New Potatoes with Spring Peas

October 7, 2017 at 5:22 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a delicious and healthy side dish that would go good with most any meal, New Potatoes with Spring Peas. Made using; New Potatoes and Spring Peas along with feta cheese, Kalamata olives and mint. It’s another delicious one from the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

New Potatoes with Spring Peas

An easy potato recipe, featuring feta cheese, Kalamata olives and mint.

INGREDIENTS

1¾ pounds small red or Yukon gold potatoes, cut into quarters2 tablespoons plus ¼ cup olive oil, divided
1 cup crumbled feta cheese
½ cup Kalamata pitted olives, sliced lengthwise into quarters
½ cup fresh or frozen peas, thawed2 tablespoons chopped fresh mint
salt and pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
2) In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories220
Protein6g
Carbohydrates21g
Fiber2g
Sugars1g
Fat13g
Cholesterol15mg
Sodium330mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/957-new-potatoes-with-spring-peas

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6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

April 14, 2017 at 5:15 PM | Posted in beans, bison, Bush's, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes

 
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea, not much of an appetite this morning. Started the laundry up for Mom after that. About an hour later we headed up to Home Depot. Needed paint, to paint the wooden deck, bought some new plants for outside, potting soil, grass seed, and checked out the back splash for the Kitchen. Mostly sunny and 80 degrees out today! Our new grill arrived so I spent some of the day putting that together. It is one pain in the rear putting that together while in a wheelchair! Finally got it together. Also planted a couple of new shrubs in the back of the house. I’m one tired man tonight. For Dinner tonight its 6 oz. Bison Top Sirloin Steak and Mushrooms w/ Grillin’ Beans and Whole New Potatoes.

 

 

 

 

First time I’ve tried the SayersBrook 6 oz. Bison To Sirloin Steak. I normally have Wild Idea Buffalo Steaks but I the SayersBrook Bison, Elk, and Wild Boar Steaks were all on sale so I bought a couple of the Sample Packages. I’ll try the Elk and Wild Boar soon! The Steak was a nice lean cut of Bison Top Sirloin.

 

 

 

 

 

 

I prepared the same way I prepare the Wild Idea Buffalo. I first rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Peppercorn Medley. I then preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! Very tender and juicy. I topped the Steak with a bit of A-1 Sauce Thick and Hearty and Sauteed Mushrooms.

 

 

 

 


For one side I heated up a can of Bush’s Grillin’ Beans – Smokehouse Tradition. Love to have Beans anytime! First time I tried this style of Bush’s Beans. Emptied the Beans into a sauce pan. Heated on medium heat then turned the heat down for a slow simmer. They added Bell Peppers and Onions to the Beans and all in the Sweet and Smoky Sauce. Perfect Beans to go with Steak.

 

 

 


For another side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. Bison Steak, Beans, and Potatoes, delicious trio of food! For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Bison Top Sirloin Steaks

Our top Sirloin Steaks are cut from the rear of the loin. These delicious buffalo steaks are firm enough to stand up to being served au poivre as pictured. As with all SayersBrook Bison, our top sirloin steaks have 70% less fat and 40% more protein than a choice beef top sirloin steak. Because of this, you can once again enjoy red meat without the guilt associated with eating beef. Remember – buffalo is the red meat of the new millennium! 4 Bison Top Sirloin Steaks in 6 oz or 8 oz portions.
Delicious and guilt-free. 4 Bison Top Sirloin Steaks in 6 oz
http://www.sayersbrook.com/bison-top-sirloin-steaks-4-x-6-oz/

 
BUSH’S® SMOKEHOUSE TRADITION GRILLIN’ BEANS®
Start a bold tradition at your cookouts! Our Smokehouse Tradition Grillin’ Beans® blend plump navy beans with a sweet and smoky sauce enhanced with brown sugar, onion, peppers, bacon and our own hearty blend of spices. It’s an irresistible combination friends and family will look forward to.

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 160
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 550mg 23%
Potassium 310mg 9%
Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Protein 5g -%
Sugars 14g -%
http://www.bushbeans.com/en_US/product/smokehouse-tradition

Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots

June 15, 2016 at 4:35 PM | Posted in carrots, Pork, potatoes | 2 Comments
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Today’s Menu: Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 015
For Breakfast this morning I prepared 1 medium size Egg (Sunnyside Up), 3 slices of Jennie – O Turkey Bacon, toasted 2 slices of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Hungry no longer! After Breakfast it was house cleaning day; dusted, ran the vacuum, and did some laundry for Mom. I also had bought 2 more packages of furniture coasters. I’ve been putting the coasters under all our furniture, it makes it a lot easier to move furniture around and to move it to clean. Full day of cleaning and time for Dinner. Tonight I prepared a Chili Rub Boneless Pork Loin Fillet w/ Whole New Potatoes and Sliced Carrots.

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 001

I had purchased the Boneless Pork Loin Fillet at Meijer a while back and had it in the freezer. Last night before I hit the sack I layed the Pork in the fridge to thaw overnight. To make the dish I’ll need; 1 Boneless Pork Loin Fillet, 2 Tablespoons Chili Powder, 1 1/2 Teaspoons Sea Salt, and 1/2 Teaspoon Cayenne Pepper. You can adjust the amount of spices according to your own tastes.

 

 

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 002
Preheat the oven on 400 degrees. I’m using a Cast Iron Skillet to prepare the Pork. First spray the skillet with Pam Cooking Spray and add 1 tablespoon of Extra Virgin Olive Oil also. Preheat the skillet on the stove on medium heat. As the skillet is heating; In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere.

 

 

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 004
When the skillet had heated add the Pork Fillet. Sear for 2 minutes and flip it over and sear another 2 minutes. Then put the skillet in the oven and roast. You’ll want to roast until you get an internal temperature of 145 – 150 degrees. I roasted mine for 20 minutes, that will vary depending on the size of the fillet or roast. The Fillet came super moist with a beautiful crust! Slicing into it was so tender! Love the Meijer Pork always delicious. Mom had hers with a side of JB’s Fat Boy Haug Waush BBQ Sauce, with or without Sauce you’ll love this recipe!

 

Chili Rub Boneless Pork Loin Fillet  Whole New Potatoes and Sli 011
For one side dish I opened up a can of Kroger Brand Whole New Potatoes and heated those up. Love using these, so much easier to prepare than normal Potatoes and just as fresh! Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that’s as good as fresh. Growing up I wouldn’t look at a Carrot, now I could have them every day! I also reheated some leftover Pillsbury Italian Loaf Bread, this is our family’s favorite Bread to bake. Having a Dinner like this is why I never miss eating out. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

June 23, 2015 at 5:01 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

 

 

Fried Gulf Coast Grouper 006

Had to fast overnight for my 4 month checkup at the Family Doctor; checking Sugar, Cholesterol, and such. Glad it’s over, I don’t like going to a doctor and especially a Family Doctor. After that I had to take Dad for a Doctor appointment later in the morning. Back home did the usual, cleaned up the house and cleaned up around the house a bit. Have one of my favorites for dinner tonight, fresh Florida Gulf Coast Grouper! Tonight I prepared a Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans.

 

 

Fried Gulf Coast Grouper 001

A good friend of mine gave me a call early last evening and said he just came in from Florida and he was coming by to drop off some Gulf Coast Grouper off to me! And this was fresh caught Grouper, never frozen. He came home Monday and it was caught on early Sunday evening off the Gulf Coast of Florida. They filleted what they had and put them on ice, then straight to my fridge! Now that’s fresh! A big “thank you” to Jim for the Grouper! Wow I’ve got some beautiful fillets of Grouper. I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley. I fried the fillets in Extra Virgin Olive Oil on medium heat until they were a golden brown, flipping them over one time. What fantastic tasting fillets! So fresh and meaty, love these Groupers. I’ll have leftover Grouper for lunch tomorrow.

 
For sides I had Smashed Potatoes, Green Beans, and a slice of Klosterman Wheat Bread. To make the Smashed Potatoes I used Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn Medley, Dried Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and continued to smash and mix. The Green Beans were Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
GrouperBlackend Grouper Grain Carrots 005
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

June 18, 2015 at 4:55 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Baked BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

 

Baked BBQ Chicken Breasts 005
Started the morning off with one delicious and healthy Breakfast, I broke out the Turkey Goetta! I used Glier’s Turkey Goetta, my favorite. Sliced a few slices and fried those babies up, fried in Extra Virgin Olive Oil. Then I had a couple slices of Klosterman Wheat Bread, throw in my cup of Bigelow Decaf Green Tea and Breakfast is served! Near 90 degrees today and a bit humid, not quite as bad as it’s been though. Had a lot of heavy rain early last night, some local flooding. Not much going on today, vacuumed and cleaned the house today. For dinner tonight I prepared Baked  BBQ Chicken Breasts w/ Roasted Asparagus and Boiled New Potatoes

Baked BBQ Chicken Breasts 002

 

Came across a beautiful package of Simple Truth Thin Cut Chicken Breasts. Simple Truth is a Kroger Brand. I purchase the Chicken and Pork products both and really like the quality. So to make the Chicken I’ll need; 3/4 cup Jack Daniel’s Honey Smokehouse Barbecue Sauce and 4 Boneless Skinless Thin Cut Chicken Breasts. To prepare it it’s very easy. I preheated the oven to 375°F. Poured BBQ Sauce over the Chicken in a 13×9-inch baking dish sprayed with Pam Cooking Spray. Baked for about 32 minutes, internal temperature of 165ºF. The baking time will vary according to the cut of Chicken your using and the size. Always cook Chicken until the Chicken is done (165ºF). Wow, the Chicken came out very moist and tender, with fantastic flavor from the Jack Daniel’s Honey Smokehouse Barbecue Sauce.

 
Then for one side dish I prepared Roasted Asparagus. prepare the Asparagus I needed Extra ViBaked BBQ Chicken Breasts 001rgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; 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 the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 
Then I also prepared some Boiled New Poatoes. I cut the potatoes in half and boiled them in a small sauce pan until fork tender. When done i mashed the Potatoes up a bit with a fork. Then reseasoned them with the McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can’t Believe It’s Not Butter. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Natural Chicken Thin Sliced Breast CutletsSimple Truth Thin Cut Chicken Breast

Simple Truth Natural Chickens are raised on an all-natural, 100% vegetarian diet, free of any animal by-products or synthetic additives.
• Never treated with antibiotics, hormones or steroids
• Minimally processed
• Free of artificial ingredients and preservatives
• Natural with no added salt

http://www.simpletruth.com/products/poultry/chicken/natural-chicken-thin-sliced-breast-cutlets/

Diabetic Dish of the Week – Asparagus and Potato Skillet

April 14, 2015 at 5:30 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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2 of my favorite Vegetables in one skillet and it’s Diabetic Friendly! It’s this week’s Diabetic Dish of the Week – Asparagus and Potato Skillet. Enjoy!

 

Asparagus and Potato Skillet
Ingredients

8 ounces tiny new potatoes, cut into 1/4-inch-thick slices
1 cup fresh asparagus cut into 1/2-inch pieces
Nonstick cooking spray
3 slightly beaten eggs or 1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh rosemary
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small tomatoes, seeded and coarsely chopped
1 tablespoon finely shredded Parmesan cheese

 
Directions

1 – In a covered large nonstick skillet cook potatoes in a small amount of boiling water for 5 minutes. Add asparagus. Cook, covered, for 5 to 7 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with nonstick cooking spray. Return vegetables to the skillet.
2 – In a small bowl combine eggs, parsley, rosemary, onion powder, salt, and pepper. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set (top will be moist).
3 – Remove skillet from heat. Let stand, covered, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan cheese. Makes 4 (about 1-cup) servings.

 
Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 127 cal., 4 g total fat (2 g sat. fat), 160 mg chol., 223 mg sodium, 15 g carb. (2 g fiber), 8 g pro.

Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

August 29, 2014 at 4:54 PM | Posted in greenbeans, Jennie-O Turkey Products, potatoes | Leave a comment
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Today’s Menu: Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

 

Mini Turkey Meat Loaf 005

 

 
Well they were right, the heat and humidity returned! Started the day off with Jennie – O Turkey Bacon, a Scrambled Egg, and a couple of slices of Healthy Life Whole Grain Bread. Love that Turkey Bacon to start the day! Went and spent time with my Dad at the rehab center, a couple of hours or so, got the car washed, and back home for the day. I made an early dinner tonight Mom had to be somewhere at 7:00 this evening. It was comfort food heaven tonight for dinner. I prepared Mini Turkey Meat Loaves w/ Green Beans and New Potatoes.

 

 

 

Mini Turkey Meat Loaf 003
Instead of making Mini Turkey Meat Loaves all in tin pans I made one Mini Turkey Meat Loaf Pan and 3 Patties. I got the idea from the current issue of EatingWell Magazine. The Patties looked and sounded so good I had to try them. For the Turkey I used Jennie – O Extra Lean Ground Turkey Breast. To make the Sauce topping I’ll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meatloaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan, top with sauce, and bake at 375 degrees for 30 – 35 minutes, inner temperature of 165 degrees. To make the Patties just take the meat mixture and form it into Patties and top with sauce. They both came out delicious Turkey Meatloaf and Turkey Meatloaf Patties! And as all recipes you can add your own Choice of ingredients. I left the full recipe at the end of the post. We ate the Patties for dinner and saved the Mini Loaf to make sandwiches with for lunch or snacks.

 

 

Mini Turkey Meat Loaf 002
For my side dishes it all by Del Monte. I heated up a can of Del Monte Low Sodium Cut Green Beans and a can of Del Monte Whole New Potatoes. Del Monte Products are always fresh and easy to prepare. Then for dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

 

Turkey Meatloaf

Ready for the oven!

Ready for the oven!

 
Ingredients

2 Tablespoons Blue Bonnet Light Stick Butter
3 Cloves Garlic, Minced
1 lb Jennie O Extra Lean Ground Turkey Breast
1 Slice of uncooked Oscar Mayer Low Sodium Turkey Bacon
1/2 Cup Progesso Italian Style Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 1/4 Cups Hunt’s Ketchup
4 Tablespoons Worcestershire Sauce
3 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

 

 

Directions

1. Melt butter in a skillet.
2. Add the Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, 1 table spoon Worcestershire sauce, spices, and garlic mixture.
5. Press meatloaf into a loaf pan. Place the one slice of Turkey Bacon across the top of the meatloaf.
6. Take the remaining ketchup and add 3 Tablespoons Worcestershire Sauce and
3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf. Baste the meatloaf with half of mixture and baste it again after 30 minutes of baking.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

July 26, 2014 at 5:11 PM | Posted in bison, Great Range Bison | 1 Comment
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Today’s Menu: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

 

Great Range Bison Sirloin Steak 006

Started the day off with a Jennie – O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.

 

 
I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!

 

 

For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President’s Spreadable Sharp Cheddar Cheese.

 

 

 
Great Range Bison

 

About Great Range Brand Bison
and Rocky Mountain Natural MeatsGreat Range Bison Sirloin

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

May 14, 2014 at 5:26 PM | Posted in carrots, greenbeans, nuts, potatoes, salmon | Leave a comment
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Today’s Menu: Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes

 

Walnut crusted salmon 008

 
Been a cloudy, rainy, muggy day out today. Mom is still suffering from poison ivy, but it’s somewhat better than yesterday. Trying to decide on a type of much needed Kitchen Splashguard. We’ve always needed it but just never did anything about it, till now. Nothing expensive just one that will get the job done. For dinner tonight it’s Walnut-Crusted Salmon w/ Baked Potato and Green Beans & Potatoes.

 

 

 
I had come across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine a while back. Now it’s my favorite Salmon recipe! I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor.

 

 

 
Having the Holy Trinity of Vegetable Side Dishes tonight Carrots, Green Beans, and Potatoes! One side I prepared was a small can of Sliced Carrots. Then I also heated up a can of Del Monte New Potatoes and Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

walnut-crusted-salmon-002

Walnut-Crusted Salmon Recipe

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

15 Stellar New Ideas for New Potatoes

April 25, 2014 at 5:51 AM | Posted in Delish | Leave a comment
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Some recipes for one of my favorite potatoes, the new potato. All from the Delish website.

 

Delish

15 Stellar New Ideas for New Potatoes
New potatoes are one of spring’s greatest treats. These young, freshly-harvested potatoes have thin, delicate skins and are sweeter than their full-grown counterparts. Added to a salad or tossed with butter and fresh herbs, they make the perfect springtime side dish.

 

 
Salt-Baked New Potatoes

Coriander seeds, fennel seeds, and salt help flavor the crispy skin on these oven-baked potatoes…..

 

 
Crispy Potatoes with Spicy Tomato Sauce

This recipe is inspired by our love of the Spanish tapa Patatas Bravas — crispy bites of potatoes sometimes served with a spicy tomato sauce. If you’re not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper (or omit it altogether)….

 

 
New Potato Salad with Parsley and Mint Pesto

This potato salad gets a sophisticated kick from parsley and mint pesto, ricotta salata, and Kalamata olives; it’s warm, salty, and herbacious, the perfect spring side dish….

 

 

* Click the link below to get all the New Ideas for New Potatoes

 
http://www.delish.com/recipes/cooking-recipes/new-potatoes-recipes?src=nl&mag=del&list=nl_dnl_fot_non_042314_potato-recipes#sli

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