Pan-Fried Catfish

Pan-Fried Catfish
 
1 C buttermilk (or 1 C milk with 1 Tbsp lemon juice)
1/2 tsp salt
1/2 tsp pepper
2 catfish fillets
1/2 C cornmeal
1 Tbsp olive oil

Put fillets in a shallow dish, and add buttermilk.  Cover and refrigerate for 30 minutes.
Put cornmeal in shallow dish or on a large plate.  Shake off excess buttermilk and sprinkle fillets with salt and pepper.  Dredge fillets in cornmeal, turning to coat evenly.
Heat olive oil in skillet over medium heat.  Gently place fish in the pan.  Reduce heat to low and cook until cornmeal crust is well browned, about 10 minutes.  Turn carefully, using tongs or two spatulas if needed.  Continue cooking on other side until well browned, another 10 minutes.  Serve immediately.

Homemade Oreos

Homemade Oreos

1 (18.25 ounce) package dark chocolate

cake mix

1 (18.25 ounce) package low calorie

chocolate cake mix

4 eggs

2/3 cup vegetable oil

1 (8 ounce) package cream cheese,

softened

2 cups confectioners' sugar

Preheat oven to 325 degrees F. Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies. Makes about two dozen.

Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

2 chicken breasts, sliced in half horizontally
Salt and pepper
3/4 C flour
1 large egg, beaten with 2 Tbsp water
1 C plain panko bread crumbs
1 Tbsp dry minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp canola oil
2 Tbsp butter
1 8 oz package mushrooms, sliced
1 tsp dry minced garlic
1 C chicken broth
1 1/2 tsp Worcestershire sauce
1/3 C sour cream

Put chicken between two layers of saran wrap and pound them with a mallet or small skillet until around 1/4 to 1/2 inch thick.

Set up breading station with three shallow dishes.  Put flour in one, the egg beaten with water in another, and the bread crumbs mixed with the 1 Tbsp garlic and 1 Tbsp of the chopped parsley.  Season chicken with salt and pepper, then dredge each piece in flour, then egg wash, and then bread crumbs.  Set aside.  Heat oil in large skillet over medium heat.  Add chicken in one layer and cook until golden brown and crispy, about 4 to 5 minutes per side.  Drain and keep warm.

In another skillet over medium heat, add butter.  When melted, add mushrooms and season with salt and pepper.  Cook until browned, about 6 minutes.  Add garlic and broth and simmer for 2 minutes.  Add Worcestershire and sour cream, and let simmer another 2 minutes.  Serve schnitzel with sauce poured over top and garnish with remaining parsley.

Spicy Black Bean Soup

Spicy Black Bean Soup

1 C dry black beans, soaked overnight
6 slices of bacon, cut into small pieces
Half an onion, chopped
2 cloves garlic, minced
2 C chicken broth
14.5 oz can diced tomatoes
7 oz can diced green chilis
1 Tbsp ketchup
1 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
lime juice

Toppings:
cilantro, chopped
grated cheddar cheese
sour cream
green onions, chopping
flour tortillas for dipping

Soak beans overnight.  Put all ingredients from beans through the salt and pepper into slow cooker, and cook on Low for 10 to 12 hours.  Add lime juice and toppings just before serving.

Garlic Roasted Drumsticks

Garlic Roasted Drumsticks

2 Tbsp olive oil
8 drumsticks, leave the skin on
1 tsp salt
1/2 tsp pepper
8 cloves of garlic, 3 minced, 5 sliced in half
2 tsp dried rosemary
2 Tbsp white wine vinegar
3 Tbsp water

Preheat oven to 425 degrees.  Heat olive oil in a large ovenproof skillet over medium-high heat.  Season drumsticks with salt and pepper and cook in skillet, 5 minutes each side.  Add garlic and rosemary to skillet, and transfer to the oven.  Roast 20 minutes, then removc skillet from oven.  Set drumsticks aside on a plate, add vinegar and water to skillet and simmer until sauce thickens slightly.  Add drumsticks back into skillet, and coat in sauce.  Simmer two minutes, then remove drumsticks, place on platter and pour sauce over the top.

Boston Baked Beans

Boston Baked Beans

2 C dry pinto beans
1/4 lb bacon, chopped
1 onion, finely diced
1/4 C brown sugar, packed
1 tsp dry mustard
1/3 C molasses
2 qt water
1/2 tsp salt

Combine all ingredients in slow cooker.  Cook on high 6 to 8 hours or low 10 to 12 hours or until beans are tender.

Shredded Beef Sandwiches

Shredded Beef

6 lb roast

1 can beef broth

2 pkg. dry Italian dressing

1 pkg. dry onion soup mix

Hoagie rolls

Put all ingredients in a crockpot.  Slow cook 8-10 hours in the crockpot.

One hour before you eat, shred the beef and add 3-4 TBSP vinegar.  (The vinegar helps absorb the liquid).  Let simmer for the last hour before eating.  Serve on hoagie rolls.