Category Archives: Cajun

Cajun Baked Chicken

Cajun Baked Chicken

 

4 boneless skinless chicken breasts

3/4 C Panko bread crumbs

1 1/4 C Kroger Roasted Garlic Bread Crumbs

2 Tbsp melted butter

2 tsp Cajun seasoning

Preheat oven to 350 degrees.  Spray cooking spray on a nonstick baking sheet.  Mix dry ingredients in a shallow dish.  Dip each piece of chicken in melted butter and then coat thoroughly with crumb mixture.  Bake uncovered for 1 hour.

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

“Be like the flower, turn your face to the sun.”

 Author: Kahlil Gibran

Slow Cooker Red Beans & Rice

Slow Cooker Red Beans & Rice

 

2 C dried red beans

7 C water

1 ham hock

1/2 large white onion, chopped

2 cloves garlic, minced

1 tsp Cajun seasoning

1 can diced tomatoes

1/2 C green bell pepper, chopped

2 tsp Kosher salt

 

Soak beans overnight in 3 cups water.  Drain and place in slow cooker.  Cover with 4 cups water.  Add the ham hock, onion, garlic, green pepper, and Cajun seasoning.  Cook on LOW for 7 hours.  Stir in the tomatoes and Kosher salt; cook on LOW for an additional 2 hours.

Serve over white rice.

 

Music to Cook By

Until next time, Happy Cooking!  :)

“It is spring again. The earth is like a child that knows poems by heart.”  ―

Rainer Maria Rilke

OVEN BAKED PORK CHOPS

Happy Monday!  Spring has definitely arrived here in Kentucky.  We’re still working on our garden and getting ready to move it outside in a few days.  This is our first garden, so this year is probably more of an experiment.  We’re really excited about it and looking forward to lots of fresh vegetables.
Today, however, there are no vegetables in this recipe.  I’ve been a little under the weather lately, so once more I’ve had to find a simple recipe for dinner.  It doesn’t get any easier than this one.
OVEN BAKED PORK CHOPS
2 bone-in pork chops
Cajun seasoning, to taste
Cooking spray
Preheat oven to 400 degrees.  Sprinkle seasoning on both sides of chops.  Spray cooking spray on baking sheet.  Place chops on baking sheet and bake for 15 minutes.  Flip chops to the other side, and bake an additional 15 minutes.  Cover with foil and leave in oven for 10 minutes.  

 

 

Until next time, Happy Cooking!  :)

 

Spring has come when you can put your foot on three daisies. -  Proverb 

SLOW COOKER RED BEANS & RICE (ARROZ Y FRIJOLES ROJO)

During the time that I wasn’t writing, I was on a Cajun kick, so my next few posts may reflect that.  Of course, here in Florida, we don’t have autumn as they do in the Northern states, but my tastebuds are still on Kentucky time.  This time of the year, I start looking for those “cold weather” comfort foods, even though our air conditioner is still on.

One of the recipes I have been cooking lately is Slow Cooker Red Beans & Rice.  I still love that slow cooker!  : )  Unlike most slow cooker recipes, I do this one in stages, so it’s not exactly a “Fix it and Forget it” food.  It tastes great, though.

SLOW COOKER RED BEANS & RICE




Ingredients


2 cups dried red beans
7 cups water, divided
1 smoked ham hocks
1/2 large onion, chopped
3 cloves minced garlic
1/2 teaspoon McCormick® Perfect Pinch® Cajun Seasoning     
1/2  tomato, chopped
1/4 green pepper, chopped
1 teaspoon kosher salt
Black pepper to taste


Directions

Rinse beans.  Soak overnight in 4 cups water. Drain and rinse beans, discarding liquid. Put beans in slow cooker; add the ham hock, onion, garlic, green pepper, Cajun seasoning and 3 cups water.  Stir in the tomato, pepper and salt.   Cover and cook on low for 8 hours. Serve with white rice.



Yield: 6 servings.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

“To wear your heart on your sleeve isn’t a very good plan; you should wear it inside, where it functions best.” – Margaret Thatcher

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Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Slow Cooker

CAJUN SAUSAGE AND CORN SOUP (END OF BLOGGING VACATION – WELCOME AUTUMN!)SOPA DE CHORIZO Y MAIZ

And, I’m back.  You see, several weeks ago, I decided to take a couple of days off from blogging.  From that moment on, if it wasn’t one thing, it was another.  Before I knew it, it had been weeks (months, actually) since I had posted anything.  And to top it all off, I had one major case of writer’s block.  Lots of great recipes, but nothing to say about them.  And if you know me, you know I’m not usually at a loss for words.  

But today, I looked out the window and thought, “Soup day!”  And my writer’s block was cured.  Autumn is finally here, and that means soup weather.  And for whatever reason, soup is my favorite thing to make.  I had intended to make it really great day and use the slow cooker, but I got busy doing other things and before I knew it, there wasn’t time to use the slow cooker.  So, this is a stovetop soup day.  Now, let me be perfectly honest.  When I say autumn, I mean for all you nice people north of the Mason-Dixon.  We don’t have a real autumn down here in MickeyLand, but it has been overcast today and the wind is blowing, and that, my friends, is the closest we’ll probably get to autumn.  Don’t even get me started on the subject of winter……

So, I decided to try a new soup recipe.  I had found a great recipe for Spicy Cajun Sausage and Corn Soup at Deep South Dish, so that was the plan for the day.  After it was too late to do something else, I realized I didn’t have everything, but no problem, I enjoy improvising.  The only thing is, I made so many changes that, with all due respect to Deep South Dish, this isn’t the same soup at all.  Their recipe does sound good, though, and I recommend that you check it out.  I’m still going to try it one of these days.  But, here is what turned up at our table.

CAJUN SAUSAGE AND CORN SOUP
inspired by Deep South Dish

2 tablespoons of olive oil
1 lb. Nathan’s Famous Polish beef kielbasa
1 cup of chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1- 14.5 oz can diced tomatoes, undrained
1- 14.5 oz can diced chili ready tomates, undrained
1/2 tomato, chopped
1/2 teaspoon of sugar
1 can sweet corn
1 can hominy
1 can red kidney beans
4 cups of beef stock
1/4 teaspoon of salt
5  - 7 turns of the pepper grinder
1/2 teaspoon of dried basil
1 tablespoon of dried parsley
1/4 McCormick Perfect Pinch Cajun seasoning
1 bay leaf
1/2 c rice

Heat the olive oil in a large stockpot over medium heat.  Chop sausage into bite-size pieces and add to pot, cooking until slightly browned.  Add onion, bell pepper, and garlic and cook until tender.  Add the tomatoes and sugar and bring to a boil.  Add the corn, hominy, beans, and beef stock, boiling for about 5 minutes.  Add the salt, pepper, basil, parsley, Cajun seasoning, and bay leaf.  Reduce heat and simmer, covered, for 45 minutes.  

Add rice and continue to simmer about 25 minutes.   Remove bay leaf before serving.

MUSIC TO COOK BY



Until next time, Happy Cooking!  : )


Autumn is a second spring when every leaf is a flower. - Albert Camus

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TAGS:  SOUP