We're getting closer and closer to moving day! (here's hoping) so i'm going to do as much cooking as I can before my weekend is taken up by packing, moving and unpacking.
I'm not making all of these recipes on Sunday, but will probably leave the Chicken and Dumplings for dinner one night later in the week and then save any leftovers for lunches. Don't forget to soak your beans overnight if you plan on cooking the red beans and sausage!
Cajun Catfish Bites
Adapted from The Hungry Mouse blog
1 lb. catfish fillets (about 2 large pieces), skinned and boned, cut into chunks or large strips (however you want to eventually serve them)
1 Tbls. granulated garlic
1 tsp. onion powder
1 tsp. ground chipotle
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/2 tsp. dried oregano
1 tsp. kosher salt
1 cup flour
3 eggs
2 1/2 cups panko bread crumbs
olive oil
1. Mix together the granulated garlic, onion powder, chipotle, smoked paprika, cumin, black pepper, cayenne (or skip it, for a milder version), oregano, and kosher salt. Put the flour on a plate or in a wide, shallow bowl. Toss in the spice mixture and stir gently with a whisk (or fork) to combine.
2. Crack three eggs into a medium-sized bowl. Whisk until well scrambled. Dump the panko breadcrumbs onto a second plate or wide, shallow bowl.
3. Working in batches, toss the chunks of catfish into your seasoned flour. Pick them up and shake off any excess flour, so they’re just lightly coated. Drop the floured catfish into your beaten egg. Roll the chunks around until they’re totally coated with egg. Finally, drop the egg-covered catfish into the panko. Roll it around, until it has a thick coating of breadcrumbs.
I shallow fry these little guys in maybe a half inch (not even) of olive oil. It doesn’t use as much oil as deep frying, and the result is just as good. Removed with slotted spoon to drain from the oil. I'll probably roast some potatoes and add a salad to go along with this meal.
Cajun Red Beans and Sausage
Adapted from Reluctant Gourmet Blog
1 1/2 tablespoons vegetable oil
1 1/2 lbs. smoked sausage, cut in 1/3” slices
1 lb. dry red kidney beans
1 tablespoon vegetable oil
1 lg. onion, chopped
2 ribs celery, chopped
3 bay leaves
2 green bell peppers, seeded and chopped
Salt and black pepper, to taste
Cajun seasoning, such as Louisiana or Tone’s, to taste
Hot sauce, such as Tobasco, to taste
1 beer (optional)
7 - 8 cups low sodium chicken or vegetable stock
Rice (Optional for Serving)
1. Soak kidney beans in cold water overnight. Water should be at least 2” over the beans.
2. Heat a large Dutch oven until hot. Pour in the oil and heat until it shimmers. Brown the smoked sausage and set aside.
3. Add a little more oil to the bottom of the pan, if necessary, and over medium heat sweat onion, celery and green pepper until onions are translucent.
4. Add the bay leaf and a heavy pinch of salt, pepper and Cajun seasoning. Cook until onions start to color.
5. Add the optional beer or about one cup of chicken or vegetable stock. Stir and cook to scrape off any bits stuck to the bottom of the Dutch oven.
6. Add enough stock to cover the beans by about 1 ½ inches. Add several shakes of hot sauce and bring to a simmer. Simmer gently, uncovered, for about an hour. Add more liquid and turn down the heat if the liquid is reducing too quickly.
7. Taste, and adjust seasonings. Return the smoked sausage to the beans and cook an additional 20 minutes, or until the beans are soft. Mash some of the beans against the side of the pot to break them up and thicken the mixture.
Taste again, and add more seasonings or hot sauce, as needed. Remove bay leaves before serving.
Creamy Mushroom Pork Chops
Adapted from Pioneer Woman Cooks blog and Group Recipes
1-½ Tablespoon Oil
6 whole Pork Chops (I did 4)
Salt And Pepper
1 whole Onion Sliced Thin
1 can condensed Cream of Mushroom soup (or 1 cup homemade Cream of Mushroom soup, see recipe below!)
¼ cups Ketchup (We used Trader Joe's Organic)
1 Tablespoon Worcestershire Sauce
1. If a recipe calls for a can of CONDENSED Cream of Mushroom soup and you prefer a healthier alternative to the canned stuff, this recipe will work for you.
1 tbsp. butter
3 tbsp. flour
1/2 cup any broth
1/2 cup milk (I used skim but you could use 2%)
mushrooms, chopped and sauteed (how ever much you desire)
salt and pepper to taste
Melt butter in a saucepan over Med-Low heat. Stir in flour a little at a time until smooth, then remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens. Add salt and pepper to taste.
2. Add oil to a large skillet (use one that has a lid—I use a large chicken fryer) and heat to medium/high. Season chops with salt and pepper and lightly brown on each side. Turn skillet down to medium/low.
3. Add onions to the chops. Mix Cream of Mushroom, Ketchup and Worcestershire together and pour over chops. Cover and simmer over medium/low heat for 1 hour.
Serve over mashed potatoes!! NOM NOM NOM!
Chicken and Dumplings
Adapted from Gourmet Magazine
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cups All-purpose Flour
4 Chicken breasts
Salt And Pepper
1/2 cups Finely Diced Carrots
1/2 cups Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoons Ground Thyme
1/4 teaspoons Turmeric
6 cups Low Sodium Chicken Broth
1/2 cups Heavy Cream
Dumplings:
1-1/2 cup All-purpose Flour
1/2 cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. Add diced onion, carrots, and celery to pot. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth. Stir to combine, then add chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Shred , then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
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