Shrimp and Smoked Turkey Sausage Gumbo

August 7, 2022 at 6:51 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 87 degrees and very humid out today, passing showers. After my Tea I headed to Kroger. First time I’ve been to the store in a while. Yesterday was the best day I’ve had in a while. It was 3 weeks ago yesterday that the accident happened. They said it would take 3-4 weeks to heal and they were right. Hopefully back to 100% soon! For Dinner tonight I prepared a personal favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches also. I love this Gumbo! Then for Dessert/Snack later a 100Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

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Leftover Shrimp and Smoked Turkey Sausage Gumbo

July 16, 2022 at 7:18 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, leftovers, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftover Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 92 degrees and 7unny out, high humidity. Well my morning didn’t start off very good. I went out at 7:10 this morning to get the paper. I wasn’t thinking and started to pick the paper up while facing downhill, bad choice. The chair lunged forward and I cam out of the chair and rolled down the hill a bit. My neighbor seen it and called 911 and the came out and helped me back up to the chair. I had a lot of blood from my arm, elbow and knee. My Knee was busted real good. But they patched me up and I was almost fine. I’m really sore right now though. Dumb mistake on my part, I know better than to do that! Anyway to sore to put out a lot of effort so it’s Leftovers tonight! For my Dinner tonight I reheat the Leftover Shrimp and Tukey Sausage Gumbo from the other night. I’ve left the original post from the other night for description. Take Care and Stay Safe, not like me!

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches also. I love this Gumbo! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

June 18, 2022 at 7:13 PM | Posted in pasta, scallops, seafood | Leave a comment
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Today’s Menu: Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread

 

 

Started the morning off with a cup of Bigelow Decaf Green Tea. The high humidity has finally moved out of our area. Sunny and 79 degrees out. I headed out early to Meijer, I needed a few items for Dinner tonight. One item I needed was Fresh Sea Scallops. I was told that Meijer was no longer carrying Fresh Scallops, only frozen. So I left there and headed for Kroger. Kroger had Fresh Sea and Bay Scallops, so I bought some of Both. Anymore Kroger is better stocked than Meijer! Back home I got the cart out and cleaned around the yard and flower beds. For Dinner tonight I prepared Whole Grain Linguine w/ Sea Scallops and Baked Garlic Bread.

 

For the Linguine I used Barilla Whole Grain Linguine. To prepare it I got a medium sized pot and added water to fill just over 1/2 of it. Added Salt and brought it to a boil. When it was a rolling boil Added the Linguine. Boiled for 8 minutes and removed it from the heat and seasoned it again with a bit of Sea Salt and some dried Oregano.

 

As I said, I purchased the Sea Scallops at Kroger earlier. I washed the Scallops and had them in a Hefty Zip Bag in the fridge. As my Linguine was cooking I prepared the Scallops. The Scallops were in a plastic bag and added to a bowl. I then added a 1/4 cup of McCormick Lemon Butter Dill Sauce to the bowl and stirred until the Scallops were coated. I’ve used the Dill sauce before and really love the flavor it gives Seafood, especially good on Orange Roughy and Grouper.

 

I got a medium size skillet and sprayed it with Pam Cooking Spray and added a i/2 tablespoon of Extra Light Olive Oil to it, heated it on medium low heat. Removed the Scallops and shook off the excess Sauce and added them to the heated skillet. Cooked them for 2 minutes and flipped them over and cooked another 2 minutes. They came out beautiful, it was tough not to eat them coming out of the skillet!

 

To serve the Dish, in a bowl I made a bed of the just cooked Linguine. Sprinkled some Sea Salt and Grated Parmesan Cheese to the   Linguine. Then I added those Delicious Scallops to top it off! Oh what  Dish! The  Linguine was so good and the Sweet Meat taste of the Scallops, the perfect match! I had also baked a loaf of Garlic Bread, great with any meal! For Dessert/Snack later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

Barilla® Whole Grain Linguine
Barilla® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

PERFECT FOR …
Linguine is made from long, flat strands of pasta, but is thin and narrow. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Barilla Whole Grain Linguine cooks up perfectly al dente every time, delivering the delicious taste and texture you expect in every bite.
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

 

 

 

Sea Scallops
Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

June 10, 2022 at 7:15 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

To start this day off I fried an Egg Sunny Side Up, heated up 3 slices of Ham, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and a cup of Bigelow Decaf Green Tea. Good Breakfast for having as rough as early morning as I did. About 4:30 this morning some really painful Phantom Pains hit and continued to about 10:00 this morning. These were really painful! So I was pretty much beat for the day. 74 degrees, overcast, and humid out today. Rain moving in later this evening. After Breakfast I watered all the plants and bushes out front. Cleaned off the deck and I was done for the day. Just rested and caught up on some sleep. For Dinner tonight a favorite of mine, Shrimp w/ Pasta Roni.

 

So for the Shrimp part of the dish I used Meijer Brand Frozen Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow for Lunch. Nice seasoning, the Pasta is so tender, and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Mango/Tea Snapple to drink.

 

 

 

 

Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.
http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6

Fried Oysters w/ Roasted Cauliflower and Summer Crisp Corn

May 27, 2022 at 6:49 PM | Posted in Hilton's Fresh Farm Raised Pacific Willapoint Oysters, oysters, seafood | Leave a comment
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Today’s Menu: Fried Oysters w/ Roasted Cauliflower and Summer Crisp Corn

 

For Breakfast this morning I had a Poached Egg, 2 Johnsonville Turkey Sausage Links, a toasted slice of Aunt Millie’s Live Carb Smart Wheat Bread, and a cup of Bigelow Decaf Green Tea. Heavy rains overnight again. Light showers on and off all day, high of 68 degrees. Enough Rain! After Breakfast I did a couple of loads of laundry and cleaned the house today. For Dinner tonight I prepared Fried Oysters w/ Roasted Cauliflower and Summer Crisp Corn.

 

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

 

Next, heat I heat some Cooking Olive Oil in a skillet. Then fry the Oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in the frying pan. Remove from the frying pan and serve immediately. Serve with Cocktail Sauce and/or your favorite hot sauce. I served mine with a side of my favorite hot sauce Frank’s Hot Sauce. These are so delicious, golden brown and with an incredible fresh flavor.

 

I roasted a bag of Cauliflower Florets. One of our favorite sides! To prepare it I’ll need a baking pan. I ‘ll be roasting it at 425 degrees until knife tender. To season it I’ll need Cooking Olive Oil, Salt and Ground Pepper. I first washed off the Cauliflower. Next I sliced the bigger florets in half, they bake better when they aren’t so big. I baked them at 425 degrees. I checked them a few times until I could stick a paring knife through them. And they did come out so tender and delicious! I served them with some Hidden Valley Buffalo Ranch Dressing.

 

Then for another side I opened a can of Del Monte Summer Crisp White Shoepeg Corn. It comes in a can, just heat it up in a small saucepan and serve. It’s tough finding this, Meijer finally had some on the shelf. Enjoyed this Dinner! For Dessert later a Jello Sugar Free Dark Cherry Jello Cup.

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

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

Preparation:

Place shucked oysters in a colander to drain.

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

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

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

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

Makes 2 servings.

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

 

 

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

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

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

Shrimp and Smoked Turkey Sausage Gumbo

May 21, 2022 at 7:01 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. It’s extremely humid out. When you open the door it feels like you are walking into a furnace. 87degrees with thunderstorms in the late afternoon. I went to Meijer after my Tea. I just bought a few items, needed Buns and wanted to find some Ribs. Back home I did a few outdoor chores before the thunderstorms hit. For my Dinner tonight I prepared a personal favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches also. I love this Gumbo! Then for Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Kiwi/Strawberry Snapple.

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Salt and Pepper Salmon Bites w/ Long Grain and Wild Rice

April 28, 2022 at 6:54 PM | Posted in Aunt Millie's Live Carb Smart, fish, salmon, seafood, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Salt and Pepper Salmon Bites w/ Long Grain and Wild Rice

 

 

For Breakfast this morning I prepared a 2 Egg Bacon and Cheese Omelet. I was hungry and the Omelet hit the spot! I also had my morning cup of Bigelow Decaf Green Tea. Outside a cool breeze most of the day. A high of 58 degrees and mostly cloudy. I’m beginning to wonder if Spring or Summer will ever get here! Finally got the yard done! We raked the flower beds of leaves and the older wood chips. Then put down the new Black Wood Chips, it looks great. For the lawn, the Winter was rough on everyone’s lawn. I’ve been putting lawn seed and grass fertilizer down since early March and it’s paid off. The lawn looks great also! I have everything ready for when or if it gets warm out. For Dinner tonight I prepared Salt and Pepper Salmon Bites w/ Long Grain and Wild Rice.

 

I bought a package of Salmon Bites at Meijer the other day. It seems all stores have Salmon Bites now, which must be the new trend! To prepare them I’ll be needing Cooking Olive Oil,  McCormick Dried Cilantro, McCormick Grinder Sea Salt and Grinder Black Pepper. I’ll be cooking it in a skillet that I sprayed with Pam Non Stick Cooking Spray and 1 tablespoon of the Cooking Olive Oil on medium heat. I washed the Salmon off in cold water and dried them with a paper towel. I put the Salmon Bites in a bowl and added some Olive Oil to it. I then made sure I covered all the Salmon in the Oil. I then seasoned them with Sea Salt, Black Pepper and Cilantro.

 

With the skillet heated and ready I added the Salmon to it. I cooked it 2 minutes a side, and done. The Salmon Bites were small so it took just 2 minutes a side to get done. They turned out delicious, the Seasoning was perfect. I’ll have to have the Bites more often.

 

 

 

To go with the Salmon I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! I also had a Aunt Millie’s Live Carb Smart Dinner Roll.  For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

 

 

 

Ben’s Original Long Grain and Wild Ready Rice
You don’t need a lot of time to get a lot flavor with Ben’s Original™ Long Grain & Wild READY RICE™! In just 90 seconds you can serve your family a delicious rice dish with the flavor of 23 herbs and seasonings. You know us as the brand behind the world’s best rice. Now find out how we’re making the world better, creating opportunities that offer everyone a seat at the table.

* Microwaves in just 90 seconds
* 100% US Grown
* No artificial flavors or colors
* No trans fat, no saturated fat, no cholesterol
* Convenient pouch eliminates prep and cleanup

Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

April 20, 2022 at 6:56 PM | Posted in Aunt Millie's Live Carb Smart, fish, Ore - Ida, seafood | Leave a comment
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Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea to start the day off. Finally the Weather seems to be shifting to Spring. A high of 62 degrees, partly sunny, and windy as usual. 80 degrees this weekend. So I was able to move my Garden Boxes back out to the deck. I’ve had them undercover since it got cold again. Later I got the leaf blower and broom out and cleaned off the deck and driveway. Took Mom’s car and filled it with gas and took it through the Car Wash. For Dinner tonight it’s a Panko Crusted Orange Roughy Fish Sandwich w/ Baked Fries.

 

I had picked up a couple of Orange Roughy Fillets at Jungle Jim’s International Market a while back and had them in the freezer. So I laid a fillet to thaw in the fridge overnight. I had already rinsed them and had them cut into bun size pieces. To make it I’ll need; the Orange Roughy Fillet, McCormick Grinder Sea Salt and Peppercorn Medley, Flour, Egg Beaters (1/2 cup), Hungarian Paprika, and Shake and Bake Panko Bread Crumbs. I’ll serve it on a Healthy Life Wheat Hamburger Bun. I first Seasoned the Fillet with the McCormick Grinders of Sea Salt and Peppercorn Medley. Next I seasoned the Flour with the added Hungarian Paprika. Then rolled the Fillet in the Flour, next to the Egg Beaters, and finally in the Panko Bread Crumbs.

 

I grabbed a skillet, sprayed it with Pam Non Stick Cooking Spray, added 1/2 tablespoon of Extra Light Olive Oil, and heated the skillet on medium heat. With the skillet heated I added my Fillet. I fried it for 3 minutes per side. It fried up perfectly! Golden Brown on the outside and a moist center. I served it on the Healthy Life Bun. Orange Roughy has such a good taste to it, it’s a very mild Fish. Makes the perfect Fish Sandwich and I love Fish Sandwiches!

 

As my Orange Roughy was cooking I turned the oven on to 425 degrees and baked my Fries. I used Ore Ida Crinkle Cut Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

Orange Roughy Fillet

The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. Wikipedia

Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.

Fried Ocean Perch w/ Mac and Cheese

April 18, 2022 at 7:10 PM | Posted in fish, Mac and Cheese, seafood, Stouffer's | Leave a comment
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Today’s Menu: Fried Ocean Perch w/ Mac and Cheese
For Breakfast this morning I prepared some Simply Potatoes Seasoned Diced Potatoes along with some Ham Slices. That ham for Dinner last night was so good I had to have for Breakfast! I also had a cup of Bigelow Decaf Green Tea. The Ohio Weather was in full gear today. It was pouring the rain this morning and then it switched over to sleet, back to rain and finally to snow. It snowed so hard that it covered the ground. Later back to rain and all the snow melted. Ohio Weather! Mom is feeling better, not 100% yet but much better. Sprayed Lysol all through the house and then wiped everything down in the Kitchen with Lysol Wipes. Not great Weather for my Sinuses. For Dinner tonight I prepared Fried Ocean Perch w/ Mac and Cheese.

 

I picked up the Ocean Perch at Meijer yesterday, cleaned them and had them in the fridge. Really love the Meijer Seafood Department, very good selections. To prepare them I preheated a medium size skillet that I had sprayed with Pam Cooking Spray and added Cooking Olive Oil, on medium heat. Lightly seasoned them with the McCormick Sea Salt. I then put them in a Hefty Zip Lock Bag and added Zatarain’s Seasoned Fish Fri, shaking the bag then until the Perch Fillets were coated. Added the Fillets to the heated skillet and fried them 2 minutes per side. They came out Golden Brown! Delicious and fresh tasting, I love all Fish and Seafood!

 

Then for a side I microwaved Stouffer’s Classic Mac and Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert later a Jello Sugar Free Dark Cherry Jello Cup.

 

 

 

 

 

 

Ocean Perch
Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Large ocean perch develop a coarse texture. Deep-skinned ocean perch with the fat line removed has the most delicate flavor. The flesh is white, though not as light as cod, and it turns opaque white when cooked. Whole fish may have bulging eyes and distended air bladders, which is a result of being brought up from great depths, not an indication of poor quality.

Nutrition Facts:
Calories: 94
Fat Calories: 14.4
Total Fat: 1.6 g
Saturated Fat: 0.2 g
Cholesterol: 42 mg
Sodium: 75 mg
Protein: 18.6 g
Omega 3: 0.3 g

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

NUTRITIONAL INFO
Nutrition Facts
Serving Size 170
Servings Per Container: 2
Amount Per Serving
Calories 240 Calories from Fat 100
% Daily Value *
Total Fat 11 17.00 %
Saturated Fat 6 30.00 %
Cholesterol 30mg 10.00 %
Sodium 560mg 23.00 %
Total Carbohydrate 26g 9.00 %
Dietary Fiber 1g
Sugars 3g
Protein 10g

Leftover Shrimp and Smoked Turkey Sausage Gumbo

April 15, 2022 at 7:19 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, leftovers, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftover Shrimp and Smoked Turkey Sausage Gumbo

 

To start our morning off I baked a small roll of Pillsbury Buttery Biscuits, fried up some Johnsonville Turkey Breakfast Patties, and had a cup of Bigelow Decaf Green Tea. I love these as a Breakfast Sandwich, the Patties are the perfect size for Biscuits. Mostly Sunny and 70 degrees out today! I had to have Mom at the Doctors to see if they were able to rid of the Basal Skin Cancer. Her face looks good and all the scars have healed. Well they w3ere real pleased with Mom and they said it looks as though all of it was removed. They are watching one spot on the side of her face. We go back in 2 months just to be sure. I’ll have to cover my Pepper and Tomato Plants for overnight. The low will be 30 degrees or colder. For Dinner tonight I heated up the Leftover Shrimp and Smoked Turkey Sausage Gumbo. As always I never let Leftover Shrimp and Smoked Turkey Sausage Gumbo go to waste. I just put it all in a sauce pan and reheat it on low heat. For Dessert later I had a Dole Sliced Peaches Cup. I left the original post from the other night below for ingredients and directions. Take Care and Stay Safe All!

 

Gumbo is always one of my favorite meals, the Rice, Spices, Shrimp and Smoked Turkey Sausage makes the perfect Gumbo! Plus the leftovers are just as good if not better! To make it I used a box of Zatarain’s Gumbo Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

It’s very easy to prepare, it takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered for another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Rice, makes one easily prepared hearty and delicious dish.

 

 

 

Zatarain’s Gumbo Mix
Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes.
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

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