Catfish and Potato Hash...

When I was a child, on occasion we were fed canned hash…ugh that has to be some of the nastiest tasting “food” shoved into a can. Hash has come a long way into modern times and I do not mean the canned stuff! It was typical to serve hash with corned beef and eggs; now day’s people serve it with different foods.

My dad sent me this recipe from GE appliances, what I like about it, was it used Catfish. They suggested any white fish could be substituted but I think Catfish would hold up the best.

Ingredients

2 small russet potatoes
3 teaspoons canola oil, divided
1 pound catfish fillets, patted dry and coarsely chopped
1 medium red bell pepper, diced
1 bunch scallions, sliced
1/2 cup diced ham
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 lemon, cut into quarters

Preparation

Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.

Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.

Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

Nutrition

Per serving: 291 calories; 14 g fat ( 3 g sat, 7 g mono );63 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 24 g protein;2 g fiber; 521 mg sodium; 731 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv),Potassium (21% dv).

Carbohydrate Servings:1

Exchanges: 1 starch, 3 lean meat, 1 fat

Chocolate Mousse…

So if your plans have fallen through or you have forgotten today is St Valentine’s, it is not too late to make something special for your sweetheart. How about superb chocolate mousse, for that someone special?

Ingredients:

6 large eggs, separated

3 3-ounce bars of Lindt extra bittersweet chocolate with vanilla, or any good quality bittersweet chocolate

5 Tablespoons cold water

Directions:

Break chocolate into small pieces and place in a heavy pan

Add water and stir constantly with a wooden spoon over very low heat until the chocolate melts

 Remove pan from heat and carefully stir egg yolks into the chocolate with spoon

Chocolate mixture should be warm, not hot, or eggs will curdle

Beat egg whites until very stiff

Carefully add egg-white mixture to chocolate, taking care to fold the eggs into the chocolate with a spoon or whisk

Pour into a large glass bowl or eight small dessert bowls.

Refrigerate for six hours before serving

Crockpot Breakfast Casserole...

The best part about weekend is having a time to cook breakfast. What if you could get the big breakfast during the week without cutting into that precious morning time. Well you can with a little pre-planning in the evening and using your crockpot or slow cooker. I found this recipe over at fit and fab living and it is a great way to make sure your kids get a good meal before heading out for school.  The recipe calls for ham or bacon, I have used pre cooked ground sausage and it turns out well. You can omit the onion and green pepper if you wish, but it is better with onion. Ingredients * 1 32 oz. bag frozen hash brown potatoes * 1 lb. bacon, diced, cooked and drained or 1 lb. cooked ham, cubed * 1 med. onion, diced * 1 green bell pepper, diced * 1 1/2 C. cheddar or Monterrey Jack cheese, shredded * 1 dozen eggs * 1 C. milk * 1 tsp. salt * 1 tsp. pepper (more or less to taste) Directions 1. Place a layer of frozen potatoes on the bottom of the slow cooker (Crockpot), followed by a layer of bacon then onions, green pepper and cheese. 2. Repeat the layering process two or three more times, ending with a layer of cheese. 3. Beat the eggs, milk, salt and pepper together. 4. Pour over the Crockpot mixture, cover and turn on low. 5. Cook for 10-12 hours.

Dutch Baby...

After yesterday of eating traditional foods, I have to crow over the fact I was able to get my husband to eat sauerkraut, collards, and black-eyed peas all in one day.

 My German background traditional says on New Year’s we eat Kielbasa and sauerkraut. My husband’s Southern roots state collards, black-eyed peas and corn bread. Both are eaten for luck and prosperity and this year, I was not taking any chances and made both!

The kids return to school and the husband returns to work today, this means life can get back to a normal routine.

I thought I would share with you something a little different: Dutch Baby

Dutch baby is also known as pop-up pancakes or Germany pancakes. They are light but filling warm goodness, that sort resembles a fallen soufflé.  These are baked in a hot skillet and rise a bit when cooking. When taken out of the oven the pancake will collapse into itself. I like to sprinkle mine with powdered sugar and my canned black berries. The traditional way is to squeeze lemon juice on them; the kids like to use maple syrup.

This recipe will make one large pancake, which can be cut into fourths using a 12-inch cast iron pan skillet. I have used other non-stick skillets; you just have to make sure they are oven safe for the high temperatures. For a change or if you are feeding several people you can muffins pans. Grease and fill the cups, without heating the pan up.

Please take note that you have to use butter, you cannot use a cooking spray.

Ingredients:

1 cup milk

1 cup flour

6 eggs

1/4 cup butter

dash salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 Tablespoon vanilla extract

Directions:

Preheat oven to 425° F, place 1 Tablespoon portions of butter into 12 inch skillet

Place skillet into preheated oven,

Meanwhile, mix all the ingredients with a mixer, until smooth and completely blended

 Remove hot skillet from oven; make sure inside of skillet is completely coated with butter.

Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 15 minutes.

 Remove promptly and sprinkle with powdered sugar.

Quiche…

Double Recipe Day!

My son, Tyler does not really care for eggs. He will eat them, but could care or less if they are on his plate. I have been craving quiche for a while, and decided I would make it Saturday for breakfast. It has been over a decade, since I made my last one. My husband does not care for it, so I just haven’t made one.

I had four of the mozzarella sausage balls left, so I chopped them up and used them in my quiche instead of cooking bacon or more sausage.

I made the standard 9-inch pie and when breakfast was over there was only one slice left. I had one and my non-egg loving son ate the other six slices. Ty told me “wow this is so good; you have to put this on the blog.” I laughed and told him it was not a recipe I came up with; quiche has been around for a little bit.

 For the crust, I cheated and used a frozen one, and pre-cooked it to the manufacture instructions. Like I have said before, I can make a piecrust but it is not pretty.

Ingredients:

5 eggs

2 cups grated Swiss cheese

1 ½ cups whipping cream

1 small onion, diced

4 mozzarella sausage cheese balls / or half a cup of bacon or ground sausage

Salt and pepper to taste

Directions:

Preheat oven to 350°F

In small skillet sauté onion in butter until translucent

In a bowl whisk eggs and whipping cream until frothy

In bottom of cooked piecrust spread evenly onions, sausage and cheese

Pour egg mixture into the crust until the mixture just reaches ¼ inch from the top of the crust.

Cook in oven for 40 minutes, until firm

Cool 10 minutes before serving.

Heritage…

When I think about heritage, for some reason the chorus from Who Are You, by The Who plays in my head. Maybe it is because of the show “Who do you think you are?”

I have been working for a few years on my family tree. I have had a few break-throughs with DNA testing confirming some of my genetic heritage. Some people cannot deny their genetics, others you cannot tell. Part of my genetics says I am come from the UK, France and Germany, the surprising part is my Mother’s side is Spain, Portugal and Italy. I am the only cousin on my Mother’s side of the family, who still has fair skin and hair.

My cousin Eric was adopted; the Catholic Adoptions told my Aunt and Uncle he was Native American Indian. The truth is his mother was Hispanic. I had to laugh at the look on Eric’s face when he told me he was “Mexican.” I told him “of course you are you cannot deny it.”

The best part is my Aunt and Uncle had two little girls before they adopted him. My cousin Lisa and Eric were often mistaken as twins, and people thought my eldest cousin Dana was the adopted child.

I have a Hispanic friend, who I recently re-found thanks to Face Book. I was always sad for this person because they were embarrassed about their background. When I spoke to them recently, I was happy to hear they were no longer denying their heritage, but embracing it.

This recipe is for you my friend!

My favorite Mexican dish is Huevos Rancheros. When we were stationed in Texas, the Mexican restaurant we went to would make it for me, even though it was not on the menu. Chilaqueles (Chee-lah-KEE-less) is a close second.

What is Chilaqueles? Chilaqueles is  Mexican comfort food. It has the same concept of French toast, since it is a great way to use up stale (usually corn) tortillas. The stale tortillas are fried, and then a warm salsa or a chili Verde sauce is poured over them. The best part is when the tortillas are just getting a bit soggy but still has the crispness from frying… YUMMY!

You can find many versions of Chilaqueles, traditionally they are served with eggs and beans. In versions that are more traditional the eggs are beaten then poured into the hot oil after the tortillas have cooked. I like to have two sunny side up, fried eggs placed on top of my Chilaqueles.

The recipe I use is from Spoon Fork Bacon, and is a quick and easy version. I leave out the radishes, since I am the only one in my house who will eat them. If I have any leftover Chorizo sausage, I will add it right before baking the eggs. If you like this recipe, please make sure you visit Spoon Fork Bacon and let them know how much you enjoyed it!



From Spoon Fork Bacon



Ingredients:
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
2 tablespoons adobo sauce (optional)
1 1/2 cup low sodium chicken broth
14-15 ounces yellow corn tortilla chips
3-5 eggs
salt and pepper to taste
garnishes:
1/2 cup queso fresco, crumbled
1-2 radishes, thinly sliced
1/2 bunch cilantro leaves, roughly chopped
hot sauce
1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (if using) and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Morgan's Breakfast Pizza...

This morning for breakfast, I ate split pea soup with two biscuits crumbled into it. Strange I know, but it was tasty, it was like a split pea and dumpling soup. There is no rule saying you have to eat traditional breakfast foods only for breakfast. If there were, many people would get upset they could not have pancakes, eggs and sausage for dinner.

My daughter hates to eat breakfast during the week. I tell her to eat something; I do not care what she eats as long as she eats. Usually she makes smart choices; a few times, she has pushed the limits with wanting ice cream. This is where I have to take a step back and bite my tongue, because I did say “eat something, I don’t care what.” Oh the pitfall of parenting a teenager!

Many college students live on pizza, for all three meals. Why not? One slice of a thin crust pizza loaded with vegetables is actually a better choice than cookies and a coke.
My husband’s roommate, Morgan likes to play in the kitchen, and try new things as much as I do. One item he makes is weaving bacon into a basket. Morgan will then fill it with various items and cooks it on a charcoal grill. More like a heart attack waiting to happen if you ask me, since the main filling is sausage.

I have decided that Morgan’s breakfast pizza is a better choice to share with you. It is a great way to use the leftover scrambled eggs from breakfast instead of feeding them to the dog or throwing them out. Personally, I would also add some onions and maybe green peppers, but to each their own.

Ingredients:
1 can Pillsbury pizza crust
Salsa, heat your choice
4 eggs scrambled
Pico de Gallo
Thick cut bacon, cooked and chopped
Ham steak, cubed
Kraft 4 cheese blend, grated
Kraft pepper jack cheese, grated
Directions:
Heat oven per the pizza dough directions
Roll dough onto a pan, spoon salsa over the dough
Add cheeses
Add ham, bacon, eggs and Pico de Gallo
Cook per directions on the pizza dough can.

Field Trip!

Apples waiting to be washed

It is fall and that means apple season. I purchase my apples from Debbe and Jay Noonkester of Windy Hill Orchards, at the farmers market.

Their orchards are actually in Ararat, Virginia. If you get a chance, go visit and pick your own fruit.

Debbe has participated in the Baby G.A.P (Good Agriculture Practices) Program and it is common for her to have home school groups visit for a field trip.  

The Noonkester family farm, is a Century Farm. The land has been in the family for over a hundred years and the orchard is a parcel of the original track of land.

Fitzhough Lee, the nephew of Robert E Lee, gave this land to Jay’s second great grandfather and two brothers for their service in the Civil War. The Noonkester's are active participants in J.E.B. Stuart Civil War Encampmentand Living History Weekend held in October.



Tomato now apple polisher



Windy Hill is an environmentally friendly, low spray and integrated pest management orchard. They cover eighteen acres with the same amount pesticide their competitors use to cover two acres. Along with the low spray, keep an eye out for the Ladybugs and Praying Mantis in the integrated pest management program.

Debbe and Jay told me they often sell their fruit to organic grocery outlets, because of being low spray and non-waxing of their fruit. To be honest they do not have to wax their fruit. Many years ago, they purchased a tomato polisher to polish the apples. The fruit comes out of the machine as shiny as a waxed apple you get from store.

Cleaned and polished

I was able to visit the farm on Wednesday.  I missed a turn, and roamed the countrysides of North Carolina and Virginia for almost an hour. So because of my mistake and time constraints, I was not able to venture into the orchards. Instead, I was given a personal tour of “The Shed.” The Shed is where the apples are washed, polished, and readied for either market or cider. You can also purchase award winning butters and jams made by Debbe. If you get a chance to visit, make sure to go on Thursdays when Debbe makes the apple cider.

Cider press

Besides apples, Windy Hill Orchards also have peaches and cherries.

You can find Windy Hill Orchards on the internet at http://windyhillorchards.com/home or
Windy Hill Orchards
176 Windy Hill Lane
Ararat, VA 24053
ph: 2762515222
alt: 2766928157
debbe@windyhillorchards.com

In the mood to try something different but surprisingly tasty?

Russian Apple with Eggs Salad:

4 apples peeled, cored and chopped into bite size pieces

2 chopped hard boiled eggs

1/4 cup of green peas

2 cups of chopped lettuce (variety of choice)

2 Tablespoons + of mayonnaise

Directions:

Mix apples, eggs, peas, and mayonnaise until well blended.

Serve over lettuce.

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