Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Baby Carrots

August 21, 2014 at 5:21 PM | Posted in fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots




Seasoned Haddock and Risotto 010
Another humid day out with a whole lot of rain on and off all day. Then it was long night for myself again, Phantom Pains all night and most of today. It was the bad ones too, so I didn’t get much sleep. Finally took a nap around 1:00 this afternoon and felt somewhat better. I just wish there was a medication or something to fight Phantom Pains when they occur. I didn’t have a chance to go see my Dad but talked to him on the phone a couple of times. For dinner tonight I prepared a Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots.




Seasoned Haddock and Risotto 001
Haddock just frys up so good, a nice golden brown crust with a great fresh taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then cut the fillet into smaller pieces, seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. The Zatarain Mix gives it that golden brown crust I love along with a ton of flavor.



For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Lundberg Risotto2
Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.



Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.


Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

Our Favorite Tomato Recipes

August 21, 2014 at 8:12 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living On Line website, it’s Our Favorite Tomato Recipes. The link to all the delicious and healthy Tomato recipes is at the bottom of the post.



Our Favorite Tomato RecipesDiabetic living logo
Tomatoes are a healthy, low-carb addition to any meal. With so many different varieties and ways to prepare tomatoes, there’s something for everyone.




Salmon with Roasted Tomatoes and Shallots
Have a bounty of grape tomatoes? Put them to delicious use in this scrumptious recipe that makes a company-worthy dish….

Baked Tomato and Okra
Looking to change up your go-to side dish? Put a spin on mixed veggies with this Southern-inspired recipe that’s low in carbs and calories…..

Smoky Tomato Pizza
Plum tomatoes star in these gourmet-style pizzas featuring smoked Gouda cheese. One recipe makes two pizzas……
* You can check out all the Tomato Recipes by clicking the link below

Herb and Spice of the Week – Cloves

August 21, 2014 at 5:40 AM | Posted in Herb and Spice of the Week | Leave a comment
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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania.

The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.


Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as complement to fruit such as apples, pears, or rhubarb.

In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.

About 85% of cloves’ powerful taste is imparted by the chemical eugenol, and the quantity of the spice required is typically relatively small. It pairs well with cinnamon, allspice, vanilla, red wine, and basil, as well as onion, citrus peel, star anise, or peppercorns.




Nonculinary uses
The spice is used in a type of cigarette called kretek in Indonesia. They have been smoked throughout Europe, Asia, and the United States. In 2009, clove cigarettes (as well as fruit- and candy-flavored cigarettes) were outlawed in the US. Cigarettes containing clove are now classified as cigars when sold in the US.

Clove may be used as an ant repellant.

They can be used as to make a fragrant pomander when combined with an orange.



Dried cloves

Dried cloves

Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.

In Chinese medicine, cloves or ding xiang are considered acrid, warm, and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming, it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such, it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness.

Cloves may be used internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Some recommend avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.


Kitchen Hint of the Day!

August 21, 2014 at 5:37 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Connie L. for these tips to pass along!



Always read the entire recipe before you start cooking. Even the best-written recipes may not include all the headline information at the top. A good cook reads the entire recipe before it’s time to cook. Then gather all your ingredients, have them prepped, and ready to go before you start cooking.

August 21 is National Spumoni Day

August 21, 2014 at 5:35 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Ice Cream Italiano

Molded Italian ice cream.  How could you go wrong?

Here are today’s five thing to know about Spumoni

  1. An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.
  2. A cow has only 1 stomach with 4 areas where food is digested: the rumen, reticulum, omasum, and the abdomen.
  3. The udder of a cow can hold between 25-50 lbs. of milk.
  4. In the U.S., all ice cream needs to have a minimum of 10% milkfat if it is to be labeled “ice cream”. This includes custard based (French Style) ice creams.
  5. Sorbet, has no milk at all!


Today’s Pinterest Board : Spumoni, Recipes and More


Today’s Food History

  • 1814 Benjamin Thompson, Count von Rumford died. American physician who invented the percolator, a pressure cooker and a kitchen stove. He is frequently credited with creating baked Alaska.
  • 1988

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Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini

August 20, 2014 at 5:19 PM | Posted in pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini




Ital. Chicken Whole Wheat 3 Cheese Tortellini 007
I’d like to start off by saying my prayers and thoughts go out to the family and friends of American journalist James Foley, whose life was violently taken away by a bunch of cowards and animals. May they be brought to justice soon! It’s getting a little warmer and more humid here today and it’s going to get worse they say. Went to the store early for Mom and myself and then over to see my Dad. They moved him to a rehab center and he seems to be getting a little better now day by day. For dinner tonight I prepared an Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini.




I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. They’re individually wrapped and you can keep them in the fridge or freezer, then and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. I preheated the oven to 350 degrees and baked the breasts for about 24 minutes. Easy to fix and they always turns out perfect as these did!




I then used Buitoni Whole Wheat 3 Cheese Tortellini. It had been awhile since I prepared this, it’s a very good Tortellini and always fresh. To prepare it, just boil your water and add a 1/2 tablespoon of Extra Virgin Olive Oil to it. When it comes to a full boil add the Pasta and reduce heat to a gentle boil and boil for 6-8 minutes until done. When done I made a bed of the Pasta and added my Italian Chicken Breast on top. I then added some fresh grated Sargento Asiago Cheese and 2 tablespoons of Ragu Original Pasta Sauce to top everything off! I also had a slice of buttered Healthy Life Whole Grain Bread. For dessert/snack later a few slices of Turkey Spam and Ritz Whole Grain Crackers.





Buitoni Whole Wheat 3 Cheese TortelliniBuitoni Whole grain 3 Cheese Tort
Buitoni Whole Wheat Three Cheese Tortellini:
* Filled with creamy ricotta, aged parmesan and romano cheese
* 54 grams of whole grain per serving
* All natural
* No preservatives


Whole Durum Wheat Flour, Water, Eggs, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (Flour, Sugar, Yeast, Soybean Oil, Salt), Romano Cheese (Pasteurized Part Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Canola Oil, 2% Or Less of Parmesan Cheese Flavor (Maltodextrin [Corn, Potato], Autolyzed Yeast Extract, Salt, Flavoring, Less Than 2% of Buttermilk Solids, Calcium Lactate, Citric Acid, Cream Solids, Disodium Phosphate, Formic Acid, Lactic Acid, Parmesan Cheese [Milk, Culture, Salt, Enzymes], Sour Cream Solids, Succinic Acid, Sugar, Whey), Reduced Lactose Whey, Skim Milk, Salt, Parmesan Cheese Paste (Granular And Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Citric Acid), Spices, Soy Lecithin. Contains Milk, Egg, Soy, Wheat Ingredients.


Nutrition Facts
Serving Size 106 G
Servings Per Container 2.5
Amount Per Serving
Calories 330 Calories from Fat 90
% Daily Value*
Total Fat 10 G 15
Saturated Fat 3 G
Trans Fat 0 G
Cholesterol 60 Mg 19
Sodium 500 Mg 21
Total Carbohydrate 45 G 15
Dietary Fiber 6 G
Sugars 3 G
Protein 16 G






Perdue Perfect Portions Italian Style Chicken BreastsPERDUE CHICKEN Italian


PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.


From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.


Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g,%20Skinless%20Chicken%20

7 Must-Eat Fermented Foods for a Healthy Gut

August 20, 2014 at 11:13 AM | Posted in Eating Well | Leave a comment
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Get that gut in shape! And to help you do that is 7 Must-Eat Fermented Foods for a Healthy Gut, it’s all from the EatingWell website.



7 Must-Eat Fermented Foods for a Healthy Gut

Try these 7 probiotic foods for gut health.
The trillions of tiny creatures living in our bodies have been making headlines lately—and for good reasons. These good bacteria—particularly those in our gut—may improve digestion, boost immunity and—according to some preliminary studies—they may even help us get leaner. Research is still emerging on just how important these mighty microbes might be for our health, but the early results are promising. There’s plenty you can do now to encourage their growth. The most effective way is by eating foods packed with probiotics—good bacteria that live in your gut and show up in fermented foods. Add these seven fermented foods to your diet for a healthy dose of probiotics.


1. Tempeh
Tempeh is made from naturally fermented soybeans. With a slightly nutty flavor, it’s a good source of probiotics—and, because it contains all the essential amino acids, it’s a complete source of vegetarian protein…..



2. Miso
A fermented paste made from barley, rice or soybeans, miso adds a nice umami flavor to dishes. It’s bold, so a little goes a long way (which is good because it’s also high in sodium)….
* Click the link below to get all the tips and recipes

Wild idea Buffalo Recipe of the Week – Osso Bucco

August 20, 2014 at 5:34 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild idea Buffalo Recipe of the Week – Osso Bucco. It’s from Jill O’Brien of Wild Idea Buffalo.


Osso Bucco
By: Jill O’Brien
Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.


Wild Idea Buffalo Osso Bucco on Creamy Risotto

Osso Bucco on Creamy Risotto

* 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string
* ½ cup flour
* 1 teaspoon kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried thyme
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 cup mushrooms, sliced
* 2 clove garlic, chopped (2 tablespoons)
* 1 teaspoon salt
1 tablespoon black pepper
* 1 bottle white wine
* ¼ cup parsley, finely chopped
* 4 fresh thyme sprigs
* zest of 1 lemon
* 2 tablespoons arrow root or corn starch
* ½ cup wine
* 1 cup tomatoes, diced




1 – Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2 – Roll shanks in flour mixture.
3 – In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4 – Place shanks in pan and brown on both sides. Remove shanks from pan.
5 – Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6 – Deglaze pan with white wine.
7 – Return shanks. Add parsley, thyme and lemon and bring to full heat.
8 – Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9 – Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10 – Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11 – Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.

Kitchen Hint of the Day!

August 20, 2014 at 5:33 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Dottie K. for passing these food storage tips along to share!



*When freezing food in plastic containers, always leave some head space between the food that you are storing and the lid of the container, especially with liquids.


*The head space will allow your stored items to expand as it freezes without breaking the container.


*If you are freezing your items in freezer bags you will want to make sure that you remove as much air from the bag as possible before sealing.

August 20 is National Chocolate Pecan Pie Day

August 20, 2014 at 5:32 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Pie and More Pie

Any good southerner has a soft spot for pecan pie, but nobody can resist it with chocolate.

Here are today’s five thing to know about Pecan Pie

  1. If the body does not get enough zinc, it may have difficulty producing testosterone – a key hormone in initiating sexual desire in both men and women.  Pecans provide nearly 10 percent of the recommended Daily Value for zinc.
  2. It would take 11,624 pecans, stacked end to end, to reach the top of the Empire State Building in New York City.
  3. Texas adopted the pecan tree as its state tree in 1919.  In fact, Texas Governor James Hogg liked pecan trees so much that he asked if a pecan tree could be planted at his gravesite when he died.
  4. Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S.  Albany hosts the annual…

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