Free
* Sugar Free
Not a reduced calorie food.
Nutrition Facts
Serving Size Serv Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 120 Calories fom Fat 80
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3.5g 17%
Trans Fat 0g
Monounsaturated Fat 4.5g
Polyunsaturated Fat 0g
Cholesterol 35mg 11%
Sodium 470mg 19%
Potassium 140mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g

 

http://boarshead.com/products/sugar-free/327-beef-salami-half

 
Ritz FRESH STACKS Whole Wheat

Whole wheat goodness, on the go. Same great original RITZ taste baked with whole wheat, in convenient Fresh Stacks!

Serving Size 15g
Servings per Container about 22Ritz FRESH STACKS Whole Wheat
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g 0%
Monounsaturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 120mg 5%
Potassium 30mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Sugars 2g 0%
Protein 1g 0%
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

 
http://www.ritzcrackers.com/en/Varieties/Fresh%20Stacks/Whole%20Wheat.aspx

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