Dinner.

 

Cajun Red Beans

This is one of my absolute favorite meals down South on our Louisiana farm!

  • 1 lb. of red kidney beans

  • 1 onion,( chopped)

  • 3 stalks of celery

  • 2 tbl parsley

  • 2 tbl. basil

  • 3 c. chicken stock

  • 1 lb. cajun sausage,( I use a pork sausage)

  • 2 tbl. minced garlic

  • Salt and pepper to taste

  • Sweet peppers or jalapenos to top

    Bring beans to a boil and have them boil for 1 min. Then let them soak for one hour.

    Drain them and add the chicken stock, garlic, and seasonings.

    In a separate pan, saute’ onion, celery and sausage , then add to the beans.

    Slow cook for 4-6 hours. ( I usually cook for 6 hours.)

    Top with peppers!

Pan-sauteed Asparagus

This side is good with ANY meal! The trick to perfect asparagus is the pan-sauteed time first before you put in in the oven.

*Large bag of fresh asparagus.

  • Olive oil to saute’

  • salt and pepper to taste

  • 1 lb. of bacon

Roll 4 stalks of asparagus per each piece of bacon.

Saute’ in a pan with olive oil, turning them over periodically until the asparagus is browned.

Then place the asparagus bundles on a cookie sheet and bake for 9 min. @ 400*

Curry/Mustard Rabbit

This sauce can be used with any meat you like! We use it for our rabbit the most and it’s absolutely phenominal! It’s taken me over a year to perfect it and it goes great over rice too.

*Sauce

. 1 c. of yellow mustard

  • 1 c. honey

  • 1/2 c. Dijon or Cajun mustard

  • 1-2 tbl. yellow curry ( I use 2, sometimes a little more. Curry is a very strong seasoning, test the amount you want.)

    Double this depending on the amount of meat you’re cooking.

  • With rabbit, you need to cook it @ 400* for 30 min…then flip them and cook another 30 min.

  • Chicken doesn’t need to be flipped and cooks @400* for 55 min.

 

All American Goulash.

This meal is begged for in my house by everyone! It’s super easy and can be ready in an hour or slow cooked for a richer flavor.

  • 1 lb. ground beef/turkey or pork

  • 2 c. beef stock,( Or half chicken and beef)

  • 1 zucchini,( sliced)

  • 1 onion,(chopped medium)

  • 1 can of stewed tomatoes ( 28 oz.)

  • 1 c. spaghetti sauce

  • 2 tbl. worcestershire sauce

  • 2 tbl. minced garlic

  • 1 bell pepper,( green or red)

  • Salt and pepper to taste

  • 2 tbl. parsley

  • 1 cup Asiago cheese to top

    *Saute’ onions, zucchini, and peppers in olive oil till half soft.

    Remove the veggies and set aside. In the same pan, saute’ meat, garlic and seasonings till browned.

    Add in stewed tomatoes, worcestershire sauce and spaghetti sauce and cook for 15 min.

    Now, re-add in your veggies and put in your stock.

  • Cook on medium to low heat for one hour or slow cook on low for 4-6 hours.

    Serve over pasta of your choice!

    Top with Asiago cheese.

 

Chicken tacos.

My chicken tacos are the BEST!!

Top it with my homemade Guacamole and you’ll have a new favorite in your house!

*CHICKEN

  • 2- 3 chicken breasts

  • 1/2 c. taco seasoning

  • 2 tbl. Cumin

  • 1/2 bunch of cilantro,( Or all of it! Lol, depends on how much you love cilantro!)

  • 1 c. chopped onion

  • 1/2 c. water,( Add more if needed)

*Boil the chicken, cut up in smaller pieces, till cooked. Remove the chicken, leaving a small amount of water on the bottom of your pot, and then shred your chicken on a separate plate and then put it back into the pot.

Add all other ingredients and cook for 30 min.

*CORN TORTILLAS

Lightly spread olive oil on both sides and cook in the oven @400* for 5 min. or until browned and sizzling.

*GUACAMOLE

  • 2 large avocados

  • 1 lime squeezed or 2-3 tbl. lime juice

  • 1 tbl. garlic

  • 1/2 c. cilantro

  • 1/2-1 c. onion,(chopped)

  • Salt and pepper to taste

  • *Chopped tomatoes are optional.

  • *Chill for an hour in the refrigerator.