Southern Blackened Catfish Tacos


We love catfish and tacos so this was a perfect dinner! Even my teething toddler (almost) cleared his plate. Of course he then dumped the remaining portion on the floor so he can chew on the plate but…. sorry getting off topic. I found this recipe at Cooking with Cocktail Rings via Pinterest. I could eat the old bay aioli with a spoon it was so good. Excuse the horrible picture, it does not do this recipe justice. I took a better one after adding more delicious fried corn but it was blurry…ugh.  Click on the link for the original recipe to get the full picture of yummy! I will definitely be making this one again and again!


  • Catfish

2 teaspoons paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound catfish filets, cut into 6 pieces
2 tablespoons extra-virgin olive oil

  • Fried Corn

3 slices bacon, sliced into ½” pieces
2 tablespoons unsalted butter
2 ears of corn, husked and cut off the cob
½ teaspoon granulated sugar
2 tablespoons heavy cream
2 tablespoons diced jalapeño
¼ teaspoon kosher salt
1/8 teaspoons freshly ground black pepper

  • Old Bay Aioli

½ cup mayonnaise
2 cloves garlic, minced
2 teaspoons Old Bay® seasoning
¼ teaspoon freshly ground black pepper

  • Serving

6 (6 inch) flour tortillas
3 cups shredded purple and green cabbage

  • Catfish

1. In a small bowl stir together the paprika, garlic powder, oregano, thyme, cayenne pepper, kosher salt and black pepper. Generously season the catfish pieces on both sides.
2. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the catfish and cook until dark on both sides and cooked through, about 4 minutes each side. Remove to a plate and set aside.

  •  Fried Corn

1. Heat a medium cast iron skillet over medium heat add the bacon and cook until the fat has rendered and the bacon is crispy. Remove the bacon to a paper towel lined plate using a slotted spoon.
2. Return the pan to the heat and add the butter, allowing to melt. Toss the corn in sugar then add to the pan. Cook, stirring occasionally until the corn is soft and some pieces are golden brown.
3. Add the cream and stir to combine, cooking until the cream thickens, about 5 minutes.
4. Remove from heat and add the jalapeño and the bacon back to the pan, stirring to combine.
5. Season with salt and pepper then top with the parsley.

  • Old Bay Aioli

In a small bowl whisk the mayonnaise, garlic, Old bay seasoning, pepper and 1 tablespoon of water together until completely combined.


Divide the cabbage among the tortillas and top with the catfish pieces. Top with the fried corn and old bay aioli. Serve immediately with lemon wedges on the side.


Follower Friday! -Easy DIY Labels-Haphazard Homemaker

Hello again my friends! This installment of Follower Friday features Haphazard Homemaker, and a project that I’m getting ready to start as I type. I’ve recently made a couple different spice blends and ended up with too much, so I stored the excess in glass jars. I was contemplating on how to label them and I remembered seeing this post. Her page is amazing, definitely check out her post on eliminating food waste. It’s a great read!


I have been ever so slowly switching over to glass jars for food storage. I love the look of the jars lined up on shelves, because the shelves look so neat and organized. However, some of the things needed to be labeled, so that whoever is cooking doesn’t grab the wrong item. This is such […]

via Easy DIY Labels — Haphazard Homemaker

Follower Friday — No-Knead Bread – Wholly Cupcake!

Today’s Follower Friday features a yummy post from Wholly Cupcake! I’m currently working on my ability to make bread so this seemed like a perfect post for today. I’m so bad with dough but this one seems so easy. The only reason I haven’t tried it yet is because I lack a dutch oven. Soon though! I love her page. It’s full of recipes, travel posts, and even some cute little crochet slippers. Look how delicious that bread looks! Enjoy.


The smell of freshly baked bread through the house. Doesn’t that make you feel warm and fuzzy all over? Yeah me too! I just dislike all the kneading and rising…. 312 more words

via No-Knead Bread — Wholly Cupcake!

Cast Iron Roasted Chicken

My favorite kitchen tools are my cast iron skillets.  I have a 12 inch and a 15 inch and I use them for so many recipes.  Baking, frying, roasting…you can do it all!  I recently found this recipe The Perfect Roast Chicken.  I made a few slight changes based on my taste but it’s a great recipe for your next Sunday Dinner!



  • 1 4-5 lb whole chicken
  • 1 large onion, cut into wedges
  • 4 sprigs fresh thyme
  • 1 tbsp lemon zest
  • 3 tsps kosher salt
  • 2 tsps minced garlic
  • head of garlic, halved
  • 4-5 cloves of garlic, peeled
  • 2 tbsps olive oil
  • 1/2 lemon
  • 1 tbsp flour
  • 2 cups chicken broth
  • 1/2 tsp black pepper


  1. Combine zest, minced garlic, 2 tsps salt, and pepper in a small bowl.  Remove giblets and pat chicken dry.  Loosen skin from chicken and place in a large baking dish or bowl. Rub salt mixture under skin and all over chicken.  Place 1/2 lemon and peeled garlic cloves inside cavity.  Refrigerate overnight, or at least several hours.
  2. Preheat oven to 425 degrees and allow chicken to rest at room temperature for 30 minutes before cooking.
  3. Place onions, head of garlic, and thyme in cast iron skillet.  Place chicken on top.
  4. Rub chicken with oil and sprinkle with remaining tsp of salt.  Season with additional pepper to taste.
  5. Bake for 1.5 hours or until 165 degrees.  Cover with foil to prevent excess browning.
  6. Remove chicken and garlic from skillet.  Whisk in flour until browned.  Pour in broth & cook over medium heat, whisking constantly, until thickened.



Follower Friday!!! Amish Country Breakfast — Quiet Nights and Book Lights

I’m trying out a new thing today… Follower Friday.  I really want to keep my blog active but I don’t always have a new recipe to share every week.  I’d like to blame it on life with a toddler but honestly I just get stuck in a rut and just make the same old things.  Then there’s always those recipes you try but fail at and I don’t plan on sharing those!  Most importantly, I really like the idea of shining a spotlight on my wonderful followers!

This is a delicious looking recipe that I can’t wait to try!  I’ve saved several Amish recipes on Pinterest and love the simplicity of each one.  This one was shared by Quiet Nights and Book Lights.  If you are a fellow book lover, you should definitely check out her blog!

Recipe for Amish Country Breakfast taken from the “Amish Cooking Class Cookbook” by Wanda E. Brunstetter Base 14 slices whole wheat […]

via Amish Country Breakfast — Quiet Nights and Book Lights

Homemade Spaghetti Sauce

Hello friends! It has been awhile since I have posted a recipe, I have been very neglectful of my blog. In my time away, I have finally perfected my very own spaghetti sauce recipe! It’s fairly simple, the hardest part is letting it simmer for an hour and having to wait to eat! I use can tomatoes for this recipe but plan to try it with garden fresh tomatoes this summer!



  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can whole peeled tomatoes, with their juices
  • 1 (15 oz) can tomato sauce
  • 3 tbsps olive oil
  • 1 medium onion, diced
  • 6-8 cloves garlic, minced
  • 3-4 whole cloves garlic, peeled
  • 2 tsps kosher salt
  • black pepper to taste
  • 2 tbsps light brown sugar
  • 1 1/2 tsps italian seasoning
  • 1/2 tsp dried basil

  1. In a dutch oven or large soup pan, heat olive oil over medium heat.
  2. Add onions and whole garlic cloves and cook until onions become translucent. Add minced garlic and cook until it starts to turn golden. Stir in italian seasoning and dried basil.
  3. Pour in tomato sauce, crushed tomatoes, and hand crush the whole tomatoes into the pot. The idea is having some larger chunks for texture. You also want to add the juice from the can so do not drain, just pour in all in! Stir until well blended.
  4. Increase heat to medium high to bring to a boil. Then add kosher salt, light brown sugar, and black pepper to taste.
  5. Cover and reduce heat to a low simmer (medium low heat). Simmer for 50-60 minutes to thicken sauce.

-I usually remove most of the whole cloves of garlic after cooking. This is just a preference, you can leave them in if you like.

-Makes approximately 6 cups of sauce. Equals about 2 (24 oz) jars of store bought sauce.

Note: Sauce freezes perfectly. Was just as delicious thawed and reheated!


Honey Lemon Salmon



This salmon recipe is a favorite in our house. So sweet and garlicky, my toddler even gobbles it up! It’s an easy dinner option with little clean up. Turns out delicious every time! Source

  • 1-1.5 lb salmon filet
  • kosher salt and pepper to taste
  • 1 lemon, thinly sliced
  • 3 tbsps lemon juice
  • ½ cup butter, melted
  • 4 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning


  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with a large piece of foil. It needs to be large enough to fold over and cover fish while baking.
  3. Season salmon with salt and pepper to taste and lay on baking sheet. Slip lemon slices under edges of salmon.  Fold up edges of foil.
  4. Whisk together melted butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over salmon, making sure a lot of the garlic is resting on top of fish.
  5. Fold foil over salmon, covering completely.
  6. Bake for 15 minutes.
  7. Open up foil and set oven to broil. Spoon some cooking juices over fish and cook for another 5-7 minutes. Spoon juices over again before serving.