Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

November 26, 2019 at 6:38 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Mostly cloudy and 60 degrees outside today. After Breakfast I went to Meijer for a few items and stopped at McDonald’s and picked up Breakfast for Mom. After Lunch I went to see a neighbor of ours that’s in the hospital. He had to Vein Surgery on his left leg. He seems to be doing good, he’ll be home Wednesday. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

 

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

For one side we had Fried Potatoes, which I picked up at Kroger yesterday also. I love these and 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 medium high.

 

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

September 24, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Mostly sunny and 79 degrees out, low humidity but a high pollen and mold count out there. I had to stay around the house until they delivered and installed our new above stove Micro Wave. Glad to finally have a micro wave running again! For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

 

I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

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 medium high.

 

 

 

 

As the Potatoes were cooking I also opened up a quart jar of Canned Green Beans. I love these, always taste soi fresh! Just heat them up in a large sauce pan and serve. Quite a Dinner tonight as always when having the Chicken Thighs! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn

September 7, 2019 at 6:22 PM | Posted in potatoes, seafood | 2 Comments
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Today’s Menu: Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Almost a Fall day around here. It was around 54 degrees this morning and a high of 74 degrees. I guess it won’t be long. Got the cart out early and finished up some yard work. Then after Lunch it was all College Football watching! Love my Football! For Dinner tonight it’s Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn.

 

 

 

 

Mom had been wanting Lobster Tail so I purchased a package of 2 Lobster Tails and Stuffed Clams fresh from the Seafood Department at Kroger. I purchased the Stuffed Clams from the Seafood Department at Kroger yesterday. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

 

I bought the Lobster Tails from Kroger Seafood Department yesterday, package of 2. To make the Broiled Lobster Tails I’ll need; 2 lobster tails, 1/2 cup salted butter melted, 1 teaspoon minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 large lemon or lemon juice.

 

 

 

 

 

Then to prepare the Lobster; I first turned on the broiler and let it preheat. Next I grabbed some kitchen shears to slice open the lobster tail lengthwise to expose the meat inside. Placed them on a small, ungreased baking sheet that I lined with foil. Then in a small bowl, whisk together melted butter, garlic, salt, and pepper. Drizzled that over the lobster exposed lobster meat.

 

 

 

 

 

Placed the baking sheet 6 inches beneath broiler and let broil until the meat was no longer translucent, about 9 minutes. Watch them closely so not to overcook them. Serve immediately with lemon wedges or squeeze lemon juice over lobster meat just before eating. Then just Enjoy! These came out so good. Fantastic flavor and the lobster meat was tender. Got to have these again, been too long!

 

 

 

 

 

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.

 

 

 

 

 

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

 

Matlaw’s Stuffed Clams
Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different: a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

August 21, 2019 at 6:40 PM | Posted in Pork, pork chops, potatoes, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Sumucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. 91 degrees, humid, and partly cloudy outside today. Went to Kroger for Mom and then by McDonald’s to pick up Breakfast for her. Not a thing to do today. It’s too hot and humid to even get my cart out of the shed. So I cleaned the fridge and freezer. Cleaned the counters and shelves next. So for dinner tonight I prepared Cumin Spiced Pork Chops w/ Golden Hominy and Cut Green Beans and Potatoes.

 

 

We’ve had the trio of Chops, Hominy, and Green Beans and Potatoes several times, but its been a while. So we are having tonight! I had purchased the Chops at Meijer and had them in the freezer. I set them in the fridge overnight to thaw. To prepare my Chops I’ll need; The Cumin Spiced Rub which consists of 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. Start by heating the Extra Virgin Olive 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 20 minutes until the thermometer registered 150°, turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chops with the inside being tender and moist! Love this seasoning on Pork!

 

 

I love the combination of the Hominy and Green Beans/Potatoes. I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. My favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. As everything was cooking I also Baked a Loaf of Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Ice Water to drink.

 

 

 

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

August 17, 2019 at 6:40 PM | Posted in bison, potatoes, SayersBrook Ranch | 1 Comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with Sargento Shredded Reduced Calorie Sharp Cheddar Cheese. Then I made some Simply Potatoes Shredded Hash Browns and toasted a slice of Aunt Millie’s Light Whole Grain Bread. I also had my morning cup of Bigelow Decaf Green Tea. I was starved this morning! 94 degrees and partly cloudy today, and very humid with rain showers moving in later. My allergies kept me in most of the day. Sneezing along with one bad headache. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast Light. For Dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

August 15, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam Love that Smucker’s Jam! Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy and 85 degrees out there today. Spent most of the day at the car repair shop. One of my wipers had stripped out and I had to have it replaced. Then had the tires rotated and had my brakes checked. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 

 

 

Fried Oysters, Baked Potato, and Texas Toast, one of my favorite trios of Food! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some McCormick’s Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

 

 

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

July 23, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | 4 Comments
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

 


For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free blackberry Jam. Then I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and had the morning cup of Bigelow Decaf Green Tea. What a day outside today! 79 degrees and sunny, with low humidity. Got some house work done and then a little yard work and then got out and enjoyed the day! Got the cart out and took a spin around the neighborhood and stopped by a couple of houses to catch up with friends and neighbors. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 


Now I love me some Oysters and I haven’t had them in a while, and its time! As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

 

 


I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and…

May 22, 2019 at 6:32 PM | Posted in beans, Bush's, pork chops, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and Baked Garlic Loaf Bread

For Breakfast this morning I prepared some Breakfast Tacos. I used these Mission Street Taco Flour Mini Tortillas the other day and loved them! So I decided to make some Breakfast Tacos with them. To make them; I Scrambled and Egg, heated up a couple of Johnsonville Turkey Breakfast Sausage links, Sargento Reduced Fat Shredded 4 Cheese Mexican, and Ortega Smoky Chipotle Taco Sauce. One delicious Breakfast! I also had a cup of Bigelow Decaf Green Tea. Mom went to Breakfast with a neighbor. Cloudy and humid, 84 degrees. Had rain moving in later in the day. I had bought 3 Tomato Plants last week and had to get them out and planted on the side of our shed. I had to put up some wire mesh also, Rabbit problems! For Dinner tonight Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and Baked Garlic Loaf Bread.

I had bought a package of Center Cut Pork Loin Chops from Meijer earlier in the week. I had broke the package down and had the individual Chops in plastic bags, in the freezer. I grabbed a couple of the bags and laid them in the fridge overnight to thaw. To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 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. Start by heating the Extra Virgin Olive 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 20 minutes until the thermometer registered 150°, turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

For 1 side I prepared a can of the Bush’s Maple and Cured Bacon Baked Beans. First time using these. You taste the hint of the Maple Syrup and nice portions of the Cured Bacon, nice combo! To prepare them just emptied the contents into a sauce pan. Heat to simmer and serve! As all the Bush’s Beans they were fantastic! Another Bush’s product to have in the pantry.


For another side to go with the Chops I prepared a can of Del Monte Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done. Beans and Potatoes are great with the Pork Chops! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Sprite Zero to drink.


Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.


A HINT OF SWEETNESS
BUSH’S MAPLE and CURED BACON BAKED BEANS

When you catch a craving for delicious, we’ve got your cure. BUSH’S® Maple & Cured Bacon Baked Beans are sweetened to perfection. We start with navy beans, then add a touch—and not a drop more!—of maple syrup. The result? A hint of sweetness that people have been loving for good reason since 2000.
https://bushbeans.com/en_US/product/maple-cured-bacon

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

May 19, 2019 at 6:40 PM | Posted in oysters, potatoes | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with I Can’t Believe It’s Not Butter. Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy, humid and 89 degrees out today. After I had Breakfast I went to McDonald’s and picked up Breakfast for Mom. Afterward Mom went to Church. I did a couple of loads of laundry. Then after Lunch I cleaned the house. Later I went outside and got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 

 

 

As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

 

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

 

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Bison Chopped Steak and Sauteed Mushrooms w/ Slow Roasted Potatoes and Carrots

May 17, 2019 at 6:41 PM | Posted in carrots, mushrooms, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Steak and Sauteed Mushrooms w/ Slow Roasted Potatoes and Carrots

 

 

For Breakfast this morning I prepared an Egg Beater’s Egg White folded Egg, lightly fried up 4 slices of thin cut Boar’s Head Sweet Slice Ham, got a slice of Sargento Ultra thin Swiss Cheese, and toasted a Thomas Light English Muffin. And I had my Breakfast Sandwich, Egg White, Ham, and Swiss Cheese on English Muffin! Also had that morning cup of Bigelow Decaf Green Tea. Mostly cloudy with a passing shower, 82 degrees outside today. I had to go to Kroger for a couple of items then stopped by McDonald’s and picked up Breakfast for Mom. Back home after Lunch I got the cart out and did a few things around the yard. Then took the cart around the neighborhood. For Dinner tonight I prepared a Bison Chopped Steak and Sauteed Mushrooms w/ Slow Roasted Potatoes and Carrots.

 

 

 

For Dinner tonight it’s one of my favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Thank you SayersBrook Bison Ranch!

 

 

 

I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

 

 

 

 

 

For a side I prepared some Slow Roasted Potatoes and Carrots. I came across how delicious these are by way of another Dinner. A while back I helped Mom prepare a Crock Pot Beef Stew w/ Potatoes and Carrots. To prepare it I used a packet of McCormick Beef Stew Mix, which gave those Potatoes and Carrots incredible flavor. So I thought why not use the Stew Mix to Slow Roast the Potatoes and Carrots as a side dish. Glad I did!

 

 

 

 

 

To prepare it I peeled and quartered some medium size Red Potatoes. Next I had bought a bag of Whole Carrots. I washed them off and cut the Carrots into quarters. Got out my small Dutch Oven. Added a 3 cups of water and mixed the packet of Stew Mix in it and turned it on. Then its Put a Lid on it and Forget it! I put them on late this morning and let them cook until it was time to eat. They turned out so delicious! Just incredible flavor. I’ll be using this as a side dish again, very soon!

 

 

 

 

 

I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

 

 

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

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