Back in the Groove Food recipes for 2015

Holly Clegg’s Blackened Fish from KITCHEN 101
Restaurant friendly recipe with no fuss and lots of flavor in this quick dish. Any fresh fish may be used such as grouper, halibut, tilapia, trout or catfish.

Makes 4 servings

2 tablespoons paprika
1 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds fish fillets
2 tablespoons olive oil

In small bowl or plastic bag, combine all ingredients, except fish. Coat both sides of fish with spice mixture.  In large nonstick skillet, heat oil over medium-high heat. Place fish in hot pan and cook 2-3 minutes on each side.

Tip: Fish is done when center is white and opaque—and no longer translucent.

Nutritional information: Calories 232 Calories from fat 36% Fat 9g Saturated Fat 1g Cholesterol 63mg Sodium 395mg Carbohydrate 3g Dietary Fiber 2g Sugars 0g Protein 34g Dietary Exchanges: 4 1/2 lean meat

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Jodi’s Enchilada Soup
1 can red enchilada sauce
4-5 cups chicken broth
onion – diced
garlic – chopped
chicken – chopped (however you like – rotisserie or cook some chicken breats)
1 can of corn – drained
1 small can of green chiles – drained
spoonful or two of salsa
tortilla strips
avocado slices
shredded cheese

Saute diced onion and garlic in some olive oil.  Pour enchilada sauce, broth, corn, chiles, and salsa. into a pot on medium-high.  Once bubbly, add sauteed onion and garlic.  Turn down to medium or medium-low and about 15 minutes before serving, add chicken and warm.  Serve with tortilla strips, avocado slices, shredded cheese or whatever you like!

Honey Garlic Slow Cooker Chicken Thighs
4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on low for 6 hours.

Slow Cooker Pork Tenderloin
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

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Robert Johnson
Robert Johnson
7 years ago

Great soup idea for the coming chill. Stopping on my way home this evening to get the ingredients for this soup. Thanks for the recipe

BTW, I made the Ruben Sandwich Dip over the holidays! A HUGE HIT! Everyone enjoyed it. I even served it room temp on of the parties and it was as much a hit! I did serve with Rye Bread squares that I cut in 4 and toasted as well as with the Triscuits.

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