baby boy

This has been in the make for awhile, 

but we are proud to introduce...

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Rice Fish Cakes

Today we are cooking a

"fancy", easy and inexpensive recipe

that you should have all of 

the ingredients in your pantry.

Rice Fish cakes

Are you are looking for a new

way to cook Tilapia?

To make it even easier we are cooking with

Success Rice

the ORIGINAL no mess, no measure boil-in-bag

rice that cooks perfectly every time and is ready in 

less than 10 minutes.  
This is a sponsored post written by me on behalf of Success® Rice.

Rice Fish Cakes

2 cups Success Rice (1 bag)

 1 quart chicken broth or water 

1 lb Fish (flaked)

1 small onion (minced)

2 tbs. butter

1 t. Worcestershire sauce

1/2 lemon (juiced)

2 eggs (lightly beaten) 

2 tbs. cajun seasoning

1/2 cup- Plus more for dusting Panko, 

breadcrumbs or crushed crackers

1/2 cup oil

Cook Success Rice in chicken broth or water.

Heat butter over medium heat and cook

onions until soft.

In a large bowl mix all ingredients

except extra Panko and oil.

Refrigerate 5 minutes.

Shape into patties and cover with Panko.

Heat oil in a large skillet over medium heat.

Place cakes in pan (small batches) and fry 

until browned, about 4-5 minutes each side.

Serve warm.

**Cakes can be stored in freezer for 1 month before cooking.**

We like to serve our Rice-Fish Cakes with a

nice lite salad, or with an egg on top.

What will you serve your cakes with?

Roasted Potatoes, Corn or 

as a Fancy Appetizer?

The cakes are nice and flaky and you

can see the fluffy rice.

Our friends at Success Rice would like you 

to have a coupon for $.50 off your next box

so you can add this staple to your pantry.

http://bit.ly/YwIYtq

Looking for more quick and easy recipes

you can make any day of the week?

Visit www.successrice.com or

Like Success rice Facebook page

for more recipes and lifestyle tips to 

make mealtimes easier and more fun.

Did you know there are 4 varieties available-

Success Whole Grain Brown Rice

Success White Rice

Thai Jasmine Rice

Basmati Rice

Here is our little tip for cooking with

Success Rice.

Cook in Chicken Stock for a quick easy side dish.

For an extra special treat for you here is

another recipe brought to you from

iVillage

Sweet & Spicy Apricot Chicken

In order to succeed, your desire for success 

should be greater than your fear of failure.
Bill Cosby 

This is a sponsored post written by me on behalf of Success® Rice.

With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.

So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq

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Cast Iron Crawfish Cornbread

Cast Iron Crawfish Cornbread

2 eggs

1/3 cup oil

1 can cream-style corn

1 cup grated cheddar cheese

1 box Jiffy Cornbread mix

1 lb crawfish, drained

1 sm onion, chopped

1 sm bell pepper, chopped

1 stick butter + 1/4 stick

(optional to taste)

jalapeno pepper

liquid crab boil

1 teaspoon Cajun seasoning

Preheat oven to 350 degrees.

Place skillet with 1/4 stick butter into oven

to melt butter.

Saute onion and bell pepper in stick of butter.

Beat together eggs and oil.

Add corn, cheese and cornbread mix to eggs and mix.

Add seasoning of choice (we like the Cajun seasoning)

Stir in crawfish.

Pour into preheated buttery cast iron skillet and bake

until brown 45 - 60 minutes.

Or bake in a 9x13 pan sprayed with non-stick spray.

Look at the big bites of crawfish.

YUM!

**Hey Y'all!**
We are so excited that our
Cast Iron Crawfish Cornbread 
is being shared, 
but we saw a few of you had questions
and comments.
Here are our answers.

When do you put in crab boil n how much?
We do not use the crab boil instead we use
Cajun seasoning to taste.
Remember if you are using boiled crawfish
the crab boil could be over powering.

Add a can of cream of mushroom and it makes it a bit more moist
You could add cream of mushroom soup,
but this dish is very moist and 
could become soggy if too much liquid is used.

How to Season A Cast Iron Skillet

“Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one.”
William Least Heat Moon
(William Trogdon)
‘Blue Highways’

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