Fried Okeechobee Crappie w/ Golden Hominy and Cut Green Beans

June 30, 2015 at 4:51 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Fried Okeechobee Crappie w/ Golden Hominy and Cut Green Beans


Fried Okeechobee Crappie w Golden Hominy Cut Green Beans 008
Had a light Breakfast of 2 Eckrich Smoked Turkey Sausage Breakfast Links and a Healthy Life While Grain Muffin, with my morning Bigelow Decaf Green Tea. Did a load of laundry for Mom. Then went to Kroger and picked up a couple of prescriptions for Dad. Came back and got the leaf blower out and cleaned the drive and around the house. Grilled a Ball Park White Turkey Frank for lunch. After lunch a friend of mine called and wanted me to pick her up to go get her car at mechanics. Busy day. For dinner tonight it’s nothing but good! I prepared Fried Okeechobee Crappie w/ Golden Hominy and Cut Green Beans.

As I scanned the freezer last night for something to have for dinner a bag of that Lake Okeechobee Crappie caught Fried Okeechobee Crappie w Golden Hominy Cut Green Beans 001my eye right away! So I grabbed a couple of bags and put them in the fridge to thaw overnight. Okeechobee Crappie, or Specks as they call them in Florida are my favorite, just love the taste of them! 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 Extra Virgin Olive 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.



Fried Okeechobee Crappie w Golden Hominy Cut Green Beans 003
For a side dish I opened up a can of Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a good side dish! Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Double Chocolate Pudding.

Zatarain’s Crispy Southern Fish Fri

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 ValueZatarain's Crispy Southeren Fish Fri
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%


Say Good-Bye to Boring Chicken

June 30, 2015 at 5:38 AM | Posted in chicken, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Chicken is a healthy choice for any season, and in the summer this lean protein can be served many delicious ways. Whether you try it grilled, baked, or simmered, you won’t have to settle for the same old chicken recipe again. From the Diabetic Living On Line website.

Healthy & Delicious Diabetic Chicken Recipes
These flavorful, family-friendly chicken recipes will fit fabulously into your diabetes meal plan. Bonus: Chicken is low in fat, carbs, and calories!



Oven-Fried Parmesan Chicken DrumsticksDiabetic living logo

You don’t have to give up the comfort of fried chicken — just prepare it a little differently. Try this oven-baked alternative using a crispy combo of Parmesan cheese and dry bread crumbs. One serving has only 4 grams of carb…..

Chicken Focaccia Sandwiches

With a deli-roasted chicken, this focaccia sandwich is super simple to put together — no cooking involved! To bring the carb count to a range that’s just right for you, opt for a lower-carb bread to create this sandwich masterpiece…..

Buffalo Chicken Salad

When you’re craving the heat, take a bite of this spicy Buffalo chicken salad topped with creamy blue cheese crumbles — without the worry of excess calories and fat…..

* Click the link below to get all the Healthy & Delicious Diabetic Chicken Recipes

Diabetic Dish of the Week – Light Lemon Strawberry Smoothie

June 30, 2015 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Light Lemon Strawberry Smoothie


Makes 2 servings



1 Cup Frozen Unsweetened Strawberries
3/4 Cup Fat Free (Skim) Milk
1 Tablespoon Lemon Juice
1/2 Cup Vanilla Nonfat Greek Yogurt
2 Ice Cubes (Optional)
* Fresh Lemon and Strawberry Slices (Optional)


1 – Combine frozen Strawberries, Milk, and Lemon Juice in blender; blend until smooth. For thicker consistency, add ice; blend until smooth.
2 – Pour into 2 glasses. Garnish with Lemon and Strawberry slices. Serve Immediately.

Clories – 100, Total Fat – 0g, Saturated Fat – 0g, Carbs – 16g, Dietary Fiber – 2g, Sodium – 65mg

Kitchen Hint of the Day!

June 30, 2015 at 5:35 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Jen J. for passing this hint along, one I have never heard of!

Dried out coconut can be revitalized by sprinkling with milk and letting it stand for about ten minutes.

June 30 is National Mai Tai Day

June 30, 2015 at 5:32 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Mai Tai Day

Five Food Finds about the Mai Tai

  • The Mai Tai is an alcoholic cocktail based on rum, Curaçao liqueur, and lime juice
  • Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his eponymous restaurant, Trader Vic’s, in Oakland, California
  • “Maita’i” is the Tahitian word for “good”
  • There are many recipes for Mai Tais. Eleven of them, including three different versions of Trader Vic’s, as well as the recipe of Don the Beachcomber, can be found at Wikibooks Mai Tai.
  • The Mai Tai is synonymous with ‘Tiki culture‘ both past and present.

Today’s Food History

on this day in…

1895 A U.S. patent was issued for an electric stove.

1906 The Pure Food & Drug Act and the Meat Inspection Act were passed by Congress.

1930 Judge Joseph F. Crater of the New York State Supreme Court, walked out of a 45th Street restaurant in New York City on…

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Ham, Cheese, and Fried Egg Biscuit w/ Hash Browns

June 29, 2015 at 5:00 PM | Posted in Eggs, Ham, Simply Potatoes | 2 Comments
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Today’s Menu: Ham, Cheese, and Fried Egg Biscuit w/ Hash Browns


Ham, Cheese, and Fried Egg Biscuit 009

Another night and day of heavy rain on and off. Had some excitement here in the neighborhood, just down the street and around the corner from where I live. The Police answered a domestic disturbance call and when they got there a man had barricaded himself in and was armed. So we had the West Chester Police Department and a Swat Team all here from 6:30 yesterday evening until about 10:00 this morning. He finally came out on his own and was arrested. It’s usually a real quiet neighborhood, but not last night! Did some chores around the house and ran to Kroger for Mom. For dinner tonight it’s a Breakfast Menu! I prepared a Ham, Cheese, and Fried Egg Biscuit w/ Hash Browns.




Ham, Cheese, and Fried Egg Biscuit 001
I got the basic idea for this sandwich watching an episode of American Diner Revival , love that show. Chef Amanda Freitag spices the menus of small diners being renovated. I simplified my version of her recipe and added a Fried Egg on top of the Ham. To make the Sandwich I’ll be using the following; Smithfield Anytime Hickory Smoked Boneless Sliced Ham, 1 Egg (Medium Size), 1 Slice Kraft Deli Deluxe Sharp Cheddar Cheese, Sweet Hot Stone Ground Mustard, 1 Grands Flaky Layers Buttermilk Biscuit. This sounds delicious just writing the ingredients down!


Ham, Cheese, and Fried Egg Biscuit 007
For A side dish; I cooked the Hash Browns, as I said on medium high heat, in Extra Virgin Olive Oil for about 16 minutes. I used Simply Potatoes Hash Browns, my favorite packaged Potatoes. Always fresh and so easy to prepare. Wow, one delicious Breakfast/Dinner Sandwich and side. Really enjoyed this meal. For dessert later a healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Smithfield Anytime Hickory Smoked Boneless Sliced Ham

* FULLY COOKEDSmithfield Anytime Hickory Smoked Boneless Sliced Ham

Calories 150 Sodium 750 mg
Total Fat 8 g Potassium 0 mg
Saturated 3 g Total Carbs 5 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 1 g Sugars 2 g
Trans 0 g Protein 14 g
Cholesterol 40 mg



One of America’s Favorites – Apple Pie

June 29, 2015 at 5:28 AM | Posted in Uncategorized | 1 Comment
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Apple pie with lattice upper crust

Apple pie with lattice upper crust

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face TarteTatin.

Cooking apples (culinary apples), such as the Bramley, Empire, Northern Spy or Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable.

Apple Pie is often served in the style of “à la Mode” (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is, at times, placed on top of or alongside a slice of the finished pie.

English apple pie recipes go back to the time of Chaucer. The 1381 recipe lists the ingredients as good apples, good spices, figs, raisins and pears. The cofyn of the recipe is a casing of pastry. Saffron is used for coloring the pie filling.

In English speaking countries, apple pie is a dessert of enduring popularity, eaten hot or cold, on its own or with ice cream, double cream, or custard.
Most modern recipes for apple pie require an ounce or two of sugar, but the earliest recipe does not. There are two possible reasons for this difference.

Sugarcane imported from Egypt was not widely available in 14th-century England, where it cost between one and two shillings per pound—this is roughly the equivalent of US$100 per kg (about US$46 per pound) in today’s prices.

Honey, which was many times cheaper, is also absent from the recipe, and the “good spices” and saffron, all imported, were no less expensive and difficult to obtain than refined sugar. Despite the expense, refined sugar did appear much more often in published recipes of the time than honey, suggesting that it was not considered prohibitively expensive. With the exception of apples and pears, all the ingredients in the filling probably had to be imported. And perhaps, as in some modern “sugar-free” recipes, the juice of the pears was intended to sweeten the pie.

Traditional Dutch apple pie comes in two varieties, a crumb (appelkruimeltaart) and a lattice (appeltaart) style pie. Both recipes are distinct in that they typically call for flavorings such as cinnamon and lemon juice to be added and differ in texture, not taste. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes.

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook book ‘Een notabel boecxken van cokeryen’ (from around 1514) is almost identical to modern recipes.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream. In the US, “Dutch apple pie” refers specifically to the apple pie style with a crumb, streusel, topping.

The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats. It is usually flavored with cinnamon and served with vanilla custard or ice cream. There is also a very popular version called äppelkaka (apple cake), which differs from the pie in that it is a sponge cake baked with fresh apple pieces in it.



An apple pie is one of a number of American cultural icons.

An apple pie is one of a number of American cultural icons.

Apple pie was brought to the English colonies by the British, Dutch, and Swedes during the 17th and 18th centuries.

In the English colonies, the apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples, except the crab apple which yield very small and intensely sour fruit with poor flavor. In the meantime, the colonists were more likely to make their pies, or “pasties”, from meat rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. Apple varieties are usually propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly led to the development of hundreds of new native varieties.

Apple pie was a common food in 18th-century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: “Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children.”

A mock apple pie, made from crackers, was possibly invented by pioneers on the move during the 19th century who were bereft of apples. Alternatively, it may have been invented during the American Civil War based on the food shortages experienced by the Southern States. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Although apple pies have been eaten since long before the European colonisation of the Americas, “as American as apple pie” is a saying in the United States, meaning “typically American”. In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.” The dish was also commemorated in the phrase “for Mom and apple pie” – supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war. Jack Holden and Frances Kay sang in their patriotic 1950 song The Fiery Bear, creating contrast between the popular view of the U.S. culture and that of the Soviet Union:

We love our baseball and apple pie
We love our county fair
We’ll keep Old Glory waving high
There’s no place here for a bear
Advertisers exploited the patriotic connection in the 1970s with the commercial jingle “baseball, hot dogs, apple pie and Chevrolet”.

Today, modern American recipes for apple pie usually indicate a confection that is 9 inches in diameter in a fluted pie plate with an apple filling spiced with cinnamon, nutmeg. and lemon juice, and may or may not have a lattice or shapes cut out of the top for decoration. The unincorporated community of Pie Town, New Mexico is named in honor of the apple pie.


“Meatless Monday” Recipe of the Week – Shakshouka

June 29, 2015 at 5:26 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Shakshouka. It’s from the PBS Recipe website. Find all your recipes here of all cuisines and tastes.




Shakshouka is a Tunisian recipe of eggs poached in tomato sauce.
3 Tbsp olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
About 8 tomatoes, preferably roma paste tomatoes but any will do (or about 2 x 14 oz can of chopped tomatoes)
2 tsp ground coriander
1/2 tsp ground caraway
2 tsp paprika (can be smoked paprika for added flavor)
1/8 tsp cayenne pepper (optional, or add more if you like it spicy)
1/2 tsp salt (more, to taste)
1/4 tsp black pepper
4 large pasture-raised eggs
2 to 3 Tbsp chopped fresh parsley (for garnish)
1 – Place a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the chopped garlic and continue cooking for another 2 minutes. Add all the spices, stir, and cook for another minute.
2 – Chop the tomatoes (preferably removing the seeds) and add them into the skillet, cooking for about 10 to 15 minutes, or until the sauce has started to thicken. If the sauce if too thick, add about 1/4 cup of water, stir, and cook for another couple minutes. You don’t want your sauce to be too thick, so that the eggs will poach well. On the other hand, you don’t want it to be too liquidey or the flavors will be diluted. Taste the sauce and add more salt, if needed.
3 – Once your sauce is just right, carefully crack the 4 eggs on top of the sauce, leaving a space between each one. (If there’s room, you might be able to fit an additional 2 or 3 eggs into the sauce). Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer. (In Tunisia, the yolk is usually soft, but if you prefer a cooked yolk, simply cook it a bit longer).
4 – Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top of the eggs. Serve hot, with a good slice of bread to soak up all the delicious tomato sauce.

Kitchen Hints of the Day!

June 29, 2015 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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Pasta Hints……

* When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini.

* Stirring pasta during cooking is crucial! Skip this step and you’re left with a giant clump of noodles that are stuck together.

* Covering the pot of cold water with a lid will help bring the water to a boil faster.

* Pasta shouldn’t stick when properly cooked. If it’s cooked with olive oil, it will actually coat the noodles and prevent sauce from sticking

June 29 is National Almond Buttercrunch Day

June 29, 2015 at 5:13 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Almond Buttercrunch Day

Five Food Finds about Almonds

  • There are 5,639 people in the U.S. listed on with the last name ‘Almond’.
  • Chocolate manufacturers use 40% of the worlds almonds (2008).
  • California produced 998 million pounds of almonds in 2004. The largest crop on record was in 2002, with 1.084 billion pounds.
  • It takes more than 1.2 million bee hives to pollinate California’s Almond crop (over 550,000 acres).
  • Chocolate manufacturers currently use 40 percent of the world’s almonds and 20 percent of the world’s peanuts.

Today’s Food History

on this day in…

1943 General Eisenhower requested that Coca-Cola provide 10 portable bottling plants for U.S. troops overseas.

1966 The Barclaycard was introduced by Barclays Bank, the first credit card in Britain.

1967 Jayne Mansfield R.I.P. American beauty contest winner, stage and screen actress. Supposedly the only title she ever turned down was ‘Miss Roquefort Cheese,’ because she believed…

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