Grilled Beef and Ham on Wheat Bun w/ Baked Fingerling Potatoes
June 30, 2020 at 6:52 PM | Posted in Cold Cuts, Healthy Life Whole Grain Breads, Kraft Cheese, potatoes | Leave a commentTags: baking, Cooking, Emeril's Deli Style Mustard, Fingerling Potatoes, Food, Grilling, Healthy Life Wheat Hamburger Buns, Kraft Deluxe Deli Sharp Cheddar Cheese, Private Selection Ham, Private Selection Roast Beef, recipes, Spices
Today’s Menu: Grilled Beef and Ham on Wheat Bun w/ Baked Fingerling Potatoes
For Breakfast this morning I prepared a Skillet Diced Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced 
Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Off the Block Sharp Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea.
It’s 90 degrees, humid, and passing rain showers. Lately it seems if one health related thing isn’t bothering me another one is! Last night around 11:00 I started getting Phantom Pains. It was one
rough and long night, with little or no sleep. The Pains finally eased up around 10:00 this morning but the damage was done. I was so tired and just drained from the pain I spent most of the day catching up on sleep. I so wish there was a cure for Phantom Pains, but there is not! Maybe one day but until that happens thousands if not more suffer from this. So for Dinner tonight I prepared a Grilled Beef and Ham on Wheat Bun w/ Baked Fingerling Potatoes.
So tonight I prepared a Grilled Beef and Ham on Wheat Bun. To make my Sandwich I’ll be needing; For the Meat I used Kroger Brand Private Selection Rare Sliced Roast Beef and Kroger Brand 
Private Selection Honey Ham then for the Cheese Kraft Deli Style Sharp Cheddar Cheese, all served on a Healthy Life Wheat Bun.
I’m using my small Flat Cast Iron Griddle. I love this Griddle, it has 2 sides one a flat surface and the other side with a grate. I heated up the flat surface side on medium heat, spraying it with Pam 
Non Stick Spray. With the Pan heated I added the Meat. I had small handful of the Roast Beef and Ham. I made 2 stacks, one Roast Beef and the other the Ham. I smashed the piles down with the spatula and flipped each stack. After about 3 minutes I took the Ham pile and placed it on top of the Beef. I then added a slice of Sharp Cheddar Cheese. Next I added both halves of the Bun, bottom side down on the pan to heat the buns a bit.
I flipped the bottom half bun over and placed Roast Beef/Ham on top of it and removed it from the pan. I then topped the Sandwich with some Emeril’s Deli Style Mustard. Love this Mustard, 
fantastic flavor! This really made one delicious Sandwich! Roast Beef and the Ham are perfect together.
As my Sandwich was grilling I had preheat the oven to 425 degrees. Then for a side I prepared some Roasted Fingerling Potatoes. I purchased these at Jungle Jim’s. To start I first washed the 
Potatoes off in cold water and patted dry with a paper towel. 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 425 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste. Excellent Meal with the Sandwich and Baked Potato Wedges! For Dessert tonight I’m having a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Emeril’s® New York Deli Style Mustard
The subtle boldness of this recipe captures the authentic taste of mustards served in New York delis. A very flavorful spice blend that’s kicked up just right. The color and consistency using coarse-ground mustard seed are perfect. A superior sandwich mustard, true to the name New York Deli Style.
https://www.emerilscooking.com/product/emerils-new-york-deli-style-mustard
Fried Grouper w/ Baked Fingerling Potato Wedges and Corn on the Cob
June 22, 2020 at 7:17 PM | Posted in fish, potatoes | Leave a commentTags: baking, Chili powder, Cooking, Dinner, Fingerling Potatoes, Fish, Food, Grouper, recipes, Spices, Sweet Corn on the Cob, Zatarain's Seasoned Fish Fri
Today’s Menu: Fried Grouper w/ Baked Fingerling Potato Wedges and Corn on the Cob
I just had a cup of Bigelow Decaf Green Tea for Breakfast. 85 degrees, humid, and mostly cloudy outside. So after my Tea I took Mom over to Jungle Jim’s International Market. They had a few 
Seafood Items and Cheese on sale that I wanted. I picked up a huge Florida Grouper and a good size Walleye Fillet. Back home moved everything out of the shed and gave it a good cleaning. I also patched up a hole in the rear wall. So for Dinner tonight I had something planned out but after seeing that Grouper I had to have it instead! For Dinner tonight Its Fried Grouper w/ Baked Fingerling Potato Wedges and Corn on the Cob.
I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. When we went to Jungle Jim’s this morning I picked up some of the Grouper they had on sale, couldn’t pass that up! They 
also had Walleye on sale which I purchased also. I first washed the fillet off in cold water and then cut the huge fillet into 4 smaller fillets, keeping 1 out for Dinner and froze the other 3. 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 Seasoned Breading Mix. 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.
For one 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 Light 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, only 1 store around here locally that sells them (Thank you Jungle Jim’s)
For another side I boiled an Ear of Sweet Corn, thanks again to Jungle Jim’s! It came out so good. I seasoned it with Morton’s Light Salt and Blue Bonnet Light Butter. Quite a Meal tonight. For 
Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper to drink.
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
Oven-Roasted Fingerling Potato Fries
Ingredients:
Fingerling Potatoes
Extra Light 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.
Crab Cake Slider w/ Baked Fries
May 29, 2020 at 6:32 PM | Posted in fish, potatoes, salmon, seafood | 3 CommentsTags: baking, Cooking, Crab Cake Sliders, Dinner, Food, Hunt's Ketchup, Louisiana Remoulade Dressing, Ore Ida Crinkle Fries, recipes, Seafood
Today’s Menu: Crab Cake Slider w/ Baked Fries
For Breakfast this morning I had an Egg Sunnyside up, 2 Johnsonville Turkey Breakfast Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow 
Decaf Green Tea. Thunderstorms and 73 degrees out today, we’ve had so much rain of late! After Breakfast I did a couple of loads of laundry. Then after Lunch I cleaned the house, dusted and ran the vacuum. So for dinner tonight it’s Crab Cake Slider w/ Baked Fries.
I’m using Kroger Private Selection Maryland Style Crab Cakes, my favorite! They come frozen and there’s 2 to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 
minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce is perfect together! If you want one flavorful Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!
Then I also Baked some Ore Ida Crinkle Fries, with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Mango Tea Snapple to drink.
Pepperidge Farm Wheat Slider Buns
Timeless and without pretense, our “Bakery Classics” stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. Make your barbecues a little more special with our delicious buns. We hope you agree that our bakers have created a delicious, premium quality bun.
Pepperidge Farm® Fresh Breads & Rolls
Nutrition Facts*
Amount per Serving (serving size) = 1 bun
Calories 100
Fat Calories 15
Total Fat 2g
Sat. Fat 0g
Trans Fat 0g
Polyunsat. Fat 1g
Monounsat. Fat 0g
Cholesterol 0mg
Sodium 130mg
Total Carb. 17g
Dietary Fiber 1g
Sugars 3g
Protein 5g
http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929
LOUISIANA Remoulade DressingLOUISIANA Remoulade Dressing
LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafood or meats.
Panko Breaded Shrimp w/ Baked Potato
February 29, 2020 at 6:40 PM | Posted in potatoes, seafood, shrimp | Leave a commentTags: Baked Potatoes, baking, Cooking, Dinner, Food, Meijer Panko Breaded Shrimp, recipes, Russet Potatoes, Seafood, Shrimp
Today’s Menu: Panko Breaded Shrimp w/ Baked Potato
For Breakfast this morning I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to 
prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with some Sargento Off the Block Cheddar Cheese and also made that morning cup of Bigelow Decaf Green Tea. 37 degrees and sunny out today, good to see the sun again! Did a load of laundry and cleaned the house, dusted and ran the vacuum. For Dinner tonight I prepared Panko Breaded Shrimp w/ Baked Potato.
I had bought a bag of Meijer Panko Breaded Shrimp and had them in the freezer. These were leftover from the last time I had them. They come frozen, about 16-20 Shrimp per bag. They come 
Breaded with the Panko and ready to bake! Just preheat the oven to 425 degrees. Next I got a baking sheet and lined it with foil, lightly sprayed it with Pam Non Stick Cooking Spray. Placed the Shrimp in a single layer and baked for 16 minutes, turning the Shrimp after 8 minutes.
Removed the Shrimp from the oven and placed them on a paper towel lined plate. They baked up perfect. They were Seasoned just right and the Panko Breading was Browned and Delicious. Just 
the right amount of Breading, the Shrimp was nice sized. Excellent Panko Breaded Shrimp. I’ll have to pick up another bag of these next week whem I’m at Meijer. Served them with a side of Shrimp Cocktail Sauce.
For a side I had Baked Potatoes. Topped them with Salt, Pepper, Butter, and Light Daisy Sour Cream. I also baked a loaf of our favorite Bread, La Baguetterie Roasted Garlic Oval Bread. For Dessert/
Snack later a bowl of Smart Pop – Pop Corn and a Sprite Zero to drink.
Meijer Panko Breaded Shrimp
Crispy, crunchy flavor meets shrimp with Meijer Breaded Panko Shrimp, a must-have for meals of any size. This ready-to-cook shrimp is hand-breaded, making each bite a wonderfully tasty experience. Be the hero of your get together and serve alongside your favorite cocktail sauce for your friends and family to enjoy.
Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus
January 16, 2020 at 6:36 PM | Posted in fish, potatoes, Zatarain's | Leave a commentTags: Asparagus, Aunt Millie's Light Whole Grain Bread, baking, Butter., Cooking, Dinner, Fish, Food, haddock, Petite Potatoes, recipes, Seafood, Zatarain's Lemom Pepper Fish Fri Mix
Today’s Menu: Fried Haddock w/ Roasted Petite Potatoes and Roasted Asparagus
For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 36 degrees and partly cloudy outside today. After I had the Tea I headed to Meijer for a few items. Stopped by the
Bank ATM and then by McDonald’s to pick up Breakfast for Mom. Back home did laundry and cleaned and straightened the Pantry. For Dinner tonight I prepared a Grilled Ham and Swiss on Sour Dough Bread w/ Baked Fries.
I was at Kroger the other morning and they had some great looking Haddock Fillets so I bought a couple. To prepare it I rinsed the fillets off in cold water and cut the fillet into 4 pieces. 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 the pieces were well coated. Shook off the excess and pan fried them in Extra Light 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 this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.
For one side I prepared Roasted Petite Potatoes. Another item I came across at Kroger, a Baking Tin with Tri Colored Potatoes. 12 Petite Tri- Colored Potatoes that come in a ready to bake tin 
baking container. The Potatoes come with Butter, Salt, Pepper, and Parsley Flakes. So all I had to do was remove the lid and bake them at 400 degrees for 20 minutes. Easy and delicious Potato side dish. I’ll buy more of these!
Then I also had Roasted Asparagus. I already had the oven heated for Potatoes at 400 degrees. As the Potatoes were finishing I added my Asparagus. To prepare the Asparagus I just needed Extra 
Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving. I also had a Buttered slice of Aunt Millie’s Light Whole Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia
Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%
Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 CommentsTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, GREEN BEANS, recipes, Red Potatoes
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. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things.
On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, 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 Meijer the other day. 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.
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.
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 Peach Snapple 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.
Panko Breaded Shrimp w/ Baked Potato
December 28, 2019 at 6:32 PM | Posted in potatoes, seafood, shrimp | Leave a commentTags: Baked Potatoes, baking, Cooking, Dinner, Food, Meijer Panko Breaded Shrimp, recipes, Russet Potatoes, Seafood, Shrimp
Today’s Menu: Panko Breaded Shrimp w/ Baked Potato
For Breakfast this morning I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with some Sargento Off the Block Cheddar Cheese and also made that morning cup of Bigelow Decaf Green Tea. 54 degrees and cloudy out today. Cleaned the kitchen today. Cleaned the counter tops, shelves, fridge, and microwave. Then settled in for an afternoon and evening of College Football Bowl Games. For Dinner tonight i prepared Panko Breaded Shrimp w/ Baked Potato.
While at Meijer last week I came across a bag of Meijer Panko Breaded Shrimp, first time I seen these. They come in a bag frozen, about 16-20 Shrimp per bag. They come Breaded with the Panko and ready to bake! Just preheat the oven to 425 degrees. Next I got a baking sheet and lined it with foil, lightly sprayed it with Pam Non Stick Cooking Spray. Placed the Shrimp in a single layer and baked for 16 minutes, turning the Shrimp after 8 minutes.
Removed the Shrimp from the oven and placed them on a paper towel lined plate. They baked up perfect. They were Seasoned just right and the Panko Breading was Browned and Delicious. Just the right amount of Breading, the Shrimp was nice sized. Excellent Panko Breaded Shrimp, I’ll have a bag of this handy in the freezer. Served with a side of Shrimp Cocktail Sauce.
For a side I had Baked Potatoes. Topped them with Salt, Pepper, Butter, and Light Daisy Sour Cream. I also baked a loaf of our favorite Bread, La Baguetterie Roasted Garlic Oval Bread. For Dessert/
Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels along with a Diet Dr. Pepper to drink.
Meijer Panko Breaded Shrimp
Crispy, crunchy flavor meets shrimp with Meijer Breaded Panko Shrimp, a must-have for meals of any size. This ready-to-cook shrimp is hand-breaded, making each bite a wonderfully tasty experience. Be the hero of your get together and serve alongside your favorite cocktail sauce for your friends and family to enjoy.
Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans
November 26, 2019 at 6:38 PM | Posted in chicken, potatoes | Leave a commentTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, GREEN BEANS, recipes, Red Potatoes
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 commentTags: Canned Green Beans, Chicken, Chicken Thighs, Cooking, Dinner, Flour, Food, Fried Potatoes, recipes
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 CommentsTags: Baking, Butter, Clams, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Green Giant Mini Ears of Sweet Corn, Lobster Tails, Matlaw’s Stuffed Clams, recipes, Seafood
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
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