Fried Fish Breading
Crispy Fried Fish is a Southern staple – the right breading is the key to this. Fish breading needs to be crispy, and not mushy. The flavor should add to the fish but not cover it up, the seasonings add to the complexity of the …
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Recipes
Dad’s Cookin’ Recipes
Canned Tomatoes
We like to use chunks of tomatoes for chili or stews, so when you have a garden full of tomatoes this is a good thing to preserve. We like to dice them into large pieces, but you could also make fine diced tomatoes or whole …
Italian Green Beans
This is a great side dish for Italian meals, especially when fresh green beans are in season. This adds texture and flavor to the green beans so that it compliments your Italian entree.You can make this with fresh, frozen or canned green beans but fresh …
Calico Beans
This is a great side dish to make with BBQ meats, or add some cooked sausage or leftover pulled pork and make it a complete meal. This recipe originally comes from Meathead Goldwyn’s Amazing Ribs, and I’ve made a few tweaks to it since then.
Pesto Pasta with Roasted Tomatoes
When you have basil and you have tomatoes, this is a great combination. First, you make the Pesto with the Basil, then you make the pasta, and you roast the tomatoes. Put them altogether and you have a delicious side dish to go with steaks, …
Skillet Scramble
Whether for breakfast or for dinner, this is an easy one dish meal that is delicious and satisfying. The amounts are for one person, but you can just scale this up for more people.
Tater Tot Enchilada Bake
This is a tasty casserole that takes care of your Mexican food urge. It’s quick and easy to make and will satisfy your family.
Chocolate Eclair Dessert
This dessert has the right combination of the mellow sweet flavor of vanilla pudding along with the sharper sweet flavor of dark chocolate. This no-bake dessert is easy to make, but it’s not easy to make it look perfect! There are lots of pictures on …
Chicken Saltimbocca
Here’s another scallopini recipe, this one using pounded chicken breast. Saltimbocca means “jump into my mouth!” so you know how good it tastes! This can also be made with pounded veal cutlets. The original uses sage leaves, but these can be hard to find and …