Sunday, February 06, 2011

Cooking: Menu Week Ending February 12

What a super weed with the super bowl!!! I am not having a party but want the kids to come over. So my super bowl menu is filled with their favorites.

White Chicken Chili
Cocktail Weinies
Rotelle Queso Dip
Veggies cut up with ranch
Football shaped brownies to top off the meal.

What twenty-something wouldn't come home for that dinner. And to get their dogs to come over, Homemade Frosty Paws for all the boys!

But the rest of the week is filled with painting, still!! With the wedding in June and the rehearsal dinner here, our home does need to have the prettiest foot forward. The menu needs to be filled with easy dishes and I need to use the leftovers to whip up other meals.


Chicken Pot Pie with Puff Pastry Crust


Red Beans and Rice

16 oz. red beans, soaked
1 tablespoon of bacon grease (can substitute canola or olive oil if you prefer)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

After cleaning and sorting, soak your beans in water overnight. In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions. Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes. After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot. At this time, test your beans—they should be soft, but if not, continue to cook on low until they are. When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy. Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.





Club Sandwiches
Homemade Potato Chips


Leftover Red Beans and Rice
Iceberg Wedge BLT Salad
Chocolate Souffle


Baked Ham
Mashed Potatoes
Sauteed Snow Peas

1 comment:

  1. enjoy your game day celebration...sounds like another busy week for you....


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