Healthy Shellfish Recipes
February 1, 2020 at 6:01 AM | Posted in Eating Well | Leave a commentTags: baking, Bisque, Clams, Cooking, Crab, EatingWell, Food, Grilling, Healthy Shellfish Recipes, Lobster, mushrooms, oysters, recipes, Roasting, Shrimp, Vegetables
From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes with recipes including Honey Walnut Shrimp, Lobster Bisque, and Crab-Stuffed Mushrooms. Some fantastic Seafood Recipes! Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/
Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.
Honey Walnut Shrimp
We gave a healthy spin to this popular takeout favorite. Walnuts are given a brown sugar coating that pairs nicely with sweet and savory shrimp. Serve the shrimp with rice and steamed veggies to make it a full, healthy meal. This ultra-quick dinner recipe is sure to become a new weeknight favorite…………………………………..
Lobster Bisque
The secret to this richly flavored lobster bisque recipe lies in the shells from the lobster tail that get pureed into the soup itself. This is one appetizer soup that will really wow your guests! Be sure to strain the soup through a fine-mesh sieve twice to get the traditional smooth, creamy texture……………………………….
Crab-Stuffed Mushrooms
This crab-stuffed mushroom recipe is perfect for Christmas, New Year’s Eve and other holiday parties or any other time you need a quick and easy appetizer. The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor (similar to artichokes) that doesn’t mask the rich, sweet flavor of fresh crabmeat………………………………
* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/
Kitchen Hint of the Day!
December 31, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, oysters, recipes, Roasting, Seafood
Buying fresh Oysters……………….
Fresh oysters shouldn’t smell fishy, and their shells should snap closed when tapped. Place oysters in a bowl, cover with a damp cloth, and stick them in the fridge. Stored properly, they’ll be OK to eat raw for about a week.
One of America’s Favorites – Po’ boy
October 21, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: Baking, Catfish, Cooking, Fish, Food, Gravy, Grilling, Ham, Lettuce, One of America's Favorites, oysters, Po-Boy, recipes, Roast beef, Sandwiches, Seafood, Shrip, Tomato
A po’ boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
Roast beef was New Orleans’ most popular po’boy filler up to the 1970s and fried oyster po’boys are popular enough that they are sometimes called an oyster loaf, but the fillings can be almost anything, according to Sarah Rohan who in her book Gumbo Tales mentions fried shrimp, catfish, crawfish, Louisiana hot sausage, fried chicken, baked ham, duck, and rabbit.
A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.
The New Orleans sloppy roast beef po’ boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into “debris” by cutting it to shreds when done (folklore says that a po’ boy roast is done when it “falls apart with a hard stare”) and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.
A roast beef po’ boy
In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as “oyster loaves”, a term still in use. A sandwich containing both fried shrimp and fried oysters is often called a “peacemaker” or La Médiatrice.
The origin of the name is unknown. A popular local theory claims that “po’ boy”, as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy”.
One New Orleans historian finds the Martin claim suspicious for several reasons, starting with the fact that it wasn’t described by the local press until 40 years after the strike, and that prior to 1969 the story from the Martin brothers themselves was that they had created the po-boy for farmers, dock workers and other “poor boys” who frequented their original location near the French Market. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced “our meal” and made no mention of sandwiches.)
Fried shrimp po’ boy at Middendorf’s
New Orleans
New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po’ boy is very popular. Po’ boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po’ boy shop, and these shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole dishes.
The two primary sources of po’boy bread are the Leidenheimer Baking Company and Alois J. Binder. There is fierce competition between po’ boy shops, and resident opinions of the best po’ boy shop varies widely.
Each year there is a festival in New Orleans dedicated to the po’ boy, the Oak Street Po’Boy Festival. It is a one-day festival that features live music, arts, and food vendors with multiple types of po’ boys. It is held in mid-November along a commercial strip of Oak Street in the city’s Carrollton neighborhood. The festival gives “best-of” awards, which gives the chefs an incentive to invent some of the most creative po’ boys.
Authentic versions of Louisiana-style po’ boys can be found along the Gulf Coast, from Houston through the Florida Panhandle. The term “po’ boy” has spread further and can be found in the South Atlantic States and in California, where it may instead refer to local variations on the submarine sandwich.
Kitchen Hint of the Day!
April 22, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, oysters, recipes, Seafood
Love those Oysters……..
Oysters are low in calories, low in fat and a good source of protein which makes you feel fuller after eating. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.
Healthy Fish and Seafood Recipes
April 10, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Catfish, Cooking, Crab, EatingWell, Fish, Flounder, Food, Grilling, Healthy Fish and Seafood Recipes, oysters, Pasta, recipes, Shrimp, Trout, Tuna, Vegetables
From the EatingWell website and Magazine its Healthy Fish and Seafood Recipes. Delicious and Healthy Fish and Seafood Recipes with recipes like; Catfish and Sausage Jambalaya, Tortilla Chip Flounder with Black Bean Salad, and Grilled Oysters with Garlic-Herb Butter. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Fish and Seafood Recipes
Find healthy, delicious fish and seafood recipes including crab, salmon, shrimp and tuna. Healthier recipes, from the food and nutrition experts at EatingWell.
Catfish and Sausage Jambalaya
This catfish and sausage jambalaya recipe is one you might find in a neighborhood eatery in Creole country. Turkey sausage links have fewer calories and less fat than traditional pork sausage, but still deliver amazing taste to this dish…….
Tortilla Chip Flounder with Black Bean Salad
This 40-minute recipe pairs a vibrant black bean salad with baked flounder. The flounder is coated in a cayenne pepper and tortilla chip crust adding a bit of heat to this Mexican-inspired meal………..
Grilled Oysters with Garlic-Herb Butter
If you’ve never cooked oysters on the grill, you’re in for a treat. Grilling oysters whole saves you the trouble of shucking them—they magically pop open when cooked. A simple garlic herb butter adds richness and a bright pop of flavor to this impressive appetizer. To pretty it up use Irish butter, which is extra-golden because Irish cows typically enjoy an all-grass diet……….
* Click the link below to get all the Healthy Fish and Seafood Recipes
http://www.eatingwell.com/recipes/18243/ingredients/fish-seafood/
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
April 8, 2019 at 6:27 PM | Posted in oysters, potatoes, seafood | Leave a commentTags: Baked Potato, Baking, Cooking, Dinner, Food, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, oysters, recipes, Shake and Bake Seasoned Panko Bread Crumbs
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I prepared some 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light Multi Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam, and had my morning cup of Bigelow Decaf Green Tea. A mix of rain and sun with a high of 70 degrees outside today. Not real active today. Woke up about 5:00 this morning with Phantom Pains again! The continued till about 2:00 this afternoon. So just relaxed most of the day. Then I also got back my test results from last week and it was not good. I was told I had severe Neuropathy. I go to my Family Doctor at 8:30 tomorrow morning to go over everything. Not good news but I’ve been here before. All I can do is face it head on! I’ll update tomorrow. For Dinner tonight Fried Oysters w/ Baked Potato and Texas Toast (Lite).
I’m keeping my post a bit short tonight. I’m having trouble accepting the test results and I need a little downtime. Take care all, be back tomorrow!
Healthy Shellfish Recipes
February 21, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Cooking, Crab, EatingWell, Food, Grilling, Healthy Shellfish Recipes, Lobster, oysters, recipes, Scallops, Shrimp
From the EatingWell website and Magazine its Healthy Shellfish Recipes. I love Seafood and here’s some Delicious and Healthy Shellfish Recipes. You’ll find recipes like; Shrimp Bruschetta, White Shrimp Pizza, and Easy Deviled Crab. Find these delicious and healthy recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.
Shrimp Bruschetta
Turn a few cooked shrimp into a satisfying and quick lunch with this easy open-face sandwich recipe, reminiscent of a bruschetta recipe. Try it with leftover shrimp cocktail or pick up precooked shrimp at the seafood counter………..
White Shrimp Pizza
If you love shrimp Alfredo on pasta noodles, you’ll really enjoy this pizza recipe. The Alfredo-based white sauce coats individual whole-wheat pizza crusts which are topped with grilled shrimp, bacon, and slices of red onion………..
Easy Deviled Crab
Instead of weighing down fresh crab with a lot of breadcrumbs, this lighter version of deviled crab gets just a sprinkle of them on top for crunch. If you prefer, steam 8 pounds of live blue crabs and pick out the meat to make the filling. For a really cool presentation, scrape out the shells, fill with the crab mixture and bake as directed. You can scoop it up with crackers or just eat it as is to allow the crab to shine………
* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/
Breaded Oysters w/ Baked Potato and Texas Toast Light
December 9, 2018 at 6:32 PM | Posted in potatoes, seafood | Leave a commentTags: Baked Potato, Baking, Cooking, Dinner, Food, New York Bakery Light Texas Toast, oysters, recipes, Seafood, Sebastian Breaded Oysters
Today’s Menu: Breaded Oysters w/ Baked Potato and Texas Toast Light
To start this Sunday Morning off I prepared a couple of Scrambled Eggs that I topped with Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Outside it started off cloudy and 19 degrees. Then 38 degrees and mostly sunny for the afternoon. I made Mom Breakfast also and then she went on to Church. I did a load of laundry and then I was all caught up on everything else for the day. Spent the entire day relaxing and watching some NFL Football. For Dinner tonight I prepared Breaded Oysters w/ Baked Potato and Texas Toast Light.
While at Jungle Jim’s International Market earlier in the week I picked up a couple of boxes of Sebastian Breaded Oysters. I had never tried them but they had them on sale and it had good reviews online. So I prepared one of the boxes for Dinner tonight.
They come frozen and as Instructions said to keep them frozen until ready to use. I grabbed a skillet and sprayed it with Pam Non Stick Cooking Spray. Heated the skillet on medium heat and added 2 tablespoons of Extra Light Olive Oil. When heated I added the Frozen Oysters to the skillet. Fried them for 3 1/2 minutes until they turned golden brown. Then put them on a paper towel lined plate.
The Oysters came out great. Just enough Breading and they were delicious, had an excellent fresh taste to them. Served them with a side of Heinz Cocktail Sauce for dipping.
As the Oysters were cooking I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.
Sebastian Breaded Oysters
* Sebastian® Breaded Oysters.
* Pre-fried.
* Sustainable quality.
* Family owned.
* HACCP Certified.
* Plant and all products inspected in accordance with HACCP principles.
* Net weight 12 ounces (340 g).
Ingredients
Oysters, Wheat, Flour, Modified Corn Starch, Water, Corn Oil, Rice Flour, Wheat Starch, Wheat Protein, Salt, Palm Oil, Soy Bean Oil, Sodium Bicarbonate, Spices, Hydrolized Vegetable Protein, Flavor Enhancers, Disodium Inosinate, Disodium Guanylate.
Directions
Keep frozen at 32°F (0°C) or below until ready to cook.
Cooking instructions:
1 – Keep frozen until ready to cook.
2 – Preheat oil to 350°F (177°C).
3 – Place frozen oysters in oil and deep fry for 2-3 minutes, or until golden brown.
Nutrition Facts
Serving Size 3.0 oz
Servings Per Container 4
Amount Per Serving
Calories 210
% Daily Value
Total Fat 12g18%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 440mg18%
Total Carbohydrate 17g6%
Sugars 1g
Protein 10g
Fried Oysters w/ Baked Potato and Texas Toast (Lite)
November 17, 2018 at 6:30 PM | Posted in oysters | Leave a commentTags: Baked Potato, Baking, Cooking, Dinner, Food, Hilton's Fresh Farm Raised Pacific Willapoint Oysters, New York Bakery Light Texas Toast, oysters, recipes, Shake and Bake Seasoned Panko Bread Crumbs
Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)
For Breakfast this morning I made a Breakfast Sandwich. I heated up an al fresco Turkey Sausage Patty, a 1/2 slice of Boar’s Head Vermont Yellow Cheddar, and served on a toasted Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. The Phantom Pains finally stopped late yesterday. That’s one one of the longest time that it has lasted. I got plenty of sleep last night! Partly sunny and and 45 degrees out today. Did a few things around the house then watched some College Football. Later in the day I drove to the airport and picked my cousin up who came into town. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).
It had been a while since I had fried up some Oysters and they sure sounded good for Dinner tonight! 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 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 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. 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.
For one side to go with my Fried Oysters I had a baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Light Sour Cream.
Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero 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
New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.
Conventional Oven*
Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/
One of America’s Favorites – Hangtown Fry
August 13, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, Breakfast, Brunch, Cooking, Eggs, Food, Hangtown Fry, Omelette, One of America's Favorites, oysters, recipes
A “hangtown burger” made using a hangtown fry, a ⅓-pound chuck steak, sriracha sauce of roasted red peppers, and baby arugula
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown. According to most accounts, the dish was invented when a gold prospector struck it rich, headed to the Cary House Hotel, and demanded the most expensive dish that the kitchen could provide. The most expensive ingredients available were eggs, which were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast, and oysters, which had to be brought on ice from San Francisco, over 100 miles away.
Another creation myth is the one told by the waiters at Sam’s Grill in Tiburon, just north of San Francisco. At the county jail in Placerville, a condemned man was asked what he would like to eat for his last meal. He thought quickly and ordered an oyster omelet, knowing that the oysters would have to be brought from the water, over a hundred miles away by steamship and over rough roads, delaying his execution for a day.
The dish was popularized by Tadich Grill in San Francisco, where it has apparently been on the menu for 160 years. Later variations on the dish include the addition of onions, bell peppers, or various spices, and deep frying the oysters before adding them to the omelette.
According to the El Dorado County Museum, “No dish epitomizes California and its Gold Rush more than Hangtown Fry. It was created at a location central to the Gold Rush at the same time the great state was being born. And, like the miners who worked the river banks and hillsides, and the population that followed, it is a unique blend of many things, both those produced locally and those that have arrived from elsewhere.”
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