Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

November 9, 2015 at 5:52 PM | Posted in BBQ, Ore - Ida | 2 Comments
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Another cool morning, in the 30’s and overcast. After Breakfast and my morning workout i took Mom up to Kroger, Montgomery Inn Pulled Pork BBQ Sandwich w Baked Fries 006she needed just a few items. Back home I had to get the leaf blower out, lot of leaves on the deck and driveway. It finally looks as though the leaves are about finished! I have a bit of a health concern that has popped up. I have a cyst that has started on the back of left leg stump. It came up very quick. I called my Dermatologist and he’s going to get me in Tuesday morning at 9:00 am. Hopefully nothing, but I still have to be very cautious. Then Wednesday afternoon I go to a General Surgeon to have that knot removed from my left index finger knuckle. Just a cyst, nothing serious. Too many Doctors for me. Anyway for dinner tonight it’s Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.




I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the Montgomery Inn Pulled Pork BBQ Sandwich 001Montgomery Inn original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs 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 Lite Wheat Hamburger Bun. I also baked up some Ore Ida Crinkle 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 Mousse.


Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details:
* World famous.Montgomery inn BBQ2
* 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!

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.

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%

Top Diabetic Chili Recipes

November 7, 2015 at 6:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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A healthy and delicious selection of Top Diabetic Chili Recipes. From the Diabetic Living Online website.

Top Diabetic Chili RecipesDiabetic living logo
Chili is a delicious and healthful dish that’s easy to make for a perfect weeknight meal or game-day crowd-pleaser. These diabetic recipes are loaded with veggies and fiber-filled beans for a nutritional bonus.



Farro and Vegetable Chicken Chili

Farro is a tasty alternative when pasta and rice become boring standbys. Farro is a grain that is gluten-free and filled with fiber. One serving of this chili will give you 5 grams of fiber and large dose of vitamin A…..
Chipotle Pork Chili

Filled with sweet peppers, chile pepper, salsa, onion, and garlic, this slow cooker chili has a kick your taste buds will love. Plus, it provides 16 percent of your daily need for potassium — a nutrient that is often inadequate in American diets…..
Chicken Chili Monterey

This delicious and nutritious low-carb chili is filled to the brim with healthful vegetables such as onion, carrot, celery, and tomatoes, plus sweet-tart apples. You’ll reap the rewards of this dish, which is low in cholesterol but high in protein with 17 grams per serving……



* Click the link below to get all the Top Diabetic Chili Recipes

BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread

October 27, 2015 at 4:54 PM | Posted in BBQ, JB's Fatboy Sauces and Rub, Pork, ribs | Leave a comment
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Today’s Menu: BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread



BBQ Country Style Ribs w Mashed Potatoes, Green Beans, and Baked 007
After Breakfast I went to McDonald’s to pick up Mom and Dad’s Breakfast. As I was leaving McDonald’s I was coming to a red light and started slowing down and my brake line busted. I wasn’t going very fast so it was easy to stop, and I was close to home. Called a tow truck when I got home and had it towed to the mechanic I always use. My car has 148,000 miles on it and I’m replacing a few things on now and then but still cheaper than a car payment. Just hope my run of car problems don’t continue! Anyway for dinner tonight it’s all comfort food! I prepared BBQ Country Style Ribs w/ Mashed Potatoes, Green Beans, and Baked French Bread.


BBQ Country Style Ribs w Mashed Potatoes, Green Beans, and Baked 001
While in Kroger yesterday I noticed they had Country Style Pork Ribs on sale so I picked a package up. So tonight I’m preparing BBQ Country Style Ribs. A simple and easy recipe to prepare. I’ll need: 1 package Country Style Pork Ribs, Minced Garlic, Sea Salt, JB”s Fat Boy HaugWaush BBQ Sauce, and JB’s Fat Boy Premium All Purpose Rub.




BBQ Country Style Ribs w Mashed Potatoes, Green Beans, and Baked 004
Then to prepare them I preheated the oven to 250 degrees F. In a shallow baking pan I placed the ribs in a single layer; salted and applied the Rub. Spread the garlic on the ribs. Bake in a preheated oven for 2 hours – the ribs should be tender. Drained the grease and liquid. Poured the BBQ sauce over the ribs. Returned to oven and bake one more hour at 200 to 250 degrees F. And let’s eat! Fantastic BBQ flavor and the ribs were so moist and tender! We have a good “Keeper Recipe” for Country Style Ribs!

For one side I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better.


Home Canned Green Beans

Home Canned Green Beans

Then I opened up a Mason Jar of our Canned Green Beans, canned in the Summer of 2013. Love these Beans, they taste just as fresh as the day we bought them. I also baked a loaf of Pillsbury Rustic French Bread, Mom’s favorite. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.





BBQ Country Style Ribs

10 country-style pork ribsAll Recipes
2 teaspoons minced garlic
1 (18 ounce) bottle barbeque sauce
1 – Preheat oven to 250 degrees F (120 degrees C).
2 – In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs. Bake in a preheated oven for 2 hours – the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Diabetic Dish of the Week – Cajun Style Country Ribs

October 20, 2015 at 5:04 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Cajun Style Country Ribs. Using Country Style Ribs, Carrots, Onions, Peppers, among the ingredients.


2 Cups Baby Carrots
1 Medium Onion, coarsely chopped
1 Green Bell Pepper, cut into 1″ pieces
1 Red Bell Pepper, cut into 1″ pieces
2 Teaspoons minced Garlic
2 Tablespoons Creole Seasoning, divided
3 Pounds Country Style Pork Ribs, Trimmed and cut evenly into 8 portions
1 Can (about 14 ounces) No salt Added Stewed Tomatoes, undrained
2 Tablespoons Water
1 Tablespoon Cornstarch
Hot Cooked Rice (Optional)

1 – Combine Carrots, Onions, Peppers, Garlic, and 2 teaspoons Seasoning into a Crock Pot, stir to blend.

2 – Sprinkle Ribs with 1 tablespoon Seasoning; place in Crock Pot. Pour Tomatoes over Ribs. Cover, cook on low 6-8 hours

3 – Remove Ribs and Vegetables from Crock Pot using a slotted spoon. Turn off heat. Let liquid stand 15 minutes; skim off fat.

4 – Turn Crock Pot to high, stir water into cornstarch and remaining 1 teaspoon Seasoning in small bowl until smooth. Whisk into Crock Pot. Cook, uncovered, on high 15 minutes or until thickened. Return Ribs and Vegetables to sauce; carefully stir to coat.Serve over Rice, if desired.



Serving Size – 1 portion Ribs with about 1/2 cup Vegetables.

Calories 286, Total Fat 10g, Satured Fat 2g, Protein 36g, Carbs 10g, Cholesterol 126mg, Fiber 2g, Sodium 587mg.

Best Crock Pot Recipes

October 7, 2015 at 4:59 AM | Posted in Eating Well | Leave a comment
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When it’s Fall I always seem to think Crock Pot Recipes. So from the EatingWell website it’s Best Crock Pot Recipes. From Stout and Chicken Stews to Fennel and Pork Stew you can find your soon to be favorite Crock Pot Recipe, all from the EatingWell website.

Best Crock Pot RecipesEatingWell2

Slow-Cooker Stout & Chicken Stew
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness….

Fennel & Pork Stew
This meltingly tender pork shoulder ragout has a savory broth that’s full of fennel. White wine gives the stew a bright edge of acidity…..



Ethiopian-Spiced Chicken Stew
This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5…….



* Click the link below to get all the Best Crock Pot Recipes

One of America’s Favorites – St. Paul Sandwich

October 5, 2015 at 4:51 AM | Posted in One of America's Favorites | 1 Comment
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The St. Paul sandwich can be found in many Chinese American restaurants in St. Louis, Missouri, as well as other cities in Missouri, including Columbia, Jefferson City, and Springfield. The sandwich consists of an egg foo young patty (made with mung bean sprouts and minced white onions) served with dill pickle slices, white onion, mayonnaise, lettuce, and tomato between two slices of white bread. The St. Paul sandwich also comes in different combinations and specials, such as chicken, pork, shrimp, beef, and other varieties.


A St. Paul sandwich

A St. Paul sandwich

One source has the origin of the St. Paul sandwich dating to the early 1940s, when Chinese restaurants created the sandwich as a unique dish that was in a more familiar sandwich form that would appeal to the palates of Midwestern Americans, an early example of fusion cuisine. According to local legend, the St. Paul sandwich was invented by Steven Yuen at Park Chop Suey in Lafayette Square, a neighborhood near downtown St. Louis; Yuen named the sandwich after his hometown of St. Paul, Minnesota.

Food writers James Beard and Evan Jones believed that the Denver or Western sandwich was created by “the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries” and was probably derived from egg foo young. They believed that the early Denver sandwiches were actually St. Paul sandwiches.

This sandwich was featured in the PBS documentary Sandwiches That You Will Like in 2003 and will be feature in a book by artist Kelly Pratt to be released in 2016 called Stately Sandwiches as the sandwich chosen to represent the state of Missouri.



It is usually only available in Chinese restaurants in the St. Louis metropolitan area as well as at least one Chinese American restaurant in Columbia, Missouri, Chinese Wok Express on Broadway, at Happy Garden in Jefferson City, Missouri and at Yen’s Chinese Food restaurant in Springfield, Missouri, the owners of which are originally from St. Louis. It is also available in Chinese-American restaurants in California and Oregon with regional names such as “Egg Foo Young on Bun” at Lung Fung in the Kenton neighborhood of Portland, OR.


Delicious Diabetic Casserole Recipes

October 3, 2015 at 5:01 AM | Posted in Uncategorized | Leave a comment
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From the Diabetic Living Online website it’s Delicious Diabetic Casserole Recipes. Those of you with forms of Diabetes know how to tough it is to watch your diet and carb intake. So to make it a little easier try these Diabetic Friendly Casserole Recipes. You can find these and many more healthy and delicious recipes on the Diabetic Living Online website.

Delicious Diabetic Casserole RecipesDiabetic living logo
Casseroles are one-dish wonders that are easy to make and can be full of nutritious food combinations, like the ones in this best-ever diabetic casserole recipe collection.
Garlic Cashew Chicken Casserole



You’ll forget all about Chinese takeout with this delicious, protein-packed dish. Get a full serving of veggies in each 1-1/3-cup serving of this creamy, crunchy casserole recipe…..

Greek Tuna Casserole

This fresh twist on tuna-noodle casserole features orzo pasta, eggplant, artichokes, and feta cheese. Enjoy a 1-cup serving for just 24 grams of carb and 239 calories…..

Two-Bean Enchilada Casserole

A Mexican-inspired masterpiece, this Two-Bean Enchilada Casserole recipe is packed with protein and fiber. Looking to add a little tang without adding fat? Top it off with plain fat-free or low-fat Greek yogurt instead of sour cream. You can also make this recipe vegetarian by substituting vegetable broth in place of chicken broth….


* Click the link below to get al the Delicious Diabetic Casserole Recipes

One of America’s Favorites – Sloppy Joe

September 21, 2015 at 4:55 AM | Posted in One of America's Favorites | 5 Comments
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A homemade sloppy joe with coleslaw

A homemade sloppy joe with coleslaw

A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. The dish originated in the United States during the early 20th century.



Early 20th century American cookbooks offer plenty of sloppy-joe type recipes, though they go by different titles: Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Hamburg a la Creole, Beef Mironton, and Minced Beef Spanish Style.

Marilyn Brown, Director of the Consumer Test Kitchen at H.K. Heinz in Pittsburgh, says their research at the Carnegie Library suggests that the sloppy joe began in a Sioux City, Iowa, cafe as a “loose meat sandwich” in 1930, the creation of a cook named Joe.

References to sloppy joes as sandwiches begin by the 1940s. One example is a 1944 Coshocton Tribune ad under the heading “Good Things to Eat” says “Sloppy Joes’ – 10c – Originated in Cuba – You’ll ask for more – The Hamburg Shop” and elsewhere on the same page, “Hap is introducing that new sandwich at The Hamburg Shop – Sloppy Joes – 10c.”

The term “sloppy Joe’s” had an earlier definition of any cheap restaurant or lunch counter serving cheap food quickly, since 1940 or a type of casual clothing.

Food companies began producing packaged sloppy joe sauce, such as Manwich, by the 1960s.



Several variations of the sloppy joe exist in North America. In Quebec, Canada, sandwiches of stewed ground beef

Ground Buffalo "Joe"

Ground Buffalo “Joe”

such as pain à la viande and pain fourré gumbo are usually served on hot dog buns. A similar sandwich, the “dynamite,” exists in the area around Woonsocket, Rhode Island, and is distinguished by the use of onions, bell peppers, and sometimes celery.

Stewed meat sandwiches are common in several other culinary traditions as well. The rou jia mo, from China’s Shaanxi Province, consists of stewed pork, beef, or lamb on a steamed bun. Keema pav of Indian cuisine uses a pav bread roll filled with keema, a minced, stewed, curried meat.

Ground turkey or textured vegetable protein may be used as a substitute for ground beef.


Saturday’s Chili – Polynesian Chili

September 19, 2015 at 4:53 AM | Posted in CooksRecipes | 1 Comment
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This week’s Saturday’s Chili – Polynesian Chili. Here’s a twist for Chili, Polynesian Chili. It has Pork, Pineapple, Potatoes, Beans, and plenty of Spices! If your looking for a different Chili to try, here it is! It’s from the CooksRecipes website which has an endless variety of meals and ideas. Check it out soon!

Polynesian Chili

Give your chili a twist with this Polynesian slow cooker recipe. Serve with honey sweetened cornbread muffins.

Recipe Ingredients:Cooksrecipes 2

1 1/2 pounds boneless pork, cut into 1-inch cubes
2 (15.5-ounce) cans great northern beans, drained
1 (14.5-ounce) Mexican-style stewed tomatoes, undrained
1 cup chopped onion
2/3 cup chopped green pepper
1 (6-ounce) can tomato paste
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/8 teaspoon black pepper
1 (20-ounce) pineapple chunks, drained

Cooking Directions:

Place all ingredients except pineapple in 3 1/2-quart slow cooker. Mix until well-combined. Cover. Cook on low heat setting 6 to 7 hours or until pork is tender, stirring once halfway through cooking time, if possible.
Stir in pineapple just before serving.
Makes 6 servings.

Kitchen Hint of the Day!

September 16, 2015 at 4:53 AM | Posted in BBQ, Kitchen Hints | Leave a comment
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A BBQ Hint…..

It takes time for your caramelised BBQ crust to develop and this won’t happen if you’re continually flipping your steaks or burgers. Only turn once or twice. And definitely don’t squash everything down as this forces the juices to run out and leaves you with sad dry meat. Sausages are also best left alone – piercing the skins dries them out.


Thanks to Bubs for passing this grill tip along!

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