Ocean's Flavor Archived Recipes: View our Current Recipes
| Name: | Authentic Fried Rice | | Description: | Servings: 4 servings | | Ingredients: | 2 oz Chinese barbecued pork 1 t Low Sodium Natural Sea Salt
2 T Oil, preferably peanut 2 Eggs; beaten
2 c Long-grain rice, steamed 4 oz Fresh bean sprouts
2 T Finely chopped scallions 1/4 c. Peas
| | Directions: | Cut the pork into fine dice. Blanch the peas in a saucepan of boiling water
for about 5 minutes if they are fresh or 2 minutes if they are frozen.
Drain them in a colander. Heat a wok or large skillet until it is hot. Then
add the oil and wait until it is almost smoking. Add the cooked rice and
stir-fry it for 1 minute, and then add the barbecued pork, peas and
Oceans Flavor Low Sodium Natural Sea salt.
Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions. Serve at once, or let it cool and serve as a cold rice
salad.
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| | Name: | Chick with a Kick Pork Chops | | Description: | Servings: 6 servings | | Ingredients: | 6 Lean pork chops, 1-in thick 1/2 t Garlic powder
2 T Oil 1 T Oceans Flavor Lower Sodium Sea Salt
1 can Chicken and rice soup
| | Directions: | Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
Brown in oil in large skillet. Place browned pork chops in Crock Pot. Add
can of low sodium natural sea salt soup. Cover and cook on low 6 to 8 hours. (High: 3 1/2 hours).
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| | Name: | Chipotle Flank Steak Tacos with Pineapple Salsa | | Description: | Per Serving
Calories: 249 kcal
Carbohydrates: 37 g
Dietary Fiber: 4 g
Fat: 6 g
Protein: 12 g
Sugars: 10 g
| | Ingredients: | 1. 12 soft corn tortillas
2. 1 teaspoon extra-virgin olive oil
3. 1 teaspoon powdered chipotle chili
4. 1 teaspoon Oceans Flavor Lower Sodium Sea Salt, divided
5. 1 pound flank steak, trimmed of fat
6. 1 fresh pineapple, peeled, cored and cut into 1/2-inch-thick rings (see Tip)
7. 1 red bell pepper, finely diced
8. 1/2 cup minced red onion
9. 1/4 cup chopped fresh cilantro
10. 2 tablespoons red-wine vinegar
11. 1 pinch powdered chipotle chile
| | Directions: | 1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil.
2. Combine oil, 1 teaspoon powdered chipotle and 1/2 teaspoon salt in a small dish. Rub into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak and pineapple from the grill. Let the steak rest for at least 5 minutes before very thinly slicing crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.
Yield: 6 servings
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| | Name: | Fancy Baked Potatoes | | Description: | Prep Time 1 hr. 15 min.
Cook Time 35 min.
Serves 8
Per Serving
Calories: 222 kcal
Carbohydrates: 34 g
Dietary Fiber: 4 g
Fat: 7 g
Protein: 4 g
Sugars: 1 g
| | Ingredients: | 1. 4 large baking potatoes
2. Vegetable oil
3. 2 tablespoons butter or margarine
4. 1/2 cup sour cream
5. 1/4 cup milk
6. 1/2 teaspoon Oceans Flavor Lower Sodium Sea Salt
7. 1/4 teaspoon pepper
8. 1 (2 ounce) jar diced pimientos, drained, divided
9. 2 tablespoons snipped fresh or dried chives, divided
Nutrition Info
| | Directions: | 1. Rub potatoes with oil; place in a shallow baking pan. Bake at 400 degrees F for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set shells aside.
2. In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 degrees F for 35-40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.
Yield: 8 servings
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| | Name: | From Grandmas Recipe Book | | Description: | Servings: 6 servings | | Ingredients: | 1 T Sugar 16 oz Pkg. dried black-eyed peas
1 T White wine vinegar 6 c Water
1/4 t -Black pepper 4 slices Hickory-smoked bacon
1/4 t Garlic salt 1 T Oceans Flavor Natural Low Sodium Sea Salt
| | Directions: | Sort and wash peas; place in a large Dutch oven. Cover with water 2
inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining
ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
Yield: 6 cups.
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| | Name: | Homemade Stewed Tomatoes | | Description: | "Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!" | | Ingredients: | 10 ripe tomatoes
2 teaspoons Oceans Flavor less sodium sea salt
| | Directions: | 1. To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning. |
| | Name: | Pampered Chicken | | Description: | Prep Time 50 min.
Cook Time -
Serves 4
Per Serving
Calories: 320 kcal
Carbohydrates: 10 g
Dietary Fiber: 1 g
Fat: 14 g
Protein: 36 g
Sugars: 1 g
| | Ingredients: | 1. 4 boneless, skinless chicken breast halves, trimmed of fat
2. 4 slices Monterey Jack cheese
3. 2 each egg whites
4. 1/3 cup seasoned (Italian-style) breadcrumbs
5. 2 tablespoons freshly grated Parmesan cheese
6. 2 tablespoons chopped fresh parsley
7. 1/4 teaspoon Oceans Flavor lower sodium sea salt, or to taste
8. 1/2 teaspoon freshly ground pepper
9. 2 teaspoons extra-virgin olive oil
10. Lemon wedges
| | Directions: | 1. Preheat oven to 400 degrees F. Place a chicken breast, skinned-side down, on a cutting board. Keeping the blade of a sharp knife parallel to the board, make a horizontal slit along the thinner, long edge of the breast, cutting nearly through to the opposite side. Open the breast so it forms two flaps, hinged at the center. Place a slice of cheese on one flap, leaving a 1/2-inch border at the edge. Press remaining flap down firmly over the cheese and set aside. Repeat with the remaining breasts.
2. Lightly beat egg whites with a fork in a medium bowl. Mix breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish. Holding a stuffed breast together firmly, dip it in the egg whites and then roll in the breadcrumbs. Repeat with the remaining breasts.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add the stuffed breasts and cook until browned on one side, about 2 minutes. Turn the breasts over and place the skillet in the oven.
4. Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.
Yield: 4 servings
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| | Name: | Roasted Asparagus and Mushrooms | | Description: | You could use a Hollandaise on the side.... but why? | | Ingredients: | 1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
Oceans flavor less sodium sea salt to taste
freshly ground black pepper to taste | | Directions: | 1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
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| | Name: | Salsa de Baja | | Description: | This is the real thing.... | | Ingredients: | 1 cup tomato puree
1 dices tomato
1 dices onion
Diced green onions
1 Tablespoon garlic powder
1 Tablespoon Oceans Flavor Less sodium sea salt
1 Tablespoon Oregano
1 Tablespoon Basil
1 Tablespoon Parsley
2 Tablespoons vinegar (can be Balsamic vinegar)
Diced Jalapeno with seeds- amount to your taste
1 3 teaspoons of Texas Pete or Jalapeno sauce (to taste)
Water to desired consistency
| | Directions: | Mix all ingredients-use more or less of what you like!
Can be kept in refrigerator up to two weeks. The longer it sits the hotter it gets.
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| | Name: | Shrimp, Clams, and Scallops Pasta | | Description: | Prep Time 15 min.
Cook Time 1 hr.
Serves 8
Per Serving
Calories: 443 kcal
Carbohydrates: 57 g
Dietary Fiber: 5 g
Fat: 6 g
Protein: 34 g
Sugars: 3 g
| | Ingredients: | 1. Ingredients
1. 2 teaspoons extra virgin olive oil
2. 1 cup chopped onion
3. 2 cloves garlic, minced
4. 1 (28 ounce) can crushed tomatoes
5. 1 (6 ounce) can tomato paste
6. 1/2 cup white wine
7. 1 tablespoon sugar
8. 1 teaspoon Oceans Flavor Low Sodium Sea Salt
9. 2 teaspoons dried oregano
10. 1 tablespoon crushed red pepper flakes
11. 1 bay leaf
12. 1 (16 ounce) package uncooked spaghetti
13. 1 pound clams
14. 2 teaspoons extra virgin olive oil
15. 1 pound shrimp
16. 1 pound scallops
17. 1 clove garlic, minced
18. 1/2 cup grated Parmesan cheese
| | Directions: | 1. Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, Oceans Flavor Low Sodium Sea Salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
2. Bring a large pot of lightly Oceans Flavor Low Sodium salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
3. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
4. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Yield: 8 servings
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| | Name: | South of the Rio Grande Refried Beans | | Description: | Refried Beans Without the Refry
Refried beans are simple to make when cooked in a slow cooker.
This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin." | | Ingredients: | 1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons Oceans Flavor less sodium sea salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water | | Directions: | 1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. |
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