Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans

Dinner Tonight: Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans







To start my morning off toasted a couple Nutri Grain Eggos and had a cup of Bigelow Decaf Green Tea. 60 degrees and cloudy out today. Did some light cleaning around the house and then a load of laundry. Later on got the Hand-Vac out vacuumed my car insides and the got Mom's car for her and cleaned the windows inside and out on both cars. That was about it for the day. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans.




I had no clue what to have for Dinner so I did some digging into the freezer. I came across a Meijer Pork Tenderloin Fillet  and I had my Dinner, Cumin Spiced Pork Tenderloin. I sat it in the fridge to thaw overnight.To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 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. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and 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 by far!

For one side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy.
For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!



Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and
heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.












Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be
twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Kitchen Hint of the Day!

Cleaning your Cast Iron Skillet.......


Don’t worry about drying a wet pan with a towel, just place the pan back on a burner on low heat. Allow it to sit until all moisture evaporates from the inside, the outside, and even on handles. (As a bonus, this tip will save your kitchen towels from brown cast iron stains!) Allow pan to cool before handling again. Also a light sheen of little oil in a cast iron pan is a good thing. It will improve the non-stick properties and prevent rust.

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans






To start my morning off I prepared a Poached Egg and served it on a toasted Healthy Life Multi
Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. 35 degrees and rain this morning. Rained most of the day and a high of 55 degrees. Having a rough day with allergies today and with weather being bad it's a good day just to relax and take it easy. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.







I'm using the Costco the always delicious Tuscan Seasoned Pork Loin Medallions. The package had
20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.











To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it

with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.











To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6
minutes and serve, just as good as homemade, if not better.













Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan
and heat until heated through. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Diet Mango Snapple to drink.











Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart,

Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans






To start my morning off I prepared a Poached Egg and served it on a slice of toasted Aunt Millie's Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. Morning showers then cloudy the rest of the day, high of 71 degrees.  At 9:30 I had to be back at the Family Lawyer Office to sign the final papers on my Will. Afterward stopped by a house that a friend of mine remodeling and putting it back up for sale. He's been flipping houses for 5 years now. Good catching up with him. Then stopped by Kroger on the way home to pick up a few items. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.



On my last visit to Costco I had bought another package of the always delicious Tuscan Seasoned Pork Loin Medallions. They cut it fresh for me and seasoned it as I shopped like last time. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.








To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it

with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.



To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6
minutes and serve, just as good as homemade, if not better.













Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan
and heat until heated through. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.











Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart,

Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Kitchen Hint of the Day!

Cast Iron Skillets.................


* Always preheat a cast iron skillet before cooking in it.

* When baking, cast iron produces nicely browned, caramelized edges. But because the pans hold heat so well, foods can easily over-bake, drying them out and burning the bottom. If you aren’t getting good results when baking, try reducing the oven temperature by about 25 degrees.

* Cast iron pans must be completely dry before storing to ensure that they don’t rust. After washing, dry your cast iron well with a clean dishtowel and consider drying the pan further in the oven or on the stovetop. Simply place the pan in a warm oven until completely dry, or set it over a low flame on the stove for about five minutes.

* Your cast iron skillet will last forever if you take care of it.

Kitchen Hint of the Day!

Dry Cast Iron Skillets on the stove top........

Don’t worry about drying a wet Cast Iron Skillet with a towel, just place the pan back on a burner on low heat. Allow it to sit until all moisture evaporates from the inside, the outside, and handles. Allow the Skillet to cool before handling again. Also remember that a light coating of cooking oil in a Cast Iron Skillet is a good thing. It will improve the non-stick properties and prevent rust. After cleaning, drying, and allowing the pan to cool, coat the entire inside with a little Olive Oil, Bacon Grease, etc. A tiny bit of fat goes a long way here.

Kitchen Hint of the Day!

Taking care of your Cast Iron Skillets..........


When cleaning your Cast iron pans they must be completely dry before storing to ensure that they don’t rust. After washing, dry your cast iron well with a clean dishtowel and consider drying the pan further in the oven or on the stovetop. Simply place the pan in a warm oven until completely dry, or set it over a low flame on the stove for about five minutes. Also if you're looking for some Cast Iron Skillet Recipes,  there's a lot of great cookbooks out there for Cast Iron Skillet Recipes!

Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

Dinner Tonight: Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese





For Breakfast this morning I toasted a healthy Life Whole Grain English Muffin, fried up 2 Jennie - O Turkey Breakfast Sausage Links, Scrambled 1 Egg, and had my morning cup of Bigelow Decaf

Green Tea. I still struggled a bit with the Phantom Pains but nothing like the night before. I'll sure be glad when these stop! Had a lot of rain overnight but the bad weather went around us. Some places had tornado touchdowns. Cooler out today, high of 54 degrees and partly cloudy. After Breakfast me and Mom went to Jungle Jim's International Market. I love going to this store, anything and more you want they have it! Back home not a lot going on. I'm still resting up from the Phantom Pains, it really took it out of me this time. For Dinner tonight I prepared a Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese.



I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. Thanks again to my friends that keep bringing me the Grouper.  I had a fillet of it in the freezer, laid it in the fridge overnight to

thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.




To go with Fish Sandwich I prepared a Stouffer’s Classic Mac and Cheese Mac Cup, one of my
favorites. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.









Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g





Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

Dinner Tonight: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans




To start the morning off I made a Chili and Cheese Egg White Omelet. I used the leftover 3 Bean Turkey Chili from Dinner the night before along with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Frank's Red Hot Sauce, and for the Omelet I used Egg Beater's Egg Whites. Egg Beater's are great to use, only 25 calories per serving for the Egg Whites. I also toasted a couple of slices of Aunt Millie's Light Bread and my morning cup of Bigelow Decaf Green Tea.





A hot one out there today, 88 degrees and humid. After I had Breakfast I wen to McDonald’s to pick up Breakfast for Mom. Cleaned the house today then after Lunch went up to Dad at the rehab unit. Got back home about the time of the Eclipse. My neighbors had a spare pair of the special glasses so I was able to watch it, it was amazing! For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Butternut Squash, Cut Green Beans, Baked Light Garlic Bread Slice.








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. Second time I’ve prepared the Heel Steak, and what a beautiful cuts of meat they are! Very lean with no fat. To prepare it I’ll need my Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.







To start 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.



Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the
Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

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 Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.










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.

Kitchen Hint of the Day!

Taking care of the Cast Iron..........


Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water.

Cumin Spiced Pork Chop w/ Fried Red Potatoes and Purple Asparagus

Dinner Tonight: Cumin Spiced Pork Chop w/ Fried Red Potatoes and Purple Asparagus





It's Bacon and eggs this morning for Breakfast! I fried up some of the Jennie - O Turkey Bacon, 1
Egg Sunnyside Up, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Mostly sunny and 82 degrees out today! Did some light cleaning of the house and then cleaned up a bit outside. After Lunch I got the cart out to enjoy this beautiful day! Went around the neighborhood and then down by the lake for a while. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Fried Red Potatoes and Purple Asparagus.

I picked up a large Center Cut Pork Chop from the Meijer Meat Department Counter. I really love the Meijer selection and quality of all their meats, and all their products and produce.






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. I’ll be using a Cast Iron Skillet for the Chop. I love using Cast Iron Skillets, not only do the heat up evenly and retain that heat but you can also go from using it on the stove and right into the oven. So I start by heating the Extra Virgin Olive oil in the Cast Iron Skillet over medium-high heat. Add the Chop to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 145° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which gives a fantastic flavor and perfect browning to the Chop. The inside being so tender and moist! Love this seasoning on Pork. The Chop was huge, plenty of great leftovers!



Also while at Meijer I picked a bag of Gourmet Red Potatoes. I can't remember the last time I
prepared Fried Potatoes but Mom made some the other night and they looked so good I had to have some. To prepare them I'll need; the Red Potatoes, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, and Extra Light Olive Oil.








I started by washing the Potatoes off in cold water and drying them with a paper towels. Next I got a Cast Iron Skillet and sprayed with a light coat of pam Cooking Spray. I then added a 2 tablespoons of the Olive Oil and heated the skillet on medium heat. As the skillet was heating I sliced the Potatoes up and putting the slices in a large bowl. I then seasoned them with Grinder Sea Salt and Peppercorn Medley and Parsley. With skillet heated I added the Potatoes. I then covered the skillet with a lid and let them fry. After about 5 minutes I took a spatula and flipped them over. After about 4 minutes I flipped them over again and let them finish cooking. I'm a Potato Freak anyway and these came out delicious! I love Potatoes anyway you can prepare them.

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!






Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.






Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original

cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavoral notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

Kitchen Hint of the Day!

Take care of that Cast Iron...........


For the first few weeks of your cast iron pans life - Avoid watery dishes and acidic dishes,such as stews that include tomatoes. Acids eat away at the protective coating.

Kitchen Hint of the Day!

Cast Iron Skillets...


I love my Cast Iron Skillet! You can prepare a dish on the stove in it and move it right into the oven! Versatile and Easy to clean. Below are just a few reasons to have one.

* You can use a cast iron skillet in the oven, at any temperature. Most cookware comes with heat warnings. Even most stainless steel cookware isn’t supposed to go over 450/500 degrees in an oven. Cast iron? comes in handy for making corn bread, frittatas, and flat bread.

* Cast iron is easy to clean up. Not only does food easily lift off from cast iron cookware, soap is not needed or recommended, since it erodes the seasoning. The soap will break up the tiny oil molecules that are embedded on the pan that help make it nonstick. If you need to scrub your cast iron pan, use salt!

* Boost your iron intake from eating food cooked in cast iron cookware. This vital mineral is crucial for maintaining energy levels, and it helps strengthen immune systems.

* Because cast iron cookware is made from the same base material that builds engine blocks, they are guaranteed to last a very, very long time. In fact, the more you cook with it, the better (and more seasoned) it gets.

* Cooks looking to replace non-stick cookware often investigate stainless steel. However, a high-end, 12-inch stainless skillet runs well over $100, while a similar-sized cast iron one costs less than $30.

Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans







One beautiful sunrise this morning. Blue, Pink, Yellow, and Orange colors had the Eastern Sky lit up!

For Breakfast this morning I had a couple of toasted Eggo Waffles ans a cup of Bigelow Decaf Green Tea. After I had my Breakfast I headed up to the local Kroger for a few items and to McDonald's and picked up Breakfast for Mom and Dad. Did some house cleaning today, vacuumed, dusted, etc. Then repaired a wheel on the sweeper that came coming off, replaced the bolt on it. After Lunch I headed off to Furrows and a couple of other places, looking for some new shrubs and plants. For Dinner tonight a new recipe,Honey Mustard Chicken Thighs. Tonight its Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans.
 

Trying out a new Chicken Thigh recipe tonight, Honey Mustard Chicken Thighs. I seen the recipe on one of my favorite sites, Nourished Peach (https://nourishedpeach.com/). The site is loaded with delicious recipes like this one, check it out soon! So to make the dish I'll need the following; 2 Tablespoons Dijon Mustard, 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Garlic Clove (finely chopped), 1 Teaspoon Sea Salt, 1/4 Teaspoon Peppercorn Medley, 1 -11/4 Pounds Boneless, Skinless Chicken Thighs, and 1 Tablespoon Light Olive Oil. Sounds good, Eh!

To prepare the dish place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined.  Place the chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated.  Marinate in the refrigerator for at least one hour but as long as 12 hours. I Marinated mine for about 8 hours.

Next preheated the oven to 450 degrees.  Place the olive oil in an Cast Iron Skillet over medium high heat.  Add chicken and sear on one side until nicely browned, about 4 minutes.  Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 9 minutes. And done! We have another one of those Winner, Winner Chicken Dinners! The Mustards and Honey combine to make one flavorful dish! Chicken came out very tender and moist. Easy to prepare and a 1 dish cleanup, makes a "Keeper Recipe". The original recipe and website link is at the end of the post.



To go with the Honey Mustard Chicken Thighs I prepared Mashed Potatoes and Green Beans. I used Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans. Also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.










Honey Mustard Chicken Thighs

Ingredients

2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil

Directions

1 - Place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined.  Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated.  Marinate in the refrigerator for at least one hour but as long as 12 hours.

2 - Preheat oven to 450.  Place olive oil in an ovenproof skillet (I use cast iron) over medium high heat.  Add chicken and sear on one side until nicely browned, about 4 minutes.  Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes.  Serves 4.

https://nourishedpeach.com/2016/10/04/honey-mustard-chicken-thighs/

Cast Iron Skillet Turkey Sausage, Rotini Pasta, and Cheese

Dinner Tonight: Cast Iron Skillet Turkey Sausage, Rotini Pasta, and Cheese




It was a toasted Healthy Life Whole Grain English Muffin, lightly topped with I Can't Believe....) and a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I headed outside to get a little yard work done as early as I could. It's going to be a hot one outside today, high in the mid 90's and high humidity, heat index at 100 degrees. Then went to Kroger for Mom, she needed a couple of items. Back home did a few things around the house. For Dinner tonight a Cast Iron Skillet Turkey Sausage, Rotini Pasta, and Cheese.
 




I came across a recipe in a food magazine that sounded good, but it had a ton of calories and carbs in it. So I made some adjustments to it to lower everything and came up with this recipe I'm preparing tonight, Cast Iron Skillet Turkey Sausage, Rotini Pasta, and Cheese. To make the dish I'll need; 1 cup uncooked Rozini Healthy Harvest Whole Grain Rotini Pasta (Cook Rotini  according to package directions; drain), 1 tablespoon Extra Virgin Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Flour,  1/2 cup 2% Milk, 1 cup Shake and Bake Seasoned Panko, 1 tablespoon chopped Parsley, 8 ounces Velveeta 2% Cheese (cubed), 1 link (cut into 1" slices) Butterball Hardwood Smoked Turkey Sausage.





To prepare the dish I got out my favorite cooking utensil, the Cast Iron Skillet, sprayed it with a light coat of Pam Cooking Spray. To start In a sauce pan I cooked the Rotini according to package directions; drain. As the Rotini was boiling I mixed the Panko, Parsley, and Olive Oil together in a bowl.









Next in the Cast Iron Skillet, melted the Butter over medium heat. Stirred in the Flour until smooth;gradually whisk in Milk. Bring it to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Add the Cheese; cook and stir until melted. Stir in Rotini and Sausage, until well mixed and covered. Finally, spread the Panko Mixture on top and bake at 350°F for 25 minutes.

What a dish, a Comfort Food for sure! Everything just blends together to make one delicious Skillet of goodness! The Rotini Pasta covered with the Cheese and mixtures and as always the Butterball Turkey Sausage is a meal within itself! And the Panko topping gives nice texture and crunch. A 'Keeper Recipe". I also had a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can't Believe It's Not Butter. Had a Peach Diet Snapple to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.









Cast Iron Skillet Turkey Sausage, Rotini Pasta, and Cheese

INGREDIENTS
1 cups uncooked Rozini Healthy Harvest Whole Grain Rotini Pasta (Cook macaroni according to package directions; drain), 1 tablespoon Extra Virgin Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Flour,  1/2 cup 2% Milk, 1 cup Shake and Bake Seasoned Panko, 1 tablespoon chopped Parsley, 8 ounces Velveeta 2% Cheese (cubed), 1 link (cut into 1" slices) Butterball Hardwood Smoked Turkey Sausage.

Directions
1 - Cook Rotini according to package directions; drain.

2 - Mix Panko, Parsley, and Olive Oil together in a bowl.
3 - Meanwhile, in another saucepan, melt Butter over medium heat.
4 - Stir in Flour until smooth; gradually whisk in Milk.
5 - Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
6 - Add Cheese; cook and stir until melted.
7 - Stir in Rotini and Sausage.
8 - Spread Panko Mixture on top and bake at 350°F for 25 minutes.
9 - Enjoy