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Pork loin chops are tender and very tasty, especially when slow-cooked in a crockpot with a medley of fresh vegetables, herbs and seasonings which bring out the savory flavor of the meat. This is a simple recipe that is sure to please even the more finicky taste buds.
Evenly spread a layer of sliced onions on the bottom of your crock pot then place the loin chops on top.
Next, add the remaining onions, diced bell peppers, and celery on top and all around the chops. Sprinkle with the DIY Cajun Seasoning and salt. Add 1 can of cream of mushroom soup on top of it all and spread out evenly.
Place butter on top and cook on LOW heat for 6 to 8 hours -- or until chops are tender and onions are done. Can be served over buttermilk mashed potatoes or cooked long grain rice. Yield: 6-8 servings. Enjoy!
If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)
Ingredients
Bacon-wrapped Cajun Burgers
2 lbs. ground beef
bacon, thinly sliced
1 med. onion, finely chopped
1 cup green onions, chopped
1 or 2 Tbs cayenne pepper (your choice)
1 Tbs garlic powder
1 tsp salt
Instructions
thoroughly mix all the above ingredients (except bacon slices)
form 4 1/2" diameter by 1" thick meat patties
place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
for circular wraps, insert a toothpick to join the bacon strips with the meat patties
cook on stovetop, bake in oven, or grill on the barbeque
build your burgers according to preference (lettuce, onions, tomato, pickles, cheese, etc.)
Makes 6 - 8 servings.
Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.
Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.
Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8. KT
This White Chicken Enchiladas recipe was handed down to me by a friend who lives a few miles from me. It is sooo good that you'd better plan on making a couple batches of these if you have two or more people in your family or group, or they won't forgive you for not making more. It is easy to make as you will see.
Ingredients
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (I prefer Kraft Tex-Mex)
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilis
Instructions
Preheat oven to 350 degrees F.
Grease a 9" x 13" pan
Mix chicken and 1 cup shredded cheese
Roll up in tortillas and place in pan
In a saucepan, melt butter, stir in flour and cook 1 minute
Add broth and whisk until smooth
Heat over medium heat until thick and bubbly
Stir in sour cream and chillis Note: Do not bring to boil or the sour cream will curdle.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.
Begin by frying a couple dozens large shrimp using the Gaspard's Spicy Catfish Nuggets recipe (just substitute shrimp). Deep fry until they float to the top.
Prepare a dozen at the time and don't over-cook. When a light golden-brown color is reached (about 3 minutes at 375 degrees F.) remove the shrimp from the hot oil with a slotted spoon and place them onto some paper towels to cool and to absorb any excess oil. Repeat the process until all the shrimp are done.
Purchase the garlic French bread already sliced in half (lengthwise). Use your oven broiler to lightly toast the garlic loaf (spread side up) and set aside. Later, when you are done, you can slice the loaf in half to make two equally proportioned po-boys.
On the bottom-half of the loaf, evenly distribute the shredded lettuce. Then on top of the lettuce arrange the tomato slices along the entire length of the sandwich.
On the top-half of the loaf spread a generous amount of tartar sauce. Complete your sandwich by arranging the fried shrimp on the bottom-half of the loaf, season to taste, put the bread-cap back on, perform your final cut ... and Voila!--two Shrimp Po-Boys...Cajun style! (if you end-up with a few left-over shrimp just eat them as a snack and enjoy) Ahheee!! C'est Bon!
