My husband loves si mian soup and I am addicted to the house soup Zen’s serves.
The other day I came up with a recipe that satisfied both of our cravings.
In a large soup pot add 32 ounces vegetable broth, 1 onion peeled and quartered.
Season with 1 teaspoon Beazell’s Cajun Seasoning and 1 tablespoon minced garlic.
Add a handful of baby carrots to broth and 32 ounces water.
Simmer on medium heat.
Add 32 ounces of chicken broth and season with a little more Beazell’s.
Add 64 ounces beef broth.
Add 1 small container of washed mushrooms and 1 pound boneless chicken breasts.
Season a little more with Beazell’s and simmer for another hour. Turn up heat and reduce for approximately 15 minutes.
Remove chicken breasts and strain soup. Dice chicken and add to strained broth.
We like udon noodles. I purchased an udon noodle soup base from the grocery store, and added the seasoning packet to the broth also.
Add udon noodles to bowl and pour broth with chicken over noodles.
I added sliced mushrooms, chopped green onions and French fried onions to my bowl of soup.
I also like to add a drop of soy sauce to mine.
I know I’ve posted this before, but it is so good that I had to share it once again.
2 1/2 pounds of ground chicken thigh meat
1 bottle of Frank’s Hot sauce
8 to 10 ounces crumbled blue cheese
3 teaspoons Beazell’s Cajun Seasoning
A couple of dashes Dat Sauce (to give it an extra kick)
I grind my own chicken meat, but most stores now sell ground chicken.
Mix all ingredients well. Form into patties.
Before cooking, I place the patties in the freezer for a few minutes to get good and cold.
Cook in a pre-heated, non-stick skillet on medium heat. The patties will not throw off a lot of grease. Also, it is best to cook these with a lid and allow them to steam a little but before flipping.
My daughter does not like a lot of blue cheese in her burger, but please feel free to add more.
When serving, I add Litehouse Blue Cheese Dressing and shavings of celery on the patties.
Eggs are my nemesis. I will honestly admit that in the past when I scrambled eggs even the dog turned her nose up at them.
If you are like me, do not fear the blasted things – just keep practicing. I finally found something that works for me.
Preheat a nonstick skillet on medium low heat. Add 1/2 cup diced ham (I cut up a few pieces of smoked ham sandwich meat).
Crack 3 eggs over ham and sprinkle liberally with Beazell’s Cajun Seasoning and a dash of Dat Sauce. Mix well.
While eggs are slowly cooking add a handful of shredded cheese. (I added a slice of Swiss cheese on top of eggs and folded in while scrambling eggs).
Do NOT cook eggs until dry. You want them a little moist.
Also, a medium heat is essential. I have discovered that cooking at a high heat gives you rubbery eggs.
Next, warm the flour tortilla in microwave for about 7 – 10 seconds. I have found that this is the secret to wrapping the tortillas.
Add eggs to one end of tortilla.
Wrap, tucking ends in as you are rolling. The heat from eggs should seal the tortilla up for you.
With this recipe I made 2 nice sized breakfast burritos. Enjoy
8 ounces shredded Muenster Cheese, provolone, Gouda, or cheddar cheese
8 ounces diced smoke turkey, ham, crumbled bacon or Ground breakfast sausage
1/2 cup milk
1 can flaky Grands Biscuits
1 1/2 teaspoons Beazell’s Cajun Seasoning
Dash Of Dat Sauce
Dash of Worcestershire Sauce
In a buttered 10 inch square casserole dish whisk eggs, milk, and seasonings. Add meat of your choice. Sprinkle cheese on meat and eggs. Place biscuits on top.
Bake at 350 degrees for approximately 25 minutes.
I will post an exact cost of this recipe as soon as I can. I couldn’t wait to share the recipe though, it was that good.
While on Facebook the other night a recipe really similar to this one was being shared. As soon as I saw it, I knew I had to try it. I am always looking for quick and easy recipes that my family will eat.
Of course, I had to tweak the recipe to our liking. I increased the eggs to 6 and used our favorite seasonings. Also, I used sliced Muenster cheese (a staple in our house) and smoked turkey sandwich meat. For the biscuits I had a can of savory cheddar biscuits that I used in replace of plain Grands Biscuits.
This is definitely a keeper recipe for me. Everyone came back for seconds. With so many variations that can be done with this recipe, it will take a while before anyone grows tired of it.
For a vegetarian option, you could use spinach and mushrooms instead of the meat.
This would also make a good, quick supper. Replace the meat with boiled, peeled crawfish tails and a salad as a side dish. Yum
Resa wanted breakfast cake this morning. As I was mixing the ingredeints my mind wandered to the first time I made this for Mat. I wanted to impress him by cooking something for breakfast. Well, needless to say, it was a FLOP!!!
Somehow, I managed to switch the baking powder for baking SODA. Not only did it not rise but the taste was completely off. Yet even with that first cooking disaster he didn’t run from the house screaming. Instead he stayed for even more cooking mishaps. I can honestly say that he did not marry me for my cooking 🙂
4 Tablespoons shortening or butter
1 egg, slightly beaten
1/2 cup milk
1 cup flour, sifted
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
Heat oven to 375 degrees. Melt shortening (or butter), cool slightly. Mix in egg and milk. Sift dry ingredients together. Pour the liquid mixture into the dry mixture. Stir only long enough to remove lumps. Pour batter into greased in 8 inch square pan. Bake 10-15 minutes.
Everytime I make this recipe it brings back memories. It was a treat when Mama Griffin or Mom made this for us. I love it slathered with butter and a cup of coffee, but it is also good with strawberry jam. Of course, Resa’s favorite is plain.
I don’t know about you but mornings around here are crazy. I have found this breakfast sandwich recipe is not only fast but very filling (and perhaps a lot healthier than drive thru).
1 English Muffin or Bagel – toasted
In a microwave safe bowl spray with a nonstick spray.
Next add your choice of precooked meat. I prefer the Jimmy Dean Sausage patties. Mat likes sliced ham and of course Resa likes the precooked bacon.
Next crack an egg over the precooked meat. (I use only egg whites so I use 2 eggs – saving the egg yolks for something else.).
Sprinkle with Beazell’s Cajun Seasoning, cover with a paper towel and microwave on high for 1 1/2 minutes.
The egg and meat should be fully cooked but if not cook for another 30 seconds.
When assembling the sandwich add a slice of cheese. Enjoy.
6 slices white bread, cubed
2 cups milk
6 eggs, beaten
1 cup diced ham
1 cup shredded Gouda cheese (or your favorite cheese)
1 tsp Beazell’s Cajun Seasoning
Dash of Dat Sauce (hot sauce)
Mix all of the above in a 9×13 dish. Bake at 350 degrees for approximately 30 minutes. (Until a knife comes out clean)
Note: dish can be prepared the night before and refrigerated. Bake the following morning.
Even though the weather has yet to cool down I couldn’t wait to eat a big bowl of gumbo. Unfortunately my hubby was at work today so I decided to attempt cooking a gumbo.
Although I could have cooked a roux from scratch I cheated. I must say the result was really tasty.
First I cooked down completely 1 small bag of frozen okra.
Next I added 1/2 a bag of seasoning blend (onions, bell pepper and celery from freezer section). I cooked that down for another 15 minutes.
Once the above was cooked down I added 3 pounds of boneless skinless chicken thighs and 2 pounds sliced smoked sausage. Season well with Beazell’s and Dat sauce. Cook down for another 40 minutes.
In 5 cups of water add 3/4 cup Kary’s Dry Roux and 3/4 cup Tony Chachere’s Instant Roux. Whisk well to remove any clumps and add to cooked chicken.
If you have any oyster juice available you can add that at this step also. (I like to keep oyster juice in the freezer when I can. Unfortunately I didn’t have any handy today. The gumbo was still good though).
We like our gumbo thick but you can add more water to thin out. Season to taste.
Serve over rice
Mix together 3/4 bottle Rouse’s Vidalia Onion Sweet Pepper Vinaigrette, Several Dashes of DAT Sauce, and 3 teaspoons Beazell’s Cajun Seasoning.
Add cubed chicken breasts (approximately 2 pounds). Marinate for approximately 1 hour.
Wrap 1/2 slice of bacon around cubed chicken. Bake at 375 for approximately 15-20 minutes – until chicken is done.
6 toasted English Muffins
6 poached eggs
Canadian Bacon (or ham)
In a skillet heat Canadian Bacon (or ham) just until warm. Place over toasted English Muffin.
Carefully place poached egg (see recipe on blog) over Canadian bacon.
Next top with warm Hollandaise Sauce. (Recipe is available on blog)