Bubba's Oven-fried Cod

This is good and crunchy fish, minus all the fat. 

Bubba just vacationed in London recently and almost had his fill of fish and chips ~ he loved the meal!   Traditionally, fish and chips are served wrapped in paper to soak up all the grease, probably not a good thing.  

Back at home now, to cut the grease and calories, Bubba coats the cod in a corn meal and Parmesan breading and bakes it.  In his cooking, he goes heavy on the spices and seasonings, adjust to your taste. 

There are lots of baked cod recipes out there, but this one is a favorite for him and me too.   It’s our go-to recipe for baked fish that’s fast and easy enough to satisfy your fish fry cravings any day of the week. 

Bubba’s fish fry is so good you don’t have to go out to a fish fry to enjoy it. He thinks this would be a great breading for chicken also. 

Try it and make it your go-to baked fish recipe also!

This dish almost takes him back to London!  Thanks for sharing, son!

BUBBA’S OVEN-FRIED COD 
Printable recipe

Ingredients: 
2 large cod fillets
1/2 cup 2% milk

Breading:
1/2 cup yellow corn meal
1/2 cup shredded Parmesan cheese (not grated powdered kind)
1 tablespoon dried minced onion
3/4 tablespoon black pepper
1/2 tablespoon garlic salt
2 tablespoons garlic powder
1 tablespoon ground paprika
1/2 teaspoon salt
1 fresh lemon, optional 

Method: 

Preheat oven to 400° and line baking sheet with foil.
Coat foil with cooking spray.
Pour milk into a shallow bowl and drag the fillets through the milk coating all of it.  
Mix the breading ingredients together in another shallow bowl. 
Dredge the fish in the breading, pressing it in so the whole fillet gets covered, cover with foil.
Cook at 400° for 30 minutes, longer for thicker pieces.  
Squirt some lemon juice on it if you like.

Enjoy!

Lightened up Chicken Parmesan

I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.  

This recipe is sort of like it, just lightened-up.

This time round, the chicken is baked, not fried; there’s no tomato sauce, a fresh tomato slice instead, and no heavy breading, panko bread crumbs in its place.  It’s somewhat “healthified," but just as tasty as the real thing.  

A delicious easy meal with a salad and your favorite pasta!

Yield: 4Author: Pam

Baked Chicken Parmesan

prep time: 15 minscook time: 20 minstotal time: 35 mins

A lightened-up version of the great classic!

ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2" thickness
• 1/2 teaspoon each, salt and pepper
• 1/4 teaspoon dried basil
• 1/2 cup light mayonnaise
• 1/2 cup Panko bread crumbs
• 1 large tomato, cut into 4 slices
• 1 tablespoon olive oil
• 1/2 cup shredded reduced-fat mozzarella cheese
• 3 tablespoons grated Parmesan cheese

instructions:

1. Preheat oven to 425°.
2. Coat a baking sheet with non-stick cooking spary.
3. Brush both sides of chicken with mayonnaise and sprinkle with salt and pepper.
4. Place Panko and basil in a zipper-close plastic bag, add chicken, one at a time, and shake to coat evenly with the crumbs.
5. Place chicken on prepared baking sheet. 
6. Place a tomato slice on the top of each, drizzle with the oil.
7. Sprinkle evenly with mozzarella and Parmesan.
8. Bake until chicken is cooked through and cheese is melted and bubbly, and starting to turn golden, about 18-20 minutes, depending on thickness of chicken breast.
9. Serve

Enjoy!

SAVORY BUTTERMILK CORNBREAD

 

Remember the old 

Southern saying, 

“If there’s sugar in the cornbread, 

there’s a Yankee  

in the kitchen!” 

My trusty iron skillet is older than dirt

If you’re looking for a sweet cornbread, you won’t find it here; in my way of thinking, real cornbread is not sweet.  This is southern-style corn bread, plenty of buttermilk and sour cream, and not a touch of sugar.  This is some tasty cornbread ~ just ask Bubba...

The Best Salmon I Have Ever Baked!

Bill told me way back when, that he was part of the "I really don't like salmon" crowd.  Those were fighting words to me, and I was determined ~ and on a mission ~ to change his mind.  I figured he had a bad encounter with salmon once, just like I did many years ago with a catfish dinner at Mammoth Cave, when I cut into the fish and fat streamed out of it.  

I've been off on a long journey over the years for the best salmon recipe, and I'm sure I finally found it:  I'm just not sure though how I acquired this great recipe.  

Salmon has a great strong flavor and it's meatier than most fish. This rich, tender, flaky, and nutrient dense salmon gets slathered with a savory flavorful Dijon mustard sauce, then baked at a high temperature to perfection for our taste buds.

Slow Cooker Pork Loin with Gravy!

The star of this recipe is the gravy, it’s so delicious, it’s liquid comfort!

Here’s another good Trisha Yearwood recipe, from her grand comfort food cookbook, Home Cooking.  I’ve tried many of her recipes and haven’t been let down once...  

End of Summer Potato Salad

I’m fighting the feeling of sunny summertime ending ~ the gradually shortening days of fall returning ~ adjusting to spending more time indoors.  We’re still cooking on the grill and making summer sides, like this dish, for a while yet.  

Potato salad is so versatile, but this one with dill pickles, juice and all, is a favorite for us.  Its loaded with crunchy dill pickles, in a snappy dill pickle juice infused dressing.  This potato salad makes dill pickles the star of the dish!

Easy, But Different, Peach Cobbler

A bushel and a peck ~ that’s how much we love fresh peaches here!

I knew it was time for 'summer-time comfort food' last Saturday when a bounty of great looking Michigan peaches was on display at the farmers’ market!

Great Summertime Fresh Rustic Tomato Tart

This is a tasty meatless 

main dish, side dish, 

or even an enjoyable appetizer, 

using oval-shaped plum tomatoes.

 

The rustic look, for sure!

I use plum tomatoes more in winter-time cooking, when regular tomatoes are out of season, or whenever I make a dish in which I don’t want excess moisture.  They’re the thick-walled tomato that’s synonymous with Italy... 

Spicy Garlic-Lime Shrimp with Grits

Remember what Bubba Gump said?

"Shrimp is the fruit of the sea. 
You can barbecue it, boil it, broil it, 
bake it, sauté it. 
There's uh, shrimp-kabobs, 
shrimp creole, shrimp gumbo. 
Pan fried, deep fried, stir-fried."

And then there's this dish that has all the right ingredients: ~ Spicy Garlic-Lime Shrimp!

Homemade Refrigerator Dill Pickles

Once you make your own dill pickles, you'll wonder why you ever bought them at the grocery store!

 

My pickles!

What wasn't to like about Aunt Bee from The Andy Griffith Show?  Remember her, and the "Pickle Story" episode from way back in the early 60’s?   (Most of you probably weren't even born then!)

Grilled Pork Chops with Spice Paste

Take a dry rub, add moisture and you have a paste.  The moisture component can be beer, honey, cider vinegar, bourbon, wine, molasses, or it can simply be vegetable oil, as in this recipe...

I would not have thought something as easy as a little paste spread on meat would work so well to create such tasty chops; it was a delicious surprise!

Memories with a Honolulu Cocktail

The best vacation ever, for me, was when Bill and I went to Hawaii!

I love Hawaii, I love everything about it!  

I'm Back with this Perfect Pineapple Butter Cake

 

Ok, so I know I said I was done with my blog, but evidently it was something I truly looked forward to doing, and apparently just needed a little break from it to recharge ~   after doing it for almost 9 years ~ I missed the whole process.  In other words, I missed being a part of the community. 

I thought about you all more than once, and wondered what great travel adventure or tip I missed.  And, what if I missed your fabulous recipe…

After Almost 9 Years, it's So Long with a Corn Salad Recipe

It has been almost 9 years, since October 2009, that I started this blog.  That's a lot of posts and I've reached the point where it has become a chore for me, so it's time to say so long.

It has been a great journey, I've learned a lot from all of you over the years and thank you all very much for your support of Pam's Midwest Kitchen Korner!  I'm leaving you with a great summer recipe that I hope you'll try...

It’s looks like fiesta time when you serve this spicy corn salad for your crowd! 

Cornmeal-Crusted Lake Perch

Bill Jr., (Bubba here) just returned from vacationing in the United Kingdom and had more than one meal of fish and chips in England.  

In his words, the fish was the best, "Awesome! Crunchy, tender and tasty."  The Brits choice of fish is cod and haddock, with him liking haddock more.

I'd be the first to order fish and chips at a pub anywhere, but we all know that at home it can turn into a "grease-feast!"

 
That is, unless it's made in an air fryer! 

Tortellini Salad with Asiago, Peas and Proscuitto

Tortellini was a new food to me when we moved here to the Chicago area years ago ~ it was absolutely love at first bite!

The legend of tortellini is a little amusing: 

Baked Lime-Mustard Salmon

I adore salmon ~ unfortunately I'm the only one here who feels that adoration.  Salmon is one of the most widely loved varieties of seafood in the world.  Fresh, canned or smoked, it makes me happy when I enjoy a meal of it...

Eating two or three servings a week of salmon is a good way to improve your health, with it being  a healthy tasty alternative to chicken, beef and pork.  It’s rich in Omega-3 fatty acids and protein.  Plus providing iron, niacin, zinc, Vitamins B6 and B12, and a whole host of other ingredients essential for good health. 

Breaded Pork Loin Chops in the Air Fryer

Who knows what season it is here, a/c one day, heat the next, it's chilly and stormy and not grilling weather...

Yes, that's Kraft M&C

So that means air fryer ~ here's another meat that is great when cooked in the air fryer! Pork chops make for a tasty family meal with easy clean-up when made in the air fryer. I've said it before how much I like this small appliance.

Delicious Chicken with Lemon-Wine Sauce

FYI:  Don't be eating your chicken with a fork in Gainesville, Georgia, the 'Chicken Capital of the World', it's against the law.   And by the way, Honest Abe was an honest-to-goodness foodie.*  He even did his own grocery shopping!  Abe could eat four score and seven corn cakes; and, speaking of chicken, chicken fricassee was one of the only two dishes the Lincolns were known to have eaten at dinner in the 1850's, the other was corned beef.

It's no wonder that chicken appears as a staple in practically every culture’s cuisine ~ it can easily be flavored and prepared in many ways ~ roasted, grilled, poached, broiled, in stews, potpies and soups ~ with a plethora of sauces, toppings and seasonings, such as...

Cajun Shrimp and Crabmeat Étouffée, a Taste of NOLA!

Bring a taste of The Big Easy
to your dinner table with this
delicious spicy dish!

 

French for “smothered,” étouffee (ay-too-fay) is one of the tastiest dishes of Southern Louisiana cuisine.  It's a classic New Orleans dish that sounds fancy, and one that you should try if you haven't.

Trisha's Potato Salad - Simply the Best!

Sometimes, 

simple is the best way to go 

when it comes to recipes!

When I'm not pressed for time, I like to try more complicated recipes containing a wide variety of ingredients ~ and, I especially like it when they turn out good and delicious.

But, we're definitely not into nouvelle cuisine here. It makes me think of Julia Child's quote, "If it's beautifully arranged on the plate ~ you know someone's fingers have been all over it." It always looks like a still-life painting to me and is too pretty to consume.

That's why I wanted to try Trisha Yearwood's potato salad recipe. It's basic down-home goodness!

Impossibly Easy French Apple Dessert Squares

Apples and cinnamon, oh my! 

This is a really close cousin to Dutch apple pie, actually maybe more like a crisp, and  there’s no crust to roll out!  French apple dessert has a buttery crust, and is packed with apples, cinnamon and nutmeg.  

Tasty Sour Cream Skillet Cornbread

Take a guess...

what's more American than

apple pie.

It's cornbread, of course!

The English brought apple pie to our shores, but the Powhatan Indians taught the early immigrants how to parch, grind, and then mix the corn with boiling water to make "johnny cakes." 

Light and Crispy Fried Catfish a la Air Fryer

It was love at first bite when I started cooking with my air fryer about a year ago, and it continues to amaze me how easy it is to operate and how delicious and crisp the food is.

I’ve made a variety of foods in it from a whole chicken to vegetables to frozen french fries.  Food cooks faster in it, browns better and crisps up on the outside perfectly.

This time I air fried catfish.  Panko, the light and crispy Japanese bread crumbs, is one of the secrets to creating crispy catfish in the air fryer.  I have also used cornmeal instead of Panko and the results are just as delicious and crispy.  Substitute your favorite herbs and spices for the seafood seasoning to vary the fish. 

Baked Chili-Lime Chicken Kabobs

It may be Spring according to the calendar, but by looking around outside now, it's still Winter for sure ~ thanks to the sleet/snow/wind combo over the weekend, we have another 3" snow on the ground yet again...

Because of the above, it's not grilling season here yet, so our chicken kabobs came from the oven.

CREAMED ASPARAGUS and EGGS OVER TOAST

Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...

Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!

Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted.  Then other times, that all takes a back seat to my creamed asparagus. 

Parmesan-Crusted Pork Chops

  
This recipe takes pork chops to a whole new level!

The crispy Parmesan crust makes these pork chops tender, juicy ~ you’d never know they’re baked, not fried!

Turn Your Easter Ham into a Lighter Ham Tetrazzini!

When Easter's over, wow those around your dinner table with this tasty ham dish!

I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye.  It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!

Homemade Banana Crumb Muffins

Use up your ripe bananas with this

banana muffin recipe!

Speaking of muffins ~ remember the Seinfeld episode, “The Muffin Tops?"

Tilapia Piccata-Style over Parsley and Tomato Orzo

Tilapia Piccata is a spin on the traditional 

Italian dish of 

veal or chicken piccata.

The history of the "piccata" dish is a bit confusing, but many believe it to be of American design, most likely by Italian-American immigrants during the 1930's.  Piccatas today are generally made with veal, but here in the U.S., chicken prevails. 

Mouthwatering Creamy Ritz Chicken Bake

Chicken never tasted quite so good!

This dish is comforting, delicious, rich and buttery with tender bites of chicken ~ a recipe that’s in about any community or church cookbook, and surprisingly, there are a minimum of variations from one recipe to the next.

Chicken Fajitas, About the Easiest You Will Ever Make!

These could very well be the easiest

~ and maybe the tastiest fajitas ~

you'll ever make!

They are so good and super simple to make, thanks to Perdue Short Cuts, Grilled Fajita-style Chicken! 

Harry's Cooking with Gladys Knight's Spanish Pork Chops

The Empress of Soul, Gladys Knight, sings with her heart and soul, and it seems she cooks the same way, judging by this recipe!

If you haven’t watched "Harry," the TV show that's a blend of talk, music, comedy, and variety, starring Harry Connick, Jr., you’re in for an entertaining hour.  There isn’t much this guy who was born and raised in New Orleans can’t do!  

Rich Creamy Chocolate for Your Valentine!

Caution:  Bill says this could be fatal!

Chocolate is a major food group to just about everyone ~ but not me ~ I definitely wouldn’t go out of my way for it.  I do have a sweet tooth though, it’s just not for chocolate like it is for my family members and friends.

So when the most chocolate-covered day of the year, Valentine’s Day, rolls around again ~ that day when everything seems to be slathered in chocolate ~ it’s the perfect time to make a delicious dessert.

Chocolate is everywhere, it’s universally loved.  Apparently, according to research done by Dr. David Lewis, letting chocolate dissolve slowly in your mouth produces as big an increase in heart rate and brain activity as a passionate kiss ~ except that the effects of the chocolate lasts four times longer. 

Therefore, truly, chocolate must be the food of love.

If you’re looking for a creamy, very rich chocolate treat for your Valentine, this Chocolate Pudding Cake by exclusive French pastry chef, François Payard, who launched several eponymous patisseries in New York City, is for you!  

The creation is not exactly quick to make, it takes a good bit of freezer time, 6 hours at least, but it’s worth the effort to make for your Valentine!

Believe me, this is a decadent dessert, so I’m told ~ smooth, creamy, rich, particularly luscious and velvety, a sinfully delicious chocolate treat!

Just a sliver will do it!


Françoise Payard’s Chocolate Pudding Cake
Printable recipe

Ingredients:
1¼ cups finely chopped semisweet chocolate
1/2 teaspoon espresso powder, optional*
½ pound (2 sticks) unsalted butter, softened
2/3 cup whole milk
1/3 cup sugar, divided
1 large egg yolk
1 teaspoon. pure vanilla extract
Cocoa powder for dusting

Method:
1. Place the chocolate, espresso powder and butter in a medium bowl and set aside.
2. Combine the milk and all but 1 tbsp. of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove from heat.
3. Whisk together the egg yolk and the remaining 1 tbsp. sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking to combine. Return the mixture to the saucepan, and cook, whisking constantly, until the mixture thickens slightly and just begins to bubble around the edges (reaching 183° on an instant-read thermometer).
4. Immediately pour the mixture over the chocolate and butter. Whisk until the chocolate is melted. Whisk in the vanilla.
5. Scrape the batter into a 6-in. round springform pan, and smooth the top with a rubber spatula. Cover with plastic wrap, and place in the freezer for at least 6 hours or overnight.
6. Remove cake from freezer, and let sit for 10 minutes before unmolding. Invert the cake onto a serving platter, and lightly dust the top with cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
notes

*This is the slightly adapted recipe of Chef Payard's. I added espresso powder for a darker richer flavor.
It doesn't taste like coffee, it just enhances the chocolate flavor.




 Enjoy! 

Chicken Tinga, not with my IP!

I know a lot of you are obsessed with your Instant Pot, that "miracle" small appliance! 

 I researched it carefully, 

read your posts about the wonders of it, 

got suckered in, 

purchased one.  

Unfortunately, there’s no IP love here.  It all went downhill with this recipe...

First off, I browned the tomatillos and onions nicely.  Then added the seasonings, stock and diced tomatoes; removed the skin and bones from the chicken and added that to the pot.

The next step is when it all went wrong!  Put the lid on, lock it in place and set the IP to pressure cook, it sounds sooooo easy!  Wrong! 

Once again, I couldn’t get the lid on, couldn’t lock it in place.  It was sort of tricky the first 2 or 3 times I used it, this time it was impossible.

I even read the manual for the umpteenth time, still couldn’t do it.  Then I asked Bill to try it, he had no more luck than I did.  After being frustrated for 30 or so minutes, I watched a video of some man demonstrating placing the lid on and locking it in place - he must've been a magician!

It sounds so simple, but it’s so crazy.  I never did get the lid on, couldn’t cook the chicken in it, ended up braising the chicken in the tomato mixture, in a casserole dish, in the oven.  

By then, I had lost all interest in it and dinner too - just wanted it over with and done!  I'd just rather cook ~ stir ~ & taste ~ my way.

The chicken turned out OK though, tasted OK.  We decided we’d like it over noodles instead of a traditional Chicken Tinga recipe with tostada shells. 

The last step in this disaster:   Bag up the IP and put in the garbage can outside ~ the next day was garbage day and I was happy to be rid of the darn thing and get back the space it demanded!!! 

There is one positive thing I can say about my Instant Pot ~ at least I didn't have to clean the contraption!

I’m hoping I’ve learned my lesson and won’t buy the next pricey kitchen gadget that comes along...


Chicken Tinga
Printable recipe

Ingredients:

2 tablespoons olive oil
3 large tomatillos, husked and quartered
1 onion, chopped (about 1 cup)
3 garlic cloves, minced
½ cup chicken stock
1 (14-ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon seasoned pepper
1 teaspoon chili powder
1 pound boneless, skinless chicken thighs
1 teaspoon chipotle purée
8 ounces uncooked extra wide egg noodles

Method:

Preheat oven to 350°.
Place olive oil in IP (skillet) on medium high heat.  
Add tomatillos and cook until browned; add onions and garlic, and cook until browned, about 3 minutes.
Add chicken stock and stir.
Add tomatoes with their juice, oregano, salt, pepper and chili powder, stir to combine.
Transfer the tomato mixture to a casserole dish that has been coated with cooking spray.
Add chicken and chipotle purée, stir well.
Place lid on dish and cook until chicken is cooked through and tomato mixture has thickened.
Meanwhile, cook noodles in boiling water according to package directions.
After cooking, transfer chicken to a plate and pull it into bite-size pieces.  Return to tomato mixture and combine.
Transfer chicken and tomatoes to serving bowl.
Serve over cooked noodles or tostada shells.


Enjoy!