Dinner Tonight: Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn
For Breakfast this morning I Scrambled some Egg Beater's Egg Whites, fried 2 Jimmy Dean
Breakfast Turkey Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice way to start a Saturday Morning! After Breakfast I did a load of laundry and cleaned the house while that was going. After Lunch went to a friend's house for a Graduation Party for his son. Ran into a lot of people I had not seen in a while, good catching up. For Dinner tonight a Seafood treat. I prepared Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn.
For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed
Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. Plus they are only $1 per Clam.
I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking
For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.
To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just
I also boiled some Green Giant Mini Ears of Sweet Corn, Mom and Dad love this. If you’ve never
tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! Wow, what a Dinner tonight! It's been Fish and Seafood most of the week and I love it! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Rustic Smashed Potatoes with Sea Salt
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.
Matlaw’s Stuffed Clams
Set Sail for Something Different for Dinner Tonight!
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