Mushroom and Chicken Risotto

August 11, 2017 at 4:47 PM | Posted in chicken, mushrooms, risotto | 2 Comments
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Today’s Menu: Mushroom and Chicken Risotto
For Breakfast this morning I had a bowl of Cheerios’s Cereal and also a cup of Bigelow Decaf Green Tea. Outside today about 86 degrees, humid, with showers later in the day. Right after Breakfast I headed up to the local Kroger to pick up a few items for tonight’s Dinner. Back home did some house cleaning. Then after Lunch headed out to go see Dad at the rehab unit. It’s been a rough day for him, having a lot of trouble breathing today. His breathing isn’t going to get any better, his lungs have about given up on him. I guess we can always hope! Back at home finished up a few things  around the house. For Dinner tonight I prepared Mushroom and Chicken Risotto with Baked French Bread.

 

 
I purchased a Simple Truth Rotisserie Whole Roaster Chicken while at Kroger this morning. I went ahead and pulled all the meat, one big roaster I ended up with 2 containers of Pulled Chicken. Set the Chicken aside until needed.
 
Next, I had picked up a small container of fresh Mushrooms at Kroger also. Wiped them off with a paper towel and sliced them up. Setting them aside also.
For the Risotto I used a box of Lundberg Creamy Risotto. Love using the Lundberg Risotto Products, always turns out great. To prepare it is quick and easy. In a 2 qt. saucepan, sauté the Rice in ½ Tbsp. Extra Light Olive Oil over medium heat for 2 minutes. Add 2½ cups water and contents of Seasoning Pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. With about 8 minutes of cooking time left I added the Chicken and Mushrooms. Stirred until both were well mixed in the Risotto.
 
Topped it with some Kraft Reduced Fat Parmesan Grated Cheese, and done! The Mushroom and Chicken blended with Risotto perfectly and Parmesan Cheese on anything makes it better! I baked a loaf of Pillsbury French Bread to go with everything. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a small can of Coke Zero to drink.

Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking InstructionsLundberg Risotto2

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots

February 25, 2017 at 5:46 PM | Posted in carrots, fish, risotto | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots

 

 

 

For Breakfast this morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of Healthy Life seasoned-haddock-w-creamy-parmesan-risotto-and-sliced-carrots-006Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. After a night of heavy rain and thunder storms, the morning was quiet but a lot cooler. We had a record high of 76 degrees yesterday and a high of 41 degrees today! There goes my Sinuses again!Just as soon as they get adjusted to warm weather, here comes the cool weather back. Cloudy and breezy out. After Lunch I went up to see Dad for a while at the rehab center. Back home took a quick nap and watched some College Basketball. For Dinner tonight its a Seasoned Haddock w/ Creamy Parmesan Risotto and Sliced Carrots.

 
I had purchased 2 Haddock fillets from Kroger the day before. I rinsed both fillets and cut into smaller pieces. I froze Seasoned Haddock w Green Beans and Fried Polenta 002one bag and kept the other one out for my Dinner tonight. 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. These make a great Fish Sandwich also!

 

 

Baked Salmon W Creamy Parmesan Risotto and Whole Baby Carrots 006

 

 

For one side dish I made some Creamy Parmesan Risotto. As always I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes.

 

 

 

Chicken ‘n’ Noodles w Sliced Carrots and Whole Grain Bread 003

Then I also heated up a can of Del Monte Sliced carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh and good. I also baked a 1/2 loaf of LaBrea Whole Grain Loaf Bread. For dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 
Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this Lundberg Risotto2delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots

May 2, 2016 at 4:53 PM | Posted in carrots, risotto, salmon | Leave a comment
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Today’s Menu: Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots

 

 

Baked Salmon W Creamy Parmesan Risotto and Whole Baby Carrots 008
For Breakfast I had a toasted Healthy Life Whole Grain English Muffin topped with I Can’t Believe It’s Not Butter. We had to be at the hospital by 8:30 this morning. Dad had to go through a procedure to inflate the collapsed lung. Everything went great, so now he just has to build his strength back up before returning home. For dinner tonight I prepared Baked Salmon W/ Creamy Parmesan Risotto and Whole Baby Carrots.

 

 

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 002
So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. i just love all Fish and Seafood.

 

Baked Salmon W Creamy Parmesan Risotto and Whole Baby Carrots 006
For one side dish I made some Creamy Parmesan Risotto. As always I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 
Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)salmon1
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

 

 

 

 

 

Lundberg Creamy Parmesan RisottoLundberg Risotto2

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Walleye w/ Risotto and Cut Green Beans

October 20, 2015 at 4:51 PM | Posted in fish, risotto | Leave a comment
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Today’s Menu: Fried Walleye w/ Risotto and Cut Green Beans

 

Fried Walleye w Risotto and Cut Green Beans 005
Started my morning off by preparing a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Has Browns, and a couple of slices of Aunt Millie’s Whole Grain Bread. Add in my morning cup of Bigelow Decaf Green Tea, I was set to start the day! Just another perfect Fall day outthere again, sunny and a high around 68 degrees. Got some housework done and headed outside for the day. Got the cart out and did some leaf racking and then took a ride around the neighborhod and lake, just beautiful out! For dinner tonight I prepared Fried Walleye w/ Risotto and Cut Green Beans.

 

Fried Walleye w Risotto and Cut Green Beans 001

While at Mejier yesterday they had Walleye on sale so I picked up a couple of fillets. So I’m preparing them for for dinner tonight. I rinsed them off in cold water and patted dry with paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Extra Virgin Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie their my favorite Fresh Water Fish to eat.

 

Fried Walleye w Risotto and Cut Green Beans 003
For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Kraft Reduced Fat Grated Parmesan Cheese on it.

 

 

 

Fried Walleye w Risotto and Cut Green Beans 004
Then I also opened up a can of Del Monte Low Sodium Cut Green Beans. For dessert later a Healthy Choice Frozen Greek Yogurt.

 

 

 

 

 

Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking InstructionsLundberg Risotto2

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

 
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

May 16, 2015 at 5:00 PM | Posted in risotto, seafood | 2 Comments
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Today’s Menu: Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

 

It’s been a cloudy and a little humid day outside today. Not a whole lot going on today, finished up some laundry for Fried Oysters Butternut Squash Risotto 003Mom and did some house cleaning. Cleaned the fridge out today. Pulled everything out and cleaned the shelves and drawers. Then for dinner tonight I prepared Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn.

 

 
I love Fried Oysters, just don’t have them that often. With the Taste of Cincinnati coming up next weekend it always reminds me of the of a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! We would always go there when going to the Taste of Cincinnati. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Canola Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 
To prepare them; Place shucked oysters in a colander to drain. Dredge drained oysters in the flour, then Egg Beater’s, and then in panko crumbs seasoned with 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. Heat canola 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 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. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re delicious, golden brown, and with an incredible flavor.

 

Lundberg Butternut Risotto

For one side dish a new one, I made some Butternut Squash Risotto. I used Lundberg Butternut Squash Risotto. Quick, easy, and delicious Risotto dish as all the Lundberg Products. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. First time having it and loved it! Have another good Pantry item to have on hand.I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

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 Canola 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.

 

 

 

 

 

Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Baby Carrots

August 21, 2014 at 5:21 PM | Posted in fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots

 

 

 

Seasoned Haddock and Risotto 010
Another humid day out with a whole lot of rain on and off all day. Then it was long night for myself again, Phantom Pains all night and most of today. It was the bad ones too, so I didn’t get much sleep. Finally took a nap around 1:00 this afternoon and felt somewhat better. I just wish there was a medication or something to fight Phantom Pains when they occur. I didn’t have a chance to go see my Dad but talked to him on the phone a couple of times. For dinner tonight I prepared a Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots.

 

 

 

Seasoned Haddock and Risotto 001
Haddock just frys up so good, a nice golden brown crust with a great fresh taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then cut the fillet into smaller pieces, seasoned it 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. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. The Zatarain Mix gives it that golden brown crust I love along with a ton of flavor.

 

 

 
For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Lundberg Risotto2
Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

 

 

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

 
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

 
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,…

December 27, 2013 at 6:31 PM | Posted in carrots, fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread

 

 

Blackened Grouper Risotto Carrots 001

It’s been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom’s over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.

 

 

 

Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can’t stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he’s down there after the first of the year, and keeps me in mind!

 

 

 

For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

 

 

 
Lundberg Creamy Parmesan RisottoLundberg Risotto2
Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans

August 31, 2013 at 5:23 PM | Posted in fish, greenbeans, risotto, Sea Salt, seafood | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green BeansHaddock rissoto 006

 

 

Spent the afternoon watching College Football along with some of my Ohio State and Univ. of Cincinnati Friends. I’m glad Football is back, and the NFL starts Thursday Night! For dinner i prepared what’s becoming my favorite Fish, Haddock. I prepared a Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans.

 

 

The Haddock just frys up so good with a great taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then seasoned it 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. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Anymore I use some type of Zatarain’s product on about 1/2 my meals I prepare throughout the week.

 

Haddock rissoto 001

 

One side dish I prepared was a box of Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 mionutes. I sprinkled some fresh grated Parmesan Cheese on it when it was finished. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

 

Lundberg Creamy Parmesan RisottoLundberg Risotto2
Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.

 
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

February 14, 2013 at 5:59 PM | Posted in fish, risotto, vegetables | 2 Comments
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Today’s Menu: Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

 

 

 

Beautiful sunny day out, now if it was just a bit warmer! Well it wont be too much longer, hopefully! For dinner tonight I prepared FriedOcean Perch Risotto 001 Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus. I picked up the Ocean Perch the day before at Meijer in their Seafood Department.

 

 

I love Ocean Perch as I do most Fish, and Meijer always has some of the best here locally. To prepare it I rinsed the fillets off in water and patted them dry with a paper towels and seasoned them Sea Salt and Ground Black Pepper. Then rolled them in Progresso Italian Bread Crumbs. I used a medium size skillet and pan fried them in Canola Oil about 3 – 3 1/2 minutes per side to a beautiful Golden Brown! The taste spot on, did I say I Love Fish!

 

For side dishes to go with the Perch I prepared Creamy Parmesan Risotto and Sauteed Asparagus. I used Lundberg Creamy Parmesan Risotto. To me one of the best quick – fix boxed Risotto. I left the product description and cooking instructions at the end of the post. To prepare the Asparagus, using a skillet, saute over medium high heat. Heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 6 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Risotto and Asparagus are great pairings with Fish. For dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Lundberg Creamy Parmesan RisottoLundberg Risotto

Always a family favorite. This rich, low-fat blend of Lundberg Eco-Farmed California Arborio rice, Parmesan and cheddar cheeses, onion and garlic goes from stovetop to table in just 20 minutes.

Cooking Instructions

Stovetop Instructions
Sauté rice with ½ Tbsp olive oil* in a 2-qt heavy saucepan over medium heat. Add 2½ cups of water and contents of seasoning pouch, stirring well to blend seasonings. Heat to boil. Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring occasionally. Garnish with Parmesan cheese, if desired. Serve piping hot.

Microwave Instructions
For safety: Use microwaveable bowl, lid or plastic wrap. Microwaves vary; adjust time as needed. Place 2½ cups water, ½ tbsp olive oil, rice, and the seasoning into a 2-qt bowl. Mix well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover carefully and stir well. Cook uncovered for 10 additional minutes. Serve piping hot.
Nutrition Facts
Serving Size 1/2 cup cooked (39g)

Amount Per Serving
Calories from Fat 15Calories 140

% Daily Values*
Total Fat 1.5g 2%
Saturated Fat 0.5g 2%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 490mg 20%
Potassium 72mg
Total Carbohydrate 27g 9%

 

http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Bison Burger and Leftovers

March 30, 2012 at 4:46 PM | Posted in bison, greenbeans, Healthy Life Whole Grain Breads, leftovers, low calorie, mushrooms, risotto | Leave a comment
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Today’s Menu: Bison Burger and Leftovers

It was a Simple, healthy, and tasty dinner tonight. I had a Bison Ground Sirloin Burger that I seasoned with McCormick Steakhouse Seasoning and fried in Extra Virgin Olive Oil for about 7 minutes, flipping over once. I topped it with Sauteed Baby Bella Mushrooms. I seasoned those with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsly. I also topped it with a slice of Smoked Gouda and served on a Healthy Life Whole Grain Bun.

For sides it was leftover Creamy Parmesan Risotto from the other night along with Green Beans. For a dessert/snack later Chip’ins along with Kroger Brand Organic Black Bean and Corn Salsa.

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