Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

May 31, 2017 at 4:54 PM | Posted in fish, Green Giant, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn

 

 

For Breakfast this morning I had another of the al fresco Apple Maple Chicken Sausage Breakfast Patties. I love this Sausage, so good! I found more of these at Meijer the other day and picked a few of the packages up. I love making these and making them into a Breakfast Sandwich, the patties are the perfect size for English Muffins. I fried the patty for 8 minutes and as that was cooking I toasted a Healthy Life Whole Grain English Muffin. Along with my Breakfast Sandwich I had that morning cup of Bigelow Decaf Green Tea. Passing showers this morning and then mostly sunny and 75 degrees. I got my cart out of the shed and cleaned it today, a much needed cleaning!Then repotted a couple of plants for Mom. For Dinner tonight its Seasoned Haddock w/ Oven Roasted Fingerling Potatoes and Mini Ears of Sweet Corn.

 
I had purchased 2 Haddock fillets from Kroger a while back. I had rinsed both fillets and cut into smaller pieces. I ended up with 3 bags, I had one the day I purchased them and having the last bag tonight. So I grabbed one of the plastic bag and laid it in the fridge overnight to thaw. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love Haddock it cooks up so nicely and I love the flavor and how meaty it is.

 
Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area. Still only 1 store around here locally that sells them, so thank you Jungle Jim’s!

 

 

 

I also boiled some Green Giant Mini Ears of Sweet Corn. If you’ve never tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
Directions:

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half and add to a large mixing bowl.

3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.

4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese

5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

 

 

 

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 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

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Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans

March 4, 2017 at 6:51 PM | Posted in Green Giant, Pork, Swift Premium | Leave a comment
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Today’s Menu: Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans

 
For Breakfast on this snowy March morning I toasted a Healthy Life Whole Grain English Muffin, lightly fried slicesdry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-012 of Boar’s Head Sweet Sliced Ham, and 1 slice of Sargento Reduced Fat Swiss Cheese. And I had my Breakfast Sandwich! I also had that morning cup of Bigelow Decaf Green Tea. Outside another snow squall moved through the area, just like yesterday morning and about the same time of morning. Some areas had 2″ or more, we had a little over a 1/2″. Guess Old Man Winter wanted everyone to know it’s still Winter! Back into the 60’s by Monday though. After Lunch went to see Dad at the rehab center. He wasn’t looking too good today. I’m starting to really worry about him, hope he can turn it around. For Dinner tonight a couple of new items. I prepared a Dry Rubbed Chili Lime Boneless Pork Brisket w/ Cheddar and Bacon Mashed Cauliflower and Green Beans.

 
First time we have tried the Swift Premium Dry Rubbed Chili Lime Boneless Pork Brisket. We’ve tried a few of the dry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-005others so we thought we would try the Brisket. I’m not normally a fan of Brisket of any kind but this one has changed my mind on Brisket! It comes already seasoned; Dry Rubbed Chili Lime. It comes packaged in 2 pieces. I used our large Cast Iron Skillet to cook it in. To prepare it; Preheated a lightly oiled, used Extra Light Olive Oil, Cast Iron skillet over medium-high heat. Removed meat from package and coated the Brisket lightly with Pam Cooking Spray and placed in skillet. Sauté approximately 10 to 12 minutes before turning. Turn the brisket and cook another 6 to 7 minutes. Sauté until the internal temperature reached 145˚F in the thickest part of the meat.

 

dry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-015

 

 

Removed from skillet and let it rest for 3 minutes. Sliced and served! It came out delicious! It had a nice char on the outside and was tender and moist, cooked perfectly. Another good item to have handy from Swift Premium.

 

 
For one side dish I tried another new item, the Green Giant Cheddar and Bacon Mashed Cauliflower. I found it dry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-008Meijer the other day. I read the reviews on it and it seemed everyone enjoyed the taste but a common complaint was it too watery and thin. So I added a teaspoon of flour too it during the final 10 minutes of baking time and it seemed to cure that problem. It comes frozen in microwavable or baking tray, I baked mine. To prepare it; Preheated the oven to 425 degrees. i cut 2 slits near the center of the plastic to vent. Placed it on a baking sheet and placed it in the oven and baked it for 30 minutes. Removed it from the oven after the 30 minutes and peeled back the plastic and stirred. I also added a teaspoon of flour to it to thicken it up a bit. Replaced the film back on top and baked an additional 12 minutes. Removed it from the oven and let it stand 1 minute. Stirred it and served! Excellent taste and the flour thickened up just enough. Nice change of pace side dish.

 

Fried Walleye w Risotto and Cut Green Beans 004

 

Then I also heated up a can of my favorite, Del Monte Cut Green Beans. Just empty the can into a small sauce pan and heat to a light boil and heat until warmed. I also heated up the leftover French Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Chili Lime Boneless Pork Brisket

Cooking Directions:
Grill:

1 – Preheat grill to medium-high heat.dry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-002
2 – Remove meat from package.
3 – Coat brisket lightly with oil or cooking spray and place on grill.
4 – Grill approximately 6 to 7 minutes before turning.
5 – Turn the brisket and grill another 6 to 7 minutes. Grill until internal temperature reaches 145˚F in the thickest part of the meat.
6 – Remove from grill and let rest 3 minutes.
7 – Slice and serve.
Pan Sear:

1 – Preheat lightly oiled skillet over medium-high heat.
2 – Remove meat from package.
3 – Coat brisket lightly with oil or cooking spray and place in pan.
4 – Sauté approximately 10 to 12 minutes before turning.
5 -Turn the brisket and cook another 6 to 7 minutes. Sauté until the internal temperature reaches 145˚F in the thickest part of the meat.
6 – Remove from pan and let rest 3 minutes.
7 – Slice and serve.
*Grill temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Sugar, sea salt, dehydrated onion and garlic, spices including chili, lime juice powder (corn syrup solids, lime juice solids, natural flavor), dextrose, dehydrated lemon peel, citric acid, dehydrated bell pepper, natural flavors, ascorbic acid and annatto extract

Nutrition Facts
Swift premium pork brisket – Porkdry-rubbed-chili-lime-boneless-pork-brisket-w-cheddar-and-bacon-003
Servings: 1
Calories 110 Sodium 430 mg
Total Fat 2 g Potassium 0 mg
Saturated 0 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 24 g
Cholesterol 30 mg
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/brisket/brisket/swift-premium-dry-rubbed-chili-lime-boneless-pork-brisket.aspx

 

 

 

 

 

 

Green Giant Cheddar and Bacon Mashed Cauliflower

Each serving of our savory Cheddar & Bacon Mashed Cauliflower has 1 full serving of cauliflower, no potato, and 40%* fewer calories than mashed potatoes. There are no artificial flavors or preservatives, and no guilt! *40% fewer calories than the leading brand of prepared mashed potatoes. Available in the frozen aisle.

Nutrition Facts
Serving Size 1/2 cup (120g)green-giant-cheddar-and-bacon-mashed-cauliflower
Servings Per Container About 4.5
Amount Per Serving
Calories 90 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3.5g 17%
Trans Fat 0g
Cholesterol 20mg 6%
Sodium 460mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Sugars 3g
Protein 3g
Vitamin A 2% Vitamin C 30%
Calcium 6% Iron 2%
INGREDIENTS: Cauliflower, Milk, Vitamin A Palmitate, Vitamin D3, Water, Cream, Salt, Milk, Cultures, Salt, Enzymes, Cured with Water, Salt, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrate, Smoke Flavoring, Modified Rice Starch, Sea Salt, Chives, White Pepper
https://www.greengiant.com/products/detail/green-giant-cheddar-bacon-mashed-cauliflower/

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn

January 25, 2017 at 6:55 PM | Posted in Green Giant, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

 

 
For Breakfast this morning I prepared a toasted Healthy Life Whole Grain English Muffin that I topped with some ofbuffalo-teres-major-steak-and-sauteed-mushrooms-008 my favorite Jam, Smucker’s Sugarless Blackberry Jam. Along with that morning cup of Bigelow Decaf Green Tea, I was set for the morning! A lot cooler morning than we’ve been having out there, 35 degrees. For the day it was around 58 degrees and showers on and off. After Breakfast I went to Walmart, needed some Bigelow Decaf Green Tea and printing ink for the copier. Stopped by the bank and dropped a couple of letters at the Post Office on the way back. Back at home did some light cleaning around the house. For Dinner tonight I prepared a Buffalo Teres Major Steak and Sauteed Mushrooms w/ Roasted Garlic Cauliflower and Mini Ears of Sweet Corn.

 

I used the Wild Idea Buffalo 8oz. Buffalo Terres Major Fillets that I had just ordered from Wild Idea. It’s sometimes buffalo-teres-major-steak-and-sauteed-mushrooms-005tough to find these Steaks, they sell out as soon as they become available because they are so tender! Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, you can find. I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinder Sea Salt and Black Peppercorn. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Filet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak. I don’t think there’s a better partner for Steak than Mushrooms!

 

Path of Life All Natural Roasted Garlic Cauliflower

For one side I prepared a bag of Path of Life All Natural Roasted Garlic Cauliflower. I purchase this at our local Meijer here in West Chester. Love shopping at Meijer, great selection of products! I had purchased a couple of Bags of it and had used one earlier. So to prepare the Cauliflower; It comes in a microwavable steamable bag. Just heated for 4 minutes, let it stand for 1 minute and serve. I’ve got another keeper product here! Fantastic Roasted Garlic flavor and they’re only 80 calories and 3 net carbs.

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002
Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared. For Dessert later tonight I’ll be having a new one from Weight Watcher’s, Peanut Butter Caramel Ice Cream Candy Bar.

 

 

 

 

 
Wild Idea Buffalo – 8 OZ. TERES MAJOR FILETwild-idea-buffaloterres-major-filet_grande

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-filet

 

 

 

 

 

 

 

 

Path of Life All Natural Roasted Garlic CauliflowerPath of Life All Natural Roasted Garlic Cauliflower

Cauliflower seasoned with roasted garlic, extra virgin olive oil, parsley and sea salt in a convenient steambag.

Ingredients
Cauliflower, extra virgin olive oil, roasted garlic, parsley, sea salt.Path of Life All Natural Roasted Garlic Cauliflower

Nutrition Facts
AMOUNT PER SERVING % DAILY VALUE *
Calories 80
Calories from fat 50
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g
http://www.pathoflifebrand.com/products/frozen-vegetable-side-dishes/all-natural-roasted-garlic-cauliflower/

Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

December 15, 2016 at 5:52 PM | Posted in Green Giant, potatoes, shrimp | Leave a comment
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Today’s Menu:Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

 

 

 

ham-and-cheese-omelet-002
Ohh baby its Cold Outside! The temperature was around 7 degrees but the windchill was minus 7! So for Breakfast on this cold morning I prepared a Ham and Cheese Omelet. I made the Omelet with 2 Eggs, Meijer Diced Ham, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Topped it off my morning cup of Bigelow Decaf Green Tea, which tasted real good in this Winter weather.

 

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-007

Outside we only had a high of 18 degrees but the windchill kept it around 11 degrees. Staying in today, so I baked a few loaves of Pillsbury Nut quick Bread. Then I hit the closet in my bedroom that looked more like a dump! Straightened that up and got my Winter coats Sweats out of our storage closet. Washed a few of the Pullovers and Sweaters. For Dinner tonight I prepared some Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes.

 

 

 

 

fried-shrimp-with-rotini-and-cheese-001

While at Kroger yesterday I seen they had more of that huge Freshwater Shrimp, and just can’t pass those up! To prepare them I rinsed them off in cold water and removed the shells, they were already deveined. Then I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time a while back and really like the coating it gives the Shrimp.

 

 

 

 

fried-shrimp-with-rotini-and-cheese-006
Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-002

 

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared.

 

 

 

 

 

fried-shrimp-w-mini-ears-of-sweet-corn-and-green-beans-diced-pot-004
For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread, for Mom and Dad. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Green Giant® Extra Sweet Corn-on-the-Cob Mini EarsGreen Giant Mini Ears of Corn

2 mini-ears of extra sweet corn-on-the-cob. Picked at the Peak of Perfection®, Kosher

Instructions: Cooking Directions: Stove-Top: 1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat. 2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs. Microwave: 1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish. 2. Cover; microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook. Caution: Hot! Avoid steam! Remove from water with tongs. Cook 2 ears 6 to 12 minutes. Cook 4 ears 10 to 16 minutes. Cook 6 ears 12 to 18 minutes. Cook 8 ears 14 to 20 minutes., Keep frozen.

Nutrition Facts
Serving Size61G
Servings Per Container12
Amount Per Serving
Calories50
Calories From Fat5
% Daily Value
Total Fat0.51
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium0 Mg0
Total Carbohydrate9 G3
Dietary Fiber2 G7
Sugars4 G
Protein2

 

 

 

 

 

 

 

Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

October 4, 2014 at 5:09 PM | Posted in Green Giant, Perdue Chicken Products | Leave a comment
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Today’s Menu: Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes

 

 

Perdue Oven ready Whole Bone In Breast 004
It’s been one cold and blustery day here today! Yes, I said COLD! Rolled out and grabbed the morning paper and it was 39 degrees with one cold wind blowing. They said with the wind chill factor we would struggle to get out of the 40’s and they were right. I can’t complain though, I love this cooler weather. Went to Kroger for Mom and myself and back home for an afternoon of College Football. For dinner tonight prepared a Baked Bone-In Whole Chicken Breast w/ Steam Crisp Sweet Corn and Cut Green Beans & Potatoes.

 

 

 

 

perdue-whole-chicken-breast-002 (1)
I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Chicken Tacos.

 

 

 
For one side I heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn. My favorite canned corn, delicious Sweet Corn. Then I also heated up a couple of cans of Del Monte Cut Green Beans & Potatoes. Love this, contains my 2 favorites of Green Beans and Potatoes all in one can. We also had Healthy Life Whole Grain Sliced Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Perdue Oven Ready Whole Seasoned Roaster

PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

 

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

 

Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

 

 

http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob

September 19, 2014 at 5:05 PM | Posted in Green Giant, pork chops, Simply Potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob (Mini Ears)

 

 

Cumin Spiced Pork Chop Jalp Potatoes 005
It’s been another one of those beautiful early Fall Days here today, 40’s in the morning and a high of 70 degrees with a whole lot of sunshine! Got the car washed and then had to stop at the store and pick up a few items. Came back home and got the cart out and helped Mom with some yard work. A perfect day for it! For dinner tonight it’s Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes, Corn on the Cob (Mini Ears), and Baked Crescent Rounds.

 

 

 
To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

 

 

 

 

Jalapeno Cheddar Fried Potatoes
For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come 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. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked some Pillsbury Crescent Rounds; topped them with I Can’t Believe It’s Not Butter and Rubbed sage. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Jalapeno Cheddar Fried Potatoes 2
Jalapeno Cheddar Fried Potatoes

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.

 

 

 

 

 

Green Giant Mini Ears of Corn
Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5 Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g

 

 

 

 

 

Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

August 24, 2014 at 5:05 PM | Posted in Bob Evan's, Green Giant, polenta | 1 Comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

 

 

 

006

It’s been another hot and humid day outside again. From what I hear it’s going to worse as the week goes on! Went and checked on Dad early this morning at the rehab center and then off to do some grocery shopping. Went to Kroger, they had some items on sale we needed. For dinner tonight I prepared a Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread.

 

 

 
To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

 

 

 
For one side dish I prepared some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Just microwave and serve. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked a loaf of Pillsbury Rustic French Bread, my Mom’s favorite so I bake her some whenever I can. Delicious dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Green Giant Mini Ears of Corn
Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g

Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

August 7, 2014 at 5:06 PM | Posted in Bob Evan's, chicken, Green Giant | 2 Comments
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Today’s Menu: Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

 

 

 

Spicy Buttermilf Baked Chicken Tenders 005
I had another bout with the dreaded Phantom Pains overnight. It started bothering me about 11:00 last night and continued till about 9:00 this morning! So needless to say it was one long sleepless night last night. Had a light Breakfast and ran a couple of errands for Mom, and that was about it for the day. Caught up on some sleep I missed last night most of the afternoon. Dinner tonight it’s Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn.

 

 

 
I had picked up a package of Harvestland Chicken Breast Tenderloins at Walmart the other day which I’m using for dinner tonight. To prepare them I’ll need; 1 Cup Low – Fat Buttermilk, 1/2 Cup Hot or Medium Wing Sauce (I used Kroger Brand Hot Wing Sauce), 1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor), 1 Package Shake and Bake Panko Bread Crumbs, 3 tablespoons Kraft Grated Reduced Fat Parmesan Cheese, Sea Salt and Ground Black Pepper (to taste), and 2 Tablespoons Canola Oil. A combination of some great ingredients, that will give the Chicken a fantastic flavor!

 

 

 

Spicy Buttermilf Baked Chicken Tenders 002
To start I mixed the buttermilk and hot wing sauce together in a shallow pan. Added in the chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours (I actually let it marinate for 2 hours). Preheated the oven to 400 degrees. Combined the bread crumbs, panko, and parmesan cheese (mixing well) in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture. Spread 2 T. oil over the bottom of a large baking sheet. Heat the pan in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer. Bake for 15-20 minutes until cooked through (165 degrees). Winner, Winner, Chicken Dinner (sorry had to use that)! The Chicken had a great crust on it, the Chicken was moist and just bursting with flavor! You have the heat of the Wing Sauce along with the creaminess of the Buttermilk, it’s a perfect pairing.

 

 

 
Then for a side I used my favorite Mashed Potatoes, Bob Evan’s Original Mashed Potatoes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. It was one fantastic dinner tonight! For dessert/snack later some Peanut Butter and Crackers. I’ll use Jiff Reduced Fat Creamy Peanut Butter on Ritz Reduced Fat Wheat Crackers.

 

 

 

 
Spicy Baked Buttermilk Chicken Tenders

Ingredients:

1 Package; Chicken Tenderloin, or Chicken Breasts cut lengthwise into 1″ wide strips
1 Cup Low – Fat Buttermilk
1/2 Cup Hot or Medium Wing Sauce
1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor)
1 Package Shake and Bake Panko Bread Crumbs
3 Tablespoons Kraft Grated Reduced Fat Parmesan Cheese
Sea Salt and Ground Black Pepper, to taste
2 Tablespoons Canola Oil
Bleu Cheese Dip or Wing Sauce, for dipping (optional)

 

 
Instructions:
* Mix buttermilk and hot wing sauce together in a shallow pan. Add in chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours.
* Preheat oven to 400 degrees. Combine bread crumbs, panko, and parmesan cheese well in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture.
* Spread 2 T. oil over the bottom of a large baking sheet. Heat in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer.
* Bake for 15-20 minutes until cooked through (165 degrees).

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

Seasoned Turkey Breast Steak w/ Steam Crisp Sweet Corn Kernels, Mashed Potatoes,…

February 7, 2014 at 6:21 PM | Posted in Green Giant, Jennie-O Turkey Products | 2 Comments
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Today’s Menu: Seasoned Turkey Breast Steak w/ Steam Crisp Sweet Corn Kernels, Mashed Potatoes, and Baked French Bread

 

 

 
Another sunny but frigid day out again, minus 3 with the wind chill. Got out this afternoon and finished clearing the driveway again. From that to, I went to the bank, post office, and stopped by Walmart to pick up a few items and a prescription. For dinner prepared the Jennie – O Seasoned Turkey Breast Steak. Tonight I prepared a Seasoned Turkey Breast Steak w/ Steam Crisp Sweet Corn Kernels, Mashed Potatoes, and Baked French Bread.

 

 

Jenn O Turkey Breast Steak 004

I came across the Jennie – O Turkey Breast Steak at Walmart a while back, and been using regular ever since! It comes Seasoned and it’s only 130 calories and 3 carbs per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. Then you have a fine and tasty Turkey Breast Steak! As usual it’s another winner from Jennie – O! It was well seasoned, I did add a couple of shakes of Sea Salt while it was cooking.

 

 

 
For one side dish I heated up a can of Green Giant Steam Crisp Super Sweet Yellow and White Kernel Corn, my favorite canned Corn. Then I tried a new Mashed Potato, Betty Crocker Creamy Buttery Mashed Potatoes. Comes in a microwavable container, just add water and heat. It came out very good. I normally buy the Idahoan Mashed Potatoes but Walmart had the Betty Crocker ones on sale so I went with that. Then I baked a loaf of Pillsbury Rustic French Bread. Lightly brushed the top of the loaf with Extra Virgin Olive Oil and sprinkled Sesame Seeds on top before baking. For dessert tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 
Jennie – O Turkey Breast SteakJennie O Turkey Steak
A leaner, great tasting grilling option with only 130 calories and 23 g of protein per serving.
* 97% Fat Free
* Gluten Free
* Great on the Grill
* 16 – 24 oz package

 

Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 3 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 30 Sugars 1 g
Total Fat 3.0 g Protein 23 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 510 mg Calcium 0%
– See more at: http://www.jennieo.com/products/160-Turkey-Breast-Steak#sthash.19f6j809.dpuf

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