Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and………

January 29, 2018 at 5:55 PM | Posted in fish | Leave a comment
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Today’s Menu: Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and Baked Multi Grain Bread

 

 

For Breakfast this morning I prepared some more of the Turkey Spam. I lightly fried a couple of slices along with some Simply Potatoes Shredded Hash Browns, 1 Egg Sunnyside Up, and a cup of Bigelow Decaf Green Tea.

 

 

 

 

 

 

Outside a lot colder, 19 degrees this morning and 36 degrees for a high with snow flurries and a mix of snow and rain later in the day. I drove to the Dayton, Ohio Airport to pick a friend of mine that was flying in a couple of days to see his parents. His Mom is in the Hospital with the flu and his Dad isn’t much better. The Flu has really hit this are hard. My family has been real lucky so far, none of us has had it. For Dinner tonight I prepared Fried Yellow Lake Perch w/ Diced New Potatoes, Cut Green Beans, and Baked Multi Grain Bread.

 

 

I purchased the Yellow Lake Perch from Meijer. I rinsed the Fillets in cold water then patted them dry and put them in a Hefty Plastic Bag and on into the freezer. Last night I laid the bag in the fridge to thaw overnight. I love using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste.

 

 

 

 

I then seasoned them with Sea Salt and rolled the fillets in my favorite Breading Mix, Zatarain’s Crispy Southern Fish Fri. Pan fried them in Extra Light Olive Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom has always said that I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!

 

 

 

For one side dish I prepared a can of Del Monte Sliced New Potatoes. I boiled them until heated and seasoned with Sea Salt, Ground Black Pepper, and Parsley Flakes. Then I also heated up a can of Del Monte Cut Green Beans. Finally I baked a loaf of River Road BakeHouse Artisan Multigrain Bread. It’s a new Multigrain Loaf Bread that I’ve had a couple of times now and really like having. I purchase it at Meijer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

River Road Bakehouse Multigrain Oval Bread
Bring the goodness of grains to your table! Rustic, wholesome and full of flavor, our Multigrain Oval helps make smart meal choices easy.

WARM AT HOME
* Bread icon Remove from packaging
* Oven icon Heat oven to 400˚F (200˚C)
* Timer icon Warm for 5 min.

NUTRITION FACTS
SERVING SIZE ABOUT 1″ SLICE (56 g)

AMOUNT % DAILY VALUE
CALORIES 160
FAT 3.5 g 5%
SATURATED 0.0 g 0%
TRANS 0.0 g
CHOLESTEROL 0 mg
SODIUM 310 mg 13%
CARBOHYDRATE 28 g 9%
DIETARY FIBER 2 g 8%
https://www.riverroadbakehouse.com/our-bread-en-us/

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Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and…

November 10, 2014 at 6:17 PM | Posted in fish | 2 Comments
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Today’s Menu: Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and Cut Green Beans

 

 

 

Yellow Lake Perch Squash 004

Another beautiful Fall Day out again, sunny and about 56 degrees! We have some cold weather moving in though by Wednesday and possible snow flurries for a couple of days also. Helped Mom with some yard work and had to repair a problem with their shower head. For dinner tonight I prepared Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and Cut Green Beans. I got a fantastic new side dish you have to check out, Maple Bacon Pecan Roasted Butternut Squash!
 
I purchased the Yellow Lake Perch from our local Meijer. I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in my favorite Breading Mix, Zatarain’s Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!

 

 

 

Yellow Lake Perch Squash 003

I seen a commercial where they showed a Pecan Roasted Butternut Squash recipe. It looked so good I had to try it! I had never had Butternut Squash, so it’s time I give it a try. I found all kinds of recipes, on-line, for it and I decided to with the Maple Bacon Pecan Roasted Butternut Squash. I’ll need 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes.

 

 
To prepare it I preheated oven to 350 degrees. Placed the Jennie – O Turkey strips of bacon on a foil lined baking sheet. Cooked the bacon for 20 minutes. The bacon should still be slightly soft (not crispy) when you pull it out of the oven. Removed from baking sheet to cool on a paper towel lined plate. Chopped the bacon into small pieces once cooled and placed the rendered bacon fat in a large bowl to use later. Before cutting and dicing the Squash, make sure you have a thick bladed and sharp knife. Add the cubed butternut squash, pecans, maple syrup, cinnamon, nutmeg, and salt to the large bowl with the bacon fat. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well. Add mixture to a 9×11 glass baking dish. Increased the oven temperature to 400 degrees. Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft. It takes a little time and effort to prepare but well worth it! The Squash combined with everything is flat-out delicious! The Turkey Bacon, Pecans, and the Syrup combine to make this dish the “Bomb”. A definite keeper recipe. I’ve joined the Butter Squash Nation. I also heated up a can of Del Monte Cut Green Beans and warmed u a Pillsbury Crescent Round, leftover from last night’s dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

Maple Bacon Pecan Roasted Butternut SquashYellow Lake Perch Squash 010_crop
Ingredients:
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
¼ cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
½ teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
¼ teaspoon Sea Salt

 

 

Instructions:
Preheat oven to 350 degrees
Place strips of bacon on a foil lined baking sheet
Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
Add mixture to a 9×11 glass baking dish.
Increase oven temperature to 400 degrees.
Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

 

Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

October 23, 2013 at 5:24 PM | Posted in carrots, fish, potatoes | Leave a comment
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Today’s Menu: Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots

 

 

Fried Yellow Lake Perch Pot Pancakes 006
Lot of rain early and then a cold and windy day, only a high of about 41 today. Ran some errands and filled the car up with gas before it went back up. I had some Yellow Lake Perch in the freezer, had purchased it from Meijer a couple of weeks ago. Laid in the fridge overnight to thaw. For dinner tonight, Fried Yellow Lake Perch w/ Potato Pancakes and Sliced Carrots.

 

 

I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. After thawing I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in Zatarain’s Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!

 

 

Fried Yellow Lake Perch Pot Pancakes 002
For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a single serving can of Kroger Brand Sliced Carrots. For dessert tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

 

Crispy Southern Fish FriZatarain's Crispy Southern
The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Ingredients:
ENRICHED YELLOW CORN FLOUR (CORN MEAL, IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPICES (INCLUDING RED PEPPER) , CITRIC ACID, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), GARLIC, CORN MALTODEXTRIN, ONION, LEMON PUREE. AND LEMON JUICE.
Nutrition Facts

Serving Size: 2 Tbsp Mix (17g)

Servings Per Container: about 20
Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
Vitamin C: 0%
Calcium: 0%
Iron: 0%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

 

 
Manischewitz Potato Pancake MixMANISCHEWITZ Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

 

http://www.manischewitz.com/sidesandmixesproducts.html

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