Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

November 10, 2019 at 6:41 PM | Posted in fish, Zatarain's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice

 

 

For Breakfast this morning I made a Breakfast Sandwich. To prepare it I toasted a Thomas Light English Muffin, I lightly fried 4 slices of Boar’s Head Sweet Slice Ham, and added a 1/2 slice of Boar’s Head Swiss Cheese. Breakfast is served! Also had a cup of Bigelow Decaf Green Tea. Partly cloudy and 55 degrees outside today. It looks as though we have some snow flurries moving in by tomorrow evening, tis the Season! Not a lot going on today. Got the cart out along with my trusty rake and raked the back yard. Everything done and an afternoon of NFL Football. For Dinner tonight I prepared a Seasoned Haddock w/ Roasted Asparagus and Brown and Wild Rice.

 

 

Had not had Haddock in a while and it sounded good! I had purchased the Haddock from Kroger yesterday. I had already rinsed the fillets off in cold water and cut the fillet into 4 pieces. So to prepare them I seasoned them with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until the pieces were well coated. Shook off the excess and pan fried them in Extra Light Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain’s Breading and Seasonings are my favorites. I love this Haddock it cooks up so nice and easy and I love the flavor and how meaty it is.

 

 

I first turned the stove on at 400 degrees for my Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet. First put some Extra Light Olive Oil across the Asparagus and then my Seasonings. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

For my Rice I’m using Uncle Ben’s Ready Whole Grain Medley – Brown and Wild Rice. It comes in a micowavable package. I guess one my favorites from the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready. Haddock, Asparagus, and Rice make a delicious trio! I also had a slice of Aunt Millie’s Light Whole Grain Bread that I lightly Buttered with I Can’t Believe It’s Not Butter. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

Haddock
The haddock is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus. – Wikipedia

Nutrition Facts
Haddock, cooked
Amount Per 1 fillet (150 g)
Calories 136
% Daily Value*
Total Fat 0.8 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.1 g
Trans fat 0 g
Cholesterol 99 mg 33%
Sodium 391 mg 16%
Potassium 527 mg 15%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 30 g 60%

UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown and Wild Rice


Now, in just 90 seconds, you can have a delicious wholesome medley of brown rice, wild rice and red rice, with UNCLE BEN’S® WHOLE GRAIN MEDLEY™ Brown & Wild Rice perfectly seasoned with herbs and spices. Plus, it’s made with 100% whole grains and meets the full daily requirement of whole grains in just one serving! The microwaveable pouch eliminates prep and cleanup. See cooking instructions for WHOLE GRAIN MEDLEY™ Brown & Wild Rice below. UNCLE BEN’S®. PERFECT EVERY TIME®.

Nutritional claims & product benefits
* Meets the Full Daily Requirement of Whole Grains‡
* Cholesterol Free
* 0g Trans Fat
* No Saturated Fat
* 100% Whole Grain
* Good Source of Fiber

Cooking instructions
1 – Squeeze WHOLE GRAIN MEDLEY™ Brown & Wild Rice pouch to separate rice.
2 – Tear 2 inches to vent.
3 – Heat on HIGH for 90 seconds.
4 – Serve immediately.

Cooking time for 2 pouches = 2½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the skillet
1 – Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 Tbsp. of water and heat.
2 – Stir rice occasionally until heated thoroughly.
3 – Serve immediately.
https://www.unclebens.com/rice-products/ready-rice/ready-whole-grain-medley-brown-wild

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..

July 26, 2019 at 6:37 PM | Posted in fish, Uncle Ben's Rice | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread

 

 

 


Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 84 degrees, low humidity, mostly sunny and a nice light breeze blowing out today! After Breakfast I did a couple loads of laundry. Next I cleaned the house, dusted and ran the vacuum. Later on got the cart out and took a ride around the neighborhood. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

 

 

 

 

 

 


For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

 

 

 

 

 

 


To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.

 

 

 

 

 

 


For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread, buttered it with I Can’t Believe It’s Not Butter. For dessert later a bowl of fresh sliced Peaches!

 

 

 

 

 

Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Baked Salmon w/ Long Grain and Wild Rice and Whole Baby Carrots

January 16, 2017 at 5:54 PM | Posted in carrots, fish, salmon, Uncle Ben's Rice | 3 Comments
Tags: , , , , , , , , ,

Today’s Menu: Baked Salmon w/ Long Grain and Wild Rice and Whole Baby Carrots

 

 
For Breakfast this morning it was Hash Browns, Smoked Turkey Sausage, Toast, and Decaf Green Tea. I had went tobaked-salmon-w-wild-and-long-grain-rice-and-whole-baby-carrots-007 Meijer and they finally had the Simply Potatoes Shredded Hash Browns back in stock! It had been a few weeks since any store had them in stock. So I prepared the Hash Browns and then I prepared a 1/2 Sausage link of the Butterball Hardwood Smoked Turkey Sausage. Added a slice of toasted Healthy Life Whole Grain Bread and a cup of Bigelow Decaf Green Tea, and that’s a Breakfast! Big change in the weather again! 50 degrees for a high with rain on and off all day, beats in the teens and snow! So with not a lot going on outside I did some cleaning on the inside. I cleaned and straightened the pantry and the the freezer and refrigerator. For Dinner tonight I prepared Baked Salmon w/ Long Grain and Wild Rice and Whole Baby Carrots.

 
I had purchased the Salmon Fillet last week from Meijer and had it in the freezer. Grabbed the fillet out of the freezerBaked Salmon w Baked Potato and Whole Baby Carrots 001 and let it thaw overnight in the fridge. To prepare it, I rinsed it off with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist. I just love all Fish and Seafood.

 

 

 

baked-salmon-w-wild-and-long-grain-rice-and-whole-baby-carrots-001
To go worth the Salmon I microwaved a bag of Uncle Ben‘s Ready Rice – Long Grain and Wild. I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.

 

 

 

 

 

Buffalo Tenderloin-Tips w Noodles and Whole Baby Carrots 011
Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

 

Salmon Fillet raw

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia

 

 

 

 

 
UNCLE BEN’S® READY RICE® Long Grain & Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:Uncle Ben's Long-Grain-Wild
* Good Source of Folic Acid
* Good source of iron
* 0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 630mg 26%
Carbohydrates 39.0g 13%
Dietary Fiber 2.0g 8%
Sugars 1.0g
Protein 5.0g
http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots

June 6, 2016 at 5:13 PM | Posted in carrots, chicken, rice, Uncle Ben's Rice | 2 Comments
Tags: , , , , , , , ,

Today’s Menu: General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots

 
It was Biscuits and Gravy to start the day around here! I normally have Gravy with toast but MGeneral Tso’s Chicken w Brown Rice and Whole Baby Carrots 012om wanted Biscuits so Biscuits it was. After Breakfast I took Mom up to a battery store not far from here. She needed a new watch battery. From there stopped by the bank for her and back home. This afternoon Mom went over to see Dad and I had to stay home and wait for the delivery of Dad’s new lift chair we bought him. It arrived later in the afternoon, it’s really a nice chair and will help him to get up from the sitting position. Now we just have to get him strong enough to come back home! For Dinner tonight something new – Kahiki General Tso’s Chicken. I prepared General Tso’s Chicken w/ Brown Rice and Whole Baby Carrots.

 

General Tso’s Chicken w Brown Rice and Whole Baby Carrots 002
While at Meijer last week I came across some Kahiki General Tso’s Chicken in the frozen food section. It looked and sounded good plus there was 340 calories and 32 net carbs in it, which isn’t bad at all for General Tso’s Chicken. So I bought a bag of it and had it in the freezer.

 

 

 

 
To prepare it I preheated the oven to 400 degrees. Removed the Sauce Pouch and saGeneral Tso’s Chicken w Brown Rice and Whole Baby Carrots 003t in a bowl of hot water to thaw. Next I took a baking sheet and lined it with foil and sprayed Pam on it. I placed the Chicken evenly on the sheet and baked them for 20 minutes turning them after 10 minutes. Internal temperature of Chicken was 165 degrees, used an instant read thermometer. Removed it from the oven and let it stand 1 minute before serving. I drizzled the thawed sauce across the pieces and served. I found a winner here! Nice size pieces of Chicken, nice seasoning, and excellent sauce! The Sauce had some nice heat to it, not overpowering. I’ll have to keep a bag in the freezer for sure.

 

 

Whole Baby Carrots
For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Brown Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also heated up a can of Kroger Whole Baby Carrots. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
Kahiki General Tso’s Chickenkahiki general tso chicken
Tempura white meat chicken with a zesty Asian-style sauce.

General Tso’s Chicken is made with all-natural white meat chicken that is tempura battered and then fully cooked. It comes with a zesty ginger and garlic flavored sauce. Each carton contains 30 oz. of tempura chicken and 10 oz. of General Tso’s sauce. It’s a great main course for dinner; just add rice.
Or it can be used as a great appetizer for parties. Kids love this product too!

Nutrition Facts
Kahiki – General Tso’s Chicken
Servings: 1

Calories 340 Sodium 790 mg
Total Fat 19 g Potassium 0 mg
Saturated 3 g Total Carbs 33 g
Polyunsaturated 9 g Dietary Fiber 1 g
Monounsaturated 4 g Sugars 9 g
Trans 0 g Protein 8 g
Cholesterol 15 mg

Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..

February 15, 2016 at 5:49 PM | Posted in carrots, fish, Uncle Ben's Rice | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread

 

 

Lemon-Parsley Baked Cod 009
Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside we ended up with 4 new inches of snow. Just as the snow we had was starting to melt we got hit again. The main roads are all clear but the side roads are still slick. I needed to go to the bank but all are closed today for President’s Day today. So I just did a few things around the house and on the computer. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.

 

Lemon-Parsley Baked Cod 002

Another delicious and healthy recipe from the Taste of Home website! I love that site, som many great recipes. For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.

 

 

 

Lemon-Parsley Baked Cod 003

To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.

 

 

 
For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread and a Snapple Diet Tea to drink. For dessert later a Healthy Choice Frozen Greek Yogurt.

 

 
Lemon-Parsley Baked Cod Recipe

Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon Baked Cod 005
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

http://www.tasteofhome.com/recipes/lemon-parsley-baked-cod

Leftovers – Bush’s One Pot Chicken, Rice & Beans

January 2, 2015 at 6:22 PM | Posted in Bush's, chicken | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers Bush’s One Pot Chicken, Rice & Beans

 

 

 

One Pot Chicken, Rice, Beans, and Corn 005
Cloudy but not quite as cold out today, rain and possibly freezing rain on the way though. Ran an errand for Mom and stopped by the bank and Walmart while I was out and back home for the day. For dinner tonight it’s Leftovers, Bush’s One Pot Chicken, Rice & Beans.

 

 
Last night dinner was so good I heated up the leftovers for tonight’s dinner. I put the leftovers in a medium skillet and reheated everything. I also baked a loaf of Pillsbury Rustic French Bread. Everything was delicious! I love this dish from Bush’s Beans! Below is how I prepared it for last night’s dinner along with the original recipe and web link to Bush’s.

 

 

Came across this recipe in the latest issue of EatingWell, it was ad page for Bush’s Bean’s.And it looked and sounded so good I had to give it a try! So at Kroger earlier I bought the Bush’s Beans, Uncle Ben’s White Ready Rice, some Fresh Cilantro, and a Kroger Simple Truth Rotisserie Chicken. Which are all the main ingredients for tonight’s meal. Kroger has had Roasted Whole Chickens for quite a while now, but recently some Krogers have been using the Simple Truth Whole Chickens. It’s like a night and day difference between the two, Simple Truth is the best Rotisserie Chicken I have ever had.

 

 

One Pot Chicken, Rice, Beans, and Corn 002

So to prepare this new dish I’ll need the following; 3 cups cooked white rice, 1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans, 1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed, 8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups), and 1 cup frozen corn, thawed. I used a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn instead of the Frozen Corn. Optional Topping include Frank’s Hot Sauce, Sargento Shredded Reduced-Fat Sharp Cheddar Cheese, Salsa, diced Avocado, Daisy Reduced Sour Cream, or Cilantro. With these ingredients you know why this just sounded delicious! To prepare it, it couldn’t be much easier! Place Rice, Beans, Chicken and Corn in large saucepan. Stir to combine. Heat over medium heat until warmed through, about 5 minutes. Stir frequently. Serve with optional toppings (I used Frank’s Hot Sauce), and your done and you have one hearty and delicious Dish! We have another “Keeper Recipe”! All these ingredients combine so well, just fantastic flavor. Mom had prepared her and Dad something else for dinner, but they both started eating this Dish instead. For dessert later a Honey Dew Salad. Settling in for an evening of College Football Bowl Games.

 

 

 

 

BUSH’S® ONE POT CHICKEN, RICE & BEANSBush's Beans 1
A hearty meal doesn’t have to be time-intensive. Case in point? This satisfying dinner, which is ready in just 15 minutes.

Ingredients

3 cups cooked white rice
1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans
1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed
8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups)
1 cup frozen corn, thawed
Directions

Place rice, beans, chicken and corn in large saucepan. Stir to combine.
Heat over medium heat until warmed through, about 5 minutes. Stir frequently.
Serve with optional toppings.

Optional Toppings:
Shredded reduced-fat Cheddar cheese, salsa, diced avocado, light sour cream, cilantro

 
http://recipes.bushbeans.com/recipe/217335/bush-s–one-pot-chicken–rice—beans.aspx

Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices

September 25, 2014 at 5:16 PM | Posted in carrots, Jennie-O Turkey Products, Uncle Ben's Rice | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices

 

 

Turkey and Apple Sausage Patties 011

We have really had a streak of just gorgeous Fall Days throughout this area, Cool mornings and sunny afternoons with highs in the 60’s and 70’s. After an early morning Breakfast I went and got the car washed and then to the store to pick up a few items for myself and my Mom. Came home and had the cart out the rest of the afternoon soaking up this beautiful day! For dinner tonight a new recipe. i prepared Turkey-Apple Sausage Patties w/ Brown Rice and Carrot Slices.

 

 

 
I came across this recipe in yesterday’s newspaper and wanted to try it right away, Turkey-Apple Sausage Patties! I love anything Turkey and add an Apple to have to try it. From what the article said the recipe comes from a book by Jessica Fisher by the name of Good Cheap Eats, and if this recipe is an indication of the recipes in the book it’s a recipe book you should be checking out, I just ordered a copy off Amazon.

 

 

 

Turkey and Apple Sausage Patties 002
To prepare it I’ll need; 1 pound Jennie – O Extra Lean Ground Turkey Breast, 1 small Apple, peeled and grated (about 1/2 cup), 1 teaspoon Garlic Powder, 1 teaspoon dried Parsley, 1/2 teaspoon Sea Salt, 1/4 teaspoon dried Thyme, 1/4 teaspoon freshly Ground Black Pepper, 1/4 teaspoon Hungarian Paprika, 1/4 teaspoon Rubbed Sage, and 1/8 teaspoon Cayenne Pepper. What a line-up of Herbs! Then to make it, In a medium-size bowl, mix all of the ingredients until thoroughly combined. Divide the mixture into 8 equal portions. Form each portion into a round patty. Then in a large nonstick skillet over medium-high heat, cook the patties until cooked through, about 5 minutes on each side. Done! They fry up to a beautiful golden brown. The Jennie – O Turkey combined with the Granny Smith Apple and the array of herbs make a mouth-watering Sausage Patties!

 

 

 
For one side dish I made some Uncle Ben’s Whole Grain Brown Ready Rice. Love Uncle Ben’s, delicious and easy to make. Just microwave and serve! Then I also heated a small can of Del Monte Sliced Carrots and baked a loaf of Kroger Bakery Harvest Grain Bread. For dessert/snack later tonight some sliced Cracker Barrel 2% Sharp Cheddar and Ritz Whole Grain Crackers.

 

 

 

 

TURKEY-APPLE SAUSAGE PATTIES

Ingredients:

1 pound ground turkey
1 small apple, peeled and grated (about 1/2 cup)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon rubbed sage
1/8 teaspoon cayenne pepper
Directions:

1. In a medium-size bowl, mix all of the ingredients until thoroughly combined. Divide the mixture into 8 equal portions. Form each portion into a round patty.

2. In a large nonstick skillet over medium-high heat, cook the patties until cooked through, about 5 minutes on each side.

* Make it ahead: The patties can be formed 1 day ahead, covered and refrigerated until ready to cook. Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots

July 2, 2014 at 5:30 PM | Posted in carrots, seafood, Uncle Ben's Rice | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots

 

 

 
Hopefully this is our last day of high humidity, at least for a while! High’s in the low 70’s for the next 3 days and no humidity! I can’t recall a 4th of July Weekend with those temps. Not much going on today, caught up on laundry and a few household chores. For dinner tonight I prepared Fried Oysters w/ Quinoa & Brown Rice Medley and Boiled Baby Carrots.

 

 

 

Fried Oysters Quinona Rice 002
I love Fried Oysters, just haven’t had them in a while though. I still think the best I’ve ever had is a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! It’s just an incredible dish. So to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 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 Canola Oil, Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 
Then to prepare them; Place shucked oysters in a colander to drain. Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with 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. Heat canola 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  delicious, golden brown, and with an incredible flavor.

 

 

 
Then for one side I had Uncle Ben’s Whole Grain Medley Quinoa and Brown Rice. It comes in a microwavable bag, just microwave and serve. Then I also boiled some Baby Carrots. One fine Seafood Dinner Tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
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 Canola 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 beaten eggs, shake off excess, and then 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.

 

 

 

 
Kellum Brand Oysters

Kellum Brand Oysters are offered as both live in the shell product as well as fresh and frozen shucked oysters. Oysters are offered from our boats on the east coast. Our premium product comes from oyster shell stock grown on our company owned oyster beds in the Middle Peninsula Chesapeake Bay. These beds allow us to offer a quality east coast product year round. Click here to view prices and sizes available. (link to product cost sheet or sales cart)

Oysters: Crassostrea virginica

Market Forms: Live in shell, fresh shucked (in pints, quarts or gallons), frozen (breaded and unbreaded).

Size: Market size is approximately 3 inches for oysters in the shell. Shucked oysters are designated according to size ranging from the largest “counts” to “small”.

Small – over 500 meats/gallon
Standard – 301 to 500 meats/gallon
Select – 211 to 300 meats/gallon
Extra select – 160 to 210 meats/gallon
Count – under 160 meats/gallon
Taste/Texture: Plump, delicate, tender, slightly salty

Seasonality: Available year round

Nutritional Value:

60 calories (100 grams, 3.5 oz.)
7.1% Protein
2.5% Fat
.44% Omega-3
Substitutability: Nothing else tastes quite like Crassostrea virginica, so named because biologists first identified it on Virginia’s shores. In fact, blind taste comparisons with its Pacific cousin, the Eastern oyster was voted best tasting by 85% of those polled.

Habitat: Oysters grow best is estuarine waters of moderate temperature and salinity with abundant plankton for food. This description best fits the Chesapeake Bay and its major tributaries which are responsible for high yields if this shellfish.

Folklore: Productive females can discharge or spawn up to 115 million eggs at one time. Of course, it’s often unclear, until the music stops, who the females are, as oysters switch sexual characteristics for the first few years of life before settling in to become one or the other. Fertilized oyster “larvae” swim and float for several weeks before settling on a hard surface such as oyster shell, rock or piling, a process called spatfall.

Harvesting: Oysters are traditionally harvested in Virginia by hand tonging and the more up-to-date (i.e., mechanized) patent tonging and dredging.

 
http://kellumseafood.com/oysters.asp

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

June 14, 2014 at 5:30 PM | Posted in fish, rice, Uncle Ben's Rice, vegetables | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Grilled Blackened Mahi Mahi w/ Brown Rice and Steam Crisp Corn.

 

 

Grilled Blackened Mahi Mahi 002
Another perfect day out today! Sunny and about 73 degrees. Was up and around early this morning, made Breakfast, exercised, Kroger for Mom, Bank, and got the car washed. Cleaned up the grill for later and got the cart out and enjoyed the sunshine, very good day! For dinner tonight I prepared Grilled Blackened Mahi Mahi w/ Brown Rice and Steam Crisp Corn.

 

 

 
Got the wire fish grill basket out, which I love using, Had the Mahi Mahi in the freezer, laid it in the fridge overnight to thaw. To prepare the Mahi Mahi I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 Tbsp butter in a microwave about 15 seconds and brushed both sides of the Mahi Mahi with the melted butter. I then coated both sides with a generous amount of the rub. Then I got the Fish Basket out and sprayed it with Pam Spray, loaded the Fish in the grill basket. Placed my Mahi Mahi on the preheated grill and closed the lid. Grilled for only 3 minutes and then flipped it and grilled another 3 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Mahi Mahi! I topped it with a Crushed Pineapple, Chopped Jalapeno, Cilantro, and Lime Juice mix. Mahi Mahi pairs with Pineapple perfectly. Way too long since I’ve had this and it is Delicious!

 

 

 

 

For side dishes I prepared some Uncle Ben’s Whole Grain Brown Rice. I used the single serve microwave Rice, just heat for 45 seconds and it’s done! I also heated up a can of Green Giant Steam Crisp Sweet Yellow and White Corn. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

Zatarain’s Blackened SeasoningZatarain's Blackened Seasoning

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

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

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

 

 

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

Shrimp and Asparagus Stir-Fry

June 5, 2014 at 5:13 PM | Posted in carrots, shrimp, stir-fry, vegetables | 4 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: Shrimp and Asparagus Stir-Fry

 

 

Shrimp and Asparagus Stir Fry 006
Beautiful weather returned today, sunny and 70 degrees! Took some items over to a local Goodwill Store, then dropped off some canned goods to Reach Out Lakota (Free Food Pantry), then to Walmart and Kroger. Picked up a few items for dinner tonight. So tonight I prepared Shrimp and Asparagus Stir-Fry.

 

 

 

 

I hadn’t had any Stir-Fry in a while and it was sounding good! To prepare it I needed; 1 cup Uncle Ben’s Whole Grain Brown Rice (cooked according to package instructions), 2 tablespoons Reduced-Sodium Soy Sauce, 1 tablespoon Seasoned Rice Vinegar, 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Sesame Seeds, 2 tablespoons Canola Oil, 1 pound Asparagus (trimmed and cut diagonally into 2-inch pieces), 1 small can of Sliced Water Chestnuts, 1/2 package of Mini Carrots, 1 pound Jumbo Shrimp (cleaned and cooked), and 1 teaspoon Asian (toasted) Sesame Oil. Sounding good isn’t it!

 

 

 

Shrimp and Asparagus Stir Fry 001
In a small bowl, stir together the Soy Sauce, Rice Vinegar and Ginger. Set aside. In a 12-inch skillet or Wok over medium-high heat, toast the Sesame Seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the Canola Oil over medium-high heat until hot. Add the Asparagus, Water Chestnuts, and Carrots, cook until tender-crisp stirring frequently, about 5 minutes. Stir the Soy Sauce mixture and Shrimp into the Asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the Sesame Oil. I then microwaved the Uncle Ben’s Rice (according to the package directions). Removed from the microwave and made a bed of it on a plate. To serve, topped the Rice with the Shrimp and Asparagus mix. As I said I hadn’t had Stir-Fry in a while but it was worth the wait, delicious! Shrimp with anything is good, but add all these other ingredients and it’s amazing! For dessert later a Jello Sugar Free Dark Chocolate Mousse Temptations.

 

 

 

 

JELL-O Sugar Free Chocolate Indulgence Mousse TemptationsJello Sugar Free Dark Chocolate Mousse

JELL-O Sugar Free Chocolate Indulgence Mousse Temptations:
* 65% fewer calories than average regular mousse
* Grab the nearest hammock and kick back Key West style
* Dive into layered flavors of tart key lime and creamy meringue
* Kosher

 

Nutrition Facts
Serving Size 63 G
Servings Per Container 4
Amount Per Serving
Calories 60 Calories from Fat 25
Total Fat 3 G
Saturated Fat 2 G

Trans Fat 0 G
Cholesterol 10 Mg
Sodium 95 Mg
Total Carbohydrate 9 G
Dietary Fiber <1 G
Sugars 0 G
Sugar Alcohol 6 G
Protein 2 G

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The Nourished Blonde

BY JENNA LAVASSANI

The Brava Blog

Powering the Home cooking revolution

Shayna's Kitchen

Shayna Taylor - Food and Wellness, Healthy GF Recipes

Traffic Light Cook

Find the link between health and food

Michelle Can Cook!

I do many things, but when I'm doing what I love - it is cooking! Welcome to my happy place filled with all things delicious!

Anchored Female

Life and Health Coach for Moms, Teens, and Young Women

All About the Kids

You thought giving birth was hard, try raising them!

Leite's Culinaria

Recipes, Food, and Cooking Blog

The Gourmet RD

Simple. Wholesome. Delicious.

Britney Breaks Bread

Let's break bread together!

Nature's Flavors Blog

Specializing in All-Natural and Organic Flavorings and Extracts for over 40 Years!

Moved By Design

Food, decor and more!

Sip and Feast

A food and drink blog with delicious recipes

Our Happy Mess

Fast. Fresh. Family-friendly.

Easy Chicken Recipes

Family-Friendly Meals

and everything nice

the story of us