Leftover Shrimp and Smoked Turkey Sausage Gumbo

January 8, 2021 at 6:46 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

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 32 degrees, windy and cloudy out. After my Tea I went to Jungle Jim’s to pick up a few items for Mom and some Seafood for me! Love this Grocery Store! I picked up some Cooked Shrimp, Salmon Pieces, a Haddock Fillet, and 2 Red Snapper Fillets. Good Eating coming up! I stopped by McDonald’s and picked up Breakfast for Mom. Back home did laundry and cleaned the house. So for Dinner tonight I reheat Leftover Shrimp and Smoked Turkey Sausage Gumbo. The Leftovers are just as good as yesterday when made fresh! I left the original posts below for recipe directions and description. Take Care and Stay Safe!

 

When it’s time, it’s time for Gumbo! And Gumbo is always one of my favorite meals, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta 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.

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, 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 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 Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too, I took a small bowl over to my neighbor also. Then for Dessert later I had a Jello Sugar Free Dark Cherry Jello.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Shrimp and Smoked Turkey Sausage Gumbo

January 7, 2021 at 7:27 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast I toasted a Thomas Light English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 38 degrees and cloudy out, but the wind made it feel a lot colder. I had to have Mom back at her Family Doctor this morning. They had all her blood work back and just wanted to go over it with her. They put her on a bit stronger blood pressure medicine but besides that they said all is good! She’ll be 93 next month! I then stopped by McDonald’s and picked up Breakfast for Mom. Did a few things outside around the house and inside. That was about it for today. So for Dinner tonight I prepared a personal favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

When it’s time, it’s time for Gumbo! And Gumbo is always one of my favorite meals, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta 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.

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, 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 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 Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too, I took a small bowl over to my neighbor also. Then for Dessert later I had a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

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

December 28, 2020 at 6:53 PM | Posted in fish, Sea to Table, seafood | 2 Comments
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Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

 

 

For Breakfast this morning I toasted a a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. If you haven’t tried any of the Smucker’s Sugar Free Jams you need to give them a try. Fantastic taste, no difference in flavor than the ones with sugar. I also had my morning cup of Bigelow Decaf Green Tea. 37 degrees and mostly cloudy outdoors today. Gave Mom a hand in taking down the Christmas Decorations and storing them. Later in the afternoon I took some late Christmas Gifts to a couple of friends and my cousins. Tonight for Dinner its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.

 

Being a Fish and Seafood Lover like I am, I’m sure glad I came across the Sea to Table website a while back. They have some fantastic selections of Fish and Seafood, be sure to check them out (https://www.sea2table.com/) Tonight I’m having the Gulf of Maine Redfish. Gulf of Maine Redfish is – This deep water New England classic — also known as the Snapper of the Northeast — has bright red skin and flaky meat that is slightly sweet. I haven’t had this in a while and they had it on sale so I purchased some along with some Dover Sole.

 

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

 

The Redfish fried up perfect, with a nice crust. The Fish was as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish, look forward to having the Dover Sole soon!

 

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

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

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

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

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

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

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

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

December 27, 2020 at 7:01 PM | Posted in pasta, 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 my day off I prepared a Breakfast Sandwich. I toasted a Thomas Light English Muffin and heated up 3 slices of the Leftover Christmas Ham. I also added a slice of Swiss Cheese. Then I also had a cup of Bigelow Decaf Green Tea. We have a really nice day outside today! Sunny and a high of 51 degrees, not bad for late December! It’s a one day thing though, a high of 37 degrees on Monday. After Breakfast I did a load of laundry and cleaned the house today. Kicked back and relaxed after that. 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. 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 easily prepared and delicious Shrimp and Pasta Dish! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper 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)

December 22, 2020 at 7:11 PM | Posted in Hilton's Fresh Farm Raised Pacific Willapoint Oysters, 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 had a cup of Bigelow Decaf Green Tea. 45 degrees and Sunny out today. Right afterward I headed out to Kroger, about 6:30 this morning. I wanted to get there and get what I needed and get out before it gets crowded. But by 7:00 it was getting crowded, guess everyone had the same idea. Besides our groceries I got our neighbor a few items also. They were all cleaning items as both the husband and wife have the virus and are to stay at home for 2 weeks until the next test. Sure feel bad for them. Back home did some cleaning and then got outside for a bit and enjoyed the beautiful sunshine! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! 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 100 Calorie Mini Bag of Snyder’s Pretzels with 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
Pacific Small Willapoint Oysters

Leftover – Shrimp and Smoked Turkey Sausage Gumbo

December 12, 2020 at 7:15 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | 1 Comment
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Today’s Menu: Leftover – Shrimp and Smoked Turkey Sausage Gumbo

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 63 degrees and passing rain showers most of the day. First it pours the rain and then the sun will come out. So not a lot to do today so I took care of a bunch of odd and end jobs that needed done. For Dinner tonight it was the Leftover Shrimp and Smoked Turkey Sausage Gumbo from the night before. I have left the original post from the night before for description and instructions. Take Care and Stay Safe everyone!

 

When it’s time, it’s time for Gumbo! And Gumbo is always one of my favorite meals, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta 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.

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, 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 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 Pasta, makes one easily prepared hearty and delicious dish.

 

 

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s N

ew Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Shrimp and Smoked Turkey Sausage Gumbo

December 10, 2020 at 7:14 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 I toasted a Thomas Light English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 55 degrees outside today. Started a load of laundry and then went to Kroger to pick up a Prescription for Mom. Then stopped by McDonald’s and picked up Breakfast for Mom. Did a few things outside around the house and inside. That was about it for today. So for Dinner tonight I prepared a personal favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

When it’s time, it’s time for Gumbo! And Gumbo is always one of my favorite meals, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta 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.

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, 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 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 Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! Then for Dessert later I had a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 


Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Fried Freshwater Shrimp w/ Mac and Cheese

December 1, 2020 at 7:09 PM | Posted in Mac and Cheese, seafood, shrimp, Stouffer's | 3 Comments
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Today’s Menu: Fried Freshwater Shrimp w/ Mac and Cheese

 

 

To start this rainy morning off I made some Simply Potatoes Shredded Hash Browns and heated up some Meijer Diced Ham. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Then topped them off with Diced Ham. I love combinations of Potatoes and Ham. Also had a cup of Bigelow Decaf Green Tea. We ended up with about 1 1/2 inches of snow, our first of the year. Gloomy day out there today. A few snow flurries with a high of 36 degrees. Cleaned the house today and did a few things around the house, not a lot to do today. For Dinner tonight it’s Fried Freshwater Shrimp w/ Mac and Cheese.

 

We’re having Shrimp tonight, I could eat Shrimp and Seafood every day! While at Meijer the other day I picked up some of the huge Freshwater Colossal Shrimp, first time I’ve seen Meijer have these! I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re awfully good! To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

Poured about 1/2 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

To go with the Shrimp I prepared some Stouffer’s Classic Mac and Cheese Cups. just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I also baked a Loaf of Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

McCormick Cracker Meal Seafood Fry Mix
Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.
Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)
All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.
http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

 

 

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 Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup
http://www.stouffers.com/products/detail.aspx?id=11406&c=0

Kitchen Closed, Long John Silver’s tonight!

November 23, 2020 at 6:58 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Captain D’s – Battered Cod and Shrimp

 

I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also had 2 Johnsonville Turkey Breakfast Sausage Links. Had my morning cup of Bigelow Decaf Green Tea also. 39 degrees and a cold wind blowing this morning. Mostly cloudy and 44 degrees for the day, it felt a lot cooler with the wind we had. Cleaned the kitchen today. I started with the microwave and then cleaned all the kitchen counters and wiped them down with Lysol Disinfectant Wipes. Then cleaned the fridge and freezers. The Kitchen is closed today. Mom wanted Long John Silver’s tonight!

 

Mom wanted Long John Silver’s tonight so that’s what we are having. We each had a 2 Piece Battered Cod and a side of 3 Shrimp. Mom also had a side of Cole Slaw and Hush Puppies. Kitchen reopens tomorrow, stay safe and take care all!

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

November 6, 2020 at 6:59 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 another bowl of All-Bran Wheat Flakes, used 2% White Milk. Had a cup of Bigelow Decaf Green Tea afterward. 73 degrees and sunny out today. Got the cart, rake, and leaf blower out and helped 3 of my elderly neighbors out with their yard work. I washed off their decks and driveway for them. I’m ready for some rest! For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

Fried Oysters, Baked Potato, and Texas Toast, always one of my favorite meals! 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 100 Calorie Mini Bag of Snyder’s Pretzels 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
Pacific Small Willapoint Oysters

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