It’s good to have some easy, standard dishes
by Darlene Montague
May 07, 2013 | 1118 views | 0 0 comments | 11 11 recommendations | email to a friend | print
Meal planning can be a chore. So most of us have recipes we make over and over again, just so we don’t have to create news ones.

And in some homes, the menu is so strict that they eat the same thing on the same day every week.

My mom was never that drastic except on Sunday. We always had pot roast because she could put it in the oven before church and it would be ready when we got home.

Every once in a while, my friend Marsha, who lived a few doors down, would ask me over for their Sunday dinner. Her family always had fried chicken and mashed potatoes with gravy. I was in heaven.

I couldn’t imagine that anyone would ever get tired of that, but Marsha was just as excited when I asked her over to our house for Sunday dinner and she could have something different.

So even with all the cookbooks I have and Internet recipes floating around, when I need to put dinner on the table quickly, I go to my family cookbook and make the same ole thing.

The chicken recipe I first made maybe 20 years ago comes from Justin Wilson, the Cajun who used to have one of the first cooking shows around. This is his original recipe, so feel free to cut it in half if you have a smaller family. I like to serve this dish with mashed potatoes.

I make this sautéed cabbage often. I love cabbage, but a lot of people are put off by the smell. Cabbage only smells if you over cook it (meaning boiling it in water or steaming it with the lid on until it is mushy). By sautéing it, you retain some of the crunch and have none of the smell.

The chocolate cobbler comes together pretty fast and is a handy dessert to make if you are out of eggs.

Hope this helps you with dinner tonight.

Cajun Chicken


• 2 large chickens, quartered

• 4 onions, chopped

• 1 cup chopped green bell pepper

• 1 cup chopped celery

• 1 cup chopped parsley

• 1 tbsp. chopped garlic

• 1-2 bay leaves

• 1½ cups Sauterne wine

• 1 tbsp. soy sauce

• 1 tbsp. Worcestershire sauce

• ½ tsp. Angostura bitters (optional)


• Wash and dry chicken.

• Season with salt and pepper.

• Brown pieces in a little oil on both sides.

• Place in a floured cooking bag.

• Add all the vegetables.

• In a large measuring cup, combine all the liquids.

• Pour over the chicken and vegetables.

• Tie the cooking bag shut and poke holes in the top of the bag.

• Bake 1½ hours at 350.

• Remove from oven and when ready to serve, slit open the top of the bag to remove chicken to a separate serving dish.

• The “gravy” can be served as is or put in another saucepan and thickened with a slurry of flour or cornstarch and water.

Sautéed Cabbage


• 1 small head cabbage, shredded

• 2 leeks, white part only, washed and sliced thin

• 2-3 tbsp. butter or bacon grease

• 2 tbsp. water

• salt and pepper to taste


• Melt the butter in a large frying pan.

• Add leeks and cook until wilted.

• Add cabbage and stir to coat the cabbage with butter and to get the leeks off the bottom of the pan.

• Add water just to get the cooking going.

• Keep stirring as the cabbage begins to wilt.

• Season with salt and pepper.

• Cook down to desired tenderness. (I like mine with a bit of crunch, and definitely not mushy.)

Chocolate Cobbler


• 1 cup flour

• 2 tsp. baking powder

• ¼ tsp. salt

• 7 tbsp. cocoa powder, divided

• 1¼ cups sugar, divided

• ½ cup milk

• 1/3 cup melted butter

• 1½ tsp. vanilla

• ½ cup light brown sugar, packed

• 1½ cups hot tap water


• Preheat oven to 350.

• Stir together the flour, baking powder, salt and 3 tbsp. of the cocoa and ¾ cup of white sugar.

• Reserve the remaining cocoa and sugar.

• Stir in the milk, melted butter and vanilla into the flour mixture.

• Mix until smooth.

• Pour the mixture into an ungreased 8-inch baking dish.

• In a separate bowl, mix the remaining white sugar (½ cup) the brown sugar, and the remaining 4 tbsp. of cocoa.

• Sprinkle this mixture evenly over the batter.

• Pour the hot tap water over all. Do not stir.

• Bake about 40 minutes or until the center is set.

• Serve with vanilla ice cream when warm or with lightly sweetened whipped cream if serving cold.
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