Hazelnut Brown Ale Milkshakes

Have you ever had a root beer float? Okay, then stop judging this post. Beer + Milkshakes = Magic. We first experienced one of these out in Colorado when we had a Left Hand Milk Stout Milkshake at the Alamo Drafthouse Cinema.

Hazelnut Brown Ale Milkshakes
5 scoops of vanilla ice cream
1 scoop chocolate ice cream
1 c Rogue Hazelnut Brown Nectar

1. Combine all ingredients in a blender.
2. Top with whipped cream for extra deliciousness.
*If it's too thin, add more ice cream.
*If it's too thick, add more beer.

Margherita Pizza

So. Many. Tomatoes. My favorite way to prepare them is in a caprese salad, but sometimes I like to mix things up. How about a pizza? This is definitely going on the make-again list.

La Sarita's Margherita Pizza

1 package of Trader Joe's pizza dough  

Olive oil

2 tomatoes, sliced thin

Fresh mozzarella, sliced

1/2 c basil leaves, sliced thinly

1 T fresh oregano

Salt and pepper

1. Preheat the oven to 350F.

2. Let the dough sit at room temperature for 20 minutes.

3. On a lightly floured surface, roll dough into a 12 inch circle.

4. Lightly oil a pizza pan or stone and add the dough.

5. Pinch the edges of the dough slightly to make a crust.

6. Season the crust with salt and pepper.

7. Cover the dough with one layer of mozzarella slices.

8. Top with tomato slices. Season with more salt and pepper.

9. Top with herbs and drizzle with a bit of olive oil (~ 1/2 T).

10. Bake at 350 for 20 minutes.

11. Keep the pizza in the oven, increase the temperature to 425F, and cook for another 20 minutes, until the crust is crisp, and the cheese starts to brown slightly.

12. Serve with grated Parmesan and red pepper flakes.

Roasted Red Pepper Hummus

This is my favorite appetizer to bring to parties. It tastes great on sandwiches, and when served with veggies, it's a super healthy snack, too. When my husband hosted a fantasy football draft at our place, this was a perfect dish to munch on throughout the night.

Roasted Red Pepper Hummus
1 can of chickpeas, drained
1 1/4 c roasted red peppers from a jar
3 cloves of garlic
1/4 c tahini
2 T lemon juice
2 tsp cumin
1 tsp cayenne pepper
1 tsp paprika
Salt and pepper

1. Blend everything in a food processor.
2. Serve with pita chips.

Grass Fed Strip Steaks with Pico de Gallo and Sweet Potato Wedges

Paoli Local foods never disappoints. We stopped by their store and picked up a few strip steaks to put on the grill. Wow, so tasty combined with the bounty I received in this week's box of veggies.

Grilled Strip Steaks
2 grass fed strip steaks, about 1-2 inches thick
Salt and pepper
Olive oil

1. Preheat grill to high.
2. Season steaks with salt and pepper and drizzle with oil.
3. Sear on the grill for one minute on each side.
4. Reduce heat to medium. Cook for 2-3 minutes each side, until juices are pink when the steak is poked lightly with a toothpick (medium rare).
5. Let steaks sit for 5 minutes before slicing.
6. Serve with Pico de Gallo.

Roasted Sweet Potatoes with Cilantro Lime Mayo (Bon Appetit)

Pico de Gallo
2 tomatoes, diced*
1 jalapeno pepper with seeds, diced
1 small onion, chopped
Juice of 1 lime
3 T chopped cilantro
Salt and pepper
a dash of cumin

1. Combine all ingredients in a small bowl.
*I used a bunch of multi-colored cherry tomatoes.

Homemade Pickles

Cucumber season is upon us! I swear I've been getting 3-4 lbs of cucumbers each week! What better use of them than pickles.
Quick Kosher Dill Pickles (Canning for a New Generation)
3 lbs pickling cucumbers, cut into spears
1 1/2 c cider vinegar
1/2 c water
2 T kosher salt
Fresh dill
Red pepper flakes
4 cloves garlic, chopped
8 tsp pickling spice

1. In a small saucepan, bring the vinegar, water and salt to a boil.
2. Meanwhile, evenly distribute the garlic amongst four 1-quart canning jars.
3. Add a sprig of fresh dill to each jar, sprinkle with red pepper flakes, and add 2 tsp pickling spice.
4. Pack the jars with as many cucumber spears as can fit without damaging them.
5. When the vinegar mixture is nice and hot, ladle into jars, leaving about 1/2 inch of space at the top.
6. Put the lids on the jars and transfer to the fridge.
Pickles will be ready in 24 hours, but get better as they marinate.

Lemon Herb Chicken in 30 Minutes

Dry chicken is the worst. Sometimes, the only way to avoid it is to add a bunch of butter or oil to the chicken, or to roast it very slowly. In this case, I busted out the trusty pressure cooker once again.
Lemon Herb Chicken
1 whole chicken (3-4 lbs)
3 tsp lemon zest
4 garlic cloves, minced
Fresh herbs, chopped (I used thyme and basil)
Salt and pepper
1 T olive oil
1 onion, chopped
3 stalks celery, chopped
3 carrots, unpeeled and chopped
1 c chicken broth

1. Using a mortar and pestle, grind the zest, garlic and herbs.
2. Carefully rub the mixture under the chicken skin.
3. Season the whole chicken liberally with salt and pepper.
4. Using the pressure cooker's sauté setting, heat the olive oil.
5. Brown the chicken on all sides, about 10 minutes, turning often.
6. Remove the chicken and sauté the onions and celery for 5 minutes.
7. Add the chicken and remaining ingredients to the pressure cooker.
8. Bring to pressure and cook for about 15 minutes.
9. Add the potatoes and carrots to the pot. Bring to pressure and cook another 9 minutes.
10. While the chicken is cooking, preheat the broiler.
11. When the chicken is ready, transfer to a pan and broil for a few minutes until the skin crisps up.
12. Serve the chicken with the cooking liquid, veggies and potatoes.

Pressure Cooker Pulled Pork Sandwiches

I love pulled pork. I really dislike waiting hours and hours for it to be ready. Pressure cooker to the rescue!! This recipes puts delicious sandwiches on the table in less than 90 minutes.
Pressure Cooker Pulled Pork
1 3-4 lb bone in pork butt
1 onion, chopped
3 cloves garlic, minced
2 T olive oil
Seasoning for rub: cumin, cayenne, paprika, salt, pepper
3/4 c water
1/4 c cider vinegar
1 1/2 c bbq sauce
Buns, for serving

1. Cut the pork butt into 3 large pieces.
2. Generously cover with seasoning and rub to coat the pork.
3. Using the pressure cooker's sauté setting, heat the olive oil.
4. Brown the pork on all sides, about 10-15 minutes, turning often.
5. Add the onions and garlic and sauté for the last 5 minutes of browning.
6. Add the liquid and cook at high pressure for 60 minutes.
7. The pork is ready when it pulls apart easily with a fork.
8. In a separate bowl, shred the pork with two forks.
9. While shredding the pork, you can reduce some of the cooking liquid in a small saucepan to thicken.
10. Serve over buns.
Makes 6 sandwiches.

Spicy Masaman Curry with Chicken

I made an amazing discovery the other day when I came across an authentic asian grocery store in town. I stocked up on tons of cans of curry paste (I like the Maesri brand). This recipe couldn't be easier, and it's so full of flavor.
Note - the curry paste is really spicy. Feel free to use more if you're feeling adventurous. Your nose will tell you when to lay off on the spiciness.
Chicken Curry
1 T vegetable oil
2 T Masaman curry paste
2 cans light coconut milk (or 1 can of regular coconut milk and 1 can of water)
1 lb chicken breast, cut into bite-sized chunks
Chopped mixed vegetables (I used broccoli, pea pods and sweet potatoes)
a dash of fish sauce
Cooked Jasmine rice

1. In a large skillet, heat the vegetable oil over medium high heat.
2. Fry the curry paste in the oil for about 1 minute.
3. Add the thick coconut milk from the can. Stir for another minute. Add the rest of the coconut milk.
4. Add the chicken and reduce heat to medium.
5. If using vegetables that require a longer cooking time (like sweet potatoes), add those now.
6. Cook for about 10 minutes, and add the fish sauce and the rest of the veggies.
7. Cook through and serve with Jasmine rice.

Herb Vinaigrette

Basil time is here! I get so excited when I find a bouquet of basil in my weekly box of veggies from the farm. I had such a surplus that I decided to blend some up into a delicious salad dressing.
Basil Vinaigrette
1 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
1 tsp sugar
1/2 c roughly chopped basil leaves
1/4 c champagne or white wine vinegar
3/4 c olive oil

1. In food processor, blend all ingredients except the olive oil and vinegar.
2. Add the vinegar and pulse to combine.
3. While the food processor is running, slowly pour in the oil.
4. When the oil is incorporated, puree 1-2 min.
Makes 1 cup; store in the fridge for up to 1 week.

Variations
Add 1 tsp of lemon zest and some red pepper flakes.















Use cilantro instead of basil for a slightly tangy variation.

Chocolate Chip Cookies with Sea Salt

All I can say is yum. With a touch of salt, these cookies were the perfect blend of sweet and savory. We couldn't stop eating them! Makes about 20-24 cookies.
Salty Chocolate Chunk Cookies (Bon Appetit)

Hoisin Spare Ribs and Coconut Fried Rice

At the store the other day, I snagged 3 lbs of spare ribs for under $2/lb and decided to test them out in the pressure cooker. I also had some leftover white rice and veggies, so while the ribs were cooking, I made some fried rice using a new friend in the kitchen - coconut oil.
Hoisin Spare Ribs in the Pressure Cooker (Food and Wine)
Coconut Fried Rice
3 c cooked white rice, cold
3 cloves garlic, minced
1/2 tsp powdered ginger
A dash of sesame oil
1 1/2 c frozen mixed vegetables
1/2 c of sugar snap peas
2 T coconut oil
1 1/2 T soy sauce
1 egg
1 T scallions
1. Heat 1 T coconut oil in a wok over medium heat.
2. Saute the garlic and powdered ginger in the oil for 30 seconds.
3. Add the rice and break up the clumps with a wooden spoon.
4. Add the remaining 1 T of coconut oil and thoroughly coat the rice.
5. Saute, stirring often, for 5 minutes. Add the soy sauce and sesame oil and mix well.
6. Add the vegetables and cook for another 5 minutes.
7. While the veggies are cooking, whisk up the egg in a small ramekin, and pop in the microwave for 30 seconds to make a mini scramble.
8. Add the egg to the rice mixture and use the wooden spoon to break up the egg.
9. Garnish with scallions and serve.

Strawberry Freezer Jam

Strawberry season always flies by. Especially when it won't stop raining and the strawberry season is cut short. Since strawberries are pretty high up there on my list of tastiest fruits that can be, I always scoop up as many pints as I can when they become available at the farmer's market. This week, I was lucky enough to get them in my share of veggies from the farm.





To maintain that fresh strawberry taste, I took my first stab at making freezer jam, which doesn't involve cooking the strawberries at all. Use this jam like you would any other. It is especially good on biscuits or English muffins.

Strawberry Freezer Jam

Simple Side - Roasted Red Potatoes with Thyme

I received a bottle of avocado oil for Christmas last year, and for the longest time, I wasn't really sure what to do with it. In my opinion, this oil was made for roasting (and fighting cancer, moisturizing your skin. . .) Olive oil could easily be substituted. These potatoes go great as a side with dinner, and are a nice addition to a brunch with friends.
Roasted Red Potatoes with Thyme and Avocado Oil

Skin-on red potatoes, cut into small chunks

Avocado oil
Dried thyme
Seasoned salt (my favorite comes from Penzeys)
Pepper
1. Preheat the oven to 400F.
2. In a large bowl, toss the potatoes with enough oil to lightly coat them (make sure there's enough to prevent them from sticking to the pan).
3. Season with salt, pepper and a generous amount of thyme.
4. Roast on a baking sheet, turning once or twice, until browned and crispy, about 20-30 minutes.

Pork Tenderloin and Sweet Potato Stew in the Pressure Cooker

I'll have to admit that when I initially put all of these ingredients together, I was really nervous about what the end result would be. It reminded me of a game I used to play in the kitchen as a kid - "how many random ingredients can I mix into this bowl, and how can I make it look as inedible as possible?" I was totally wrong about this one - and I knew it as soon as the delicious aroma filled up my apartment.
Pork Tenderloin and Sweet Potato Stew (adapted from this recipe)
1.5 lbs pork tenderloin, cut into chunks
1 T coconut oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 can diced tomatoes, drained
1 small can of diced green chiles
2 T spicy brown mustard
2 T Worcestershire sauce
1 T maple syrup
1/3 c cider vinegar
A dash of powdered ginger
1 1/2 tsp cayenne
1 tsp chili powder
1 1/2 tsp cinnamon
1/4 c sugar
1 tsp red pepper flakes
Seasoned salt and pepper
3-4 small sweet potatoes, peeled and cut into chunks

1. Set the electric pressure cooker to brown.
2. Saute the peppers and onion in the coconut oil until tender.
3. Add everything except the sweet potatoes and set to "stew".
4. Bring up to pressure and cook for 10 minutes.
5. Add the sweet potatoes.
6. Bring up to pressure and continue to cook on the "stew" setting for 10 more minutes.
Tastes great on its own. Tastes extra good with a side of sliced avocado. If you don't have a pressure cooker, the same result could likely be achieved in a slow cooker on low for 6-8 hours or on high for 4 hours, adding the sweet potatoes for the last hour of cooking.

Caesar Salad

The first time I had my aunt Sue's Caesar salad, I begged her for the recipe. The dressing is lemony, fresh, and super creamy. It's my husband's favorite addition to a meal.

Caesar Salad (Barefoot Contessa)

A few small modifications - halve the recipe, use 1 T mayo instead of egg, and omit the anchovies and pancetta.

Strawberry Blueberry Rhubarb Pie

I've been wanting to make this pie ever since a recipe was sent to me by a friend of the family. I'll admit, I used a store-bought crust and made a few modifications of my own, but the pie didn't last long in my house. Man, was this good.
Strawberry Blueberry Rhubarb Pie
1 package of pre-made pie crust dough from Trader Joes
2 1/2 c rhubarb, chopped
2 c strawberries, hulled and chopped
3/4 c frozen blueberries
1 3/4 c sugar
1/3 c quick-cooking tapioca (dry)
1 1/2 T unsalted butter

1. Place the rack in the middle of the oven, and in the rack just below it, place a foil-lined baking sheet to catch any drippings.
2. Preheat the oven to 425F.
3. In a big bowl, combine all ingredients except the crust and butter.

4. Place one pie dough circle in the pie pan and secure the edges.
5. Pour the berry rhubarb mix into the pie pan, dot with butter, and cover with the second pie dough circle.
6. Crimp the edges of the crust and cut a few vents in the top. Make a ring of tin foil around the crust to prevent it from burning.
7. Bake for 40 minutes, remove the foil, and bake for another 10 minutes until the fruit is bubbling.
8. Serve with a scoop of vanilla ice cream.

 I could barely get a picture of it before it was gone!

Spinach and Egg Breakfast Sandwiches with Citrus Salad

Sunday is fancy breakfast day at our house. I had an abundance of chives to use, as well as some yummy local spinach. That day, my interpretation of spinach egg sandwiches were born. I will definitely be making these again.
Spinach and Egg Breakfast Sandwiches
5 eggs, whisked well
1/2 T butter
1/4 c grated romano
1/4 c grated parmesan
1 heaping handful of fresh spinach
2 T chopped chives
2 English muffins
1. In a large skillet, melt the butter over medium low heat.
2. Add the eggs and stir constantly.
3. When the eggs are almost set, add the cheese, spinach and chives and mix well.
4. Season with salt and pepper.
5. Meanwhile, while the eggs are cooking, toast the English muffins.
6. Lightly butter the toasted English muffin halves and top with scrambled eggs to make a sandwich.
7. Serve with leaf lettuce and citrus vinaigrette (courtesy of Bon Appetit - I used chives instead of shallots).

Goat Cheese Stuffed Grape Leaves

I am lucky enough to have a share of a local farm in Madison, and received my first mystery box of goodies this week. Some highlights - a bouquet (not a bunch, a bouquet) of chives, grape leaves, leaf lettuce, romaine, and rhubarb. I also made a quick stop at the farmer's market on Saturday and picked up some local goat cheese. I knew the grape leaves wouldn't last long in the fridge, so I cooked them up right away.
Grilled Stuffed Grape Leaves with Goat Cheese
Fresh Grape L
eaves, stems removed
Goat cheese
Chopped fresh chives
Olive oil
Salt and pepper
French bread, sliced thin

1. Lay one of the leaves flat and place a heaping spoonful of goat cheese in the middle.
2. Sprinkle with about 1/2 tsp of chives and salt and pepper.
3. Drizzle with a tiny drizzle (maybe even a drop) of olive oil.
4. Wrap the leaf around the goat cheese like a gift package. If you can't get the leaves to stay in place, use a little extra goat cheese to "glue" them in place.
5. Preheat a grill or grill plan over medium heat.
6. Grill the grape leaves until browned on both sides, about 2 minutes per side.
7. Serve the grape leaves on top of french bread. If you'd prefer not to eat the leaves, scoop the cheese out and serve on the bread.

Baked Halibut with Chimichurri

Before this year, I'd never really cooked with fish too often. Now that I've discovered how to do it right, I'm making it every week! This recipe made its way into my inbox from another recipe blog I follow pretty regularly. I didn't change a thing about the recipe, and was quite pleased with the results.
Baked Halibut with Chimichurri (courtesy of theKitchn.com)
I roasted up some asparagus and served it with a side of sauteed mushrooms. Yum.

Shredded Beef Tenderloin Tacos in the Pressure Cooker

I'm not particularly patient when it comes to cooking, so my slow cooker has probably been used only a handful of times in the last several years. Then, along comes the pressure cooker - I can get the same slow cooked taste in much less time. It's a gadget that I now incorporate into my meal plan each week.
I've had about some beef tenderloin in my freezer for a couple of months, and have been avoiding it for no good reason. I decided to give tacos a try, despite a quick Google search returning little to no results for using this cut of beef in a taco. My experiment churned out some incredibly tasty beef with great depth of flavor.
Shredded Beef Tacos in the Electric Pressure Cooker
2 lbs beef tenderloin cut into 4 big chunks
Olive oil
1 jar of salsa (I used Trader Joes Chipotle Salsa)
3 T coarsely chopped green garlic
1 jalapeno pepper, seeded and chopped
Corn tortillas
Garnishes: thinly sliced radishes, chopped avocado, chopped cilantro, sour cream

1. Set the electric pressure cooker to brown.
2. Brown the beef on all sides in a bit of olive oil.
3. Add the salsa, garlic and jalapeno and mix well.
4. Set the pressure cooker to the stew setting, let it get up to pressure, and cook for 45 minutes.
5. Manually release the pressure and carefully remove the lid.
6. Check the meat using a fork to see if it's ready for shredding. If it's not easy to pull apart with a fork, cook for another 10 minutes.
7. Set the pressure cooker to warm. One chunk at a time, shred the beef with a fork (or you can act like you're Wolverine and use something like these).
8. When it's all shredded, add it back to the liquid in the pot and stir it up.
9. Serve in a corn tortilla with desired garnish. I used my new stand mixer attachment to slice some radishes nica and thin without using the mandoline that I furiously threw away last Thanksgiving (RIP).

Radish Green Smoothies

This year I've made a vow to use every bit of the vegetables I get from the farm, even if traditionally, I don't really love the taste of them. When it comes to something like radish greens, I've tried sautéing them in the past, and am not a huge fan. Why not hide them in a smoothie instead?

Radish Green Smoothies
1 bunch of radish greens
1/2 c pomegranate juice
1/2 c orange juice
1 c frozen mixed berries

Cilantro Pesto Pasta with Three Cheeses

Summer is here! With summer comes delicious greenery from the farmer's market. Here's what I picked up: a bunch of cilantro, radishes, green garlic and asparagus. I'll be using them in several recipes this week.
I don't know when it happened, but once I figured out that pesto didn't have to be made from basil, I started throwing every herb I could in my Cuisinart to see what I could come up with. Cilantro pesto is a bit spicy, and adds a tasty kick to any pasta dish. I bet it would be quite good in scrambled eggs, too.
Cilantro Pesto

Leaves from a bunch of cilantro
1/3 c shredded romano
1/3 c grated parmesan
A few cloves of garlic (I used green garlic)
Olive oil
Salt and pepper

1. Add all ingredients except the olive oil to a food processor and process until smooth well blended.
2. Slowly add enough olive oil to make a creamy paste. Season with salt and pepper.

While you are picking the leaves off the bunch of cilantro, set a pot of salted water to boil. When it's ready, cook about half a package of any pasta you'd like according to package directions. I used Archer Farms Radiatore. This recipe serves 2-3 hungry people but could easily be doubled.

Drain the pasta and toss with the pesto and a handful of fresh baby mozzarella balls and some chopped tomatoes.

Turkey Chili in a Pressure Cooker

As soon as I started reading the instruction manual for my new electric pressure cooker, I knew it was going to change my culinary life. I love the idea of popping a bunch of ingredients into a pot, and letting the pressure cooker do all the work. To my surprise, I preferred the taste and texture of my take on this chili recipe to traditional beef chili - fewer calories was just an added bonus.
Electric Pressure Cooker Turkey Chili
1.25 lbs ground turkey
1 T olive oil
2 onions, chopped; divided
1 red bell pepper chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
1 14.5 oz can fire roasted tomatoes
1 can pinto beans, drained
1 can black beans (I got cuban style black beans from Trader Joes)
1/2 c chicken stock
2 T chili powder
1 T cumin
2 tsp cayenne
Salt and pepper

1. Turn the pressure cooker on and set it to brown,
2. Brown the turkey in the olive oil for a few minutes until it starts to get crumbly.
3. Add half the onions and the bell pepper, season with salt and pepper, and saute for about 3 minutes.
4. Add the remaining ingredients to the pressure cooker and turn on the stew setting. Set it to cook for 20 minutes. It will take about 10 minutes to get up to pressure before the timer starts.
5. Manually release the pressure and remove the lid carefully.
6. Enjoy with some shredded cheddar cheese and sour cream.
Serves 4
Note that the same result could likely be achieved in a big stock pot if you don't have a pressure cooker. I'd let it all simmer for about an hour before serving.

Rainbow Trout with Herbs and Couscous

I love discovering something new from Wisconsin. On a recent trip to a local grocery store, I came across two beautiful fillets and had to cook them up! This is my version of a Friday fish fry.

Herb Rainbow Trout
2 small trout fillets
2 tsp bacon grease
Thyme
Rosemary
Salt and pepper
1. Season the fillets with the herbs, salt and pepper.
2. Heat a cast iron skillet over medium high heat.
3. Add the bacon grease, and when the skillet is nice and hot, add the trout fillets skin side up.
4. Cook for 2-3 minutes and flip, cooking about 2 minutes on the other side.
Serve with couscous, marinated cherry tomatoes, and sauteed zucchini.
Marinated Cherry Tomatoes
1. Halve several cherry tomatoes and place in a small bowl.
2. Finely chop one shallot, and add to the bowl.
2. Season with salt and pepper, and drizzle with balsamic vinegar and olive oil.
3. Let sit for 10 minutes before serving.

Scrambled Eggs with Goat Cheese, Tomatoes and Chives

If you haven't noticed, I cook with goat cheese a lot. What can I say? I live in the Dairy State, after all. These scrambled eggs are super light and creamy, and are a nice alternative to the typical American cheese or Cheddar cheese scramble. Try substituting the tomatoes and chives with other vegetables and herbs.

Goat Cheese Scrambled Eggs
5 eggs
2 oz goat cheese
10 cherry tomatoes, halved
1 1/2 T chopped chives
Salt and pepper
1/2 T butter
1. In a small bowl, beat the eggs.
2. In another bowl, crumble the goat cheese with a fork and mix in the chives.
3. Heat the butter in a saute pan over medium heat, and when ready, add the eggs and stir with a spatula almost constantly (tip--if you spray the spatula with cooking spray before stirring, the eggs won't stick to it).
4. When the eggs are just about set, add the goat cheese and tomatoes and season with salt and pepper.
5. Keep stirring until set. Serve with bacon.
Serves 2-3 people

Baked Bacon
1. Preheat the oven to 400F.
2. Line a baking sheet with foil and lay bacon strips on the foil.
3. Immediately transfer the baking sheet to the oven (oven shouldn't be preheated) and bake for 20-25 minutes, until the bacon is crispy.

Blackened Catfish

I've never really cooked with catfish before, but I've been experimenting with more and more types of fish lately. My favorite thing about this recipe is that you don't even really need a recipe, just slap a ton of seasoning on the catfish, and it will taste fantastic.

Blackened Catfish
Catfish fillets
Olive oil
Whatever seasoning you want; I used:
Cajun seasoning
Jerk seasoning
Cayenne pepper
Paprika
Chile powder
Cumin
Salt and pepper
1. Heat oil in a cast iron skillet over high heat.
2. Generously (really generously) cover each side of the fish with seasoning.
3. When the pan is really hot, add the catfish fillets and cook 2-3 minutes per side.
While the catfish is cooking, heat up a can of black beans. I also served the fish with an avocado salad (diced avocado, tomato, garlic and onion with a dash of lime juice, salt and pepper and chopped cilantro).