Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas

August 27, 2014 at 5:02 PM | Posted in scallops, seafood, vegetables | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas

 

 

Blackened Scallops 007
Whew, another hot and humid day out there again! Went to the bank early this morning and then to go see Dad at the rehab center, He’s doing better and getting stronger! Came home and caught up on some housework. For dinner tonight, just cooking for myself again, I prepared Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas.

 

 

 

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

 

 

Blackened Scallops 001
For a side to go with the Scallops I tried something new. While at Kroger yesterday I was looking for something different and came across a bag of Kroger Private Selection Sweet and Savory Four Color Potato Medley, Green Beans & Sugar Snap Peas. They come frozen and you can prepare them 3 different ways; Microwave them in the bag they come in, pan fry, or bake them. I baked mine, and they came out perfect! Nice variety of the Vegetables and well seasoned. I’ve found a new and delicious side dish! For dessert later a bowl of Breyer’s Vanilla Bean Low Carb Ice Cream topped with some fresh sliced Peaches.

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Scallops with Linguine and Baked Cheesy Bread

May 6, 2014 at 5:07 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, vegetables | 1 Comment
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Today’s Menu: Scallops with Linguine and Baked Cheesy Bread

 

 

Scallops with Linguine 001

 

Another windy Spring Day out today. In the 60’s or 70 today with more rain on the way. Went out today and bought my Mom 5 new Knockout Rose Bushes, the harsh Winter killed all 5 she had. A pre Mother’s Day gift for her. Stopped by the store and picked up a couple of items for dinner tonight and for tomorrow. For dinner tonight it’s another new one, Scallops with Linguine and Baked Cheesy Bread.

 

 

 
Another new recipe from the Simply Delicious/Taste of Home Magazine, Scallops with Linguine and Baked Cheesy Bread. Seafood and Pasta, always a great pairing! To prepare I’ll need Ronzoni Healthy Harvest Whole Grain Linguine, 1 tablespoon Cornstarch, 1 cup Swanson Low Sodium Chicken Broth, 2 tablespoons additional Chicken Broth, 1-1/2 teaspoons Blue Bonnet Light Butter, 1 Garlic Clove (minced), 3/4 cup sliced fresh Mushrooms, 2 Green Onions (sliced), 1/4 cup grated Carrot, 1/2 pound Bay Scallops, and 1-1/2 teaspoons minced fresh Parsley.

 

 

 

Cheesy Bread
Then to prepare it I started by cooking my linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Served the scallops with linguine. Wow what a delicious dish this turned out to be, another keeper recipe! The full recipe and web link are at the bottom of the post. If you like the combo of Seafood and Pasta, give this one a try. I also baked up some Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Scallops with Linguine RecipeScallops with Linguine 008

Ingredients
2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

 

 

Directions
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.

 

 
Nutritional Facts
1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

 

 
http://www.tasteofhome.com/recipes/scallops-with-linguine?_mid=2271465&_rid=2271465.1311011218.142687&_mid=2271465&_rid=2271465.1311011218.142687

Seafood of the Week – Scallops

December 3, 2013 at 10:10 AM | Posted in scallops, seafood, Seafood of the Week | Leave a comment
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An edge-on view of a live scallop with the valves open

An edge-on view of a live scallop with the valves open

A scallop (/ˈskɒləp/ or /ˈskæləp/; from Old French escalope, meaning “shell”) is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world’s oceans.
Many scallops are highly prized as a food source; the name “scallop” is also applied to the meat of these animals when it is used as seafood. The brightly colored, fan-shaped shells of some scallops, with their radiating, fluted patterns, are valued by shell collectors, and have been used since ancient times as motifs in art and design.

 

 

 

Most scallops are free-living, but some species can attach to a substrate by a structure called a byssus, or even be cemented to their substrate as adults (e.g. Hinnites spp.). Other scallops can extend a “foot” from between their valves. By then contracting the foot, they can burrow themselves deeper into sand. A free-living scallop can swim by rapidly opening and closing its shell. This method of locomotion is also a defensive technique, protecting it from threatening predators. So-called singing scallops can make an audible, soft popping sound as they flap their shells underwater.

 

 

A live opened scallop showing the internal anatomy

A live opened scallop showing the internal anatomy

 

By far the largest wild scallop fishery is for the Atlantic sea scallop (Placopecten magellanicus) found off northeastern United States and eastern Canada. Most of the rest of the world’s production of scallops is from Japan (wild, enhanced, and aquaculture), and China (mostly cultured Atlantic bay scallops).
Scallops are most commonly harvested using scallop dredges or bottom trawls. Recently, scallops harvested by divers, hand-caught on the ocean floor, have entered the marketplace. In contrast to scallops captured by a dredge across the sea floor, diver scallops tend to be less gritty. They are also more ecologically friendly, as the harvesting method does not cause damage to undersea flora or fauna. In addition, dredge-harvesting methods often result in delays of up to two weeks before the scallops arrive at market, which can cause the flesh to break down, and results in a much shorter shelf life.

 

 

 

On the east coast of the United States, over the last 100 years, the populations of bay scallops have greatly diminished due to several factors, but probably is mostly due to reduction in sea grasses (to which bay scallop spat attach) caused by increased coastal development and concomitant nutrient runoff. Another possible factor is reduction of sharks from overfishing. A variety of sharks used to feed on rays, which are a main predator of bay scallops. With the shark population reduced — in some places almost eliminated — the rays have been free to feed on scallops to the point of greatly decreasing their numbers. By contrast, the Atlantic sea scallop (Placopecten magellanicus) is at historically high levels of abundance after recovery from overfishing.

 

 

Dried scallops, also known as conpoy

Dried scallops, also known as conpoy

 

Scallops are characterized by having two types of meat in one shell: the adductor muscle, called “scallop”, which is white and meaty, and the roe, called “coral”, which is red or white and soft.
Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle intact. Outside the U.S., the scallop is often sold whole. In Galician cuisine, scallops are baked with bread crumbs, ham, and onions. In the UK and Australia, they are available both with and without the roe. The roe is also usually eaten.
Scallops without any additives are called “dry packed”, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet packed”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby increasing the weight. The freezing process takes about two days.
In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Dried scallop is known in Cantonese Chinese cuisine as conpoy.

In a sushi bar, hotategai is the traditional scallop on rice, and while kaibashira may be called scallops, it is actually the adductor muscle of any kind of shellfish, e.g. mussels, oysters, or clams.
Scallops have lent their name to the culinary term ‘scalloped’, which originally referred to seafood creamed and served hot in the shell. Today, it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.

 

 

 

Baked Scallops and Pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

June 8, 2013 at 5:12 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Baked Scallops and pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

 

 
It was just one of those blah days today. Nothing going on and not a thing to do, very bored. For dinner it was Seafood night! I had some Bay Scallops in the freezer that I let thaw overnight in the fridge. With them I had a small box of Pop Corn Shrimp along with some Thin Spaghetti.

 

 
Tried a new recipe for the Bay Scallops, I found it on the All Recipes web site (Baked Scallops). Besides my Scallops I needed 4 Baked Scallops and Pop Corn Shrimp 006tablespoons butter (melted), 1/2 cup seasoned dry bread crumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 3 cloves garlic (minced), and 1/4 cup grated Parmesan cheese. To prepare it I preheated the oven to 400 degrees F. Poured the melted butter into a 2 quart oval casserole dish. Distributing the butter and scallops evenly inside the dish. I combined the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkled the mixture over the scallops. Then baked at 400 degrees for about 20 minutes, until the Scallops were firm. They came out delicious! The butter and spices provided a great taste and the bread crumbs gave it a nice crunch. A keeper recipe!

 

 
To go with my Baked Scallops I also baked some Sea Pak Pop Corn Shrimp. One of my favorite boxed Shrimp. They come frozen and all you have to do is bake them for 10 minutes at 450 degrees. I only had about a half serving, to cut back the calories and carbs since they are breaded. I also prepared some Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti. I also had some Del Monte Seafood Dip on the side for the Scallops and Shrimp. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 
Baked Scallops
“Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.”
INGREDIENTS:
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and
drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition
Information
Servings Per Recipe: 4
Calories: 363
Amount Per Serving
Total Fat: 19g
Cholesterol: 88mg
Sodium: 565mg
Amount Per Serving
Total Carbs: 15.6g
Dietary Fiber: 0.9g
Protein: 31.3g
http://allrecipes.com/Recipe/Baked-Scallops/Detail.aspx?nextItemId=18234&position=0&prop24=RD_RecipeArrow_Left

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6

Amount Per Serving

Calories 180 Calories from Fat 15

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0 0%

Trans Fat 0

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 39g 13%

Dietary Fiber 5g 20%

Sugars 2g

Protein 9g

 
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006503

Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes,…

May 10, 2013 at 5:25 PM | Posted in Idahoan Potato Products, rice, scallops, Sea Salt, seafood | 2 Comments
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Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf

 

 

They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.

 

 

To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Bay Scallops Brown Rice 008Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.

 

For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Cajun Spiced Seared Scallops
Ingredients:

1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
.
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

 

 

 

 

Idahoan Steakhouse Parmesan & Herb Red Potatoes

Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato…

March 3, 2013 at 6:49 PM | Posted in bison, mushrooms, potatoes, scallops, seafood | 1 Comment
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Today’s Menu: Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread

 

 

 
I had no clue on what to have for dinner tonight, even considered going out for dinner. When I get those urges I just go on-line and to Scallops and Buffalo 5 oz 001the restaurants web site and look at all the calories, carbs, and fat that’s in their food and that pretty much squashes that urge to eat out! So I hit some current cooking magazines I had and came across a Scallop dish that looked and sounded too good to pass, Basil – Lime Scallops. With the Scallops I added a Wild Idea Petite 5 oz. Buffalo Sirloin. I had tonight’s dinner, Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread! After eating I’m very glad I stayed home and cooked instead of going out!

 

 

To make the Basil – Lime Scallops you’ll need; 2 Tablespoons chopped fresh Basil, 1 Teaspoon Low Sodium Soy Sauce, 1 Teaspoon Extra Virgin Olive Oil, 1 Clove Garlic, minced, 1/8 Teaspoon Red Pepper Flakes, and 8 Jumbo Sea Scallops. I had purchased the Scallops last week at Kroger and had them in the freezer. To prepare them start off by whisking Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes. Then heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached. There are 2 Scallops a serving. You can Garnish with Lime Wedges (Optional). If you need an easy and delicious Scallop recipe you have one here! The marinade is perfect for Scallops, i think it might go good with Shrimp also. There are 92 calories, 2 grams of fat, and 5 carbs per serving, 2 Scallops. The recipe is at the end of the post.

 

 

To go along with the Scallops I had a Wild Idea Buffalo 5 oz. Petite Sirloin Steak, Sauteed Baby Bella Mushrooms, a Baked Potato, and baked Garlic Knot Bread. As always, as of late, I used a Wild Idea Buffalo as my choice of Bison Steak. I used a 5 oz. Petite Buffalo Sirloin that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 minutes per side to medium rare. As usual the Buffalo came out sweet, juicy, and just flat out delicious! Thank you Wild Idea! I topped it with some Sauteed Baby Bella Mushrooms. I also had a Baked Potato and Baked Garlic Knot Bread which is from the Walmart Bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
Basil – Lime Scallops
Ingredients:

2 Tablespoons chopped fresh Basil
1 Teaspoon Low Sodium Soy Sauce
1 Teaspoon Extra Virgin Olive Oil
1 Clove Garlic, minced
1/8 Teaspoon Red Pepper Flakes
8 Jumbo Sea Scallops

 
Directions:
1. Whisk Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes.

2. Heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached.

3. 2 Scallops a serving. Garnish with Lime Wedges (Optional).

Seafood Gumbo and Cornbread

January 21, 2013 at 6:22 PM | Posted in scallops, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
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Today’s Menu: Seafood Gumbo and CornbreadSeafod Gumbo 007

What a wild day outside today! We have a wind chill in the single digits along with snow squalls. There’s been two different major car pile – ups due to white out conditions. One pile up had about 50 cars and another between 70-80 cars! Great day to stay in and stay warm! For dinner I prepared Seafood Gumbo and Cornbread. I used my last frozen Gumbo I had so I’ll have to make a fresh batch soon! This Gumbo freezes up and reheats so good.
To make it I used Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchase my bags of Lobster from Jungle Jim’s Market. The Seafood goes perfect with the Luzianne Roux! This is the second time I’ve added the Langostino Lobster Tail Meat Pieces. It fits in perfect, the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus as always I have a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Martha White Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla ice Cream.

Seafood Gumbo

Ingredients:
Scallops, Shrimp, Lobster, Crawfish Tail
1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobster. Cover and continue to simmer for 7 – 9 more minutes. Serve.
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Seafood Gumbo and Cornbread

November 26, 2012 at 6:36 PM | Posted in gumbo, scallops, Sea Salt, seafood, shrimp | Leave a comment
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Today’s Menu: Seafood Gumbo and Cornbread

 

 

I wanted Seafood and I wanted it in a hearty and healthy Gumbo. So I broke out the Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I cleared the freezer to make this grabbing anything Seafood! I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchased the bag of Lobster from Jungle Jim’s market. The Seafood mixed in with the Roux, too good! This was the first time I added the Langostino Lobster Tail Meat Pieces. It fit in perfect the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. I used Martha White For dessert later a slice of fresh baked Pillsbury Nut Quick Bread.

 

Seafood Gumbo

Ingredients:

Scallops, Shrimp, Lobster, Crawfish Tail

1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobsterand. Cover and continue to simmer for 7 – 9 more minutes. Serve.

 
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Shrimp, Scallop, and Crawfish Gumbo

August 3, 2012 at 5:50 PM | Posted in gumbo, low calorie, low carb, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Shrimp, Scallop, Crawfish Gumbo
Gumbo for dinner tonight! If you want a quick but yet delicious and thick Gumbo you’ll have to try Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, Potatoes, and Mini Carrots. It was the first time I used Crawfish. I purchased it when I ordered the Gator Meat from the Cajun Grocer on-line the other day. The Crawfish Tail fit right in with the Shrimp and Scallops. It came out delicious! The Seafood and the Roux too good! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. We had a side of Aunt Millie’s Light Whole Grain Bread to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Ingredients

1 Pound of Shrimp, Crawfish, and Sea Scallops

2 Small Russet Potatoes (Diced)

10 or more Mini Carrots

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit

*Dice the Russet Potatoes and microwave for 4 minutes to soften

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half, peel the raw Shrimp.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, Mini carrots and Potatoes. Cover and continue to simmer for 7 more minutes.

 

Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/…

June 29, 2012 at 5:07 PM | Posted in Healthy Life Whole Grain Breads, low calorie, low carb, scallops, Sea Salt, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/ Whole Grain Bread

 

A big thank you to Zatarain’s for a big part of my dinner tonight! I love all their box starter dinner kits. I had Shrimp and Scallop Scampi. For the pasta scampi base I used Zatarain’s New Orleans Style Pasta Dinners Mix. I also used medium size Shelled and Tailless Shrimp that I boiled for about 4 minutes and seasoned with Old Bay Seasoning. While at the same time I lightly fried my Scallops. I fried them about 3 minutes per side seasoning them with Sea Salt and ground Black Pepper. I then cooked the Pasta by the box directions and added in the Shrimp and Scallops as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 100 calories and 21 carbs. I left the Zatarain’s product description and instructions at the end of the post. I had a side of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding.

 

Zatarain’s New Orleans Style Pasta Dinners

Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 100
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%

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