Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn






To start morning off I made a cup of Bigelow Decaf Green Tea. 38 degrees out this morning and partly sunny. Had a high of 55 degrees and clouds in the afternoon. After Breakfast I went to Meijer, Mom needed a few things. Stopped by the ATM, got gas, and stopped by McDonald's to pick up Breakfast for Mom. After Lunch I had to get the cart out of the shed along withe rake. The official Leaves Drop has began! Filled up a large Hefty Bag Yard Bag up. Just one of many upcoming leaf raking days ahead! For Dinner tonight its Fried Chicken Thighs w/ Sliced New Potatoes and Mini Ears of Sweet Corn.



I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.












To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of
Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.





I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!









For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable
Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.









For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.












Chicken Thighs - One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.











Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack

* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:

* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.

Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears – 6 to 12 minutes.4 ears – 10 to 16 minutes.6 ears – 12 to 18 minutes.8 ears – 14 to 20 minutes.

Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.

Nutrition Facts
Serving Size 1 mini ear (61g)

Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g

Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn

Dinner Tonight: Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn




For Breakfast this morning I prepared a Breakfast Taco. To prepare it I heated up a couple of

Johnsonville Turkey Breakfast Sausage Links. Then Scrambled some Egg Beater's Egg Whites. Then to assemble it I used a Old El Paso Blue Corn Stand Up Taco Shell. Sliced up the Sausage and added it to the Egg Whites, stirred and mixed. Added the Egg Whites to the Taco Shell, added Sargento Reduced Fat Sharp Cheddar Cheese, and topped it all with Ortega Chipotle Taco Sauce. This made one delicious Breakfast Taco! I'll have to have these for Dinner, very soon! Partly Cloudy, humid, and a high of 90 degrees out today. Had to take Mom to her follow up eye exam, everything looked great they said. Back home did a few chores around the house. For Dinner tonight its Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn.



We’re having Shrimp tonight, I could eat Shrimp and Seafood every day! While at Kroger the other day, I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they have that fresh and sweet taste like Seafood. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.






Added 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.






For one side I prepared a bag of Green Giant Steamers Sugar Snap Peas. To prepare them;  Keep Frozen. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high 5 minutes. Let stand 1 minute. Pull or cut to open and serve! Came out good and very easy to prepare.









For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Mango Snapple to drink.










Green Giant® Steamers Sugar Snap Peas

Green Giant® Steamers Sugar Snap Peas 12 oz. Bag. Steamers Boxed Vegetables, conveniently sized

for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings - surprisingly lower in fat and calories - or enjoy the simple goodness of our plain vegetable varieties.

Nutrition Facts
Serving Size: 0.75 c
Servings per Container: 3
Number Of Servings 3
Serving Sizes
Energy 40
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg
Potassium 105 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Sugars 4 g
Protein 2 g

Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn





For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin, Scrambled some egg Beater's Egg Whites, heated up 2 Johnsonville Turkey Breakfast Sausage links, and had my morning cup of Bigelow Decaf Green Tea. Rain and passing thunderstorms today with a high of 86 degrees. Did some house cleaning for part of the day. Then went out in the shed and replaced some shelf brackets, had a couple that were broke and the other ones were about to break. For Dinner Tonight; Baby Back Ribs w/ Mashed Potatoes and Mini Ears of Sweet Corn.



When having Ribs I usually make my Crock Pot Pork Back Ribs, I changed it up today. I've seen
Curly's Ribs advertised and in the stores forever but had never tried them before tonight's Dinner. I bought a package of the Curly's Baby Back Ribs from the local Kroger the other day. First thing I liked was that these are a lot easier and quicker to prepare.








To prepare them, it couldn't be easier; The package instructions - Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes.


I then I came across another way to bake them from the - Pass the Peas Please blog on blogspot, 

(http://passthegreenpeasplease.blogspot.com/2014/02/store-bought-favorite-curlys-hickory.html). Heat your oven to 300 degrees.  Line a rimmed cookie sheet with foil.  Place the ribs on the foil then cover the cookie sheet with foil.  Place in the oven and cook for 3 hours. I went with this way to preapre them. I always like the low and slow way to prepare food! For extra Sauce I used Jack Daniel's Honey Barbecue Sauce. For the last 1/2 hour of cooking time I pulled back the top foil and brushed on The Jack Daniel's BBQ Sauce across the top of the Ribs. Put the foil back on and finished cooking them.




The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! So Curly's Baby Back Ribs is a very delicious and time saving way to have some Ribs! I had bought 2 packages of them, I have the other one in the freezer.












For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I just think Ribs and Mashed Potatoes were meant to be together. But being a Potato Lover I think Potatoes are meant for every meal!












For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. 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! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.













Curly's Baby Back Pork Ribs

Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs.

https://curlys.com/products

Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob

Dinner Tonight; Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob




For Breakfast this morning I prepared a Scrambled Egg, toasted 2 slices of Healthy Life Whole Grain

Bread, and made my morning cup of Bigelow Decaf Green Tea. Cloudy out today but a high of 70 degrees! Across the street from us my neighbor's trees already have buds coming out on them. And every ones  Spring Flowers are all coming up, awful early in the year for this. I stayed home today, I'll go see Dad tomorrow. So today I cleaned the house and then went outside and cleaned the wooden deck and driveway. For Dinner tonight its Chicken! I prepared Fried Chicken Breasts w/ Roasted Butternut Squash and Corn on the Cob.

I had a package of 2 Boneless/Skinless Chicken Breasts in the freezer that I sat in the fridge overnight to thaw. To prepare them I'll need; Flour, Litehouse Poultry Seasoning, Morton's Lite Salt, and Ground Black Pepper.








I'm using a medium size skillet to fry the Chicken. I first sprayed it with Pam Cooking Spray and then

added a tablespoon of Extra Light Olive Oil to it, preheated on medium heat. As the skillet was heating I grabbed a pie pan and added a couple of tablespoons of flour to it. I then took the Chicken Breasts and rolled them in the flour, making sure both sides were fully floured. Next I seasoned them with the Poultry Seasoning and the Salt and Pepper. With the skillet heated, I added the Chicken to the skillet. I fried the Chicken until it was golden brown on one side and flipped it over and fried the other side the same way. Checked it with a meat thermometer and it was 165 degrees, perfect.  The Chicken came out moist and tender with a nice crust. I served it with a side of Hidden Valley Ranch Buffalo Dressing.


To go with the Chicken I prepared some Roasted Butternut Squash. This has quickly become a family
favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1/2 tablespoon Extra Light Olive Oil, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.






To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the

Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

I also boiled some Green Giant Mini Ears of Sweet Corn. 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! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

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/

Baked Bone-In Whole Chicken Breast w/ Canned Green Beans and Mashed Potatoes...

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Canned Green Beans, Mashed Potatoes, Mini Ears of Sweet Corn, and Multi Grain Batard Bread

We have another beautiful Spring Day out! It's been one beautiful weekend outside. Got the cart out and did some minor repairs on it and cleaned it up a bit. Took a ride around the neighborhood on it and went down to the lake for a while. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Canned Green Beans, Mashed Potatoes, Mini Ears of Sweet Corn, and Multi Grain Batard Bread.






My favorite bagged Chicken, the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In

Breast. As it says “Baked Bone-In Whole Chicken Breast Oven Ready", already seasoned, and little clean-up needed afterwards. To prepare it just preheat the oven to 400 ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches or Burritos! Such an easy way to have an excellent Baked Chicken Dinner!





For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these

Beans, they taste just as fresh as the day we bought them. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Just microwave for a total of 6 minutes and serve. Then I boiled Mom and Dad some Mini Ears of Green Giant Mimi Ears of Sweet Corn. If you've never tried this, it's some of the Sweetest Sweet Corn on the cob you'll find. It comes frozen, just boil it for about 9 minutes and it's ready. Then last baked a loaf of Mom's favorite Bread, Kroger Baked at Home Multi Grain Batard Bread. I'm happy with one or two side dishes, but Mom and Dad love side dishes so I always fix plenty for them. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.



PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks
perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.

Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g

http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs

Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob

Today's Menu: Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes and Corn on the Cob (Mini Ears)

It's been another one of those beautiful early Fall Days here today, 40's in the morning and a high of 70 degrees with a whole lot of sunshine! Got the car washed and then had to stop at the store and pick up a few items. Came back home and got the cart out and helped Mom with some yard work. A perfect day for it! For dinner tonight it's Cumin Spiced Pork Chops w/ Jalapeno Cheddar Fried Potatoes, Corn on the Cob (Mini Ears), and Baked Crescent Rounds.






To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.

For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked some Pillsbury Crescent Rounds; topped them with I Can't Believe It's Not Butter and Rubbed sage. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.






Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That’s how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That’s Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5 Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g

Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

Dinner Tonight: Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

It's been another hot and humid day outside again. From what I hear it's going to worse as the week goes on! Went and checked on Dad early this morning at the rehab center and then off to do some grocery shopping. Went to Kroger, they had some items on sale we needed. For dinner tonight I prepared a Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread.








To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.








For one side dish I prepared some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Just microwave and serve. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked a loaf of Pillsbury Rustic French Bread, my Mom's favorite so I bake her some whenever I can. Delicious dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That's how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That's Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher


Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
  Saturated Fat 0g 0%
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
  Dietary Fiber 2g 8%
  Sugars 4g
Protein 2g

Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn

For Breakfast I warmed up a piece of the leftover Cubed Pork Steak and served it on a Healthy Life Whole Grain English Muffin and topped it with some Sweet and Hot Stone Ground Mustard. Along with my morning cup of fresh brewed Bigelow Decaf Green Tea. It was bit warmer out today, high of 81 degrees, but still sunny and low humidity. Went and had my car washed and the inside cleaned and come back home and had the cart out most of the day. For dinner tonight it’s Fried Okeechobee Crappie w/ Hash Browns and  Mini Ears of Sweet Corn.

 I love Walleye and all other Fish but my favorite eating Fish has to be Crappie, Okeechobee Crappie! But my stock of the Crappie is running low, maybe only a bag or two left. Very sad when this year's supply is gone. So I laid 3 of bags of the Crappie out in the fridge overnight to thaw. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side.As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie. especially the Lake Okeechobee Crappie.








To go with the Crappie I prepared some Hash Browns, Potatoes are perfect with Fish, so Hash Browns it is! I always use Simply potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I boiled some Green Giant Mini Ears of Sweet Corn. A great replacement, and sometimes better, for fresh Corn on the Cob. As good as last night's dinner was, this one was even better! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Zatarain’s Crispy Southern Fish Fri

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.

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%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob

Dinner Tonight: Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob

Went to the family Doc this morning and he was real pleased with the weight loss. So now I'm just waiting to get back the results on my blood-sugar test, hopefully that improved along with my cholesterol. For dinner I prepared a Buffalo Terres Major Steak w/ Baked Potato and Corn on the Cob.





The Wild Idea Buffalo Terres Major Steak has to be one the most tender and best tasting Steaks I've ever had! So tender and juicy, they prepare up perfect and this one was no exception. I seasoned it with Sea Salt and Ground Black Pepper. I pan fried it in Canola Oil about 4 minutes per side, a beautiful medium rare.





For sides I prepared a Baked Potato that I topped with Sea Salt and Ground Black Pepper along with I Can't Believe It's Not Butter. I also boiled a Green Giant Mini ear of Sweet Corn. For dessert later bowl of Breyer's Carb Smart Vanilla Ice Cream.





Wild Idea Buffalo 8 oz. Terres Major Steak

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

Buffalo Terres Major Filet w/ Corn on the Cob and Baked Potato

Dinner Tonight: Buffalo Terres Major Filet w/ Corn on the Cob and Baked Potato

Whew-whee it's humid out! Really bad out. My parents went to a Church Picnic and it was outdoors at a local Park. They lasted about an hour before they packed up and came back home. Me I opted to stay in where the air conditioner was feeling real good! For dinner I prepared a Buffalo Terres Major Filet w/ Sauteed Mushrooms, Boiled Corn on the Cob and a Baked Potato.




I used another of the Wild Idea Buffalo 8oz. Buffalo Terres Major Filets. Beyond any doubts one of the most tender cuts of any steak, Beef or Buffalo, I've ever had. I didn't even attempt to fire the grill up so I pan fried it in Canola Oil. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I fried it 4 minutes on one side and about 3 minutes on the other side, it gets done very quickly because it's so lean. The Filet came out medium rare, moist and just full of flavor! I topped it with Sauteed Baby Bella Mushrooms.




For side dishes I prepared 2 Mini Ears of Green Giant Corn. I keep this in stock in my freezer now. Never goes bad, stores very easy, and prepares in 10 minutes. If you like Sweet Corn on the Cob you'll have to try this out. I also had a Baked Potato that I topped with Sea Salt, Ground Black Pepper, and I Can't Believe It's Not Butter. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice cream topped with Mango Chunks.

   




Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

8 oz.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet 











Green Giant Corn on the Cob Mini Ears

Enjoy the succulent taste of corn on the cob year round! Available in a variety of sizes to fit your needs.

Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g



http://greengiant.com/pages/ProductDetail.aspx?ProductID=7