Main Dish

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Ingredients
  • 5 - 6 Catfish fillets
  • 6 - 8 oz bag of fresh spinach, pre-washed
  • 3 T unsalted butter sliced
  • 1 C shredded Colby Jack cheese
  • 1/2 C light mayonnaise
  • 1/2 C sour cream
  • 1/2 C grated Parmesan cheese
  • 2 cloves minced garlic
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Paul Prudhomme Magic Salmon seasoning
  • 1/2 tsp Adobo seasoning
  • 1/4 tsp white pepper
  • 1/4 tsp sea salt
  • 2 1/2 T chopped sun-dried tomatoes (optional)

Creamy Baked Catfish Florentine

“The catfish is plenty good enough fish for anyone.” – Mark Twain I prepared this dish tonight for dinner for the…

(5 / 5)
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Ingredients
  • 6-8 chicken breast tenders
  • 6 oz sliced mushrooms
  • 1/4 cup shredded carrot
  • 1/4 cup minced shallot
  • 1 egg yolk
  • 1/2 tsp Lawry’s Seasoned Salt
  • 1/2 stick butter
  • 1/2 cup chicken broth
  • 1 can of Cream of Mushroom soup
  • 1 cup Sour Cream
  • 1/4 cup Dry Sherry

Chicken Fricassee Carlile

“I have a real hankering for a fricassee!” – Steve Carlile Recently, an old friend of mine, Steve Carlile, challenged me…

(5 / 5)
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Ingredients
  • 1/2 cup unsalted butter, divided
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp adobo seasoning
  • 1 small onion, minced (dried is okay)
  • 2 cups cooked, diced chicken
  • 1/2 cup grated, sharp cheddar cheese
  • 11oz can whole corn, drained
  • 1 cup buttered, crushed Ritz crackers

Chicken Corn Casserole

“A recipe is a story that ends with a good meal.” – Pat Conroy Casseroles have been a classic staple of…

(5 / 5)
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Ingredients
  • 1 russet potato per person
  • softened butter
  • coarse Kosher salt
  • You'll need a fork and a baking sheet covered in aluminum foil

Baked Potato

“It’s easy to halve the potato where there’s love.” – Irish Proverb As soon as I posted this recipe I received…

(4 / 5)
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Ingredients
  • 1 cup all-purpose flour (Pillsbury recommended)
  • 1 tsp Kosher salt
  • 1 tsp Italian seasoning
  • 1/8 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 eggs
  • 2/3 cup milk
  • 1/2 pound browned ground beef or sausage
  • 3/4 cup pepperoni slices
  • 1/3 cup cooked bacon crumbles or diced ham
  • 1/2 cup sauteed sliced mushrooms
  • 1 1/2 cups pizza sauce (Contadina recommended)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Italian blend cheese

Crazy Crust Pizza

“Happiness is a slice of pizza.” I’ve seen this recipe on several blogs over the past several years and I always…

(5 / 5)
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Ingredients
  • 1 small to medium sized spaghetti squash halved and seeds removed
  • 12 ounces medium-size shrimp, peeled and deveined
  • 2 cups of prepared marinara sauce look for a low fat, low sugar variety
  • salt and pepper to taste
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 1 cup shredded Italian Style Blend cheese
  • 8 grape tomatoes, halved
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon Italian seasoning (optional)

Spaghetti Squash Bowl with Shrimp

“I don’t believe you can ever really cook unless you love eating.” – Nigella Lawson This is a healthy, low-carb meal…

(4 / 5)

Smoked Pork Baby Back Ribs

“Happiness is best served slow smoked and sauced!” Back in my younger days, smoking barbecue was one of my favorite pastimes…

(5 / 5)
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Ingredients
  • 1 Spaghetti Squash
  • 2 tsps Extra-Virgin Olive Oil
  • Sprinkle of Salt and Pepper

Spaghetti Squash

“Noodles are not only amusing but delicious.” – Julia Child Most people don’t even know what a Spaghetti Squash is, muchless…

(3 / 5)
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Ingredients
  • 2 Rainbow Trout fillets, skin on one side (6 to 8 oz. ea.)
  • 1/2 tsp Prudhomme Magic Salmon Seasoning
  • 2 T Extra Virgin Olive Oil

Broiled Rainbow Trout

“To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining.” -Julia Child…

(5 / 5)
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Ingredients
  • 1 ten-ounce cut of Venison Backstrap
  • 1/4 cup of Soy Sauce (low sodium)
  • 1 T Montreal Steak Seasoning (I used Nolan Ryan’s)
  • 1 T Chopped Garlic
  • 1/2 tsp Rosemary
  • 2 T Extra Virgin Olive Oil

Smoked Venison Backstrap

“Really, if I’m gonna eat a meat, I’d rather eat venison than anything and I do like it a little on…

(4 / 5)
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