Louisiana Catfish with Okra & Corn

Adapted from EatingWell

I think New Orleans is calling my name! I absolutely love this recipe. It's simple yet packs so much flavor and is something different than my boring chicken I cook so often (though I do enjoy my chicken lol).

Ingredients:

4 catfish fillets, patted dry (or other white fish)

2 cups fresh or frozen sliced okra

1 can of corn kernels (15oz), drained 

1 medium red onion, diced

1 tbsp olive oil 

Cajun seasoning (any kind)

Salt (optional) 

Directions:  

Preheat oven to 450F. Spray a baking sheet with olive oil and spread the okra, corn & onion on top. Sprinkle with as much or as little cajun seasoning you want. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes. 

Meanwhile sprinkle both sides of the catfish with cajun seasoning. I used McCormick cajun seasoning first and then used the fish & seafood grinder to add some larger spices. I also sprinkled one side of each fillet very lightly with a little salt. You may or may not need this depending on how much salt is in your cajun seasoning. 

Heat 1 tbsp olive oil in a non-stick skillet on medium-high heat. Add the fillets and cook until browned and cooked through, about 3 minutes on each side. 

Serve with roasted vegetables. Brown rice also makes a nice addition to this meal. 

Mediterranean Sandwich

Something a little different than your everyday sandwich...

Ingredients:

1 tbsp hummus (any kind)

1 flat bread (or pita pocket)

1 1/2 oz sliced smoked turkey

1 1/2 oz black forest ham

1/4 medium cucumber, thinly sliced

3 slices medium tomato

3 thin slices of red onion

8 baby spinach leaves

Goat cheese or feta cheese (optional)

Directions:

Spread the hummus on the flat bread. Layer the rest of the ingredients in any order and enjoy! Use as little or as much ingredients you like depending on preference and size of bread using.  

Super Simple Carrot Cake

Recipe from Stone Soup

So I've come across this cooking blog where a Food Scientist has chosen to only make recipes with 5 ingredients or less. I personally think that is a fabulous idea! The frittata I made was among her recipes and now I've decided to try one of her sweet treats...carrot cake. Click on the recipe link above to watch a YouTube video of her making this cake.

This cake is moist, sweet and delicious! Feel free to top it off with some cream cheese icing or serve with vanilla ice cream. Personally I thought it was great just by itself.

Ingredients:
8 1/2 oz brown sugar
1/2 cup vegetable oil or peanut oil
3 eggs
8 1/2 oz almond meal or self-rising flour
8 1/2 oz carrots, coarsely grated
(I was lazy and just used a food processor for the carrots)

Directions:
Preheat your oven with a baking sheet on the middle shelf to 350F. Line a 8in springform pan with baking paper. Grease the base and sides of the pan with a little bit of oil.

In a large bowl, mix together the sugar and oil. Add eggs, one at a time mixing to combine. Stir in almond meal (or flour) and carrots. Pour mixture into prepared pan and level with a spoon.

Bake 1 hour if using almond meal or 30 minutes if using self-rising flour. Top of the cake should be golden and firm to the touch. Cool in the tin.

Chickpea & Rosemary Baked Frittata

Recipe from The Stone Soup

I had never tried chickpeas before nor really did I know what to expect...well I wasn't very impressed. I don't think I'm a chickpea fan. This was also my first time using fresh rosemary and I was stunned by how strong that stuff is! As soon as I opened up the package the smell just overwhelmed me. Well the recipe says to use 2 sprigs, but I do not recommend it. Just a little goes a long way and I think I would prefer it chopped up really finely instead of left in pieces.

So by this point you may be asking yourself why in the world would she post this recipe if she disliked it so much? Well the answer is this...it gave me some great ideas! Just substitute the chickpeas for some sausage or potatoes and this would be great! Change out the cheese to cheddar if you want or any kind your heart desires. Add whatever seasonings you prefer and frittatas can be great for breakfast, brunch or lunch! I've made omelette style dishes before, but never in the oven. Making this in a springform pan and baking it in the oven worked out great! I was able to make a side salad and cup up some fruit while it was baking. It's nice to not have to to watch something on the stove at every minute.

Ingredients:
4 eggs
Large handful freshly grated parmesan cheese
1 can chickpeas (14oz), drained
2 sprigs rosemary, leaves picked
Salt & Pepper (optional)

Directions:
Preheat oven to 400F and place a baking tray on the middle shelf. Line a 8in springform pan with baking paper and grease with olive oil.

Lightly whisk together the eggs and parmesan. Season with salt & pepper if you desire. Place chickpeas in the prepared tin. Pour over the egg mixture & scatter the rosemary on top.

Place the pan on the preheated baking tray and bake until golden and puffy and the center feels firm and springy, about 15 minutes.

White Chocolate Macadamia & Maple Cupcakes

Adapted from I Love Sugar cookbook

As these cupcakes baked a wonderful sweet aroma filled the kitchen...that's one of my favorite things about baking. Mmm it's interesting how certain smells can remind you of past memories. If you've ever had a White Chocolate Macadamia Nut cookie then you can guess what these cupcakes might taste like. It's pretty similar just in cupcake form and less doughy. I typically like a more fluffy frosting for my cupcakes, but this was a nice alternative. 

Ingredients:

- Cupcakes -

6 tbsp butter, softened

1/4 cup light brown sugar

2 tbsp maple syrup 

1 large egg, lightly beaten

2/3 cup self-rising flour

1/3 cup macadamia nuts, chopped

1/3 cup white chocolate morsels

1 tbsp milk 

- Frosting - 

2 tbsp butter, softened 

2 tbsp maple syrup

1 cup confectioners sugar

1/3 cup cream cheese (room temp)

3 tbsp macadamia nuts, chopped

3 tbsp white chocolate morsels, chopped 

Directions:

Preheat the oven to 375 F. Put 9 paper liners in a muffin pan.

Put the butter, brown sugar, and maple syrup in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour and using a metal spoon, fold into the mixture with the nuts, chocolate and milk. Spoon the mixture into the paper liners.

Bake the cupcakes in the preheated oven for 15 - 20 minutes, or until golden brown and firm to the touch. Transfer to a wire rack and let cool. 

To make the frosting, beat the butter and maple syrup together until smooth. Sift in the confectioners sugar and beat in throughly. Gently beat in the cream cheese. Swirl the frosting on the top of each cake and sprinkle with nuts and chocolate.