Old Farmhouse Baked Walleye

8 Walleye or Tilapia fillets

2/3 cup dry bread crumbs

2/3 cup instant mashed potato flakes

2/3 cup parmesan cheese

4 eggs

2 tbsp. water

Preheat oven to 450 degrees.

Combine dry ingredients in a pie plate or flat pan.

Mix egg yolks with whites until well blended. Add water.

Wash fish fillets thoroughly.

Dip each fillet in egg and then coat with crumb mixture.

Place on lightly greased baking sheet.

Bake 10 minutes and then turn the fillets over.

Bake an additional 10 minutes 

or until fish flakes with a fork.

Serve with a lemon wedge

or your favorite tartar sauce.

Grilled Chicken Breast with Old Farmhouse Spicy Rub

Old Farmhouse Spicy Rub

1 tsp. coriander, crushed

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. ground black pepper

I used the back of a spoon to crack and crush the coriander.

Add the rest of the spices and mix.

This was enough rub for two chicken breasts.

Preheat grill to medium high heat.

Coat both sides of chicken breast with spicy rub.

Place chicken breasts on grill.

Cook 4 to 6 minutes on each side,

depending on the size and thickness.

Check to see that no pink remains.

Enjoy.

Sloppy Joes ~My Mom's Recipe

Sloppy Joes

1/2 cup onion, minced

1/4 cup green or red pepper, diced

1/2 cup celery, chopped

1 lb. ground beef, browned

1 8 oz. can tomato sauce

1/4 cup tomato juice

1/4 cup catsup

1 tbsp. vinegar

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

I use half turkey and half beef...

it is your preference.

Brown the ground meat together in your skillet, 

breaking it into bite size pieces.  

Cook until no pink remains.

While the meat is cooking, chop your vegetables.

Drain the browned meat in a colander.

Saute the onions, peppers and celery in the same pan.

To the meat and vegetables, add the rest of the ingredients.

Simmer approximately 1 hour...

or until the desired consistency.

Serve on a bun with your favorite sides.

Baby Back Ribs ~with a Crockpot Start

Baby Back Ribs

When preparing ribs,

allow approximately one pound per person.

Sprinkle a generous amount of pork rub onto the rack of ribs.

My advice is to smell the open container of seasonings...

if it smells good, it will taste good.

This summer I started precooking our ribs in my crockpot.

(Don't forget your liner!)

I stand the ribs upright and curl the rack to fit the crockpot.

I added about a fourth of an inch of water 

to the bottom of the crockpot so the ribs don't dry out.

Cook on high for 2 1/2 to 3 hours,

turn to low and continue to cook until tender, another 3 hours.

Since everyone's crockpot is a little different,

these times may vary slightly.

Lay flat on a baking sheet to transfer to your grill.

Brush on your favorite barbeque sauce.

Start with the meaty side up and grill for 5 to 7 minutes.

Brush on more sauce to taste.

Turn and grill 5 more minutes.

Cook to your desired degree of doneness.

Some of you may recall my post for Bar-be-Que Ribs from 

four years ago.

I had pre-cooked the ribs in the oven instead of the crockpot.

Click here to check out that option.

Chicken and Wild Rice Soup in the Crockpot

Chicken and Wild Rice Soup

1 medium onion, chopped

3-4 carrots, peeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 cup uncooked wild rice, rinsed and drained

1 cup uncooked brown rice, rinsed and drained

4 boneless skinless chicken breasts

1/2 tsp. dried thyme

1/4 tsp. mustard powder

1/2 tsp. basil

1/2 tsp. sage

10-12 cups chicken broth

salt and pepper, to taste

Combine prepared vegetables, chicken, 

broth, and wild rice.

Add seasonings and brown rice.

Cover and cook on high for 4 hours.

Remove chicken breasts to a plate and shred into bite

size pieces. Return to crockpot.

Reduce crockpot setting to low.

Salt and pepper to taste.

Cajun Shrimp Alfredo on Pasta

1/4 cup butter

1 lb. shrimp, peeled and deveined

1 clove garlic, minced

2 green onions, sliced

1/4 cup flour

1 tbsp. (or less) cajun seasoning

2 cups milk

1/4 tsp. salt

1 tbsp. lemon juice

Some "mies en plas" is required, 

as once you start the preparation, it will go quickly.

Mince the garlic.

Slice the onion.

Measure the ingredients.

Melt butter in a large skillet.

Saute shrimp for a minute or two.

Add garlic and onion.

Cook for another minute and remove from the pan.

To the remaining butter in the pan, stir in the flour and cajun seasoning.

Stir together to form a ball of paste.

Gradually whisk in the milk and cook until slightly thickened.

Return the shrimp to the pan.

Season with salt and lemon juice.

Be careful to not overcook the shrimp. This causes them to be tough and rubbery.

Serve over cooked pasta.