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

 



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

 

 

 

 

 

 

 

 

 

 

 

Holy Cheeeese!!

Baked, stove top, Craft or pre-made i'll take it however it comes, Mac'N Cheese that is. Macaroni and cheese is probably one of the most amazing comfort foods ever to be invented, am I wrong?...um no. Macaroni and cheese is my number one go to if I am throwing a party, attending a pot luck or making a side dish for lunch or dinner. My favorite recipe to make is my baked mac n' cheese. I have a recipe for an easy stove top version that I usually whip up on day when I don't have much time but, if there is time my baked version is a must. Everyone in my house is a mac n' cheeser so I make it a lot. I know.. I know, what about all the carbs? all that cheese? ...Well, yes there is carbs lots of them! and there better be cheese, lots of it! they are here to stay so accept it. You can also make healthier choices by using alternative(healthier) ingredients such as whole wheat pasta, egg whites and a clarified butter, anything in moderation is ok.

Ingredients:

1 16zo. package of macaroni (regular or whole wheat)

1 16oz. block of cheddar cheese(shredded)

1 Egg or (2 egg whites)

1 stick of butter(sliced)(or half cup of clarified butter)

11/2 cups of  whipping cream

salt and pepper

Start with placing a thin layer of macaroni on the bottom of the baking dish.

 

take a little less than a handful of cheese and place it on top of the macaroni and mix together

 

The last piece of the layer is the butter. once the macaroni and cheese are mixed together evenly place butter on top and sprinkle with salt and pepper.

Continue to layer ingredients until the dish if filled to the top.

 

Now for the cream!

Whisk the cream and egg together

 Pour the mixture evenly through the dish

 

Final step.. add the remaining cheese on top, cover and bake for 30 minutes at

350° For a crispy top bake for 15 minutes covered and remaining 15 minutes uncovered.

 

Before serving take a spoon and mix it all around, take bite just to  make sure its done!☺

 

Serve while hot! (Tip: store the leftovers in the fridge and use it as a side for the kids lunches. My favorites are chicken strips, baked hot dogs(no bun) or cheese burger (no bun) served with a side of mac n cheese and a fruit.)

 

Stove top version

1. boil a pot of water

2. add half of a 16oz bag macaroni to boiling water and cook for about 10 mins

3. once pasta is fully cooked strain out the water and add the macaroni back into the pot

4.turn the stove to low heat and add half stick of butter to the macaroni

5. keep stirring until you see butter melting

6. sprinkle in 11/2 cup of cheddar cheese while still stirring

7. when cheese is almost melted add a dash of salt and pepper to taste

8. make sure cheese and butter is completely melted and turn the stove off

9. Serve hot