It’s Nuts I tell you……RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)

April 19, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/)its RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE). Gluten – Free Stuffed Peppers! This is just one of the delicious and healthy recipes you can find at the Nuts website! You can also purchase 2 of the ingredients at the site, Gluten Free Corn Grits (Polenta) and the Sea Salt. Plus you can choose from all the healthy items at the Nuts site. Items like NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details. On to recipe for POLENTA STUFFED PEPPERS (GLUTEN-FREE). Enjoy and Eat Healthy in 2018! https://nuts.com/

RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)
* Polenta Stuffed Peppers (Gluten-Free)
Recipe Ingredients:
3 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
* 1/2 tsp Sea Salt
1 cup Ricotta Cheese
1 cup Grated Parmesan Cheese
2 tbsp Olive Oil
1 tbsp Butter
8 ounce Mushrooms, sliced
1 cup Onion, coarsley chopped
2 cloves Garlic, Minced
2-14.5 oz. cans Diced Tomatoes w/Basil, Garlic and Oregano, divided
1 cup Parsley
4 Large Green Bell Peppers, cut in half lengthwise, cored and seeded

Cooking Directions:
1. Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

2. Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses.

3. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

4. Spoon mixture into pepper halves. Lightly grease 9×13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

5. Bake in 350F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. Makes 8 servings.

* Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

* Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/polenta-stuffed-peppers–gluten-free-.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

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It’s Nuts I tell you……RECIPE FOR BLACK BEAN, CORN AND QUINOA SALAD

May 11, 2017 at 5:29 AM | Posted in NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) its a BLACK BEAN, CORN AND QUINOA SALAD. A delicious and healthy BLACK BEAN, CORN AND QUINOA SALAD. You can purchase the Organic Black Beans, Organic Quinoa Organic Quinoa, and Sea Salt Sea Salt that go into the salad right here at the Nuts site (https://nuts.com/). At the Nuts site you’ll also find; GIFTS, NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, and COOKING and BAKING. Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now on to the BLACK BEAN, CORN AND QUINOA SALAD. Enjoy and Eat Healthy!

 

 

 

BLACK BEAN, CORN AND QUINOA SALAD

Recipe Ingredients:
1 cup black beans, cooked
1 cup organic quinoa, cooked
1 cup sweet corn, cooked (fresh, frozen or canned)
1/2 cup finely chopped onion
1/2 cup chopped green pepper
1/2 tbsp sugar
1 tsp sea salt
1/2 cup chopped cilantro
1/2 tsp oregano
2 tbsp lime or lemon juice
1 tbsp vinegar
6 ounce hot & spicy vegetable or tomato juice

Cooking Directions:
1. In a large bowl combine all ingredients and stir. Chill for a half hour and serve. Makes 6 servings

Organic Black Beans
All natural organic black beans can be cooked in soups or by themselves. Make a healthy side dish with these black beans to serve alongside dinner tonight. They’re packed with protein, fiber and iron.

Organic Quinoa Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/black-bean–corn-and-quinoa-salad.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

It’s Nuts, I tell you! – Recipe for Grilled Tomato Polenta with Gorgonzola

July 14, 2016 at 5:07 AM | Posted in NUTS COM | 4 Comments
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NUTS2 LOGO

I’m passing along a delicious and healthy recipe off the Nuts website (https://nuts.com/). Grilled Tomato Polenta with Gorgonzola (Gluten Free). This is just one of many delicious and healthy recipes that you can find on their website. You can purchase 2 of the ingredients in the recipe, the Gluten Free Corn Grits (Polenta) and Sea Salt all from the Nuts website! Both items can be purchased in a small amount or in bulk sizes. I’ve left links to both ingredients and recipe below. Check out the Nuts website (https://nuts.com/) for healthy snacks like Trail Mix, Corn Nuts, and Jerky. Looking for Coffee or Tea they have that also; Flavored Coffees, Chicory, Oolong Teas, and more! Find them all at the Nuts website. Enjoy and eat healthy!

 

 

RECIPE FOR GRILLED TOMATO POLENTA WITH GORGONZOLA (GLUTEN-FREE)

Recipe Ingredients:
4 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
1/2 tsp Sea Salt
1 tbsp Basil
2 ounce Sun Dried Tomatoes in oil, drained & chopped
2 cloves Garlic, finely minced
4 ounce Gorgonzola Cheese, crumbled

1. In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.

Makes 6 servings.
https://nuts.com/recipes/grilled-tomato-polenta-with-gorgonzola–gluten-free-.html

 

 

NUTS1
Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.
https://nuts.com/cookingbaking/grains/corn/grits-gluten-free.html

 

 

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/cookingbaking/salts/sea.html

Muenster Cheese Turkey Burger w/ Baked Potato

June 1, 2015 at 4:49 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster Cheese Turkey Burger w/ Baked Potato

 

Muenster Cheese Turkey Burger w Baked Potato 006

Cloudy and cool out today, a high in the low 60’s. Had a Poached Egg, and 2 Eckrich Smoked Turkey Sausage Links, on a Healthy Life Whole Grain Muffin. Love those Poached Eggs! Had the morning work out and cleaned up around the house a bit. Then later ran a couple of errands for Mom and back home. For dinner tonight I prepared a Muenster Cheese Turkey Burger w/ Baked Potato.

 

 

Muenster Cheese Turkey Burger w Baked Potato 002
I’m using the Jennie – O Turkey Burger Patties. Picked up a package at Meijer a while back and have them in the freezer. I sat one pattie in the fridge overnight to thaw. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 7 minutes per side. Always cook to 165°F as measured by a meat thermometer. As always the Burger came out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.

 

For a side with my Burger I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Healthy Life Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Jennie – O Extra Lean Seasoned White Turkey PattiesJennie o Lean Turkey Burgers

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers
* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional InformationJennie O Make the Switch
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.

http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Muenster Cheese Turkey Burger w/ Baked Potato

April 17, 2015 at 5:01 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Muenster Cheese Turkey Burger w/ Baked Potato

Muenster Cheese Turkey Burger w Baked Potato 005

After an early morning rain, the sun came out and it was one beautiful Spring Day! Sunshine and low 70’s. Had a Hoveround repairman stop today to do some maintenance on my Hoveround chair in the late morning. After that I got some laundry done and then I got the 4 wheel cart out to enjoy the that sunshine. Good to get out and get some fresh air and see some of the neighbors. For dinner tonight, Muenster Cheese Turkey Burger w/ Baked Potato.

 

I’m using the Jennie – O Turkey Burger Patties. Picked up a package at Meijer a couple of days ago. They’re already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 8 minutes per side. Always cook to well-done, 165°F as measured by a meat thermometer. As always the Burger came out moist, flavorful, and delicious! Served it on a Kroger Lite Wheat Hamburger Bun and topped with a slice of Simple Truth Muenster Cheese.

 

For a side with my Burger I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

Jennie – O Extra Lean Seasoned White Turkey Patties

Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.Extra Lean Seasoned White Turkey Patties

Product Features:Jennie o Lean Turkey Burgers
* 95% Fat Free
* All Natural
* Gluten Free

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray or add 1 to 2 teaspoons of oil.
* Preheat skillet over medium-high heat.
* Place burger patties in hot skillet.
* Cook approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 – 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.

 
http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Panko Crusted Cod Fish Sandwich w/ Baked Fries

April 16, 2015 at 5:04 PM | Posted in fish, Ore - Ida | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Fries

 

Pnko Crusted Cod Sandwich 005
Another cloudy Spring Day here in good old West Chester! In the 60’s again, so not all bad. Well with the Spring come the Cardinals. Perhaps one of the goofiest birds I’ve ever seen. Every Spring we have to put towels over our side car mirrors. For some reason they perch on the mirrors and peck at the mirrors and the car door. Then on top of that we have to clean up their messes, I’m using the word “mess” instead of a couple other descriptive words. A neighbor of ours has the same problem, it’s always with the Cardinals and no other bird. Strange Birds indeed! For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Fries.

 
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pnko Crusted Cod Sandwich 002Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie’s Reduced calorie Whole Grain Bun.

 
To go with my Cod Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsShake N Bake Coating Mix, Seasoned Panko
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

 

 
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

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. Ore Ida SimplySimple 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
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Panko Crusted Baked Shrimp w/ Mac and Cheese

May 26, 2014 at 5:08 PM | Posted in Sea Salt, seafood, shrimp, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Panko Crusted Baked Shrimp w/ Mac and Cheese

 

 

 

Panko Baked Shrimp Mac and Cheese 007

 

Started with a Breakfast of Turkey Goetta and Hash Brown Skillet! I love using Goetta in any Breakfast Dish. It was a little bit hotter and more humid out today. Still working on cleaning out the shed and worked on the computer today. Had to purchase a new mouse for the computer, the old one kept conking out on me. For dinner tonight I prepared Panko Crusted Baked Shrimp w/ Mac and Cheese.

 

 
I found the Shrimp recipe on the back of a box of Shake and Bake Panko Bread Crumbs. I’m a Shrimp lover so why not make as healthy as you can. Baking over frying, to save on those calories and carbs. I needed the following to prepare the Shrimp; 16 oz jumbo shrimp (peeled and deveined), sea salt and pepper to taste, 1/4 cup egg substitute (Egg Beaters), 1 packet of Shake and Bake Panko Bread Crumbs, 1 tbsp Kraft Reduced Fat Grated Parmesan Cheese, and Pam Cooking Spray. The original recipe didn’t call for the Parm Cheese, I added that.

 

 
To prepare start by preheating the oven to 400°. Spray a baking sheet with cooking spray. Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another bowl. Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Spray the top of the shrimp with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away. These Shrimp are the bomb! You have that delicious taste of the Shrimp, the tangy sharpness of the Parm Cheese and the crunch of the Panko. Another one of those keeper recipes! For a side I prepared a Microwavable Bowl of Kraft Cheese and Shells, made with 2% Milk. For dessert later a bowl of Breyer’s Carb Chocolate Ice Cream.

 

 

 
Panko Crusted Baked ShrimpPanko Baked Shrimp Mac and Cheese 001

Ingredients:

16 oz jumbo shrimp, peeled and deveined
sea salt and pepper to taste
1/4 cup egg substitute (egg beaters)
1 packet Shake and Bake Panko Bread Crumbs
1 tbsp Kraft Reduced Fat Grated Parmesan Cheese
Pam Cooking Spray

 

 

Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away.

 

 

 

 

 

 

Shake N Bake Coating Mix, Seasoned PankoShake N Bake Coating Mix, Seasoned Panko
3.8 oz.

2 pouches for 2 meals. Per 1/8 packet: 25 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 0 g sugars. http://www.ShakeNBake.com. 100% recyclable. Recycling program for this package may not exist in your area.

Ingredients
Bleached Wheat Flour, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Canola Oil, Sugar, Contains Less than 2% of Yeast, Wheat Flour, Paprika, Dried Onions, Spice, Caramel Color, Ascorbic Acid.

Warnings
Contains: wheat.

Directions
Quick Prep! Heat oven to 400 degrees F. Moisten 2 lb boneless skinless chicken breasts (6 to 8 breasts) with water. 1. Shake chicken, 1 or 2 pieces at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix. 2. Bake in ungreased or foil-lined 15x10x1-inch pan 20 minutes or until done (minimum internal temperature of 165 degrees F when tested with meat thermometer). Do not cover or turn chicken while baking.

Sunday Morning Breakfast!

May 18, 2014 at 9:23 AM | Posted in breakfast, Eggs, hash browns, Spam | 2 Comments
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Spam Hash Browns Eggs Skillet 004

Good morning from the chilly confines we cal West Chester, Ohio! Only 39 degrees to start out this morning. Made a hot and delicious Breakfast to heat it up a bit. I prepared a Turkey Spam, Hash Browns, and Egg Skillet.

 

 
Tried Spam for the first time a few months ago and I’ve been having it regular ever since. Started with the Spam Light and now I use the Turkey Spam, it has fewer calories and carbs than any of the other varieties. Using a small skillet I heated it up on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil to the pan. After it was heated I added my Hash Browns, Simply Potatoes Brand, and seasoned them with Sea Salt, Pepper, and Dried Dill. Flipped them over after about 6 minutes, reseasoned and added my Turkey Spam. I had cut off one serving of the Spam and diced it before adding it to the pan. As that was finishing up in another small skillet I fried one Medium size Egg, Sunny Side Up that I seasoned with Sea Salt and Pepper. As the Egg was almost done I added into the other skillet on top of the Hash Browns and Spam. Served it with a hot cup of brewed Bigelow Decaf Green Tea and my Sunday Morning Papers and enjoyed Breakfast!

Sharp Cheddar Mushroom Buffalo Burger w/ Baked Fries

May 13, 2014 at 5:07 PM | Posted in Ore - Ida, Sargento's Cheese, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sharp Cheddar Mushroom Buffalo Burger w/ Baked Fries

 

 

 

buffalo-burger-004
Another warm and muggy day out. If you have allergies, it’s bad around here. The tree pollen is really high and I could tell it this afternoon when I was out. I had to take my Mom to the Dermatologist today. We thought she had Shingles again but it turned out to be Poison Ivy. Which isn’t good but sure better than Shingles! They put her on 2 Prescriptions and a homemade solution and said it would eventually clear up. For dinner tonight it’s a Sharp Cheddar Mushroom Buffalo Burger w/ Baked Fries.

 

 

 

 

As usual I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. You could put a plate of these in front of me and I would be like Wimpy, of Pop Eye fame. Love these Burgers. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

 
Then for a side dish I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers

Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers
Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

Ore Ida Simply

 

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

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
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

April 26, 2014 at 5:42 PM | Posted in pork chops, potatoes, vegetables | 2 Comments
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Today’s Menu: Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

 

 

 

Paprika Pork Chops 007
What a beautiful Spring Day we had today! Sunny all day and around 70 degrees. Went to Kroger early this morning to pick up a few ingredients for tonight’s dinner and home the rest of the day. Worked on the shed again for a while and then out on the 4 wheel mobility cart. Rode down to the neighborhood lake and stopped to see a few people in the neighborhood. Really enjoyable day out! For dinner tonight a new Pork Chop Recipe. I prepared Paprika Pork Chops w/ Fresh Roasted Asparagus and Herbed Red Potatoes.

 

 

 
Found this recipe in the latest issue of Cuisine At Home, Paprika Pork Chops. I needed the following Ingredients; 1/2 tsp. Smoked or Sweet Paprika, 1/4 tsp. Black Pepper, 1/8 tsp. Sea Salt, 4 Bone-In Pork Chops (trimmed), 2 tsp. Extra Virgin Olive Oil, and 1/4 cup Dry Marsala or Sherry.

 

 

 
To prepare it start by combining all the seasonings and sprinkle over both sides of Chops. Then heat the Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are. Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest 3 minutes before serving. Easy to prepare and comes out moist with incredible taste! Another Keeper Recipe. The Marsala Wine and Paprika worked great together. Just a note I used Hungarian Sweet Paprika.

 

 

 

Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.

 

 

 
With your oven already at 400 degrees you can make the Roasted Asparagus also. 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 distributed. 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. Chops, Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

Paprika Pork Chops

 

(Makes 4 Servings)
Ingredients:

 

1/2 tsp. Smoked or Sweet Paprika
1/4 tsp. Black Pepper
1/8 tsp. Sea Salt
4 Bone-In Pork Chops, trimmed
2 tsp. Extra Virgin Olive Oil
1/4 cup Dry Marsala or Sherry

 
Directions:

 

1 – Combine all the seasonings and sprinkle over both sides of Chops.

2 – Heat Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are.

3 – Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest3 minutes before serving.

 
Per serving:
206 calories
10g total fat
119mg sodium
0 carb

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