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Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

April 22, 2021 at 7:00 PM | Posted in fish, Potato Pancakes, Sea Salt, Sea to Table, seafood | Leave a comment
Tags: Cooking, Del Monte Cut Green Beans, Dinner, Fish, Food, Gulf of Maine Redfish, Manischewitz Potato Pancake Mix, Potato Pancakes, recipes, Sea to Table, Seafood

Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees, cloudy and windy outside. Had a rain shower move through late in the day. I went to Meijer for Mom. She needed some Bananas, Vanilla Pudding and Vanilla Wafers. She’s going to a Lunch tomorrow and they have to bring a Food Dish and she’s making Banana Pudding for the Dessert Dish. Back home went and filled Mom’s car with gas and stopped by the ATM. Did a few light chores around the house. For Dinner its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.

I love the website Sea to Table (https://www.sea2table.com/)! They have Seafood items that I can’t find around here. Tonight I’m having the Gulf of Maine Redfish. Gulf of Maine Redfish is the deep water New England classic, also known as the Snapper of the Northeast. It has bright red skin and flaky meat that is slightly sweet.

The Redfish came frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

The Redfish fried up perfectly, with a nice crust. The Fish is as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish!

So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family loves these Potato Pancakes! I served them with a side of Daisy Light Sour Cream. They turn out so good and easy to reheat the leftovers, perfect for Breakfast.

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

(4 x 3 oz servings)
https://www.sea2table.com/product/gulf-maine-r

Panko Crusted Baked Shrimp w/ Mac and Cheese

May 26, 2014 at 5:08 PM | Posted in Sea Salt, seafood, shrimp, Velveeta/Kraft Dinners | Leave a comment
Tags: Baking, Cooking, Dinner, Food, Kraft Parmesan Cheese, Panko, Pepper, Sea salt, Seafood, Shake and Bake Mix, Shrimp, Velveeta Shells

Today’s Menu: Panko Crusted Baked Shrimp w/ Mac and Cheese

Started with a Breakfast of Turkey Goetta and Hash Brown Skillet! I love using Goetta in any Breakfast Dish. It was a little bit hotter and more humid out today. Still working on cleaning out the shed and worked on the computer today. Had to purchase a new mouse for the computer, the old one kept conking out on me. For dinner tonight I prepared Panko Crusted Baked Shrimp w/ Mac and Cheese.

I found the Shrimp recipe on the back of a box of Shake and Bake Panko Bread Crumbs. I’m a Shrimp lover so why not make as healthy as you can. Baking over frying, to save on those calories and carbs. I needed the following to prepare the Shrimp; 16 oz jumbo shrimp (peeled and deveined), sea salt and pepper to taste, 1/4 cup egg substitute (Egg Beaters), 1 packet of Shake and Bake Panko Bread Crumbs, 1 tbsp Kraft Reduced Fat Grated Parmesan Cheese, and Pam Cooking Spray. The original recipe didn’t call for the Parm Cheese, I added that.

To prepare start by preheating the oven to 400°. Spray a baking sheet with cooking spray. Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another bowl. Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Spray the top of the shrimp with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away. These Shrimp are the bomb! You have that delicious taste of the Shrimp, the tangy sharpness of the Parm Cheese and the crunch of the Panko. Another one of those keeper recipes! For a side I prepared a Microwavable Bowl of Kraft Cheese and Shells, made with 2% Milk. For dessert later a bowl of Breyer’s Carb Chocolate Ice Cream.

Panko Crusted Baked Shrimp

Ingredients:

16 oz jumbo shrimp, peeled and deveined
sea salt and pepper to taste
1/4 cup egg substitute (egg beaters)
1 packet Shake and Bake Panko Bread Crumbs
1 tbsp Kraft Reduced Fat Grated Parmesan Cheese
Pam Cooking Spray

Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the egg beaters to coat. Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away.

Shake N Bake Coating Mix, Seasoned Panko
3.8 oz.

2 pouches for 2 meals. Per 1/8 packet: 25 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 0 g sugars. http://www.ShakeNBake.com. 100% recyclable. Recycling program for this package may not exist in your area.

Ingredients
Bleached Wheat Flour, Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Canola Oil, Sugar, Contains Less than 2% of Yeast, Wheat Flour, Paprika, Dried Onions, Spice, Caramel Color, Ascorbic Acid.

Warnings
Contains: wheat.

Directions
Quick Prep! Heat oven to 400 degrees F. Moisten 2 lb boneless skinless chicken breasts (6 to 8 breasts) with water. 1. Shake chicken, 1 or 2 pieces at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix. 2. Bake in ungreased or foil-lined 15x10x1-inch pan 20 minutes or until done (minimum internal temperature of 165 degrees F when tested with meat thermometer). Do not cover or turn chicken while baking.

Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

October 30, 2013 at 5:22 PM | Posted in Bob Evan's, fish, Sea Salt, seafood | Leave a comment
Tags: Bay Shrimp, Casserole, Cayenne pepper, Fillet, Garlic Powder, haddock, macaroni cheese, Onion Powder, Sea salt, zatarain's

Today’s Menu: Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

A cloudy and dreary day out today, a bit warmer but damp. It looks like it’s going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.

It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it’s one item that’s reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain’s Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!

Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 2 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan’s Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

Baked Bay Scallops:

Ingredients:

2 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt

Directions:

Total prep and cook time: 45 minutes
Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread

October 22, 2013 at 5:23 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, rice, Sea Salt, shrimp, spices and herbs | Leave a comment
Tags: Acid-hydrolyzed vegetable protein, Bell pepper, Cajun, Frank's RedHot, Gumbo, Modified starch, Olive oil, Shrimp

Today’s Menu: Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread

Another chilly morning, 30 degrees, that led to a sunny but chilly Autumn Day. It was computer clean up day today. Deleted some old stuff that I had saved and ran all the scans and clean ups. For dinner, the comfort food keeps coming, Hardwood Smoked Turkey Sausage and Shrimp Gumbo w/ Cornbread.

I had a bag of Kroger Brand Jumbo Shrimp and a package of Butterball Hardwood Smoked Sausage in the freezer so I laid both out in the fridge to thaw overnight. For the Gumbo stock I used my favorite, the Luzianne Gumbo Dinner Kit. So easy to prepare and just flat out delicious! The Luzianne Gumbo Dinner Kit contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I add the Butterball Hardwood Smoke Turkey Sausage (14 oz. Package), Jumbo Shrimp (1 lb. Package), Water, Frank’s Red Hot Sauce and a bit of added Sea Salt.

T o prepare it; take a 4-5 Quart pot, add 6 cups of Water and 2 tablespoons of Extra Virgin Olive Oil and bring it to a boil. Add the Luzianne Gumbo, while stirring. Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside. Caution with this stuff it is HOT! Reduce the Heat , Cover and simmer for 18 minutes. Meanwhile rinse the Shrimp off and in a medium skillet Brown the Hardwood Smoked Turkey Sausage and slice into smaller pieces. Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp and Sausage Cover and continue to simmer for 7 more minutes. The aroma is incredible and the taste is as well! Comfort Food to the Max! I also made a small cast iron skillet of Cornbread. A perfect choice to absorb that Roux! I used Martha White Corn Meal Mix, as usual. Serve in a bowl, add Frank’s Red Hot Sauce if you desire, with a slice of Cornbread. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

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

Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

September 26, 2013 at 5:40 PM | Posted in fish, greenbeans, potatoes, Sea Salt, Zatarain's | Leave a comment
Tags: Apple, Blackening, Del Monte, Green Bean, Kroger, Rainbow trout, Sea salt, Trout, zatarain's

Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

Beautiful sunny day out, we’re having a beautiful stretch of Fall sunny days. Helped spruce up the yard and went to a local Kroger. I went to get some Ground Turkey, which I did, but came across some beautiful Rainbow Trout I couldn’t pass by! I also found some of the largest White Seedless Grapes I have ever seen, you can see them by the picture I took of them. As big as they were, they were just as sweet just bursting with flavor! I had haddock last night for dinner and just had to have the Rainbow Trout tonight. For dinner I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans.

The Rainbow Trout came from the Kroger Seafood Department. I rinsed the fillet off with water and patted dry with a paper towel. Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout were covered. Heated up the Cast Iron Skillet and fried the fillets. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Just love Blackened Fish, always just an incredible taste and smokieness.

For sides it was all thanks to Del Monte tonight! I heated up a can of Del Monte Sliced New Potatoes and a can of Del Monte Reduced Sodium Cut Green Beans. Just open, heat, and serve! For dessert later some of those huge White Seedless Grapes and a couple of slices of a Honeycrisp Apple.

Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans

September 15, 2013 at 5:39 PM | Posted in greenbeans, Jennie-O Turkey Products, leftovers, low calorie, low carb, potatoes, Sea Salt, spices and herbs | 1 Comment
Tags: Bay leaf, Chili pepper, Green Bean, jennie o turkey, New Potatoes, Potato, Saturated fat, Sea salt, Trans fat, Turkey

Today’s Menu: Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans

It’s been another Fall like day around here today, about 39 degrees early this morning and 70 during the day. I went to Kroger early this morning, because it’s a lot closer than other stores, and noticed quite a few increases on prices! Just watch what you buy there. For dinner a new Jennie – O Turkey product, Sun-Dried Tomato Premium Portion Turkey Breast. For dinner tonight I prepared Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans.

I had purchased the Jennie – O Turkey Sun-Dried Tomato Premium Portion Turkey Breast a couple of weeks ago at Walmart and had it in the freezer. I let it set in the fridge overnight to thaw. It comes already preseasoned in Sun-Dried Tomato, Chili Pepper, Garlic, and Onion. I added some Sea Salt and Ground White Pepper. To prepare I preheated the oven on 350 degrees and roasted it in a small roasting pan on a wire rack. It’s already precooked so I just more less reheated it for about 12 minutes, till it was heated through. Came out perfect! Nicely seasoned and very moist, nice to have these in the freezer for last minute dinner ideas.

For sides I boiled some New Potatoes. I boiled them in water that I seasoned with a Bay Leaf and Sea Salt, until they were fork tender. I also reheated some fresh Green Beans that my Mom had prepared the night before. For dessert later fresh sliced Peaches.

Jennie – O Sun-Dried Tomato Premium Portion Turkey Breast
Ready to cut and serve, hot or cold.
Product Features:
Gluten Free
Preseasoned
Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 50 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 12 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 480 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

– See more at: http://www.jennieo.com/products/96-Sun-Dried-Tomato-Premium-Portion-Turkey-Breast#sthash.bolSNJu3.dpuf

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: Canola, Flavor, Green Bean, Parmigiano-Reggiano, Risotto, Sea salt, Yeast Extract, Zatarain

Today’s Menu: Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans

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.

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 Risotto
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

Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad

August 8, 2013 at 5:16 PM | Posted in greenbeans, potatoes, Sea Salt, seafood | 1 Comment
Tags: Alaska, Bean Salad, Black pepper, Chionoecetes, Green Bean, Kroger, Old Bay Seasoning, Saturated fat, Snow Crab

Today’s Menu: Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad

Rain and humidity throughout the day and night, Blah! A very laid back of a yawner day around here today. Still purchasing those White Seedless Grapes but starting to see less of them at Kroger. But the good news on the Apple front is that Gala Apples are starting to come in and they are delicious! For dinner tonight, Alaskan Snow Crab Legs w/ Sliced New Potatoes, Green Beans, and Pasta Salad.

I purchased some Alaskan Snow Crab Legs from Kroger yesterday for dinner tonight. Delicious and easy to prepare, you got to love that! To prepare them I needed about 2 lbs snow crab legs (more or less is ok, however many you can eat), 1 cup Old Bay Seasoning, Ground Pepper (to taste), and a couple of dashes of garlic salt, oh and 1 big pot of boiling water. To prepare just fill cooking pot big enough to fit crab legs with water, bring to boil and add seasoning. Careful not to let it boil over, which happens very easily. Then put the clusters of crab legs in and let them simmer for about 8 mins. Remove crab legs from water, shake them a little to remove water they were cooking in and served while hot! The meat is so tender and sweet! Plus as most Seafood it’s low in calories, carbs and fat.

To go with the Crab Legs I prepared a can of Del Monte Sliced New Potatoes, Del Monte Cut Green Beans, and I had a lot of the Italian Pasta & 3 Bean Salad leftover so we also had that. Potatoes and Green Beans just seem like a natural to go with any Seafood or Fish. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

ALASKA SNOW CRAB

ALSO KNOWN AS:
Opilio, Opies
SOURCE:
U.S. wild-caught from Alaska’s Eastern Bering Sea

OVERVIEW

Snow crab – named for their sweet, delicate, snow-white meat – is one of Alaska’s signature crab fisheries. Although the Alaska snow crab fishery has had its ups and downs over the years, management has effectively responded to these fluctuations. Every year, scientists determine the abundance of the snow crab resource. Using these abundance estimates, managers set a harvest limit for the following fishing season. So in 1999 when scientists found that the snow crab stock had fallen below the minimum stock size threshold (i.e., had become overfished), managers cut harvests for the following fishing seasons to a level that would allow the stock to recover. Under conservative harvest levels, Alaska snow crab has rebounded and is now above its target population level. This is good news for the resource and for fishermen, too. An abundant resource can sustainably support higher harvests, and managers boosted the harvest limit for 2011/2012 by 64 percent to nearly 90 million pounds.
In 2005, the derby-style fishery – where anyone could enter the fishery and the fishery was closed when the catch limit was reached – was replaced with an individual fishing quota (IFQ). Under the IFQ management system, individual fishermen are given a share of the harvest and can catch their share at any time during the fishing season. This has resulted in a safer and more efficient fishery, as fishermen can take weather and economic factors into account when deciding when to fish.

NUTRITION
Crab provides many dietary benefits, including a low-fat source of protein.
Servings 1
Serving Weight 100 g (raw)
Calories 90
Protein 18.5 g
Fat, total 1.18 g
Saturated fatty acids, total 0.143 g g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 55 mg
Selenium 34.6 mcg
Sodium 539 mg
Snow Crabs Table of Nutrition

http://www.fishwatch.gov/seafood_profiles/species/crab/species_pages/alaska_snow_crab.htm
http://www.fishwatch.gov/index.htm

Low Country Seafood Boil w/ Baked Sour Dough Bread

June 27, 2013 at 5:18 PM | Posted in potatoes, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
Tags: cook, Corn on the cob, Crab boil, Littleneck Clams, Meijer, Old Bay Seasoning, Potato, Seafood boil

Today’s Menu: Low Country Seafood Boil w/ Baked Sour Dough Bread

Well I always wanted to make a Low Country Seafood Boil and today was that day! I hit the Kroger Seafood Department early this morning and purchased my ingredients which included Jumbo Shrimp, Alaskan Crab Legs, Little Neck Clams, and a loaf of Sour Dough Bread. I already had the Potatoes, Ekrich Smoked Turkey Sausage, Seasoning, and Corn on the Cob. I had purchased a Big kettle a few weeks back at Meijer. Dinner tonight, Low Country Seafood Boil w/ Baked Sour Dough Bread.

I love trying new recipes and really excited to prepare this! I started by soaking my Littleneck Clams in water and scrubbing them down to remove any excess grit. Then I filledl a large pot with enough water to cover all of the ingredients. Added the crab boil and old Bay Seasoning and bring to a boil. Adjust the Old Bay Seasoning to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 30 minutes. Add corn, lemon slices, crab legs, and clams and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with the Bread of your choice. I baked a Loaf of Sour Dough Bread. I left the full recipe at the end of the post. And what a meal it turned out to be! The Clams were incredible and the Crab Legs sweet as can be. The Potatoes, Shrimp, Corn on the Cob, and Turkey Smoked Sausage just a perfect mix! I’ll have to purchase some more of the Ekrich Smoked Turkey Sausage, best I ever had. Then the Sour Dough Bread to mop everything up with. For dessert later a Dole Mini Banana.

Simmering Away!

Low Country Seafood Boil

A few of the Ingredients

Ingredients:
Water
1 Lemon cut in half
1 Spice bag of McCormick Shrimp and Crab Boil
2 Tbs of Old Bay Seasoning
12 red new potatoes
6 (4-inch) Smoked Turkey Sausage Link
6 Green Giant Extra Sweet Mini Ears of Corn
2 pounds Jumbo Peeled Shrimp
4 Clusters of Alaskan Crab Legs
6 Littleneck Clams, cleaned

Directions:
Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and old Bay Seasoning and bring to a boil. Adjust the amount of Old Bay Seasoning to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 30 minutes. Add corn, lemon slices, crab legs, and clams and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm fresh baked Sour Dough Bread.

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
Tags: Bay Scallops, Butter, Extra Virgin Olive Oil, Gratin, Idahoan Foods, Kroger, Olive oil, Parmigiano-Reggiano, Potato, Sea salt, Searing, Tablespoon, Uncle Ben's Rice, Zatarain

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 Salt, 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/