One of America’s Favorites – the Baked Potato

October 13, 2014 at 5:32 AM | Posted in One of America's Favorites | Leave a comment
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A baked potato with butter

A baked potato with butter

A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.

 

 

Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and possibly basted with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin.

Some varieties of potato such as Russet and King Edward potatoes are more suitable for baking than others, owing to their size and consistency.

Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).

Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin. Potatoes baked in their skins may lose between 20 to 40% of their vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C. Despite the popular misconception that potatoes are fattening, baked potatoes can be used as part of a healthy diet.
Some people bake their potatoes and then scoop out the interior, leaving the skin as a shell. The white interior flesh can then be mixed with various other food items such as cheese, butter, or bacon bits. This mixture is then spooned back into the skin shells and they are replaced in the oven to warm through. In America these are known variously as loaded potato skins, filled potatoes and twice baked potatoes. In Great Britain, toppings or fillings tend to be more varied than they are in America: baked beans, curried chicken, tuna, and prawn fillings are popular, and in Scotland even haggis is used as a filling for jacket potatoes.

 

 

Baked potato and sweet potato, with kale

Baked potato and sweet potato, with kale

Many restaurants serve baked potatoes with sides (US English) such as butter, sour cream, chives, shredded cheese, and bacon bits. These potatoes can be a side item to a steak dinner, or some similar entree. Sides are usually optional and customers can order as many or as few as they wish.

Large, stuffed baked potatoes may be served as an entree, usually filled with meat in addition to any of the ingredients mentioned above. Barbecued or smoked meat or chili is substituted. Vegetables such as broccoli may also be added.

A variety are Hasselback potatoes, where the potato is cut into very thin slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, often scalloped with cheese. The proper noun “Hasselback” refers to the fancy Hasselbacken hotel and restaurant in Stockholm which originated this dish.

 
Idaho is the major producing state of potatoes. The Idaho baked potato was heavily promoted by the Northern Pacific Railroad in the early 20th century, often using Hollywood movie stars.

Hazen Titus was appointed as the Northern Pacific Railway’s dining car superintendent in 1908. He talked to Yakima Valley farmers who complained that they were unable to sell their potato crops because their potatoes were simply too large. They fed them to hogs. Titus learned that a single potato could weigh from two to five pounds, but that smaller potatoes were preferred by the end buyers of the vegetable and that many considered them not to be edible because they were difficult to cook because of their thick, rough skin.

Titus and his staff discovered the “inedible” potatoes were delicious after baking in a slow oven. He contracted to purchase as many potatoes as the farmers could produce that were more than two pounds in weight. Soon after the first delivery of “Netted Gem Bakers”, they were offered to diners on the North Coast Limited beginning in 1909. Word of the line’s specialty offering traveled quickly, and before long it was using “the Great Big Baked Potato” as a slogan to promote the railroad’s passenger service. When an addition was built for the Northern Pacific’s Seattle commissary in 1914, reporter wrote, “A large trade mark, in the shape of a baked potato, 40 ft.long and 18 ft. in diameter, surmounts the roof. The potato is electric lighted and its eyes, through the electric mechanism, are made to wink constantly. A cube of butter thrust into its split top glows intermittently.” Premiums such as postcards, letter openers, and spoons were also produced to promote “The Route of the Great Big Baked Potato”; the slogan served the Northern Pacific for about 50 years. The song “Great Big Baked Potato” (words by N.R. Streeter and H. Caldwell ; Music by Oliver George) was written about this potato.

 
A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method. Common jacket potato fillings (or “toppings”) in the United Kingdom include cheese and beans, tuna mayonnaise, chili con carne and chicken and bacon.

Baked potatoes are often eaten on Guy Fawkes Night; traditionally they were often baked in the glowing embers of a bonfire.

As part of the upsurge for more healthy fast food, the baked potato has again taken to the streets of the UK both in mobile units and restaurants. The fast-food chain Spudulike specialises in baked potatoes.

 

Grilled Buffalo Terres Major Steak w/ Mushrooms, Baked Potato, and Green Beans

October 9, 2014 at 5:06 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

 

 

 

Wild Idea Buffalo Terres Major Steak 003

 

Had to break out the Turkey Goetta this morning for Breakfast! I love Goetta and Eggs for Breakfast. Did some maintenance on my wheelchair that I keep in the car and then went with my Mom to a couple of furniture stores looking for a couple of new living room chairs for her and Dad. For dinner tonight it was my favorite Meat, Buffalo or Bison. I prepared a Grilled Buffalo Terres Major Steak w/ Mushrooms, Baked Potato, and Green Beans.

 

 

 
I prepared one of my favorite cuts of meat, the Wild Idea Buffalo Terres Major Steak. It’s become on of my favorite cuts of Buffalo because it just always so tender and delicious. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3-4 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats One problem with the Steak though, it was so tender it was falling apart when I sliced it. Nice problem to have though! I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Served with some Teriyaki Marinated Mushrooms.

 

 

 
For one side I had a Baked Potato, a Steak’s natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can’t Believe It’s Not Butter. Then I heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande
Wild Idea Buffalo 8 oz. Terres Major Filet

 

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

Seasoned Haddock w/ Mac & Cheese and Baked Potato

September 30, 2014 at 5:03 PM | Posted in fish, Stouffer's, Zatarain's | 2 Comments
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Today’s Menu: Seasoned Haddock w/ Mac & Cheese and Baked Potato

 

 

 

Seasoned Haddock Mac and Cheese 008
Had an early Breakfast and went to the hospital to see my Dad. Looking a lot better and stronger, he should be released sometime this week. Came back home and caught up on laundry and did some house cleaning. Another beautiful day out but wasn’t outside to enjoy a lot of it. For dinner tonight I prepared, Seasoned Haddock w/ Mac & Cheese and Baked Potato.

 

 

 
I had the fillet of Haddock in the freezer so I let it thaw overnight in the fridge. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then 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. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. It’s a meaty delicious and mild tasting fish. I think I could eat Seafood everyday!

 

 

 
For one side I tried a new Stouffer’s Frozen Food item, Stouffer’s Classic Mac & Cheese Mac Cups. Frozen individual Mac Cups, just microwave and serve. Finally a great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. Then I also had a small Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Quite a dinner, have I said how much I love Seafood! For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.

 

 

 

 

Zatarain's Seasoned Fish Fri   Lemon Pepper

Zatarain’s Seasoned Fish Fri Lemon Pepper

Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

 

 

 

Stouffers Mac Cup

Stouffer’s Classic Mac & Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

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

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

Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

September 12, 2014 at 5:16 PM | Posted in bison, Great Range Bison, potatoes | Leave a comment
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Today’s Menu: Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

 

 

 

Great Range Bison Sirloin 001
It’s been overcast and a lot cooler out today, high of 71! Went to the store early and picked up a couple of things for dinner and ran an errand for Mom, back home. Got the cart out for a while this afternoon, hadn’t had it out in a while Dad came home yesterday from rehab and is very glad to be back home. He’s having a bit of trouble adjusting back home. At the rehab he was used of pressing a button and having a nurse do everything for him, it’s not going to happen here. He’s very capable to get up do things for himself, plus doing it for himself gets him up and moving, Rehab told us to make him do things and quit sitting around all the time. He’ll be fine though. For my dinner tonight I prepared a Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato.

 

 

 

 
I used a Great Range Bison Sirloin. Great Range is a very good Bison Meat. It’s sold here locally at Kroger. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love Bison or Buffalo!

 

 

 
For one side I prepared some Sauteed Mushrooms, seasoned with Roasted Cumin, Sea Salt, and Parsley. I also had a Baked Potato and Roasted Asparagus. Then I also had a Baked Potato along with some Kroger Private Selection Handpicked Asparagus Spears. Another microwave side, microwave on high for 5 minutes and they’re ready! Very good side, good to have at hand in the freezer. Comes in a steamable microwave bag, seasoned it with Sea Salt, Pepper, and Kraft Reduced Fat Grated Parm Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.

 

 

 

 

Great Range BisonGreat Range Bison Sirloin

 

About Great Range Brand Bison
and Rocky Mountain Natural Meats

 

 

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week

Surf and Swamp w/ Baked Potato

August 22, 2014 at 5:14 PM | Posted in Alligator, potatoes, seafood, shrimp | Leave a comment
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Today’s Menu: Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato

 

 

 

Surf and Swamp Baked Potato 004
No Phantom Pains overnight, and one good nights sleep! Started my day off with some of the Jennie – O Turkey Bacon, free samples Jennie – O sent me for the Switch Club. I had Turkey Bacon, Poached Egg, Healthy Life Whole Grain English Muffin, and a cup of Bigelow Green Decaf Tea. Went to see my Dad after Breakfast, he wasn’t feeling too good today. They’ll keep Dad in rehab for at least 3 weeks I’d say. For dinner tonight I prepared a Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato dinner!

 

 

 

 
For the Surf part of my dinner I used Kroger Brand Jumbo Shrimp. I had the bag in the freezer so I laid it in the fridge overnight to thaw. I made Cajun Shrimp and to prepare it all I need is; 1 pound large shrimp (peeled and deveined), 2 teaspoons Zatarain’s Creole Seasoning, and 2 tablespoons Blue Bonnet Light Stick Butter. Then to prepare it I coated shrimp with the Seasoning. Melted the Butter in large skillet on medium heat. Added my shrimp; cook and stir 3 minutes or just until shrimp turn pink. I love Shrimp and I love to prepare them this way! The Butter and Creole Seasoning pair together to give the Shrimp an incredible taste.

 

 

 

 

For the Swamp part of the meal I used Country Boy Gator – Alligator Tail Meat that I purchased online from Cajun Grocer. They have a great selection of anything Cajun you could want. I pan fried the Nuggets to Golden Brown, about a total of 8 minutes. Love the Gator Meat, as they say”It tastes like Chicken!”. It really does but it’s a tad sweeter than Chicken Meat. I served it with the absolutely best tasting Remoulade Sauce I have ever tasted, Louisiana Fish Fry Products Remoulade Dressing. Man oh man this stuff is incredible. It has that hint of Horseradish and just a tad of heat. Perfect for any Cajun Seafood or Fish Dish. I also had a Baked Potato to complete the meal along with an Ice-Cold Bottle of Diet Dr. Pepper. For dessert later a Jello Sugar free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Gator2

Alligator Nuggets – BREADED

Our farm raised alligator nuggets (a.k.a. alligator bites) are breaded or pre battered. Best prepared by deep-frying. Enjoy

 

Country Boy Gator – Alligator Tail Meat 5 lbs
by Riceland Crawfish

 

 

http://www.cajungrocer.com/alligator-nuggets-breaded-1998.html

 

 

 

 
Cajun Grocer
Over 1,000 Authentic Cajun Food Products!
Here at Cajun Grocer we carry over 1,000 Authentic Cajun and Creole Food Products including Fresh Cajun Boudin, delicious Mardi Gras King Cakes, select Crawfish, and of course our world-famous award-winning Turducken – voted best Turducken by The Wall Street Journal. So enjoy your visit here at Cajun Grocer, where the food is fresh and the people are friendly.
Cajun FoodCajun G

Most people think of Cajun food as being extremely spicy, blackened foods. This couldn’t be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.

If you want the freshest authentic Cajun food available, you’re going to want to start from scratch with the freshest ingredients. Our fresh Cajun food products are shipped from Louisiana in a custom-printed cooler packed with dry ice to ensure freshness when they arrive at your door.
Whether it’s standard Cajun delights like gulf shrimp, fresh sausage, gumbos or stuffed breads, or more adventurous dishes like alligator, jambalaya, boudin, crawfish etouffee and live crawfish, you won’t be disappointed in the quality of our fresh food products. All of our fresh Cajun food products are shipped in dry ice for the freshest delivery possible.

 
http://www.cajungrocer.com/

Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

August 13, 2014 at 5:09 PM | Posted in carrots, fish, potatoes, salmon | Leave a comment
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

 

 

Walnut Crusted Salmon 003
What a beautiful morning, sunny and 60 degrees! And the day was just as beautiful, no humidity and about 78 degrees. Walmart has finally started to carry more Jennie – O Turkey Products here locally. So I picked up a roll of the Jennie – O Ground Turkey Breakfast Sausage while there the other day and that’s what I had for Breakfast. I made a couple of Sausage patties, a Scrambled Egg and Toast. Had the cart out most of the day enjoying that sunshine! For dinner tonight it’s a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.

 

 
I got this recipe, Walnut-Crusted Salmon recipe, from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger yesterday, on sale and some beautiful fillets. To prepare the Salmon I needed; Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor and a fantastic Crust.

 

 
For one side I had a Baked Potato, seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Then topped with I Can’t Believe It’s Not Butter. Then I also boiled some Baby Carrots. For dessert later Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt

 

 

 

 

 

Walnut-Crusted Salmon Recipewalnut-crusted-salmon-002

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

 

 

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

July 6, 2014 at 5:15 PM | Posted in Crock Pot, greenbeans, JB's Fatboy Sauces and Rub, Pork, potatoes, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans

 

 

Crock Pot Pork Back Ribs 006
It’s been a very laid back Sunday around the house. Woke up starving this morning so I made a Breakfast Sandwich along with a cup of hot brewed Decaf Green Tea. Used a toasted Healthy Choice Multi-Grain English Muffin along with a fried slice of Turkey Spam, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, and a (medium size) Scrambled Egg. A delicious way to start the day! Later got in an on-line Scrabble Tournament and that was about it for the afternoon. Yesterday Mom had stopped at the store and brought home some Pork Back Ribs si I knew what I would be preparing for dinner, Crock Pot Pork Back Ribs w/ Baked Potato and Green Beans.

 

 

 

Crock Pot Pork Back Ribs 002
Mom had purchased the Ribs from Kroger. They always have some of the best top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot out, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge and the bags, discarded the Hefty Bags, and put the Ribs in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us here, JB’s Fat Boy Sauces and Rubs can’t be beat. These Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

 

 

Crock Pot Pork Back Ribs 001
For one side I had the other half of the baked Potato from last night. I made Mom and Dad some Bob Evan’s Mashed Potatoes. Then I cooked up some fresh Green Beans, we purchased these at a farm out in Ross, Ohio. Then I baked a loaf of Pillsbury Rustic French Bread, I passed on the bread. For dessert later a slice of Mom’s Apple pie, it’s made with Splenda Sugar!

 

 

 

 

 

 

 

Pork Ribspork-back-ribs

 

Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

July 5, 2014 at 5:20 PM | Posted in carrots, potatoes, salmon | Leave a comment
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots

 

Walnut Crusted Salmon 003

 
Another beautiful Summers Day out, no humidity and 82 degrees. But rain and humidity both coming back by Monday. Spent most of the afternoon visiting with my Aunt, who’s in an Assisted Living Center close by. Then home and out on the cart to enjoy the beautiful day out. For dinner tonight it’s a Walnut-Crusted Salmon w/ Baked Potato and Boiled Baby Carrots.

 

 

 
I had come across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Salmon from Kroger, and had it froze so I laid a fillet it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillet, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor.

 

 

 
For one side I had a Baked Potato, seasoned with McCormick Grinder Sea Salt and Black Peppercorn. Then topped with I Can’t Believe It’s Not Butter. Then I also boiled some Baby Carrots. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

Walnut-Crusted Salmon Recipewalnut-crusted-salmon-002 (1)

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

April 23, 2014 at 5:15 PM | Posted in grilling, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

 

 

 

Grilled Buffalo Terris Major Steak 003

A chilly start to a Spring Day here today, 36 degrees early this morning! It was sunny out all day but a cool breeze blowing and in the 50’s. Went to one of my favorite grocery stores this morning, Jungle Jim’s International Market. You can spend hours in that store and still not see everything. They had some samples of Bleu Cheese that would just melt in your mouth! Love that store. For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. I prepared a Grilled Buffalo Terris Major Steak w/ Sauteed Steak Cut Mushrooms, Baked Potato, and Green Beans.

 

 
I prepared one of my favorite cuts of Steak, the Wild Idea Buffalo Terris Major Steak. It’s come on of my favorite cuts of Buffalo because it just always so tender. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some Sautéed Steak Cut Mushrooms.

 

 

 
For one side I had a Baked Potato, a Steak’s natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can’t Believe It’s Not Butter. Then I heated some leftover Canned Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande

Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 

 

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

Panko Crusted Cod Fish Sandwich w/ Baked Potato

March 18, 2014 at 5:14 PM | Posted in fish, potatoes | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato

 

 

 

 

 

Panko Cod Baked Potato 006

 

Not a bad day out today. Sunny and in the 50’s, plus a streak of sunny and warmer days coming up! It’s about time, it seems it’s been an awful long and cold winter. I’m feeling better today than I have and my Dad is getting a little stronger in rehab. They started him with therapy twice a day. It was Fish tonight for dinner. I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.

 

 

 

 
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillet into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

 

Panko Cod Baked Potato 001
To go with my Cod Sandwich I baked a Baked Potato. Seasoned it with McCormick Grinder Sea salt and Black Peppercorn and topped with I can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

 

Number of Servings: 4

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