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Lemon-Dill Sautéed Catfish

Published on 04 May 2016 Category: BlogRecipes Written by Andrea
Recipe May 3 Lemon-Dill Sautéed Catfish 


 4-5 deep skin catfish fillets

Salt (preferably sea salt)
Freshly ground pepper
Minced fresh dill or dried dill weed
Lemon juice
1 tablespoon olive oil
1/2 stick (1/4 cup) butter


 1. Sprinkle catfish fillets with salt, pepper, dill and lemon juice to taste.

2. Pour olive oil into a skillet and heat over medium heat for 2-3 minutes.
Add butter and, as soon as it melts, add fillets.
3. Sauté fillets for 4-6 minutes on each side, or until fish flakes with a fork.
If fish seems dry when turning, melt more butter and add with lemon juice.
This is important to keep fish moist. Makes 4-5 servings.

Tip: This recipe works well on a grill and in a closed-lid cooker such as a
George Foreman. Place fillets in foil to keep all the liquids around the fish.

Cranberry Parfait Pie

Published on 23 April 2016 Category: BlogRecipes Written by Andrea
 Recipe april 16 Cranberry Parfait Pie

1 cup cranberry juice cocktail
1 6-ounce package strawberry-flavored gelatin
1 cup whole-berry cranberry sauce
1/2 cup vanilla ice cream 
1 9-inch prepared graham cracker crust
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract


Heat juice in a medium saucepan over low heat.
Stir in gelatin until dissolved. Cook, stirring occasionally, 
until thickened, 15-20 minutes. Transfer to a medium 
bowl and beat with an electric mixer until fluffy.
In a blender or food processor, finely chop cranberry 
sauce. Add the gelatin mixture and ice cream; mix 
until well blended.
Transfer the blended mixture to the crust. Chill in the 
refrigerator for 2-3 hours. 
In a medium bowl, whip together heavy cream, sugar 
and vanilla. 
To serve, top the pie with whipped cream.
Makes 8 servings.


Shrimp Pat Thai

Published on 23 April 2016 Category: BlogRecipes Written by Andrea
Recipe April 6 Roasted Raspberry Chipotle Pork Tenderloin


½ cup olive oil
2 teaspoons minced fresh rosemary leaves, plus 4-5 sprigs for garnish
1 tablespoon minced garlic
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
2 1-pound pork tenderloins, trimmed
1¾ cups Roasted Raspberry Chipotle Sauce
¼ cup fresh raspberries, for garnish


Preheat oven to 425°F. In a small bowl, whisk together oil, rosemary, garlic, salt and pepper. 
Place tenderloins on a baking sheet and rub generously all over with 
the seasoned oil. Roast, uncovered, until the internal temperature is 155°F, about 20-25 minutes. Remove the meat from the oven and set aside, loosely covered with 
foil, for 10 minutes, to rest and allow the internal temperature to rise to 160°F.
While the meat is resting, heat raspberry chipotle sauce in a small saucepan until 
just heated through, not to boiling. Slice the meat into ¼- to ½-inch slices; fan out 
on a serving plate. 
Pour the heated sauce over the slices. Garnish with rosemary sprigs and raspberries. Serve hot. 
Makes 6 servings.