Pan Fried Seasoned Haddock w/ Baked Mac and Cheese and…

August 11, 2013 at 5:40 PM | Posted in fish, Zatarain's | 2 Comments
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Today’s Menu: Pan Fried Seasoned Haddock w/ Baked Mac and Cheese and Baked Multi Grain Bread LoafHaddock Baked Mac and Cheese 005

 

 

Took time today to attend a good friend of mines 30th Anniversary of operation of his Saloon/Restaurant, The Back Porch Saloon. Ran into a lot of people I haven’t seen in years, 10 years or more! It was great seeing everyone and catching up on everyone. For dinner tonight I prepared Pan Fried Seasoned Haddock w/ Baked Mac and Cheese and Baked Multi Grain Bread Loaf.

 
Haddock has become on of favorite Fish. it frys up so good with a great taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fries them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Did I say that I love Haddock?

 

 

To go with that delicious Haddock I made some Baked Mac and Cheese. I used Barilla Whole Grain Elbow Macaroni, 200 calories and 35 net carbs per serving. Some of the ingredients I used was 2% Milk, Sargento Reduced Fat Shredded Sharp Cheddar, and Blue Bonnet Light Stick Butter. The original recipe is high in calories and carbs so I used these reduced items to reduce those calories and carbs and I also used half of the amount of Milk and Cheese that the recipe called for, and it turned out fantastic! I left the original recipe at the bottom of the post. You can adjust this recipe to your own needs or tastes. Good Baked Mac and Cheese recipe! I also baked a loaf of La Brea Bakery Take and Bake Multi Grain Bread Loaf. I purchase these at the Kroger Bakery. They have several different kinds including Sour Dough which is excellent also. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Baked Mac and CheeseHaddock Baked Mac and Cheese 001

Ingredients
4 cups uncooked elbow macaroni
3/4 cup finely chopped onion
3/4 cup butter, divided
6 tablespoons all-purpose flour
4-1/2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon ground mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs

 

 

Directions
Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Nutritional Facts
1 serving (1 cup) equals 638 calories, 39 g fat (26 g saturated fat), 125 mg cholesterol, 1,113 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.

 

 

http://www.tasteofhome.com/recipes/baked-mac-and-cheese

 

Baked Pollock

July 9, 2013 at 9:54 AM | Posted in baking, fish | Leave a comment
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Baked Pollock

 

Ingredients

16 oz Pollock fillets
½ c. mushrooms, sliced
2 lg. scallions, chopped
1 t. sea salt
½ t. pepper
2 T white wine
2 t. lemon juice
¼ c. grated low fat cheddar cheese
¼ c. dry Italian style bread crumbs
2 T Blue Bonnet Light, melted

 

 

Directions

Prepare a baking dish with non-fat cooking spray. Sprinkle mushrooms and green onions over the bottom of the dish. Place the fish in a single layer over the mushrooms and scallions. Season the fish with salt and pepper and sprinkle wine and lemon juice over all. Top with grated cheese and sprinkle with bread crumbs. Pour melted butter evenly over the topping.
Cover and bake at 400° for 7 minutes. Uncover and bake another 5 minutes or until topping is golden brown.

Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes

April 18, 2013 at 5:05 PM | Posted in baking, chicken, greenbeans, potatoes | 2 Comments
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Today’s Menu: Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes

 

 

 

I had planned on another Chicken Tender dish than the one I ended up preparing but by mistake I picked up the wrong Sriracha Sauce up at Walmart this morning. I didn’t know there was a much more hotter version of the normal Sriracha Sauce, and bu hotter I MEAN HOTTER! I sampled it when I was making the sauce and it set me on fire! So needless to say I went with Baked Parm Chicken Tenders. Tonight I prepared Baked Parm Chicken Tenders w/ Green Beans and Sliced New Potatoes.

 

 

To prepare them I’ll need; 1 Pound Chicken Tenders, 1 Cup Bread Crumbs, 1/2 Cup Grated Parm Cheese, 1 Cup of Flour, 1/2 Cup Egg Baked Parm Chicken Tenders 003Beater’s (2 Eggs), and 2 Teaspoon Sea Salt and Ground Black Pepper to taste. first preheat the oven on 350 degrees. Then In a small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese. Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips. Lay coated chicken strips on sheet pan. Use parchment paper for less sticking. Bake the chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking. To serve with your ranch dressing, bleu cheese dressing, ketchup, mustard or favorite dip. I used Litehouse Lite Bleu Cheese Dressing/Dip.

 

 

 

For side dishes I heated up a can of Del Monte Sliced New Potatoes and a single serving can of Del Monte Cut Green Beans. For Dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 
Baked Parm Chicken Tenders
Ingredients:
1 Pound Chicken Tenders
1 Cup Bread Crumbs
1/2 Cup Grated Parm Cheese
1 Cup of Flour
1/2 Cup Egg Beater’s (2 Eggs)
2 Teaspoon Sea Salt
Fresh Cracked Black Pepper to taste
Directions:
* Pre heat oven to 350 degrees.
* In small bowl,pour Egg Beater’s. In medium bowl combine flour, salt and black pepper. In another small bowl, add bread crumbs and parm cheese.
* Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.
*Lay coated chicken strips on sheet pan. Use parchment paper for less sticking.
*Bake chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
* Serve with your ranch dressing, ketchup, mustard or favorite dip.

 

Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles

March 27, 2013 at 5:14 PM | Posted in Aunt Millie's, fish, noodle | Leave a comment
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Today’s Menu: Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles

 

 
Very windy and cold out today but it’s sunny, which helps after all the gray and cold days we’ve had lately. I know I just had Crappie for dinner yesterday but I stuck with fish having Orange Roughy, I prepared a Panko Crusted Orange Roughy Fish Sandwich w/ Cheddar Cheese Ramen Noodles. Your thinking why Ramen Noodles, they had them on sale at Walmart a while back at Walmart. Ramen Noodles will always hold a warm place in my heart. Another lifetime ago I was a newlywed and my wife did not know how to cook, she was terrible! You ask how terrible?? The first time she cooked a full meal after were married I got so sick I had to go the emergency room, food poisoning! She had made Pork Chops and the Pork was bad. I made it a point to learn how to cook after that. I found Ramen Noodles was an easy dish to prepare until I learned to cook. That’s the story behind Ramen Noodles.
For dinner tonight I prepared myself a Panko Crusted Orange Roughy Fish sandwich w/ Cheddar Cheese Ramen Noodles. I had an Panko Crusted Orange Roughy 005Orange Roughy filet in the freezer so I laid it out to thaw early this morning. So after it thawed I rinsed the fillet and rolled it in Flour then dipping them into Egg Beater’s, shaking off the excess. Then rolling them in a Panko Bread Crumbs, onion powder, garlic powder, and paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Canola Oil. It came out golden brown with a great crunch from the Panko Crumbs and delicious! I served it on a Aunt Millie’s Light Whole Grain Bun.

 

For a side to go with my Sandwich I prepared Nissen Original Chow Noodles/Cheddar Cheese Flavor Ramen Noodles. First time in a very long time I’ve had Ramen Noodles and first time I’ve ever had the Cheddar Cheese Flavor ones. Came out good, something different. For dessert later tonight a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 

Orange Roughy with Panko

 

Ingredients
(4) 4oz. Orange Roughy Fillets

1c. Panko Italian Style Bread Crumbs

Sea Salt and Ground Black Pepper, to taste

1tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 c. Egg Beater’s

1/2 c. Flour

1 1/2Tbs. Extra Virgin Olive Oil

Directions
Rinse fillets and pat dry and season with Sea Salt and Pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4

 

 
Nissin, Chow Noodles, Cheddar Cheese FlavorRamen Noodles
The Nissin noodles come in a microwaveable tray and all you have to do is add water, cook it for about 6 minutes and then mix in the cheese sauce.
Nutrition Facts
Serving Size 50 G
Servings Per Container 2
Amount Per Serving
Calories 230Calories from Fat 90
Total Fat 10 G
Saturated Fat 4.5 G
Trans Fat 0 G
Cholesterol 5 Mg
Sodium 670 Mg 28
Total Carbohydrate 28 G
Dietary Fiber 1 G
Sugars 4 G
Protein 7 G

Kitchen Hint of the Day!

March 20, 2013 at 10:35 AM | Posted in vegetables | Leave a comment
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Cooking Thanksgiving dinner and your vegetables turned to mush? Simply add some herbs along with tomato sauce or cream. Then top with cheese and/or bread crumbs and stick in the oven for 30 minutes. Your family is sure to be impressed with your new recipe for “vegetables gratin”!

 

Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes

March 13, 2013 at 5:10 PM | Posted in baking, beans, chicken, potatoes | Leave a comment
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Today’s Menu: Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes

 

 

Typical March weather here today. Woke up with the ground covered with new snow, then the sun came out and melted the snow, then it started to snow so hard you couldn’t see anything out, and now more sunshine, and so on and so for March weather! For dinner tonight, Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes.

 

 

I think the original recipe for Chicken called for Chicken Tenders but I used Then Cut Chicken Breasts instead and they came delicious!Baked Cheesey Crumb Chick Breasts 006 To make these I needed 1 Egg, OR 1/4 Cup Egg Beater’s, 1/2 Cup Progresso Italian Bread Crumbs, Sea Salt and Ground Pepper for Seasoning, 1/2 cup finely shredded Cheddar cheese (2 oz), 1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces, and 1 package uncooked Thin Cut Chicken Breasts. To prepare them I pre-heated the oven to 400°F. Sprayed large foil covered cookie sheet with cooking spray. Then in shallow bowl added my 1/4 cup Egg Beater’s. In large resealable food-storage plastic bag, placed bread crumbs, cheese and bacon. Dipped the chicken into Egg Beater’s then placed them in the bread crumb bag; seal and shaken to coat. Placed chicken on cookie sheet and baked for 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. I served them with a side of Litehouse Bleu Cheese Dressing/Dip. The Chicken came out moist, tender, and very flavorful! And Bleu Cheese with Chicken anytime!

 

 

For sides to go with the Chicken Kicked Up Chili Beans and Seasoned Diced Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. The Potatoes were Simply potatoes Steakhouse Seasoned Diced Potatoes that were leftover from the other night, just reheated and served. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

Cheddar Bacon Chicken Breasts

Ingredients:

1 Egg, OR 1/4 Cup Egg Beater’s
1/2 Cup Progresso Italiain Bread Crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces
1 package uncooked Thin Cut Chicken Breasts (not breaded)
Chive and Onion Sour Cream potato topper, if desired

Directions:

1 Pre-Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2 -In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3 -Bake 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

 

 

Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

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