Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries

November 9, 2017 at 5:49 PM | Posted in chicken, seafood | Leave a comment
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Today’s Menu: Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries



For Breakfast this morning I Scrambled an Egg and toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Also, as usual, I had my morning cup of Bigelow Decaf Green Tea. Cold morning starting off but it was sunny and 53 degrees out for the day. After Breakfast I straightened up the pantry, checking the expiration dates on everything. Then did the same in the freezer. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. That was about it for my day. For Dinner tonight it’s an oven menu. I prepared Mini Carb Cakes, Wings, and Oven-Roasted Fingerling Potato Fries.


Trying a couple of new items tonight; that I purchased here at our local Kroger, Dockside Classics Mini Crab Cakes and Kroger Dry Rub BBQ Chicken Wings. I also purchased some Fingerling Potatoes while at Jungle Jim’s Market a couple of days ago that I’m slicing up and baking.





The Dockside Classics Mini Crab Cakes come fresh in a package, 24 to a package. To prepare them preheat the oven to 400 degrees. Place the Mini Cakes on a baking sheet and bake for 18 minutes or until they hit an internal temperature of 160 degrees. I love these little Crab Cakes. Nice flavor and real easy to prepare. Served it with some Heinz Cocktail Sauce for dipping.




Then I also prepared some Kroger Dry Rub BBQ Chicken Wings. Like the Mini Crab Cakes I’ll be baking these also. After baking the Crab Cakes I turned the temperature up to 425 degrees. Used a baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. I lined the Wings up on the foil and seasoned them with BBQ Dry Rub that came with the Wings. I then baked them for 17 minutes, flipping them over after 8 minutes. These turned out to be a very good Wing! Excellent BBQ Dry Rub. Served these with a side of Litehouse Light Blue Cheese Dressing.


Then for another side I prepared some Roasted Fingerling Potatoes. Started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them (Thank you Jungle Jim’s).




The Dockside Classics Mini Crab Cakes
Premium Crab Cakes – Four hand made lump crab cakes with just the right amount of seasonings and spices. Comes with our own delicious recipe of cocktail sauce.





Oven-Roasted Fingerling Potato Fries


Fingerling Potatoes
Extra Virgin Olive Oil
Garlic Powder
Sea Salt
Chili Powder
Kraft Reduced Fat Parmesan Grated Cheese
1.) Thoroughly clean and scrub the potatoes.
2.) Cut the potatoes in half and add to a large mixing bowl.
3.) Add the olive oil. I used about 1 tablespoon, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat. Add your seasonings.
4.) Put on a baking sheet and sprinkle with the Parmesan Grated Cheese.
5.) Roast in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.

Condiment of the Week – Cocktail Sauce

January 14, 2016 at 6:25 AM | Posted in Condiment of the Week | Leave a comment
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Two shrimp cocktails with cocktail sauce

Two shrimp cocktails with cocktail sauce

Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafood. The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.

Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. This is the origin of the name.

In America it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce are common additives, often all three. Some restaurants use chili sauce, a spicier tomato-based sauce in place of the ketchup.

The common form of cocktail sauce in the United Kingdom, Ireland, Iceland, France, Belgium and The Netherlands, usually consists of mayonnaise mixed with a tomato sauce to the same pink color as prawns, producing a result that could be compared to fry sauce. It is so similar to Thousand Island dressing that it is commonly referred to by that name[dubious – discuss]. In Belgium, a dash of whisky is often added to the sauce. It is popularly served with steamed shrimp and seafood on the half shell.

In Australia, it is often provided in fish and chip shops.



A shrimp cocktail served with cocktail sauce

A shrimp cocktail served with cocktail sauce

In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients.


Seafood of the Week – Prawn Cocktail

July 29, 2014 at 5:41 AM | Posted in seafood, Seafood of the Week, shrimp | Leave a comment
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Prawn cocktail

Prawn cocktail

Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked, prawns in a Marie Rose sauce, served in a glass. It was the most popular hors d’œuvre in Great Britain from the 1960s to the late 1980s, after which it became unfashionable before making a comeback in recent years. According to the English food writer Nigel Slater, the prawn cocktail “has spent most of [its life] see-sawing from the height of fashion to the laughably passé” and is now often served with a degree of irony.

A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist. Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s prohibition era in the United States.

In the United Kingdom, the invention of the Prawn Cocktail is often credited to British television chef Fanny Cradock in the 1960s, however, it is more likely that Craddock merely popularised her version of an established dish that was not well known until then in Britain. In their 1997 book The Prawn Cocktail Years, Simon Hopkinson and Lindsey Bareham note that the prawn cocktail has a “direct lineage to Escoffier”.

In North America, the sauce is red, essentially ketchup plus horseradish. In other areas, the sauce is pink, based on a mixture of ketchup (tomato sauce) and mayonnaise, which is known as Marie Rose sauce.

Nigel Slater says “It is all in the sauce” and that “The true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of Tabasco.”

The chef Heston Blumenthal states that prawn cocktail is his “secret vice”, “When I get home late after working in the Fat Duck there’s nothing I like better than to raid the fridge for prawn cocktail”. Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped basil and tarragon.

The television chef and writer Delia Smith states that the best version is with prawns that you have cooked yourself, and that in the 1960s it was “something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces”.

According to the chef Jamie Oliver, the prawn cocktail is a “wicked little starter … guaranteed to please your guests”. His recipe includes garlic, cucumber, mint, salad cress and crabmeat, which demonstrates the versatility and adaptability of the basic concept.

As Hopkinson and Bareham note in The Prawn Cocktail Years, what was once considered to be the “Great British Meal” consisted of Prawn Cocktail, followed by Steak Garni with Chips and Black Forest Gateau for desert, commenting that “cooked as it should be, this much derided and often ridiculed dinner is still something very special indeed”.

The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavor crisps, which are still one of the most popular varieties of this snack food. Wotsits and Quavers are also available in prawn cocktail flavor. Prawn cocktail flavor crisps were the second most popular in the UK in 2004, with a 16% market share.

Kitchen Hint of the Day!

February 7, 2013 at 10:16 AM | Posted in seafood | Leave a comment
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Store live oysters for up to 2 days in the refrigerator in a single layer with the larger shell down, covered with a damp towel. Oysters are  easy to overcook, so cook them carefully. If you are poaching them, take them out as soon as their edges start to curl.


Poached  Oysters

Poached Oysters

Roasted Shrimp w/ Crinkle Fries

November 26, 2011 at 7:39 PM | Posted in baking, diabetes, diabetes friendly, Food, low calorie, low carb, shrimp | 3 Comments
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Today’s Menu: Roasted Shrimp w/ Crinkle Fries

A simple and quick dinner tonight.I tried a new recipe for Shrimp along with a homemade Shrimp Cocktail Sauce. I used the rest of the Shrimp leftover from yesterday. i seasoned with Extra Virgin Olive Oil, Sea Salt, and Ground Black Pepper and then baked them at 400 degrees for 9 minutes. I also made the Cocktail Sauce. I’ll post the recipes for the Shrimp and Cocktail Sauce at the end of the post. Along with the Shrimp I had a serving of Ore Ida Crinkle Fries. For a dessert/snack later tonight I’ll be having Jennie – O Extreme Turkey Nachos.

Roasted Shrimp

For the Shrimp:

2 pounds (12 to 15-count) Shrimp
1 tablespoon good Extra Virgin Olive Oil
1/2 teaspoon Smoked Cumin
1/2 teaspoon Sea Salt
1/2 teaspoon freshly Ground Black Pepper

For the Sauce:

1/2 cup Chili Sauce (recommended: Heinz)
1/2 cup Ketchup
3 tablespoons prepared Horseradish
2 teaspoons freshly squeezed Lemon Juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Frank’s Red Hot Sauce)


Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.Refrigerate at least 3 hours.

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