Recipes
Father’s Day and a Fish Fry
When I think of my Dad, the first thing that comes to mind is his hands. They are true
Southern, Hard Working, Big, Farmer type hands. I always felt like my Dad was the strongest man in the world. I guess it’s kind of perfect that I went and saw “The Man of Steel” today, because that is exactly how I feel about my Dad.
SO! Since it is Father’s Day, I found it only fitting to go back and share another thing that comes to mind when I think of my Dad. His Fried Fish!
My Daddy can Fry a Fish like nobody’s business.
So, here is an old post I did when Mom and Dad visited last year.
Say “Hi!”, dad.
Enjoy!
Well, my Mom and Dad visited this weekend and I was sooooo happy to see them. They only live 3 hours away, but 3 hours is still 3 hours no matter how you look at it and I was tickled to be able to see them.
The last time they came down, we had a fish fry and it was absolutely amazing! My daddy sure can fry some fish.
SO! We decided to make that a tradition from now on when they come down. Mom made her corn cake fritters to go along with it and it was perfect.
Here is what we did!
First, dad took the catfish and rinsed them really well.
Then he coated them in seafood breader. *Mom wanted me to make a point to say that they usually ONLY use “Atkinson” brand. However, all we could find down here was Moss’ brand and her picky little heart just had to settle. FYI: It was still REALLY good!
Coat them really well.
THIS well!
This picture makes me want to sing, “Daddy’s Haaaaaaaaaands, were soft and kind when I was cryin. Daddy’s Haaaaaaands…..” (Sorry, just thought I would share and break out a little Holly Dunn)
On to the frying! Dad likes to use peanut oil to fry in. It has a higher smoking point, so it has a less tendency to burn the fish if cooking for long periods of time and gives it great flavor. I know that a lot of people have allergies these days to peanut oil, so substitute vegetable oil if this is the case.
You can fry between four and five pieces at a time depending on the size of your frying pan. Make sure not to overcrowd the pan. If you do, it will bring your temperature down and the fish may not cook correctly.
Fry smaller pieces of fish between 2-3 minutes. Fry larger pieces of fish between 3-4 minutes PER SIDE.
When fish are finished cooking, it is a great idea to drain them on a wired cooling rack so that the grease can drain and the fish stay crispy.
This is what they will look like! Yummy, right? RIGHT???
Dad’s 6 pounds of fish!
Recipe: Dad’s Fish Fry
Ingredients:
– 3-4 lbs. of white fish cut into pieces (we used catfish)
– 1 cup seafood breader to coat
– salt/pepper
– peanut oil or vegetable oil for frying
Directions:
Clean fish by rinsing with water. Do not dry. Sprinkle with salt and pepper. Coat with seafood breader. (Breader will adhere to fish because of being wet from rinsing with water).
Meanwhile, fill pan with oil until about 2 inches deep. Heat oil over medium high heat to around 350 degrees.
*Always drop fish in and away from you. This way, if any hot grease splatters up, it will most likely do so away from you.
Fry small pieces of fish 2-3 minutes total. Fry larger pieces of fish 3-4 minutes PER SIDE.
Drain fish on a wire cooling rack to get a crispier crust.
Strawberry Muffins
I have been on a Strawberry Kick as of lately. It must be the time of the year.
Strawberries are everywhere and ripe for the picking!
“There’s umm Strawberries and Cream, Strawberry Shortcake, Strawberry Tartlets, Strawberry Pancakes, Strawberry Cake, Strawberry Ice Cream,
Strawberry Creole…………………..”
SAY WHAT??????? Sorry, had to throw in a little Forrest Gump there.
My latest is Strawberry MUFFINS! SO GOOD!
These little things are ridiculous. It’s best not to be alone when you bake these because others may never get one! They are that good!
The best part or possibly the worst part is that they are very quick to make! This may or may not cause you to bake them all the time, not being the best thing for your waistline! LOL!
They have a pecan streusel topping that is AMAZING!
I always add more strawberries than the recipe calls for. Because of this, I bake them a little longer to make sure the filling is done.
Definitely give these a try and if you manage not to eat them all yourself, try giving one to your child’s teacher or better yet, YOUR BOSS! You might just get that raise you have been wanting.
However, if your boss is allergic to nuts, might want to skip that one……………. OR not……………….. YOUR CHOICE! I DON’T JUDGE!
XOXO,
Esther
Recipe: Strawberry Muffins
– 3/4 cup Skim Milk
– 1/2 cup Vegetable Oil
– 1 Egg
– 2 cups All-Purpose Flour
– 1 1/4 cup Chopped Stawberries
– 1/3 cup Sugar
– 1 tbsp. Baking Powder
– 1/4 tsp. Salt
Direction:
– Heat oven to 400 degrees. Grease 12 regular size muffin cups or line with paper baking cups.
– Mix milk, oil and egg in large bowl until well blended. Stir in remaining ingredients except Pecan Streusel Topping , just until moistened.
– Make Pecan Streusel Topping , Divide batter evenly among muffin cups, filling two- thirds full. Sprinkle batter with Pecan Streusel Topping on top.
– Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Pecan Streusel Topping:
– 1/2 cup chopped Pecans
– 1/2 cup Packed Brown Sugar
– 1/4 cup All- Purpose Flour
– 2 tbsp. Melted Butter
Mix all ingredients in large bowl until well blended.
Pecan Streusel Topping (recipe below)
Mixed Berry Tartlets with Lemon Drizzle
CALLING ALL DADS!
Every Mother’s Day, I fantasize that my husband is losing sleep over the perfect meal to cook me with his 3 perfectly hair combed children in their best Sunday dresses and suit.
As he pours over countless cookbooks, he realizes that he has not yet vacuumed and dusted, which he quickly attends to. His children are making their beds and tidying up their rooms JUST BECAUSE they want to and JUST BECAUSE being clean feels SO good! (This is my fantasy, remember?)
Where am I, you ask?
Well, of course I’m at the Spa getting pampered by a crew of estheticians who want to make me feel good about my self JUST BECAUSE they care that much!
Then I stop dreaming………….. I wake up……………
to the sound of my 2 girls screaming and fighting and pulling eachother’s hair (that is not perfectly combed, by the way) JUST BECAUSE the other one took her pink furry pillow without asking. My son is throwing his little basketball everywhere but actually IN the basketball goal, which is followed up by a crashing sound. Not to mention the girls took it upon themselves to fix “breakfast” which may or may not have consisted of Nutella, Crackers, Half & Half, Cold Left Over White Rice, and Cheezits.
I know, Yummy.
All this, while my husband still sleeps soundly in his bed……. (Love ya Baby!) 😉
Well fellas, to help you out and make your #1 lady think you poured over cookbooks all day, I’m going to help you out with this Super Easy Dessert!
Why not try to make these Mixed Berry Tartlets. Heck, if you want to impress her even more than the fact that you made these to start with……. tell her they are Mixed Berry Tartlets with a Lemon Drizzle.
You only need 7 things and there is a chance that you may have a few of the ingredients already!
Here is what you need to do:
Cut up an 18 oz. package of Strawberries and add to a mixing bowl.
Throw in a couple of handfuls of fresh blueberries and sprinkle mixture with 1 Tablespoon of Sugar…… Toss to Combine. Set aside.
Take a package of Ready Crust Graham Cracker Tartlet minis.
Brush them with a little bit of egg white. (*You don’t have to, but it gives the crust a nice brown color when baking)
Put the tartlets on a cookie sheet and bake according to the package instructions for only 5 minutes. *I think it was 375 degrees, but might have been 350. Make sure you check!
While that is baking,
Squeeze the juice of 1 lemon into bowl and whisk in 1/2 cup of Powdered Sugar.
Your lemon drizzle should still be runny, but slightly thick like this. Set it aside.
Now take 1 cup of Heavy Whipping Cream. (*If you can’t find “Heavy”, regular Whipping Cream is fine) TIP for DAD: Creams like this have their own section next to the milk area in the Grocery Store. 😉
Find mom’s electric hand mixer and put the whisk attachment on. Beat on low at first unless you want to have the entire thing on your clothes. Add 1 Tablespoon Granulated Sugar and eventually go to highest setting and beat until cream becomes a thick whip with “stiff peaks” like this. BE CAREFUL! If you whisk too long, it could turn into butter! YIKES!
DAD: If making this whipped cream on your own proves to be too overwhelming, no one will judge you for buying Cool Whip! However, if you REALLY want to impress mom, go for the homemade stuff and earn those brownie points!
After the tartlets have baked and cooled, mound them up with the berry mixture. (You will probably have leftover berries)
Spoon the lemon drizzle over each tartlet to your liking. A couple spoonfuls each is fine.
Top each with whipped cream.
And garnish with fresh strawberries!
Mom will be SO SURPRISED and touched that you went the extra mile JUST BECAUSE you love her so much!
Recipe: Mixed Berry Tartlets
Ingredients:
– 18oz. package Fresh Strawberries
– Couple Handfuls of Fresh Blueberries
– 1 cup Heavy Whipping Cream
– 2 Tablespoons Granulated Sugar, Divided
– Juice of 1 Lemon
– 1/2 Cup Powdered Sugar
– 1 Package Ready Crust Graham Cracker Tartlet Minis
– 1 egg white (Optional)
Directions:
– Dice up Strawberries and add to a bowl. Add the Blueberries and Sprinkle with 1 Tablespoon of the Granulated Sugar. Set aside.
– Brush 1 eggwhite (optional) over the crusts and bake according to package instructions. Set aside to cool when finished.
– While crusts are baking, combine lemon juice and powdered sugar by whisking until smooth. Set aside.
– With the whisking attachment of an electric mixer, whisk remaining tablespoon of granulated sugar with the 1 cup of heavy whipping cream in a bowl. Whisk until mixture forms “stiff peaks”. Set aside.
– To assemble, take cooled tartlets, and mound each one with berry mixture.
– Add a couple of spoonfuls of lemon drizzle to each tartlet.
– Top with whipped cream.
– Garnish with fresh berries.
– Stick in the fridge for atleast 10 minutes. If making ahead, desserts will keep just fine in the fridge!
Sweet Potato Au Gratin
I have to admit. I have a problem. I happen to be a “gadget girl”. There! I said it. It’s out now and I can’t take it back.
Whenever I’m in a homestore or go to a home party where these things are sold, I have to practice self control.
My palms start to get sweaty (nice, huh?) , my pupils begin to dilate, and I have even been know to twitch a little. I know! I am painting a very pretty picture for you.
One of the little gadgets I have always craved, but have to be honest, have been scared of is the Mandoline. No, not the one you play.
The one you SLICE with!
So, while in the store the other day, a Sweaty Palmed girl broke down and bought one.
BEHOLD!
This is the one I got. I paid only $24.99 for it at my local Sam’s Club. These can run pretty high. That is the reason it has taken me so long to purchase one. They can go upwards of $100. I didn’t want to pay a lot, only to find out I wouldn’t use it. This is the only reason I bought this, because I was so excited it wasn’t $100!
Well, let me just tell you………… I LOVE IT! By the way, since purchasing this, I have seen them even cheaper than what I paid for mine. Even as low as $11.99 online!!!
I have always shied away from recipes that call for thinly sliced ingredients. If I couldn’t buy them already that way, I probably wouldn’t fix it.
Ladies and Gentlemen, I am proud to announce that GONE ARE THE DAYS where I do this anymore!
I had some Sweet Potatoes lying around that I wanted to use up and so I decided to make Sweet Potato Au Gratin for dinner last night. Before you go, “Esther! I don’t like Sweet Potatoes…..” You can definitely do this recipe by substituting them for regular Russett Potatoes. If you do that, you can also either use the Thyme I used in my recipe along with the Gruyere OR you could also substitute those for maybe Chives and White Cheddar Cheese.
So, without further adieu, this is what I did:
I peeled and sliced (with the Mandoline) 4 or 5 Sweet Potatoes (it depends on size) and put the setting to “3/16” of an inch.
I buttered a 13 x 9 in. baking dish.
Quick Tip from my MOM: Don’t throw away those empty butter wrappers! Save them for something like this where you need to butter a dish. It makes it much easier to do it and your hands get less messy! 🙂
I made a layer the Sweet Potatoes in a slightly overlapping pattern on the bottom of the baking dish.
Then I sprinkled with a little Salt, Pepper, and Thyme. Then I sprinkled a thin layer (about 1/2 cup) of Smoked Apple Gruyere Cheese on top. YUM! Is all I can say!
Next, I repeated the layers 2 more times.
After that, I put 1 more layer of Sweet Potatoes on top. (By now, I had 4 layers of Sweet Potatoes total)
Then, I simmered 2 cups of Skim Milk and 2 cloves of Minced Garlic for 2 to 3 minutes.
Then I poured it over the Sweet Potatoes. I made sure I touched every potatoe on the top layer so that none would be dry during the baking process.
Em wanted to help me, so I let her sprinkle the last layer of cheese on top. Then, I covered it with foil and baked it for 30 minutes on 400 degrees. Then, I removed the foil and baked it for another 30 minutes. Be careful when you remove the foil because steam will escape and that may cause you to get burned.
This is what it looks like when you pull it out. Not sure if you can tell, but the milk will still be visible and almost appear like it isn’t finished because of so much being in the pan. NO WORRIES! I let mine cool for 30 minutes, allowing all the potatoes to absorb the milk. BY THE WAY: The brown around the edges is from the milk and steam. I showed this in the picture so you would know to expect it. 😉
After that, right before we were ready to eat, I popped it back in the oven for a few minutes on broil so that the cheese could get a little more browned. Make sure you watch it though! Cheese can burn VERY quickly if you aren’t watching it.
This is what it looked like when finished. Unfortunately, the picture doesn’t do it justice because it was later and there wasn’t as much light outside. (BUMMER!)
This was AMAZING with the Pork Tenderloin we had with it.
Lucky for me, I had just enough leftover for lunch today! Burp!
Recipe: Scalloped Sweet Potatoes
Ingredients:
2 cups Skim Milk
2 cloves of Garlic, minced
2 pounds Sweet Potatoes (about 4 or 5) , peeled and sliced about 1/8-inch thick *OR you could use Russet
Kosher Salt
Ground Black Pepper
1½ teaspoons Dried Thyme *OR you could use Chives
2 cups shredded Gruyère cheese (I used Apple Smoked) *OR you could use White Cheddar Cheese
Directions:
– Preheat oven to 400 degrees.
– Peel and Slice your Potatoes, if you haven’t already.
– Butter a 13 x 9 in. baking dish.
– Layer Sweet Potatoes in an overlapping pattern. Sprinkle with a little Salt, Pepper, and Thyme.
– Sprinkle with about a 1/2 cup of Gruyere cheese.
– Repeat layers 2 more times, ending with the cheese.
– Layer a final layer of Sweet Potatoes, set aside.
– In a small pot bring Skim Milk and Garlic just to a simmer for about 2 minutes. Remove from heat and pour on top of Sweet Potatoes, making sure you touch each potatoe on top layer. Milk will settle to bottom.
– Cover with Aluminum Foil and bake for 30 minutes.
– Remove Foil (BE CAREFUL) and bake an additional 30 minutes.
– Remove from oven and allow to cool for 30 minutes. Potatoes will soak up any milk during this time.
– Stick back in the oven for a few minutes on Broil and allow top to brown a little more.
– Serve immediately.
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