Blackened Grouper

January 9, 2008

No, your eyes aren’t playing tricks on you. That is really fish in my blog. I have said many times that I’m not a fan of fish. But my husband really likes it. Whenever we go to restaurants, he often gets fish and usually convinces me to try a bite. Most of the time I think it’s good, depending on how it’s prepared, but wouldn’t order it off the menu just for myself. It’s just not one of my favorite meals. I really do want to like fish because I know it’s so good for you. So, I decided I’d give it another try and make this blackened grouper since that’s one of my husband’s favorite dishes. It was actually pretty good. Again, not my favorite meal ever but definitely something I can eat. I really enjoyed the Cajun spice seasoning that I made to go on it. It provided great flavor to the fish.

Blackened Grouper

4 grouper fillets
2-3 Tbsp butter
4 Tbsp Cajun Spice Mix (recipe follows)

Melt the butter in a large non-stick pan. Season both sides of the fillets with the spice mix. Place the fish in the hot pan and cook for about 4 minutes on each side or until fish begins to flake. Serve with lemon wedges if desired.

Cajun Spice Mix


3 tablespoons paprika
2 tablespoons ground red pepper
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar


Combine all ingredients in a small bowl.*The remaining spice mix can be stored in an airtight container to use in other recipes.

Source for the Cajun Spice Mix: Cooking Light


Maple Braised Pork Chops

November 7, 2007

I really love the food blog community. I get so many great ideas and dinner is hardly ever boring anymore. I can barely keep up with all the great recipes I have saved! Well I’ve had this recipe saved for a couple weeks but it’s been getting pushed back and pushed back because we’ve been so busy and I haven’t been doing as much cooking as usual. So I finally decided I wanted to make this for dinner tonight. Well wouldn’t you know I didn’t have the brown sugar that the recipe calls for. I get so frustrated when I get ready to make something and then realize I don’t have one or more of the ingredients. But I was determined to make it anyway so I improvised a little. It still turned out really good even without the missing ingredient. The great combination of flavors still came through in every bite.

Maple Braised Pork Chops

1-2 lbs pork ribs (I used boneless pork chops)
maple rub (recipe below)
Maple Rub
  • 2 tablespoons real maple syrup
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon brown sugar(I used a little granulated sugar and extra syrup just for sweetness because I was out of brown sugar)
  • splash of worchestershire sauce
  • salt & pepper to taste
  • 1/4 cup chicken stock for the bottom of the crockpot
  1. Combine above ingredients in a bowl. Consistency will slightly clumpy and paste like. Coat pork ribs with this paste using your hands – a basting brush isn’t as effective.
  2. Place coated pork in a dutch oven or in a shallow baking pan. Bake in a preheated oven at 300 degrees for 3-4 hours OR Place coated pork in your crockpot and cook on low for 6 hours.
Prep time: 5-10 mintues

Cook time: Oven: 3-4hrs Crockpot: 5 to 5 1/2hrs

Serves: 4

(I baked my chops in the oven at 400 degrees for about 25 min and then broiled for a couple min. I added a little chicken broth in the bottom of the pan. My maple rub was a little thinner than it probably should have been because of the extra syrup. Still good though.)

Adapted from:
Tara’s Pork Chops
Original Source: Joelen’s Blog

Spicin’ It Up

August 2, 2007

I ran across this recipe a week or so ago. I had a few shrimp left in the freezer that I needed to use up so I decided to give it a try tonight. It was good but REALLY spicy! I will admit I coughed and sneezed my head off trying to cook the ginger and red pepper flakes. Even my husband was coughing and he was in the other room. LOL! I made a couple alterations based on the recipe reviews and it was still very hot. So, if you like spicy, you’ll like this one. I served it over rice and with some steamed broccoli. It was an easy and fairly healthy dinner.

Honey Ginger Shrimp


  • 2 tablespoons olive oil
  • 1 tablespoon red pepper flakes (I only use 1/2 a tsp and it was very spicy)
  • 1 teaspoon chopped garlic
  • 1/4 yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon honey
  • 1 pound medium shrimp – peeled and deveined
  • salt and pepper to taste
  • 1/4 cup chicken broth


  1. Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Deglaze the pan with chicken broth. Serve immediately.

Original Source: Allrecipes