Monthly Archives: January 2013
Southern Fried Fish
The House of Stewart, Fish Fry Saturdays @ Mt Ester A.M.E Zion Church and Auburn A.M.E Zion Church, The Yella’ Store and The Chicken Coop. And if you are from my hometown you know exactly the who, where and what I am talking about. Not to forget this post would not be complete without the mention of my new local fave Mr. Shark’s. Oh My Goodness! Talk about total YUM factor. Okay now I got my mouth watering. LOL. So when I’m feeling nostalgic and craving a taste of back home. Or I can’t visit my local fave seafood spot I just whip out the ole’ cookbook and in the words of my daddy, I get ta “switchin’ in the kitchen”.
Ingredients
- 6-8 fish fillets, such as haddock, tilapia, cod, etc.
- 1/4 c. evaporated milk
- Old Bay, Salt, Black Pepper, Garlic Powder, Onion Powder, etc. for seasoning
- 1/2 c. flour
- 1/4 c. corn meal
- 1 frying pan or skillet (about 10″)
- Canola Oil for frying
- Lemon Juice
Instructions
- If fish is frozen, let them thaw. If fish is fresh, clean, wash and dry the fish.
- Pre-Heat canola oil on med to med-high heat.
- Mix together the milk and seasoning in a small shallow dish. Dip the fish in the milk mixture.
- Mixture together the flour and corn meal. Roll fish in the flour/corn meal mixture.
- Fry the fish in the hot canola oil for 4-5 minutes or until brown. Turn fish carefully. Fry 4-5 minutes more or until fish is brown and cooked.
- Put fish on a paper towel or brown paper bag to soak up the excess oil. Lightly season fish fillets to taste & drizzle each piece of fish with lemon juice.
- Serve Hot & Fresh out the grease. Enjoy!
*Chef’s Tip: Not quite sure if the fish is done? Try testing the fish with a fork. The fish will be fully cooked when it falls apart easily.
Oven-Baked Baby Back Ribs
Tried, Tasted & True. These ribs are down right delicious, tender and fall off the bone. Talk about “Slap Yo’ Momma” good.
*Disclaimer* I would totally not advise that you slap yo’ momma. Unless you want to be in the hospital or for the most part, DEAD!
Now back to the subject at hand, RIBS! You must, I say you must try this recipe. Especially if you love ribs. It is foolproof and so easy to make. You will be soooo glad that you did. #YummyInMyTummy
Ingredients
- 2 racks baby back rib
- Favorite seasonings or dry rub
- Favorite barbecue sauce
Instructions
- Preheat oven to 225 degrees.
- Remove membrane from the back of the slab of ribs
- Season your ribs with Dale’s marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans
Oven-Fried Pork Chops
We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.
Ingredients
- 4 pork chops, trimmed
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion pwder
- 1 cup herb-seasoned dry bread stuffing mix or Italian bread crumbs
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
- Stir together egg, milk, salt, pepper, garlic powder and onion powder.
- Dip pork chops in egg mixture, coat with stuffing mix/Italian bread crumbs and place in pan.
- Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
- Serve with your favorite side & Enjoy
Mason Jar Breakfast Parfait
I love breakfast but there are times when I don’t feel the desire to whip out the pot & pan. Or when I simply crave something other than my usual “Green Smoothie”. This recipe is a great way to eat on the go & still be healthy. It also makes for a perfect snack.
Ingredients
- 1 cup low fat Greek yogurt
- 1/2 cup granola, any variety
- 1 cup washed & cut seasonal fruit (blueberries, strawberries, figs, peaches, raspberries).
- 1 TBSP honey
- 1 pint size mason jar w/ lid
- spoon
Instructions
In a mason jar add the yogurt and then fruit. Drizzle honey on top. Add granola last so it stays crisp. (Optional: Sprinkle parfait with a little cinnamon). Don’t forget to grab a spoon.
Mason Jar Salad
Delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store, a couple pantry staples, some mason jars, and an hour of your time.
Why mason jars, you might ask? Despite the obvious cuteness factor, these jars will keep your greens fresher than fresh, they won’t stain, they’re BPA free, microwave and dishwasher safe, perfectly sized for salads for one, won’t leak, travel well, and are reusable. Convinced? Yes, I thought so!
There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs. However you want to layer the rest of the ingredients—try different meats, beans, lettuces, cheeses, vinaigrettes, or sauces—is up to you (though I usually layer by weight so heavier items, like tomatoes, are on the bottom).
The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! When lunchtime rolls around, you’ll be sitting pretty with your delicious salad ready to be shaken up.
To get you going, check out three of my favorite recipes, ingredients listed in layering order. Happy lunching!
Caprese Pasta Salad
2 tbsp basil pesto (homemade or store-bought)
1 cup cherry tomatoes
1 ½ oz fresh mozzarella, chopped into bite sized pieces
2 oz cooked penne pasta
½ cup fresh spinach leaves
½ cup fresh basil, chopped
Chickpea Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup chickpeas
½ cup sun-dried or oven roasted tomatoes
¼ cup spring onion, chopped
¼ cup red onion, chopped
½ cup olives, chopped
¼ cup piquillo peppers, chopped
½ cup fresh spinach
Greek Pasta Salad
2 tbsp easy lemon vinaigrette (see below)
1 cup cherry tomatoes
¼ cup red onion, chopped
1 cup cucumber, chopped
½ cup feta, crumbled
2 oz rigatoni, cooked
½ cup mixed greens
½ cup fresh mint, chopped
Easy Lemon Vinaigrette
(will make enough for 3-4 mason jars)
Juice from one large lemon
½ cup olive oil
Good pinch of salt
Couple of grinds of black pepper
Shake all ingredients together in a small container.
Speaking of shaking, try to remember to leave room at the top of each jar. Don’t worry if you get a little over zealous (I usually am!) with your ingredients though—just shake the jar like crazy when you’re ready for lunch, eat a few bites, then shake some more once there’s a bit more room!
Homemade Granola Bars
Ingredients
- 4 tablespoons butter
- ¼ cup honey
- ¼ cup brown sugar, packed
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick cooking (1 minute) oats
- ½ cup Rice Krispies cereal
- 1 cup m & m’s
- 1 cup chocolate chips, melted (optional drizzle)
Instructions
- In a nonstick pan over medium-low heat, melt the butter.
- Stir in the honey, brown sugar, and peanut butter.
- Bring to a very light simmer.
- Simmer for 2 minutes.
- Remove from heat.
- Stir in vanilla extract.
- Stir in oats and Rice Krispies until completely coated.
- Press mixture into a 8 x 8 inch pan lined with greased parchment paper. Be sure to press down really firm.
- Sprinkle the top with m&m’s and press them into the mixture.
- Refrigerate for 30 minutes or until firm.
- Remove from pan and cut into bars with a sharp knife.
- Drizzle on the melted chocolate.
- Refrigerate until chocolate has set.
- Store in the fridge or in airtight container. (I prefer fridge)
- Eat & Enjoy!
Gorilla Bread
Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with nonstick cooking spray.
- Mix the granulated sugar and cinnamon.
- In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
- Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
- Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Expect Something New
by Joyce Meyer – posted January 10, 2013
If you get up and do the exact same thing every morning, you may get pretty bored after a month or so. But seeking God when you first wake up is never boring. He will always have a new revelation ready for you to hear.
Keep your expectation fresh by changing what you do in your time with God. You might worship the Lord with singing one morning, listen to Christian music another morning, read God’s Word the third morning, sit in His presence or confess His Word the following morning. Let the Holy Spirit lead you as you learn to enjoy starting your day with God.
From the book Starting Your Day Right by Joyce Meyer. Copyright © 2003 by Joyce Meyer. Published by FaithWords. All rights reserved.
Our Daily Bread ~ Spiritual Sight
Read: Ephesians 1:15-21
A prisoner who survived 14 years in a Cuban jail told how he kept his spirits up and his hope alive: “I had no window in my cell, and so I mentally constructed one on the door. I ‘saw’ in my mind a beautiful scene from the mountains, with water tumbling down a ravine over rocks. It became so real to me that I would visualize it without effort every time I looked at the cell door.”
Ironically, some of the most hopeful books of the Bible—Philippians, Colossians, and Ephesians—come out of Paul’s house arrest in Rome. The letter to the Ephesians gives a hint as to what the apostle Paul saw when he thought about life beyond his place of confinement.
First he saw the spiritual growth in the churches he left behind. This book opens with a burst of thanksgiving for the vitality of the Ephesian church (Eph. 1:15-16). Then he sought to open the eyes of their hearts to even more exalted sights: the “exceeding riches” of God’s grace (2:7). When Paul cranks up the volume to express God’s plan of love, not one low, mournful note sneaks in.
If you feel discouraged or question whether the Christian life is worth it, Ephesians proves to be a great tonic. It prescribes the riches in Christ available to all.
good news of the riches of Your infinite grace.
Thank You for the encouragement and hope
we find in Ephesians. Amen.
Heaven’s Currency
Today’s Scripture:
And whatever you ask for in prayer, having faith and [really] believing, you will receive. ~ Matthew 21:22, AMP.
Today’s Word:
In the natural realm, we exchange money for the things we want and need. But in the spiritual realm, faith is what we exchange. The Bible tells us that when you pray, have faith, and you will receive it. Faith moves mountains. Faith pleases God. Faith is what opens doors. What is faith? It’s believing in God and His goodness. It’s knowing that He is a rewarder of those who diligently seek Him. Faith is believing that the promises of God are true. It’s obeying His Word. It’s what causes you to act.
Where does faith come from? Scripture tells us that everyone is given a measure of faith; that faith grows by hearing the Word of God. Simply put, the more you hear the Word of God, the more real it becomes in your life and the easier it is to believe His promises.
It doesn’t matter how much faith you have today, begin growing your faith by choosing to obey God’s Word. As you hear and obey the Word, your faith will strengthen, and you will receive what you’ve been believing for in Jesus’ name!
Prayer for Today:
Father, thank You for Your Word which causes my faith to grow. I open my heart to You and invite You to have Your way in my life. Show me Your goodness and faithfulness as I put my trust in You in Jesus’ name. Amen.
Copyright © 2013 Joel Osteen Ministries
I Am Lady Fab 