Crispy Stovetop Iron-Skillet Salmon

I was lucky enough to inherit two cast iron skillets ~ a 10-inch skillet from Grandma and a 12-inch skillet from Mom.  They're way up there in years, probably 70 years at the least, and I handle them with TLC!

If you'd tell me that I could only have one cooking utensil in my kitchen, 
this is what it would be!

Tilapia Baked with Cannellini Beans and Black Olives

Tilapia has been around since 1500 B.C. ~ it's not surprising then that the fish has history connected to the Bible.  It has been fished in the Sea of Galilee for thousands of years.   

Supposedly the fish that was caught by St. Peter was thought to have been tilapia.  This is one reason why the fish is also known as "St. Peter's fish" and is separated from meat according to Lenten standards.

Here's why most cooks like tilapia:  it's inexpensive, easy to prepare, widely available and "goes with everything."  It's also a good source of protein and has a low to moderate fat content.  It tastes pretty good too. 

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. 

Delicious Baked Salmon w/Capers, Lemon and Thyme

Here's the salmon scoop:  

If it's wild, it's not Atlantic, 

if it's Atlantic, it's not wild; 

if it's Pacific...

get to know your fishmonger well!

  

Atlantic salmon is farm-raised, and almost all Atlantic salmon sold in grocery stores is farm-raised.  Wild Atlantic salmon is an endangered species, fishing for it is prohibited in this country.  

To add to the confusion ~ there are 5 species of wild Pacific salmon, rely on your fishmonger...
  
Whatever...  I love salmon and  for dinner, this time I opted for a simple version of the fish.

Brush the salmon with melted butter, then arrange lemon slices, capers and thyme over the top.

This is simplicity ~ hassle-free delicious salmon to go with your favorite sides! 


Baked Salmon w/Capers, Lemon and Thyme
Printable recipe

Ingredients:

1½ pounds slab of salmon
2 tablespoons butter, melted

1 lemon, sliced thin
1 tablespoon capers, drained
1 teaspoon dried thyme
Kosher salt and seasoned pepper
Non-stick cooking spray

Method:

Preheat oven to 400º.
Coat a baking sheet with spray.
Place salmon on baking sheet, skin side down.
Brush the salmon with butter, and season with salt and pepper.
Arrange lemon slices, capers and thyme over top.
Bake in 400º for about 25 minutes or until fish flakes easily with a fork.

Serve

ENJOY!

Tomorrow night is Game 1 of the World Series!

Pecan-Crusted Catfish Cajun Style

I hear you questioning it:  

pecans, cornmeal and catfish?  

They go together like you wouldn’t believe!

This catfish has a delicious thick crust ~ you’ll swear it’s batter-fried catfish.  The fillets are sweet, meaty, flaky and spicy.  It’s a simple great way to eat catfish!

Swipe the fish through the spicy flavors of cayenne pepper, chili powder, oregano and garlic powder, stirred into buttermilk. 

Dredge the catfish into a combo of cornmeal and chopped pecans, for great texture and nutty taste. 

Baking this catfish is a no-mess alternative, delivering a crispy crust without deep-frying.

Give this a try ~ I hope you enjoy it as much as we do!


Pecan-Crusted Catfish Cajun Style
Printable recipe

Ingredients:

½ cup buttermilk
½ to 1 teaspoon garlic powder
¼ teaspoon cayenne 
½ teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon, each salt and seasoned pepper
2 cups cornmeal
½ cup pecans, chopped
4 catfish fillets
Lemon slices

Method:

Preheat oven to 375 degrees.
In a shallow dish, blend buttermilk and next 6 ingredients (through pepper.)
Combine cornmeal and pecans on a large plate.
Dip each fillet into buttermilk mixture.
Dredge in cornmeal mixture, coating both sides.
Transfer to a baking sheet that has been coated with non-stick spray.
Bake catfish for 25 minutes, or until it flakes easily with a fork.
Serve with lemon slices




ENJOY!

Julia’s Favorite Roast Chicken

 
I still regret the day I didn’t take time off from work to attend Julia Child’s cooking demo and book signing at the Chicago Botanic Garden years ago.  I’m a huge fan of hers and, it would’ve been a wonderful thing ~ a great memory, for sure ~ and I know for a fact, nothing memorable happened at work that day!

Chicken is so popular, and there’s a good reason why; it’s delicious, healthy and the price is right.  Not much beats this roast chicken of Julia’s.  It’s moist and meaty on the inside with a great golden roasted color on the outside.

This is perfect roast chicken for about any occasion!  You’ll have to make it to find out how delicious it is!

Julia’s Favorite Roast Chicken

Adapted

Ingredients:

2½ tablespoons unsalted butter

1/3 cup each:  finely diced carrots, onion and celery
1 teaspoon thyme
One 3½ to 4-pound chicken
Salt
Freshly ground pepper
Celery leaves
Six 1/8-inch-thick lemon slices
½ cup sliced onion
½ cup sliced carrots
1 tablespoon lemon juice
¾ cup chicken stock

Method:

Preheat oven to 425 degrees.

Melt 1 tablespoon butter in skillet.
Add diced carrots, onion and celery and cook over moderate heat until softened.
Stir in the herbs.
Wash chicken rapidly inside and out with hot water and pat thoroughly dry.
Pull neck skin up over the breast and salt and pepper the cavity.
Spoon in cooked vegetables, a handful of celery leaves and the lemon slices.  Massage chicken with 1 tablespoon butter.
Tie ends of drumsticks together and tuck wings underneath body.
Use a roasting pan 1-inch larger than the chicken.
Salt the chicken all over and set it breast up on a rack in the pan.

Roast the chicken for about 1 hour and 15 minutes, as follows:

At 15 minutes:  Brush the chicken with the remaining ½ tablespoon of butter.  Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees.

At 45 minutes:  Brush the lemon juice over the chicken.  If necessary, add ½ cup of water to the vegetables to prevent browning.

At 50 minutes:  Baste with the pan juices.  Test for doneness:  The drumsticks should move easily in their sockets and flesh should be somewhat soft.  An instant-read thermometer registers 165 degrees.

Transfer to a carving board and let rest for 15 minutes.

Carve and serve on a platter. 

ENJOY!

Baked Citrus Salmon

I like this recipe because it’s simple, it looks appetizing on the plate, it tastes good, and because it’s salmon…

There’s a kick to the blend of ingredients in the paste, not too hot, with a touch of sweetness too.  It’s easy to whip up and good for any night of the week.

This is a delicacy you don’t have to feel guilty about! 

Baked Citrus Salmon

Ingredients:

2 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon olive oil

2 teaspoons dried dill weed

1 tablespoon chives, chopped

1 tablespoon ancho chile pepper

Salt, to taste

1 lemon, sliced

4 (6-ounce) salmon fillets

Non-stick cooking spray

Method:

Preheat oven to 400 degrees.

Combine first 7 ingredients in a small bowl.

Place fillets in a large baking dish that has been coated with non-stick cooking spray.

Divide lemon mixture equally and spread over salmon.

Top fillets with a couple of lemon slices.

Bake for 15-20 minutes, until fish flakes easily with a fork.

Serve

ENJOY!

Roasted Tilapia Nestled in Veggies Lemons and Olives

Either this is the best recipe for tilapia, or we were really hungry last night! 

This is not your traditional meat and potatoes; it’s a lighter take on it, replacing beef with tilapia for a leaner protein.  It’s still a hearty entrée ~ just a healthier version. 

The recipe is adapted from Real Simple.  I used dried thyme instead of fresh, and I doubt that made much difference.  I substituted black olives for kalamatas, and added bright red Campari tomatoes for extra flavor and eye-catching color.  Asparagus would work well also!

As a side note ~~~ Campari tomatoes are the only fresh tomatoes I use here during the Midwest winter and early spring.  It reads on the package, “the tomato Lover’s tomato.” That’s true!  They’re small, between a roma and cherry tomato, and the closest thing to a fresh out-of-the-garden tomato.  They have a deliciously sweet, juicy, low-acidic taste; you’re in for a treat, if you haven’t tried them!

Beefsteak versus Campari

Roast the potatoes and lemon slices first, since the potatoes take longer to cook than the fish.  After about 20 minutes, add the tilapia to the baking pan, along with the tomatoes and olives.  Continue baking for 15 minutes, and your family will enjoy a delicious meal.  Actually, I wouldn’t hesitate serving this to guests. 

The savory flavors of this dish blend well, and your oven will do most of the work.  What could be better, my friends?

Roasted Tilapia Nestled in Veggies Lemons and Olives

Adapted

Ingredients:

1 pound baby potatoes, about 12, halved

1 lemon, thinly sliced

½ teaspoon dried thyme

2 tablespoons olive oil

½ teaspoon salt

1 teaspoon Seasoned pepper

½ cup jumbo whole pitted black olives

8 Campari tomatoes, havled

4 (6-ounce) skinless tilapia fillets

½ teaspoon Hungarian paprika

Method:

Heat oven to 400 degrees.

On a large rimmed baking sheet, toss the potatoes, lemon, thyme and oil and half of the salt and pepper.

Arrange in a single layer.

Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

Gently toss the olives and tomatoes with the potato mixture.

Nestle the fish in the mix.

Sprinkle all with the paprika and remainder of the salt and pepper.

Continue to roast until the potatoes are golden and crisp and the fish is opaque throughout, 12-15 minutes.

This is absolutely a keeper ~ a fine “fish” dish!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Lemony Parmesan Broccoli

Whenever Aunt Lucy was at my house for dinner, I was sure to serve a broccoli dish.  If I didn’t serve a dark green veggie, especially broccoli, I would’ve heard, “Green veggies, Pam, green!”  With Dad’s gardens, there was an abundance of fresh vegetables when I was growing up, and Dad was also a firm believer in the power of fresh vegetables.

Here’s why broccoli on your dinner table is healthy and beneficial for you and your family: 

• Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.

• The potassium in broccoli aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.

• The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.

• Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

• Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.

• Broccoli is rich in skin vitamins that gives glow and shine to your skin and hair. It also helps repair skin damage and revives skin tissues so you can have smooth skin all over.

I’ve always liked broccoli, whether raw, steamed, boiled or stir-fried.  This recipe is simple, but big on taste with the tang of lemon and the nutty flavor of Parmesan to compliment the broccoli.  Aunt Lucy was right all those years ago ~ broccoli is probably one of the healthiest foods in the world and it’s packed with flavor too!  So, eat your broccoli!!!

Lemony Parmesan Broccoli

Ingredients:

12 ounces broccoli florets (5 cups raw)

2 tablespoons olive oil

1 shallot, sliced

3 garlic cloves, minced

½ teaspoon grated lemon rind

1 teaspoon lemon juice

Salt and pepper, to taste

4 tablespoons shaved fresh Parmesan

Method:

Boil broccoli in salted water until crisp-tender, about 5-7 minutes.

Place in a large bowl.

Pour olive oil into a small skillet over medium-high heat.

Add shallot and garlic; cook 2 minutes.

Add oil mixture, rind, juice and salt and pepper to broccoli; toss well.

Sprinkle broccoli with cheese.

ENJOY!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Marinated Chicken with Lemon and Honey

This chicken is tender and moist with just the right amount of sweetness, and there’s crispy skin too!

I believe if you make this chicken recipe, it will be a hit with your family and friends.  The chicken marinates in a mixture of lemon juice, honey, garlic, paprika and oregano that compliments the chicken perfectly and helps to tenderize the chicken. 

This can be thrown together quickly and is simply delicious!

Marinate Chicken with Lemon and Honey                     

Ingredients:

3 tablespoons honey

¼ cup lemon juice

1 teaspoon grated lemon peel

3 teaspoons garlic, chopped

1 tablespoon paprika

1 teaspoon dried oregano

½ cup extra-virgin olive oil

½ teaspoon salt and pepper

4 bone-in chicken breast halves, skin on

Method:

In a medium bowl, whisk together all ingredients, except the chicken.

Place chicken breasts in a glass dish, in a single layer and add the marinade.

Marinate for 30 minutes or up to 2 hours in the refrigerator, turning the chicken occasionally.

Preheat oven to 400 degrees.

Place chicken on a baking sheet and bake until cooked through and juices run clear, about 30 minutes.

YUM!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Slow-cooked Barbecued Chicken

This “fix it and forget it” slow cooker chicken is a hearty dish that is made for cold wintry days.  I saw this recipe in the January issue of “Southern Living” magazine and had to give it a try. 

It’s a simple tasty dish that makes an easy meal.   I doubt that the bourbon would make much difference if omitted.   The mix of vinegar, brown sugar and ketchup gave the chicken an appealing tangy flavor, with the lemon adding piquancy.

This resulted in very tender chicken that shredded easily.  The next time I make it, I will do exactly that:  Prepare the chicken, cook it in the slow cooker and when done, remove the chicken, let it cool slightly, discard the bones and lemon, shred the chicken and serve it on buns for delicious slow-cooked barbecued chicken sandwiches!

Ready to simmer

Slow-cooked Barbecued Chicken

Ingredients:

2 teaspoons salt

1½ teaspoons paprika

½ teaspoon garlic powder

½ teaspoon pepper

3 pounds cut-up whole chicken*

½ cup cola soft drink

1/3 cup ketchup

¼ cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons bourbon

1 lemon, sliced

Method:

Stir together first 4 ingredients in a small bowl.

Sprinkle over chicken.

Place chicken in a 6-quart slow cooker.

Whisk together cola soft drink and next 4 ingredients in a small bowl.

Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).

Place lemon slices in a single layer on top of chicken.

C0ver and cook on HIGH 5 hours or on LOW 6½ to7 ½ hours, or until done.

Transfer chicken pieces to a serving platter; discard lemon slices.

Skim fat from pan juices in slow cooker.

Pour juices over chicken; serve immediately.

6 servings

*Pam’s note:  Use a whole chicken or your favorite pieces.  I removed the skin from all of the chicken---no fat to skim from pan juices.

As Southern Living says, “take comfort in this!”

Be sure to visit my friend, Linda, at My Kind of Cooking!  She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.