I like to eat, eat, eat

Life is nuts for me. And as much as I haven't wanted to blog about cooking for fear this would become a recipe blog - it may just have to happen. With my crazy schedule, I normally end up having to cook once a week and put five days worth of meals into plastic containers in the fridge. It's the one thing that I do that is probably even remotely interesting to anyone, so it's what I'll share for now.

First thing to know is that I use my crockpot entirely too much for a 22 year old female, we're talking at least once a week people. And I love a good deal. My freezer is chock full of bargain priced pot roasts, chicken breasts, tilapia filets, you name it. I am a coupon fanatic and am a big fan of healthy eating and fresh produce. Oh yes - and don't forget the gluten free thing. So all of my recipes will be gluten free, feel free to adapt as you want.

This last week I was seriously craving Cajun and had a pot roast in the freezer so I decided to go with a Cajun Pot Roast with Maque Choux. Maque Choux means "smothered corn" and ended up being a really nice addition in the crock pot. All in all - I spent $8.00 on groceries last week. It pays to buy in bulk sometimes.


Cajun Pot Roast with Maque Choux

Ingredients:

2-2.5 lb pot roast
1 (11 oz) bag frozen whole kernel corn
3 Tablespoons (roughly, I don't really keep track) of Cajun seasoning
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 can (14.5 oz) diced tomatoes, undrained
Tabsco to taste (optional)
Ground red pepper to taste


-Rub the roast with as much seasoning as you want. Mine was frozen and still did fine
- Put roast in bottom of crockpot and cover with frozen corn, pepper and onions
-Mix tomatoes, tabasco, red pepper, and any other spices you want to throw in. Pour on top of roast/corn/pepper/onion mixture
-Cover and cook on low. I totally expected this to take at least 8 hours, and it was ready in about 6.


Verdict:
I literally couldn't even get it out of the crockpot it was so tender. I made some basamati rice and topped it all with the maque choux. So good the first night, and reheated marveously two and even four days later. The meat was also neutral enough for me to dip in A1 that Friday for a new twist . If I were to do it again, I'd add more spice of some kind. Not sure what - but I also like my food pretty spicy and potent. Do with that what you want

The rest of the week included leftover spaghetti and an enchilada casserole my wonderful grandmother brought over. More to come..

K