Wednesday, February 17, 2016

Four Ingredient Fried Fish

 
My fiancé is a fisherman, not for a profession but for a hobby. If he would choose any activity it would be fishing, he just loves it and not to mention a pro at it. Just recently he chartered a boat to go deep sea fishing for some Rock Cod, he suggested it because it was about time we re stocked the fish in our freezer...right. haha. I'm all for store bought fish and all but when its fresh straight from the ocean it's heavenly. When deep sea fishing the maximum amount of fish they can catch is 15 per person, so he comes home with quite a bit of it which is awesome because we save a lot of money not having to buy it. To make sure no fish goes to waste we give half of it away to our parents and the other half we fillet, vacuum pack and freeze until we need it. There are so many delicious recipes for fish but my family's favorite is fried fish. I don't like to fry foods to often but this recipe is just so good that there is an exception and its only four ingredients.

 
 
Ingredients:
 
2 lbs of white fish( cod, snapper,swai,tilapia)
lemon pepper (any brand)
1 pkg of Louisiana fish fry
1 1/2 cups of canola oil
 

 
Spread out your fish on a cutting board and season with the lemon pepper so that all the fish has and even amount of season.

 
In a bowl pour in half of the fish fry(Tip: to get a crispier texture on the fish add 1/3 cup of corn meal to the fish fry mix)
Place the seasoned fish into the fry mix and evenly coat on both sides.
 
In a pan heat the Canola oil (Tip: to make sure the oil is hot enough stick a wooden spoon in it, if oil surrounding the spoon starts to bubble up it's ready)

 
When the oil is ready add as many fish that will fit the pan and start frying
 
 
when the fish starts to turn golden brown on bottom which only takes about 3 minutes, flip the fish over so the other side can finish cooking
 
 
Once the fish is firm and golden brown on both sides they are ready to be taken out of the oil
 
 
Set aside to eliminate the excess oil
 

Serve with French fries, white rice, a sandwich or a taco!(Tip: if you have a shortage of ketchup look below for a easy emergency ketchup recipe.)
 
 
 
Emergency Ketchup Recipe
 
Ingredients:
 
1 8oz can of tomato sauce (any brand)
3 Tbsp of sugar
1 tbsp  plus 1 Tsp of vinegar(white or apple cider)
 A dash of cinnamon (literally a dash! don't over do it)
 
 
 
 
Pour the tomato sauce into a small sauce pan and bring to a boil




 
In a separate bowl mix together sugar, cinnamon and vinegar


 
Once the tomato sauce comes to a complete boil stir in the sugar mixture and turn off heat.
 
 
Place finished ketchup in a separate bowl and let cool before serving

 



Saturday, February 13, 2016

Vegetable Prep



I just recently had my third baby boy and the last few weeks have been pretty crazy.  Getting settled with the new baby, some the nights have been fast food, quick meals, cereal type of dinners. I know its only been a week or so but my body is feeling the effect of the quick dinners and I know if I'm feeling it the kids must too. So since I am back on my feet I am starting to meal plan/prep, this way when ever I am in a crunch for time I will have healthy options to chose from. This is a recipe for roasted vegetables, I always like to make roasted vegetable in bulk to have on hand in the fridge to use as a healthy side to a meal.  I make sure to have a meat that I can pair it with like chicken or a lean meat  through the week that way I'm sure to use all that is prepped. I am also trying to eat better since I am no longer pregnant, I'll need all the energy that I can get raising 3 crazy monsters. When prepping vegetables I'll also prep baked chicken so my weekly lunches are already for me to consume, this helps me go for the healthier choice rather then the "quick fixin". I use fosters farms chicken thigh 8 pack seasoned with salt , lemon pepper, onion powder, garlic powder ,rosemary, olive oil drizzle on top.
 
Ingredients:
2 squash
2 sweet potato
2 yellow onion
2 carrots
cherry tomatoes (optional)
salt,pepper,garlic powder, onion powder
 
 
slice up all of the vegetables and get the baking sheet ready
 
 
layer the vegetables on the cookie sheet evenly
 
 
Season the veggies with all of the seasonings and lightly drizzle olive oil across the top
 
 
Mix in the seasonings so all veggies are evenly coded the bake in the over at 350° for 30-45 minutes