Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

September 22, 2014 at 5:15 PM | Posted in fish, tilapia | 2 Comments
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Today’s Menu: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

 

Seasoned Tilapa and Fries 009
I went out and got the morning paper and it was our coolest morning in quite a while, 41 degrees. It turned out to be a beautiful First Day of Fall, sunny and about 68 degrees. Went to the store and stopped by the bank and back home. Got the cart out and did a little yard work and went down to the neighborhood lake and enjoyed the day. For dinner tonight I prepared a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.

 

 

 

 

Seasoned Tilapa and Fries 001

When I went to Kroger they had Walleye and Tilapia on sale so I grabbed a couple of fillets of each. So for dinner I used one of the Tilapia fillets for dinner tonight. I rinsed the fillet off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled it in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. Served it on a Meijer Bakery Perfection Deli Mini Wheat Sub Bun.

 

 

 
For a side for my Fish Sandwich I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Hunt’s Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

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

Ore Ida Simply

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

First day of Fall!

September 22, 2014 at 5:43 AM | Posted in Uncategorized | Leave a comment
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First-Day-of-Fall-Clip-Art

 

Have a great First Day of Fall!

“Meatless Monday” Recipe – Classic Gazpacho

September 22, 2014 at 5:28 AM | Posted in CooksRecipes | Leave a comment
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Another “Meatless Monday” Recipe from the cooksrecipes website. http://www.cooksrecipes.com/category/mless.html

 

 

Classic Gazpacho 1
Recipe Ingredients:Cooksrecipes 2

The Base:
2 cups coarsely chopped ripe tomatoes
2/3 large cucumber, peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 scallions (green onions), green parts only, cut into several pieces
Handful of parsley sprigs
1 to 2 tablespoons chopped fresh dill

 

To Finish the Soup:
3 cups salt-free tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 ripe tomatoes, finely diced
1 large carrot, peeled and finely diced
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Dried hot red pepper flakes or hot sauce to taste (optional)
Salt and freshly ground pepper to taste

 

Cooking Directions:

Place all the ingredients for the base in a food processor. Puree until fairly smooth. Transfer the puree to a serving container. Stir in enough tomato juice to give the soup a slightly thick consistency.
Stir in the remaining ingredients, using red pepper flakes if you’d like a spicier soup. Cover and refrigerate for at least an hour before serving.
Makes 6 servings.

 

http://www.cooksrecipes.com/mless/classic_gazpacho_recipe.html

One of America’s Favorites – Blue-Plate Special

September 22, 2014 at 5:26 AM | Posted in One of America's Favorites | Leave a comment
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A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire

A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire

* I love this one, “I’m a Foodie!”

 
Blue-plate special or blue plate special is a term used in the United States by restaurants, particularly (but not only) diners and cafes. It refers to a specially low-priced meal, usually changing daily. It typically consists of a “meat and three” (three vegetables), presented on a single plate, often a divided plate rather than on separate dishes. The term was very common from the 1920s through the 1950s. As of 2007, there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on blue plates, but it is a vanishing tradition. The phrase itself, however, is still a common American colloquial expression.

 

 

A web collection of 1930s prose gives this definition: “A Blue Plate Special is a low-priced daily diner special: a main course with all the fixins, a daily combo, a square for two bits.”
The origin and explanation of the phrase are unclear. Kevin Reed says that “during the Depression, a manufacturer started making plates with separate sections for each part of a meal—like a frozen dinner tray—it seems that for whatever reason they were only available in the color blue.” Michael Quinion cites a dictionary entry indicating that the blue plates were, more specifically, inexpensive divided plates that were decorated with a “blue willow” or similar blue pattern, such as those popularized by Spode and Wedgwood. One of his correspondents says that the first known use of the term is on an October 22, 1892 Fred Harvey Company restaurant menu, and implies that blue-plate specials were regular features at Harvey Houses.

The term became common starting in the late 1920s. A May 27, 1926 advertisement in The New York Times for “The Famous Old Sea Grill Lobster and Chop House” at 141 West 45th Street promises “A La Carte All Hours”, “Moderate Prices”, and “Blue Plate Specials”. A December 2, 1928 article, lamenting the rise in prices that had made it difficult to “dine on a dime”, praises an Ann Street establishment where you can still get “a steak-and-lots-of-onion sandwich for a dime and a “big blue-plate special, with meat course and three vegetables, is purchasable for a quarter, just as it has been for the last ten years.” The first book publication of Damon Runyon’s story, “Little Miss Marker,” was in a 1934 collection entitled Damon Runyon’s Blue Plate Special. A Hollywood columnist wrote in 1940, “Every time Spencer Tracy enters the Metro commissary, executives and minor geniuses look up from their blue plate specials to look at the actor and marvel.” In the 1953 The Honeymooners episode “Suspense,” Ralph, suspecting that Alice plans to murder him with a carving knife, says to Norton, “Did you hear that, pal? She wants to borrow a carving knife. I never thought I’d end up a blue-plate special.”

 

 

A typical blue divided plate used for a blue-plate special

A typical blue divided plate used for a blue-plate special

“No substitutions” was a common policy on blue-plate specials. One 1947 Candid Microphone episode features Allen Funt ordering a blue-plate special and trying to talk the waiter into making various changes, such as replacing the vegetable soup with consommé, while the polite but increasingly annoyed waiter tries in vain to explain to Funt that “no substitutions” means what it says. Our Man in Havana (1958) by Graham Greene has the following exchange regarding an “American blue-plate lunch”:

“Surely you know what a blue-plate is, man? They shove the whole meal at you under your nose, already dished up on your plate – roast turkey, cranberry sauce, sausages and carrots and French Fried. I can’t bear French fried but there’s no pick and choose with a blue-plate.”
“No pick and choose?”
“You eat what you’re given. That’s democracy, man.”

 

 

Blue-plate special in Mullan, Idaho

Blue-plate special in Mullan, Idaho

Road food experts Jane and Michael Stern titled their 2001 guidebook “Blue Plate Specials and Blue Ribbon Chefs: The Heart And Soul Of America’s Great Roadside Restaurants”.

In contemporary use, a “blue-plate special” can be any inexpensive full meal, any daily selection, or merely a whimsical phrasing. A travel columnist says that a Portland, Maine eatery offers “budget blue-plate specials along with more refined fare.” The Turner South cable channel calls a daily movie selection, scheduled at lunchtime, its “blue-plate special”. Mystery writer Abigail Padgett’s second novel about amateur sleuth Blue McCarron is titled The Last Blue Plate Special; no meals here, the blue plates are part of the decor at a clinic where patients are dying mysteriously. A reviewer uses the headline “The Red, White and Blue Plate Special” for a review of a book on “Diners, Bowling Alleys, and Trailer Parks”. Boston Children’s Museum presents a participatory-theatre show, sponsored by health insurer Blue Cross, which teaches good nutrition; the show is called “Blue Plate Special”.

 

Kitchen Hint of the Day!

September 22, 2014 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Crushing dried herbs before using them will boost their flavor, as will soaking them for a few seconds in hot water. This technique also works well with dried herbs that have lost their flavor.

September 22 is National White Chocolate Day

September 22, 2014 at 5:22 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

mobile-cuisine.com

Here are today’s five thing to know about Chocolate:

  1. White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’
  2. According to the FDA, to be called ‘chocolate’ a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.
  3. White chocolate contains cocoa butter, milk solids, sugar, lecithin and flavorings (usually including vanilla). Cocoa butter is the fat from cocoa beans, extracted from the cocoa beans during the process of making chocolate and cocoa powder. Cocoa butter has very little ‘chocolate’ flavor.
  4. Cocoa butter is one of the ingredients used to make real chocolate, it is gives chocolate the ability to remain solid at room temperature, yet melt easily in the mouth.
  5. Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2…

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Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

September 21, 2014 at 5:02 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

 

Extra Sharp Cheddar Mushroom Buffalo Burger 009
Had some overnight and early morning showers but a sunny afternoon. A bit warmer and more humid out, ready for the Fall weather to return. Laundry and house cleaning and then NFL Football for the rest of the day! For dinner tonight it’s an Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries.

 

 
I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Buffalo Burgers.Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done! I topped it with a fresh slice of Borden Extra Sharp Cheddar and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Hard to beat these Wild Idea Buffalo Burgers, juicy and delicious!

 

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

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers

Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers

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

 

 

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

 

 

 

 

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

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher

Nutrition

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

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

Pork Ragu and Zucchini Noodles

September 21, 2014 at 4:54 PM | Posted in Uncategorized | Leave a comment

Originally posted on The Cardigan Kitchen:

I’m baaAack!

You may not have noticed, but it’s been a couple weeks since my last post. Largely because the Cardigan Kitchen got a new, well, kitchen! A couple weeks ago we bought a new house in Smyrna (read- the burbs) and left the bustling midtown area behind. But not too far behind, we still visit probably once a week. I miss being “in the perimeter” but I’m also loving our house and our neighborhood. With a kitchen like this, what’s not to love. 

kitchen

I’m learning to love my gas stove and oven. To be honest I was a bit nervous at first, but I figured it out pretty quickly although the idea of cooking over fire is still a bit new to me.

So you know, you move, you unpack, and oh yeah you have to get Internet. It took us a couple weeks but we finally have it…

View original 452 more words

Cajun Turkey Vegetable Loaf

September 21, 2014 at 5:51 AM | Posted in Jennie-O Turkey Products, spices and herbs, vegetables | Leave a comment
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This one came from Tina T. She originally got this off the web and made some adjustments to it, now a family favorite.

 

 

Cajun Turkey Vegetable Loaf

 

Recipe Ingredients:

2 pounds Jennie – O Extra Lean Ground Turkey Breast
1 (10-ounce) package frozen chopped Spinach, thawed, drained and squeezed dry
1/2 cup chopped Onion
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Celery
1/2 cup grated Carrot
1/2 cup Wheat Germ
3 large Egg Whites or EggBeater’s Egg Whites
2 tablespoons Water
2 teaspoons Ground Cumin
2 teaspoons Dried Oregano Leaves
1 teaspoon Rubbed Sage
1 teaspoon Thyme
1 teaspoon Hungarian Sweet Paprika
1 teaspoon Sea Salt
1/8 teaspoon Red Pepper Flakes

 

 

Cooking Directions:

 

In a large bowl, combine ground turkey, chopped spinach , chopped onion, chopped red bell pepper, chopped celery, grated carrots, wheat germ, egg whites, water, cumin, oregano, sage, thyme, paprika, salt, and red pepper flakes with hand or fork mixed all together. Transfer to greased baking dish and shape into a loaf.
Bake in a 350°F (175°C) oven for 1 hour or until done. Let stand for 10 minutes before serving.
Makes 8 servings.

Kitchen Hint of the Day!

September 21, 2014 at 5:49 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Bobbi D. for sending this hint in to me.

 

When, changing the yield of a recipe, don’t increase the seasonings proportionately, or the recipe will taste wrong. If your doubling the recipe, increase the seasonings only by one and a half; if you are tripling the recipe, double the amount of seasoning.

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