Category Archives: Recipes

Sep10

Catfish Piccata with Browned Butter

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catfishpiccatawithbrownedbutter

Catfish Piccata with Browned Butter

Who says you have to fry catfish?  It works beautifully in place of chicken.  Really yummy!

  • 6 tablespoons unsalted butter
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • Thinly sliced lemon
  • 1 tablespoon capers (I didn’t use)
  • 2 teaspoons chopped fresh parsley (I didn’t use)

In a medium enamel-coated cast-iron skillet, melt butter over medium heat.  Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.  Skim foam from butter.  Whisk in wine and lemon juice.  Pour into a small bowl.  Cover and set aside.

Sprinkle fish with salt and pepper.  Wipe pan, and add oil; heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes.  Turn fish; cook until fish is opaque and flakes easily, about 2 minutes.

Remove from heat.  Top with lemon slices, capers, and parsley.  Pour butter mixture over fish.

Serves 2.

“Followers of Christ have a brand-new identity.”

 

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Sep7

Stuffed Pepper Soup

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Stuffed Pepper Soup

If you like stuffed green peppers, you’ll love this hearty soup.

  • 2 lbs. ground beef
  • 1 (28-oz.) can diced tomatoes
  • 1 (28-oz.) can tomato sauce
  • 1 (28-oz.) can water
  • 2 cups chopped green peppers
  • 2 cubes beef bouillon
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper, opt.
  • 2 cups cooked rice

Brown beef in a Dutch oven over medium heat; drain.  Add tomatoes with juice and remaining ingredients, except rice.  Bring to a boil.  Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until peppers are tender.  Add cooked rice and heat until hot.  Serve.

If you soup thickens and gets more like stew than soup, just add additional water or beef broth.

Makes 8 to 10 servings.

“Let the redeemed of the Lord tell their story.”

Sep6

Easiest-Ever Pulled Pork

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Easiest-Ever Pulled Pork

  • Boneless pork loin
  • 1 bottle barbecue sauce (We like Bull’s Eye Original.)

Put your boneless pork loin in the slow cooker.  Pour your sauce over it.  Cook on low for 8 hours.  Shred with two forks in the slow cooker and serve on buns.

Invite friends over and have a party.

“Christ at the center brings life into focus.”

Sep6

Ranch Hash Brown Casserole

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Ranch Hash Brown Casserole

I think half of this was devoured by my oldest grandson in one sitting.  Of course, he’s a big guy and I think it was comfort food for him with a broken collarbone.  He loved it!!

  • 8 slices bacon, chopped, optional
  • 1 1/2 (30-oz.) bags frozen shredded hash browns
  • 2 (16-oz.) containers sour cream
  • 2 pkgs. ranch dressing mix (not dip)
  • 3 cups shredded Cheddar cheese
  • 1/4 cup butter

In skillet over medium heat, cook bacon until golden and crisp.  With a slotted spoon, remove from pan and drain on paper towels.

Combine sour cream and ranch dressing mix in a large bowl.  Add Cheddar cheese and hash browns, and stir to combine.  Hash browns can be frozen or thawed.

Add hash brown mixture to a sprayed 9 x 13-inch baking dish.  Top with pats of butter.  Bake at 400 degrees for 45 to 60 minutes or until golden brown and bubbly.

This recipe can be frozen and cooked later.

“God’s training is designed to grow us in faith.”

Sep6

Strawberry Scones

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Strawberry Scones

My husband went crazy over these sweet buttermilk biscuits with fresh strawberries.  I’m going to have to make these again real soon.

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups fresh strawberries, chopped
  • 3/4 cup whole buttermilk
  • 1 large egg, beaten
  • 1/4 cup turbinado sugar

Preheat oven to 375 degrees.  Spray a 12-inch cast-iron skillet with baking spray with flour.

In the work bowl of a food processor, combine first six ingredients, pulsing to combine.  Add butter, and process just until mixture is crumbly.  Pour mixture into a medium bowl.  Add strawberries and buttermilk, stirring to combine (do not over mix).

On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick.  Using a knife, cut dough into eight triangles.  Arrange in prepared skillet, spacing slightly apart.  Brush with beaten egg, and sprinkle with turbinado sugar.

Bake until golden brown, 25 to 30 minutes.

“Brokenness can lead to wholeness.”

Sep3

Peaches and Cream Pie

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Peaches and Cream Pie

This pie was so good, I had to make two of them.  They instantly got gobbled up by my grandkids.  Very easy to make also.

  • 3/4 cup self-rising flour*
  • 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a 9-inch deep-dish pie plate and set aside.

In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth.  Pour mixture into prepared pie plate and arrange sliced peaches on top.

In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.

Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie.  (I didn’t use all of this.)  Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes.  Let cool completely on a wire rack before serving.

*If you don’t have self-rising flour, you may use all-purpose flour.  For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When life’s struggles make you weary, find strength in the Lord.”

 

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Aug17

Pineapple Cheesecake Dessert

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Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”

Jul7

Scalloped Chicken

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Scalloped Chicken

I had leftover cooked chicken so this was very easy to put together.  This is real comfort food.  You could easily use leftover turkey also.  It would be a great casserole to take to a potluck, or a friend in need of a meal.

Gravy

  • 4 cups chicken broth
  • 1 can cream of mushroom soup
  • 1 1/2 teaspoons sage
  • 2 tablespoons chopped onion
  • 1 cup chopped celery
  • 3/4 cup (1 1/2 sticks) butter
  • 1/4 cup flour

Melt butter in large skillet.  Add onion, celery and sage and cook until done.  Add flour and cook.  Then add soup and broth.

  • 4 cups cubed cooked chicken
  • 6 cups toasted bread cubes or croutons

Put layer of chicken in bottom of greased 9 x 13-inch baking dish.  Cover with bread cubes.  Pour gravy evenly over top.  Work gravy down to chicken layer with a fork.  Bake until dressing is slightly browned, about 35 minutes at 350 degrees.

Note:  If you use flavored croutons, omit the sage in gravy.

“Let the redeemed of the Lord tell their story.”

Jul7

Chicken Ranch Quesadillas

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Chicken Ranch Quesadillas

This is a quick and easy meal to get on the table asap.  Yummm.  Really, really good.

  • 1/2 cup sour cream ranch dip
  • 8 8-inch flour tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 10-oz. can chicken, drained and flaked
  • 1/3 cup bacon bits
  • Salsa, optional

Spread 2 tablespoons dip on each of 4 tortillas.  Top each with 1/4 each of the cheeses, chicken and bacon bits.  Top with remaining tortillas.  Place one tortilla stack in non-stick skillet.  Cook over medium-high heat until lightly golden, pressing down gently with spatula.  Turn carefully, cook until cheese is melted.  Let stand for 2 minutes; slice into wedges.  Repeat with remaining tortilla stacks.  Serve with salsa, if desired.

Serves 4.

“Brokenness can lead to wholeness.”

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Jul7

Dixie’s Boiled Dinner

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Dixie’s Boiled Dinner

This is my take on “New England Boiled Dinner”.  Three ingredients, put it all in a pot, cover with water and boil until done.  Serve with butter, salt and pepper to put on potatoes and cabbage.

  • Kielbasa, cut into large pieces
  • Cabbage, cut into large chunks
  • Red potatoes, peeled

Fix enough for however many you are serving.  Delicious for leftovers also.

“The Lamb who died is the Lord who lives!”