Red beans and rice

 Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 green bell pepper, chopped
• 1 teaspoon of chili powder 
• 2 stalks celery, chopped
• 2 tablespoons garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 3/4 teaspoon sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning, more to taste
• 1 tablespoon sugar
• 2 teaspoons Beef broth. I use powder.
• about 4 cups water
• 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
• 1 package of smoked sausage. I used kielbasa- diced.
• 1 and 1/2 to 2 teaspoons seasoning salt
• 2 cups hot cooked rice

Instructions

• Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
• Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
• Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
• Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?
  
  
• Add 1 teaspoon of chili powder.
• Add the cups of water and canned beans . Add the bay leaves.
• Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
• Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
• 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed 
• Before serving , taste the beans. They should be tender and flavorful
• . Add more Cajun seasoning to taste. 
• Remove the bay leaves. 
• Serve with hot rice. 

Spicy chicken sandwich

Ingredients

Chicken

• 4 boneless skinless chicken breasts
• 2 cups buttermilk
• 1 TBS Cajun seasoning
• 2 TBS hot sauce
• 2 cup self rising flour
• 1 TBS cornstarch
• Canola oil for frying
• buns - toasted

Spice Blend

• 2 TBS poultry seasoning
• 1 TBS Cajun seasoning
• 1 TBS onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp Accent
• 1/2 tsp celery salt

Spicy Mayo

• 1/2 cup mayo
• 2-3 TBS hot sauce
• 1 TBS Cajun seasoning
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp cayenne pepper

Spicy Mayo

• Mix all ingredients together in a small bowl.
• Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.

Chicken

1. Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
2. Add in the chicken
3. Cover with plastic wrap and let it sit until ready to use
4. In a shallow dish, mix the flour, cornstarch, and spice blend together.
5. Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
6. Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
7. Shake off the excess flour and set aside.
8. Preheat a deep fryer Or a deep skillet to 350
9. Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
10. Drain breasts on a paper towel.
11. Allow chicken to rest for 5 minutes.
12. Assemble the sandwich with your favorite garnishes.
13. Enjoy!
    
    

Sent from my iPhone

GREEK SALAD

• 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
• 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
• 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
• 1/2 whole Red Onion, Sliced Very Thin
• 1 can of black olives
• 6 ounces, weight Crumbled Feta Cheese
•  Fresh Parsley, Roughly Chopped
• 1/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Sugar (more To Taste)
• 1 clove Garlic, Minced
• Black Olives (extra), Thin , I slice mine 😊
• 1/4 teaspoon Salt
•  Black Pepper
• 1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl. 

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

MEXICAN CORN

Ingredients

• 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
• 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
• 2 Tbsp finely chopped cilantro , plus more for garnish
• 1 small clove garlic minced
• 1 fair pinch cayenne pepper , plus more for topping, to taste
• 1 cup finely crumbled Cotija cheese
• 1/2 tsp ancho chili powder , then more to taste
• Lime wedges , for serving (optional)

Instructions

1. Preheat a grill to medium-high heat (to about 450 degrees F).
2. Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
3. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
4. Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.

Sent from my iPad

D MAC AND CHEESE

• 1 lb. elbow macaroni
• 1/2 c. butter
• 1/4 c. flour
• 4 c. milk
• 6 c. freshly shredded sharp or white Cheddar
• ½ teaspoon salt
• ½ teaspoon
• 1  teaspoon of paprika
• 2 tablespoons  butter
• ½ c. panko bread crumbs

THIS IS HOW WE DO IT !!!...

1. Boil pasta in salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
7. Sprinkle the breadcrumbs over the dmac and cheese and top with paprika.
8. Bake in a preheated 325 degree oven 12-15 minutes.

MIMI'S POTATO SALAD

5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
Enough cold water to cover potatoes in large stock pot
1 tablespoon seasoned salt
1 tablespoon of dill

1/4 c sweet relish
1 onion, diced
2 cups Miracle Whip Salad Dressing (I use mayonnaise)
1/4 cup mustard
1 cup of sour cream
pepper
6 boiled eggs, diced
paprika for topping and presentation

In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

YELLOW RICE

Yellow rice

•       3 Tbsp. butter
•       1 c. long-grain white rice
•       1 tsp fresh minced garlic
•       1 tsp. onion powder or dried minced onion
•       1 tsp. ground turmeric
•       2 c. chicken broth
•       1/2 tsp. Kosher salt or to taste
•       ground black pepper to taste
•       2-3 Tbsp. chopped fresh cilantro
Instructions
1       Heat butter in a large saucepan over medium heat.
2       Add the rice and gently stir until rice begins to lightly brown.
3       Add garlic, onion powder, and turmeric and stir until well mixed in.
4       Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste.
5       Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
6       Simmer for 20 to 25 minutes. Remove from heat and add cilantro, and fluff with a fork. Serves 4.

RED POTATO SALAD

• 3 to 4 pounds red potatoes, cut into chunks
• 1 cup  sour cream
• 1 cup of mayonnaise
• 2 teaspoons of  mustard
• 1 teaspoon white vinegar
• 4 hard-cooked eggs, chopped
  
  
• 1 tablespoon of sweet relish

• 2 celery stalks, chopped
• 2 green onions, chopped
• 1 dash hot sauce
• 1 tablespoon dried dill weed
• 1/2 teaspoon garlic powder
• 1 diced red onion
• salt and pepper to taste
• Add more if needed

Directions

1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
2. In a bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, relish, celery, green onions, and hot sauce. Season with dill, garlic powder, red onion, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving. but taste first to make sure you have enough salt and pepper.

chicken egg rolls

1. 
   
2. 
   
3. 
   
4. 1 pound ground chicken
5. 2 teaspoons garlic powder
6. 1 teaspoon fresh minced ginger
7. 2 cups shredded cabbage , I buy the cabbage already bagged
8. makes it easier when I arrive home from work to cook
9. 1 cup diced carrots
10. 1 green onion, thinly sliced
11. 14 egg roll wrappers
12. 2 Tablespoons all-purpose flour
13. 1 Tablespoons water
14. Vegetable Oil, for frying. enough to deep fry

1. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
2. Carefully place 3-4 egg rolls at a time into the hot oil. Fry rolls for 3 -4 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce, I usually save my sauce from my carry out orders.

BLUE CHEESE MACARONI AND CHEESE

Author: Recipemomma
Serves: 8
INGREDIENTS
· 1 lb Penne pasta
· ½ lb (8oz) Blue Cheese , roughly chopped
· 4 oz Colby jack, shredded
· ⅓ Cup Flour
· 2½ Cups Whole Milk, at room temperature
· 3 Tbs Butter
· 1 Tsp Salt
· ½ Tsp garlic powder
· ½ Tsp pepper
· 1 cup of velveeta cheese
INSTRUCTIONS

1. cook pasta according to package directions but don’t overcook
2. Then I strain and set aside.)

3. To make the bechamel sauce-

in a heavy large saucepan that is big enough to hold the pasta-melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little -about 1 minute (you don't want to let it get brown).
4. Next add the milk to the saucepan and whisking constantly allow the sauce to thicken - about 5 minutes of stirring. When sauce has thickened considerably (should coat the back of a spoon) turn the heat to low and stir in the salt, pepper, garlic powder,, stir a few times and then add in the shredded cheese and velveeta about ½ of the blue cheese chunks. Stir until everything is ooey gooey and mixed (about 2 minutes.)
5. Preheat oven to 350. Spray baking dish with cooking spray.
6. Now add the pasta to the sauce and gently fold the sauce over the pasta to make sure all the pasta is covered with sauce. Stir in the remaining blue cheese chunks and then spoon into the baking dish. Sprinkle the top with a little sharp shredded cheddar
7. Bake for 15 minutes until the cheese melts
Remove from the oven and then allow to cool for 10 minutes before serving and then enjoy!