Blackened Catfish – Quick and Easy – 20 Minutes – Gluten Free – Paleo

Blackened Catfish…

……..is Quick and Easy and Delish and Gluten Free and Paleo Friendly. Did I leave anybody out?

You can use just about any fish filets for this recipe i.e. red snapper or mahi-mahi or tilapia also work real well. I’ve even seen it done with salmon, but, for us catfish works best. It keeps it’s shape through the high heat needed for the blackening process and it is tasty.

Put a skillet on at HIGH and add the olive oil and butter.

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Mix the dry ingredients together in a shallow dish that will handle the Catfish filets.. Then…….

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 ……..melt the butter in the microwave in another shallow dish that can handle the catfish filets.

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Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.

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The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned “blackened” they are ready.

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Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and  put together your weeknight meal the way that YOU want. 

Enjoy!!

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Catfish filets coated with dry spices and seared in a hot skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a skillet on at HIGH and add the olive oil and butter. Mix the dry ingredients together in a shallow dish that will handle the Catfish filets. Melt the butter in the microwave in another shallow dish that can handle the catfish filets.
  2. Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.
  3. The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned "blackened" they are ready.
  4. Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and put together your weeknight meal the way that YOU want.
    Blackened Catfish-10-poppopcooks.com-Quick and easy recipes-gluten free recipes-paleo recipes-catfish recipes-blackened fish recipes
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Aracharra Steak Lake Chapala Style

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When we lived down in Mexico at Lake Chapala we learned all about Aracharra. Mostly we learned that we really like it. Aracharra is all about the marinade. After the lime juice you can just let your imagination kick in. We’ve settled on our favorite which is juice from 2 limes, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 3-4 cloves garlic, 1 teaspoon powdered cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon dried basil, 1 teaspoon salt and  1/2 cup red wine. All of these amounts are per one skirt steak. Other ingredients we’ve seen used, tasted and enjoyed are Tequila, beer, orange juice, red pepper flakes, tabasco sauce, onions, chipotle peppers and on and on. The quick and easy part comes after the marinade. We opted for tenderized skirt steak but most folks like it not tenderized. When you go with not tenderized you might want to add more citric juices, go for the longer marinade and slice as thin as possible when you serve it. All to have a  steak that is more easily chewed up. You could also use flank steak instead of skirt steak. Flank will be a little tougher than skirt.

 

While you’re putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.

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But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8″ slices. Cut up the carrots into about 2″ long and 3/8″thick pieces and slice the onion into about 1/2″ slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.

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Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.

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Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Those are cored and seeded tomatoes that you see in the corners. Sorry, my creative juices kicked in.

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Sear each side for about 2-3 minutes.

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Slice it as thin as you can and serve up your Aracharra.

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A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.

 

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A grilled or pan seared skirt steak and veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. While you're putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.
  2. But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8" slices. Cut up the carrots into about 2" long and 3/8"thick pieces and slice the onion into about 1/2" slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.
  3. Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.
  4. Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Sear each side for about 2-3 minutes. Slice it as thin as you can and serve up your Aracharra.
  5. A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.
    Aracharra-11-poppopcooks.com
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Chicken Tortilla Soup

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You will really like This Chicken Tortilla Soup recipe. It is the one that we have settled on after living in Mexico on beautiful Lake Chapala and having it in a lot of different restaurants down there. Then making it a few different ways for ourselves. We love it and  I make it two or three times a month. When I put the leftovers in the fridge to cool overnight so we can freeze portions in the zip locks, well, it never makes to the freezer. We scarf it all up the next day.

Chicken Tortilla Soup-Coarsely chop  up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that  wind up in the soup the hotter it is going to be. If you’ve never made it before I’d suggest for the first time go with one pepper without the seeds. The next hotter level  is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds. 

Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the  chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a  bit more heat to it but it also adds another flavor to the mix.

 Add two quarts of chicken stock  and mix it all together. Then the chicken. You can just cut up a boneless skinless chicken breast or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.

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Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a  fast simmer.

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Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 2 corn tortillas into 1/2″ strips. Spray oil a cookie sheet and spread the strips out on it.

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Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.

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Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.

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Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!

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Chicken soup the way they make it in Mexico!
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Rating: 0
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Instructions
  1. Coarsely chop up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that wind up in the soup the hotter it is going to be. If you've never made it before I'd suggest for the first time go with one pepper without the seeds. The next hotter level is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds.
  2. Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a bit more heat to it but it also adds another flavor to the mix.
  3. Add two quarts of chicken stock and mix it all together. Then the chicken. You can just cut up boneless skinless chicken breasts or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a fast simmer.
  4. Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 4 corn tortillas into 1/2" strips. Spray oil a cookie sheet and spread the strips out on it. Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.
  5. Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.
  6. Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!
    Chicken Tortilla Soup poppopcooks.com
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