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. 

sweet potato rounds

Ingredients

• 2 pounds of sweet potatoes
• 4 tablespoons of unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon of nutmeg
For the maple pecan sauce:
• 1/2 cup maple syrup
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 425. Have ready a roasting pan.
2. Peel and slice the sweet potatoes into 1" thick slices, and scatter them on the roasting pan, not touching.
3. Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt and nutmeg. Toss to coat, and then redistribute on the pan in a single layer, not touching.
4. Roast for 20 minutes.
5. Flip with tongs, and roast for another 20 minutes.
6. The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
7. To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan.
8. Add the pecans.
9. Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat.
10. Pour the sauce over the sweet potatoes and serve.

THANKSGIVING DRESSING

1 pan of cornbread pre- made(I use my cast iron skillet)
1 large onion, diced
2 stalks celery, diced
1 large bell pepper, diced
2 cans cream of celery soup
2 cans cream of chicken soup
6 cups of  chicken broth
4 eggs
Salt and pepper to taste

1 tablespoon of poultry seasoning

1ts of sage

Butter for topping after it comes out of the oven

Cook cornbread. Allow cornbread to cool.
Crumble cornbread fine. Add cut-up onion, bell pepper and celery. Mix.
Stir in cream of chicken soup, cream of celery soups and chicken broth. Mix well.
Add salt, pepper and eggs and spices. Mix. Note: Make sure that all ingredients are combined well. Pour into greased pan. Top dressing with butter. Bake at 350 degrees for 30 to 35 minutes until top turns golden brown and the dressing is firm on top.