Cajun Chicken , Rice & Au Jus Gravy

1 whole fryer or 4 chicken breasts,
    seasoned with Tony Chachere's            Creole Seasoning
Cooking oil
1  large onion, diced
1.5 cups water
2-3 good Chicken bouillon cubes
       garlic powder

Cut a whole fryer into 8 pcs. or
if using only chicken beasts, cut
each into 2 pcs.
Season both sides of each pc. with
Tony's .
In a lg. heavy magnalite pot, heat
enough cooking oil to cover the
bottom of the pot.  Place seasoned
chicken on hot oil; leave 2" space between pices and do not crowd them.  Brown well, on both sides, then remove and replace, until
all pcs. are golden brown.
Place onion in oil and saute til softened.  Add all chicken back
to the pot and add water with
dissolved bouillon cubes , stir .
Sprinkle garlic powder on
top of chicken .
Turn heat down to simmer
and cook for 20 mins. .
Return the heat to high
and stir while cooking, to thicken
the gravy .  ***Do not serve
before thickening the gravy or
you will not have enough gravy.
*it has to be thick enough to
remain on the rice and not run
all over the plate.
PS I am sorry , if this is difficult
to understand .... I am a true
Cajun, all 4 Grandparents were
French .
Enjoy !


     

        LIL  KARYN'S  MEATLOAF 

   This meatloaf has some unusual ingredients,
but, don't let that fool you; it is delicious. It is
my favorite meatloaf recipe .

Meatloaf ingredients:
1½ lbs. ground chuck 
1 sm. onion, chpd. fine
¼ sm. bell pepper , chpd. fine
½ c. quick cooking oatmeal
1 egg
¼ c. sweetened condensed (not evaporated)
1 can tomato paste 
salt & pepper, garlic powder

Spray an 8x8'' pyrex dish with Pam cooking 
spray.
In a large bow, mix all of the above and shape
into a tall loaf , in the pyrex dish. 
Using your fingers, poke holes into the 
meatloaf.
Glaze:
1 sm. can tomato sauce 
2 Tbsp. worcestershire sauce 
½ c. brown sugar 

Mix the glaze and pour it into the holes in
the meatloaf .  

Bake 350° for 1 hour or until firm, when 
you stick a knife into it.  
~Enjoy 
~Tami 

                                       
SHAWNEE'S HOT FUDGE SAUCE

 9  TBSP. REAL BUTTER  
½ C. COCOA

3 C. GRANULATED  SUGAR OR TURBINADO 

 

13 OZ. EVAPORATED SKIM MILK 
1 TBSP. PURE VANILLA EXTRACT 

Melt butter, let cool a little bit , then , add cocoa .
Stir well. 
Add 1/3 cup of sugar at a time . 
Slowly add evaporated milk. 
Bring to a boil over medium heat  and boil 
it for 5 minutes, stirring often. 
Remove from the heat , and add Vanilla. 

Makes one quart . 


This Hot Fudge Sauce is so delicious .  Warning, you will want to eat it by 
the spoonful.  You can use it on Ice Cream, Cake , Brownies , Peanut Butter
 Sandwiches , Fruit Salad , Pancakes, Waffles or anything your heart desires , like , a spoon.

                ~Enjoy~

                           ~Tami 

CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

       CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

1 fryer , cut into 10 pieces ( cut the 2 breast halves in half )
Tony Chachere's Creole Seasoning
oil for sauteing
1 lb. Cajun , smoked , pure pork sausage, cut into ½" pieces
½ lb.  of  Cajun, smoked pork Tasso  ( hickory smoked pork tenderloin )
1 med. onion , chopped fine
1 bell pepper , chopped fine
2 celery ribs, destrung, chopped fine
2-3 large bulbs of garlic, minced
tomato paste
1 cup water @ a time
1 tsp. parsley flakes
1 tsp. garlic powder

Cut fryer , season pieces of chicken with Tony Chachere's Creole Seasoning .
 In a large , heavy Magnalite Dutch Oven pot, heat
oil and saute 4 pieces of chicken at a time; removing each piece as they become
browned .   Once all the chicken has been browned , saute the sausage and tasso .
Remove to a bowl using a slotted spoon,  after sauteing for 2-3 mins. , and add all
the vegetables to the pot ; saute til softened .
Add  half the can of tomato paste and continue to saute for 1 min. over medium
heat.  Pour 1 cup of water in and stir to thin out the tomato paste .
The tomato gravy should be thin , but , not too thin.


If needed add the remainder of the tomato paste and more water.
Season with Tony's seasoning , parsley and garlic powder .
Let simmer for 30 mins. .
Serve over rice .  Serve with garlic french bread .

I hope you enjoy this recipe .  It is a very delicious Cajun dish , that my late Mom used to cook for our family when I was growing up.

Thanks for stopping by my blog.
~ Tami

          WALNUT  CHICKEN  STIR FRY

This is such a delicious stir fry. Chinese food 
is one of my favorite Ethnic Foods. I have had 
this recipe in my recipe file of Favs for 23 years. 
It's so easy and so good! 

~Recipe~

5 T. Crisco oil, divided 
5 tsp. soy sauce,low sodium,divided 
3 tsp. cornstarch,divided 
2-3 chicken breasts,boneless,skinless, 
cut into 1" pieces 
1/2 c. chicken broth,low sodium 
1/2 tsp. fresh ground ginger 
1/2 tsp. dried,crushed red pepper 
1 med. onion,cut into 1" strips 

1 clove garlic,minced 
1/2 lb. broccoli,cut into 1" pieces 

2 green onions , chpd into 1" pieces, white part included 
1 red bell pepper, cut into 1" pieces 

1/2 c. chopped walnuts

                            Hot cooked rice 

Mix 1 T. Crisco oil, 2 tsps. soy sauce, 
and 1 tsp. cornstarch in small bowl. 
Stir in chicken to coat. Cover and 
refrigerate 30 mins. 

Meanwhile, mix chic. broth,ginger,remaining 
3 tsps. soy sauce and 2 tsps. cornstarch. 
Set aside. 

Heat remaining Crisco oil in large skillet. 
Stir fry refrigerated chicken mixture and 
dried red pepper over med. heat till chicken 
is no longer pink. Remove chicken from the 
skillet until tender. Add chick.en and broth. 
Cook, stirring constantly, until thickened. 
Stir in walnuts. 
Serve with rice. 
4 servings 

                                 ~Enjoy~ 
                                  ~Tami
                                     

          CAJUN  POTATO  SALAD

3 very large potatoes, peeled & cut
   into med. lg. potatoes
1 tsp. real mayonnaise; not the 
    sugary kind (never, ever ! )
6-8 lg. Eggs, boiled, peeled, yolks 
   put into a sm. bowl, whites chpd. & 
    put into bowl with potatoes.
1 T. onion, minced, placed in 
    a lg. bowl, set aside.
    Salt & Pepper
    Tony Chachere's Creole Season-
     ing
1  tsp. yellow mustard
1/3 C. real mayonnaise, or a bit
      more 

In separate pots, boil potatoes 
with a dash of salt and boil eggs 
with a dash of salt ,also .
Chop onion and place in the bowl.
After draining the potatoes, put 
them on top of the onion, season 
with salt & pepper .  Let sit for 2 minutes , then, stir in the tsp. 
mayonnaise and a little bit of 
Tony Chachere's  and set aside. 
In the medium bowl, mash the 
egg yolks with a fork, then, stir in 
1/3 cup of mayonnaise , plus salt & pepper .  Once mixed well, fold into
 the potato & chpd. egg; mash a of 
the potatoes, to make it a little less
chunky . (that's how we do it in south 
Louisiana !)
 Serve warm .

People say that it tastes like 
Deviled Eggs .  

Enjoy ~ Tami 

            ROSINA'S 48 SPECIAL

1.5 lbs. ground beef, seasoned & browned , then drained
1 bag narrow egg noodles, boiled & drained
1 Jar of Prego Spaghetti Sauce 
   (*not ragu; it's too watery )
4  oz. cream cheese, softened
4  oz. reg. sour cream 
2-3 gr. onion bulbs with greens, chpd. 
2 cups grated Cheddar Cheese

Brown & drain the seasoned beef .
Boil and drain noodles, then, mix with beef and spaghetti sauce , then, spread in a 13x9 pan . 

Mix together , the sour cream and cream cheese, then, fold in the gr. onions .  Spread this over the noodle mixture,  making sure to cover all the  noodles.  Wrap with saran wrap and refrigerate , no less than 24 hours , but, 48 hrs is better; it gives it more time to marry. 
When ready to bake, remove from the fridge and top the casserole with the cheddar cheese .  

Do Not Preheat the Oven :
If using a glass or pyrex dish; instead,  remove it from the refrigerator, add the cheese evenly, place the glass dish on a cookie sheet & place into a cold oven, before turning the oven on !!!! Or else, you will likely crack your chilled dish in a hot oven and that would be a disastrous mess in the hot oven !!!

Bake @350° until hot and bubbly .  

💙You will love this recipe . I prefer it to lasagna . This casserole freezes exceptionally well , before or after baking . I've frozen single servings in Tupperware , brought it to work for lunch and heated it up in the microwave . It was amazing ! 

Enjoy ~ Tami