Catfish Sandwich and Easy Dessert

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…

Catfish Sandwich a

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:

  1. 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!
    Chocolate
  2. 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

 

Ingredients

  • 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
  • Catfish:
  • 1/4 cup Thai chile sauce
  • 2 garlic cloves, minced
  • 4 (6-ounce) farm-raised catfish fillets
  • Cooking spray
  • Remaining ingredients:
  • 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.

Catfish Sandwich

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!

Pudding Parfait

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!

pudding 1

A fish sandwich and Pudding…it doesn’t get any more reminiscent or delicious than that!

Do you remember this pudding dessert as a kid?  

With love from my country kitchen,

Individual Berry Cobblers & What We Really Eat

berry cobbler.jpg

Happy Monday!  First let me start with sharing a new recipe that I made as a special treat for my cobbler-loving husband!  If you need a treat for Fourth of July these would be perfect.  You can make one, or you can multiply the recipe to make as many as you need.  These are Berry Cobblers,  served in individual ramekins, making them a perfect size and also easy to serve!

I found the recipe here on this site. They were so easy to pull together, and with no sugar added to the fruit, I think they’re a really healthy little dessert, well, maybe the ice cream added some fat and calories, but you can’t eat cobbler without ice cream!

Individual Berry Cobblers
Ingredients
  • NOTE: These directions are per each serving so multiply it by how many servings you plan to make.
  • ½ cup berries or fruit of choice
  • 2 tbsp oatmeal
  • 1 tbsp all-purpose flour
  • 1 tbsp brown sugar, slightly packed
  • 1½ tbsp softened butter
  • pinch of salt
  • pinch of baking soda
  • a couple drops of vanilla

Instructions –
Preheat oven to 350 degrees
Place berries/fruit In a ramekin or other small baking dish
In a separate bowl, Mix all other ingredients….oatmeal, flour, sugar, butter, salt, baking soda, and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well.
Sprinkle oatmeal mixture evenly over berries/fruit.
Place ramekin on a baking dish (just in case it boils over a little bit) and bake at 350 degrees for 25-30 minutes or until topping is beginning to brown.

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Do you ever look at people’s You Tube videos of their food and wonder if they really eat? I mean, sometimes it’s more about the tableware and presentation than the food.  To me, the most important part of mealtime is the food!  We really enjoy our food over here and I want it to be delicious and pretty – not just pretty!

So, I’m going to close today by giving you a little look at my plates from this past week so you can see what we really ate.
Here’s a real look at our meals:

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Grilled Marinated Steaks, Twice Baked Potatoes, Berry Green Salad
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Perfect Pork Tostadas, Spanish Rice, Fresh Fruit
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Turkey Burgers with Chipotle Yogurt Sauce, Corn on the cob, Oven Garlic Fries
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Chicken Fajitas, Refried Beans, Lime tortilla chips, Cantaloupe
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Turkey Breast, Mashed Potatoes, Asparagus and Berry Green Salad

I don’t just take pictures of pretty food – we eat real meals every day at home.  Presentation is part of that, but also good food, prepared and cooked at home to nourish body and soul! Also the time at the table, sitting and talking as we eat, sip on glasses of tea, or nibble on sweet treats like this berry cobbler!  Meal time is a huge part of family time.  Let’s make dinner delicious, nourishing, pretty and memorable!

What have you made this week that your family loved?

From my country kitchen,

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(L)Oven Monday – Grilled Chicken With Strawberry Salsa

Grilled chicken 2a

Everything about the recipe I’m going to share with you today is just right.  Grilled chicken with crispy, charred edges and flavorful strawberry salsa on top – it’s just perfect!  This was one of the new recipes I found while culling through magazines for inspiration for my menu last week.  This one did not disappoint!  This is from Kraft foods.  The only tweak I made was that I didn’t purchase a vinaigrette; I made my own, and the recipe will follow.

Now on to that gorgeous chicken!

Grilled Chicken with Strawberry Vinaigrette 

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh basil

Directions:

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.

Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.
Grilled chicken 3
Balsamic Vinaigrette

Ingredients
  1. 1/4 cup balsamic vinegar.
  2. 2 teaspoons dark brown sugar, optional* (See Cook’s Note)
  3. 1 tablespoon chopped garlic.
  4. 1/2 teaspoon salt.
  5. 1/2 teaspoon freshly ground black pepper.
  6. 3/4 cup olive oil.

Mix well in jar.  Refrigerate leftover dressing.

Get a good meat thermometer to check the chicken to see that it’s cooked properly.  If the breasts are thick, butterflying them will help reduce the cooking time.

I love grilling!  Everything just tastes better with the added flavor and the charred ridges! Mmm! Any other grill fans out there?

Enjoy!

Denise Signature 150 px

(L)Oven Monday – Summer Menu Family Favorites

Hello friends!  I trust you had a great weekend.  We sure did!  On top of the wonderful church service on Sunday (I’m so thankful for my church!), getting to go hear Chonda Pierce Friday night (hilarious!), and a fun day on Saturday, my cup was just running over!

We had a delicious Sunday dinner at home. I know, it was Mother’s Day, and mom’s aren’t supposed to cook, but I was glad to help. My husband did steaks on the grill for us and I happily contributed all the other parts of the menu.  Everything on the menu is literally a family favorite for summertime cuisine!  This menu is perfect in every way in our house!  I’ve shared them all in times past, but let me tell you about it –

mother's day 1

I usually always make a Teriyaki Marinade for our steaks because it makes them THE BEST EVER!  Spinach Salad has a crunchy element of Water Chestnuts, some boiled eggs, bacon pieces and is then topped with a dressing that is a cross between Catalina and French dressing.  Yum. Every now and then we step into the unhealthy realm and make our family’s favorite Golden Onion Rings.  Again, they’re just the most delicious recipe ever, yet very easy to make.  Lastly, dessert consisted of another family favorite – Fresh Strawberry Pie.  In case you haven’t made any of these, or if you haven’t made these recipes in a while, let me share the links so you can put them on your menu soon!!

Teriyaki Marinated Steaks
Golden Onion Rings
Spinach Salad
Fresh Strawberry Pie

I was too involved with the guests to get good pictures of the food,
but here’s a little peek…

mother's day 1a

Dessert’s grand appearance was the Pie!

mother's day 2

My “centerpiece” may seem a little odd to you, but let me explain – I wanted all three of my girls represented on the table.  The Yankee Candle has a label on it with my oldest and youngest daughters pictures on it!  A sweet friend gave that to me for a Mother’s Day gift and it touched my heart so much!  Not only did it represent the girls, it gave a pretty ambiance to the table and it smells wonderful!  Then the little pink rose in the bud vase and the porcelain baby shoes were to represent our second daughter, Ashley.  She’s rejoicing in heaven, and we’ll join her before long!!

mother's day 3

Our youngest daughter and her husband were here with us for supper, and I got to talk to my oldest daughter and my mom on the phone, so that was wonderful!  Even though we had some of our favorite foods, the people we got to be with were the best part of the meal!

What was the best part of your weekend?

With love,

Denise Signature 150 px

Hawaiian Chicken with Pineapple Salsa

Last week I encouraged you to make your home a haven for your husband.  It needs to be your haven, too.  It could be a one for anyone that would enter your door.  Each day this week I’m going to be sharing  ways that you can do just that.  Maybe you’re a pro at it and these will just be reminders.  Perhaps you’ve gotten so preoccupied with other things that you need a refresher.  Or maybe you’re new at creating an atmosphere of a refuge and you don’t know where to begin.  I pray this will encourage each of you!

Food is a gift from God and is a huge element in home life. Cooking creates delicious aromas.  The dishes the meals are served on can create family traditions and carry precious memories, and time around the table creates conversation, care and intimacy.

I believe the meals we prepare need to be thought through so we’re prepared, organized, and allow our families to anticipate what’s coming!  I challenge you to plan at least four dinners for this week and post it somewhere.  It could be on your planner, a marker board, or a chalkboard.  Put it out where your family will see it and know what’s coming for supper this week.  You may need to switch the night you chose to make that entree, but that’s okay.  You’ll still have a plan.

I often scroll through my blog menu items and make up my whole week of dinners from it. That’s one great reason to blog about my food; I have an on-line record of our favorites!  If you keep a list of your family’s favorite things, it will be easier to make a weekly plan.

After you make your plan and post it, then make a grocery list and secure the ingredients needed.  Prep ahead and get things started early so dinner will be anticipated by everyone – even you!

Recently I made a recipe I’ve shared here –  the Hawaiian Chicken with Pineapple Salsa again and was smitten by the fantastic taste the grill gives the whole meal!

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Hawaiian Chicken with Pinapple Salsa
Ingredients:

1/4 cup pineapple juice

2 tablespoons ketchup

2 tablespoons lower-sodium soy sauce

1 1/2 teaspoons minced peeled ginger

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray
3/4 teaspoon salt, divided

1/4 teaspoon black pepper

2 cups hot cooked long-grain white rice

1/4 cup chopped fresh cilantro

Preparation

1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours. (I did mine overnight)

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Note:  I microwaved the chicken for about 10 minutes to pre-cook it a little.  Then we put it on the grill. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

Pineapple Salsa

Mix:

1 cup finely chopped fresh pineapple (I used canned)

1/3 cup finely chopped red onion

1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves

1 tablespoon finely chopped seeded jalapeño pepper

1 1/2 tablespoons fresh lime juice

1/4 teaspoon black pepper

I heated up the salsa and served it over the chicken.  This was so delicious!  The grilled chicken and the flavors of the marinade and the salsa are perfect!

Grilling makes all the difference!  I hope you’ll try this soon.  I know I won’t be waiting long before I make this again!

So who’s with me on making a menu for this week?  Will you strive to make the haven for your husband and your family with the food you create?   Can you plan four dinners you want to make and serve to your family this week?  Let me know in the comments below!

With love from my country kitchen,

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Grilled Coconut Oil Tortillas

Our favorite ethnic food is Mexican!  Lunchtime is often just a tortilla shell stuffed with tomatoes, fresh veggies and a little sour cream.  If I have roasted chicken I’ll add that, too.  It’s simple.  It’s delicious and it’s fast and we LOVE it!

I’ve posted a video here where I showed the technique for making whole wheat tortillas, and they are really good, but I recently tried a new recipe for tortillas and a new technique.  The recipe uses coconut oil.  It made them very soft and added a little sweetness.  I also grilled them on the gas grill, since I don’t have a gas stove.  I loved how the grill charred them a little and gave them that little smokey flavor!

 

 

The most time-consuming part is grilling/cooking them, but I had a helper; Alli came over and we made them together.  It made it go quicker, and we had fun working together!

tortilla-making

coconut-oil-tortilla

Soft Homemade Coconut Oil Tortillas

2 Cups Flour

1 tsp Sea salt

4 T. Coconut oil

3/4 Cup warm milk (or even water)

Instructions

  1. Mix flour and salt in a large bowl.
  2. Use fork or hands to mash coconut oil balls into the flour, keeping lumps small.
  3. Slowly add milk until mixture begins to form a ball.
  4. Knead 2 minutes
  5. Cover dough and allow to rest 20 minutes
  6. Divide into 8 balls, and press on tortilla press. Then roll each one as thin as possible in a circular shape using a rolling pin.
  7. Cook tortillas in pre-heated, medium-hot skillet ( or on a gas grill!) about 30 seconds per side-golden brown spots indicate when it’s ready to flip.
  8. Tortillas are best served immediately, but can be stored in fridge and reheated for a few seconds in skillet.

These made our Mexican lunch a fiesta!  They were so good!  I will be firing up the grill again to make another batch soon!

Whether you make these on the grill or the stove top, you need to try this recipe and have your own Mexican celebration!

With love from my country kitchen,

Denise Signature 150 px

 

 

The Grill’s Not just for Hot Dogs!

We’re in the middle of another session of Apples of Gold – the cooking/teaching mentoring ministry for ladies that I’ve had the privilege of being a part of the last three years.  Each week we learn cooking techniques, study Titus 2, and fellowship together around a home-cooked meal.  It’s a wonderful, encouraging and fun time!

Last Saturday the meal was all about the grill.  Here was our menu:flatbreads.jpg

 

Grilled Prosciutto, fig and Gouda Flatbread
Rosemary and Sea Salt Flatbread
Honey-Lime Grilled Chicken Salad
Grilled Pineapple with Coconut Whipped Cream

For Flatbreads:
Ingredients
  • For the flatbread:
  • 2 cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup warm water, plus more if needed
  • Olive oil for brushing
  • 6 ounces Gouda cheese, grated
  • A handful of arugula
  • 8 slices of Prosciutto
  • 8 fresh figs, cut into quarters – I used dried figs and they were just as delicious!

For the balsamic glaze:

  • 1 cups balsamic vinegar
  • 1/2 tablespoon honey

Instructions:

For the flatbread:
To a large mixing bowl, sift the flour, salt, and baking powder, mix well.
Add the olive oil and mix.
Add the water and mix until the dough comes together, either using your hands or a wooden spoon.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.

Preheat your outdoor grill.
Divide the dough in fourths and roll out onto a floured cutting board into your desired shape.
Brush with the olive oil on both sides.
Grill on each side for about 2-3 minutes until you have good grill marks and the dough is crispy.
Remove from the grill and add your toppings.
Return the flatbread to the grill and grill only long enough until the cheese is melted.

For the balsamic glaze: – Make this while the dough is in the fridge

In a medium saucepan, add the balsamic and stir in the honey.
Bring the vinegar to a simmer over medium heat.
Simmer for approximately 30 minutes until the vinegar has reduced by ½, keep an eye it and check until it has the consistency of molasses.
Drizzle over the finished flatbread.

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For Rosemary/Sea Salt Flatbread – 

Combine 1 tbl. finely chopped fresh rosemary and about 2 tsp sea salt.

Brush flatbread with olive oil and grill until browned.  Remove and brush with more olive oil.  Rub Rosemary and salt mixture over oil.  Serve warm.

Griled chicken salad

Honey-lime Grilled Chicken Salad

Ingredients

For Honey-Lime Grilled Chicken
  • 4 small chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp honey
  • ¼ cup cilantro, chopped
  • zest from a lime
  • juice from a lime
  • salt and pepper to taste

instructions

  1. In a bowl add the Honey lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Whisk until smooth.
  2. Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness. Place chicken in a large Ziploc bag and pour marinade over chicken. Marinate overnight.
  3. Grill chicken over medium high heat until cooked through.

For Salad:

Ingredients:

Spring Mix
Sliced Strawberries
Blue Cheese

Place salad ingredients on plate, top with grilled chicken.

Honey-Lime Dressing – 

1/4 Cup olive oil
Juice and zest of a lime
2 tsp Honey

 In a small bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season with salt and pepper.

Now for dessert:

Pineapple

Grilled Pineapple

  1. Slice fresh pineapple in one-inch slices.
  2. Sprinkle with a cinnamon/sugar mixture
  3. Grill on medium high heat 2-3 minutes or until soft and pineapple has grill marks.
  4. Garnish with whipped cream, and fresh mint.

Coconut Whipped Cream

Ingredients

Full Fat Coconut milk
Vanilla
Sugar

Place coconut milk in fridge overnight. The next morning, put mixing bowl and beaters into freezer for ten minutes.  Turn milk can upside down, open and pour off liquid.  Pour rest of milk into chilled mixing bowl.  Beat until whipped up.  Add 2 tbl sugar and 1 tsp vanilla.

This meal is so delicious!  Fire up the grill and get some restaurant worthy foods cooking on your back porch!  

With love from my country kitchen,