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.


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.



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!


Slow Cooker Country Style Ribs


I haven’t posted in a while for several reasons. One, my son turned one this past weekend and I’ve been in party planning mode. Two, Kentucky had a bout of intense heat and humidity and I wasn’t really cooking. I live in an older home with crap insulation and it easily got up to 80 degrees in here. I couldn’t take it anymore, we bought a window AC unit for the kitchen (just in time for the temperature to drop, of course) and that really helps! Anyway, off topic….

Ribs. Love them. This is seriously the easiest dish you can make. You can even use a slow cooker liner to help with clean-up. Easy peasy.

I originally found this recipe on pinterest. Source


1 package of country style ribs, about 6 pieces
18 oz package of BBQ sauce
3-4 cloves of garlic
1 medium onion
Liquid Smoke
Salt & pepper to taste

Slice the onion and smash the garlic with your knife. Spread out in bottom of slow cooker.

Top with ribs, salt and pepper to taste.

Add a couple drops of liquid smoke to the meat.

Pour entire package of BBQ sauce over ribs.

Cover and cook on low for 6 hours.




Rustic Roasted Leg Quarters and Green Beans with Tomatoes and Chilies.

We seriously love leg quarters in this house and this recipe is the absolute best. The skin is so flavorful and crispy yet the meat is moist and tender. PERFECT! I have even started using the same seasoning blend for other chicken recipes. I served the chicken with green beans and shells and cheese for a simple meal! I found this recipe here: Rustic Roasted Chicken


  • 3 or 4 leg quarters
  • 3 tbsps olive oil
  • 1 tsp seasoning salt
  • 1/4 tsp dried thyme
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • salt & pepper to taste

-Preheat oven to 400 degrees.
-Pat chicken dry with a paper towel and lay on a rack in a large roasting pan. Salt & pepper to your taste.
-In a small bowl, whisk together seasonings and olive oil.
-Liberally brush marinade over each piece.
-Bake for 70 minutes or until 165 degrees.
-Baste with pan drippings halfway through cooking time & again before serving.


Green Beans with Diced Tomatoes and Green Chilies



  • 12-16 ozs. whole green beans ( I honestly just grab a few handfuls from the bag so this is a guess!)
  • 1 10 oz. can of diced tomatoes with green chilies, do not drain.
  • 1/2 cup water

-Bring the water to a boil in saucepan. Then add the green beans.
-Pour entire contents of can on top of beans. No need to stir, just let them sit on top.
-Cover and cook for 8-10 minutes.
-Drain the cooking liquid before serving

Note: I have a huge Costco bag of frozen green beans so that’s what I used for this recipe. I’m sure you can use fresh green beans, just adjust the cooking time. I will be trying this when my green beans are ready from my garden.

Fried Catfish and Sweet Potato Fries


There is nothing better than fried catfish. I don’t even know how to follow-up that sentence, nothing more needs to be said on the matter! I have never needed to make my own fish batter either. Weisenberger is a local product here in Kentucky and it’s amazing. I sometimes add a couple teaspoons of seasoning but it’s delicious without it as well. I always serve it with lemon slices and hot sauce (for me). I have a serious hot sauce addiction!

Tonight’s side dish was Sweet Potato Fries. I wanted to do something different and found this recipe on Pinterest. They didn’t crisp up as much as I expected but yummy nonetheless.




2 catfish filets, rinse and pat dry with paper towel
1 pkg Weisenberger Fish Batter Mix
1 tsp Old Bay (optional)
1 egg
2 tbsps water

-Make egg wash by whisking together 2 tbsps of water and an egg. Make sure the bowl is big enough to dip the catfish into.

-Mix seasoning and fish batter in a medium-sized, shallow dish.

-Add vegetable oil to large skillet and heat over medium high heat.

-Once oil is heated, dip catfish in egg then batter, and carefully drop into skillet. Repeat with second filet.

-Cover and cook for 5-7 minutes on each side, or until the batter is a medium brown color. Try to only flip once or twice.

-Remove from skillet onto a paper towel lined plate.



Sweet Potato Fries


2 lbs sweet potatoes
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp black pepper
1/8 tsp kosher salt
2 tbsps olive oil

-Preheat oven to 450 & line baking sheet with parchment paper.

-Peel sweet potatoes and cut into 1/4 inch fries. Add to large bowl.

-In a small bowl, mix oil and seasonings. Pour mixture over potatoes and stir until coated.

-Spread fries onto baking sheet, in a single layer & bake for 30 minutes, turning occasionally.

Oven Baked Pork Fajitas


For the first time in a long time, I had a kitchen accident. Cut my finger chopping cilantro. Not bad enough for stitches but bad enough to realize that cilantro BURNS!!! It was all worth it when I took the first bite of this delicious dish. I love it because you make your own fajita seasoning which tastes so much better than the prepackaged kind! I have used this same recipe for chicken, steak, and pork and it always turns out amazing!

The original recipe can be found here: Oven Baked Chicken Fajitas


  • 1 lb. pork loin, cut into thin strips
  • 2 tbsps vegetable oil
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp sugar
  • 1 tbsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 1 lime
  • bunch of cilantro

-Preheat oven to 400 and line baking sheet with aluminum foil.

-Mix dry ingredients in small bowl.

-Place veggies and pork into large bowl. Coat with vegetable oil. Mix in seasoning and stir until coated.

-Dump onto baking sheet and spread out in a single layer.

-Bake for 25-30 minutes, stirring once halfway through.

-Remove from oven and squeeze juice from half of a lime over it all and garnish with cilantro to taste. I like to use more because cilantro is so yummy!