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 — 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!


Deli Style Roast Beef


I LOVE LOVE LOVE roast beef sandwiches.  I rarely buy it because to find the good stuff, you need to visit an actual deli. This is non-existent here in small town Kentucky and all the prepackaged options are overcooked and bland.  Today I just made my own…. It’s easier than I expected and the outcome was amazing! Recipe source.


3 lb. rump roast
1 tsp onion powder
1 tsp garlic powder
1 tbsp olive oil
Kosher salt and black pepper

-Pat roast dry with paper towel.

-Salt & pepper all sides of roast and mix together garlic and onion powder in small bowl.

-Coat with olive oil then massage seasoning mixture into roast, coating all sides.

-Let rest on countertop until room temperature. This took about an hour for me, I checked the temp after 30 minutes. While waiting, preheat oven to 200 degrees.

-Place roast on a rack in a roasting pan and cook for 3-4 hours, or until 130 degrees. Mine was finished at 3 hours on the dot.

-Remove roast and tent with foil. Allow to rest for at least 30 minutes before slicing.

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.