Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn

July 31, 2014 at 5:20 PM | Posted in Crappie, fish, Green Giant, hash browns | 3 Comments
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Today’s Menu: Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn

 

 

Crappie Hash Browns Corn 006
For Breakfast I warmed up a piece of the leftover Cubed Pork Steak and served it on a Healthy Life Whole Grain English Muffin and topped it with some Sweet and Hot Stone Ground Mustard. Along with my morning cup of fresh brewed Bigelow Decaf Green Tea. It was bit warmer out today, high of 81 degrees, but still sunny and low humidity. Went and had my car washed and the inside cleaned and come back home and had the cart out most of the day. For dinner tonight it’s Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn.

 

 
I love Walleye and all other Fish but my favorite eating Fish has to be Crappie, Okeechobee Crappie! But my stock of the Crappie is running low, maybe only a bag or two left. Very sad when this year’s supply is gone. So I laid 3 of bags of the Crappie out in the fridge overnight to thaw. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side.As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie. especially the Lake Okeechobee Crappie.

 

 

Crappie Hash Browns Corn 001
To go with the Crappie I prepared some Hash Browns, Potatoes are perfect with Fish, so Hash Browns it is! I always use Simply potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I boiled some Green Giant Mini Ears of Sweet Corn. A great replacement, and sometimes better, for fresh Corn on the Cob. As good as last night’s dinner was, this one was even better! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Zatarain’s Crispy Southern Fish FriZatarain's Crispy Southern

 

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

 

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%

 

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

Herb and Spice of the Week – Chervil

July 31, 2014 at 5:29 AM | Posted in spices and herbs | Leave a comment
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Garden Chervil

Garden Chervil

Chervil (Anthriscus cerefolium), sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs.

 
A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.The plants grow to 16–28 in., with tripinnate leaves that may be curly. The small white flowers form small umbels, 1.00–1.97 in. across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.

 
Sometimes referred to as “gourmet’s parsley”, chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.

 
Chervil is one of the four traditional French fines herbs, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbs are added at the last minute, to salads, omelettes, and soups.

 
According to some, slugs are attracted to chervil and the plant is sometimes used to bait them.

 

Chervil garnishing a salad

Chervil garnishing a salad

Chervil has had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups. Besides its digestive properties, it is used as a mild stimulant.

 
Chervil has also been implicated in “strimmer dermatitis”, or phytophotodermatitis, due to spray from weed trimmers and other forms of contact. Other plants in the family Apiaceae can have similar effects. Precise identification before picking is very necessary due to its similar appearance to Hemlock (Conium), to which it is related. Hemlock is highly toxic and confusion between the two plants could cause death.
Chervil is best grown seeded in place, as transplanting can be difficult, due to the long taproot. It prefers a cool and moist location, otherwise it rapidly goes to seed (also known as bolting). It is usually grown as a cool season crop, like lettuce and should be planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also helps to prevent bolting. If plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.

Chervil grows to a height of 12 to 24 inches (300 to 610 mm), and a width of 6 to 12 inches.

 

Kitchen Hint of the Day!

July 31, 2014 at 5:22 AM | Posted in Kitchen Hints | Leave a comment
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Here’s one I had never heard of, thanks to Tina for passing this one along!

 
When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice-cube. The ice will attract the fat, which you can then scoop out.

Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

July 30, 2014 at 5:09 PM | Posted in Bob Evan's, greenbeans, Pork | Leave a comment
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Today’s Menu: Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

 

Cubed Pork Steak 005
Had a light breakfast to start the day, Healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam and a cup of hot brewed Bigelow Decaf Green Tea. Our streak of beautiful weather continued, low humidity and a high of 81 degrees! Cleaned the Pantry today, straightened stuff up and pitched a few items that expired. For dinner tonight it’s a Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans.

 

 

 

 

Cubed Pork Steak Spaetzle 001
I grabbed a Cubed Pork Steak out of the freezer and let it thaw overnight in the fridge. I used the big three to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I had drizzled with Canola Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak comes out delicious preparing it this way! Moist and very tender with a good flavor from the Paprika. As always the Steak is so huge so I cut in half and I’ll have the other half for Breakfast in the morning. I like the Shake and Bake Seasoned Panko, a lot fewer calories than most. Once again it’s hard to beat the quality of Kroger Pork.

 

 

 
For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. One delicious Country Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 
Pioneer Brand Peppered White Gravy MixPioneer

Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.

Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Sugars 1.0g

Ohio Festivals This Week

July 30, 2014 at 8:58 AM | Posted in Festivals | 1 Comment
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Canal Winchester Blues & RibfestBlues and Ribs
Canal Winchester, Ohio
As central Ohio’s only all-Blues & Rib-themed festival, this event draws serious rib and blues aficionados from around the state. Sizzling hot ribs and authentic live blues are served up on the streets of historic downtown Canal Winchester Ohio. Fun activities for children and a wine/beer garden for our Blues and Rib lovers over 21 years old will be available.

 

http://www.bluesandribfest.com/

 

 
August 1-2, 2014 20th Annual Vintage Ohio Wine FestivalWine Fest
Lake County, Ohio
Vintage Ohio is a two-day festival in Lake County, Ohio which will feature Ohio wineries, many food vendors, arts and music. Wine will be available to taste, by the glass and by the bottle. There is a designated driver program and all ages are welcome.

 

http://www.visitvintageohio.com/

West Chester, OH: Union Centre Food Truck Rally to Benefit Boys and Girls Club

July 30, 2014 at 5:48 AM | Posted in Festivals, Food | Leave a comment
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Union Blvd Food Truck

The aromas of grilled cheese, Korean barbecue, fresh baked cupcakes and chili will attract hundreds here later this month when the township hosts its first food truck rally.
The Union Centre Food Truck Rally, planned for Aug. 30, will bring 15 food trucks to the township’s community square. Alcoholic beverage sales from the event, which is being organized by the Union Centre Boulevard Merchant’s Association, will benefit the launch of the Boys and Girls Club of West Chester/Liberty Twp.

 
The Community Foundation of West Chester/Liberty Twp. plans to launch a Boys and Girls Club thanks to a $750,000 grant from the Ohio Attorney General’s office. Community Foundation officials hope to raise enough money, eventually, to build a club complex.
Food trucks have become a popular type of eatery nationwide, said Shellie Leder, the secretary for the merchant’s association. She said the township has a strong business community to support the food truck rally event.

 
“We’re hoping a lot of businesses in the area bring their offices done for lunch and then come down after work (for the event),” Leder said. “West Chester, it’s a thriving city here. We do have food trucks in West Chester on a regular basis.”
Emily Frank, who operates a food truck called C’est Cheese that serves up gourmet grilled cheese in Cincinnati and greater Cincinnati neighborhoods, is one of the business owners that frequents West Chester Twp. to peddle her food. She will sell several different kinds of grilled cheese at the Union Centre Food Truck Rally.
“I’m primarily in the suburbs,” Frank said. “It’s a big misconception that food trucks are only in downtown (Cincinnati). Food trucks are not a fad, they’re here to stay.”

 
A variety of food will be served up at the food truck rally. Some of the trucks will serve serve desserts, such as cupcakes or shaved ice, while other will focus on main courses, including pizza, burgers and waffle sandwiches. Variety is part of the appeal of a food truck rally, Leder said.

 
“I have five in my family and we can’t agree on what to eat. (Food trucks) solve that problem,” she said.
The rally, which runs from 11 a.m. to 10 p.m. Aug. 30, will feature live music throughout the day. Alcoholic beverages will be available for sale and the proceeds from those sales will benefit Boys and Girls Club of West Chester and Liberty Twp.
http://www.mobilefoodnews.com/2013/08/west-chester-oh-union-centre-food-truck-rally-to-benefit-boys-and-girls-club/

Wild Idea Buffalo Recipe of the Week – Blueberry Crisp

July 30, 2014 at 5:34 AM | Posted in Wild Idea Buffalo | 3 Comments
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This delicious sounding dessert comes from Jill O’Brien of Wild Idea Buffalo and it’s this weeks Wild Idea Buffalo Recipe of the Week – Blueberry Crisp! The link is at the end of the post and while your there check out all their recipes and Buffalo Cuts. http://wildideabuffalo.com/

 

 

 

 

Blueberry Crisp (serves 12)
An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy!

 

Crust Ingredients:Wild Idea Buffalo Blueberry Cobbler
1 – cup butter, room temperature
½ – cup sugar
2 – cups flour

Filling Ingredients:
2 – lbs. Blueberries
½ – cup sugar

Topping Ingredients:
1 – cup flour
½ – cup sugar
½ – cup brown sugar
1 – teaspoon cinnamon
2 – cups rolled oats
1 – cup butter, chilled and sliced

Preparation: Preheat oven to 375°.
1) Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan.
2) Toss blueberries with sugar and pour over the crust in the cake pan.
3) Mix all dry topping ingredients together in a bowl.
4) Cut the butter slices into the dry ingredients, until mixture is crumbly.
5) Layer crumb topping over blueberries.
6) Bake in a 375° oven for 35 to 40 minutes or until top is golden brown.
7) Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. 🙂

 

http://wildideabuffalo.com/2014/blueberry-crisp/

Kitchen Hint of the Day!

July 30, 2014 at 5:26 AM | Posted in Kitchen Hints | 2 Comments
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Here’s an oldie but goldie tip!

 

To keep potatoes from budding in the bag, put an apple in with them.

BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

July 29, 2014 at 5:10 PM | Posted in Jalapenos, Jennie-O Turkey Products, Simply Potatoes | Leave a comment
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Today’s Menu: BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

 

 

BBQ Turkey Sliders Jala Cheese Potatoes 008
Another beautiful day out again! We set a record low for the morning, 51 degrees. For Breakfast I got the Goetta out, Glier’s Turkey Goetta. I had a Sunny Side Up Egg, Turkey Goetta, and Whole Wheat Toast. Nice start to any day. Got the cart out and went fishing today. Didn’t catch a whole lot but caught some fantastic Sun all day. For dinner tonight I prepared BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes.

 

 
If you’re having Sliders they might as well be healthy Sliders. The Jennie – O Turkey is only 120 calories with the Buns being 100 calories. To prepare them I formed the Ground Turkey into Slider Bun size patties. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn with just a pinch of Sage in each. I pan fried them in Canola Oil. Served them on the Pepperidge Farm Wheat Slider Buns and topped with JB’s Fat Boy Sticky Stuff BBQ Sauce. Now this a slider, the Sauce just sets everything off. I could eat a plate full of these.

 

 

Jalapeno Cheddar Fried Potatoes
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. Came across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Jalapeno Cheddar Fried PotatoesJalapeno Cheddar Fried Potatoes 2

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

 

 

 
Jennie – O Extra Lean Ground Turkey Breast

Jennie O Extra Lean Ground

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:
STOVE TOP METHOD:
* 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: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

7 Ways to Eat More Vegetables

July 29, 2014 at 9:21 AM | Posted in Eating Well | Leave a comment
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Some great tips and recipes from the EatingWell website, 7 Ways to Eat More Vegetables.

 

 

7 Ways to Eat More VegetablesEatingWell2
Pack your meals with healthy produce using these 7 tips.
Research links diets rich in fruits and vegetables with a lower risk for heart disease, but The Centers for Disease Control and Prevention recently reported that most Americans eat less than half the amount of recommended vegetable servings. Meals packed with produce can help you lower the risk for heart disease, lose weight and add more fiber, nutrients and antioxidants in your diet. If you’re finding it difficult to get your daily servings of vegetables, try these seven tips that make eating more vegetables easy.

 

 
Tip 1. Top Proteins with Sautéed Vegetables
Instead of topping cooked fish (or meat or poultry) with a sauce, use sautéed vegetables, such as peppers, onions and tomatoes. They’ll add plenty of flavor and nutrients—and at the same time, boost portion size without adding a lot of calories…..

 

 
Tip 2. Replace Carbs with Vegetables
Lighten carbs with low-cal veggies. If you love cheesy mashed potatoes but not all the calories they deliver, replace some of the potatoes with vegetables, such as broccoli You’ll get fewer calories and more disease-fighting antioxidants. (Another twist on this trick: replace some of your pasta with veggies.)…..

 

 

* Click the link below to get all 7 Ways to Eat More Vegetables
http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/7_ways_to_eat_more_vegetables?sssdmh=dm17.748658&utm_source=EWHNL&esrc=nwewh071714

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