Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

Dinner Tonight: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes





For Breakfast this morning I toasted a couple of Nuti Grain Eggos and heated up a couple of
Johnsonville Turkey Sausage Links. I also made a cup of the Bigelow Decaf Green Tea. Outside its showers and thunderstorms with a high of 68 degrees. Cleaned the house today, dusted and ran the vacuum. That was about it for the day. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.





On my last visit to Meijer I picked up a couple of huge Bone – In Pork Loin Chops and had them in
the freezer. I grabbed 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!


I love the trio of a Pork Chop, Golden Hominy, and Green Beans/ Potatoes. I have these 2 sides quite
often when having Pork Chops. For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that 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. 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 and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. 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.

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

Dinner Tonight: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes





For Breakfast on this Wintery Sunday Morning I toasted a couple of Nuti Grain Eggos and heated up
a couple of Johnsonville Turkey Sausage Links. I also made a cup of the Bigelow Decaf Green Tea. Outside we've had a rain, sleet, snow, back to rain and had a high of 33 degrees. Good day to stay in. Cleaned the house then in the kitchen I cleaned the fridge and then the oven. Watched some shows I had recorded later. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.




I had purchased the Chops at Meijer and had them in the freezer. I grabbed 2 of the Chops from the freezer and let them thaw overnight in the fridge. Then to prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1

teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chops with the inside being tender and moist! Love this seasoning on Pork!


I love the combination of the Hominy and Green Beans/Potatoes. I opened up a can of one of my
favorite side dishes, Kroger Brand Golden Hominy. For those that 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. 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 and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero 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.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans





For Breakfast this morning I prepared a Poached Egg and served it on a toasted slice of Aunt Millie's Light Whole Grain Bread. I also had that morning cup of Bigelow Decaf Green Tea. Started off a

cold morning at 18 degrees. Partly Sunny and 38 degrees for the afternoon. After Breakfast I followed my neighbor to an auto repair place and he dropped his car off and I brought him back home. Later in the afternoon I took him back to pick it up. Got the leaf blower out and cleaned off the leaves on the deck and driveway areas. After Lunch I went and got the car washed and cleaned the inside windows. That was about it for the day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.



I purchased another package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger

the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.












To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of

Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.





I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined

plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!










For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I

bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.









With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used

Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.











Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a sauce pan with some pork fat and serve. Fresh Green Beans in December, I love it! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and Diet Dr. Pepper to drink.

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

Dinner Tonight: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes




I just had a cup of Bigelow Decaf Green Tea for Breakfast. Mostly Sunny and 95 degrees outside today. Still suffering through these allergies! And from what the local news said, everyone is fighting them. I did go out for a bit and got the leaf blower out of the shed. I cleaned off the deck and driveway areas. Then trimmed up the vines along the driveway. After that time to get back inside! Anyway for dinner tonight I prepared Cumin Spiced Pork Chop w/ Golden Hominy and Cut Green Beans and Potatoes.

On my last visit to Meijer I picked up a couple of huge Bone - In Pork Loin Chops and had them in the freezer. I grabbed 1 of the Chops from the freezer and let it thaw overnight in the fridge. Then to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!



For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy.
For those that 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. 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 and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Coke Zero 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!

Cast Iron Skillet storing..........


Store skillet in a cool, dry place.  If you have several cast iron skillets and need to stack them, place a towel in between the pans to absorb moisture and prevent scratching the seasoning.

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

Dinner Tonight: 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, and McCormick Crushed Rosemary.






To prepare it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the

Crushed Rosemary 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 ready to order more from Wild Idea!




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.

Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes and Cut Green Beans

Today’s Menu: Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes, Cut Green Beans, and French Bread




I was awakened about 3:00 this morning by the severe storms that moved through the area. Heavy wind, hail, and some heavy rain. It slowed up and I fell back to sleep and then around 5:00 this

morning the next round came through. We had some trees down and flooding in the area, no damage around here though. So after all the excitement I woke up hungry! I prepared a couple of Jennie - O Turkey Breakfast Sausage Links, 1 Egg Sunny Side Up, 2 slices of toasted Healthy Life Bread, and a cup of Bigelow Green Tea. Not a bad way to start the day! After Breakfast did a load of laundry. After that I ran the vacuum, and dusted (hate dusting). After Lunch I headed over to spend the afternoon with Dad at the rehab center, he's being released onthe 28th of this month. Been 2 months since he's been home. For dinner tonight it's Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes and Cut Green Beans.


I’m using the Florida Gulf Coast Grouper my friends dropped off to me yesterday on their return
from Florida. It’s another one of those beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. Then I cut it into smaller pieces.  I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.





I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead

Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! Plus as you can tell as big as this filet was I only had half of it for dinner. The other half for lunch tomorrow!




Then I also Baked some Fingerling Potatoes, picked up a bag at our local Kroger. They come in a small bag, Melissa’s Fingerling Potato Medley. It’s a variety of 4-5 different Potatoes including Fingerling Potatoes, which I love using! To prepare them I started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Love those Potatoes! Perfect side dish for any dinner, especially Fish.


Then I also heated up a small can of Del Monte Cut Green Beans. I also baked a loaf of Pillsbury
French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.















Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for

blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans








It was Biscuits and Gravy to start my day! As usual I used Pillsbury Grands Jr' Biscuits and for the gravy Pioneer Peppered White Gravy. Finished up some house cleaning and stayed outside most of the day. Did some cleaning around the outside and got the cart out for the afternoon! A bit cool to start the day but sunny all day and warmed up to near 70 degrees! For dinner tonight my favorite Steak, Wild Idea Buffalo Steak! I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.




I had some Wild Idea Buffalo 10 oz. New York Strip Steaks in the freezer so I grabbed one out of the

freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 5 minutes. Then turned it once and cooked for 4 1/2 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning.




For a side dish I baked a Russet Potatoes. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

http://wildideabuffalo.com/products/new-york-strip-steaks
http://wildideabuffalo.com/

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

Dinner Tonight: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage



Well a Happy New Year to everyone, have a safe one tonight! Cool, Cloudy, and Windy here today,
all day! Had a Poached Egg on a Healthy Life Whole Grain English Muffin, and my morning cup of

Bigelow Decaf Green Tea. Finished up some laundry for mom and some light house cleaning. After that I went to the bank and stopped in neighboring Fairfield, Ohio along Route 4 and paid homage to a passing Funeral procession. A young Firefighter lost his life while fighting a fire in Hamilton, Ohio and the Funeral was today. Fire Fighters from all across the Country and some from overseas were in for the Funeral. Very sad way to end 2015, my prayers go out to his family and friends. Not much going on when I got back home. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.
 



Seen this recipe sometime back in an email update from local blogger, My Adventures in Dinner

Time, and couldn’t wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.



I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam

Ready for the oven...

Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.



 It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this

...and done!

makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It's my family's favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)


DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

http://www.thechunkychef.com/

Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes

Dinner Tonight: Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes and Sliced Carrots




It wasn't too bad out this morning, 25 degrees and no wind. That quickly changed as the temperature started dropping and the wind started blowing by this afternoon it was 10 degrees with a wind chill of -5. Went to Kroger around 8 am this morning and stopped by the bank and back home. Just as I got back the repair shop called and they had my car ready, nothing serious thankfully! We went and picked that up and back home for the day. Tonight for Dinner I prepared a Roasted Cumin Spiced Turkey Tenderloins w/ Jalapeno Cheddar Fried Potatoes.

For the Turkey Tenderloins I used Jennie – O Extra Lean Boneless Turkey Breast Tenderloins. So to prep the Turkey Tenderloins I’ll need; 2 Tbsp of Extra Virgin Olive Oil, 1/2 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. I love using the Cumin Spiced Rub on Pork and Chicken Dishes. To prepare it preheat my oven to 350°. Combine all the ingredients; rub it all over the Turkey Tenderloins. Let stand 10 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Turkey to pan; cook 4 minutes, browning on both sides. Bake at 350° for 15 minutes or until a thermometer registers 165°, turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Turkey Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Turkey with the inside being tender and moist! I’ve used the Cumin Spice Rub on different meats now and it works well with all of them, gives it a nice crust and great flavor.




For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.




Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and...

Dinner Tonight: Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots

A cold morning to start the first day of Winter, but a high around 40 for the afternoon with a little sunshine! Made Mom and Dad Breakfast this morning before they left for Church. Dad rarely gets out anymore, breathing problems and he has trouble walking. So it was good to see they were able to get out. While they were out I gave the Kitchen a good cleaning and other house cleaning. Then an afternoon of some NFL Football. For dinner tonight I prepared a Buffalo Bone in Ribeye Steak w/ Green Beans & Potatoes and Sliced Carrots.

I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – 16 oz. Bone-In Buffalo Ribeye Steaks,  And what a beautiful cut of meat these Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I preheated the oven on 400 degrees. I then rubbed the Ribeye with a light coat of Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To start I  pan fried it, using a Cast Iron Skillet on medium heat about 3 minutes per side. Then I put the Skillet in the oven and roasted it until it had internal temperature of 150 degrees for a medium rare, and it came out perfect. After removing it from the oven I put the Ribeye on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal, I’ll have the leftover for breakfast or lunch tomorrow. Love that Buffalo!






For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I also heated up some Del Monte Sliced Carrots and baked the remaining Sour Dough Mini Boule Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn, hadn't had that in a while.

Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.


http://wildideabuffalo.com/











The Cheyenne River Gift Bundle

Our 100% grass-fed, mouthwatering Buffalo Steaks, paired with our 95% lean Ground Buffalo and our all new, nitrite free, skinless Buffalo Hot Dogs, will make for many tasty, sustainable meals.  Plus, Dan O'Brien's heartfelt prose will make this gift a favorite!

Every pound of Wild Idea Buffalo meat purchased helps restore and regenerate the native grasslands of the American Great Plains.

2 - 8 oz. Top Sirloin Steaks
2 – 16 oz. Bone-In Ribeye Steaks
2 – 1 lb. Ground Buffalo
1 – 1 lb. Buffalo Hot Dogs
Plus: An autographed Copy of Buffalo for the Broken Heart by Dan O’Brien


http://buy.wildideabuffalo.com/collections/holiday-gift-bundles/products/the-cheyenne-river-gift-bundle