Jul 26, 2020 | Food, Main Menu, Tamela's Tailgate Treats
I love to treat my family and friends to this tasty recipe! The secret is getting the oil hot enough and letting the fish fry until it’s crispy! Growing up, we often had fried fish on Friday nights, and while most people wouldn’t agree with the combo, we always served it with spaghetti and meat sauce, fries, and green salad. Sometimes, I even serve lasagna instead of spaghetti.
Ingredients:
- Fresh Catfish fillets (I usually make 2 pieces per person)
- 1 lemon
- Garlic powder
- Onion powder
- 2 bags of Louisiana Seasoned Fish Fry (Blue Bag)
- 48 fl oz Canola or peanut oil, for frying
Directions:
- Wash catfish with cold water.
- Pat dry with a sheet of paper towel then squeeze lemon juice on fish.
- Trim catfish of any excess skin.
- Lightly sprinkle the garlic powder and onion powder on both sides of the catfish fillets.
- Pour Fish Fry batter in a shallow dish and drench fillets, pressing gently to coat well. Shake excess and set aside.
- Heat Canola oil in a large skillet over medium-high heat until a bit of fish batter sizzles when dropped in. I typically use an electric skillet or deep fryer to get more pieces cooked at once.
- Gently add the coated fillets to the hot oil and fry until golden brown, turning once. It may take 7-8 minutes. Make sure it’s crispy and the batter isn’t separating from the fish. It typically floats when ready!
- Remove and drain on a paper-towel-lined plate. Serve immediately.
Jun 20, 2020 | Food, Main Menu, Tamela's Tailgate Treats
If you’ve met my parents, you’re fully aware that my mom does not have a love for the kitchen. My dad has always been the chef of the family, while our darling diva has a small arsenal of recipes. Now, don’t be fooled, because each meal she does packs a flavorful punch!
My mom, Pam, makes the best chili. It’s perfect at any time of year, especially when you want something easy and delicious. As a young adult experimenting in the kitchen, I’ve added my little twist, which my family and guests absolutely love.
I’ve included a few optional ingredients (like quinoa and corn), but feel free to do whatever works for your family. That’s the great thing about chili; it’s such a simple dish but you can add or remove any ingredient to make it your own. If Mommy dearest is visiting, she literally stands over me to make sure I’m following her recipe to the “T”. I can’t blame her though, because this chili is amazing! You’ll see what I mean when you make it.
INGREDIENTS
- 1 tbsp. of oil (avocado oil)
- 4 cloves garlic, minced (optional)
- 1 white onion diced fine
- 1 green pepper diced fine
- 2 tbsp. tomato paste
- 2lb. ground turkey, beef, or meatless meat crumbles (optional)
- 1 pack of chili seasoning
- 1 tbsp. chili powder
- 1 ½ tsp. ground cumin
- 1 tsp. dried oregano
- 1 ½ tbsp. adobo seasoning
- ½ tsp. paprika
- ½ tsp. curry powder (optional)
- pinch of sea salt
- pinch of ground black pepper
- 2(16-oz) cans kidney chili beans, drained
- 1(16-oz) can pinto chili beans, drained
- 1 cup of quinoa(optional)
- 1 can of whole corn, drained (optional)
- 1 (28-oz) can crushed tomatoes
TOPPINGS
- Shredded cheddar
- Sour cream
- Thinly sliced green onions
- Diced pickles(optional)
DIRECTIONS
- In a large Dutch pot over medium heat, heat oil. Add onion and cook until soft for about 5 minutes. Stir in garlic and cook until fragrant for about one more minute, then add tomato paste and stir. Add ground turkey and adobo seasoning and cook until no longer pink. Drain fat and return to heat.
- Next, add chili and curry powder, cumin, oregano, paprika, and season generously with salt and pepper to your liking. Pour in kidney and pinto chili beans and crushed tomatoes. Add (optional) quinoa or corn, drained if using.
- Bring chili to a boil. Reduce heat and simmer for 20 minutes. Season with more salt and pepper, if necessary.
- Chili gets thicker as it cooks. If you prefer thick chili, let this one simmer for an additional 30 minutes.
- Ladle into bowls and top with cheddar, sour cream, green onions, and diced pickles (optional). Oh, and please don’t forget the love, my secret ingredient!
That’s it; you’re done! Enjoy your new favorite bowl of chili!
Photo cred: Nick Evans (with Macheesmo.com)
Jan 18, 2020 | Food, Main Menu
I have been free of red meat for 6.5 years! Between acid reflux and an unforgettable bad experience of eating an undercooked burger outside in the heat while pregnant — that day, I vowed to never touch beef again, and I’ve done just that!
Please note that turkey is leaner than beef. My Turkey Meatballs are extremely healthy and a good source of protein. They are packed with flavor and incredibly moist on the inside. Not to mention, the kids love them so that’s all I needed to keep these in weekly rotation.
For those who prefer red meat, as some of my family does, this turkey meatball recipe can still be made using beef. I’m happy to say that even with red-meat-lovers in the house, my ground turkey dishes are loved, finally!
The turkey meatballs can be made with a combination of fresh and dried herbs to balance the flavors. These meatballs also freeze beautifully, raw or cooked, and can be reheated in no time! They can be paired with several things to make them a complete meal. See what we usually pair them with below.
Disclaimer: My mouth just began to water thinking about them!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
*Always remember you can double the recipe for larger dinners/parties!
- 2 pounds ground turkey
- 1 cup bread crumbs or panko (I use the seasoned bread crumbs from Costco)
- 2/3 cup onion minced (I prefer fresh vs dried)
- 1/2 cup fresh parsley minced (this gives them a beautiful look)
- 2 large eggs ( I often leave the eggs out)
- 3 cloves garlic minced
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons of Emeralds Burger Bam and/ or 1 pack of Lipton soup mix or Hidden valley ranch packet.
- Season Salt and freshly ground black pepper
- 1/4 cup olive oil
To prep the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, Burger Bam(or other options) and 1/2 teaspoon pepper.
- Using a strong spatula or your hands, mix well. (I typically wear food pep latex gloves, since I don’t like touching raw meat.)
- Shape the mixture into 1-inch. (I use a Shape & Store Master Meatball MakingTool I found on Amazon.)
To bake the meatballs:
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
- Brown meatballs in skillet with olive oil on medium heat. (You can add ¼ cup of water to help with moisture.)
- Arrange meatballs on a baking sheet, brush with oil, and bake until no longer pink on the inside, for about 15 minutes. (An internal thermometer should read 155 degrees for 15 seconds.)
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat.
- Fry the meatballs in batches until browned on all sides and the meatballs are cooked, for about 5 to 7 minutes per batch. (An internal thermometer should read 155 degrees for 15 seconds.)
- Add more oil between batches if the skillet looks dry.
And whatever you do, don’t forget to add the love! This is actually one of the most important ingredients in my dishes!
We like to serve our turkey meatballs with…
- Pasta and spaghetti sauce
- Green beans, quinoa (rice), and gravy
- Broccoli and garlic mashed potatoes
- BBQ sauce, as an appetizer
- Rice and baked sweet potatoes
Storing Tip: Freezing the turkey meatballs
- Arrange in a single layer on a baking sheet, not touching.
- Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
