Or any other easy pork chop recipes.

1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

——————————————————————————–

DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika

1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

Description: This sauce is what made Cajun Power famous. This original recipe sauce is not hot. Every 8 oz. bottle has 2 oz. of squeezed garlic in it. The sauce is so versatile you can use it for cooking, marinating, seasoning or just pour right out of the bottle. Unit Size: 8 fl oz. (236mL) Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille , to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

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Alright here’s my dilemma. I’m in need of a decent Cajun sauce recipe of some kind. NOTHING COMPLICATED OR OUTRAGEOUS. I’m not sure how many of you have ever had (or even heard of) a Cajun wrap from the Cookout fast food restaurants. Doesn’t matter I don’t suppose. Anyways, it’s just a chicken strip wrapped in a tortilla with lettuce, cheese, and their Cajun sauce. It’s delicious. I got a couple friends who work there, and they all tell me that their Cajun wrap’s sauce consist of their Cajun spice (which they put on fries and other things; it’s some kind of Cajun "dust") and Texaspete.. and thats it.

I’d like to try this at home, though, but I don’t have a clue what I could make my own Cajun sauce out of. Any suggestions would be great!

Here are a couple ideas:

http://allrecipes.com/Recipe/Cajun-Spice-Seasoning-Mix-in-a-Jar/Detail.aspx

http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/Detail.aspx

I would sprinkle my chicken with this spice before cooking. I think this is what you’re looking for.

Hope this helps!

rb

Cajun Cooking

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 try Cajun Cooking. 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

Cajun Cooking

Traditional Cajun Cooking 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.

Cajun Cooking

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.

Episode 184

Duration : 0:1:0

Mexi-Cajun Shrimp Fajitas

1 lb raw, peeled shrimp 1 med yellow onion, sliced

2 T butter/margarine Mexi-Cajun Seafood Seasoning

Melt 1T butter/margarine and sautee sliced onion for approx 5 minutes. Add another 1T butter/margarine and shrimp. Cover generously with seasoning and cook until shrimp are done. Serve with warm tortillas and favorite fajita fixin’s!

Duration : 0:11:22

http://HowToExpo.com Cajun Seasoning and how to cook chicken with Cajun Spices.

Duration : 0:3:54

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.

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