Cajun Pot Roast - Slow Cooker Heaven

Yum

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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Banana Bundt Cake

I hope everyone had a fantastic Valentine's Day.

We decided to go and and have some fun this year, so I really didn't do any cooking. We wanted to go somewhere and walk around and window shop, get a bite to eat, and listen to some music.  Well, big mistake to head on down to The Grove in L.A. because everyone else had the same idea, it was jam-packed.

When I say jam-packed I mean it.  It took us about 15-20 minutes to find a parking spot in a 6 level structure.  All the cars were fighting over the spots, people were driving crazy (not like they don't in LA already!), but we finally got lucky and found one.  Then we headed down to the open air shopping/restaurant village.  The music was bumping and people were gathered around.  We tried to get through the crowd of sardines and somehow ended up in line for a restaurant.  LOL!  Kinda just got pushed into that.  When we realized what was going on, we just laughed, shrugged to the people in line with us, and quickly moved on.  

We ended up at a wonderful Greek restaurant, which really inspired me to start cooking more Greek style dishes.  I ordered a shot of Ouzo to toast and they brought me the biggest shot (which was half a glass really!) and we toasted the night!  I'll tell you I was feeling really good by the time I finished that drink and the crowds didn't seem that bad after that!  

So we danced a little, shopped a little and ate a lot...then headed home for a wonderful dessert of Banana Bundt Cake, that I had whipped up earlier in the day.  As I always have ripe bananas hanging around this was a great way to use them.  Who doesn't love a good pound cake?  Perfect for spring, and a great choice for your Easter dinner, or Mardi Gras celebration.

I know you are going to love it.


Banana Bundt Cake

1 teaspoon salt
1 teaspoon baking powder
3 cups all-purpose flour, plus more for pan
1/2 cup unsalted butter, softened, plus more for pan
2 overripe medium bananas, mashed (about 1 cup)
1/4 cup + 2 Tbls Splenda Sugar Blend
3/4 cup brown sugar
5 large eggs
1 teaspoon vanilla
2/3 cup buttermilk (make your own by adding 1 teaspoon lemon juice to milk and let it sit for 5 minutes)
Topping:  powdered sugar - optional

Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan.

Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition. 

Add the flour mixture (with the mixer on low) in two parts alternately with the buttermilk, beginning and ending with flour. Beat just until it comes together. Do not overmix!

Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes.

Once done, cool cake 10 minutes in the pan. Turn out cake onto cake platter and allow to cool completely.  Sprinkle with powdered sugar if desired.  Serve with vanilla ice cream.

Ode to Mardi Gras: Chicken and Sausage Jambalaya

Sorry for the late post for Mardi Gras...Computer issues...

So, I know Mardi Gras is over...but did everyone have fun? 

At the last minute on Fat Tuesday I decided that MGG and I would celebrate by making some good Louisiana Jambalaya.  What better way to pay tribute to a state than to celebrate through their food?

So I stopped by the store on the way home and picked a few things up.  The good thing about Jambalaya, other than the wonderful blend of flavors, is that it's a one pot meal.  And...you most likely have all the ingredients on hand.

This is my version of jambalaya.  No shrimp, just chicken and chicken andouille sausage (keep the flavor, lessen the fat).

This is a good dish to make during the week as it is pretty quick to make.  You can lessen or increase the spices to suit any taste.  It's hearty enough to service alone with some crusty bread.

I hope you enjoy this dish and share it with those your love....celebrate!!

Here's what you will need:  chicken breasts, chicken andouille sausage, a can of diced tomatoes with green pepper and onion, brown basmati rice, onion, celery, garlic, cajun seasoning, and chicken broth.

In a 4 quart pan heat some oil over medium heat.  Salt and pepper your chicken and place it in the pan.  I used thin sliced chicken breasts, but you can use what you like.

Cook until golden brown and cooked all the way through, about 5 minutes on each side.

While chicken is cooking dice up a medium onion, and slice 2-3 stalks of celery.

Remove the chicken to a dish and let cool for a few minutes.  When cool enough to handle, cut up in to 1" bite size pieces.

Add onion and celery to the pan.  Cook about 5 minutes, stirring often.  Meanwhile, chop your sausage and garlic.

Add sausage and cook about 3 minutes.

Add your garlic and cook another minute.  Then add your broth, tomatoes with green pepper, and onions with the juices. Add cajun seasoning and about 1/3 cup of water.  (This is the point you can increase or reduce the amount of spice.)

Bring the pot to a boil.  Add your chicken pieces and the rice.

Turn heat down to low.  Cover and simmer about 40-45 minutes until all water is absorbed and rice is tender.

Test for seasoning if you like.

Enjoy the feast!


Chicken and Sausage Jambalaya

3 T oil

1 pound boneless, skinless chicken breasts

salt and pepper

2 celery stalks, sliced

1 medium onion, diced

½ lb chicken andouille sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 c low sodium chicken broth

2 tsp. Cajun seasoning

1 can (14 ounces) diced tomatoes with green pepper and onion

1 c brown basmati rice

In a 4 quart pan, heat oil.  Season chicken with salt and pepper.  Place in pan and cook over medium heat until cooked through and golden brown.  About 5 minutes per side.  Remove to a pan to cool slightly.  Cut chicken in to 1 inch bite size pieces. 

Add onion and celery to the pan.  Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in broth, Cajun seasoning, tomatoes with their juice, and 1/3 cup water; bring to a boil.   Add rice and chicken.  Reduce heat, cover and simmer 40 - 45 minutes.