Haddock Plan B

Tomorrow, we will enjoy Haddock Plan B for Dinner. Last summer after preparing the Haddock fillets to be placed on the grill, my Hubby came back into our kitchen to inform me that our gas grill was “unavailable” to use.

Now, that was not good and my facial expression certainly expressed my shock. The potatoes were in the microwave ready for the “Start” button and two Veggie Salads were in the fridge. So, I pulled out my 4C Flavored Bread Crumbs. I am not in the habit of using too many eggs while cooking; it’s that cholesterol thing. The Haddock had already been coated in Olive Oil, and it was sure easy to bread. Plan B required breading the fillets and then sauteing them in Olive Oil.

Now, this fish dinner is enjoyed quite often whenever our grill is not in use during these winter months. It’s quick and it’s easy! And it sure tastes yummy! Have you ever tried it?

Tomorrow, the fillets will be purchased and dinner will be quick and easy. Oh, yes, the “Microwaved" Baked Potatoes and Mom’s Cole Slaw will round out our meal.

Ingredients:

Haddock fillets
2 TBS. Olive Oil (for sauteing & baking) + 1/8 tsp. Paprika
1 Cup Seasoned Bread Crumbs
Additional 2 TBS. Olive Oil (for sauteing & baking)

Directions:
1. Place about 2 TBS. Olive Oil in shallow pan or large dish.
2. Sprinkle about 1/8 tsp. Paprika over Olive Oil.
3. In a Gallon size Ziploc Bag or baking dish place 1 Cup Seasoned Bread Crumbs.
4. Rinse fish in cold running water.
5. Dip each side of fillet in Olive Oil.
6. Bread each side with Bread Crumbs.
7. Heat about 2 TBS. Olive Oil in a large skillet over Medium heat.
8. Sautee each side of the fish for about 5 Minutes or until fish is flaky.

Enjoy!
Yummy!

Carrots on the Bottom!

Do you use your Slow Cooker/Crock Pot often? I sure do! Yesterday afternoon, Chicken Florentine a la Slow Cooker bubbled away in my West Bend Slow Cooker and smelled so good! The Veggies and Chicken Tenders tasted great after simmering for a period of time in my Cookers’ Pot. This meal was so easy to prepare. It took about 15 minutes to place all of the ingredients in the cooking pot. That was an added plus!
Sometimes when making this meal, I cut two Potatoes into chunks and add the chunks. Other times like yesterday, a bag of Baby Carrots is added. Baby Carrots are usually on my grocery list, so a bag is typically located on the bottom shelf of my fridge.
Ingredients:
(1) 16 oz. Bag Baby Carrots
about 1 and ½ lbs. Chicken Tenders
(1) 10 oz. pkg. frozen Spinach (defrosted)
(1) can Healthy Request Cream of Mushroom Soup + Water
PAM
*Bay Leaves, Oregano, Basil, Garlic Powder, Parsley, Chopped Onion
Method:
1. Rinse (1) 16 oz. Bag Baby Carrots in cold water.
2. Place Carrots in Slow Cooker’s cooking pot that has been lightly sprayed with PAM.
3. Add (2) Bay Leaves.
4. Rinse and then place about 1 & ½ lbs. Chicken Tenders on top.
5. Spread (1) 10 oz. pkg. defrosted frozen Spinach on top.
6. Then, sprinkle on about ¼ tsp. Oregano, ¼ tsp. Basil, ¼ tsp. Garlic Powder, 1 tsp. Parsley & 1 tsp. Chopped Onion.
7. Mix 1/3 Cup Water with (1) Can Cream of Mushroom (Healthy Request) Soup in small bowl. Spread evenly over top.
8. Place lid on top of the cooking pot and set temperature.
9. Cook on #5 (High) – 1 Hour. Then reduce to #3 for 2 Hours.10. Enjoy!!!
*I use dried herbs/spices from my Spice Rack.

This made for an absolutely delicious, colorful dinner.

Enjoy!
Yummy!

Ah, Yes! Yummy Blueberry Muffins!

Yesterday, I took a bag of frozen Blueberries out of our freezer and placed them in our fridge to defrost. Those bags of Blueberries that were packaged in the summer sure come in handy! Purchasing fresh berries in the grocery store is an option, but it’s great to just walk downstairs, open the freezer and locate a Ziploc Freezer bag of Blueberries to use when needed.

Valentine’s Day is approaching and I need to start thinking about tasty treats. A goodie that can be enjoyed at Breakfast and also just because… Yummy Blueberry Muffins are light and tasty. This is my favorite Blueberry Muffin recipe (click here for recipe card). I use one Egg plus two Egg Whites and also Soy Milk when preparing them.

Twenty-two muffins are usually the result of baking one batch. These Blueberry treats taste even better the day after they are baked. That is, if we can wait that long before eating any. They also freeze well! No, we will not wait until Sunday to enjoy them! Yummy!

YUMMY BLUEBERRY MUFFINS

Oven temperature: 375° F, Time: 26 Minutes
Yield: 22 Muffins

Ingredients:
½ Cup Butter /Margarine
1 ¼ Cups Sugar
1 Egg + 2 Egg Whites
2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
¼ tsp. Cinnamon (Optional, but great addition)
½ Cup Milk (can be Soy Milk)
2 – 2 ½ Cups Blueberries (can be frozen & then defrosted or use fresh)

Method:
1. Preheat oven to 375° F.
2. Put paper liners in muffin tins. (Makes 22 muffins)
3. In large bowl cream butter/margarine with sugar until light.
4. Add Egg + Whites one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and ½ the flour. Beat.
6. Add ½ of Milk, beat.
7. Then add remaining Flour, beat.
8. Add remainder of Milk. Beat.
9. Gently add Blueberries, stir in by hand with spatula or spoon.
10. Fill muffin cups ¾ full.
11. Bake 26 Minutes or until muffins are slightly browned.

Are you baking any special treats?

Enjoy!

YUMMY!!!

Shredded Pork Rolls – Yum!

After having a yearn for and then making Cole Slaw, it brought back memories. A few years ago my family stopped in The Village Smokehouse in Brookline, MA (near Boston). My sons had Pulled Pork Sandwiches and Cole Slaw. Pulled Pork was new to me and it looked so good served on a bun. The aroma was great!

After returning home I located a recipe on-line that Sara Moulton had presented on her cooking show. Now, Sara Moulton has introduced me to some good recipes! After making her Shredded Pork I knew that I would surprise my sons!

The next time my younger son was home for a mini vacation, I made Sara’s recipe. On the afternoon he headed back to the city, we had Shredded Pork topped with a dollop of Sour Cream on a Water Roll. It was easy and it tasted so good before we got in our car and headed south for the train station. This became a tradition - the best!

Below is Sara Moulton’s recipe that my family has enjoyed now for many years. I use Garlic Powder and Dehydrated Onions, so I combine Step #1 and Step #2 and omit the Olive Oil.

Shredded Pork – Sara Moulton

Ingredients
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) pork tenderloin, halved crosswise – ( I also cut in large chunks.)

Directions
1. Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes.
2. Stir in remaining ingredients except pork, and simmer, covered, 10 minutes.
3. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
4. Transfer pork with tongs to a cutting board.
5. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
6. Serve on a Water Roll topped with Sour Cream.

Have you ever tried it? When everything is in the pot simmering, your kitchen will smell so good! An extra napkin or two is needed, but it is worth it! We will be enjoying this before the Super Bowl! I already made the Cole Slaw!

Enjoy!

Yummy!

I’ll Have a Side of …

Cole Slaw! The Cole Slaw with the Raisins, please! Ah, Raisins give Cole Slaw that extra bit of sweetness to a tangy dressing.

Earlier this week I pulled out a recipe that my mother-in-law gave me three decades ago. How time does fly by! And I thought this week zipped by quickly. My Hubby ate this salad often while growing up.

After locating and purchasing a 1 lb. bag of Cole Slaw at my local grocery store produce department, I was ready. The Cabbage, Carrots and Red Cabbage were pre-cut and ready to use. Raisins, Mayonnaise, Sugar, Milk and Vinegar are staples in my kitchen, so it was a matter of mixing the Dressing Ingredients and pouring them over the Veggies and Raisins. It’s easy. It’s quick. The result is just outstanding! Yummy!

Cole Slaw

(1) 16 oz. bag of Cole Slaw (in Produce Dept.)
½ Cup Raisins

Dressing
6 TBS. Mayonnaise
2 TBS. Sugar
½ Cup Milk
½ Cup Vinegar (I use Cider Vinegar.)

Method
1. In a large bowl combine Cole Slaw Veggies and Raisins.
2. In a small bowl combine Dressing Ingredients.
3. Pour Dressing over Veggies/Raisin Combo.
4. Stir well, cover and refrigerate.
5. After 2 - 3 hours stir again, then refrigerate.
6. Repeat #5.
7. Before serving, stir once again.

Sometimes, I prepare it one day before we enjoy this tangy, colorful, flavorful salad. It’s a great side dish for any gathering!

Does your family enjoy Cole Slaw? I’ll be making more this weekend!

Enjoy!
Yummy!

Fantastic French Toast!

The weekend is approaching! Usually on Saturday morning, we enjoy a breakfast of Pancakes or French Toast. Now, easy is really good! I’ve gotten in the habit of using cinnamon bread while preparing Fantastic French Toast. No cinnamon and no sugar to add into the egg/milk mixture. How easy can that be? I only need to remember to purchase the cinnamon bread. I also use Soy Milk. The Vanilla flavored and the Original flavored Soy is always found in my fridge. Either can be used or 1% Milk.

Preparing Fantastic French Toast (click here for recipe card) with Pepperidge Farm Cinnamon Bread is great! After dining on Sausage Soup last week (portions are in my freezer, too), the balance is preparing other foods with less cholesterol. I use less whole eggs and many egg whites when making this yummy breakfast. Keep in mind that two egg whites equal one whole egg when cooking.

This is one of our favorite breakfasts! Ah, and the extra slices are stored in our freezer for more scrumptious breakfasts on busy mornings.
The recipe is below:

Fantastic French Toast

Ingredients:

(1) Loaf Pepperidge Farm Cinnamon Bread
(2) Whole Eggs
(8) Eggs Whites
(1) Cup Milk (I use Soy or 1% Milk)

Method:

1. Place Whole Eggs and Egg Whites in a rectangular container and beat with a fork. (I use a 1 & ½ Qt. CorningWare container.)
2. While beating mixture add in Milk and continue beating to combine.
3. Heat non-stick griddle or non-stick skillet on medium heat.
4. Dunk each bread slice in mixture coating both sides and then place on the griddle. (Two or three browning at once)
5. The underside will be golden brown when it is time to turn the bread slice over with a spatula.
6. Turn over and brown other side.
7. Serve with Maple Syrup.

Over the years my family has enjoyed this breakfast so many times. One year my younger son had a great suggestion – use Pepperidge Farm Cinnamon Raisin Bread rather than plain cinnamon bread. Ah, that is so tasty!

Will you be making French Toast this weekend for breakfast?

Enjoy!
Yummy!

Time for Sausage Soup!

There is a “special” on Italian Sausage in my local grocery store. Quickly, I envision a pot of thick, savoury, Sausage Soup simmering on my stove. This easy to prepare soup tastes great and smells so good on any chilly winter day! There are few ingredients and it is so easy to prepare.

SAUSAGE SOUP

Cook Time: About 30 - 45 minutes – I let it simmer longer.

Ingredients:
1 lb. Sweet Italian Sausage removed from casings

3 cans “College Inn” Light and Fat Free Chicken Broth (14 ½ oz. each)

1 cup White Rice

1 can Diced Tomatoes, (14 ½ oz.) undrained

1 box Chopped Frozen Spinach, thawed and drained

1/4 tsp Ground Black Pepper

Method:
1. Brown sausage in a skillet after removing from casings. Break meat into pieces as it is browning.
2. Place cooked meat in large pot or dutch oven. Add chicken broth and heat.
3. Add in rice, tomatoes, chopped spinach and black pepper and bring to a simmer.
4. COOK 12-15 minutes or until rice is tender.

After dinner there will be many remaining servings in the pot. A couple of servings will be stored in my fridge. Fortunately, my freezer always has a little more space and this soup stores well in the freezer. After the extra soup has cooled, it will be placed in Ziploc Storage containers, labeled and then placed in my freezer.

The rice does absorb the liquid, so additional broth will be added before serving again.

Whenever we want another bowl of this hearty, colorful and scrumptious Sausage Soup (click here), I defrost the soup overnight in my fridge. Before heating, place the contents in a small pot along with about 10 oz. of additional Chicken Broth. More broth if desired. Reheat and it will be ready to eat.

Smells so good!
We always enjoy eating it!
Yummy!