BAKED CATFISH

Seasoned, baked catfish make a perfectly delicious main course for a quick dinner.

 

Ingredients

2 tblsp. minced fresh parsley

1 tsp. salt

3/4 tsp. paprika

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. ground black pepper

4 whole catfish fillets

Juice of one lemon

2 tblsp. melted butter

1/4 tsp. garlic powder

Non-stick cooking spray

 

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.
3. Sprinkle over both sides of catfish fillets.
4. Place the fillets in a 9x13 baking pan that has been coated with non-stick cooking spray.
5. Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.
6. Drizzle the butter-lemon-garlic mixture over the fillets.
7. Bake uncovered for 15-20 minutes or until the fish flakes easily

AUTUMN CHUTNEY (made from apples)

Ingredients

3 large firm apples

1 large onion

3/4 cup raisins (I use golden)

1 cup apple juice or cider

1/4 teaspoon salt

2/3 cup dark brown sugar

1/2 teaspoon cinnamon

2/3 cup Balsamic vinegar

  

Instructions

Dice apples and onion. Combine all ingredients in a heavy pot (I use enameled cast-iron or a pan with non-stick coat). Simmer until thick, about two to three hours. Serve warm over ham or turkey.

 

ASIAN BEEF BACK RIBS IN SLOW COOKER (Thai Style)

 

Prep time                   Cook time                  Total time
10 mins                       9 hours                        9 hours 10 mins

 

Ingredients

4 lb bone-in beef back ribs

Salt and pepper, to taste

1 onion, quartered

4 green onions, chopped

10 cloves garlic

2 inch piece fresh ginger

½ cup chopped fresh basil

½ cup chopped fresh parsley

6 tbsp coconut aminos or tamari sauce (tamari sauce is a kind of soya sauce. It is darker, milder and more aromatic than regular soy sauce.  If you don’t have that sauce you can use regular soya sauce)

2 tbsp fish sauce

1 tbsp maple syrup

 

Instructions

1.    Cut and separate the beef back ribs.

2.    Place the ribs in the slow cooker and generously season with salt and pepper on all sides.

3.    Place the rest of the ingredients in a food processor.

4.    Blend until you end up with a thick sauce.

5.    Pour the sauce on top of the ribs, making sure they are coated evenly.

6.    Let the ribs sit in room temperature for 2 hours.

7.    Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.

5 CHICKEN MARINADE RECIPES

Chicken dinners in five flavors: Thai Coconut; Classic Italian; Provençal Herb; Mojo Citrus; and Teriyaki.

 

This no-fail, no-sweat method of marinating can even help you prepare a bunch of meals that will get you through the next few months: Make an assembly line of bagged chicken and marinade, and freeze according to the instructions below. When it comes time to defrost the chicken in the fridge, it's pre-marinated for your convenience, letting the marinade work its magic as both it and the meat thaw.

 

Each of the following marinades makes enough to coat 1 pound of chicken (about 2 large boneless, skinless breasts or thighs) in a 1-quart zip-top bag. Double the quantities for larger dinners and gatherings.

To make the marinades:

Place the chicken in a zip-top bag. Whisk the ingredients (listed below for each marinade) together in a bowl, then pour over the chicken. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible.

Place the bag(s) on a rimmed baking sheet or plate just in case the bag isn't perfectly sealed.

 

If you'll be marinating the chicken to eat for dinner tonight or the following evening, simply refrigerate for up to 24 hours (no need to freeze).

 

Freeze on the baking sheet or plate until completely solid, then stack and store in the freezer for up to 3 months. Defrost the bag in the refrigerator up to 24 hours before you plan to cook and serve the chicken. For safe handling, do not thaw the bags at room temperature on the kitchen counter.

 

Instructions:

Once the marinated chicken is fully defrosted, cook it as you prefer:

1)    on the grill over direct heat for 7-10 minutes, flipping once or twice;

2)    on the stove in an oiled frying pan for 12-15 minutes, flipping as needed; or

3)    in a 375-degree F oven for about 20 minutes until the thickest part of the chicken registers 165 degrees F on a meat thermometer.

 

Marinade Recipes

 

 Thai Coconut Marinade 

1/4 cup + 2 tablespoons light coconut milk

1/2 teaspoon soy sauce

1 tablespoon brown sugar

1 large garlic clove, roughly chopped

1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)

1 small Thai or Fresno chili pepper, thinly sliced (optional)

 

Classic Italian Marinade

1/4 cup olive oil

1/4 cup balsamic vinegar

1 large garlic clove, roughly chopped

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1/2 teaspoon red chili flakes

 

Provençal Herb Marinade

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 large garlic clove, roughly chopped

1 teaspoon Dijon or stone-ground mustard

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme

 

Mojo Citrus Marinade

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1 large garlic clove, roughly chopped

1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro

1/2 teaspoon ground cumin

 

Teriyaki Marinade

1/4 cup + 2 tablespoons pineapple juice

1 1/2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)