Shrimp Poppers w/ Baked Potato

August 18, 2016 at 4:39 PM | Posted in potatoes, seafood, Seapak, shrimp | Leave a comment
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Today’s Menu: Shrimp Poppers w/ Baked Potato

 

 

Shrimp Poppers w Baked Potato 005
I had a bowl of Cheerio’s for Breakfast along with the morning cup of Bigelow Decaf Green Tea. The heavy rains have finally stopped, just a light shower for the day! But more rain coming back in over the weekend they say. After Breakfast I headed out Grocery Shopping. I first stopped at Meijer for all my items and then on to Kroger for a few items for Mom. Feels good to get out again! Between the heat and humidity and all the rain of late I haven’t been out a lot. I can’t believe August is almost over, the Summer really flew by! So for Dinner tonight its Shrimp Poppers w/ Baked Potato.

 

Shrimp Poppers w Baked Potato 002

 

 

I wanted something light and easy to prepare for tonight, Shrimp Poppers w/ Baked Potato. So I put the microwave to use for the Potato and the oven for the Shrimp. It doesn’t get much easier than that!

 

 

 

 

Popcorn Shrimp w Mac and Cheese 003
I used SeaPak Shrimp Poppers. To prepare them I heated up the oven on 425°f. Arranged the frozen shrimp in single layer on baking sheet. Baked them for 12 minutes (until golden brown). I turned the shrimp over after 5 minutes. When done let them cool for 3 minutes. Love these Shrimp, nice flavor and just the right amount of breading. Served them with some Heinz Cocktail Sauce, perfect for any seafood.

 

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
SeaPak Shrimp Poppers

– Keep frozen until ready to prepare.Seapak Shrimp Poppers
– Due to differences in appliances, cooking times may vary and require adjustment.Seapak Shrimp Poppers
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!
PREPARATION:
BAKE (ALL PACKAGE SIZES)
1 – preheat oven to 425°f.
2 – arrange frozen shrimp in single layer on baking sheet so shrimp are not touching.
3 – bake 10 to 12 minutes or until golden brown on middle oven rack.
– for best results, turn shrimp over after 5 minutes.

http://seapak.com/products/shrimp-poppers

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans

August 4, 2016 at 4:53 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans

 
Rough day yesterday with the funeral of my Aunt. But I know she would want everyone to go on with their lives and that’s what I’ll do. But I’m a much better person for having had her in my life! I hit the grocery stores early this 5 oz. Petite Buffalo Top Sirloin Steak w Baked Potato and Cut Gr 004morning after Breakfast. Thankfully all the stores are close to each other so I just hit stop by stop. I first stopped by Walmart to stock up on my Bigelow Green Tea,Walmart has the best price by far on the Tea. Then on to Meijer where I bought the majority of everything we needed. Last stop Kroger for Mom, she’s a die-hard Kroger shopper! Everything done and headed for home. Still hot and humid, no change in our weather. Did a few chores around the house to end the afternoon. For Dinner tonight it’s my favorite Steak, Wild Idea Buffalo. I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Green Beans.

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak 008
I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As the Steak rested before slicing I used the same skillet that I used for the Steak and cooked up some Sauteed Mushrooms. Mushrooms and Steak are made to be together!

 

Buffaloed Buffalo Burger w Baked Potato 014
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. I also heated up a can of Del Monte Low Sodium Cut Green Beans along with a slice of Healthy Life Whole Grain Bread (Lightly Buttered) and a Diet Peach Snapple to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

Baked Cod with Tomato Pesto and Baked Potato

July 18, 2016 at 5:09 PM | Posted in fish | 2 Comments
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Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato

 

 

Baked Cod with Tomato Pesto and Baked Potato 013
Wow, one humid morning out there today. I went out to get the morning paper and walking out felt like opening an oven door! For Breakfast this morning I prepared a Poached Egg and a toasted Healthy Life Whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea. Not much to do outside, too humid and rain on and of today. So inside repaired some base board molding around the house, I’m banging into it all the time in my Hoveround Chair. Then on to the Kitchen and cleaned the Fridge, Stove, and Microwave. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.

 
I actually got tonight’s Dinner recipe, Baked Cod with Tomato Pesto, from a Kroger Coupon and Ad we got in the mail. They used Halibut where I’m using Cod. Halibut is okay but not my favorite. Plus Cod is fewer calories and, at least to me, cooks up better.

 

Baked Cod with Tomato Pesto and Baked Potato 002

First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005

 

To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 008
To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes and Pine Nuts work great together.

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 014

Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

DirectionsBaked Cod with Tomato Pesto and Baked Potato 003
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

Blackened Mahi Mahi Sandwich w/ Baked Potato

July 13, 2016 at 5:28 PM | Posted in fish, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Blackened Mahi Mahi Sandwich w/ Baked Potato

 

Blackened Mahi Mahi Sandwich w Baked Potato 010
I had a toasted Healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam and a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I headed out to Meijer and stopped at Kroger to pick up a few items for Mom. I wanted to get things done early before the heat and humidity set in for the day. I don’t mind the high temperatures but can’t stand the high humidity. Back home did some cleaning, vacuum and dusting. For Dinner tonight I prepared a Blackened Mahi Mahi Sandwich w/ Baked Potato.

 

 

Blackened Mahi Mahi Sandwich w Baked Potato 001

Some good friends of mine called yesterday and said to come over and pick up some fish they had caught at the Florida Gulf. They gave me some beautiful fillets of Grouper and Mahi Mahi. So I couldn’t wait to try one, and went with the Mahi Mahi. To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.

 

 

Blackened Mahi Mahi Sandwich w Baked Potato 003
I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added the Mahi Mahi. At this point turn on your Stove Overhead Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Mahi Mahi fillet! The fresh taste of the Mahi Mahi, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! I served it on an Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. I topped it with some Louisiana Remoulade Sauce and Lettuce.

 

Baked Potato

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 
Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also Zatarain's Blackened Seasoninggreat as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71 g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.

 

 

 

 

Mahi Mahi

Mahi-mahi
The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide.

 

 

Baked Salmon w/ Baked Potato and Whole Baby Carrots

July 1, 2016 at 5:00 PM | Posted in carrots, potatoes, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Baked Potato and Whole Baby Carrots

 

 

Diced Potatoes, Ham, and Egg 003

For Breakfast I made everyone 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 everything with a Sunny Side Egg and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. Just love starting off the day with a skillet meal!

 

 

 

Baked Salmon w Baked Potato and Whole Baby Carrots 010

We are having a rough go with dad back home from rehab. He should have been kept longer with more therapy. He’s still real weak and I believe his dementia is getting worse. I hope it will work out. Did a couple of loads of laundry for Mom and picked up around the house. For dinner tonight its Baked Salmon w/ Baked Potato and Whole Baby Carrots.

 

 

 

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I had the Salmon Fillet in the freezer. Grabbed a fillet out of the freezer and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. I just love all Fish and Seafood.

 

 

Whole Baby Carrots
For one side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. 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. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Nutrition FactsSalmon Fillet raw
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

Kitchen Hint of the Day!

June 28, 2016 at 5:12 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a handy hint! Thank you to Tonya D. for passing this one along…..

 
Did you know that wrapping a potato in foil won’t actually make it bake faster? Rubbing it lightly with vegetable oil, however, will.

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

May 30, 2016 at 4:52 PM | Posted in Wild Idea Buffalo | 8 Comments
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

 

 

Buffalo 10 oz. New York Strip Steak w Baked Potato and Cut Green 003
For Breakfast I fried up 2 slices of Smithfield Sliced Ham. So I fried the slices up and toasted a Healthy Life Whole Grain English Muffin. Together it makes one good Breakfast Sandwich! Not much going on today, very quiet day. After lunch I headed over to spend the afternoon with Dad at the rehab center. He’s wanting to come home but he’s just not ready. He has to get stronger before he can get back home. Beautiful day out, sunny and in the 80’s. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.

 
I had one Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer so I grabbed it out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. To Buffalo 10 oz. New York Strip Steak 014prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 6 minutes. Then turned it once and cooked for 5 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!

 

Buffaloed Buffalo Burger w Baked Potato 014
For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

 

Buffalo 10 oz. New York Strip Steak

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

http://wildideabuffalo.com/products/new-york-strip-steaks
http://wildideabuffalo.com/

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

March 14, 2016 at 4:58 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top 005
Started off my morning with Hash Browns and Turkey Sausage! I used Simply Potatoes Hash Browns and Jennie – O Turkey Sausage Links (my favorite). After that I ran the vacuum inside and ran the leaf blower outside. Still getting a lot of leaves and debris from the work behind us. After that just did some odd and ends jobs around the house. For dinner tonight my version of a Surf and Turf Dinner. I prepared Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).

 

 

 

 

Bay Scallops w Thin Spaghetti 002
I’ll be using Bay Scallops for the Surf part of the meal. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

Wild Idea Buffalo Top Sirloin 001
For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

Baked Potato
I also 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. Perfect side for a Surf and Turf Meal! For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese and Ritz Whole Grain Crackers.

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 
ScallopsBay Scallops and Baby Clams w Linguine 003

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

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

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

Panko Crusted Cod Fish Sandwich w/ Baked Potato

September 2, 2015 at 5:06 PM | Posted in fish, potatoes | 1 Comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato

 
Around 6:00 this morning as I was waking up, there was loud explosion that went off. It didn’t sound as if it was realPanko Crusted Cod Fish Sandwich w Baked Potato 012 close but you could hear the bang. Never heard anything on the news about it so not sure what happened. Outside it’s another humid and hot day out there. I had a Doctor’s appointment today, had to go and let the Doctor check me out to make sure I didn’t grow another leg! I need work on my Hoveround Chair and for Hoveround to approve it I have to see the Doc to confirm I still need it! You would think they would know this since I’ve been an amputee since 2001. Another major flaw in this Obama Care stuff. So for dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.

 

 

Panko Crusted Cod Fish Sandwich w Baked Potato 001
I purchased the Cod from Kroger yesterday,Wild Caught Cod Loin. To make the Cod I started my rinsing the Cod in cold water and patting dry with a paper towel. I’ll need the following to make this; Cod Fillet, Panko Bread Crumbs, Sea Salt and Ground Black Pepper (to taste), Onion Powder, Garlic Powder, Smoked Paprika, Egg Beater’s, Flour, and Canola Oil. The original recipe is at the end of the post. I only used a 1/4 amount of the Ingredients, I just made 1 Fillet.

 

 

 

To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned it with Sea Salt and Pepper.Panko Crusted Cod Fish Sandwich w Baked Potato 002 Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Bun.

 

 
For a side I had a Baked Potato that I has seasoned with McCormick Grinder Sea salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. For dessert later a bowl of Del Monte Sliced Peaches.

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Buffaloed Buffalo Burger w/ Baked Potato

July 29, 2015 at 4:59 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffaloed Buffalo Burger w/ Baked Potato

 

Buffaloed Buffalo Burger w Baked Potato 008
This morning I made something for Breakfast I haven’t had in quite a while, Eggo’s! I love those things, just never think about them when I’m in the store. But as I was going through the frozen Food Section of Meijer I seen them and grabbed a box of the Eggo’s with Nutrigrain. These are lower in calories than the normal ones. Outside the weather is still the same hot, humid, and muggy! Hopefully that changes tomorrow and gives us some relief. Got the leaf blower out early this morning and blew out all the leaves and such around the house. Back inside had some computer work to catch up on and that was about it. For dinner tonight a new recipe, Buffaloed Buffalo Burger w/ Baked Potato.

 

 
I came across a recipe for Buffalo Turkey Burgers so I thought I would convert it over to a Buffaloed Buffalo Burger.I Buffaloed Buffalo Burger w Baked Potato 001had a 1 lb. package of Wild Idea Buffalo Ground Round, 99% Lean in the freezer so I let it thaw in the fridge overnight. To make this Buffalo creation I’ll need; 2 tablespoons Frank’s Hot Sauce (divided), 2 teaspoons Roasted Ground Cumin, 2 teaspoons Chili Powder, 2 Garlic Cloves (minced), 1/2 teaspoon Sea Salt, 1/8 teaspoon Ground Black Pepper, 1 pound Wild Idea Buffalo Ground Round – 99% Lean, 4 Kroger Lite Wheat Buns, 1 cup Shredded Lettuce, and 2 tablespoons Litehouse Lite Blue Cheese Dressing. I knew this was going to be good with all these ingredients!

 

 
So to prepare it I started by combining 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper, in a large bowl. Add the Buffalo and mixed lightly but thoroughly. Shape into four 1/2-in.-thick patties. In a large skillet coated with cooking spray I cooked the burgers over medium heat about 4 1/2 minutes on each side or until the burgers had a nice char on the outside and medium rare on the inside. Always remember when cooking Buffalo, or Bison if you prefer, meats that Buffalo gets done a lot quicker than Beef or Turkey because it’s so lean. I served burgers on buns with lettuce, blue cheese salad dressing and remaining hot sauce. A 1 lb. package will make 4 Burgers. The Wild Idea Buffalo Burgers are good every time but this kicked up version takes a couple of notches higher! Moist, juicy, and delicious. The combo of the hot sauce and blue cheese is perfect with the buffalo. Another Keeper Recipe.

 

 

Buffaloed Buffalo Burger w Baked Potato 014
And if having Burgers you got to have Potatoes, and I love Potatoes. So I had a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley and topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 
Wild Idea Buffalo – 1 lb. Ground Round, 99% LeanWild Idea Buffalo Ground Round 99 free
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

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Eartha Cooks

Cooking and sharing with family and friends, and eating, should be about one thing: enjoyment!

Gone with the Wheat

living a healthy, gluten free lifestyle

What Katie Did Next

Sharing gluten-free, thyroid friendly, healthy recipes along with health, lifestyle and occasionally travel and beauty posts.

thefashionistacook

Food and fashion

Karolina's Kitchen

from the dietitian to your kitchen

Eat Your Way Clean

An experiment in clean eating to reverse food intolerances

alifemoment

Colourful Good Food & Positive Lifestyle

celebritychef4u

A great WordPress.com site

Around the Bay with DD

Living the Simple Life in Rural Newfoundland

Delicious Recipes

healthy and good

Shandra Eats

Cook, Eat, Travel, and Be Merry!!

Simple.Clean.Delicious.

Exploring Health and Happiness

FromTina'sKitchen - FoodGasm !!

"A recipe has no soul. You, as the cook, must bring the soul to the recipe."

Food For Thought

Paleo Recipes and Clean Living

Basil&Co

I am a food and travel enthusiast and I love sharing my passion with others. My blog is about simple, sustainable and healthy cooking that combines flavours from around the world.

PCOS and Nutrition

How to manage your PCOS

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