Baked Salmon w/ Roasted Asparagus

July 1, 2021 at 7:09 PM | Posted in salmon, seafood | Leave a comment
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Today’s Menu: Baked Salmon w/ Roasted Asparagus

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. 77 degrees with rain and thunderstorms. There’s flooding everywhere here in the area. We’ve had 5 inches since last night! Some places have over 5 inches. It started late afternoon yesterday and ended this evening. So not a lot going on today. I did pack a few more things here in the spare room, getting it ready for the new flooring. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.

 

I purchased a North Atlantic Salmon Fillet from Meijer and had it in the freezer. I laid the Salmon in the fridge to thaw overnight. To prepare it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive Oil.

 

To prepare it; I preheated the oven on 400 degrees. I then got a small baking pan and sprayed it with Pam Cooking Spray. I washed the Fillet off in cold water and patted dry with a paper towel. Next I put a light coat of the Extra Light Olive Oil on the Fillet and then seasoned. Lined the Fillet in the pan and baked. I baked it for 10 minutes, and done. Excellent Salmon!

 

For a side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of 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 the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

Atlantic Salmon
The Atlantic salmon is a species of ray-finned fish in the family Salmonidae. It is found in the northern Atlantic Ocean, in rivers that flow into the north Atlantic and, due to human introduction, in the north Pacific Ocean.
https://en.wikipedia.org/wiki/Atlantic_salmon

Kitchen Hint of the Day!

June 23, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying Raw Shrimp………

Buying Raw Shrimp – Avoid shrimp that smell like ammonia (an easy way to tell that they’re bad) or have shells that feel soft or slimy (again, not a good sign). If you can’t be sure, or know they’ve been thawed, head to the freezer. The frozen shrimp will taste better, cook better, and feel better.

Then to store it- Uncooked shrimp can last in the fridge for approximately 1-2 days without any risk of microbial contamination on it as long as the safety standards are maintained. Shrimp belongs to the meat food group and is a highly perishable commodity.

Kitchen Hint of the Day!

June 14, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Storing Soft-Shell Crabs………..

Cleaned softies can be kept in the refrigerator, on ice, for 1-2 days at most. They should be gently rinsed at home before cooking to remove any unwanted natural fluids. If you decide to buy live softies, keep them alive until you’re ready to cook them. They can only survive in a refrigerator for 1-2 days at most.

Seasoned Gulf Coast Grouper w/ Baked Tater Tots

June 9, 2021 at 7:14 PM | Posted in fish, Ore - Ida, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Baked Tater Tots

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. 74 degrees with rain on and off all day. I saw on the news around Noon there would be a break in the rain so Mom and myself took off for Jungle Jim’s. They had a few items on sale I needed. It’s strange being out again and almost everyone had no mask on! It’s good to be getting back to normal again, I hope it works out for all of us. Back home I just did a few things around the house. For Dinner tonight I prepared Seasoned Gulf Coast Grouper w/ Baked Tater Tots.

 

I love my Fish and Seafood, especially the Florida Gulf Coast Grouper. When we went to Jungle Jim’s this afternoon I picked up some of the Grouper they had on sale, couldn’t pass that up! They also had Orange Roughy on sale which I purchased also. I first washed the fillet off in cold water and then cut the huge fillet into 4 smaller fillets, keeping 1 out for Dinner and froze the other 3. To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Seasoned Breading Mix. Shook until the fillet was well coated. Shook off the excess. Then I got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillet, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful and these were perfect!

 

So as my Grouper was cooking I preheated the oven on 425° to bake some Ore Ida Tater Tots. Just bake at 425 degrees for about 15 minutes and done! The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup. I always love the combo of Fish and Potatoes! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

Ore Ida Tater Tots
If it’s not Ore-Ida, it’s not Tater Tots.
With their crunchy outside and fluffy inside, Tater Tots® potatoes are as tasty as they are fun. We should know, we invented them! Try them in our Tater Tots Casserole and other yummy recipes.
SERVING SIZE 86g
CALORIES 160
FAT 8g
SODIUM 420mg
CARBS 20g
http://www.oreida.com/en/Products/T/Tater-Tots#.Wv2wFKQvzIU

Kitchen Hint of the Day!

June 7, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grill your fish on top of lemon slices……..

Next time you grill Fish – Fish will tend to stick and even break up when placed on the grill, but if you put it on top of lemon slices and grill it like that it will be much easier to prepare, and it will get that nice zesty flavor.

GRILLED SALMON AND SPINACH SALAD

June 6, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Grilled Salmon and Spinach Salad to pass along. To make the Salmon you’ll be using Salmon, Reduced Sodium Soy Sauce, Rice Vinegar, and Mustard Powder. Also included are recipes for the Dressing and Salad. Enjoy and Stay Safe out there! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

GRILLED SALMON AND SPINACH SALAD
Ingredients

1 lb. salmon, cut in four fillets
Marinade

1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 tsp. mustard powder or 1 tsp. prepared mustard

Dressing

3 Tbsp. orange juice
3 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. extra virgin olive oil
1/2 tsp. roasted sesame oil (or regular sesame oil)
2 cloves garlic
1 tsp. minced fresh ginger
Salt and freshly ground black pepper to taste

Salad

5 oz. baby spinach, rinsed clean
8 cherry tomatoes, halved
1 red bell pepper, sliced thin

Directions

1 – Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
2 – Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
3 – Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
4 – Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Recipe Yield: Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 13 grams
Saturated Fat: 2.5 grams
Fiber: 3 grams
Sodium: 400 milligrams
Protein: 21 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/grilled-salmon-and-spinach-salad

Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

May 30, 2021 at 7:00 PM | Posted in fish, seafood, Uncle Ben's Rice, Zatarain's | 1 Comment
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Today’s Menu: Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast on this Sunday Morning. After my Tea I went to Kroger up the road from us. Wanted to get in and out before the crowd moved in. To Kroger’s credit they had everything fully stocked, which is unusual on a Holiday weekend. Back home got the cart and the yard tools out and did yard work. For Dinner tonight I prepared a Blackened Red Snapper w/ Cut Green Beans, Brown and Wild Rice, and Baked Garlic Loaf Bread.

I purchased a couple of Red Snapper Fillets from Meijer a while back and had them in the freezer. I laid them in the fridge overnight to thaw. The Red Snapper Fillets were nice size and look beautiful. I decided to Blacken it, I love all Blackened Fish and Seafood. I’ll need Zatarain’s Blackened Seasoning, Blue Bonnet Butter, and McCormick Grinder Sea Salt. Cooking it in a Cast Iron Skillet in Butter and Extra Light Olive Oil.

To prepare it I started by rinsing the Fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

 

To go with my Blackened Snapper I opened up a can of Del Monte Cut Green Beans. I heated them up in a small saucepan on medium heat. Stirred often until heated, then served.

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a microwavable package. I guess one of my favorites from the Uncle Ben’s Ready Rice, although I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Dr. Pepper to drink. Happy Memorial Day Weekend everyone, Stay Safe!

 

 

 

 

 

 

 

 


Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

May 25, 2021 at 6:48 PM | Posted in pasta, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Fettuccine and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. 91 degrees, humid and partly cloudy outside. Did some yard work early before the humidity got bad. Then at 1:00 I had to take Mom over for some new hearing aids. From there we stopped by the Cemetery and put flowers on my Brother’s Grave. Back home swept up outside and the deck. For Dinner tonight I prepared Shrimp w/ Fettuccine and Baked Garlic Loaf Bread.

 

For the Shrimp part of the dish I used Meijer Brand Large Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

To prepare the Buitoni Fettuccine; I filled a large Sauce Pan with 4 quarts Water and a couple of shakes of Morton’s Light Salt. Turned it on high heat. When it was a full boil I added the Fettuccine. Reduced the heat for a gentle boil of the Pasta for 2 minutes, stirred frequently. Removed from the heat and drained the water. Seasoned the Pasta with Extra Light Olive Oil, Blue Bonnet Light Butter, Morton’s Light Salt, and Dried Oregano.

 

 

 

To serve, in a bowl, I made a bed of the Fettuccine and topped it with the Shrimp. I love Shrimp and Pasta! The Fettuccine was tender and so delicious. Then with the added Shrimp it just made that much better! I topped it with some Kraft Grated Reduced Fat Parmesan Cheese.

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Buitoni Fettuccine Pasta

Flat ribbons of pasta made with extra fancy durum flour and eggs.

INGREDIENTS:
DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, SALT.

Nutritional Information

Serving per container: 3
Serving Size: 83.00 g.

Calories 240
Calories from Fat 20
Total Fat 2.00g 3%
Saturated Fat 0.00g 0 %
Cholesterol 45.00mg 14 %
Sodium 180.00g 7 %
Carbohydrate 45.00g 15 %
Dietary Fiber 3.00g
Dietary Fiber Daily Value 0.10g
Sugars 1.00g
Protein 9.00g
https://www.buitoni.com/pasta-products/249/fettuccine-pasta-9-oz

Healthy Clam Recipes

May 23, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Clam Recipes. Find some Delicious and Healthy Clam Recipes with Recipes including New England Clam Chowder, Spaghetti with Garlic and Clam Sauce, and Seafood Linguine. 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 2021! http://www.eatingwell.com/

New England Clam Chowder
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal………….

Spaghetti with Garlic and Clam Sauce
This healthy spaghetti with clam sauce recipe incorporates a few twists that make it extra-delicious. The clams are steamed ahead of time to release their natural juices and create a flavorful clam broth for the base of the garlicky clam sauce. Plus, we use tarragon to add a fabulous hint of anise……………..

Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad…………

* Click the link below to get all the Healthy Clam Recipes
https://www.eatingwell.com/recipes/19168/ingredients/fish-seafood/shellfish/clams/

Kitchen Hint of the Day!

May 23, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying fresh Clams…………

All clams should have an ocean-fresh aroma, and closed shells. Give any open-shelled clams a tap, and if they don’t shut, discard the clam (soft-shelled clams will stay slightly open; thanks to their long neck, they can’t close completely).

Properly-handled fresh live clams will last 2 days in the refrigerator under optimum conditions. Whole clams still in the shell must be sold live. Fresh, unshucked clams should be stored in a porous bag made of burlap or other natural material in the refrigerator.

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