Baked Stuffed Clam w/ Bay Scallops Spaghetti

July 23, 2018 at 5:11 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood | Leave a comment
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Today’s Menu: Baked Stuffed Clam w/ Bay Scallops Spaghetti

 

 

For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. Still some passing showers in the area, 79 degrees and humid. Well we got plenty of rain the past 3 days and we needed it! The lawns in are were turning brown so the rain was very welcome. Got the leaf blower out and cleaned the deck and driveway areas. Then after Lunch got the hedge clippers out and trimmed the vines along the driveway. Good to get out and do some work outside. For Dinner tonight its Seafood and Pasta! I prepared Baked Stuffed Clam w/ Bay Scallops Spaghetti.

 

 


I was out yesterday and stopped by a Kroger and picked up a couple of Matlaw Stuffed Clams and some Bay Scallops for tonight’s Dinner. Kroger are the only one that carries the Matlaw Stuffed Clams (Brand). 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 purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Light Olive Oil, Bay Scallops (rinsed and patted dry), Parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn (to taste).

 

 

 

 

in a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1 tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

 

 

 

 

 

 

For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. To prepare the Spaghetti; cook the Pasta according to package directions. As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some, Dried Parsley, fresh Shaved Parmesan Cheese and a splash of the Extra Light Olive Oil. Stuffed Clams, Scallops, and Spaghetti, I love it! 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.

 

Scallops

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.)

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Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

March 2, 2018 at 6:21 PM | Posted in Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Chilly morning out, 27 degrees. But the day wasn’t bad, sunny and 49 degrees. After Breakfast I headed out to Meijer to do some grocery shopping, I didn’t need a lot just wanted to get out for a while. After Meijer I stopped by Kroger to pick up a few items for Mom. Then on the way home I stopped by McDonald’s to pick up Breakfast for Mom and Dad, they love that McDonald’s Breakfast. Not much else going on today so I caught up on some shows I had recorded. For Dinner tonight I prepared Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread.

 

I wasn’t sure what to have for Dinner tonight so the last night I searched the freezer to see what I could find. I’ve been using what I can out of the freezer of late and made a huge dent in items that I had even forgot I had in there! So I got a bag of White Shrimp and a bag of Bay Scallops and laid them in the fridge to thaw overnight. I’ll be having Bay Scallop and Shrimp Thin Spaghetti Pasta w/ Baked Multi Grain Bread for Dinner tonight. I’ll be using; White Shrimp I had purchased at Kroger, Bay Scallops that I also had purchased at Kroger, Old Bay Seasoning, Lemon Juice, McCormick Grinder Sea Salt, Blue Bonnet Light Butter, Extra Light Olive Oil, Ronzoni Healthy Harvest Whole Grain Thin Spaghetti Pasta, Kraft Reduced Fat Grated Parmesan Cheese, and a Loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread.

 

I had already cleaned and rinsed both the Bay Scallops and Shrimp. Added both to a bowl and Seasoned them with the Old Bay, Lemon Juice, Sea Salt, and Olive Oil. Mixed everything up so it was all Seasoned. Next I grabbed a large skillet, sprayed it with Pam Non Sick Cooking Spray, added a Pat of the Butter, added a tablespoon of Extra Light Olive Oil, and heated on Low Medium heat.

 

 

 

 

As the skillet was heating for the Seafood I took a sauce pan filled it 3/4 full of Water and lightly Salted it with the McCormick Grinder Sea Salt, heated it on High heat. Back to the Seafood. With the skillet heated I added the Bay Scallops and Shrimp. The Scallops and Shrimp will not take more than a few minutes to cook. I under cooked both just a bit because I would be adding it to the hot Angel Hair Pasta which will steam it to finish it. Put the Seafood in a bowl and set aside while my Pasta is cooking.

 

 

For the Pasta I’m using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. The Ronzoni Healthy Harvest Whole Grain Pastas are my favorite to use but tough to find in the area so now I have to order it online. Easy to prepare; Boil your water with some added Salt. When boiling add the Spaghetti and, return it to a boil. Stir occasionally, cook for 8 minutes. Drain it and get ready to serve.

 

 

 

 

I put it into a medium size bowl and seasoned it with a splash of the Olive Oil, a pat of Butter, a sprinkle of Sea Salt, and the grated Parmesan Cheese. Gave it a stir and added the Bay scallops and Shrimp, stirred and served! Oh what a dish! It combines two of my favorite foods Seafood and Pasta. I topped everything with a bit more of Lemon Juice and grated Parm Cheese. I could have this all the time. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

From the Italian word for “strings”; these round thin strands of pasta are our most beloved shape.
A versatile pasta shape, Whole Grain Thin Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Whole Grain Thin Spaghetti with almost any pasta sauce of varying thickness. Tomato or cream sauces, broth-based and meat sauces, olive oil tosses and meat sauces all work well. Thin Spaghetti pasta made with a blend of 100% whole wheat and the time-honored grains: Quinoa, Amaranth, Millet, Sorghum and Teff.

Nutrition
Serving Per Container About 8

Serving Size2oz (56g/1/8 of package)

Amount Per Serving
Calories 180 Calories From Fat 15
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 240mg 7%
Total Carbohydrate 39g 13%
Dietary Fiber 5g 20%
Sugars 2g
Protein 9g

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.)

Bay Scallops w/ Thin Spaghetti

December 6, 2015 at 5:59 PM | Posted in Ronzoni Healthy Harvest Pasta, seafood | Leave a comment
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Today’s Menu: Bay Scallops w/ Thin Spaghetti

 

Bay Scallops w Thin Spaghetti 002
Fog and cold again this morning. Some bridges and overpasses froze up again from the Fog freezing. Had a light Breakfast, morning workout, and to the shower. Did some light housework and then cleaned my computer desk, which needed cleaning bad. After that it was time for an afternoon of NFL Football. For dinner tonight I prepared Bay Scallops w/ Thin Spaghetti.

 

 

Bay Scallops w Thin Spaghetti 005
To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti.

 

 

 

 

Bay Scallops w Thin Spaghetti 003
To prepare the Spaghetti; cook the Pasta according to package directions. Meanwhile, in a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1 tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

 

 

Bay Scallops w Thin Spaghetti 013
As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some fresh Shaved Parmesan Cheese. Also had a slice of Aunt Millie’s Light Whole Grain Bread and had an ice cold Diet Dr. Pepper. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Healthy Harvest Whole Wheat Blend Spaghetti Pasta

* Great tasting goodnessHealthy Harvest Whole Wheat Thin Spaghetti
* No cholesterol
* Yolk free
* Excellent source of fiber, whole grain
Ingredients:
Ingredients: Durum Whole Wheat Flour & Semolina Blend, Wheat Fiber, Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Directions:
Directions: 1. Bring 4 quarts water To a rapid boil. 2. add pasta And stir; return To rapid boil. 3. cook uncovered, stirring occasionally, for 6 To 8 minutes. 4. drain well.

 

 

 

 

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.)

Bay Scallops and Baby Clams w/Linguine

September 8, 2015 at 5:00 PM | Posted in Ronzoni Healthy Harvest Pasta, seafood | 4 Comments
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Today’s Menu: Bay Scallops and Baby Clams w/ Linguine

 

 

Bay Scallops and Baby Clams w Linguine 012

After Breakfast early this morning I followed Mom as she had to drop her car off at the mechanics. Time for a tune up and few things that needed to be done, my car is next. From there we went to Kroger and back home. It’s no fun outside today, very muggy and humid! Cooler weather moving in over the weekend, highs in the 70’s. Back home just did a few things around the house. For dinner tonight a new recipe, Bay Scallops and Baby Clams w/ Linguine.

 

 

 
I seen a version of this recipe in a cooking magazine while waiting in a check out line at Kroger. It had 2 of my favorites in it with Seafood (Bay Scallops and Baby Clams) and Pasta (Linguine) so that sealed the deal to give this one a try! I did change a couple of things to lighten it up; Ronzoni Healthy Harvest Whole Grain Linguine and Kraft Reduced Fat Grated Parmesan Cheese. I also added 2 items to top the finished dish with; Shaved Parmesan Cheese and Sliced Green Olives.

 

Bay Scallops and Baby Clams w Linguine 003
So to make this delicious dish I’ll need; Sea Salt, 6 ounces Ronzoni Healthy Harvest Whole Grain Linguine, 1/4 cup Extra Virgin Olive Oil, plus more for drizzling, 1 cloves garlic, Minced, Red Pepper Flakes (to taste), 1/2 can of a 10 -ounce can Bumble Bee Fancy Whole Baby Clams (drained and juice reserved), 5 ounces Bay Scallops, The juice of 1/2 Lemon, 1/4 cup chopped fresh Parsley, 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese (plus more for topping), Shaved Parmesan Cheese, Sliced Green Olives, and Freshly Ground Pepper. This amount will serve 2, I left the original recipe below which serves 4.

 

Then to prepare it I started by bringing a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserved 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat.Bay Scallops and Baby Clams w Linguine 005 Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes. Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with shaved Parmesan and sliced green olives. Now we have another “Keeper Recipe.” This is one delicious Seafood and Pasta Dish! The sweetness and fresh taste of the Scallops and Clams, the Pasta (Just Because it’s Pasta), and the Parmesan Cheese and Garlic to top it off! Really a good dish. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Bay Scallops and Baby Clams w/ Linguine

Ingredients
Sea Salt
12 ounces Ronzoni Healthy Harvest Whole Grain LinguineBay Scallops and Baby Clams w Linguine 001
1/4 cup Extra Virgin Olive Oil, plus more for drizzling
2 cloves garlic, Minced
1/4 teaspoon Red Pepper Flakes
1 10 -ounce can Bumble Bee Fancy Whole Baby Clams, drained (juice reserved)
8 ounces Bay Scallops, thawed if frozen
The juice of 1 Lemon
1/2 cup chopped fresh Parsley
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, plus more for topping
Freshly Ground Pepper

 

Directions
1 – Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

2 – Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.

3 – Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more Parmesan

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

May 27, 2015 at 5:18 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)

 
Another one of the “H” Days out; Hazy, Humid and about 80 degrees. Had an Eggo Nutri – Grain Waffle for Bay Scallops   5 oz. Buffalo Petite Top Sirloin Steak 010Breakfast, not that hungry this morning. After my morning workout headed out to Meijer, picked up some items that was on sale and some Jennie – O Sweet Italian Turkey Sausages. Then stopped by Kroger on the way back home and grabbed some Snapple they had on sale, $1 off per 6-pack. Back home and more cleaning. We have 3 Rotor fans in the bedrooms, I got all 3 and took them outside to clean them. Used my handy-dandy Cordless Leaf Blower to clean all the dust out of them. For dinner tonight it’s a Surf and Turf Night! I prepared a Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).

 

 

For the Surf part of my meal; While at Kroger I picked up some Bay Scallops, which I love but never have often enough! I just used a simple skillet recipe to prepare them. I’ll need; Bay Scallops, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Cayenne, Sea Salt and Pepper (to taste), and Chopped Italian Parsley.

 

To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Bay Scallops   5 oz. Buffalo Petite Top Sirloin Steak 001Olive 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 added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Seasoned them with the Cayenne, Sea Salt, and Pepper and stirred. Cooked them for a total of 3 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 become tough and chewy. These came out perfect and delicious! I just love the taste of Scallops.

 

 
For the Turf part of my meal I used a Wild Idea 5 oz. Buffalo Petite Top Sirloin Steak. As my Scallops were cooking I fired up another skillet for the Buffalo. To prepare the Steak; I rubbed the Steak with 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 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!

 

 
I also had a couple of the Yukon Potatoes leftover from last night’s dinner. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

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

 

 

 

 
Wild idea Buffalo Steak Cooking Times:Wild Idea

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half-inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

 
http://wildideabuffalo.com/recipes/buffalo-basics/

Baked Scallops and Pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

June 8, 2013 at 5:12 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Baked Scallops and pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

 

 
It was just one of those blah days today. Nothing going on and not a thing to do, very bored. For dinner it was Seafood night! I had some Bay Scallops in the freezer that I let thaw overnight in the fridge. With them I had a small box of Pop Corn Shrimp along with some Thin Spaghetti.

 

 
Tried a new recipe for the Bay Scallops, I found it on the All Recipes web site (Baked Scallops). Besides my Scallops I needed 4 Baked Scallops and Pop Corn Shrimp 006tablespoons butter (melted), 1/2 cup seasoned dry bread crumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 3 cloves garlic (minced), and 1/4 cup grated Parmesan cheese. To prepare it I preheated the oven to 400 degrees F. Poured the melted butter into a 2 quart oval casserole dish. Distributing the butter and scallops evenly inside the dish. I combined the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkled the mixture over the scallops. Then baked at 400 degrees for about 20 minutes, until the Scallops were firm. They came out delicious! The butter and spices provided a great taste and the bread crumbs gave it a nice crunch. A keeper recipe!

 

 
To go with my Baked Scallops I also baked some Sea Pak Pop Corn Shrimp. One of my favorite boxed Shrimp. They come frozen and all you have to do is bake them for 10 minutes at 450 degrees. I only had about a half serving, to cut back the calories and carbs since they are breaded. I also prepared some Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti. I also had some Del Monte Seafood Dip on the side for the Scallops and Shrimp. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 
Baked Scallops
“Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.”
INGREDIENTS:
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and
drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition
Information
Servings Per Recipe: 4
Calories: 363
Amount Per Serving
Total Fat: 19g
Cholesterol: 88mg
Sodium: 565mg
Amount Per Serving
Total Carbs: 15.6g
Dietary Fiber: 0.9g
Protein: 31.3g
http://allrecipes.com/Recipe/Baked-Scallops/Detail.aspx?nextItemId=18234&position=0&prop24=RD_RecipeArrow_Left

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6

Amount Per Serving

Calories 180 Calories from Fat 15

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0 0%

Trans Fat 0

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 39g 13%

Dietary Fiber 5g 20%

Sugars 2g

Protein 9g

 
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006503

Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes,…

May 10, 2013 at 5:25 PM | Posted in Idahoan Potato Products, rice, scallops, Sea Salt, seafood | 2 Comments
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Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf

 

 

They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.

 

 

To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Bay Scallops Brown Rice 008Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.

 

For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

Cajun Spiced Seared Scallops
Ingredients:

1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
.
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

 

 

 

 

Idahoan Steakhouse Parmesan & Herb Red Potatoes

Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

 
http://idahoan.com/products/steakhouse-parmesan-herb/

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