Kitchen Hint of the Day!

Love those Oysters........


Oysters are low in calories, low in fat and a good source of protein which makes you feel fuller after eating. 4. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

Dinner Tonight: Fried Oysters w/ Baked Potato and Texas Toast (Lite)



For Breakfast this morning I prepared French Toast using Aunt Millie's Light Whole Grain Bread. To
top the Toast I used Log Cabin Sugarless Maple Syrup and I Can't Believe It's Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Cloudy and 67 degrees out today. I had 8 bags of Dark Mulch delivered today from the local Boy Scouts. We buy Mulch from them every year. We also purchased a new grill, finally! Our old one conked out early last year and we didn't replace it, till now! Can't wait, it will be here next Thursday. i paid extra to have it assembled and delivered, well worth every cent. It's not a huge one but big enough for just 2 people. I'm ready to Grill! I had Fried Oysters just the other night but they were so good and I had another container left that needed fixed. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).


I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.




Next, heat the Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.

I had a Baked Potato yesterday and it was so good I'm having one tonight. I had a baked Russet
Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.










Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free
Dark Chocolate Pudding.













Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.


NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.



Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

Healthy Fish and Seafood Recipes

From the EatingWell website and Magazine its Healthy Fish and Seafood Recipes. Delicious and Healthy Fish and Seafood Recipes with recipes like; Catfish and Sausage Jambalaya, Tortilla Chip Flounder with Black Bean Salad, and Grilled Oysters with Garlic-Herb Butter. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Fish and Seafood Recipes

Find healthy, delicious fish and seafood recipes including crab, salmon, shrimp and tuna. Healthier recipes, from the food and nutrition experts at EatingWell.


Catfish and Sausage Jambalaya
This catfish and sausage jambalaya recipe is one you might find in a neighborhood eatery in Creole country. Turkey sausage links have fewer calories and less fat than traditional pork sausage, but still deliver amazing taste to this dish.......


Tortilla Chip Flounder with Black Bean Salad
This 40-minute recipe pairs a vibrant black bean salad with baked flounder. The flounder is coated in a cayenne pepper and tortilla chip crust adding a bit of heat to this Mexican-inspired meal...........


Grilled Oysters with Garlic-Herb Butter
If you've never cooked oysters on the grill, you're in for a treat. Grilling oysters whole saves you the trouble of shucking them—they magically pop open when cooked. A simple garlic herb butter adds richness and a bright pop of flavor to this impressive appetizer. To pretty it up use Irish butter, which is extra-golden because Irish cows typically enjoy an all-grass diet..........



* Click the link below to get all the Healthy Fish and Seafood Recipes
http://www.eatingwell.com/recipes/18243/ingredients/fish-seafood/

Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

Dinner Tonight: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

For Breakfast this morning I prepared some 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light Multi Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam, and had my morning cup of Bigelow Decaf Green Tea. A mix of rain and sun with a high of 70 degrees outside today. Not real active today. Woke up about 5:00 this morning with Phantom Pains again! The continued till about 2:00 this afternoon. So just relaxed most of the day. Then I also got back my test results from last week and it was not good. I was told I had severe Neuropathy. I go to my Family Doctor at 8:30 tomorrow morning to go over everything.



Not good news but I've been here before. All I can do is face it head on! I'll update tomorrow. For Dinner tonight Fried Oysters w/ Baked Potato and Texas Toast (Lite).I'm keeping my post a bit short tonight. I'm having trouble accepting the test results and I need a little downtime. Take care all, be back tomorrow!

Breaded Oysters w/ Baked Potato and Texas Toast Light

Dinner Tonight: Breaded Oysters w/ Baked Potato and Texas Toast Light





To start this Sunday Morning off I prepared a couple of Scrambled Eggs that I topped with Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar

Cheese. I also toasted a couple of slices of Aunt Millie's Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Outside it started off cloudy and 19 degrees. Then 38 degrees and mostly sunny for the afternoon. I made Mom Breakfast also and then she went on to Church. I did a load of laundry and then I was all caught up on everything else for the day. Spent the entire day relaxing and watching some NFL Football. For Dinner tonight I prepared Breaded Oysters w/ Baked Potato and Texas Toast Light.




While at Jungle Jim's International Market earlier in the week I picked up a couple of boxes of

Sebastian Breaded Oysters. I had never tried them but they had them on sale and it had good reviews online. So I prepared one of the boxes for Dinner tonight.











They come frozen and as Instructions said to keep them frozen until ready to use. I grabbed a skillet

and sprayed it with Pam Non Stick Cooking Spray. Heated the skillet on medium heat and added 2 tablespoons of Extra Light Olive Oil. When heated I added the Frozen Oysters to the skillet. Fried them for 3 1/2 minutes until they turned golden brown. Then put them on a paper towel lined plate.








The Oysters came out great. Just enough Breading and they were delicious, had an excellent fresh

taste to them. Served them with a side of Heinz Cocktail Sauce for dipping.














As the Oysters were cooking I prepared a Baked Potato. Seasoned that with the McCormick Grinder

Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.












Sebastian Breaded Oysters

* Sebastian® Breaded Oysters.

* Pre-fried.
* Sustainable quality.
* Family owned.
* HACCP Certified.
* Plant and all products inspected in accordance with HACCP principles.
* Net weight 12 ounces (340 g).

Ingredients
Oysters, Wheat, Flour, Modified Corn Starch, Water, Corn Oil, Rice Flour, Wheat Starch, Wheat Protein, Salt, Palm Oil, Soy Bean Oil, Sodium Bicarbonate, Spices, Hydrolized Vegetable Protein, Flavor Enhancers, Disodium Inosinate, Disodium Guanylate.

Directions
Keep frozen at 32°F (0°C) or below until ready to cook.

Cooking instructions:

1 - Keep frozen until ready to cook.
2 - Preheat oil to 350°F (177°C).
3 - Place frozen oysters in oil and deep fry for 2-3 minutes, or until golden brown.

Nutrition Facts
Serving Size 3.0 oz
Servings Per Container 4
Amount Per Serving
Calories 210
% Daily Value
Total Fat 12g18%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 440mg18%
Total Carbohydrate 17g6%
Sugars 1g
Protein 10g

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

Dinner Tonight: Fried Oysters w/ Baked Potato and Texas Toast (Lite)





For Breakfast this morning I made a Breakfast Sandwich. I heated up an al fresco Turkey Sausage Patty, a 1/2 slice of Boar's Head Vermont Yellow Cheddar, and served on a toasted Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. The Phantom Pains finally stopped late yesterday. That's one one of the longest time that it has lasted. I got plenty of sleep last night! Partly sunny and and 45 degrees out today. Did a few things around the house then watched some College Football. Later in the day I drove to the airport and picked my cousin up who came into town. So for Dinner tonight I prepared Fried Oysters w/ Baked Potato and Texas Toast (Lite).



It had been a while since I had fried up some Oysters and they sure sounded good for Dinner tonight! I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.




Next, heat the Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. They’re so delicious, golden brown, and with an incredible fresh flavor.




For one side to go with my Fried Oysters I had a baked Potato. Seasoned that with the McCormick

Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Light Sour Cream.












Finally I baked a slice of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.












Pan-Fried Oysters Recipe:
Ingredients:

12 large-medium Oysters, shucked

1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.








Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters








New York Bakery Lite Texas Toast

With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

One of America's Favorites - Hangtown Fry

A "hangtown burger" made using a hangtown fry

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown. According to most accounts, the dish was invented when a gold prospector struck it rich, headed to the Cary House Hotel, and demanded the most expensive dish that the kitchen could provide. The most expensive ingredients available were eggs, which were delicate and had to be carefully brought to the mining town; bacon, which was shipped from the East Coast, and oysters, which had to be brought on ice from San Francisco, over 100 miles away.

Another creation myth is the one told by the waiters at Sam's Grill in Tiburon, just north of San Francisco. At the county jail in Placerville, a condemned man was asked what he would like to eat for his last meal. He thought quickly and ordered an oyster omelet, knowing that the oysters would have to be brought from the water, over a hundred miles away by steamship and over rough roads, delaying his execution for a day.

The dish was popularized by Tadich Grill in San Francisco, where it has apparently been on the menu for 160 years. Later variations on the dish include the addition of onions, bell peppers, or various spices, and deep frying the oysters before adding them to the omelette.

According to the El Dorado County Museum, "No dish epitomizes California and its Gold Rush more than Hangtown Fry. It was created at a location central to the Gold Rush at the same time the great state was being born. And, like the miners who worked the river banks and hillsides, and the population that followed, it is a unique blend of many things, both those produced locally and those that have arrived from elsewhere."

Soup Special of the Day.......Cajun Gumbo

This week's Soup Special of the Day is a Gumbo, but just not any Gumbo a Cajun Gumbo! Made Chicken Thighs, Crab Meat, Shrimp, Crawfish, Oysters, and more! Everyone leaving the table will be smiling! The recipe comes from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Cajun Gumbo
Gumbo combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African and Choctaw. The dish is the official cuisine of the state of Louisiana.

Recipe Ingredients:
4 pounds chicken thighs
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper

1/3 cup all-purpose flour
2 cloves garlic, crushed
1 (28-ounce) can tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 dried bay leaf
1 (10-ounce) package frozen sliced okra
1 1/2 pounds crabmeat, shrimp, crawfish, lobster and/or surimi
1 (10-ounce) jar medium oysters, drained
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:
1 - Preheat oven to 350°F (175°C).
2 - Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper. Bake 45 to 50 minutes or until done. Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separator and set aside. When chicken is cool enough to handle, pick meat and discard skin and bones.
3 - Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat. Add onion and green pepper and cook until tender, about 10 minutes. Stir in flour, reduce heat to low and cook 5 minutes, stirring constantly. Add garlic, and cook for 2 more minutes, or until fragrant. Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme and bay leaf. Increase heat and bring to a boil. Reduce heat and simmer until slightly thickened. Cover and and cook for 30 minutes, stirring occasionally. Add chicken, pan juices (discard fat) and okra. Return to a boil, reduce heat and simmer for 15 to 20 minutes. Stir in crab, oysters and parsley. Cook gently 5 to 10 minutes or until oysters begin to curl and crab is thoroughly warmed (if using shrimp, shrimp should be pink and opaque throughout). Season to taste with salt and pepper. Serve over rice in soup bowls.

Makes 4 servings.
https://www.cooksrecipes.com/soup/cajun_gumbo_recipe.html

Kitchen Hint of the Day!

Oyster Health Benefits..........


But the sexual health benefits notwithstanding, oysters have a lot of other great qualities to offer. They deliver 16 grams of protein per 6-ounce serving; they're rich in vitamins C and B-12; and they're loaded with zinc, selenium, and iron.

Kitchen Hint of the Day!

A little on Oysters.........


* Oysters are salty by nature, so most recipes using oysters will not need to be salted

* Low and Slow - Cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.

* Discard any clams or oysters that do not open during cooking. Closed shells indicate they did not get enough heat and are not thoroughly cooked.

* Clam/oyster juice can be saved and used in flavoring soups and chowders (the juice can be frozen).

* Oysters health benifits– low in fat and high in protein, they’re also packed with as much iron as red meat, making them a good alternative if you don’t eat meat.

* Just Enjoy them!

Fried Oysters w/ Mac and Cheese

Dinner Tonight: Fried Oysters w/ Mac and Cheese




For Breakfast on this Saturday Morning I prepared a Hash Brown Turkey Sausage Crumble Skillet with Toast and that morning cup of Bigelow Decaf Green Tea. And as cold as it is out there this morning that hot cup of Tea tastes pretty good! On to the skillet. I picked up a bag of Jimmy Dean Turkey Sausage Crumbles while at Kroger yesterday. I've used these before but it's been a while. I

first started by preparing some Simply Potatoes. If I ever stop eating the Simply Potato Products their stock value will drop like a rock! Halfway through the cooking time I added a 1/4 cup of the Turkey Crumbles. Stirred them into the Hashbrowns and continued cooking until both were heated through and ready to serve. Served them with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a toasted slice of Aunt Millie's Light Wheat Bread, and a cup of Bigelow Decaf Green Tea. Another cold start to the day at 20 degrees. Spent most of the day straightening up Mom's Junk closet for her, it was a mess! Did a few things around the house. For Dinner tonight I prepared Fried Oysters w/ Mac and Cheese.




To prepare my Fried Oysters I’ll need; 1 can Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.









I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters, my favorite. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.





Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite

hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.



To go with the Oysters I prepared a Stouffer’s Classic Mac and Cheese Mac Cup, one of my favorites.Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.


NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in
stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters





Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Kitchen Hint of the Day!

I love taht Seafood............


Nutritional Benefits. Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Also: Promotes heart health, Good for your joints, Boosts brainpower

Kitchen Hint of the Day!

I love Oysters........


Oysters are low in calories, low in fat and a good source of protein which makes you feel fuller after eating. 4. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.

Kitchen Hint of the Day!

Grilling Oysters.......


Thinking of grilling oysters, try this; Place fresh oysters in the deep halves of their shell on a grill pan. Top each with a spoonful of herb butter, and scatter with bread crumbs. Cook on a hot grill pan or under a boiler until bubbling.

* Butter prevents oysters from drying out.

Kitchen Hint of the Day!

Preparing Clams and Oysters............


Clams and oysters will be simple to open if washed with cold water, then placed in a plastic bag and put in the freezer for one hour.

Fried Oysters and Roasted Garlic and Chive Pappardelle

Dinner Tonight: Fried Oysters and Roasted Garlic and Chive Pappardelle





For Breakfast this Friday morning I prepared a Toasted Ham and Cheese Sandwich. I used Boar's Head Sweet Sliced Ham, a half slice of Boar's Head Longhorn Colby Cheese, and toasted 2 slices of Aunt Millie's Light Whole Grain Bread. Also made a cup of Bigelow Decaf Green Tea. Not a lot going on today. After Lunch went over to the rehab center and spent the afternoon with Dad. For Dinner tonight I prepared Fried Oysters and Roasted Garlic and Chive Pappardelle.





I love Fried Oysters, just don’t have them that often. So I'm going to correct that by starting to have them more often. Had these about 2 or 3 weeks ago and it's time to have them again!  To prepare them I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.






I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.






Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite

hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.



To go with the Fried Oysters I'm having Buitoni Roasted Garlic and Chive Pappardelle. I've tried
several of the Buitoni Products but first time having the  Roasted Garlic and Chive Pappardelle. Pappardelle is wide cut flat Pasta Ribbons but this Pappardelle has Roasted Garlic and Chives infused into the pasta dough. It comes fresh made and sealed in a plastic packaging.





To prepare it; Open the package and add the Pasta with 1 tablespoon Extra Light Olive Oil to 4 quarts of boiling water. Add in Salt to taste. Reduce the heat and boil gently for 4 minutes, stirring frequently with tongs to separate pasta. Drain the water and serve!

Another excellent Buitoni Pasta! It cooks up easy and quickly, the Pasta was tender, and the taste is
spot on. Really liked the infused Roasted Garlic and Chives in the Pasta. Plus its only 230 calories per serving. To serve I made a bed of the Pasta in a bowl and topped it with the Fried Oysters, and what a dish it made! Once again Pasta and Seafood make a perfect pairing. I also had a slice of La Brea Multi Grain Bread I had leftover from last night's Dinner. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.







Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters



Buitoni Roasted Garlic and Chive Pappardelle

Developed together with our chefs at Casa Buitoni, these wide cut, flat pasta ribbons are freshly made with no GMO ingredients and real roasted garlic and chives infused into the pasta dough. How about enjoying with a freshly made Buitoni sauce?

Roasted Garlic and Chive Pappardelle

Nutritional Information
Serving size: 89 g.
Servings per container: 3
Calories 230
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 30mg 0%
Sodium 380mg 16%
Carbohydrates 0g 0%
Sugars 0g
Protein 9g
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 2%

INGREDIENTS: SEMOLINA, WATER, EGGS, ROASTED GARLIC PUREE, 2% OR LESS OF SALT, GARLIC POWDER, DRIED CHIVES.

https://www.buitoni.com/Pasta-Products/11833/Roasted-Garlic--Chive-Pappardelle.aspx

Kitchen Hint of the Day!

Grilling Seafood........


To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

Kitchen Hint of the Day!

Making Clams or Oysters for Dinner..........


Clams and oysters will be simple to open if washed with cold water, then placed in a plastic bag and put in the freezer for one hour. And a lot quicker and less mess!

Kitchen Hint of the Day!

Love making Clam and Oyster dishes......


Clams and oysters will be simple to open if washed with cold water, then placed in a plastic bag and put in the freezer for one hour.

Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

Dinner Tonight: Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn




It's been a cloudy and a little humid day outside today. Not a whole lot going on today, finished up

some laundry for Mom and did some house cleaning. Cleaned the fridge out today. Pulled everything out and cleaned the shelves and drawers. Then for dinner tonight I prepared Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn.




I love Fried Oysters, just don't have them that often. With the Taste of Cincinnati coming up next weekend it always reminds me of the of a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! We would always go there when going to the Taste of Cincinnati. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Canola Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.






To prepare them; Place shucked oysters in a colander to drain. Dredge drained oysters in the flour, then Egg Beater's, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re  delicious, golden brown, and with an incredible flavor.



For one side dish a new one, I made some Butternut Squash Risotto. I used Lundberg Butternut

Squash Risotto. Quick, easy, and delicious Risotto dish as all the Lundberg Products. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. First time having it and loved it! Have another good Pantry item to have on hand.I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.





Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Canola Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.





Lundberg Butternut Squash Risotto

DESCRIPTION
Enjoy the sweet, rich, and slightly nutty taste of butternut squash in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like butternut squash, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente.

Serving suggestions:
* Drizzle with the flavored oil of your choice.

* Substitute ½ cup of white wine for the milk.
* Substitute ½ cup of apple cider for the milk, and add raw diced apple with 5 minutes of cook time left.
* Serve with fresh sage fried in olive oil.
* Serve with chopped nuts.

COOKING INSTRUCTIONS
Stove Top:
1 - In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
2 - Add 2 cups water, 1/2 cup milk and contents of seasoning pouch. Stir well and bring to a boil.
3 - Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.
4 - Garnish with grated Parmesan cheese if desired. Serve piping hot.
Microwave:
1 - In a microwaveable glass casserole, combine rice, seasoning, 2 cups water, 1/2 cup milk, and 1/2 Tbsp. of olive oil.  Stir well and cover.
2 - Reduce microwave power to 70%.  Cook 11 minutes.  Remove cover and stir.
3 - Cook uncovered a additional 10 minutes at 70% power and stir.  Check for Tenderness.
4 - Add one additional minute as needed, checking texture after each minute.
5 - Serve piping hot.
*Microwave ovens may vary so adjust time and temperature accordingly

INGREDIENTS
Eco-Farmed Arborio Rice, Butternut Squash, Sea Salt, Dried Cane Syrup, Rice Flour, Dried Onion, Spices (Parsley, Ginger, Nutmeg, Pepper, Sage), Natural Butter Flavor, Dried Garlic, Rice Concentrate, Sunflower or Safflower Oil, Citric Acid, Turmeric, Paprika Extract. Contains Milk.
NUTRITION FACTS
SIZE 5.8oz
Serving Size: 56g - about 1/4 cup rice and 2 1/4 tsp. seasoning mix (1 cup prepared)
Servings Per Container: about 3
AMOUNT PER SERVING

Calories 200 Calories from Fat 10
% Daily Value*
Total Fat 1g*2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 660mg28%
Total Carbohydrate 42g14%
Dietary Fiber 1g4%
Sugars 3g
Protein 5g

http://www.lundberg.com/product/butternut-squash-risotto/