Blackened Catfish with Sweet Corn Relish | Supporting Texas Farmers

If you're looking for a an easy, flavorful, summer meal idea, this blackened catfish with sweetened corn relish is just what you've been looking for. It's got a savory crust of spices on the catfish and is served with a slightly sweet and tangy corn relish. Look further in the post for the recipe.In the past year, I’ve worked with farmers, ranchers, vineyard owners and all sorts of people who directly work the land and animals to produce something for the public to consume. My favorite part of these adventures has been getting to know the people behind the food. A month ago, I went to a cattle farm and got to hear the rancher talk about his passion for his animals, his employees, and serving quality beef to the public. It’s in these moments that it really hits home how important it is to know where your food comes from.

This week I had the amazing opportunity to visit a few farms in Wharton, Texas, with Water Grows, a partnership of Texas Corn Producers and USDA's Natural Resources Conservation Service (NRCS) in Texas. Myself and a host of other journalism types got to hear the farmers themselves talk about their passion for feeding people and the challenges they face. The Water Grows initiative enables agriculturists and those outside of agriculture to allow farmers and consumers to share their stories, connect, and learn how Texas farmers are growing more crops with less water so that we can save this precious resource for the future without sacrificing jobs and economic growth.We started off the trip by boarding a charter bus passing field after field while watching a video introducing us to the host organizations.At our first stop, we met Daniel Berglund on his corn and rice farm. Among the corn stalks and rice fields, he spoke about how he conserves water by gradual sloping in the fields, so that no water is wasted, and his crops can stay adequately watered. While there, we were able to sample a delicious hors d’oeuvre of dirty rice with corn aioli prepared by Chef Brandon Silva.Our next stop brought us to Homegrown Seafood. This seafood supplier grows catfish, red fish, shrimp, and striped bass. As we watched the catfish get harvested from the ponds, we learned that in just 9 months' time, catfish can grow up to 4 pounds in size (which is the size at which they harvest them). Also, in just one pond, they have around 60-70,000 catfish; and they have more ponds than I could count.Of course, on a hot summer Texas day, we had to have a little "Ranch Vodka Soda" to cool off a bit.Our last stop was at United Ag Cooperative. This working cotton gin and grain elevator gave us an inside look at how cotton plants are processed from picking to baling and just how much manpower it takes to pull it all off. It was so neat to learn how important the cotton industry is to our everyday way of life - beyond just textiles. This stop also had another delicious snack of smoked red potato salad prepared by Chef Brandon Silva.The day finished off with a 3-course meal prepared with the local ingredients by Chef Brandon Silva. The meal was held under a white tent with beautifully set tables on Daniel Berglund's front lawn of him home site. Chef Silva has decades of experience at some of Houston’s finest establishments, including Degust, Uchi, Holley’s, and has performed on multiple stages in Europe. This renowned chef even made appearances on Food Network’s show Chopped!For this meal, all the ingredients from the catfish to the beer and wine served were locally sourced from the region. There was Texas Succession beer from Braman Winery and Brewery, vegetables from Gundermann Acres, catfish from Homegrown Seafood, and a selection of wines from Lavaca Bluffs Vineyard and Winery.While I enjoyed every part of the activities that day, the best part of this experience for me was sitting down to have dinner with the farmers and their families that evening. Farming is very much a whole family affair. It takes everyone working together for the crops to be successful. And it takes neighbors working with neighbors for them all to be successful.On this culinary tour, we were able to experience and better understand the sustainable farming practices and the technology farmers are using to conserve and protect our valuable natural resources, especially water. There's something really special about knowing where your food comes from. Getting to see the actual rice fields growing and watching the guys bring in the heavy nets full of fish really puts into perspective how much passion goes into being a farmer.Want to support local and make a delicious meal for dinner tonight? How about this tasty blackened Texas catfish with sweet corn relish?Here's the recipe:

Blackened Catfish with Sweet Corn Relish

Corn Relish Ingredients

• 2 cups fresh or frozen corn
• 2 cups chopped onions
• 2 cups chopped seeded cucumbers
• 2 cups chopped tomatoes
• 1 large green pepper (chopped)
• 1 cup sugar
• 1 cup cider vinegar
• 1-1/2 teaspoons celery seed
• 1-1/2 teaspoons mustard seed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric

Blackened Catfish Ingredients

• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 4 ounce catfish fillets
• 1 stick unsalted butter

Corn Relish

1. In a large saucepan, combine all of the ingredients. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Blackened Catfish

1. In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined.
   
2. Press the catfish fillets into the spice mixture to thoroughly coat.
   

3. Place a large cast-iron skillet over high heat. Put half of the butter into the skillet; set remaining butter aside.

4. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Pour remaining butter over the catfish.

Put it All Together

1. Top the catfish with the corn relish. Use as much or as little as you like!

fish, Main Course, seafood

American

blackened catfish, catfish, corn, Texas farm

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Rotisserie Chicken Poblano Soup

I’m going to tell you right now, when I made this for the first time for my husband, his response was, “this needs to be something we have every week.”I guess that means it’s good, right?When I set out to make chicken chili, it somehow tuned into this chicken soup and I’m so glad it did. It’s got a ton of flavor, protein and heartiness that’s perfect for the winter months.

Rotisserie Chicken Poblano Soup

• 2 14.5-ounce cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper (minced)
• 2 medium poblano peppers (chopped)
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth
• 2 limes (juiced, plus lime wedges, for serving)
• 1 rotisserie chicken (skin removed and meat shredded)
• 1/4 cup chopped cilantro leaves

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Main Course, Soup

American, Mexican

chicken soup, chili, poblano, rotisserie chicken

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Korean Ground Beef Egg Roll Bowls

This recipe started off as Korean ground beef egg rolls, but then I realized my wonton wrappers were expired. So a Korean ground beef eggroll bowl it is!

Korean Ground Beef Egg Roll Bowls

• 2 pound lean ground beef
• 2 Tablespoons sesame oil
• 6 cloves garlic (minced)
• 2 teaspoons ground ginger
• 1 cup brown sugar
• 1/2 cup lite soy sauce
• 1 Tbsp Sriracha (use less if you don't like spice!)
• 10 oz bag of coleslaw veggie mix

1. Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
2. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.

3. Add the coleslaw veggies to your pan. Heat through until they just wilt.

If making into eggrolls:

In sets of 4 lay out your egg roll wrappers. Add two tablespoons of beef. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24. Freeze on a cookie sheet or tray without them touching each other. From frozen, fry for 3-4 minutes in 350 degree oil. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

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Creamy Double Garlic Chicken

I really dislike grocery shopping.You would think with as many recipes as I make that I’d be used to it by now, but no. I’m totally a fan for the curbside option – unless I need produce. Somehow, I always end up going home with the ugliest or smallest bell peppers and onions you’ve ever seen that way!So instead of going to the grocery store this week, I opted to see what I could make using the items I already had in my pantry and fridge.This creamy garlic chicken is a winner, y’all. I mean, when a recipe calls for both garlic cloves and garlic powder, you know it’s going to have some serious flavor going on!Ready to get cooking? Let’s do it!

Creamy Double Garlic Chicken

• 4-5 chicken cutlets (or 2 chicken breasts cut in half length-wise)
• 1 ½ cups Panko bread crumbs
• Pinch of salt
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 whole head garlic cloves (peeled)
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/2 teaspoon garlic salt
• 1 cup heavy/whipping cream
• Salt & pepper to taste
• Parsley chopped (optional)

1. Combine the panko bread crumbs and a pinch of salt and coat the chicken cutlets on both sides.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
4. Add the chicken broth, lemon juice, and garlic salt to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream let it cook for another 5 minutes or so, until the sauce is reduced. Serve with freshly chopped parsley if you wish.

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One Pan Creamy Tomato Chicken

This one pan creamy tomato chicken recipe is so easy and flavorful, it’ll have you wondering why you didn’t start making this recipe for dinner sooner!If you’re looking for a chicken recipe idea, this is it. And let me tell you…I thought I would never find a way to eat kale that made it taste good. It turns out that if you cover it in heavy cream, it tastes great!Try this recipe tonight and let me know what you think!

One Pan Creamy Tomato Chicken

• 2 tbsp Olive oil
• 1.5 lbs Chicken breast (4 medium, boneless, skinless)
• 1 tsp Salt (divided)
• ½ tsp Pepper
• 2 tbsp Tomato paste
• 3 Cloves garlic (minced)
• 1 tsp Fennel seeds
• 1/2 tsp Crushed red pepper flakes (optional)
• 1 14 oz can Crushed tomatoes
• 1 cup Heavy cream
• ½ cup Parmesan cheese (divided)
• 4 cups Kale (ribs removed, torn into small pieces, packed)
• 1/4 cup Basil leaves (thinly sliced)

1. Heat olive oil in an ovenproof skillet cast iron skillet over medium-high heat.
2. Season chicken breasts with 1/2 teaspoon salt and pepper.
3. Add chicken to skillet and cook until golden, about 5 minutes. Turn and cook on the other side for another 5 minutes. Remove chicken from the pan and set aside.
4. In the same skillet, add tomato paste, garlic, and fennel seeds and cook until just fragrant, about 1 minute.
5. Add crushed tomatoes and red pepper flakes and bring to a simmer, allow to cook for 3 minutes.
6. Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
8. Serve topped with fresh basil and remaining cheese.

Main Course

American, Italian

chicken, heavy cream, tomato

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Easy Chicken EmpanadasOne Pan Everything Bagel Chicken & PotatoesOne Pan Creamy Tuscan Chicken Pasta If you’d like to see more tasty chicken recipes like this, subscribe to my Youtube Channel!

One Pan Creamy Tuscan Chicken Pasta

One pan chicken dinner recipes are the best!Do you ever get burnt out on the same old chicken meals? I know I do.This past week, I found myself looking to get something new added to the regular dinner rotation. So after we had the usuals of the week – spaghetti, tacos, etc., I made this chicken recipe.It’s a game changer, y’all!This easy chicken recipe is definitely being added to the regular dinner schedule!

One Pan Creamy Tuscan Chicken Pasta

For the chicken

• 4 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon oil

For the sauce

• 3 cloves garlic (chopped)
• ½ onion (diced)
• 1 to mato (diced)
• 2 cups spinach
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup grated parmesan cheese
• 2 tablespoons fresh flat-leaf parsley (chopped)

1. Season the chicken all over with salt and pepper.
2. Heat the oil in a skillet over medium-low heat.
3. Place the chicken in the skillet and cook until browned and the internal temperature reaches 160 degrees.
4. Remove the chicken from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper and bring it to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.
9. Serve with pasta and enjoy!

dinner, Main Course

American, French, Italian

chicken, one pan meal, pasta

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How to Make The Ultimate BLT Sandwich Recipe

How does one improve upon a classic sandwich like the BLT?The classic bacon, lettuce, and tomato sandwich is an icon in the sandwich world. Hole in the wall diners and upscale restaurants all feature their own version of this famous sandwich, but none that I’ve tried come even remotely close to this ultimate BLT sandwich recipe.

This tasty bacon sandwich is easy to make and has one shining star – the Amazon sauce. Instead of regular old mayo, the ultimate BLT sandwich has this amazing delicious jalapeno cilantro sauce on it.The jalapeno cilantro sauce is only as spicy as you want, but it has a ton of flavor and packs a punch that pairs perfectly with the salty bacon.You’re going to love it!

The Ultimate BLT Sandwich Recipe

Amazon Sauce Ingredients

• 3 jalapeños
• 1 bunch fresh cilantro
• 5 medium cloves garlic
• 1/2 cup mayonnaise
• 2 tbsp fresh lime juice
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Sandwich Ingredients

• 2 slices Texas toast
• 3-6 slices bacon
• 1 leaf Lettuce
• 1 slice tomato
• 2 tablespoons butter

Making the Sauce

1. For a milder sauce, remove the seeds and ribs from the jalapeños, then roughly chop them. For a spicier sauce, leave the seeds and ribs in, and simply chop the jalapeños. You should have about 1 cup of chopped jalapeños.
2. Place the jalapeños into a blender along with all the remaining ingredients (I even include the cilantro stems), and blend on high for at least 30 seconds, until the sauce is smooth and creamy.
3. You can store in the refrigerator for up to 1 week.

Putting the Sandwich Together

1. Preheat the oven to 350 degrees. On a baking sheet with raised sides, cover the bottom with foil and place your bacon in one even layer on top. Place another sheet of foil loosely on top of the bacon (this will keep it from splattering grease all over the oven). Let bake for 25-30 minutes, depending on how crispy you like your bacon.
2. Heat a griddle or skillet to medium high heat (350 degrees). Once it’s hot, put the tablespoon of butter on the griddle and use a spatula to spread it out. Once it’s melted, place the slices of Texas toast on top of the buttered area. After it becomes golden brown (about 3 minutes), flip the bread and toast the other side.
3. Spread a generous amount of the Amazon Sauce over one piece of toast. On top of it, lay the slice of tomato, and then the lettuce. Place the slices of bacon on top of the lettuce and then the other piece of toast on top.

Appetizer, lunch, Main Course, Snack

American

bacon, BLT, finger sandwich, lettuce, sun dried tomato

Utensils Needed

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Easy Chimichurri Recipe

What’s that green stuff?The first time I went to Fogo de Chao (a Brazilian steakhouse), the waiter put down a small bowl of green sauce in front of me. It looked like a cross between pico de gallo and salsa (can you tell I’m from Texas) but I didn’t know what to do with it.

I soon found out that in Argentinian cooking, they would put this green sauce – called chimichurri – on their meats. Chimichurri can be used as a marinade, basted while on the grill, or served alongside any kind of grilled meat. I prefer to use chimichurri on steak, but it works well on chicken as well.Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.Here’s an easy chimichurri recipe for you to make it at home.

Easy Chimichurri Sauce Recipe

Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic (finely chopped or minced)
• 1-2 teaspoons dried red pepper flakes
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• ½ teaspoon pepper

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. You can use it as a marinade or to baste our meats with chimichurri. Also, add a couple of tablespoons over your steak to serve.

sauce

Argentinian

chimichurri, marinade, sauce

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Slow Cooker Honey Garlic Chicken

When I was in college, I worked at a couple different stores in the mall. The best thing about working in the mall is the food court. After all, whatever you are hungry for, they have it there – and they have free samples (which every broke college kid can appreciate).One of my favorite places frequent (which I can’t remember the name of it now) used to sell something called bourbon chicken. Now, I don’t think it had any bourbon in it at all, but it did have this delicious brown sugar/honey glaze on the roasted chicken that made it absolutely delicious.So I thought I’d try my hand at baking something like it.

Slow Cooker Honey Garlic Chicken

• 4 boneless (skinless chicken breasts)
• 4 garlic cloves (minced)
• 1/3 cup honey
• 1/2 cup low sodium ketchup
• 1/2 cup low sodium soy sauce
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley
• 1/2 tablespoon toasted sesame seeds

1. Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
3. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
4. Remove lid and transfer chicken to a serving plate.
5. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.

Use enough chicken breasts or thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat. If you would like to thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook.
How to make a Cornstarch Slurry: Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste. 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.

dinner

American

buffalo chicken, crockpot, garlic, honey, ketchup, slow cooker, soy sauce

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Sauteed Shrimp with Creamy Polenta Recipe

My family is French Cajun (Akadian), so those delicious creole flavors and all the butter you can stuff into a recipe are okay in my book.

One of my all time favorite cajun recipes is that for shrimp and grits. It’s got creamy grits and is topped with sauteed shrimp in a light “gravy”. But for this shrimp recipe, I though I’d do something a little different.Polenta Valsugana recently sent me some of their authentic Italian polenta. It’s so authentic, the package and use instructions are all in Italian. So in brainstorming what I should make with this polenta, it hit me – shrimp and grits. Except instead of grits, I’d be making some fresh polenta.Did you know that grits and polenta are both made from corn? (Read below to find out how they’re different)

What is Polenta?

Polenta is a traditional Italian dish that is ground corn (cornmeal) that it ground to a medium or coarse consistency.

What are the Different Types of Polenta?

Stone-ground: Stone-ground cornmeal can be yellow or white, and is produced by literally grinding corn between two millstones. Stone-ground cornmeal makes a rustic polenta with a bit of texture, as it still has the bits of the whole grain, including the hull and germ. It has deep corn flavor.Coarse:  Coarse cornmeal is somewhat gritty, similar to stoneground in that it has bits of grain visible. Coarse-ground cornmeal has a noticeable corn flavor and nubby texture.Medium: This type of cornmeal is ground to a finer consistency than coarse or stoneground kinds, with the kernel sifted out. If you prefer a super-smooth polenta and very creamy texture, this is the one to use.

What’s the Difference Between Grits and Polenta?

Both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Cajun Shrimp and Creamy Polenta

Creamy polenta and sauteed shrimp are perfectly paired in this delicious cajun shrimp and polenta recipe

For the Polenta

• 4 cups chicken stock
• 1 cup milk
• 1 cup coarse or medium-grind cornmeal
• 3 tablespoons butter
• 1/2 cup grated Parmesan cheese

For the Shrimp

• 2 pound shrimp (peeled and deveined)
• 10 slices bacon (chopped)
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 2 large clove garlic (minced)

For the Polenta:

1. Bring the chicken stock and milk to a boil in a heavy-duty sauce pan or small Dutch oven.
2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 – 30 minutes, until it’s thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
3. When it’s done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.
4. Serve warm, sprinkled with additional cheese if desired.

For the Shrimp

1. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink.
2. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
3. To serve, spoon some of the polenta into a bowl and top it with the shrimp mixture.

Main Course

American, cajun

cajun, cheese grits, polenta, shrimp

Products Used:

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Ground Turkey and Biscuit Skillet

I’m trying to eat healthy. I really am. And yet, food is just so darn good!What must all of the deliciousness be so full of fat and carbs?While this recipe is not carb-free, it is lower in fat than traditional chili recipes because of the use of ground turkey instead of ground beef.But the real star of the show is that soft and delicious cheesy biscuit on top! It’s the perfect texture that as soon as your spoon hits it, your mouth starts watering.So if you’re looking for healthy ground turkey recipes, this is definitely one to try!

Turkey & Biscuit Skillet

Biscuits:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 tablespoons salted butter
• 1/3 cup buttermilk
• 1 ½ cups grated cheddar cheese

Turkey Chili

• 1 tablespoon vegetable oil
• 1 medium onion (diced)
• 1 red bell pepper (thinly sliced)
• 2 pounds ground turkey
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 1 can (14.5 ounces diced tomatoes)
• Salt and pepper (to taste)

For the Biscuits:

1. Preheat your oven to 425 degrees. In a bowl, whisk together flour, baking powder, baking soda, and ¼ teaspoon salt.
2. Cut butter into flour mixture with a pastry cutter (or two knives) until mixture is crumbly. Stir in the buttermilk and cheddar until just incorporated.

For the Chili:

1. In a large, heavy ovenproof skillet, heat oil over medium-high heat. Add bell pepper and onions. Cooking, stirring, until tender, 8 to 10 minutes.
2. Add the turkey, tomato paste, and chili powder to skillet and cook until the meat is no longer pink.
3. Add the diced tomatoes (with liquid) and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.

Putting it all together:

1. Take 3 tablespoon size scoops of the batter and place it on top of the chili. Bake in the oven until the biscuits are golden brown, about 20 minutes.
   

Products Used:

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Italian Tuna Stuffed Tomatoes

I love me a big, juicy hamburger.Try as hard as I might, eating “healthy” is just plain hard. I want to eat all the things! Unfortunately, my body does not want me to eat everything I lay eyes on. And so, I’m in the position that I am in today…trying to make better food choices. Notice – I didn’t say DIET. That is truly a four-letter word in my book. Plus, diets are almost always broken. I’m not trying to create a new person with my food choices – just make better choices occasionally.As much as I love chicken and ground turkey, I’m tired of them. I’m even tired of salmon, and I love salmon! So in my search for healthy dinner recipes, I came across a tuna recipe. Now, I’m not big on tuna. But, I figured for one meal, I could try something new.The recipe I tried was a stinker. Absolutely terrible. The fish had zero flavor and it just looked like mush. So I created my own recipe.This recipe is an Italian tuna stuffed tomato. It’s juicy, flavorful, has different textures in it, and is low in calories. It’s also quick to throw together so you can make a good choice for dinner before you have time to jump in the car to get fast food.

Ready for a healthy tuna recipe? Let’s get to it!

Italian Tuna Stuffed Tomatoes

• 6 medium tomatoes
• 1 can (15.5 ounces white beans, drained and rinsed)
• 1 teaspoon minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 cans (5 ounces each light tuna in oil, drained and flaked)
• 1 cup Italian seasoned breadcrumbs
• ½ cup grated Parmigiano-Reggiano cheese
• 1 tablespoon olive oil
• Salt and pepper (to taste)

1. Preheat the oven to 425 degrees. Remove the top quart of tomatoes, and scoop out the core and seeds. Season the tomato cups with salt and pepper.
   
2. Chop ¼ cup of the tomato core. Discard the remaining seeds and cores.
   
3. In a bowl, slightly mash about half the beans, then stir in chopped tomato, ½ cup breadcrumbs, ¼ cup Parmigiano-Reggiano, garlic, mustard, lemon zest, and lemon juice. Gently fold in tune and remaining beans. Season with salt and pepper.
4. Transfer tomato shells to a baking dish, and fill each with the tuna mixture, dividing evenly and mounding slightly.
   
5. In a bowl, stir together the remaining ½ cup breadcrumbs, ¼ cup of Parmigiano-Reggiano, and oil. Season with salt and pepper.
6. Top the tomato shells with the breadcrumb mixture. Loosely cover with foil and bake until softened lightly, about 30 minutes. Uncover and bake until the breadcrumbs are golden brown, about 5 minutes. Serve immediately.
   

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One Pot Shrimp & Corn Chowder

Sometimes, I get tired of chicken.I think that’s normal though. We eat a lot of chicken dishes in our house.Grilled chicken.Fried chicken.Baked chicken.Chicken. Chicken. Chicken.After all, it’s easy to cook, you can change the flavor just by adding a different sauce or spice, and it cooks relatively quickly.So for tonight’s dinner, I’m mixing things up and making shrimp. Shrimp is so great to cook with because it takes literally 3 minutes to cook completely and it’s packed with protein!If you’re looking for a one pot wonder, this is it! Everyone at my house gobbled it up and we’re asking for more!

What can I substitute for the bacon?

First of all, bacon is delicious, so why would you want to skip it? But I get it. So instead of bacon you could opt to cook the potatoes in a little vegetable oil and then skip the bacon topping. Or you could change up the flavor profile completely and use sausage. It’s totally up to you!

What’s the difference between a chowder and a soup?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew. While this “chowder” is not thick in consistency, it does have milk as the main liquid - so it’s a chowder.

One Pot Shrimp & Corn Chowder

One pot holds it all - perfectly cooked shrimp, tender potatoes, corn, and savory bacon. This is a quick recipe to make for any weeknight dinner!

• 12 oz bacon (cut into 1/2 inch pieces)
• 8 green onions (thinly sliced crosswise)
• 4 medium baking potatoes
• 4 Tablespoons all-purpose flour
• 6 cups milk
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried thyme
• 3 cups water
• 16 oz frozen corn (thawed and drained)
• 32 oz large shrimp (peeled and deveined)

1. In a stockpot, cook bacon over medium-high heat until crisp and browned, about 4-6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

2. Add potatoes and flour to the pot and cook, stirring, about 1 minute.

3. Add milk, seafood seasoning, thyme and water. Bring to a oil, and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.

4. Add corn, shrimp, and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper.

5. Serve immediately and top with bacon.

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Avgolemono (Greek Chicken & Rice Soup)

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The weather in Houston in the winter time is just ridiculous. One day, it's 85 degrees and sunny and the next it's 40 degrees and raining. It not only wreaks havoc on selecting an outfit for the day, but it also tends to get every one in our household sick. This season is no different. We've all been passing around a cough/cold thing, and I'm ready for it to just pack its things and leave already!It's on days like today (it dropped 35 degrees from this morning to this evening) that a stick-to-your-ribs kind of dinner is oh so needed. I found a recipe for chicken soup that used rotisserie chicken, but after adding a little something extra to it, I think it's just perfect. Well, that and everyone devoured it at dinner tonight.This traditional Greek food is avgolemono, a chicken and rice soup with an egg yolk and lemon base that is generally served as the first meal on Christmas day in Greece.So, while I don't think we'll be having it for breakfast on Christmas Day, we will be making this one over and over again.Here's how you can make this chicken and rice soup too:

Avgolemono (Greek Chicken & Rice Soup)

This traditional Greek food is avgolemono, a chicken and rice soup with an egg yolk and lemon base that is generally served as the first meal on Christmas day in Greece.

• 4 cups homemade chicken stock or low-sodium broth
• Salt and freshly ground pepper
• 2 cups cooked white rice (warmed)
• 2 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 rotisserie chicken (meat pulled from the bones and coarsely shredded (1 pound))
• 1/4 cup chopped fresh dill

1. In a large saucepan, season the stock with salt and pepper and bring to a simmer.

   

2. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.

3. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.

4. Stir in the dill and serve.

   

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