Kitchen Hint of the Day!

August 21, 2015 at 5:20 AM | Posted in Kitchen Hints | 1 Comment
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When grilling meats…..

 

Don’t pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.

Kitchen Hint of the Day!

August 20, 2015 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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If your preparing Steak tonight remember…

 

Let steaks sit at room temperature for 20-30 minutes for more tender steak.

Summer Recipes for a Crock Pot

August 14, 2015 at 5:23 AM | Posted in Eating Well | Leave a comment
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Here’s some delicious and healthy “Fix it and Forget it” meals from the EatingWell website. Get the crock pot out for all these recipes, Enjoy! http://www.eatingwell.com/

 

 

Summer Recipes for a Crock PotEatingWell2

Healthy crock pot recipes for pulled chicken, pulled pork, brisket and more healthy crock pot dinners.
Beat the heat this summer with these easy recipes for your crock pot. Our recipes for crock pot dinners, such as Barbecue Pulled Chicken and Slow-Cooker Baked Beans, are delicious summer recipes that won’t heat up your kitchen.

 
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-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner……

 
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw……

 

 

* Click the link below to get all the Summer Recipes for a Crock Pot

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

Union Centre Food Truck Rally – West Chester OH

August 13, 2015 at 9:26 AM | Posted in Festivals | Leave a comment
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Korean barbecue, fresh baked cupcakes and chili are expected to attract hundreds here Friday when the township hosts its first food truck rally.

 

food truck
The Union Centre Food Truck Rally, planned for Aug. 30, will bring 15 food trucks to the township’s community square. Alcoholic beverage sales from the event, which is being organized by the Union Centre Boulevard Merchant’s Association, will benefit the launch of the Boys and Girls Club of West Chester/Liberty Twp.
The Community Foundation of West Chester/Liberty Twp. plans to launch a Boys and Girls Club thanks to a $750,000 grant from the Ohio Attorney General’s office. Community Foundation officials hope to raise enough money, eventually, to build a club complex.

 
Food trucks have become a popular type of eatery nationwide, said Shellie Leder, the secretary for the merchant’s association. She said the township has a strong business community to support the food truck rally event.
“We’re hoping a lot of businesses in the area bring their offices done for lunch and then come down after work (for the event),” Leder said. “West Chester, it’s a thriving city here. We do have food trucks in West Chester on a regular basis.”

 

food truck rally
Emily Frank, who operates a food truck called C’est Cheese that serves up gourmet grilled cheese in Cincinnati and greater Cincinnati neighborhoods, is one of the business owners that frequents West Chester Twp. to peddle her food. She will sell several different kinds of grilled cheese at the Union Centre Food Truck Rally.
“I’m primarily in the suburbs,” Frank said. “It’s a big misconception that food trucks are only in downtown (Cincinnati). Food trucks are not a fad, they’re here to stay.”

 
A variety of food will be served up at the food truck rally. Some of the trucks will serve serve desserts, such as cupcakes or shaved ice, while other will focus on main courses, including pizza, burgers and waffle sandwiches. Variety is part of the appeal of a food truck rally, Leder said.

 
“I have five in my family and we can’t agree on what to eat. (Food trucks) solve that problem,” she said.
The rally, which runs from 11 a.m. to 10 p.m. Aug. 30, will feature live music throughout the day. Alcoholic beverages will be available for sale and the proceeds from those sales will benefit Boys and Girls Club of West Chester and Liberty Twp.

 

 

HOW TO GO
WHAT: Union Centre Food Truck Rally benefiting The Boys and Girls Club of West Chester/Liberty
WHEN: 11 a.m. to 10 p.m. Friday, Aug. 30
WHERE: The Square @ Union Centre, 9285 Centre Pointe Drive, West Chester Twp.

 

http://www.journal-news.com/news/news/union-centre-food-truck-rally-to-benefit-boys-and-/nZJ8n/

Healthy Barbecue Recipes

August 13, 2015 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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BBQ and Diabetic Friendly recipes! It’s true, and you can find these Healthy Barbecue Recipes all on the Diabetic Living Online website. Which has Diabetic Friendly recipes of all types on the site. http://www.diabeticlivingonline.com/

 

 

Diabetic living logo

Healthy Barbecue Recipes
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

http://www.diabeticlivingonline.com/diabetic-recipes/healthy-barbecue-recipes

One of America’s Favorites – Bread Crumbs

August 10, 2015 at 5:10 AM | Posted in One of America's Favorites | Leave a comment
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Breadcrumbs from a box on a plate

Breadcrumbs from a box on a plate

Bread crumbs or breadcrumbs (regional variants: breading, crispies) are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to meatloaves and similar foods, and making a crisp and crunchy coating for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.

 

 

Dry breadcrumbs
Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

 

Fresh breadcrumbs
The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb is also a term that refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or “skin”.

 

Panko

Baked panko crusted pork

Baked panko crusted pork

Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by grinding the dough to create fine slivers of crumb, yielding bread without crusts. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on fish and seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.

Cornmeal breading

Cornmeal breading

Breading (also known as crumbing) is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread-like coating to a food. Breading is well suited for frying as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, or other liquid.

 

Breading contrasts with batter, which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall.

 

Crockpot BBQ Pork Shoulder w/ Boiled Baby Carrots and Roasted Yukon Potatoes with Rosemary

August 9, 2015 at 4:34 PM | Posted in carrots, JB's Fatboy Sauces and Rub, Pork, potatoes | 1 Comment
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Today’s Menu: Crockpot BBQ Pork Shoulder w/ Boiled Baby Carrots and Roasted Yukon Potatoes with Rosemary

 

Crockpot BBQ Pork Shoulder 010
It’s a typical Ohio Summer Day outside today! Hot and Humid, but not overly bad. Had a light Breakfast and then my morning workout. I got my Pork Shoulder going in the Crock Pot and then gave the Kitchen and Fridge a good cleaning. Ran the vacuum and dusted, and cleaning was done for the day! Not much else going on so it was the sofa and remote for me. For dinner tonight I prepared a Crockpot BBQ Pork Shoulder w/ Boiled Baby Carrots and Roasted Yukon Potatoes with Rosemary.

 

 

Crockpot BBQ Pork Shoulder 004
I had been wanting some Pork Shoulder for a while. So while I was at Kroger yesterday I picked one up. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; 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, and JB’s Fat Boy HaugWaush BBQ Sauce.

 

 
The night before I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking off any excess Rub. Then to prepare it I lined my Crockpot BBQ Pork Shoulder 005Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Turned the Crock Pot on High. Placed the Meat in the slow cooker with Water. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until very tender. Removed the Roast and discarded the fat and juices. Shredded the Pork; returned it to slow cooker. Mixing a little BBQ Sauce into the Meat for more flavor. Cover and cooked on Low for about 1 hour longer, until hot. Served on a Aunt Millie’s Reduced Calorie Sandwich Bun. With Coleslaw (Optional) and extra BBQ Sauce on the side. Nothing but a winning Pork Shoulder Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches!

 

Noodles n Chicken Baby Carrots 004
For one side dish I prepared Boiled Baby Carrots. I used a can of Kroger Baby Carrots, just heat in a sauce pan in its own juices and serve. I use these all the time, just as good as fresh and easier to prepare.

 

 

 
Then for the other side I prepared Roasted Yukon Potatoes with Rosemary. I’ll need; YukonCrockpot BBQ Pork Shoulder 007 Gold Potatoes (cut in wedges), 1 tablespoon Dried Rosemary, 1 tablespoons Extra-Virgin Olive Oil, and McCormick Grinder Sea Salt and Peppercorn Medley. To prepare I preheated the oven to 425 degrees F. Tossed the Potatoes, Dried Rosemary, Olive Oil, and Sea Salt and Pepper. Then on a foil lined baking sheet arrange the Potatoes cut side down and roast until fork tender, about 20 to 25 minutes. Potatoes and Carrots and Pork, a perfect trio combo for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Crockpot BBQ Pork Shoulder

INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or bonelessJBs Haug Waush
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 side.

Kitchen Hint of the Day!

August 9, 2015 at 5:30 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Bev C. for passing this time saving hint along!

 
To avoid soaking bamboo skewers each time you need them, soak a big batch once for an hour or so, drain, then freeze them in a plastic bag. When it’s time to grill, pull out as many skewers as you need.

One of America’s Favorites – Spare Ribs

August 3, 2015 at 5:15 AM | Posted in One of America's Favorites | 3 Comments
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A rack of uncooked pork spare ribs

A rack of uncooked pork spare ribs

Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.

 

 

The term comes from Low German ribbesper (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib and spit.

* Pork spare ribs are also popular in Chinese and American Chinese cuisine; they are generally called paigu. Cantonese: paigwat; literally “row of bones”).
* In County Cork, Ireland, pork or beef spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.

 

 

In American South cuisine:
Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. American butchers prepare two cuts:

* Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
* St. Louis Cut ribs are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
* Beef spare ribs are taken from the belly side of the cattle’s rib cage above the sternum (breast bone). Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts, and are cut from the prime rib rump, of which the thicker boneless part becomes the ribeye steak, and the upper tips of the ribs are then cut off and become short ribs.

Chinese Style Spare Ribs

Chinese Style Spare Ribs

In Chinese cuisines:
* In Chinese cuisine, pork spare ribs are generally first cut into 3-4 inch (7–10 cm) sections, then may be fried, steamed, or braised.
* In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes.
* In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

 

 

Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

 

Kitchen Hint of the Day!

August 3, 2015 at 5:11 AM | Posted in Kitchen Hints | Leave a comment
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Smoke those Ribs!…….

 

It’s important to prepare the pork ribs the night before you are going to smoke them. This will allow the rub to work its magic.The goal of a rub is not to overpower the flavor of the meat, but to add flavor.

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