Red Beans and Rice

So I had EVERY intention of making this for dinner tonight, until I realized that I had no canned red beans.  I'm kind of a canned food addict, and LOVE buying things for the pantry - black beans being a staple.  Unfortunately, I'm always thinking I'm out of black beans, so I buy those, completely forgetting those wonderful little red beans.  I have them all dried in my huge pantry as well, but those don't lend themselves to last minute preparation, which I find myself doing all too often.

This is a tried and tested family favorite recipe here at our house.  I hope you'll enjoy it as much as we do!

Red Beans and Rice

2 tsp butter
1 medium onion, chopped (about 1 c)
1 T flour
1-15oz can red beans, rinsed and drained
1-8oz can tomato sauce
4 oz low fat sausage patties or links, cooked, drained and chopped
1 bay leaf
1/4 tsp black pepper
1/8 tsp Tabasco (optional)
3 c hot cooked rice (or more like we do!)
1/4 c sour cream (optional)

Melt butter in a skillet until sizzling.  Add onion.  Cook over medium heat until onion is softened, 2-3 minutes.  Reduce heat to low, sprinkle flour over onion; stir to mix well.  Continue to cook another minute to get rid of the "flour" taste.

Stir in beans, tomato sauce, sausage, bay leaf, pepper, and Tabasco if desired.  Cover and continue to cook until heated through and the flavors are blended, usually 10-15 minutes.  Remove bay leaf.

Serve the bean mixture over the rice, topping with the sour cream if you'd like.

Pork Chop Casserole

I LOVE casseroles!  There's something so homey and warm and inviting about an "all in one" meal, especially this time of year.  My friend Jen and I were baking biscotti and scones yesterday and I was already planning on making this casserole for dinner.  It's easy, tastes great and has those canned fried onions in it, so it's BOUND to be a winner!

I've made it a couple times before, and we've always loved it.  Jen said that I had to post it on my blog because, and I'm quoting of course, "I want this recipe and I'm too lazy to write it down.  Will you post it for me?"  What a good friend I am!  I'm totally posting this for you, my lazy friend Jen. :)

Pork Chops O'Brien

6-1/2 to 3/4 inch thick pork chops
1 T oil
1- 24 oz bag O'Brien hash browned potatoes, thawed
1 can cream of celery soup
1/2 c sour cream
1/2 c milk
1/2 tsp pepper
1/2 tsp seasoned salt
1 1/3 c fried onions from the can
1 c shredded cheddar cheese

Preheat the oven to 350.  In a frying pan, brown the pork chops in the oil on both sides and set aside.  In a large bowl, mix together the soup, sour cream, milk, pepper and seasoned salt.  Stir in the thawed potatoes, 1/2 cup of the cheese and 1 cup of the fried onions.  Make sure it's completely mixed.

Spread the potato mixture in a lightly greased 9x13 pan.  Lay the browned pork chops on top of the potato mixture.  Cover with foil and bake for 35 minutes.  Remove foil and top with the remaining cheese and fried onions.  Bake for another 5 minutes to melt the cheese.  Remove from the oven and enjoy all the gooey, cheesy, potatoey goodness!

Chicken Crepe "Casserole"

So, if you know my mom, you know that she hates ANYTHING that tastes of wine. She made these crepes one time when I was young and thought they were disgusting. It was hilarious to see her face when she tasted them. I didn't think they were bad, which is funny, considering that I, like my mom, do NOT like the taste of wine. This one is for Meghan, so enjoy, girl!

Chicken Crepe "Casserole"

1/2 C black olives, sliced

5 T butter

5 T flour

1 C heavy cream

1 C chicken broth

3/4 C dry white wine

1 C Swiss cheese, shredded

1/2 tsp Worcestershire

2 T parsley

salt and pepper to taste

2 C cooked chicken, diced

2 avocados, sliced

Crepes:

2 eggs, beaten

2/3 C milk

1/2 C flour

1/2 tsp salt

1 T butter, melted

To prepare crepes, mix all crepe ingredients in a blender. Heat a crepe pan, or 6" nonstick skillet over medium high and pour about 3 T (half a 1/3 C measuring cup) of the batter into the heated pan, turning pan to coat the bottom evenly. Cook until batter is set, then gently turn the crepe with a fork or spatula to lightly brown the other side. remove from pan and stack crepes as you cook them. Makes 8

To prepare chicken mixture, melt butter in saucepan and mix in the flour. Slowly add cream, broth and wine. Cook until it boils and thickens. Blend in 3/4 C cheese, Worcestershire, parsley, salt and pepper. Mix 1 C of the sauce with olives and chicken.

Preheat oven to 375. Place a small amount of chicken and olive mixture in each crepe; roll up and place in a baking dish. Place avocado slices over the crepes and cover with remaining sauce and cheese. Bake at 375 for 15 minutes. Broil for 1 minute to brown.