Dinner was Oven-fried Catfish!

I gave catfish a lighter spin by baking the fish last night.

There’s no problem in finding catfish here in the Midwest.  Virtually every body of water in Illinois contains at least one species of the catfish family, with the most common members being channel catfish, flatheads, blue catfish and several species of bullheads.

9th Blogiversary and Even More Potatoes!

I’m an impulsive sort of person at times.  Knowing me, Bill, thought this blog would be a passing whim that wouldn’t make it a couple of months…

And here I am ~ still at it, 9 years later!

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...  

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... 

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...

Mellow Baked Tilapia with Seasoned Tomatoes and Onions

Spice up the tomatoes, 
pour over the fish,
bake, and
serve...
EasyPeasy! 

Tilapia and seasoned tomatoes with a side of spinach

Tilapia is probably the oldest farm-raised fish in the world.  Stories from biblical scholars proclaim it was the fish used by Jesus to feed the crowds at the Sea of Galilee; thus, aptly named “St. Peter’s Fish.”  

Per legend, the dark spots on the fish were caused by the fingerprints of the apostle.  

Sea of Galilee

A bas-relief discovered in a 4,500 year old Egyptian tomb, showing tilapias held in ponds, is one of the oldest examples of tilapia farming.  

These days, farm-raised tilapia is produced in over 80 nations, including the United States.  China leads the pack, accounting for over 50% of the world’s production.  

Tilapia is a well-liked fish because of its mild flavored, white-flesh, that is available year-round at a reasonable price.  It’s generally boneless and skinless, with its fillets weighing between 3 to 9 ounces. 

Eight-ounce fillets are perfect for this tilapia dish that's complemented with the tangy hints of garlic and onion, and smothered in well-seasoned diced tomatoes.

It’s simple, delicious and a breeze to make! 

Yield: 2 servings

Baked Tilapia with Seasoned Tomatoes and Onions

This tilapia is simple, delicious and a breeze to make!

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

INGREDIENTS:

• 2 (8-ounce) tilapia fillets
• 1 small white onion, chopped
• 3 garlic cloves, minced
• 1 pint cherry tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• 1 teaspoon seasoned pepper
• Cooking spray
• Fresh basil for garnish

INSTRUCTIONS

1. Arrange fish in a 9” x 13” baking dish that has been coated with non-stick cooking spray.
2. Combine onion, garlic and tomatoes in a small bowl and pour over fish.
   Sprinkle herbs, salt and pepper over all.
3. Bake until tilapia flakes easily with a fork, about 15-20 minutes.
4. Serve

Enjoy!

Last Night's Dinner ~ Sautéed Cherry Tomatoes over Grilled Chicken

I know ~ you’re probably thinking grilled chicken is boring and dry.  Well, when grilled correctly, it’s very tender with a nice char, and Bill does this perfectly!

Evidently, I was more interested in eating this than taking pics!

Generally, he dips the chicken breasts in a little lemon juice and sprinkles them with seasonings, salt and pepper, and our favorite spices.  

If a little thick on one end, pound it with a mallet until it has a uniform thickness.  Grill over high heat quickly, searing in all the juices.

While I leave the grilling to him, I’m on to making sautéed cherry tomatoes to top the chicken for added flavor and moistness… 

Ummm, mmm!

The little gems will be slightly charred, tender and savory-sweet.  Sautéing them brings out their natural sweetness and flavor.  They’re a perfect chicken picker-upper!

If you’ve never sautéed cherry tomatoes, give them a try.  It’s well worth it!

Yield: 4 servingsAuthor: Pam

Sautéed Cherry Tomatoes over Grilled Chicken Breasts

Cherry tomatoes, a perfect picker-upper for grilled chicken!

INGREDIENTS:

• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 2 pints cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves, chopped fine
• 1/2 teaspoon salt
• 2 teaspoons seasoned pepper
• 4 grilled chicken breasts

INSTRUCTIONS

1. Heat oil in a large skillet over medium heat. Add garlic to the oil and cook for 30 seconds.
2. Add tomatoes, vinegar, thyme, salt and pepper, stir gently.
3. Reduce heat to low and cook for 2-5 minutes, tossing occasionally until tomatoes begin to loose their firm shape and skins start to wrinkle.
4. Serve over grilled chicken breasts.

Created using The Recipes Generator

Happy cooking!

Not Quite so Dirty Rice

No road trip to 'N’awlins', as Bill calls it, for this tasty little dish ~ you can make it right at home!  

We remember our first taste of dirty rice many years ago ~ and Bubba does too.  It was from Popeye’s, the restaurant chain originating in New Orleans.  And then, our many visits to N'awlins...

However, this time, I made it at home in the Instant Pot now that I have one.  It’s a one pot meal that does the cooking for you quickly. 

The Arcadian classic version of this dish normally comes with chicken livers added for that distinctive flavor and dark color making it “dirty” in appearance.  

It always includes the Cajun holy trinity, you know, celery, onions and bell peppers.  

It's the foundation of so many of the world’s greatest dishes ~ from gumbo to jambalaya to chicken fricassee and étouffée, with every cuisine having its version of it.  

• French cooks call it mirepoix, the combo of onions, carrots and celery. 
• Italians call the same combination of ingredients soffritto.  
• Greek cooks prefer lemon juice, olive oil and oregano.
• In Spain, garlic, onion and tomatoes are combined. 
• Thai:  Kaffir lime, lemongrass and galangal (relative of ginger.)
• Cuban cuisine:  garlic, bell pepper and onion.
• In Spain, it’s garlic, onion and tomato.
• Brazilians season with dende oil, coconut milk and malagueta pepper.

You get the idea ~ every country has its own version of the holy trinity for their cuisine.  

I didn’t add chicken liver to the mix this time, but the basic concept is still there:  ground beef, the holy trinity, spices and rice.  It’s delicious, no matter.  

It’s spicy, but not too spicy, you can always bump up the heat if you prefer.  It’s a loaded dish with the best flavors in it.  

We enjoyed it with grilled catfish, but I could definitely make a meal of just dirty rice.  And, it tastes even better leftover, after the flavors have mingled longer.  

One pot Not-Quite Dirty Rice is a great dish to try in your Instant Pot (providing you can get the lid on.)  It's a perfect dish your family will want second helpings of.  No Instant Pot?  Cook it in a Dutch oven on the stove top.

Next time, same recipe, with the exception of substituting Andouille sausage and chicken liver for the ground beef.

And perhaps a Dirty Martini or two on the side ~ with a little jazz or Zydeco music!  

Woo hoo!  

Enjoy!

Yield: 6 servingsAuthor: Pam

Not Quite so Dirty Rice in an Instant Pot

No road trip to 'N’awlins' for this tasty little dish ~ you can make it right at home!

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

INGREDIENTS:

• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 pound lean ground beef
• 2 cups white rice
• 4 cups chicken broth
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon seasoned pepper
• 1 tablespoon dried oregano
• 1 teaspoon thyme
• 1/4 teaspoon ground coriander

INSTRUCTIONS

1. Heat oil in Instant Pot on sauté setting, or in Crock Pot.
2. Add garlic and onion, cooking until onion starts to soften and brown a little.
3. Add celery and bell pepper, sauté for a minute or two.
4. Remove from pot and set aside.
5. Add beef, brown and crumble, drain fat.
6. Return veggies to pot, add remaining ingredients to meat in IP.
7. Mix all ingredients well, scraping the bottom of the cooker.
8. Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
9. Do a Quick Pressure release and fluff rice mixture with a fork.
10. If needed, adjust seasonings.
11. Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.

Created using The Recipes Generator

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Pork tenderloin is a quick-cooking cut of meat that has less fat than beef and more protein than chicken breasts.  I’m always on the look-out for pork tenderloin recipes and this is a really good one from the New American Heart Association Cookbook. 

As stated in the cookbook, “A dry herb rub flavors the pork and makes a nice crust.  You may want to stop right there, or you can go one step further and add the tangy mop.”  I’m telling you; do not stop at the rub!  It is a great blend of herbs and does make the tenderloin crusty but, the apricot and mustard duo in the mop is magnificent.  And, adding the vinegar, honey and remaining ingredients makes it only better.

The cookbook proclaims that chicken and beef roasts are delicious with both the rub and the mop sauce. Try the mop sauce alone on its own over vegetable kebobs, beef, poultry, firm fish fillets or shrimp.  I second that with the mop sauce ~ it’s great on chicken and vegetables also, and I will be trying it on seafood soon!

Here’s the good recipe:

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Ingredients:

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 (1-pound) pork tenderloins, all visible fat removed

Vegetable oil spray

Dijon-Apricot Mop Sauce

Ingredients:

1 teaspoon canola oil

1 small onion, finely chopped

½ cup cider vinegar

¼ cup honey

¼ cup apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Method:

In a small bowl, stir together the rub ingredients.

Using your hands or a spoon, rub the mixture evenly over the pork and set aside.

For the mop sauce, heat a small pan over medium-high heat.

Pour oil into the pan and swirl to coat the bottom.

Cook onion for 2-3 minutes, or until soft, stirring occasionally.

Stir in the remaining sauce ingredients and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

(You may wish to reserve ½ cup of the sauce to use as a dipping sauce for the pork.)

Preheat oven to 350 degrees.

Lightly coat a baking sheet with vegetable oil spray.

Place tenderloins on the pan and into hot oven.

Using a brush, baste pork several times during baking time with the sauce.

Bake until 150 degrees on an instant-read thermometer, or to your liking.

Serves 6-8

ENJOY!

Roasted Veggies with Orzo and Feta

Orzo is a new-comer in my kitchen cabinet and I’m hooked on it; whether it’s in a cold salad or a hot dish.  Orzo is small and rice-shaped ~ it looks like rice but it’s really pasta.  It’s perfect for casseroles like this one!

With fall arriving on the 23^rd, our farmer’s markets’ supply of fresh veggies is starting to dwindle and I wanted to squeeze in one more veggie dish using the market’s tender veggies.  We all know that local food tastes better and purchasing from farmer’s markets supports our farmers in the area and contributes to the community.  It’s just sad to me in that the season is so very short here!

Most of us like roasted veggies for the bold deep flavors the roasting brings out.  This mixture consists of asparagus, bell peppers, onions, zucchini, mushrooms and grape tomatoes roasted with orzo, feta cheese and pine nuts.   Browning the orzo and pine nuts first, gives them a nutty toasted flavor that’s a great match with the veggies.  I hope you give this a try!

Baked!

Roasted Veggies with Orzo and Feta

Ingredients:

1 zucchini

1 pound asparagus

1 pound mushrooms

2 large bell peppers, red and yellow

8 green onions, chopped

1 cup grape tomatoes

3 garlic cloves, smashed

4 tablespoons olive oil, divided

1 teaspoon thyme

1 teaspoon basil

¾ teaspoon salt

1 teaspoon seasoned pepper

1 cup orzo

1 cup reduced-sodium vegetable broth

½ cup pine nuts, toasted

1 cup feta cheese, crumbled

Method:

Preheat oven to 350 degrees.

Slice first 5 veggies into bite-size pieces.

Place into a 13 x 9-inch baking dish coated with cooking spray along with tomatoes and garlic. 

Add 2 tablespoons olive oil and toss well.

Roast 30-40 minutes until tender.

Meanwhile, pour 2 tablespoons olive oil into a large saucepan over medium-high heat.

Add orzo and sauté until lightly browned.

Pour broth over orzo and bring to a boil.

Reduce heat to low, cover and cook until the orzo absorbs the broth.

Add orzo to roasted veggies and mix thoroughly.

Season with additional salt or pepper, if needed.

Top with feta cheese and toasted pine nuts.

Cover with foil.

Bake 30 minutes.

Serve hot or at room temperature.

Serves 6-8

This is veggie love for sure!

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

Savory Baked Tomatoes with Ricotta

What do you need:  a delicious appetizer, a side dish, a main course?  These baked tomatoes can easily fill the bill for any of the three!

This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses.  

The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds.  The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.

This is the perfect dish for your bumper crop of tomatoes.  

It’s a simple recipe for any meal of your choice ~ how about breakfast?  YUM!

On the left no Parmigiano-Reggiano yet/and with it  on the right~ ready for the oven

Baked Tomatoes with Ricotta

Ingredients:

2 tomatoes

6 tablespoons ricotta cheese

½ cup chopped fresh spinach

2 garlic cloves, minced

¼ teaspoon dried thyme

¼ teaspoon seasoned pepper

2 tablespoons grated Parmigiano-Reggiano cheese

Method:

Preheat oven to 400 degrees.

Cut tomatoes in half crosswise.

Combine ricotta cheese, spinach, garlic, thyme and pepper.

Top each tomato half with about 2 tablespoons of the ricotta mixture.

Sprinkle Parmigiano-Reggiano cheese over top.

Bake 15-20 minutes or until cheese turns golden.

These cheesy tomatoes are GREAT!!!

ENJOY!!! 

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

Jerk Pineapple Pork Chops and Awards

Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.

During Colonial days, the striking visual attractiveness, the rarity and the expense of the pineapple made it the ultimate exotic fruit.  It was served only on special occasions and quickly became a symbol of hospitality.  

This recipe is from our local newspaper, The Northwest Herald.  It combines the jerk seasoning with pork chops and pineapple.  In Jamaica, the jerk method of cooking involves seasoning meat with a sweet-hot secret mixture of peppers, spices and herbs, then slowly cooking them.  The blend of allspice and thyme in this recipe captures the taste of the islands perfectly.

Its Jamaican jerk, made with thick, juicy pork and succulent fruit.  Pineapple has a meatier side and if you like flavorful dishes, this sweet and savory dish is for you! 

Jerk Pineapple Pork Chops 

Ingredients: 

1 small pineapple 

1 bunch scallions, sliced cross-wise into 1-inch pieces 

1 jalapeno pepper, stemmed and seeded 

2 teaspoons dried thyme 

4 garlic cloves, smashed and peeled 

1½ teaspoons ground allspice 

4 bone-in pork chops 

Salt and pepper, to taste 

2 teaspoons olive oil 

Method: 

Cut four ½-inch-thick rounds from pineapple; set aside. 

Cut remaining pineapple into large chunks, discarding core. 

In a food processor, combine pineapple chunks, scallions

chile, thyme, garlic and allspice and pulse until coarsel

chopped. 

Reserve ¾ cup pineapple marinade and refrigerate. 

Season pork with salt and pepper and place in a 9-by-13-inch

glass baking dish along with pineapple rounds. 

Top pork and pineapple with remaining pineapple marinade 

and turn pork and pineapple to coat. 

Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours). 

In a large nonstick skillet, heat 1 tablespoon oil over

medium-high. 

Working in two batches, brush pineapple mixture off pork 

and cook chops until browned and cooked through, about 20

minutes per batch, flipping once. 

Add 1 tablespoon oil to skillet. 

Brush pineapple marinade off pineapple and cook rounds

until golden brown in spots, about 5 to 7 minutes, flipping

once. 

Serve with pork and reserved pineapple marinade. 

It’s tropically delicious!!!

Now it’s award time:  Times flies and a while back my Cajun friend, Marguerite at Cajun Delights, presented me with these 8 awards.  I thank Marguerite and am honored that she chose my blog.  Marguerite not only posts great Cajun recipes, she has music and dancing videos also.  If her blog is new to you, you should check it out!  

I am supposed to pass these 8 awards rolled into one off to 15 of my favorite foodie bloggers.  So I am going to pass them on to these great people who inspire me with their winning recipes, and writing, and who are supportive of me with their comments.  Here they are, in no particular order: 

Martha @seasidesimplicity 

Betty @scrambledhenfruit 

Larry @bigdudesramblings 

Kathy @thesugarqueenbakes 

Lynda  @lyndasrecipebox 

Biren @rotinrice 

Rita @sagecuisine 

Judy @atastythought 

Lyndsey @tinyskillet 

Kristy @kristygourmet 

Jeannie @chinadoll-bakingdairy 

Claudia @pegasuslegend-whatscookin 

Carol @theresalwaysthyme 

Linda @mykindofcooking 

Dave @bigdaddydavesbitsandpieces 


Please visit them all and let them know I sent you!  Thanks for stopping here, and have a wonderful day!

Chicken and Dumplings!

I could count the ways Bill loves chicken and dumplings but I don’t have enough fingers.  Chicken and dumplings is way at the top of his list of favorite dishes and one that he says I don’t make nearly often enough. 

The term “chicken and dumplings” first appeared in print in the 17^th century; however, it has been cooked in many cultures in various manners for many centuries.  It was the Southerner’s love of this dish that made it popular and the comfort food that we cook today. 

The biggest problem may be deciding upon which type of dumpling you prefer.  Drop dumplings or flat dumplings?  Make them with cottage cheese or potatoes?  So many recipes…  My recipe for dumplings is the way Mom made them ~ making a delicious rounded dumpling using mainly flour and milk.  Pretty simple!

I like chicken and dumplings a lot but, my favorite way of eating dumplings is over homemade bean soup.  Yum!  Grandma and Mom both cooked dumplings this way and it was the perfect comfort food to me!  Bill says, “With bean soup, you’re kidding??? No way!”  Whatever! 

Chicken and veggies stewing in broth

Chicken oven ready

Dumplings done

Here’s the recipe for his favorite dish that is perfect for the bitter cold snowy days here:

Chicken and Dumplings

For the stew:

1 whole chicken, 3 pounds, cut into sections and trimmed of excess fat

10 cups chicken broth

1 large onion, chopped

3 carrots, cut into bite-size chunks

1 teaspoon thyme

1 can (10-ounces) cream of chicken and mushroom soup

Salt and pepper, to taste

Pour broth into a large stock pot.

Place the cut up chicken, onion and carrots in broth.

Bring to a full boil over high heat.

Reduce heat to medium-low.

Add salt and pepper and thyme.

Simmer until the chicken is cooked through, about 25 minutes.

Set oven at 250 degrees.

When chicken is cooked, remove from pot to a baking sheet.

Remove skin from chicken and break meat from bones. 

Season with salt and pepper.

Cover chicken tightly with foil and place in oven.

Skim fat from broth.

Remove 2 cups of broth to a small bowl.

Add can of cream of chicken mushroom soup and whip with a whisk.

Pour into stew and stir well.

Adjust heat so it bubbles vigorously, but not a rolling boil.

Make batter for dumplings.

Drop dumplings by heaping tablespoonful into stew.

Cover tightly for 10 minutes and cook without lifting lid.

Uncover and cook for an additional 10 minutes over simmering stew.

Remove chicken from oven.   Place on meat platter.

Place dumplings in a serving bowl.

By now the “gravy” (stew broth) should be thicker; place in serving bowl to ladle over dumplings and/or chicken.

Serve and enjoy!

Dumplings:

2 cups flour

4 teaspoons baking powder

½ teaspoon salt

¾ cup milk

Mix flour, baking powder and salt in a bowl. 

Add milk and stir to make a soft dough.

If dough is too thin or thick, add a little more flour or milk.

Ready to drop into stew according to directions above.

Yum!  Chicken and dumplings is the quintessential comfort food!

Don’t forget to enter my CSN giveaway I posted Monday!

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