Friday, March 7, 2014

Crispy Fish Sandwiches

Fried fish is so common in the South; fishing is popular and the fish fry's are rampant. I am from the South, but have some how managed to not like fish fry's and to stay under the radar. I eat hushpuppies and some coleslaw and say I've had enough fish and no one seems to notice. Well, that is except my husband he loves fried catfish, specifically, and when we went to one of his favorite places to get fried fish, I ordered steak. He finally managed to pry it out of me that I in fact have never tried it. Anyway, all this talk of fried fish, I still don't like it, but these crispy baked fish sandwiches, now that is a different story.

Fish is also common during the Lenten season on Fridays. We eat lots of fish (not catfish) around here, so just check out seafood category in the recipe index tab.

These fish sandwiches are so quick to make, far under 30 minutes. You bread them in some seasoned panko and bake. While they are baking, you make a quick sauce. You really want to have the sauce on these sandwiches, it is the best and makes the sandwich. I can't wait to make these sandwiches again, they are definitely a winner in our house.
Source: A Taste of Home Cooking, originally Sparks From the Kitchen

For the Fish:
1 Large Egg White, beaten
1 cup of Panko
1/4 teaspoon of Paprika
1/2 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
2 filets of Tilapia, skin removed, 4 oz. each
1/2 teaspoon of Black Pepper
1/4 teaspoon of Kosher Salt
Cooking Spray
2 Sandwich Buns

For the Tangy Dill Pickle Sauce:
1/4 cup of Mayonnaise
2 tablespoons of Dill Pickle, finely chopped
1 tablespoon of Dill, fresh, and chopped
1 teaspoon of Fresh Lemon Juice


First, preheat your broiler to high and prepare a baking sheet. Cover the baking sheet with aluminum foil, place a baking rack on top of it and spray with non-stick cooking spray.

Now, in a shallow dish, place the egg white. In another shallow dish, whisk together the panko, paprika, onion powder, and garlic powder.

Next, mix the salt and pepper together in a 1/4 measuring cup and sprinkle over both sides of the fish. Dredge the fish in the egg and then the panko mixture, pressing firmly to get all of the crumbs on the fish. Place the fish on the baking rack.

Bake for 4 minutes and then flip the fish and bake for 4 more minutes.

While the fish is baking, make the sauce. Combine all of the ingredients in a small bowl.

When the fish is done, place on the fish on the bottom of the bun and place the sauce on the top bun.


Happy Cooking,
The Barbee Housewife

Thursday, March 6, 2014

Chopped Taco Salad

This has definitely been one of my favorite meals. I was craving a big salad and this one hit the nail on the head, seriously. I could not stop eating this salad and I was sad when all of the leftovers were gone.

You can easily adapt this salad to leave out ingredients you don't like and add more ingredients you do like. However, I think this salad is perfect. It has the perfect amount of every ingredient. I made this just last week and I am already wanting to add it to the meal plan again.

This makes 4-6 dinner salads.
Source: Mel's Kitchen Cafe

For the Salad:
1 lb. of Ground Beef or Turkey
1/2 head of Iceberg Lettuce,  about 4 cups, chopped
1/2 head or Romaine Lettuce, about 4 cups, chopped
1/2 cup of Cilantro, chopped
1 cup of Cheese, cubed
1 cup of Corn
1 can of Olives, 6 oz., chopped
1 can of Black Beans, 15 oz., rinsed & drained
2 Roma Tomatoes, chopped
2 Avocados, chopped
Crushed Tortilla Chips

For the Catalina Dressing:
1/4 cup of Ketchup
1/4 cup of Sugar
1/4 cup of Red Wine Vinegar
1/4 cup of Onion, finely chopped
1/2 teaspoon of Paprika
1/4 teaspoon of Worcestershire Sauce
1/2 cup of Extra Virgin Olive Oil
Salt & Pepper

First, in a large nonstick pan, brown the meat over medium heat with a teaspoon of salt and a teaspoon of pepper. Cook until the meat is done and no pink remains. Drain the meat and place on a plate lined with paper towels to cool.

Now, in a large bowl, combine all of the ingredients for the salad. Toss to combine.

Next, blend all of the ingredients for the dressing together. Refrigerate until ready to use or use right away.

Portion the salad into bowls and drizzle with dressing and garnish with crushed tortilla chips.


Happy Cooking,
The Barbee Housewife

Monday, March 3, 2014

Jalapeño-Cilantro Chicken Salad

Lunch is a meal that I often get bored with. We eat leftovers or a sandwich, or Trader Joe's vegetable fried rice, yum! I still get tired with those simple choices. I know I could take the time out and make something amazing, but I like to save that for dinner :) This chicken salad is perfect for lunch, I made it in the beginning of the week and enjoyed it for 3 different days. 

You can adjust the spices and seasonings to add something you love or take out something you don't love, but I thought it was pretty perfect. Speaking of perfect, serving it in an avocado so you could have a spoonful of avocado and spicy chicken salad in every bite, is amazing. Take my word for it. You can easily cut his recipe in half.
Source: Daily Crave

3 Chicken Breast, Rotisserie or baked and shredded/cut*
1 Jalapeño, de-seeded and cut into pieces
4 tablespoons of Cilantro, chopped
1 Lime, juiced
1/4 of a Red Onion, diced
1/3 cup of Mayo
1/3 cup of Plain Greek Yogurt
1 tablespoon of Dijon Mustard
1 teaspoon of Cumin
Salt and Pepper
For Serving: Avocado or Bread

*I rub the chicken in olive oil, sprinkle with lots of salt and pepper and bake for 30-40 minutes at 350 until done and cut into pieces.


Combine all the ingredients in a large bowl and serve on an avocado half or on some bread for sandwiches. 


Happy Cooking,
The Barbee Housewife

Friday, February 28, 2014

Cinnamon-Chocolate Chip Cake

I heard many rave reviews on this cake and could not wait to make it, literally, I ran to the kitchen, took inventory, and started baking. This cake is so easy to make. I mean really, it's crazy. It is one of those recipes that I know I will make over and over again. It is perfect to have in my recipe box (blog) for those last minute desserts.
Source: Mel's Kitchen Cafe

For the Cake Batter:
2 cups of Flour
1 1/2 cups of Sugar
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1 1/3 cups of Sour Cream
2/3 cup of Butter, softened
1 teaspoon of Vanilla Extract
3 Eggs
1/2 teaspoon of Baking Soda

For the Middle & Top:
2 tablespoons of Cinnamon + 2 tablespoons of Sugar, combined
1 bag of Semi-Sweet Chocolate Chips, 12 oz.

First, preheat your oven to 350 degrees. Prepare a 9 x 13 inch baking pan with aluminum foil and spray with cooking spray.

Next, in a large mixing bowl combine all of the cake batter ingredients. Beat on low for 1 minute and then 3 minutes on medium speed. Pour half of batter into the pan; sprinkle half of the cinnamon-sugar mixture on top of the batter and then half of the chocolate chips. Pour the rest of the batter on top, and top with remaining cinnamon-sugar and chocolate chips.

Bake for 30-35 minutes, until the toothpick comes out with a few crumbs, you don't want to over bake.

If you aren't eating this fresh out of the oven, put a piece of the cake in the microwave for 15 seconds.


Happy Cooking,
The Barbee Housewife

Wednesday, February 26, 2014

Crispy Buffalo Shrimp

I came to the realization a few nights ago that I had not had any fried food in 3+ weeks! I did not even realize it. It has not been hard at all and I attribute a lot of that to this "crispy-style-baking" I do. I use a baking sheet, covered in aluminum, with my cooling rack (for cookies) on top, it fits perfectly and it ensures that the bottom will also be crispy. I have made fish for fish sandwiches, chicken tenders, and these shrimp.

These shrimp are packed with flavor, not only are they dipped in buffalo sauce, but they are coated in a well-seasoned panko mixture. We served this with macaroni and cheese and a side salad with bleu cheese. You could always dip these shrimp in a ranch or bleu cheese dip.
Source: Barbee Housewife Original

1 lb. of Shrimp, raw, peeled & deveined
1/4 cup of Buffalo Sauce, such as Louisiana Hot Sauce or Frank's Hot Sauce
1 cup of Panko
1/4 teaspoon of Paprika
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Onion Powder
Salt & Pepper

First, preheat your oven to 425 degrees and line a baking sheet with aluminum foil and top with a wire rack, sprayed with cooking spray.

Now, rinse the shrimp and liberally season with salt and pepper, set aside.

Get out two shallow pans, place the buffalo sauce in one and in the other pan whisk the panko, paprika, garlic powder, and onion powder together.

For the dredging part, use one hand for the buffalo sauce and one hand for the panko dredging. Place a shrimp in the buffalo, coat well and place into the panko mixture, using the other hand, press the panko onto each shrimp and then place onto the wire rack.

Bake for 15-17 minutes until the shrimp and cooked through and crispy.


Happy Cooking,
The Barbee Housewife

Tuesday, February 25, 2014

Chicken Fajitas {Crockpot}

This Texas girl is still getting used to the Mexican food here in North Carolina. There has been progress, they opened a Chuy's in a shopping area we frequent! Score! We love it. However, we still cook our favorites at home all of the time. We have our favorite chicken fajita recipe, but that requires the grill. It is currently 49 degrees outside, I won't do that to my poor husband, even for delicious fajitas.

Insert this recipe, it is so, so, easy to make and is a crockpot recipe! My favorite, do the work in the morning and eat at night. I loved that this recipe included the bell peppers and onions, so literally all we did was grate some cheese and make a quick guacamole and dinner was ready. As always, shredded meats=a ton of food, so plan for leftovers. The leftovers can be used for anything you normally use your salsa chicken for quesadillas, shredded chicken salad, sandwiches, nachos, etc. 
Source: Lynsey Lou's

4 tablespoons of Butter
1 Red Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
2 cloves of Garlic, minced
1 Onion, sliced into strips
3 Chicken Breasts
1 1/2 tablespoons of Brown Sugar
2 1/2 tablespoons of Taco Seasoning, homemade or package
1 jar of your favorite Salsa, 16 oz.
Salt and Pepper, to taste
Flour or Wheat Tortillas
Additional Toppings: Cheese, Sour Cream, Guacamole, Lettuce, Tomatoes, Rice, etc. 

First, place the butter at the bottom of the crockpot, place the vegetables on top, then the chicken breast. Sprinkle the chicken with the brown sugar, taco seasoning, and salt and pepper. Pour the salsa over everything.

Now, cook on low for 6-8 hours or high for 3-4 hours, until the chicken easily shreds. 

When it is done cooking, remove the chicken to a large bowl and shred the chicken with two forks. Place the vegetables in another bowl. Spoon the remaining juices into the chicken and vegetables, if desired. 

Make your fajitas and top with whatever toppings you desire. 


Happy Cooking,
The Barbee Housewife

Monday, February 24, 2014

Chocolate Gravy

I love making breakfast. It is the most important meal of the day and I don't know if there is a better way to say "I love you." It is always special waking up and smelling the yumminess that awaits you. It makes waking up better, anyone who knows me, knows I do not like to wake up. It is such an awful process after a wonderful slumber, coffee helps immensely.

I have so many breakfast recipes to share with you guys, but this one was one of Ethan's favorites. It is an old Southern favorite and is a current favorite in the Barbee household. You can serve this over homemade biscuits or canned biscuits, if you are in a hurry. You can also use the leftovers for topping ice cream or waffles!
Source: Trisha Yearwood, Food Network

1 cup of Sugar
3 1/2 tablespoons of Cocoa Powder
3 tablespoons of Flour
1 1/2 cups of Whole Milk
1 tablespoon of Butter

First, in a medium bowl, whisk the sugar, cocoa, and flour together. Pour the milk in and whisk, until well combined.

Now, in a large saute pan or dutch oven, melt the butter. When the butter has melted, stir in the flour/milk mixture. Stir until the gravy has thickened, 5-10 minutes, based on preference.

Serve over biscuits.


Happy Cooking,
The Barbee Housewife