Kitchen Hint of the Day!

May 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use those leftovers…………

Use leftover shrimp, tomatoes, green vegetables, red meat, and cheese in omelets or scrambled eggs. Empty your fridge of leftovers by putting them in omelets!

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Fried Oysters w/ Baked Potato and Texas Toast (Lite)

May 19, 2019 at 6:40 PM | Posted in oysters, potatoes | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with I Can’t Believe It’s Not Butter. Also had the morning cup of Bigelow Decaf Green Tea. Partly cloudy, humid and 89 degrees out today. After I had Breakfast I went to McDonald’s and picked up Breakfast for Mom. Afterward Mom went to Church. I did a couple of loads of laundry. Then after Lunch I cleaned the house. Later I went outside and got the leaf blower out and cleaned off the deck and driveway areas. For Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

 

 

 

As usual I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained Oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

 

 

Next, heat the Extra Light Olive Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each Oyster carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

 

 

I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Kitchen Hint of the Day!

May 19, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold the foil….

Don’t cover a roast with foil while it’s in the oven. The meat steams rather than roasts, and it toughens.

Healthy Baked and Roasted Chicken Recipes

May 18, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Baked and Roasted Chicken Recipes. Delicious and Healthy Baked and Roasted Chicken Recipes with recipes including; Maple-Mustard Baked Chicken, Loaded Potato Bowl with Chicken and Broccoli, and Huli Huli Chicken with Pineapple-Ginger Sauce. Find these recipes and more all at the EatingWell website. Enjoy and make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Baked and Roasted Chicken Recipes
Find healthy, delicious baked and roasted chicken recipes, from the food and nutrition experts at EatingWell.

Maple-Mustard Baked Chicken
Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold-no forks and knives required! For best flavor, shop for locally raised natural chicken and real maple syrup……………

Loaded Potato Bowl with Chicken and Broccoli
Cauliflower and potatoes mash into a creamy puree that has fewer calories than mashed or baked potatoes alone. Here, we top the puree with chicken and broccoli to make a satisfying and complete meal. The cheese, sour cream and bacon toppings make this easy dinner resemble a lower-calorie loaded baked potato………

Huli Huli Chicken with Pineapple-Ginger Sauce
“Huli” is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific’O Restaurant…………..

 

* Click the link below to get all the Healthy Baked and Roasted Chicken Recipes
http://www.eatingwell.com/recipes/18927/ingredients/meat-poultry/chicken/baked-roasted/

Kitchen Hint of the Day!

May 18, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grilling with skewers…………..

Soak wooden skewers and toothpicks in water for at least 20 minutes before using them on a hot grill. The absorbed water will prevent the wood from burning.

Jennie – O Turkey Recipe of the Week – Hawaiian Turkey Burgers

May 17, 2019 at 6:02 AM | Posted in Jennie-O | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Hawaiian Turkey Burgers. Made using JENNIE-O® Lean Turkey Burger Patties along with toppings of BBQ Sauce, Sliced Pineapple, Lettuce and served on Whole Wheat Burger Buns. Get that grill fired up! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Hawaiian Turkey Burgers
Sweet and savory go together like grilling and summer. Grilled pineapple, lean turkey burgers and a tangy sauce make this weeknight dinner so good, the cook might actually have some kisses coming their way.

INGREDIENTS
¼ cup pineapple preserves
¼ cup barbeque sauce
4 slices pineapple
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 whole wheat burger buns, split and toasted
4 lettuce leaves

DIRECTIONS
Preheat broiler or grill.
1) Combine pineapple preserves and barbeque sauce in small saucepan. Bring to boil over medium heat, stirring often. Set aside ¼ cup sauce to use as condiment.
2) Brush both sides of pineapple slices with some of remaining sauce; set aside. Cook burger patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Brush often with sauce. Broil pineapple 1 minute, turning once.
3) Place lettuce leaf on bun bottom top with pineapple, patties and bun top. Serve with reserved sauce condiment.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 26g
Carbohydrates 57g
Fiber 3g
Sugars 32g
Fat 10
Cholesterol 80mg
Sodium 490mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/287-hawaiian-turkey-burgers

Mushroom Bleu Turkey Burgers

May 17, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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To help celebrate National Burger Month I have a second Burger recipe from the Jennie – O Turkey website, Mushroom Bleu Turkey Burgers. This one is made using the JENNIE-O® Turkey Burgers – Made with White Turkey. It has topping s of Mushrooms, Diced Red Pepper, and Crumbled Blue Cheese and served on split and toasted Hamburger Buns. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mushroom Bleu Turkey Burgers
If you haven’t had a turkey burger with sautéed mushrooms and crumbled bleu cheese, you may want to prepare yourself. Flavors this bold deserve your full attention. Ready in under 30 minutes!

INGREDIENTS
4 JENNIE-O® Turkey Burgers – Made with White Turkey
1 (8-ounce) package fresh mushrooms
½ cup diced red pepper
4 ounces crumbled blue cheese
4 hamburger buns, split and toasted

DIRECTIONS
1) Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In skillet, sauté mushrooms and red pepper. Top cooked burgers with vegetables and sprinkle with crumbled blue cheese. Serve on toasted burger buns.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 33g
Carbohydrates 25g
Fiber 2g
Sugars 4g
Fat 12g
Cholesterol 80mg
Sodium 720mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/360-mushroom-bleu-turkey-burgers

Kitchen Hint of the Day!

May 17, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Now that’s sharp…………

Use sharp cheeses in your cooking; you can use less and still retain flavor or experiment with using low-fat or fat-free cheeses.

Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

May 16, 2019 at 6:39 PM | Posted in chicken | Leave a comment
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Today’s Menu: Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans

 

 

 

For Breakfast this morning a favorite of mine, Hash Browns and Diced Ham. I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham, and had a cup of Bigelow Decaf Green Tea. I made a bed of the Hash Browns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s to pick up Breakfast for Mom. Partly cloudy and 76 degrees outside. After Lunch I got my cart out of the shed and planted 3 plants Mom had bought yesterday. Swept out the shed and straightened it up before putting the cart back up. For Dinner tonight its Grilled BBQ Chicken Breasts w/ Roasted Butternut Squash and Green Beans.

 

 

 

 

I picked the Chicken up at Meijer the other day, Katie’s Best Skinless and Boneless Chicken Breasts. For the BBQ Sauce I’m using Kraft Hickory Smoke BBQ Sauce. I’m seasoning it with Morton’s Lite Salt and Ground Black Pepper. I went out and fired the grill up first. Next I sprayed the Chicken with Pam Non Stick Cooking Spray on both sides of the Chicken Breast, then seasoned them with the Salt and Pepper and waited for the Grill to heat.

 

 

 

 

 

With the Grill ready I started. Added the Chicken and shut the lid on the grill. I let the chicken cook for 7 minutes, then used the tongs to flip the breasts over. Grilled for another 7 minutes longer. With about 1 minute of cooking time left I basted the Chicken with the Kraft Hickory Smoke BBQ Sauce and finished cooking. Checked temperature of the Chicken with a thermometer reads it read just a tad over 165°. The Chicken came out fantastic! Moist and flavorful. Love that Kraft Sauce, and it was excellent!

 

 

 

 

 

Then for one 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, add the Walnut Pieces, 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. I really love Butternut Squash!

 

 

 

 

 


As the Squash was roasting I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. 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. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 


Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified!
Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

Healthy Turnip Recipes

May 16, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Turnip Recipes. Here’s some Delicious and Healthy Turnip Recipes with recipes including; Honey BBQ Roasted Root Vegetables, Creamy Smashed Turnips, and Steak with Glazed Carrots and Turnips. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Turnip Recipes
Find healthy, delicious turnip recipes, from the food and nutrition experts at EatingWell.

Honey BBQ Roasted Root Vegetables
In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you’re in the mood for meat or want to go vegetarian with grilled tofu or a bean dish…………..

Creamy Smashed Turnips
Rich in vitamin C, these mashed turnips are flavored with reduced-fat cream cheese and chives. A perfect side dish for any meal………..

Steak with Glazed Carrots and Turnips
This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant—a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine……….

* Click the link below to get all the Healthy Turnip Recipes
http://www.eatingwell.com/recipes/19322/ingredients/vegetables/turnips/

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