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!
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)
- 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.
- 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