IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIt's recipe time! Here's my recipe for home made fish
Take your favorite fillets, of Catfish Talapia what have you, either fresh or from the market. I prefer the big bag of them at Wal-Mart myself, all the works already done. Soak them overnight in a large mixing bowl, with a quarter cup of salt and water till the fish are covered.
Take a large gallon size zip lock bag, (Use the ones with the zipper they're awesome for this), and add two cups of cornmeal, and one cup of all purpose flower, two tablespoons of salt, one tablespoon of garlic powder, three teaspoons of onion powder, a tablespoon of course ground black pepper, and two teaspoons of ground cayenne pepper. close the bag and shake it till well mixed. Rinse the fish with cold water. In a small bowl mix one cup of milk with two eggs and beat well. then dip the fish in the mixture add them to the bag, and shake until well coated a piece at a time, (do not add all the fish to the bag, it will gum up on you). Then either use your favorite deep fryer, or a pot with some good cooking oil, like canola or peanut oil, and throw a pinch of the batter in. If it sizzles its ready for the fish. Put the fish in a piece at a time, giving them plenty of room, (don't over crowd or they wont get completely done). and cook until one minute after it floats freely at the top of the oil. remove the fish and rest it in a strainer lined with paper towels until ready to serve.
Makes one butt load.
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This one's Quick and easy too. take a large stew pot, fill it half way with water and set it on the heat on high to boil. Take a package of the pre packaged wal mart chicken breasts and rinse them, then chop them into bite sized pieces. Add three big potatoes also chopped into bite sized pieces and place it all in the water along with half a coarsely chopped onion. let that boil till the chicken is cooked and the potatoes are nearly tender. Add a can or box of chicken broth, two teaspoons of black pepper, one teaspoon of ground cayenne pepper, two tablespoons of salt. Three tablespoons of garlic powder, one tables spoon of oregano, a half teaspoon of basil. a teaspoon of lemon pepper. And two teaspoons of poultry seasoning. Also about a half a tablespoon of thyme. Add the half bag of California mix and cook till the vegetables are tender, then serve
(No Ratings Yet) Loading ...Yes you Olive Gardeners, this is going to be a bit familiar. Take a large stock pot, One large onion, preferably a red one, but white ones will do. A large package of Smoked Sausage (You can substitute this for Italian Sausage to make a more authentic OG Zuppa Tuscana style soup) And some large potatoes. Again, preferably red ones, but any ole tater will do. A large container of chicken broth, a half quart of heavy cream, and some fresh spinach or kale. some parsley flakes, garlic powder, or a half bulb of fresh, oregano, crushed red pepper flakes, salt and pepper. Wash the potatoes, with the skin still on, cut them in half. Take the halves and slice them at an angle so the slices are longer than they normally would be. You will need enough for just under half an empty pot full. Cut the onion in half, then slice it, break up the slices, and put the onions and potatoes in the pot. slice the smoked sausage down the middle lenghtwise then again with the halves to quarter it. Then chop the sausage quarters into bite sized pieces. Add them to the pot. Add a tablespoon of garlic, A quarter cup of parsley flakes, a tablespoon plus a teaspoon of salt, two teaspoons of black pepper and a half a tablespoon of salt, and add them to the pot. Then pour the chicken broth (Shake it first) over the spices. Stir the contents of the pot. Add hot water till it is filled to about two inches above the contents. (DO NOT ADD THE SPINACH KALE OR CREAM TILL THE SOUP IS ALMOST DONE!!!! ) Put it on the stove on high. Let the soup reach boiling, then back off the heat and let it simmer for about an hour or so, till the potatoes and onions are nearly tender. Add the kale, let it simmer for about ten minutes, or until the taters and onions are done. Add the heavy cream, and let it simmer till it regains the temp. Then serve. This would be really good with some breadsticks or garlic bread. and a little grated parmesian cheese over the soup. Have fun with it!
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Seared Fish w/Mango Salsa & Rice
One complaint I hear from people about trying new recipes is that they have NO idea what the end result should look like. That was a fear of mine before I really started putting my heart into cooking. I used to only cook from a box that had a picture on it. Ha! Glad I got over that! I hope that this recipe tempts your tastebuds!!! It has become a weekly staple in our home, the good news is that you can use ANY white fish you like – flaky or steaky type fish 
Now this isn't my recipe, but I wanted to share it with you because it taste so delisious! You can find the originial recipe at foodnetwork.com just look for Chef Robert Irvine's Seared Mahi-Mahi with Mango Sauce & Fragrant Rice. Honestly I didn't change but a few things and only made enough to serve two. The recipe below is for four. You don't need to change anything if you use less fish. The mango and rice is so good together!
Ingredients
Rice:
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1 cup jasmine rice
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2 cups water
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2 tablespoons chopped fresh cilantro leaves
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2 scallions, green parts only, chopped
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Salt(good pinch so it doesn't stick together)
Mango Sauce:
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1 mango
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1 teaspoon rice wine vinegar
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1/4 cup grapeseed oil
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1 lime, juiced
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Salt and freshly ground black pepper
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1 tablespoon chopped fresh cilantro leaves
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1 clove garlic, quartered
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1 teaspoon chopped fresh ginger
Fish:
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4
mahi-mahi any white fish fillets(I used skip jack, bar jack & basa) -
1/4 cup grapeseed oil
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Salt and freshly ground black pepper
Directions
For the rice: Combine the rice and water together in a large sausepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
Heat a large, nonstick saute pan over medium-high heat.
Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.
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Sasiate your taste with this yummy bread recipie.
My first memory of dill is when my Mom used it for pickeling cucumbers and green tomatoes. It's zesty taste and fresh aroma did magical things to otherwise bland veggies and food. This bread is quick and easy and makes yummy toasted sanwiches or gormet grilled cheese.
Ingrediants:
1 package active dry yeast
1/4 c. warm water
1 c. low fat cottage cheese
4 tsp. sugar
1/4 tsp. baking soda
1 egg, lightly beaten
2 Tbsp. dried dill weed
1 tsp. onion powder
2 c. all purpose flour
Mix yeast in with the 1/4 c. warm water. Warm cottage cheese in a saucepan. Add yeast mix to cheese. Add sugar,baking soda, egg, dill, and onion powder. Stir in well. Add flour gradually, mixing well. Cover and let double in bulk. Punch dough down and place in a well greased loaf pan. Cover and let rise until doubled. Bake at 350 degrees for 20 minutes. Enjoy!
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When cooking for those with food allergies always beware every ingrediant, read packaging and labels. If there's an allergy to ANY thing just simply do not use it!
Sugar Cookies
1 cup Earth Balance soy free margerine
1 1/2 cup sugar
1 TBS applesauce or egg replacer for 1 egg
1 tsp xanthan gum
1/2 tsp baking powder
1 tsp vanilla
Mix well then slowly add while mixing
2 3/4 cups of flour*
My flour mix for these cookies is: 1 cup white rice flour,1 cup tapioca flour,3/4 cup of brown rice flour
Roll mix into balls and flatten a little bit, bake at 375. This should make around 12 cookies. When the cookies are done they will not brown like an everyday cookie. They get small cracks in the sides and top and are not mushy in the center. I've found that baking these was easy and if i didn't burn them I'm sure you won't either :0)
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This is a fresh and rich tasting but very quick homemade tomato sauce that will make them think you spent all day in the kitchen. The secret is high quality canned crushed tomatoes and caramelized onions. You can do this in 15-20 minutes. This sauce is great for any Italian dish. I served with fresh linguini and breaded chicken tenderloins and fresh parmigiana cheese. … and of course a little Chianti is always good.
Ingredients:
2 tablespoons un-salted butter
1/4 cup grated white onion (use large teeth on box grater)
1/4 teaspoon dried oregano
2 medium garlic cloves
1 (28-ounce) can of high quality crushed tomatoes. I used Tuttorosso
1/4 teaspoon sugar
2 tablespoon coarsely chopped fresh basil leaves
1 tablespoon extra virgin olive oil
ground black pepper
Instructions:
Heat butter in medium saucepan over 
medium heat until melted. Add grated onion slush, oregano and 1/2 teaspoon of salt; cook, stirring occasionally, until liquid has evaporated and onions turn golden brown, about 5 minutes. Add garlic and cook another 30 seconds.
Stir in tomatoes and sugar; increase heat to high and bring to a simmer. Lower heat to medium low and simmer until thickened slightly, about 10 minutes. Take off heat and stir in basil and oil; season with salt and pepper and serve.
Makes about 3 cups or enough for one pound of pasta.
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So what's for dinner tonight?
I have to be honest with you, there hasn't been much cooking in my kitchen since my husband deployed. Ha! There hasn't been much cooking since I became pregnant, which turns out to be the same length of time. I do apologize! I had a hard time wanting to cook anything, not because I wasn't hungry, but because there wasn't anything that smelled good to me when I opened the fridge. Needless to say, I wasted a lot of food! Finally I am here, knee-deep in my second trimester and those pesky food aversions are G.O.N.E! YAY!
So on our Salad Diva Facebook page and through texts and phone calls people are asking for quick, easy and tasty meals! Healthy is a plus too! I have committed myself to complete your requests! Just remember that dinner doesn't have to be complicated or expensive and you can take shortcuts, just try to take healthy ones when you can. Tonight's dinner is one just for you! It took all of 15 minutes to cook and plate this meal. Now I didn't have a side with this dinner, but you can! Try pairing with your favorite steamed veggies (you can even add those veggies to this dish). Try a nice salad or add some chicken! A rotisserie chicken would be a great quick add! Enjoy! I did 
Here's what you need:
- 1 package of fresh Buitoni pasta (found near the dairy section of your store)
- 1 container of Buitoni of Pesto with Basil. (for two servings I used a little less than 1/2 the container)
- 5-10 cherry tomatoes, sliced in half
- 1-2 tablespoons of olive oil or grape seed oil
- Sea salt and pepper
- Parmesan cheese for garnish
All you have to do is this:
1) Boil the pasta per directions, add a dash of salt so that the pasta does not stick together.
2) Heat oil to med-high heat and saute the tomatoes, once they start to pop and burst turn heat to med-low. Let set until the pasta is finished.
3) Strain the pasta and place back in the pot. Add the tomatoes but not the liquid!! Then add the amount of pesto needed to the tomato liquid. Stir pesto until it is warm. Finally add pesto mixture to the pasta and stir to combine.
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Saffron Infused Mashed Potatoes
Ok, I know what you're thinking! Saffron in mashed potatoes AND isn't that stuff expensive? The answer is yes and yes! Saffron is a wonderful delicate flavor and goes really well with just about any starch. Among my favorite uses for saffron include orzo, long grain white rice, couscous and red or yellow potatoes. They key to cooking with saffron is to add it to your food at the very end of the cooking process. It doesn't need long to get incorporated into your food. For the mashed potatoes, I added it right after I drained the water while they were still hot. Saffron is also a tasty addition to grilled chicken and Spanish Paella. Spanish Paella is a rice dish that often includes chicken, rice, clams, mussels, lobster and any other seafood item you dare try – all are delish!!!
Your second question, is it expensive? Yes, admittingly so. However, it can last you a very long time. Saffron comes in a pouch and is thin red threads. You only need to use a pinch of the threads to taste their savory flavor in your dish!!!
I decided to make this dish on Thanksgiving for parents, brother and grandparents. They are midwestern meat and potato eaters and I really wanted to mix it up a bit for them and show them how different and flavorful your traditional mashed potatoes can be. Share your potato comments in the "comments" section below this post. I would love to hear how you make yours!
Ingredients:
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1 1/2 potatoes per person (I use red and leave the skins on)
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3-4 springs green onion, chopped into small ringlets
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1 pinch of saffron (about 6-10 stems)
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1/4 sour cream or 1/8 of a cup of cream cheese!
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1/4 of half/half, milk or buttermilk
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4 pats of butter
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sea salt & pepper to taste
In a large pot add chopped potatoes and enough water to fill 1-2 inches above waterline. Turn heat on to medium-high and bring to a boil. Boil until the potatoes are fork tender. Drain water and add all ingredients. Use a masher to mash potatoes. A hand held mixer tends to make them like paster of paris!
Serve with a few extra pats of butter before serving and sprinkle with salt and pepper. Serve hot!
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Nature's Pride Pumpkin Stuffing
Well folks, it's that time of year! The pumpkins are here, the pumpkins are here and I'm not talking about the little cutie you drop off at school each day. Nope, instead I am talking about that wonderful pumpkin flavor that takes you back to your childhood. That special memory that takes you back to that first pumpkin patch you visited to pick out the BEST carving pumpkin, or better yet, going to grandma's house for Thanksgiving dinner! Can you smell it, can you close your eyes and see grandma cutting that first piece of pie, wondering if you are going to get the first piece?
Ok, so this may not be pumpkin pie or even pumpkin bread, but I promise you it IS the next best thing!!! Nature's Pride bread company came up with the idea of a contest to make the best recipe using their bread. I found myself searching the Internet for recipes and ideas that I hoped that I wouldn't find. Yes, maybe that is a little backwards, but it's how I roll. I get an idea for a dish, I Google it, I don't find anything like it, I create it! I did find pumpkins and squash stuffed with random things, what I didn't find was anything like I am giving you here. I had to make this several times until I had the best recipe, I also taste tested it with friends. They were quite pleased with the outcome.
Before I tell you what all is in this and how I made it, I want to tell you about the bread and why I selected this flavor of bread. First of all, I was skeptical that wheat bread would really toast up in the oven the way I hoped it would. Thankfully, I was wrong. I selected Nature's Pride Honey Wheat bread. It was soft, had a subtle flavor of sweet honey and a great thick crust! A crust that crisped up nicely! Enjoy!
Here's what you need:
- 1/2 loaf Nature's Pride Honey Wheat Bread, cut into crouton sized pieces
- 1/2 pack of Sage ground sausage
- 1 medium yellow sweet onion, chopped
- 3 ribs of celery, sliced lengthwise and then chopped
- 3/4 bag of arugula (about 3-4 handfuls)
- 1/2 can of pumpkin puree
- 1 teaspoon each of, Salt, Pepper, Sage, Thyme, & Pumpkin Spice
- 1 Pumpkin, about the size of a cantaloupe or a little larger
- 1-2 teaspoons of extra pumpkin spice for the bread
Here's what you do:
Preheat the oven to 400
Placed sliced bread on a cookie sheet, sprinkle with 1-2 teaspoons of pumpkin spice. Toast until crispy and not blackened. Cooking times vary….
Slice the pumpkin top off and remove all seeds and stringy insides. Rub cooking oil on the outside of the pumpkin and set on foil on a cookie sheet.
Next, in a skillet cook the onion and celery for 5 minutes on medium heat. Add the sausage and all remaining spices, mix well. Cook sausage until thoroughly cooked. Now add the pumpkin puree, cook for another 3-4 minutes. Finally, add the arugula. Cook for 2-3 minutes, or until the arugula has cooked down a little bit.
Once the bread is crispy, remove to a large bowl. Pour skillet mixture into the bread and stir carefully, so not to break up the bread too much. Place the bread mixture into the pumpkin and stuff high and tight. Bake uncovered in the oven at 400 for 30 minutes. After 30 minutes place a piece of foil over the top of the pumpkin and continue cooking for another 25 minutes. Serve immediately.
HINT: You can also wrap foil around the pumpkin top and place in the oven for the entire cooking time. Don't forget to cover the stem. Reserve the top for table presentation!
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