Diabetic Dish of the Week – Spanish Paella with Shrimp and Scallops TUESDAY

June 9, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Spanish Paella with Shrimp and Scallops. Some of the ingredients you’ll be needing are Onions, Short Grain White Rice, Dry White Wine, Paprika, Saffron, Roasted Red Peppers, Scallops, Shrimp and more! Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spanish Paella with Shrimp and Scallops
Ingredients
Preparation time: 35 minutes

1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped onions
1 cup short-grain white rice
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup water
1 1/2 tablespoons fresh-squeezed lemon juice
1/2 teaspoon paprika
1/2 teaspoon saffron
1/4 cup boiling water
4 small plum tomatoes, chopped
1/4 cup chopped fresh parsley
1 jar (4 ounces) roasted red peppers, drained and chopped
1/2 cup frozen peas, defrosted
10 large scallops
20 large shrimp, shelled and cleaned

Directions
Yield: 7 cups
Serving size: 1 cup

* Heat olive oil in a large skillet or sauté pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7–10 minutes until scallops and shrimp are done and rice is tender. Serve immediately.

Nutrition Information:
Calories: 198 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 89 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spanish-paella-with-shrimp-and-scallops/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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One of America’s Favorites – Old Bay Seasoning

June 8, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Old Bay Seasoning’s distinctive yellow can, with a mound of the seasoning in front.

Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company and originally created in Baltimore, Maryland.

The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. It is regionally popular, specifically in Maryland, the Mid-Atlantic States, the Southern States, and parts of New England and the Gulf Coast.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. In 1939, a Jewish-German immigrant named Gustav Brunn started the Baltimore Spice Company. There, in his new company on Market Place in downtown Baltimore, and having fled the Bavarian town of Bastheim, Germany in 1937 at the outset of the second World War with only a small spice grinder, Brunn created what would later become known to the world as Old Bay seasoning. He produced the “Delicious Brand Shrimp and Crab Seasoning”, as he first named it, to service the needs and tastes of the nearby seafood market. A catchier name was later suggested and Old Bay seasoning was born.

For many years, the Baltimore Spice Company produced Old Bay until the legal rights to the seasoning brand were purchased by McCormick & Co in 1990 and the rights to the Baltimore Spice Company itself were purchased by the Fuchs Group, a German spice company. McCormick continued to offer Old Bay in the classic yellow can. Gustav Brunn had worked for McCormick for a short time before starting his own spice business.

McCormick has a number of other products under the Old Bay banner, including seasoning packets for crab cakes, salmon patties and tuna, tartar sauce, cocktail sauce, and seafood batter mix. They also make other seasoning blends that mix Old Bay seasoning with garlic, lemon, brown sugar, herbs and blackened seasonings. McCormick has offered a lower-sodium version of Old Bay Seasoning.

In 2017, McCormick changed the packaging from metal cans to plastic containers in an effort to reduce the packaging costs.

Putting Old Bay on crab legs.

The seasoning is chiefly used to season crab and shrimp. It is also used in various clam chowder and oyster stew recipes. The seasoning is also used as a topping on popcorn, salads, eggs, fried chicken, french fries, tater tots, corn on the cob, boiled peanuts, dips, chipped beef, baked potatoes, potato salad, potato chips, and guacamole. Several movie theaters in the Chesapeake region offer it in the condiment section.

Potato chip manufacturer Utz created the original “Crab Chip” based on a similar mix of spices. The popular potato chip variety was later copied and marketed by Herr’s Snacks (however, Herr’s uses Old Bay seasoning and it is sold as “Herr’s Old Bay Chips”). Lay’s introduced its own Old Bay-seasoned “Chesapeake Bay Crab Spice” flavored chips in 2018.

Early in its history, the Subway sandwich shop used Old Bay when mixing their seafood and crab salad. Many local Subway shops still have Old Bay for use on sandwiches.

Old Bay is also occasionally used around the Chesapeake Bay region as an ingredient in Bloody Marys, and even in places as far south as The Breakers Hotel in Palm Beach, Florida. Some bars in the Baltimore region also often sell what is known as a ‘Crabby Bo’, which is National Bohemian beer where the lip of the glass or mug that is being used is moistened and dipped into a container of Old Bay seasoning. In 2014, the Maryland-based brewery Flying Dog created an Old Bay-inspired summer ale named Dead Rise to celebrate the seasoning’s 75th anniversary.

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Sunday’s Pork Roast Dinner Recipe – Cider-and-Beer-Braised Pork with Chocolate Molé

May 17, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cider-and-Beer-Braised Pork with Chocolate Molé. Some of the ingredients you’ll be using are a Boneless Pork Shoulder Roast (Boston Butt Roast), Almonds, Jalapeño, Paprika, Ancho Chile Powder, Lager Beer, Apple Cider, Mexican Chocolate, Rice, and more! That is one kicked up Boneless Pork Shoulder Roast! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cider-and-Beer-Braised Pork with Chocolate Molé
Serve this incredibly delicious, fork-tender pork dish over a bowl hot rice. Make it a complete meal with a cool, green salad and warm flour tortillas.Recipe Ingredients:

2 1/4 pounds boneless pork shoulder roast (Boston Butt roast), exterior fat removed and cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola or olive oil
1 small onion, finely chopped
1/2 cup slivered almonds
1 large jalapeño chile, seeds removed and minced
1 clove garlic, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
16 ounces lager beer (2 cups)
2 cups apple cider, or juice, pure pressed, pasteurized (not from concentrate)
3 ounces Mexican chocolate, grated or very finely chopped
3 limes, juiced and zested
6 cups hot cooked rice for accompaniment

Cooking Directions:
1 – Pat pork cubes dry with paper towels; season with salt.
2 – Heat 2 tablespoons of oil over medium-high heat in 5 to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon vegetable oil. Add all pork back to Dutch oven.
3 – Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
4 – If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
5 – Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
6 – To Plate: Spoon rice into shallow bowls and top with pork in molé sauce.
Makes 8 servings.

Tip: If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoons ground cinnamon and 3 drops almond extract.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup pork molé plus 3/4 cup rice): Calories: 530; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 57g; Fiber: 4g; Protein: 30g; Sodium: 250mg.
https://www.cooksrecipes.com/pork/cider-and-beer-braised_pork_with_chocolate_mole_recipe.html

Bayou Cajun Fries

February 25, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’m passing along another Diabetes Friendly Recipe, Bayou Cajun Fries. For this Cajun Inspired Recipe you’ll be needing Baking Potato, Extra Virgin Olive Oil, Paprika, Cajun Seasoning, and Salt. Perfect Diabetic Friendly Side Dish for the Shrimp Po’Boy or any other dish! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bayou Cajun Fries
Paprika and Cajun seasoning give these oven-baked fries some kick, while extra virgin olive oil adds healthful fats.

Ingredients
Nonstick cooking spray
1 baking potato (6 ounces), scrubbed
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt

Directions
Yield: 2 servings
Serving size: 2/3 cup

1 – Preheat oven 475°F. Spray nonstick baking sheet with nonstick cooking spray.

2 – Cut potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch strips. Place on prepared baking sheet. Drizzle with oil and sprinkle with paprika; toss gently to coat. Arrange potato strips in single layer (potatoes should not touch).

3 – Bake 5 minutes; stir and bake 5 minutes more or until potatoes are golden brown and tender when pierced with fork. Immediately sprinkle with Cajun seasoning and salt; toss gently to coat.

Nutrition Information:
Calories: 91 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 166 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/bayou-cajun-fries/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Beef Cubed Steak w/ Mashed Potatoes and Green Beans

February 13, 2020 at 6:28 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast it was Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Cheddar/Jack Cheese. Just love this skillet meal! Started out with snow showers and then later all rain, a high of 40 degrees and windy. Not much to do today, just did some cleaning around the house. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

I had bought a package of Beef Cubed Steak at Jungle Jim’s International Market yesterday and having them tonight. We always buy our Cubed Steak from Meijer, they have best tasting and leanest Cubed Steak around. So I thought I would give Jungle Jim’s a try. This is one of the few times I use Beef is when I have Cubed Steak.

 

 

 

 

I prepared the same as I do the Meijer Cubed Steak. Seasoned them with a new Seasoning I’m trying out from Wild Idea Buffalo, Omnivore Salt. It consists of Natural Sea Salt, Black Pepper, Organic Red Pepper, and Organic Fennel. Next I dusted them in Flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess Flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender. Well I’ve found a second place I can purchase good Cubed Steak! I’ve left more info and a link to the Wild Idea Buffalo Omnivore Salt, by the way its an excellent Seasoning!

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a jar of Heinz Mushroom Brown Gravy to top the Cubed Steak and the Mashed Potatoes.

 

 

 

 

 

 

For a second side I heated up the leftover Canned Green Beans from the other night. I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

 


Wild Idea Buffalo – OMNIVORE SALT

Wild Idea Buffalo Company is excited to share Omnivore Salt with our customers. Omnivore Salt is fantastic blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. We have used Omnivore Salt while cooking our 100% grass fed buffalo to great success. Order today and don’t miss this limited time opportunity.
https://wildideabuffalo.com/collections/ranch-pantry/products/omnivore-salt

Kitchen Hint of the Week!

October 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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One of my favorite Spices…………

Paprika
Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. – Wikipedia

This seasoning contains almost ¾ of the daily recommended value for vitamin A, along with other important antioxidants, vitamins and minerals.
Paprika has shown promise in the treatment of diabetes, cancer, autoimmune conditions and cardiovascular disease.
Your eyes will benefit from regular consumption because of the presence of eye-protecting antioxidants and vitamin B6.

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

August 27, 2019 at 6:41 PM | Posted in BEEF, Bob Evan's, Cubed Steak, greenbeans | 6 Comments
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Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

For Breakfast this morning I prepared a 2 Egg Scrambled Eggs and toasted a Thomas Light English Muffin which I topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. Rain and Thunderstorms with a high of 77 degrees outside today. Spent most of the replacing some of the floor trim through the house. I have to replace from time to time from scraping it with my Hoveround Chair. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I cooked up some fresh Green Beans that Mom had found at Jungle Jim’s. Half Runner Green Beans are expensive this year, if you can find any around here! With all the heavy rains in the Spring a lot of crops didn’t get planted this year. So there is a shortage and all the prices have went up. So any way I prepared those. I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of South Carolina grown fresh sliced Peaches.

 

 

 

 

 

 


Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

July 31, 2019 at 6:30 PM | Posted in BEEF, Bob Evan's, greenbeans | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

 

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Partly Cloudy and 85 degrees out, still humid. After Breakfast I went to Menard’s. They had a few things I wanted to check out a Cordless Hedge Trimmer that they have on sale and a few other items. Back home got the cart out and sprayed for weeds in the back yard. That’s about it for the day. For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

 


I had a package of Meijer Beef Cubed Steak in the fridge that I had purchased the other day. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 


To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 


For a second side I reheated some leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

CUMIN-CRUSTED FISH FILLET WITH LEMON

May 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a Delicious and Healthy Fish Recipe I cam across at the Diabetic Gourmet Magazine website, CUMIN-CRUSTED FISH FILLET WITH LEMON. For the Fish you can use your choice of Whitefish like; Cod, Walleye, Halibut. Seasoned with Cumin, Thyme, Paprika, and Parsley. This is just one many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CUMIN-CRUSTED FISH FILLET WITH LEMON

Ingredients

1/2 to 1 Tbsp ground cumin (7.5 – 15 mL)
1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges

Directions

1 – In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
2 – In a large skillet, set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.

Recipe Yield: Yield: 4 servings.Serving Size: 4 oz (125 g) fish.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 130
Fat: 3.5 grams
Fiber: 1 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Protein: 22 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/cumin-crusted-fish-fillet-with-lemon

Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

April 16, 2019 at 6:34 PM | Posted in BEEF, Cubed Steak, greenbeans, potatoes | 4 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Beef Cubed Steak w/ Mashed Potatoes and Fresh Green Beans

 

For Breakfast this morning I prepared a Poached Egg and served it on a Thomas Light English Muffin. Then I also lightly fried a al fresco Chicken Sausage Patty. I also had a cup of Bigelow Decaf Green Tea. My cousin came over today and put down new Mulch in the Flower Beds. Then touched up the wooden deck with some fresh paint and then put a sealant on the ramp outside. Almost done with the outside work! For Dinner tonight I’m preparing a Beef Cubed Steaks w/ Mashed Potatoes and Fresh Green Beans.

 

 

 

 

I had a package of Meijer Beef Cubed Steak in the freezer that I sat in the fridge overnight to thaw. These are the best Cubed Steak I have ever found by far. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package. This is one of the few times I use Beef.

 

 

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

For a second side I reheated the leftover Canned Green Beans. Just heated them up in a large sauce pan and done! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snacks I had a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

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