Tags: Allens Cut Italian Green Beans, Baking, Bob Evan's Mashed Potatoes, Bread Sticks, Cooking, Cumin, Food, Pork, Pork Loin Chops, recipes, Spices
Today’s Menu: Cumin Spiced Pork Loin Chop w/ Mashed Potatoes and Cut Italian Green Beans
For Breakfast this morning I Scrambled a couple of medium-sized Eggs, made some Simply Potatoes Hash Browns, fried a couple of Jennie – O Turkey Breakfast Sausage Links, and a slice of toasted Healthy Life Whole Grain Bread. A full size Breakfast for a huge appetite this morning! This way more than I usually have for Breakfast. So after Breakfast I did a load of laundry. As that was going I swept and cleaned outside. I wanted to get that done before it was too humid to do anything! Heat index of about 100 degrees today and the humidity was real bad. Finished up laundry and did some house cleaning. Dusted and vacuumed then straightened up the pantry. Full day today! For Dinner tonight i prepared a Cumin Spiced Pork Loin Chop w/ Mashed Potatoes and Cut Italian Green Beans.
I grabbed a Pork Chop from the freezer, that I had purchased from Meijer, and let it thaw overnight in the fridge.
Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/2 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork.
Tags: Baking, Beef, Chicago-Style Hot Dog, Cooking, Food, Grilling, Hot Dogs, Mustard, One of America's Favorites, Onions, Pork, recipes, Sausages
A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor’s preference. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as “char-dogs”).
The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not offer ketchup as a condiment.
Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the “Depression Sandwich” reportedly originated by Fluky’s in 1929 The founders of Vienna Beef frankfurters—the most common brand served today, first sold at the 1893 World’s Columbian Exposition in Chicago—and the proprietors of Fluky’s were both Jewish, which may account for the wieners’ pork-free, kosher-style character.
The “dragged through the garden” style is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers, but exceptions are common, with vendors adding cucumber slices or lettuce, omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog. Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut french fries, while the historic Superdawg drive-ins notably substitute a pickled tomato for fresh. Many vendors, including Portillo’s, offer a Chicago-style dog with cheese sauce, known as a cheese-dog.
Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less common style is cooked on a charcoal grill and referred to as a “char-dog”. Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctive cervelat-style “curled-x” shape as the dog cooks. Some hot dog stands, such as the Wieners Circle, only serve char-dogs.
The typical beef hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive “snap” when bitten.
The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen’s Mary Ann brand from Alpha Baking Company.
The Chicago area has more hot dog restaurants than McDonald’s, Wendy’s, and Burger King restaurants combined. A “hot dog stand” in Chicago may serve many other items, including the Maxwell Street Polish, gyros, pork chop and Italian beef sandwiches, corn dogs, tamales, pizza puffs and Italian ice. The restaurants often have unique names, such as The Wieners Circle, Gene & Jude’s, Gold Coast Dogs or Mustard’s Last Stand; or architectural features, like Superdawg’s two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team who own the drive-in). One of the most popular vendors of the Chicago-style dog are Chicago’s professional sports teams; in fact, those sold at Wrigley Field are affectionately known as “Wrigley Dogs”.
Portillo’s is the top vendor of this variation of hot dog regionally. After Portillo’s, Boz Hot Dogs (aka Bozo’s) and Scooby’s Red Hots have the most locations and thus also are top vendors of Chicago Style Red Hots.
Tags: Baking, Beef, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Meat, Pork, Poultry, recipes
Don’t overcrowd that skillet…….
Putting too much meat in a pan cools the pan down, due to the lower temperature of the meat and the evaporation of liquid on the surface. Instead of browning the meat oozes out juices and steams rather than browns.
Tags: Baking, BBQ, BBQ Chicken, Beef, Brisket, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Healthy Barbecue Recipes, Pork, recipes, Ribs, Spices
From the diabetic Living Online website its Healthy Barbecue Recipes. Recipes including; Wine-Braised Beef Brisket, Floribbean Ribs with Black-Eyed Pea and Grilled Pineapple Salsa, and BBQ Chicken Bites. Find them all at the home of Diabetic Friendly recipes, Diabetic Living Online. http://www.diabeticlivingonline.com/
Barbecues are a must when the weather turns warm. Bring the best of our healthy barbecue recipes to potlucks and parties, or simply whip them up for a night at home. From barbecue chicken to barbecue pork, all of these dishes are smokehouse-worthy and diabetes-friendly.
Wine-Braised Beef Brisket
The “low and slow” nature of barbecuing is what sets it apart from other cooking methods. We used a slow cooker for this diabetic brisket recipe to get the effect with less hassle……
Floribbean Ribs with Black-Eyed Pea and Grilled Pineapple Salsa
You can thank the Caribbean’s influence on Florida cuisine for these savory barbecue ribs topped with sweet-and-spicy pureed mango and jalapeno. Serve homemade salsa on the side to complete the low-carb dinner……
BBQ Chicken Bites
Here’s a barbecue chicken recipe that guests will love munching on. We spooned baked chicken and barbecue sauce into miniature pepper halves instead of crackers to cut down on carbs…….
* Click the link below to get all the Healthy Barbecue Recipes
Tags: Baking, Beef, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Pork, recipes, Salmon, Simple 5-Ingredient Diabetic Meals, Tacos
From the Diabetic Living Online website its Simple 5-Ingredient Diabetic Meals. Five ingredients or fewer and diabetes-friendly meals with recipes that include Salmon Tacos, Saucy Thai Pork, and Mediterranean Couscous and Beef. Find them all on the Diabetic Friendly site, Diabetic Living Online (http://www.diabeticlivingonline.com/)
There’s no need to resort to calorie-loaded instant dinners when your pantry and fridge are looking sparse. Low in calories and carbs, these diabetic dinner recipes call for just five ingredients or fewer, so you can make delicious and diabetes-friendly meals without much fuss.
For your next taco night, consider trading the traditional ground beef for healthy, omega-3-rich salmon. Serve the five-ingredient dish plain, or use a few more ingredients for our simple sour cream drizzle….
Saucy Thai Pork
If you order takeout to save time, then this is your go-to recipe for a quick and easy meal. Done in 20 minutes, you can enjoy Thai pork with a side of brown rice for just 23 grams of carb per serving……
Mediterranean Couscous and Beef
This authentic dish comes together with a simple ingredient list for an impressive meal without much fuss. Packed with protein, this low-carb dinner leaves room for dessert! ….
* Click the link below to get all the Simple 5-Ingredient Diabetic Meals
Tags: Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Pork, recipes, Salads, Soup and Salad Recipes for a Diabetic Diet, Spices, Spinach, Wild Rice Soup
From the Diabetic Online website (http://www.diabeticlivingonline.com/) its Soup and Salad Recipes for a Diabetic Diet. Soup and Salad recipes including recipes for; Spinach, Chicken, and Wild Rice Soup, Cranberry-Cucumber Salad, and Asian Pork Soup. Find them all at the Diabetic Living Online website, enjoy!
Soup and salad are standard lunch fare, and these recipes don’t disappoint. Or think outside the lunch box by making them for dinner. You’ll love that we made them diabetes-friendly by reducing the carbs, calories, and fat.
Spinach, Chicken, and Wild Rice Soup
Spinach adds both flavor and nutrients to ordinary chicken and wild rice soup. This 216-calorie slow-cooker soup is effortless and satisfying…..
This salad is as beautiful as it is delicious. Cucumber, cranberries, and olives fall on a bed of spinach. Top with our mild-flavor homemade dressing…..
Asian Pork Soup
This quick and easy Asian-inspired soup is a hit. Flavored with ginger, soy sauce, and red pepper, it’s a perfect 140-calorie start to a spicy dinner……
* Click the link below to get all the Soup and Salad Recipes for a Diabetic Diet
Tags: Baking, Breakfast sandwich, Cooking, Diabetes, Diabetes-Friendly Sandwiches and Wraps, Diabetic Living Online, Eggs, Food, Grilling, Meatballs, Pork, recipes, Vegetables, Wraps
From the Diabetic Living Online website its Diabetes-Friendly Sandwiches and Wraps. Recipes like; Saucy Meatball Sandwiches, Mexi-Pork Wraps, and Mediterranean Breakfast Sandwich. Find them all at the Diabetic Living Online website, home of Diabetic-Friendly Recipes! http://www.diabeticlivingonline.com/
Looking for a quick fix? Our diabetic recipes for sandwiches and wraps are a simple solution when you need to throw together an easy lunch to grab on the go. With a wide variety of melts, pitas, lettuce wraps, and more, these gourmet diabetic sandwiches are sure to satisfy anyone’s taste buds.
Saucy Meatball Sandwiches
Drenched in hot marinara sauce, topped with slices of Swiss cheese, and loaded with mushrooms and onions, these turkey and ham meatballs taste just like your favorite hoagie. The trick to cutting back carbs: Hollow out the baguette……
A spritz of lime juice, refried black beans, and sweet corn bring south-of-the-border flare to these Diabetic Living-approved wraps…..
Mediterranean Breakfast Sandwich
Start your day fresh and healthy. An egg, a slice of tomato, spinach leaves, and a sprinkle of feta packed onto a sandwich thin make for a light, protein-packed, and energy-boosting breakfast……
* Click the link below to get all the Diabetes-Friendly Sandwiches and Wraps
Tags: Baking, Cooking, Food, Italian sausage, Mortadella, One of America's Favorites, Pork, recipes, Spices
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or cold cut (salume [saˈluːme]) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.
Traditionally, the pork filling was ground to a paste using a large mortar (mortaio [morˈtaːjo]) and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavored with myrtle in place of pepper.
The Romans called the sausage farcimen mirtatum (myrtle sausage), because the sausage was flavored with myrtle berries, a popular spice before pepper became available to European markets. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella.
Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan specialty flavored with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. Because it originated in Bologna, this contributed to the naming of the American meat “Bologna sausage”.
A similar commercial product that omits the cubes of pork fat, called Bologna sausage, is popular in the United States. A variety that includes olives and pimentos is called olive loaf.
Mortadella was banned from import into the United States from 1967 to 2000 due to an outbreak of African swine fever in Italy. This ban was a pivotal part of the plot of the 1971 film La mortadella starring Sophia Loren. The title for the United States release was Lady Liberty.
The ban in the United States was lifted due to the Veterinary Equivalency Agreement that allowed countries to export products that had been shown to be disease-free as part of an overall agreement that would allow products deemed safe in the United States to be exported to the European Union.
Tags: Alexia Fries, Baking, Cooking, Cubed Pork Steak, Dinner, Food, French's Spicy Brown Mustard, Hunt's Ketchup, Pork, recipes, Shake and Bake Seasoned Panko
Today’s Menu: Cubed Pork Steak Sandwich w/ Baked Crinkle Fries
I toasted a Healthy Life Whole Grain English Muffin that I lightly Buttered with I Can’t Believe It’s Not Butter for Breakfast this morning. I also had my morning cup of Bigelow Decaf Green Tea. Cleaned the house today from top to bottom. Expecting company later in the day Wednesday. Still in the hot, humid, and showers weather pattern outside. For Dinner tonight I prepared Cubed Pork Steak Sandwich w/ Baked Fries.
I had a of package of Cubed Pork Steak that I purchased from Kroger in the freezer. I sat it in the fridge to thaw overnight. To prepare it I got the big three of breading out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. 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 about 4 minutes per side, till each side was golden brown.
The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun and topped with some French’s Brown Spicy Brown Mustard. I fried both patties in the package, I’ll have the other one for Lunch tomorrow. The Pork and Panko are a perfect match and the Spicy Brown Mustard tops everything off.
Then for a side I baked some Alexia 98% Fat Free Roasted Straight Cut Fries with Sea Salt. First time trying these. I’ve been using the Alexia Organic Yukon Select Fries but came across these at Jungle Jim’s Market last week and wanted to give them a try! To prepare them I baked them at 425 degrees for 17 minutes. They bake up beautifully and seasoned just right, another excellent Fry from Alexia! For dessert later a SO Delicious Mini Ice Cream Sandwich.
Simply made food is simply the best—especially when it is 98% fat free and 100 calories per serving. Our roasted straight cut fries with sea salt are the perfect classic-cut fry. Now there is finally a guilt free fry with all of the classic fry taste.
Of course, when you start with fresh, U.S. grown Yukon select potatoes and all-natural sea salt, you don’t need much to improve.
98% Fat Free
0 Grams Trans Fat
100 Calories Per Serving
Serving Size 85 g (about 12 pieces)
Amount Per Serving
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 180mg 8%
Potassium 95mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars Less Than 4g
Tags: Baking, Bush's Low Sodium Vegetarian Baked Beans, Cooking, Dinner, Food, Golden Hominy, Pork, recipes, Tuscan Seasoned Pork Loin Medallions
Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Vegetarian Baked Beans
Not real hungry this morning so I just had a cup of the Bigelow Decaf Green Tea. It was a restless night of sleep last night, very upset of the death of my Aunt. I know life goes on but it’s weighing very heavy on my mind. I did a couple of loads of laundry. Then in the late afternoon a repairman showed up to repair the new lift chair that my Dad broke. Had the chair less than a week and he broke the chair by forcing it to go back and forth against the wall with the remote. I had been stressing to him not to do it but… Anyway they came and repaired it, out an extra $200. What can you do though. Finally got some much needed rain today, really dry around here. For Dinner tonight I prepared Tuscan Seasoned Pork Loin Medallions w/ Golden Hominy and Vegetarian Baked Beans
When I go to Costco I always purchase a package of the Tuscan Seasoned Pork Loin Medallions. They are good size packages with 24 slices. I had a package of 4 Medallions in the freeze. So I got a bag out and let them thaw in the fridge oversight.
I started by preheating the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil and heated it on medium heat on the stove. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Oregano. Added the Pork to the skillet and cooked it for 2 minutes a side, just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork was so tender and flavorful. Seasoned just right and very moist. I’ll have to buy another package on my next visit to Costco, which should be next month.
For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!
Then for another side I prepared some Bush’s Reduced Sodium Vegetarian Baked Beans. I had tried these a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans! For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.
LESS SODIUM. ZERO MEAT. VERY FLAVORFUL!
Looking for flavorful baked beans without the bacon? Try our Reduced Sodium Vegetarian Baked Beans. We cut the sodium and kept the flavor, which features tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. This variety has 25% less sodium than our regular Vegetarian Baked Beans.
Serving Size: 1/2 cup (130g)
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 410mg 17%
Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 12g -%
Vitamin A – 0%
Vitamin C – 0%
Calcium – 4%
Iron – 10%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.