Spaghetti sauce is a good weeknight meal because you can go from idea to table in 30 minutes. You don’t need to buy the expensive prepared sauces from the grocery and can make a better sauce at home almost as quick. We’ve seasoned our sauce in the recipe below using McCormick Spaghetti Sauce Mix, but you can feel free to replace the mix with 1/4 to 1/2 tsp basil leaves, 1/4 to 1/2 tsp oregano leaves, 1/8 tsp black pepper, and about 2 tbsp whole wheat or white flour [as a thickener]. We simply find the mix is a little easier to use as all of the ingredients are in the proper proportions already. Note in the pictured recipe we used whole wheat spaghetti noodles for the pasta.
Cut butter in small 1/4 – 1/2 slices and place in a pyrex cup.
Microwave the butter about 10 – 15 seconds at a time until butter is melted.
Add chopped garlic and stir well.
Let the butter garlic mix sit about 5 mintues. Stir.
Meanwhile, preheat broiler and place a layer of aluminum foil on a cookie sheet.
Place bread on sheet, and spoon and try to evenly spread top of bread with the butter garlic mix. Be careful not to add too much garlic to any single slice of bread. If making a large amount of garlic bread you can double the garlic butter quanities as required.
Spinkle top with grated Parmesean cheese and broil about 1 minute. Watch carefully as this will burn quick.
Since it’s Saint Patrick’s Day today, we thought we re-share a favorite recipe of ours, Old Bay Seasoned Corn Beef and Cabbage. We shared our unique and different recipe here with our original post to the blog back in December. Our staff had been considering making a different recipe for corned beef and cabbage to share today, but in the end we decided our recipe using our favorite seasoning (Old Bay) is so good it was best just to re-visit our original and classic recipe.
The picture to the right shows the recipe for Old Bay Corned Beef and Cabbage in a dutch oven all prepared and ready to cook. Note the tea ball in the center of the pot. It contains the pickling spices is a neat trick to keep the mustard seeds in the pickling spices from spreading throughout the pot, yet lets the pickling spices season the food.
This is a delicious and fairly easy to make recipe for Beef Stew. Since the recipe includes Adolph’s Tenderizer, you can use the tastier (and tougher) cuts of meat to make this beef stew, such as chuck or brisket. The Adolph’s Tenderizer combined with slow cooking will break down the tough fibers in the chuck or brisket, and make for a tender meal.
Okay, it’s a week night. You just spent an hour in rush hour traffic. You want a simple, easy meal, that’s ready in a jiffy. Our recommendation would be a French Dip Sandwich made with McCormick Au Jus mix. Of course, you’d need to have 3 items on hand: Au Jus gravy mix, sandwich rolls, and sliced beef.
The French Dip Sandwich was created in the 1920’s in Los Angeles, California when a roll was accidently dropped in to the Au Jus gravy. The customer said it didn’t matter, and took the sandwich anyway. The next day they came back and asked for the same sandwich and thus was born an American classic sandwich.
Don’t let the French name lead you on to the idea that this is a gourmet meal. It’s really just a roast beef sandwich served with a side bowl of Au Jus to dip the sandwich in. But it’s still a great sandwich and is loaded with flavor. Usually the French Dip Sandwich is served with a side of French Fries or French Fried Onion Rings.
This is a recipe for French Dip Sandwiches that we’ve been making for ages. As we said in the lead paragraph, it’s really a great recipe for a busy week night. That’s because it’s easy to make, and tastes great.
On weekends, we try to take advantage of having the time around the house to make a slow cooking recipe. Often those are recipes for soups, stews, Yankee Pot Roast, or standing rib roasts. Yesterday we decided to make a light Chicken Jumbalaya recipe.
Many Jumbalaya recipes are loaded with fat from bacon and sausage. Often the recipes use large quantities of these fats, such as 1/2 cup bacon fat, or 1/2 cup sausage drippings. We try to avoid fats in meals, and especially the saturated fats found in bacon and sausages. So our Chicken Jumbalaya Recipe uses minimal oils, and a light chicken andouille sausage. The meats in our jumbalaya are only chicken and chicken sausage. The resulting meal was excellent, but you can add shrimp to the recipe to increase the flavor.
One of the reasons our jumbalaya was tasty without seafood was our choice of chicken meat. We used chicken thighs, pre-cooked them in a little garlic, and allowed them to cool so we could remove the chicken meat from the bones. That all takes a little time, so you need to cook the chicken thighs at least 2 hours before starting the recipe for Chicken Jumbalaya.
This is a made from scratch jumbalaya recipe, and the only short cut we may have taken is the use of Nina Chopped Garlic instead of chopping garlic cloves ourselves. We use Nina chopped garlic all of the time because you simply measure the right amount, and you’re done. A half teaspoon of chopped garlic is the equivalent to a clove of garlic. Nina Chopped Garlic is chopped finer then the way we usually chop garlic, so the garlic flavor is more pronounced then what we get from our chopping of fresh garlic cloves. If you try it, you’ll see what we’re talking about.
A few hours before planning to start cooking the Jumbalaya, cook the chicken thighs in 1 tbsp canola oil, along with 1/2 to 1 tsp chopped garlic. Turn frequently, and cook for 10-12 minutes, or until thighs are cooked through.
Remove chicken thighs from pan to a plate covered with a couple layers of paper towels. Let drain, and cool 10 minutes, then place thighs in a reclosable plastic bag, and place in refrigerator.
After chicken thighs have cooled to refrigerator temperature, about 1 1/2 hours, remove the meat from the thighs and discard bones. Cut the chicken meat up into 3/8 to 1/2 pieces.
Add 1 tbsp canola oil to a large saucepan. Cook 1 1/2 tsp chopped garlic, diced onion, green pepper, cubanelle pepper, and celery over medium heat for 5-8 minutes until transparent. Don’t allow the garlic to burn.
Cut the chicken andouille sausage into 1/4 inch slices, and add to the pan. Cook for 3 -4 minutes, stirring often.
Add the cajun seasoning, Tabasco Sauce, can of tomatoes, and 3 cups chicken broth. Bring to a boil, and simmer covered for about 10 minutes.
Stir in basmati rice, and cook for another 10-12 minutes. Check after 8 minutes and add additional water if needed. If using regular white rice, cook for 20-24 minutes checking water at 15 and 20 minutes.
We started out today planning to prepare Cajun Dirty Rice but didn’t have many of the ingredients on hand so we decided to improvise and make something similar. This recipe for Cajun Ground Beef and Rice is probably more healthy since it uses lean ground beef instead of chicken livers and gizzards that’s in Dirty Rice. In the end we came up with a great meal, so we’re sharing it here. The principle seasonings in this dish are Cajun Seasoning and Tabasco Sauce but the celery, onion, and green pepper certainly contibute to the great taste.
Cajun seasoned foods are among the most tastiest foods we eat. The strong blend of spices, and rich color in Cajun Seasonings mix well with many foods, most notable of which are seafood (including shrimp, catfish, crawfish) and chicken. Last night we decided to make Cajun Seasoned catfish, a standard Louisana entree.
We carry two different Cajun Seasonings in our store, one from McCormick Spices, and the other from Tones Brothers. The McCormick Cajun Seasoning is a little more coarse then the Tones Louisana Style Cajun Seasoning, and both provide delicious authentic Cajun flavor. We made our Cajun Catfish Recipe using the McCormick Cajun Seasoning Blend, and you could just as well substitute the Tones Louisana Cajun Seasoning.
Cajun Seasoned Catfish must be one of the simplest main dishes you can make. All you need to do is season the catfish and then cook. We sprinkle a little bit of Cajun Seasoning on a paper plate, then dip a catfish fillet in the Cajun Seasoning, flip the catfish fillet over, and repeat. Cajun Seasoning is a seasoning with a bit of heat, so if you feel you’ve seasoned too much on a single catfish fillet, run a second catfish on the overseasoned first catfish to pick up the seasoning. Or if you really overseasoned, wash the Cajun Seasoning completely off with fresh water, pat the catfish fillet dry, and start over. Speaking of the proper amount of seasoning, we feel 1/2 – 3/4 tsp of Cajun Seasoning per fillet is the right amount and has a little zing. Serve with Red Beans and Rice, or Cheesy Grits.
It was just Mardi Gras in New Orleans and we were thinking about what we could make for a meal to celebrate the season and revival of New Orleans. One of our favorite Cajun meals is Red Beans and Rice. Outside New Orleans, Red Beans and Rice is often served as a side dish. But, it’s really a well rounded main dish that’s high in fiber and suitable as a single dish meal.
Our recipe for Red Beans and Rice will feed about four people. Now, this is a homemade Red Beans and Rice recipe, so it takes a bit of time for the beans to cook. So you need to start cooking this meal early. And since it’s homemade, there’s not artificial preservative or extra salt added.