Today we have the pleasure of revealing something that Bo and I have been keeping secret for the past three months.
Today he resigned from his current job. While this was a bittersweet decision due to the wonderful relationships and experiences he gained over the past three years, it’s now time to move on to new experiences. While Bo will begin at a new, larger firm in three short weeks this still means that there will be some adjustments in our life.
Until he starts, you can look forward to the nightly culinary creations as he plans to cook each night. His goal is to continue balancing flavor and health in each dish.
In addition, his marathon training will return to normal as he gets to start running again and he is looking forward sharing a few thoughts with readers regarding training smarter his second time around in hopes of staying injury free. Who knows, there may even be a triathlon thrown into the mix if he can find a redemption race.
Beyond that, there won’t be much change that will affect y’all. Our travel together may be less frequent the first few months as he is starting a new position and expected to be available. But, I on the other hand will be traveling to many new destinations with my new job during August and September!
The cooking started immediately with tonight’s dinner, Cooking Light’s Open-Faced Blackened Catfish Sandwiches.
This dish made Bo retract every negative thing he’s ever said about Cooking Light. The recipe, while simple and ready in less than 30 minutes, resulted in a meal that was bursting with flavor and left us dreaming of New Orleans.
Ingredients:
- 1 3/4 teaspoons paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) catfish fillets
- 2 teaspoons olive oil
- 1/3 cup plain fat-free Greek yogurt
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 cups packaged cabbage-carrot coleslaw
- 1 cup chopped fresh cilantro
- 4 (1-ounce) slices sourdough bread, toasted
He only made two alterations to the recipe which says a lot! Our local Whole Foods didn’t have catfish, so he substituted tilapia. He also reduced the ground red pepper as 3/4 teaspoon is actually quite a bit! I can’t handle a lot of heat in my dishes, especially red pepper, so he used 3/8 teaspoon.
Preparation:
1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.
We were lucky enough to have homemade okra and tomatoes in our freezer which we defrosted for an easy side dish.
We both loved this meal and were stuffed afterwards. If you’re looking for an easy meal that will impress without leaving you stressed than this is a great option!
