Posted in Cajun/Creole

Cajun Seasoning Love

I am in LOVE with Cajun/Creole seasoning! I add it in pretty much EVERYTHING I cook! I think I was a Cajun in a past life! Because I am obsessed with this seasoning!

I collect Cajun Seasonings…
I like me some Cajun spices yo

I collect cajun/creole seasonings. Lol

This is BY FAR my most FAVORITE Cajun/Creole Seasoning! I use it in everything I cook and here is proof of that…

My most favorite seasoning ever! I think I love it so much  because its from Lori :) thank you Lori!!!!

I use it in Tuna Salad:
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Oh look there it is again:
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I use it in hash browns
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I use it in eggs!
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I use it on chicken
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I use it to make french fries!

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I add it to onions and peppers to make them Cajun-licious

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I use it to make Cajun Chicken Salad

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I use it on Chicken Thighs

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I use it on Potatoes

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I even add it to fish too
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I add it to pasta

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I add it to zucchini

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I add it to stuffed bell peppers

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When I make fried chicken I always soak the chicken in buttermilk and sprinkle tons of Cajun seasoning over it!

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I also add it to sweet potatoes

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I add it to the batter to make my fried okra EVEN better!

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I use it to make Fried Green Tomatoes

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I use it in sauce

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Cajun/Creole Seasoning is LOVE!

Posted in Crab, Dinner

Mini Crab Cakes

Got the inspiration for this recipe from here

olive oil
1/2 a yellow onion, small dice
1/2 cup small dice celery
1 whole red bell pepper, small dice
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2 tbsp minced fresh flat-leaf parsley
1 tbsp capers, drained
1/2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
6 ounce can crab, drained
1/2 cup panko bread crumbs
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1/4 cup greek yogurt
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Grainy mustard
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1 large egg

coat a cast iron skillet with olive oil

and heat pan to medium heat and then add in the onion, celery, red bell peppers, parsley, capers, Worcestershire sauce,
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and Old Bay Seasoning
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and cook until the vegetables are soft,
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about 10-15 15 minutes. Remove from heat and set aside while you prep the rest.

In a large bowl, add the crabmeat
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then add the bread crumbs,
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(I was trying to be healthy and use Greek Yogurt instead of Mayonnaise, but after mixing everything together, you do need the mayonnaise, so I recommend adding it)
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mustard (I added in two kinds of mustard – Dijon and Grainy mustard)
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and egg. (I also added a little dill to my crab cakes)

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Then I mixed it all up and then I added in Cajun seasoning, to taste (Because I LOVE IT)
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Then Add the cooled, cooked veggies.

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and mix everything together
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this is the point I tried the mixture and didn’t care for it without the mayonnaise so at this point is when I added in the mayonnaise, then mixed it in and yeah, tasted better with it
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Cover and chill in the refrigerator for 30 minutes.

While the crab cake chilled I made some remoulade sauce…

I ALWAYS use this recipe because it’s the bestest!

Remoulade Sauce:
1 C mayonnaise
the recipe calls for Creole mustard, but I don’t have creole mustard, so I use grainy mustard and horseradish and I do 1/4 cup grainy mustard and then about a 1-2 TBSP of Horseradish
1 teaspoon cayenne pepper
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
I also add Cajun seasoning, to taste as well
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Mix the mayonnaise
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Grainy mustard
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and horseradish
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cayenne pepper
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fresh, lemon juice
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Worcestershire sauce
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paprika
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and then 1 tsp of the Cajun seasoning
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I whisked everything in a medium bowl, to make sure it gets mixed really well, and then I stir with a spoon
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keep chilled in fridge until you are ready to use it
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OK now back to the crab cakes

scoop about 1/4 cup of cab mixture into your hands and form a crab ball and then form into a crabby patty and place on a plate or cutting board (like I did) and finish making the cakes until all of the crab mixture is gone.

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Then heat a large cast iron skillet and a small cast iron skillet to medium heat and add a little oil to the bottom of each pan to coat it. I did two pans so I could cook all the crab cakes at once

Once the pans are hot add the crab cakes
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Don’t overcrowd the cakes so you can flip them.

cook the cakes for about 15-20 minutes. I cooked one side for about 5-7 minutes then flipped them and cooked until they were golden brown on each side
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Once they are cooked, serve them up with the Remoulade Sauce you made
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Posted in Dinner, Seafood, Veggies

Mahi Mahi with vegetables

got the recipe for this dish from here

 

Preheat your oven to 425 degrees F. Coat a baking dish with cooking spray and set aside.

2 14.5 oz. cans of fire roasted tomatoes
2 tablespoons capers
1/4 cup olive oil
1 yellow onion, sliced
3-4 stalks celery, small dice
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup flat-leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 Mahi Mahi fillets, cut into 1-inch pieces.
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slice the onions, chop the celery, and mince the garlic and chop the green bell pepper and chop the parsley and cut up the mahi mahi

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Place the fire roasted tomatoes, capers, onion, celery, garlic, green bell pepper, and flat-leaf parsley in a large bowl
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add salt and pepper
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add the olive oil and then mix it all together.
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Pour half of the veggie mixture into the baking pan
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to the cut up pieces of mahi mahi I added a little Cajun spices and mixed it in
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Top the veggies with 1/2 the Mahi Mahi pieces.
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then add the remaining veggies over the mahi mahi and then top the veggies with the rest of the mahi mahi pieces
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place in the preheated oven for 20 minutes, or until the fish is cooked through.
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Serve over rice
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Posted in Cajun/Creole, Dinner, Salmon

Blackened Cajun Salmon

I LOVE Cajun spices! LOVE!

So found this spice mix at King Soopers and decided to use it on some salmon!

Normy got an 8 oz piece and I got a 6 oz piece

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so I followed the instructions on the back of the jar minus the butter
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So I took the salmon, I always rinse it under cold water and then pat dry with paper towels, and then put it on a plate
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then I drizzled some olive oil over each piece of salmon
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rubbed it all over each piece

then sprinkled the Cajun seasoning over the salmon (again) I didn’t measure I was just very generous with the seasoning
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Then I heat a cast iron skillet to high heat

I let it heat up for a good 7-10 minutes and then I threw the salmon in, Cajun seasoning side down
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Cook on high for about 5 minutes, then flip the salmon and cook for another few minutes
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Then remove from pan and place on a plate and wait a few minutes to let it cool before eatingDSC_0096-1

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Dinner is served
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Posted in Chicken, Dinner

Mrs. Dash Baked Chicken Quarters

So I just made this up, had 4 chicken quarters and I looked online on how I should make them, and I wasn’t feeling any of the recipes I had found…so I just went with it and this is what I came up with.

So I grabbed some Mrs. Dash Original blend
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then grabbed the chicken quarters and a big bowl

Place the chicken in the bowl and season it, very generously with the Mrs. Dash…

Over, under, every inch of that chicken. I didn’t measure, I just loaded it on.
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Then I covered the chicken and placed it in the fridge and let it sit over night. You don’t have to do this, I just did it!

Then the next day I preheated the oven to 350 and placed the chicken in a baking pan
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then I took a couple of lemons and sliced them into thin slices and placed over the chicken
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three slices of lemon per chicken quarter
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bake at 350 for 45 minutes to an hour or until internal temp is 165 degrees

Chicken should be nice and crisp
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let cool for a few minutes and serve it up!
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Easy and delicious!

Posted in Beef, sandwiches

French Dip Jamie Style

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you will need:

Roast beast (beef) from the deli or stuff that is pre-packaged – I used Oscar Mayer Slow Roasted Roast Beef  (depending on how much meat you want on your sandwich, and how many people you are feeding will depend on how much you will need, I like a LOT of meat so I bought two packages)

hoagie roll or sandwich bread

Butter

provolone cheese

mayonnaise (optional)

Au jus

So I started by heating a cast iron skillet to medium heat and added in about 2 tbsp of butter,
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let the butter melt completely and make sure the whole bottom of the pan is coated in butter
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While it melts cut two of the hoagie or sandwich bread in half and once the butter has melted toast the inside part of the bread
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and get it nice and toasted! (this works best with cast iron skillet) should take about 3-5 minutes each slice of bread.

Then take the bread and place it on a plate
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Buttery toasted, GOODNESS!
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Then for the Au jus I just used Better Than Bouillon Beef Base.

(Source)

I used a small sauce pan and filled it with water and added a tbsp of the better than bouillon, you can add more or less. Be careful adding too much because it can be salty, then warm on the stove and stir occasionally.

To assemble your Jamie French dip:
Take the bread you toasted and smear some may-o on both slices (I love mayo)
then add one slice of provolone cheese, I cute it in half
then add the roast beast (beef)
Normy dipped his roast beef in the au jus and then put it on his sandwich
Then top with the other half of bread and cut sandwich in half and serve with a little bowl/cup of the au jus

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Something about the toasted bread with the butter and the may-o and cheese, and meat and au jus, it just goes really well together!

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Posted in Chicken, Dinner, Mexican, Uncategorized

Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
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Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
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and mix it all together
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season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
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bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
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for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
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Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
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cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
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At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
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then add the onions and bell peppers to half of the tortilla
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Then add the chopped chicken
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I didn’t measure, I just added what looked good to me

Then add the cheese
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and then the olives
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Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
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I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

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Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
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Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
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I garnished mine with pickled jalapeno
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I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.