Blackened Gulf Coast Grouper w/ Whole Kernel Sweet Corn and Seasoned Blackeye Peas

April 30, 2016 at 4:47 PM | Posted in fish, Zatarain's | 2 Comments
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Today’s Menu: Blackened Gulf Coast Grouper w/ Whole Kernel Sweet Corn and Seasoned Blackeye Peas

 

 

Blackened Gulf Coast Grouper w Whole Kernel Sweet Corn and Seaso 015
I made an early Breakfast for me and Mom. Then we were at the hospital by 8:00 this morning to talk to the doctors about Dad. The news wasn’t the best. He has a collapsed left lung again along with water in both lungs. This is the second time for a collapsed lung. The bad news is that they can only repair this one more time and after that if it happens again, it wont be a good outcome. We are hoping and praying for the best. Back at home I did a few things around the house and some laundry for Mom. I went to Applebys to pick Mom’s dinner for her when she came home from the hospital. For myself I prepared a Blackened Gulf Coast Grouper w/ Whole Kernel Sweet Corn and Seasoned Blackeye Peas.

 

 

Blackened Gulf Coast Grouper w Whole Kernel Sweet Corn and Seaso 003
My friends had brought me back some Florida Gulf Coast Grouper they had caught a while back and I had them in the freezer. I got one of the fillets out of the freezer and let it thaw overnight in the fridge. It’s one beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.

 

 
I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, Blackened Gulf Coast Grouper w Whole Kernel Sweet Corn and Seaso 004on medium heat, I added my Grouper. At this point turn on your Stove Overhead Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! Plus as you can tell as big as this filet was I only had half of it for dinner. The other half for lunch tomorrow!
 

Blackened Gulf Coast Grouper w Whole Kernel Sweet Corn and Seaso 008
For one side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right!

 

 

 

 

Blackened Gulf Coast Grouper w Whole Kernel Sweet Corn and Seaso 010
Then for a second side it was a can of Green Giant Whole Kernel Sweet Corn. Just emptied the Corn into a small saucepan and heated to a boil, and served! Very good Sweet Corn.Forget a bunch of that “Peas and Carrots”, Blackeye Peas and Sweet Corn make a perfect pairing! I wasn’t sure how the two would work out, but they are fantastic together! Then I also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Zatarain’s Blackened SeasoningZatarain's Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also Zatarain’s Blackened Seasoninggreat as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

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Saturday’s Chili – Rich and Meaty Chili

April 30, 2016 at 5:19 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Rich and Meaty Chili. Ingredients including; Ground Beef, Celery, Onions, and Spices. You can find this recipe on the CooksRecipes website. If you’ve never visited the Cooks website, you are going to love it! A great selection of recipes from all cuisines and tastes. http://www.cooksrecipes.com/index.html

 

Rich and Meaty Chili

This hearty chili is rich in flavor, but easy on the budget, with its use of the more economical choice of ground beef.

Recipe Ingredients:

2 pounds ground beef Cooksrecipes 2
4 cups tomato juice
1 (29-ounce) can tomato sauce
1 (15-ounce) can kidney beans
1 onion, chopped
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper

 
Cooking Directions:

1 – Brown ground beef in a large skillet; drain.
2 – In a kettle, combine the cooked ground beef, tomato juice, tomato sauce, kidney beans, chopped onion, diced celery, diced green bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne pepper. Cover and simmer for 1 to 1 1/2 hours, stirring often.
Makes 8 to 10 servings.
http://www.cooksrecipes.com/soup/rich_and_meaty_chili_recipe.html

Top 10 Foods You Should Eat This Spring

April 30, 2016 at 5:18 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Top 10 Foods You Should Eat This Spring. Check the Diabetic Living Online website for all your Diabetic Friendly recipes! http://www.diabeticlivingonline.com/

 

 

Top 10 Foods You Should Eat This SpringDiabetic living logo

From artichokes to strawberries, these diabetes power foods will add fresh flavors, colors, aromas, and nutrients to your spring cuisine.

Boost Your Meal Plan with Spring Foods

Incorporate these fresh, healthful spring foods into your diabetes meal plan to add variety and improve your overall health. Many choices are available in frozen or canned forms to give you access to good-for-you ingredients all year long. You’ll find nutritional information as well as yummy recipes for each fruit, vegetable, or source of protein.

 
Artichokes

If you’re looking for a healthful food that helps slow down your eating rate and provides a broad range of nutrients, try artichokes. The trick is to keep dressings, sauces, and dips low in fat.

Consider the following:

— One large artichoke contains only 25 calories, no fat, and 170 milligrams of potassium……

 
Halibut

With a firm texture and mild taste, halibut often appeals to people who don’t like fish. Plus, with lots of nutrients in a low-calorie package, halibut is a top choice for anyone.

Find out four health benefits of eating fish!……

 

 

* Click the link below to get all the Top 10 Foods You Should Eat This Spring
http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-10-foods-you-should-eat-spring

Kitchen Hint oif the Day!

April 30, 2016 at 5:17 AM | Posted in Kitchen Hints | 2 Comments
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Peachy Hint….

 
Peaches are low in calories (100 g just provide 39 calories), and contain no saturated fats. Nonetheless, they are packed with numerous health promoting compounds, minerals, and vitamins. They are rich in many vital minerals such as potassium, fluoride and iron. Iron is required for red blood cell formation. Fluoride is a component of bones and teeth and is essential for prevention of dental caries.

 

Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure. The potassium in peaches are great for reducing kidney related diseases and helps to cleanse your bladder. The concentration of potassium and other vitamins in this amazing little fruit allows your body to maintain normal kidney and liver function. Eating peaches will help prevent nephritis and a variety of other kidney diseases as well as help eliminate kidney stones.

April 30 – National Raisin Day

April 30, 2016 at 5:15 AM | Posted in Uncategorized | Leave a comment

National Raisin Day

Source: April 30 – National Raisin Day

Cooking the Italian Provinces – Fermo

April 29, 2016 at 10:46 PM | Posted in Uncategorized | 1 Comment

Fermo is a province in the Marche region of central Italy. The province stretches from the Sibillini Mountains to the Adriatic Sea and its main geographic features are the valley of the River Tenna…

Source: Cooking the Italian Provinces – Fermo

Smoked Turkey Sausage Dogs w/ Baked Potato

April 29, 2016 at 5:00 PM | Posted in Aunt Millie's, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Smoked Turkey Sausage Dogs w/ Baked Potato

 

 

Smoked Turkey Sausage Dogs w Baked Potato 012It started out a beautiful quiet morning but by Noon today Dad started having breathing problems. So bad we had to call the Life Squad and they had to take him to the Hospital. My dad has a lot of lung problems and one of his lungs was filling with water again. It looks as though they are going to keep him in there so they can clear the lungs. But there may be more damage to the lungs. We will not know until they run some tests tomorrow. Back from the hospital and just cleaned up around the house and finished a load of laundry Mom had going. For dinner tonight I prepared Smoked Turkey Sausage Dogs w/ Baked Potato.

 

Smoked Turkey Sausage Dogs w Vegetarian Baked Beans 003

I used the Butterball Hardwood Smoked Turkey Sausage. I cut one of the Sausage Links into to 2 pieces to give me a couple of Sausage Dogs. I absolutely love the Butterball Hardwood Smoked Turkey Sausage. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! I served it on a Healthy Life Whole Grain Hot Dog Bun and topped with French’s Spicy Brown Mustard.

 

Baked Potato
For a side I had a baked a Russet Potato, microwaved for 7 minutes 15 seconds. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Great crop of Russet Potatoes this year! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 
Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.Butterbal Smoked Turkey Sausage
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Jennie – O Recipe of the Week – Turkey Grillers with Asian-Style Slaw

April 29, 2016 at 4:54 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week – Turkey Grillers with Asian-Style Slaw. You’ll be using JENNIE-O® Savory Roast Turkey Breast Tenderloin layered in a Whole Wheat Flour Tortillas. Add in the Asian Slaw and you have the makings on one delicious and healthy meal, it’s only 180 calories and 21 net carbs per serving. It’s all on the Jennie – O website along with all the other healthy and delicious recipes. http://www.jennieo.com/

 

 

Turkey Grillers with Asian-Style Slaw

Ingredients
2½ tablespoons soy sauceTurkey Grillers with Asian-Style Slaw
2½ tablespoons lemon juice
2½ tablespoons vegetable oil
1 teaspoon ground ginger
1 teaspoon white vinegar
1 teaspoon dark brown sugar
1 teaspoon Asian sesame oil
¼ teaspoon salt
½ teaspoon black pepper
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
8 ounce coleslaw mix
2 tablespoons diced red onion
¼ bunch green onions, trimmed and thinly sliced
8 (6-inch) whole wheat flour tortillas

Directions
1 – For dressing, in medium bowl combine soy sauce, lemon juice, vegetable oil, ginger, white vinegar, dark brown sugar, Asian sesame oil, salt and pepper. Set aside.

2 – Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Shred and set aside.

3 – In large bowl, toss coleslaw, onion and green onions. Pour dressing over vegetables and add shredded turkey tenderloin. Spoon mixture in midlle of tortilla. Fold over and place in Panini press until tortilla is golden brown. Pour Asian sesame dressing into bowl for dipping, if desired.

* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 180 Fat 5g
Protein 11g Cholesterol 20mg
Carbohydrates 23g Sodium 730mg
Fiber 2g Saturated Fat 1g
Sugars 2g
http://www.jennieo.com/recipes/981-Turkey-Grillers-with-Asian-Style-Slaw

Ginger Chicken Kabobs

April 29, 2016 at 4:53 AM | Posted in CooksRecipes | Leave a comment
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Came across this recipe (Ginger Chicken Kabobs) on several sites but went with this version off the CooksRecipes website, get grilling! http://www.cooksrecipes.com/index.html

 

Ginger Chicken Kabobs

Recipe Ingredients:

6 boneless skinless chicken thighs, cut into 1-inch piecesCooksrecipes 2
2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemongrass, chopped
1 (2-inch) piece fresh gingerroot, peeled and sliced
2 cloves garlic
4 green onions, cut into 1 1/2-inch lengths
1 tablespoon sesame seeds, toasted

Cooking Directions:

1 – In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
2 – Prepare charcoal or gas grill, or preheat oven broiler.
3 – Thread chicken pieces and green onions, alternating.
4 – Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.
Makes 4 servings.

 

 

Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 11g; Saturated Fat: 3g; Protein: 20g.
http://www.cooksrecipes.com/chicken/ginger_chicken_kabobs_recipe.html

Kitchen Hints of the Day!

April 29, 2016 at 4:52 AM | Posted in Kitchen Hints | Leave a comment
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Fire up the Grill this weekend….

 

* To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars during the last 10 or so minutes of grilling.

* Don’t add any salt until the meat is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.

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