May 5, 2016 by Tanya Harris 10 Comments

Tropical Tres Leches Cake Recipe

This Tropical Tres Leches Cake is a delicious spin on a traditional recipe.

tres leches cake on plate with kiwi and strawberries on top and sides

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Tres Leches Cake, also known as "Milk Cake", is probably one of my all time favorite cakes. My hubby introduced me to this sweet delight while we were dating. We were at a Mexican restaurant and he ordered it for desert. I tried it out and...I wasn't impressed. Years went by and I never even considered trying another tres leches cake until hubby really wanted me to make one. So I scoured the internet and came across a recipe and fell in love. This is the only way I will ever make Tres Leches and no one will ever talk me out of it.

I added kiwis and strawberry because I love those two fruits combined. Hubby thinks of the tropics when it comes to Kiwi...hence the name.

Here is a photo of all the things you shall need (The white unlabelled container is sugahhhh)

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April 26, 2016 by Tanya Harris 3 Comments

Cinnamon Raisin Biscuits

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You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Not My Momma Biscuits! Not My Momma Biscuits! Just in time for Mother's Day. One of my favorite tv shows of all time is Martin. Not only is he one of my favorite comedians but all the characters on this show gave me something to love about them. From Tommy not having a job, to Cole being so stupid, to the friendship between Pam and Gina, and to the love story that Pam and Martin shared. I couldn't help but fall in love with this show. I also have to admit that the talent that Martin has playing other characters is spectacular. One of my favorite characters that Martin plays is his mother, Mama Payne. Even when Mama Payne wasn't physically on screen, she made her presence known with her raisin butter biscuits.

Although there are a few episodes that mention these famous biscuits, this one is my favorite. Here's a clip.

https://www.youtube.com/watch?v=7Ufj8zlcirM

Martin loves his Mama’s biscuits so much. Maybe it's because he's a mamas boy or maybe they were just that good. Anyone else wondered what they would taste like? Would she make hers with self-rising flour? Would she use buttermilk like cooks in the South do? Would she roll her butter in by hand or use one of them fancy pastry cutters? If Mama Payne made biscuits, I would imagine that they would look something like this.

biscuits on plate with butter on biscuit

First, preheat your oven to 400 degrees F and place a rack in the center of your oven. Next, prepare a baking sheet by lining it with parchment paper and set aside.

Combine 2 ½ cup all purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon kosher salt, 2 tablespoons brown sugar, ½ teaspoon cinnamon in a large mixing bowl and set aside.

Next, grate 1 stick of cold butter (½ cup).

Grated butter? Why you may ask? Because it makes it so much more easier to combine the butter with the flour. Who needs a pastry cutter if you already have a grater at home?!? Yay for saving on kitchen space! Also, make sure that the butter is really cold. It's the key to making sure your biscuits rise properly and are fluffy and mmm mmm good.

Next, add your grated butter to your flour mixture and whisk it until combined and your flour mixture looks like coarse breadcrumbs.

Next, add ⅓ cup raisins to the flour and combine.

raisins in measuring cup over flour bowl

Next, add a lightly beaten egg to ¾ cup of milk and add it to your flour mixture.

Use a wooden spoon (I know, I know there is a red spatula in my photo but you know, a wooden spoon works better) to combine until it becomes a ball. Then remove and place on a lightly floured surface. Knead with caution, rolling the dough ever so lightly until the dough is fully combined. Be careful not to over knead as your biscuits may not rise (speaking from experience here). Then, roll out your dough until it is about ½ inch thick.

Next, use a floured round circular object to cut out dough. Normal people use biscuit or cookie cutters, I use this little gem. Yup, that's my daughters Halloween gimlet. She drinks orange juice out of it but it broke during the process of me making these biscuits...bummer.

halloween cup being used as biscuit cutter to cut biscuit dough

Place biscuits on a baking sheet already lined with parchment paper. I got about 8 biscuits out of this dough with my "biscuit cutter."

Place biscuits in the freezer while you create the honey butter. Why the freezer you may ask? Good question. Biscuits rise and become fluffy when the ingredients are cold, especially the butter. Yes, I know I said that already but it really is that important. Cold ingredients = better biscuits. I pop this dough in the freezer because I know all my kneading and stirring has caused it to become a little warm. The colder the better.

In the alternative, you could always prepare your honey butter first and set it aside. Once biscuits are cut, you can immediately brush honey butter on the biscuit.

To prepare honey butter, place ¼ cup butter and ⅓ cup honey in a sauce pan and melt together. This should happen in a jiffy or about 5 minutes.

honey being poured into melted butter in a saucepan

Once honey butter has melted, remove biscuits from the freezer and brush honey butter mixture on top of the biscuit.

Place biscuits in oven on middle rack and bake for 10-15 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on wire rack to cool. Serve with butter or your favorite jelly. Don't let Martin know you have his Mama's biscuits...you know how he acts around his Mama's biscuits. Enjoy 🙂

Recipe adapted from Joy of Baking.

April 19, 2016 by Tanya Harris Leave a Comment

Shrimp & Bacon Scampi

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Shrimp & Bacon Scampi is one of those meals I have come to appreciate during my busiest weeks. With work, track practice, and taking care of home, I find myself with little time to make extravagant dinners. Let me stop playing...I don't make extravagant dinners, who has time or the energy for that? However, I somewhat feel a little fancy when I make this dish for a week night dinner. I mean, it's scampi and scampi sounds fancy.

You seriously cannot go wrong with pasta, shrimp, and BACON. The combination of flavors in this dish makes me happy and makes my hubby and daughter ask for seconds. I dare you to have leftovers...you won't.

If you plan on trying this recipe, I beg of you to please not skip the seasoning of the shrimp with Old Bay seasoning. I don't know why I ever eat shrimp without it but it makes the shrimp taste so freaking good.

The amount of pasta you decide to add is solely up to you. I generally eyeball it and add anywhere from 8-12 ounces, making sure I don't add too much to have dry noodles.Some of you may decide not to add any noodles at all and that would be totally fine. But seriously, add the noodles, it's delicious.

If you find that you want a more saucier dish, add a little white wine or chicken broth (about ¼ cup) to dish after you add lemon juice.

I intended to have photos of every single step of this dish but somehow my photos were deleted. Insert super sad face here. But I love the recipe so much I decided to post it anyways. Enjoy 🙂

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Shrimp & Bacon Scampi

Author: Tanya Harris

Ingredients

8-12 oz angel hair pasta
1 lb large shrimp peeled and deveined
1.5 teaspoon old bay seasoning
4 strips thick cut bacon chopped
3 cloves garlic chopped
2 Tablespoon lemon juice from a fresh lemon
1 teaspoon fresh parsley chopped
Salt and pepper to taste

Instructions

1. Cook pasta in boiling, salted water until al-dente. Drain and set aside.
2. While pasta is cooking, season shrimp with old bay seasoning and set
aside.
3. Cook bacon in large skillet over medium heat until crisp. Remove cooked
bacon and drain on paper towel. Remove bacon grease from skillet, leaving
about 2 tablespoon in the skillet.
4. Add garlic to skillet, stirring and cooking for about 1 minute.
5. Raise heat to medium-high and add shrimp to skillet. Spread shrimp in pan
and cook shrimp until done, when they are pink. About 3 minutes per side.
6. Add lemon juice to pan and stir. (Feel free to add a little white wine or
chicken broth to increase the amount of sauce)
7. Add pasta to skillet and toss.Leave it as is or season to taste with salt
and pepper. Add bacon back to pasta and toss.
7. Top with parsley. Enjoy 🙂

April 5, 2016 by Tanya Harris 4 Comments

Sweet Potato & Black Bean Nachos

nachos sweet potato black beans close up shot

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love black beans. I mean love love love black beans. I mean if I could have them for breakfast, lunch, and dinner I would. Beans, beans, good for your heart...the more you eat, the more you...well, you know. My love for black beans is strong. My daughter loves back beans too. My hubby...well he claims he is allergic so black beans petty much are non-existent in my kitchen. Bummer.

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March 30, 2016 by Tanya Harris 8 Comments

Turtle Coffee Recipe

This Turtle Coffee Recipe is a delicious sweet treat. Have it for breakfast or as an after dinner dessert.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

The best part of waking up is coffee in my cup! Yes, I sang that while I typed it. I gave up coffee for Lent and I am proud to announce that I made it 🙂 It was not as easy as I thought it would be. There were many days I wanted to cheat. I think I even cried one morning. Oh the struggle was real.

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March 26, 2016 by Tanya Harris 16 Comments

Jamaican Spice Bun

This Jamaican Spice Bun is usually served with cheese and served during the Easter holiday. I eat it year round, don't judge me. It's a delicious bread recipe that is a part of the Jamaican Culture and can easily be made at home.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Any Jamaican will let you know that it is a must to eat "Bun & Cheese" for Easter. Growing up, it was a must for me to eat Bun & Cheese every time I visited the Jamaican bakery.

This homemade version is easy to make and is quite delicious. I like to slice it up and place slices of sharp cheddar cheese on it.

How to Make Jamaican Spice Bun

Gather all your ingredients.

Soak the dry fruits in the beer to hydrate them. I do this for about 30 minutes.

Preheat the oven to 325 degrees Fahrenheit and grease a standard 8x4 loaf pan. Set aside.

Combine all-purpose flour, baking powder, ground cinnamon, and salt in a large bowl. Set aside.

dry spices in a bowl with wooden spoon sticking out

In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that's soaking the fruit. Do not pour the fruit in at this time, just the beer. Mix to combine.

Remove 2 tablespoon of flour from the flour mixture and pour over the fruits and toss until they are covered.

Create a well in the middle of the dry ingredients and mix in the wet ingredients, stirring until combined.

collage of dry and wet mixture being combined

Then add the fruits to this mixture and stir until incorporated.

Pour the mixture into the prepared loaf pan and bake on the middle rack in the preheated oven for 50-60 minutes, or until a toothpick entered in the middle comes out clean.

collage of batter in loaf pan unbaked and then baked

Allow bread to cool in the pan for about 5 minutes, then finish cooling on a cooling rack. Serve with cheddar cheese.

How to Store Jamaican Bun and Cheese

Store the bread in an airtight container. It will last for 2 days on the countertop or up to 5 days in the fridge.

Notes on Jamaican Bun and Cheese

I use Red Stripe beer in this recipe.
You'll want to hydrate the dried fruits before adding them to the batter. It helps keep the bread nice and moist.
Tossing the fruits in a little flour before adding it to the batter allows the fruit to distribute evenly in the bread and they won't sink to the bottom.

sliced spiced bun with cheese in the middle

I hope you like this Jamaican spice bun as much as we do. If you're looking for more Jamaican baked goods, check out my hard dough bread recipe.

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5 from 6 votes

Jamaican Spice Bun Recipe

This Jamaican Spice Bun Recipe is delicious and a traditional bread served in Jamaica for Easter.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: Caribbean

Keyword: jamaican spice bun

Servings:

Calories: 407kcal

Author: Tanya Harris

Ingredients

2 ¾ cups all purpose flour 380g
2 teaspoon baking powder 9g
2 teaspoon ground cinnamon 5g
½ teaspoon salt 1.5g
1 large egg
¾ cup light brown sugar 156g
1 cup beer 250g
⅓ cup milk 85g
¼ cup honey 85g
4 Tablespoon unsalted butter, melted 53g
1 Tablespoon molasses 18g
1 teaspoon browning 6g
1 teaspoon vanilla extract 4g
½ cup dried craisins 62g
½ cup raisins 62g
½ cup dried cherries 62g

Instructions

Soak the craisins, raisins, and cherries in the 1 cup of beer. Set aside and allow to soak for 30 minutes.
Preheat the oven to 325 degrees Fahrenheit. Grease an 8x4 loaf pan. Set aside.
Combine all-purpose flour, baking powder, ground cinnamon, salt, in a large bowl and set aside.
In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that’s soaking the fruit. Do not pour the fruit in at this time, just the beer. Mix to combine.
Remove 2 tablespoon of flour from the flour mixture and toss the fruit in it. Set aside.
Make a well in the middle of the bowl of dry ingredients and pour in wet mixture, stirring until fully combined. And the fruits to the mixture and stir until incpororated.
Pour mixture into prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the pan and then move to a cooling rack to finish cooling. Serve with slices of cheddar cheese.

Notes

I use Red Stripe beer in this recipe.
You should hydrate the dried fruits before adding them to the batter. This helps keep the bread nice and moist.
Tossing the fruits in a little flour before adding them to the batter allows the fruit to distribute evenly in the bread and not sink to the bottom.

Nutrition

*Adapted from Tanya's Jamaican Spice Bread. Funny how this Tanya and I share the same name 🙂

March 16, 2016 by Tanya Harris 16 Comments

Corned Beef and Cabbage - Jamaican Style

This quick and easy Jamaican-style Corned Beef & Cabbage is our go-to recipe for busy weeknights. It's a flavorful and fast take on a traditional dish.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Corned Beef and Cabbage recipe, just in time for St. Patrick's Day. When I think of St. Patrick's Day, I think of the color green, the movie Leprechaun in the Hood, beer, and, of course, Corned Beef and Cabbage.

Growing up in a Jamaican household, this was a frequent dinner option that I loved, and still do. So when anyone talks about corned beef and cabbage, all I can think of is the Jamaican version, also sometimes called "bully beef."

So, what sets Jamaican Corned Beef and Cabbage apart? The use of canned meat, of course!

First, let's do some mise en place (I love that word!) – get all your ingredients ready for cooking, because this is a quick recipe.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Green Cabbage: you will need ½ of a medium head of green cabbage that has been shredded with a knife.
Green bell pepper, yellow onion, garlic, Roma tomatoes, thyme.
Seasonings: Ketchup, ground black pepper, scotch bonnet pepper sauce (or any other hot sauce)

How to make Jamaican Corned Beef and Cabbage

Shred half a medium-sized cabbage into medium-sized shreds, chop 1 green pepper, chop 1 medium-sized onion, mince 2 cloves garlic, and chop 2 roma tomatoes.

Next, you will heat 1 Tablespoon of olive oil over medium-high heat in a skillet. I did this in a "Dutch pot." OMG, how cool is it that I own a Dutch pot?! I got this from my dear mother, and I barely use it, so I get excited every time I whip it out.

Look, how cool 🙂

Once your oil is heated, sauté green peppers and onions for about 3 minutes, or until softened.

green bell pepper and onions in dutch pot with wooden spatula sticking out

Next, add the garlic and stir for about a minute more. After the garlic has cooked, add your shredded cabbage to the skillet (or Dutch pot) and continuously stir for about 3 minutes, allowing the cabbage to soften but not get too mushy. Add your Roma tomatoes and 2 springs of thyme.

Now comes the fun part: adding your corned beef!

Opening a can of corned beef is an interesting adventure in itself! There's this weird key on the side that you turn to get it open. The can has directions, but it definitely took me a while to get the hang of it.

Once you've added your corned beef, break it up in the pot and stir it well with the other ingredients.

dutch pot with corn beef on top of cabbage and peppers

Looks delicious, right?! Well, you're not done yet.

Add 1 tablespoon of ketchup (yes, ketchup on corned beef!) and stir. An optional but highly recommended ingredient is "hot peppa" sauce, also known as scotch bonnet sauce.

bottle of scotch bonnet pepper in front of microwave

Reduce the heat to medium and let everything cook for 3 to 5 minutes, or until the corned beef is heated through. Season with salt and pepper to taste, but go easy on the salt since corned beef is already pretty salty.

And there you have it – corned beef and cabbage, Jamaican style! I like to serve mine over plain white rice or pile it high on bread for a delicious sandwich. Yum!

FAQs

What is hot peppa sauce?

This sauce is made from scotch bonnet peppers, which can be hard to find fresh where I live, so the sauce is a great substitute. You can usually find it in any international supermarket. Just a heads up, it's delicious but spicy! I added only ½ teaspoon to this dish to keep it kid-friendly.

Looking for more Jamaican recipes? Try these out...

Jamaican Steamed Cabbage
Jamaican Rum Punch
Jamaican Cornmeal Porridge
Jamaican Jerk Pork (Air Fryer)
Jamaican Carrot Juice
Jamaican Jerk Chicken Soup (Instant Pot)
Jamaican Rice and Peas (Instant Pot)
Jamaican Oxtails (Instant Pot)
Curry Chicken

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

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5 from 10 votes

Corned Beef and Cabbage – Jamaican Style

This quick and easy Corned Beef & Cabbage Recipe, Jamaican style, is our go to recipe for busy weeknights. It’s a flavorful and quick traditional recipe.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Caribbean

Keyword: jamaican corned beef and cabbage, jamaican style corned beef and cabbage

Servings: people

Calories: 89kcal

Author: Tanya Harris

Ingredients

1 Tablespoon olive oil
½ medium sized cabbage shredded
1 green pepper chopped
1 yellow onion chopped
2 cloves garlic minced
1 12 oz tin of corned beef
2 Roma tomatoes chopped
2 sprigs of fresh thyme
1 Tablespoon ketchup
½ - 1 teaspoon scotch bonnet pepper sauce optional
salt and pepper to taste

Instructions

Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.
Add garlic and stir for about 1 minute.
Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.
Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.
Serve with white rice, bread, or on its own.

Video

Notes

Green cabbage is typically used with this recipe. You could use savoy cabbage as a substitute.

Nutrition

Pinterest image for corned beef and cabbage

March 8, 2016 by Tanya Harris 1 Comment

Balsamic Shrimp and Sausage Skillet Dinner

This Balsamic Shrimp and Sausage Dinner is a flavorful weeknight meal that can be on your dinner table in less than 20 minutes.

This post may contain affiliate links, please read my full disclosure here. This post was updated on 9/3/18 with photos, video, and additional helpful information.

Who doesn't love shrimp? Can you believe that there are people in this world who just don't like shrimp. It shocked me too. I don't understand why because shrimp is so delicious. Maybe because of the rumor that they are considered insects of the sea. Insect or not, shrimp is always a go to for me for a quick dinner meal. I could honestly go on and on about how great shrimp is (hehe, Forest Gump) but I'd rather get into this amazing recipe.

balsamic shrimp and sausage dinner in skillet

Balsamic Sausage Shrimp was created on a school night and a night that I was completely exhausted. I needed a quick meal and I wanted to make sure we got a good mix of veggies in the meal. The best way to do that is a skillet meal, yum yum. Side note, I hate calling this a skillet meal because I made it in my Dutch Oven, not my skillet. , after staring in the fridge in hopes that something would jump on the stove and cook itself, I decided to throw this recipe together.

How to make Balsamic Shrimp and Sausage Skillet Dinner

First, lay out all your ingredients. This is known as Mise en Place. I always pronounce it wrong but they say it on Food Network quite often. This makes cooking any dish so much easier. Who wants to be chopping an onion while the oil in the pot begins to burn. Have all your onions and peppers chopped and prepped before the stove burner even turns on. LESSON.

ingredients for balsamic shrimp and sausage skillet dinner

So this may not be the best of the best photo of my layout but it's the only photo I had the energy to take. Oh yea, my onions and garlic are missing in the photo and this recipe does not call for wine...but I sure did drink some while I cooked, hehe. I also love to watch tv on my tablet while I cook. Is there any other way to cook? I say no, the mindless tv shows must be playing while you cook. Any other cooks watch tv while the sauté?

Prepping Your Ingredients

Once you have gathered all your ingredients, you are going to julienne 1 medium sized onion and 1 green pepper. Mince 1 garlic clove or you can use the minced jar garlic. (Fresh garlic is much better but this does just fine). You will then want to chop your sausage, I used half of one of those sausage packs so about 7 ounces, and peel and devein about 6 large jumbo shrimp.

balsamic shrimp and sausage in a skillet

Oh yeah, my sausage. I chose a Pecan Smoked Andouille sausage because it was on sale. So glad I made this choice, it's sooo delicious.

First, Heat 2 TBS of olive oil over medium highish heat in a medium sized skillet, or Dutch oven, whichever you prefer or have available. Sautè the onions and peppers in oil until softened, around 5 minutes. Once softened, add garlic and sauté for about another minute.

Then, measure out and have the following ingredients ready: ½ teaspoon dry basil, ½ teaspoon dry oregano, ¼ teaspoon dry thyme, 1 teaspoon brown sugar, ¼ cup chicken broth, and 3 Tablespoons balsamic vinegar.

balsamic shrimp and sausage ingredients in a skillet

Next, add your sausages and shrimp to the pan and cook for about 2 minutes. At this time, your shrimp should start turning pink and the sausage should be warming up. Next, add your basil, oregano, thyme, brown sugar, chicken broth, and balsamic vinegar and stir to combine. Heat for about another 5 minutes until everything is cooked through and looks like this.

finished balsamic shrimp and sausage dinner

Season to taste with salt and pepper.

What to Serve with Balsamic Shrimp and Sausage Skillet Dinner

Serve this Balsamic Sausage Shrimp with white rice, brown rice, or pasta for a balsamic sausage pasta and enjoy 🙂

This dish is also great for meal prep and lunches.

Looking for more quick skillet meals? Try my Zucchini Mushroom Chicken

Enjoyed this Recipe? Consider Sharing by Pinning 🙂

Click here to Pin for Later

Yield: 4 people

Balsamic Shrimp and Sausage Skillet

Name: Balsamic Shrimp and Sausage Skillet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: american
Ingredients: 2 tablespoon olive oil; 1 onion, julliened; 1 green pepper, jullienned; 1 garlic clove, minced; 6-8 jumbo shrimp, peeled and devined; 7 oz Pecan smoked Andoullie sausage; 1/2 teaspoon dry basil; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/4 cup chicken broth; 3 tablespoon balsamic vinegar; 1 teaspoon brown sugar

This Quick and Easy Balsamic Shrimp and Sausage Skillet Dinner is a fast, easy, and delicious dinner option for many families. Make it in less than 20 minutes. It's perfect for busy weeknights.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2 tablespoon olive oil
1 onion, julliened
1 green pepper, jullienned
1 garlic clove, minced
6-8 jumbo shrimp, peeled and devined
7 oz Pecan smoked Andoullie sausage
½ teaspoon dry basil
½ teaspoon oregano
½ teaspoon thyme
¼ cup chicken broth
3 tablespoon balsamic vinegar
1 teaspoon brown sugar

Instructions

Sautè onions and peppers in 2 TBS oil of medium high heat until softened, about 5 minutes.
Add minced garlic and stir, cook for about 1 minute.
Add sausage and shrimp. Cook for about 2 minutes.
Add the remaining ingredients, stir to combine and cook over medium heat for about 5 minutes, making sure your shrimp is cooked through.

Notes

Suggested Tools for Balsamic Shrimp and Sausage

Cast iron skillet or stainless steel skillet

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Calories: 126Unsaturated Fat: 0g

Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

March 2, 2016 by Tanya Harris 11 Comments

Fried Catfish...Yummy Yums

Fried Catfish is a traditional southern recipe that I have learned to love. A cornmeal breading fried to a perfect golden brown make this recipe a real treat.

Fried Catfish on a plate with lemon slices

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Fried Catfish

I have been craving Catfish for a whole week. I can't explain why because I'm not the biggest fan of Catfish. I'm also not the biggest fan of fried foods. Either way, I was determined to buy and fry some Catfish.

My first task was to actually find Catfish. First, I strolled through the aisles of my local supermarket expecting to find either frozen or fresh Catfish. I found none. I do wonder why Catfish isn't as popular as other brands of fish. Then again, Catfish are ugly so that may explain it. I then hopped over to my local Walmart (since Walmart has everything) in hopes of finding some frozen Catfish fillets. I found some!!! Right in the frozen section next to the Tilapia!!! I chose not to buy it. It was at that moment I decided maybe I should try and buy fresh Catfish. I live in a city with ample fresh fish markets. So after the realization that I wasted my time and gas travelling to the supermarket and Walmart, I headed over to my closest local fresh fish market. This is where I purchased my Catfish. They skinned it, filleted it, and boned it while I sat in the market embracing the smell of fresh fish.

Once I made it home, I began the process of prepping my Catfish. First, I soaked it in milk. Why? Because the internet told me so, that's why.

Then, I covered it and slipped them in the refrigerator around noon.

When dinner time rolled around (7pm in our house), the fun started. First, I prepped my deep fryer. Oh my deep fryer. I love it. It's one of those fancy ones I invested in that drains the oil once frying is done. I poured the oil in my deep fryer and let that oil reach to around 350 degrees. My fancy deep fryer indicates when my oil is ready (Another reason I love my fancy deep fryer.)

Then I pre-heated my oven to 225 degrees. You will see why later.

While my deep fryer was getting hot, I prepared my Catfish making station. In one dish, I poured about ½ cup of Hot Sauce (I use Franks).

Next, I combined my breading mixture in a shallow dish; ¾ cups very fine cornmeal, ½ cup flour, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Old Bay Seasoning, and ½ teaspoon paprika. After mixing, it looked like this.

Then I was ready to fry. I like to place my deep fryer basket in the oil before I place my food in. A trick I learned from my hubby. That way your food won't stick to the basket.

I took my catfish fillets out of the milk. Then I drank the milk because I was thirsty. Jokes!!!! I threw the milk away. THROW THE MILK AWAY. Don't drink it, don't eat a bowl of cereal with it, throw it out, it's just nasty to drink fish milk.

Then I dipped my fillets in the hot sauce, coating both sides. Then I dipped fillets in breading mixture, coating both sides, and then slowly place them in the fryer. I was able to fit about 2 fillets in the fryer at a time.

I fried them fillets for about four minutes, until they were golden brown and floating nicely at the top.

I removed the catfish and placed them on a baking sheet and placed them in my pre-heated oven to keep them nice, warm, and crunchy. I then repeated with other pieces.

And then there was this

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5 from 1 vote

Fried Catfish…Yummy Yums

Author: Tanya Harris

Ingredients

1 lb Catfish filleted with skin removed
1.5 cups milk
½ cup hot sauce
¾ cup very fine cornmeal
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Old Bay Seasoning
½ teaspoon paprika
oil for deep frying

Instructions

Soak catfish in milk for at least an hour.
Preheat oven to 250 degrees.
Heat oil in a deep fryer, enough to cover the fish or whatever your deep fryer suggest, to 350 degrees.
Place hot sauce in shallow dish.
In another shallow dish, combine cornmeal, flour, salt, black pepper, old bay seasoning, and paprika.
Remove catfish from milk and coat in hot sauce. Then coat fish in breading mixture and fry to golden brown, about 4 minutes. Fry 2 fillets at a time.
Place fillets in oven to keep warm. Repeat with remaining pieces.

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