Fried Fish

Photo by Lukas on Pexels.com

Freshly caught and cleaned fish (bluegill, sunfish, crappie) from the lake, breaded and fried  served with tartar sauce and fried potatoes was a frequent summer meal at our house when I was growing up. I still love this meal!

Mom often served it with coleslaw. In later years this was always Marzetti’s dressing on a bag of shredded cabbage and carrots. In earlier years, she made a sweet and sour type of coleslaw with a vinegar dressing. The recipe she followed for that bore no resemblance to the slaw.

Lake Erie walleye

Breading Preparation:
First prepare a plate of flour with salt and pepper to taste. Next you’ll need a bowl of 1 beaten egg with about 1/2 Cup of milk mixed together. Last in line is a shallow bowl or plate of crackermeal.

Fish should be thawed if frozen and pre-soaked in water (lemon juice and salt added). Dip the fillets in the flour, then in the milk/egg, then in the crumbs. Do all the breading and then all the frying. I usually stack the breaded fillets on a plate with waxed paper in between the layers. Fry in hot oil (either in a skillet or a deep fryer) until lightly browned on each side. Oil should be about 375*.

 

To make homemade Tartar Sauce:
Mix Hellman’s mayo, some finely chopped onion, a dab of yellow mustard, some sweet pickle relish and a little of the pickle juice.

Photo by Pixabay on Pexels.com

To make fried potatoes:
Peel and thinly slice Idaho potatoes (as many as can fit in your skillet!) Cover the bottom of the pan with a thin layer of Crisco oil. Heat the oil a bit first, then add the taties, salt and pepper and (secret ingredient alert) a sprinkle of white sugar. Fry the taties covered over medium or medium high heat until nicely browned turning them with a flat spatula 2 or 3 times. It should take 20 to 30 minutes until they are nicely browned and tender.

Ben’s Favorite Cheesy Beef and Rice Enchiladas

 

XL Beef Enchilada image by Cris via Flickr CC license.

I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.

Beef and Rice Enchiladas

1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired

Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.

Into each tortilla put:

½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)

Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.

Makes at least 10 large enchiladas.

We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.

Enjoy!

Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license

Best Chicken Curry

RECIPE REVIEW
Penzeys Recipe: Curried Chicken with Basmati Rice pilaf

In a food processor or blender combine and purée:
1 large onion, cut into eighths
3 cloves of fresh garlic
1 piece of fresh ginger root about 1″, peeled (or use 3/4 t. powdered ginger)
2 jalapeño peppers, quartered and seeded

Image by Jutta M. Jenning via Flickr CC license.

Image by Dubravko Soric via Flickr CC license

Image by Daniel R Blume via Flickr CC license

Image by Q family via Flickr CC license

In a large skillet:
Heat extra virgin olive oil (3 to 4 Tablespoons).
Brown 10 – 12 boneless skinless chicken thighs for about 4 min per side until browned.
Remove the chicken to a platter.

Add a little more oil if needed.
Add 1/2 t. whole cumin seeds and stir til they sizzle (1 min. or so).
Add the purée to the skillet along with
2 T. sweet curry powder
1/4 t. cayenne
1 t. salt
Cook all this for 5 to 10 minutes until it is golden and fragrant.

Add the chicken back to the skillet and stir to cover well with the curry.
Add 1 1/2 to 2 c. water or chicken broth.
Bring to a gentle boil. Lower heat, cover, and simmer for 30 min or so.
While the chicken curry is simmering it is time to make the rice.

Image by Laura Turner via Flickr CC license.

Basmati Rice Pilaf:
2 c. basmati rice
3 1/2 to 4 c. water or broth
1/2 t. sweet curry powder
1 t. salt

Heat water or broth to boiling. Rinse rice. Add rice and curry powder to boiling water. Return to a boil, lower heat to simmer, cover tightly and set the timer for 13 or 14 minutes. Check toward the end to be sure the rice doesn’t stick to the bottom of the pan. Fluff. Top with any or all of the optional stir ins below.
optional stir ins about 1/4 c. each:
sliced green onion
thawed frozen green peas
chopped fresh cilantro leaves

This recipe might look complicated but it is essentially just a few steps.  The onion/garlic/ginger/jalapeño mixture is a breeze, then the chicken simmers in the sauce. While that cooks, then you are taking care of the rice.

My family really enjoys this curry!  It is very tasty; nicely spiced but not overpowering.  You can serve the chicken with plain rice if you want to simplify it, though.

FIVE FORKS!  This recipe is fantastic!

Another choice for the rice side dish would be to make the pilaf from this recipe:
https://thetrompqueencooks.wordpress.com/2015/07/18/middle-eastern-chicken-kebabs-and-basmati-rice-pilaf/

Penzeys Spices: Sweet Curry

As I’ve said before, use Penzeys Spices if at all possible.  They really do taste better.

 

 

The BEST Chocolate Chip Scones

Chocolate Chip Scones

Semi-sweet chocolate chips (Photo credit: Wikipedia)

This recipe could change your life.  Seriously.

I got this wonderful recipe from my dear friend, Anne.  She gave it to me years ago.  I wrote it in my favorite recipe notebook on the very first page.  The numbers are a bit smudged, but thankfully I nearly have it memorized.

Recipes I’ve been saving for 15 years or more. This scone recipe is on the very FIRST page of this notebook!

(This notebook was the topic of another blog post:  http://haskerj.wordpress.com/2013/06/09/what-once-was-lost-now-is-found/)

This recipe makes the lightest, richest, more delectable scones!  They are not dry or crumbly at all.  You MUST use the cream!  No substitutes.

Enjoy!  Happy baking.  Please let me know how you like them.

Three variations: white chocolate with fresh raspberries, cinnamon chip, and toffee chocolate chip. Photo by Anne Marie

To make the fabulous scones you will need:

2 c. flour
1 T. baking powder
1/2 t. salt
1/4 c. sugar (plus a bit more for sprinkling on top)
1 1/4 c. heavy cream
3/4 c. choc. chips (I use semi-sweet, special dark are excellent, too — mini chips or regular — as you please)
later for brushing on before baking:  2 T. melted butter

Heat oven to 425 degrees.

You need a large mixing bowl, a fork or whisk, a spatula, a clean space to knead, and a good cookie sheet (ungreased).

Mix dry ingredients together (flour, baking powder, salt, 1/4 c. sugar).  Whisk or fluff with a fork to mix.

Add chips, then cream.  Don’t stir too much at this point, just until it all hangs together.

Empty the blob out onto a lightly floured surface and knead it about 10 times working in a bit a flour if it is too sticky.

Pat into a 9 or 10 inch circle.  Brush the top and sides w/ the melted butter (1 to 2 T.) and sprinkle w/ the extra sugar (1 to 2 T. is plenty).

Cut into 12 wedges and separate.

Place on ungreased (or spray w/ PAM) baking sheet.

Bake 14 to 15 min. until just barely beginning to get light brown.  You can bake them longer if you like them browner or crunchier on the bottom (but you would be wrong…).

These are EXCELLENT with very cold milk or very hot, freshly ground and brewed coffee.  🙂  Or both.

comments:

• You must use heavy cream.  Anything else will not work.
• I have skipped the kneading and dropped them onto a cookie sheet from a scooper.  Pat them down w/ fingers and sprinkle w/ sugar.  This is ok in a time crunch, but is not quite as spectacularly good.
• It is baking powder, not baking soda.  Don’t ask me how I know this.
• I believe the true way to bake scones, is to pat the circle onto the cookie sheet then cut and bake them that way without separating them.  I’ve never done it that way b/c I rarely follow directions unless absolutely necessary.
• I use a serrated knife to cut the scones and a spatula to put them on the cookie sheet.
• This recipe is from my dear friend, Anne Donovan.  🙂
• I once tried to figure out how to count these on Weight Watchers.  I came to the conclusion that they count as a “mistake.”
• Did I mention these are delicious?

As far as I can tell this recipe has been PINNED on Pinterest more than 50 times.  It could be a lot more than that, because my blog stats record a lot of views of this recipe on The Tromp Queen blog.  However famous these scones have become, though, I think of my dear friend, Anne, every single time I make them and wish I could be eating them with her and chatting over a nice hot cup of freshly brewed coffee.  ❤

Five-Star Chocolate Chip Cheesecake

For the 17th year old — yet again — Chocolate Chip Cheesecake Birthday Cake!

This recipe has 5 stars written across the top of the page in my little handwritten recipe notebook.  My son has asked for it to be his birthday cake for at least the last three years.

It is creamy, decadent and absolutely delicious.

The 18th birthday Chocochip Cheesecake 1/2 gone!

For the crust:
1 c. (5 oz) chocolate cookie crumbs (such as Oreo)
2 T. salted butter, softened

Filling:
16 oz. cream cheese, softened (2 blocks)
1 c. white sugar
2 c. sour cream (16 oz. container)
3 large eggs
1 T. vanilla (I use Penzey’s)
1 1/2 to 2 c. semi-sweet or special dark chocolate chips

Preheat the oven to 360 degrees.  Grab a 9 inch springform pan, a food processor (or blender) and a hand mixer.  Also grab measuring cups, spoons and a spatula.

English: Vector representation of embossed Oreo face. (Photo credit: Wikipedia)

To prepare crust:
Crumb the cookies finely, using a blender or food processor.  I used about 1 1/2 rows of Oreos this time.  You can also sometimes find Oreo cookie crumbs in a box near the pre-made crusts.  I scrape the white part out of the Oreo before I make the crumbs.  Add the soft butter and blend until it is evenly mixed in.  Press this mixture into the bottom of the 9 inch springform pan (with the sides attached).  Refrigerate the crust while you make the filling.

To prepare the filling:
Beat the softened cream cheese smooth in a pretty large bowl with the hand mixer.  Blend in the white sugar and sour cream.  Don’t overbeat it, just get it blended together.  (You will get a lot of cracks if you get too much air in the mix).  Add the eggs and vanilla.  Yes, it says one tablespoon of vanilla.  Use it.  Mix smooth.  Stir in 1 to 1 1/2 c. of chocolate chips.  Pour the filling into the crust.  Sprinkle the rest of the chips on top.  Bake 30 to 40 minutes and then turn the oven OFF and leave the cheesecake in the oven for one hour more.  Set a timer so you don’t forget to get it out of the oven.  Don’t ask me how I know this.  Chill for at least 4 hours.  Overnight chill is better.

Oh my gosh.  It is SO good.

Sweet Sixteen CC Cheesecake

ENJOY!

Aunt Ruthie’s Terrific Toffee

Aunt Ruthie’s Toffee, image by The Tromp Queen CC license 4.0

Aunt Ruthie’s Terrific Toffee recipe.

Aunt Ruthie has been gone a little over 9 years now.  I think of her often and miss her so much!

My Dad was one of 8 children. Aunt Ruthie was one of his older sisters. Way into her late 80’s she was “taking care of the old people.” She would make pounds and pounds of Christmas candy and home-made noodles and baked goods each year (fudge, toffee, pecan rolls, cinnamon rolls, butterhorn rolls, and more). All through the Holiday season, lots of goodies would be sitting on top of her washer and dryer on her screened-in porch (between the kitchen and garage). Friends and family could help themselves as they were coming or going from her house. She was tiny, feisty, hard-working, witty and quick-to-laugh. She loved the Cubs and the Republican Party! She collected Hummel figurines, old dishes and various antiques. She was a FABULOUS cook.

I visit Aunt Ruthie’s grave whenever I get back to visit that area. She and her husband, Uncle Spike (his real name was Dale, but he lost both hands in a corn picker and wore metal hooks that opened and closed so he could drive and do all sorts of things) are buried in a little country graveyard a couple miles from the nearest small town, just down the road from where my cousins now live in a new house built on her old farm land.

Agate gravestone

Their headstone is a huge agate rock that was found on their farm. Aunt Ruthie had it polished and cut when Uncle Spike died in a tragic car accident when I was 15 years old.
I could write many blogs posts just about Aunt Ruthie and Uncle Spike, but I will not keep you waiting for the recipe any longer!

Aunt Ruthie’s Toffee

1 c. packed brown sugar
2 sticks of butter
chopped pecans
good quality semi-sweet chocolate chips or bars

In a saucepan, heat the sugar and butter on medium heat until it reaches 280 degrees.  (My mom’s note says you “can turn it on high” 🙂  Stir most of the time.

Butter a pan (jelly roll type or cookie sheet).  Crush or finely chop pecans (or whatever nuts you like) and spread them around on the buttered pan.

(I would probably toast them first, but I don’t think Aunt Ruthie did that).

Pour hot the sugar mixture over the nuts.  When it sets up some, put chocolate on top (chips or broken up bars).  It will melt.  Spread the chocolate around. Break it into pieces when it has cooled.

Enjoy!

Thank you, dear Aunt Ruthie!

*Note to readers:  I previously published this same recipe in a “recipe re-visit” here, on The Tromp Queen blog, and also as a Facebook note.  I’m posting it again so that it has its own place here now.

Oven-Roasted Sausage and Potatoes

Oven Roasted Sausage and Potatoes

I saw this recipe posted on a friend’s wall.  I shared it with my husband because it looked like a pretty easy recipe that he and our daughter would like.  I am not a big fan of smoked sausage (the kind that comes in a tight plastic wrapped ring), so I would be happy if they ate it sometime when I wasn’t home.

Well, one night this week — we were all home.  We happened to have the ingredients to make this recipe so I gave it a try.  Here is the recipe:

Oven Roasted Smoked Sausage and Potatoes

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
6 or more large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
sea salt or kosher salt
freshly ground black pepper
smoked paprika (or any kind of paprika — I used Spanish Smoked Paprika from Penzeys)
dried thyme (or any blend of herbs that includes thyme — I used Bouquet Garni from Penzeys)
1 cup of good quality grated sharp cheddar cheese

Preheat the oven to 425 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of olive oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes onto the foil-lined baking sheet.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme (or other herbs). Toss together with a wooden spoon (or your hands) until everything is evenly distributed.

Place into the heated oven and roast for 45 minutes to 55 minutes, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

We had a bag of baby spinach leaves, some fresh parmesan cheese and some kalamata olives so I made a quick little Greek-Ceasar salad to fill out the meal.

Our daughter made pumpkin bread (using a Trader Joe’s mix) for dessert.

It was a not too time consuming, delicious, and fairly reasonable clean up.

Every liked it.  Even me.

Overall:  FIVE forks!

This recipe is adapted from one published by The 205 Tavern of Church Point, LA on their Facebook page. If I ever get to Louisiana, I would love to look up this place and have a bite to eat there.  It looks like they specialize in Cajun food and it all look delicious!

Recipe Review: White Chicken Chili

image by Joshua Bousel via Flickr CC license.

I got this recipe from a family of food-lovers.  (Thank you, Schoonovers!)  If you like chili but are in the mood for something a little different from the traditional chili (tomato-meat-beans), then I hope you’ll give this recipe a try.

I have made it a couple of different ways.  It works really well in a crock pot.  I also sometimes make it on the stove top.  Either way, it is quick to make and delicious to eat.

The original recipe comes from Taste of Home.

Of course, I always make a few changes to most recipes, so I’ll make note of those changes.

Ingredients:

1 medium onion, chopped
1 T. olive oil
2 cloves garlic, minced  (I used the kind in a jar.  Use more or less to taste.  I use more.)
4 boneless skinless chicken breast halves (1 lb. total), chopped  (I prefer chicken thighs.  You could also use leftover chicken or meat from a deli roasted chicken.)
2 cans (14 oz) chicken broth (I like the 32 oz. boxes of broth, especially Trader Joe’s organic broths.  YUM.)
1 can (4 oz) chopped green chilies
2 t. ground cumin (If you aren’t sure how much spice, you could cut down on this.  As always, I use Penzeys spices.)
2 t. dried oregano
1 1/2 t. cayenne pepper (I used only about 1/2 t. of cayenne for my family.  The last time I made this I used 1 1/2 t. of regular chili powder instead and it tasted great.)
3 cans (14-1/2 oz each) great northern beans, drained and rinsed (Look for a large jar or can that has close to this total amount to save time opening cans.)
*oh — smash one can of the beans with a fork or potato masher before added them to the soup pot.  This will thicken the soup nicely.

salt and pepper to taste

optional garnishes:
shredded cheese (A good sharp cheddar, colby-jack, or pepper jack would be tasty)
chopped jalapeno pepper  (I haven’t done this one.  You could even use the pickled, jarred or canned jalapeno.)
cilantro  (Always!)
sour cream
crushed taco chips

Procedure:

The easy way is to put all the ingredients in the crock pot, turn it on and walk away for several hours.

I’ve used bone-in chicken to make this, even in the crock pot.  I dug it out of the crock pot shortly before serving time, took the meat off the bones and threw the meat back into the pot.  It was not a big deal.

On the stove top, I’ve browned the chicken and sautéed the onions and garlic in olive oil, then added the rest of the ingredients.  Simmer for 20 min. or until you are ready to eat.

This is good with corn bread or with crunchy cheese quesadillas.  A nice salad is always a good thing, too.

 

Overall:  FIVE FORKS!  This is a great recipe.

Grandma Schwob’s Baked Apples

image by Marius Watz; via Flickr CC license. NYC0712 142 Red Hots

This is a family recipe.  I remember these VERY well from my childhood.

Ingredients:
apples (however many you want to make).
white sugar
flour
salt
red-hot candies (see photo)
small white marshmallow

Peel apples.  Cut them in half and dig out the cores, leaving half apple cups.
Rub a little lemon or orange juice on them if you don’t like them getting brown.

image by Kat Martinez, via Flickr CC “peeled, stacks and stacks”

Mix together:
3/4 c. sugar (Grandma used white — this amount of sugar covered a 13×9 pan full of apple halves)
1 T. flour
dash of salt

Place apples cut side up in a glass or stainless steel baking pan. Sprinkle the flour/sugar/salt mixture over the top of the apples.  Add a couple of handfuls of red-hot candies trying to keep most of them IN or ON the apples. (*NOTE:  These are not Hot Tamales. They are the little red cinnamon candy pieces.)  Pour some water carefully into the bottom of the baking dish (not all over the top so you don’t mess up the goodies).  Bake until tender.  Right before it is done, put marshmallows on. (She used the small white marshmallows).  (*Continue baking for just a few more minutes until the marshmallows melt and puff up.  You can brown them a bit if you watch them carefully, but don’t let them burn!)

 

image by Kent Landerholm via Flickr CC license: marshmallows

That is it.  That is all there is on the recipe card.  It looks like my very young handwriting so I’m assuming she must have dictated it to me when I asked her for the recipe.

I’m guessing 350 degrees for about 30 min.?  The card doesn’t say.

The apple trees in my grandparents very large backyard were mostly a variety my mom called “transparent.”  They were fairly small, light green or pale yellow-skinned and very tart.  Grandma made delicious pies and baked apples, and she must have made other stuff, too — like apple sauce.

I really liked the pie, but I think the baked apples were my favorite, though, because of the red-hot candies and marshmallows.

If I were going to tweak this recipe, I would definitely add some a dusting of cinnamon and maybe some nutmeg or Penzey’s Apple Pie Spice.  I would probably use less sugar and would think about using all or at least half brown sugar.  Baking the apples in apple juice instead of water would probably improve the taste, too.

You could use the larger marshmallows if needed.  I would probably cut them in half or even quarters.  The small ones work really well for this if you can find them.

 

Spicy Black Beans and Rice

I had no idea what to make for dinner this evening.

Every piece of meat I have is in the freezer.  I am too weary to go to the grocery store.

I’ve eaten out too many times in the last couple of weeks and am craving something home-made, with lots of flavor and healthy ingredients.

I came up with something pretty delicious with stuff I have in my pantry, and am very pleased with how it came out!  I hope you’ll try this recipe sometime soon when you are tired and hungry.

 

remolata.net photo credit, via Flickr CC

Ingredients:

1 large chicken breast
Olive oil
1 large onion, chopped
2 cans black beans, drained
1 can regular original Ro-Tel tomatoes and green chilies
A large squirt of lime juice
Spices — I used Arizona Dreaming and Forward from Penzeys, several dashes of each.
Cooked rice (white or brown)
Shredded sharp Cheddar cheese to sprinkle on top

1. Cook rice:  I usually use 3 c. of water to 1 1/2 cups of rice and add about 1/2 t. salt (or maybe a little more).  Heat the salted water to boiling then add the rice.  Stir, cover, lower the heat to simmer and set the timer for about 14 minutes.  You can also use 4 c. water to 2 c. rice if you want more rice.  When the timer goes off, give it a stir and you are ready to go!
2. Heat olive oil in a pan.  Brown the chicken.  Slice and dice it on a nearby cutting board when it is nearly cooked through.  I had a frozen chicken breast so I cooked it whole until it was soft enough to dice, removed it from the pan, chopped it up, then returned it to the pan to finish cooking.  If your chicken is thawed, you can dice it raw if you prefer.
3. When the chicken is nearly done, add the chopped onion to the pan.  Sprinkle the spices on.  If you don’t have the Penzeys spice mixes try using cumin, oregano and a little chili powder.  I was going for Mexican-ish flavors.  Squirt a liberal dose of lime juice all over the pan. (I used lime in a bottle, such as Real-lime)
4. To the chicken and onion, add the Ro-Tel (drained) and the black beans (drained).  Heat through.
5. When the rice is finished, combine it with the chicken mixture in whichever pan will hold it all.
6. Salt and pepper to taste.  Add more spice if needed, too.  (Crushed red chilies, chili powder, cayenne — whatever you please).
7. Sprinkle with the shredded sharp cheddar.  Cover and let sit til the cheese melts.

SERVE!  Makes 5 or 6 large servings

This would taste good with sliced avocados, cilantro, and/or sour cream.  You could serve it with tortilla chips and guacamole, too.

This could be a vegetarian recipe quite easily if you leave out the chicken.

(Please note that the photo above is not of the dish I created.  We ate it all!  This is the closest thing that I could find on Flickr.  It is similar, and I included it to give you an idea of what the finished dish could look like.)