Cajun Fish

Ingredients

• 2 tablespoons reduced-calorie margarine, melted
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 4 (4-ounce) farm-raised catfish fillets/tilapia
• Vegetable cooking spray

Method:

• Combine the first 8 ingredients in a large bowl.
• Brush the pieces of fish with margarine mixture.
• Place fish on rack of a broiler pan coated with cooking spray. 
• Broil 5 1/2 inches from heat 8-10 minutes or until fish flakes easily when tested with a fork and the top is slightly blackened.
• Serve on a bed of hot rice or Romaine lettuce.

Honey Orange Cake

Ingredients

• 2 tablespoons honey
• 4 large eggs
• 1 tablespoon orange zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 pinch baking soda
• 3 tablespoons melted butter
• 1/2 cup sugar
• Additional butter, for greasing
• Berries or orange slices for topping

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together butter and sugar till light and foamy.

Add the honey and eggs(one at a time) until thoroughly integrated.

Stir in orange zest.

Sift together flour, baking powder, and baking soda.

Add slowly to egg mixture.

Lightly grease a loaf pan with butter.

Add the mixture to the pan and bake.

After 40 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Serve with whipped cream and fruit toppings. Perfect for a Sunday brunch!!

Vodka Mojito

Ingredients

• 1 1/2 cups mint simple syrup recipe follows
• 1 cup vodka, chilled
• 1/4 cup fresh lime juice (from 2 to 3 large limes)
• 1 cup club soda, chilled
• Ice
• Fresh mint sprigs, for garnish

Method:

In a pitcher, combine the simple syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.

Mint Simple Syrup:

• 1 cup sugar
• 1 cup water
• 1 packed cup fresh mint leaves

In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

This is a simple and yet elegant drink perfect for a cocktail party or just to add a bit of spice to a romantic evening!

Yellow Butter Cake with Chocolate and Almonds

Yellow Butter Cake Recipe:

Ingredients:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

For the Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

1/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

2 tablespoons coarsely crushed almonds

Method:

Preheat oven to 350 degrees F. Spray a 9-inch x 1 1/2 inch cake pan with cooking spray, line bottom with parchment paper, then spray again with cooking spray. Set aside.

In a bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Pour the batter into the prepared pan, smoothing the surface with an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in the pans, for about 10 minutes. Then invert the cakes onto a greased rack/ cake dish. To prevent splitting, reinvert cake so that the top is up. Cool completely before frosting.

Chocolate Frosting:

 In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Place the cake layer on your serving plate and spread the frosting. Scatter the almonds on top of the chocolate layer.Cover and refrigerate the cake until serving time.

I know this cake takes time but it tastes and looks yumm!

Southern Fried Chicken

Ingredients


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce
2 cups flour
1 tbsp chopped parsely/rosemary or fresh oregano add a nice flavor too(optional)
1 teaspoon pepper
2 tsp black pepper
2tsp garlic powder
1 (1 to 2 1/2-pound) chicken, cut into pieces
Salt
Oil, for frying
Method:
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp.

It's tender,spicy and yummm!!!

Biscuits!

Biscuit Recipe:
 Ingredients:

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated white sugar (optional)

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

 3/4 cup (180 ml) milk

2tsp of chopped parsley

1 large egg, lightly beaten

1 large egg, lightly beaten with 1 tablespoon milk (for brushing the top of the biscuits)

Method:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Line a baking sheet with parchment paper.

 In a large mixing bowl, sift or whisk together the flour, baking powder, salt, chopped parsley and sugar.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).

Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface.

Knead the dough gently until it comes together and is a smooth dough.

 Roll out dough to about a 1/2 inch (1.25 cm) thickness.

 Cut out biscuits with a lightly floured round cookie cutter.

Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.

Remove from oven and place on a wire rack. Serve warm with butter.

 It's the perfect soul-food!

Chocolate Chip Scones

Chocolate Chip Scones:

 Ingredients:

 2 cups all purpose flour
1/4 cup granulated white sugar
 1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup dried cherries or cranberries(optional)
1 teaspoon pure vanilla extract
 2/3 - 3/4 cup buttermilk

Method:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

 Line a baking sheet with parchment paper.

 In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

Stir in the chocolate chunks (or chips) and dried cherries.

 In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture.

Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.

 Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

 Brush the tops of the scones with a little milk.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Remove from oven and place on a wire rack to cool.

Perfect with a hot cup of Cappucino!