Category Archives: Lady Fab Cooks
Pan-Fried Tilapia
Ingredients
6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter
Lemons
Instructions
1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.
2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.
3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag. Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!
* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!
Mac & Cheese Bake
Whats more soulful than a heaping of mac & cheese. Old school baked that is and here in the Porter House it’s a tried and true staple. Anytime we can have it. We make it. It’s just that popular. I believe it’s one of the most requested. It’s a great accompliment to the main course but good enough to stand alone. Behold the POWER of cheese.
Ingredients
- Cooking spray or butter
- 16 oz cooked elbow macaroni or shells
- One 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon of dry mustard
- 2 large eggs, beaten
- 10-oz Cabot Seriously Sharp Yellow Cheddar Cheese, grated
- 10-oz Cabot Seriously Sharp White Cheddar Cheese, grated
Instructions
Cook macaroni or shells according to the directions on the box. Drain and set aside.
Butter or spray a 13 x 9 casserole dish. Next mix the cooked macaroni or shells, evaporated milk, whole milk, butter, salt, pepper, and dry mustard together. In a separate bowl whisk the eggs and slowly add 1/4 cup of the macaroni mixture (this is to temper the eggs). Now combine the egg mixture to the macaroni mixture. Next add all of the grated white cheddar cheese and mix. Pour macaroni and cheese mixture in the greased casserole dish and evenly sprinkle all of the yellow cheddar cheese over the top. Place in oven and bake for 50 minutes or until cheese is bubbly.
*Chef’s Note: BYOC (Be Your Own Chef) and use what ever cheese you like. If you don’t like Sharp Cheddar use Mild Cheddar. Or Provolone. Or Gruyere. Or whatever floats your boat. The options are endless.
Porter House Meatloaf
My husband LOVES himself some meatloaf. So when I was inspired to make him this retro classic I looked to no other than the Queen of Southern Cuisine – Paula Deen. Taking her advice as I always do, I made the recipe according to her precise measurements. We were in LOVE but when the second time came around to make this dish I had a few extra spices and seasonings in the house and I decided to add them to the mix. As if it wasn’t good already, it was even better. So from that point on I have been making it the re-mix way. Like the saying goes, “If it ain’t broke don’t fix it.”
Ingredients
- 1 pound ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion, diced
- 1/2 cup chopped green bell pepper, diced
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package Lipton Onion Soup mix
- Glaze Topping
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Honey Dijon mustard
Instructions
Preheat the oven to 375 degrees F.
In a skillet saute diced onion and bell pepper until they become tender.
Next in a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, pepper, garlic powder, onion powder and soup mix. Shape mixture and place in a loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot with your favorite side dish & Enjoy!
* Chef’s Tip – Leftovers make a killer sandwich 🙂
Recipe was re-mixed from Paula Deen: Aunt Peggy’s Meatloaf @ http://www.foodnetwork.com
Southern Banana Pudding
How many times have I made banana pudding for my family? Let me count the times. LOL. I can remember the very first time I made this delectable delight as if is it was yesterday. And as fast as you can say banana pudding it was all gone. That’s just how much they loved it. To this day I have been making it ever since. Countless times. Try this recipe today it will sure to become a family favorite.
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Ingredients
- 1 box of Vanilla Wafers
- 6 to 8 bananas, sliced
- 4 cups milk
- 2 (3-oz) box instant Vanilla pudding
- 1 (8-oz) package cream cheese, softened
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) container of cool whip
Instructions
In a bowl, combine the milk and pudding mix and blend with a handheld mixer. Using another bowl, combine the softened cream cheese and condensed milk together until smooth. Add the cream cheese mixture to the pudding mixture and stir until well blended. Next fold in 3/4 of the the cool whip to the mixture.
Now line the bottom of a 13×9 dish with a layer of vanilla wafers. Then a layer of 3-4 bananas. Next layer half the pudding mixture on top of the wafers and bananas. Repeat the layers with the remaining wafers, bananas and pudding. Top dessert with remaining cool whip and garnish with a few crumbled vanilla wafers. Refrigerate until ready to serve.
*TIP: Give this dish a more elegant flare by using Chessmen Cookies
Key Lime Cake
Being that I live in the land where Key Lime Pie is the official state pie I am a happy camper. It is my favorite pie after all. I mean they have Key Lime everything here. Key Lime Popsicles, Key Lime Ice Cream, Key Lime Cookies, Key Lime Cheesecake,Key Lime Pie On A Stick dipped in chocolate. If it’s Key Lime they have it. So last year my husband said he wanted a Key Lime Cake for his birthday. I was like REALLY! A KEY LIME CAKE. So to not disappoint my Sweetie I began my quest to find a baker that made this specialty. And as the saying goes, “As easy as pie” I found one. So his birthday came and we got the cake. Let me just say the cake left a lot to be desired and I should have went with the idea of baking it myself. So out of total disappointment the Chef in me kicked in and I decided to Google for recipes. I thought the search was going to be hard but to my surprise there were loads of recipes for Key Lime Cake. I picked one out that I really loved and decided to give it a try. Boy am I glad that I did. This cake is moist and sweet and tart all rolled up in a pretty bright green package. Warning: Pucker Up! This cake has a real citrus kick.
INGREDIENTS
CAKE
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice
GLAZE
1/2 cup key lime juice
1/2 cup confectioners’ sugar
FROSTING
1/2 cup butter
1 (8 ounce) package cream cheese
1 tablespoon of vanilla extract
4 cups confectioners’ sugar
INSTRUCTIONS
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. While the cake is still hot, mix the key lime juice and confectioners’ sugar together. Pierce the cakes with a fork and pour the glaze all over the cakes on the cooling rack. Allow cakes to cool completely, then frost.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add vanilla extract and confectioners sugar. Mix well and spread over cooled cakes. Eat & Enjoy.
* CHEF’S TIP: If you do not have Real Key Limes or Real Key Lime Juice in your area just substitute it for Regular Lime juice. Happy Baking!
Strawberry Shortcake
I myself have never been a big fruity type pie person. However I do like them, I just don’t LOVE them like I LOVE chocolate. So when I was shopping in the market one day I was at a lost at what dessert I was going to fix for Sunday dinner. I wanted and craved something different. Something more than the ordinary. So I left the store and went home and Google away until I came upon a recipe I was intrigued by. It was something simple but yet classic. The good ole Strawberry Shortcake. This was perfect because strawberries were in season and I knew that this was going to be a good change. Besides any recipe that has cream cheese and powdered sugar in it has to be good. With a little re-mixing I made this recipe a true Porter House Original. Try it today, You’ll be glad that you did.
INGREDIENTS
Yellow Cake Mix
Eggs
Buttermilk
Oil or Butter (Depends on Cake Mix)
1 Tsp Vanilla Extract
8 oz. Cream Cheese (soften)
1 Cup Powdered Sugar
8 oz. Cool Whip, thawed
1 container of Strawberries
INSTRUCTIONS
1. Mix the first five ingredients and bake cake according to box instructions (Note: I use a 9 x 13 pan)
2. Let cake cool completely … While the cake is cooling make the topping …
3. Blend soften cream cheese with powdered sugar … After the cream cheese/sugar is combined; Fold in cool whip … After everything is combined frost mixture on cooled cake ..
4. Next step is to wash & cut strawberries … Sprinkle evenly over entire cake …
5. Eat and enjoy … refrigerate any leftovers ..
*CHEF’S TIP : If strawberries are not your thing (BYOC – Be Your Own Chef) and use whatever fruit you like. Happy Baking!
Patriotic Strawberries
Patriotic Strawberries
Ingredients
1 pint fresh strawberries (approx 12 oz)
4-oz white chocolate
Blue sanding sugar or sprinkles
Instructions
1. Line a baking sheet or cutting board with wax paper or parchment paper.
2. Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
3. Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.
*Chef’s Tip: Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best eaten within a day or two of being made.
Source: www.BakingBites.com
Death By Chocolate Trifle
Today I decided to re-visit a Porter House Original, Death By Chocolate Trifle. This recipe came about during a time when we were in transition of moving and had to live in a hotel. We had no kitchen, very little monies and a serious hankering for something sweet. Within a blink of an eye the thought process began. What can I fix that didn’t require a kitchen? That didn’t cost a lot? And would fill the void? Then the vision appeared and Death by Chocolate Trifle was born into existence. Now the traditional trifle consist of some sort of chocolate cake or brownies but with no kitchen that was out of the question and then I had an Aah Ha! moment. The light bulb went off. How about Oreos? And there you have it my friends something simple, cost efficient but yet Sooo Good! I just love when a plan comes together.
Death By Chocolate Trifle
Ingredients
2 small packages of instant chocolate pudding
4 cups of cold milk
1 package of Oreos, Crushed
1 package of toffee candy bits
16 ounces of whipped cream, thawed
Instructions
Prepare pudding according to package directions with the above listed amount of cold milk; set aside. Crush Oreos into pieces and place about half on the bottom of a clear glass bowl, in a single layer. Evenly pour half of the pudding on top of the crushed cookies. Layer half of the whipped cream, then half of the toffee bits. Repeat layers one more time. Chill for 4 hours before serving.
*CHEF’S NOTE – For a perfect ending to a romantic dinner make this dessert in wine glasses topped with a strawberry and fresh mint.
I Am Lady Fab 