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

Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and...

Dinner Tonight: Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and Corn Bread

I think Spring may have a foot hold on our weather finally! The Winter that wouldn't go away has finally did just that, go away. Windy but sunny all day and about 70 degrees, My Mom's Easter Flowers are up and getting ready to bloom, our neighbors are already in bloom. More rain coming, deal with that when it happens. Got the 4 wheel mobility cart out for a while today. It's still running good and I think I've had now for 5 or 6 years now. My Mom's cousin and her husband stopped by and brought me 10 big and beautiful bags of Okeechobee Crappie, or Specks as they call them in Florida! I love all Fish and Seafood but these have to be my favorite. So for dinner tonight it's Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and Corn Bread.

They brought them straight up from Florida sealed and frozen. I laid 2 bags out in the fridge overnight to thaw. 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 usual this year's batch of Crappie is just as good as previous years. They came out Golden Brown and delicious! I could just eat these fillets for dinner, or any meal, with no sides needed!








For one side I peeled and sliced some Red potatoes up. Seasoned with Morton's Salt Substitute and ground Black Pepper. Fried them in a Cast Iron Skillet in Canola Oil, fried on medium high and turned with a spatula several times until both sides started browning. I rarely fix Potatoes like this, but I should. The Potatoes come out so delicious prepared this way. Then for another side I heated up a Mason Jar of the canned Green Beans that we had canned back last Summer. They taste as if they were just picked from the garden. I also had a slice of Klosterman Wheat Bread but Mom and Dad wanted some Cornbread so I prepared them a small Cast Iron Skillet of Martha White Cornbread. For dessert later a Jello Sugar Free Double Chocolate Pudding topped With a dab of Cool Whip Free.









Lake Okeechobee Crappie Fishing

The Florida Crappie fishing, speckled perch or speck’ as they are called throughout the State of Florida is the most sort after pan fish on Lake Okeechobee. Although the Florida crappie can be caught during the summer months, they really are at their best from late fall to early spring.

Go Lake Okeechobee freshwater fishing with your family and friends together for an affordable day of Florida crappie fishing on Lake Okeechobee. Lake Okeechobee comprises a 730-square-mile area and is the second-largest natural lake in the U.S., holding more than a trillion gallons of water.

Most fishing takes place along the southeastern, west and north portions of the lake within a mile of the shoreline. Look for hyacinths, hydrilla and other water plants where big bass ambush shiners, bluegills and other scaled groceries. They also pounce on frogs, crickets, worms, grasshoppers and pretty much any fish smaller than itself. Plastic imitations of those baits work well.

You know the deal black crappies speckled perch to most Floridians are about as smart as a dead bird, but fortunately they are a lot more abundant. Stick a minnow in their face, set the hook and start heating up the frying-pan as we say here on Okeechobee.



http://www.lakeokeechobeebassfishing.com/crappie-fishing/

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/ Potato Pancakes and Cut Green Beans

Dinner Tonight: Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans

Another day and another cleaning up after a snowy night! We ended up with about 5" or a tad more along with about a 1/4" of ice below it. Wow, this is getting old! We have about 1/2 a bag of Driveway Salt left, more than most people, and there is none anywhere to be bought. After cleanup did some cleaning and organizing the pantry. For dinner I prepared Seasoned Fried Haddock w/  Potato Pancakes and Cut Green Beans.








I had some Haddock Fillets in the freezer, bought on sale at Kroger last week. I laid the fillets out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!

For a side dish I made some Potato Pancakes. I used Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). I also heated up a can of Del Monte Cut Green Beans and baked a loaf of Pillsbury Rustic French Bread. Before baking the bread I buttered the top of it with Garlic Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Zatarain’s Lemon Pepper Fish-Fri  

The secret of authentic Lemon Pepper Style fried fish is the crispy combination of corn flour, spices and lemon pepper captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g



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






Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)



http://www.manischewitz.com/sidesandmixesproducts.html

Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes

Dinner Tonight: Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes








Well we ended up with about 4" or more of new snow! And another possible 1" overnight. But warmer and nicer weather coming next week, hopefully! Ate Breakfast while watching Team U.S.A Men Hockey go up against their arch rival Russia. It went to an overtime shoot-out but the U.S.A. won it 3-2! U.S.A. U.S.A.! Really enjoy the Winter Olympics. For dinner tonight it's a Seasoned Fried Haddock w/ Tofu Mac & Cheese and Fried Red Potatoes.

I had Haddock Fillet in the freezer, bought on sale at Kroger a while back. I laid the fillet out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!







For one side dish I made some Tofu Mac & Cheese! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 1 net carb per serving! To prepare it I used 1 serving of Velveeta 2% Cheese, a small handful of fresh shredded Dutch Gouda (for that creamy texture), 2 teaspoons Hungarian Paprika, and Sea Salt and Ground White Pepper (to taste). To start drain and rinse the Tofu thoroughly. Microwave for 1 min., to reduce the authentic aroma. Dry very well and jut use as you would regular cooked noodles. Add the ingredients and stir until well mixed. I then put them in a small sauce pan and heated it on medium, heated until the Cheese was melted and Tofu was heated through. Came out rich and creamy with a nice flavor. I should you use House Tofu Shirataki – Tofu Shirataki more often, no excuse not to except I forget about buying it. Kroger has a small variety of it sometimes but it's Jungle Jim's International Market that has it in all varieties and always in stock. Makes a fine side dish and a good alternative to Pasta.








For my other side dish I peeled and sliced up some small to medium sized Red Potatoes and pan fried them in a Cast Iron Skillet. After thin slicing them I rinsed them off and dried them with a paper towel. Then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. Then pan fried them in Cat Iron Skillet in Canola Oil, turning them over several times with a spatula until they were starting to brown on both sides. Love Potatoes and love the pan fry method! A delicious dinner for a cold Winter's Day, and saved a lot on calories and carbs by having Fish and by using Tofu Macaroni. For dessert later a Weight Watchers Vanilla Swirl Ice Cream Cone.  

House Tofu Shirataki – TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE 8oz.

 A Dieters Delight! With only 20 calories, 3g carbs per serving and no cholesterol, Tofu Shirataki is a pasta lovers’ dream! And as a great bonus-it’s gluten-free!
It is a healthy, uniquely textured noodle – that pleases people of all ages!

What's all this noodley hubbub about? It might seem like these pasta enthusiasts are just over-excited, but these are real people who are really crazy about Tofu Shirataki!
Tofu Shirataki is a stunning pasta alternative made by blending the flour of the Konnyaku - a member of the Asian yam family and tofu. It is a healthy, uniquely textured noodle that has noodle lovers raving.
Tofu Shirataki has been pegged as a pasta alternative because unlike pasta, it's gluten-free, low in calories and low in carbs! It’s also cholesterol-free, sugar-free, dairy-free, vegan and kosher certified. Offered in a variety of shapes including, macaroni, spaghetti, fettuccine and angel-hair we have enough to satisfy all your noodle needs!
Can you ask for more? Our fans don’t think so. Read some additional reviews if you need more convincing, but the secret is in the Tofu Shirataki!


Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat – 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol – 0mg 0%
Sodium – 15mg 1%
Total Carb. – 3g 1%
Fiber Less Than 2g 9%
Sugars 0g



http://www.house-foods.com/tofu_shirataki_usa/

Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

Dinner Tonight: Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans








The forecast called for a Winter Weather Alert and they were right, unfortunately! It started off as freezing rain, a good 2 hours of it. That was mixed with bursts of snow and then followed by snow throughout the night and early morning. We ended up with a little over 6", so I guess it could have worse. More to come over the weekend again! Our neighbor used his snow blower and scraper to get what he could off the driveway and then I was able to get out and salt it real good. Looking out the window this afternoon, it was a shoveling party up and down the street. For dinner nothing but good things! I prepared Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans.

I had found another package of the Gulf Coast Grouper in the freezer so I laid that 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. 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 and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. The Zatarain's Seasonings are perfect for any Seafood.








For one side dish I made more of the Buffalo Roasted Cauliflower. I made this for the first time a while back and couldn't wait to have it again! To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.








Then for the other side dish I heated up a can of Del Monte Cut Green Beans, I can never have enough of Green Beans! I also had a slice of Klosterman Wheat Bread. For dessert my Mom had prepared some Fried Apples for her and Dad this morning for their Breakfast, so I get the leftovers! Fried Apples are easy to make, Mom uses Brown Sugar Splenda, but none taste as good as Mom can make!








Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g


http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html  

Catfish Nuggets w/ Roasted Red Potatoes with Rosemary and Macc and Cheese

Dinner Tonight: Fried Catfish Nuggets w/ Roasted Red Potatoes with Rosemary and Mac and Cheese









Well if we get this big snow coming in that they say we may get Tuesday and Wednesday at least some of what we already have on the ground will be gone. In the 40's yesterday and near 50 today, a heat wave I tell you! The storm coming in is either going to be mostly rain or we're going to get one of the bigger snows in quite sometime, possible 12"-15" of snow! But it's a long time between now and Tuesday so we'll see. I seen where Meijer had Catfish Nuggets on sale so I went there early this morning and picked some up for dinner and then to Kroger who had Ice Salt on sale and picked up a 20 lb. bag of that, just in case. For dinner tonight I prepared Fried Catfish Nuggets w/ Roasted Red Potatoes with Rosemary and Mac and Cheese.

Gave the Catfish Nuggets a good cleaning to start and seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Storage Bag and added  Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Pan fried them in a medium size skillet in Canola Oil. Fried each side about 3 1/2 minutes, until a golden brown. The  Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets wer good size and meaty.








For one side I made Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You’ll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Then for another side, for my parents, I heat up some Bob Evan's Mac and Cheese. By far the best premade Mac and Cheese there is in my opinion. Delicious Down Home Dinner tonight! For dessert later a Del Monte No Sugar Added Peach Chunk Cup.







Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.








 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.
Ingredients:
ENRICHED YELLOW CORN FLOUR (CORN MEAL, IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, SPICES (INCLUDING RED PEPPER) , CITRIC ACID, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), GARLIC, CORN MALTODEXTRIN, ONION, LEMON PUREE. AND LEMON JUICE.
Nutrition Facts

Serving Size: 2 Tbsp Mix (17g)

Servings Per Container: about 20
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%
Vitamin C: 0%
Calcium: 0%
Iron: 0%


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

Blackened Tilapia Fish Sandwich w/ Baked Fries

Dinner Tonight: Blackened Tilapia Fish Sandwich w/ Baked Fries








Light rain and cloudy outside today. Went Meijer this morning to do some grocery shopping. They had all their Jennie - O Turkey Products 20% and then I had 3 different $1 off coupons for Jennie - O Products, so I stocked up! I also bought some more of the Meijer Cubed Steak. If you live near a Meijer try their Cubed Steak, best I've ever had! For Breakfast I had a half pattie of the Cubed Steak with a Scrambled Egg on an Whole Grain English Muffin. Not a bad way to start your day! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.

I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to a Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.








For a side I baked some of my favorite Fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served them with a bit of Hunt's Ketchup. Had a Snapple Diet Peach Drink also. For dessert later a Jello Sugar Free Double Chocolate Pudding.







Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
Spice up your ordinary sandwich with Hidden Valley™ Sandwich Spread & Dip in Spicy Chipotle Pepper.

Nutrition Facts
Serving Size 1 tbsp (15 g)
Per Serving % Daily Value*
Calories 25
Calories from Fat 13
Total Fat 1.5g 2%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 85mg 4%
Carbohydrates 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.0g

Seasoned Fried Haddock w/ Macaroni and Cheese and Cut Green Beans

Dinner Tonight: Seasoned Fried Haddock w/ Macaroni and Cheese and Cut Green Beans








Been one long day today. Took my car up to get an oil change and have the tires rotated. Then to the store to pick up a few items and dropped off a couple of prescriptions to be filled at Walmart Pharmacy, and that's where the long day started! I switched Prescription Insurances and of course there's problems. All my tier one prescriptions are only $1 but Walmart was saying that the Insurance was only paying part of the cost. So after an hour of Walmart calling them and myself calling them it was straightened out! It seems nothing is ever easy. For dinner I prepared Seasoned Fried Haddock w/ Macaroni and Cheese and Cut Green Beans.

I had picked a Haddock Fillet on sale at Kroger earlier today. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious every time!







I had been craving some more Macaroni and Cheese, so Mac and Cheese with Fish is a perfect pairing! So for a side I heated up an individual cup of Bob Evan’s Macaroni and Cheese. Just microwave for 1 1/2 minutes and you have your Mac and Cheese. I also heated up a small can of Del Monte Cut Green Beans and had a slice of Klosterman Wheat Bread. For dessert a Weight Watchers Vanilla Fudge Swirl Ice Cream Cone.








Bob Evans Macaroni & Cheese Tasteful Sides

* Farm-fresh goodness
* Made with real cheddar cheese
* Microwaveable
* Ready to heat and eat
* 2 single servings



Nutrition Facts
Serving Size 170 G
Servings Per Container 2
Amount Per Serving
Calories 220Calories from Fat 90
% Daily Value*
Total Fat 10 G 16
Saturated Fat 5 G
24
Trans Fat 0 G
Cholesterol 25 Mg 8
Sodium 810 Mg 34
Total Carbohydrate 22 G 7
Dietary Fiber 1 G
6
Sugars 3 G
Protein 10 G








Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread

Dinner Tonight: Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread







Well our high for the day was at 7:00 this morning, it was 2 degrees. It's been going down ever since. It's at minus 5 degrees with a wind chill ranging from minus 20 to minus 40 degrees! So welcome to the frozen Tundra we call West Chester, Ohio! We had to go pick my Mom's car up at the shop this afternoon and it took heating the car keys up several times before we were finally able to unlock the door. I don't mind the cool weather but this is out of control. From what they say the frigid cold is here most of the week. Minus 5 tomorrow for a high. All you can do is go on and make the best of it. For Breakfast I started off with a Sunnyside Up Egg, Turkey Goetta, and Toast. The more I have the Turkey Goetta the more I love this stuff! Then for dinner tonight I prepared a Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread.

Last night before I went to bed I laid the last bag of my 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 and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. 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. My friend who brings me the Grouper is in Florida right now, I hope the Grouper are biting!









For one side dish I prepared a can of Del Monte Cut Green Beans and I also heated up a small can of Walmart Brand Sliced Carrots. Served with a slice of Klosterman Wheat Bread and an Ice-Cold Diet Dr. Pepper. For dessert later a Skinny Cow Chocolate Truffle Ice-Cream Bar.









Kitchen Dictionary: grouper


A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Ingredient

Season: available year-round

How to prepare: braise, grill, poach, saute, steam

Matches well with: garlic, honey, lemon, mustard, spinach, white wine

Substitutions: halibut, sea bass, snapper

Popular Grouper Recipes
* Baked Grouper Creole/Parmesan
* Blackened Grouper
* Caribbean Jerk Grouper


Nutrition Facts
Calculated for 1 fillet
Amount Per Serving %DV
Calories 238
Calories from Fat 23 (9%)
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg 31%
Sodium 137mg 5%
Potassium 1250mg 35%
Total Carbohydrate 0.0g 0%


http://www.food.com/library/grouper-72

Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

Dinner Tonight: Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

Another beautiful day out to be Dec. 28th, 50 degrees and sunny! Got the Hoveround Chair out and went around the street for a bit, good to get outdoors. My Mom is back at full strength and was able to get out herself for a while. For dinner tonight I prepared a Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice.







I used Perdue Perfect Portions Boneless, Skinless Chicken Breasts. I seasoned them with Sea Salt and Zatarain's Creole Seasoning, also sprinkled a light coat of flour on them. I pan fried them in Canola Oil about a total of 10 minutes, turning them twice. The Creole Seasoning gave the Chicken a great flavor, spicy but not overpowering hot.








While the Chicken was frying I cut up 1 Butterball Smoked Turkey Sausage and lightly fried it in Extra Virgin Olive Oil. I didn't fully get the Sausage done, I let them finish in the Zatarain's Reduced Sodium Red Beans and Rice. To prepare the Red Beans and Rice I just used a 2 quart saucepan combined 3 1/4 cups water, 1 tablespoon of Blue Bonnet Light Stick Butter and Zatarain's Red Beans and Rice. Stirred thoroughly and brought back to a boil. Kept stirring, reduced the heat, and added the Smoked Turkey Sausage covered and simmer over low heat for about 25 minutes. stirred occasionally to prevent sticking. Removed from the heat, let it stand for 5 minutes. stir and served. I made a bed of it on my plate and topped it with a sprinkle of fresh grated Parmesan Cheese and the Cajun Chicken Breast. Made one fine hearty dish! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.










PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don't! Cooks in 10 minutes. Refrigerated.




http://www.perdue.com/products/details.asp?id=451&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20Breasts%20(1.5%20lbs.)

Zatarain's Reduced Sodium Red Beans and Rice
25% Less Sodium than our Original Red Beans & Rice

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.

A New Orleans tradition since 1889. Serves 4. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain's has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, jazz it up with Zatarain's!

Ingredients
Enriched parboiled long grain rice (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole (precooked) dehydrated red beans, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, dehydrated vegetables (onion, bell pepper), modified corn starch, garlic, yeast extract, spices, soy sauce (100% soybean), cayenne pepper, dextrose, natural smoke, caramel color, partially hydrogenated soybean

Directions
Stovetop: 1. in a 2 quart saucepan combine 3 1/4 cups water, 1 tablespoon butter or margarine (optional) and zatarain's red beans and rice. stir thoroughly and bring to boil. 2. stir, reduce heat, cover and simmer over low heat for 25 minutes. stir occasionally to prevent sticking. 3. remove from heat, let stand 5 minutes. stir and serve. red beans and rice will be saucy. for a less saucy product reduce water by 1/4 cup. Microwave: 1. in a 1 1/2



Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%


http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.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

Blackened Tilapia Fish Sandwich w/ Baked Fries

Dinner Tonight: Blackened Tilapia Fish Sandwich w/ Baked Fries







Another very cold start to the day, 1 degree this morning! Had a bad case of cabin fever coming on so I got out today before it got any worse! Picked up items at Meijer and Walmart, groceries and finished up my Christmas shopping list. Then dropped a gift and a bag of my Mom's Buckeyes off to one of my best friends, got gas, and ran the car through the car wash to get the dirt and salt off of it, then home. Felt good to get out for a while! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.

I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain's Seasoning provides. The fillet just melted in my mouth. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.







I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.








Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

http://www.oreida.com/en/Products/S/Simply-Olive

Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears

Dinner Tonight: Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears

Oh another bout of snow and another bout of the Phantom Pains throughout the night, I'd rather deal with the snow instead of Phantom Pains! We got another 2-3 inches over the night, this one was a powdery snow unlike the last one which was a wet and heavier snow. Dealt with the phantom pains throughout the night again last night, not real bad ones just enough to annoy me! One of the neighbors had brought my morning paper up and laid it by the door for me, thank you! Brewed a cup of hot Green Tea, Bigelow Decaf Green Tea. I had some Turkey Chili leftover from dinner the other night and made a Chili and Cheese Omelet with some toast for breakfast, and a good start to the day! For dinner tonight it was Shrimp and Smoked Turkey Sausage Gumbo with Rice w/ Cornbread Ears.

I used a box of Zatarain's Gumbo Mix with Rice for the Gumbo base. I think I had used this once before. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet, Jalapeno Slices, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank's Red Hot Sauce for 15 minutes. Then I added the Extra Large Shrimp and simmered another 10 minutes. Said and done the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice, makes a nice hearty dinner. I also made some Cornbread Ears. It's normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Jello Sugar Free Chocolate Pudding.

Zatarain's Gumbo Mix with Rice
Gumbo is a savory Cajun or Creole stew served with or over rice. Just add one pound of seafood (shrimp, crabs, or craw fish) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo in about 30 minutes with one pot preparation.



Directions
Easy Stove Top: Gumbo can be prepared with your choice of 1 pound of chicken (pre-cooked), smoked sausage or seafood cut into bite-size pieces. 1. In a 3 quart saucepan, combine 6 cups water, meat and Zatarain's Gumbo Mix. Stir and bring to a boil. 2. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. For Seafood Gumbo: Combine 6 cups water and Zatarain's Gumbo Mix, bring to a boil. Add seafood after 10 minutes of cooking time, return to boil and cook 15 minutes.

 Microwave: 1. In a 3 quart microwave-safe bowl, combine 6 cups of cold water and Zatarain's Gumbo Mix. 2. For Chicken or Sausage Gumbo: Add 1 pound meat, cover and cook on High for 30 minutes (cook time may differ on the power of the microwave oven.), stirring occasionally. For Seafood Gumbo: Cover and cook on High for 20 minutes (cook time may differ on the power of the microwave oven.). 3. Let stand covered for 5 minutes before serving. Serving Suggestions: Sausage and chicken make an excellent, popular gumbo. Seafood gumbo is best with shrimp, oysters and crab. Okra, corn or celery make excellent vegetable additions.





Nutrition Facts

Serving Size: 2 Tbsp. (22g) = 1 cup prepared

Servings Per Container: About 9


Amount Per Serving % Daily Value
Calories: 70
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 690mg 29%
Total Carb: 16g 5%
Dietary Fiber: <1g class="Apple-tab-span" span="" style="white-space: pre;">
4%Sugar: 0g
Protein: 2%
Vitamin A: 6%
Vitamin C: 8%
Calcium: 0%
Iron:                4%
Organic: 4%

The Martha White Corn Meal3 Bean Turkey Chili 003

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%

Seasoned Fried Haddock w/ Macaroni and Cheese, ....

Dinner Tonight: Seasoned Fried Haddock w/ Macaroni and Cheese, Yellow Wax and Green Beans, and Whole Grain Bread







House cleaning yesterday and Car and Shed cleaning today. Had the Car cleaned inside and out at a local hand car wash and then came home and cleaned and straightened up the outdoor shed. It's that time of year with the temperatures at or below freezing that the shed turns into an extra freezer and refrigerator, just in time for all the leftovers from Holiday Dinners. For dinner tonight I prepared Seasoned Fried Haddock w/ Macaroni and Cheese, Yellow Wax and Green Beans, and Whole Grain Bread.

I had a Haddock Fillet in the freezer that I let thaw in the fridge overnight. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into four pieces. 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious everytime!







I had been craving some more Macaroni and Cheese since the last time I had some. So for a side I heated up an individual cup of Bob Evan’s Macaroni and Cheese. Just microwave for 1 1/2 minutes and you have your Mac and Cheese, and quite good Mac and Cheese I might add. I also had bought a package of Kroger Private Selection Harvest Whole Yellow Wax and Green Beans, it was on sale and thought I would give it a try. It comes in a microwavable bag but I prepared by the other cooking option, boiling in water for 5-6 minutes. They were easy to prepare and not too bad for a frozen bean, I'll use it again sometime. I also had a slice of Klosterman Wheat Bread. For dessert later tonight some PringlesFat Free Potato Chips with Hidden Valley Smoked Bacon  Ranch Dip.







Bob Evans Macaroni & Cheese Tasteful Sides Singles:

* Farm-fresh goodness
* Made with real cheddar cheese
* Microwaveable
* Ready to heat and eat
* 2 single servings



Nutrition Facts
Serving Size 170 G
Servings Per Container 2
Amount Per Serving
Calories 220Calories from Fat 90
% Daily Value*
Total Fat 10 G 16
Saturated Fat 5 G
24
Trans Fat 0 G
Cholesterol 25 Mg 8
Sodium 810 Mg 34
Total Carbohydrate 22 G 7
Dietary Fiber 1 G
6
Sugars 3 G
Protein 10 G

Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

Dinner Tonight: Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries

Well we survived our first snowfall of the Winter/Fall, all less than a 1/4" of it! A friend of mine called me last night when he got off work at a local Kroger. We were both laughing at people in this area and how they panic when the 4 letter word "SNOW" is mentioned! He said when he left at 9:00 last night the checkouts were lined up with people and their panic buying, I tell you this are is nuts when they mention that 4 letter word! It is cold out though. When I went out and got the morning paper it 19 degrees with a stiff cold wind and it didn't warm up much at all. For dinner tonight I warmed it up on the inside preparing a Blackened Tilapia Fish Sandwich w/ Deviled Eggs and Baked Fries.






I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. As usual anything that you use Zatarain’s on it’s going to be good and this was no exception! I love the smokey and heated flavor the seasoning provides. The fillet just melted in my mouth. I served it on an Aunt Millie's Deli Style Whole Grain Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven't tried this Spread, and you like some added heat this is your Spread! It's not that over powering heat but it is Spicy. It's a creamy and thick Spread so if you like Spicy give it a try.






For a side dish, I had posted about Deviled Eggs earlier and that got me wanting some! So I went to Deviled Egg expert, my Mom! I love her Deviled Eggs, rich and creamy with just an incredible taste. I also baked some  Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding.

Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip

Spice up your ordinary sandwich with Hidden Valley Sandwich Spread & Dip in Spicy Chipotle Pepper.

Nutrition Facts
Serving Size 1 tbsp (15 g)
Per Serving % Daily Value*
Calories 25
Calories from Fat 13
Total Fat 1.5g 2%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 85mg 4%
Carbohydrates 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 1.0g

Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

Dinner Tonight: Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

A couple of friends of mine had been in their Florida home for a week or so and they came home yesterday and brought me some Fresh Gulf Coast Grouper! Now this beats any old T- Shirt! How fresh is it you ask? It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that's fresh. I froze 5 fillets and kept one out for dinner tonight. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper. For dinner tonight, Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus.






I started by rinsing the fillet off with water and patted dry with a paper towel. Melted a tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning on both sides of the fillet until it was well covered. Heated up a Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I fried it about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I've said it before, "I could live on Fish".






For one side dish I prepared Roasted Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! I also made some Quick Skillet Asparagus. Just heat a large nonstick skillet over medium-high heat. Add Canola Oil to pan; swirl to coat. Add the  Asparagus to pan; cooked about 3 minutes until the Asparagus was crisp-tender and browned, stirring frequently. To season the Asparagus I added Sea Salt, Ground Black Pepper, Garlic Salt, and Crumbled Turkey Bacon. Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.






Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

Dinner Tonight: Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

A cloudy and dreary day out today, a bit warmer but damp. It looks like it's going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon - Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.






It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it's one item that's reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain's Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!






Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 3 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan's Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.        
 






Baked Bay Scallops:

Ingredients:

4 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt

Directions:

Total prep and cook time: 45 minutes


Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Seasoned Fried Haddock Sandwich w/ Mac and Cheese

Dinner Tonight: Seasoned Fried Haddock Sandwich w/ Mac and Cheese

It was mostly cloudy and about 73 out today, still waiting for this cold front to move through and drop the temperature. I love weather in the 50's and 60's. Not a lot going on, went to the bank and a couple of errands and that was it for the day. For dinner Seasoned Fried Haddock Sandwich w/ Mac and Cheese.






I had a couple of small pieces of Haddock leftover from dinner the other night so I had that to make my Fish Sandwich with. To prepare I rinsed the Haddock pieces in cold water and patted dry with a paper towel. I then seasoned them 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 then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. I served them on a Aunt Millie's Light Whole Grain Sandwich Bun. Love that Haddock!






For a side to go with my Fish Sandwich I heated up the other cup of the Bob Evans Macaroni and Cheese. Just microwave for 1 1/2 minutes and you have your Mac and Cheese. Had this for the first time just the other day and plan to keep this handy in the fridge! Very good and easily fixed Mac and Cheese. For dessert later to night, it's all fruit, 1/2 a Banana and a couple of slices of a Honey Crisp Apple.

Bob Evans Macaroni & Cheese Tasteful Sides Singles:

* Farm-fresh goodness
* Made with real cheddar cheese
* Microwavable
* Ready to heat and eat
* 2 single servings



Nutrition Facts
Serving Size 170 G
Servings Per Container 2
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10 G 16
Saturated Fat 5 G
24
Trans Fat 0 G
Cholesterol 25 Mg 8
Sodium 810 Mg 34
Total Carbohydrate 22 G 7
Dietary Fiber 1 G
6
Sugars 3 G
Protein 10 G