“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.shtml

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

July 2, 2017 at 5:03 PM | Posted in potatoes, seafood | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

 

 

I made some Waffles this morning for Breakfast I made them with Bisquick Heart Smart Mix, I also used Egg Beater’s in place of the Eggs. I used Maple Grove Farms Sugarless Maple Syrup to top them with. Then I also prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Also had a cup of Bigelow Decaf Green Tea. I went out to get the Sunday Morning Papers this morning and it was already very humid out. For the day mostly sunny and 86 degrees, nice but hot and humid. Mom went to Church and I stayed home to keep an eye on Dad. It’s to the point now we can’t really leave him by himself. But its all worth it if we can keep him home instead of a Retirement or Assisted Living Home. Cleaned the house and cleaned up around outside. Had everything done after Lunch so I laid back and watched some TV. For Dinner tonight Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus.

 

I love Fried Oysters, just don’t have them that often. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For another side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

I also baked a slice of New York Bakery Lite Texas Toast. First time I’ve tried this, I heard that they had this but could never find it until yesterday at Meijer. It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

June 10, 2017 at 5:22 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

 

 

To start this sunny Saturday morning off I prepared some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Patties, toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam, and my morning cup of Bigelow Decaf Green Tea. First time I’ve the Jennie – O Sausage Patties in a while, love them! Another beautiful Summer Day out there, 88 degrees but low humidity. But by Sunday in the 90’s and humid! Did a couple of loads of laundry for Mom after Breakfast. Then after Lunch ran a couple of errands for her. All caught up for the rest of the day so I kicked back and caught up on some shows I had recorded. For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans.

 

I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. First time I’ve prepared or had Heel Steak, and what a beautiful cut of meat! Very lean with no fat. To prepare it I’ll need a Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.

 

 

 

 

To prepare it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Weight Watcher’s Devine Triple Chocolate Ice Cream Bar, only 80 calories and 12 net carbs per bar.

 

 

 

 

 

 

Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

August 15, 2016 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Potato Kebabs. There are many variations of this recipe across the net. But I went with this one from CooksRecipes because it’s a bit healthier than most of them. A delicious combination of Tofu and Potatoes! You can find this recipe on one of my favorite recipe sites, CooksRecipes!   http://www.cooksrecipes.com/index.html

 
Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas

June 11, 2015 at 5:01 PM | Posted in pork tenderloin, potatoes | 1 Comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas

 

 

Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 011
Not a good day out there today. Had the 3 H’s going on- Hazy, Hot, and Humid! It’s about 94 degrees out and very humid. They are warning people with breathing problems to stay in today. Had a light Breakfast and my morning workout. Cleaned and straightened the pantry and then sorted out our spice drawer, had to pitch a couple that had expired. For dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas.

 

 

 

Most of the time when I’m preparing Pork I use the Cumin Spiced Rub, as I did tonight. I had the Simple Truth Pork Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 008Tenderloin in the freezer, I sat it in the fridge overnight to thaw. To prepare it I’ll need; 1 Simple Truth Pork Tenderloin, For the Rub: 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 375° for 15 minutes or until a thermometer registers 145° (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 makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 
I make a Potato Dish quite often, tried this new Roasted Potato Dish that uses Turkey Bacon with the Potatoes. To Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 004make the Potato Dish I’ll need; 2 Slices of Jennie – O Turkey Bacon, Sea Salt Ground Black Pepper, 1/2 tablespoon Extra Virgin Olive Oil, and quartered Small red Potatoes. Heat a cast-iron skillet over medium-high heat. Add Turkey Bacon to pan; cook 5 minutes or until crisp. Remove Bacon from pan; crumble. Add Potatoes to drippings in pan; cook 4 minutes or until lightly browned, turning once. Then bake at 375° for 12 minutes or until Potatoes are fork tender. Sprinkle Bacon and Parsley over Potatoes; serve with pork. Excellent Potato Dish. Fantastic side with Pork.

 

 

Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 002
Then I also prepared some Sauteed Sugar Snap Peas. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a large saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. Another favorite Side Dish of mine. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as Natural Pork Tenderloinnature 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/

Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

March 24, 2015 at 5:06 PM | Posted in fish, potatoes | 3 Comments
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Today’s Menu: Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

 

 

Got to love this weather in Southwest Ohio! 60’s a couple of days ago, snow flurries late yestSeasoned Haddock Asparagus Red Potatoes 006erday and overnight, 60’s tomorrow, and then the next few mornings in the mid to low 20’s! We have it all here in the Buckeye State! Anyway went to Walmart around 7:15 this morning. Good thing I went early too, they had 2 working mobility shopping carts. Love the Walmart prices but they are a disgrace to the needs of those that are handicapped or disabled! Mom needed a few items and I picked up some Jennie – O Turkey Sweet Italian Sausages. As I got home FedEx was dropping off a Breakfast Package from Jennie – O Turkey for me, as a member of their “Switch” Club. Thank you for that Jennie -O! For dinner tonight it’s a Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus.

 

Seasoned Haddock Baked Fries 001

I had a fillet of the Haddock in the freezer that I let thaw overnight in the fridge. To prepare it I cut the fillet into smaller pieces. Then rinsed the fillets in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. Just love Fish!

 

Smashed Red potatoes with Sage
For one side I prepared some Smashed Red Potatoes. To prepare, I took 3 small to medium size Red Potatoes and boiled them until they were fork tender. When they were done I placed them on a cookie sheet and, using a drinking glass, I smashed them just enough that they opened up a bit. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, I Can’t Believe It’s Not Butter, Parsley, and rosemary. Then baked them, in a preheated oven at 425 degrees, for about 10 minutes. Piping hot and delicious!

 

 

Roasted Asparagus 2

To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

 
Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

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/

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

March 20, 2015 at 4:55 PM | Posted in carrots, pork roast, potatoes | Leave a comment
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Today’s Menu: Cuban-Style Pork Roast w/ Red Potato Wedges and Mini Carrots

 

 

Cuban-Style Pork Roast 014
Sort of a cool , rainy, and dreary day out most of the day. Mom and Dad both still have the flu, still hasn’t hit me yet and hopefully it will bypass me! After making Breakfast and the dishes afterwards it was house cleaning day. Ran the vacuum, dusted, a load of laundry, and sprayed a whole lot of Lysol to help kill the flu germs. For dinner another new recipe tonight, Cuban-Style Pork Roast w/ Red Potato Wedges and Mini Carrots.

 

 
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 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. 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 oveCuban-Style Pork Roast 008n; 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 Roast 005
To go with the Pork I prepared some Cast Iron Skillet Red Herbed Potatoes. Seasoned these baby’s with 1 tablespoon of Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Rosemary, Dried Thyme, and a couple of shakes of Garlic Powder. Quartered the Potatoes, adding to a large bowl and seasoned them with all the above ingredients. Added the Potatoes to a Cast Iron Skillet that I preheated on medium heat. Fried them on medium heat until they were fork-tender. Then for a second side dish I boiled some Mini Carrots, again till they were fork-tender. I also baked the other half of the Sourdough Loaf leftover from last night. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 
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/

Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

September 27, 2014 at 5:12 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread

 

 

 

Catfish Red potatoes 004

Went out and got the morning papers this morning and it was a bit warmer than its been in the mornings. We got rain coming in sometime late Sunday, first time in a while. Got the Sandwich Maker out and made a Breakfast Sandwich to start the day along with a cup of hot Bigelow Decaf Green Tea. Caught up on housework and a couple of loads of laundry for Mom. Watched College Football for the rest of the afternoon. For dinner tonight it’s Fried Catfish w/ Herbed Red Potatoes, Green Beans, and Baked Harvest Grain Bread.

 

 

 
They had Catfish Fillets on sale at Kroger and it been quite sometime since I had Catfish so I picked up a Fillet. I started by rinsing it in cold water and patting dry with a paper towel. Cut the Fillet down the middle to make two smaller Fillets. Seasoned them with Sea Salt and Ground Black Pepper. I then took a couple of tablespoons of Zatarain’s Crispy Southern Fish Fri Mix and rolled the Fillets in it, making sure all sides were covered with the mix. Using a medium size skillet I pan fried the Fillets, in Extra Virgin Olive Oil, about 3 minutes per side. The Fillets came out a beautiful golden brown and just flat out delicious. The Zatarain’s Mix just takes any Fish up a couple of notches on the flavor scale!

 

 

 
For one side I had some small Gourmet Potatoes left in a bag so I prepared some Herbed Red Potatoes. Washed the Potatoes off and dried, then cut them in half. Seasoned them with Sea salt, Pepper, Ground Smoked Cumin, Parsley , Dried Rosemary, and Dried Thyme. Then using a Cast Iron Skillet, my favorite cookware, I cooked them in Extra Virgin Olive Oil over Medium heat for about 5 minutes and finished them off in the oven for about 10 minutes. I had preheated the oven on 400 degrees and as I my Potatoes were finishing I also baked the Kroger Bakery Harvest Grain Loaf Bread. Then I also heated up a can of Del Monte Cut Green Beans. A delicious Southern Style Dinner tonight. For dessert later I’ll be making a Hot-Fudge Sundae! I used Breyer’s Carb Smart Vanilla Bean Ice Cream and topped it with Smucker’s Sugar Free Hot Fudge Topping and some Chopped Walnuts.

 

 

 

 

Zatarain’s Crispy Southern Fish Fri

Zatarain's Crispy Southern

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Crock Pot Yankee Pot Roast w/ Cornbread

September 17, 2014 at 5:09 PM | Posted in Crock Pot, pot roast | 3 Comments
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Today’s Menu: Crock Pot Yankee Pot Roast w/ Cornbread

 

 

Crock Pot Yankee Pot Roast 011
It was a chilly morning here in good ole West Chester, about 42 degrees. I love the Fall and cooler weather though, so it was good to me! Not much sun today though, cloudy and cool all day. Had a light Breakfast and a cup of Bigelow Decaf Green Tea as I got my Crock Pot Yankee Pot Roast and Vegetables prepped and in the Crock Pot. Not much going on today all caught up on everything, did some work on the computer and that was it. Have to be at the hospital in the morning as my best friend is going through a dangerous surgery tomorrow, praying for the best. For dinner tonight it’s Crock Pot Yankee Pot Roast and Vegetables.

 

 

 

Crock Pot Yankee Pot Roast 002
I purchased a beautiful roast while at Kroger yesterday, an Angus Pot Roast Cut (2.92 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. it’s a very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There’s nothing but good things you’ll need to prepare this including; the Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 medium Onion (diced), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1 teaspoons Dried Thyme, 1 cup Red Cooking Wine, and 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done. As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma throughout the day was just too good.

 

 

 

Crock Pot Yankee Pot Roast 006
Everything turned out delicious! Quoting my Mom ” I believe that’s the most tender and best tasting Pot Roast I ever had”. When I get a Mom approval like that I know I’ve done good! She said the same thing last time I prepared this also! The Pot Roast was tender and full of flavor and the Vegetables were the same way, the Red Cooking Wine and Beef Broth just enhanced all the flavors even more. A comfort food classic for sure. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size.

 

 

 

 

 

Crock Pot Yankee Pot Roast and Vegetables

 

Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 medium onion, diced
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth
Directions:

* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.

*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

 

*Serve with Cornbread or Dinner Rolls

 

 

http://www.food.com/recipe/crock-pot-yankee-pot-roast-and-vegetables-134203

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