These are a few of my favorite main dishes, most are southern, some are not.
Southern Fried Cat Fish
6-8 catfish fillets
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons seasoned salt3/4 teaspoon onion powder
1/2 teaspoon paprika
2 cups cracker meal or crushed saltine crackers
1 cup vegetable oil
Rinse fillets under cold water. Then thoroughly pat them dry with a towel.
Make your seasoning mixture by combining garlic powder, black pepper, seasoned salt, onion powder, and paprika, in a small bowl. Sprinkle seasonig misture on both sides of the fillets. Apply cracker meal by gently pressing the meal on both sides of the fillets. Place in fridge for about an hour, so the seasonings can set on the fillets.
Heat your vegetable oil in a large skillet. Fry the fillets on both sides until golden brown, only turning once.
Allow fillets to drain on paper towel, then serve immediatly!
6-8 catfish fillets
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons seasoned salt3/4 teaspoon onion powder
1/2 teaspoon paprika
2 cups cracker meal or crushed saltine crackers
1 cup vegetable oil
Rinse fillets under cold water. Then thoroughly pat them dry with a towel.
Make your seasoning mixture by combining garlic powder, black pepper, seasoned salt, onion powder, and paprika, in a small bowl. Sprinkle seasonig misture on both sides of the fillets. Apply cracker meal by gently pressing the meal on both sides of the fillets. Place in fridge for about an hour, so the seasonings can set on the fillets.
Heat your vegetable oil in a large skillet. Fry the fillets on both sides until golden brown, only turning once.
Allow fillets to drain on paper towel, then serve immediatly!
Spicy Grilled Catfish (Soul Food and Southern Cooking)
1 large whole gutted and skinned catfish
Molly Butter Seasoning
Onion Powder
Garlic Powder
Mrs. Dash Seasoned Blend
Old Bay Seasoning
Black Pepper
Tony Chachere's Creole Seasoning
Heavy duty aluminum foil
1 can of cooking spray
1 sliced lemon
Recipe Directions:
1. To prep fish for grilling, rinse and pat dry the catfish with paper towels. Sprinkle catfish with a generous amount of Molly butter seasoning.
Lightly sprinkle the fish with the following ingredients: onion powder, garlic powder, Mrs. Dash seasoned blend, old bay seasoning, black pepper, and Tony
Chachere's creole seasoning.
2. You'll need a large enough sheet of aluminum foil so as to cover the whole fish. Lightly spray your foil with cooking spray, that way your fish won't stick to the foil. Place the catfish fish in the center of the foil. Stuff the
lemon slices in the cavity area of the fish. Time to seal the aluminum foil, to do so, fold the foil paper lengthwise over the fish, then fold the ends to seal
in the fish nicely for grilling.
3. Now here is the tricky part. Grill the fish 10 minutes per inch. So I use the joints of my fingers as a ruler. Each joint of the finger is about 1 inch.
So depending on the size you may have to use both pointer fingers to measure.
Now if the thickest part of your fish measures 4 inches. Grilled your fish for 40 minutes. 20 minutes on each side.
Molly Butter Seasoning
Onion Powder
Garlic Powder
Mrs. Dash Seasoned Blend
Old Bay Seasoning
Black Pepper
Tony Chachere's Creole Seasoning
Heavy duty aluminum foil
1 can of cooking spray
1 sliced lemon
Recipe Directions:
1. To prep fish for grilling, rinse and pat dry the catfish with paper towels. Sprinkle catfish with a generous amount of Molly butter seasoning.
Lightly sprinkle the fish with the following ingredients: onion powder, garlic powder, Mrs. Dash seasoned blend, old bay seasoning, black pepper, and Tony
Chachere's creole seasoning.
2. You'll need a large enough sheet of aluminum foil so as to cover the whole fish. Lightly spray your foil with cooking spray, that way your fish won't stick to the foil. Place the catfish fish in the center of the foil. Stuff the
lemon slices in the cavity area of the fish. Time to seal the aluminum foil, to do so, fold the foil paper lengthwise over the fish, then fold the ends to seal
in the fish nicely for grilling.
3. Now here is the tricky part. Grill the fish 10 minutes per inch. So I use the joints of my fingers as a ruler. Each joint of the finger is about 1 inch.
So depending on the size you may have to use both pointer fingers to measure.
Now if the thickest part of your fish measures 4 inches. Grilled your fish for 40 minutes. 20 minutes on each side.
Carinos Spicy Shrimp and Chicken (copy cat recipe)
Ingredients
2 - 8 oz boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. romano cheese, grated (Italian blend cheese works great too.)
1 tsp cayenne pepper
salt and pepper to taste
13-16 oz dry penne pasta
Directions
1.Add the sliced chicken to a saute pan and cook through. When it is cooked, place the chicken on a separate plate or in bowl and set aside.
2.Begin cooking the pasta according to package directions.
3.When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat. Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
4.Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
5.When the pasta is finished cooking, drain the excess water but don't rinse it. Set aside. In the empty pot used to cook the pasta, add the cream, Romano cheese,
and cayenne pepper. Let the cream reduce by half while stirring frequently.
6.Add the meat and veggie mixture to the sauce and stir together.
Add the pasta and stir all together. Serve and enjoy! Makes 6-8 servings.
Source: Cupcake Diaries
Ingredients
2 - 8 oz boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. romano cheese, grated (Italian blend cheese works great too.)
1 tsp cayenne pepper
salt and pepper to taste
13-16 oz dry penne pasta
Directions
1.Add the sliced chicken to a saute pan and cook through. When it is cooked, place the chicken on a separate plate or in bowl and set aside.
2.Begin cooking the pasta according to package directions.
3.When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat. Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
4.Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
5.When the pasta is finished cooking, drain the excess water but don't rinse it. Set aside. In the empty pot used to cook the pasta, add the cream, Romano cheese,
and cayenne pepper. Let the cream reduce by half while stirring frequently.
6.Add the meat and veggie mixture to the sauce and stir together.
Add the pasta and stir all together. Serve and enjoy! Makes 6-8 servings.
Source: Cupcake Diaries
Chicken - Rice Bake Casserole
1 10 3/4 oz can of condensed cream of mushroom soup
1 C Milk
1 Envelope of Onion Soup Mix
1 3oz Can of chopped Mushrooms
1 C Regular Rice
1 10oz package of frozen peas and carrots, thawed. or you can use fresh veggies!
1 2 1/2 to 3lb ready to cook broiler-fryer chicken, cut up
Paprika
Directions:
In a bowl, stir together the mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve half a cup of the soup mixture and set it aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12x71/2x2 inch baking dish; arrange the chicken pieces on top. Pour reserved soup mix over the chicken. Sprinkle the chicken pieces with paprika. Cover tightly with foil. Bake at 375 till the rice is tender. Cook for about an hour and a half. Makes 4 to 6 servings.
1 10 3/4 oz can of condensed cream of mushroom soup
1 C Milk
1 Envelope of Onion Soup Mix
1 3oz Can of chopped Mushrooms
1 C Regular Rice
1 10oz package of frozen peas and carrots, thawed. or you can use fresh veggies!
1 2 1/2 to 3lb ready to cook broiler-fryer chicken, cut up
Paprika
Directions:
In a bowl, stir together the mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve half a cup of the soup mixture and set it aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12x71/2x2 inch baking dish; arrange the chicken pieces on top. Pour reserved soup mix over the chicken. Sprinkle the chicken pieces with paprika. Cover tightly with foil. Bake at 375 till the rice is tender. Cook for about an hour and a half. Makes 4 to 6 servings.
Longhorn Steakhouse Outlaw Ribeye Copycat
By: Anne Colagioia from EZ Gluten Free Ingredients
3 Boneless Ribeye Steaks (14-15 oz each)
2 Tablespoons Olive Oil
4 Medium potatos, peeled and cut into 1" pieces
1/2 C Milk (might not need it all)
5 Tablespoons of butter
4 C Fresh broccoli florets
Salt and pepper to taste
To make the mashed potatos, put the potatos into a pot of salted water over a
medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20
minutes or until the potatos are fork tender.
Drain the potatos. Add 3 tablespoons of butter, salt and pepper, then mash the
potatos, adding enough milk to reach the desired consistency. Cover the pot to
keep them warm until everything else is done.
For the steak, place a cast iron skillet over a medium high heat to get it hot
before adding the meat.
Season the steak liberally with salt and pepper,then once the pan is very hot,
add a tablespoon of oil to the pan, then add the steak. Sear it for 5 minutes on
the first side and 4 minutes on the second side for medium rare result.
To prepare the broccoli, place it into a skillet with about a half inch of water,
and some salt and pepper to taste. Bring it to a boil, then cover it and let
it steam for 5 minutes before adding 2 tablespoons of butter then serve it with
the rest of the meal.
Ranch Chicken
These breaded chicken breasts are crispy and brown on the outside, tender and juicy on the inside.
4 Skinless bonless chicken breast halves (about 1lb)
1/4 Cup Ranch dressing
1/3 Cup Italian style bread crumbs
2 Tablespoons olive or vegetable oil
Dip chicken into dressing, then coat with bread crumbs.
Heat oil in a 12 inch skillet over medium high heat. Cook chicken in oil for about 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
By: Anne Colagioia from EZ Gluten Free Ingredients
3 Boneless Ribeye Steaks (14-15 oz each)
2 Tablespoons Olive Oil
4 Medium potatos, peeled and cut into 1" pieces
1/2 C Milk (might not need it all)
5 Tablespoons of butter
4 C Fresh broccoli florets
Salt and pepper to taste
To make the mashed potatos, put the potatos into a pot of salted water over a
medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20
minutes or until the potatos are fork tender.
Drain the potatos. Add 3 tablespoons of butter, salt and pepper, then mash the
potatos, adding enough milk to reach the desired consistency. Cover the pot to
keep them warm until everything else is done.
For the steak, place a cast iron skillet over a medium high heat to get it hot
before adding the meat.
Season the steak liberally with salt and pepper,then once the pan is very hot,
add a tablespoon of oil to the pan, then add the steak. Sear it for 5 minutes on
the first side and 4 minutes on the second side for medium rare result.
To prepare the broccoli, place it into a skillet with about a half inch of water,
and some salt and pepper to taste. Bring it to a boil, then cover it and let
it steam for 5 minutes before adding 2 tablespoons of butter then serve it with
the rest of the meal.
Ranch Chicken
These breaded chicken breasts are crispy and brown on the outside, tender and juicy on the inside.
4 Skinless bonless chicken breast halves (about 1lb)
1/4 Cup Ranch dressing
1/3 Cup Italian style bread crumbs
2 Tablespoons olive or vegetable oil
Dip chicken into dressing, then coat with bread crumbs.
Heat oil in a 12 inch skillet over medium high heat. Cook chicken in oil for about 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Marinated Ranch Broiled Chicken
2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
Directions:
Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat. Refrigerate to marinate for at least 1 hour, or overnight if possible. Preheat oven to Broil/Grill. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.
2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
Directions:
Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat. Refrigerate to marinate for at least 1 hour, or overnight if possible. Preheat oven to Broil/Grill. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.
Tater Tot Casserole
2lb Hamburger Meat
1 Onion, Chopped
1/4 C Bread Crumbs
1 bag of Tater Tots
Chopped Green Chilies
1/2 C Milk
1 Can Cream of Mushroom or Chicken Soup
1 Can Cream of Cheese Soup
Brown hamburger and onion. Mix soups and milk. Layer hamburger meat with onion, bread crumbs, soup mixture and green chili. Arrange tater tots on top. Bake for 1 hour at 350 degrees.
Cornbread Casserole
1 Pkg. Yellow Sweet Cornbread
1 C. Sweet Corn
1 C. Creamed Corn
1 C. Cream of Mushroom soup
1 Stick of butter
1 Medium Onion chopped
8 oz. Shredded Cheddar Cheese
Make cornbread as directed. Mix both cans of corn with mushroom soup. Saute Onions. Break- up cornbread in 13 x 9 pan, pour warm butter and onions on top. Take soup mixture, and 1/2 of cheese, mix with the cornbread. Top with remaining cheese. Cover and bake at 350 degrees for 20 minutes.
2lb Hamburger Meat
1 Onion, Chopped
1/4 C Bread Crumbs
1 bag of Tater Tots
Chopped Green Chilies
1/2 C Milk
1 Can Cream of Mushroom or Chicken Soup
1 Can Cream of Cheese Soup
Brown hamburger and onion. Mix soups and milk. Layer hamburger meat with onion, bread crumbs, soup mixture and green chili. Arrange tater tots on top. Bake for 1 hour at 350 degrees.
Cornbread Casserole
1 Pkg. Yellow Sweet Cornbread
1 C. Sweet Corn
1 C. Creamed Corn
1 C. Cream of Mushroom soup
1 Stick of butter
1 Medium Onion chopped
8 oz. Shredded Cheddar Cheese
Make cornbread as directed. Mix both cans of corn with mushroom soup. Saute Onions. Break- up cornbread in 13 x 9 pan, pour warm butter and onions on top. Take soup mixture, and 1/2 of cheese, mix with the cornbread. Top with remaining cheese. Cover and bake at 350 degrees for 20 minutes.