MrsDrPoe: Red Beans and Rice

What could be for your dinner tonight is a fantastic dish from the kitchen of Mr. Luke: Red Beans and Rice.

Ingredients: 1 medium green pepper (diced), 1 medium onion (diced), 3 large stalks of celery (diced), 2 tablespoons olive oil, 2 cans red kidney beans (undrained), 1 package Polish sausage (diced), 1-2 tablespoons Tony Chachere's seasoning, cooked rice, and Tabasco sauce.

Saute veggies with the olive oil in a skillet at med-high heat until the onions are transparent; saute the sausage in another large skillet at med-high until browned:


Add the veggies to the sausage along with the beans and the Tony's. Pour additional water into the skillet until liquid almost covers the meat and veggies:


Simmer at low-med heat until the liquid has almost cooked out and the mixture still looks wet. Serve with rice and Tabasco:

MrsDrPoe: More Good News from the Garden

We now have 18 tomatoes on our two plants...

and one green pepper slowly developing!


This is most definitely the best Poe garden yet. The plants are loving this GA sunshine- I can't imagine what next year's will look like when we get a bigger space (Lord willing)!

MrsDrPoe: News from the Garden

So good news from the garden!


It looks like our first pepper will be making an appearance soon!

MrsDrPoe: Asian Chicken

One of our favorite favorite Asian dishes that I make is a little something I like to call Asain Chicken. (How original...) I got the original idea from a recipe for a shrimp dish somewhere in my mother-in-law's kitchen. One note - I never measure the ingredients in this dish, so precision is not important for a tasty result (3-4 servings).


First the ingredients: 2 Tbs butter (not shown), 2 Tbs flour (not shown), 1 can pineapple chunks (with juice), 1/2 cup vinegar, 1/2 green bell pepper (cut into approx 1" chunks), 8 oz chicken breast (cut into approx 1" chunks), 2 tsp garlic powder, 1 Tbs chili powder, 1/4 cup ketchup, 1 1/2 Tbs soy sauce, 5 Tbs sugar (not shown), 1 tsp salt (not shown), 1 tsp pepper (not shown), and cooked rice (not shown).

Melt the butter in a 10" skillet on med-high heat. Add flour and whisk together to form a roux. After cooking the roux for 1-2 minutes, add pineapple juice and vinegar. Whisk these ingredients together until smooth.


Add remaining ingredients (except peppers, pineapples and chicken), and whisk to thoroughly combine. Allow to thicken for 1-2 minutes, whisking occasionally.


Add in peppers, pineapples and chicken. Stir with a heat-resistant spoon.


Cook 15-20 minutes until chicken is cooked and peppers are softened.


Serve over cooked rice. Yum yum!