Kitchen Hints of the Day!

April 20, 2015 at 5:10 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Bibi for passing these hints along. Some grilling Tips

 
* Don’t move. Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.

 

* Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.

 

* Don’t overdo it. Err on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare.

Diabetic Mexican Recipes

April 18, 2015 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From Diabetic Living On Line it’s, Diabetic Mexican Recipes. http://www.diabeticlivingonline.com/

 

 

Diabetic Mexican Recipes
We made over your favorite Mexican dishes to be lower in carbs and fat. Once you’ve had a bite, you’ll be saying, “Mas, por favor!”

 
Southwest Breakfast QuesadillaDiabetic living logo

Kick your breakfast into high gear by adding a Southwest blend of chipotle, black beans, and pico de gallo. Fit for an on-the-go meal or quick brunch, this quesadilla has 25 grams of carb per serving…..

 

 

Sweet-Spiced Sirloin on Arugula with Skillet Corn

Spice up your dinner! Steak, whole kernel corn, cinnamon, and chile peppers combine for an intense flavor that is sweet yet spicy — and only 21 grams of carb per serving……

 
Pork and Green Onion Tortilla Pileups

Pile sliced pork chops, fresh cilantro, and grape tomatoes on corn tortillas and romaine lettuce for a Mexican meal the whole family will love. Squeeze lime juice over all for a splash of citrus flavor……

 

 

* Click the link below to get all the Diabetic Mexican Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/mexican/diabetic-mexican-recipes

Cumin Spiced Pork Chops w/ Herbed Golden Potatoes and Sugar Snap Peas..

April 15, 2015 at 4:36 PM | Posted in pork chops, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Herbed Golden Potatoes and Sauteed Sugar Snap Peas & Peanuts

 

Cumin Spiced Pork Chops Potatoes Snap Peas 004

Been a mostly cloudy and windy out today, high in the 60’s. After Breakfast and the Morning Workout I went to Meijer for some items that they had on sale this week. I was on I-75 North heading toward Meijer and I heard on the radio that in the South bound lane where my Exit was there was a huge accident. As I approached the wreck they were right a huge accident. There was 1 semi, 3 pick-up trucks, and 4 cars. No major injuries so they were very lucky, can’t say the same for most of the cars though. At Meijer loaded up on some of their sale items, love going to Meijer always so clean and well stocked. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Herbed Golden Potatoes, Sugar Snap Peas & Peanuts, and a baked Multigrain Batard Bread (Loaf).

 

 

I picked up a huge package of Pork Chops on my last visit to at Costco and had them in the freezer. I got 3 of the Cumin Spiced Pork Chops Potatoes Snap Peas 002Chops from the freezer 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 1/4 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 pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 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!

 

For one side I prepared some Herbed Potatoes using Yukon Gold Potatoes. To prepare them I cut quartered each Potato. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn, Dried Rosemary, and Dried Thyme. Mixed until all were coated. I then boiled them for 20 minutes and served.

 

Cumin Spiced Pork Chops Potatoes Snap Peas 001

I also prepared some Sauteed Sugar Snap Peas & Peanuts. I took a 1/4 cup of Peanuts and gave them a rough chop, and set aside. I then heated 1/2 tablespoon of Extra Olive Oil in a large saute pan over medium-high heat. Added the Sugar Snap Peas, Sea Salt, Pepper and Peanuts and sautéed, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. Love this recipe! Then I also baked a Multigrain Batard Bread. For those wondering what Batard means; Batard, in bread circles, refers to an inferior baguette, typically half the length and many times the width of a classic baguette. (Traditional baguettes are about 2 inches in diameter and anywhere from 15 to 40 inches in length.) The long slender shape of a baguette maximizes the crus-to-bread ratio, but requires more time and labor to achieve than its squat batard cousin. First time I tried it and I’ve found a winner of a loaf! It’s 120 calories and 21 net carbs per serving (1/5 of loaf). This meal is Parent Approved, Mom and Dad loved it! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Kitchen Hints of the Day!

April 10, 2015 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Burger Grilling Hints….

 
* Do not salt your beef until the patties are formed. Salt will dissolve muscle proteins, which can turn your burgers from moist and tender to sausage-like and springy.
* Don’t ever flatten or squish your burgers with a spatula while they are grilling. You might as well pick it up with your hands and squeeze out all of the juices.

Hoisin Orange Pork with Asian Vegetables

April 9, 2015 at 5:26 AM | Posted in CooksRecipes, Pork | Leave a comment
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Fire that skillet up for the Hoisin Orange Pork with Asian Vegetables! From the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Hoisin Orange Pork with Asian VegetablesCooksrecipes 2
Recipe Ingredients:

3/4 pound boneless pork chops, trimmed of fat, cut into very thin strips
1 tablespoon reduced-sodium soy sauce
3 tablespoons unsalted, dry roasted peanuts, toasted and finely chopped
2 medium carrots, thinly sliced diagonally
2 cups small broccoli florets
1 medium onion, cut into 1/4-inch wedges
1/4 cup water
1 tablespoon, plus 1 teaspoon canola oil – divided use

Sauce:
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
1 tablespoon granulated sugar
2 teaspoons orange zest
1/4 teaspoon dried red pepper flakes

 

Cooking Directions:

* Place pork strips on a dinner plate, spoon 1 tablespoon soy sauce over all, and toss to coat well. Let stand 15 minutes in the refrigerator.
* Meanwhile, heat a large nonstick skillet over medium-high heat. Add nuts and cook 2 to 3 minutes or until they begin to brown, stirring frequently. Place on a separate plate and set aside.
* Place carrots, broccoli, onion, and water in a microwave-safe shallow pan, such as a glass pie pan, cover, and microwave on high power 2 minutes or until vegetables are just tender-crisp. Drain in a colander, shaking off any excess liquid.
For Sauce: Combine ingredients in a small bowl; set aside.
*Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat lightly, add pork, and cook 3 minutes or until lightly pink in the center and juices run clear, using two utensils to toss easily. Set aside on a separate plate.
* Heat remaining 1 tablespoon canola oil, add vegetables, and cook 4 minutes or until tender-crisp and beginning to lightly brown on the edges. Place vegetables on a serving platter.
* Add pork and any accumulated juices to skillet, cook 30 seconds to heat thoroughly, and place on top of vegetables on serving platter.
* Add sauce to skillet and cook 20 to 30 seconds to heat, stirring constantly, until reduced slightly. Spoon over pork and sprinkle with nuts. Serve immediately for peak flavors and texture.
Makes 8 servings.

 

 

Nutritional Information Per Serving (1/8 of recipe; 1 1/4 cups): Calories: 275; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 45mg; Total Carbs: 17g; Fiber: 3g; Protein: 20g; Sodium: 370mg.
http://www.cooksrecipes.com/pork/hoisin_orange_pork_with_asian_vegetables_recipe.html

Healthy Spring Slow-Cooker Recipes for a Crock Pot

April 1, 2015 at 8:45 AM | Posted in Eating Well | 4 Comments
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Spring is in the air and your Crock Pot! From the EatingWell website it’s Healthy Spring Slow-Cooker Recipes for a Crock Pot. http://www.eatingwell.com/

 
Healthy Spring Slow-Cooker Recipes for a Crock Pot
When the weather’s warming up, pull out your crock pot for healthy spring slow-cooker recipes.
Your slow cooker is the perfect tool to prepare an easy meal to bring to spring picnics and potlucks. Our healthy spring slow-cooker recipes for your crock pot also make delicious dinners that practically prepare themselves. Try our Pulled Pork with Caramelized Onions or Barbecue Pulled Chicken for a flavorful spring slow-cooker recipe.

 

EatingWell2
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……

 

 
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……

 

 

* Click the link below to get all the Healthy Spring Slow-Cooker Recipes for a Crock Pot
http://www.eatingwell.com/recipes_menus/recipes_slideshows/healthy_spring_slow_cooker_recipes_for_a_crock_pot

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 | 2 Comments
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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

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