Cajun Chicken

Well, I couldn't have given The Dish Washer a better birthday present if I tried. That would be what I have heard some TV folks referring to as The Night When the Lights Went Out in Georgia! I am so glad he was able to be there...although he couldn't enjoy himself too much since he was there with a Dawg. He's never the type to rub anything in, because he hates when people do that to him! We've had a good afternoon of celebrating a day that he hates to celebrate. Tonight for dinner we had a new recipe called Cajun Chicken, squash casserole, and a VERY modified (as sugarless as I could get it) version of Not Yo' Mama's Banana Pudding. The picture seems blurry to me.

I have to tell a story about the dish the pudding is in. Granny Miller's famous peach cobbler was always baked in a dish just like this one - except much larger. I found this dish at an antique mall in Pell City one afternoon when I was visiting a patient. I just had to get it and I think it is so cute since it is a mini version. It has become The Dish Washer's birthday dish. Last year his mom made peach cobbler for him in this dish, but we didn't get to see them for the birthday this year so I decided to go ahead and make the banana pudding.

Cajun Chicken

chicken for grilling (we used chicken breasts)

1/2 c. vinegar (I used Balsamic)

1/2 c. lemon juice

2 Tbsp. melted butter

Tony Chachere's Creole Seasoning

Bring vinegar, lemon juice and butter to a boil in a saucepan. Allow to cool. Use this as a baste for your meat while grilling. Liberally sprinkle with seasoning about 2 minutes before chicken is done.

This was very good - The Dish Washer was very liberal with his "sprinkling" so our chicken certainly had a kick. If you don't like much of a kick, you may want to hold back a little.

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I also made Cheeseburger Meatloaf last week. I didn't have any cheddar cheese so I decided to use Pepper jack and it was very good!

Not Yo' Mama's Banana Pudding

September is the birthday month for our family. My brother-in-law's birthday was yesterday! I hope he had a great day. This is one thing that I can think of that he usually likes for me to make. So this is in honor of his birthday! Had we managed to all be in the same place at the same time, I would have made this for him.

Not Yo' Mama's Banana Pudding

It's so simple, folks will think you spent forever on it! Sorry the picture is so dark!

Reuben Casserole

Since The Dish Washer is pulling our team along in Georgia this weekend, I "south bound and down" my way home! It's good to be here! I hijacked My Buddy and he spent the night with us. We were in bed by 9:00 and up at the crack of dawn (although I admit I did snooze a little longer once I knew Deese was up). That boy is obsessed with pirates so we spent the morning on the pirate ship (aka the deck) heaving and hoeing our sail, swimming with the crocodiles (Uncle Dish Washer will be glad he wasn't here for that!), and fighting off the pirates who were trying to come on board. On my way in yesterday, I stopped at the grocery store because I wanted to make this recipe this weekend. Sister turns the big 3-0 on the big 3-0!! She loves Reuben sandwiches and I've had my eye on this recipe for her a while. Sadly, the grocery store didn't have everything I needed...apparently they don't like party rye around here. They had everything that I needed though to make Corn Salad. Mom helped me take a picture of it...I just love her bowl! Sister, here is what I would have made you! Happy Early Birthday!! We're getting old!! I'll make this next time you are in my neck of the woods.

Reuben Casserole

1 (16 oz.) bag or 1 (14 - 16 oz.) can or jar sauerkraut
1/3 c. Thousand Island dressing
12 oz. corned beef lunch meat, thinly sliced
1 (8 oz.) pkg. Swiss cheese slices
About 1/2 loaf party rye bread slices
1 tbsp. butter, melted

Preheat oven to 400. In a 9x13 inch baking dish, with fork, stir sauerkraut with its liquids and Thousand Island dressing; top with corned beef slices. Bake 15 minutes, until bubbly hot. Remove dish from oven. Place cheese slices on top of meat in a single layer; top with bread slices. Lightly brush bread with butter. Bake, uncovered, 10 minutes or until bread is crisp. Makes 8 servings.

**I used sandwich sliced corn beef and placed in layers which made it very hard to cut into. I think it may work better to use canned corned beef or chop the meat up before layering.

Creamed Spinach

Tonight we celebrated a birthday in our house a few days early! We will officially celebrate on Sunday, but The Dish Washer is headed to The Peach State for work and a certain ballgame and won't come home until later Sunday. We had great steaks on the grill and I made Pioneer Woman's Creamed Spinach to go with our meal. It was very good and she gives great detailed instructions, as well as pictures. Check it out!

Crumbed Chicken Casserole

We had our supper club over to our house this afternoon, and it was so much fun! Several asked about this recipe, so I told them that I would post it. In addition to the casserole, we had Lady's Green Beans, grape salad, cranberry sauce, macaroni and cheese (Delicious! and was made by someone who NEVER made homemade before...she did good!), fried corn that The Dish Washer made, breads galore, and two chocolate cakes! I had every intention of taking pictures to post with the recipe, but completely forgot.

My mom has made this particular recipe for as long as I can remember. The smell of it cooking in my house reminds me of the many times that we ate it. It's very easy and quick! I'm going to post the original recipe that she uses, but I make some changes to mine.

Crumbed Chicken Casserole

1 bag Pepperidge Farm cornbread stuffing mix
1 stick butter, melted
1 can mushroom soup
1-1/2 c. chicken stock
1 (4 oz.) can mushrooms and juice
3-1/2 c. cooked chicken, diced
1/2 c. onion, chopped and sauteed
1/4 c. mayonnaise
1/8 tsp. cayenne pepper
pepper to taste

Stir melted butter into stuffing mix. Line a greased 9x13 baking dish with half of the crumbs. Combine all other ingreadients and pour over crumbs. Top with other half of crumbs. Bake at 325 for 30 minutes.

I don't add the extra mushroom pieces, so I add a little more chicken stock than called for to make up for juice omitted. If your chicken mixture seems too thick, just keep adding stock. You don't want it too soupy but it need to be a little runny to soak into the stuffing mix.

The dishes are in the dishwasher and I am ready for my Sunday afternoon nap!

Brunch Punch

Hasn't this weather been great?! I love being out on the porch this time of year. Tomorrow is another breakfast day at work, and I'm not cooking a thing!! I'm not in the cooking mood tonight. I can hardly believe it myself, because I really have some fun things to try. I can't very well not show up with anything and then partake in the breakfast goodies, so I am taking the easy way out. I've decided to take Brunch Punch.

Brunch Punch

1 (46 oz.) can pineapple juice
3 c. orange juice
2 c. cranberry juice
3/4 c. powdered sugar
1/4 c. lime juice

Combine all together and stir until sugar is dissolved. Chill well and serve.

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I may not be in a cooking mood tonight, but Monday night I made the Sweet and Sour Pork Medallions. I have added a picture. Now I am off to watch Top Design...I caught the replays this weekend and while I was watching, I thought "holy cow, I've seen her before." She went to my school, so I am now cheering on the hometown girl.

Four Layer Delight

Yesterday was Tossie's birthday and because I was gone to the football game, I completely forgot to post this. If I had been anywhere in your direction, this is what I would have made you because I know you like it so much! I hope you had a great birthday! It's been a while since we have had this now that I think about it. This is a staple in our family and have eaten it for years and years and years.

Four Layer Delight

1st layer-
1 c. flour
1 stick butter, melted
1 c. pecans, chopped

Mix together and press on bottom of 9x13 pan. Bake for 15 minutes at 350.

2nd layer-
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. cool whip (of 12 oz. container)

Blend together and spread after the 1st layer has cooled completely.

3rd layer-
1-3/4 c. milk
1 (4-1/2 oz.) instant chocolate pudding mix

Mix about 2 minutes on low speed and spread.

4th layer-
Spread remaining cool whip on top.

Chill at least an hour before serving.

Savory Mashed Sweet Potatoes

We had this meal last weekend...I'm just now getting around to posting it. You can check out my roast recipe here. (I've added a picture of it over there.) There was nothing special about the green beans, but I wanted to share my mashed sweet potatoes. As I've mentioned before, I don't care for Sweet Potato Casserole although I am certain Tossie's recipe is delicious, for those that do like it. I was never even big on eating sweet potatoes until I met The Dish Washer. Now that is all we ever eat. I can't tell you the last time I made regular mashed potatoes.

Savory Mashed Sweet Potatoes

Sweet potatoes, diced and boiled until tender
milk
butter
salt
pepper
garlic powder

Pour in the milk and butter until the potatoes reach the consistency that you like. (Just like the regular version.) Then season with salt, pepper and garlic powder.

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Today, after church, we came home and fired up the grill and had grilled chicken wings using the Cha Cha Cha Grilling Marinade. I've added a picture there too! The in-laws stopped by late this afternoon on their way home from the mountains and brought fun Paula Deen treats. We'll be using the Lady & Sons Pepper Mix and Savannah Marinade very soon!!

Peach Cobbler

Last night we were invited to some friends' house for dinner. We haven't seen them in so long, so it was great to catch up! They had great news about a tiny, little one that will be joining their family in February. Can I just tell y'all that I think I know about 10 billion babies that will be born in January/February! Just kidding, of course, but it sure seems like it. We are super excited for them!! When asked what we could bring, they said bring dessert. Well, remember when I put up peaches? They were my "go to" ingredient, so I made a very quick and easy peach cobbler. Not The Dish Washer's favorite, crusty kind, but a good one none the less.

What the real Dish Washer favorite looks like!

We are very excited to be going to the first home game of the season today! We had planned to hit the road early, but it is raining at the house this morning, so we have enjoyed dragging our feet! I thought now would be a good time to post the recipe. I'm terrible about remembering to take pictures here lately. That's why you have an "After" shot!



Peach Cobbler
1 stick butter
1 c. sugar
3/4 c. self-rising flour
3/4 c. milk
1 (28 oz.) can sliced peaches in syrup, undrained ***



***I used my frozen peaches, so what I did was completely thawed them and let them drain. Then I ran some water over them to drain more. I put them back in a saucepan with 1 c. water and 1 c. sugar. Bring to a boil and then simmer for 10 minutes. Set aside and this is your substitute for canned peaches. I've made it both ways.***



Preheat over to 350. Pat butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Gently spoon peaches on top and pour in the syrup slowly. Bake for 30 to 45 minutes. (My oven had to go the whole 45 minutes.)



The only thing that I didn't have time to get was some vanilla ice cream to go with it!

Corn Salad

I hope everyone had a great Labor Day! The Dish Washer and I went from having absolutely nothing planned before the weekend started, to having a house full of his family. We missed our T-town family, but know y'all had fun with your plans! It was very fun to visit with everybody. We had a Boston butt, hamburgers, baked beans and salads-a-plenty (corn, potato, grape, oriental slaw). This corn salad was SOOOO GOOD! Don't worry, My Family, when we get together again, we WILL be having this salad! I just wish I had taken pictures of all of our food, so that you can see. I've been rolling around all day today, as you can imagine, because y'all know we didn't forget dessert. I made these Chocolate Chip Cookie Dough Brownie Cups. Check out the recipe, because they were so good and easy. I'm pretty sure we had eaten them all before we even got to our "real food."

Corn Salad

2 (15 oz.) cans whole kernel corn, drained
2 c. shredded Cheddar cheese
1 c. mayonnaise
1 c. green bell pepper, chopped
1/2 c. red onions, chopped
1 (10.5) oz. bag coarsely crushed chili-cheese corn chips (Frito's)

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

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What was your favorite thing to eat on Labor Day Weekend?