Tags: Asia, Australia, Cherax, Crayfish, Food, Louisiana, Northern Hemisphere, Southern Hemisphere
Crayfish – also called crawfish, crawdads, freshwater lobsters, or mudbugs – are freshwater crustaceans resembling small lobsters, to which they are related; taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom. They are mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive Procambarus clarkii are hardier. Crayfish feed on living and dead animals and plants.
The name “crayfish” comes from the Old French word escrevisse (Modern French écrevisse). The word has been modified to “crayfish” by association with “fish” (folk etymology). The largely American variant “crawfish” is similarly derived.
Some kinds of crayfish are known locally as lobsters, crawdads, mudbugs, and yabbies. In the Eastern United States, “crayfish” is more common in the north, while “crawdad” is heard more in central and southwestern regions, and “crawfish” further south, although there are considerable overlaps.
The study of crayfish is called astacology.
In Australia, New Zealand and South Africa, the term crayfish or cray generally refers to a saltwater spiny lobster, of the genus Jasus that is indigenous to much of southern Oceania, while the freshwater species are usually called yabby or kōura, from the indigenous Australian and Māori names for the animal respectively, or by other names specific to each species. An exception is the freshwater Murray crayfish, which belongs to the family Parastacidae and is found on Australia’s Murray River.
In Singapore, the term crayfish typically refers to Thenus orientalis, a seawater crustacean from the slipper lobster family. True crayfish are not native to Singapore, but are commonly found as pets, or as an invasive species (Cherax quadricarinatus) in the many water catchment areas, and are alternatively known as freshwater lobsters.
The body of a decapod crustacean, such as a crab, lobster, or prawn, is made up of twenty body segments grouped into two main body parts, the cephalothorax and the abdomen. Each segment may possess one pair of appendages, although in various groups these may be reduced or missing. On average, crayfish grow to 6.9 in. (17.5 centimeters) in in length, but some grow larger.
There are three families of crayfish, two in the Northern Hemisphere and one in the Southern Hemisphere. The Southern-Hemisphere (Gondwana-distributed) family Parastacidae lives in South America, Madagascar and Australasia, and is distinguished by the lack of the first pair of pleopods. Of the other two families, members of the Astacidae live in western Eurasia and western North America and members of the family Cambaridae live in eastern Asia and eastern North America.
Madagascar has an endemic genus, Astacoides, containing seven species.
Europe is home to seven species of crayfish in the genera Astacus and Austropotamobius.
Cambaroides is native to Japan and eastern mainland Asia.
The greatest diversity of crayfish species is found in southeastern North America, with over 330 species in nine genera, all in the family Cambaridae. A further genus of astacid crayfish is found in the Pacific Northwest and the headwaters of some rivers east of the Continental Divide. Many crayfish are also found in lowland areas where the water is abundant in calcium, and oxygen rises from underground springs.
Crayfish were introduced purposely into a few Arizona reservoirs and other bodies of water decades ago, primarily as a food source for sport fish. They have since dispersed beyond those original sites.
Australasia has over 100 species in a dozen genera. Many of the better-known Australian crayfish are of the genus Cherax, and include the marron (now believed to be two species, Cherax tenuimanus and C. cainii), red-claw crayfish (Cherax quadricarinatus), common yabby (Cherax destructor) and western yabby (Cherax preissii). The marron are some of the largest crayfish in the world. They grow up to several pounds in size. C. tenuimanus is critically endangered, while other large Australasian crayfish are threatened or endangered.
Australia is home to the world’s two largest freshwater crayfish – the Tasmanian giant freshwater crayfish Astacopsis gouldi, which can achieve a mass of up to 11 lb (5 kilograms) and is found in the rivers of northern Tasmania, and the Murray crayfish Euastacus armatus, which can reach 4.4 LB (2 kilograms) and is found in much of the southern Murray-Darling basin.
The two species of Paranephrops are endemic to New Zealand, where they are known by the Māori name kōura.
Crayfish are eaten worldwide. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten. Like all crustaceans, crayfish are not kosher because they are aquatic animals that do not have both fins and scales. They are therefore not eaten by observant Jews.
As of 2005, Louisiana supplies 95% of the crayfish harvested in the US. In 1987, Louisiana produced 90% of the crayfish harvested in the world, 70% of which were consumed locally. In 2007, the Louisiana crawfish harvest was about 54,800 tons, almost all of it from aquaculture. About 70%–80% of crayfish produced in Louisiana are Procambarus clarkii (red swamp crawfish), with the remaining 20%–30% being Procambarus zonangulus (white river crawfish).
Crayfish are commonly sold and used as bait, either live or with only the tail meat, and are good at attracting channel catfish, largemouth bass, pike and muskellunge. Sometimes the claws are removed so that the crayfish don’t stop fish from biting the hook. Crayfish easily fall off the hook, so casting should be slow.
The result of using crayfish as bait has led to various ecological problems at times. According to a report prepared by Illinois State University, on the Fox River and Des Plaines River watershed, “The rusty crayfish (used as bait) has been dumped into the water and its survivors outcompete the native clearwater crayfish”. This situation has been repeated elsewhere, as the crayfish bait eliminates native species.
The use of crayfish as bait has been cited as one of the ways zebra mussels have spread to different waterways, as members of this invasive species are known to attach themselves to crayfish.
Tags: bacon, Ball Park Smoked White Turkey Franks, Disodium guanylate, Monosodium Glutamate, Pita, Pita Bread, Saturated fat, SODIUM ERYTHORBATE, Trans fat
Spent the day on a project I’ve been meaning to do for a while now. I refinshed a small book-case I have. The top of it had watermarks on it that had ruined the finish. For dinner I prepared Pita Bread Chili Dogs.
I’ve using Pita Bread instead of Buns lately, lower in calories, fat, and carbs. So I thought why not try a Chili and Cheese Dog. I used Ball Park Smoked White Turkey Franks, which I use whenever I eat Hot Dogs, best tasting Turkey Frank there is. You can grill them or boil them, I boiled these. Then for my Chili I used Hormel Turkey Chili with Beans and Sargento Reduced Fat Shredded Sharp Cheddar along with some French’s Yellow Mustard. While warming the Chili up I added a few shakes of Frank’s Red Hot Sauce, everythings better with Frank’s! Then for my Pita Bread I used Joseph’s Flax Oat Bran and Whole Wheat Pita Bread. I’ve been dropping a few pounds and Joseph’s helps by cutting the calories, fat, and carbs from sandwiches or anything else I would normally use a Bun for. Turned out delicious! I’ll have these again soon.
For a dessert/snack later a new product, Keebler Town House Oven Baked Pita Crackers w/ Sea Salt. I had those and dipped them in some Helluva Good Bacon and Horse Radish Sour Cream Dip. Made a nice combo, the Crackers are 70 calories and 11 carbs for 6 Crackers.
Host a happy get-together with these crisp, oven-baked crackers with a rustic blend of savory herbs and spices inspired by pita crackers. They make the perfect pair with your favorite toppings and dips.
Serving size 6 crackers (15g)
Calories 70 Kcal
Total Fat 2.5 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 11g
Dietary Fiber 0.25 g
Sugars 1 g
Protein 1 g
Heluva Good!® Bacon Horseradish Dip blends flavorful bacon bits and zesty horseradish with creamy sour cream to create intense flavor that adds kick to any BBQ or get together.
CULTURED PASTEURIZED MILK, CREAM AND NONFAT MILK, SALT SUGAR, BACON BITS (CURED WITH WATER, SALT, SODIUM PHOSPHATE, SODIUM NITRATE, SMOKE FLAVORING, SUGAR, SODIUM ERYTHORBATE, BROWN SUGAR, SODIUM ASCORBATE, POTASSIUM CHLORIDE, DEXTROSE), TORULA YEAST (SULFITES), DEHYDRATED HORSERADISH, SILICON DIOXIDE, MONOSODIUM GLUTAMATE, HYDROLYZED CORN GLUTEN, DEHYDRATED ONION, MODIFIED CORN STARCH, NATURAL FLAVORS, SPICE, DISODIUM IOSINATE, AND DISODIUM GUANYLATE, MALTODEXTRIN, CARAMEL COLOR, YEAST EXTRACT, GELATIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), SOYBEAN OIL AND ENZYME.
Serving Size2 Tbsp (31 g)
Amount per Serving
Calories50 Calories from Fat40
% Daily Values
Total Fat4.5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Total Carbohydrate2g 1%
Tags: Beef mince, Cheese, cook, Lasagna, Measuring cup, Mozzarella, Parmigiano-Reggiano, Serving size
Another Spring like day in August, we’ll take it! I rarely play the lottery but had to take a chance on it today, Powerball topping out at $400 Million! Odds are against you winning it but as they say someone has to win it, so it might as well be me! For dinner tonight a family favorite, Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread.
This has become one of our favorite Lasagna recipes, Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, Sliced Baby Bella Mushrooms, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1/2 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.
Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I also baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf for Mom and Dad and I had Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella (2 cups); nonstick cooking spray and foil.
Sauce:Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork.
Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.
Bake: Cover and bake for 30 minutes, uncover and bake for another 10 minutes.
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!
Serving size: 0.167 pkg
Servings per container: 6
Nutrient Qty %DV
Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Tags: Bean Salad, Black pepper, cook, Dietary Reference Intake, Grape, Mashed potato, Mushrooms, Phaseolus vulgaris, Salad, Trans fat, Wild Idea Buffalo
Yesterday when I went to Kroger I picked up some more of the White Seedless Grapes. I’ve been purchasing the Grapes for about 3 weeks now and they are the best Grapes I think I’ve ever had, and I’ve had a lot of Grapes in my life! Their huge and busting with flavor. i hope this Grape crop keeps coming in! Now for the Apples to start coming in, poor choices right now in the stores. For dinner tonight one of my favorite Steaks, the Wild Idea Buffalo Terres Major Filet. Dinner tonight; Buffalo Terres Major Filet and Sauteed Mushrooms w/ Mashed Potatoes, 3 Bean Salad, and Whole Grain Bread.
As I said I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Filets. Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, I’ve ever had. I pan fried it in Canola Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I fried it 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! I topped it with Sauteed Baby Bella Mushrooms.
For side dishes tonight I warmed up some leftover Bob Evan’s Mashed Potatoes, leftover from dinner a night or two ago. I also had 3 Bean Salad, which I love. It comes in a can and you can prepare it various ways. I just opened the can and put it in a plastic bowl, put the lid on, and set in the refrigerator to chill. I served cold. The only place I’ve come across them is at Walmart. I also had a couple of slices of healthy life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with Philadelphia Fat Free Cream Cheese.
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Read 3 Bean Salad
Fresh green and yellow string beans, wholesome red kidney beans, spicy onions, and red peppers in delicately flavored tangy vinaigrette are what our 3 bean salad is all about. For added flavor and a different twist, try our 4 bean mixture with garbanzo beans. Made with the finest kidney and black beans, whole kernel corn, hominy, and red and green peppers, our read southwestern bean salad is a remarkably versatile product. It’s perfect for use in wraps, tacos, burritos, or as a main dish by adding shredded chicken or beef. Use in a dip with tortilla chips or put some on a bed of lettuce topped with tomatoes to create a healthy, nutritious salad.
Serving Size: 0.33 cup
Servings Per Container: 5
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Trans Fat 0 g
Cholesterol 0 mg (0%)
Sodium 300 mg (13%)
Potassium 90 mg (5%)
Total Carbohydrate 13 g (5%)
Dietary Fiber 2 g (8%)
Sugars 8 g
Protein 1 g
Vitamin A 0%
Vitamin C 4%
Tags: Canola, Casserole, Cast-iron cookware, Gratin, Idaho, Potato, Tilapia, Zatarain
After a night and morning of heavy rains, the sun finally came out late afternoon. It’s no wonder the crops are doing so well, this is the first Summer in quite sometime we’ve had enough rain. Usually by now our lawns are brown and crops are struggling but this year everything is green! For dinner I prepared a Cast Iron Skillet Blackened Tilapia w/ Scalloped Potato Casserole, Sugar Snap Peas, and Whole Grain Bread.
Nothing better to cook in than a well seasoned Cast Iron Skillet. My Mom has three of them and all are older than me. i had the Tilapia frozen so I let it thaw overnight in the fridge. Rinsed the fillets off in water and patted dry with a paper towel. I seasoned them with a bit of Sea Salt and Ground Black Pepper. Then i melted a tablespoon of Blue Bonnet Light Stick Butter down and rubbed the two fillets down with it, covering both sides. I then covered them, both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillets for 3 minutes each side and it was fork tender and ready. As usual anything that you use Zatarain’s on it’s going to be good and this was no exception! I love the smokey and heated flavor the seasoning provides. The fillet just melted in my mouth. I could live on Fish and Seafood alone.
To go with my Blackened Tilapia I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious dish. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. I also heated up a bag og of Walmart Marketside Sugar Snap Peas and a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Idahoan SCALLOPED HOMESTYLE CASSEROLE
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Tags: Black pepper, cook, Home, Meatball, Olive oil, Soups and Stews, Stock (food), Wedding soup
Italian Wedding Soup
My rendition of a classic favorite. Easy and elegant for a perfect light meal.
1 egg, beaten
½ teaspoon fennel
1 teaspoon basil
1 teaspoon garlic, minced
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons black pepper
2 tablespoon olive oil
1 pound ground bison
2 quarts chicken stock
½ cup orzo pasta
3 cups spinach, chopped and packed
grated parmesan to pass, optional
* Mix eggs, seasoning and olive oil together.
* Add ground bison and mix thoroughly.
* Form into small meatballs, making 40.
* Place on baking sheet and bake meatballs in a 425* preheated oven.
* In stock pot, over medium high heat bring chicken stock to a boil.
* Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil.
* Reduce heat and cook until pasta is tender, about 8 minutes.
* Add spinach and cook for 2 minutes
* Ladle soup into bowl and pass with grated parmesan.
1 lb. Ground Buffalo
We grind our finest roasts and steaks to bring you the most delicious burgers anywhere. 90% – 92% Lean. 1 lb. Package.
Tags: cook, Italian sausage, Light Potato Chips, Meat, Olive oil, Ruffle, Sausage, Shopping
The heat and humidity continue around here. Possible break coming this weekend, hope their right. Being this hot and humid it takes a lot of my appetite away. For dinner a Sweet Italian Turkey Sausage w/ Ruffle’s Light Potato Chips.
I used Jennie O Lean Sweet Italian Turkey Sausage. I pan fried it, using Pam Spray and no oil, a total of about 18 minutes. It fried up excellent, they have real good and fresh taste to them. They have 160 calories and 0 carbs per Sausage. I may switch from my normal brand I use of Honeysuckle White. I served it on Healthy Life Whole Grain Hotdog Bun and topped it with French’s Spicy Brown Mustard. To go with my Sausage I had some Ruffle’s Light Potato Chips, 80 calories and 17 carbs per serving. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Lean Sweet Italian Turkey Sausage
Lovers of sweet Italian sausage have found a perfect option.
65% less fat than regular pork sausage
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place dinner sausages on grill rack 4 inches from heat source.
Grill approximately 16 to 18 minutes, turning occasionally.
Always cook to well done, 165 °F. as measured by a meat thermometer.
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet.
Cook covered, turning occasionally, 17 – 19 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.
Always cook to an internal temperature of 165°F.
Learn how to safely handle turkey
Jennie O – Sweet Italian Turkey Sausage Lean
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg
Ruffles Light Original Potato Chips deliver the irresistible great taste and satisfaction you expect from Ruffles, but with no fat and half the calories of regular potato chips! How does Ruffles do it? Ruffles are made with Olean Fat Free Cooking Oil.
Ruffles Light Original Potato Chips:
* Calorie content has been reduced from 160 to 80 calories per serving
* Fat free but with all the taste
Serving Size 28 G
Servings Per Container 7
Amount Per Serving
Calories 80Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Monounsaturated Fat 0 G
Cholesterol 0 Mg 0
Sodium 190 Mg 8
Potassium 370 Mg 10
Total Carbohydrate 17 G 6
Dietary Fiber 1 G 5
Sugars 0 G
Protein 2 G
Tags: Chili con carne, Chili pepper, cook, Cornbread, Olive oil, Oyster cracker, Phaseolus vulgaris, Slow cooker
Another beautiful day out, but they say that’s coming too an end. The high’s will be in the 90′s and the humidity almost unbearable. The heat index will be very high starting Sunday. All good days must end, I guess. Earlier today I went fishing here at our community lake. Only caught a few small Blue Gills not much biting but a real relaxing morning. For dinner tonight I didn’t want anything too heavy or filling but still wanted a hot and hearty meal. So I got in the freezer and grabbed the Crock Pot 3 Bean Buffalo Chili I froze from the last time I prepared some. I prepared the Crock Pot 3 Bean Buffalo Chili along with some Johnny Cakes.
The Chili has Ground Buffalo, Kidney Beans, Chili Beans, Great Northern White Beans, and ton of great Spices! Just put it in the Crock Pot, on low, for about 8 hours and you got you some mighty tasty Chili! I would use Ground Turkey to make this but for the past two times I’ve used the Ground Buffalo. Using the Buffalo gives it such a unique flavor, an almost sweet taste to it and it seems to hold up better with any added heat you add to it (Peppers or Hot Sauce). I left the full recipe at the bottom of the post. That’s the last of my Chili in the freezer so I’ll have to make another batch soon.
As the Chili was heating up I made some Johnny Cakes. To prepare these all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Buffalo Chili and Shredded Cheese. And now it’s Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare your Cornbread. At the bottom of the post I left a little history on the “Johnny Cakes”. There are various ways to fix Johnny Cakes, I make mine using the Martha White Corn Meal Mix.
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.
Johnny Cakes (My way)
Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix
Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!
Tags: Alaska, Alaska pollock, Fish, Gulf of Alaska, Norway, Pollachius pollachius, Pollock, Sainsbury
Pollock (alternatively spelled pollack; pronounced /ˈpɒlək/) is the common name used for either of the two species of marine fish in
the Pollachius (“P.”) genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P. pollachius include the Atlantic pollock, European pollock, lieu jaune, and lythe; while P. virens is sometimes known as Boston blues (distinct from bluefish), coalfish (or coley), silver bills or saithe.
There are currently two recognized species in this genus:
* Pollachius pollachius (Linnaeus, 1758) (Pollack)
* Pollachius virens (Linnaeus, 1758) (Saithe)
Both species can grow to 3 ft 6 in (1.07 m) and can weigh up to 46 lb (21 kg). The fish has a strongly-defined, silvery lateral line running down the sides. Above the lateral line, the color is a greenish black. The belly is white. It can be found in water up to 100 fathoms (180 m) deep over rocks, and anywhere in the water column. Pollock are a “whitefish”.
One member of the genus Gadus is also commonly referred to as pollock. This is the Alaska pollock or walleye pollock (Theragra chalcogramma) including the form known as the Norwegian pollock. While related (they are also members of the family Gadidae) to the above pollock species, they are not members of the Pollachius genus. Alaska pollock generally spawn in late winter and early spring in the southeastern Bering Sea. The Alaska pollock is a significant part of the commercial fishery in the Gulf of Alaska.
Atlantic pollock is largely considered to be a whitefish, although it is a fairly strongly flavored one. Traditionally a popular source of food in some countries, such as Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock in the West Country, elsewhere being known mostly for its traditional use as “Pollack for puss / coley for the cat.” However, in recent years pollock has become more popular due to over-fishing of cod and haddock. It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, when minced, it is the primary component of fish fingers and popcorn fish.
It is often the common ingredient used to create imitation crab meat.
Because of its slightly gray color, pollock is often prepared, as in Norway, as fried fish balls, or if juvenile sized, breaded with oatmeal and fried, as in Shetland. Year-old fish are traditionally split, salted and dried over a peat hearth in Orkney, where their texture becomes wooden and somewhat phosphorescent. The fish can also be salted and smoked and achieve a salmon-like orange color (although it is not closely related to the salmon), as is the case in Germany where the fish is commonly sold as Seelachs or sea salmon. In Korea, pollock may be repeatedly frozen and melted to create hwangtae, half-dried to create ko-da-ri, or fully dried and eaten as book-o.
In 2009, U.K. supermarket Sainsbury’s renamed pollock ‘Colin’ in a bid to boost ecofriendly sales of the fish as an alternative to cod. The supermarket also suggested some shoppers may be too embarrassed to ask for the species under its proper title, due to its reputation as an inferior fish, and its similarity to a popular English swear word (bollocks). Sainsbury’s, which said the new name was derived from the French for cooked pollock (colin), launched the product under the banner “Colin and chips can save British cod.”
Tags: Barbecue, cook, Home, Old El Paso, Olive oil, Sour cream, Tortilla, Wild Idea Buffalo
Wow, we finally saw the sun today! They say not for long though as more heavy rain predicted. Went to Meijer this morning and picked up quite a few items. Finding Meijer prices lower and lower, that’s a good thing. They also have the best selections of Jennie – O products, which I love using! In fact I’ll be using some of the Jennie – O Extra Lean Ground Turkey for an appetizer for tonight. For dinner I prepared a Pulled Buffalo Chipotle BBQ Sandwich w/ Mini Taco Tostadas Appetizers.
I used Wild Idea Buffalo Pulled Buffalo Chuck Roast. It comes in a 1 lb. package and it’s already cooked. It’s rubbed with a blend of Mexican seasonings and then slowly braised to fall apart tender. All I did was open and heat! I topped it with JB’S Fat Boy Chipotle BBQ Sauce and served on a Aunt Millie’s Light Whole Grain Sandwich Bun. I love Buffalo and Wild Idea Buffalo has the most delicious Buffalo Meat there is!
For a side or appetizer I prepared Mini Taco Dip Tostadas with a Greek Yogurt/Sour Cream Sauce. Really happy how this came out, delicious! A really good and easily prepared appetizer. Got the idea from the Cooking Channel and I used some reduced fat items to make it a bit more healthy and keeping the taste. I first made Greek Yogurt/Sour Cream Sauce using a 1/4 cup Nonfat Greek Yogurt, 1 Tablespoon Daisy Reduced Fat Sour Cream, and the Zest of 1 lime, plus juice of 1/2 lime. Just combine al the 3 ingredients in a small bowl and refrigerate until ready to use, real easy to make. For the Mini Taco Dip Tostadas I needed 1/2 – Packet Old El Paso Taco Seasoning, 2 Tablespoons Extra Virgin Olive Oil, Tortilla chips, preferably round, 8 ounces Jennie – O 99-percent Fat-Free Ground Turkey, 1/2 cup Low Sodium Canned Black Beans, rinsed and drained, Pinch Sea Salt, Fresh Cracked Black Peppercorn, Frank’s Red Hot Sauce to taste, optional, and 1 cup Sargento Shredded Reduced – Fat Cheddar Cheese.
Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool and serve! This is a real keeper recipe! We could have made a meal of just these, everyone enjoyed them! I left the full recipe at the end of the post. For dessert later tonight a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Mini Taco Dip Tostadas with Greek Yogurt/Sour Cream Sauce
Mini Taco Tostadas:
1/2 – Packet Old El Paso Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
Tortilla chips, preferably round
8 ounces Jennie – O 99-percent Fat-Free Ground Turkey
1/2 cup Low Sodium Canned Black BVeans, rinsed and drained
Pinch Sea Salt
Fresh Cracked Black Peppercorn
Frank’s Red Hot Sauce to taste, optional
1 cup Sargento Shredded Reduced – Fat Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1 Tablespoon Daisy Reduced Fat Sour Cream
Zest of 1 lime, plus juice of 1/2 lime
Combine Yogurt, Sour Cream and Lime in a small bowl and refrigerate until needed. Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool.
Wild Idea Buffalo – Pulled Buffalo Meat
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!
1 lb. package.