CAJUN CAKE ~ BLOG 366.138

Cajun Cake AKA dump cake, which is a rather unattractive description for such a delicious, yet SUPER easy, cake.  

This version is an adaptation from an old cookbook, Cajun Cooking. The flavor has been pumped up by substituting some brown sugar for some of the granulated, as well as adding both PURE vanilla and a pinch of salt, which helps OOMPH up the flavor. The icing recipe has been doubled also.
CAJUN CAKE
2 cups flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16 ounce crushed pineapple with juice
2 LARGE eggs

  • Preheat oven to 350°.
  • Spray an 11×7 baking dish and set aside.
  • Place all ingredients in a large bowl and mix well. 
  • Pour into prepared pan.
  • Bake for 30 minutes.
  • While cake bakes, prepare Coconut Pecan Icing.

COCONUT PECAN ICING
12 ounce can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cup toasted chopped pecans
1 teaspoon PURE vanilla
1/4 teaspoon salt

  • Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a SLOW boil for 10 minutes.
  • Remove from heat. Stir in coconut, pecans, vanilla and salt.
  • Pour hot icing over warm cake; allow cake to cool to room temperature before serving.

GREEN ARROZ con POLLO ~ BLOG 366.137

GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.


1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

  • Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
  • Season the chicken with a generous amount of FRESH ground salt and pepper.
  • Dredge chicken in the flour.
  • Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
  • When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
  • Remove the chicken and transfer to a plate and keep warm.
  • Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
  • Pour in the cilantro mixture and an additional cup of chicken broth.
  • Layer chicken on top of rice mixture.
  • Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.

NOTE:

  • Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
  • Adjust seasoning as necessary before serving.

SALSA
1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

  • Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
  • Add a few pinches of salt and let marinate for about 15 minutes.
  • Taste and adjust seasoning to taste just before serving.

ASSEMBLY

  • Divide the rice amongst plates and top with a spoonful of salsa and chicken.
  • Ladle more sauce over chicken.
  • Garnish with cotija cheese.

PEA SALAD ~ BLOG 366.135

I believe this creamy, flavorful dish made with sweet baby peas, cheddar cheese, bacon, and red onion comes from EVERY southern grandmother’s recipe box. You’ve probably had it dozens of times at potlucks, church socials or picnics.

PEA SALAD
4 cups frozen peas, thawed and rinsed
8 slices bacon cooked and crumbled
1/2-1 cup (depending on your taste) diced ham
½ cup cheddar cheese shredded
⅓ + cup red onion diced

DRESSING
⅓ cup mayonnaise
½ cup sour cream
1 tablespoon sugar
1 tablespoon apple cider vinegar
FRESH ground sea salt & pepper, to taste (we like it a bit heavier)

  • 
In a large bowl, whisk together mayonnaise, sour cream, sugar, and vinegar.
  • Season with FRESH ground sea salt and black pepper.
  • Fold in peas, most of the bacon pieces, ham (if your like), red onions and most of the cheese to the bowl and gently stir to coat.

  • Refrigerate at least 2 hours before serving.
  • Season to taste with additional salt & pepper.
  • 
Garnish with additional bacon and cheese. 

NOTES:

  • To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
  • Leftover salad can be stored in the fridge for up to 4 days, but stir to mix before serving.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 20 of 2024 ~ BLOG 366.134

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I hope you all had a wonderful Mother’s Day! Ours was spent traveling and then having a wonderful late lunch with my SIL and then a late dinner with a favorite nephew and his family. I’ll be accomplishing SIL’s honey do list (mostly technological stuff – updating her cell phone, changing out her modem and router…) for the next couple days before we leave for the family reunion.

We traveled this past weekend to spend time with my SIL before the family reunion this next weekend. What a shock to the system! We were warm at home, but only for 2 hours a day. We crossed the state border and the temperature jumped almost 40 degrees at 10AM! It’s a beautiful 70 degrees here at SIL’s house.

WHAT’S ON THE DVR/TV
  • SIL’s choice

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
5/13 MONDAY
5/14 TUESDAY
5/15 WEDNESDAY
5/16 THURSDAY
5/17 FRIDAY
5/18 SATURDAY
5/19 SUNDAY
DINNER
 SIL’S CHOICE
 SIL CHOICE
SIL CHOICE
HITCHING POST with friends driving up for the night
STREET TACOS
 POTLUCK
 SIL’s CHOICE
DESSERT
 
 
 

Winter has gone on and on this year. I didn’t think we were ever going to be able to start a garden. Then this week the temps finally hit spring! The feed store was down to their last tomato starters so I bought them because they said they wouldn’t be getting anymore and am hoping for the best.

We also had an old box spring that needed disposed of. The local disposal site wouldn’t take it unless it was broken down into pieces and even then it was going to cost $18 for us to take it to them. Hubby took all the batting off and broke it down and then folded it in half so it would fit in my car for transport. It was then that the light bulb went off in my head. Let me introduce you to the new tomato cage. I think it will help support the tomato branches much better than the old cages.

SLOW COOKED HAWAIIAN BBQ RIBS ~ BLOG 366.131

SLOW COOKED HAWAIIAN BBQ RIBS adapted from Food Network

Hawaiian barbecue is known for a fairly sweet almost teriyaki like flavor.

2 small racks baby back ribs (1 1/2 – 2 pounds each), cut in half
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2-3 tablespoons ancho chile powder
2/3 cup teriyaki-style barbecue sauce (Sweet Baby Ray’s)
1/3 cup apple cider vinegar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, FINELY minced
1/4 cup pineapple preserves
1 SMALL can crushed pineapple
2 tablespoons jalapeno ketchup
2 scallions, thinly sliced on an angle

  • Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere.
  • Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic together.
  • Spread mixture into the bottom of an 8 quart slow cooker.
  • Add the ribs and turn to coat each rack in the sauce.
  • Cover and cook on low 7-8 hours until the ribs are tender.
  • Preheat the broiler.
  • Transfer the ribs to a rimmed baking sheet.
  • Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
  • Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down.
  • Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes.
  • Top with the scallions. 

MYRA’S GRILLED FLANK STEAK ~ BLOG 366.130

MYRA’S GRILLED FLANK STEAK adapted from Mary Berg’s mother

MARINADE
1/3 cup Bragg’s liquid aminos
1/3 cup dry red wine
1/3 cup QUALITY honey
3 tablespoons Worcestershire sauce
2 teaspoons ground ginger
3 garlic cloves, minced
FRESH ground sea salt and black pepper
1/2 cup avocado oil, plus more for the grill
4 green onions, chopped
2-3 pounds Flank Steak

  • Whisk together the liquid aminos, red wine, honey, Worcestershire, ground ginger, garlic and 1/2 teaspoon pepper.
  • Whisk in the oil.
  • Fold in green onions.
  • Add flank steak to large container or ziplock bag.
  • If using a ziplock bag remove as much air as possible.
  • Place in the refrigerator to marinate for at least 4 hours or up to overnight.

 

  • Remove steak from the refrigerator 30 minutes before you are ready to grill so it can come up to room temperature.
  • Heat your grill to medium-high.
  • Remove the steak from the marinade and dry off the outside with some paper towel.
  • Lightly oil the grill.
  • Season the steak with FRESH ground sea salt and black pepper.
  • Grill 6 to 8 minutes per side for medium rare or until cooked to your liking.
  • Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.

SAUCE
2 green onions
1/2 cup mayonnaise
1 tablespoon finely grated ginger. plus more as needed
1 teaspoon Montreal steak spice. plus more as needed
Juice of 1 LARGE lemon

  • Add the green onions to the grill and cook, turning frequently, until charred, 3 to 5 minutes.
  • Finely chop the grilled green onions and add to a bowl along with the mayonnaise, finely grated ginger, Montreal steak spice and lemon juice.
  • Stir well to combine and adjust seasoning, adding a bit more of the lemon juice, ginger or steak spice, to taste.
  • Slice the steak against the grain into 1/2-inch-thick slices.
  • Serve with the sauce on the side.