Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and….

May 4, 2018 at 5:26 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Windy, Thunderstorms, Humid, and 80 degrees today. But it still beats Cold and Snow! Cleaned the house today, dusted and vacuum. Then straightened up the pantry and did a Spice Check. I went through all the Spices and checked their Expiration Dates. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread.

 

 

Golden Brown, I love these!

 

I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

As the Skillet is heating, slice the Potatoes. Slice the Potatoes width wise about a 1/4 inch from the bottom of the Potato. Then slice them length wise all the way through. If you are not going to fry the Potato slices right away, put then in a large bowl of Salted Cold Water until ready to use.

 

 

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 


For another side I prepared some Sugar Snap Peas. To prepare these; Heat a tablespoon of Extra Light Olive Oil in a large saute pan over medium high heat. Add the Sugar Snap Peas, Salt and Pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the Sugar Snap Peas in a serving bowl, sprinkle with Sea Salt and serve. We haven’t had these in a while and turned out great! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert later a bowl of Breyer’s Low Carb Vanilla Bean Ice Cream topped with It free Peach Slices.

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

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Diabetic Dish of the Week – LEMON-HERB POT ROAST

February 13, 2018 at 6:42 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – LEMON-HERB POT ROAST. Healthy and Delicious Momemade LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes, and Seasoning. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basilSeasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 – Combine seasoning ingredients; press onto beef pot roast.
2 – Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 – Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 – Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 – Remove pot roast and vegetables; keep warm.
6 – Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 – Carve pot roast.
8 – Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams
Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams

https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

January 26, 2018 at 5:47 PM | Posted in fish, salmon, seafood | Leave a comment
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Today’s Menu: Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread

 

 

For Breakfast I toasted a couple of Eggo Whole Grain Eggo’s and had a cup of Bigelow Decaf Green Tea. Not bad at all this morning at 33 degrees. For the day we had a high of 58 degrees and sunny! After Breakfast I went to Meijer and stopped and had the Car Washed. Back at home got a few things done in and around the house taken care of. For Dinner tonight, what i was planning to have last night. I prepared a Walnut Crusted Baked Salmon w/ Red Potatoes/Asparagus and Baked Multi Grain Bread.

 

 

 

I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I had it in the freezer and let it thaw overnight in the fridge. I’m going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven’t had Salmon or used this recipe in a while. To make I’ll need; Salmon Fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme. To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Next I placed the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.

 


Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.

 

 

 

 

For a side I prepared a Red Potato and Cut Asparagus Skillet. I’ll need A bag of Petite Red Potatoes, a small bunch of Asparagus, Ground Garlic Salt, Dried Parsley, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, and Extra Light Olive Oil.

 

 

 

 

 

I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet.

 

 

 

As the Potatoes were cooking I got the Asparagus ready. I kept the Asparagus bundled up and washed them off in cold water. Shook them dry and trimmed them. i cut the Spears into 3 pieces. Then lightly seasoned them with the McCormick Grinders of Sea Salt and Peppercorn Medley. I then added them to the Skillet of Red Potatoes. Stirred until mixed with the Potatoes and continued cooking until done.

 

 

 

 

The Red Potato and Asparagus Skillet came out delicious. Good Seasoning and the two worked great with each other. I also baked a loaf of Multi Grain Bread. I tried a new kind that I picked up at the Meijer Bakery. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Walnut-Crusted Salmon

Ingredients:

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

Directions:

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

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

Soup Special of the Day…….Bacon, Potato and Bell Pepper Chowder

December 31, 2017 at 6:24 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bacon, Potato and Bell Pepper Chowder. Bacon, Red Potatoes, and Bell Pepper make up this healthy Chowder! It’s from the CooksRecipes website which has a fantastic selection of recipes to please any taste. Enjoy and Healthy in 2018! http://www.cooksrecipes.com/index.html

Bacon, Potato and Bell Pepper Chowder
Hot and hearty creamy bacon, potato and bell pepper chowder.

Recipe Ingredients:
4 slices of lean bacon, chopped coarse
1/2 cup chopped onion
1/3 cup bell pepper, finely chopped
1 jalapeño, minced fine (optional)
1/2 pound small red potatoes, unpeeled and cut into 1/4-inch cubes.
2 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Cooking Directions:
1 – In a saucepan cook the bacon over moderate heat, stirring occasionally, until crisp and transfer it with a slotted spoon to paper towels to drain.
2 – Discard all but 1 tablespoon of the bacon fat, and in the remaining fat, cook the onion, bell pepper, jalapeño, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened.
3 – Add the milk, the cream, and the Worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
4 – Season the chowder with salt and pepper, divide it between 2 heated soup bowls, and sprinkle with bacon.

Makes 2 servings.
http://www.cooksrecipes.com/soup/bacon-potato-and-bell-pepper-chowder-recipe.html

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus

September 25, 2017 at 4:55 PM | Posted in oysters, potatoes | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Well my hearing is finally starting to coming back! The swelling in right ear is almost completely gone and no more soreness. Sure glad, I was starting to get worried. But hopefully the worst is over. I went to the doctor at 1:30 this afternoon and he said there a vast improvement and I should be fine. So for Dinner tonight I’m having Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Asparagus.

 

 

 

I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. 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 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. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

For another side I prepared some Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

I also baked a slice of New York Bakery Lite Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple 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

“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.shtml

Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

July 2, 2017 at 5:03 PM | Posted in potatoes, seafood | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus

 

 

I made some Waffles this morning for Breakfast I made them with Bisquick Heart Smart Mix, I also used Egg Beater’s in place of the Eggs. I used Maple Grove Farms Sugarless Maple Syrup to top them with. Then I also prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Also had a cup of Bigelow Decaf Green Tea. I went out to get the Sunday Morning Papers this morning and it was already very humid out. For the day mostly sunny and 86 degrees, nice but hot and humid. Mom went to Church and I stayed home to keep an eye on Dad. It’s to the point now we can’t really leave him by himself. But its all worth it if we can keep him home instead of a Retirement or Assisted Living Home. Cleaned the house and cleaned up around outside. Had everything done after Lunch so I laid back and watched some TV. For Dinner tonight Pan-Fried Oysters Recipe w/ Roasted Baby Red Potatoes and Roasted Purple Asparagus.

 

I love Fried Oysters, just don’t have them that often. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 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, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. 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 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. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For another side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

I also baked a slice of New York Bakery Lite Texas Toast. First time I’ve tried this, I heard that they had this but could never find it until yesterday at Meijer. It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple 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

Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

June 10, 2017 at 5:22 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

 

 

To start this sunny Saturday morning off I prepared some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Patties, toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam, and my morning cup of Bigelow Decaf Green Tea. First time I’ve the Jennie – O Sausage Patties in a while, love them! Another beautiful Summer Day out there, 88 degrees but low humidity. But by Sunday in the 90’s and humid! Did a couple of loads of laundry for Mom after Breakfast. Then after Lunch ran a couple of errands for her. All caught up for the rest of the day so I kicked back and caught up on some shows I had recorded. For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans.

 

I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. First time I’ve prepared or had Heel Steak, and what a beautiful cut of meat! Very lean with no fat. To prepare it I’ll need a Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.

 

 

 

 

To prepare it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Weight Watcher’s Devine Triple Chocolate Ice Cream Bar, only 80 calories and 12 net carbs per bar.

 

 

 

 

 

 

Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

August 15, 2016 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Potato Kebabs. There are many variations of this recipe across the net. But I went with this one from CooksRecipes because it’s a bit healthier than most of them. A delicious combination of Tofu and Potatoes! You can find this recipe on one of my favorite recipe sites, CooksRecipes!   http://www.cooksrecipes.com/index.html

 
Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas

June 11, 2015 at 5:01 PM | Posted in pork tenderloin, potatoes | 1 Comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas

 

 

Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 011
Not a good day out there today. Had the 3 H’s going on- Hazy, Hot, and Humid! It’s about 94 degrees out and very humid. They are warning people with breathing problems to stay in today. Had a light Breakfast and my morning workout. Cleaned and straightened the pantry and then sorted out our spice drawer, had to pitch a couple that had expired. For dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Roasted Potatoes and Sugar Snap Peas.

 

 

 

Most of the time when I’m preparing Pork I use the Cumin Spiced Rub, as I did tonight. I had the Simple Truth Pork Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 008Tenderloin in the freezer, I sat it in the fridge overnight to thaw. To prepare it I’ll need; 1 Simple Truth Pork Tenderloin, For the Rub: 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add Pork to pan; cook 4 minutes, browning on all sides. Bake at 375° for 15 minutes or until a thermometer registers 145° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 
I make a Potato Dish quite often, tried this new Roasted Potato Dish that uses Turkey Bacon with the Potatoes. To Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 004make the Potato Dish I’ll need; 2 Slices of Jennie – O Turkey Bacon, Sea Salt Ground Black Pepper, 1/2 tablespoon Extra Virgin Olive Oil, and quartered Small red Potatoes. Heat a cast-iron skillet over medium-high heat. Add Turkey Bacon to pan; cook 5 minutes or until crisp. Remove Bacon from pan; crumble. Add Potatoes to drippings in pan; cook 4 minutes or until lightly browned, turning once. Then bake at 375° for 12 minutes or until Potatoes are fork tender. Sprinkle Bacon and Parsley over Potatoes; serve with pork. Excellent Potato Dish. Fantastic side with Pork.

 

 

Cumin Spiced Pork Tenderloin  Red Potatoes Sugar Snap Peas 002
Then I also prepared some Sauteed Sugar Snap Peas. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a large saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. Another favorite Side Dish of mine. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as Natural Pork Tenderloinnature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed
http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

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