Healthy Twice Baked Potato Recipes
May 15, 2022 at 6:01 AM | Posted in Eating Well | Leave a commentTags: baking, Chicken, Cooking, EatingWell, Food, Grilling, Healthy Twice Baked Potato Recipes, recipes, Russet Potatoes, Sweet Potatoes, Vegetables, Yukon Gold
From the EatingWell Website and Magazine it’s Healthy Twice Baked Potato Recipes. Find some Delicious and Healthy Twice Baked Potato Recipes with recipes including Twice-Baked Sweet Potatoes, Barbecue Chicken Stuffed Baked Potatoes, and Twice-Baked Potatoes. 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 2022! http://www.eatingwell.com/
Healthy Twice Baked Potato Recipes
Find healthy, delicious twice baked potato recipes, from the food and nutrition experts at EatingWell.
Twice-Baked Sweet Potatoes
This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not……
Barbecue Chicken Stuffed Baked Potatoes
For this meal-on-a-spud we jump-start the potatoes in the microwave and then finish them in the oven so they get all crispy on the outside. Use leftover or rotisserie chicken to make this healthy dinner in a jiff. Serve with a salad or some cooked greens……
Twice-Baked Potatoes
Yukon gold potatoes are a great choice for slimming down this baked potato recipe. With their buttery-gold color and rich flavor, you won’t need to use much fat to make them look and taste luscious……
* Click the link below to get all the Healthy Twice Baked Potato Recipes
https://www.eatingwell.com/recipes/21950/side-dishes/potato/twice-baked/
Healthy Potato Side Dish Recipes
February 13, 2022 at 6:01 AM | Posted in Eating Well | Leave a commentTags: bacon, Baked Potatoes, baking, Beef, Broccoli, Butter, Cheese, Cooking, EatingWell, Food, Fries, Grilling, Healthy Potato Side Dish Recipes, Nachos, recipes, Roasting, Russet Potatoes, Sweet Potatoes, Vegetables
From the EatingWell Website and Magazine it’s Healthy Potato Side Dish Recipes. Find some Delicious and Healthy Potato Side Dish Recipes with recipes including Loaded Sweet Potato Nacho Fries, Melting Potatoes, and Cheeseburger Stuffed Baked Potatoes. 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 2022! http://www.eatingwell.com/
Healthy Potato Side Dish Recipes
Find healthy, delicious potato recipes including baked, mashed, roasted and fried potatoes. Healthier recipes, from the food and nutrition experts at EatingWell.
Loaded Sweet Potato Nacho Fries
Bump up the vitamin A and fiber when you swap tortilla chips for sweet potatoes in this healthy recipe. Serve as an appetizer at your next party or turn it into dinner by adding chicken, tofu, shrimp or more beans for protein……
Melting Potatoes
The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist……
Cheeseburger Stuffed Baked Potatoes
Skip the bun and serve all of your favorite cheeseburger ingredients–beef, cheese, tomatoes, red onions and lettuce–with baked potatoes for a hearty and easy dinner recipe that kids and adults will love. Feel free to swap out the ground beef for ground turkey or tofu crumbles……
* Click the link below to get all the Healthy Potato Side Dish Recipes
https://www.eatingwell.com/recipes/19386/side-dishes/potato/
Healthy Baked Potato Recipes
January 9, 2022 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baked Potatoes, baking, Beef, Butter, Cheese, Cooking, EatingWell, Food, Grilling, Healthy Baked Potato Recipes, Pepper, Potatoes, recipes, Roasting, Russet Potatoes, Salt, Sour cream, Sweet Potatoes
From the EatingWell Website and Magazine it’s Healthy Baked Potato Recipes. Find Delicious and Healthy Baked Potato Recipes which include recipes like Marinara Meat Sauce Topped Baked Potato, Cheeseburger Stuffed Baked Potatoes, and Sour Cream andHerb Baked Potatoes. 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 2022! http://www.eatingwell.com/
Healthy Baked Potato Recipes
Find healthy, delicious baked potato recipes, from the food and nutrition experts at EatingWell.
Marinara Meat Sauce Topped Baked Potato
Break out of your pasta routine by subbing in a baked potato in this simple and satisfying dinner for one……
Cheeseburger Stuffed Baked Potatoes
Skip the bun and serve all of your favorite cheeseburger ingredients–beef, cheese, tomatoes, red onions and lettuce–with baked potatoes for a hearty and easy dinner recipe that kids and adults will love. Feel free to swap out the ground beef for ground turkey or tofu crumbles……
Sour Cream and Herb Baked Potatoes
Yogurt, sour cream and herbs are combined to make a perky topping for these healthy baked potatoes. Add some sliced tomatoes on the side to brighten up the plate and spoon some of the sauce over them too……
* Click the link below to get all the Healthy Baked Potato Recipes
https://www.eatingwell.com/recipes/19314/side-dishes/potato/baked-potato/
Panko Breaded Shrimp w/ Baked Potato
December 12, 2021 at 7:11 PM | Posted in potatoes, seafood, shrimp | Leave a commentTags: Baked Potatoes, baking, Cooking, Dinner, Food, Meijer Panko Breaded Shrimp, recipes, Russet Potatoes, Seafood, Shrimp
Today’s Menu: Panko Breaded Shrimp w/ Baked Potato
For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. 47 degrees and sunny out today, very windy also. After Breakfast I did a load of laundry . I was caught up on everything else. I did some cleaning on the computer. Deleted a lot of things. Then cleaned the computer, long over due. For Dinner tonight I prepared Panko Breaded Shrimp w/ Baked Potato.
While at Meijer some time ago I came across a the Meijer Panko Breaded Shrimp, been using them ever since. They come in a bag frozen, about 16-20 Shrimp per bag. They come Breaded with the Panko and ready to bake! Just preheat the oven to 425 degrees. Next I got a baking sheet and lined it with foil, lightly sprayed it with Pam Non Stick Cooking Spray. Placed the Shrimp in a single layer and baked for 16 minutes, turning the Shrimp after 8 minutes.
Removed the Shrimp from the oven and placed them on a paper towel lined plate. They baked up perfect. They were Seasoned just right and the Panko Breading was Browned and Delicious. Just the right amount of Breading, the Shrimp was nice sized. Excellent Panko Breaded Shrimp, I’ll have a bag of this handy in the freezer. Served with a side of Shrimp Cocktail Sauce.
For a side I had Baked Potatoes. Topped them with Salt, Pepper, Butter, and Light Daisy Sour Cream. I also baked a loaf of the Garlic Bread. For Dessert a Jello Sugar Free Dark Chocolate Pudding.
Meijer Panko Breaded Shrimp
Crispy, crunchy flavor meets shrimp with Meijer Breaded Panko Shrimp, a must-have for meals of any size. This ready-to-cook shrimp is hand-breaded, making each bite a wonderfully tasty experience. Be the hero of your get together and serve alongside your favorite cocktail sauce for your friends and family to enjoy.
Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato
October 15, 2021 at 7:09 PM | Posted in fish | 2 CommentsTags: Baked Potato, baking, Cooking, Cornbread, Dinner, Fish, Food, La Baguetterie Roasted Garlic Oval Bread, Martha White, recipes, Roasted Asparagus, Russet Potatoes, Walleye
Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 78 degrees and rain on and off all day. A good day to stay in and that’s what I did. After my Tea I did a load of laundry. Then off to lay down for a while. My Sinuses are running wild with this change in the weather and I’ve had a bad headache since late last night. Nothing I can do except wait it out, it will pass. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.
I purchased the Walleye at Meijer and it in the freezer. I placed it in the fridge overnight to thaw. To prepare it I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!
For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
For another side 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. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.
Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg
One of America’s Favorites – French Fries
July 5, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: baking, Cooking, Crinkle Cut Fries, Food, French fries, Grilling, Hamburgers, Ketchup, One of America's Favorites, Potatoes, recipes, Russet Potatoes, Salt, Steak Fries, Sweet Potatoes, Waffle Fries
French fries, or simply fries (North American English), chips (British and Commonwealth English, Hiberno-English), finger chips (Indian English), hot chips (Australian English) or French-fried potatoes, are deep-fried potatoes, which have been cut into batons.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. Chips can be made from sweet potatoes instead of potatoes. A baked variant, oven chips, uses less oil or no oil.
French fries are prepared by first cutting the potato (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while.
In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook them through. This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3 mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds. One can cook french fries using several techniques. Deep frying submerges food in hot fat, most commonly oil. Vacuum fryers are suitable to process low-quality potatoes with higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available. In the UK, a chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips.
Most french fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. Most chains that sell fresh cut fries use the Idaho Russet Burbank variety of potatoes. It has been the standard for french fries in the United States. The usual fat for making french fries is vegetable oil. In the past, beef suet was recommended as superior, with vegetable shortening as an alternative. In fact, McDonald’s used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring. Starting in the 1960s, more fast food restaurants have been using frozen french fries.
French fries are fried in a two step process: the first time is to cook the starch throughout the entire cut at a low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. This is necessary because if the potato cuts are only fried once, the temperature would either be too hot, causing only the exterior to be cooked and not the inside, or not hot enough where the entire fry is cooked, but its crispy exterior will not develop. Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil. During the initial frying process (approximately 150 °C), water on the surface of the cuts evaporates off the surface and the water inside the cuts gets absorbed by the starch granules, causing them to swell and produce the fluffy interior of the fry. The starch granules are able to retain the water and expand due to gelatinization. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. The moisture that gets trapped in between the gel matrix is responsible for the fluffy interior of the fry. The gelatinized starch molecules move towards the surface of the fries “forming a thick layer of gelatinised starch” and this layer of pre-gelatinized starch will turn into the crispy exterior after the potato cuts are fried for a second time. During the second frying process (approximately 180 °C), the remaining water on the surface of the cuts will evaporate and the gelatinized starch molecules that collected towards the potato surface are cooked again, forming the crispy exterior. The golden-brown color of the fry will develop when the amino acids and glucose on the exterior participate in a Maillard browning reaction.
Although french fries were a popular dish in most British Commonwealth countries, the “thin style” french fries have been popularized worldwide in large part by the large American fast food chains such as McDonald’s, Burger King, and Wendy’s. In the United States, the J. R. Simplot Company is credited with successfully commercializing french fries in frozen form during the 1940s. Subsequently, in 1967, Ray Kroc of McDonald’s contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of the United States’ potato crop was used to make frozen fries – 90% consumed by the food services sector and 10% by retail. The United States is also known for supplying China with most of their french fries as 70% of China’s french fries are imported.
Pre-made french fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some varieties of french fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. French fries are one of the most popular dishes in the United States, commonly being served as a side dish to entrees and being seen in fast food restaurants. The average American eats around 30 pounds of french fries a year.
Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup, hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.
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