Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

May 2, 2019 at 6:29 PM | Posted in Bob Evan's, greenbeans, pork roast | Leave a comment
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Today’s Menu: Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans

 

 

To start my morning off I prepared a Poached Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. 80 degrees with passing showers and thunderstorms. Went to Walmart Garden Center and bought a new Garden Water Hose. Also bought a couple of Rosemary and Italian Parsley Plants. Cleaned up the driveway area, tons of dead June Bugs and Maple Seeds every day. For Dinner tonight I prepared Tuscan Seasoned Pork Medallions w/ Mashed Potatoes and Cut Green Beans.

 

 

 

 

 

I’m using the Costco, always delicious, Tuscan Seasoned Pork Loin Medallions. The package had 20 slices in it and have them in the Freezer. So Last night I grabbed a couple of packages out of the freezer and let them thaw overnight in the fridge.

 

 

 

 

 

 

To start I preheated the oven on 400 degrees. To prepare them I used a Cast Iron Skillet. Sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Light Olive Oil and heated it on medium heat. I then lightly Salted the Pork with Sea Salt and a sprinkle of McCormick Dried Parsley. Added the Medallions to the skillet and cooked it for 2 minutes a side, as it just started to brown. Then from the stove to the oven, love Cast Iron Skillets! I then baked them to a medium rare, 145 degrees in the center of the medallions using a meat thermometer. Pork Tenderloin is one of my favorites. The Pork is so tender and flavorful. Seasoned just right and so moist.

 

 

 

 

To go with the Medallions I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

 

 

 

Then I also heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I also baked a loaf of Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Pork Facts….

One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

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Cajun Rainbow Trout w/ Hash Browns and Green Beans

April 28, 2019 at 6:33 PM | Posted in fish, hash browns, Simply Potatoes | Leave a comment
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Today’s Menu: Cajun Rainbow Trout w/ Hash Browns and Green Beans

 

 

For Breakfast it was 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 it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Partly cloudy and 60 degrees out today. After Breakfast I went and picked up Breakfast for Mom, after eating Mom went on to Church. Did some cleaning outside around the shed then grabbed the leaf blower and cleaned off the deck and drive way areas. Later on went and got my car washed and vacuumed the inside. For Dinner tonight I prepared a Cajun Rainbow Trout w/ Hash Browns and Green Beans.

 

 

 

 

I had purchased some Rainbow Trout Fillet at Kroger and had it in the freezer. So I it out of the freezer and let it thaw overnight in the fridge. To prepare it all I’ll need is; 1 Rainbow Trout Fillet, 1 teaspoons Extra Virgin Olive Oil, 1 Teaspoon Zatarain’s Creole Seasoning, and 1 Teaspoon chopped Parsley Flakes. To prepare it I preheated the broiler. Patted the fillets dry and lightly brush both sides with oil. Sprinkled both sides evenly with Cajun seasoning. Placed skin side down on broiler rack and broil 4-6 inches from heat for 5 minutes or until the Trout flakes easily when I tested it with a fork. You can add a Lemon Wedge with it if you like. Excellent recipe, you have the fresh taste of the Trout along with all the flavor from the Creole Seasoning!

 

 

 

 

Then for one side I prepared some Simply Potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I love Hash Browns, they make the perfect side for any Dish! I also heated up a can of Del Monte Cut Green Beans. For Dessert later a bowl of Del Monte Sliced Peaches.

 

 

 

 

 

 

 

Rainbow Trout

The rainbow trout is a trout and species of salmonid native to cold-water tributaries of the Pacific Ocean in Asia and North America. – Wikipedia

Nutrition Facts
Rainbow trout
Amount Per 1 fillet (79 g)
Calories 111
% Daily Value*
Total Fat 4.9 g 7%
Saturated fat 1.1 g 5%
Polyunsaturated fat 1.2 g
Monounsaturated fat 1.6 g
Trans fat 0 g
Cholesterol 47 mg 15%
Sodium 40 mg 1%
Potassium 298 mg 8%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 16 g

 

 

Zatarain’s Creole Seasoning

There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.

Ingredients

Salt, Dextrose, Spices (Including Red Pepper, Paprika), Garlic, Sugar, Onion, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Natural Flavors.

http://www.mccormick.com/zatarains/products/spices-and-seasonings/spices-and-extracts/creole-seasoning

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

April 6, 2019 at 6:35 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I fried up a Sunny Side Egg, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Very hungry this morning. Cloudy and 69 degrees out today. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuum, and did 2 loads of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

March 29, 2019 at 6:31 PM | Posted in fish | Leave a comment
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Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread

 

For Breakfast I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and topped them with some Smucker’s Sugarfree Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Rough morning and afternoon, I’ve had a bad Sinus Headache all day. Did a lot of resting and that was it. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Cut Green Beans, and Cast Iron Skillet Baked Corn Bread.

 

 

 

 

 

I had purchased some Catfish Nuggets from Kroger. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 

I also made a small Cast Iron Skillet of Corn Bread, for Mom, using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal Fried Catfish, Fried Potatoes, Green Beans, and Corn Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans

March 20, 2019 at 6:35 PM | Posted in Pork | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans

 

 

To start my morning off toasted a couple Nutri Grain Eggos and had a cup of Bigelow Decaf Green Tea. 60 degrees and cloudy out today. Did some light cleaning around the house and then a load of laundry. Later on got the Hand-Vac out vacuumed my car insides and the got Mom’s car for her and cleaned the windows inside and out on both cars. That was about it for the day. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin Fillet w/ Golden Hominy and Cut Green Beans.

 

 

 

 

 

I had no clue what to have for Dinner so I did some digging into the freezer. I came across a Meijer Pork Tenderloin Fillet and I had my Dinner, Cumin Spiced Pork Tenderloin. I sat it in the fridge to thaw overnight.To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

 

 

For one side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

February 25, 2019 at 6:30 PM | Posted in fish, Sea to Table | Leave a comment
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Today’s Menu: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

 

 

For Breakfast this morning I cooked up some Simply Potatoes Hash Browns. I topped it off with a 1/2 slice of Boar’s Head Colby Longhorn Cheese as it was getting done. Then I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Mostly sunny and 37 degrees and not nearly as windy as yesterday. The wind was terrible yesterday, so strong it brought down part of my neighbors carport awning. After Breakfast we went to Jungle Jim’s International Market. I needed some Rozoni Healthy Harvest Pasta and Jungle Jim’s is the only store that carries it anymore, so sad! Needed a few other items also. What a store! After Lunch I got the leaf blower and push broom out of the shed and cleaned off the deck and driveway areas from all the leaves, limbs, and trash that was blown all over by the high winds. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.

 

 

 

 

I’m having the sea to Table West Coast Dover Sole again! I had this same Dinner back in January and it was so good I’m having it again tonight! Sole is a flaky and mild flavored fish with a sweet flavor. As the other Sea to Table Products it comes frozen with 4 fillets per package. I’m preparing all 4 of the fillets. To make tonight’s dish I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

 

As last time, the Dover Sole came out delicious! Fried up perfect, nice crust. The Sole was as described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!

 

 

 

 

 

 

 

So as the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL. I bought a couple of boxes of it on my last visit to Jungle Jim’s International Market and I had this box left. I first sliced up some Baby Portabella Mushrooms. I’ll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.

 

 

 

 

 

 

To prepare it; In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg’s Products are.

 

 

 

 

 

 


I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For Dessert later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.

* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.

* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/

 

 

Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL
Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

February 3, 2019 at 6:33 PM | Posted in fish, Sea to Table | Leave a comment
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Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

 

For Breakfast this morning it was Steak and Eggs! I prepared a SayersBrook 4 oz. Bison Fillet Mignon. I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. I then grabbed a small skillet, sprayed it with Pam Cooking Spray, and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Fried the first side 3 minutes and flipped it over and cooked it another 2 minutes. I it came out a perfect medium rare! It was so tender and juicy. To go with it I cooked 1 Egg Sunny Side Up, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. This is the way to start the day! It’s a Heat Wave around here! It was 35 degrees early this morning. We had a high of 56 degrees and mostly cloudy. After my Breakfast I went and picked up Breakfast for Mom at McDonald’s. Back home later I got broom and leaf blower out and cleaned off the deck area, it was a mess! That was about it for my day. Kicked back and watched TV and got ready for the Super Bowl later tonight. For Dinner I tried another Sea to Table Fish, Gulf of Maine Redfish. Tonight its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.

 

 

 

Being a Fish and Seafood Lover like I am, I’m sure glad I came across the Sea to Table website! They have some fantastic selections of Fish and Seafood, be sure to check them out (https://www.sea2table.com/) Tonight I’m trying their Gulf of Maine Redfish. Gulf of Maine Redfish is – This deepwater New England classic — also known as the Snapper of the Northeast — has bright red skin and flaky meat that is slightly sweet.

 

 

 

 

 

The Redfish came frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

 

As the other Sea to Table Products, the Redfish is just as good! Fried up perfect, nice crust. The Fish was as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish, look forward to having quite often! Just so happy I came across the Sea to Table website. I’m able to try fish that I would have never had a chance to try living here in Ohio, like tonight’s Redfish and the Winter Skate I had last week and the Dover Sole. Plus there’s more I haven’t tried and looking forward to trying them also.

 

 

 

 

So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Sea to Table
Our seafood is wild-caught by American fishermen in US waters, where science-based management is in place to keep our fisheries sustainable and our oceans healthy. We deliver the best of the catch right to your door – cleaned, perfectly portioned, flash frozen, and ready to cook.
https://www.sea2table.com/

Sea to Table – Our Mission
Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of American fishermen. As US fisheries are closely monitored and managed by a strict science-based system, we can rest easy knowing that their fish is responsibly-caught from healthy oceans. Our goal is to make this delicious seafood available to everyone.

* The Sea to Table Standard
* Wild Caught in US Waters
* Never Processed Overseas
* Pristine Quality Offerings
* No Antibiotics or Hormones
https://www.sea2table.com/our-mission/

 

Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

(4 x 3 oz servings)
https://www.sea2table.com/product/gulf-maine-redfish/

Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

January 29, 2019 at 6:30 PM | Posted in fish, rice, seafood | Leave a comment
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Today’s Menu: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

 

 

For Breakfast this morning I mad a Poached Egg that I served on a slice of toasted Aunt Millie’s Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Well our Artic Cold Front has moved in overnight. 50 degrees yesterday and this morning its 9 degrees with a wind chill around minus 1. Only a high of 19 degrees. Even colder tomorrow! So not a lot going on outside. I did a few chores around the house. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.

 

 

 

 

 

I’m trying another new kind of Fish that I purchased from Sea to Table, West Coast Dover Sole. Sole is a flaky and mild flavored fish with a sweet flavor. As the other Sea to Table Products it comes frozen with 4 fillets per package. I’m preparing all 4 of the fillets. To make tonight’s dish I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

 

 

As the Winter Skate was a couple of nights ago, the Dover Sole is just as good! Fried up perfect, nice crust. The Sole was as described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!

 

 

 

 

 

 

As the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL. It’s been quite some time ago since I’ve had this! I bought a couple of boxes of it on my last visit to Jungle Jim’s International Market. I first sliced up some Baby Portabella Mushrooms. I’ll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.

 

 

 

 

 

To prepare it; In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg’s Products are.

 

 

 

 

 


I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.

* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.

* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/

 

 

Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL
Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

 

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

January 5, 2019 at 6:20 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

5 oz. Buffalo Petite Sirloin Steak w/ Cut Green Beans and Roasted Butternut Squash

December 17, 2018 at 6:25 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: 5 oz. Buffalo Petite Sirloin Steak w/ Cut Green Beans and Roasted Butternut Squash

 

 

 

Started my morning off with a Jimmy Dean Simple Scrambles – Crumbled Ground Turkey, Egg Whites, and Cheddar Cheese. I really love these, only 150 calories and 3 carbs! That’s hard to beat. They have 3 or 4 different ones but the Turkey has less calories and carbs than the others. Just microwave and stir, and you have a hot Breakfast. Also had my cup of Bigelow Decaf Green Tea. Mostly sunny and 43 degrees out, not bad for December 17th! I headed out after Breakfast to a new Kroger that recently opened to see a friend of mine that’s working there. It’s one of their bigger stores. Stopped by McDonald’s on my way back and picked up a late Breakfast for Mom. Not a lot going on today. For Dinner Tonight its a 5 oz. Buffalo Petite Sirloin Steak w/ Cut Green Beans and Roasted Butternut Squash.

 

 

 

 

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

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 

 


Then for another side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

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.
Petite Top Sirloin Steak 5 oz.

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