Frying catfish at home is really easy–don’t be afraid! It’s actually a pretty quick meal to prepare and oh, so delicious! This crispy breading has seasonings that really bring out the flavor of the fish.
While I admit to being a ‘gumbo snob’, I must repeat. This is not gumbo…just a cousin with a Louisiana flair. Starting with The Holy Trinity– celery, onions and bell peppers, you’ll build a rich, dark roux (see How to Make a Roux)and add in the tender chicken. Make a quick pot of rice and dinner is done!
In this recipe, I used chicken thighs because I think dark meat has much more flavor than white. In any case, you can use all white meat but you’ll be missing out on some of the chicken flavor.
Make a big pot of this because everyone will love it and the leftovers are even better!
File is ground sassafrass and is NEVER to be used as an ingredient in a gumbo or Louisiana cooking. It is a thickening agent that is used only as a garnish, after the dish has been prepared.
A rich, savory chicken stew perfect for any cold evening. Chicken stew can be made in less than an hour-perfect for a weeknight dinner.
Preheat oven to 350 degrees
Lightly season chicken thighs with salt and pepper
Place seasoned chicken thighs on foil or parchment lined baking dish and bake for 30 minutes or until internal temperature of chicken is 165 degrees
Meanwhile, in a heavy bottomed skillet (cast iron recommended) and on medium heat, add oil, onions, bell peppers and celery; cook about 5 minutes
Add roux mix to onion mixture and allow to cook for 10 minutes. (This will be very thick and clumpy).
Gradually add chicken broth to roux and onion mixture; continue stirring and adding more broth until the consistency of the roux is smooth
Remove cooked chicken from oven; pull chicken from bone and place in the skillet with onion mixture
Allow to simmer, covered for 20 minutes
Add gumbo file seasoning to finished product for a thicker stew (optional)
Garnish with chopped green onions
About the Chicken
About the Roux
You've got 3 options and all result in an excellent flavor.
To make fajitas, first, saute onions and peppers in a large skillet with about one tablespoon of oil. Add seasonings. Remove from skillet and set aside.
Next, brown beef in the same skillet. Once beef is browned, add onions and peppers back in the pan.
Place onions, peppers and beef in a flour tortilla. Slice an avocado, add salsa, sour cream, pico de gallo or jalapenos and dinner is done!!! Goes great with Roasted Corn and Green Chiles
Marinated and seared flank steak with grilled onions and peppers rolled in a flour tortilla and served with sour cream, salsa and guacamole!
Slice meat into thin strips and place in large plastic bag
In a mixing bowl, combine 1/2 cup oil, 2 tablespoons liquid smoke, cumin, chili powder, paprika and about 2 teaspoons of kosher salt and 1 tablespoon black pepper
Pour in marinade and refrigerate for at least 30 minutes; rotate bag occasionally
Slice onions and peppers
In a heavy bottom skillet, heat oil on medium-high; add onions, peppers and remaining tablespoon of liquid smoke
Once vegetables are tender, remove from skillet and set aside
In the same skillet you cooked the onions and peppers, add the steak strips; rotate strips evenly until they are cooked to your preference
Serve immediately with warmed flour tortillas and vegetables, sour cream, salsa, guacamole and/or shredded cheese
I love to go out for Chinese or Asian inspired food, but often, the dishes contain MSG and gluten, neither of which my body likes. This rice bowl has neither and tastes just like you ordered from your favorite restaurant!
The pickled red onions and sassy sauce truly give this dish a personality! It’s got a healthy dose of vitamins, minerals and nutrients from the toasted sesame kale, carrots, green bell peppers, bamboo shoots and edamame.
Classic meatloaf was one of the first things I learned to cook. At first, I couldn’t get passed getting my hands yucky, but I soon got over that after I had to get up on Thanksgiving morning and stick my hand up a turkey’s butt. Having said that, meatloaf is quick and easy to make–all you need is onion, bell pepper, egg, bread crumbs, Worcestershire sauce, ketchup and brown sugar (for the sauce).
No. Use a baking pan lined with parchment or foil. Just throw the meatloaf mixture out on the pan and shape it into a log. You can use a loaf pan, but I found that the oily residue from the meat sits in the pan right next to the meat. If you use a baking sheet, the residue separates from the meat and you have a more enjoyable (and prettier) meatloaf.
There are a million different ways to make meatloaf. This recipe is a traditional Southern meatloaf that offers a mild flavor with a bit of tang and sweetness from the sauce. The recipes that include mushrooms and brown gravy will tend to taste more like Salisbury Steak.
Absolutely! In fact, I use this exact recipe for both Stuffed Bell Peppers and Stuffed Cabbage Rolls. On the Cabbage Rolls, I use a more savory red sauce.
Classic meatloaf seasoned with onions, bell peppers and a sweet & tangy tomato sauce.
Preheat oven to 375°
Combine meat, onion, peppers, eggs, bread crumbs into big bowl; with clean hands, mix ingredients until combined
Place beef mixture onto parchment lined baking sheet
Shape meat into rectangular loaf
Bake for 45 minutes, or until meat has reached 150° internal temperature
Combine sauce ingredients
After the meatloaf has baked about 45 minutes, remove meatloaf from oven and spread tomato sauce over the top;
Return meatloaf to oven for another 10 minutes, or until sauce gets warm.
Remove from oven; allow meatloaf to sit for a few minutes, then slice and serve
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