Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn




For Breakfast this morning I Scrambled some Egg Beater's Egg Whites, fried 2 Jimmy Dean
Breakfast Turkey Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice way to start a Saturday Morning! After Breakfast I did a load of laundry and cleaned the house while that was going. After Lunch went to a friend's house for a Graduation Party for his son. Ran into a lot of people I had not seen in a while, good catching up. For Dinner tonight a Seafood treat. I prepared Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn.



For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed
Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. Plus they are only $1 per Clam.



I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking

Spray, also added 1 tablespoon of Extra Light Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.




For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.





To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just

until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!



I also boiled some Green Giant Mini Ears of Sweet Corn, Mom and Dad love this. If you’ve never
tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! Wow, what a Dinner tonight! It's been Fish and Seafood most of the week and I love it! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.








Rustic Smashed Potatoes with Sea Salt

Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)

3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper

Cooking Directions:
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.

http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx






Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a

delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at www.Matlaws.com/setsail.com

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

Dinner Tonight: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt





To start this sunny Monday morning off I prepared a Poached Egg, served it with a toasted Healthy

Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. It's sunny out but 31 degrees out there this morning! One cool May morning! It was a bit warmer out today, a high in the 60's. A good day to get catch up on some yard work and cleaning. The last few days we've had a lot of rain with local flooding. Had everything done and took a ride around the neighborhood in the cart. For Dinner tonight its a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt.
 



I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at

Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and  place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender.








Remove the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for Sandwiches or you can slice it, I'm having it sliced. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. I'll use the leftovers for Sandwiches.








For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I've made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I'm having tonight. I'll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.





To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just

until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe! If you love Potato Dishes as much as I do, you'll like this recipe. For Dessert later a jello Sugar Free Dark Chocolate Pudding.







Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast
http://www.swiftfreshpork.com/
Cooking Directions:
Slow Cooker (preferred method):

1 - Remove meat from package.
2 - Place in slow cooker with 1 inch of water in bottom.
3 - Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 - Remove from slow cooker and allow to cool slightly.
5 - Shred meat with two forks.
Oven:

1 - Preheat oven to 350°F.
2 - Remove meat from package.
3 - Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 - When oil is hot, brown the roast on all sides.
5 - Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 - Remove from oven and allow to rest for 15 minutes.
7 - Slice and serve.
8 - If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
                             Daily Value*
Total Fat 8g                   12%
Saturated Fat 2g          10%
Trans Fat 0g
Cholesterol 50mg        17%
Sodium 460mg
19%Total Carbohydrate      1g%
Dietary Fiber 0g                0%
Sugars 0g
Protein 22g                 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx




Rustic Smashed Potatoes with Sea Salt

Serves: 6

Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted

3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper

Cooking Directions:
1 - Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 - Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 - Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.

http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx

BBQ Pork Shoulder Roast Sandwich w/ Rustic Smashed Potatoes with Sea Salt

Dinner Tonight: BBQ Pork Shoulder Roast Sandwich w/ Rustic Smashed Potatoes with Sea Salt




Sort of a long night last night. Dad was having breathing problems and kept us up for a while

overnight. He has panic attacks which leads the breathing problems. Finally got him settled down and he was fine. For Breakfast this morning I fried up a couple of Jennie - O Turkey Breakfast Sausage Links. Then I made a packet of the Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread. Sausage, Gravy, and Toast to start my day! After Breakfast I gave Mom a hand with a couple of loads of laundry. Next I ran the vacuum and dusted. Then on to the outside got the leaf blower out and cleaned the deck and driveway areas. Another repeat of the day we had yesterday. Sunny, 88 degrees, and low humidity. Later in the day I went to the hospital to see a friend of mine that I had worked with for over 10 years. He had a mini stroke, but he was really doing good! For Dinner tonight its Pork and Potatoes. I prepared BBQ Pork Shoulder Roast Sandwich w/ Rustic Smashed Potatoes with Sea Salt.



I'm trying 2 new recipes along with 1 new item tonight for Dinner. The recipes are BBQ Pork
Shoulder Roast and Rustic Smashed Potatoes with Sea Salt. With the new item being the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast. A couple of days ago I tried the Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs, which was excellent! So I'm expecting this to be just as good.






For the BBQ Pork Shoulder Roast Sandwiches I'll be using Swift Premium Dry Rubbed Carnitas

Boneless Petite Pork Shoulder Roast. And preparing it one of my favorite ways, the Slow Cooker. It's a super easy recipe to make. Start by lining my Slow Cooker with a Reynolds Slow Cooker Liner. Using the liner makes for little or no clean up. Next, removing meat from package. Place the Roast in slow cooker with 1 inch of water in bottom. Cover and cook on HIGH for 4 hours or until fork tender. Then remove from slow cooker and allow to cool slightly. Next shred the meat with two forks in a large bowl and add the BBQ Sauce. You can add the BBQ Sauce now like I did or you can add the Sauce on to your Sandwich instead. I used Jack Daniel's Honey SmokeHouse BBQ Sauce, you can always use your favorite. The Pork came out incredible! As the other Swift Premium product it came out moist, juicy, and delicious! These products are so easy to prepare and top quality. Another great product to have handy in the frig or freezer.



To go with the BBQ Pulled Pork sandwiches I prepared some Rustic Smashed Potatoes with Sea Salt. And I found this recipe on Swift Premium website also. I cut the recipe in half to serve 3, the original serves 6. To make the dish I'll need; 1 lb. of Yukon Gold New Potatoes, 1 1/2 tablespoons Blue Bonnet Light Butter (melted), 1 1/2 tablespoons light olive oil, 1/4 teaspoon garlic powder, and McCormick Grinder Sea Salt and Peppercorn Medley.






To prepare them cook the potatoes in gently boiling heavily salted water for 12 to 15 minutes or just

until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Preheat the oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to a platter and serve with BBQ Sandwiches. Now I'm a Potato Freak, and I'm recommending this Potato Recipe. A Keeper Recipe for sure! So tonight 2 new winning dishes, Pork and Potatoes a "Natural" Pair. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

* I left the full original recipes and web links to both recipes below









Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast

Cooking Directions:
Slow Cooker (preferred method):

1 - Remove meat from package.
2 - Place in slow cooker with 1 inch of water in bottom.
3 - Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 - Remove from slow cooker and allow to cool slightly.
5 - Shred meat with two forks.
Oven:

1 - Preheat oven to 350°F.
2 - Remove meat from package.
3 - Place pan on stove top, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 - When oil is hot, brown the roast on all sides.
5 - Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 4 hours.
6 - Remove from oven and allow to rest for 15 minutes.
7 - Shred meat with two forks.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Sugar, salt, dehydrated onion & garlic, spices, yeast extract, lime juice powder

(corn syrup solids, lime juice solids, natural flavor), natural flavors including smoke (contains modified food starch), maltodextrin and citric acid.

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 160 Calories from Fat 70 % Daily Value*Total Fat 8g 12% Saturated Fat 2g 10%Trans Fat 0gCholesterol 50mg 17%Sodium 330mg 14%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 22g 44%* Percent Daily Values are based on a 2,000 calorie diet.

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-carnitas-boneless-petite-pork-shoulder-roast.aspx








Rustic Smashed Potatoes with Sea Salt

Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)

3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper


Cooking Directions:
1 - Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 - Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 - Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.

*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.

http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx