Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

November 14, 2013 at 6:32 PM | Posted in cheese, chicken, Nachos | Leave a comment
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Today’s Menu: Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Buffalo Chicken Nachos Smokey BBQ Wings 004

 
Another morning in the teens this morning but it got in the 40’s and sunny today so that wasn’t bad. Mom and Dad meet friends for a Brunch and I didn’t have much of an appetite so for dinner tonight it was a couple of Chicken Appetizers, Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings.

 

 
I went to Walmart and picked up an Rottissierie Chicken to make the Nachos and also picked up a bag of the Tyson Smokey BBO Chicken Wings. Made these Buffalo Chicken Nachos Grande for the first time last week and was looking forward to make some more of them! These are some of the best Nachos I’ve made. The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. I only made 1 pan of them instead of two. This has quickly become a family favorite!

 

 

 

For the Wings I used Tyson Smoky BBQ Wings. Second time we’ve had the Smokey Bbq Wings, We had tried two other of the Tyson Wings which were both good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. After preparing the Tyson Wings several times I have found out to keep them from sticking spray both sides of the Wings with a light coat of Pam Spray. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Litehouse Lite Bleu Cheese Dressing and Dip for the Wings. Nice change of pace to have appetizers for dinner. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Buffalo Chicken Nachos Grande 003
Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

 

 

 

Tyson Smokey BBQ Wings
Tyson Smokey BBQ Seasoned Chicken Wings

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans,…

July 24, 2013 at 5:26 PM | Posted in baking, fish, potatoes | Leave a comment
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Today’s Menu: Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and Hush PuppiesHaddock Stacked Parm Potatoes 004

 

 

 

What a day outside today! It feels more like a Spring day out than a late July Day. It’s about 75 with a light cool breeze, a perfect day! Broke out the four-wheel cart and the fishing pole and I was set for one relaxing day. Didn’t catch a lot but was good to see some neighbors out and it was nice peaceful afternoon. For dinner I tried a couple of new ones along with a couple of my favorites. i prepared a Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and Hush Puppies.

 

 

I had laid out a fillet of Haddock out of the freezer to thaw overnight. When thawed and ready to prepare I rinsed the fillet off and patted dry and then slightly seasoned it with Sea Salt. I then cut the fillet into smaller pieces and put them into a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Mix. Shook in the bag until the pieces were well covered. I pan fried the pieces in Canola Oil about 3 – 4 minutes per side. I love using the Zatarain’s Mixes. Fantastic flavor and a great crust.

 

 

For side dishes I prepared this one for the first time, Pesto Parmesan Potato Stackers. I found this recipe from one of my email Haddock Stacked Parm Potatoes 002updates from the Potato Goodness web site. It looked and sounded delicious and couldn’t wait to give it a try. Easy to prepare using just 5 ingredients; 6–8 Yukon Gold potatoes (about 2 inches in diameter), 1/2 cup shredded parmesan, 3 tablespoons pesto, 1/4 teaspoon pepper, and 1/2 teaspoon sea salt. To prepare I just preheated the oven to 400°F and sprayed muffin tin with nonstick Pam Cooking Spray. It said to peel the potatoes, which was optional I elected not to peel them, and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add the shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that they are evenly coated with the mixture. Add sea salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers. I used it as a side dish and they came out delicious! Hot, creamy, and very flavorful. Another keeper recipe!

 

 

I also warmed up some leftover Green Beans my Mom had prepared yesterday for their dinner. Love Green Beans, especially fresh ones! I also had picked up a package of Martha White Hush Puppy Mix w/ Onion Flavor. It’s the first time I tried these also and they turned out good but I need some practice on making these. I should have used my Fry Daddy instead of a pan, they would have come out rounder. What better to go with Fish than Hush Puppies! Very easy to prepare, just added Milk to the Mix and fried until golden brown. It made some very good Hush Puppies. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Pesto Parmesan Potato Stackers

Yield: 6 Servings
Prep Time: 5 Minutes
Ready Time: 30 Minutes
Cook Time: 25 Minutes
As seen in popular women’s and cooking magazines!

Roasted Yukon Gold potato stacks layered with fresh basil pesto and melted parmesan cheese. For a twist, layer potatoes with your favorite flavors—from garlic and olive oil to mozzarella and marinara.
Ingredients
6–8 Yukon Gold potatoes (about 2 inches in diameter)
1/2 cup shredded parmesan
3 tablespoons pesto
1/4 teaspoon pepper
1/2 teaspoon sea salt
Preparation
Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

 

http://www.potatogoodness.com/recipes/pesto-parmesan-potato-stackers/

 

 

 
Martha White Hush Puppy Mix w/ Onion Flavor

No one knows exactly how hush puppies got their name, but the prevailing wisdom suggests that fisherman threw bits of the batter from frying fish to the dogs barking around the campfire with the admonition to “hush puppies”. Others believe Confederate soldiers were trying to silence their dogs to avoid detection by Yankee scouts. Whatever the origin of this delectable corn meal creation, it goes without saying that you don’t really have a fish fry without hush puppies.

Made with simple cornbread batter, hush puppies are traditionally seasoned with onion and dropped by spoonfuls into the hot oil where the fish were fried. But hush puppies are not limited to accompanying fish, nor are they always little round balls. In some parts of the South hush puppies are served with barbecue or as an appetizer, and sometimes they are crescent or finger-shaped.

Nutrition Facts
Serving Size 1/4 cup (36g)
Servings Per Container About 6
Amount per Serving
Calories 120
Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 610mg26%
Total Carbohydrate 26g9%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g

 

 

http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=660

Grilled Blackened Mahi Mahi w/ Brown Rice,Steam Crisp Corn , and…

June 15, 2013 at 6:42 PM | Posted in fish, grilling, rice | 1 Comment
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Today’s Menu: Grilled Blackened Mahi Mahi w/ Brown Rice, Steam Crisp Corn, and Whole Grain Bread.

 

 
Another really nice day out. Ran some errands and then did some fishing for most of the afternoon. I went to our community lake, caught a few Blue Gill, three small Bass, and a Catfish. I did see one guy reel in about a 3 lb. Bass though. None I caught were very big, I released them all but had one peaceful relaxing afternoon. One man had his son and daughter with him and they were fishing for the first time. They were all using one rod so I went back home and got an old rod reel and small tackle box that I no longer use and took it back and gave it to the kids. You would have thought I gave them a car! The man was very thankful. It was all worth while watching when the kids each caught their first fish! Speaking of fish that’s what I had for dinner. I prepared a Grilled Blackened Mahi Mahi w/ Brown Rice, Steam Crisp Corn, and Whole Grain Bread.

 
I had bought a wire fish grill basket a while back, which I love using, but it’s for three fillets and if you’re not grilling three fillets it’s sort Grilled Blackened Mahi Mahi 003of bulky to use. So while at Kroger the other day I seen they had single fish fillet grill baskets so I purchased one and put it to use for dinner tonight. To prepare the Mahi Mahi I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 T butter in a microwave about 15 seconds and brushed both sides of the Mahi Mahi with the melted butter. I then coated both sides with a generous amount of the rub. Then I got the Fish Basket out and sprayed it with Pam Spray and I had 4 slices of a Lime and I laid those down in the basket. Loaded the Fish, skin side down on the Lime slices, in the grill basket. The Citrus keeps the skin side of Fish from sticking to the grill grate and the grate of the Fish Basket and gives your Fish more flavor at the same time. Placed my Mahi Mahi on the preheated grill and closed the lid. Grilled for only 3 minutes and then flipped it and grilled another 3 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Mahi Mahi! That’s the first time I’ve had the Mahi Mahi Blackened and really like it!

 
For side dishes I prepared some Uncle Ben’s Whole Grain Brown Rice. I used the single serve micro wave Rice, just heat for 45 seconds and it’s done! I also heated up a can of Green Giant Steam Crisp Sweet Yellow and White Corn. Been on a Corn kick here lately, still love those Green Beans but Corns a close second now. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

Zatarain’s Blackened SeasoningZatarain's Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries

February 18, 2013 at 6:12 PM | Posted in Aunt Millie's, baking, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries

 

 

I made the Baked Buffalo Chicken Breast a while back and served just as the Chicken Breast with sides and it was so good I thought it Baked Buffalo Chicken Sandwich 005would be just as good as a sandwich. For dinner I prepared Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries.
To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I just love that Kroger Wing Sauce. It gives you a nice heat that doesn’t overpower the food’s flavors. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Bleu Chesse Dressing. look no further for a Buffalo Chicken recipe!
I also made a side of Baked Ore Ida Crinkle Cut Fries with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Vanilla/Chocolate Swirl Frozen Yogurt Cup.

 

Baked Buffalo Chicken Breasts

Ingredients
2 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
Directions
Preheat oven to 400°F.
Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.

 

 

 

Ore Ida Crinkle FriesOre Ida Crinkle

Golden Crinkles®

French fries with ridges.
Who doesn’t love a crinkle fry? Our crinkle-cut fries are oh-so-tasty and just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup.

Nutrition:

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g

Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice Medley,…

February 12, 2013 at 6:52 PM | Posted in chicken, rice, vegetables | 4 Comments
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Today’s Menu: Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread

 

Baked Buffalo Chicken Breast 005

 
Today is my Mom’s 85th Birthday! I had a dozen Roses delivered to her and a while back I bought her a Heart Shaped Pendent Circled by small Roses and this year I gave her a matching Bracelet. I can never do enough for my Mom. I don’t know if I would have been able to defeat cancer twice and survive a very serious accident without her. She’s my best friend, she’s my Mom! For dinner I prepared Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread.First time fixing the Baked Buffalo Chicken Breasts and preparing the Uncle Ben‘s Quinoa/Brown Rice (with Garlic) Medley.
To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip which will be served as a side for dipping the Chicken. To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it with Bleu Cheese Dressing. You can adjust the amount of Wing Sauce or Hot Sauce you use depending on the amount of Heat you like. The Chicken came out moist and with the right amount heat I like! The Litehouse Bleu Cheese Dressing just added that much more flavor!

 

For side dishes I prepared Sautéed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread. To prepare the Asparagus using a skillet, saute over medium high heat, heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 7 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Quinoa/Brown Rice (with Garlic) Medley was from Uncle Ben and was the first time I tried it and loved it! Easy to prepare, just heat in a microwave and it’s ready. I also had Aunt Millie’s Light Whole Grain Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Baked Buffalo Chicken Breasts

Ingredients
2 (4 ounce) Boneless Skinless Chicken Breasts
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Directions
Preheat oven to 400°F.
Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
Add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing.

Beer Battered Cod w/ Parmesan Roasted Parmesan Potato Wedges

December 6, 2012 at 7:24 PM | Posted in baking, fish, potatoes | Leave a comment
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Today’s Menu: Beer Battered Cod w/Parmesan Roasted Parmesan Potato Wedges

 

 

Woke up to a very chilly 24 degrees this morning! It was 56 degrees just 2 days ago to start the day. I first finished off my Christmas Beer Batter Cod 003shopping, that’s right I’m done! Stopped by the Rehab Center to see my Dad, doing better, and then to Jungle Jim’s Market! I bought some great looking Halibut and Cod in the Seafood Dept. Guess what I’m having for dinner!

So for dinner you guessed it Fish, I went with Cod and freezing the Halibut for now. I prepared Beer Battered Cod w/Parmesan Roasted Parmesan Potato Wedges. I love this recipe for the Beer Batter. It comes out nice and thick and fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, and 2 cups of flour for the Batter. Just mix it well and you have one thick batter. The Cod came out Golden Brown and the Cod Meat was moist and tender. I seasoned the cod with a Sea Salt, Ground Pepper, and Garlic Powder mix and pan fried in canola Oil. I left the recipes at the end of the post.
For a side dish to accompany my Fish I prepared some Roasted Parmesan Potato Wedges. i believe it’s the first time I made these and it definitely will not be the last. What made these especially good was the Shredded Parmesan Cheese. Not only did it provide great flavor it also gave it a great crunch and texture. I used Golden Gourmet Potatoes, that I quartered. To season them you’ll need: 2 teaspoons canola oil, 1/2 cup grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon seasoned salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Then layer them in a baking pan and bake at 375 degrees for 45 – 55 minutes. This will be a keeper recipe for Potatoes. I left this recipe also at the bottom of the post. For dessert later it’s going to be all fruit. While at Jungle Jim’s I purchased some of the biggest and juiciest White Seedless Grapes I’ve ever had. I’ll have those and some slices of a Honey Crisp Apple.

 

Beer Battered Fish and ChipsBeer Batter Cod 001
Ingredients
Beer Batter:
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning
1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Directions

Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.

Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.
Fish Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

 

 
Roasted Parmesan Potato Wedges

Ingredients
4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions

Cut each potato lengthwise in half. Cut each half into three wedges.
In a large bowl, sprinkle potatoes with oil; toss to coat. Combine
the remaining ingredients. Add to potatoes; toss to coat.
Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in.
baking pan coated with cooking spray. Sprinkle with any remaining
coating. Bake at 350° for 45-55 minutes or until golden brown
and tender. Yield: 6 servings.

Nutrition Facts: 4 wedges equals 179 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 387 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

 

http://www.tasteofhome.com/Recipes/Roasted-Parmesan-Potato-Wedges

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