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Still took some shortcuts, but made an effort tonight... Trader Joe's chicken thighs sous vide - I heated them up in a pan with garlic, olive oil and a dash of TJ's cajun spice... a creole/cajun corn, okra and tomato combo - with onions, garlic, lots of TJ's cajun spice, some cayenne and black pepper and salt... and then just heated up a can of Glory southern style mixed greens - turnip/mustard greens with their spices... and also added some sauteed garlic and shredded ham to that... and I have to say that it all turned out nicely :-)
I didn't follow it closely, but basically used this recipe for the corn/okra and tomato combo - for example, I used cajun seasoning instead of creole, and instead of 1/2 tsp, I used a tbsp (no pepper in that formulation from TJ's)... and that was great, not too hot or too spicy at all - it's a lot of food - 3lb of veggies plus the onions... so it can take a tbsp of spices... https://spicysouthernkitchen.com/corn-okra-creole/
If you can find fresh or even frozen, that'll probably be better, but in a pinch, especially in New England, these seasoned mixed greens are pretty good... I sauteed some minced garlic in some olive oil for 1 minute, then added shredded/sliced ham and fried 2mins longer, then added the drained greens and turned over and heated through nothing wrong with the result.
Last edited by OutdoorLover; 04-18-2023 at 05:51 PM..
So, I decided to pull out an old recipe that I used to make on cold days - Mexican Chili Cornbread Casserole. It's warm, filling and everyone likes it. Can't beat that. I use Imp burger ground meatless, but the original recipe calls for chopped meat.
I'm serving it with a cucumber, cabbage salad with avocado ranch dressing topped with old fashioned Fritos.
Grilled pineapple and coconut fruit salad. Modelo beer for each of us with a wedge of lime.
Left over spaghetti, last corn on the cob, salad. Water. 62 year old bachelor life.
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