Brent and I are trying to eat more fish and seafood. This is a great recipe that you can use with any kind of fish! I used tilapia filets, because that is what my store had fresh. Feel free to try it with other fish and comment to let me know what you used!
Panko Crusted Fish
2 tilapia filets
1/2 cup margarine, melted
1 1/2 tbsp lemon juice
1/4 tsp garlic salt
1 cup unseasoned panko
2 tsp Old Bay seasoning
Preheat oven to 375. Line a baking pan with foil, then spray lightly with cooking spray. In a shallow dish, combine melted margarine and lemon juice. In another shallow dish, combine panko, garlic salt, and Old Bay seasoning. Dip fish filets in butter/lemon mixture. Drop into panko mixture, pressing the crumbs onto the fish with your fingertips. Place filets in a single layer on baking pan. Top filets with more panko mixture. Bake 15 minutes, until fish is flaky. Serve with broccoli.
Okay, I must admit, that although I am a true Southerner, I didn't like fried okra until a few years ago when I tried my mother-in-law's. I could never get excited about the frozen blandly breaded okra served in restaurants. I have played around with the recipe for my own fried okra and now I love it! So I hope even if you're not really a fan of okra, you'll try this out! (And the best part, okra is SO easy to grow on your own...this summer all the fried okra has been from my very own garden!)
Fried Okra
12-14 pods of okra (picked at about 3-4 inches if growing your own, too much larger and they'll be too dry)
4-5 tbsp flour
1 1/2 tsp salt
1 tsp black pepper
canola oil
Cut the ends off of the okra pods. Cut the okra pods into 1/2 inch pieces. Place in mixing bowl. Sprinkle with salt, mix the okra around until all have been sprinkled with salt. Sprinkle with black pepper, again mix around. Dredge in flour until all okra are covered. Allow to sit five minutes, then stir one last time. Heat enough canola oil over medium heat to cover the okra. Once oil is hot, add okra and allow to cook. Allow the okra to cook, so DON'T mess with them except to turn them about the pan once. Cook until breading begins to turn light brown. Drain on paper towels.
This is another great recipe from my mother-in-law. You definitely must try this one! As I've said before, I'm not really a fan of shrimp, but Brent is, so the combination of chicken and shrimp in this dish makes everyone happy.
Shrimp & Chicken in Sour Cream Sherry Sauce
3 tbsp margarine
3-4 tbsp flour (start with 3 tbsp, add more if you desire thicker sauce)
1 c chicken broth
3/4 tsp garlic salt
1/8 tsp black pepper
1/8 tsp nutmeg
1 c sour cream
1/4-1/3 c dry cooking sherry (this varies depending on how you like the taste, start with 1/4 c and add more if you like)
1 1/2 c diced chicken
1 1/2 c chopped shrimp
1 tbsp olive oil
Cook chicken in small skillet with 1 tbsp olive oil until no longer pink, usually 5-7 minutes (I season the chicken with Montreal chicken seasoning). Boil water for shrimp. When water is boiling, add chopped shrimp and cook about 30 seconds. Do not overcook the shrimp! Drain shrimp into a bowl of cold water to stop the cooking process. After shrimp has cooled, drain and set shrimp and chicken aside.
Melt butter in large skillet. Blend in flour slowly; add broth and heat. Stir constantly until thick and smooth. Mix in seasonings, sour cream, and sherry; heat for about two minutes, stirring constantly. Add chicken and shrimp, heat and stir another 2-3 minutes. Serve over rice.
This is a family recipe for baked beans that I love! I know that you can buy baked beans and cook them straight out of a can, but this is a good basic recipe for seasoning them yourself.
Cookout Baked Beans
1 large can Van Camps pork & beans
3/4 c ketchup
3/4 c white sugar
2 tbsp mustard
6 strips bacon
Mix all ingredients except bacon in large mixing bowl. Pour into foil lined baking dish. Top with strips of bacon. Bake at 350 degrees for two hours. If you are short on time, you can cook these on the stovetop and skip the bacon. In a skillet, heat the beans over medium heat until sauce thickens.
It has been a little while since I've posted, but I have been enjoying my summer off by traveling! I've been to the beach and the mountains and took a 10 day trip to California with my husband. We visited LA, San Francisco, Yosemite National Park (where we hiked Half Dome!), and drove up the Pacific Coast Highway. It was an amazing trip, so I posted a few pictures for you to see!
Today's recipe is something I've wanted to try for a long time. It's a slow cooker BBQ recipe that I found online and I've been waiting on a day that I had 12 hours to cook it. It turned out better than I even expected to, so I hope you'll try it out!
Slow Cooker BBQ
4 lb boston butt pork shoulder
2 bottles BBQ sauce of your choice (I used a spicy, sweet sauce)
1 tsp garlic salt
1 tsp onion powder
1 tsp black pepper
Place whole pork in crockpot. Sprinkle 1 tsp of each seasoning over the top of the pork. Pour one bottle of BBQ sauce over pork. Cook on low 8 hours. After 8 hours, remove pork from crockpot and place on broiler pan. Pour out liquid from crockpot, reserving 1/8-1/4 cup. Separate and shred pork, add back into crockpot. Pour second bottle of BBQ sauce over pork. Add 1/8 cup of liquid. Continue to cook on low for at least another hour and up to 3-4 more hours. Stir every 20 minutes or so, adding more liquid if BBQ starts to look dry. (I ended up turning my crockpot to "warm" after about an hour to keep it from drying out.) Serve as a sandwich or eat on its own with slaw and baked beans.
