Apr 24, 2017

Rainy Day Sausage Cornbread Casserole

It rained, and rained, and rained, and rained yesterday. For the millionth day in a row.  My friend, Whitney said it was a weekend suited only for reading and roasting chickens.

I was thinking cornbread and collards, myself.  And finishing up S-Town.

I saw my friend Channa at the grocery store yesterday, and got the giggles when we both proudly grabbed ham hocks out of our buggies.  She was making Slow Slow Chicken and lady peas (Whitney wasn't the only one on the last chicken train).

Mine was for this big old pot of collards.  Excuse the blurry picture.  The steam fogged my camera right up.  I used Paula Deen's recipe this time (I switch up my collard technique depending on my mood). They were mighty tasty.

Especially when paired with Sausage Cornbread Casserole.  

This comes from a Southern Living Cookbook- Fix It & Freeze It/Heat It & Eat It.  

We'd rummaged in the fridge for lunch, so I wanted something a bit more substantial for dinner.  So I added an extra pound of bulk sausage. Oops.

This took it from a bread with sausage and black eyed peas in it to a sausage and black eyed pea casserole held together with cornbread.  Morgan compared it to eating a slice of sausage ball.  He was not wrong.  Nor is eating a big old piece of sausage ball.  It's a delicious way to balance out all those antioxidants and fiber from the collard greens.

Sausage and Cornbread Casserole

2 lbs mild bulk sausage
1 medium onion
1 cup white cornmeal
1/2 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
2 large eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups shredded cheddar (You can even use pre-shredded here)
3/4 cup cream-style corn
1( 4 oz can) chopped green chiles, drained

1.  Preheat oven to 350.  Brown sausage and onion in large skillet over medium heat until sausage is no longer pink, stirring the sausage into crumbles.  Drain.

2.  Combine cornmeal, flour, salt and baking soda.  In a separate bowl, stir together eggs, buttermilk, and oil until combined.  Add to dry ingredients, stirring until just moistened (it will be lumpy).  Add sausage mixture, peas, and remaining ingredients to batter stirring well.

3.  Pour into a greased 13x9 baking dish.  OR 2 8x8's.  I like to stick one in the freezer after baking it.  Always good to have an extra supper on hand!

4.  Bake at 350 for about an hour (mine went over for about 10 minutes), until golden and set.

To cook from frozen- Bake at 350 for 1 hour, covered.  Uncover and cook and additional 10 minutes.

Now I'm going to have a leftover slice for breakfast, cuddle my fussing baby, and draft some contracts for work.  However, when I see you in the grocery store making a good blog recipe, and you ask for more, I can't help but squeeze in some room for blogging!

Mar 6, 2017

Cheer You Up Chicken

I have been meaning to share this delicious roast chicken with y'all for ages.  The night I made it was when Buddy ripped open his leg- in fact, I noticed he was MIA when I was putting away the chicken.  I was trying to save him from eating a bunch of chicken bones, and necessitating a trip to the Animal ER.  Didn't quite work out that way, but it wasn't the chicken's fault at least.

This recipe is from the always wonderful Melissa Clark.  It's a roasted chicken baked on slightly stale ciabatta bread slices.  Morgan and I stood over the pan like vultures eating the crispy slices of bread, laden with chicken pan drippings.  Nothing like some carbohydrates and a roast chicken to relive stress!

Garlic and Thyme-Roasted Chicken with Crispy Dripping Croutons.

country bread or ciabatta, preferably stales, sliced 1/2 inch thick
1 T. extra virgin olive oil, more if needed
2 t. kosher salt, more if needed
1/2 t. freshly ground black pepper, more if needed
1 (4-5 lb) chicken, patted dry
1 garlic head, sliced in half through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme sprigs

1.  Preheat oven to 425.  Lay the bread slices in the bottom of a heavy duty roasting pan in one layer.  Drizzle liberally with olive oil and salt

2. Rub 1 t. salt and 1/4 t. pepper inside the cavity of the chicken.  Stuff the cavity with garlic, bay leaf, lemon, and thyme.  Rub outside with a tablespoon of olive oil and sprinkle all over with salt and pepper.  Place it, breast side up, on the bread.  Tuck the bread in and around the chicken as much as you  can to keep the bread from burning.

3.  Roast the chicken until its deeply browned and the thigh juices run clear with pricked with a knife, about 1 hour and 15 minutes.  Let it rest for 10 minutes before carving.

Serve the chicken with pieces of bread from the pan (or just eat them straight out of the pan!).

I roasted a pan of asparagus in the same oven for the last 25 minutes of the chicken's cook time to go alongside.

Perfect dinner that baked while I bathed the children.  Between this and Nathalie Dupree's Slow Slow Chicken, we might have a roasted chicken every day-wholesome comfort food at its best!

Feb 23, 2017

Thoughts For Thursday

Happiness is back.

How could it not be- look at this baby!  And his toes!!

 And a little swimmer sporting some goggles.

 Little girls who have excellent presidential aspirations.

Lenten Roses in Bloom

 Babies in cardigans.

Climbing trees on a sunny day.

Getting together with old friends, and getting all of your kids together.

But then getting to have adult lady time, as well.

 Taking your kids to a Wednesday afternoon movie (Lego Batman), and drinking a large Diet Coke and having popcorn, after the baby had a terrible night.

 Also, little kids in 3D glasses.
 Also, when we got back in the car, we got so tickled.  I went to put on my sunglasses, and all I had was my 3D glasses.  I recycled my sunglasses instead of the disposable 3D glasses!  Just when I think I have it all together, taking all three children to a movie solo.  That's why I only wear cheap sunglasses.  Know thyself!

Finally, Buddy is out of his cone!  I'm so glad we no longer have to snuggle like this!  And my poor legs are covered in bruises from being rammed with the cone.