Pam's Midwest Kitchen Korner

I really like catfish, and so does my friend, who likes it leftover for breakfast with fried eggs the next morning.  I haven’t tried that yet, but I just might one of these mornings ~ especially when it's as good as this catfish is!

Herb rubs play a large part in taking a recipe from so-so to one that knocks your socks off. This rub is spicy, easy to make and perfect for catfish.  Use only ¼ teaspoon ancho chile powder, if you like less heat.
If you have a good supply of herbs in your kitchen, you can spice up any dish.  I hope you try this rub the next time you have catfish ~ I think you’ll like it!


Grilled Catfish with Herb Rub
Ingredients:
1 tablespoon paprika 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon seasoned pepper ½ teaspoon dried thyme ½ teaspoon dried oregano

I learned, years ago from Mom, that the inclusion of celery seed is a requisite for classic coleslaw.  That’s what sets this slaw apart from the rest. Celery seed adds an extra touch and tastes like concentrated celery ~ earthy and slightly bitter.   

My dressing has a tasty blend of sweet and tart to complement the slaw.  I use light mayonnaise to lighten the calorie count and fat content. Be sure to store it in a glass jar, not plastic.
Some people like slaw dripping in dressing; I like not so much, just a light coating.  The important thing is to mix it into the slaw well, and refrigerate it an hour or two before serving.
I hope you like it too, and don’t forget the celery seed!


Lite Coleslaw Dressing
Ingredients:
1 cup light or fat-free mayonnaise 2 tablespoons cider vinegar

This recipe has just the right ingredients for making delicious pork tenderloin ~ you will not be disappointed with the finished dish!

The lean meat is nearly impossible to cook without being dry, flavorless and tough because it is not marbled with fat.   The cut begs to be spiffed up, and this savory sauce did the job.  It’s a delicious combination of flavors with apricot brandy, grainy mustard and Dijon mustard, that doesn’t take long to put it together.
I’m a fan of mustard and like brandy too ~ I’m almost obsessed with the heavenly taste of this sauce! 


Pork Tenderloin with Apricot Brandy Sauce
Ingredients:
1 pound pork tenderloin, all visible fat and silver skin discarded Olive oil cooking spray
Apricot Brandy Sauce ingredients:
¼ cup Apricot Brandy 2 tablespoons grainy mustard

What can I say...  These roasted potatoes are packed with flavor, and healthier than traditional fries.





The recipe is pretty simple, and I wish I could give you a sample!
Herb-Roasted Parmesan Potatoes

Ingredients:

1 pound Idaho potatoes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon seasoned pepper
Method:

Preheat oven to 425 degrees.
Slice each potato in half lengthwise,then, each half into 4 wedges.
In a large zip-top bag, toss wedges with remaining ingredients.
Place potato wedges on rimmed baking sheet.
Bake for 20 minutes, turn potatoes over with a spatula, bake for another 15-20 minutes until tender.
Serves 2-4


ENJOY!
Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Here’s a perfect way to have your lasagna and eat it too ~ without feeling guilty! That is, if you want lasagna with fewer calories, less fat and carbs, that tastes delicious.





Lean ground turkey makes this a low-fat, high-protein dish.  I used light ricotta cheese; low-fat cottage cheese could be used.



The “noodles” are made of zucchini, instead of traditional lasagna noodles.  The zucchini holds up well during baking.  And, it adds another vegetable to your daily quota. 





This is an adapted recipe from Guideposts.  It’s a simple recipe that’s just as good as the traditional dish, but much better ~ healthier ~ for us!  Plus, it helps utilize all that good zucchini from your garden ~ or your neighbors’!

These burgers provide a double whammy ~ they’re good for us and filled with good flavors!



Oftentimes, turkey burgers are bland; probably like eating particleboard.  The burgers need a little help ~ a good dose of Dijon mustard does just that, making them tasty and moist too, plus aids in not adhering to the grill.

Since ground turkey is a lean soft meat, it needs a binder; I used Panko breadcrumbs.  And, allowing the patties to set in the refrigerator for an hour or so before grilling, helps keep them intact on the grill also.   

These turkey burgers are a low-fat grilled treat!

Grilled Turkey Burgers

Ingredients:

2 tablespoons Dijon mustard
2 tablespoons Panko crumbs
3 cloves garlic, minced
¼ cup red onion, chopped
3 tablespoons parsley, chopped
¼ teaspoon salt
½ teaspoon seasoned pepper
1 pound ground turkey breast

Method:

In a medium bowl, combine all ingredients.
Form into 4 patties.
Refrigerate for 1 hour or so.
Grill burgers until done, about 12-14 minutes.
Serve on toasted buns.

ENJOY!


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