Servings: 3-4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Catfish


Ingredients
8 large Fish Fillets

12 strips of bacon

4 jalapeno peppers

cheddar cheese

salt and pepper

butter


Directions
Prepare 8 large fish fillets. Catfish is what I used in this recipe but any type of fish will work. The fillets need to be thick about the size of a large porkchop, around 1/2 to 1 inch. Butterfly the fillet like a porkchop and stuff with cheddar cheese,bacon, and jalapeno strips.
Secure the sides of the fish with toothpicks or string, the kind used when roasting a ham.

Glaze the fillets with butter so the top will brown and place the stuffed fillets into a baking dish or cast iron skillet and bake at 350 for about 12-15 minutes until golden brown.

Other Notes
Serve 2 fillets per person with a fresh green salad and ranch dressing or dressing of choice. A cold glass of white wine works very well with this dish

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Eric Ridenour Maidsville , West Virginia
My Blog | Just Goin Fishin' Website and Forum | My Videos

Your recipe sounds wonderful. I am definitely going to try this. But first , I need to get some catfish. I've got some bluegill filets but they won't work.

Yano: that would be one heck of a 'gill to give up 1" thick fillets! Tom 1
Fishin' fool in NE Illinois

Spanish arroz

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This recipe has been in my family for three generations. this recipe was handed down to me by my mom which was handed down to her from her momma iva.

• 2 cups of medium or long-grain white rice
• 1 teaspoon salt
• 1 garlic clove, minced
• 1 Jalabanero pepper ( i keep the seeds in for the heat )
• 1 onion, chopped fine
• 2 tablespoons olive oil ( I have peppers soaking in mine )
  

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.


Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic and Jalabanero pepper. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Beef and Bacon Burgers

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Feel free to grill or broil these flavorful beef and bacon burgers.
INGREDIENTS:

* 1 1/2 pounds lean ground beef
* 1/2 cup finely chopped onion
* 2 slices bacon, diced
* 1 tablespoon Worcestershire sauce
* 1 1/4 cups fresh soft bread crumbs
* 1 egg
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons flour
* 2 tablespoons vegetable oil
* 4 hamburger buns, split and toasted

PREPARATION:
Combine ground beef, onion, bacon, Worcestershire sauce, bread crumbs, egg, salt, and pepper. Mix with hands until blended. Shape into 4 to 6 burgers and coat lightly with the flour. Heat oil in a large skillet over medium heat. Fry, broil, or grill the burgers for 7 to 10 minutes on each side, or until cooked to desired doneness. Serve in toasted buns.
Serves 4 to 6.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Sausage & Grits Casserole

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Sausage & Grits Casserole

1 pound pork sausage, hot
12 ounces grated cheddar cheese
3 eggs, beaten
1-1/2 cups milk
3 tablespoons butter
3 cups cooked grits
1 small onion, chopped

Preheat oven to 350 degrees. Cook the sausage and onion in a skillet until sausage is done. Drain well. Spread sausage evenly in a lightly greased casserole dish. Cook grits according to package directions. Add cheese and butter. Stir until cheese and butter are melted.

Beat eggs and milk together and stir into grits.

Pour over sausage.

Bake for 1 hour.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Corn Relish

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serves 6

This is a wonderful way to serve cold corn in the summer months. You can get away with using frozen corn for this too!

Corn Relish

Ingredients:

1 bag (20 oz) frozen sweet corn
1 green pepper - diced small
1 red pepper - diced small
1 cup vinaigrette dressing
1/4 cup chopped parsley
Salt and pepper to taste

Defrost fully the frozen corn in a strainer over the sink to let the water drain from it. Make sure it's drained well.

Place all ingredients in a large bowl, mix together well and refrigerate for 1 hour or longer before serving.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

SOS hillbilly Style

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* Ground Chuck 3-4 Lbs
* 2) can's Of Cream of Mushroom Soup
* One box of Instant Potatoes


fry your hamburger and Drain it. After you drain it you then mix your two can's of cream of Mushroom soup with your hamburger , then all it to a 9X12 Pan. make your mashed potatoes ( if you use real taters get them good and mashed) and spread ( layer ) the mashed taters over the burger in the pan , add salt , pepper and butter to taste , Then Sprinkle grated cheese over the the dish then cover with tin foil , and bake on 350* for 30 minutes

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Veggie Pinwheels

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VEGGIE PINWHEELS----2-8oz cream cheese
1 cup cucumber/ranch dressing
1 double pk hidden valley ranch dressing packets
any veggies you choose (we use 1 green pepper , broccoli , cauliflower and carrots(about 10)if you want more color 1 red pepper)chop or shred into fine pieces and mix together in bowl
shredded yellow cheese(like for tacos)1 bag
2 packs tortilla shells any size
tooth picks
let cream cheese and shells get room temp. when soft mix cream cheese , cucumber ranch dressing and both pks hidden valley ranch mix together well.
spread about 1 to1 1/2 tbl spoons on shell , spread handful of mixed veggies next all over then spread cheese . Now roll shells up and use tooth picks to hold closed , I usually use 4 or 5 slice in between tooth picks and lastly ENJOY

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Ritz Cracker Chicken Bake

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Ingredients:

* 6-8 half Boneless Skinless Chicken breast
* 16 Oz Of Sour Cream
* 1 Can Of 8oz Cream Of Mushroom Soup
* 1) Whole Stick Of Butter
* 2) packages Of Ritz Crackers


Boil Chicken Until its done , then drain it. then Pull it ( Shred ). Then You mix You sour Cream and Cream Of Mushroom Soup together , then add in your chicken , then mix together then place into a casserole dish 9X12. Then you crumble up your Ritz crackers and spread over top of the dish , then melt your stick of butter , drizzle it over the top , then bake at 350* for 35 minutes uncovered.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

Pecan Quick and Easy Drop Cookies

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INGREDIENTS:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla extract
36 pecan halves
PREPARATION:
Combine flour, baking powder, salt, and nutmeg. Mix together vegetable oil and sugar. Add eggs one at a time, beating well after each addition. Add vanilla extract. Add flour mixture all at once, stirring to blend well.

Drop by teaspoons onto lightly greased cookie sheets. Top each cookie with a pecan half. Bake at 375° for 10 to 12 minutes, or until lightly browned. Let cool for about 2 to 3 minutes on baking sheets. Remove from baking sheets to a wire rack to cool completely.
Makes about 36 easy pecan drop cookies.

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Eric Ridenour North Central West Virginia
Just Goin Fishin' Website and Forum | My Videos

 

Don't sound lilke Any "SOS" I've ever had., at least not in the military anyway.

USAF Retired 1960-1980., Skycop., Born in Erie, PA., now live in Gwinn, Michigan, the UP of Michigan! (Gods Country). cya when I cya, take care, God Bess, AND be careful out there.