2day's recipe: Citrus Chicken over a bed of spinach

This is a client favorite.  I usually post my client menus on my facebook page and I was asked to post this recipe, here you go Hope.

Enjoy :-)

Citrus Chicken      

Citrus chicken is a great go-to recipe to add juice and zest to ordinary chicken. The spicy sauce works equally well with fish or pork. Ingredients 1/4 cup orange juice 1/2 teaspoon grated lime rind 2 tablespoons fresh lime juice 2 tablespoons chopped fresh thyme 2 teaspoons bottled minced garlic 1 teaspoon grated orange rind 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1 pound skinless boneless chicken breast cutlets 1 tablespoon olive oil Cooking spray 6 cups bagged prewashed baby spinach

InstructionsCombine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Yields: 4 Servings

Source:  Cooking Light OCTOBER 2006
Nutritional Information
Amount per serving

Calories: 183
Calories from fat: 24%
Fat: 4.9g
Saturated fat: 0.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.7g
Protein: 27.4g
Carbohydrate: 7.1g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 2.3mg
Sodium: 278mg
Calcium: 50mg

2day's recipe: Blue Cheese Stuffed Buffalo Chicken Meatballs

One of my clients is on the Specific Carb Diet and I am really enjoying looking for recipes she and her family can enjoy.  Here is one of her favorites.  It is great for tailgating and different from traditional buffalo chicken wings. 
Enjoy!

Blue Cheese Stuffed Buffalo Chicken Meatballs

Ingredients 1 pound ground chicken 1 large stalk celery finely minced 1 1/2 teaspoons red wine vinegar 1/2 - 1 tsp red chile flakes (depending on how spicy you like things) 1/3 cup almond meal/flour About 1/3 cup crumbled blue cheese 3 tablespoons butter 3 tablespoons SCD legal hot sauce

InstructionsPreheat oven 450 F. Combine chicken, celery, vinegar, chile flakes, and almond meal/flour. Form meatballs, placing a few small blue cheese crumbles inside each one (see description above). Place meatballs about an inch apart in a large baking pan. Bake for 10 minutes and then rotate meatballs. Bake for another 10 minutes. While the meatballs are baking, in a medium saucepan over low heat, combine butter and hot sauce. Add the baked meatballs to the sauce in the saucepan and stir to coat. Serve hot/warm with celery sticks.


Yields: 18 meatballs

Read more: http://www.comfytummy.com/2011/02/04/bl

2day's recipe: Cajun-Spiced Pork Tenderloinwith Red Bean Salad

Good morning!
I wanted to share one of our family favorite recipes.  It is so delicious! 
Enjoy :-)

Cajun-Spiced Pork Tenderloinwith Red Bean Salad 

Straight from the Bayou! Pork rubbed in cajun spices and grilled until tender. Served with a warm red bean salad. Ingredients Salad 2 slices thick-cut bacon cut into 1/2-inch dice 2 tablespoons peanut or vegetable oil 1/2 cup 1/4-inch-diced yellow onion 1/2 cup 1/4-inch-diced celery 1/2 cup 1/4-inch-diced red bell pepper 1 can (12 oz) (16 ounces) red beans, rinsed 1 can (12 oz) (16 ounces) pinto beans, rinsed 2 tablespoons Creole or Dijon mustard 2 tablespoons granulated sugar 1 tablespoon cider vinegar 1/2 teaspoon Tabasco® sauce 1/4 teaspoon kosher salt 3 tablespoons finely chopped fresh Italian parsley Rub 2 teaspoons finely chopped fresh thyme 1 -1/2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon light brown sugar 3/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 2 pork tenderloins about 1 pound each, trimmed of silver skin 2 tablespoons Creole or Dijon mustard Peanut or vegetable oil

Instructions1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.
2. In a small bowl mix the rub ingredients.
3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.

Yields: 6

Weber's Charcoal Grilling™ by Jamie Purviance

2day's recipe: Fried Tomato Sandwich

Today's post is for all those juicy, delicious fresh tomatoes that you are getting from your garden or the farmer's market.  Wow, is this good. This is one of those recipes you can change, like using a flavored cream cheese or different herbs.
Enjoy :-)

Fried Tomato Sandwich   

great for summer! Ingredients 4 thick Fresh tomato slices 1 8oz Cream cheese softened 1/2 cup Fresh herbs (basil or parsley or both) chopped 1 tablespoon Garlic minced 1/2 cup Flour 1/2 cup panko 1 Egg 1 teaspoon Milk 3 tablespoon Butter 1/4 teaspoon Salt and freshly ground pepper

InstructionsUse a big tomato, like beefsteak. Get 4 slices out of the tomato. You want them thick.
Mix your garlic, salt & pepper and fresh chopped herbs together with your softened cream cheese. You can use a mixer to get it incorporated.
Melt your butter in a skillet on med to med-high.
Get 3 plates and make your dredging ingredients. (flour, egg & milk & panko) Put each ingredient in a separate dish.
Take one tomato slice, top with cream cheese mix and top with 2nd tomato slice. This is your sandwich.
Dredge the sandwich in flour, then egg wash, then panko. Press the panko in the slice.
Place in skillet.
Cook about 3-5mins on each side. You are just getting it golden brown.
Repeat with the second sandwich.
You are going to need a fork!

2day's recipe: Cilantro Lime Shrimp

Here is another yummy recipe!

Cilantro Lime Shrimp   

  

The smell of the shrimp cooking will make your guests run for the kitchen! The marinade makes the shrimp spicy and delicious; serve them hot from the skillet for best results. If you like, serve the shrimp as a main course over rice with a green vegetable or salad on the side. Ingredients 1/4 cup orange marmalade 1/2 cup fresh lime juice 3 large garlic cloves minced 1/2 cup finely chopped fresh cilantro 3 tablespoons olive oil 1 tablespoon low-sodium soy sauce 1/4 teaspoon dried hot red pepper flakes (more if you like it hot) 1 pound large shrimp (about 24), uncooked, shelled and deveined

Instructions1. In a small bowl combine the marmalade, lime juice, minced garlic, cilantro, 2 tablespoons of the olive oil, soy sauce, red pepper flakes and 1 teaspoon salt. Whisk until well combined. Pour about 1/3 cup of the sauce in a separate bowl and set aside to use as a finishing sauce with the cooked shrimp.

2. Place the shrimp in a large plastic sealable bag or in a glass bowl and add the remaining sauce. Toss well so all shrimp are coated and refrigerate for 45 minutes. (If you’re in a hurry, marinate at room temperature for 15 minutes.)

2day's recipe: Pork Chops with Pepper Jelly Sauce

For those of you that don't know it I was raised in the south, eastern NC to be exact.  I was lucky enough to be around a lot of great cooks and farming.  My great grandparents practically lived off their land.  It was so cool because I had a city mouse grandmother and a country mouse grandmother.  Very different, but sometimes the same.  


Like, a staple in country mouse's kitchen was Pepper Jelly.  Now, if you have never tried pepper jelly, you need to find it and give it try.  In country mouse's kitchen, hot peppers were every where, in everything like our famous pepper vinegar for BBQ here in the south and even as decoration in the kitchen.  


Pepper jelly was in also in city mouse's kitchen, just used differently.  Like at a casual bridge game... served over cream cheese.. OMG!  It is the best thing ever!  I love it.  


I have been looking for ways in cooking to use more pepper jelly.  I thought I would share a recipe today that uses pepper jelly and wine, two of my favorite staples in my kitchen.  
Enjoy!

Pork Chops With Pepper Jelly Sauce   

Ingredients 4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) 1 teaspoon salt 3/4 teaspoon freshly ground pepper 3 tablespoons butter divided 3 tablespoons olive oil 1 tablespoon all-purpose flour 1 large jalapeño pepper seeded and minced 1/3 cup dry white wine 1 cup chicken broth 1/2 cup red pepper jelly

Instructions1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Yields: 4 Servings
Source - I believe this came from Southern Living (of course!)

2day's recipe: Beer-Braised Beef with Italian Salsa Verde- delicious!

I don't know about your house but in several households I work with I find that someone is a meat and potatoes person and really doesn't care to much for anything else.  I have to say, I love meat and potatoes but I also like everything else.  I'm sharing one of my favorite dishes that will satify the meat and potato lover & add a little something extra for the more diverse eater in the household.  It is simply delicious, trust me.  I serve the beef over mashed potatoes and serve crusty bread with this. 
Enjoy :-)

Beer-Braised Beef with Italian Salsa Verde


Outstanding
This meat dish is a specialty at Simpatica Dining Hall. You can prepare and refrigerate the salsa verde up to two weeks in advance. It's good with chicken or fish, too, or simply atop grilled bread as an appetizer. Serve the beef and salsa over mashed potatoes instead of toasted bread, if desired.


Ingredients
Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
1 tablespoon chopped capers
3 tablespoons extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Beef:
2 pounds boneless chuck roast trimmed, cut into 3-inch cubes or larger roast
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free less-sodium beef broth
1 (12-ounce) can Guinness Stout or dark stout beer like Bad Penny made in Raleigh!
Remaining ingredient:
1 (16-ounce) loaf Italian bread cut into 16 (1-ounce) slices, toasted


Instructions
Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.



Yields: 8 Servings

Source:  Katherine Cole, Cooking Light, DECEMBER 2006

2day's recipe: Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries

Happy New Year's Eve everyone!  I hope you have a very good 2011.  Wow, 2011!  Shouldn't I be able to step inside a tube and come out in 2 seconds fully dressed with make-up & hair done?  Going to work in a flying car?  I'm not fussing, I'm just sayin the Jetson's got it all wrong.  I do love the things we do have, like the INTERNET & SMARTPHONES.
Well, I wish you the best new year and to help you start it off right, here is a wonderful fancy recipe for you to try tonight.
Cheers!

Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries   

Ingredients Marinade: 2 ounces red wine vinegar 3 ounces apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon dry mustard 4 teaspoons honey 7 ounces olive oil 8 chicken breasts boneless and skinless Salt and freshly ground black pepper 3 medium Fuji apples 1 ounce unsalted butter 6 1/2 ounces fontina cheese shredded 6 1/2 ounces dried bing cherries roughly chopped

InstructionsFor the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.

For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.

For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix – cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.


Yields: 8 Servings

Recipe courtesy Celebrity Events

2day's recipe: Sara's Homemade Chicken Pot Pie - quick n easy!

Today's recipe is super easy and one I like to use when I need something easy and quick for dinner.  I usually always have the ingredients in the house so that when I'm pressed for time I can throw this together and put it in the oven.  Well, tis the season for being in a rush.  You could serve with a salad but it is really not needed.
Enjoy :-)

Sara's Homemade Chicken Pot Pie   

Creamy chicken and veggies in a flakly crust. like grandma use to make... Ingredients 1 whole Chicken roasted or prepackaged 2 can (12 oz) Cream of Chicken Soup or other cream soup 2 cans Mixed vegetables 1 can (12 oz) Green beans or other veggie 1 packages Pie crust dough contains 2 crusts or 2 deep pie shells will work Salt and freshly ground pepper

InstructionsAdd all ingredients together except pie dough. Place pie dough in pie shells or 8x8 casserole dish. Bake at 350 degrees for about 40mins. until the top is golden brown.

Yields: 4 Servings

2day's recipe: Baked Chicken and Rice With Black Beans-Quick!

Quick and Easy!  Today's recipe can be made with the cooked roasted chicken from your grocery store's deli.  Top with some cheese and sour cream and you have a wonderful meal.  I serve with refried beans or a salad with fresh salsa.
Enjoy :-)

Baked Chicken and Rice With Black Beans   

Ingredients 1 (10-oz.) package yellow rice mix 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 1 tablespoon olive oil 2 cups cubed cooked chicken 1 (15-oz.) can black beans drained 1 (10-oz.) can diced tomatoes and green chiles undrained 2 cups (8 oz.) grated Monterey Jack cheese

Instructions1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.


Yields: 6 Servings

Southern Living, FEBRUARY 2009

2day's recipe: Creamy Lentil Soup

Well, it is just plain cold outside.  Today's recipe is heart warming soup. 
Enjoy :-)

Creamy Lentil Soup   

Ingredients 3 bacon slices 2 cups chopped leek 1 cup chopped onion 3 cups water 2 cups chopped peeled baking potato (about 12 ounces) 1 cup dried lentils 3/4 cup chopped carrot 1/2 teaspoon salt 1 (16-ounce) can fat-free less-sodium chicken broth 1/2 cup half-and-half 2 tablespoons dry sherry

InstructionsCook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon. Serves 6.

2day's recipe: Artichoke and Tomato Chicken

Today's recipe is one of my base recipes.  I change it a lot.  Using different veggies and sauces.  Don't like artichokes, use spinach, etc.
Enjoy:-)

Artichoke and Tomato Chicken   

Ingredients 1/4 cup olive oil 4 fresh tomatoes diced 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 6 artichoke hearts drained and chopped 2 red bell peppers chopped 1 (8 ounce) package mozzarella cheese cubed 6 skinless, boneless chicken breast halves - pounded 2 cups marinara sauce

InstructionsHeat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Yields: 6 Servings

2day's recipe: Chicken Normandy

It's getting cold and actually starting to feel like Dec. here in the South.  At our house tonight we are having chili.  But, we may be having this chicken dish tomorrow night.  Delicious!  I love dishes that "taste" like the season.  Enjoy and have a great weekend :-)

Chicken Normandy Recipe

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.

Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream

Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Yields: 4 Servings

2day's recipe: Catfish Courtbouillon

Sorry, it has been a while since my last post.  Life has been too busy.  I hope to regain some sort of control today. 

Today's recipe looks really complex when you first see it.  But, no worries, it isn't.  If you like a mild tasting fish, this is a great recipe for you to try.
Enjoy:-)

Catfish Courtbouillon

Stephen Stryjewski, Cochon. Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

Ingredients
2 red bell peppers
2 green bell peppers
2 poblano peppers
1 jalapeño pepper
3 medium tomatoes
1 whole head garlic
5 tablespoons vegetable oil divided
2 tablespoons butter
1 large onion diced (about 1 cup)
6 medium cloves garlic chopped (about 1/4 cup)
2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
1/2 cup red wine vinegar
Hot sauce
Salt, to taste
Freshly ground pepper
1/4 cup fresh mint leaves
1/4 cup fresh parsley
4 green onions sliced
1/2 teaspoon lemon juice
1 cup all-purpose flour
1 cup self-rising white cornmeal mix
2 pounds small catfish fillets or flounder or any mild white fish
Hot cooked rice

Instructions
1. Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.

2. Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.

3. Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.

4. Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.

5. Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.

6. Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

Yields: 6 Servings
Stephen Stryjewski, Stephen Stryjewski, MyRecipes,

2day's recipe: Honey Bourbon Pork Tenderloin

Today's recipe is super easy and wonderful.  Pork Tenderloin is one of my favorite things to cook.  It takes on flavor and is always tender.  Just remember to not overcook pork.  It is ok if there is a little pink line in pork.  I normally serve it with saffron rice and a squash and onion mix.  But, it can be served with anything... really. 
Enjoy :-)

Honey Bourbon Pork Tenderloin


Ingredients
2 pounds pork tenderloin trimmed
1/4 cup honey
1/4 cup soy sauce
2 tablespoons bourbon whiskey

Instructions

Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Spray baking sheet with cooking spray, or if you are grilling, prepare grill.

Roast tenderloin at 400 for 20 minutes or until temp reaches 160. Cool meat, slice, package and pour sauce over.

2day's recipe: Jamaican Jerk Chicken over Spiced Pasta - AWESOME!

Happy Monday!
Sorry for the late post.  I worked this morning.  I know, not a very good excuse but it was a busy morning. 

I am posting the jerk chicken recipe we tried Friday night.  It was really very good.  I was really excited when I saw the pasta recipe that was recommended with it and knew I would just love this recipe and it would earn a deserved spot in my favorite recipe file.  Why? you ask?  Simple,  it contains cinnamon and butter.  I know, I know - too weird!  Well, let me tell you a little story.  I grew up in a partially Lebanese family and a secret ingredient in Lebanese food is cinnamon.  No, it doesn't make food taste like cookies, it gives it a warm flavor that is hard to put into words.  Butter, onions and cinnamon heated together is one of the most amazing smells and the taste - WHOA!  amazing.  I can tell you, I am always asked - what is that I'm tasting?  and when I answer, it's cinnamon I get the same reaction - NO WAY.  So, you are going to have to trust me on this, it is a wonderful ingredient and I encourage you try it.  Butter and cinnamon are no longer just for cookies!  Here is one of my new favorite recipes.  oh, the chicken was awesome!  Do let it marinade as long as possible.  It gives it a great flavor and makes killer chicken salad the next day!
Enjoy my friends! :-)

Jamaican Jerk Chicken over Spiced Pasta

From Paula Deen, believe or not. Very good but not really jerk chicken. She uses some of the same spices but is missing some major ingredients for Jamaican Jerk Chicken but Boy, this recipe is a keeper. I love the spiced pasta. It is a perfect touch.

Ingredients
1 cup Green onion minced
1/2 cup Soy sauce
2 jalapeno pepper seeded and chopped
3 cloves Garlic minced ( I used fresh garlic and just dropped the garlic in the processor 1st to mince)
2 teaspoon Black pepper
2 teaspoon Brown sugar firmly packed
1 teaspoon thyme
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoon Allspice
6 Chicken breasts boneless, skinless
2 tablespoon Vegetable oil

Spiced Pasta
1 16oz Spaghetti cooked and drained; keep warm
1/2 cup Butter melted
1/4 teaspoon Cinnamon I used more
1 teaspoon Salt


Instructions
In a processor or blender, combine green onions, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger and allspice. Process until Smooth.

In a large zip-lock, combine chicken and spice mixture. Seal bag and refrigerate for at least 8hrs to 24hrs.

Preheat oven to 350.

In a large cast-iron skillet or regular skillet, heat oil over med-high heat. Cook chicken for about 4mins on each side to brown. Remove chicken from pan and place on a rimmed baking sheet. Bake in the oven for 10-15mins. or until cooked through.
(note from Sara: I have used bone in chicken in this recipe and it was wonderful, add more cooking time in oven if using bone-in chicken. If you have leftover chicken, it makes awesome chicken salad or a panini)

Serve with Spiced Pasta.

Spiced Pasta:
In large bowl or pot you cooked the noodles in, combine butter, salt and cinnamon. Toss with pasta. Taste and add more seasoning if desired.

Yields: 4-6 Servings

2day's recipe: Beecher's 'WORLD'S BEST' MAC AND CHEESE

Confession - I had to see Oprah's Favorite Things episode today.  I love watching this every year.  And of course, she had the "World's Best Mac n Cheese" on there BUT it was $50 for 2 pans.  OK, I don't mind spending a little extra money on special items BUT $50 for Mac and Cheese (I'm sure it is worth it, BUT)??!!  So, I just knew that a foodie out there had posted the recipe for "Beechers Mac n Cheese" and sure enough, bless Mollie's heart, (found on the website "TasteBook" ) she had posted the recipe.  So, here it is.
ENJOY :-)

Beecher's 'WORLD'S BEST' MAC AND CHEESE   

Ingredients 6 ounces penne pasta 2 cups Beecher’s Flagship Sauce (recipe follows) 1 ounce cheddar grated ( 1/4 cup) 1 ounce Gruyere cheese grated ( 1/4 cup) 1/4 to 1/2 teaspoon chipotle chile powder BEECHER’S FLAGSHIP CHEESE SAUCE 1/4 cup ( 1/2 stick) unsalted butter 1/3 cup all-purpose flour 3 cups milk 14 ounces semihard cheese such as Beecher’s Flagship, grated (about 31/2 cups) 2 ounces grated semisoft cheese such as Beecher’s Just Jack 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon chipotle chile powder 1/8 teaspoon garlic powder

InstructionsPreheat oven to 350°.
Oil or butter an 8-inch baking dish.

Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

Cheese Sauce
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

2day's recipe: Big Boy Bolognese with Pappardelle

Today's recipe is one of my favorites.  Definately, comfort food. 
Enjoy :-)

Big Boy Bolognese with Pappardelle


Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped


Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.

Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.

When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.

Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

Yields: 4 Servings

2day's recipe: Asian-Style Barbecue Pork Chops and Succotash

Happy Monday!  Enjoy :-)

Asian-Style Barbecue Pork Chops and Succotash


Ingredients
4 center-cut boneless pork chops (about 1-3/4 pounds)
1 teaspoon Chinese five-spice powder
1 tablespoon grill seasoning such as McCormick Grill Mates Montreal steak seasoning
1/4 cup vegetable oil
1/2 cup hoisin sauce
1 red bell pepper chopped
3 cloves garlic chopped
One 10-ounce box frozen corn or fresh
Coarsely chopped snow peas or sugar snap peas
4 scallions, chopped
2 teaspoons hot pepper sauce


Instructions
Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm.

In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops.

2day's recipe: Autumn Glazed Pork Chops

Today's recipe is a nice and easy pork chop recipe.  It is one of those recipes that says, "yup, it's fall".  I would serve it with sweet potatoes and collards or spinach.  I like the sweet and sour thing with this recipe.
Enjoy :-)

Autumn Glazed Pork Chops      

Ingredients 4 boneless pork chops 3/4-inch thick 1/4 teaspoon freshly ground pepper 1/4 cup apple cider or juice 1/2 cup whole cranberry sauce 2 tablespoons honey 2 tablespoons frozen orange juice concentrate 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg

InstructionsSpray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.


Yields: 4 Servings