Category Archives: cooking

August 18, 2014 · 10:06 am

Crispy Fried Fish

You don’t have to deep-fry fish to get a crunchy coating. I pan fried catfish fillets in just one tablespoon of safflower oil, and my family gave me rave reviews. Crispy without tasting greasy, this method also works on chicken tenders. 

RECIPE

 Crispy Fried Fish

Serves 4

 Ingredients:

  • 4 4-5 oz. fillets of catfish or any firm white fish
  • 1 Tbsp. safflower oil
  • 1 egg
  • ¼ cup flour
  • ½ cup Panko bread crumbs
  • 2 Tbsp. grated cheese (I use Parmesan, but cheddar works, too)
  • 1 tsp. Kosher salt
  • ¼ tsp. freshly ground pepper

 

Directions:

  • Preheat a large cast iron skillet over medium heat.
  • Salt and pepper the fish.
  • Beat one egg. Set up a breading station with flour, egg wash, and bread crumbs.
  • Mix the cheese in with the bread crumbs.
  • Add oil to the skillet.
  • Dredge fish fillets in flour first, then egg wash, then bread crumbs/cheese mixture. Be sure fish is covered thoroughly.
  • Place each fillet in the hot oil. Do not move. Cook, uncovered for at least five minutes or until fish browns along the edges.
  • Carefully turn each fillet and cook an additional 5 minutes.
  • Plate and serve immediately.
Fried fish doesn't have to be greasy!

Fried fish doesn’t have to be greasy!

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July 3, 2014 · 4:37 pm

Agave Nectar? No, thank you.

Agave Nectar.

I tried it. I didn’t like the taste. But cooking show hosts on TV raved about it. If you’re striving for a healthy, natural diet, don’t buy into the hype. Use raw honey, pure maple syrup, molasses, or pure stevia extract as a natural sweetener.

Unconvinced? Then please read this: http://www.drmercola.com/health-tips/7-reasons-why-you-should-avoid-agave-syrup/

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May 17, 2014 · 2:38 pm

Oklahoma Burger with a Georgia Twist

Have you ever eaten at Sid’s Diner in El Reno, Oklahoma? It’s part of historic Route 66 and famous for introducing the fried onion burger back in the 1920s. I’ll admit I haven’t because every time we get to El Reno, we have the bison burger. Love bison burgers! But my curiosity for the fried onion burger grew when my friend Chef Gary Straka made some for a cooking demo for the 360 Cookware skillet. He loves the onion burger, and so did his audience. So today I made fried onion burgers for lunch. Here’s how:

Finely chop Vidalia onion

Finely chop Vidalia onion

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Press onion into the meat

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Grill onion side over medium-low heat

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Carefully turn burgers and increase heat.

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Serve on a toasted whole wheat bun.

RECIPE

Oklahoma Burger with a Georgia Twist

Serves 2

Ingredients:

  • 1/2 pound lean ground beef
  • 1/2 Vidalia onion
  • salt and pepper
  • cooking spray

Directions:

  1. Preheat griddle or skillet over medium-low heat. Spray with nonstick cooking spray.
  2. Divide the beef in two equal portions and form thin patties.
  3. Thinly chop the onion.
  4. Salt and pepper one side of the patties. Press the onions into the meat.
  5. Carefully place each patty, onion side down, on the preheated griddle. Salt and pepper the second side of each patty.
  6. Cook for 7 or 8 minutes over medium-low heat. You want the onions to caramelize, not brown.
  7. Carefully turn each patty (you may need a second spatula as a “helper”) and increase the heat to medium.
  8. Cook burgers just until done, about 3 minutes or until juices run clear. Do not overcook.
  9. Serve on your favorite bun (we like whole wheat potato rolls).

If Vidalia onions aren’t available, substitute any sweet onion.

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May 4, 2014 · 2:34 pm

A Pantry Staple: Salmon Croquettes

Stuck for a hasty, tasty, and healthful entree? My standby is salmon croquettes. I keep a couple of cans of premium wild Alaskan pink salmon in my pantry. Similar to crab cakes, croquettes are nutritious and also a good way to stretch your grocery dollars.

I learned to make salmon croquettes when I was 18. My recipe and method has changed little through the years. Here it is:

RECIPE

Salmon Croquettes

Serves Three

Ingredients:

  • 1 14.75 oz. can salmon
  • 8-10 saltines, crushed
  • 1 Tbsp. finely chopped onion
  • 1 Tbsp. finely chopped sweet pepper
  • 1 egg, beaten
  • nonstick cooking spray

Directions:

  1. Drain canned salmon of liquid. Bones are optional–leave them in or remove them. (I usually pull them out and eat them before I cook).
  2. Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
  3. Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
  4. Using your hands, form 9 or 10 small patties of the salmon mixture.
  5. Spray skillet with cooking spray.
  6. Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
  7. Serve with your choice of vegetables.

 

Salmon croquettes served with steamed broccoli and herbed carrots.

Salmon croquettes served with steamed broccoli and herbed carrots.

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