Smothered Chicken

I love smothered chicken over rice but I do not like making roux...I know shame of me. I know how to do it and started cooking that way but I stumbled upon a much easier way, which is using cream of mushroom soup.. and I have been doing it this way for years. The gravy is a beautiful color and so smooth and delicious. For all of the roux makers out there..try it and let me know how you like it:)

Smothered Chicken Recipe

Recipe Ingredients:

• 2 tablespoons vegetable oil
• 3 to 3-1/2 pounds broiler chicken (cut into 8 pieces)
• Salt and freshly ground black pepper and garlic powder
• 1 clove minced garlic
• 1/2 medium onion, thinly sliced (about 3/4 cup)
• 3 green onions cut into 1-inch pieces
• 1/2 chopped green bell pepper
• 2 stalks of chopped celery
• 2 to 3-1/2 cups hot chicken broth
• 1 can of Campbells cream of mushroom soup

Recipe Instructions:

The recipe for smothered chicken that follows requires some prepare work and cook time, but you'll thoroughly enjoy this chicken dinner.

1. Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. Season your chicken by lightly sprinkling each piece with salt, pepper and garlic powder. Set aside.
2. In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes. Place chicken skin side down in hot vegetable oil and over medium low heat, cook until chicken is golden brown and turn over to brown the other side.Remove chicken from skillet.
3. Next add vegetables consisting of garlic, yellow and green onions, bellpepper and celery to skillet, cook and stir until thoroughly wilted. Remove skillet from heat.
4. In a medium bowl, combine can of chicken broth with cream of mushroom soup. Using a wire whisk stir until smooth.
5. Return skillet with vegetables to stove and add chicken broth and cream of mushroom soup mixture. Over medium heat, cook and stir with wire whisk until it begins to boil and thicken. 
6. Return browned chicken to skillet, stir to make sure everything is blended, reduce heat to low, cover skillet with lid and simmer for 35-40 minutes, stirring gravy and turning chicken until done.
7. Season your gravy to taste.

As a serving suggestion, serve your smothered chicken over a bed of white rice with vegetable medley and corn bread.

- See more at: http://www.soulfoodandsoutherncooking.com/smothered-chicken-recipe.html#sthash.TTytkroJ.dpuf

Red Beans and Rice

You can't get more southern than red beans and rice....oh, and don't forget the smoked sausage! Now that we are in the fall season with leaves changing and cooler temperatures this is a feel good, comfy cozy kind of meal...add corn bread and sweet tea and I'm there!

Recipe Ingredients:

• 1 lb dry red beans
• 2 quarts water
• 1-1/2 cups chopped onion
• 1 cup chopped celery
• 4 bay leaves
• 1 cup chopped green pepper
• 3 tbsp chopped parsley
• 3 tbsp chopped garlic
• 2 tsp dried thyme, crushed
• 1 tsp salt
• 1 tsp black pepper
• 1 lb smoked sausage sliced -( my add to)

Recipe Instructions:

1. Sort through your beans removing any defective beans or small stones that may be present. Place the beans in a colander and rinse several times.
2. Place beans, chopped onion, chopped celery, and bay leaves in a 5-quart pot and cover with two inches of water. Bring to boil, replace lid and reduce to low-heat. Cook for about 1-1/2 hours until beans are tender. When beans are tender remove bay leaves then mash and stir beans against side of pot.
3. Next add your remaining ingredients consisting of chopped green peppers, parsley, garlic, thyme, salt and pepper. Cook uncovered over low-heat for about 30 minutes, until red beans mixture is creamy.

Serve red beans over steamed rice.

Makes 8 servings.

Blackened Catfish

 I am a fish lover and when you need to get away from frying and want a depth of flavor trying blacked fish...catfish, tilapia or whatever you like best would be delicious!

Recipe Ingredients:

• 6-8 catfish fillets, thinly sliced
• 1 teaspoon crushed dried thyme leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup butter, melted
• lemon juice

Cookware and Utensils:

• 1 cast iron skillet or large heavy skillet
• 1 mixing bowl
• 1 spatula

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

1. Rinse catfish fillets under running cold and then thoroughly pat them dry with paper towels.
2. Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
3. Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
4. Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce plenty of smoke in your kitchen, so another way to tell when to turn over you fillets is when the smoke turns gray.

Serve blackened fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato. Enjoy your skillet fried catfish.

- See more at: http://www.soulfoodandsoutherncooking.com/blackened-catfish.html#sthash.6BWmi5kr.dpuf

Healthy Go To Snack Ideas

I work for Meyer Real Estate and they provide a great resource to all of their employees  - Ms. Jackie Smith..she is our on-site health and fitness guru. Here is a list of healthy snacks and tips that she suggested...enjoy!

Jackie Smith's Healthy Go To Snack Ideas

           

            Whether at work or on the go, we can easily get in a rut with our healthy snack options.  Our time is strapped and we need food that is easy to grab and go.  During this mad-chaos of finding food on our way out the door, one detail is easy to forget or bypass – making sure that the choices we make are healthy.  Unfortunately, it’s mostly the not so great stuff that falls into the "fast" and "easy" categories – chips, candy bars, sodas, etc.  Well, what if we took some time and ingenuity to make our own healthy snacks portable and easy for on-the-go eating?
            We need to have a repertoire of things that can fit into the top drawer at work or snacks prepared ahead of time that can be popped into a lunch bag.  Yes, some of these items WILL require some thinking ahead.  But they are fast, simple, and easy.  Most take less than five minutes to prepare.  You will also be thankful that you have saved yourself the cash that normally goes to vending machines or convenience stores.  Your body will be grateful as well.  The benefits of health outweigh the costs.

Check out these snack suggestions:

• 1 ½ Tablespoons of almond or peanut butter with celery sticks
• 2 plain rice cakes with 1 Tablespoon peanut butter
• 1 cup frozen grapes with 1 ounce of cheese
• 2 hard boiled eggs
• 2 deviled eggs
• Plain Greek yogurt with ½ teaspoon honey and berries
• Trail mix (just a handful, very easy to eat extra portions)
• Nuts or nut mix (stick to just a handful)
• Vegetable sticks (carrots, peppers, cucumbers, tomatoes, or any raw veggie) with ranch Greek yogurt dip
• Turkey or ham with cheese wrapped in a low carb tortilla
• Cucumber slices or 2 Wasa crackers with light cream cheese, smoked salmon, capers, and onion
• Turkey or ham and cheese roll ups
• Wasa crackers with laughing cow cheese and a piece of fruit
• Raw veggies with hummus or guacamole
• Apple or banana with 1 Tablespoon almond or peanut butter
• Cottage cheese with berries or honey, cinnamon, and nuts
• Wasa crackers with string cheese and turkey pepperoni
• Tuna, chicken, or egg salad on a tomato half or Wasa crackers

            The trick here is a little planning, creativity, and not waiting until you are starving to prepare or grab a snack.  Get your fresh fruits and vegetables on the weekend in preparation for the week’s snacking.  Keep small-sized plastic containers for packing up small portions.  Take note of the healthy foods you need to keep stocked in the house for future quick and healthy snack preparation.  These will become automatic items for your grocery list.  As eating healthy becomes more routine, it is easier to get more inventive with your snack and meal ideas.  This is just a list of ideas and go to ideas just make it easier when we feel more pressed for time.