Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn

September 7, 2019 at 6:22 PM | Posted in potatoes, seafood | 2 Comments
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Today’s Menu: Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Almost a Fall day around here. It was around 54 degrees this morning and a high of 74 degrees. I guess it won’t be long. Got the cart out early and finished up some yard work. Then after Lunch it was all College Football watching! Love my Football! For Dinner tonight it’s Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn.

 

 

 

 

Mom had been wanting Lobster Tail so I purchased a package of 2 Lobster Tails and Stuffed Clams fresh from the Seafood Department at Kroger. I purchased the Stuffed Clams from the Seafood Department at Kroger yesterday. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the 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, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

 

I bought the Lobster Tails from Kroger Seafood Department yesterday, package of 2. To make the Broiled Lobster Tails I’ll need; 2 lobster tails, 1/2 cup salted butter melted, 1 teaspoon minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 large lemon or lemon juice.

 

 

 

 

 

Then to prepare the Lobster; I first turned on the broiler and let it preheat. Next I grabbed some kitchen shears to slice open the lobster tail lengthwise to expose the meat inside. Placed them on a small, ungreased baking sheet that I lined with foil. Then in a small bowl, whisk together melted butter, garlic, salt, and pepper. Drizzled that over the lobster exposed lobster meat.

 

 

 

 

 

Placed the baking sheet 6 inches beneath broiler and let broil until the meat was no longer translucent, about 9 minutes. Watch them closely so not to overcook them. Serve immediately with lemon wedges or squeeze lemon juice over lobster meat just before eating. Then just Enjoy! These came out so good. Fantastic flavor and the lobster meat was tender. Got to have these again, been too long!

 

 

 

 

 

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

 

 

 

 

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

 

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 matlawsbreadcrumb 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

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Baked Salmon w/ Roasted Asparagus

August 25, 2019 at 6:31 PM | Posted in salmon, seafood | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

 

 

For Breakfast this morning I prepared some Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! 83 degrees and partly cloudy out, no humidity! Did a load of laundry after Breakfast and then ran the vacuum. After Lunch I got the cart out and raked the front yard again. Then got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

I purchased a package of North Atlantic Salmon from Meijer the day before and had it in fridge. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

 

 

 

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 8 minutes, and done. Excellent Salmon!

 

 

 

 

 

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Asparagus, 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve. Comes out tender and delicious. I like the como of Baked Salmon and Roasted Asparagus! For Dessert later a bowl of fresh sliced South Carolina Peaches.

 

 

 

 

 

 

 

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

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

August 15, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam Love that Smucker’s Jam! Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy and 85 degrees out there today. Spent most of the day at the car repair shop. One of my wipers had stripped out and I had to have it replaced. Then had the tires rotated and had my brakes checked. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 

 

 

Fried Oysters, Baked Potato, and Texas Toast, one of my favorite trios of Food! 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 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 the Extra Light Olive 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 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 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 McCormick’s Tarter Sauce 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 had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper 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

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

July 23, 2019 at 6:32 PM | Posted in oysters, potatoes, seafood | 4 Comments
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

 


For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free blackberry Jam. Then I also fried up a couple of Johnsonville Turkey Breakfast Sausage Links and had the morning cup of Bigelow Decaf Green Tea. What a day outside today! 79 degrees and sunny, with low humidity. Got some house work done and then a little yard work and then got out and enjoyed the day! Got the cart out and took a spin around the neighborhood and stopped by a couple of houses to catch up with friends and neighbors. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 


Now I love me some Oysters and I haven’t had them in a while, and its time! 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 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 the Extra Light Olive 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 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 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. They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

 

 


I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. Love having the trio of Fried Oysters, Baked Potato, and a baked slice of Texas Toast (Lite)! Really enjoyed Dinner. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero 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

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

July 12, 2019 at 6:38 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

 

 


For Breakfast I toasted a Thomas Light 100% Multi Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter and made a cup of Bigelow Decaf Green Tea. Sunny and 87 degrees, not quite as humid out today. After Breakfast I went to Meijer to pick up a few items and stopped by McDonald’s and picked up Breakfast for Mom. Rested most of the day I’ve been dealing with some bad Sinus Headaches. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

 

 


For the Shrimp part of the dish I used Meijer Brand 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. 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! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Sprite Zero 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 , 11 , 12 , 13 ).

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

April 13, 2019 at 6:33 PM | Posted in fish, oysters, potatoes, seafood | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I prepared French Toast using Aunt Millie’s Light Whole Grain Bread. To top the Toast I used Log Cabin Sugarless Maple Syrup and I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Cloudy and 67 degrees out today. I had 8 bags of Dark Mulch delivered today from the local Boy Scouts. We buy Mulch from them every year. We also purchased a new grill, finally! Our old one conked out early last year and we didn’t replace it, till now! Can’t wait, it will be here next Thursday. i paid extra to have it assembled and delivered, well worth every cent. It’s not a huge one but big enough for just 2 people. I’m ready to Grill! I had Fried Oysters just the other night but they were so good and I had another container left that needed fixed. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 

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 the 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. They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

 

 

I had a Baked Potato yesterday and it was so good I’m having one tonight. I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

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

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

April 8, 2019 at 6:27 PM | Posted in oysters, potatoes, seafood | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

For Breakfast this morning I prepared some 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light Multi Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam, and had my morning cup of Bigelow Decaf Green Tea. A mix of rain and sun with a high of 70 degrees outside today. Not real active today. Woke up about 5:00 this morning with Phantom Pains again! The continued till about 2:00 this afternoon. So just relaxed most of the day. Then I also got back my test results from last week and it was not good. I was told I had severe Neuropathy. I go to my Family Doctor at 8:30 tomorrow morning to go over everything. Not good news but I’ve been here before. All I can do is face it head on! I’ll update tomorrow. For Dinner tonight Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

I’m keeping my post a bit short tonight. I’m having trouble accepting the test results and I need a little downtime. Take care all, be back tomorrow!

 

 

Shrimp, Stuffed Clams, and Baked Potato

April 7, 2019 at 6:32 PM | Posted in potatoes, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp, Stuffed Clams, and Baked Potato

 

 

For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Light rain in the morning and a thunderstorm moved in later in the day, high of 71 degrees. Went and picked up Breakfast for Mom and then she went to Church. Did some light cleaning around the house and cleaned the oven. Later finished tearing out some old shelves in the shed. Getting ready to make some improvements out in the shed. For Dinner tonight its Shrimp, Stuffed Clams, and Baked Potato.

 

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand 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 Done!

 

 

 

 

I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the 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, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

 

 

 

I also baked a small Russet Potato that I seasoned with McCormick Grinder Sea salt and Peppercorn Medley. For Dessert a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


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 matlawsbreadcrumb 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

Garlic-Herb Linguine w/ Argentinean Red Shrimp

March 10, 2019 at 5:31 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Garlic-Herb Linguine w/ Argentinean Red Shrimp

 

 

To start my Sunday Morning off I had Glier’s Turkey Goetta and Hash Browns. It had been a while since I’ve had Turkey Goetta. I picked up a roll of it at Kroger the other day. I sat it in the freezer after I got up for 30 minutes. Reason being is that it slices a lot better and stays together when sliced as a patty. I fried a couple of slices up in a small skillet that I sprayed with Pam Non Stick Spray, fried until both sides were golden brown. Then I also prepared some Simply Potatoes Shredded Hash Browns. When done I sprinkled it with Sargento Off the Block Sharp Cheddar. The Goetta goes great with Hash Browns! Cloudy, windy, and 48 degrees out today. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. She loves those Golden Arches Breakfasts! Mom went on to Church afterward. I did a couple of loads of laundry and cleaned the house today. For Dinner tonight I tried Argentinean Red Shrimp for the first time. I prepared Garlic-Herb Linguine w/ Argentinean Red Shrimp.

 

 

 

I purchased a frozen bag of Private Selection Antarctic Wild Caught Argentinean Red Shrimp at Kroger last week and couldn’t wait to try it! They come peeled and deveined. The description for Red Shrimp reads; Private Selection Antarctic Wild Caught Argentinean Red Shrimp are native to the antarctic waters off the coast of Argentinian and are prized for their succulent and buttery lobster-like taste and texture. There’s 90 calories in a serving of 6 Shrimp.

 

 

 

 

 

To prepare the Shrimp I got a large skillet, sprayed it with Pam and added 1 table spoon of Extra Light Olive Oil and a pat of Blue Bonnet Light Butter. Heated the skillet on medium heat. I seasoned the Shrimp with Old Bay Seasoning. Old Bay is perfect for all Seafood and Chicken. When the Skillet was heated and ready I added the Shrimp. Cooked them for 4 minutes, turning them over after 2 minutes. And done! They fried up easy and they have an excellent flavor to them. And they are a lot like Lobster! I’ll be using these again.

 

 

 

 

 

As the Shrimp was cooking I prepared the Barilla Whole Grain Linguine. I brought a large pot of lightly salted water to a boil. Cooked the Linguine at a boil until tender, about 11 minutes; drain and transferred pasta to a large bowl.Then I mixed melted Butter, minced Garlic, and Parsley in a small bowl; and drizzled over the Linguine and toss to coat. Season Pasta with seasoned Sea Salt.

 

 

 

 

 

 

To make the Dish I made a bed of the Linguine in a bowl. Topped it with the Red Shrimp with a sprinkle of Kraft Grated Reduced Fat Parmesan Cheese. The Red Shrimp is so good and works perfect with Linguine! I had also baked a loaf of La Baguetterie Roasted Garlic Oval Bread that I got from Meijer. I love Shrimp and Pasta! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Barilla Whole Grain Linguine

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

Barilla Whole Grain pasta is made with non-GMO ingredients. For more information, please read our position.

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 everytime, delivering the delicious taste and texture you expect in every bite.

BENEFITS
* Made with 100% Whole Wheat
* Good source of Fiber
* Delicious taste and texture
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-linguine

Sea to Table….

February 7, 2019 at 1:13 PM | Posted in Sea to Table, seafood | Leave a comment
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I came across the Sea to Table a while back and have made a couple of orders with them. The orders arrived in very secure packaging and the products were fantastic! They have a great selection of Seafood I could not buy here in land-locked Southwest Ohio! I’ve tried the Atlantic Winter Skate – Delicious, The West Coast Dover Sole – Delicious, and the Gulf of Maine Redfish – Delicious! Looking forward to trying all the selections! Below I’ve left the links to their site and a little about Sea to Table, check them out today!

 

 

Sea to Table
Our seafood is wild-caught by American fishermen in US waters, where science-based management is in place to keep our fisheries sustainable and our oceans healthy. We deliver the best of the catch right to your door – cleaned, perfectly portioned, flash frozen, and ready to cook.
https://www.sea2table.com/

Sea to Table – Our Mission
Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of American fishermen. As US fisheries are closely monitored and managed by a strict science-based system, we can rest easy knowing that their fish is responsibly-caught from healthy oceans. Our goal is to make this delicious seafood available to everyone.

* The Sea to Table Standard
* Wild Caught in US Waters
* Never Processed Overseas
* Pristine Quality Offerings
* No Antibiotics or Hormones
https://www.sea2table.com/our-mission/

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