Wednesday, January 23, 2013

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.

Tuesday, January 22, 2013

Spinach Penne

Spinach Penne

12 oz spinach penne
1 Tbsp olive oil
1/2 C diced red onion
2 cloves garlic, minced
2 C asparagus, cut into 1 inch pieces
1 medium carrot, cut diagnolly into 1/4 inch slices
1 C sliced mushrooms
1 14 oz can artichoke hearts, drained and cut in half
1/2 tsp salt
1/2 tsp pepper
1 14.5 oz can diced tomatoes
1 C shredded mozzarella cheese

Cook pasta according to package directions.
Meanwhile, heat oil in large skillet or wok over medium heat.  Add onion and garlic and cook, stirring, for 1 minute.  Add asparagus, carrot, mushrooms and artichoke hearts and cook, stirring a few times, until veggies are crisp-tender and the mushrooms release their juices, about 5 minutes.  Add the salt and pepper and stir to coat.  Stir in tomatoes and bring to a simmer.  Add penne and simmer for two minutes.  Serve topped with mozzarella.

Friday, January 18, 2013

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.

Wednesday, January 16, 2013

Sausage and Vegetable Linguine

Sausage and Vegetable Linguine

12 oz whole wheat linguine
2 Tbsp olive oil
1 pound kielbasa sausage, diced
12 white mushrooms, sliced
2 cloves garlic, minced
1 large green pepper, seeded and chopped
1/2 C green onions, chopped
1/2 C fresh parsley, chopped
1/4 C fresh basil, chopped or 2 tsp dried
2/3 C parmesan cheese, grated
1 C sour cream

Cook linguine according to package directions.
Heat olive oil to skillet, and add sausage, mushrooms, garlic, papper, onions, parsley and basil.  Saute until tender.  Drain linguine, add contents of skillet, parmesan cheese and sour cream.  Toss gently and serve immediately.

Sunday, January 13, 2013

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.

Friday, January 11, 2013

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.

Saturday, January 5, 2013

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.