Category: New Menu Monday

New recipes every Monday

Monday Menu: Red Beans and Rice

Pan of red beans and rice on the stove
Red Beans and Rice by JeffreyW

Lent begins this week, which means Mardi Gras! And I’ve been listening to Zydeco music for weeks now, chasing away the winter blues.

It also means time for some spicy goodness, Cajun chicken with mashed potatoes and spicy sausage gravy, and Jambalaya.

And, of course, some rice and beans with cornbread. I’ve been told, real cornbread doesn’t have sugar in it. To each his own, I’ll take mine with sugar, smothered in maple syrup and butter.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet

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Monday Menu: Valentine’s Day Treat

Double chocolate chip cookies on a plateWith Valentine’s Day coming up, I wanted to do something chocolatey.  It was between this recipe and a sheet cake. The cookies won out because I have a super busy week and these are easier to transport to various locations as I run around.

I also wanted to see how they fared with the Air Fryer baking method.  With traditional baking, they are great right out of the oven, but even with the extra butter, a day after, they tend toward dryness. The air-fried version retained its crisp outside and gooey insides.

Chocolate Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet

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Monday Menu: Chicken Cacciatore

Plated Chicken Cacciatore on a white plate and red/white tablecloth

This is a recipe my mom made often when I was a kid. I’m not sure when she stopped, but I have an idea why. This recipe is best when it sits on the stove or in the oven, all day. Stirring occasionally. Not always easy to do with a house full of kids and a busy life.

All day on low heat is how it gets its amazing flavor. Something an instant pot or slow-cooker cannot duplicate.

A dramatic Artic freeze for the weekend provided the perfect opportunity to make an old favorite.

Chicken Cacciatore

  • 1 whole chicken, cut up or 6-8 thighs, skin on, bone-in
  • basil, oregano, garlic powder, salt, pepper to season chicken
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1/2 onion, diced
  • 2 cloves of garlic, minced
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 2 tsp basil, 2 tsp oregano, sprig of rosemary
  • 1/2 cup red wine (opt)
  • Any or all of these: button mushrooms, sliced zucchini, eggplant, sliced carrots
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