Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Baby Carrots

Dinner Tonight: Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots

Another humid day out with a whole lot of rain on and off all day. Then it was long night for myself again, Phantom Pains all night and most of today. It was the bad ones too, so I didn't get much sleep. Finally took a nap around 1:00 this afternoon and felt somewhat better. I just wish there was a medication or something to fight Phantom Pains when they occur. I didn't have a chance to go see my Dad but talked to him on the phone a couple of times. For dinner tonight I prepared a Fried Seasoned Haddock w/ Mushroom & Parmesan Risotto and Boiled Baby Carrots.

Haddock just frys up so good, a nice golden brown crust with a great fresh taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then cut the fillet into smaller pieces, seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. The Zatarain Mix gives it that golden brown crust I love along with a ton of flavor.








For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. 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. Then I also boiled some Mini Carrots and had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, 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. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.


Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.


http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,...

Dinner Tonight: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread

It's been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom's over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.







Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I've ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain's Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can't stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he's down there after the first of the year, and keeps me in mind!







For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. 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. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.








Lundberg Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, 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. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.


http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans

Dinner Tonight: Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans

Spent the afternoon watching College Football along with some of my Ohio State and Univ. of Cincinnati Friends. I'm glad Football is back, and the NFL starts Thursday Night! For dinner i prepared what's becoming my favorite Fish, Haddock. I prepared a Fried Seasoned Haddock w/ Parmesan Risotto and Cut Green Beans.





The Haddock just frys up so good with a great taste. To prepare it I had a big fillet that I rinsed in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Delicious! Anymore I use some type of Zatarain's product on about 1/2 my meals I prepare throughout the week.

One side dish I prepared was a box of Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 - 30 minutes. I sprinkled some fresh grated Parmesan Cheese on it when it was finished. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.  









Lundberg Creamy Parmesan Risotto

Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, 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. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.


Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.


http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Breaded Gulf Grouper w/ Parmesan and Mushroom Risotto and Sliced Carrots

Dinner Tonight:  Fried Breaded Gulf Grouper w/ Parmesan and Mushroom Risotto and Sliced Carrots

It's one rainy 4th of July around here today. It looks as though the Firework Shows around here later tonight will be a wet one! I laid a piece of the Gulf Coast Grouper in the fridge to thaw overnight. It's a good thing to have friends that go to Florida and like fishing! The fish they bring back is just incredible! For dinner, Fried Breaded Gulf Grouper w/ Parmesan and Mushroom Risotto and Sliced Carrots.




Rinsed it off and patted it dry and cut the fillet into smaller pieces. Then seasoned with just a bit of Sea Salt and then put in a Hefty Zip Plastic Bag and added Zatarain's Lemon Pepper Breading Mix, shook the bag until all pieces were well covered. Pan fried on medium heat in Canola Oil, about 4 minutes per side. Came out with that beautiful and crunchy Zatarain's Crust and moist and tender on the inside.




For sides I prepared a box of Lundberg Creamy Risotto that I added sliced Baby Bella Mushrooms to. Risotto, Parmesan Cheese, and Mushrooms. Yum! I also heated up a can of Del Monte Sliced Carrots along with a slice of Healthy Life Whole Grain Bread. For dessert a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream. Hopefully tomorrow were going to start canning some Green Beans, their finally starting to show up around here! More on that tomorrow.





Lundberg Creamy Parmesan Risotto

Creamy Parmesan Risotto

Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, 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. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It's an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.


Ingredients

Eco-Farmed  Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.


http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

Dinner Tonight: Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

Beautiful sunny day out, now if it was just a bit warmer! Well it wont be too much longer, hopefully! For dinner tonight I prepared Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus. I picked up the Ocean Perch the day before at Meijer in their Seafood Department.



I love Ocean Perch as I do most Fish, and Meijer always has some of the best here locally. To prepare it I rinsed the fillets off in water and patted them dry with a paper towels and  seasoned them Sea Salt and Ground Black Pepper. Then rolled them in Progresso Italian Bread Crumbs. I used a medium size skillet and pan fried them in Canola Oil about 3 - 3 1/2 minutes per side to a beautiful Golden Brown! The taste spot on, did I say I Love Fish!



For side dishes to go with the Perch I prepared Creamy Parmesan Risotto and Sauteed Asparagus. I used Lundberg Creamy Parmesan Risotto. To me one of the best quick - fix boxed Risotto. I left the product description and cooking instructions at the end of the post. To prepare the Asparagus, using a skillet, saute over medium high heat. Heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 6 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Risotto and Asparagus are great pairings with Fish. For dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.

Lundberg Creamy Parmesan Risotto

Always a family favorite. This rich, low-fat blend of Lundberg Eco-Farmed California Arborio rice, Parmesan and cheddar cheeses, onion and garlic goes from stovetop to table in just 20 minutes.

Cooking Instructions

Stovetop Instructions
Sauté rice with ½ Tbsp olive oil* in a 2-qt heavy saucepan over medium heat. Add 2½ cups of water and contents of seasoning pouch, stirring well to blend seasonings. Heat to boil. Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring occasionally. Garnish with Parmesan cheese, if desired. Serve piping hot.

Microwave Instructions
For safety: Use microwaveable bowl, lid or plastic wrap. Microwaves vary; adjust time as needed. Place 2½ cups water, ½ tbsp olive oil, rice, and the seasoning into a 2-qt bowl. Mix well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover carefully and stir well. Cook uncovered for 10 additional minutes. Serve piping hot.


Nutrition Facts
Serving Size 1/2 cup cooked (39g)

Amount Per Serving
Calories from Fat 15Calories 140

% Daily Values*
Total Fat 1.5g 2%
  Saturated Fat 0.5g 2%
  Polyunsaturated Fat 0g
  Monounsaturated Fat 0g
  Trans Fat 0g
Cholesterol 5mg 2%
Sodium 490mg 20%
Potassium 72mg
Total Carbohydrate 27g 9%

http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx