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Showing posts from April, 2012

Pan Fried Trout

So my husband and I went to fish at a local stream yesterday and caught some wonderful brown, speckled trout. Needless to say I was excited about making supper tonight. However, I do not eat fried fish; the heavily breaded and soggy product of typical deep frying is anything but delicious. Here is a quick and easy version you can try yourself. If you do not have freshly caught fish, the same thing is great for fresh fillets.

1 Whole Fish per person, cleaned
1 Cup Corn Meal
1 teaspoon Salt
1/2 teaspoon Black Pepper
3 Tablespoons Butte
10 Tablespoons Vegetable Oil

*Note: The recipe for the dredging is for up to 6 fish. If you are making more, just double the recipe for the dry ingredients. Also, the oil and butter is based on the use of a large electric skillet. You may need to adjust the amount depending on your pan. You want just enough to cover the bottom of the fish but not cover both sides while cooking.

Heat a large pan over medium heat with oil and butter.Mix the dry …

Blackened Chicken Sandwiches

So tonight was all about quick and easy. I was really trying to not fall victim to the "drive thru" trap of quick meals so I wanted something that was reminiscent of fast food but minus the guilt and price. Since I still had some bone-in chicken breasts, I decided to mix up some blackening seasoning and make some tasty sandwiches. Notice that my husband and I both ate the sandwich, but in our own way. This recipe is quick, healthy, and versatile. 
2 Chicken Breasts, de-boned, skin removed, and filleted
1 1/2 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Granulated Onion
1/2 Tablespoon Black Pepper
1 teaspoon Oregano
1/2 teaspoon Cayenne Pepper
Sliced Bacon
Provolone Cheese
Toppings and Buns

After de-boning and removing the skin from the chicken, fillet the breasts into 2 thinner breast portions, yielding 4 chicken fillets. In a bowl, combine the seasoning mixture. Thoroughly rub each piece with a generous amount of seasoning. (I actually had some…

Mushroom Chicken Pasta

On my way home tonight, I was trying to think of something new to do with the chicken I had thawed in the refrigerator. Several things began to run through my head as I thought of the items I had on hand--- mushrooms, onions, Sherry, broccoli, and veggie pasta. Suddenly I realized I could do a new twist on mushroom chicken and Italian chicken marsala. The dish turned out wonderfully; if you are like my husband, though, you might want to double the sauce for extra "gravy;" either way you choose, the result is flavorful and healthy!

3 Large Chicken Breasts, filleted
5 Tablespoons Margarine
1 Small Onion, chopped
8 Ounces Button Mushrooms, sliced
1/4 Cup Sherry
1 package Vegetable Pasta (i.e. Wacky Mac)
1 small Broccoli head, chopped into florets

As you know, I prefer to use bone-in chicken breasts when making dishes. So after deboning the the chicken and removing the skin, fillet the breast to create 6 pieces. Lightly salt and pepper both sides of the …

Easy Country Ribs

Tonight was about using what was available to make a healthy and delicious meal. We had purchased some country style pork ribs at the store this week because they are an excellent value and loaded with meat. Because of the fat content in the cut, it is best to slow cook the meat. Yet, with my busy life, tonight was not a time for slow cooking. With a new spice blend and high temperature cooking, the ribs turned out great!  Three words: Quick! Easy! Delicious!
Ingredients:                                    Preheat Oven Temperature: 425 degrees 3 Pounds Country Pork Ribs 2 teaspoons Garlic Salt 1 teaspoon Black Pepper 1 teaspoon Minced Onion 1/8 teaspoon Cayenne Pepper 1/2 teaspoon Paprika 3-4 Tablespoons BBQ Sauce
Arrange the ribs in a baking dish. In a separate bowl, combine the dry ingredients for the spice rub. Thoroughly rub both sides of the pieces with the blend. Cover tightly with foil. It is very important that no air escape the dish and the temperature inside remains high. Pla…

Low Country Boil

So were on our last day of vacation in historic Charleston, South Carolina. We had been looking all week for a great little gem where we could get some crab legs and other fresh seafood items cooked in a nice seasoning, but have not found a restaurant that really fit the bill. So on this night, I decided to take the inspiration from the various adventures we have had and create our own steamer! Granted, we do not have the big steam pot and we are working from rather basic materials here at the campsite, but if you can make a cake on a camp stove, why not a seafood feast? The great thing about it all is that the taste is phenomenal and the cost is less than half of what it would be at a restaurant. Additionally we are getting more than twice the amount of food!!!! This recipe easily feeds 4 hungry people. If you put some appetizers with it, you could have a party meal!

6 Large Snow Crab Leg Clusters, approximately 3 pounds
1 Pound Live Mussels
1 Pound Large Shrimp, not pee…