Fried Oysters w/ Mac and Cheese

December 10, 2017 at 6:02 PM | Posted in potatoes, seafood | Leave a comment
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Today’s Menu: Fried Oysters w/ Mac and Cheese

 

 

For Breakfast on this Saturday Morning I prepared a Hash Brown Turkey Sausage Crumble Skillet with Toast and that morning cup of Bigelow Decaf Green Tea. And as cold as it is out there this morning that hot cup of Tea tastes pretty good! On to the skillet. I picked up a bag of Jimmy Dean Turkey Sausage Crumbles while at Kroger yesterday. I’ve used these before but it’s been a while. I first started by preparing some Simply Potatoes. If I ever stop eating the Simply Potato Products their stock value will drop like a rock! Halfway through the cooking time I added a 1/4 cup of the Turkey Crumbles. Stirred them into the Hashbrowns and continued cooking until both were heated through and ready to serve. Served them with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a toasted slice of Aunt Millie’s Light Wheat Bread, and a cup of Bigelow Decaf Green Tea. Another cold start to the day at 20 degrees. Spent most of the day straightening up Mom’s Junk closet for her, it was a mess! Did a few other things around the house. For Dinner tonight I prepared Fried Oysters w/ Mac and Cheese

 


To prepare my Fried Oysters I’ll need; 1 can Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

 

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 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 Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

To go with the Oysters I prepared a Stouffer’s Classic Mac and Cheese Mac Cup, one of my favorites. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

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
Fresh Pacific Small Willapoint Oysters

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

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

 

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Crab Meat Topped Double Cheddar Pasta Bake

December 4, 2017 at 5:58 PM | Posted in Bob Evan's, seafood | Leave a comment
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Today’s Menu: Crab Meat Topped Double Cheddar Pasta Bake

 

 

For Breakfast this Monday morning I prepared a Potato and Ham Skillet. I prepared a bag of the Simply Potatoes Steakhouse Seasoned Diced Potatoes. Midway through the cooking time I added a 1/2 bag of Kroger Brand Diced Ham. Also had a cup of Bigelow Decaf Green Tea. About 31 degrees this morning and it was mostly sunny and a high of 63 degrees. Rain and colder weather moving in though. Gave Mom a hand doing a couple of loads of laundry. Later on cleaned the oven and fridge. Then cleaned and straightened up the freezer and then the pantry. For Dinner tonight I prepared a Crab Meat Topped Double Cheddar Pasta Bake.

 

 

 

So for Dinner tonight I tried a couple of new items; a can of Handy Claw Crab Meat and Bob Evans Oven Bake Double Cheddar Pasta. The Bob Evan’s Oven Bake Double Cheddar Pasta is higher in calories and carbs than what I normally like to have but it looked and sounded so good I had to give it a try! I had picked up an 8 oz. container of Handy Claw Crab Meat. Kroger carries these in their Seafood Department. They carry 4 different kinds, I went with the Claw Crab Meat. I opened the container up to taste the Crab, Excellent taste to it!

 


To prepare the dish was very easy and little to no cleanup, you have to like that! I started by preheating the oven to 350 degrees. The Pasta comes in a microwavable/oven ready container. Next I grabbed a small baking pan to set the container in. Then I got the Handy Claw Crab Meat out of the fridge. Removed the film wrapper on the Pasta and topped it with the Claw Crab Meat. Then sat the baking sheet in the oven and baked it.

 

 

After 25 minutes removed it from the oven and checked to be sure that the both the Crab and Pasta was cooked through. Everything thing looked good so I turned the oven off and let the dish cool for a couple of minutes before digging in.

 

 

 

 

The Crab Meat was perfect as a topping on the Pasta! The dish came out lip-smacking delicious! The Pasta and Cheddar was excellent and the Crab was sweet and so good! Another one of those Keeper Recipes. For Dessert/Snack later a bowl of Skinny pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

.

Handy Claw Crab Meat
* Best used in soups, dips, stuffing mixes and casseroles.
* Crab meat from claws and legs
*Most economical grade of crab meat.

Our Claw consists of pieces of claw and leg meat. This crab meat (Portunus spp) is available year round. Soups, dips, stuffing mixes and casseroles.
https://www.handyseafoodstore.com/products/crab-meat/claw-crab-meat.html

 


BOB EVANS OVEN BAKE DOUBLE CHEDDAR PASTA WITH APPLEWOOD SMOKED BACON
Creamy sharp white cheddar sauce with pieces of Applewood Smoked Bacon and Oven Baked Cheddar Cheese Crust is a “grown-up” mac and cheese. Microwave ready in just minutes and convenient of course.

380 Calories | 19 g Fat | 1100 mg Sodium | 36 g Carbs | 17 g Protein
https://www.bobevansgrocery.com/grocery-and-foods/side-dishes/oven-bake-double-cheddar-pasta-with-applewood-smoked-bacon

Shrimp w/ Pasta Roni – Parmesan Cheese

November 22, 2017 at 6:01 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

For my Breakfast this morning I had purchased a package of Thin Cut Pork Cops from Meijer yesterday and having them this morning. I just prepared the whole package for myself and Mom and dad. Their cut real thin so they aren’t very big at all. To go with the Chops Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had my morning cup of Bigelow Decaf Green Tea. Started out a cold morning, in the 20’s. The afternoon was mostly sunny and a high of 40 degrees. Finished up some cleaning around the house and did a load of laundry. Outside I got the leaf blower out and cleaned off the deck and driveway areas, not a lot of leaves left! After Lunch I gave Mom a hand in the kitchen. She was baking a couple of Pies for Thanksgiving Dinner tomorrow, made a Pumpkin and an Apple Pie! For Dinner tonight its Shrimp w/ Pasta Roni – Parmesan Cheese.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. 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 cooked the Shrimp. I seasoned them with Old Bay Seasoning. 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 – Parmesan Cheese. It comes with the Pasta Parm Sauce 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. Nice seasoning 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 delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*

What You’ll Do:
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.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato

November 17, 2017 at 5:57 PM | Posted in scallops, seafood | 2 Comments

Today’s Menu: Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato

 

 

No Breakfast this morning. I had to fast overnight and had to be at the Hospital at 6:45 this morning. I had to sit there for an hour and drink the solution they give you before you have Scans made, that’s the worst part. I had my yearly Scans for Melanoma done. I’ve been Cancer free since 2004 but I still get nervous taking the Scans, I guess I always will. But It’s better safe than sorry, as they say. I’ll get the results next week. I stopped by the ATM and then stopped and got gas before heading home. Mostly cloudy out today and 51 degrees with rain moving in overnight and Saturday. Did a few things around the house and then took an afternoon nap later. For Dinner tonight a Seafood Fest! I prepared Lemon Butter Dill Bay Scallops, Stuffed Clam, and Baked Potato.

 

I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. I’ll need some McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with McCormick Fat Free Lemon Butter Dill Seafood Sauce, McCormick Grinder Sea Salt and Peppercorn Medley, and Extra Light Olive Oil.

 

 

 

To prepare them I preheated a medium size skillet that I had sprayed with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil, heated it on medium heat. As the Skillet heated I seasoned the Bay Scallops with the Sea Salt and Peppercorn Medley. When the Skillet was ready I added my Scallops. Next I added a 1/4 cup of the McCormick Fat Free Lemon Butter Dill Seafood Sauce, stirred making sure all the Scallops were covered in the Sauce. Cooked them for a total of 4 minutes, stirring often. The Bay Scallops came out delicious! Scallops are so meaty and taste so fresh. The McCormick Fat Free Lemon Butter Dill Seafood Sauce was the perfect Sauce for them. You can taste the Lemon, Butter, and Dill in it and it’s Fat Free! Should go great on Tilapia, Cod, or Shrimp.

 

As the Bay Scallops were cooking I prepared the Stuffed Clam. I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. They go great with the Scallops. Plus they are only $1 per Clam. This and the bay Scallops make one delicious Seafood Dinner!

 

I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Scallops
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 similar benefits.)

 

 

 

 

 

MCORMICK® FAT FREE LEMON BUTTER DILL SEAFOOD SAUCE

USAGE TIPS
POUR 1/4 to 1/2 cup sauce on 1 pound fish or peeled shrimp. Best with salmon, tilapia, flounder, cod, shrimp, or scallops. BAKE fish in 425º F oven 10 to 15 minutes or until fish flakes easily with a fork; bake shrimp 8 to 10 minutes or just until shrimp turn pink. BROIL or GRILL fish 8 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Cook shrimp or scallops 2 to 3 minutes per side. SHAKE WELL. REFRIGERATE AFTER OPENING. USE WITHIN 3 MONTHS AFTER OPENING.

SERVING SIZE – 2 tbsp. (32g)

NUTRITION INFORMATION (PER SERVING)
30 CALORIES
0 g TOTAL FAT
0 mg CHOLESTEROL
210 mg SODIUM
7 g CARBOHYDRATES
2 g FIBER
4 g SUGAR
https://www.mccormick.com/spices-and-flavors/seafood/sauces-and-marinades/fat-free-lemon-butter-dill-seafood-sauce

 

 

 

 

Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlaws breadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries

November 9, 2017 at 5:49 PM | Posted in chicken, seafood | Leave a comment
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Today’s Menu: Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries

 

 

For Breakfast this morning I Scrambled an Egg and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also, as usual, I had my morning cup of Bigelow Decaf Green Tea. Cold morning starting off but it was sunny and 53 degrees out for the day. After Breakfast I straightened up the pantry, checking the expiration dates on everything. Then did the same in the freezer. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. That was about it for my day. For Dinner tonight it’s an oven menu. I prepared Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries.

 

Trying a couple of new items tonight; that I purchased here at our local Kroger, Dockside Classics Mini Crab Cakes and Kroger Dry Rub BBQ Chicken Wings. I also purchased some Fingerling Potatoes while at Jungle Jim’s Market a couple of days ago that I’m slicing up and baking.

 

 

 

 

The Dockside Classics Mini Crab Cakes come fresh in a package, 24 to a package. To prepare them preheat the oven to 400 degrees. Place the Mini Cakes on a baking sheet and bake for 18 minutes or until they hit an internal temperature of 160 degrees. I love these little Crab Cakes. Nice flavor and real easy to prepare. Served it with some Heinz Cocktail Sauce for dipping.

 

 

 

Then I also prepared some Kroger Dry Rub BBQ Chicken Wings. Like the Mini Crab Cakes I’ll be baking these also. After baking the Crab Cakes I turned the temperature up to 425 degrees. Used a baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. I lined the Wings up on the foil and seasoned them with BBQ Dry Rub that came with the Wings. I then baked them for 17 minutes, flipping them over after 8 minutes. These turned out to be a very good Wing! Excellent BBQ Dry Rub. Served these with a side of Litehouse Light Blue Cheese Dressing.

 

Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them (Thank you Jungle Jim’s).

 

 

 

The Dockside Classics Mini Crab Cakes
Premium Crab Cakes – Four hand made lump crab cakes with just the right amount of seasonings and spices. Comes with our own delicious recipe of cocktail sauce.
http://www.seafoodamerica.com/index.html#

 

 

 

 

Oven-Roasted Fingerling Potato Fries

Ingredients:

Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Pepper
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
Directions:
1.) Thoroughly clean and scrub the potatoes.
2.) Cut the potatoes in half and add to a large mixing bowl.
3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.
4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese.
5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

Fried Oyster Mini Po’ Boy w/ Baked Fries

August 15, 2017 at 4:52 PM | Posted in Alexia Potato Products, oysters, seafood | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Oyster Mini Po’ Boy w/ Baked Fries

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. A bit hotter out there today, 88 degrees and humid. I guess our mild August days have ended, at least for now. After Breakfast i took my car up to get it washed and vacuumed on the inside. Laid back day, all caught up on cleaning. I did do a load of laundry and after Lunch I straightened up the Pantry. For Dinner tonight its a Fried Oyster Mini Po’ Boy w/ Baked Fries.

 

 

I love Fried Oysters, just can’t have them enough! To prepare them I’ll need; 1 container of Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Louisiana Remoulade Sauce, Louisiana Tarter Sauce, Lettuce, and Aunt Millie’s Reduced Fat Hot Dog Buns. I’m making my Oysters the same way i usually do except I’m making a Mini Po’ Boy Sandwich out of them.

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. 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 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 Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry Oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry Oysters until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and make your Po’Boy!

 

 

 

I took an Aunt Millie’s Reduced Fat Hot Dog Bun and split it open, length wise. On the bottom bun I spread a small amount of the Tarter Sauce on it. Next I layered my Fried Oysters, followed by the Shredded Lettuce, and then on the bottom of the top bun I spread the Remoulade Sauce. Just another way to serve these mouth-watering delicious Fried Oysters! The Oysters cam out delicious as always and the 2 Louisiana Sauces combined perfectly to kick this Po’ Boy up another notch! Excellent Sandwich.

 

 

To go with the Fried Oyster Po’ Boy I baked up some Alexia Organic Yukon Select Fries. Seasoned them with Morton’s Lite salt and Ground Black Pepper. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right.! Plus they are only 120 calories and 15 net carbs. Served with a side of my favorite Ketchup, Hunt’s Ketchup. I had a Diet Dr. Pepper to drink. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

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
Fresh Pacific Small Willapoint Oysters

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

August 7, 2017 at 5:05 PM | Posted in leftovers, pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

For Breakfast this morning I made a Breakfast Sandwich. I toasted a Healthy Life Whole Grain E English Muffin, fried several slices of Boar’s Head Sweet Slice Ham, and a 1/2 slice of Boar’s Head Colby Longhorn Cheese. Build your Sandwich and Eat! Also had my morning cup of Bigelow Decaf Green Tea. When I went out to grab the morning paper we had a light rain and about 58 degrees. The light rain turned into some heavy showers and a high in the mid 70’s. After Breakfast I started doing the laundry for Mom. After Lunch I was going to go see Dad but the rains kept me in. Tough getting out when it rains hard, I get drenched by the time I get my wheelchair out of the trunk. So did some cleaning around the house. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and La Brea Multi Grain Bread, which contains ingredients and directions.

 

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. 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 cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce 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. Nice seasoning 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 delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
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.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp w/ Pasta Roni – Parmesan Cheese

August 6, 2017 at 5:04 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Sunday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly cloudy, 78 degrees. It was 55 degrees this morning. Another cool day to be August, but I’m not complaining! After Breakfast I got the cart out of the shed and finished cutting and up rooting 2 dead bushes. Later in the afternoon I went over and spent some time with Dad. He was having a rough day breathing. Back home, for Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. 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 cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce 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. Nice seasoning 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 delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
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.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Fried Oysters and Roasted Garlic and Chive Pappardelle

July 28, 2017 at 5:04 PM | Posted in pasta, seafood | Leave a comment
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Today’s Menu: Fried Oysters and Roasted Garlic and Chive Pappardelle

 

 

For Breakfast this Friday morning I prepared a Toasted Ham and Cheese Sandwich. I used Boar’s Head Sweet Sliced Ham, a half slice of Boar’s Head Longhorn Colby Cheese, and toasted 2 slices of Aunt Millie’s Light Whole Grain Bread. Also made a cup of Bigelow Decaf Green Tea. Not a lot going on today. After Lunch went over to the rehab center and spent the afternoon with Dad. For Dinner tonight I prepared Fried Oysters and Roasted Garlic and Chive Pappardelle.

 

 

 

I love Fried Oysters, just don’t have them that often. So I’m going to correct that by starting to have them more often. Had these about 2 or 3 weeks ago and it’s time to have them again! To prepare them I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. 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 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 Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

To go with the Fried Oysters I’m having Buitoni Roasted Garlic and Chive Pappardelle. I’ve tried several of the Buitoni Products but first time having the Roasted Garlic and Chive Pappardelle. Pappardelle is wide cut flat Pasta Ribbons but this Pappardelle has Roasted Garlic and Chives infused into the pasta dough. It comes fresh made and sealed in a plastic packaging.

 

 

 

To prepare it; Open the package and add the Pasta with 1 tablespoon Extra Light Olive Oil to 4 quarts of boiling water. Add in Salt to taste. Reduce the heat and boil gently for 4 minutes, stirring frequently with tongs to separate pasta. Drain the water and serve!

 

 

 

 

Another excellent Buitoni Pasta! It cooks up easy and quickly, the Pasta was tender, and the taste is spot on. Really liked the infused Roasted Garlic and Chives in the Pasta. Plus its only 230 calories per serving. To serve I made a bed of the Pasta in a bowl and topped it with the Fried Oysters, and what a dish it made! Once again Pasta and Seafood make a perfect pairing. I also had a slice of La Brea Multi Grain Bread I had leftover from last night’s Dinner. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

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
Fresh Pacific Small Willapoint Oysters

 

Buitoni Roasted Garlic and Chive Pappardelle

Developed together with our chefs at Casa Buitoni, these wide cut, flat pasta ribbons are freshly made with no GMO ingredients and real roasted garlic and chives infused into the pasta dough. How about enjoying with a freshly made Buitoni sauce?

Roasted Garlic and Chive Pappardelle

Nutritional Information
Serving size: 89 g.
Servings per container: 3
Calories 230
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 30mg 0%
Sodium 380mg 16%
Carbohydrates 0g 0%
Sugars 0g
Protein 9g
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 2%
INGREDIENTS: SEMOLINA, WATER, EGGS, ROASTED GARLIC PUREE, 2% OR LESS OF SALT, GARLIC POWDER, DRIED CHIVES.

https://www.buitoni.com/Pasta-Products/11833/Roasted-Garlic–Chive-Pappardelle.aspx

Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

July 27, 2017 at 4:52 PM | Posted in pasta, seafood, shrimp | 5 Comments
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Today’s Menu: Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

 

 

For Breakfast this morning I made another Breakfast Skillet. This time it was Simply Potatoes Shredded Hash Browns, Diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and a Sunnyside Up. Also had that morning cup of Bigelow Decaf Green Tea. Outside it was predicted to pour the rain on and off all day. But we only had a brief shower, accurate as always! Anyway good day to clean the house, vacuumed and dusted. Next I straightened up both freezers and pitched a few items that were expired. Dad is doing good with therapy and his lungs are almost cleared! So good news there. For Dinner tonight something new, Wild Mexican Shrimp Ravioli. I prepared Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread.

 

 

I went to our local Kroger the other day and I wandered around looking for something new. And I found it in one of the Seafood Freezer Cases, a box of Keyport Wild Mexican Shrimp Ravioli w/ Garlic Butter Sauce. I was going to buy this on name alone, Wild Mexican Shrimp Ravioli. That just sounds mouth-watering! It’s one I’ve never tried until tonight.

 

 

 

 

To start I preheated the oven on 385 degrees, to bake the La Brea Multi Grain Bread. I baked the Bread as the Ravioli was cooking. The Ravioli comes frozen in a 2 serving box. To prepare it I removed the bag of ravioli and pouch with sauce from the box. Place a medium size pot with 4 quarts water over high heat and bring to a rolling boil. Opened the ravioli bag and added the ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

 

 

Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick skillet. Cut a corner of the sauce pouch and pour the sauce into the skillet and add 1 ounce of water, turn on medium heat. Heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees. And its ready to serve!

 

 

 

I’ve come across a winning dish! I love this Wild Mexican Shrimp Ravioli. The Pasta came out perfect with filling of the Wild Shrimp seasoned just right. The Garlic Butter Sauce just made the dish pop that much more! Looking forward to trying the other Keyport Seafood Products. Along with the Wild Mexican Shrimp Ravioli I had a loaf of La Brea Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Keyport Seafood Ravioli (Wild Mexican Shrimp)

Keyport’s ravioli meals are made with the world’s most prized seafood.

Keyport’s ravioli meals are made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood. Keyport’s retail meals include a sauce so you can make a delicious Italian seafood meal in less than 30 minutes

Our ravioli meals are blast frozen to ensure freshness and use wild caught ingredients to maximize flavor and quality. Keyport’s ravioli meals are available in three versions:

– King Crab
– Wild, Smoked Sockeye Salmon
– Wild Mexican Shrimp

Seafood Ravioli
Keyport’s Seafood Ravioli is made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood.

Stovetop Heating Instructions

(Do not cook or microwave in packaging)

1) Remove bag of ravioli and pouch with sauce from box. Place a pot with 4 quarts water over high heat and bring to a rolling boil.

2) Open ravioli bag and add ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

3) Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick pan or skillet.

4) Cut a corner of the sauce pouch and pour the sauce into the sauté pan or skillet and add 1 ounce of water, turn on medium heat.

5) To ensure food safety, heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees.

6) Serve.
(CAUTION: Ravioli and sauce may be HOT.)
http://www.keyportllc.com/product/seafood-ravioli/

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