My husband is Mr. Chef again as I will be at work in the evenings for a few weeks. These should be easy enough to get prepped for him, and tasty enough for lunch leftovers.
Bisque-ish Crock Pot Gumbo
(Sorry no picture ’cause I made this up from several different recipes)
- 3 tablespoons all-purpose flour
- 3 tablespoons oil
- 1 10 oz package Chicken Sausage, cut into 1/2 inch slices
- 2 cups frozen green beans
- 1 cup frozen corn
- 3 cloves garlic, minced
- 1/4 teaspoon ground cayenne pepper, or to taste
- 1/4 teaspoon ground black pepper
- 1/4 cup dried onion flakes
- 1 quart (or 2 14.5 oz cans) diced tomatoes, undrained. If desired, puree for a smoother texture (this is what makes it more like a bisque).
- 1 1/2 cups uncooked regular long-grain rice
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except rice and broth. Cover and cook on LOW for 7 to 9 hours. About 30 minutes before serving, cook rice according to package directions. Serve gumbo over the hot cooked rice.
An awesome recipe, picture, and expression of love for a cast iron skillet (which I share) is here.
Some Kind of Sauce
(Again with the making up thing)
I don’t know what this is called, but it is really good. My Dad gave us some really good bacon from a farm near him, and it is going to be excellent in this dish. I also need to figure out a way to use up the banana peppers I canned a few months ago, because they taste good but are mushy.
Fry 1 lb of bacon and set aside to cool slightly. In some of the bacon grease (you can drain some if there is a lot), fry two chopped banana peppers until they just begin to look a little crispy. Chop the bacon and retun to pan. In another pot, start water to boil for spaghetti noodles. To the bacon and peppers, add one jar of good quality spaghetti sauce. Mix together, and then add 1/4 cup heavy cream or whole milk. Boil spaghetti noodles according to package directions. Drain and rinse; the add to sauce.
Serve with a green salad.
Chicken Pot Pie
1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup biscuit mix (like Jiffy or Bisquick)
1/2 cup milk
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.
This recipe is from Betty Crocker.
Serve with applesauce.
I made this last month, and will be making it again. The recipe is here: Easy Roast Beef Au Jus
Served with fruit.
And for the adults.. Beaujolais Nouveau of course! No wine snobs allowed today. It’s a fun wine to drink and doesn’t pretend to be anything else 🙂
Pizza from our favorite, J.B.’s Pizza! Their pizza is much better than their website.
For more Menu Plan Monday, check out “I’m an Organizing Junkie!”