Roasted Asparagus

'St. Patrick's Day' History

"St. Patrick's Day is celebrated on March 17, the saint's religious feast day and the anniversary of his death...," reads an article published by History.com. The article continues to explain, "The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast..." Read more...

In modern day society, many of the foodists continue to partake in cooking the traditional dishes such as cabbage, corned beef, and potatoes.  However, this day in age, cooks around the globe are presenting their dishes in more creative and profound ways. Us, we like to stick to the more traditional recipes, and bring out the flavors we already know and love.

Asparagus- People tend to have a love-hate relationship with asparagus. Either they love it or hate it. Me, it's both. If it isn't prepared to my liking, I just can't eat it. Well, here is my new, and thus far, favorite way to eat it!

Roasted Asparagus

(Sprinkled with Mr. Pete's Cajun Seasoning, Wrapped with Bacon, and Topped with Cheese)

Ingredients:

1 bunch of asparagus

1 pack of bacon

2 tsp Mr. Pete's Cajun Seasoning

1/4 cup parmesan cheese, shredded

1/2 tsp lemon juice

salt and pepper to taste

1 drizzle of olive oil

Directions:

Once your asparagus stems are rinsed, bend the bottoms individually until they each snap. This allows you to discard the tough portions of the stems from the bottoms. The flavorful upper stems are shown in bowl above. Drizzle the asparagus tops with cooking oil and give them a dash of salt and pepper. Toss gently to coat stems entirely with oil. Set aside.

Wrap 1 slice of bacon around several stalks of asparagus (4 or 5). Sprinkle 1 tsp of Mr. Pete's Cajun Seasoning over the top, and place in a coated baking dish with non-stick spray. Place in a 350 degree oven for 30 minutes uncovered.



After 30 minutes of baking, remove dish from oven, turn bacon-wrapped asparagus over and season with remaining Mr. Pete's Cajun Seasoning. Return to the oven for another 25 minutes.

Once cooked, remove from oven and sprinkle cheese over the entire dish, allow to sit for a few minutes or until cheese begins to melt.

Serve on the side of your favorite dish with a spritz of lemon juice on top.

And now you have it! My favorite way to enjoy these tender stalks of delicious bacon-wrapped stalks! So, do you love it or hate it?

Southern Shrimp & Cheesy Grits

Honestly, we really do not make this dish often at home; only because several members of the family do not particularly care for the texture of grits. So, by the end of the night, we are having to look for something else to satisfy them. However, if you do like the texture and flavor of grits, you must try this recipe! I have also, on many of occasions, served the shrimp and sauce over pasta. Once you try this dish, you too will be thinking of many ways to also incorporate this sauce into different dishes!

Ingredients:

1 lb. large shrimp, peeled with tail on and deveined

4 cups grits (Don't forget the ingredients required to prepare your grits)

2 tablespoons Mr. Pete's Cajun Seasoning

1 cups stock or water (I use a seafood stock)

2 cups heavy cream

1 stick of butter or margarine

1 cup grated cheddar cheese

3 tablespoons all-purpose flour

1 tablespoon garlic, minced

1 cup green onions, diced

salt to taste



Preparing the Grits:

Notice the creamy texture of the grits. This is prior to adding the cheese.

Begin by cooking the grits according to your package directions. I prefer to cook my grits on the stovetop, but microwaveable grits will do as well. Once you have prepared your grits, on a stovetop in a saucepan, add 1 cup of heavy cream to your grits. You can add more to get the right consistency. You are looking for a creamy texture (not dry or liquidy). Once you have obtained the right consistency, add the shredded cheddar cheese and mix well.

Sautéing the Shrimp:

It is important to note here that shrimp cook very fast. Overcooking the shrimp can hurt your entire dish. So check your heat and monitor your time during the cooking stage.

Once the shrimp have been peeled, sprinkle 1 tablespoon of Mr. Pete's Cajun Seasoning to shrimp and mix to coat the shrimp well. Melt 3 tablespoons of butter in a skillet on medium/high heat. Once butter is melted, lower your temp to medium and add your shrimp to the pan. Cook them on each side for 3 to 4 minutes, depending on the size of your shrimp. I used 16-20 count, and cooked them for 7 minutes (3 1/2 minutes on each side). Remove the shrimp from the pan, and set aside.

*** Do not remove the seasoning bits from the pan. We will use this in the next step.

Creating the Sauce:

Keeping the seasoning bits in the pan for added flavor, increase your heat back to medium/high. Add 3 tablespoons of butter and 3 tablespoons of flour stirring well to create a roux for the sauce. Once your roux has achieved a light tan color, add your minced garlic and half of your green onions. Cook for 2 minutes to soften.

Next, add your seafood stock or water slowly whisking constantly. Once blended, add your heavy cream and 1 tablespoon of Mr. Pete's Cajun Seasoning. Cook for 2 minutes. The consistency should be that of a gravy. If it looks too thin, let it simmer another minute or so. If it looks too thick, add a bit more liquid (stock, water, or cream). Taste the sauce to assure you have reached your desired flavor. Add more seasoning or salt as needed.

Plating the Dish:

You will want to spoon a heaping amount of cheesy grits into a bowl. Add a half dozen or so shrimp on top of the grits. Drizzle the sauce on top of shrimp and garnish with your remaining green onions.

When enjoying your plate of Southern Shrimp & Cheesy Grits, make sure to get you a spoonful of the grits with a taste of the sauce. While pinching the tail, bite the shrimp and taste the grits and sauce for maximum flavor! Trust me, this dish will have your tastebuds flowing and craving more! You'll Get Hooked On It!!!

UPDATE:

One of our facebook friends has recreated this spectacular dish, Here's what she had to say, "The Shrimp and Grits were amazing!!! It was a major hit in this house. This was a perfect dish, full of flavor and very simple to make. I don't think we would have found better eating out...HONEST! It is totally 100% AWESOME!! A keeper for sure! I will... LOVE this recipe forever!"

"I think I died and went to Heaven !!! Mr Pete, this is to die for! Seriously!!! OMG!!"

There you have it folks! Thank you Diane for your wonderful review and the beautiful photo!

Machoux: An alternative to the everyday veggie

No matter what part of the globe we reside in, we add a side dish to round out just about every meal we create. Whether you incorporate beans, peas, salad, or corn, side dishes become bland over time. Well, here's a Cajun take on a bland dish that is sure to please!

Corn Machoux, pronounced Mak shu, has been a traditional dish of South Louisiana for generations. The beautiful colors and bold flavors add a bright and delicious contrast to any main dish. This particular recipe will feed a crowd; but we love leftovers, and you will too after you try this amazing recipe! Below are some suggestions for many other ways to enjoy this dish, so that you will have other ideas to use your leftovers too. Heck! You may even double or triple this recipe!

Yields: 10 servings

Ingredients:

1 lb. corn (We like to use fresh cob corn; but you can also use frozen corn.)

4 tbsp. butter or margarine, unsalted

1 large onion, diced

1/2 cup diced green bellpeppers

1 cup tomato, diced

1 tbsp. garlic, minced

1/2 cup heavy cream

2 tbsp. Mr. Pete's Cajun Seasoning

salt to taste

Directions:

In a saute` pan, melt butter on medium/high heat. Add onions and stir for 3 minutes, or until clearing begins. Add bellpepper and garlic, and mix together for another 3 minutes. Add corn, stir, and cover.



Right before covering

Cook for an additional five minutes until adding tomatoes. Stir gently while adding cream and Mr. Pete's Cajun Seasoning. Heat thoroughly and taste. Add desired salt. Serve immediately.

You'll no longer refer to corn as "bland"! You'll want to use the leftovers as a base for a corn soup or gumbos. You can also serve this recipe as a main dish! Add shrimp, crawfish, sausage, or chicken to this dish for an excellent quick and easy meal! Corn isn't your everyday vegetable anymore; especially when it's spiced just right with Mr. Pete's Cajun Spices! Get Hooked On It!!!

Creamy Cajun Turkey Pasta

It's been another warm winter, as we Cajuns are used to. Although we'd love to serve more gumbos and soups, it's just been too hot! As a matter of fact, while the rest of the country is seeing dips in their temperatures down in the 30's and below, we had near 80's today in southern Louisiana!

Seems like I've been more on a pasta kick than anything; which is wierd because we are usually more of a meat, rice, and potato kind of family. The freezers are packed full in our house, so it doesn't seem fitting for me to stock up on more food when I visit the grocery store. Instead, I decided to defrost another package of turkey from the holidays. But I wanted something different, you know. Something with a sauce. And this is what came out of it...

Using ingredients I already had on hand, here's what you'll need:

1 stick of butter or margarine
2 cups turkey, shredded or cubed
2 1/2 cups chicken stock
1/2 cup flour
2 tbsp. minced garlic
2 tbsp. Mr. Pete's Cajun Seasoning
1/2 cup heavy cream
8 oz. Parmesan cheese, shredded
1/4 cup green onions, diced
1 cup frozen peas
1 lb. spaghetti noodles
Salt to taste

Directions:

In a non-stick skillet over medium/high heat, melt butter. Slowly add flour, whisking until completely mixed and you notice a light brown color.

This is the color you'll be aiming for. Don't worry. The cream will lighten the sauce up in the end.

Add garlic and 1 tbspn. of Mr. Pete's Cajun Seasoning. Stir. Add chicken stock. Stir. Add peas. Stir.
 

After all that stirring, I promise it will be worth it!

Cook for approximately 5 minutes to allow the peas to thaw. During this time, I prepare my turkey.

Using my fingers, I simply pull apart the turkey into bite-size pieces. Feel free to cut your turkey in cubes or shred yours further.

Add turkey to the sauce, stirring until thoroughly heated about 10-15 minutes. Stir in cream and 1 cup Parmesan cheese. Add remaining Mr. Pete's Cajun Seasoning. Salt to taste. Remove from fire and add about half of the green onions and stir.



Cook spaghetti noodles according to package directions. Serve the cream sauce over the pasta. Using the remaining green onions and parmesan cheese, garnish the plates. Your dish will look and taste amazingly delicious! See for yourself!

We hope you will enjoy this Creamy Cajun Turkey Pasta as much as we did! Feel free to also substitute different ingredients that you may already have on hand, except for Mr. Pete's Cajun Seasoning! This is where your flavor is at! Trust me when I tell you, you'll Get Hooked On It!!!

'Like & Share' Photo Contest! Spicy Prizes & $$$!

Mr. Pete is hosting a 'Like & Share' Photo Contest on his facebook page now! Simply visit, like the page, like the photo, and share with your family and friends to win these fabulous prizes pictured below!

That's not all! Mr. Pete is also giving the lucky winner a $50.00 Visa gift card! So Go! Share our great flavors with others! Win! Get Hooked On It!!!



How many layers will you incorporate?

When I was younger, my mother always served several different appetizers on game days. She would spend the morning in the kitchen making one main course and literally 10 delicious finger foods for everyone to enjoy throughout the day. This is one appetizer I always seemed to enjoy when watching the ball games, and just had to have her recipe. So after speaking to her, I learned she wasn't the only person who made this 'layered dip', but it was actually served in many varieties all over the globe. Although disappointed to learn that it wasn't original (I didn't spend much time in the kitchen, if ever, in my younger years), I decided to make it for my family. 

I have altered this recipe numerous times to not only experiment and serve our favorite flavors, but to accomodate others who may not care for certain ingredients. My mother referred to this dish as a 7-layer dip. During the Superbowl, you'll find 3 different plates of layered dips and several chip options for all to enjoy! However, they aren't all 7-layers. ;) Unfortunately, I don't have pictures of each variation. Still, I will provide you with alternate ideas and update you when the big day arrives... this year in our native state at the New Orleans Superdome!

So, here's what we started with. The first layer is 1- 16oz. can of refried beans. You can use whichever brand you'd like. I use this particular ingredient at the bottom, since it adds firmness to dip the chips.

The next layers consist of 12oz. of Nacho Cheese Sauce and 1 cup Mayonnaise. Spread the ingredients one at a time evenly over the top of the refried beans as shown below.

Next, I sprinkled 1 tspn. Taco seasoning and 1 tspn. Lemon juice for an extra bite.

Finally, add 1/2 tspn. Mr. Pete's Cajun Seasoning for extra flavor and 1/4 cup diced green onions for a bit of color and texture to achieve your 7-layer dip. Serve with your favorite potato chips!

Additional Ingredient options:

Diced Tomatoes

Shredded Lettuce

Sour Cream

Salsa

Shredded Cheese of any kind

Guacamole

Avocados

Jalapenos

Red & Green Bellpeppers

Onion

Olives

Cream Cheese

The options are endless; and there's no rulebook that says you can't have them all! Create your own and call it a Fiesta Dip, a Mexican Dip, a Taco Dip, or whatever you'd like! So, how many layers will you incorporate?

FYI: This year we'll be serving a NEW layered dip at our Superbowl Party! I can't wait to share with you that recipe! There will be no need to wash dishes! Your guests will be licking the plate!



Mr. Pete's 'Signature' Seasoned Cajun Fish Fry

Mr. Pete's Seasoned Cajun Fish Fry, the very first of his products to hit the store shelves, a recipe that is extremely versatile and unlike any other, a restuarant's favorite "go to" batter! That's why we have dubbed it our 'Signature' product.

Visit our store to get Mr. Pete's Seasoned Cajun Fish Fry.

There are many different blends of batters available on store shelves, some well-known, others maybe not so much. But did you know that majority of those blends are pretty much all the same thing? A mixture of flour and additives. Some do contain seasoning, and loads of it; as well as too much salt.

Well, here's what you get with Mr. Pete's Seasoned Cajun Fish Fry.

Nutrition Facts

Serving Size 1.3 tbsp (9g)

_____________________________

Amounts based on each serving

Calories 30 (Calories from Fat 0)

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 170mg

Total Carbohydrates 7g

Sugars 0g

Protein <1g

Ingredients: Corn Flour, Corn Meal, Salt, Cayenne Pepper, Garlic, Black Pepper, Monosodium Glutamate, Citric Acid, Dextrose, Natural Lemon Flavoring, Onion, Sugar, Silica (to prevent caking)

Mr. Pete's Seasoned Cajun Fish Fry contains just the right amount of seasoning to give your foods the kick it needs; but not too powerful that you can't enjoy your meal. I say "foods", because this product can be used for more than just fish. Although it has been labeled 'Fish Fry', this product can be used for any type of meat or vegetable, and maintains the same results each and every time! Here's just a few meals we used our 'Signature' Fish Fry on.



Fried Onion Rings








Fried Softshell Shrimp & Fried Potatoes



Fried Pork Chops

 





Fried Mushrooms





Fried Chicken Drummettes









Not only can Mr. Pete's Seasoned Cajun Fish Fry be used for whatever meat or veggie you like to apply batter to; but this wonderful product can also be used for baking! Check out the crispy crust!

Baked Pork Chops

But that's not all! You will never need an egg or milk wash to adhere the batter to your foods! Simply visit our webstore to purchase Mr. Pete's Seasoned Cajun Fish Fry; and follow the steps below to prepare your favorite fried foods!


Step 1: Soak your chosen foods in water.



Step 2: Press batter firmly into your chosen foods.



Dust off any excess batter.



   





 



Step 3: Fry your meat or veggies in 350 degree oil until golden brown.


If you are baking your meat or veggie to achieve a crispy flavorful crust, simply spray butter on top of batter to moisten it, pop into a 350 degree oven, and bake. Times will vary depending on your cut of meat or type of veggie.

Did you notice? This particular batter is also one of the lowest sodium batters on store shelves! Not only is this recipe one of the best on the market for those who suffer with heart disease, but it's a better choice for diabetics too with no added sugar! Best of all, the flavor combinations provide your foods with just the right heat and spice to accentuate the taste of your food, instead of overpowering them.

Now, if that still doesn't entice you, maybe this will.

Turn Mr. Pete's Seasoned Cajun Fish Fry into a wet Beer Batter! Get the recipe here!

Here are just a few more reasons you should definitely try this fabulous blend Mr. Pete has created!

Christine, FoodThoughtsOfAChefWannabe, says, "DO NOT go another day without it!" Check out her review here>>> http://www.foodthoughtsofachefwannabe.com/2012/02/mr-petes-cajun-spices-do-not-go-another.html 

Krista, Everyday Mom's Meals, shares, "This was something we could all enjoy b/c it combined our favorite things about our regular fish. [Some] got the kick they enjoy from the Cajun Seasoning and I got a crispy, golden battered coating. This batter was different than any I've ever used before..."

Read more>>> http://everydaymomsmeals.blogspot.com/2012/01/mr-petes-day-two-review-and-giveaway.html

One bite, wait for it... wait for it... you'll Get Hooked On It!!! So if you haven't decided until now that you need Mr. Pete's 'Signature' product in your kitchen, get yours in our kitchen!

Turkey Salad

The holidays have come and gone, and now you're left with a huge mess of wrapping paper, dishes piled high in your sinks, Christmas decorations strung about, and a fridge full of leftovers. At the same time, you are having to return to the work grind. Well, here's an idea!

Grab these ingredients:

1 lb. Leftover Turkey, cooked

1 small onion, diced

1/2 Red Bellpepper, chopped

1/2 Green Bellpepper, chopped

3 tbsp. Mayonnaise

1 tbsp. Dijon mustard

1 tbsp. Vinegar

2 tspn. Mr. Pete's Cajun Seasoning

Grind up that turkey!

Add some onions and peppers, the remaining ingredients, and stir!

You can serve the turkey salad cold or room temperature, and with crackers or bread. So whether you are cleaning up after guests, picking up your holiday decor, or finishing up a long work day, this quick and easy recipe will have your family satisfied!

Purchase Mr. Pete's Cajun Spices here!

Cajun Cocotte: The Dish, not the "woman"

After searching high and low to find something new to bring to the kitchen table, I located several recipes that were interesting. My exploration into the worldwide web began with casseroles, which took me into a groundmeat collation, which took me to tomato based territory, which took me to goulash, where I ended with tacos. While all of the recipes sounded delicious, each of them were missing something. So much time had passed. I didn't even realize I was 2 hours into my pursuit for revamping our menu for the evening! It was at that time, I decided that I had spent too much time on the computer and was now limited on time to prepare any dish. Does that ever happen to you?

So I did what any chef would do. I headed to the pantry to see what ingredients I had on hand, threw them in a pot, and voila'! In an hour, I had created heaven! Okay, so maybe 'Professional Chefs' really don't do that. Maybe they have a plan from the start. Maybe they prepare a little better than I did. Maybe they go to the grocers and gather specific ingredients to form the perfect flavors. And maybe, just maybe, they precisely measure all ingredients. Well, this I did. Only to share with you if this dish actually came out good. And it did! In fact, it came out better than good. It was heaven! Just check out the remarkable glare at the bottom of the dish. This is by no way thanks to me. Honestly, I don't even know how to accentuate photos. There is no better explanation than that this dish is truly heaven sent!

Ingredients:

2 ½- 2 ¾ lbs. lean ground beef

10-12 ounces cooked elbow macaroni noodles

2 cups shredded cheese (I used an assorted Mexican blend that included Monterey Jack, Cheddar, etc.)

2- 10oz. cans of Rotel

1- 10oz. can nacho cheese

1- 10oz. can cheddar cheese soup

1 ½ cups milk

1 medium/large onion, diced

2 tbsp. garlic, minced

2 tsp. lemon juice

2 tbsp. taco seasoning

2 tbsp. Mr. Pete's Cajun Seasoning

salt to taste

1 tbsp. olive oil

1 cup crushed tortilla chips

Directions:
Preheat oven to 350 degrees. Begin cooking the macaroni noodles per package directions in salted, boiling water. Drain and set aside. In a large pot on medium/high setting, add the olive oil, onions, and 1 tbsp. of Mr. Pete's Cajun Seasoning. Cook until onions are translucent.

Add the ground beef and cook until browned. Add your garlic, lemon juice, taco seasoning, and remaining tbsp. of Mr. Pete's Cajun Seasoning to the pot. Stir and let cook for 3 minutes on high. Add the Rotel and milk and stir. Taste, and adjust seasoning as needed.



Add the nacho cheese and cheddar cheese soup to the pot, and stir until the cheeses have melted into the groundmeat mixture. Remove from heat.

As I created this dish, I began wondering what I would tell my family they were eating. What do I call this? And then the questions began to emerge. "Mom, what's for dinner?" "Mom, whatcha cookin'?" "Mom, that smells good. What we're having?" All the while, I led them to believe I actually had an answer; but they'd have to wait to find out. I responded to them, "You'll just have to wait and see." "This will be your new favorite." "We are having an extra special dinner tonight."

Add in the cooked macaroni noodles and 1 cup of shredded cheese to your groundmeat mixture. Mix well. Pour mixture into a non-stick baking dish.

Top with crushed tortilla chips and the remaining cheese.

Bake in preheated oven 35-40 minutes or until bubbly.

Even after I placed the dish in the oven, I was contemplating what to call it. Should I call this a casserole? Should I call this a goulash? Should I call this heaven?

It was finally time to sit down as a family and eat. As the family looked down at their plates, they were quick to grab a fork and dig in. I don't think they were truly worried about what it was called anymore. They knew it smelled and looked delicious! However, at each bite, I would consider different titles for this dish and none seemed to fit.

It wasn't until the next day, as I was writing up this blog post that it came to me. This is definitely my spin on a casserole. A casserole that I, of course, Cajunified with Mr. Pete's Cajun Seasoning. And Cajun to me is French. Therefore, I will create a French name for this dish. I recalled back when I was growing up, my grandmother would call all casseroles by the same name, cocottes (kô-kôt). That is a French term for a fireproof dish, or a casserole dish. So I began researching the spelling and history of the word before prematurely introducing y'all to something I wasn't knowledgeable on. After much tedious research, I discovered some new things about this particular term. Not only does the word mean 'casserole dish', it means 'prostitute'. You heard right! How can one word have two entirely different meanings? I mean, did they ever really refer to a lady of the night as a cocotte? Never in a million years would I have expected that this would be the case. As you can imagine, I was a bit apprehensive to "set this title in stone". However, I had finally found the perfect name for my newfound recipe, and this little contention wasn't going to deter me from sharing this fabulous recipe with you all. So we hope you all will enjoy our Cajun Cocotte: The Dish, not the "woman"!

~Mrs. Pete

2 for 1! Fried Beef Tips turns Country Fried Steak!

FACT: I do the grocery shopping. Me. Mrs. Pete.

FACT: Mr. Pete will make an appearance at the local grocers from time to time; when he doesn't have the ingredients on hand to make something that he is concocting in his head at the very last minute, just before he turns the stove on.

Which leads me to the story. Just a couple days ago, we posted a blog for a delicious beef stew. Because we have a large family, and we are all big eaters, I purchase our meats in bulk. With that being said, I had some leftover beef stew meat in the refrigerator, and Mr. Pete began concocting again. Luckily this time, he needed very little ingredients and I had them all on hand.

I was at the back of the house washing clothes, while I thought Mr. Pete was watching TV in the living area. All of a sudden, I started hearing extremely loud banging noises coming from the front of the house. I thought for sure my kids were tearing up something. After running to the front to correct my children, I noticed it wasn't the kids at all. It was Mr. Pete! Here is what I found.


Mr. Pete was beating the beef stew meat with this meat hammer.

And so began his feat to discover another wonderful meal you can create with Mr. Pete's Seasoned Cajun Fish Fry!

Meal #1

Ingredients:
4 lbs. beef stew meat (You will have leftovers! That's the purpose. You'll use them the 2nd night!)
water
1- 16 oz. bag of Mr. Pete's Seasoned Cajun Fish Fry (Get yours here.)
cooking oil
meat hammer
hard flat surface

Directions:
Beat each piece of meat on a hard surface with a meat tenderizer until thin, approximately 1/8 inch thick. Soak the beef meat in water as they're awaiting their turn for a beating. Afterwards, return the meat to the water to soak their bruises.

One at a time, dip each piece of beef meat into Mr. Pete's Seasoned Cajun Fish Fry and coat thoroughly both sides.

In a platter, pour batter. Press batter firmly into both sides of meat.

Once you have battered several pieces of meat, place them in cooking oil heated to 350 degrees. You may have to repeat this step, as you don't want the battered pieces to touch one another in the grease bath. Mr. Pete uses peanut oil and deep fries his beef stew meat. You can use any type of oil you prefer in a deep fryer or in a pan on a stove top. Cook until golden brown. Remove meat from oil and place on absorbent paper towels.

Results: Yummy, Golden Brown, Crispy Fried Beef Tips!

Serve them up with your favorite veggies or french fries for your whole family to enjoy!

Easy Right? Well, the second night was just as easy, and even more delicious!

Meal #2

Ingredients:
Leftover Fried Beef Tips
1/4 cup oil
1/4 cup flour
3 cups milk
2 tblsp. Mr. Pete's Cajun Seasoning (Get yours here.)
salt to taste



Mr. Pete's Cajun Seasoning definitely gives this creamy gravy the kick it's been waiting for!



Gravy Directions:

In a sauce pot, heat oil to 350 degrees. Sprinkle flour into heated oil while whisking. Combine completely. Continue stirring and cooking until you achieve a light brown roux.

Add about a cup of milk and stir, keeping your heat setting at medium to high heat. Add 1 tbspn. Mr. Pete's Cajun Seasoning and stir. Allow mixture to simmer. Be careful during this stage of the process to avoid sticking and seizing. Be ready with the remaining milk.

Add 1/2 cup milk in intervals as the gravy thickens. Add the remaining Mr. Pete's Cajun Seasoning and salt to taste. Once the gravy has thickened, remove from fire.

Note the gravy beginning to settle on whisk. That's when you can tell that your gravy is just about done.

While you are preparing the gravy, heat oven to 250 degrees. In a baking pan, place your leftover fried beef tips into oven for 15-20 minutes.

Spoon gravy over beef tips. Serve with mashed potatoes and a lovely green side for more fantastic results! Voila'!



Fried Beef Tips turned Country Fried Steak with warm while gravy!

There you have it! You can enoy two meals in one with little time involved! So next time you hear loud obnoxious noises coming from the kitchen, you may want to think twice about blaming the kids. Instead, Mr. Pete may just be to blame!

 

~Mrs. Pete