Category Archives: Weeknight Meals

Chicken dishes, Ethnic and spicy, Weeknight Meals

Tikka masala, basmati rice with peas and minted cucumber salad…I am in love with this Indian inspired meal!!

February 23, 2015 cajunmamacookin Leave a comment

This meal right here. This is the one. I make many meals, I try new kinds of foods and I can honestly tell you all that this is one of my favorites thus far. No kidding. Dead serious. I had to make big daddy sign in blood that he really loved it and enjoyed it before I would share the leftovers with him. Ok I did not make him take a blood oath but I grilled him pretty hard. It’s not hard to make really but I did not double the recipe and I was so sad when it was gone. I usually send leftovers to his office the next day but not this time. Not because I don’t love his coworkers (I totally do ) but because I was not a quite certain they would APPRECIATE the wonder that was this meal. Because it is Indian food some people might be a little (or a lot…I am looking at you, Chris Flowers) leery of such a new experience. Let me say this. I am making this again this week and doubling the recipe. The leftovers were even better because the fantastic melee of flavors had a chance to commingle and make friends with one another. My mouth is watering just thinking of having this meal in front of me again. If you have always wanted to try Indian food but felt intimidated by the notion, don’t be. This is super simple, easy peasy. The ingredients are not even that far fetched. It just requires quite a few spices. Now, I had all of them but I cook a lot. I ordered the ghee off of amazon and it was here in a flash. I imagine world market might have it and you can make it yourself if you are so inclined. It’s essentially clarified butter and can be made at home. The ghee and some of the spices will be the main thing you might have to buy that is out of the norm, but please don’t let that stop you . Anyway, this is absolutely doable for anyone who wants to try Indian food. I have never eaten at an Indian restaurant but I know tikka masala is a very popular dish. The rice and salad are both pretty standard dishes that are pretty commonly served with Indian main dishes. I found the naan at target and it was absolutely fantastic. I saw it at Brookshires as well. It was a perfect accompaniment to this meal. Let me know what you think if you decide to try this. As I said, it is on my top 10 list of most delicious meals I have cooked. Cajun mama went to India and she liked it. Traveling while I stay in my own home…that’s right up my homebody ally. I would love to hear from any of my readers who live in India. Does this vary greatly from how you make it? I know I have a few readers located in India, so feel free to chime in. How close is this to an authentic meal in your country? What’s different?

ghee = clarified butter in a jar

I need more of this in my life. I ❤️ tikka masala

Ok first off I am going to tell you how I would prepare this meal to be most efficient. I made it on a weeknight and the heat was on…literally and figuratively. Lol. So first off, get your rice going. Here is what you need…

Basmati rice with peas (adapted from Pioneer Woman’s blog)

stuff you need~

2 cups basmati rice
4 tablespoons butter
1 teaspoon salt
1 tablespoon turmeric
4 cups water
1/2 cup frozen green peas

what to do with the stuff~

Add all ingredients except the peas to your rice cooker. Give it a stir and then turn on rice cooker and let it cook. Do not mess with it. If you don’t have a rice cooker (why?!!), then just cook it in a pot but same thing…let it cook and don’t mess with it. After it’s done, stir in the peas. Mine were frozen and defrosted as they were warmed up by the cooked rice.

check out how the turmeric turned the rice a nice yellow…this is before the peas

Ok now…the minted cucumber salad can be prepared ahead of time and it gives the flavors a chance to meld together. Just a suggestion. The coolness of the salad from the cilantro and mint is an excellent counterpart to the slight spiciness of the tikka masala. Excellent combo.

minted cucumber salad (adapted from http://www.blueapron.com

stuff you need~

1 cucumber, peeled and sliced
1/2 purple onion, sliced up or cut into mini chunks
A bunch of cilantro, roughly chopped
A bunch of mint, roughly chopped
The juice of one lemon
Kosher salt and black pepper, to taste
Olive oil for drizzling

what to do with the stuff~

Add sliced cucumber and the purple onion to a bowl. Toss in half of the cilantro and mint. Drizzle with olive oil and toss in the lemon juice. Sprinkle with salt and pepper. Give it a stir and taste. Add more salt and pepper if needed. Refrigerate until ready to serve. Before serving, add a little more mint and cilantro. To be honest I used it all at once and I was not sorry. The freshness of the mint and cilantro with the cucumber and onion is a thrill ride. Enjoy.

simply beautiful and so tasty

Now…for the star of our show! The most fragrant, full of lovely flavors, just spicy enough and fit for an Indian prince…tikka masala to the stars!! I mean…some stars might have tried this recipe, who am I to say they have not?! I have not ever tried another recipe for this but I can say it fulfilled every expectation I had. I will look no further! I had a friend who tried one and it was fancy and it left her hanging. So I think this one is a winner. I found it on http://www.allrecipes.com. Tikka means “little bits” and masala means “spices”. Sure enough! This dish smells so heavenly when it is cooking. My biggest piece of advice is to double the recipe. Just saying.

Curry Stand Tikka Masala

stuff you need~

2 tablespoons ghee or clarified butter
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 tablespoon cooking oil
4 chicken breasts, cut into bite sized pieces
1/2 teaspoon curry powder
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon white sugar, or to taste

what to do with the stuff~

Warm ghee over medium heat in a large skillet. Add the onions and cook until they are translucent. Stir in the garlic and cook another minute or so. You know the drill…when the garlic is fragrant, you are golden. Stir in 1 teaspoon of salt, the cumin, ginger, turmeric, cinnamon, and cayenne. Cook for about another 2 minutes or until fragrant. This will make you salivate and you will know why I love this recipe. Good things are happening ya’ll. Ok…now, whisk in the tomato sauce. Bring to a boil and then reduce heat.

Simmer for about 10 minutes and then whisk in the whipping cream. Stir in the paprika and 1 tablespoon of sugar. Bring this luscious concoction back to a simmer and allow it to simmer another 10-15 minutes, or until thickened. While this is simmering, heat the cooking oil in a separate skillet over medium heat. Stir chicken into the hot oil and sprinkle with curry powder. Working in batches if necessary, cook until browned but still has some pink on the inside. This won’t take long I allow it to cook on one side for a few minutes and then use a spatula to sort of flip the chicken. This gives it a stir fried effect that I like. Do the next batch and then done. Transfer the chicken to the simmering sauce (say that 3 times) and allow it to simmer in that highly fragrant sauce until chicken is no longer pink inside. Adjust flavor by sprinkling in more salt and sugar as necessary.

mouth. Watering.

I could eat this at least once a month. Maybe more.

Chicken dishes, Hearty casseroles, Sunday Supper worthy, Weeknight Meals

My girl Trisha’s chicken, broccoli and rice casserole and my real family

Link February 20, 2015 cajunmamacookin Leave a comment

This casserole is a huge hit around our house. I have always been a fan of the Campbell’s cheesy chicken and rice casserole but to be honest the rice is not always cooked throughout and nothing like biting into a raw piece of rice to mess up your dining experience. Talk about throw someone off. So as I have found more and more new recipes to cook, I have pretty much taken that recipe out of rotation. But still. My heart yearned for that creamy concoction of rice and cheese, chicken and broccoli. And I wanted to try again…but how? Where will find the perfect chicken and rice recipe? Luckily I have an arsenal of fantastic cookbooks to peruse when such conundrums come up. And let’s not forget about Pinterest. Aka my crack. Aka my kryptonite. Enter in my gal pal (in my own mind) Trisha!! I love Trisha Yearwood’s show on Food Network and I love her music in general. She is just a good ole gal from Oklahoma who loves to cook. I bought her first cookbook before she had a show and I loved it. She has had another come out since that I purchased and has another one hitting shelves at the end of March. You best believe I will be getting it too. I may or may not have already preordered it on Amazon. I really love her recipes and how doable they are. I do love a recipe that challenges me, but most days I want a recipe that is pretty straight forward and get some real food on the table to feed my super real family. Because I am a real tired mama who gets real worn out about supper time after the real bickering between kids and the real homework and all the real laundry. Let’s not get me started on all of the real stuff that goes on here there and in between. Trisha is like most of us, she keeps it real. Get it? Good. So this recipe absolutely fit the bill. The rice was perfect because it was precooked. It was the perfect amount of creamy and flavorful. I used rotisserie chicken and frozen broccoli to cut down on how long it took to prep this meal. It’s an all in one meal that your family will likely enjoy. We fought over the leftovers and I am not even kidding. The kids all had at least one helping and my oldest, aka Mr. Picky, really enjoyed it. And I crave this stuff. So glad it’s been a few weeks since I made it so I can make it again very soon. This will be on our monthly rotation without a doubt.

a really great cookbook

My girl Trisha’s chicken, broccoli and rice casserole

serves 10

stuff you need~

2 cups cooked rice
3 cups cooked chopped broccoli (I used frozen broccoli that I cooked in the microwave)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice
1 (10 ounce) can cream of chicken soup
10 ounces shredded cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 cooked chicken breasts (again, I used rotisserie chicken breast meat)

what to do with the stuff~

Preheat your oven to 350 degrees. Prepare a 9 x 13 inch dish by spraying it with nonstick cooking spray.
Spread the cooked rice all over the bottom of the baking dish…

Now make a layer with the broccoli on top of the rice layer…

In a mixing bowl, mix together the mayo, sour cream, lemon juice, soup, half of the cheese, salt and pepper and chicken.

Spoon this mixture over the top of the broccoli layer…

Sprinkle remaining shredded cheese all over this and bake for about 40 minutes. Allow to cool about 5 minutes before serving. Dinner is served for real. And your really hungry family will be really grateful, because this casserole is just so good. ❤️❤️❤️❤️

oh so comforting and perfect

My really real family. The struggle is real. The joy is real. Cue the pictures…

my really silly tween being tweenish

my really real no makeup (as usual) selfie chillin on the porch of the camp. Really happy me

my really wild child with a new missing front tooth

my really sassy 8 year old

our really cuddly pup Roy aka Roozie aka Boozie aka Von Doozie

my really handsome fellas going out for a hunt at Bayou LaGrue

my really proud 6 year old with his first squirrel

my really beautiful girls

one of my really most favorite pics

healthy options, pasta dishes, seafood

skinny shrimp scampi and for the love of noodles…give me some

February 11, 2015 cajunmamacookin Leave a comment

I noticed that I have only blogged twice this month and it kinda sorta bothers me. I cook all the time and the majority of what I cook is new recipes and my camera has a ton of food pics on it. It has just been slap packed to the gills busy. And no sign of it stopping. So I am sitting in carpool line right now blogging. There has been some sick kiddos (yes again. New virus. Good times.)

no sickness can match Roy’s love

Sick kids who got better and had their game faces on which means a nice basketball game for me (he plays rough not fair)

There’s been some movies (50 shades of spongebob anyone?)

There’s been some brotherly love

And there’s been some slap silliness…

hey silly is good

So when just comes to living life and taking care of the is family God blessed me with…sometimes blogging has to take the back burner. It’s hard for me to concede to this but it is what it is. For instance, I started this post a few days ago and I am finally posting.
This recipe today is a no brainer. It is prepared in a way that you don’t have to feel guilty, but the taste is right in your face. It is restaurant quality delicious but made at home. It’s definitely got of lovely qualities but my favorite is the FLAVOR!! This is real food made with love by you. I actually used this recipe in the January Red River Mom’s issue and I loved it so much I decided to share it on my blog as well. You will turn to this recipe time and time again and it will never disappoint.

Skinny shrimp scampi

Serves 4

Stuff you need~

1 pound shrimp, peeled, leaving tail intact
1 tablespoon butter
1 shallot, diced
2 teaspoons minced garlic
1/4 cup reduced sodium chicken broth
3 tablespoons white wine
Juice of lemon
Lemon zest
Crushed chili pepper flakes
Kosher salt
Black pepper
Whole wheat linguine, cooked al dente
Freshly grated Parmesan (optional)

What to do with the stuff~

In a large skillet, melt the butter over medium heat. Add shallots and cook about 2 minutes or until they are fragrant. Add shrimp and immediately sprinkle with red pepper flakes, salt and black pepper. Sauté shrimp with the garlic until shrimp is pink and no longer opaque, about 3-4 minutes. Add chicken broth, lemon juice, zest, and wine. Bring to a boil and let it continue to let the broth cook down a bit. Remove from heat. Serve over cooked pasta. Grate fresh parmesan over each serving if that is what your precious little heart desires. It’s all up to you darlin.

for the love of noodles…give me some

Soups, Weeknight Meals, Weeknight wonder

Leftover Hambone soup and my mama is smart

February 8, 2015 cajunmamacookin Leave a comment

So today we shall review how to make the most of a ham. We have discussed the beauty of buying a ham and making it last all week using it 4 different ways. If you buy said ham on sale and then freeze it until ready to use, that makes the whole scenario even more lovely. You know you are your mother’s child when you get excited over getting a deal on a ham, and then get jazzed up over being able to stretch it. I am learning as I approach the 40 that in lots of ways, being my mother’s daughter is a dang good thing. Looking at us you might not see many similarities. She is a teeny tiny French woman and I take after my daddy’s German side of the family. We both have dark hair and the same green eyes. My dad and 3 sisters all have the “Mayeux” blue eyes, but me and my mama have green. That’s pretty special now that I consider it. I am a sensitive soul like my mama too. She is a much nicer person than I am though and she giggles when I get riled up and tell someone off, but to tell the truth, I think I get that from her. I can recall several instances in childhood when she went off (justifiably so) on a grocery store checkout clerk or someone she felt acted inappropriately. Still she is much nicer than me on a daily basis. My mom is way more fun than me and always has been. She has that French “let the good times roll” attitude about her. I take life way too seriously a lot of the time. We both have a perverse sense of humor that makes us crack up laughing at inappropriate things…me and all my sisters have that about us though. So don’t let something unexpected happen in Mass because we would all be laughing inappropriately. So we are different, have had our differences, but we are alike in the ways that matter. I am seeing that more everyday and it makes me smile. I am so glad she passed on her secret of how to stretch a ham to get several meals from it. That’s an art and skill that I will pass on to my kids and today I will pass it on to you. Bernie aka BB would approve…right mama? Now she did it differently than me and that’s ok. I always did love ham week in our household. She would bake that ham as only she can, then Monday make crockpot red beans, then we would ham and egg mcmuffins at some point. Bern is a creative gal I tell you that.

she plays the guitar like poppee (her daddy) and can cook a boot and make it taste good (as per big daddy)…BB has skills.

my beautiful and talented mama

Now ok but onto this leftover hambone soup recipe. Again with the soup recipes right?! I know. I have issues. It is what it is. This soup is out of this world fantastic. It is a warm you to the bone soup that is perfect on a blustery windy day. It can cure what ails you. Or at least it sure does seem that way. Big Daddy came in the house last week and was starving after being out seeing customers until past his supper time. He walked in to the smell of this warm you to your bones and some cornbread and he was in. He went wild over this soup. He tolerates my soup psychosis usually but he does not go wild for most of them. This one he did. He was sad when it was gone. It really could not be easier to prep this soup and get it on the table. So read on and learn how you an make it too. Make the most out of that ham ya’ll!!

Leftover Hambone soup adapted from http://www.damndelicious.net

serves 6

Stuff you need~

1 leftover hambone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 can white beans, drained and rinsed
3/4 cup frozen corn
1 teaspoon dried thyme
2 bay leaves
Kosher salt and black pepper, to taste
2 cups chopped leftover ham

what to do with the stuff

In a large stock pot, cover the hambone halfway with water. Bring to a boil and then reduce heat. Simmer for at least an hour but I allowed mine to simmer longer. Remove from heat and discard hambone. You can also do this part the night before you plan to make this soup.

Next, in a Dutch oven or large heavy bottom sauce pan, heat olive oil over medium heat. Add onions, carrots, garlic and potatoes. Cook, stirring frequently, for about 3 minutes
And until onions are soft and translucent. Stir in ham stock (I started with about 2 cups and went from there), beans, corn, bay leaves, and thyme.

Sprinkle in salt and pepper to taste. Bring this to a boil and then reduce heat to a simmer. Simmer over medium low heat until potatoes are tender, about 15 minutes. Stir in chopped ham. Serve with cornbread and you got it going on mop tit (or ma petite for those of you who don’t know that story)!!!

so delicious

me, my beautiful mama and sister (and baby Jonah bear)

Mexican, quick and easy

Copycat Taco Bell Mexican Pizza and it all matters…

January 24, 2015 cajunmamacookin 2 Comments

I know, I know…another recipe for Mexican food!! I told ya’ll we likey our cuisine de Mexicana around here in Cajun mama’s kitchen. Since the Taco Bell in Alexandria opened more than I care to count years ago, the Mexican pizza has been a favorite of mine. Not something I indulge in often, but I love them. My oldest (aka the picky one) is getting into trying different kinds of foods and loves a copycat recipe. He is into restaurant chains and I knew recreating this recipe at home would peak his interest. I know I make it seem like we never eat out and bless our hearts, we have to eat at home, but the truth is, I prefer to save our out to eats for big restaurants. The little fast food splurges here and there add up fast with 4 kiddos to feed. Plus I really like to challenge myself to try new recipes so this was a win win. Oh ya’ll this recipe is so good. So dead on. So close to the actual Taco Bell Mexican pizza that you will swear you can hear the Taco Bell chihuahua whisper “yo quiero Taco Bell”. And I after you try this recipe, you will want Taco Bell Mexican pizza more often.
It has been a regular week around our household. I got a new hairdo…which is really no big feat except when you figure everyone has been sick and finding a time when my amazing hair stylist can fit me in that I am not needed elsewhere and I can still make it to carpool in time…well it’s like trying to reinvent the wheel. The kiddos had their awards ceremonies at school for the 9 weeks. I am so proud of them and am glad I get to be there for them, but I was literally at their school from drop off at 8 until 11. I really cannot remember what all else this week entailed, I just know many times I was short on patience, long on exhaustion and in need of space for creativity. Time to think my thoughts, get a few recipes together and maybe even bang out a few blog posts. Big Daddy has been busy at work and that has meant little help on the Homefront, but you know…that comes with the territory.
And that’s where I get to the meat of this post. The taco meat that is…he he he. This is my calling, part of my path. Raising kiddos to become productive members of society is a big job and sometimes I lose sight. I get swept up in $$$$. What I do does not really hold importance because there is no money in it. Then I see the light. I get stopped in a moment on the way to school, I catch a glimpse of my oldest’s son’s face filled with empathy and pride as he talks about a situation at school that he handled and processed the deeper meaning all on his own. My daughter as she expresses satisfaction with who she is. Picking up my sweet girl and her telling me about reaching her AR goal. Seeing the recognition dawn on my little one’s face as he gets that math problem. Man these kiddos…they are really learning and growing. I lose sight that though my little ole cooking blog is small potatoes compared to another, it matters to some people. When someone comments on my blog and expresses excitement about a recipe that I posted, I smile because maybe my words made a difference to someone. Or when Big daddy finds a recipe for a pie he would like me to make and I do make it for him. Sure, I know moms everywhere who work 9-5 jobs and manage to do all of those things. This is not about that. This is about me fulfilling my purpose that God has laid out for me. I am working on remembering that I am in no competition with anyone but myself because I am my own worst enemy. Aren’t we all? So for me, deciding to make something for supper I know one of my kids or all of my kids will love, maybe that’s my calling. Being me. It’s so important that we all stop and breathe and realize where we are is where are meant to be. It’s always changing, evolving, but in this moment is where we are supposed to be. It’s all divine. It’s all a part of a bigger picture that maybe we cannot see right now. Those copycat Mexican pizzas made on a Friday night might become that memory my kids cherish forever. What I do matters. What you do matters. We just have to do it. It all comes back eventually and the puzzle pieces will fit
together. Just my two cents…for what it’s
worth.
Back to Mexican pizzas…this recipe is awesome. I found it on http://www.food.com and tweaked it a bit…seriously a yum filled experience people. Add it to your culinary bucket list. Here is the recipe for your viewing pleasure…make up a batch and maybe even make a memory. In the end it’s the little moments that matter… What you do matters. Make the most of what YOU have!!!

Stuck in carpool traffic on a rainy day selfie. I love these kiddos

new hairdo and a lovely photobomb by two of my favorite people

Copycat Taco Bell Mexican pizza adapted from food.com

makes 4 pizzas

Stuff you need~

1 pound lean ground beef
1 package taco seasoning mix
2 tablespoons water
8 small flour tortillas
Cooking oil
1 16 ounce can of refried beans, warmed*
Taco sauce or picante sauce
I cup Shredded cheddar cheese, Monterey Jack or any blend you like
1/4 cup diced tomatoes
1/4 cup green onions
Small can sliced black olives (I absolutely love black olives so I added them…totally optional)

*I used the leftover homemade refried beans I made using the recipe from my last post. I happened to have some and it was a good way to use them up. Here is the link to that post…

Cheesy Spanish rice casserole and the best refried beans…and for the love of Mexican

what to do with the stuff~

Ok, first add your ground meat to a large skillet. Sprinkle in the seasoning mix and your 2 tablespoons of water. Using a spoon kind of mix that together and then brown the ground beef until completely cooked. Set aside.

Now, add enough to cooking oil to your skillet to cover the bottom and then a little more. Your oil should be about an inch deep. You don’t need much. Heat the oil over medium hear and then cook each tortilla for about 30-45 seconds on each side. Take special care to keep tortillas as flat as possible while cooking and pop any bubbles that may form. I laid a few paper towels on a cookie sheet and laid each freshly cooked tortilla flat once it was done.

Now, this is the easiest part. Turn your broiler on the lowest setting. Or you can use a toaster oven. On a large baking sheet, lay out 4 cooked tortillas . Spread some refried beans on each, then ground beef and add some taco sauce on top for good measure. Pretty sure Taco Bell uses this pretty liberally on their Mexican pizzas. Yum.

Follow up by laying a cooked tortilla on top of each of these half assembled pieces of heaven. Top each pizza with a nice smattering of cheese and then add a sprinkling of your choice of tomatoes, olives and green onions. The great thing is that each person can make it their own. Take the cooking sheet filled with Mexican pizzas and stick it under the broiler for a few minutes or until the cheese is melted.

yo quiero homemade Mexican pizzas!

I found this at a local grocery store and figured it couldn’t hurt to try it. Very good. Just the right blend of spices (said Benny Boo, my 11 year old food critic)

If Benny boo likes it, you can rest assured your picky eater likely will too. This meal is 11 year old approved.

Mexican, quick and easy, Sides, Weeknight Meals

Cheesy Spanish rice casserole and the best refried beans…and for the love of Mexican

January 22, 2015 cajunmamacookin 3 Comments

So around our house we are Mexican food fanatics. No really. Every birthday dinner my Goosie girl has had has been celebrated at her favorite local Mexican restaurant since she was…oh about 3.

the Goose’s 6th birthday. celebrating over Mexican food.

new cowgirl boots, a doll, and Trejo’s…she turned 7 in style!!

And the rest of them are just as bad. It’s the one thing our opinionated, loud mouth family of 6 can agree on. We love Mexican food. It’s a no brainer that I would want to recreate some of our fave Mexican dishes at home. With 6 people in our family and me being a stay at home mom, eating out is not a regular occurrence in our home. I mean…we do eat out, don’t get me wrong, just not weekly. I found these amazing recipes while scanning through Pinterest and I am so glad I listened when I said to myself “self, you should make these recipes!!”. I am smart and clever and have really good ideas…when I actually am able am able to finish a thought. And then retain it long enough to make use of it. And the moon is blue. See what I mean? Anyway, enough about my bad memory due to popping out all these kiddos. Let’s get back to Mexican food. Yum. This Spanish rice casserole from http://www.mommyskitchen.net came to together so dang fast it was almost criminal and the refried beans from http://moneysavingmom.com were seriously so easy and the best I have EVA tasted and mama knows her refried beans. I can tell ya’ll this….my two oldest kiddos had science fair projects due and we’re finishing their boards and while the meltdowns and hissy fits (mostly mine) ensued, I was able to get this meal on the table. Yeah…that makes it so tops in my book. If you adore Mexican food and long for that authentic Mexican flavor without having to go out (except to buy ingredients now)…give these two recipes a go.

working on science fair project boards…this was earlier in the day when we all had our composure.

Homemade Refried Beans (adapted from Money Saving Mom)

stuff you need~

1 bag of dry pinto beans, that have been soaked in water overnight)
3 tablespoons of butter
1 onion, diced
5 cloves of garlic, minced (2 1/2 teaspoons of the jarred stuff)
2 1/2 teaspoons cumin
2 teaspoons sea salt
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper

what to do with the stuff

Okay, assuming that you have soaked the beans overnight in your crockpot …drain the water you soaked them in and then add fresh water to cover the beans. Cook on low for about 6 hours or so. I used my smaller crockpot for this and this was fine.
Now, after the beans have cooked and are soft….in a heavy bottomed large saucepan, melt the butter. Sauté the onions until translucent and then add garlic towards the end. Next, using a ladle, ladle your cooked beans (about 4 cups) Into the saucepan, along with some of the liquid.

Sprinkle in all of the seasonings so crucial to giving these beans that authentic, straight from your favorite Mexican restaurant flavor. Allow them to simmer for about 20 minutes. Now…I used my immersion blender to get the texture I wanted. At this point you can do the same, just stick that immersion blender in your pot O’ beans or you can put them in the blender or you can use a good ole masher. I like some texture to my refried beans so I did not blend them much. Do your thing and make them the way you want.

You can serve these beans with some warned tortillas on the side and a good green salad or you can go all out (aka full Mexican) and prepare this cheesy Spanish rice casserole…

Cheesy Mexican rice casserole (adapted from Mommy’s kitchen)

stuff you need

1 tablespoons canola oil
1 1/2 cups of long grain white rice
1 can chili ready diced tomatoes
1/2 cup salsa or picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon Mexican oregano (I used regular dried oregano and it was just fine)
1 teaspoon chili powder
4 cups reduced sodium chicken broth
1 pound ground beef or ground turkey (I used ground turkey…yum!)
1 small onion, diced
1 clove minced garlic
1 8 ounce package shredded Mexican cheese blend
Fresh cilantro for serving (crucial! It made this dish for me!)

What to do with the stuff~

Preheat oven to 350 degrees. In a large skillet, heat the canola oil over medium heat. Add in rice and stir constantly as it turns a golden brown color. You want most of the grains of rice to be a toasty brown. This takes about 5 minutes. Stir in the tomatoes, salsa, chicken broth and all of those spices. Bring to a boil and reduce heat. Cover and allow to simmer for 15- 20 minutes or until all the liquid is absorbed. It will look just like this…

Meanwhile, while the rice is simmering in those spices and liquid, brown your ground meat and onion and garlic in a large skillet until onions are translucent and meat is fully cooked.

Stir the meat into the rice skillet. Cover with shredded cheese blend and bake until the cheese is all bubbly and yummy looking (you know what I mean right?). Sprinkle with chopped fresh cilantro. So good ya’ll…I mean seriously Mexican restaurant worthy.

“have mercy!!” said in Uncle Jesse’s voice from Full House

now she is 8 and likes to kick back while mama makes up some Mexican dishes. That’s how sister rolls!

slow cooker, Soups, Weeknight wonder

Crockpot Cheeseburger soup and give me comfort

January 21, 2015 cajunmamacookin Leave a comment

So first off, let me explain the reasons for my 2 week hiatus from blogging. I could go into details about the where’s and whys of it all…but truthfully it’s about what you would expect from a mom. But most of all, there have been no recipes to blog because I have not been cooking and I have just been stupid busy with child rearing and carpool and trying to keep it all together. And frankly, I am barely managing even now. Sure, I get by. We all do most days, right? But man, these days I feel like I am running through the woods with my pants on fire, being beaten with reeds. (Yes that is totally a line from my all time favorite show…Designing Women.) Anyway, finding time to sit down and blog a recipe is a challenge sometimes and it is an even bigger challenge when mama ain’t cookin. But…I’m back!!! I hope you are ready to get in the kitchen and cook up some hella good recipes. The ones I have coming do not disappoint!!!

Now today, I have a DELICIOUS soup recipe.
I found it on http://lecremedelacrumb.com.
Ya’ll know I love soup right? I am seeing more and more that I may or may not have an addiction. I am intrinsically drawn to soup recipes. I am not sure why that is. I guess because it is relatively uncomplicated. Maybe it’s the comfort a bowl of soup provides, especially one a blustery winter day? Make some cornbread or rolls and you have supper!! Chili and a pot of beans definitely fall in that same category in my heart. I guess it’s no mystery that I would crave a meal that is simple and comforting. No wonder why I would fix things for supper that lead to feel good, warm fuzzies. Life gets crazy and chaotic, goes at warp speed and I am constantly looking for ways to soften the blow. My life is by no means awful, so let me make it clear…I am not complaining. But I am above all practical and realistic. I have people who need to be fed every evening and what I feed them may as well taste good and maybe even pack a nutritional punch, without reinventing the wheel or require I dirty 10 pots and pans (though Lord knows I do that too sometimes). And maybe that is the reason in the nutshell I simply ADORE soups. They are practical. And this recipe is a real pleaser from the ease of getting it started (which for me is the biggest challenge sometimes) to the taste it delivers…it is pretty wonderful. So maybe if you are looking for a good recipe to try, out this one on your “to try” list.

Crockpot cheeseburger soup adapted from Cream de la Crumb

stuff you need~

3 cups chicken broth
1/2 cup onion, diced
4 cups chopped and peeled potatoes (I used steam and mash potatoes from ore Ida)
1 stalk celery, chopped
3/4 cup shredded carrot (about 1 carrot)
1 teaspoon dried basil
1 teaspoon dried parsley
1 pound ground beef
4 tablespoons butter
1/4 cup flour
1 1/2 cups half and half or heavy cream
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup sour cream
2 cups shredded cheddar

Optional…bacon bits or green onions for serving.

what to do with the stuff~

In a slow cooker, add potatoes, celery, carrot, basil and parsley and chicken broth. Give it a stir and then cook it on low for 5-6 hours or high for 3-4.

my trusty ole steam and mash…I ❤️ them

how they start out

after they cook down. A little visual never hurts…

Ok! Now, about 30 minutes before you are ready to eat, brown your ground meat (which you can ABSOLUTELY do ahead of time). In a separate skillet, melt your butter. Whisk in the flour and stir until the flour and butter are combined…a nice light roux or blond roux if you will. Whisk in the half and half OR heavy cream. Let it come to a bubbling simmer and simmer until the mixture is thick, creamy and luscious. Remove from heat. Stir in the garlic powder, salt and pepper. Now, add the sour cream to the mix. Mmmmmm….

oh creamy goodness…you will make this soup so yummy.
Now you are almost at the homestretch!! Stir in the browned ground beef and the creamy mixture into your crockpot. Stir in the shredded cheddar.

are you picking up on how delish this looks?!

Now, put the lid on the crockpot and let it cook on low for about 30 minutes. I served this soup with some frozen rolls that I just thawed and allowed to rise and then baked. My precious 9 year old aka my sugar cookie, absolutely devoured this. I loved it and found it to be as comforting and yummy as I wanted it to be. I hope your peeps love it as well!! Enjoy my friends!!!

Chicken dishes, Weeknight Meals

Honey chicken and honey embrace where you are

January 14, 2015 cajunmamacookin Leave a comment

The other day I was walking through Target BD says if anyone ever wants to find me they can go wait in the Target parking lot and eventually they will find me…I think he is exaggerating a little but whatever. Anyway, I am walking through and see a sweet little baby girl sitting in the buggy and smiling at me as her mama shops. I smile at her and she hides her face. So sweet. Her mama smiles at me and says “oh she likes you!” I smile and say “well I have 4 of my own. My youngest is 6 now and my oldest is 11. We are doing things like science fair projects and stuff”. I am careful not to say to her “enjoy it because it goes by so quickly.” I know she has heard it 1000 times and it always made a little sad and irritated when someone said that to me. Still does. Sure does go by fast but no point in dwelling on that. She says, a bit wistfully or regretfully (I could not tell) “oh we will be there one day.”But I tell her “oh enjoy this part but there is a lot to look forward to as they get older. We actually all go to a movie now! We have fun.” She looks relieved and says “oh wow. That sounds nice.”
And I realized how much I used to dread my kids getting older. As if somehow it was wrong, but truth is it is so right. Just right. I enjoyed their babyhood but it was a CR-aaaaaazzzzzzy time in my life.

such a sweet time but it was wild and crazy

can you say sleep deprived?

Now it may be because I had them back to back. Literally. It was a sweet time in my life and I enjoyed it as much as my exhausted mind would allow me to…but this time is pretty precious too. I am enjoying this stage more than I imagined I would, but to be honest I have never thought much about having older kids. I have had to take it one day at a time. Living in the trenches can do that to you.

that’s some good times ya’ll. we are like a posse. A crew. Maybe a force to be reckoned with…lol.

This brings me to a new thing I am digging about my kids growing up some. I am sure ya’ll have heard it said “and the teacher becomes the student…” and I can definitely apply that to parenting, especially in this new place we are in. They teach me just by doing. I am usually the one who decides what will he made for supper because well…if I don’t make a decision early in the day and get my stuff together, we would end up eating cereal or take out pizza every single night. To be honest though, sometimes deciding what to fix for supper gets a bit redundant and well…exhausting. Especially when I try to keep it interesting but also make sure most of the family will like it. My head spins sometimes. The kids or BD will make a suggestion from time to time, but for the most part, the buck…or menu…stops here. But the other day, my 9 year old, who has recently discovered a passion for honey chicken at a local Chinese buffet (shout to Sumo…holla!!), googled honey chicken and found a recipe for me. She wanted me to try to recreate it at home. Now, I am all about experimentation in the kitchen, but on my schedule. See…I want help but I want it when I want it. Ah…the plight of motherhood…or is it womanhood?? I am workinSo I took the recipe and said I would get around to it. The next day, I thought to myself, why not? Why not try to make honey chicken at home?? My child is brilliant!! (She really is) And while I am at it, why not try my hand at my favorite, won ton soup. I had been meaning to get around to it but I never had. Why not indeed? So I got the ingredients and last Friday night I set out to recreate some of our Chinese food favorites at home. I guess if I tell the truth, it turned out well. Me taking off down that path with my daughter was fun and it definitely yielded some yummy results in the kitchen. This just goes to demonstrate that though the days of me being head honcho in the kitchen all the time might be over, we are coming to a fun new place where my kiddos are having a say, finding what they like and finding their voice. They are, whether meaning to or not, encouraging me to try new things. Just another thing to relish about these precious humans I birthed getting a little older. There is more to it, we all know that, but it shows me that this part of the journey can be fun. Not that them growing up some means that they will wash their own laundry yet, or take care of themselves when they are sick…and that’s ok. I am not ready for all that. We are moving into new territory, but we will ease into it. As Shelby says in Steel Magnolias, “There are still good times to be had Miss Claree!!” but I will embrace where I am headed rather than wish it away, but mostly I will enjoy my honey chicken loving kids and do the only thing a mama can do…make some more of this mind blowing, über delish honey chicken.
Honey chicken lovers delight. This recipe from http://www.damndelicious.net is easy to follow, pretty straight forward and yields some tasty honey chicken. So here’s to braving new territory, accepting life as is, and some really good honey chicken. Enjoy!!!

Honey Chicken

Stuff you need~

1 pound of chicken breasts, cut into 1 inch pieces
1/2 cup Vegetable oil
1 cup Buttermilk
1 cup flour

for the sauce~

1 tablespoon cornstarch
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes, more or less to taste

what to do with the stuff~

Heat your oil in a skillet. Add your buttermilk to a bowl. Put your flour in another bowl.

In a small bowl, combine the cornstarch with 1 tablespoon of water. Set aside.

Now…your oil should be getting ready to fry. One piece at a time, dredge the chicken in flour then put in buttermilk and then back in flour again. Press to coat well with flour. Working in batches, add the battered chicken to the hot oil and cook until crispy. About 2 minutes on each side. Transfer to a large baking sheet lined with paper towels to drain the chicken.
Ok…in a small saucepan, add Apple cider vinegar, soy sauce, sesame oil, honey and red pepper flakes. Over medium heat, bring this mixture to a boil and then reduce heat. Stir in the cornstarch mixture and cook until mixture has thickened up some. 2-3 minutes should do it. Drizzle this luscious stuff all over those little fried chicken pieces. This turns them into heaven. Heavenly honey chicken. Amen.

healthy options, quick and easy, veggies, Weeknight Meals, Weeknight wonder

Chicken and cabbage stir fry and the family that gets sick together…drives each other crazy

December 31, 2014 cajunmamacookin Leave a comment

So we have been sick in the cajun mama household. Looking around, I know it could be so much worse, but I will straight up say, 4 sick kids and a sick mama es no bueno. My youngest started running fever on Christmas Day and it just sort of spiraled from there. We fell like neatly placed dominoes. Christmas 2015…the Christmas of the fonk. But truthfully it was so much more than that. Even in the hazy eyes of the after illness, in my cough syrup induced haze, I know it’s not all that bad. And bad moments don’t make a bad life. Having some time together (albeit time where everyone is coughing and a little cranky) has not been so bad. There has been some cabin fever, lots of eye rolling, some “get out of my face!” And “mama he Is coughing on me!!” But we have also had lots of family time to take naps…

Dress the dog up in scarves…

Play games…and pose for selfies…

Have group discussions…

Choreograph dances…

And get lots of puppy kisses…

So all in all, we have been pretty lucky. We have all been together and we have laughed a lot. I can honestly say one thing that has not happened a lot is cooking. Whatever we had left us with little appetite. It’s been lots of cereal and sandwiches around here. But the other day, my best friend posted a link to a recipe for cabbage and chicken stir fry and I had to make it. Nearly everyone in our family loves cabbage and it is super cheap, so that makes it a great option! The recipe came from http://www.pomanmeals.com and I really like this blog. This cabbage and chicken stir fry was absolutely lip smacking de-licious! Now, I kind of added a few things and I will give you the recipe the way I made it, but I wanted to make sure ya’ll got the original website, because I must always give credit where credit is due. If you love cabbage and you love stir fry, try this recipe. I am telling you…you will be so happy you did. I ate it for breakfast this morning ya’ll. It’s that good!!

Cabbage and chicken stir fry

Stuff you need~

2 tablespoons canola oil
3 chicken breasts, cut up into cubes
Kosher salt and black pepper
2 tablespoons butter
1/2 head of cabbage, cut up into chunks
3 cloves garlic, minced
1/2 large onion, cut into large chunks
1 carrot, peeled and cut diagonally into large chunks
Chicken stock
Cornstarch OR Tony’s instant roux*

*If you don’t have this stuff…get some! My daddy swears by it at the camp and BD came home after a stay at the camp and said “must have this stuff! Your daddy loves it!!”

What to do with the stuff~

Heat the oil in a large skillet over medium heat. Add the chicken to the warmed up oil. Now sprinkle with kosher salt and black pepper. Just let the chicken brown on one side. don’t disturb it for a few minutes. This gives it that nice stir fried effect. After one side is done, I flipped it with a spatula and Cooked the other side. I did not mess with it much.

Ok, now you may need to work in batches as to not overfill the skillet. The chicken cooks quickly So it’s not a big deal. Remove the chicken from the skillet and set aside.

Next add the butter to your skillet. Let it melt. Toss in the garlic, the carrots and onion. Let them cook a few minutes, and then add in the cabbage. Don’t stir much so the cabbage stays crisp and does not turn to mush. Using a spoon and spatula I kind of tossed the cabbage around, making sure it all gets in that butter. Just cook for about 5-10 minutes as cabbage becomes tender crisp. You can add a little salt and pepper here as well. Be judicious with your salt addition though (I am sensitive to salty flavors and don’t use a bunch so maybe you need or like more. Do your thing. You are your own boss!)
Next, I removed the veggies from the pot. I just placed them in a bowl and set aside. I added in my chicken stock. Now what I used was Knorr concentrated stock. I keep this stuff on hand all the time. I diluted with a cup of water. Let it come to a boil and then sprinkle in about 1 tablespoon of Tony’s instant roux. Cook over medium high heat and whisk well. Let the sauce cook down for a few minutes or until it is thickened up some. Add veggies and chicken to this yummy sauce. Serve over hot cooked brown or white rice. Plum larapin’ as my daddy would say.

as delicious as I imagined it would be

Since this is New Year’s Eve, I want to take a moment, on my last post of 2014, to say I wish you and yours an abundance of blessings in the coming year. I look forward to sharing plenty of tales from the trenches and the kitchen. So much inspiration for tastier food and an abundant life, right where we are. No need to go to a restaurant to eat good every night. We can keep it simple, keep it real and eat good (and for less!!) at home. Not every night because that is no fun (and completely unrealistic) but more often than not. There are so many recipes for us to share…so enjoy your New Year’s Eve and I will see ya’ll back here sooner than later in cajun mama’s kitchen for some more inspiration. Thank you for reading along and letting me be a part of your life and for being a part of mine. More of that in 2015 please. Happy new year.

quick and easy, Soups, Weeknight Meals, Weeknight wonder

Skinny lasagna soup and enjoying the moment

December 18, 2014 cajunmamacookin 2 Comments

So…we are on the Christmas wind down (or is it wind up for some of ya’ll?). I am sure glad of it because I cannot keep up the pace. 4 kids in school equals a whole lot of busy and this mama here is tired. I am ready to coast. You know what I mean, right? It seems as if the past few weeks have been all up hill and I am ready to reach the top and then just coast downhill. Sure this likely means going way too fast and losing control, but I am at peace with that. It is going to be insane with the kids all home for the next 2 weeks, so yeah out of control sounds accurate. But I am tired of having to control so much. Homework, getting them here and there on time, get this, do that, rush. You know it’s been haywire when it sounds relaxing to have 4 kids at home. Maybe some of you are looking at that same situation. Staring down at it like you are looking down the barrel of a gun. Ha ha!!! Go ahead you filthy animal…make my day. I am going to go ahead and know the inmates will be running the asylum. Making my peace with it and just give in. Let go. I am working on that lately. Letting things fall where they will and making peace with what will be. I am determined to enjoy some of the moments, even amidst the chaos .

All this Christmas prep is not always easy nor for the faint of heart. Knowing you have a hearty but healthy supper for yourself or your family at night makes it all just a little bit better. There is not much prep time required for this soup and you can get it all together at night and even start it then finish it after work the next day. It could go easily in the crockpot. Just put it all in the crockpot and add the noodles and let it cook on low. This is one heck of a tasty soup and you will not even miss the extra calories. This time of year is all about indulgence so this is one amazingly tasty dish that you can feel good about! It’s also a great recipe to have in the New Year when we decide it might be time to cut back a bit after all of our merry making.
I hope you enjoy this lasagna soup recipe and you find some time amidst all of this holiday hustle and bustle to kick back and enjoy the moments with family and friends during this Christmas season. ~AMB

Skinny lasagna soup (a Jamie Deen recipe)

Serves 6

Stuff you need~

1 pound Italian ground turkey
1 onion, finely diced
1 green bell pepper, chopped
Olive oil
2 teaspoons minced garlic or 4 cloves, minced
1 15 ounce can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with basil and oregano
1 (32 ounce) box of reduced sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Reduced fat shredded mozzarella
4 whole wheat lasagna noodles, broken up

What to do with the stuff~

Heat 1 tablespoon olive oil over medium heat in a Dutch oven. Brown ground turkey, onions, bell pepper, and garlic until turkey is no longer pink and veggies are tender.

Pour in tomatoes, tomato sauce and chicken broth into pot. Sprinkle in salt and red pepper flakes. Bring to a boil and then add broken up lasagna noodles.

Reduce heat and simmer for about 20 minutes or until noodles are tender. Ladle into bowls and sprinkle mozzarella over each serving. Garnish with extra red pepper flakes if desired.

this stuff is crazy delicious

T-Roy is an expert at kicking back and relaxing

Big kitty, Greg, is pretty good at it…he likes the view from UNDER the tree

taking a moment to enjoy the view

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Category Archives: Weeknight Meals

Tikka masala, basmati rice with peas and minted cucumber salad…I am in love with this Indian inspired meal!!

My girl Trisha’s chicken, broccoli and rice casserole and my real family

skinny shrimp scampi and for the love of noodles…give me some

Leftover Hambone soup and my mama is smart

Copycat Taco Bell Mexican Pizza and it all matters…

Cheesy Spanish rice casserole and the best refried beans…and for the love of Mexican

Crockpot Cheeseburger soup and give me comfort

Honey chicken and honey embrace where you are

Chicken and cabbage stir fry and the family that gets sick together…drives each other crazy

Skinny lasagna soup and enjoying the moment

Delicious food that is simple and real.