Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots

April 30, 2014 at 5:10 PM | Posted in beans, carrots, fish, rice, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots




Seasoned Haddock Red Beans Rice 001
A cloudy morning turned into a beautiful afternoon. Had the cart out for most of the afternoon. Went down to the lake and around the neighborhood, great to get outside. For dinner tonight I prepared Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots.



I had some Haddock Fillets in the freezer, which I always have in stock, that I laid out in the fridge overnight to thaw. 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. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix is a perfect combo.



For one side I prepared some of Grandma Maud’s Red Bean and Rice, first time in a while since I’ve prepared this. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. Then I also heated up a small can of Walmart Brand Sliced Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.




Gramdma Maud’s Bean Meals Red Beans and Rice

Gramdma Maud’s Bean Meals Red Beans and Rice

Authentic southern cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Nutrition Facts
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories 100

Calories from Fat 0

Total Fat 0.0g 0%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 470mg 20%

Carbohydrates 20.0g 7%

Dietary Fiber 4.0g 16%

Sugars 2.0g

Protein 5.0g



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


The 16th Cincinnati Flying Pig Marathon | Sunday, May 4, 2014 6:30 a.m.

April 30, 2014 at 10:50 AM | Posted in Uncategorized | Leave a comment
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It’s non-food related, but it’s always a big event in the Cincinnati every year.


Flying Pig Marathon

The Flying Pig Marathon Course: 6:30 a.m. start, Sunday, May 4, 2014


The Cincinnati Flying Pig Marathon promises to be a beautiful course which “flies” along the streets of Cincinnati, Covington, and Newport. This race presents a well-balanced, diverse tour of some the best neighborhoods in the area.

The Marathon is a 26.2-mile (42.2 km) race run the first Sunday of every May in Cincinnati, Ohio. Its first run was in 1999. It is the 3rd largest first-time marathon in the United States, and had nearly 5000 finishers in 2008. An official time from the Flying Pig Marathon can be used to qualify for the Boston Marathon. While the course usually varies from year to year, it generally involves running through downtown, Northern Kentucky, and eastern suburbs along the Ohio River. In recent years, it has included a 5K race, a 10K race, and a half-marathon in addition to the traditional marathon race. The 5K and 10K run on the day before the marathon. The half-marathon starts and finishes at the same locations as the full marathon, and runs on the same day as the full marathon. Total participation for all weekend events exceeded 30,408 in 2011.

The 2006 overall male winner was Cecil Franke with a course record time of 2:20:25. The 2002 overall female winner was Tatyana Pozdnyakova with a course record time 2:34:35.

The 2011 race was notable for a blind runner winning the women’s division.

In order to run in the Flying Pig Full Marathon, one must be eighteen years or older on the date of the marathon. However, individuals under eighteen years of age with a permission slip signed by their parents, as well as a signed waiver, may run in the full marathon.

Low-Calorie Chocolate Cake Recipes

April 30, 2014 at 10:41 AM | Posted in dessert, diabetes, Eating Well | Leave a comment
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When you gotta have the Chocolate, make it as healthy as you can. And to help you out, here’s some Low-Calorie Chocolate Cake Recipes from the EatingWell website.



Eating Well
Low-Calorie Chocolate Cake Recipes


Satisfy your chocolate cravings with these healthy cake recipes for 250 calories or less per serving.
There’s no better way to indulge your sweet tooth than with chocolate cake. You can feel good about eating dessert with these low-calorie chocolate cake recipes that are sure to impress. Maybe you’re in the mood for a fudgy chocolate pudding cake or a decadent chocolate cheesecake. Luckily, these healthy chocolate cake recipes will satisfying your dessert cravings without spoiling your diet. Try our One-Bowl Chocolate Cake for the next time friends come to dinner or our Chocolate-Cinnamon Sheet Cake with Almond Cream for a lightened-up chocolate birthday cake. Download a Free Cookbook with Our Best Healthy Dessert Recipes!

Hot Fudge Pudding Cake
Serve this dense, fudgy pudding cake with vanilla frozen yogurt….

One-Bowl Chocolate Cake
This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour…..

* Click the link below to get all the Low-Calorie Chocolate Cake Recipes

Wild Idea Buffalo Recipe of the Week – Buffalo Meat…and Omega-3?

April 30, 2014 at 9:39 AM | Posted in Wild Idea Buffalo | 1 Comment
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The Wild Idea Buffalo Recipe of the Week isn’t a recipe this week but an article on the Wild Idea Buffalo website, Buffalo Meat…and Omega-3? Very good article on some of the health benefits of Buffalo.



Wild Idea Buffalo 3
One of the nutrients that is often overlooked in our daily diets is omega-3, and buffalo meat can be a great source for it. As this may be surprising to many readers, we thought it would be interesting to dig a little deeper on the omega-3 matter. Here are some questions we are frequently asked:

1. What is omega-3?

Omega-3 is a term used to describe three types of essential fatty acids known as ALA, DHA, and EPA. These fatty acids are not produced in the body, but they are essential nutrients that can improve both physical and mental health and can be derived from a variety of food sources including fish, meat, and nuts and seeds.

2. What are the health benefits related to an omega-3 rich diet?

One of the most noteworthy health benefits linked to a diet rich in omega-3 fatty acids is the improvement of overall cardiovascular health. Omega-3 lowers the level of blood fats or triglycerides, which can decreases the risk for developing heart attacks and strokes. Omega-3 fatty acids are also believed to improve lung function, and thereby lower the risk for developing Asthma. There are also suggested mental health benefits such as improvement of ADHD, Depression and possibly a decreased risk for developing Alzheimer’s disease and dementia.

3. Buffalo meat… and omega-3?

Buffalo meat as a significant omega-3 source is often overlooked, and many people are not aware of the variety of natural omega-3 sources 2-Raw-New-York-Steaks-on-Aluminum-Tray-2-300x2001available to them. In fact, a popular alternative is over-the counter fish oil pills, which tend to be be very expensive, not necessarily offer the same benefits, and can smell quite bad. Certainly, not all meat products are appropriate omega-3 sources. However, research has demonstrated that grass-fed buffalo meat can deliver 3.5 times more omega-3 fatty acids than grain-fed buffalo, and is therefore an excellent alternative to fish, fish-oil pills, and other meats.

It is certainly difficult to distinguish between foods that are truly good for you and foods that are simply being labeled as healthy, because they are a current trend. The idea of omega-3 as an essential nutrient has been around for a long time, and yet many are still surprised to hear that meat, particularly derived from grass-fed buffalo, is an excellent source for it. Buffalo meat is not simply a trend. It’s a real alternative that can make you healthier and maybe even happier.

(Remember, you don’t have to resort to fish-oil pills when there’s Wild Idea Buffalo.)




Kitchen Hint of the Day!

April 30, 2014 at 9:33 AM | Posted in Kitchen Hints | Leave a comment
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I love this hint!



Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.

Good Morning – Breakfast!

April 30, 2014 at 9:30 AM | Posted in breakfast, cheese, Eggs, Jennie-O Turkey Products, Pillsbury | 3 Comments
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Started it off right this morning with an Egg and Turkey Sausage Biscuit. Just needed; I Pillsbury Grand Jr. Biscuit, 1 Medium Scrambled Egg, 1 Jennie – O Ground Breakfast Sausage, and a half slice of Colby Longhorn Cheese. And 1 cup of fresh brewed Bigelow Decaf Green Tea along with the Morning Paper. How did your Morning go?


Breakfast Biscuit Turkey Sausage 004

April 30 is National Raisin Day

April 30, 2014 at 9:24 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


Interesting Food Facts about Raisin

  1. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as “Peruvian Delicacies” and the rest is history. 
  2. It takes more than 4 tons of grapes to produce 1 ton of raisins.
  3. The finest raisins come from Malaga in Spain.
  4. Raisin – comes from the Latin racemus and means “a cluster of grapes or berries”.
  5. Fresno, California is the Raisin Capital of the World.

Fun Fact:

Raisin colors vary by drying process. For example, a dark purplish/black raisin is sun-dried. A light to medium brown raisin is mechanically dehydrated in special drying tunnels. A golden to bright yellow raisin is mechanically dried and treated with sulfur dioxide to retain color and a green raisin is dried by air in adobe houses.

Golden raisins are made by treating the raisins with a lye solution, sometimes…

View original post 192 more words

Turkey Tacos!

April 29, 2014 at 5:03 PM | Posted in Jennie-O Turkey Products, low calorie, low carb, Old El Paso Products, Sargento's Cheese, tacos, vegetables | Leave a comment
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Today’s Menu: Turkey Tacos



Turkey Tacos Stand and Stuff 004

Rain and sun mix on and off all day. We’ve been lucky so far, the bad storms and tornadoes haven’t been in this area. I had read the other day that Pork prices were soaring and after stopping by Kroger I believe it! Huge increase on all the Pork as well as the Beef products. For dinner tonight it’s Taco Night!



As usual when I make Turkey Tacos it’s with Jennie -O Ground Turkey Breast! Love the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. Most times I also add Black Beans but decided not to this time.



For toppings I’ll be using; Sliced Black Olives, Sliced Green Olives, Dean’s Guacamole, Old El Paso Taco Sauce, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love Taco Nights. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.




Jennie O Extra Lean Ground
Jennie – O Extra Lean Ground Turkey Breast


Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.


Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%


– See more at:



old El Paso Stand Stuff

Old El Paso Stand n’Stuff Taco Shells


Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!

Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!


Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130

Calories from Fat 54

Total Fat 6.0g 9%

Saturated Fat 2.5g 12%

Cholesterol 0mg 0%

Sodium 115mg 5%

Carbohydrates 16.0g 5%

Dietary Fiber 1.0g 4%

Sugars 0.0g

Protein 2.0g

Seafood of the Week – Black Drum

April 29, 2014 at 9:56 AM | Posted in fish, seafood, Seafood of the Week | Leave a comment
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Black drum caught in Lake Pontchartrain

Black drum caught in Lake Pontchartrain

The black drum (Pogonias cromis) is a saltwater fish similar to its cousin, the red drum. It is the only species in the genus Pogonias. Though most specimens are generally found in the 5-30 lb (2–14 kg) range, the black drum is well known as the largest of all the drum family with some specimens reaching excesses of 90 lbs (40 kg). The world record black drum was just over 113 lbs (51 kg). They are often black and/or gray in color with juvenile fish having distinctive dark stripes over a gray body. Their teeth are rounded and they have powerful jaws capable of crushing oysters and other shellfish. It is recommended those over 15 lbs pounds (7 kg) should be released. Black drum are capable of producing tones between 100 Hz and 500 Hz when performing mating calls.




The black drum is usually found in or near brackish waters. Larger, older fish are more commonly found in the saltier areas of an estuary (closer to the ocean) near oyster beds or other plentiful food sources. Juvenile fish have 4 to 6 bold vertical black bars on a light background and can be mistaken for Sheepshead at first glance, but are distinguished on closer inspection because sheepshead have teeth and black drum have chin barbells. These stripes usually fade to dull grey as the fish grow from 12″ to 24″ in length. Juvenile fish are more commonly found in less salty areas and relate more strongly to structure and cover. In the western Atlantic, black drum are found from Nova Scotia to Florida, the Gulf of Mexico, the Antilles (uncommon), and the southern Caribbean coast; also from the Orinoco delta to Argentina. They are common between the Chesapeake Bay and Florida coasts, and most abundant along the Texas coast. After reaching maturity by the end of their second year, black drum spawn in and around estuarine waters. In Texas, most spawning takes place in February and March.



Black drum are bottom feeders, so they are most commonly caught with bait either on the bottom or suspended within a couple feet of the bottom. Bottom fishing methods are used both in surf fishing and inshore fishing. Shrimp is a typical bait that works well; squid can also be used and is less subject to bait stealing by hardhead catfish and Atlantic croakers which often frequent the same waters. There are times when the older, larger fish are more readily caught on a half or a quarter of a blue crab with the top shell removed and cut or broken to fit on a 4/0 to 9/0 hook. This type of fishing is often combined with chumming, a baiting practice that involves scattering bits of fish parts and blood into the water as an attractant. Sometimes black drum are caught on spoons and jigs.

Black drum are reported to mouth a natural bait, so anglers need to wait a few seconds before setting the hook. Once a big adult drum grabs the bait, it takes off with gusto, and can put up quite a fight. An unsecured rod can easily be pulled into the water. Landing these big fish on light tackle can be challenging, and since drum are primarily scent-based feeders, there is little disadvantage in using heavier line and tackle. A 40-lb braided line with a comparable weight flurocarbon leader is a good compromise between castability and strength. However, big drum are frequently caught with everything from 8-lb monofiliment to 100-lb braided lines with heavy steel leaders.

An effective strategy for fishing from a boat is to select a spot with a sandy bottom or oyster bed where food is plentiful at a time of day with some tidal movement. Pier or bank fishing should target jetties, structure, or a boat channel near a rapid increase in depth and some tidal movement. With stout tackle, black drum above 10 lbs are relatively easy for children to catch because they are not particularly skittish and do not easily come off once they are hooked. Because bigger drum can make a long, strong run right after taking the bait, preventing broken line often requires a relatively light drag setting early in the fight.

One researcher reported good success with trotline fishing techniques, which he used to catch a large sample of black drum for tagging and scientific study.




Black drum are edible, with a moderate flavor and are not oily. Some restaurants in the southern US serve smaller black drum. Big drum can be challenging to clean; removing the large scales is a challenge. Many fishermen prefer to fillet with an electric knife, first removing the fillet from along the backbone, and then using the electric knife to cut the fillet from the skin and scales. Fish over 15 lbs can become tough and have a consistency comparable with chicken, rather than the flakey texture of many species of fish. Younger fish are often indistinguishable in flavor from red drum.



Kitchen Hint of the Day!

April 29, 2014 at 9:53 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , ,

A roast with the bone in will cook faster than a boneless roast, the bone carries the heat to the inside of the roast quicker.

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