It doesn’t have the traditional heaviness of a dish like a lasagna. But it’s not missing any of the full flavor or richness!

Try it once or twice – we bet you won’t go back to regular lasagna again!

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Food For Thought About This Spaghetti Pie Recipe

Make this a meatier dish by browning ½ pound of lean ground sirloin and mixing it in with the mushrooms and garlic.

Good To Know – This pie freezes well – you might want to make 2 of them at a time and keep one in the freezer for an “emergency” dinner!

Up Next:

Marinated Tomato and Cucumber Salad

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I remember it coming with crunchy won tons under the bright orange sauce with steamed rice on the side.

This is a pretty representative rendition of the traditional recipe. Try it for family and guests – everyone loves sweet and sour chicken!

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Sweet and Sour Chicken Recipe

Something special and probably different for the family! Very easy to make and a delicious chicken dish. 

Course Main Course

Cuisine Chinese

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 215kcal

Ingredients

• 8 boneless skinless chicken breasts cut into 1-inch pieces
• 2 medium green bell peppers seeded and cut into 1-inch pieces
• 1 can 8 ounces pineapple chunks – reserve the juice
• ¼ cup plus 2 tablespoons cornstarch
• ¾ cup granulated sugar
• ½ cup distilled white vinegar
• kosher salt and ground black pepper
• 2 drops orange food color
• vegetable oil for frying
• 2 ¼ cups self rising flour
• ¼ teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 large egg beaten
• water as needed

Instructions

• Season the pieces of chicken with kosher salt and ground black pepper and refrigerate it while preparing the rest of the recipe.
• Combine the sugar, vinegar, pineapple juice and orange food coloring in a medium saucepan. Gradually whisk in 1 ½ cups water and bring to a boil over medium heat, making sure the sugar is dissolved. Make a paste with the ¼ cup cornstarch and ¼ cup water, and whisk it in to the sauce. Let it boil until thickened then take it off the heat.
• Make the batter for the chicken. Whisk together the self rising flour, the 2 tablespoons of cornstarch, 1 teaspoon kosher salt, the white pepper and beaten egg. Add 2 tablespoons of vegetable oil, then slowly whisk in1 ½ cups water. The batter should be like pancake batter. Let is sit while the chicken is in the refrigerator.
• Quickly stir-fry the bell peppers in a little of the vegetable oil in a skillet over high heat. Cook only enough to soften them – they should not get brown. Remove them to paper towels to drain.
• Heat 3 cups of vegetable oil in a wok or large skillet. Combine the seasoned chicken pieces with the batter, stirring to coat each piece completely. Fry the chicken in batches until it is cooked through and the batter is golden. Remove with a slotted spoon and drain on paper towels.
• When all the chicken is ready, layer the green bell peppers and pineapple chunks on a large platter. Arrange the fried chicken over the peppers and pineapple then pour the sweet and sour sauce over everything. Serve hot.

Good To Know About This Sweet and Sour Chicken Recipe

Much of this dish can be prepared ahead of time and if kept separate in airtight containers will be just as fresh as if made all at once. Here’s a “ to do ahead” list:

* Cut the chicken into pieces and season it
* Make the batter
* Cut up – but to not stir-fry – the bell pepper
* Make the sweet and sour sauce

Everything will come together in minutes when you’re ready to serve dinner.

On Your Own – Not everyone keeps self-rising flour on hand. If you don’t think you will have much use for it, save your money and make your own self rising flour:

2 ¼ cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoon baking powder

Sift all the ingredients and keep in an airtight container until ready to use.

Enjoy!

Up Next:

Simple Caribbean Jerk Chicken

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This version uses flour tortillas and ground beef along with the traditional cheese and onions.

Serve with Spanish rice and a salad for a perfect mid-week meal that will please the whole family.

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Easy, Hearty Beef Enchilada Recipe

Easy to make and delicious. Maybe not authentic Mexican but a great weeknight dish nevertheless!!! 

Course Main Course

Cuisine Mexican

Keyword Beef Enchilada Recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 280kcal

Ingredients

• 1 pound lean ground beef
• 1 can 15.5 ounces chili beans
• 1 can 10 ounces enchilada sauce, mild or hot
• 8 flour tortillas 8-inch size
• 1 large yellow onion finely chopped
• 1 cup cheddar cheese shredded
• 1 can 2 ounces sliced olives
• ½ cup fresh salsa
• vegetable oil
• kosher salt and ground black pepper

Instructions

• Heat a large skillet over a medium flame and add the ground beef and chopped onion. Season the beef with salt and pepper and sauté it until it is no longer pink. Drain the beef through a strainer, then return it to the skillet. Stir in the chili beans, ¾ cup of the enchilada sauce, and 2 tablespoons of the fresh salsa. Transfer the mixture to a small bowl and set it aside.
• Preheat the oven to 350F. Spread a tablespoon of the enchilada sauce around the bottom of a baking dish, about 11 x 7 inches.
• Heat a half-inch of the vegetable oil in the skillet over low heat. Hold a tortilla along one edge with tongs and dip it in the hot oil, turning it once, until the tortilla is just limp. Drain the tortilla over the skillet, then set it on a plate. Repeat with the remaining tortillas.
• Place a half cup of the meat mixture on each tortilla and roll them up. Place the enchiladas seam side down in the prepared baking dish.
• Sprinkle the enchiladas with the remaining salsa and enchilada sauce. Sprinkle with the sliced olives, then cover the casserole with the shredded cheddar cheese. Bake them in the hot oven, uncovered, for about 20 to 30 minutes, or until the cheese is bubbly.

Good To Know About This Beef Enchilada Recipe

These are fairly substantial enchiladas, and the recipe makes 4 servings of 2 enchiladas each. For a larger group, cut the finished casserole in squares.

Food For Thought – Serve small bowls of extra cheddar cheese and chopped onions on the side. A bowl of guacamole and fried tortilla chips would be the perfect accompaniment.

On Your Own – Some cooks save a little time and calories by skipping the tortilla frying procedure. You can eliminate this step, but be aware that the flour is likely to absorb lots of the liquid from the filling, and your enchiladas may come out a bit mushy. The light frying in oil not only make the tortillas pliable, but acts as a seal to keep out the moisture of the filling.

Up Next: 

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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The mesquite flavored marinade is enhanced with bay leaves, onion, and whole black peppercorns.

A simple mixture of barbecue sauce and brown sugar is basted over the racks as they grill, imparting a welcome dose of sweetness to balance the savory essence of the marinade.

Since the marinade in this recipe is used as a flavoring for the rib boiling water, you don’t need to allow extra time for the marinating process.

This is an excellent recipe for first-time rib grillers as well as practiced hands, so keep it handy for backyard parties and family picnics.

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Hoot n’ Holler Baby Back Grilled Pork Ribs

You can be the king of backyard BBQ's with this Baby Back Ribs recipe! 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 275kcal

Ingredients

• 2 racks baby back ribs about 1 ½ pounds each
• 1 jar 12 ounces mesquite-flavored marinade
• 4 bay leaves
• 2 tablespoons whole black peppercorns
• 2 large yellow onions quartered
• 1 cup barbecue sauce – mild sweet, smoky or hot – your choice
• ½ cup dark brown sugar

Instructions

• Put the baby back rib racks in a large roasting pan and add enough water to cover them. Stir in the mesquite marinade, bay leave and onions. Sprinkle the peppercorns over the ribs and into the water.
• Bring the pan to a boil over high heat, then reduce the heat to medium and cook the ribs at a low boil for about 45 minutes. The rib meat should be tender but not quite falling off the bone. Skim any foam that rises to the surface.
• Remove the racks from the liquid and drain them on a sheet pan.
• Light a charcoal barbecue or heat a gas grill for medium heat. Lightly oil the grate.
• Whisk together the barbecue sauce and brown sugar. Brush the ribs with the sauce and grill them, with the cover closed, about 7 minutes per side. Brush the ribs once more with the sauce before you take them off the grill.

Good To Know About Grilled Pork Ribs – Enhance the mesquite essence of your grilled ribs by adding prepared mesquite chips to the hot charcoal of your barbecue.

If you are using a gas grill, soak the mesquite chips as you wood for a barbecue by soaking them in water. Put a cup of the chips in a heatproof container and set it next to the gas burner.

You can also put them in a small skillet and set it directly over one of the burners to get the smoke going. It will intensify if you keep the cover closed while the ribs are cooking.

Food For Thought – The cooking broth from the ribs makes an excellent base for other dishes. Strain the broth and discard the peppercorns and bay leaves.

The onions can be wrapped in foil with herbs and olive oil or butter and Parmesan cheese. Put the wrapped onions on the grill while the ribs are cooking and serve them on the side.

The cooking broth can be chilled and de-fatted and frozen until you need it again. Reduce the broth and use it to simmer pork in a crockpot, or add it to your water for making corned beef brisket.

A well-seasoned broth can always add that little something extra to almost any dish you’re making. Use the broth from these Grilled Pork Ribs!

Up Next: 

Southern Pork Neck bones And Rice

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Use your favorite barbecue sauce and add a few enhancements – we use honey, Worcestershire sauce, and garlic – it’s up to you.

Go for extra spice with cayenne and Tabasco, or Asian style with soy sauce and ginger.

The flavor is deepened as the steaks cook on the grill and get basted with the sauce. Baste a little or baste a lot, these pork steaks will be a new family favorite.

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Barbecue Pork Recipe - Barbecued Pork Steaks

Pork steaks are a nice change from pork chops. Especially when they are grilled juicy and tender! 

Course Main Course

Cuisine Barbecue

Keyword Barbecue Pork Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Ingredients

• 4 pork blade steaks 1 to 1 ½ -inches thick
• ½ cup barbecue sauce
• ¼ cup honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon granulated garlic or garlic powder
• Kosher salt and ground black pepper.

Instructions

• Light a charcoal barbecue or heat a gas grill to medium heat. Lightly oil the grate.
• Whisk together the barbecue sauce, honey, Worcestershire sauce, mustard and garlic.
• Season the pork steaks with the kosher salt and ground black pepper. Grill the meat about 8 minutes per side, then brush them with the sauce. Continue to cook about 5 minutes more, brushing frequently with the sauce on both sides. Serve hot.

Food For Thought About This Barbecue Pork Recipe

If pork steaks are not available, try this recipe with pork loin chops and adjust the cooking time depending on the thickness of the chops.

For even more flavor, marinate the pork ahead of time in the sauce. Add the salt and pepper to the marinade, then refrigerate the meat in the sauce for at least 2 hours.

Good To Know

In case it’s still winter when you want to try these steaks, use an indoor electric grill, such as the George Forman Grill, or broil under a medium heat broiler. Line the broiler pan with foil to catch the sticky sauce as you baste the meat.

Up Next:

Tex-Mex Pork Chops – Delicious and Easy!

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Dress them up any way you like – thread some chunks of pineapple, fennel or summer squash onto the skewers and grill over hot coals.

The secret here is to marinade the pork at least overnight, and longer if possible.

The marinade will form a caramelized crust on the kebabs as they cook, keeping the meat moist and tender inside.

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Barbecue Pork Loin Recipe

Delicious and inexpensive pork is perfect for guests at your next backyard BBQ!

Course Main Course

Cuisine Barbecue

Keyword Barbecue Pork Loin Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 8 hours hours

Total Time 30 minutes minutes

Servings 6

Calories 320kcal

Ingredients

• 1 boneless pork loin 4 pounds, cut into 1 ½-inch pieces
• 1 cup dark brown sugar
• 1 cup soy sauce
• 1 large yellow onion chopped
• 5 cloves garlic chopped
• 1 teaspoon ground black pepper
• 10 skewers metal or bamboo soaked in water

Instructions

• Whisk together the brown sugar, soy sauce, onion, garlic and pepper. Combine the marinade with the pieces of pork loin in a resealable bag or glass container with a lid.
• Refrigerate the pork overnight, stirring the meat occasionally to keep it evenly marinated.
• Light a charcoal barbeque or heat a gas grill over high heat. Lightly oil the grate.
• Thread the pieces of pork loin on the skewers and discard the marinade. Grill over the hot coals until cooked through, about 3 to 5 minutes per side. Serve hot.

Food For Thought About This Barbecue Pork Loin Recipe

Make skewers with vegetables or fruit as mentioned above. Since the pork pieces will cook rapidly, it’s a good idea to either pre-cook the vegetables in a microwave or separately on the grill.

Good To Know – If you’re in a crunch for time, it isn’t necessary to marinate the pork overnight, but try for at least 2 hours at the minimum.

A less expensive option for the boneless pork loin is a pork shoulder or butt roast. The meat is fattier, but trim away as much as you can and cut the meat into bite-sized pieces. These cuts are evenly more flavorful than the boneless pork loin. You can also grill the boneless loin as a whole piece or cut into 4 to 8 serving pieces. Adjust your cooking time for the larger pieces of meat.

Up Next:

Classic Green Bean Casserole – Campbell’s Struck Gold!

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Rather than pan-frying, these fillets are doused in melted margarine, coated in the cracker crumbs, and grilled on the barbecue.

The crackers soak up the margarine and get crispy, the fish stays tender and moist, and you have loads of compliments coming your way!

It’s not complicated, but do keep an eye on the heat of your grill – too much heat will char the cracker.

If a grill is not available or the weather does not permit outdoor grilling, pan-fry the fillets in melted margarine or broil them until crispy.

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Crispy Southern Catfish Recipe

Delicious from the grill or the frying pan! 

Course Main Course

Cuisine American

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 210kcal

Ingredients

• 4 fillets ounces each fresh catfish
• 1 cup saltine crackers finely crushed
• ½ cup margarine or unsalted butter melted
• 1 teaspoon seasoned salt
• ½ teaspoon celery salt
• ½ teaspoon ground black pepper
• ½ teaspoon granulated garlic or garlic powder
• 1 cup milk whole or skim

Instructions

• Soak the catfish fillets in the milk for about 30 minutes in the refrigerator.
• Light a charcoal barbecue or heat a gas grill.
• Shake off the excess milk from the fish and discard the milk. Pat the fillets dry.
• Combine the crushed saltines with the seasoned salt, celery salt, black pepper and garlic. Dip the fillets first in the melted butter, then press them gently into the melted margarine.
• Grill the fish over medium heat, covered, for about 10 minutes, turning once, until the fish flakes easily with a fork. You can also lay the fillets on a piece of strong aluminum foil and lay the foil directly on the grill.

Good To Know About This Catfish Recipe

The smoke of the grill or barbecue adds a unique flavor to the fish. If your grill doesn’t have a cover, use the largest stainless steel bowl you can find to use as a cover, or just tent the fish with aluminum foil. Try to capture as much of the smoky essence that you can.

Food For Thought

For a spicier variation, combine Panko bread crumbs combined with seasoned bread crumbs, Cajun or blackening spices, and any other herbs or spices you may favor. Douse the fillets with hot pepper sauce before coating them and add a pinch of cayenne to the melted margarine.

Up Next: 

Nan’s Classic Mustard Potato Salad

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Bottled Italian style dressing is one of my go-to marinades. It’s a cheap, quick, and easy marinade that adds flavor and tenderness. I use it for pork and beef also.

This recipe calls for chicken breasts but it will work just as well with dark meat chicken.

It takes about half a bottle of Italian dressing for 4 chicken breasts, so you have plenty for the salad you can serve with it. Use the whole bottle of Italian dressing for a crowd of 10 or more.

Don’t reuse the dressing that you marinate the chicken in. You certainly don’t want to make your guests sick!

You can transport the chicken breasts right in the container they have been marinating into the beach, park or your backyard. You’ll love the convenience and the flavor, and the savings don’t hurt either!

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Grilled Chicken Marinade Italian Dressing Based

An easy marinade that adds not only great flavor but tenderness also!

Course Main Course

Cuisine Grilling

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinade Time 4 hours hours

Total Time 35 minutes minutes

Servings 4

Calories 260kcal

Ingredients

• 4 boneless skinless chicken breasts
• 1 bottle Italian dressing regular or light
• kosher salt
• ground black pepper

Instructions

• Pour the Italian dressing over the boneless skinless chicken breasts and seal in a large baggie or in a container with a tight fitting lid. Make sure the chicken breasts are well coated with the Italian dressing. Refrigerate at least 4 hours or overnight.
• Light a charcoal grill or a gas broiler. Remove the chicken breasts from the marinade and shake off any extra. Discard the marinade.
• Wipe the marinated chicken breasts dry and then season the with the kosher salt and ground black pepper.
• If you like you can also dust with a dry rub for even more flavor.
• Grill the marinated chicken breasts until cooked through, turning once to grill on each side. The chicken is cooked when the juices run clear, or the internal temperature reaches 180F on an instant read thermometer. Serve hot, chilled or at room temperature.

Tips and Tidbits About Grilled Chicken Marinade Italian Dressing Based

On Your Own – Consider using one of the flavored peppers available in the spice aisle of your market. A lemon pepper would at a little extra punch to this recipe.

And for those of you who love the heat, try a Cajun spice with lots of cayenne pepper to turn things up a notch.

Food For Thought – The marinating makes the chicken very tender. The longer you can keep these chicken breasts in the marinade the better they will be. Up to a point that is. Don’t go over 24 hours or your breasts could turn mushy.

The acids in the Italian dressing will break down some of the fibers in the chicken, meaning it will be tender and retain its moisture.

Up Next:

Grilled Moroccan Chicken

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Catfish Cajun style is so often smothered in heat-seeking spices and then deep-fried, that it’s easy to forget how tender and flavorful it can be.

The smoke of the charcoal gives the fish an extra added layer of flavor that will amaze your family and have them asking for more.

Take advantage of this economical fish next time you have friends over for a backyard barbecue and watch their eyes light up – it’s that good!

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Skillet Grilled Catfish Cajun Style

A variation away from fried catfish that could easily become a favorite!

Course Main Course

Cuisine Grilling

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 165kcal

Ingredients

• 4 fillets 6 ounces each fresh catfish
• ¼ cup yellow cornmeal
• ¼ cup all-purpose flour
• 1 teaspoon dried onion
• 1 teaspoon dried garlic or garlic powder
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ¼ cup 1 stick unsalted butter, cut into pieces and kept cold
• Lemon wedges and chopped fresh parsley for garnish

Instructions

• Combine the cornmeal and flour, then add the dried onion, garlic, basil, thyme, kosher salt, white pepper and cayenne pepper. Pour the mixture in a resealable plastic bag and dredge the catfish fillets, one by one.
• Light a charcoal barbecue to medium heat. Place a cast iron or heavy enamel skillet on the grill rack. When it gets hot, add the butter.
• When the butter has stopped sizzling, add the coated fillets, flat side up. Close the hood to the barbecue and let the fish cook, about 6 to 8 minutes. Turn the fish over and finish cooking, covered, for another 6 to 8 minutes. The fish is done when it flakes easily with a fork.
• Plate the fillets on a warmed platter and pour the juices from the skillet over the fish. Serve with lemon wedges and chopped fresh parsley scattered over the top.

Tips and Tidbits About Grilled Catfish

Good To Know –This is a wonderful preparation for other fish as well, such as salmon, tilapia, striped bass or snapper. It’s even good with boneless skinless chicken breasts that have been pounded about ¼ -inch thick.

Food For Thought – Take advantage of the hot barbecue to grill some vegetables for your dinner. Ears of corn, red bell peppers, and zucchini do really well on the grill, seasoned and brushed with a little olive oil. Grill some thick slices of sourdough bread to soak up all the sauce from the catfish.

Enjoy!

Up Next:

Grilled Shrimp — Mmmmmm

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The toasty, crunchy biscotti are perfect for breakfast with coffee.

Also great in the evening with hot cocoa or tea. The candied cherries impart just the right amount of sweetness and add a little chewiness to the otherwise crispy biscotti.

Great for entertaining or gift baskets – keep some handy in the freezer.

Just A Note – These biscotti will last for weeks if properly and thoroughly chilled before storing in an airtight container. Wrap them tightly in plastic wrap then in a large freezer bag if you plan on freezing them for later.

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Cherry Biscotti With Almonds

Basic Biscotti with the addition of blanched almonds and candied cherries make this a special treat!

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 Cookies

Calories 210kcal

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup coarsely chopped blanched almonds unsalted
• 1 cup candied cherries halved
• ¼ cup unsalted butter, cut in pieces and kept cold
• 2 large eggs
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• ½ teaspoon kosher salt

Instructions

• Preheat the oven to 350F.
• Beat the eggs with the milk and vanilla extract until well blended.
• Whisk together the flour, sugar, baking powder and the kosher salt. Cut in pieces of the cold butter with a pastry cutter or use your hands. The mixture should resemble coarse meal.
• Stir the egg mixture into the dry ingredients and blend well. Add the almonds and candied cherries. Work the dough with your hands until you can make a ball in one hand.
• Divide the dough in half. Put one half on an ungreased baking sheet and with moistened hands shape it into a log, about 10 inches by 3 inches. Pat it down to ½-inch thickness. Leaving about 4 inches between the pieces of dough, repeat the procedure with the remaining half.
• Bake the biscotti in the hot oven for 30 to 35 minutes, or until golden brown and firm. Remove them to wire racks to cool, but leave the oven on.
• When the biscotti are cool enough to handle, cut them on a diagonal, using a serrated knife, into 3/4-inch slices. Arrange them on the same baking sheet and bake them another 15 minutes or until firm.
• Let the finished biscotti cool completely before storing in an airtight container.

Food For Thought – Once you get the hang of producing these biscotti, open yourself up to some variations. Dried cherries and even maraschino cherries add a different flavor and texture. Almond extract rather than vanilla will enhance the nut flavor.

You can even stray far from the original – try using chopped pistachios and raisins with 1 tablespoon of orange zest for an entirely different cookie.

Good To Know – Although usually served plain, these biscotti make an elegant presentation when drizzled with a sugar icing with a few drops of red food coloring. Keep it light, just a zigzag across the cut side, and just a shake or two of powdered sugar to finish.

Enjoy Cherry Biscotti!

Up Next:

Black Magic Cake

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