Archive for Cajun Recipes

Once A Month Cooking

by Kayra February 2nd 2011 | 378 Comments

If you’re like the majority of moms around the world, there never appears to be enough time or energy at the end of most days to prepare the nice home cooked meal you’d love to have ready made for your family. Regrettably, cooking a good family meal demands both time and energy. A couple of wise mothers have found a concept which has become called once a month or freezer cooking to assist in those nights when time, energy, or both are in short supply.

The thought powering once a month cooking is that for 1 or 2 days (if you choose to spread the process out over a couple of shorter days instead of one long day of cooking) of intense culinary effort your family can dine well for an entire month. Many ladies who’ve tried this have also discovered that not just does it help by always having something nice and home cooked for dinner, but also assists families stay within budget.

Far too many mom’s will guiltily raise their hands when asked whether or not they have ever turned to fast food or junk food meals just because they were way too exhausted to cook or were missing one ingredient for a meal and didn’t feel up to running to the grocery store to be able to get the missing ingredient. This practice can get costly over time and rob your family of some well-earned fun money.

You will find a few important things you must bear in mind if you are considering once a month cooking as a way of life for your family. The first thing you have to bear in mind is that planning is the key. You’ll need to set aside a day (or two) for the cooking when nothing else is on the calendar. It’s simply way too hard to find out to all of the details if you are planning your cooking event around car pools, soccer games, or dance practices. You’ll need a full day which will be relatively uninterrupted. If you have a spouse, partner, or family member who may take the kids for the day, this will be the perfect situation. Otherwise, be sure to have plenty of distractions readily available for the little ones or find a way to enlist their help with any cutting, chopping, slicing, dicing, or peeling that could need to be carried out.

You must also develop a thorough menu followed by a list of every single ingredient you will need. Shopping must be done on a day other than when you’re planning to cook. This implies that you aren’t likely to rush through the shopping trip and forget something as a result. Bring your menu and your list and get everything you need in one trip when possible. You can also save money by planning your meals for the month according to the sales circulars and coupons you have for the week to be able to stretch your budget just a little further.

Lastly, you have to make certain that you have all the supplies, dishes, and containers you’ll need in order to prepare and store the meals you have prepared properly. You need to also make sure that the recipes you are using for your once a month cooking marathon are recipes that freeze properly. It’s even better if you have recipes that double well to be able to get twice the results from the same effort.

You need to also make sure you’re mentally prepared for your marathon cooking session. Beginning with a good and tidy kitchen is an excellent start. Folding card tables make an excellent flat surface for storing things out of the way and freeing up useful counter space for preparing and assembling the food which will be prepared. You must also utilize as many appliances in your kitchen as possible for maximum efficiency. Do not limit all cooking to the oven. Find dishes that freeze effectively and can be prepared in the crock pot or on the range top. Once a month cooking is a challenge but many women will agree it is really worth the effort on those nights when the thought of cooking seems intolerable and the wallet has been stretched to its limit.

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in Cajun Cooking, Cajun Food, Cajun Recipes

Setting Up The Professional Kind Of Kitchen

by Kayra January 18th 2011 | 193 Comments

Kitchens for the serious cook are the ones that are stocked with all the right kinds of tools. Cooking well takes having the right tool for each kind of task, just like with any other kind of task. What do you need on your kitchen to be able to cook the kinds of foods that you like the best? When you set out to make a recipe and it asks for vegetable to be cut in a certain way, it means a lot to have the right tools to do that with. If you need to have a certain cut, you certainly cannot get it without a knife that will allow you to do so. If you would like to make sure that you will be able to have the right kinds of ingredients for your recipes, then one thing you are going to need the <a href=’http://www.knifesetstore.com’>knife sets</a> that can give you the right cuts. Many sets, however, are cheap and will cause you more trouble than they are worth in trying to cut through foods like meats. Choosing the kind of knives that are going to be good ones is what you need to do. You should make sure to have your cutlery handy and easy to get to while you are cooking. Having to dig for what you need in a drawer full of assorted tools is aggravating and time consuming. You should display your knives in a <a href=’http://www.knifesetstore.com’>knife block set</a> in a place out on the counter that you can get to easily while in the middle of other tasks. Slicing a tomato will be messy if you do not have a good sharp knife. Slicing cheese will be a problem when you do not have a tool that is sharp enough to do it correctly. There are many foods that will turn into a hassle while trying to slice in a certain way. This is the reason you need a knife set that is going to provide you with the cuts you need. If you would like to have a quality set of knives in your kitchen, then you should check out the <a href=’http://www.knifesetstore.com’>henckels knife set</a>. These knives are easy to keep sharp and are made to last. You will not have to worry about handles breaking while trying to cut thick meats nor will have to sharpen them every time you use them. During those times that you have guests over and you are at the table slicing up that roast you worked so hard in making perfect, you will certainly be glad you spent the money to get a good slicing knife. Cutting meat needs to be done in a precise way that will allow for thin and easy slices.

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Hot Sauce â€“ Heating Things Up

by Kayra December 26th 2010 | 79 Comments

There’s absolutely nothing similar to a splash of hot sauce to liven up even the blandest of all dishes. Actually, true to the genre of sauces all over the globe, the hot sauce isn’t only an accompaniment but also does honors as the primary ingredient in many dishes.

The term hot sauce could not have been more likely for it refers to any hot and spicy sauce made from chilly peppers or chilly extracts and vinegar. Thus, you can have sauces made from any type of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) such as red peppers, habaneras or tabasco. The Tabasco sauce is the most well-known amongst all of the hot sauces offered.

How hot your hot sauce is going to be is determined by the kind of pepper being used. Therefore, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up a good steam, at the other end. Interestingly, it is a substance known as capsaicin, which imparts the characteristic heat to the pepper.

The hot sauce is really a well-known constituent in lots of Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its most widespread use is, as a barbequeue accompaniment.

Barbecue sauce is poured onto grilled or barbecued meat. It is also used as a dipper. A hot barbecue sauce is generally a blend of sweet, sour and spicy elements and the most well-known combination contains tomato flavorings, vinegar and sugar.

Barbecue sauces come in myriad forms, with every region bragging of their native BBQ sauce. Therefore you have the fiery Texas variety with a tomato base, the vinegar and tomato based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all the fire they spew, hot pepper sauces are simple to prepare.

Take a few peppers (the quantity wholly depends upon how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so want. Chop or grind the peppers and boil it with all the ingredients. Finally, crush this heady mixture in a blender. Your hot pepper sauce is ready.

A word of caution

Whilst working with pepper and pepper sauces, do remember to don the gloves. A few peppers are absolutely nothing short of live ammunition and are known to cause skin irritation and are especially nasty once they enter the eyes.

There’s much more to a pepper than just the tangy taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So aside from the distinct taste, the hot sauces also give certain nutritional value to the dishes they grace.

The hot sauce holds its own in whatever dish it appears. As the saying goes, like it or loathe it, you simply can’t ignore it.

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An Excellent Kitchen Companion – Slow Cookers

by Kayra December 25th 2010 | 78 Comments

mortgage refinance There are two types of cookers nowadays. One is the type of people who have a very modern kitchen, probably with only 2 walls communicating with the living room. They use the microwave oven to cook. This way they don’t make smells in the entire house.

juegos Compared to traditional ovens and stoves, especially older, less energy-efficient models, the crockpot uses much less energy. You can load an entire meal into a crockpot and not turn on the oven, stove, or microwave.

You’ll need raw ingredients for the crockpot, which means you’ll save money buying fresh items opposed to boxed and processed goods. Frozen or boxed side items, as well as processed entrees, can cost up to two times as much as their fresh, raw counterparts.

Next time you’re at the grocery store, equip a calculator and add up your purchases, separating your produce and raw meats to your frozen, canned, and boxed goods. You’ll probably be surprised.

By avoiding boxed and processed foods, you’ll also be doing your health a favor. Compare the ingredient list of frozen mashed potatoes to the ingredient list on a bag of raw Russet potatoes. Compare the wall of preservatives and chemicals in a large frozen family meal to the ingredients of fresh onions, squash, mushrooms, and a chuck roast from the meat aisle.

homes for sale They allowed for unattended cooking of standard home food such as stew, rice and other dishes. People loved these because they just had to put in the ingredients, leave the cooker as it is, go to work and come back to a freshly prepared dish. With the advent of fast food joints and with the introduction of microwaves, slow cookers had lost their charm.

The best thing about the crock pot recipes is that even though they take 8 hours to get cooked, in that 8 hours you don’t care at all what happens to the food. Because it can’t get burned. The recipes are also very delicious. This is because the seasoning has enough time to fully combine with the meat.
These recipes haven’t been that popular in the past. Maybe this is because the crock pots used to be expensive. But now it’s not the case. These recipes are the new wave in cooking.

* Save money by buying fresh ingredients and in-season produce, as well as helping your budget through reduced energy costs

* Improve your health by cooking with and appreciating fresh produce and meats

* Save time by prepping and “cooking” in the morning before work You can be published without charge. You can to republish this article in your website or blog. Please provide links Active.

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Grilled Pork Tenderloin Recipes

by admin November 21st 2010 | 16 Comments

2 Grilled Pork Tenderloin Recipes http://www.cajuncookingtv.com/grilled-pork-tenderloin –

How to Grill a Pork Tenderloin from the Cajun recipes at Cajun Cooking TV and Beryl Stokes. We added Mesquite wood chips for a great smoke flavor to one of our favorite grilled meats. Check out the full recipe and how-to on our website at www.cajuncookingtv.com.

Thanks for watching our videos and we hope that you learn a few things into to serve your family delicious food.

Duration : 0:7:41

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What are some easy cajun and/or creole recipes?

by admin November 6th 2010 | 1 Comment

I’m a college student living in an apt for the first time. I LOVE to cook, but I’m no chef. I need something easy and somewhat inexpensive.

I love seafood, especially shrimp and crab. I like chicken and pork as well but NO beef. And I know that creole and cajun food sometimes include crayfish but I dont have access to them in this small town. I also love spicy food. So if any recipes come to mind please share!!

Creole and Cajun dishes are my favorites. You can always substitute shrimp for crawfish in your recipes. Here are some links that I saved:

Shrimp Etouffee

http://www.soulfoodandsoutherncooking.com/shrimp-etouffee-recipe.html

Jambalaya

http://www.chefrick.com/jambalaya/

Dirty Rice

http://www.eatingwell.com/recipes/dirty_rice.html

Corn Maque Choux

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258936

Okra Creole

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000352451

Crab Croquettes

http://www.eatingwell.com/recipes/cajun_crab_croquettes.html

Shrimp Creole

http://www.chefrick.com/cajun-shrimp-creole/

Gumbo

http://www.gumbopages.com/food/soups/shr-crab-gumbo.html

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Dry Rub Recipe

by admin October 29th 2010 | Comments Off

2 Dry Rub Recipe http://www.CajunCookingTV.com/dry-rub-recipe –

Dry Rub Recipe that we used on an oven roasted Boston Butt Pork Roast. See video – http://www.cajuncookingtv.com/boston-butt-pork-roast

How to Make a Dry Rub Recipe from the Cajun recipes at Cajun Cooking TV and Beryl Stokes.

Duration : 0:4:40

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Cajun Cooking for your anniversary?

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Cajun Recipes for my anniversary?

by admin October 25th 2010 | 6 Comments

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could have a cajun menu. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Traditional Cajun recipes would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

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Macaroni and Cheese Recipe Step 5

by admin October 24th 2010 | 17 Comments

2 Macaroni and Cheese Recipe Step 5 http://hubpages.com/hub/Home-Style-Macaroni-and-Cheese-Recipe
-
Step 5 is the Finished Product.

Cajun Recipes by Beryl Stokes -
http://www.berylstokes.com/ -

Cajun Cooking TV -
http://CajunCookingTV.com/

Duration : 0:2:15

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Cajun Cooking for your anniversary?

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Cajun Jambalaya

by admin October 22nd 2010 | 11 Comments

2 Cajun Jambalaya http://www.cajuncookingtv.com/cajun-jambalaya –

Cajun Jambalaya by Beryl Stokes is a new recipe at Cajun Cooking TV. A Cajun Jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

The recipe for Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking. You’ll notice that we use Cajun Seasonings in just about everything.

Duration : 0:9:24

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Cajun Cooking

Archive for Cajun Recipes

Once A Month Cooking

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Setting Up The Professional Kind Of Kitchen

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Hot Sauce â€“ Heating Things Up

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An Excellent Kitchen Companion – Slow Cookers

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Grilled Pork Tenderloin Recipes

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What are some easy cajun and/or creole recipes?

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Dry Rub Recipe

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Cajun Recipes for my anniversary?

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Macaroni and Cheese Recipe Step 5

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Cajun Jambalaya

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