Taco Tuesday with Catfish Tacos

Yes, I missed “National Taco Day”, but it’s “Taco Tuesday” so I’m here with some special taco’s I made from all the catfish I picked-up in Caruthersville, MO at this little fish market called Mannns. They have some of the freshest fish I’ve ever tasted and for the price I will be back down there when catfish season comes around again.

I love fish tacos especially after working at this place in St. Louis back in the day that specialized in fish taco’s and fish burrito’s. There are millions, ok maybe not that many, but there are a lot of fish taco recipes out there. I looked over quite a few until I found one that really looked good that would use up the fresh corn I forgot I had in the freezer. This recipe came from “Spicy Southern Kitchen”,

I loved the vibrant color of the cream corn so that was the foundation of my own catfish tacos. I did do a couple of changes, I did use the complete recipe for the creamed corn but because I’m not a big panko fan I used the Louisiana classic fry breading mix I keep on hand. Diamond and I were supposed to pick up flour taco shells but somehow we wound up picking up white corn and yellow corn taco shells. Which was okay since she liked white corn and I of course liked yellow corn. One other change I did was instead of using lettuce or adding the cheese and sour cream I used a broccoli slaw mixture tossed in some lime juice to give it a little extra tang and that crunch I like in my tacos.


Go check out “Spicy Southern Kitchen” for her full recipe and other great taco recipes she’s got posted that yes I will be trying out.

Leave me a comment and let me know if you tried the recipe and don’t forget to tag me @baps64 as well as @spicysouthernkitchen.

Peace and joy everyone

Tequila Creamed Corn

Created from Spicy Southern Kitchen

  • 1 tbsp butter
  • 1/3 cup chopped sweet onion
  • 1/3 cup chopped red bell pepper
  • 2 cups fresh corn (about 4 medium ears of corn)
  • 3 cloves garlic, minced (we love garlic)
  • 3 tbsp tequila (use what you drink, added more for a bit more kick)
  • 4 green onions, chopped
  • 2 tbsp chopped fresh cilantro (we might have used a little more )
  • 3 tbsp chopped pickled jalapenos
  • salt and pepper
  1. Melt butter in a large skillet. Add the onion, bell pepper and corn, cook for about 3 minutes.

  2. Add the garlic and cook for a minute more. Add the tequila and heavy cream, cook until thickened slightly.

  3. Stir in the green onion, cilantro and jalapenos. Remove from heat. Season to taste with salt and pepper. Set this to the side.

  4. Fry the fish, however you would like it. I used a fish fry breading that I had on hand.

  5. Once fish is done, get your tortillas ready by either heating in a skillet till warm or putting in the microwave with a damp paper towel for a few seconds.

  6. Fill the taco shells with the broccoli slaw, catfish and top with the creamed corn

I did follow the creamed corn recipe and tweaked it just a little bit to fit our taste. I will be using that creamed corn over some chicken tacos next time.

New Year, New Me!

It’s a brand New Year and everyone is breathing a sigh of relief that 2020 is over, but are we really out of the woods yet!

I know cheesy but I couldn’t help myself!

The first thing to do in this new year is to fix up a big pot of black-eye peas with greens and rice to help bring in some good luck for the new year. Black-eye peas is a symbol of prosperity for the coming year, greens are added for of course green money and after this past year we need a little prosperity in our lives. I didn’t use ham or bacon like most recipes, I had a boston pork roast bone that had a pretty good amount of meat on it after I had sliced it up for pork steaks, and decided to use that to flavor my peas. I found out that pork is good luck for New year’s also.

I talked with my chefs at work to help me get as much flavor as I could out of it, so I seasoned up the meat and seared it in a little oil to get some color then added onions and celery and let it cook for about an hour  before adding my peas to continue cooking till the meat was falling off the bone. Threw in some chopped collard greens and made a side of rice, very good eating.

This being a New Year and time for a new thing, I’m making some changes and the first big one will be with this blog (cue music…dum, dum dum). First, I will be changing the name of this blog to “Cooking with Princellar” mainly because where I am now is not where I started and where I want to go in the future. Second I will of course give an update to my site design and putting together a monthly newsletter. I am really looking forward to what this New Year has to offer me, from the new direction in my blog, getting some videos created, getting healthy and just starting over in my love life.

I am looking to get the new name change done by the end of the month, along with the upgraded site. I hope that all of you that are following along now will be on the look out for the new site and then sign up for my monthly newsletter.

Black-Eye Peas with Pork

  • 1 Bag Dried black-eyed peas 
  • 1 Large Yellow Onion (chopped)
  • 6 Celery stalks (chopped)
  • 1 tbsp olive oil
  • 1 Boston Pork Butt bone with meat (Use the leftover pork roast from your Sunday dinner)
  • Garlic powder
  • Black pepper
  • Cumin
  • Salt
  • Red pepper
  • 1 bunch Collard Greens
  • 1 box Chicken stock
  1. The night before pick the peas to discard stones and any broken pieces Soak in cold water overnight in the refrigerator. 

  2. Place oil in your Dutch oven, season the pork butt with the list of seasonings, heat oil and sear the meat on all sides till it has a good color. 

  3. Remove the meat and add in the onions and celery cook till soft.

  4. Return the meat to the pot add in the chicken broth and enough water to cover the meat

  5. Bring to a boil, then turn down and cook on medium till meat is tender. 

  6. Add the peas and bring to a boil again, lower the heat and cook till the peas are tender.

  7. Add the greens and cook till the greens are tender.

  8. Serve over rice 

Main Course

10 Years of Sushi

Today is not only one of my favorite times of the year but is is also our 10 year anniversary. It’s been good, bad, and even ugly at times but we always seem to make our way back to each other. We both love Halloween and it’s become our special anniversary day because we had split-up for a couple of months but got back together on Halloween in time to get dressed up, hand out candy and of course go to our favorite restaurant for sushi.

This year is a little different, because of the pandamic and also because we are fighting or should I say we are a little distant from each other today, but I decided that I was going to continue with the surprise that I had planned regardless of if he’s here or not and maybe it will be the catnip to the tom cat that will get him over.

I was already going to post a recipe for the pumpkin bread that I make every year for Halloween but this year I changed it up and made it a savory style which came out excellant and is now on the menu for good.

Then I found that our favorite sushi restaurant “Blue Sashi Sake Grill” had posted their recipe for our favorite soup the “Coconut Crab Soup“, so yes I’m making that and ordering sushi for delivery today.

To complete this Halloween I found the perfect dress from Retro Vixen that is sure to make his heart beat just a little bit faster.


Here’s to a wonderful Halloween with more treats than tricks for everyone. Enjoy the tasty soup and pumpkin bread if you dare….Happy Halloween!!

Coconut Crab Soup

Savory Pumpkin Bread

  • 1 16oz Canned Pumpkin
  • 1 cup Sugar
  • ⅔ cup Olive oil
  • 4 Eggs
  • 3 cups Flour
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Ground ginger
  • 1 ½ tsp Black pepper
  • ½ tsp Baking powder
  • ⅓ cup Chopped fresh sage
  • 1 cup Parmesan cheese
  1. Heat oven to 350 degrees. Grease and flour pan; set aside

  2. In large bowl stir together flour, sugar, baking powder, baking soda, salt, ginger and pepper

  3. Add eggs and oil, beating well

  4. Stir in pumpkin, the sage and 3/4 cup of the parmesan cheese

  5. Mix until blended, pour batter into prepared pan

  6. Bake for 65-75 minutes, until toothpick inserted comes out clean

  7. Cool in pan and sprinkle with the rest of the parmesan

  8. Remove from pan and cool completely


Apple Pie Season

Hello my readers, it has been a moment since I’ve touched based with all you lovely’s but things have been so crazy at work and just trying to get my time down to a science. I am trying not to give up but sometimes I feel like this is a young persons game but I really do enjoy cooking and sharing the food I like, especially now that I’ve found this awesome book that has me wanting to try everything. So hang in there with me guys we will get this together.

Now it’s that time of year were apples are in full season and that means now is the perfect time to make apple pie, which is the next listing of foods you have to try.

Let’s talk a little about apple pie, as far as I’ve ever heard is the old saying “as American as Apple Pie” but come to find out that apple pie really got started in England back in the 14th century and those pies were not only filled with not only apples but also spices, figs, raisins and pears this is a far cry from what we call apple pie now. To be honest it sounds pretty interesting and I may have to try and find a recipe for this one, ok getting back on track for todays apple pie.

This is the first time that I’ve ever made any type of dough for a pie, usually I just get a frozen pie dough and make a deep dish apple pie without having to crimp a crust. Now I’ve learned how to make a crust and it’s so cool. I’ve made this pie twice and I still need to perfect my finished product but it tastes amazing, especially this cheddar cheese crust.

I did add a few things because the first time I baked the pie it was so watery it was like my apples were swimming in syrup, so doing a bit of research I found that adding a little corn starch will help with that. I also did it by hand because I don’t have food processer and boy you gotta have the hand strength to crumble that dough just right.

I will be making this pie again until I get the crimping right and I get the apples right so I hope my friends and family are ready for apple pie.

Apple Pie with Cheddar Cheese Crust adapted by Mimi Sheraton 
Makes one double-crust, 9-inch pie; serves 6

For the pastry:

1 cup grated sharp white aged Cheddar cheese
1 stick cold, unsalted butter
1 3/4 cups shifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
5 to 6 tablespoons ice water

For the filling:
5 large apples (I used pink ladies)
2 to 3 tablespoons lemon juice
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon corn starch
1 tablespoon butter cut into tiny pieces

Make the pastry:
Measure out 1 2/3 cup of shifted flour with the salt and nutmeg. M
Add the grated cheese and butter to the flour mixture.
Cut the butter and cheese into the flour with a pastry blender till
combined into a course texture.
Slow trickle in the ice water, 2 tablespoons at a time, stirring between
each addition, until the leaves the side of the bowl.
Place the dough on a lightly floured board and divide it in half.
Form each half into a ball and lightly knead each ball with the the palm
of your hand. Reshape each half into a ball and wrap each with plastic
wrap and chill for at least 1 hour. Preheat the oven to 425 degree

Remove dough from the refrigerator and let the dough warm up a bit.
Roll out each dough ball on a floured surface to a 1/4 thickness.
Fit one half of the rolled out dough into the bottom of an ungreased
9-inch pie pan, leave the extra hanging over. Roll out the second half
and put it over the lined pie pan and wrap with plastic wrap and
refrigerate until the apples have been prepared.

Make the filling:
Peel and core the apples and slice them vertically to about 1/4-inch
thickness. Place in a large bowl, sprinkle with lemon juice to prevent
Toss the apples with the sugar, salt, cinnamon and nutmeg and
the corn starch.

Preparing the pie:
After taking the refrigerated pie dough, place a layer of apples on the
bottom of the pie crust, place the rest of the apples on top and level
them out. Dot evenly with pieces of butter.
Fit the top of the pie crust and crimp to the bottom crust.

Bake the pie for 15 minutes, reduce heat to 350 degrees and bake until
the top crust turns a light brown for another 25 minutes.

Beat the egg yolk with the milk and brush the mixture all over the top
crust, sprinkle the top liberally with sugar and return the pie to the
oven and bake for another 10 to 15 minutes.

Serve warm or cold

Apple Pie
Not the best looking pie but it does taste good

Enjoy the pie and let me know if you guys make it and what you think of this cheddar cheese crust. 




Apple Pandowdy

This week we continue our journey through “1000 Foods To Eat Before You Die”, we are still in America and we are trying out an old American treat call the Apple Pandowdy. This apple dessert was very popular in the colonial period and it happened to be one of the first ladies Abigail Adams, the wife of John Adams, favorite dessert.

This dessert has seen a lot of changes over the years from when it was first introduced and the interesting name pan-dowdy came about because it was so plain or some say because the crust has been cut-up or dowdy during baking. Whichever the reason the pan-dowdy is basically fruit baked under a crust similar to a pie but the bits and pieces of the crust  has been cut-up to be submerged into the fruit filling liquid. In the eighteenth-century this dessert would take all night as it cooked in the embers of the dying fire. Thankfully it doesn’t take that long anymore to bake a really interesting dessert.

Apple Pan-Dowdy


I was lazy on this one and didn’t make a crust, I used a frozen pie crust and broke it up over the filling, though next time I should try the roll-out pie dough.

This is a dessert I will have to make again because I over cooked it so it came out a little dry when it should have some juice to it. Other than that it was really good.

Now next week I will make a handmade crust even though I’ve never made one, but its for an apple pie that’s next on the list. So come back and check it out.

Apple Pandowdy

Adapted from Four Flour

  • 5 large Baking apples (I used Pink Lady's)
  • ½ cup Sugar
  • 1 tsp Cinnamon
  • ½ tsp Freshly ground Nutmeg
  • 1 tsp Salt
  • ½ cup Molasses
  • 3 tbsp Melted Butter
  • ¼ cup Water
  1. Preheat oven at 400

  2. Core, peel and slice the apples and sprinkle with lemon juice to keep from browning.

    Mix the apple slices with the sugar and spices

  3. Whisk together the molasses, butter and water

  4. Place a crust on the bottom of your skillet place apples on top and pour the molasses mixture over the top

  5. Place the top crust that has been torn on top

  6. Place in oven and bake for 10 minutes. Remove from oven and dowdy the crust (pushing the crust down into the apples)

  7. Reduce heat to 325 and bake for an hour

  8. Serve with whip cream


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