Maple Smoked Cheese Grits

This is the last meal from Midnight Bayou that I'm making, sorry it wasn't a spectalar meal ending! I really wanted to give it a try though as it was the one thing that Declan Fitzgerald never liked even after becoming a true New Orleans man. Needless to say as this was the last meal I'm cooking for this book, I had to at least give this one meal a shot.

To be honest even I'm not sure how I feel about these Grits… Ricky liked them and he ate his whole share and then some. I usually trust his judgement on how something tastes - because the whole journey of this blog is to not repeat my Peanut Butter Chicken fiasco where Ricky told me just how bad my cooking was… (I shudder thinking of that recipe…) I really want you guys to at least give this recipe a shot - you may like grits or you may not. It could just be an acquired taste… 

Maple Smoked Cheese Grits

• Water (2 Cups)
• Grits (1/2 Cup)
• Maple Smoked Cheese (1 Cup)
• Garlic (1 Tablespoon)
• Cayenne Pepper (1/2 Teaspoon)
• Salt (To Taste)

Instructions

• In a small saucepan bring the Water to a boil. Add in the Grits and reduce heat to a simmer. Cook for around 10-15 minutes or until thickened.
• Add the remaining ingredients and let simmer for 5 more minutes.
• Plate and Enjoy!

I'd be lying if I said I could explain this dish well… I really can't, I've never been a fan of certain textures in food - and grits ironically are that texture. I can say that the Maple Smoked Cheese shined through and added a nice flavor to these Grits. I wish I could like them more but I can't… The bonus is that I finally can say that I tried these in my life, and needless to say Ricky did eat them and enjoy them as he used to have Grits as a child. (He used to live in the South after all.) Maybe I'm just too much of a Northern girl to like such an interesting food like Grits - but to those that want to try these out, or those who like Grits in general - heck give it a try! The worst that happens is you may not like it, but sometimes trying new things can be a fun experience.

Tomorrow is my book review, and I hope ya'll will stop back for it!

Louisiana Hash Browns and Fried Eggs

I have never, never done a breakfast dish for this blog yet, and I believe I've missed out. I love breakfast - it's my favorite meal of the day because without it I can't manage. Thus Louisiana Hash it is!
Not to mention in Midnight Bayou Declan has started to wake up early after some ghostly disturbances at night. Thus I'm sure for him breakfast would be a pretty big deal. It would for me at least.
Needless to say though I like my breakfast time, so take this recipe for some morning and enjoy it!

Louisiana Hash Browns and Fried Eggs

• Potatoes (2 Small Ones, Finely Chopped)
• Red Pepper (1/2, Finely Chopped)
• Onion (1/2, Finely Chopped)
• Green Onion (4 Sprigs, Finely Chopped)
• Creole Seasoning (1 Tablespoon)
• Sour Cream (1 Tablespoon)
• Water (1 Tablespoon)
• Bacon (5 Pieces)
• Eggs (2)
• Bread (2 Pieces, Toasted)

Instructions

• In a medium sized pot, bring together the Potatoes and some water till done. Set aside for later.
• In a large skillet, fry the Bacon until done. Take it out of the pan and cut into small bite sized pieces.
• In that same skillet cook together the Onion, Green Onion, Red Pepper, and Creole Seasoning. 
• Slowly add in the Potatoes, Sour Cream, Water, and Bacon towards the end.
• Turn off the heat and let sit.
• In another skillet, fry the Eggs and place onto some Toast. 
• Plate and Enjoy!

Nom nom nom is all I have to say!

Have some fun and make a nice little breakfast for you and a significant other! Or double it up and make it for the whole family!

See ya'll on Tuesday!

Creole Seasoned Cheeseburgers

My Favorite Seasoning!

Have you ever kind of just been sick of eating certain types of food before? I can say that I really do enjoy Louisiana food, and I love everything I've tried thus far. Yet sometimes I really can't help craving something just back to basics - like a cheeseburger. The fun thing is, it that I still tied this into Midnight Bayou by coating both sides of the hamburger with Creole Seasoning. (I know my go to stuff this month!)

Creole Seasoned Cheeseburgers

• Hamburger (1/2 Pound, Formed into Patties)
• Cheese (Whatever You Prefer!)
• Creole Seasoning (2 Tablespoons)
• Hamburger Buns (2, Toasted)
• The Fixings (Lettuce, Tomatoes, etc.)

Instructions

• Coat each side of a Hamburger patty with 1/2 Tablespoon of Creole Seasoning.
• Fry in a medium sized skillet until desired doneness, melting the Cheese for the last few minutes. 
• Place on your toasted Hamburger Bun, add your fixings, and enjoy!

Sometimes, not all pictures can be about finesse… I can assure you though that this updated cheeseburger tasted great - and honestly was a welcome treat. If you want to try a spiced up version of a plain cheeseburger, than I'd definitely give this a try! It packs a nice heat without being overwhelming. 

Anyway, off for the evening! See you all on Sunday!

Jambalaya

I'm just going to start calling Creole Seasoning my ol' faithful sidekick by now… I've used it again for tonight's meal, and oh man did it really make a difference. I decided on making a tried and true Jambalaya for Midnight Bayou in honor of Declan Fitzgerald finally starting to enjoy more meals in New Orleans - not to mention he finally completed his kitchen addition in Manet Manor. Nothing says a full kitchen renovation than actually enjoying a full cooked meal in it. So therefore I made a meal that should've been Declan's first in the book.

Jambalaya

• Large Shrimp (6, Peeled, Deveined, and Chopped)
• Steak (4 Ounces, Chopped)
• Sausage (4 Ounces, Chopped)
• Creole Seasoning (1 Tablespoon)
• Butter (3 Tablespoons)
• Small Onion (Chopped)
• Green Pepper (Chopped)
• Celery (Chopped)
• Garlic (3 Cloves, Minced)
• Tomato (Large One, Chopped)
• Green Onions (Bunch, Chopped)
• Worcestershire Sauce (1 Tablespoon)
• Hot Sauce (1 Tablespoon)
• Chicken Stock (2 Cups)
• Rice (1 Cup)

Instructions

• In a medium sized skillet, cook together the Shrimp, Steak, Sausage, and Creole Seasoning. Don't cook everything all the way through as you'll be adding it back into the rest of dish as it's cooking.
• In a medium saucepan, melt the Butter and sauté the Onion, Green Pepper, Celery, and Garlic until translucent.
• Add in the Tomato, Worcestershire Sauce, Hot Sauce, Chicken Stock, Green Onions and Rice. Simmer this for 15 minutes.
• Add in the Shrimp, Steak, and Sausage mix that you had finished earlier, and mix into the sauce pan. Cook this for another 5 minutes or until the meat is finished cooking.
• Plate and Enjoy!

This has by far been my favorite dish thus far from the New Orleans style of cooking, I'm not particularly sure why. I think it's because it just seems so vibrant, and everything complements each other very well in the dish. I know I personally love what the Holy Trinity (Green Pepper, Green Onion, Celery) has done for all of these dishes, and that is bring everything together.

I know they sell Jambalaya rice mix in a box from a grocery store, and I've had it before (we all know we have). I can't believe they pull that off as Jambalaya… I suggest giving this dish a try, and the best thing about it - a meal in 30 minutes.

Come see my next post on Friday! I may stop in again for Thursday to pose a question, not sure yet though! Toodles!

Sauce Patate - A New Orleans Potato Stew

I had no idea how much I was going to be using my homemade Creole Seasoning when I started cooking for Midnight Bayou. Needless to say it's a great thing I made it when I did because most of the recipes I've been making are now requiring the seasoning, or I just want to experiment with it.

I like how thus far in Midnight Bayou the main character Declan Fitzgerald has been a neighborly gentleman - albeit a little flirtatious to say the least. One of his older neighbors at one point promised to make this dish for him, and while that hasn't happened yet I decided to take it upon myself to make it for my "Declan". 

Sauce Patate - New Orleans Potato Stew

• Butter (1/2 Cup)
• Flour (2/3 Cups)
• Onion (Finely Chopped)
• Green Pepper (Finely Chopped)
• Garlic (3 Cloves, Finely Chopped)
• Water (2 1/2 Cups, More If Needed)
• Potatoes (Peeled, and Chopped)
• Green Onions (1 Bunch, Finely Chopped)
• Creole Seasoning (2 Tablespoons)
• Salt (To Taste)
• Rice (2 Cups, Cooked)

Instructions

• Make a roux by melting the Butter in a large saucepan. Add in the Flour and cook until it makes a nice thick creamy sauce. 
• Add in the Onion, Green Pepper, and Garlic sautéing for 5 minutes.
• Add in the Potatoes, Water, Creole Seasoning, and Salt - cook this on a simmer for around 30 minutes or until the Potatoes are finished.
• Add in the Green Onions and let simmer in the stew for around 5 minutes.
• Plate some Rice, pour the sauce patate over and enjoy!

I can't even begin to tell you how much I love this stew… It has just the right amount of spice to it without overpowering any of the other ingredients. It really warms you up on a cold evening - especially lately as it gets colder here in Maine. It also has a wonderful creamy texture to it, which makes it a nice thick stew (almost gravy like). 

Traditionally there is a meat that goes with this such as shrimp, however I really didn't want to add shrimp because I'm not a fan. Ricky also wanted to try it without shrimp because he wanted to pour this over his leftover Thanksgiving Turkey.

Anyway - Sunday Night Football is coming up with the Broncos and Chiefs, so I'm signing off. See you all again on Tuesday! Happy cooking!

Creole Southern Chicken Wings

I hope everyone had a fantastic Thanksgiving yesterday! If you don't celebrate it, then I hope you have had a great week thus far.

I was originally going to make a full sized main meal, but then I looked in my fridge and there was just no way. I have so many leftovers from Thanksgiving that I have no desire to waste any of that before I make another meal. 

Yet I did want to make some chicken wings as a little late night snack tonight after Black Friday shopping, and I remembered how I said the Creole Seasoning I made last time would probably taste good as a seasoning on meat. That's when I came up with this simple and easy recipe!

Creole Southern Chicken Wings

• Chicken Wings (3)
• Panko Bread Crumbs (2 Cups)
• Creole Seasoning (4 Tablespoons)
• Egg (1)
• Milk (1/4 Cup)

Instructions

• Preheat the oven to 400 Degrees Fahrenheit.
• In a small bowl mix together the Egg and Milk till frothy. Set this aside.
• In another small bowl mix together the Panko Bread Crumbs, and Creole Seasoning - adding more if needed.
• Take a Chicken Wing at a time and dip into the Egg and Milk mix, then coat generously in the Panko and Creole Seasoning mix, and lay on a cookie sheet.
• Bake these for around 20 minutes, flipping half way through.
• Plate and Enjoy!

I will admit my picture taking skills failed for this dish… I was a little ravenous (that's an understatement) to say the least after work, Black Friday, and other small duties. I do hope you all try this, it's my healthier version of a southern fried chicken wing, and yet adds into the mix a Creole Seasoning from sweet ol' Louisiana!

Hope everyone enjoys their weekend, I'll be chiming back in on Sunday!

Creole Seasoning

Hey all! By now ya'll probably know how I am - if I have too many leftovers I don't like to cook. If I do cook I create a recipe to go around my leftovers, no one said a frugal kitchen was a bad kitchen! This seasoning mix is easy to make, and goes great mixed in with some rice. I can also imagine how amazing it would be if I did a dry rub over some pork ribs! (Hint hint - it may be in the future…) I decided on this as well because Creole Seasoning is something that many people can buy for modern times pre-made, and in Midnight Bayou Nora Roberts has moved from speaking about the past to being in the present. So this is a simple spice mix that can go with modern meals, and hell I'm cheap! Go out there and make some!

Creole Seasoning

• Garlic Powder (2 Tablespoons)
• Onion Powder (2 Tablespoons)
• Chili Powder (1 1/2 Tablespoons)
• Cayenne Pepper (1 1/2 Tablespoons)
• Oregano (2 Tablespoons)
• Basil (2 Tablespoons)
• Thyme (2 Tablespoons)
• Black Pepper (1 Tablespoon)
• Salt (1 Tablespoon)

Instructions

• One simple step for this one, mix together all the ingredients!

There's just something so vibrant about this spice mix, and it yields around 1 cup of Creole Seasoning. I made rice for myself and Ricky, and we topped the rice with some of my Louisiana Swamp Chili.

A little goes a long way with this spice, and I really can't believe I've actually bought this priced out before in a supermarket. (Granted I swapped out Paprika with Chili powder…)

I hope everyone tells me something that they mix up with a little creole seasoning!

Louisiana Swamp Chili

I don't know what makes this dish classify as a swamp chili, but I decided to give it a try - and boy am I happy I did!
This chili is deceptive - just like the way Nora Roberts first describes the bayou. It starts out tasting sweet, but then the spice rolls off your tongue on the back half. Not to mention I just love chili and I've never tried it this way before.

So if you want to try a different chili - but still not take too much risk, then give this Louisiana Swamp Chili a try!

Louisiana Swamp Chili

• Hamburger (1 Pound)
• Butter (2 Tablespoons)
• Green Pepper (1, Chopped)
• Red Onion (1, Chopped)
• Celery (3 Stalks, Finely Chopped)
• Green Onions (1 Cup, Chopped)
• Jalapeño (1, Deseeded and Chopped)
• Tomato Paste (8 Ounce Can)
• Corn (1 Cup)
• Black Beans (1 Cup)
• Water (2 Cups - More if Needed)
• Worcestershire Sauce (1/8 Cup)
• Frank's Red Hot Sauce (2 Tablespoons)
• Grape or Berry Preserves (2 Tablespoons)
• Chili Powder (2 Tablespoons)
• Cayenne Pepper (1 Tablespoon)
• Cumin (1 Tablespoon)
• Black Pepper (1/2 Tablespoon)

Instructions

• In a large skillet brown the Hamburger, and drain the grease.
• In a large saucepan take the Butter, Green Pepper, Red Onion, Celery, Green Onions, and Jalapeño, and sauté for around 10 minutes.
• Add in the Hamburger, and remaining ingredients and simmer for 2 hours.
• Plate and Enjoy!

This dish was really fun to make (except when the onions made my eyes burn)! I really enjoy dishes where I can leave the stove to multi-task. In the time in which I was just letting this dish simmer I was being a little homemaker. I made these! 

Peanut Butter and Bird Seed Feeder

Needless to say my family is going to eat well, and so are my backyard critters! 

Stay tuned for Tuesday's cooking!

Spicy Smothered Shrimp

I can already say that I love Nora Roberts way of writing. I've always been a prose fan, and her writing style is beautiful.

"Death, with all its cruel beauty, lived in the bayou. Its shadows ran deep. Cloaked by them, a whisper in the marsh grass or rushes, in the tangled trap of the kudzu, meant life, or fresh death. Its breath was thick and green, and its eyes gleamed yellow in the dark." (Roberts, Prologue).

That was just the first paragraph in Midnight Bayou and I can't wait to delve into more. After delving further into the novel I decided to cook the first thing that was mentioned - needless to say it was crayfish. I will admit I didn't cook with actual crayfish, but I did cook with some local Maine shrimp!

This dish was almost reminiscent to me of a dirty rice and beans type of dish, but instead of the beans it's little shrimps! If you're not a seafood fan, this dish would also taste lovely with chicken or even beans. Moving on to the recipe though:

Spicy Smothered Shrimp

• Cooked Rice (1 1/2 Cups)
• Butter (1 Tablespoon)
• Can of Tomatoes with Green Chiles (14 Ounces)
• Onion (1/2, Finely Chopped)
• Red Pepper (1/2, Finely Chopped)
• Celery (1 Stalk, Finely Chopped)
• Garlic Cloves (3, Finely Chopped)
• Maine Shrimp (1/2 Pound)
• Green Onion (1/2 Cup, Finely Chopped)
• Cayenne Pepper (1 Tablespoon)

Instructions

• In a medium saucepan melt the butter, and throw in the Onion, Red Pepper, Celery, and Garlic - sautéing for 5-7 minutes.
• Add in the can of Tomatoes with Green Chiles and bring to a low simmer for around 20 minutes.
• Stir in the Maine Shrimp, Green Onion, and Cayenne Pepper. Cook until the shrimp are pink and firm (about 5 minutes). 
• Serve over Rice, and enjoy!

I love how quick and easy this meal was, and on top of that amazingly healthy for you! I had a feeling we're going to be loving the spice of Louisiana cooking for the next month as I read Midnight Bayou. It's been freezing here in Maine, and I can tell you the spicy food is going to help.

Stay tuned for Sunday!!