Spicy Buttermilk Brined Fried Chicken

Spicy-Buttermilk-Brined-Fried-Chicken

 

Adapted slightly from From Away , as found on Meg’s Everyday Indulgence.

What is the best fried chicken you ever had? Around here the pickings are slim. We have a KFC, a few of them actually and I have to admit that I love them, minus one bad experience years ago but that was out of state so I digress, and a few local restaurants make it, plus there’s Walmart’s chicken, but none of them really stand out for me. This spicy buttermilk brined fried chicken is supposed to be like Popeyes, but I don’t know because I’ve never been to a Popeyes. A quick search just now tells me the closest one is 40 miles away.

 

Plated-Spicy-Buttermilk-Fried-Chicken

 

I chose to by chicken already cut up rather than butcher my own (why butcher if you don’t have to, right?), brined it in buttermilk for several hours, coated it in seasoned flour, dipped the pieces in a hot sauce mixture, then back in the flour. Double coating in the flour makes the breading thick and crispy. I recommend letting the battered chicken sit for 5-10 minutes before frying. This ensures that the breading sticks! I don’t usually use peanut oil, but I love the flavor it gives fried chicken, so I did here. Most of the chicken will reach 165 degrees around 18 minutes, but if your breasts are particularly large….go ahead, snicker, I’ll wait…..okay, are you done yet?…..sorry, dirty mind….Anyhoo, they might take up to 25 minutes. As you can see by the platter the breasts are much darker than the rest of the chicken, but they aren’t burned, just extra crispy and I love it.

Spicy Buttermilk Brined Fried Chicken

 

For my 5 year old, I took the breading off before serving it to her. It’s not overly spicy, just not suited for my picky little girl. It’s weird, at age two she was eating hot wings and raw onions, now she won’t touch anything spicy.

The breading on the chicken is amazing, the chicken itself is juicy with just a hint of buttermilk flavor, and my husband says it passes the “cold chicken” test. Just don’t reheat it in the microwave, or it will be soggy! I would put it in the oven at 350 degrees until just hot, 10-15 minutes.

Spicy Buttermilk Brined Fried Chicken
 
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Delicious Spicy Buttermilk Brined Fried Chicken
Author:
Recipe type: Entree
Cuisine: Southern American
Serves: Serves 4, 2 pieces chicken each
Ingredients
  • 6 pounds chicken (breasts, wings, thighs, and legs)
  • 2 quarts peanut oil
  • 4 cups flour
  • 3 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 large eggs
  • 1 cup cayenne pepper sauce ( I used Franks Red Hot)
  • ⅓ cup water
Instructions
  1. Combine flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a gallon size freezer bag. Steal the bag tightly and mix well. In a large bowl, whisk together eggs, cayenne pepper sauce, and water.
  2. Working a few pieces at a time, place the chicken in the bag, steal tightly, and shake well. Remove chicken pieces from the flour mixture, shake off excess, dip in cayenne pepper mixture, then back in the flour, shake again. Place on a large plate. Repeat with remaining chicken pieces.
  3. Preheat oven to 200 degrees F (to keep chicken warm while frying remaining pieces). Heat oil in a large, heavy bottomed pot like a cast-iron pot, over medium high heat to 350 degrees. Fry the chicken, a few pieces at a time without overcrowding, turning carefully several times, until golden brown and 165 degrees F. Remove to a large platter lined with paper towel to drain, then keep warm in the preheated oven until all the chicken is done.
Notes
Adapted from From Away

 

Beef Mushroom Stew

There are a few things you need for really good beef stew. The first is to simmer the stew meat for a long time. The second is wait to add the vegetables until the meat has been simmering for at least an hour. The third is, if you want potatoes in the stew, cook them separately rather than in the stew, and then add them only to the stew you are serving immediately. Or better yet, don’t put potatoes in the stew at all, instead serve them with Cream Cheese and Parsley Mashed Potatoes!

Beef Mushroom Stew

 

Stew isn’t the prettiest looking dish, instead it’s comfort food at it’s finest. Winter will be here before you know it, and this stew would be perfect for a snowy day.

Start by cutting up boneless chuck roast, trimming the excess fat off, into chunks no bigger than 1 1/2 inches. The smaller the pieces of meat, the quicker they will become nice and tender.

 

Beef-Stew-Meat

 

Then coat the meat in flour seasoned with salt and pepper, and brown in a dutch oven with some olive oil, removing once browned. Add in beef broth and red wine, scrapping up the browned bits at the bottom of the dutch oven, then return the browned meat to the pot, add some tomato paste, bay leaves, and thyme, bring to a boil, reduce the heat, cover, and let simmer for an hour before adding your veggies. After an hour, add in chopped carrots and onions, but wait another half hour to add the chopped mushrooms and garlic. The mushrooms shrink really quickly!

 

Beef Stew Simmering

 

Simmer for half an hour more, then remove the bay leaves (I forget to do that ALL THE TIME!) and serve.

You might wonder why I used 1 and 1/4 cup of red wine here, instead of just 1 cup. It’s because that’s exactly what was left in the bottle of wine, and I didn’t think my husband would be too happy if I only left 1/4 cup of wine in the bottle! Or if I drank it instead, then I would just want more, and then I’d probably decide to forget about the stew, and dinner wouldn’t happen, and it would just be a big mess. So, yes, 1 and 1/4 cup red wine!

Beef Mushroom Stew
 
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Tender beef stew with mushrooms, carrots, onions. Best served with mashed potatoes on the side.
Author:
Recipe type: Soup/Stew
Serves: 6-8 servings
Ingredients
  • 3 pounds boneless chuck roast, trimmed and cut into chunks no bigger than 1½ inches
  • 4 cups beef broth
  • 2 cups chopped baby portabella mushrooms
  • 2 cups chopped carrots
  • 1½ cups chopped red onion
  • 3 cloves garlic, minced
  • 1¼ cup red concord grape wine
  • ½ cup flour
  • 4 tablespoons tomato paste
  • 4 tablespoon olive oil
  • 2 Bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
Instructions
  1. In a shallow bowl, combine flour, salt, and pepper. Place cut chuck roast on a large plate, sprinkle the flour mixture over the beef, tossing with your hands to coat evenly in the flour. Shake off excess flour. Add two tablespoon olive oil to a dutch oven over medium-high heat. Once hot, brown the beef, working in batches, adding additional olive oil between batches. Remove browned beef to a large plate, set aside.
  2. Once all the beef is browned, add the beef broth and red wine to the dutch oven, scrapping up the browned bits from the bottom with a large spoon. Stir in tomato paste. Return the browned beef to the dutch oven, add the bay leaves and thyme. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally.
  3. After 1 hour, add the chopped carrots and onions to the dutch oven, continue to simmer, uncovered for ½ hour. Add the chopped mushrooms and garlic, simmer for an additional ½ hour, uncovered, or until the beef and carrots are tender. Remove the bay leaves before serving.

 

Cream Cheese and Parsley Mashed Potatoes #MusicalEats

Cream Cheese and Parsley Mashed Potatoes

 

Welcome to the very first Musical Eats!! What is that, you ask? It’s my new idea! I came up with the idea late last month when we came home from the Bloomsburg Fair. After eating awesome fair food all day long, my husband and I were talking and I realized that with almost every song I can think of, I can in some way tie food into that song. The song could have zero to do with food, and yet I can think of something! If you really think about it, foods or drinks are mentioned in lots of songs that aren’t “about” it, and if they aren’t you can just use your imagination to come up with something. Let me give you an example. When I decided to do this, I invited a group of my food blogging friends to join me in a group on Facebook and posted three songs to vote on for this month. The choices were “The Monster Mash” by Boris Pickett, “Welcome to My Nightmare” by Alice Cooper, or “Bring Me to Life” by Evanescence, with these examples of ideas. “The Monster Mash” would be anything mashed, vegetable or fruit, “Welcome to My Nightmare” would be anything you don’t really like making at all, and “Bring Me to Life” would be anything that “wakes you up” like caffeine or your favorite breakfast.

Since I didn’t give much advanced notice about this idea, only three people voted, and I decided that for this month we could make a recipe based on the one we voted for. I went the easy route for the first month, voting for “The Monster Mash”. Originally I planned on making a kind of twice-baked potatoes, but then this week I made beef stew and debated whether to put potatoes in the stew or not. When you put potatoes in stews or soups and try to reheat leftovers, the potatoes turn to mush and you end up with some awful form of potato soup, and I really didn’t want that. I was making so much stew I knew there would be leftovers. So I was looking at various beef stew recipes on the web, and found one from The Pioneer Woman that included mashed potatoes with cream cheese in them, and that was it, I had to make a version of them. I mean HAD to!! They sounded amazing, and they were!  Thus, my “Monster Mash” was born.

 

Musical Eats Logo

 

Are you a food blogger that loves music? Does Musical Eats sound like fun to you? Join the Musical Eats Group to find out what songs we will be choosing from next month!  

Carla from What are you eating? made Classic Croissants based on “Welcome to My Nightmare” because she had been trying to get the recipe right for years!

Cream Cheese and Parsley Mashed Potatoes #MusicalEats
 
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Creamy mashed potatoes made with cream cheese and fresh parsley!
Author:
Recipe type: Side Dish
Serves: serves 6
Ingredients
  • 1½ pounds peeled and sliced potatoes (weighed after peeling and slicing)
  • 8 ounces cream cheese
  • ⅔ cup milk
  • 4 tablespoons butter
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • ½ teaspoon garlic salt
Instructions
  1. Peel the potatoes and slice about 1 inch thick. Put in a saucepan, cover with water. Bring to a boil over high heat, continue to cook for about 20 minutes or until the potatoes are soft. Meanwhile, cut up the cream cheese and the butter. If using dried parsley, mix it with the milk and let it sit to soften.
  2. When the potatoes are soft, turn off the heat, drain the potatoes, and return to the burner with the heat off. Mash the potatoes with a potato masher. Add the cream cheese, butter, milk, parsley, and garlic salt. Turn the heat back on to LOW an continue to mash until desired consistency. Let stand for 5 minutes before serving. Potatoes will thicken while standing,
Notes
Adapted from The Pioneer Woman Delicious, Creamy Mashed Potatoes

 

Chorizo Tortilla Casserole

Warning, this recipe is SPICY HOT! But, it’s delicious, and even better the next day! Spicy Mexican chorizo, pepper jack cheese, and an awesome cream sauce made with Campbell’s New Latin Inspired Creamy Poblano and Queso Soup. This post is in no way sponsored by Campbell’s, I just happen to love their products and saw this new soup on a recent grocery shopping trip and thought it sounded good. Then, I came up with this recipe off the top of my head one night about an hour before dinner time. I had tortillas left over from making Spicy Fish Tacos, chorizo in my freezer since it became my new favorite food, and I always have all kinds of cheese.

 

Chorizo Tortilla Casserole

 

Casseroles are exactly the prettiest dishes, but they can be fabulous. This dish is easy to put together, just lay down tortillas, top with chorizo, creamy soup mixture, more tortilas, and top with shredded cheese. Bake for 20 minutes, let cool for a few minutes, and dinner is served!

 

Chorizo Tortilla Casserole

 

This dish is easy to put together, just lay down tortillas, top with chorizo, creamy soup mixture, more tortilas, and top with shredded cheese. Bake for 20 minutes, let cool for a few minutes, and dinner is served!

 

Chorizo-Tortilla-Casserole-Close-Up

Chorizo Tortilla Casserole
 
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Mexican chorizo filled tortillas in a creamy, spicy sauce. Filling and delicious, for the heat lovers!
Author:
Recipe type: Entree
Cuisine: Mexican/American
Serves: serves 4-6
Ingredients
  • 18 taco-size corn or flour tortillas
  • 1 pound bulk Mexican chorizo
  • 3 cups shredded pepper jack or pepper jack with jalapenos cheese, divided
  • 1 cup fresh diced tomatoes
  • 1 can Campbell's Latin Inspired Creamy Poblano and Queso Soup
  • ⅔ can whole milk
Instructions
  1. Preheat oven to 375 F. Coat a large glass baking dish with cooking spray.
  2. Heat a frying pan over medium high heat, add the chorizo, breaking it up with a spoon, and cook until browned. In a medium bowl, whisk together soup and milk, stir in tomatoes and 1 cup of pepper jack cheese.
  3. Lay down half of the tortillas, overlapping slightly, spread the chorizo over the top in an even layer. Pour half the soup mixture over the chorizo. Top with remaining tortillas, overlapping slightly, then remaining soup mixture. Sprinkle remaining two cups cheese over the top. Bake for 20 minutes, or until bubbly.

 

Mini Apple Pies Fall Favorites

This shop has been compensated by Collective Bias, Inc. and its advertiser, Price Chopper #BakingAdvantEdge. All opinions are mine alone.

The only thing I like about Fall is the recipes. Pumpkin, apples, soups galore! Heating up the oven to do some baking, even though I’m always looking for new Baking Ideas since it really isn’t my strength. I find a lot of my ideas on Pinterest, and have fallen in love with the Price Chopper’s Fall Baking Giveaway and Fall In Love With Fall boards. When I do bake, I like it to be as simple as possible, and take short-cuts like using Pillsbury Crescent Rolls as pie dough. I like the sweet flavor the crescent rolls give, and even more I like that I don’t have to make dough!

Price Chopper helps me with all of my baking needs, and this fall they are looking for great Fall recipes and giving away 10 KitchenAid Mixers along with $100 Price Chopper Gift Card to the creators of ten recipes chosen at random. You can enter your recipe by following the instructions located here. The contest is open now until November 1. You can also check out the Price Chopper Baking AdvantEdge page for more info.  Thanks to #CollectiveBias for letting me share my Fall inspired recipe today!

 

Mini Apple Pies

 

For these Mini Apple Pies, I used Pillsbury Crescent Rolls as the base, canned apple pie filling, and topped them with a mixture of brown and white sugar crumbled together with just a little bit of Crisco butter flavor baking sticks.

Price Chopper Crescent Roll Collage

First, I rolled out the dough, and then used a rolling pin to close up the seams,

 

Rolled Out Crescent Roll

 

cut the dough into circles with a 3-inch cookie cutter, and placed them into my muffin pan lined with silicone liners (regular liners are fine, too!).

 

Crescent Roll Dough in Cups

 

Then, I chopped up about a cup of apple pie filling, and topped each dough round with 1 tablespoon of filling.

 

Mini Apple Pie Filling

 

Topped with the sugar mixture, and baked them in a 375 degree oven for about 18 minutes.

 

Baked Mini Apple Pies

 

Let them cool on wire racks, and immediately devoured them! Or, I should say, my best friends husband immediately devoured them. He said “These are really good!” with a full mouthful of one, and their son liked them, too!

 

5.0 from 1 reviews
Mini Apple Pies
 
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Mini Apple Pies made simple with Pillsbury Crescent Rolls
Author:
Recipe type: Dessert
Serves: 12 mini pies
Ingredients
  • 1 tube Pillsbury Crescent Rolls
  • 1 cup apple pie filling, diced
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 2 teaspoons all-purpose flour, plus extra for dusting
  • 2 teaspoons Crisco Butter Flavor Baking Sticks, plus extra for greasing pans
  • dash ground cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Carefully roll out crescent rolls onto a lightly floured surface. Use a rolling pin to seal the pre-cut seams. Cut the dough into circles with a 3-inch cookie cutter. Place liners into a 12 cup cupcake pan, grease the liners lightly with a bit of Crisco, then sprinkle lightly with flour.
  3. Place a cut out circle in each of the liners, pressing down on the dough to form a small "cup". Top the dough with one tablespoon diced apple pie filling in each of the cups.
  4. In a small bowl stir together brown sugar, white sugar, flour, and cinnamon. Cut in the Crisco, then use your fingers to mix together until mixture resembles crumbs. Sprinkle sugar mixture over the top of each apple filled dough.
  5. Bake for 15-20 minutes, or until dough is golden . Cool on wire racks for 10 minutes before serving.

 

Slow-Cooker Acorn Squash and Apple Soup for #SundaySupper

After a busy summer, and a short blogging vacation last month, I am finally back to #SundaySupper for this weeks Slow-Cooker event hosted by Christie of A Kitchen Hoor’s Adventures and Heather of Hezzi-D’s Books and Cooks. The recipes being shared this week range from soups to desserts and everything in between, including a few I never would think to make in the slow-cooker!

I’ve been receiving a lot of squash from my CSA in the past few weeks, and some of it I had never cooked before, like acorn squash. I was determined to use something from my CSA loot for today’s recipe, seeing as how I’ve been really bad about using all that produce (I know, horrible!) and can’t even find time to freeze it, or I remember it at midnight and really don’t feel like it. This Acorn Squash and Apple Soup uses two medium-sized acorn squash and sweet Gala apples, with a little sweet onion for extra zing.

After chopping up the acorn squash and apples, along with the sweet onion, chopped carrots, and garlic, I put them in the slow-cooker and covered them with chicken broth;

Squash and Apple Soup in the Slow Cooker

and stirred in just a little bit of pepper. Set the slow-cooker to HIGH and let the soup simmer for about 5 hours. Then I pureed it with my new immersion blender (my old one broke a few weeks ago, if you remember my mentioning my pure sadness over it), stirred in a half cup of milk and was ready to serve.

This soup is creamy, slightly sweet and peppery, and reminds me of the Pumpkin Soup I make every Thanksgiving, only sweeter. Don’t get me wrong, it’s not overly sweet, just the perfect balance!

Slow-Cooker-Acorn-Squash-and-Apple-Soup

 

I hope you enjoy this soup as much as we did, and find many other great recipes after this one at the bottom of this post.

5.0 from 3 reviews
Slow-Cooker Acorn Squash and Apple Soup for #SundaySupper
 
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Savory acorn squash and sweet apples blended together with a creamy finish, made completely in the slow-cooker.
Author:
Recipe type: Slow Cooker/Soup
Serves: about 4 servings
Ingredients
  • 2 medium acorn squash (about 2 pounds)
  • 4 cups chicken broth (or water for a vegetarian version)
  • 2 cups chopped, peeled Gala or other sweet red apples
  • 1 carrot, peeled and sliced (about ¼ cup)
  • ½ cup chopped sweet onion
  • 1 large clove garlic, minced
  • ¼ teaspoon white pepper
  • ½ cup milk or light cream
  • fresh parsley, for garnish
Instructions
  1. Using a very sharp knife, make a large slit in the tops of both acorn squashes. Place in the microwave on high for 3 minutes, turning after a minute and a half. Alternate: Place in boiling water for 2 minutes. Carefully remove. Cut the squash in half, scoop out the seeds and pulp, and then cut into wedges about 1-inch thick. Cut off the skins, getting as close to the skin as you can. Once the skins and any remaining pulp are removed, cut the squash into cubes between 1-2 inches thick.
  2. Place the cubed squash, chopped apples, carrot, onion, and garlic into the slow cooker, pour in chicken broth or water, then stir in the white pepper.
  3. Set the slow cooker on HIGH and cook for 4-6 hours, or on LOW for 8 hours, until squash is completely tender. Using an immersion blender, puree until smooth. Stir in milk, ladle into bowls and garnish with parsley.

 

 

Satiating Soups

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Scintillating Sweets

Savory Baking

Sips and Spreads

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Eggs with Chorizo and Potatoes

Until a few weeks ago I had never cooked chorizo, but my regular grocery store started carrying it recently, and every week since I would go by it in the meat section and think about trying it. These Baked Eggs with Chorzio and Potatoes are made with Mexican chorzio, which is ground and in a casing like sausage or in bulk, which is what I used here.  This recipe is inspired by Food and Wine Baked Eggs with Chorizo and Potatoes.

Eggs with Chorzio and Potatoes

 

Mexican chorizo is spicy, like taco meat, and is prepared the same way as ground beef. Paired with simple sunny-side up eggs and finely diced potatoes, this makes a great weekend breakfast! Serve with toast or bagels with juice and coffee for a complete meal.

 

Eggs with Chorizo and Potatoes

 

This recipe has only 4 ingredients, and is fairly simple to make. I chose to make it completely on the stove and cut the potatoes into small pieces to save time. These days I love nothing more than saving time!

Plated-Eggs-with-Chorzio-and-Potatoes

 

I hope you enjoy this recipe as much as I did!

Eggs with Chorizo and Potatoes
 
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One-pan spicy chorizo with eggs and crisp fried potatoes!
Author:
Recipe type: Breakfast/Brunch
Cuisine: Mexican/American
Serves: 4 servings
Ingredients
  • 1 pound bulk Mexican chorizo
  • 4 large eggs
  • 1½ cups finely chopped (1/2 inch or less) red potatoes, unpeeled
  • ¼ teaspoon onion powder
  • 2 tablespoons vegetable oil
  • salt and pepper
Instructions
  1. Heat a large skillet over medium high heat. Add the chorizo and break into small pieces with a spoon, stirring often, until cooked through and lightly browned, about 8 minutes. Remove the chorizo from the pan and set aside.
  2. Wipe out the skillet and return to the heat, adding the vegetable oil. Add the potatoes and onion powder, saute, stirring often, until potatoes are cooked through and crispy. Add the chorizo back to the pan.
  3. Turn the heat down to medium/low. Make four indentations in the mixture, break an egg into each one, cover the skillet, and cook just until the eggs are set, about 5 minutes.

 

Spicy Fish Tacos and Southern Living Super Fast Southern Cookbook Review

I received a free copy of Southern Living Superfast Southern to review. All opinions, as always, are my own. 

I’m back from a two-week blogging break! You may notice some slight tweaks to the look of the blog, and I have more improvements in the works. Today I have a great recipe for Spicy Fish Tacos along with a review of the new cookbook Southern Living Superfast Southern for you. Enjoy!

Spicy Fish Tacos

 

Along with some delicious sounding recipes, Superfast Southern (Oxmoor House, $19.95) offers tips for cooking with speed, including a few I need to work on myself like “Keep Your Kitchen Organized” (I try, I really do!) and “Read Over The Entire Recipe Before Shopping” (yes, even food writers can make this critical error, even with their own recipes!). As for the recipes, there are snacks like Southern Shrimp Butter with Toasted Baguette Slices, salads like Blueberry Fields Salad,which I know I’ll be making soon, quick soups, skillet dinners, fast sandwiches, and even desserts.

I decided to make these Spicy Fish Tacos because fish tacos have been coming up in conversation between my husband and myself. Neither of us had ever had them, and someone told him that they had faboulous ones in California, but the ones made in restaurants around here quite honestly suck. Of course, I can’t tell you for sure, since I never had them, but it had gotten me to thinking I should try a recipe from another area.

The recipe calls for flounder, which I love, and the coating for the fish is easily put together. It’s really not all that spicy either, I think older children would enjoy them without thinking they are too hot. If you don’t have flounder, tilapia would be great also!

 

Spicy Fish Tacos

 

While the recipe says the total prep and cook time is 20 minutes, I believe they did not include the time it takes to chop the vegetables and fruit for the salsa. If you really need a quick weeknight dinner, I suggest making the salsa on Sunday and keeping it covered in the fridge for a few days until you need it. I used 1 pound of flounder fillets, and ended up with a lot more cornmeal coating mixture than I needed to coat the fish. Luckily, I realized it was going to be too much before I started dipping the fish in it! I saved the rest in a covered container.

Spicy Fish Tacos and Southern Living Super Fast Southern Cookbook Review
 
Quick, spicy fish tacos with a fabulous mango salsa great for weeknight dinners.
Author:
Recipe type: Entree
Cuisine: Southern
Ingredients
  • For the Mango Salsa:
  • 1 mango, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon salt
  • For the Fish Tacos:
  • 6 (6-ounce) flounder fillets - I used 1 pound, about 8 thin fillets
  • 1 lime ( I used ½ of a lime, the other half for the salsa)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • ½ teaspoon ground red pepper
  • 1½ cups plain yellow cornmeal
  • Vegetable oil, for frying
  • 6 (8-inch) soft taco-size flour or corn tortillas, warmed
  • Toppings: shredded lettuce, chopped tomatoes, refrigerated gaucamole, lime wedges, fresh cilantro leaves
Instructions
  1. Prepare the salsa ( can be made ahead):
  2. Stir together all ingredients. Cover and refrigerate until ready to serve.
  3. Preheat oven to 250 degrees F ( optional, to keep fish warm). Place fish on a shallow plate. Squeeze juice from lime over fillets. In a shallow bowl, combine chili powder and next 3 ingredients. Sprinkle 1½ teaspoons seasoning mixture evenly over both sides of fillets.
  4. Combine cornmeal with the remaining seasoning mixture, stirring well. Dredge fillets, one at a time in cornmeal mixture, shake off excess. Let fillets stand for 5 minutes after coating.
  5. Heat 1½ inches vegetable oil in a cast iron pan to 350 degrees. Fry fillets, working in batches, 2-3 minutes or until golden brown. Drain on a plate lined with paper towels and keep warm in the preheated oven. Cut fillets into thin strips on chunks. Serve on warmed tortillas with desired toppings.
Notes
Very slightly adapted from Southern Living Superfast Southern

 

eMeals Dinner Subscription Giveaway

This is a sponsored post for eMeals. I was provided with a one year free plan in exchange for my reviews and giveaway offers. I also receive a small commission through Commission Junction for anyone that signs up with eMeal after being referred by me.  All opinions are my own.

Hey, everyone! I have a cool giveaway for you today, but before I give you the info you’ll need, I have a small announcement. I’ve decided to take a two week vacation from blogging and social media sharing. This isn’t goodbye, I will be back, but right now I’m overwhelmed with things that simply have piled up over the last few months and babysitting a 3-month old, so I need a break from this. Maybe I can clean my house instead, or cook! I’ll admit it’s hard to share new recipes when I can’t find the time to cook, and this is my first real break from it since I started my Facebook page almost three years ago.  I do have a cookbook review to share sometime this coming week, but I won’t be promoting it much until I come back in two weeks, so if you want to see it before then, you might want to subscribe to my email updates on the right hand side of the blog.

As for the giveaway, I reviewed eMeals several months back, and you can check out my review along with a recipe for Cajun Turkey Cutlets here. This time eMeals is offering one of my readers a 3 month FREE Dinner Subscription, along with 25% off for those of you that enter but don’t win! To refresh your memory, eMeals is a meal planning service that sends you an email with a weeks worth of meals every Wednesday, and has several other catergories to chose from, such as vegetarian, kid-friendly, and Paleo.

eMeals-Image

 

eMeals sends out a downloadable ingredient list along with the weekly recipes, and you can find savings on those ingredients on their website.  Today I am also offering a discount for 20% off using the code SCHOOL for eMeals Weekly Dinner Menus with Matching Grocery List.

Giveaway details: ONE winner will receive a 3 month FREE Dinner Subscription. All other entries will be eligible for 25% off. Contest open to US and Canadian residents 18 and older.

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Simple Tomato Juice

Remember last week when I shared my Slow Cooker Marinara Sauce, and I told you not to get rid of the juice from the crushed tomatoes? That’s because your going to use it here, for this Simple Tomato Juice!

Simple-Tomato-Juice

 

Okay, I really did mean to put this recipe up the day after I posted the marinara sauce, and it didn’t happen. I hope you haven’t been waiting! I think it’s a great way to make use of the wonderful, sweet juice from the tomatoes you crushed for the sauce.  If you didn’t make the sauce and don’t want to make sauce, and you have a juicer, you can easily juice the tomatoes with it. I love tomato juice, and vegetable juice, and have since I was young. The only thing I don’t like now that I’m older is how much salt is in it.  I add seasoning to my tomato juice because I just don’t think it’s good without them, however it’s still much lower sodium than store bought juice.  The liquid from the tomatoes is reduced on the stove to thicken, and then seasoned to taste. Don’t taste the juice while it’s hot or even warm, the flavor will be different than with ice cold juice. Instead, test the flavor by putting a small amount in a glass with one ice cube, and let it get cold, taste and adjust the seasoning in the remaining simmering juice. Start with just a tiny amount of each seasoning, less is more with this recipe.  Since this is fresh juice, it will separate, so stir well before serving.

Simple Tomato Juice
 
Prep time
Cook time
Total time
 
Fresh squeezed tomato juice, lightly seasoned to taste. Great for tomato juice lovers that want a lower sodium alternative to store bought.
Author:
Recipe type: Beverage
Serves: about 2 juice glass size servings
Ingredients
  • about 2 cups reserved juice, or fresh squeezed
  • small pinch each:
  • salt
  • garlic powder
  • onion powder
  • celery salt
  • white pepper
Instructions
  1. Pour juice into a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add seasonings, stir well. Taste a small, chilled amount and adjust seasonings to taste. Allow to cool and refrigerate for up to one week, or freeze for 3 months. Stir well before serving.
Notes
Additional seasonings to try:dried parsley flakes, cayenne pepper (SMALL amount), Worcestershire sauce, lemon juice