Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and..

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread

It's been a rainy, windy, cool day here in West Chester, almost feels like an early Winter's day instead of Fall! Not much going on outside in this weather. Went to see dad in rehab for a while, he's getting a lot stronger and wanting to come home. He should be released by next Friday they told us. Back at home did some light cleaning and then hit my easy chair with the remote for an afternoon of College Football. For dinner tonight it's my favorite fish, Crappie. I prepared Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread. 

It's been too long between Crappie Dinners! So I got in the freezer and grabbed a couple of bags  of

Okeechobee Crappie, or Specks as they call them in Florida, and let them thaw overnight in the fridge. 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 Extra Virgin Olive 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. 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 heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up even.

I also baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat

every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

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

Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans,...

Dinner Tonight: Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and

Hush Puppies





What a day outside today! It feels more like a Spring day out than a late July Day. It's about 75 with a light cool breeze, a perfect day! Broke out the four-wheel cart and the fishing pole and I was set for one relaxing day. Didn't catch a lot but was good to see some neighbors out and it was nice peaceful afternoon. For dinner I tried a couple of new ones along with a couple of my favorites. I prepared a Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and Hush Puppies.





I had laid out a fillet of Haddock out of the freezer to thaw overnight. When thawed and ready to prepare I rinsed the fillet off and patted dry and then slightly seasoned it with Sea Salt. I then cut the fillet into smaller pieces and put them into a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Mix. Shook in the bag until the pieces were well covered. I pan fried the pieces in Canola Oil about 3 – 4 minutes per side. I love using the Zatarain's Mixes. Fantastic flavor and a great crust.

For side dishes I prepared this one for the first time, Pesto Parmesan Potato Stackers. I found this recipe from one of my email updates from the Potato Goodness web site. It looked and sounded delicious and couldn't wait to give it a try. Easy to prepare using just 5 ingredients; 6–8 Yukon Gold potatoes (about 2 inches in diameter), 1/2 cup shredded Parmesan, 3 tablespoons pesto, 1/4 teaspoon pepper, and 1/2 teaspoon sea salt. To prepare I just preheated the oven to 400°F and sprayed muffin tin with nonstick Pam Cooking Spray. It said to peel the potatoes, which was optional I elected not to peel them, and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add the shredded Parmesan and pesto, and mix well with a spoon, separating potato slices so that they are evenly coated with the mixture. Add sea salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers. I used it as a side dish and they came out delicious! Hot, creamy, and very flavorful. Another keeper recipe!





I also warmed up some leftover Green Beans my Mom had prepared yesterday for their dinner. Love Green Beans, especially fresh ones! I also had picked up a package of Martha White Hush Puppy Mix w/ Onion Flavor. It's the first time I tried these also and they turned out good but I need some practice on making these. I should have used my Fry Daddy instead of a pan, they would have come out rounder. What better to go with Fish than Hush Puppies! Very easy to prepare, just added Milk to the Mix and fried until golden brown. It made some very good Hush Puppies. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.







Pesto Parmesan Potato Stackers

Yield: 6 Servings
Prep Time: 5 Minutes
Ready Time: 30 Minutes
Cook Time: 25 Minutes
As seen in popular women’s and cooking magazines!

Roasted Yukon Gold potato stacks layered with fresh basil pesto and melted Parmesan cheese. For a twist, layer potatoes with your favorite flavors—from garlic and olive oil to mozzarella and marinara.


Ingredients
6–8 Yukon Gold potatoes (about 2 inches in diameter)
1/2 cup shredded parmesan
3 tablespoons pesto
1/4 teaspoon pepper
1/2 teaspoon sea salt


Preparation
Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.



http://www.potatogoodness.com/recipes/pesto-parmesan-potato-stackers/




Martha White Hush Puppy Mix w/ Onion Flavor

No one knows exactly how hush puppies got their name, but the prevailing wisdom suggests that fisherman threw bits of the batter from frying fish to the dogs barking around the campfire with the admonition to "hush puppies". Others believe Confederate soldiers were trying to silence their dogs to avoid detection by Yankee scouts. Whatever the origin of this delectable corn meal creation, it goes without saying that you don't really have a fish fry without hush puppies.

Made with simple cornbread batter, hush puppies are traditionally seasoned with onion and dropped by spoonfuls into the hot oil where the fish were fried. But hush puppies are not limited to accompanying fish, nor are they always little round balls. In some parts of the South hush puppies are served with barbecue or as an appetizer, and sometimes they are crescent or finger-shaped.

Nutrition Facts
Serving Size 1/4 cup (36g)
Servings Per Container About 6
Amount per Serving
Calories 120
Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 610mg26%
Total Carbohydrate 26g9%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g



http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=660

Crock Pot Yankee Pot Roast w/ Cornbread

Dinner Tonight: Crock Pot Yankee Pot Roast w/ Cornbread

The roller coaster weather continues. Lately it's been single digit temperature or in the teens along with a wind chill and snow. Today about 50 degrees and rain. Ohio Valley weather, you gotta love it! For dinner it was another new recipe for dinner, Crock Pot Yankee Pot Roast and Cornbread. I've been wanting to try a Yankee Pot Roast for awhile now so today was the day.


I purchased a beautiful roast from Kroger yesterday, an Angus Pot Roast Cut (2.78 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. Very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There's nothing but good things you'll need to prepare this including; 2 1/2 lbs Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 Small Bag Mini Carrots, Sliced Mushrooms (optional), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1/2 teaspoon Dried Thyme Leaves, 1 cup Red Cooking Wine, 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done.  As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma was just too good.

Everything turned out delicious! Quoting my Mom " I believe that's the most tender and best tasting Pot Roast I ever had". When I get a Mom approval like that I know I've done good! The Pot Roast was tender and full of flavor and the Vegetables were the same way, a comfort food classic for sure. I know a lot of the Pot Roasts contain Onion and Celery but I'm just not a huge fan of either. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! Nothing better than piling the Pot Roast and the Veggies on Whole Grain Bun and using the Juices that were leftover, heating it up and add flour to thicken it up. Then top the Sandwich off with Drippings Sauce, Yeah Buddy!!

To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I like a nice fresh and hot slice with a Butter right through the middle of slice! When I make this i just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size.  For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Crock Pot Yankee Pot roast


Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth


Directions:

* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.



*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

*Serve with Cornbread or Dinner Rolls


Martha White Cornbread

The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

3 Bean Turkey Chili w/ Johnny Cakes!

Dinner Tonight: 3 Bean Turkey Chili w/ Johnny Cakes!

Comfort food Heaven for dinner tonight, 3 Bean Turkey Chili w/ Johnny Cakes! I took my last container of 3 Bean Turkey Chili out of the freezer and let it thaw. * Note to self MAKE MORE CHILI! * Then for dinner all I had to was put the Chili in a small sauce pan and heat it up. As it was being heated I added 4 good shakes of Frank's Red Hot Sauce.

As the Chili was heating I made some Johnny Cakes. It's been way too long since I made any of these. To prepare these all you'll need is: Pam w/ Olive Oil Non - Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half - dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Turkey Chili.  As I said before Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare it. At the bottom of the post I left a little history on the "Johnny Cakes". There are various ways to fix Johnny Cakes, I make mine using Martha White Corn Meal Mix. For dessert much later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.


Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non - Stick Spray
1/4 cup Extra Virgin Olive Oil
 1 3/4 cups Buttermilk
 2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

 Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
 When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Fried Yellow Lake Perch w/ Mac & Cheese, Green Beans, and...

Dinner Tonight: Fried Yellow Lake Perch w/ Mac & Cheese, Green Beans and Cornbread

I'm using the last of my Yellow Lake Perch I had frozen. It's time to make another trip to  Meijer to stock up on the Yellow Lake Perch. I love Fish and all Sea Food. I washed the Perch and patted them dry then seasoned them with Sea Salt and Ground Black Pepper. The fillets are small and I cut them in half. I then took a Ziplock Bag and put a 1/2 cup of Progresso Italian Style Breadcrumbs in it and added my fillets and shook the bag until the fillets were coated. I pan fried the fillets in Extra Virgin Olive Oil, about 2 1/2 minutes per side. As I said earlier the fillets were small and not very thick so they fried up real quick. They came out golden and delicious!

For side dishes I had Mac & Cheese, Green Beans and Cornbread.I microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). I also heated a single serving of Del Monte Cut Green Beans and made a small cast iron skillet of Cornbread! Cornbread is the perfect bread with fish.  I used Martha White Corn Meal Mix. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.

The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

http://www.marthawhite.com/products/ProductDetail.aspx?catID=286&prodID=618

Today's Menu: Pork, Potato and Bean Stew w/ Corn Bread



I tried a new recipe for dinner tonight, Pork, Potato and Bean Stew w/ Corn Bread. A really hearty and simple recipe. Using Cannelini Beans, Spicy Chili Beans, New Potatoes, and Pulled Smoked Pork. It all comes together to make a tasty and different stew. The Smoked Pork along with the Beans and Potatoes make a natural and delicious mix. I used Montgomery Inn Smoked Pork Barbecue for the meat and a 1/2 Cup JB's Fat Boy Haugwaush Barbecue Sauce for that extra kick. I left the recipe at the end of the post.

I also made a small  Cast Iron Skillet of Corn Bread using Martha White White Corn Meal. First Corn Bread I've made in a while and it's just as good as it always was! What better side for a hearty stew than Corn Bread. For dessert later another new item. This one from Blue Bunny, Blue Bunny Naturally Frozen Yogurt Chocolate/Vanilla Swirl. It's 110 calories and 19 carbs. I'll leave a separate post on this and how it tasted tomorrow, it looks delicious!

Pork, Potato and Bean Stew

INGREDIENTS:
1 Can Joan of Arc Spicy Chili Beans
1 Can White Cannellini Beans
5 Quartered Small New Potatoes
2 Cups Shredded Smoked Pork, I used Montgomery Inn Shredded Smoked Pork
1/3 Cup Water
1/2 Cup Barbecue Sauce, I used JB's Fat Boy  Barbecue Sauce
Frank's Red Hot Sauce, if desired

DIRECTIONS:
*Wash and quarter New Potatoes. Season and boil Potatoes until they are fork tender. Remove from heat.
  *Spray Large Sauce Pan with cooking spray. In Sauce Pan, mix Potatoes and all other ingredients except hot sauce.
   * Cover; cook on Medium heat until all is heated throughout. Serve with Red Hot Sauce on the side.