Dinner · Fast meal · Sandwich · Fast dessert · Fish

Catfish Po’boy Sandwich and An Old Fashioned 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 Po’boy with Hoisin-Peanut Sauce. 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!

Continue reading “Catfish Po’boy Sandwich and An Old Fashioned Dessert”
Budget friendly meal · dinner in 30 minutes · Fish · Healthy Eating · main dish · Uncategorized

Dijon Crusted Fish

Most times if I ask guests that are coming to my home for a meal if they have any foods they don’t enjoy eating, they will often say fish. I get that because some recipes for fish are just stinky and bland.

But the recipe I’m sharing today is so good that it would make a great restaurant menu item. The ingredients are simple, but add incredible flavor and texture to the fish. It is above ordinary for something that’s fixed at home. Like most fish recipes, this is super fast to pull together because it doesn’t require long in the oven, making this a great weeknight menu.

I served this with oven-roasted potatoes and a seven layer salad. It was a delicious meal! If you are a nominal fish fan, I hope you will try this great recipe from taste of home.

Dijon Crusted Fish

Ingredients

  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish – (I didn’t add this)
  • 2 tablespoons grated Parmesan cheese, divided
  • 4 tilapia fillets (5 ounces each)
  • 1/4 cup dry bread crumbs
  • 2 teaspoons butter, melted

Directions

  1. Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baling sheet coated with cooking spray; spread evenly with mayonnaise mixture.
  2. Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Easy, fast and delicious!! I should also add, “healthy!” Its only 214 calories per filet! You might just being having fish mire often after trying this recipe!

Beef · Fast meal · main dish

Old-Time Recipe; Updated Flavors

Years ago if you had asked me if I like Stuffed Peppers, I probably would’ve wrinkled up my nose like a child sitting before cooked spinach!

But in recent years I found a recipe that uses fresh tomatoes, rather than tomato sauce, and the instructions to only boil the peppers for a few minutes helps the peppers to have a slight crispiness to them. There’s plenty of the rice and beef filling, so you can pile them high and add extra meat around the peppers. They also have an addition of cheddar cheese, giving a final recipe-booster! These slight changes in this old-time recipe make this an absolutely delicious supper meal!

Stuffed Peppers

  • 2 large green peppers
  • 8 oz. 90% lean ground beef
  • 1/3 cup chopped onion
  • 2 medium tomatoes, chopped
  • 1/2 cup long grain rice – I use Minute Rice
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried basil or oregano
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup reduced fat Cheddar cheese

Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.

In a large skillet, cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, rice (I cook mine first), water, Worcestershire sauce, basil or oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining mixture into baking dish.

Bake, uncovered in a 375 degree oven for about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes or till the cheese melts. Makes 4 servings.

This is a great week night dinner! You could even make the recipe up ahead of time and then simply warm it in the oven. Great flavors and great updates of this old classic have all made me a Stuffed Pepper Fan!

How about you? Are you a Stuffed Pepper lover? If you’re on the fence, I hope you’ll give this recipe a try!

Here are a few other classics that we love:
Katie Brown (Lemon) Chicken
Countryside Chicken Bake – Chicken and rice
Yankee Pot Roast
Mom’s Classic Meatloaf

I promise that these recipes will kick-start your week full of deliciousness! What a favorite classic recipe you love?

Fast meal · Mexican Food

Sheet Pan Fish Tacos

New recipes are found everywhere…even in the Kroger Magazine! I love Kroger for lots of reasons, but this magazine they send out is a new reason to love shopping with them! The recent edition had tons of great recipes, as well as some craft ideas! I found some super good spring recipes that I tried this week. As a matter of fact, I tried FOUR recipes from in one week! But this recipe I’m sharing today was our favorite!

A lovely spice mixture is sprinkled on both the veggies and the fish, giving a normally plain piece of fish great flavor! The Crema that is added to the taco will make you want seconds or thirds! Wow. It’s just so good.

There are a couple changes I’ll be making in their method, and I’ll note them in the recipe below.

Directions

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 teaspoon kosher salt
  • 1 orange bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1⁄2 medium red onion, sliced
  • 2 tablespoons vegetable oil, divided
  • 1 pound tilapia, cut into 1” strips – I used Mahi Mahi and it was super good!
  • 2 tablespoons fresh lime juice, divided
  • 1⁄4 cup mayonnaise
  • 3 tablespoons sour cream
  • Pinch cayenne pepper
  • Salt
  • Warm corn or flour tortillas
  • Avocado slices
  • Step 1 Place rack in center of oven; preheat oven to 400°F.
  • Step 2 In small bowl, mix together chili powder, garlic powder, cumin, cayenne and salt.
  • Step 3 On sheet pan, drizzle peppers and onion with 1 tablespoon oil. Toss with half the spice mixture. Bake until lightly browned, 15 minutes. (I like my veggies a little crisp, so I’m going to add the fish and veggies on the pan at the same time. These were too cooked for my preference.
  • Step 4 Meanwhile, in medium bowl, toss fish, remaining 1 tablespoon oil and remaining spice mixture. Set aside.
  • Step 5 Push roasted vegetables to one half of pan; lay fish on other half. Return to oven; bake until fish is opaque and reaches a safe internal temperature of 145°F, 10 minutes. Drizzle 1 tablespoon lime juice over pan. Again, I’m going to add the fish and vegetables at the same time and cook them for the 10 minutes.
  • Step 6 In medium bowl, whisk together mayonnaise, sour cream, remaining 1 tablespoon lime juice and cayenne. Season with salt, to taste.
  • Step 7 Serve fish on warm tortillas with sauce and avocado slices. Refrigerate any leftovers.

I served this with a homemade creamy coleslaw and it was the perfect side dish.

If you have a love for tacos like we do, and you enjoy fish, I hope you’ll try this recipe and be sure to make the Crema, too; it makes it extra special!

Also, like this recipe I shared a couple weeks ago, this is a one pan meal! Gotta love that!

Happy Taco Tuesday one day early! Thanks, Kroger!
Here’s another take on fish tacos that we love as well as this recipe for my homemade tortillas.

Dinner · Fast meal · Gluten-Free · vegetarian

Colorful Sheet Pan Dinner

If you haven’t gotten on the Sheet Pan dinner Chuck wagon train yet, what are you waiting for? I have been making these for a couple of years now. Everything is tossed onto a large baking pan and roasted in the oven. You can make them to suit your dietary needs and your family’s tastes. They’re hearty and delicious and fast!

We’ve recently had new friends come to dinner who are Vegan. I didn’t see this as an obstacle, but rather a challenge to get creative! Vegetables are an obvious “Yes” for Vegans, so I knew this Sheet Pan dinner would be safe.

If you want to add meat to this, some good options would be chicken breast filets, cubed, or Turkey sausage – both which would be added early to the pan. Then you add the vegetables that don’t require as much cooking time. If you wanted to add shrimp, you could cook the vegetables, then add the shrimp for the last few minutes.

The version I made yesterday for our Vegan friend had Chick Peas, which adds some protein. When it came out of the oven, I tasted it and felt like it needed a little bit more flavor, so I added a little vinaigrette. I’ll add that recipe on the recipe below. This is also a great side dish to a meat – so don’t think this is just Vegan-friendly!

My Menu:
Colorful Sheet Pan Dinner
Pork Tenderloin (for the meat-eaters)
Kale Salad – From Sam’s Club
Sour Dough Bread
Lemon Sorbet with fresh berries

Colorful Sheet Pan Dinner

  • 1 lb. baby red potatoes, sliced in half lengthwise
  • 1 ½ cups petite baby carrots or sliced carrots
  • 1 can (14oz.) chickpeas, drained and rinsed
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 – 3 tablespoons olive oil, divided
  • 1 lb. asparagus, ends trimmed and cut into thirds
  • ½ large red onion, sliced lengthwise
  • mineral salt & fresh cracked pepper, to taste
  1. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with cooking spray. Add the potatoes, onions, carrots and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. Every ten minutes I turned the vegetables over with a spatula to ensure even browning. Bake for 20 – 25 minutes or until tender.
  2. Remove the pan from the oven, add the asparagus, add the remaining oil and herb/spice mix, toss to coat, as shown above right. Place back in the oven and roast for 7-8 minutes.

Let cool and serve with sliced avocado and plenty of parsley sprinkled over top.

Dressing I added:

  • 1 1/2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 tsp honey
  • 1 garlic clove, minced
  • 1/4 tsp  paprika
    Mix in small jar. Pour over cooked vegetables

Jump on board and make a Sheet pan dinner this week! It’s so delicious!