Cajun Roasted Potatoes

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I have a problem.  A serious "cookbook" problem.  Seriously.

I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself.  I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle!  Oh man, I'm in big trouble.  How easy is it to just download a cookbook for reference and not see how many you have accumulated?  I know!  It's a real problem.

So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet.  I just basically read it cover to cover and bookmarked all the recipes I wanted to try.  

The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.

CAJUN ROASTED POTATOES

Potatoes are in season now:  You can find potatoes in the stores, in all sizes, shapes and colors.  I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.

What do I need to make these?:  A good baking sheet is a must.  Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.  

What are the spices used?  With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper.  This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.  

They turned out fantastic!  Perfect with my dinner.  These spicy potatoes are a great side dish for roasted meats.  They would also be great for breakfast with some eggs and sausage!  The spicy blend pops in your mouth with a bit of heat and tons of flavor.   Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.

Enjoy!







Cajun Roasted Potatoes

5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)

Preheat the oven to 450 degrees.  Lightly grease a large baking sheet with 1 tablespoon of the olive oil.  Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl.  Wash and dry the potatoes.  Slice each potato in half.  Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.  

Spread the potatoes on the baking pan.  Roast for 30 minutes, until the potatoes are tender and beginning to crisp.  Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp.  Serve with soft butter on the side, for dipping, if desired.  

Cook's Notes:  If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.  Adjust the amount of cayenne for less heat, if that is your preference.

source:  The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

Cajun Pot Roast - Slow Cooker Heaven

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Winter seems to have finally come to Southern California.  

In a time where most of the country was dealing with rain and snow we've been experiencing an unusually dry and hot winter.  Like 80's hot...crazy I know.  We're tired of the heat and we crave water so that we won't be in a drought situation but the weather doesn't want to cooperate.  Finally, last week we got what they called out biggest storm of the season and we had rain.  Quite a bit I might add, and it's actually really, really cold.  

Out came the coats and the slow cookers!  Time for some comfort food to eat on a cold winter's night. 

It's March and I missed Mardi Gras, but that doesn't stop me from craving Cajun flavors.  And when I want slow cooked comfort food I always think of my Mom's Famous Pot Roast.  So I decided to turn her pot roast into a Cajun flavored one.   Meat that is tender but spiced just right, surrounded by soft flavorful vegetables.  Yum!  This Cajun Pot Roast is a twist on a classic but will have your mouth bursting with flavor and craving more!

I typically use chuck roast or sirloin, or top round roast for my cut of meat.  However, you can use your favorite cut.  To get extra flavor in your dish make sure to sear the meat prior to putting it in the slow cooker.  It makes a big difference in the flavor so don't skip this step.  

My favorite slow cooker is this one.  I've used it for a couple of years and just love it!  The size is perfect and the features make this handier than your average slow cooker.  

This dish is a definite winner and should be part of your rotation.  Make sure to fix this soon and tell me how you like it.  As I write this it's raining.  Another storm has made it's way down to So. Calif.  Although is bone chilling cold, we need the rain, and I enjoy being cozy in the house on a weekend!  Keep warm, and pull out your slow cookers.  They are top notch in my book!

Enjoy!





Cajun Pot Roast

serves 4

2 Tbsp canola oil
3 lb chuck or top round roast
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp oregano
2 stalks celery, chopped
2 cloves garlic, chopped
1 onions, sliced
1 red bell pepper, sliced

1 orange bell pepper, sliced
14 1/2 oz can diced tomatoes
2 tsp tomato paste

In a large skillet or in slow cooker on sauté mode, add the canola oil until hot and sear the roast on all sides until brown.  If using the skillet remove and place meat on the bottom of a slow cooker.  

In a small bowl add all the seasonings, through oregano, and mix.  pour over meat in slow cooker.  Add sliced onion, celery, garlic, bell peppers on top of meat.  Add the diced tomatoes with their juices over the vegetables.  Add the tomato paste toward the side of the pan to blend with the juices.

Cook on low 8 hours or on high 4 hours.  Remove meat and shred or chunk and place back in the slow cooker.  Serve meat along with vegetables and sauce over mashed potatoes or rice if desired.

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Shredded Chicken Week: Slow Cooker Cajun Chicken and Rice

Well Shredded Chicken Week has come to an end and we are going out with a bang!

I love spicy food.  Growing up in Southern California I've been exposed to spice through Mexican food with different types of chilis.  Nothing better than a good salsa, or a dish made with spicy peppers.  Spicy doesn't have to mean heat, although in a lot of cases it does.  But having that kick of spice in your food livens up your palette and your life!

The Easy Shredded Chicken I made earlier in the week can be used into soooo many dishes that we haven't even touched upon.  How about enchiladas, quesadillas, flauta, or taquitos?  You can add them to soups, stir frys, lettuce cups, wraps, and sloppy joes.  Make BBQ chicken sandwiches or a Mediterranean quinoa salad.  The ideas are endless.

Today's recipe is about spice and ease of cooking.  Yes, another slow cooker meal is on the horizon. This one is Cajun style and I love the blend of flavors from the bell peppers and the cajun seasoning. It does have red pepper flakes for a little heat but you can certainly adjust that to your family's taste.  Slow Cooker Cajun Chicken and Rice is the perfect meal the whole family will love. 

This is another dump and go meal that only needs about 4 hours of cooking on low.  Again I used my favorite multi cooker, the Breville Risotto Plus, it saute's, steams, is a slow cooker, and a risotto maker.  It's just awesome!  But you can do this in a regular slow cooker, you don't need anything special here.  

Kitchen Note: I made the rice separate from the other ingredients as I find it doesn't cook all that well in a slow cooker.  (some rice is left crunchy!)  Plus rice has a tendency to soak up all the juices, so leaving it separate allows for better leftovers!

Enjoy!

Slow Cooker Cajun Chicken and Rice

serves 4

1 cup celery, sliced 

1 cup yellow onion, diced 

1 orange bell pepper, diced 

1 tablespoon minced garlic 

1 can (14.5 oz) stewed tomatoes, undrained 

1 can (14.5 oz) diced tomatoes, undrained 

1 cup low sodium chicken broth 

1 tablespoon cajun seasoning 

1/4 teaspoon red pepper flakes 

1 bay leaf 

1 tsp salt 

1/2 tsp ground black pepper

3 cups shredded chicken breast (cooked) 

1 cup long grain rice 

Add cut vegetables to the slow cooker. Add the garlic, tomatoes, broth, cajun seasoning, red pepper flakes, and bay leaf. Cook on low 4 hours. 

About 30 minutes before serving, add the shredded chicken to the slow cooker. Meanwhile, on the stovetop in a medium saucepan cook rice according to package directions. Remove the bay leaf, test for seasoning and serve over hot cooked rice.

Cajun Chicken Pasta

Wanna put some zest in your life?

This dish will do it!  I love chicken, don't you?  I mean, it's so versatile.  Yes, some people say it can be a somewhat bland, but think of it as a blank canvas that lends itself to exploration.  It takes on many, many, different flavors by using an array of spices for rubs, herbs for marinades, and sauces that lend a variety of flavors.   It can be translated in to a multitude of world cuisines.  I just love it's versatility!

Often I cook meals just for two people.  Just enough for MGG and myself...or for myself and leftovers for tomorrow's lunch.  This dish was inspired by my need for a quick meal after work, a craving for something spicy, yet I wanted comfort food.  So I created this semi-homemade dish of Cajun Chicken Pasta which satisfied all three demands!

I love the spiciness, which marries well with the Alfredo sauce.  This dish is a winner!!  It's sure to  appeal to many palates.

Please try my version of Cajun Chicken Pasta and let me know what you think.  For other great chicken dishes do a search on "chicken" in the search field in the sidebar.

Here are some pics to help you along with the process.

Kitchen Tip:  You may notice that in one picture I'm actually grilling two chicken breasts.  Doing double duty by grilling another non-spiced breast to use in a salad later in the week, which I'll post next.  This is a great time saver when you can plan meals in advance and get part of the cooking done at one time.  Don't you love that!

 

Cajun Chicken Pasta

serves 2 (Double the recipe to serve 4)

1/3 lb. pene pasta
1 boneless skinless chicken breast
1 1/2 tsp Cajun seasoning
1 10oz container of Alfredo sauce
2 tsp. fresh parsley minced

Cook pasta according to directions on the package.   Heat an indoor grill pan, or an outdoor grill to medium heat.  Rub Cajun seasoning on both sides of the chicken breasts.  Grill 6-8 minutes per side depending on thickness, until thoroughly cooked through.  Cut into bite sized pieces.  

Drain pasta and return to the pan.  Add Alfredo sauce and chicken breast, stirring to blend.  Heat on low for 5 minutes until everything is heated through.  Remove from heat.  Add minced parsley, stir, and serve.