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Easy Homemade Recipes, 29 Collins Avenue, Dublin, OH (2026)

10/26/2026

Southern Fried Catfish
It looks like a whole fish fry production, but it's just a soak, a coating and a pot of hot oil.

Ingredients
2 lb catfish fillets, cut in strips
2 cups buttermilk
1 tbsp hot sauce
1½ cups yellow cornmeal
½ cup all-purpose flour
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper
4 cups vegetable oil, for frying

Directions
1. Stir the hot sauce into the buttermilk, add the fish and soak it in the fridge for 30 minutes.
2. Whisk the cornmeal, flour, salt, pepper, garlic powder, paprika and cayenne in a shallow dish.
3. Heat about 2 inches of oil in a heavy pot or deep skillet to 350°F.
4. Lift the fish out, let it drip, then press each strip into the cornmeal mix on all sides and shake off the extra.
5. Fry in small batches for 5 to 6 minutes, turning once, until deep golden and the fish flakes easily. Don't crowd the pot, so the oil stays hot and the crust stays crisp.
6. Drain on paper towels, sprinkle with a pinch of salt and serve hot.

There's somebody in your life who should be frying this on Friday, and you already know who it is.

10/26/2026

Pepper Steak and Rice
What's for dinner on a Tuesday when the fridge holds a steak, a few peppers and an onion?

Ingredients
1 lb flank steak, sliced thin against the grain
3 tbsp soy sauce, divided
1 tbsp cornstarch
2 tbsp vegetable oil, divided
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
1 cup beef broth
1 tbsp cornstarch mixed with 2 tbsp water
½ tsp black pepper
1½ cups long-grain white rice
3 cups water
½ tsp salt
Chopped parsley, for serving

Directions
1. Bring the rice, 3 cups water and salt to a boil, cover and simmer on low for 18 minutes until the water is absorbed. Let it stand 5 minutes, covered.
2. Toss the steak with 1 tbsp soy sauce and 1 tbsp cornstarch.
3. Heat 1 tbsp oil in a large skillet over high heat. Sear the beef in batches for 1–2 minutes until browned, then set it aside.
4. Add the remaining oil, the peppers and the onion and cook 3–4 minutes until crisp-tender. Stir in the garlic for 30 seconds.
5. Pour in the broth, the remaining 2 tbsp soy sauce and the black pepper and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the gravy is thick and glossy.
6. Return the beef and its juices and toss for 1 minute to heat through. Spoon over the rice and sprinkle with parsley.

What do you put next to it on the plate at your house?

10/25/2026

Baked Turkey Wings
I made these twice this month and I still had people asking for the leftovers.

Ingredients
4 turkey wings (about 4 lb), split at the joint
2 tbsp olive oil
1 tbsp seasoned salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 onion, cut into chunks
1 green bell pepper, cut into strips
1 cup chicken broth

Directions
1. Heat the oven to 350°F. Pat the wings dry with paper towels.
2. Rub the wings with the oil. Mix the seasoned salt, pepper, garlic powder, onion powder and paprika and rub it all over them.
3. Scatter the onion and bell pepper in a deep foil pan or roasting pan. Lay the wings on top and pour the broth around them.
4. Cover tightly with foil and bake 2 hours, until the meat is tender and pulls away from the bone.
5. Uncover, baste with the pan juices and turn the oven up to 400°F.
6. Roast 20 to 30 minutes more, until the skin is golden brown and crisp.

10/25/2026

Strawberry Cheesecake Funnel Cake
The one thing that matters here is keeping the oil at 375°F the whole time.

Ingredients
1⅓ cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
¼ tsp salt
1 cup milk
1 egg
½ tsp vanilla extract
Oil for frying
2 cups sliced strawberries
1 cup cubed cheesecake
¼ cup strawberry syrup
Powdered sugar for dusting
4 scoops vanilla ice cream

Directions
1. Heat 2 inches of oil in a deep pan to 375°F, so the batter puffs and crisps right away instead of soaking up oil.
2. Whisk the flour, sugar, baking powder and salt. In a second bowl, whisk the milk, egg and vanilla, then stir them into the dry mix until smooth and pourable.
3. Pour about ½ cup of batter through a funnel into the oil in a swirling circle.
4. Fry for 1–2 minutes per side until deep golden, then drain on paper towels. Repeat to make 4 cakes, letting the oil come back up to temperature between batches.
5. Dust each warm cake with powdered sugar. Pile on strawberries and cheesecake cubes, then drizzle with strawberry syrup.
6. Serve right away with a scoop of vanilla ice cream on the side.

What's your trick for getting funnel cake crisp at home?

10/25/2026

Old Fashioned Banana Pudding
My grandma made this in the same square dish every Sunday, and we fought over the corner.

Ingredients
¾ cup sugar
⅓ cup all-purpose flour
¼ tsp salt
3 cups whole milk
4 large egg yolks
2 tbsp butter
2 tsp vanilla extract
1 box (11 oz) vanilla wafers
5 ripe bananas, sliced
For the topping:
1½ cups heavy cream
3 tbsp powdered sugar

Directions
1. Whisk the sugar, flour and salt in a saucepan. Whisk in the milk and egg yolks until smooth.
2. Cook over medium heat, stirring all the time, 8–10 minutes until it bubbles and thickly coats a spoon. Take it off the heat, stir in the butter and vanilla, and let it cool 15 minutes.
3. Line an 8x8-inch dish with wafers, add a layer of banana slices, then spread pudding over them. Repeat and finish with pudding.
4. Whip the cream with the powdered sugar 2–3 minutes to soft peaks and spread it over the top.
5. Crush a handful of wafers over the cream and press whole wafers on top.
6. Chill at least 4 hours so the wafers soften.

How did your family make it, with meringue or whipped cream?

10/24/2026

Pasta Shells with Ground Beef
Empty fridge, hungry kids and one pot to wash: this is what I cook then.

Ingredients
1 lb ground beef
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cups beef broth
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
3 cups medium pasta shells (about 9 oz)
2 green onions, sliced

Directions
1. Brown the beef with the onion and bell pepper in a large pot over medium-high heat for about 8 minutes, until no pink remains. Drain the fat.
2. Stir in the garlic and cook for 30 seconds.
3. Add the diced tomatoes, tomato sauce, broth, Italian seasoning, salt and pepper and bring it to a boil.
4. Stir in the shells, cover and simmer on low for 12–15 minutes, stirring now and then, until the shells are tender and the sauce has thickened.
5. Stir in the green onions, take the pot off the heat and let it sit for 5 minutes before serving.

Would your kids eat this one?

10/24/2026

Cabbage Roll Soup
My grandma rolled every cabbage leaf by hand, and this pot tastes just like hers without the rolling.

Ingredients
1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 small head green cabbage, chopped (about 6 cups)
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 tsp paprika
1 tsp salt
½ tsp black pepper
½ cup long-grain white rice, uncooked
2 tbsp chopped fresh parsley

Directions
1. Brown the beef and onion in a large pot over medium-high heat for 6–8 minutes, until no pink remains. Drain the fat.
2. Stir in the garlic and cook for 1 minute, until fragrant.
3. Add the carrots, cabbage, tomato sauce, diced tomatoes, broth, paprika, salt and pepper. Bring to a boil.
4. Stir in the rice, lower the heat, cover and simmer for 25–30 minutes, until the rice is tender and the cabbage is soft.
5. Taste and adjust the salt, then sprinkle with parsley before serving.

How did your family make cabbage rolls, or did they skip straight to the soup?

10/24/2026

Slow Cooker BBQ Beef Ribs
What's for dinner on a busy Saturday when you want ribs but don't want to stand at the grill?

Ingredients
3 lb beef back ribs, cut into single ribs
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 onion, sliced
1½ cups barbecue sauce
¼ cup brown sugar
2 tbsp apple c***r vinegar
1 tbsp Worcestershire sauce

Directions
1. Pat the ribs dry and rub them all over with the salt, pepper, smoked paprika and garlic powder.
2. Spread the onion slices over the bottom of the slow cooker and stand the ribs on top, meaty side out.
3. Stir the barbecue sauce, brown sugar, vinegar and Worcestershire sauce together. Pour it over the ribs.
4. Cover and cook on LOW for 7–8 hours, until the meat is tender and starts to pull back from the bones.
5. Lift the ribs onto a foil-lined baking sheet. Skim the fat off the juices and brush the ribs with plenty of the sauce from the pot.
6. Broil 3–5 minutes, until the glaze bubbles and the edges turn dark and sticky. Brush with more sauce before serving.

What would you put next to these, coleslaw or corn on the cob?

10/23/2026

Swedish Meatball Noodle Bake
I always double the meatballs, because half of them vanish before the dish ever hits the oven.

Ingredients
For the meatballs:
1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
⅓ cup milk
1 egg
1 small onion, finely grated
½ tsp ground allspice
¼ tsp ground nutmeg
1 tsp salt
½ tsp black pepper
For the pasta and sauce:
12 oz penne
3 tbsp butter
1 onion, thinly sliced
3 tbsp flour
2½ cups beef broth
1 tbsp Worcestershire sauce
¾ cup sour cream
2 tbsp chopped parsley

Directions
1. Heat the oven to 400°F. Mix all the meatball ingredients, roll them into 1½-inch balls and bake on a sheet pan for 15 minutes until browned. Then turn the oven down to 350°F.
2. Cook the penne 2 minutes short of the package time and drain it. It finishes cooking in the oven.
3. Melt the butter in a pot and cook the sliced onion for 6–8 minutes until soft and golden. Stir in the flour and cook it for 1 minute.
4. Whisk in the broth and Worcestershire and simmer for 3–4 minutes until the sauce coats a spoon. Take it off the heat and stir in the sour cream.
5. Toss the penne with half the sauce in a 9x13 dish, nestle the meatballs on top and pour the rest of the sauce over everything.
6. Bake for 20–25 minutes until it bubbles at the edges, then scatter the parsley over the top.

10/23/2026

Fried Shrimp
I made these twice last week, and both times the plate was empty before I sat down.

Ingredients
1 lb large shrimp, peeled and deveined
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
Vegetable oil, for frying
1 tsp dried parsley
Lemon wedges, for serving
Herb dipping sauce, for serving

Directions
1. Pat the shrimp dry and soak them in the buttermilk for 15 minutes.
2. Whisk the flour, cornstarch, garlic powder, paprika, salt and pepper in a shallow bowl.
3. Heat 2 inches of oil in a heavy pot to 350°F.
4. Lift the shrimp out of the buttermilk, let the extra drip off, and toss them in the flour mix until fully coated.
5. Fry in small batches for 2–3 minutes until golden and crisp. Drain on a rack.
6. Sprinkle with parsley while hot and serve with lemon wedges and the dip.

Easy Homemade Recipes

10/26/2026

10/26/2026

10/25/2026

10/25/2026

10/25/2026

10/24/2026

10/24/2026

10/24/2026

10/23/2026

10/23/2026

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