I’m not sure what it is about fall and winter that bring a variety of foods to our mind, but aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything? I thought I’d gather together some of my favorites in those categories and highlight them all in one post for you today! My recipe index here on my blog could be overwhelming, so maybe this list of a few favorites will help your October to be delicious!
If you’ll be hosting any fall event, having guests over, or cooking supper for your own family and want to try something new and delicious, here’s a great list to pull from! These are some of my favorite fall foods that are tried and true!
If you need suggestions for other categories – salad, easy bread, breakfast, etc.) just leave a comment. I’ll be happy to help you!
A part of every day life is eating a meal. So, too, is the need to set the table. I’ve heard many women say they don’t really know how to properly put the silverware and tableware out. Is it just being too fussy to set the table? No! But if you don’t know what to do, fear not; it’s not something that requires lifted pinkies or tea cups!
My video today will show how to set a simple table, making it pretty enough for company, but also perfect for your family. Don’t let them have your leftovers (no pun intended!). Make them feel special by making mealtime an event. It’s really up to us to make the table pretty, and this simple video will give you a few ideas to show how.
What centerpiece do you have on your table right now?
This has been another busy week, full of helping with a move, entertaining our daughter, son-in-law and grandsons for two nights (who were the ones moving), church, cooking, cleaning, and lots of baby snuggles. Those are some of my favorite things from this week, but there’s more, and they’re on my camera, so let’s let the pictures roll…
Whenever my husband has to be away, he tucks notes around the house for me to find. It absolutely melts my heart to think he goes to so much trouble to show his love! I found these and other notes this week while he had to be gone.
I am honestly the most blessed woman to be married to someone so thoughtful and loving. He is my favorite of all favorites!!! I don’t take him for granted – he’s a gift from God that I am more grateful for him with each passing day!!
I trust you had a some highlights in your week, even if you’re going through some hard things, and I know so many people are right now! Sometimes we have to choose to look for the little blessings God allows and focus on those in the midst of the difficulties.
What is a highlight from your week? Have you tried the Katie Brown Chicken?
The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for…
It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
Also, I don’t often make dessert for us on a weeknight, but for this meal, I wanted a little something sweet afterwards. So, I did a flashback dessert, making a pudding parfait. Again, it was bumped up a whole notch by doing two things:
I used the new natural flavored Jell-O Pudding mix. Have you tried them? The Vanilla and chocolate have both been really, really good, and I’m not usually a fan of the instant varieties!
I made fresh whipping cream instead of Cool Whip! Yum. The end.
Let’s get on with the recipes!
Catfish Po’boy with Hoisin-Peanut Sauce
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Sometimes we overthink dessert. Why not do a simple dish like pudding and make it a little more special with fresh whipping cream and a berry!
Mix up a package of Jell-O pudding. Let set until firm (about 5 minutes). Then you can either layer the pudding and the whipping cream, or you can line the dish with the cream and put the pudding over the top…Pudding in a Cloud!
I add a little powdered sugar to the whipping cream to sweeten it.
Top with a strawberry!
A fish sandwich and Pudding…it doesn’t get any more reminiscent or delicious than that!
If you love delicious, buttery, (but still light) seasoned potatoes, but don’t have much time to cook, read on!!
Red potatoes are a favorite side dish of mine. They’re my favorite for potato salad. They wonderful in Pioneer Woman’s Hot Crash Potatoes! It’s hard to beat red potatoes roasted with rosemary in the oven…BUT they take a good bit of time to cook in there!
I was delighted recently to be thumbing through my Cooking Light Cookbook and find a recipe for Rosemary Potatoes done in the microwave! They came out still moist, not withered up like some things when they’re microwaved. I was so happy with the results, I just had to share this technique with you! I love to have a side dish that can be ready in 15 minutes and taste like you’ve been working on it for an hour!
I made these potatoes for Sunday dinner – a day when we come home from church ready to eat! This meal was so fast! I had a package of honey-glazed ham in the freezer, so I warmed up slices of ham, cooked my green beans on the stove with this method and popped the potatoes in the microwave. In FIFTEEN minutes dinner was ready! That’s faster than we would have been seated at Cracker Barrel! This recipe is a keeper!
Here’s how you make them:
1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)
Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender. (Mine took a little less than this).
I hope these pictures make you hungry for roasted red potatoes and you try this recipe! All you need is 15 minutes (or less!).
What kind of potato is your favorite? And are you like me, and want to throw an “e” on the end of “potato?!!” What in the world?? Oh well….
I love to take the leftovers from a great entree and turn them into something completely different – you know hide the fact that we’re eating leftovers!
I found a great way to use pork tenderloin this week that was so delicious and so different from the way it was originally served, that there’s almost no way someone would have know that Sunday dinner was being revisited (isn’t that better than saying, “leftovers?!”).
Enter the Pork Tostada! I ask you – does this look like boring leftovers?
Grilled Pork Tostadas
1/4 cup olive oil
1 tsp salt
2 tsp ground cumin
2 Cups Chopped Pork Tenderloin, cooked
1 cup peppers, multi-colored, chopped
1/2 Cup Red onion, chopped
1 1/2 Cup Mexican cheese
Toppings – lettuce, sour cream, tomatoes, cilantro, lime wedges, avocado
Combine oil, cumin and salt. Pour half of mixture over vegetables to coat. Pour the other half over the meat, stir to coat.
Cook vegetables in small amount of oil until tender. Add meat, cook until meat is warmed.
Brush tortillas with olive oil and place on baking sheet. Toast tortillas in 400 degree oven until crisp. Top with vegetables, meat, cheese and return to oven and allow cheese to melt.
Serve immediately. Serve with added toppings.
I served this with Spanish rice and fresh fruit and it was sooo good!!
Roast a tenderloin and grab the remains so you can make these!