Tuesday, October 11, 2016

Time To Fall Fertilize With Pro Mix

We've had a dumping of snow within the  last week, but were able to get our lawn Fall fertilized before we got an early Winter. If you've been one of the lucky ones that hasn't seen snow yet, there's still time to fertilize. You can fertilize up to 3 weeks before Fall freeze up. It's important to Fall fertilize with products like Pro Mix Heal and Feed lawn fertilizer to give your lawn a boost in the early Spring.

Gerry loves the Pro Mix Heal and Feed lawn fertilizer brand because it doesn't clump, doesn't need to be watered and we've seen the results since we had used it in the Spring this year.

Highly recommended for anyone wanting a lush green lawn in the Summer and be the envy of the neighborhood!

October is National Seafood Month

October is National Seafood Month — a time to celebrate the ocean’s bounty, try some new recipes and perhaps some new products too!

Orca Bay Shares It's Recipe For:

Tilapia with Chili Lime Butter

  • 1 package Orca Bay Tilapia Fillets, thawed
  • 1/4 stick unsalted butter, softened
  • 1/2 tablespoon finely chopped shallot
  • 1/2 teaspoon finely grated lime zest
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon minced fresh Thai or Serrano chilies, including seeds
  • 1/4 teaspoon sprigs
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt


Stir together butter, shallot, zest, lime juice, chilies, and salt in a bowl.
Pat dry the fillets and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden and just cooked through (4 to 5 minutes). Transfer to a plate. Serve each warm fillet with a dollop of chili lime butter. Garnish with cilantro leaf.

StarKist Shares It's Recipe For :

Mediterranean Mini Tuna Cakes with Pesto

Makes 4 servings

4 (2.6-ounce) pouches Tuna Creations Ranch
3 oil packed sun-dried tomatoes, drained and chopped
1/3 cup grated Parmesan cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 tablespoon drained capers
2 large eggs, lightly beaten
1/3 cup panko breadcrumbs
3 tablespoons olive oil
1/4 cup prepared pesto sauce

1. Combine the tuna, sun-dried tomatoes, cheese, onion, parsley, capers and eggs in a bowl. Mix well and divide the mixture into 12 portions. Form each into a 2-inch diameter by 3/4-inch thick cake. Place the breadcrumbs in a bowl and gently dip both side of each tuna cake in them to coat. Transfer cakes to a baking sheet.

2. Heat the oil in a large nonstick skillet over medium. Add the tuna cakes and cook until golden, 3-1/2 minutes. Carefully flip each tuna cake and cook 3-1 1/2 minutes longer. Transfer to a baking sheet covered with paper towel and drain. Transfer to a serving platter and top each with a dollop of pesto.