Fried Oysters w/ Baked Potato and Texas Toast (Lite)

Dinner Tonight: Fried Oysters w/ Baked Potato and Texas Toast (Lite)





For Breakfast this morning I prepared some 2 Johnsonville Turkey Breakfast Sausage Links, toasted

a slice of Aunt Millie’s Light Whole Grain Bread that I topped with Smucker's Sugar Free Blackberry Jam, and had my morning cup of Bigelow Decaf Green Tea. Hot and Humid out there today, 95 degrees for a high. After Breakfast I took Mom's car and had it washed for her and stopped by McDonald's and picked up Breakfast for her. Back home I got the leaf blower out and cleaned the deck and driveway areas off. Also I got the cart out and took a spin around the neighborhood before the heat and humidity set in. I pulled my first Green Sweet Peppers from my Pepper Plants. I'm going to have quite a few for just having 2 plants. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).


To prepare my Fried Oysters I’ll need; 1 can Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional. I love these Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. They taste so fresh!








I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea 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.






Next, heat the 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. They’re so delicious, golden brown, and with an incredible fresh flavor.





For one side to go with my Steak Buffalo I had a baked Russet Potato. Seasoned that with the
McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.












Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of
Skinny Pop – Pop Corn and a Coke Zero to drink.












Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked

1 tablespoon Flour
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 Extra Light Olive 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 flour, then beaten eggs, shake off excess, and 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.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.



Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters




New York Bakery Lite Texas Toast

With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Pan-Fried Oysters Recipe w/ Baked Steak Fries

Dinner Tonight: Pan-Fried Oysters Recipe w/ Baked Steak Fries



For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some

Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After Breakfast we headed up to see Dad. Dad isn't going to be around for much longer it looks like. He's stopped eating and he's down to 122 lbs. All they can do now is make him comfortable as the can. My heart is breaking but I have to be strong for Mom. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.



It's a favorite of mine for Dinner, Fried Oysters. So anyway to prepare my Fried Oysters I’ll need; 1can of large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.









I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea 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.






Next, heat 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 so delicious, golden brown, and with an incredible fresh flavor.



For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked
a slice of the New York Bakery Light Texas Toast. For Dessert/Snack a bowl of Skinny Pop - Pop Corn with a Coke Zero to drink.










Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked

1 tablespoon Flour
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 Extra Light Olive 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 flour, then beaten eggs, shake off excess, and 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.



NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3

fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters






Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida®
Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/

Fried Oysters w/ Mac and Cheese

Dinner Tonight: Fried Oysters w/ Mac and Cheese




For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie's Light Whole Grain Bread, and had

my morning cup of Bigelow Decaf Green Tea. After Mom and Dad got up I prepared the same thing for them and added Scrambled Eggs for them. Another fairly nice day out again, 45 degrees and partly cloudy. After Lunch I took Mom's car up to a much needed Car Wash. I brought her car back and I took my car up to have it washed. Back home I got the mini vacuum out and vacuumed both cars. Then got the Windex out and cleaned the inside windows of both cars. So for Dinner tonight I prepared Fried Oysters w/ Mac and Cheese.





To prepare my Fried Oysters I’ll need; 1 can Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional. I love these Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. They taste so fresh!








I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea 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.







Next, heat the 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. They’re so delicious, golden brown, and with an incredible fresh flavor.



To go with the Oysters I prepared a Stouffer’s Classic Mac and Cheese Mac Cup, one of my
favorites. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a 7.5 ounce can of Coke Zero to drink













Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
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 Extra Light Olive 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 flour, then beaten eggs, shake off excess, and 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.



NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.


Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in

stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters





Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Pan-Fried Oysters Recipe w/ Baked Steak Fries

Dinner Tonight: Pan-Fried Oysters Recipe w/ Baked Steak Fries




For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese.

Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I finished Breakfast I went to McDonald's and picked up Breakfast for Mom and Dad. Back home finished up a couple of things around the house then went outside and got the leaf blower out. Cleaned off the deck and drive way areas of leaves. Had everything done so I watched a few shows I had recorded during the week. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.





I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.







I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea 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.





Next, heat 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 so delicious, golden brown, and with an incredible fresh flavor.



For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked

a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.












Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked

1 tablespoon Flour
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 Extra Light Olive 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 flour, then beaten eggs, shake off excess, and 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.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.







Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters







Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU

Fried Oysters w/ Golden Hominy and Cut Green Beans and Potatoes

Dinner Tonight: Fried Oysters w/ Golden Hominy and Cut Green Beans and Potatoes




It was about 24 degrees this morning when I went out to get the morning papers. I made some

Pancakes this morning for Breakfast. Made with Heart Healthy Bisquick and used Egg Beater's for the Egg. Then I made fried up some Eckrich Smoked Turkey Breakfast sausage links. The Pancakes and Sausage hit the spot this morning, really enjoyed them. I used Maple Grove Sugarless Maple Syrup to top the Cakes with. Finished up some house cleaning and then hit the Pantry to do some cleaning and straightening up. After that it was the easy chair, remote, and TV for some NFL Football. For dinner tonight I prepared Fried Oysters w/ Golden Hominy and Cut Green Beans and Potatoes.

I love Fried Oysters, just haven’t had them in a while though. Every time I have Oysters it reminds

me of a small restaurant in downtown Cincinnati called the Washington Platform. Their speciality, Fried Oysters and Dirty Rice! It’s just an incredible dish, the best Fried Oysters I've ever had! So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 Egg beaten or 1/4 cup egg Beater’s, 1 cup Progresso Italian Style Bread Crumbs, Smoked Paprika, Garlic Powder, McCormick Grinder Sea Salt and Peppercorn Medley (to taste), 2 to 3 tablespoons Extra Virgin Olive Oil. Lemon Wedges, Frank's Hot Sauce, Seafood Cocktail Sauce, Louisiana Remoulade Sauce are all optional. 

Then to prepare them; Place the shucked oysters in a colander to drain. Season them with Sea Salt

and Peppercorn. Then dip the oysters in beaten eggs, and then in bread crumbs seasoned with Paprika and Garlic Powder (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat 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 Cocktail Sauce and 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 fresh flavor.

For a side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy.

For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! Then I also heated up a can of Del Monte Cut Green Beans and Potatoes. 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 Progresso Italian Style Bread Crumbs

Smoked Paprika

Garlic Powder

Sea Salt and Pepper, to taste

2 to 3 tablespoons Extra Virgin Olive Oil

Lemon Wedges, optional

Hot sauce, optional

Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Season Oysters with sea Salt and Peppercorn. Dip drained oysters in beaten eggs, shake off excess, and then in bread crumbs seasoned with Paprika and Garlic Powder (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 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/products.html

Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

Dinner Tonight: Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn




It's been a cloudy and a little humid day outside today. Not a whole lot going on today, finished up

some laundry for Mom and did some house cleaning. Cleaned the fridge out today. Pulled everything out and cleaned the shelves and drawers. Then for dinner tonight I prepared Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn.




I love Fried Oysters, just don't have them that often. With the Taste of Cincinnati coming up next weekend it always reminds me of the of a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! We would always go there when going to the Taste of Cincinnati. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 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.






To prepare them; Place shucked oysters in a colander to drain. Dredge drained oysters in the flour, then Egg Beater's, 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.



For one side dish a new one, I made some Butternut Squash Risotto. I used Lundberg Butternut

Squash Risotto. Quick, easy, and delicious Risotto dish as all the Lundberg Products. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. First time having it and loved it! Have another good Pantry item to have on hand.I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.





Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
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 flour, then beaten eggs, shake off excess, and 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.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.





Lundberg Butternut Squash Risotto

DESCRIPTION
Enjoy the sweet, rich, and slightly nutty taste of butternut squash in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like butternut squash, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente.

Serving suggestions:
* Drizzle with the flavored oil of your choice.

* Substitute ½ cup of white wine for the milk.
* Substitute ½ cup of apple cider for the milk, and add raw diced apple with 5 minutes of cook time left.
* Serve with fresh sage fried in olive oil.
* Serve with chopped nuts.

COOKING INSTRUCTIONS
Stove Top:
1 - In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
2 - Add 2 cups water, 1/2 cup milk and contents of seasoning pouch. Stir well and bring to a boil.
3 - Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.
4 - Garnish with grated Parmesan cheese if desired. Serve piping hot.
Microwave:
1 - In a microwaveable glass casserole, combine rice, seasoning, 2 cups water, 1/2 cup milk, and 1/2 Tbsp. of olive oil.  Stir well and cover.
2 - Reduce microwave power to 70%.  Cook 11 minutes.  Remove cover and stir.
3 - Cook uncovered a additional 10 minutes at 70% power and stir.  Check for Tenderness.
4 - Add one additional minute as needed, checking texture after each minute.
5 - Serve piping hot.
*Microwave ovens may vary so adjust time and temperature accordingly

INGREDIENTS
Eco-Farmed Arborio Rice, Butternut Squash, Sea Salt, Dried Cane Syrup, Rice Flour, Dried Onion, Spices (Parsley, Ginger, Nutmeg, Pepper, Sage), Natural Butter Flavor, Dried Garlic, Rice Concentrate, Sunflower or Safflower Oil, Citric Acid, Turmeric, Paprika Extract. Contains Milk.
NUTRITION FACTS
SIZE 5.8oz
Serving Size: 56g - about 1/4 cup rice and 2 1/4 tsp. seasoning mix (1 cup prepared)
Servings Per Container: about 3
AMOUNT PER SERVING

Calories 200 Calories from Fat 10
% Daily Value*
Total Fat 1g*2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 660mg28%
Total Carbohydrate 42g14%
Dietary Fiber 1g4%
Sugars 3g
Protein 5g

http://www.lundberg.com/product/butternut-squash-risotto/

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

Dinner Tonight: 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.

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 specialty, 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 are delicious, golden brown 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