Diabetic Fish and Seafood Recipes

July 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the Eating Well website and Magazine its Diabetic Fish and Seafood Recipes. Find Healthy, Delicious Diabetic Fish and Seafood Recipes with recipes including Salmon Sliders with Tangy Mustard Slaw, Seared Scallops with White Bean Ragu and Charred Lemon, and Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/


Diabetic Fish and Seafood Recipes
Find healthy, delicious diabetic fish and seafood recipes, from the food and nutrition experts at EatingWell.

Salmon Sliders with Tangy Mustard Slaw
The deep purple of the cabbage slaw would be enough to liven up these salmon sliders, but we add even more color with a simple carrot and cucumber side salad…………………………..

Seared Scallops with White Bean Ragu and Charred Lemon
This recipe for seared scallops with white beans and spinach turns out a healthy dinner that looks impressive (and tastes great) in just 25 minutes. Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it too. When shopping for scallops, look for ones labeled “dry.” Some scallops are soaked in a solution that prevents them from searing properly and can give them a soapy flavor………………………

Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too……………………..

* Click the link below to get all the Diabetic Fish and Seafood Recipes
http://www.eatingwell.com/recipes/19955/health-condition/diabetic/dinner/fish-seafood/

One of America’s Favorites – Oysters Rockefeller

May 11, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.

Oysters Rockefeller topped with bacon

The original sauce may or may not include spinach, a popular shortcut for achieving the dish’s signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.

The dish appears as a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The recipe remains unchanged, with an estimated three and a half million orders having been served.

The dish was named Oysters Rockefeller after John D. Rockefeller, the then-wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.

Chef Alton Brown states in the “Shell Game” episode of his Food Network series Good Eats that Alciatore took his recipe to the grave and any version since is merely an assumption. While many achieve the sauce’s trademark green color simply using spinach, Antoine’s chefs have repeatedly denied the dish contains it. A 1986 laboratory analysis by William Poundstone in Bigger Secrets indicated its primary ingredients were parsley, pureed and strained celery, scallions or chives (indistinguishable in a food lab), olive oil, and capers.

Pernod Fils absinthe liqueur, a popular Victorian-era inclusion that fell out of production in 1915, is a possible original ingredient. Malcolm Hébert, native Louisianan, cookbook author and wine and food editor, decries spinach, and adds the anise-flavored liqueur Herbsaint. It is not possible that Herbsaint was in the original recipe, as Herbsaint debuted in 1934, nor Pernod Fils, which did not appear until after the First World War.

 

Healthy Shellfish Recipes

February 1, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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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 comment
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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 comment
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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

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

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 comment
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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 comment
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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 comment
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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 comment
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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 comment
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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

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