Catfish

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked long-grain rice
• 1 pound catfish fillets
• 1 (16 ounce) can stewed tomatoes, with liquid
• 2 teaspoons dried minced onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a small saucepan, bring the 2 cups of water to a boil. stir in the rice and return to a boil; reduce the heat. cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
• using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
• in a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
• cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• serve the fish mixture over the rice.

Super-easy Tuna Pasta Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package rotini pasta
• 1 (16 ounce) bottle creamy italian-style salad dressing (such as ken's steak house® creamy italian dressing)
• 1 (6 ounce) can tuna, drained and flaked

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse pasta with cold water until chilled; drain.
• mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
• cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.

Bass For Dinner

Ingredients

• Servings: 4
• 1 lemon, juiced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 pinch crushed red pepper flakes
• 1 pinch salt
• 1 pound skinless wild striped bass fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. add bass fillets; marinate for 10 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. discard any remaining marinade.

arrabbiata sauce

Ingredients

• Servings: 3
• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cloves garlic, minced
• 3/8 cup red
• 1 tablespoon white sugar
• 1 tablespoon chopped fresh basil
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large skillet or saucepan over medium heat. saute onion and garlic in oil for 5 minutes.
• stir in , sugar, basil, red pepper, tomato paste, lemon juice, italian seasoning, black pepper and tomatoes; bring to a boil. reduce heat to medium, and simmer uncovered about 15 minutes.
• stir in parsley. ladle over the hot cooked pasta of your choice.

ultimate gulf coast gumbo

Ingredients

• Servings: 20
• 4 pounds medium shrimp - peeled and deveined
• 1/2 cup corn oil
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1 (3 pound) whole chicken
• 2 onions, chopped
• 5 stalks celery, chopped
• 1 green bell pepper, chopped
• 5 large tomatoes, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons old bay seasoning tm
• 1 tablespoon ground cayenne pepper
• 3 (6 ounce) cans crab meat, drained
• 1 pound andouille sausage, diced
• 2 tablespoons file powder

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 50 mins


• peel and devein the shrimp. refrigerate shrimp meat. place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. cover, and simmer over medium low heat until liquid is reduced by half. strain out the shrimp heads and shells.
• select a large stock pot capable of holding all the ingredients. add oil to the pot, and heat over medium high heat. using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. at that point, the flour suddenly puffs and absorbs the oil. slowly stir in chicken broth and an equal amount of water. place chicken in the pot. add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, old bay seasoning, and salt. boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
• remove chicken from the pot, and set aside until cool enough to handle. remove bones, and chop the chicken into about one inch pieces.
• add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . add the file powder, and stir from the bottom of the pot. when the gumbo comes to a boil, remove from heat. continue to stir from the bottom for 1 minute. serve.

thai-style peanut sauce with honey

Ingredients

• Servings: 3
• 1/4 cup honey
• 1/4 cup smooth peanut butter
• 1 tablespoon crunchy peanut butter (optional)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Chile Prawns

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1 pound tiger prawns, peeled and deveined
• 3/4 cup all-purpose flour
• 1/2 cup tomato-based chili sauce
• 1/3 cup pomegranate juice
• 3 tablespoons sriracha hot pepper sauce
• 1/4 cup hot ketchup
• 3/4 cup ketchup
• 3 tablespoons soy sauce
• 2 lemons, juiced and zested
• 2 teaspoons crushed red pepper flakes

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet or wok over medium-high heat. dredge prawns in flour, then fry in the hot oil until golden. remove to paper towels to drain.
• in a medium bowl, whisk together the chile sauce, pomegranate juice, sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. pour the sauce into a wok, and bring to a boil over medium-high heat. cook until the sauce has reduced by about 10 percent and has thickened slightly. mix the prawns into the sauce, and toss to coat. serve immediately.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Babe Ruth Bars Ii

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup corn syrup
• 1 cup peanut butter
• 6 cups cornflakes cereal
• 1 cup roasted spanish peanuts
• 4 (1.5 ounce) bars milk chocolate candy bars

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• in a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. bring the mixture to a rapid boil, then remove from heat. stir in the peanut butter until well blended. in a large bowl, stir together the cornflakes and peanuts. stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. press the mixture into a greased 9x13 inch pan.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. remove from heat and spread over the tops of the bars. let cool before cutting into bars.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

super-delicious zuppa toscana

Ingredients

• Servings: 6
• 1 pound bulk mild italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
• cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

kelli's baked halibut

Ingredients

• Servings: 4
• 1 pound halibut fillets
• 3/4 cup all-purpose flour
• 1/2 cup low-fat creamy salad dressing (e.g. miracle whip™)
• 1 1/2 cups crushed saltine crackers
• garlic salt to taste
• ground black pepper to taste
• 1 pinch seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 375 degrees f (190 degrees c). rinse fish fillets with water, and pat dry with paper towels.
• in a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. set aside. coat the fish fillets with flour, shaking off the excess, and place in a baking dish. coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. flip over, and repeat on the other side.
• bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

easy grilled salmon pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced onion
• 1/2 cup chopped yellow bell pepper
• 1 tablespoon reduced-fat cream cheese
• 6 ounces cooked salmon, flaked into bite-sized pieces
• 6 tablespoons skim milk
• 1 teaspoon chopped fresh dill, or to taste
• 1/2 lemon, sliced

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer linguine to a serving bowl.
• heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. stir cream cheese into onion mixture until melted. add salmon and milk; simmer until cooked through, about 3 minutes.
• pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Cilantro Lime Catfish

Ingredients

• Servings: 5
• 1/4 cup butter
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon chopped garlic
• 5 (5 ounce) fillets catfish
• salt and ground black pepper to taste
• 1/2 lemon, juiced
• 1/2 lime, juiced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• melt butter in a skillet over medium heat. stir cilantro and garlic into the melted butter; cook about 1 minute.
• season catfish fillets with salt and black pepper; lay gently into the butter mixture. place a cover on the skillet. cook fillets 10 minutes, turn, and continue cooking until the fish flakes easily with a fork and is lightly browned, about 10 minutes more. squeeze lemon juice and lime juice over the fillets to serve.

Potato Dumplings Ii

Ingredients

• Servings: 6
• 1 cup instant mashed potato flakes
• 1 cup hot water
• 1 teaspoon salt
• 2 eggs
• 3/4 cup all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a mixing bowl, mix together potato flakes, water and salt. allow the mixture to cool for 10 minutes. stir in the eggs and flour.
• on a lightly floured surface, knead the dough until no longer sticky.
• bring a large saucepan of water to a boil. separate the dough into approximately 6 dumplings. carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. remove from water and drain.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Grilled Salmon With Creamy Pesto Sauce

Ingredients

• Servings: 4
• 4 (4 ounce) salmon fillets
• 2 tablespoons olive oil
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup milk
• 2 tablespoons pesto
• 1 tablespoon finely chopped fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• heat grill to medium heat.
• brush both sides of fish with oil. grill, skin-sides down, 10 min. or until fish flakes easily with fork.
• meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. stir in pesto.
• serve fish topped with sauce and parsley.