Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes
December 21, 2019 at 6:42 PM | Posted in chicken | Leave a commentTags: baking, Cast Iron Baked Chicken, Cast Iron Skillet, chicken breasts, Cooking, Del Monte Cut Green Beans, Del Monte Sliced New Potatoes, Dinner, Food, Johnny Cakes, Martha White Self Rising Enriched White Corn Meal Mix, recipes, Spices
Today’s Menu: Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes
For Breakfast this morning I toasted a Thomas Light 100% Multi Grain English Muffin and topped it with a Poached Egg. I also fried up 2 Jennie – O Turkey Breakfast Sausage Links and had a cup of
Bigelow Decaf Green Tea. Partly cloudy and 49 degrees out today. Not too bad for late December! After Breakfast I went to Kroger to pick up a couple of last minute Gift Cards for Christmas. No more Christmas shopping, done! Stopped and got gas and then hit the car wash, my car needed it! Spent the rest of the afternoon watching Football and some Basketball. For Dinner tonight I prepared Cast Iron Baked Chicken w/ Sliced New Potatoes, Cut Green Beans, and Johnnny Cakes.
I cam across the recipe for the Cast Iron Baked Chicken on a episode of Cooks Country on our local PBS Channel. It looked and sounded delicious so that’s our Dinner tonight. To prepare it I’ll 
need; Hungarian Paprika, Salt, Pepper, Onion Powder, Granulated Garlic, 2 Chicken Breasts, Blue Bonnet Butter, Thyme, and a Cast Iron Skillet. The original recipe calls for a 3 pound bone-in chicken that you cut up. But being just me and Mom the 2 Chicken Breasts were enough. I also had to substitute Dried Thyme for the fresh Sprigs of Thyme. To prepare it; I got a Cast Iron Skillet and added 2 tablespoons of Extra Light Olive Oil to it and sit in the oven. I then heated the oven on 450 degrees. I love using Cast Iron Skillets. You can cook or sear something in it on the stove and then move it right into a heated oven. Plus they keep their heat so good. I have 5 different sized Cast Iron Skillets! As the Cast Iron and oven were heating I combined the Paprika, Salt, Pepper, Onion Powder, Dried Thyme, and Granulated Garlic in a bowl. Pat the Chicken Breasts dry with paper towels and sprinkled all over with the Spice Mixture.
When the oven is heated, remove hot skillet. Added Butter, let it melt. Placed the chicken in skillet. Transfer skillet to oven and bake for 15 minutes. Removed the skillet from oven and flip chicken. 
Return the skillet to oven and bake until breasts register 160 degrees. Let chicken rest in skillet for 10 minutes. Transfer chicken to a plate and spoon the pan juices over top. Its ready to serve! The Chicken came out moist and flavorful, browned up perfect! I’ve left the original recipe at the end of the post.
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I 
emptied the can into a small sauce pan. Heated it on medium heat until heated through.
I also opened up a can of Del Monte Cut Green Beans. I heated them up in a small sauce pan on medium heat. Stirred often until heated, then served.
And finally I made some Johnny Cakes. To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White
Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. These Johnny Cakes work perfect with any meal! Excellent Dinner tonight. I’ll add this Chicken Recipe to my Keeper List for sure! The Chicken comes out so moist and delicious! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
- I had more pictures but not sure what happened, they were deleted.
Cook’s Country Cast Iron Baked Chicken
INGREDIENTS
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
2 tablespoons unsalted butter
6 sprigs fresh thyme
BEFORE YOU BEGIN
Our favorite cast-iron skillet is the Lodge Classic Cast Iron Skillet, 12″. Note that the cast-iron skillet should be preheated along with the oven; this is key to getting crispy, well-browned skin. You will not achieve the same type of browning with a conventional skillet. A 4-pound whole chicken will yield the 3 pounds of parts called for in the recipe. Our favorite paprika is The Spice House Hungarian Sweet Paprika.
INSTRUCTIONS
1 – Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.
2 – When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.
3 – Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.
4 – Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.
Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn
September 7, 2019 at 6:22 PM | Posted in potatoes, seafood | 2 CommentsTags: Baking, Butter, Clams, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Green Giant Mini Ears of Sweet Corn, Lobster Tails, Matlaw’s Stuffed Clams, recipes, Seafood
Today’s Menu: Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn
Just a cup of Bigelow Decaf Green Tea for Breakfast. Almost a Fall day around here. It was around 54 degrees this morning and a high of 74 degrees. I guess it won’t be long. Got the cart out early
and finished up some yard work. Then after Lunch it was all College Football watching! Love my Football! For Dinner tonight it’s Seafood Night – Stuffed Clams, Broiled Lobster Tails w/ and Sliced New Potatoes and Mini Ears of Sweet Corn.
Mom had been wanting Lobster Tail so I purchased a package of 2 Lobster Tails and Stuffed Clams fresh from the Seafood Department at Kroger. I purchased the Stuffed Clams from the Seafood
Department at Kroger yesterday. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. 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 bought the Lobster Tails from Kroger Seafood Department yesterday, package of 2. To make the Broiled Lobster Tails I’ll need; 2 lobster tails, 1/2 cup salted butter melted, 1 teaspoon minced 
garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 large lemon or lemon juice.
Then to prepare the Lobster; I first turned on the broiler and let it preheat. Next I grabbed some kitchen shears to slice open the lobster tail lengthwise to expose the meat inside. Placed them on a
small, ungreased baking sheet that I lined with foil. Then in a small bowl, whisk together melted butter, garlic, salt, and pepper. Drizzled that over the lobster exposed lobster meat.
Placed the baking sheet 6 inches beneath broiler and let broil until the meat was no longer translucent, about 9 minutes. Watch them closely so not to overcook them. Serve immediately with 
lemon wedges or squeeze lemon juice over lobster meat just before eating. Then just Enjoy! These came out so good. Fantastic flavor and the lobster meat was tender. Got to have these again, been too long!
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! 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.
For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.
With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com
Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and…
May 22, 2019 at 6:32 PM | Posted in beans, Bush's, pork chops, potatoes | Leave a commentTags: Baking, Bush's Maple and Cured Bacon Baked Beans, Center Cut Pork Loin Chop, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Kraft Hickory Smoke BBQ Sauce, Pork, recipes
Today’s Menu: Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and Baked Garlic Loaf Bread
For Breakfast this morning I prepared some Breakfast Tacos. I used these Mission Street Taco Flour Mini Tortillas the other day and loved them! So I decided to make some Breakfast Tacos with them. To make them; I 
Scrambled and Egg, heated up a couple of Johnsonville Turkey Breakfast Sausage links, Sargento Reduced Fat Shredded 4 Cheese Mexican, and Ortega Smoky Chipotle Taco Sauce. One delicious Breakfast! I also had a cup of Bigelow Decaf Green Tea. Mom went to Breakfast with a neighbor. Cloudy and humid, 84 degrees. Had rain moving in later in the day. I had bought 3 Tomato Plants last week and had to get them out and planted on the side of our shed. I had to put up some wire mesh also, Rabbit problems! For Dinner tonight Cumin Spiced Pork Loin Chops w/ Maple and Cured Bacon Baked Beans, Sliced Potatoes, and Baked Garlic Loaf Bread.
I had bought a package of Center Cut Pork Loin Chops from Meijer earlier in the week. I had broke the package down and had the individual Chops in plastic bags, in the freezer. I grabbed a couple of the bags and laid them in the fridge overnight to thaw. To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 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 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 150°, turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!
For 1 side I prepared a can of the Bush’s Maple and Cured Bacon Baked 
Beans. First time using these. You taste the hint of the Maple Syrup and nice portions of the Cured Bacon, nice combo! To prepare them just emptied the contents into a sauce pan. Heat to simmer and serve! As all the Bush’s Beans they were fantastic! Another Bush’s product to have in the pantry.
For another side to go with the Chops I prepared a can of Del Monte Sliced Potatoes. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through and done. Beans and Potatoes are great with the Pork Chops! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Sprite Zero 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.
A HINT OF SWEETNESS
BUSH’S MAPLE and CURED BACON BAKED BEANS
When you catch a craving for delicious, we’ve got your cure. BUSH’S® Maple & Cured Bacon Baked Beans are sweetened to perfection. We start with navy beans, then add a touch—and not a drop more!—of maple syrup. The result? A hint of sweetness that people have been loving for good reason since 2000.
https://bushbeans.com/en_US/product/maple-cured-bacon
Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans
February 8, 2019 at 6:20 PM | Posted in fish, scallops, Sea to Table | Leave a commentTags: Atlantic Winter Skate, Canned Green Beans, Cooking, Del Monte Sliced New Potatoes, Dinner, Fish, Food, Old Bay, Progresso Italian Style Bread Crumbs, recipes, Sea Scallops, Sea to Table, Seafood
Today’s Menu: Seared Scallops and Fried Skate w/ Sliced New Potatoes and Green Beans
For Breakfast I had a another of the Jimmy Dean Simple Scrambles Cup – Turkey sausage Crumbles, Egg Whites, Shredded Cheddar Cheese. What a change in weather! The last 2 days it’s been a high of 68 degrees and rain, today it was 12 degrees this morning and a high of 27 degrees and sunny! 41 degree difference. After Breakfast I bundled up and headed to Meijer for a few items. On the way back home stopped by the ATM, got gas, and stopped by McDonald’s and picked up Breakfast for Mom. Back home it was back to bed and rested, still lingering Sinus Infection but it’s getting better. For Dinner tonight a Seafood Special! I prepared Seared Scallops and Fried Skate w/ Sliced New Potatoes and Canned Green Beans.
I was planning on just having the Winter Skate Fillet but as I was getting that out of the freezer a small package of Sea Scallops fell out of the freezer so I took that as a sign that I should have the Scallops also! I purchased the Winter Skate from the Sea to Table website while the Sea Scallops are from Kroger.
To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.
With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I love this Skate!
I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking Spray, also added 1 tablespoon of Extra Light Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
I warmed up the leftover Canned Green Beans from last night’s Dinner. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert later A Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Sea to Table – Atlantic Winter Skate
Hand filleted, boneless, flash frozen
Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
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: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen 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/atlantic-winter-skate/
Sea Scallops
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.)
Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes
January 26, 2019 at 6:33 PM | Posted in fish, seafood | Leave a commentTags: Asparagus, Atlantic Winter Skate, Baking, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Progresso Italian Style Bread Crumbs, recipes, Sea to Table
Today’s Menu: Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes
To start this Saturday morning off I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, fried up 4 slices of Boar’s Head Sweet Slice Ham, Fried an Egg, and made a Breakfast Sandwich. I topped the Ham and Egg with a slice of Sargento Ultra Thin Swiss Cheese. I also had a cup of Bigelow Decaf Green Tea. Cloudy and 34 degrees with passing snow flurries. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Back home it was laundry day, did a couple of loads. Then cleaned the house. For Dinner tonight I prepared a Bread Crumb Crusted Fried Atlantic Winter Skate w/ Roasted Asparagus and Sliced Potatoes.
I have been wanting to try Skate since I read about it a while back. It’s tough to find but I found some on the Sea to Table website (https://www.sea2table.com/). I’ve left some info on the Sea to Table website at the end of the post. So glad I came across this site they have a good selection of Seafood; Atlantic Sea Scallops, West Coast Dover Sole, Northwest Pacific Cod, and Atlantic Winter Skate. I ordered the West Coast Dover Sole and the Atlantic Winter Skate, and can not wait to try them both! I’m having the Skate for Dinner tonight. All products come frozen and delivered in excellent packaging. There is 2 Fillets per package, I’m having one for Dinner and froze the other one.
To make the Dish I’ll need; 1/4 cup of 2% Milk, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs for dredging, and 1 1/2 tablespoons of Extra Light Olive Oil. To prepare them I put the skate fillet in a large dish. Poured the milk over them and sprinkle with salt and pepper to taste. Make sure to turn the fillets in the milk so they are coated on both sides. Then I scattered the Bread Crumbs over a large dish. Lightly dredge the fillets in the Bread Crumbs on both sides.
With fillet breaded I heated the Olive Oil a large skillet over medium-high heat. When the oil is hot but not smoking, I added one of the fillets. Saute on one side until it was golden brown, about 3 minutes. Then turn and cook on the other side until golden brown, about 3 minutes more. They came out beautiful! And I have a found a new Seafood to have! These are so good. They fried up very easy and have a very fresh taste, their taste is similar to scallops. I’ll definitely be having this again!
For one side dish I prepared some Roasted Asparagus.To prepare the Asparagus I just needed Extra Virgin Olive Oil, Sea Salt, grated Black Peppercorn, Lemon Juice, and grated Parmesan Cheese. 
Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Reduced Fat Parm Cheese before serving.
For a 2nd side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through. Excellent Meal tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.
Sea to Table
https://www.sea2table.com/
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.
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/
Atlantic Winter Skate
Hand filleted, boneless, flash frozen
Why We Love It: Loved by chefs and New England fishermen alike, Skate wings are sweet like scallops, delicate but firm like lobster, and often compared to flounder and sole. These skin-off fillets are hand trimmed and fan-shaped, so they make for a uniquely beautiful and delicious plate.
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: This Winter Skate is caught off the shores of Chatham, Massachusetts — a fishing town at the elbow of Cape Cod. With an ever-growing stock level, Winter Skate is rated as a Good Alternative by Monterey Bay Aquarium’s Seafood Watch.
Our Guarantee: We care about the fish you eat and work closely with our fishermen partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
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/shop/
Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn
October 29, 2018 at 5:20 PM | Posted in chicken | Leave a commentTags: Chicken, Chicken Thighs, Cooking, Del Monte Sliced New Potatoes, Dinner, Flour, Food, Green Giant Mini Ears of Corn, recipes
Today’s Menu: Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn
To start morning off I made a cup of Bigelow Decaf Green Tea. 38 degrees out this morning and partly sunny. Had a high of 55 degrees and clouds in the afternoon. After Breakfast I went to Meijer, Mom needed a few things. Stopped by the ATM, got gas, and stopped by McDonald’s to pick up Breakfast for Mom. After Lunch I had to get the cart out of the shed along withe rake. The official Leaves Drop has began! Filled up a large Hefty Bag Yard Bag up. Just one of many upcoming leaf raking days ahead! For Dinner tonight its Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn.
I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.
To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.
I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.
Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.
Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack
* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.
Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears – 6 to 12 minutes.4 ears – 10 to 16 minutes.6 ears – 12 to 18 minutes.8 ears – 14 to 20 minutes.
Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.
Nutrition Facts
Serving Size 1 mini ear (61g)
Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g
Roasted Applewood Smoked Turkey Breast Tenderloin w/ Sliced New Potatoes and Cut Italian Green Beans
October 17, 2018 at 5:25 PM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Allens Cut Italian Green Beans, Baking, Blackberry Glaze, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin, recipes, River Road Bake House Garlic Oval Loaf Bread
Today’s Menu: Roasted Applewood Smoked Turkey Breast Tenderloin w/ Sliced New Potatoes and Cut Italian Green Beans
For Breakfast this morning I made a Poached Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. Not quite as cold this morning! 40 degrees. Sunny and 52 degrees for the day. After Lunch I got the Cart out of the shed and went over and borrowed my neighbor’s Shrub Trimmer. Trimmed down 4 Shrubs around the house for the upcoming Winter. Then got the leaf blower out and cleaned off the deck and driveway areas. For Dinner Tonight, Comfort Food! I prepared a Roasted Applewood Smoked Turkey Breast Tenderloin w/ Sliced New Potatoes, Cut Italian Green Beans, and Baked Garlic Loaf Bread.
I had purchased the Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin from Meijer and had it in the freezer. Sat it in fridge to thaw overnight. Meijer is the only store that carries this and most of the other Jennie – O Turkey Products. The Turkey Tenderloin comes pre-seasoned and is 100 calories, 4 carbs, and 99% fat-free. Besides this beautiful Tenderloin all I’ll need to prepare it is some McCormick Grinders of Sea Salt and Peppercorn Medley, Blackberry Glaze, and Extra Light Olive Oil. To make the Blackberry Glaze I’ll need Smucker’s Sugarless Blackberry Jam, Red Wine Vinegar, Splenda Sugar, and Ground Cinnamon.
First I mixed my Blackberry Glaze and set it aside until ready to use. I left the recipe for this at the end of the post. To prepare the Tenderloin I’ll be baking it. Preheat the oven to 350°F. Next sprayed a shallow baking pan with Pam Non Stick Cooking Spray and add a tablespoon of the Extra Light Olive Oil to it. Then place the Tenderloins in the baking pan. With about 10 minutes of cooking time left I Glazed on of the Tenderloins. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 62 minutes. Remove from the oven, cover and let rest 5-10 minutes before slicing.
Started slicing it and it’s so very tender and moist. It has a fantastic taste. The Applewood Smoke and combination of Spices it was marinated in was perfect! Good job Jennie- O. For the added Blackberry Glaze , it was perfect! It went with the Turkey perfectly.
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans of any kind every day and never get tired of having them.Finally I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. Love this Bread! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.
Jennie – O Applewood Smoke Flavor Turkey Breast Tenderloin
JENNIE-O® Applewood Smoked Turkey Breast Tenderloin is a savory combination of flavor and ease. It comes pre-seasoned so you don’t have to marinate. And it’s 99% fat-free and gluten free. Grill up a turkey breast tenderloin at your next barbeque!
COOKING INSTRUCTIONS
CONSUMER GAS GRILL:TO GRILL:
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
CONSUMER OVEN:
TO BAKE:
Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.
SLOW COOKER:
Peel back and remove packaging. Place tenderloins (two in each packet) in slow cooker, add ½ cup water, and cover with lid. Cook according to chart below AND until internal temperature reaches 165°F. as measured by a meat thermometer. Remove and serve. Slow cookers may vary in cooking performance.* Always cook to an internal temperature of 165°F.
NUTRITION INFORMATION
Serving Size 112 g
Calories 100
Calories From Fat 5
Total Fat .5 g
Saturated Fat 5.0 g
Trans Fat .0 g
Cholesterol 40 mg
Sodium 410 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 3 g
Protein 21 g
INGREDIENTS
Turkey Breast Tenderloin Containing up to 30% of a solution of Water, Seasoning (Sugar, Brown Sugar, Spices, Garlic Powder, Onion Powder, Apple Juice Concentrate, Maltodextrin, Molasses, Natural Flavor), Vinegar, Brown Sugar, Salt, Sugar, Baking Soda, Applewood Smoke.
https://www.jennieo.com/products/105-applewood-smoke-flavor-turkey-breast-tenderloin
BLACKBERRY GLAZE
INGREDIENTS
1⁄2 cup Smucker’s Sugarfree Blackberry Jam
2 tablespoons Red Wine Vinegar
1 tablespoon Splenda sugar substitute
1⁄4 teaspoon Ground Cinnamon
DIRECTIONS
Whisk Blackberry Jam, Red Wine Vinegar, Splenda, and Cinnamon,in small bowl until blended, set aside until ready to use.
Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
September 18, 2018 at 5:22 PM | Posted in Buffalo Gal | Leave a commentTags: Baking, Bison, Buffalo Gal New York Strip Steak, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Margaret Holmes Seasoned Blackeye Peas, Mushrooms, recipes, Steak
Today’s Menu: Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. I went to McDonald’s and picked up Breakfast for Mom then. I had to be at our Family Lawyers Office at 10:00 to finalize my Living Will. Stopped by Kroger afterward to pick up a couple of items for Mom. For Dinner tonight a Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
I prepared the Buffalo Gal Bison New York Strip and Sauteed Mushrooms with Sliced New Potatoes and Seasoned Pinto Beans back in August and the 3 worked and tasted so good together I’m having it again for Dinner tonight. To prepare the Steak I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Blue Bonnet Light Butter, and Extra Light Olive Oil, and 1 Cast Iron Skillet! I’ll be preparing the Steak by frying it in a Cast Iron Skillet.
To prepare it I start by adding a 1/2 tablespoon of the Extra Light Olive Oil and preheating the Cast Iron Skillet on high heat. Next I Salted and Peppered the Steak, brushed with a little of the Butter, then placed in the heated Skillet. I let it sear on the high heat for about 4 minutes. Then turned it once using tongs. Continued cooking on the high heat for about another 2 minutes for a perfect medium rare steak. They say key is to get the sear on one side first and do not flip back and forth, just one time. Then I let Steak rest 15 minutes before slicing.
And once again what a flavorful and juicy Bison New York Strip Steak, I’ll have to order some more of these soon! Served it with Sauteed Mushrooms.
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
Then for a second side I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Buffalo Gal – Bison New York Strips
A customer favorite. Cut thick and ideal for grilling. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)
Nutrition (8 oz.):
Fat: 4.8g, Calories: 260, Protein: 54g, Sodium: 180mg
Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak. 2 minutes for rare or 5 minutes for well done. The key is to get the sear on one side first and do not flip back and forth, just one time. Let meat rest 15 minutes before slicing.
http://www.buffalogal.com/Bison-New-York
Buffalo Terres Major Fillet Steak w/ Sliced Potatoes and Mixed Chili Beans
September 10, 2018 at 5:22 PM | Posted in Wild Idea Buffalo | Leave a commentTags: Baking, Bush's Mixed Chili Beans - Kidney and Pinto Beans, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, recipes, River Road Bakehouse Multigrain Oval Bread, Wild Idea Buffalo 8 oz. Terres Major Fillet
Today’s Menu: Buffalo Terres Major Fillet Steak w/ Sliced Potatoes and Mixed Chili Beans
To start this Monday off I toasted a Thomas Light Multi Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Chilly morning out there this morning with fog. Only a high of 66 degrees and cloudy with a shower or two. After I had Breakfast I went to McDonald’s and picked up Breakfast for Mom. Afterward I went to Meijer and by Kroger grocery shopping. Back home I took care of Mom most of the day. She wasn’t feeling good at all today.For Dinner tonight its a Buffalo Terres Major Fillet Steak w/ Sliced Potatoes and Mixed Chili Beans.
I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Terris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Terres Major Fillet Steak w/ Sliced Potatoes and Mixed Chili Beans a while back and loved the combinations so I’m having them again.
To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious!
For one side I heated up a can of Del Monte Sliced New Potatoes. Just empty the can into a small sauce pan to a boil. Turn the heat down to a simmer until heated. Easy and delicious Potato Side Dish.
For a second side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans. Just heat the Beans in a small sauce pan to a boil and then reduce the heat to a simmer. Cooked until heated. Then I also baked a loaf of Bakehouse Garlic Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Wild Idea Buffalo 8 oz. Terres Major Fillet
The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
https://wildideabuffalo.com/products/8-oz-terres-major-f
Bison New York Strip and Sauted Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
August 10, 2018 at 5:12 PM | Posted in bison, Buffalo Gal | Leave a commentTags: Baking, Bison, Buffalo Gal New York Strip Steak, Cooking, Del Monte Sliced New Potatoes, Dinner, Food, Margaret Holmes Seasoned Blackeye Peas, Mushrooms, recipes, Steak
Today’s Menu: Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
I normally prepare Breakfast here at the house but today I had Panera Bread Breakfast Sandwich. I’m usually up by 6:00 in the morning but slept in till after 7:00, which is late for me. Mom got up around 8:00 and I headed out to Panera Bread. I bought us a couple of Ham, Egg and Cheese Breakfast Sandwiches, which we’ll be having again! They were delicious! Good size and fantastic taste. I also had my morning cup of Bigelow Decaf Green Tea. Mostly cloudy out and 86 degrees, rain shower in the early evening. Cleaned the house and cleaned up around the outside later on. For Dinner tonight a Bison New York Strip and Sauteed Mushrooms w/ Sliced New Potatoes and Seasoned Pinto Beans
I’m trying the Buffalo Gal – Bison New York Strip Steak for Dinner tonight! Recently I’ve had the Buffalo Gal Bison Cube Steak and the Buffalo Sliders and loved both.So tonight it’s their New York Strip Steak. To prepare it I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Blue Bonnet Light Butter, and Extra Light Olive Oil, and 1 Cast Iron Skillet! I’ll be preparing the Steak by frying it in a Cast Iron Skillet.
To prepare it I start by adding a 1/2 tablespoon of the Extra Light Olive Oil and preheating the Cast Iron Skillet on high heat. Next I Salted and Peppered the Steak, brushed with a little of the Butter, then placed in the heated Skillet. I let it sear on the high heat for about 4 minutes. Then turned it once using tongs. Continued cooking on the high heat for about another 2 minutes for a perfect medium rare steak. They say key is to get the sear on one side first and do not flip back and forth, just one time. Then I let Steak rest 15 minutes before slicing.
And WOW what a Steak! So tender, flavorful, and juicy. Excellent Steak, I’ll be having this one again. I served it with some Sauteed Mushrooms.
For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.
Then for a second side I prepared a can of Margaret Holmes Seasoned Pinto Beans. It doesn’t get much better for a canned Beans than these! To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. I love Beans of all kinds and these Seasoned Pinto Beans are at the top of the list, love the Seasoning. For Dessert/Snack later some slices of Boar’s Head Longhorn Colby Cheese along with Whole Wheat Saltine Crackers, good ole Cheese and Crackers!
Buffalo Gal – Bison New York Strips
A customer favorite. Cut thick and ideal for grilling. Receive 2 (7-9 oz.) steaks. (2 steaks per package, package is over 1 lb.)
Nutrition (8 oz.):
Fat: 4.8g, Calories: 260, Protein: 54g, Sodium: 180mg
Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak. 2 minutes for rare or 5 minutes for well done. The key is to get the sear on one side first and do not flip back and forth, just one time. Let meat rest 15 minutes before slicing.
http://www.buffalogal.com/Bison-New-York
Panera Bread – Ham, Egg and Cheese
Over easy egg, a thick slice of Vermont white cheddar and smoked, lean ham with salt and pepper on our freshly baked Whole Grain Bread.
350 -Calories
16g – Total Fat
910mg – Sodium
30g – Total Carb
4g – Fiber
23g – Protein
https://www.panerabread.com/en-us/menu-categories/breakfast-.html?utm_source=yext_pages#ham-egg-cheese
Petitchef
Foodista
Posts I Like
Create a free website or blog at WordPress.com.
Entries and comments feeds.
