CAJUN OKRA GUMBO

What could be better on a chilly evening than a big ole pot of Cajun Style Okra Gumbo?  Nothing in my mind.  This pot simmered several hours and was delicious, except I got a teensy bit carried away with the cayenne pepper.  Even for us.  I didn't measure.  I did change up my usual recipe a bit since I was fortunate enough to have some Boudin links on hand.  If you don't know about Boudin, you are missing out on some great eating. It is a pork sausage, prepared in the cajun way with the holy trinity, rice and spices.  Lip smackin' good.  I particularly like Zummo's brand (out of Beaumont, Texas).

I usually start with a basic roux, but tonight I just didn't take the time to do it.  I just started putting in all the ingredients and it naturally gets thick on its own without making a roux.  A true Cajun would say you cannot make a good gumbo without a good roux, but I beg to differ.  Clearly I am not Cajun, nor do I have Acadian roots, but I know good gumbo when I eat it.

I hope you'll try a big ole pot for you and your family.  Remember, sometimes I guess at the measurements. I never measure anything for this dish.  Until it looks right, or until you think it is enough....... now that's just about right!

OKRA GUMBO

2 pounds lean ground hamburger (or 1 pound HB & 1 pound bulk pork sausage)
1 large onion, diced
4 ribs celery, diced
1 large bell pepper, diced
3-4 cloves garlic, minced
1 can Rotel, heat of your choice
1 can tomato sauce
2 cans of water (use the Rotel can)
2 packages of frozen cut okra (about 1.5 pounds, more or less... we like more)
   *use fresh from the garden if you have it.
1 tsp ground cumin
1 Tbs paprika
1 tsp Italian seasoning blend
2 Tbs onion powder
1 tsp ground black pepper
1 tsp salt
1 tsp gumbo file' (ground sassafras leaves)
6-8 shakes Tabasco
1 Tbs. cajun seasoning (I use Slap Yo Momma or Tony Chachere's)*
    (I find Tony's to be very salty, so use sparingly IF you add additional salt)
1/4 tsp cayenne pepper (more or less)

ALTERNATE ADD-INS:
Boudin; Smoked Sausage; Chicken; Shrimp; Crab; Oysters

Brown your meat. Add in the onions, celery & bell pepper.  Saute until onions are translucent.  Add garlic and remaining spices, stir around.  Add Rotel, tomato sauce and water and remaining spices.  If it looks a little too thick, add a little more water.  You want it to be thick, but so thick that it sticks.  Let it simmer for about 30-45 minutes, checking periodically. You  might need to add a bit of water from time to time.  Now is the time you should put in any add-ins like boudin, sausage, chicken or crab.  If you add shrimp or oysters, add those about 5 minutes before you are ready to serve. They are ready as soon as they are hot.  Cook another 30 minutes.  (final add ins -- fish, if you choose).

Make sure your rice is ready.  Oh yeah, did I tell you to make rice?  20 minutes in the microwave or 20 minutes on the stove top.  Or Minute Rice. Whatever you do.

If the seafood is ready, serve it up over rice.  Top with a little more File' and some more Tabasco if you like.
Cornbread or crackers is always good.  If you have wimpy folks, serve with a big glass of milk to cool them off.

Enjoy.

EMERIL LAGASSE'S OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
I love everything about Chef Emeril's cooking. We're having blue cheese bacon burgers tonight & these fries will be a perfect accompaniment. They are wonderful with lots of things... not just burgers!

2 large baking potatoes (about 1 1⁄2 pounds, scrubbed well
1⁄4 cup olive oil
1 tablespoon Emeril's Original Essence or Creole Seasoning
3⁄4 teaspoon salt
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon onion powder

1. Preheat the oven to 425°F.

2. Pat the potatoes dry and cut them lengthwise into 1⁄2-inch-thick slices. Turn each side flat and slice again lengthwise into even 1⁄2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and 1⁄4 teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes.

3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining 1⁄2 teaspoon salt in a small bowl and stir to blend.

4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot.

Yield: 4 to 6 servings

EMERIL'S ESSENCE-CREOLE SEASONING
2 1⁄2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

This creole seasoning would be great on baked sweet potato fries as well. Get that ying-yang thing going on!

Source: http://www.emerils.com/recipe/8395/Oven-crispy-French-Fries-with-Paprika-parmesan-Salt

TEXAS FRIED CABBAGE
--Betty Richardson (Original recipe)

1 pound pepper bacon, fried crisp & crumbled (set aside). Retain drippings.
1-2 large Texas 1015 onions (or other sweet onion like Vidalia), coarsely chopped
1-2 cloves garlic, minced
1 large head cabbage, coarsely chopped
salt & pepper

1.  Brown bacon in large skillet. Remove to paper towels to drain. Crumble. Set aside.  Leave drippings in skillet.  If there is too much, you can drain off some and save for later use.  Store in fridge.

2.  Put in onion and minced garlic in hot bacon drippings.  (You can also use the prepared garlic, and dip out a couple tsp fulls if you don't have fresh garlic).  Stir to start cooking process and when about half-way translucent, add the cabbage. Turn the cabbage over/over in skillet to coat.  Add salt & pepper to taste.  Stir frequently & turn over as cabbage begins to wilt so you don't burn the garlic.

3.  Remove all from pan when cabbage is tender crisp.  Turn out into large serving bowl and top with crumbled bacon.

Serve immediately.  Excellent side dish with some pan fried steak, mashed taters and cream gravy.

SUMMER SQUASH CASSEROLE

This recipe was given to my by my husband's biological mother, Mary.  Easy and delicious and another wonderful way to use up that summer garden bounty!

2 pounds yellow squash, sliced
1 small onion chopped
salt & pepper to taste
1 tablespoon melted butter
1 can cream chicken soup, undiluted
1 (8 oz) carton sour cream
2 tablespoons chopped pimento
½ cup melted butter
2 (8 oz) pkg herb seasoned stuffing mix [divided use]
3 slices velveeta cheese, cubed
sage

Cook squash, onion and salt & pepper in small amount of boiling, salted water until tender.  Drain.  Put 1 tablespoon of melted butter on squash. Add cubed cheese and stir to melt.   Add cream chicken soup, sour cream, pimento.  Mix well, but gently.  In separate bowl, combine ½ cup melted butter with 8 ounces (1 pkg) stuffing mix. Add sage to taste ***Careful not to put too much, or it will be bitter***  Spoon mixture into 2 quart casserole dish.  Top with ½ of remaining package of stuffing mix.

Bake at 375F for 30 minutes.

GARDEN CRISP COLESLAW

GARDEN CRISP COLESLAW
-- Aunt Betty's Kitchen (c)

I got this recipe from my mother sometime back in the late 70's or early 80's.  It is delicious and I remember her fixing it for reunions and gatherings around the house.  Toss together the night before to save time the day of your event!  Makes lots!

Ingredients
                                                      1 medium head cabbage, shredded (about 10 cups)

1 can (20 oz) crushed pineapple, well drained
2-1/2 cups finely grated carrots
1/3 cup diced greed or red bell peppers
1/2 small onion, grated or finely diced

In large bowl, toss cabbage, pineapple, carrots, peppers & onion until well mixed.  Cover and chill several hours or overnight.  Just before serving, add dressing.

Dressing

2/3 cup mayonnaise (I use Miracle Whip)
3 Tbs each white vinegar, evaporated milk & sugar
1/2 tsp. seasoned salt
1/4 tsp. black pepper

In small bowl, with whisk or fork mix all ingredients until smooth and well blended.
Yield: about 1-1/4 cups dressing.

Refrigerate any leftover dressing

OPTIONAL ADD INS:  Sunflower seed kernels, sliced almonds, walnuts, pecans

Sweet Tea and Cornbread: Zucchini Bread!

A delicious recipe from our friends at Sweet Tea and Cornbread: Zucchini Bread!:     
     This is a great way to use the abundance of zucchini so many of us have in the summer. 

Photo courtesy of Sweet Tea and Cornbread

This bread is a lightly sweetened bread good for breakfast or with a cup of coffee for an afternoon snack.  It's also a great way to get the kids to eat something nutritious without a fuss.  You might want to call it something besides 'zucchini bread' with them though...lol.   I like it with  a honey cream cheese spread.  You knew I would have to make it more fattening.  You can use light cream cheese though if it makes us feel better.   This is so easy to whip up, here is what you will need: 

1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup sugar

1 cup shredded zucchini

2 eggs

1/2 cup vegetable oil

1 tsp. lemon zest

1 tsp. vanilla

1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees,

Mix first 5 ingredients in a separate bowl.   In a mixing bowl beat together sugar, eggs, oil, zucchini and lemon zest.  Add vanilla.   Gradually add flour mixture.  Fold in nuts.

Pour into a well greased loaf pan.  Bake at 350 degrees for 45 to 50 minutes.  Remove from oven and cool for about 10 minutes before turning it out. 

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon

recipe courtesy of: SWEET TEA & CORNBREAD

CHEDDAR'S SANTA FE SPINACH DIP *copy cat*

INGREDIENTS:

• 1 pint half and half
• 2 cups Kraft’s Pepper Jack Cheese
• 2 8 ounce cream cheese packs
• 2 4 ounce green chili pepper cans
• 1 large onion, chopped
• 2 fresh jalapeno peppers, chopped
• 20 ounces frozen spinach
• Salt and Pepper to taste (1 layer of top of mixing bowl)
• 1 Tablespoon Sour Cream (optional)

DIRECTIONS:

In a large mixing bowl, defrost frozen spinach in microwave for 5 minutes on high.  Drain excess water from mixing bowl.  Soften cream cheese blocks in microwave at 30 second intervals until cream cheese is mixable.  Add softened cream cheese into mixing bowl.  Add Pepper Jack cheese, green chili peppers, onion, salt, pepper, and chopped jalapeno peppers to mixing bowl.   Mix thoroughly.  Slowly add half and half stirring intermittently.  Pour spinach mixture into 9X13 baking dish.  Cook at 400 degrees Fahrenheit for ½ hour.  Add sour cream and stir dip thoroughly for serving.  Serve with tortilla chips.

Source:  http://brassandwhatnots.blogspot.com/2012/09/cheddars-santa-fe-spinach-dip-copy-cat.html