Mary's Louisiana Skillet

It is summer and what better way to relax than have a nice dinner on the patio. A skillet may remind you of something you'd use in the winter, but no, I use mine all the time. 

Mary's Louisiana Skillet for Two

1 link      Louisiana hot link sliced

1             Corn on the cob cut into 4 pieces

1 med.    Yellow Squash cute into cubes

1 cup      Broccoli florets

1 cup      Cauliflower florets

5             White mushrooms cut into fourths

1             Jalapeno sliced

1/2 cup   Jasmine Rice

1             Onion quartered 

1 cup      Chicken Broth

Mary's Cajun seasoning to taste. (see below)

Use a little spray oil to season skillet. Add slice link and onions and cook on medium while preparing the other vegetables. Once they're ready add broth and the vegetables. bring to boil and then add rice. Put the lid on Skillet and continue to cook on medium for 10 minutes. Remove lid and stir. Continue to cook another ten minutes stirring intermittently until rice is done. 

Serve with a salad and a crisp white wine.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings 
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Southwestern Stuffed Bell Peppers

 I love summer, so many fresh veggies to cook with and change it up. And one of my favorites is Stuffed peppers. The hard thing for me to post a recipe is the fact I don't always measure. So these measurements are guestimates and can be changed up for more or less. 

Southwestern Stuffed Bell Peppers - For two

1/2 lb -  Ground turkey (or beef)

1/4 cp - Chopped onion

1/2    -   Chopped Jalapeno

2 clvs - Garlic chopped

1       -   Seeded and chopped tomato

1/4 cp - Shredded cheese 

1/4 pk - Taco mix or your favorite taco seasoning

2         - Bell peppers whatever color you want sliced in half

Salt, Pepper, or cayenne pepper to taste.

Heat oven to 400 degrees. 

In a frying pan or skillet, brown meat, add onions, garlic and jalapeno. Add a little chicken broth to keep from drying out. Add tomatoes a few minutes before stuffing peppers.

Stuff peppers and then sprinkle with cheese, bake for 20 minutes. Serve with your favorite side. Also pairs well with a mild with wine or a Mexican beer.

Stuffed Acorn Squash

Stuffed Acorn Squash - Serves 2 

1/4 lb         Ground Turkey

1/4 cp        Onion chopped

1/4 cp        Celery chopped

1                Jalapeno chopped

1/4 cp        Green Bell pepper chopped

3                Dates chopped

1 med        Acorn cut in half

1/2 cp        Shredded cheese.

1 tbsp        Olive oil

1 tbsp        Harissa paste

Preheat oven to 400 degrees. 

Cut squash in half, scoop seeds out. Brush with oil salt and pepper. Bake for 30 minutes until a fork goes in and comes out easy. 

While squash is baking. Sauté onion, celery, peppers when they start to soften add Harissa paste, cook a few more minutes and then add turkey. Cook until browned. Add dates. 

Scoop into squash, sprinkle with cheese and bake for 30 more minites.  

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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms - Serves 2

2 Large   Portobello mushrooms

1             Tomato - seeded and diced

1/8 cup   Onion chopped

1 Tbsp    Olive Oil - I used herb oil. 

2 Cloves Garlic chopped

1/2 cup   Shredded Mozzarella Cheese

1/2 tbsp  Balsamic Vinegar 

1 tbsp     Butter

Heat oven to 400 degrees. Place Mushrooms on baking pan cap on the bottom. Place 1/2 tbsp of butter in the inside of each. Cook for 15 minutes. 

While mushroom is baking, chop tomato and onion. Mix in a bowl with garlic, oil and vinegar. After the 15 minutes scoop tomato mixture into the inside of the mushroom and bake another 10 minutes.

Sprinkle 1/4 cup of cheese over each and bake another 5 minutes 

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Chicken, Vegetable and Bean soup

This is the perfect recipe for cold days!

 Chicken, Vegetable and Bean soup

1 LB         Chicken cubed

1 cup        Celery fresh juice

1 cup        Carrot Fresh juice

1 cup        Chicken broth

2               Carrots sliced

3 sm         Yukon potatoes chopped

2 sm         Leaks sliced

1/4 cup    Onion chopped

1 stalk      Celery sliced

1 Can       White Northern Beans

1/4 tsp     Cayenne pepper (optional)

1/4 tsp     Oregano 

Pepper, Salt, Crushed chili to taste

Chicken can be whatever cut you want. I used boneless thighs. I juiced the celery and the carrots but if you don't have a juicer or don't want to take the time, you can substitute with vegetable or chicken broth. 

Brown the chicken. Add all the veggies and broth and juice. Bring to boil. Boil for 30 minutes then turn to simmer for 3 to 4 hours. Simmer until tender. Add drained beans one to 2 hours before serving. 

Serve with rolls or a salad.

Pairs well with a white sparkling wine.  

Need more recipes pick up a copy for The After Work Cook. 

Cast Iron Skillet Louisiana Sausage Boil

Louisiana Sausage boil: serves 2

1 link        Louisiana Hot Link

1               Corn on the cob in fourths

2 med       Carrots sliced

1/2            Onion

1               Jalapeno

2 sm         White potatoes cubed

1/2 cup     Celery

2 cloves    Garlic chopped

1 med       Tomato chopped

1 cup        Chicken Broth

1 tbsp.      Olive oil

pepper, salt, crushed pepper, Cajun Seasoning

Heat oven to 400 degrees. In skillet add oil and heat, then sauté onion, jalapeno and celery until tender. Add sausage, potatoes, carrots, garlic and broth cook until tender. Add seasonings. 

Add corn and tomatoes and cover and put in the oven and cook 20 to 25 minutes. 

Serve with a salad. Pairs well with a crisp white wine. 

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Skillet Sausage and Shrimp jambalaya

For Christmas my daughter gave me a new cast iron skillet. Yes, you can expect a lot of recipes using a skillet...

Skillet or Dutch Oven Sausage and Shrimp Jambalaya for two

2                Louisiana Hot links sliced

6                Raw Shrimp

2/3 cup      Jasmine or long cooking rice.

2 cups       Chicken broth

1/4 cup      Onion chopped

1               Jalapeno chopped

2 cloves    Garlic chopped

2 Med       Tomatoes chopped

1 Tbsp      Olive oil

Salt, Pepper, Cajun seasoning to taste. 

Preheat oven to 350 degrees. 

Heat oil in skillet on stovetop. Add Links cook until starting to brown.

You can also you Cajun sausage or andouille sausage. Remove and add veggies and cook until almost tender. Add broth and bring to boil. Add rice stir in. 

Place lid on skillet and place in the oven for 25- 35 minutes or until rice is almost done. Lightly stir and arrange shrimp on the top. Bake another ten minutes. 

Serve with a salad or rolls. Pairs well with a crisp white wine.

Need more recipes? Check out The After Work Cook