Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread

Dinner Tonight: Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread




Well my Dad was moved this afternoon from the hospital to a rehab center, at least 2 weeks or more till he

regains his strength. The weather, it's a sunny but cool day again. Where is our warm Spring weather? I found time this afternoon to work on the gas grill. Cleaned the burner and gas line, and got it going again! I think it's about worn out, hopefully I'll get another Summer out of it. For dinner tonight; a Grilled BBQ Pork Chop w/ Mashed Potatoes, Green Beans, and Whole Grain Bread. My first grilled Chop of the Spring!



I used a Costco Center Cut Pork Loin Chop. I love Costco's Meats. If you've never tried them you should. After warming up the grill I seasoned my Chop with McCormick Grinder Sea Salt and Black Peppercorn. It was a fairly thick cut Chop so I had to keep it on the grill a little longer than normal. When the Chop was done I immediately brushed both sides with my favorite BBQ Sauce, JB 's Fatboy Haugwaush Sauce. I just love all the JB 's Fatboy BBQ Sauces and Rubs but the Haugwaush Sauce is my favorite! It's a flavorful thick Sauce with a perfect blend of spices and ingredients. Another must try if you haven't. The Chop was juicy and full of flavor! Love that Grill!



For sides I warmed up some Idahoan Homestyle Mashed Potatoes. I used the single serve microwavable one. I also warmed a single serve can of Del Monte Cut Green Beans and had Healthy Life Whole Grain Bread topped with a bit of I Can't Believe It's Not Butter. For dessert later a Healthy Life Chocolate Swirl Frozen Yogurt.


   




JB 's Fatboy Haugwaush Sauce

Product Description
Be happier than a pig in sauce after adding Haugwaush to any meat product. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking time. Sauce will caramelize on meat when heated through.
Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.
Shake well before using. Refrigerate after opening. Made in the USA.
Ingredients: Red ripe tomatoes, brown sugar, mustard, natural smoke flavor, filtered water, vinegar, honey, kosher salt, onion, garlic, natural flavor, turmeric, tamarind, and spices.

Nutritional Facts
Serving Size: 2 Tbsp (35 g) Servings: 12 Size: 12 fl. oz. (354.9 ml) Calories: 80 Total Fat: 0 g (0% DV) Sodium: 230 mg (9% DV) Total Carbohydrate: 20 g (7% DV) Sugars: 19 g Protein: 0 g Vitamin A: 6% DV Vitamin C: 4% DV Percent Daily Values (DV) are based on a 2,000 calorie diet.

http://jbsfatboy.com/





Buttery Homestyle Flavored Mashed Potatoes Cup

Idahoan’s popular Buttery Homestyle mashed potatoes now available in a convenient, portable, easy-to-prepare cup. You’ll find many new uses for Buttery Homestyle mashed potatoes in a cup, from snacks to work-time lunch sides. The flavor of Idahoan’s best, now in an ultra convenient pack.


Microwave Directions
CAUTION: KEEP KIDS SAFE! Cup and potatoes will be VERY HOT!

Remove lid completely.
Add cold water to fill-line in cup. Stir thoroughly to moisten all potatoes.
Microwave uncovered on HIGH for 1 1/2 minutes. CAUTION: Cup and contents will be very hot!
Stir well and let stand for 1 minute. Enjoy.
INGREDIENTS: IDAHO® POTATOES, PARTIALLY HYDROGENATED OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN, COTTONSEED, SUNFLOWER), CORN SYRUP SOLIDS, SALT, MALTODEXTRIN, COCONUT OIL, NONFAT DRY MILK, SUGAR, WHEY POWDER, SODIUM CASEINATE, BUTTER POWDER [BUTTER (SWEET CREAM, SALT, ANNATTO COLOR), NONFAT MILK SOLIDS, SODIUM CASEINATE AND DISODIUM PHOSPHATE], MONO AND DIGLYCERIDES, CALCIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVORS, SPICE, SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, DIPOTASSIUM PHOSPHATE, LECITHIN, ARTIFICIAL COLOR, CITRIC ACID, MIXED TOCOPHEROLS (VITAMIN E) AND LESS THAN 2% SILICON DIOXIDE ADDED AS AN ANTI-CAKING AGENT.


Nutrition Facts
Amount Per Serving
Calories 110
Calories from fat 25
% Daily Value*
Total Fat 3g* 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g


http://idahoan.com/products/buttery-homestyle-flavored-mashed-potatoes-cup/

Kitchen Hints of the Day!

Even if your pie's filling is near perfect, you won't win any accolades for your creation unless its crust is up to

Apple Pie Crust

par. Here are a few tips for making perfectly flaky pie crusts.


* Be sure the liquid used in your pie crust dough is ice cold. In fact, anything hot going into a pie crust will affect it.



* Add a teaspoon of vinegar to the water for an even flakier crust, or substitute sour cream or whipping cream for the entirety of the water.



* Low gluten flour such as pastry flour is your best bet. Cake flour is too soft and won't give the crust the body it needs, and bread flour has too high a gluten content and would make a tough crust. As a substitute for pastry flour, combine two parts all-purpose flour and one part cake flour or instant flour.



*Replace the shortening or butter with lard. Lard has larger fat crystals and three times the polyunsaturates as butter, making the crust flakier.

Wild Idea Buffalo Recipe of the Week - Buffalo Liver Pate’

Another good one from Jill O'Brien of Wild Idea Buffalo!



Buffalo Liver Pate’
By: Jill O'Brien


Will serve 24 for hors d’oeuvres.

Buffalo Liver Pate

Ingredients:

4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley
In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.

Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.

Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.


http://wildideabuffalo.com/2012/buffalo-liver-pate/



Buffalo Liver
Pure grass-fed only liver tastes better! Loaded with iron, it's an athletes favorite. The clean rich flavor is

wonderful in pates or sauteed.

8 oz. Package

http://buy.wildideabuffalo.com/products/liver

Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips

Dinner Tonight: The Kitchen is Closed – Subway 6″ Turkey Breast & Black Forest Ham Sub and Ruffles Light Chips

i was making a light Breakfast this morning around 6:30 and it was 64 degrees. At noon it was 40 degrees and by nightfall they say around 35 degrees with a frost warning for in the morning. A very odd Spring this year. I spent the afternoon at the hospital visiting my Dad who is getting a lot better but will have to spend some time in rehab to regain his strength. So after that I really didn't want to cook so once again the kitchen was closed and it was Subway to the rescue! I had a 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Black Olives, Lettuce while Mom had a Subway Club. The total calories for the sub is 320 calories and 44 carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Kitchen Hint of the Day!

Do you want your pies to glisten like those in the bakery? It's easy with this trick: Just beat an egg white and brush it over the crust before baking. This works especially well for a pie that has a top crust, like apple pie.

April 25-28, 2013 84th Annual Geauga County Maple Festival - Chardon, Ohio

April 25-28, 2013  84th Annual Geauga County Maple Festival - Chardon, Ohio

The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio. Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.



GEAUGA COUNTY MAPLE FESTIVAL!!
April 25, 26, 27, & 28, 2013

2013 IS OUR 84th YEAR !!

The Geauga County Maple Festival is held on beautiful Chardon Square and opens on Thursday of the last full weekend in April. The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio.

Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.


http://www.maplefestival.com/homecountdown.html

Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread

Dinner Tonight: Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread



A very long day. We had to admit my Dad into the hospital again, pneumonia again. Plus they informed us that after getting rid of the pneumonia he'll have to go into rehab for a while to build his strength back up. So for dinner I wanted to make a good hot meal for my Mom after she got back from being at the hospital all day. So I prepared a new recipe for dinner Beefy Potato Salad with Green Beans along with baking a California Sourdough Bread Loaf.



I came across this recipe on one of my email newsletters from Potato Goodness web site, which is full of

some great recipes. I did make a change in the recipe, I didn't have a Vinaigrette Dressing so I used a Ken's Steakhouse Lite Northern Italian With Basil and Romano Dressing and Marinade. It worked out great as the marinade! Fantastic flavor and only 45 calories and 1 carb per serving. I also used Canola Oil instead of Vegetable Oil. I used a Walmart Top Sirloin 1 1/2 lb Steak that I trimmed and sliced into thin strips. I then put it in a Hefty Zip Bag and added my Ken's Marinade and then refrigerated it for about 2 hours or so. To prepare it I needed 1 pound beef top sirloin, cut 3/4 to 1 inch thick, 1/2 cup prepared vinaigrette dressing with Parmesan cheese (Ken's Lite), divided, 2 tablespoons vegetable oil (Canola Oil), divided, 3 cups frozen cut green beans, and 1 package (1-1/4 pound) refrigerated prepared potato wedges.



Then to prepare it I heated 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Added green beans; stir-fry 5 minutes. Added remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until the potatoes and green beans are heated through and starting to brown. Remove from skillet; kept warm. Then heated the same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature. This makes on delicious and light meal! My Mom really enjoyed it after her long day at the hospital with my Dad. I also heated up a California Sourdough Loaf of Bread, that I had purchased from Kroger bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

Beefy Potato Salad with Green Beans


Ingredients
1 pound beef top sirloin, cut 3/4 to 1 inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-1/4 pound) refrigerated prepared potato wedges


Preparation
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.

3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.

4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Variations
Cook's Tip:  1 pound beef top round steak, but 3/4 to 1 inch thick or flank steak may be substituted for top sirloin steak. Prepare recipe as directed above.

Cook's Tip:  Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above.

Nutrition information per serving, using beef top sirloin steak: 491 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 53 mg cholesterol; 394 mg sodium; 43 g carbohydrate; 5.1 g fiber; 32 g protein; 9.6 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef flank steak: 494 calories; 23 g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 3 g protein; 9 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef top round steak: 493 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 65 mg cholesterol; 375 mg sodium; 43 g carbohydrate; 5.1 g fiber; 33 g protein; 7 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31 mcg selenium; 5.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


http://www.potatogoodness.com/recipes/beefy-potato-salad-with-green-beans/