Bluegill Chowder

Courtesy of: West Virginia Department of Natural Resources
Yield: 4-6 Servings

Ingredients:

• 8 bacon strips, cut into 1-inch pieces
• 2/3 cup chopped onion
• 1/2 cup chopped celery
• 5 small red potatoes, cubed
• 2 cups water or chicken stock
• 1/2 cup chopped carrots
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. lemon juice
• 1/2 tsp. dill weed
• 1/4 tsp. garlic salt
• 1/8 tsp. pepper
• 1 lb. bluegill fillets cut into 1-inch chunks
• 1 cup half-and-half

Directions:

1. In a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons bacon grease.
2. Sauté onion and celery in bacon grease until tender.
3. Add the potatoes, water or chicken stock, carrots, parsley, lemon juice and seasonings. Bring to a boil.
4. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes.
5. Add bluegill and bacon (save some bacon for serving); simmer for 5 minutes or just until fish flakes with a fork.
6. Add half-and-half and heat through.
7. Garnish with bacon crumbles and cheddar cheese

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Shrimp and Grits Casserole

Ingredients:

• 2 cups whole milk
• 2¼ cups heavy cream, divided
• 1 cup uncooked quick-cooking grits
• ¼ cup butter
• 1 large egg, lightly beaten
• 2 cups sharp cheddar cheese, shredded
• 1 cup bacon slices, chopped
• ½ cup red onion, finely chopped
• ½ cup red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 1 lb. medium raw shrimp, peeled and deveined
• ½ cup white wine
• 1 cup chicken broth
• 1 tbsp. fresh parsley, chopped
• 2 tsp. fresh thyme leaves
• ½ tsp. black pepper
• 1/8 tsp. cayenne pepper
• ¼ cup sliced scallions

Directions:

1. Preheat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often. Reduce heat to medium; cook, whisking constantly, until grits are tender, 5 to 7 minutes.
3. Remove from heat; stir in egg, cheese, and season to taste. Spoon mixture into prepared baking dish. Cover; bake until mixture is set, 35 to 40 minutes.
4. eanwhile, cook bacon in a large saucepan over medium-high, stirring occasionally, until crisp, about 7 minutes. Drain on paper towels, reserving 3 tablespoons of drippings in the pan.
5. Add onion and bell pepper to the pan. Cook over medium-high, stirring often, until softened, about 3 minutes.
6. Add garlic; cook, stirring constantly, 30 seconds.
7. Add flour; cook, stirring constantly, 1 minute.
8. Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes.
9. Add wine; cook, stirring constantly, until thickened, 2 minutes.
10. Stir in broth, parsley, thyme, black pepper, cayenne pepper and remaining ¼ cup heavy cream.
11. Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon.
12. Pour shrimp gravy from pan into a serving bowl; serve alongside the casserole.

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Banana Split Casserole

Ingredients:

• 2 cups graham cracker crumbs
• 3/4 cup white sugar
• 1 stick butter, melted
• 2 8-oz. pkg. cream cheese
• 1½ cups powdered sugar
• 4 bananas, sliced
• 15 oz. can crushed pineapple, drained
• 16 oz. container frozen whipped topping, thawed
• 16 oz. jar maraschino cherries, drained
• 12 oz. crushed peanuts, lightly chopped

Directions:

1. Combine graham cracker crumbs, white sugar and melted butter in a large bowl; mix well. Press into a 9-by-13-inch pan; refrigerate until chilled, about 30 minutes.
2. Beat together cream cheese and powdered sugar in the large bowl until smooth; spread over chilled graham cracker crust.
3. Layer sliced bananas and crushed pineapple over the cream cheese mixture; cover with whipped topping. Top with cherries and chopped nuts.
4. Refrigerate for at least one hour and serve chilled.

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Hearty Breakfast

Ingredients:

• 1 lb. ground pork breakfast sausage
• 8 large eggs
• 1 can condensed cream of mushroom soup
• 1¼ cups milk
• 4.5 oz. can sliced mushrooms, drained
• 32 oz. package frozen potato rounds or tots
• ½ cup shredded Cheddar cheese

Directions:

1. Preheat the oven to 350 F. Lightly grease a 9-by-13-inch baking dish.
2. Cook sausage in a skillet over medium-high heat until evenly browned. Drain and set aside.
3. Beat eggs, soup, and milk together in a large bowl. Stir in sausage and mushrooms. Pour into baking dish. Stir in frozen potato rounds.
4. Bake in the preheated oven until the center is set, about 45 to 50 minutes.
5. Sprinkle with cheese, and bake until the cheese melts, about 10 minutes more.

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Strawberry Yum Yum

Ingredients:

• 10 oz. pkg. shortbread cookies
• 1/4 cup butter, melted
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 8 oz. containers frozen whipped topping, thawed
• 21 oz. can strawberry pie filling

Directions:

1. Preheat oven to 350 F.
2. Crush the cookies and reserve about 1/2 cup of the crumbs for the topping. Mix cookie crumbs with the melted butter. Press crumbs into the bottom of a 9-by-13-inch baking dish. Bake for 5 minutes and then cool completely.
3. In a large bowl, combine the softened cream cheese and powdered sugar. Mix until smooth. Add 1 container of the thawed whipped topping and fold to combine. Once thoroughly combined, spread the mixture over the cooled crust.
4. Drop dollops of the strawberry pie filling over the cream cheese layer and spread carefully.
5. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies.
6. Refrigerate at least two hours before serving.

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Buttermilk Bass Po’Boy

Courtesy of: Arkansas Department of Natural Resources

Ingredients:

• 1 cup buttermilk
• 2 Tbsp. Crystal hot sauce
• 8 boneless, skinless bass fillets
• Peanut, canola or rice oil
• 2 12-inch French loaves
• 2 cups fish coating
• 4 Tbsp. remoulade
• 2 cups shredded iceberg lettuce
• ½ purple onion, sliced

Directions:

1. Mix buttermilk, hot sauce and fillets in a bowl. Let rest in refrigerator for at least 2 hours or up to a day.
2. Heat oven to 400 degrees and heat oil to 375 degrees. W
3. hen oven is ready, place French loaves on a sheet and bake 3 to 4 minutes until crispy; remove from oven.
4. When oil is hot, remove fillets one at a time from the buttermilk and let excess milk drip off.
5. Place each fillet in your favorite fish coating (in a zip-top bag) and shake.
6. Place each fillet in the oil and cook about 5 minutes or until golden brown. Drain on paper towels.
7. Cut each loaf lengthwise and slather the inside with remoulade. Place four fillets on the bottom half and top with lettuce and onion. Serve with hushpuppies and/or french fries.

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Ham, Broccoli and Noodle Casserole

Ingredients:

• 8 oz. uncooked egg noodles
• 10 1/2-oz. can cream of mushroom soup, undiluted
• 8-oz. container chive-and-onion-flavored cream cheese, softened
• 2/3 cup milk
• 2 cups chopped baked ham
• 1 1/2 cups fresh broccoli florets
• 1/2 onion, chopped
• 6 baby carrots, chopped
• 8-oz. pkg. shredded mozzarella cheese
• 4-oz. pkg. shredded cheddar cheese
• 1/2 cup crushed seasoned croutons

Directions:

1. Cook noodles according to package directions; drain.
2. Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, broccoli, onions and carrots.
3. Spoon half of the ham mixture into a lightly greased 9-by-13-inch baking dish.
4. Combine cheeses. Sprinkle half of cheese mixture over the casserole.
5. Spoon remaining ham mixture over the cheeses.
6. Combine remaining cheese mixture with croutons. Sprinkle over the casserole.
7. Bake the casserole at 400 F for 30 minutes or until lightly browned.

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Trout Cakes

Courtesy of: West Virginia Department of Natural Resources

Ingredients:

• 1 lb. trout (about 3 12-inch rainbows)
• 1 large egg
• Butter for frying
• 1 tsp. parsley flakes
• 2 Tbsp. mayonnaise
• 1/2 tsp. yellow mustard
• 1/2 cup bread crumbs
• 2 Tbsp. seafood seasoning of your choice, such as Old Bay seasoning or Zatarans seafood seasoning

Directions:

1. Fully cook and debone trout, trying to keep the meat in large chunks.
2. In a large bowl, mix egg, parsley, mayonnaise, mustard, bread crumbs and seafood seasoning. Gently mix in your trout.
3. Shape the mixture into patties, and fry the patties in butter until golden brown on both sides.

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Beer-battered Fish

Courtesy of: West Virginia Department of Natural Resources

Bluegill, walleye, sauger, yellow perch, crappie or bass are good options for this recipe. Make sure you use self-rising flour, which has leavening agents that make the batter light and crispy. You can make your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon fine salt. If you don’t drink beer, try using an unflavored seltzer or carbonated water instead.

Ingredients:

• 1½ lbs. fish fillets
• 2 cups beer (dark stout works best)
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ½ tsp. black pepper
• 1 egg
• Self-rising flour

Directions:

1. In large mixing bowl, add beer, baking soda, salt, pepper, onion powder, garlic powder and egg.
2. With a whisk, slowly add enough flour until the batter is thick and sticks to a wooden spoon.
3. In a separate bowl, add enough flour to dredge fish fillets.
4. Heat oil to 350 F in deep fryer or in a deep pan, such as a cast iron Dutch oven.
5. Once oil is heated, dredge fillets in flour and then dip into batter covering fillets.
6. Place fish into heated oil and cook 6 to 8 minutes, depending on thickness of filets.

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Zucchini Penne Casserole

Ingredients:

• 3 medium zucchini, sliced
• 2 medium onions, sliced
• 2 tbsp. olive oil
• To taste salt and pepper
• 16 oz. uncooked penne pasta
• 28 oz. jar marinara sauce
• ½ cup Parmesan cheese, grated

Directions:

1. Preheat oven to 400 F.
2. Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish. Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper.
3. Reduce the oven temperature to 350 F.
4. When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
5. Lightly grease a 9-by-13-inch baking dish.
6. Heat marinara sauce in a saucepan over medium heat until hot. Spread sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
7. Bake in the preheated oven for 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.

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