Fried Catfish

As I stated in an earlier post, I used to hate fish. I never had to eat it growing up because my mom never cooked it. As the years have gone by, I have found a few fish that I like. When my husband told me about how catfish are bottom feeders, I had no desire to eat catfish. However, we found double skinned and boned catfish filets at Costco that looked really good. I now love catfish. It does not taste fishy at all and it's really good fried. I used to make a beer batter from a box until I realized it was just flour, baking powder and salt in the box. I now make it myself and season it. We both love spicy food so I added cayenne pepper to the mix. Tonight we even sliced up some sweet potatoes, microwaved them for a minute and threw them in the batter as well. They were so good fried. Then again, everything tastes better fried.

Fried Catfish

2 catfish filets

1 1/2 cups flour (plus extra for dredging)

1 1/2 tsps baking powder
1 tsp fine salt

1 12 oz bottle or can of lager-style beer

Salt and Pepper

Add any seasoning you want (I add cayenne)

Canola oil

Mix flour, baking powder, salt and any seasonings. Season catfish with salt and pepper and other spices. I have used cayenne and chipotle.

Heat oil in pan or deep fryer to 350 degrees. Dredge catfish with flour, cover with beer batter and add to pan. Cook until browned on both sides. Put on plate with paper towel to drain extra oil.

Crepes

I have always loved crepes. I don't even remember the first time I made them. I took four years of French in high school and I remember making them and eating them in class. I was also lucky enough to spend two weeks in France so I got to eat the real thing.

The only recipe I have ever used is a small French cookbook that my mom had. I don't remember her ever making them so I hope she does not mind that I "borrowed" it, permanently. The title is "The Art of French Cooking" by Fernande Garvin. I guess that is a good place to get a recipe for crepes. One of these days I should probably try out some different recipes but for now I love this one. Obviously, you can fill these with anything you want. I usually put melted butter, powdered sugar and strawberries in the middle and top them with whipped cream. Sadly, I usually use the stuff from a can. You can also do nutella or any other fruits you like.

Crepes

1 1/8 cups flour

4 1/2 T, granulated sugar

pinch of salt

3 eggs, beaten (I used Egg Beaters)

1 1/2 cups milk (I used nonfat)

1 T melted butter

1 1/2 T brandy (I have never added this)

In deep bowl, sift flour, sugar and salt. Combine beaten eggs and milk and stir into flour and sugar mixture until smooth. Add melted butter and brandy. Let stand for two hours. I usually mix all the ingredients in a blender and let it sit for 2 hours or overnight.

In a frying pan 5 to 5 1/2 inches across, heat 1 tablespoon butter. When butter is hot, pour in 1 full tablespoon of batter. Rotate pan quickly to spread batter. Cook for 1 minute on one side. Flip over and cook for 1 minute on other side. Pile crepes flat, one on top of the other.

Seared Ahi Tuna Tacos with Avocado Salsa

Many years ago I never used to eat any fish. Slowly, over time, I started to try a few new things here and there. I started to eat some sushi and found out that I liked it. One day I tried seared ahi and it has become my favorite fish. I decided to see if I could prepare it at home. I searched the internet and finally landed on the Food Network website. I found this recipe and it sounded good so I gave it a shot. It is one of my favorite meals. I have made it for friends who raved about them. This was the first meals that I made for my husband and he loves them as much as I do.

Seared Ahi Tuna Tacos with Avocado Salsa
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 taco shells (available in most grocery stores)
2 limes, halved
Avocado Salsa, recipe follows
In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Preheat oven to 350 degrees F for the taco shells. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute). While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
Avocado Salsa:
2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-nch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring 1/4 cup diced red onion
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO. I don't add cilantro to the salsa because I am not a fan. My husband loves it and adds it after I put in the salsa. If you like cilantro I would add it.

Bacon Cheeseburgers

One of my husband's favorite fast food items is the Double Western Bacon Cheeseburger from Carl's Jr. We don't eat these because they are not good for you. I have been trying to come up with healthy versions of some of our favorite foods. This was attempt at one of his favorites. This is the second time I have done this and they really are good. They have a lot less calories and a lot less fat than the original. I have a feeling I will be making many more of these in the years to come. I realize that they still have quite a few calories but it's much better for us.

Bacon Cheeseburgers
4 oz of very low fat ground beef per burger(we use 7% or 4% if we can find it)
Lean center cut bacon (2 or 3 slices per burger)
1 0r 2 slices of fat free cheese singles per burger
2 Frozen Onion Rings per burger
Your favorite bbq sauce
Whole wheat hamburger buns (I buy the smallest ones I can find to cut back on calories)

Start the onion rings in the oven per bagged directions. Cook the bacon, then the burgers, and then add the cheese just before done to melt. Toast the buns and then add bbq sauce. Top with bacon, onion rings and the meat patty. Enjoy!

California Roll

I have been making sushi and sushi rolls at home for over a year now. We used to live close to a store where we could get fresh sashimi grade fish. Now our only option is to make California Rolls. We did find a store that sold masago (the orange eggs on top) which really adds a nice touch. These were by far the best rolls I have ever made.

California Roll
Sushi Rice (Rice, Water, Sugar, Salt, Rice Wine Vinegar)
Avocado
Imitation Crab
Cucumber (neither of us like cucumber so I left it out)
Nori (1/2 sheet)
Masago

Make and cool sushi rice. Lay sushi rice on surface and then put nori on top. Add slices of avocado and crab and then use bamboo mat to roll and seal. Top with masago. I use a wet knife to cut because it prevents the rice from sticking to the knife.

Lovely Lemon Tea Cookies

I got a bunch of lemons from a friend of mine who has a lemon tree. I made some fresh squeezed lemonade but still had some left over. I saw these cookies on the website Good Things Catered. They looked so good so I gave this recipe a shot. They were so good and refreshing. I usually like my sweets really sweet. These are just perfect even though they are not overly sweet. I froze some of the dough balls and cooked them later and they were just as good. For some reason my cookies flattened more than hers did but they were still delicious.

Lovely Lemon Tea Cookies
Cookie Ingredients:
1/2 c. butter softened
1/4 c. powdered sugar
2 Tbsp granulated sugar
zest of 1/2 lemonjuice of
1/2 lemon (about 2 Tbsp)
1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
Icing Ingredients:
1/2 c. powdered sugar
juice of 1 lemon

In medium mixing bowl, combine flour, baking powder, salt, and whisk to combine well; set aside.
In bowl of stand mixer, combine butter, sugars, lemon zest and beat in high until light and fluffy, about 5 minutes.
Add lemon juice and beat to combine well.
Turn mixer to low and slowly add dry ingredients.
Slowly turn mixer up to medium to incorporate all the of the dry ingredients into the dough (this will take a couple minutes, but it will come together well - if you live in a dry climate, you can add 1 Tbsp water to make it come together).
Remove bowl from mixer and roll cookie dough into 1-inch balls (no bigger).
Place cookies onto a large plate or cookie sheet and place into fridge for 30 minutes.
Preheat oven to 375 degrees and line two baking sheets with parchment.
Remove cookies from fridge, place on lined baking sheets and place into oven to bake for 10-12 minutes (do not cook anymore - they may look underdone but they are not, do not them them brown).
Remove from oven and let cool on cookie sheets.
Once cooled, make icing by placing powdered sugar in a small bowl and, add 1 Tbsp of lemon juice.
Stirring constantly, add 1/2 tsp lemon juice at a time until icing just comes together and is barely pourable.
Using spoon, drizzle a small amount of icing over each cookie and let run down sides.
Garnish with zest of lemon, if desired and serve.
Makes about 30 cookies.

Carmelized Onion Dip

I saw this recipe on Cooking Light and wanted to try it. It was so good. If you like onion dip and really like onions you will love this. I wanted a healthy dip that I could eat with some vegetables and this was perfect.

Caramelized Onion Dip
Cooking spray
3 cups chopped onion (about 2 medium)
3 tablespoons low-fat sour cream, divided
2 tablespoons (1 ounce) block-style 1/3-less-fat cream cheese, softened (I used fat free)
3 tablespoons light mayonnaise
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash of ground red pepper
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Reduce heat to low; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; cool.
Combine 1 tablespoon sour cream and cream cheese, stirring well. Add remaining sour cream, mayonnaise, and remaining ingredients, and stir well to combine. Stir in onion. Cover and refrigerate overnight.
Nutritional Information
Calories: 30 (54% from fat)
Fat: 1.8g (sat 0.5g,mono 0.1g,poly 0.1g)
Protein: 0.7g
Carbohydrate: 3.3g
Fiber: 0.5g
Cholesterol: 3mg
Iron: 0.1mg
Sodium: 53mg
Calcium: 11mg

16 Servings (1 serving is 1 Tablespoon)