Tags: Aunt Millie, Green Bean, Olive oil, Potato pancake, Rose fish, Saturated fat, Sea salt, Tostito
Happy Easter Everyone! Hope you all are having a nice one. My parents had a dinner invitation so they went out to eat for dinner. So I didn’t want to prepare a big Easter Dinner for one person and I wasn’t in the mood to fix a Ham or Lamb really. For my dinner I prepared Ocean Perch w/ Potato Pancakes, Green Beans, and Whole Grain Bread.
I had purchased the Ocean Perch from Meijer’s Seafood Department a while back and had them frozen in the freezer. After they thawed I rinsed them with water and patted dry. I seasoned them with Sea Salt, Ground Black Pepper, and Zantarain Creole Seasoning. I pan fried them in Canola Oil about 3 minutes per side. They fried up a nice golden brown and I served them with a new Remoulade Sauce I had purchased, Louisiana Remoulade Dressing. And yes I have found the perfect Remoulade Sauce! Love this stuff, I even put a little bit of it on my Potato Pancakes. A really good sauce.
For side dishes I prepared Potato Pancakes, Cut Green Beans, and two slices of Aunt Millie’s Light Whole Grain Bread. I used MANISCHEWITZ Potato Pancake Mix, my favorite Potato Pancake Mix. Just mix with Water, Extra Virgin Olive Oil, Egg Beaters, Sea Salt, and Pepper. Fry until golden and your ready! I left the product info and directions at the end of the post. the Green Beans were Del Monte Cut Green Beans. For dessert/snack later some Newman’s Own Black Bean and Corn Salsa along with some Tostito‘s Whole Grain Scoops.
MANISCHEWITZ Potato Pancake Mix
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.
Serving size: 3 cakes
Amount Per Serving
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
Description: LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafoods or meats
Ingredients soybean oil, horseradish, corn syrup, vinegar, egg yolk, water, tomato paste, spices and flavorings, salt, garlic powder, onion powder, xanthan gum, caramel color, tumeric and less than .1% sodium benzoate added as a preservative.
Calories from fat 70
Total fat 7
Saturated fat 1
Saturated fat per unit 5
Cholesterol per unit 0
Sodium per unit 4
Total carbs 2
Tags: Baking and Confections, Cake, Chocolate, Cocoa solids, Cooking, Home, Powdered sugar, Sugar
If you find icing too sweet or too rich, try this cake topping: Set a paper lace doily on the cake, and then dust lightly with confectioners’ sugar. Carefully lift the doily off the cake, and admire the beautiful design. Try colored confectioners’ sugar or a mixture of confectioners’ sugar and cocoa powder.
Early spring in Minnesota. Melting snow, and river-lets of ice water meandering down the streets. Bird song returns to the barren tree tops, and the sun feels just right on your shoulders. Oh how we love this time of year. Just the mere thought of feeling the warmth from the sun again, not only registers as an event, but it is therapy too for the soul. For here is a simple pleasure, this light from on high, that has spanned the vacuum of space and landed precisely on your corner of the earth. Kissing your cheek there, like it had nothing better to do. That gives a winter riddled bloke hope, I think. And engenders in one’s brain pan those long but dormant notions of golf clubs, and fishing poles. And motorcycles and BBQ’s. The latter of course, something we here at this blog have never put away in the first…
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Tags: Black pepper, Chicken, Drain, Fettuccine, Fritter, Olive oil, Parmigiano-Reggiano, Shrimp
As I posted earlier we actually have some Spring Flowers popping up, seriously check my earlier post and picture! They say it’s our last nice day until Wednesday but hopefully Spring is getting a foothold! For dinner tonight something I haven’t tried; Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer.
I was just going to have the Chicken and Fettuccine but I came across these Fritters last night and they sounded good so I added them to the dinner as an appetizer. For the Chicken i used Perdue Marinated Italian Style Chicken Breasts. First time I tried them and they turned out very good! You can grill them, fry them, or bake them. They come individually wrapped, about 5 per package. It’s only 140 calories and 2 carbs per Chicken Breast. I baked mine at 350 degrees for about 22 minutes. They came tender and moist with very good Italian Seasoning. These will be good to freeze for anytime.
For the Fettuccine I used al Dente Egg Noodle Fettuccine. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. After boiling I seasoned it with Sea Salt and McCormick Grinder Italian Seasoning. To serve I made a bed of the Fettuccine and topped it with a sliced Italian Style Chicken Breast.
Now for the Crabmeat, Shrimp, and Corn Fritter Appetizer. i needed 1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons chopped chives, 1/2 teaspoon ZATARAIN’S® Creole Seasoning, 1/2 cup water, 1/4 pound claw crabmeat, 1/4 pound cooked peeled small shrimp, coarsely chopped, 1/2 cup thawed frozen corn, Extra Virgin Olive Oil, for frying. Just mix all your ingredients together and fry! I left the full recipe at the end of the post. I really like how these turned out. Everything came together and made one delicious Fritter! The Corn I think really made it right. I served it with a side of Kraft Chipotle Deli Mayo, nice smooth heat. For dessert later a Jello Sugar Free Double Chocolate Pudding.
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts are PERFECTLY SIZED, PERFECTLY PACKAGED and PERFECTLY DELICIOUS!
Serving Size 1 Filet (136g/4.8 oz.)
Servings Per Container 5
Amount Per Serving (* % of Daily Value)
Calories from Fat 10
Total Fat 1.5g (2%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 360mg (15%)
Total Carbohydrate 2g (1%)
Dietary Fiber 0g (0%)
al dente egg fettuccine
Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!
Crabmeat and Shrimp Fritters:
1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN’S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
extra virgin olive oil, for frying
1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.
2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.
3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info per 1 serving
Calories: 441 Sodium: 734
Fat: 37 Carbohydrates: 19
Cholesterol: 52 Fiber: 1
Tags: Baking and Confections, Cake, Chocolate, Cooking, Food, Food coloring, Home, Shopping
If your about to show off your cake prowess by cutting up baked cakes and re-assembling them in an impressive configuration, try freezing the cake first. Fresh cakes, especially those made from a box mix, often crumble easily, but freezing will make your knife glide right through. Freezing detracts little from the taste of your cake, as long as you don’t frost it first.
We do love our ribs here at the farm. And, without a doubt, we love Memphis-style barbecue ribs with a dry rub, mop and slow smoking over applewood and hickory. Toss in some hot, vinegary Carolina barbecue sauce and Nirvana awaits. But we just made it into spring, the rains come and go, it’s still cold and the smoker needs to be set up (and we are tired from working in the garden). Time to turn on the oven.
And there is nothing wrong with making ribs in the oven. In fact, some would argue that it may be a better place to cook ribs, assuming you use the right tools/technique and choose the right seasoning and sauce. The one thing that is really hard to do is get the deep smokey flavor and “smoke ring” color from the oven. But you can get very flavorful, tender ribs.
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National Turkey Neck Soup Day
An old American way to celebrate the end of Winter and the promise of Spring.
Turkey Neck Soup is pretty much what it says – a soup whose stock is made from turkey necks.
The tough neck meat helps make soups richer.
Five Food Finds about Turkey Neck Soup
- The turkey is named “Tom”, because Ben Franklin always teased “Tom” Jefferson for not picking the turkey as the national bird
- The turkey was never a staple for native Americans because they were seen as weak. They were only eaten in times of famine.
- Turkey chicks have a tendency to drown on rainwater. They become curious about the phenomenon above their heads, and look until they drown.
- “Legend has it” in the 1800’s they cross-bred turkey and chicken into “turken”.
- All major documents signed in the founding of the United States used the quill (feather) of…
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Tags: Cheddar, Dole Food Company, Kikkoman, Monterey Jack, Ore-Ida, Pineapple, Teriyaki, Turkey
Today’s Menu: Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries
It was a beautiful day out today, sunny and in the mid 50’s. 60 tomorrow but rain and snow flurries possible Monday. So today I had somebody clean all our gutters out, which were full of leaves. Got the car washed and cleaned on the inside also. Long Spring cleaning list if it ever warms up! For dinner a Teriyaki Pineapple Turkey Burger w/ Baked Crinkle Fries.
To make the burger you’ll need; Kikkoman Less Sodium Teriyaki Marinade and Sauce, Dole Pineapple slices and juice, Honeysuckle White Extra Lean Ground Turkey (99/1), fresh Ginger (grated), and Panko Bread Crumbs. the original recipe made 4 burgers I broke the recipe down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.
To prepare it just stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 1 teaspoon Teriyaki mixture and shape into a pattie. I then pan fried it in Extra Virgin Olive Oil about 4 1/2 minutes per side brushing it with the remaining Teriyaki mixture. Placed the pineapple slice in the pan and cooked until lightly golden brown. Served the burger on a Aunt Millie’s Light Whole Grain Bun with, Light Mayonnaise and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Mayo just adds to the flavor. I left the original recipe at the bottom of the post, makes 4 Turkey Burgers.
For a side I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. Then for dessert later a slice of Pillsbury Nut Quick Bread topped with a Pineapple slice (Leftover from dinner).
Teriyaki Pineapple Turkey Burgers
Ingredients (Makes 4 servings)
1/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (8oz.) pineapple slices, drained, reserve 1/4 cup juice
1 pound ground turkey or chicken
1 teaspoon grated fresh ginger
1/4 cup Kikkoman Panko Bread Crumbs
4 whole grain hamburger buns
4 slices Cheddar or Monterey Jack cheese
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.