School is back in and we are in the “meat” of it. That means this Mama is running a full on shuttle service after school. Getting kids here and there. Sometimes acquiring other kids who need rides. Basically just fueling up and driving. So, when in the world do I have time to cook. I get asked that all the time. I make it a priority to have something to eat for the family at night. Whether that is one of my yummy soups and with a grilled cheese, a slow cooker creation and now my favorite new toy…The Pressure Cooker. Please do not GROAN. They are wonderful. The new ones are truly made idiot proof. (I am the idiot…I once blew a top of one into the ceiling of my kitchen in Bartlesville.) Go getcha one and I promise you will thank me!
Here is a really quick and easy Cajun Red Bean Soup Recipe to start you out with!
Cajun Red Bean Soup
4 slices bacon, chopped
1 (16 ounce) smoked andouille sausage, sliced
2 bell peppers, chopped
1 1/2 cups chopped yellow onion
1/2 cup celery, chopped
4 cloves garlic, minced
1 teaspoon Cajun seasoning
4 cups chicken stock
1 (16 ounce) package dried small red beans
2 bay leaves
4 cups rice, cooked (white/brown)
In a pressure cooker over medium heat sauté bacon until crisp. Add in sausage, onions, celery, garlic and Creole seasoning. Cook until onion is translucent. Stir in broth, beans and bay leaves. Place lid on cooker. Bring to full pressure and then reduce heat but maintaining pressure. Cook at high pressure for 10 minutes. Reduce pressure and then serve over rice.
Now here is a quick casserole that the kids go gaga for….Tamale Pie. My mama made it and now I make it too. I have added a few a things and then taken a few things out too! Have fun with this recipe…there are no right or wrong answers. Just yum!
Tamale Pie
1 Tbsp olive oil
1 1/2 pounds lean ground beef
1 onion, chopped
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chile powder
2 teaspoons cumin
1 can fire-roasted tomatoes
1 can green chiles, drained, chopped
2 cups frozen whole kernel corn, defrosted
1 can hominy, drained
1 cup grated mexi cheddar cheese
1-pound of prepared cornbread mix
Preheat oven to 375°F. Heat olive oil in a large skillet on medium high. Add the ground beef, onion, and bell pepper. Add salt, chile powder, and cumin. Cook, stirring infrequently, until the ground beef has browned on all sides. Remove from heat. Drain fat. Place meat in a large bowl. Add in salt, chili powder, cumin, fire roasted tomatoes, green chiles, corn, hominy and cheese. Stir and add into a sprayed casserole pan. Prepare cornbread according to package instructions. Pour over meat mixture and bake for 35-45 minutes.