Fall Menus: September Week 2

Tuesday is Oven Fried Chicken

This is a little late, but I suppose better late than never. I’ve been crazy with work and glued to hurricane coverage, as I have Florida family (and friends).

Since we are moving into cooler weather, I’m bringing the meals in from the grill and into the kitchen. Although we do have a Grilled Steak on Monday – it’s in a soy/wine marinade that I love because you can use an inexpensive cut of beef and still get a great steak out of it.

One of my favorite meals, Red Beans and Rice, heads up Wednesday’s menu. And Friday is a slow-cooker BBQ Beef on Kaiser Rolls. 

All the PDF menus can be found here: September Week 2 Menus

The color-coded weekly shopping list is here: September Week 2 Shopping List The color coding allows you to eliminate any ingredients you won’t need if you skip a recipe.

Tonight’s bonus recipe is Creole Vegetables and Black Beans, (pictured above, recipe at the bottom of post)

What’s on your plate as you end your weekend and begin your week. If you have any questions, hit the comments and I’ll try and get you an answer. Have a great week!

Bonus Recipe:

We’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.

Creole Vegetables with Black Beans and Rice

  • 1 cup Jasmine Rice
  • 1 -15 oz can no salt black beans (drained and rinsed)
  • limejuice
  • 1 tbsp olive oil
  • 6 green onions, chopped (including greens)
  • 1/2 each: green, red and orange pepper, diced
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 1-14 oz can no salt diced tomatoes
  • salt to taste

Cook rice according to package directions, keep warm.

Add beans and a dash of limejuice and salt to saucepan and heat through.

In a skillet, heat olive oil, add onions and saute until softened, add peppers and celery, saute for 2-3 minutes. Add carrots, cook additional 2-3 minutes and add tomatoes. Add a tablespoon of Creole seasoning (recipe below) and mix in. Bring to a low boil, reduce heat to medium low and let simmer until carrots are tender.  Salt to taste and add more seasoning as needed.

Place rice, beans and tomato mixture in separate bowls and let everyone mix to their own taste. Put remaining Creole Seasoning on the table for garnish.

Serves 4.

Creole Seasoning

  • 2 tsp paprika (go for the good stuff)
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 2 tsp garlic powder (not garlic salt)
  • 1/4 to 1/2 tsp cayenne pepper (depending on the heat you like)

Mix all together and grind with a mortar and pestle or run through a spice grinder.  Add to tomato mixture.

*you can use dried beans, cooked and drained






23 replies
  1. 1
    Miss Bianca says:

    ooh, I may have to try that creole beans and rice recipe! Gotta make chii tonight for a customer appreciation event, tomorrow. Care topine on what you think are the essential ingredients for a green chili? (besides the green chile, of course).

  2. 2
    rikyrah says:

    Everything looks delicious 😋😋

  3. 3
    lamh36 says:

    I made NOLA style Red Beans in a slow cooker for the first time a while back. The beans came out sooo tender and creamy that I’ve never done stove top Red Beans since!

  4. 4
    Jeffro says:

    I made Asian turkey lettuce wraps (plus sides and veggies) tonight – family loved it. Later this week is slow cooker beef stew and then at some point I’m going to make this Spanish potato salad recipe that was in the Post last week. Not sure what to put that with though.

  5. 5
    TaMara (HFG) says:

    @Jeffro: I love lettuce wraps.

  6. 6
    eclare says:

    Thanks for the beans/rice recipes! Those look good!

  7. 7
  8. 8
    eclare says:

    @raven: Will do! I have relatives around Baton Rouge, every Monday is red beans and rice.

  9. 9
    raven says:

    @eclare: From the Sunday ham. I used smoked turkey necks for mine.

  10. 10
    Jeffro says:

    @TaMara (HFG): a new thing for everyone here – HUGE hit! =)

  11. 11
    Denali says:

    Anyone hear from Betty Cracker?

  12. 12
    Suzanne says:

    @lamh36: Do you have a good recipe for red beans in the crock pot? I am normally so disappointed by crock pot food, but cannot deny the convenience, so if you have a good recipe, I’d love to try it.

  13. 13
    opiejeanne says:

    Oven-fried chicken sounds delicious. Maybe in a couple of days.

    We picked about 8 pounds of tomatoes yesterday and mr opiejeanne made marinara (sauce? is sauce redundant?) We’ll have it with capellini and the closest thing to French bread we can buy locally. A salad with our own cucumbers and carrots.
    We also picked enough wild blackberries for a pie and that’s dessert. Wild blackberries = free food. I’m surprised more people in the PNW don’t take advantage when the berries are good, and this year they are very good.

  14. 14
    eclare says:

    @Denali: She tweeted out that she was evacuating inland, I think to some relatives. It was in an earlier thread, can’t remember which one.

  15. 15
    rikyrah says:

    @Denali:
    Silverman says that he has heard from her in the latest thread

  16. 16
    HinTN says:

    @lamh36: I love my stove top red beans. As for what’s on the plate, salmon on quinoa out here in the wilds of Victoria, BC. Beautiful around the harbour at sunset today.

  17. 17
    HinTN says:

    @raven: How is a bean different from another bean? Asking for a friend…

  18. 18
    Kay Eye says:

    @Suzanne: I agree about much crock pot food being a disappointment. Beans and chicken stock are two of the things which work for me. What I do with beans:
    rinse and sort the beans – Camellia red beans, pintos, cranberry are my favorites.
    put the beans in the crock pot with water (and chicken stock if you like) to cover the beans by about 2 inches.
    add some chopped or quartered onion and a few garlic claws.
    turn crock pot to low for about 8 hours.
    check after five hours and quickly add some salt and fresh ground pepper, or just wait till they’re done.
    they should be ready in 6-8 hours.

    You can add other things at the start – a smoked turkey wing, canned chopped tomatoes, whatever. I like beans pretty streamlined.

  19. 19
    raven says:

    @HinTN: Way late but I have to say that, while I don’t know why, these beans seem to be creamier when cooked. I use their blackeyed peas as well.

  20. 20
    HinTN says:

    @raven: Thanks, man, I’ll see if I can find them.

  21. 21
    workworkwork says:

    @Kay Eye: I’ve had good luck with a couple of recipes:
    – slow-cooked ‘baked’ beans
    – chili (I make this every week)
    – pot roast
    – chicken thighs

    My main complaint is that seasoning tends to cook off, so if you’re not careful the results can be too bland. Lately I’ve been using my Instant Pot more often since pressure cooking seems to keep more flavor.

  22. 22
    What Have the Romans Ever Done for Us? says:

    I put a whole 2.7 lb rockfish/striped bass (striped bass are called rockfish here in the mid atlantic for some reason) on the charcoal grill. slitted the sides and stuffed the slits with the zest of one lemon and flesh of half a lemon, minced, along with a mix of fresh chives and fresh oregano. Salt and pepper of course plus a very light dusting of Old Bay seasoning. Stuffed the leftover “stuffing” in the fish cavity. Put some soaked applewood chips on the charcoal fire when I put the fish on and roasted it over indirect heat for 30 min, turning once halfwa through, then moved it over direct heat for about 3 minutes on each side to get a little searing on the skin. It was delicious. I will definitely be using that herb-lemon mixture when I grill whole fish in the future. Use a fish basket because by the time it’s done it’s fall apart tender.

    Served with steamed green beans and cauliflower, and long grain rice cooked with dulse (seaweed) flakes and fresh shitake mushrooms.

  23. 23
    kay eye says:

    @Suzanne: well, dang. I posted my beans in a crock instructions for you but did it wrong so it didn’t show up. Basically, just put dry rinsed beans in pot with liquid to cover by 2 inches. Put in a smoked turkey wing, onions, garlic, canned tomatoes if so inclined. I’m a minimalist when it comes to beans, so I often skip this. Cook on low for 6-8 hours. Along the way add salt, pepper. And I also am disappointed with many crock pot outcomes. But beans work great in them.

    A Pecan smoked chile from Tecolote Farm in austin is the best addition of all. But that’s an Austin thing. Maybe they’d mail you some.

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