Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast

February 23, 2018 at 6:32 PM | Posted in carrots, fish, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast

 

 

 

For Breakfast this rainy morning I prepared some al fresco Uncured Chicken Bacon, 1 Egg Sunnyside Up, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside its raining again, big shocker! We have a high of 62 degrees and heavy rain at times. Not much to do so it was house cleaning today. Dusted and vacuumed then cleaned the refrigerator. For Dinner tonight I tried a fish I had never tried before, Rockfish. Tonight its Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast.

 

 

 

I was at Meijer yesterday to pick up a few items and going by the Seafood Department and noticed they had Rockfish Fillets in the display case. I had heard of Rockfish but never I had tried it, until now. Growing up there was a creek that ran across the street and we would go fishing and catch a Fish we called Rockfish. But this (Ocean) Rockfish is totally different. I was told it has a taste similar to Snapper, which I love. The Fillets cost lass than 1/2 than what you pay for Snapper. So I picked up a couple of Fillets to try it out. I’ll be cooking it in a Cast Iron Skillet and will need McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with Zatarain’s Seasoned Seafood Breading Mix, and Extra Light Olive Oil.

 

 

To prepare it; I first washed and cleaned the Fillets in cold water. Pat the fillets dry with a paper towel. Seasoned on both sides with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Zatarain’s Seasoned Fish Fri Mix.

 

 

 

 

 

Next heated a Cast-Iron Skillet over high heat. When the Pan is hot, added the Extra Light Olive Oil. Place the fillets in the pan, skin side down. Press down gently on the fillets with a spatula for about 20 seconds to prevent curling. Lower heat to medium and let cook until the fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and until golden all over and cooked through, 45 to 90 seconds more.

 

 

 

The Rockfish fried up to a perfect Golden Brown. It does have a taste similar to Snapper. Really a delicious meaty version of Snapper, and costs a lot less! Really enjoyed it and will purchase more of it. Mom, who isn’t a huge Fish Lover, really liked them.

 

 

 

 

 

For one side dish I prepared a packet of Microwavable Uncle Ben’s Long Grain and Wild Rice. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.

 

 

 

 


Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Bake House RiverRoad Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Rockfish – Sebastes

Sebastes is a genus of fish in the family Sebastidae (though some include this in Scorpaenidae), most of which have the common name of rockfish. A few are called ocean perch, sea perch or redfish instead. Most of the Sebastes species live in the north Pacific, although two (Sebastes capensis and Sebastes oculatus) live in the south Pacific/Atlantic and four (Sebastes fasciatus, Sebastes mentella, Sebastes norvegicus and Sebastes viviparus) live in the north Atlantic. The coast off South California is the area of highest rockfish diversity, with 56 species living in the Southern California Bight.

Rockfish are an important sport and commercial fish, and many species have been overfished. As a result, seasons are tightly controlled in many areas. Sebastes are sometimes fraudulently substituted for the more expensive northern red snapper.

Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling. Try it with a little lemon to bring out the sweet flavor without overpowering.

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The Best Chicken Enchiladas You Will Ever Have — Pinch Purrfect

February 23, 2018 at 11:00 AM | Posted in Uncategorized | Leave a comment

Hi all — I am re-sharing this recipe as we are starting to get better at taking photographs and also because this is one of my favorite recipes on the blog! Read on to see the original post with our updated photos!

via The Best Chicken Enchiladas You Will Ever Have — Pinch Purrfect

Tandoori Chicken Burrito with Kiwi Salsa — stayingurgaon

February 23, 2018 at 10:58 AM | Posted in Uncategorized | Leave a comment

Tandoori Chicken Burrito Recipe – Great for a Quick Snack Tandoori Chicken Burrito is as quick to make as it is to eat. So if you have tandoori chicken leftovers, this is a great way to use them. Having said this, if you are a Punjabi and you have tandoori chicken leftovers, I’ll be…. For more, simply click > Tandoori Chicken Burrito with Kiwi Salsa

via Tandoori Chicken Burrito with Kiwi Salsa — stayingurgaon

Loaded Sweet Potato Skins — Emerging Adult Eats

February 23, 2018 at 6:45 AM | Posted in Uncategorized | Leave a comment

I have a financial advisor. You might refer to him as a gentleman who gives free financial advice to military families, but I say financial advisor. Garr and I walk in like the couple of knuckleheads we are and start slinging phrases like, “We’re looking to diversify our portfolios a bit…..” This bruh was brilliant. […]

via Loaded Sweet Potato Skins — Emerging Adult Eats

February 23rd is National Banana Bread Day! — Foodimentary – National Food Holiday

February 23, 2018 at 6:12 AM | Posted in Uncategorized | Leave a comment

Five Food Facts about Bananas 1. Banana trees are considered giant herbs, not ‘trees’ at all. 2. A cluster of bananas is known as a hand, each banana are fingers. 3. Rubbing the inside of a banana peel on bug bites are said to relieve itching and inflammation. 4. Over 95% of American households […]

via February 23rd is National Banana Bread Day! — Foodimentary – National Food Holidays

Jennie – O Turkey Recipe of the Week – Red Beans Turkey and Rice

February 23, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Red Beans Turkey and Rice. Cajun Comfort Food made healthier. You’ll be using JENNIE-O® Lean Ground Turkey, one of my favorites, along with all the Red Beans and Rice ingredients. It’s a low fat dish and only 350 calories. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Red Beans Turkey and Rice
This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

Red Beans Turkey and Rice

1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

DIRECTIONS
1) In large deep skillet, cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.
2) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste. Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.
3) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 23g
Carbohydrates 50g
Fiber 8g
Sugars 8g
Fat 6g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 2g
https://www.jennieo.com/recipes/77-red-beans-turkey-and-rice

Chef’s Turkey Salad

February 23, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second recipe from the Jennie – O Turkey website (https://www.jennieo.com/) I have a Chef’s Turkey Salad. You’ll be using JENNIE-O® Extra Lean Turkey Breast Cutlets to make this Chef Salad along with Cajun Seasoning, Salad Greens, Low Fat Shredded Cheddar Cheese, Hard Cooked Chopped Egg Whites, Cherry Tomatoes and more! Only 270 calories and 4 grams of fat per serving! You can find the recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018!

 

Chef’s Turkey Salad
A Chef’s Salad with all the fixings and none of the guilt? Yes, it exists — and it’s FANTASTIC. Lean turkey breast cutlets, hardboiled eggs and crisp peppers add up to a tasty lunch at under 300 calories per serving!

INGREDIENTS
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, cut into 1-inch strips

Chef’s Turkey Salad

2 teaspoons Creole, Cajun or Mexican seasonings
1 teaspoon minced fresh garlic
8 cups packed assorted torn salad greens
½ cup low-fat shredded Cheddar cheese
2 hard-cooked coarsely chopped egg whites
1 cup halved cherry tomatoes
½ cup yellow or red bell pepper, cut into strips
¼ cup herb or garlic croutons
⅔ cup fat-free thousand island dressing
freshly ground black pepper, if desired

DIRECTIONS
1) Toss turkey strips with seasoning and garlic. Coat a large non-stick skillet with cooking spray. Heat at medium-high. Add turkey strips. Cook the turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Transfer to a bowl; set aside to cool or refrigerate until serving time.
2) In a large bowl, add salad greens, cheese, hard-cooked egg whites, cherry tomatoes, bell pepper strips and croutons. Add cooled turkey and dressing; toss well. Arrange on 4 chilled serving plates; top with black pepper, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 37g
Carbohydrates 21g
Fiber 5g
Sugars 10g
Fat 4g
Cholesterol 60mg
Sodium 800mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/94-chefs-turkey-salad

Kitchen Hint of the Day!

February 23, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Clean the Shrimp……

Before storing fresh, raw shrimp in the refrigerator, rinse them in cold water and drain well. Use them within 2 days. I love Shrimp!

Slow Cooker Chicken Pot Pie Soup — Pinch of Yum

February 22, 2018 at 7:04 PM | Posted in Uncategorized | Leave a comment

Okay kids, how fun is this? It’s fun on both fronts: the creamy chicken pot pie soup made in the slow cooker (with heart puff pastries! adorable!) AND this new thing we did this month and it’s called the Reader Recipe, which is exactly like it sounds: recipes from readers! This month our winning submission…

via Slow Cooker Chicken Pot Pie Soup — Pinch of Yum

Grilled Vegetable Platter — Fabulous Fare Sisters

February 22, 2018 at 7:03 PM | Posted in Uncategorized | Leave a comment

This classic dish is mouth-wateringly delicious! The great thing about it is that you can make it again and again with all different kinds of veggies…one day it could be eggplant & peppers with red onions, another day make it with asparagus and zucchini…you’ve got grilled broccoli or cauliflower mixed with so many different combinations…it’s […]

via Grilled Vegetable Platter — Fabulous Fare Sisters

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