Catfish Nuggets w/ Mac and Cheese

February 16, 2019 at 6:35 PM | Posted in fish, Mac and Cheese, Stouffer's, Zatarain's | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Mac and Cheese

 

 

For Breakfast this morning I prepared Scrambled Eggs, heated up some Johnsonville Turkey Sausage Links, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After Breakfast I did a load of laundry. Everything is caught up around the house so I caught up on some shows I had recorded. For Dinner tonight Catfish Nuggets w/ Mac and Cheese.

 

 

 

 

 

Picked up the Catfish Nuggets at Meijer last week and had them in the freezer. Laid the bag of them in the fridge overnight to thaw. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

 

 

 

To go with the Catfish, Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later some slices of Boar’s Head Colby Longhorn Cheese and Kroger Wheat Saltine Crackers.

 

 

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

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Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans

February 8, 2019 at 6:20 PM | Posted in fish, scallops, Sea to Table | Leave a comment
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Today’s Menu: Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans

 

For Breakfast I had a another of the Jimmy Dean Simple Scrambles Cup – Turkey sausage Crumbles, Egg Whites, Shredded Cheddar Cheese. What a change in weather! The last 2 days it’s been a high of 68 degrees and rain, today it was 12 degrees this morning and a high of 27 degrees and sunny! 41 degree difference. After Breakfast I bundled up and headed to Meijer for a few items. On the way back home stopped by the ATM, got gas, and stopped by McDonald’s and picked up Breakfast for Mom. Back home it was back to bed and rested, still lingering Sinus Infection but it’s getting better. For Dinner tonight a Seafood Special! I prepared Seared Scallops and Fried Skate w/ Sliced New Potatoes and Canned Green Beans.

 

 

 

 

I was planning on just having the Winter Skate Fillet but as I was getting that out of the freezer a small package of Sea Scallops fell out of the freezer so I took that as a sign that I should have the Scallops also! I purchased the Winter Skate from the Sea to Table website while the Sea Scallops are from Kroger.

 

 

 

 

 


To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.

 

 

 

 

With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I love this Skate!

 

 

 

 


I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking Spray, also added 1 tablespoon of Extra Light Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.

 

 


For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 

 


I warmed up the leftover Canned Green Beans from last night’s Dinner. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert later A Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Sea to Table – Atlantic Winter Skate

Hand filleted, boneless, flash frozen

Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/atlantic-winter-skate/

 

 

Sea Scallops
Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

February 3, 2019 at 6:33 PM | Posted in fish, Sea to Table | Leave a comment
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Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

 

For Breakfast this morning it was Steak and Eggs! I prepared a SayersBrook 4 oz. Bison Fillet Mignon. I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. I then grabbed a small skillet, sprayed it with Pam Cooking Spray, and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Fried the first side 3 minutes and flipped it over and cooked it another 2 minutes. I it came out a perfect medium rare! It was so tender and juicy. To go with it I cooked 1 Egg Sunny Side Up, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. This is the way to start the day! It’s a Heat Wave around here! It was 35 degrees early this morning. We had a high of 56 degrees and mostly cloudy. After my Breakfast I went and picked up Breakfast for Mom at McDonald’s. Back home later I got broom and leaf blower out and cleaned off the deck area, it was a mess! That was about it for my day. Kicked back and watched TV and got ready for the Super Bowl later tonight. For Dinner I tried another Sea to Table Fish, Gulf of Maine Redfish. Tonight its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.

 

 

 

Being a Fish and Seafood Lover like I am, I’m sure glad I came across the Sea to Table website! They have some fantastic selections of Fish and Seafood, be sure to check them out (https://www.sea2table.com/) Tonight I’m trying their Gulf of Maine Redfish. Gulf of Maine Redfish is – This deepwater New England classic — also known as the Snapper of the Northeast — has bright red skin and flaky meat that is slightly sweet.

 

 

 

 

 

The Redfish came frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

 

As the other Sea to Table Products, the Redfish is just as good! Fried up perfect, nice crust. The Fish was as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish, look forward to having quite often! Just so happy I came across the Sea to Table website. I’m able to try fish that I would have never had a chance to try living here in Ohio, like tonight’s Redfish and the Winter Skate I had last week and the Dover Sole. Plus there’s more I haven’t tried and looking forward to trying them also.

 

 

 

 

So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Sea to Table
Our seafood is wild-caught by American fishermen in US waters, where science-based management is in place to keep our fisheries sustainable and our oceans healthy. We deliver the best of the catch right to your door – cleaned, perfectly portioned, flash frozen, and ready to cook.
https://www.sea2table.com/

Sea to Table – Our Mission
Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of American fishermen. As US fisheries are closely monitored and managed by a strict science-based system, we can rest easy knowing that their fish is responsibly-caught from healthy oceans. Our goal is to make this delicious seafood available to everyone.

* The Sea to Table Standard
* Wild Caught in US Waters
* Never Processed Overseas
* Pristine Quality Offerings
* No Antibiotics or Hormones
https://www.sea2table.com/our-mission/

 

Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

(4 x 3 oz servings)
https://www.sea2table.com/product/gulf-maine-redfish/

Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

January 29, 2019 at 6:30 PM | Posted in fish, rice, seafood | Leave a comment
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Today’s Menu: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

 

 

For Breakfast this morning I mad a Poached Egg that I served on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Well our Artic Cold Front has moved in overnight. 50 degrees yesterday and this morning its 9 degrees with a wind chill around minus 1. Only a high of 19 degrees. Even colder tomorrow! So not a lot going on outside. I did a few chores around the house. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.

 

 

 

 

 

I’m trying another new kind of Fish that I purchased from Sea to Table, West Coast Dover Sole. Sole is a flaky and mild flavored fish with a sweet flavor. As the other Sea to Table Products it comes frozen with 4 fillets per package. I’m preparing all 4 of the fillets. To make tonight’s dish I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

 

 

As the Winter Skate was a couple of nights ago, the Dover Sole is just as good! Fried up perfect, nice crust. The Sole was as described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!

 

 

 

 

 

 

As the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL. It’s been quite some time ago since I’ve had this! I bought a couple of boxes of it on my last visit to Jungle Jim’s International Market. I first sliced up some Baby Portabella Mushrooms. I’ll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.

 

 

 

 

 

To prepare it; In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg’s Products are.

 

 

 

 

 


I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.

* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.

* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/

 

 

Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL
Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

 

Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes

January 26, 2019 at 6:33 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes

 

 

 

To start this Saturday morning off I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried up 4 slices of Boar’s Head Sweet Slice Ham, Fried an Egg, and made a Breakfast Sandwich. I topped the Ham and Egg with a slice of Sargento Ultra Thin Swiss Cheese. I also had a cup of Bigelow Decaf Green Tea. Cloudy and 34 degrees with passing snow flurries. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Back home it was laundry day, did a couple of loads. Then cleaned the house. For Dinner tonight I prepared a Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes.

 

 

 

 

I have been wanting to try Skate since I read about it a while back. It’s tough to find but I found some on the Sea to Table website (https://www.sea2table.com/). I’ve left some info on the Sea to Table website at the end of the post. So glad I came across this site they have a good selection of Seafood; Atlantic Sea Scallops, West Coast Dover Sole, Northwest Pacific Cod, and Atlantic Winter Skate. I ordered the West Coast Dover Sole and the Atlantic Winter Skate, and can not wait to try them both! I’m having the Skate for Dinner tonight. All products come frozen and delivered in excellent packaging. There is 2 Fillets per package, I’m having one for Dinner and froze the other one.

 

 

 

 

To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.

 

 

 

 

With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I’ll definitely be having this again!

 

 

 

 

For one side dish I prepared some Roasted Asparagus.To prepare the Asparagus I just needed Extra Virgin Olive Oil, Sea Salt, grated Black Peppercorn, Lemon Juice, and grated Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Reduced Fat Parm Cheese before serving.

 

 

 

 

For a 2nd side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through. Excellent Meal tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Sea to Table
https://www.sea2table.com/
Our seafood is wild-caught by American fishermen in US waters, where science-based management is in place to keep our fisheries sustainable and our oceans healthy. We deliver the best of the catch right to your door – cleaned, perfectly portioned, flash frozen, and ready to cook.

Our Mission
Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of American fishermen. As US fisheries are closely monitored and managed by a strict science-based system, we can rest easy knowing that their fish is responsibly-caught from healthy oceans. Our goal is to make this delicious seafood available to everyone.

* The Sea to Table Standard
* Wild Caught in US Waters
* Never Processed Overseas
* Pristine Quality Offerings
*No Antibiotics or Hormones
https://www.sea2table.com/our-mission/

Atlantic Winter Skate
Hand filleted, boneless, flash frozen

Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

West Coast Dover Sole
Hand filleted, boneless, flash frozen

Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.
Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.
Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.
Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/shop/

Panko Crusted Cod Fish Sandwich w/ Baked Fries

January 15, 2019 at 6:31 PM | Posted in Alexia Potato Products, fish | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea. I wanted to get an early start to go to Menard’s and stop by Kroger for Mom but the roads in some areas were real slick. We had some fog in some areas and the fog was freezing on the roads. So after that cleared up I headed out. I went to Menard’s to pick up some new blinds and then on to Kroger to grab a couple of items for Mom. Then stopped at McDonald’s and picked up Breakfast for Mom. After Lunch cleaned the house, dusted and ran the vacuum. For Dinner tonight I prepared Panko-Crusted Fish Sandwich and Baked Fries

 

 

 

 

 


When I went to Kroger earlier and I picked up a couple of North Atlantic Cod Fillets that were on sale. Washed them off in cold water and sliced them into Sandwich size Fillets. I kept one out for my Sandwich and froze the other.

 

 

 

 

To prepare the Cod I rinsed the fillet off with cold water and patted dry. Then seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Combined flour and both Garlic Powder and Onion powder. Then pressed both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish which makes for one excellent Fish Sandwich.

 

 

 

 

For my Fries I’m using my favorite, Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. It’s an easy prepared but hot and filling meal. For Dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

 

 

 

Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Light Olive Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4

Seasoned Gulf Coast Grouper w/ Vegetable Rotini

January 7, 2019 at 6:30 PM | Posted in fish, Stouffer's | Leave a comment
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Vegetable Rotini

 

 

To start my Monday morning off I Poached an Egg, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Ant Millie’s Light Whole Grain Bread, and had my morning cup of Bigelow Decaf Green Tea. A delicious way to start the day! Cloudy with light rain and a high of 56 degrees. Cleaned and straightened the Pantry and Freezers. Later on just rested for a while, my Sinuses are really bad today. For Dinner tonight its a Seasoned Gulf Coast Grouper w/ Vegetable Rotini and Marinara Sauce

 

 

 

 

 


I had purchased the Grouper Fillet at Kroger yesterday. So to prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillet was well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillet, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful!

 

 

 

 

Last minute change, Out of the Stouffer’s Mac and Cheese and I used Birds Eye Steamfresh Veggie Made Rotini Marinara. First time trying it and loved it! Heated in the package for 4 minutes in the microwave. Turned out perfect! I’ll be trying this and the others soon! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

Birds Eye Steamfresh Veggie Made™ Rotini Marinara

Our Veggie Made™ pasta is a delicious way to bring the nutrition of vegetables to traditional starchy pasta dishes. These pastas are made from 100% vegetables, offering a full serving of veggies per serving. Plus, they contain no artificial ingredients. It’s a great way to get your family to eat more veggies!

✔ Pasta made from vegetables
✔ 1 serving of vegetables per serving
✔ No artificial ingredients
NUTRITION FACTS
Servings per Container 2.5

Servings Size 1 1/4 Cups (107g) frozen, 1/2 cup cooked

Amount per Serving

Calories 160 | Calories From Fat 30

% Daily Value *

Total Fat 3.5g
4%
Saturated Fat 0.5g
3%
Trans Fat 0g

Cholesterol 0mg
0%
Sodium 230mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Total Sugars 3g

Protein 8g
https://www.birdseye.com/product/zucchini-lentil-pasta-3/

Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

December 8, 2018 at 6:30 PM | Posted in fish, Ore - Ida | Leave a comment
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Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

 

 

 

For Breakfast this morning it was Gravy, Toast, and Sausage. I made the gravy using a packet of Pioneer Peppered White Gravy. As that cooking I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links. One Comfort Food Breakfast to start morning off. After Breakfast I went to Kroger for a couple of items and then to McDonald’s to pick up Breakfast for Mom. Finished a couple of things around the house then I had to go to Walgreens to pick up a prescription and some stamps. Caught up on some shows I had recorded the rest of the afternoon. For Dinner tonight its a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.

 

 

 

 

I had picked up a couple of Orange Roughy Fillet at Jungle Jim’s International Market earlier in the week. I sliced the Fillet in 1/2, rinsed them in cold water, and put them in Hefty Plastic Freezer Bags and froze them. So I put 1 of them in the fridge overnight to thaw. To make it I’ll need; the Orange Roughy Fillet, McCormick Grinder Sea Salt and Peppercorn Medley, Flour, Egg Beater’s (1/2 cup), Hungarian Paprika, and Shake and Bake Panko Bread Crumbs. I’ll also need An Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. I first Seasoned the Fillet with the McCormick Grinders of Sea Salt and Peppercorn Medley. Next I seasoned the Flour with Hungarian Paprika. Then rolled the Fillet in the Flour, next to the Egg Beater’s, and finally in the Panko Bread Crumbs.

 

 

 

 

I grabbed a skillet, sprayed it with Pam Non Stick Cooking Spray, added 1/2 tablespoon of Extra Light Olive Oil, and heated the skillet on medium heat. With the skillet heated I added my Fillet. I fried it for 3 minutes per side. It fried up perfect! Golden Brown on the outside and a moist center. I served it on the Aunt Millie’s Bun. Orange Roughy has such a good taste to it, it’s a very mild Fish. Makes the perfect Fish Sandwich!

 

 

 

 

 

 


As my Orange Roughy was cooking I turned the oven up to 425 degrees and baked my Fries. I used Ore Ida Crinkle Cut Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Orange Roughy Fillet

Orange Roughy
The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. Wikipedia

Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

December 6, 2018 at 6:31 PM | Posted in fish, Zatarain's | 3 Comments
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Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

 

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Snow Flurries and 24 degrees this morning with rain showers and 41 degrees out for the afternoon. Gave Mom a hand in doing a couple of loads of laundry. Then I went to Walmart to pick up a couple of boxes of small Christmas Lights later in the day. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.

 

 

 

 

 

I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 


I also made a small Cast Iron Skillet of Corn Bread using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What better side for Fried Catfish, Fried Potatoes, and Green Beans than Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Fried Walleye Fillet w/ Mac and Cheese

November 27, 2018 at 6:20 PM | Posted in fish, Stouffer's | Leave a comment
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Today’s Menu: Fried Walleye Fillet w/ Mac and Cheese

 

 


For Breakfast morning I prepared Scrambled an Egg and served it with a toasted slice of Aunt Millie’s Light Whole Grain Bread. I Also had 2 Johnsonville Turkey Breakfast Sausage Links and a cup of Bigelow Decaf Green Tea. Cold out this morning, 19 degrees and a wind chill of 12 degrees. Windy, cloudy and 20 degrees for the day! Good day to stay in. After Lunch I helped Mom dig out all the Christmas Decorations from the closets and shed. Getting to be that time of year! For Dinner tonight I prepared Fried Walleye Fillet w/ Mac and Cheese.

 

 

 

 


While at Kroger yesterday I bought a package of a couple of fresh Walleye Fillet. To prepare it I first rinsed the fillets in cold water and patted it dry with paper towel. Next I cut the Fillets in half. Then I seasoned it with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillet in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried it in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

 

 

 

Then for a side I microwaved Stouffer’s Classic Mac and Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some Smucker’s Sugarless Hot Fudge Topping.

 

 

 

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

NUTRITIONAL INFO
Nutrition Facts
Serving Size 170
Servings Per Container: 2
Amount Per Serving
Calories 240 Calories from Fat 100
% Daily Value *
Total Fat 11 17.00 %
Saturated Fat 6 30.00 %
Cholesterol 30mg 10.00 %
Sodium 560mg 23.00 %
Total Carbohydrate 26g 9.00 %
Dietary Fiber 1g
Sugars 3g
Protein 10g
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

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