Sunday Dinner… Norman Rockwell, roast turkey with all the trimmings AND, featuring, Maque Choux

When I think of Sunday dinner, I think of a Norman Rockwell painting, where a large, extended family is seated around a large table laughing, sharing a story and passing the bowl of mashed potatoes.  Everyone’s happy and there’s NO family drama.  The biggest problem discussed would probably be the price of dairy going up.  lol

Okay, so this ISN’T my family but I still wanted to make Sunday dinner today 🙂  My daughter was coming home from spending the night with my brother and his family and I just wanted to do something nice for her, my husband and my friend (who’s staying with us) and her son.  I got up early and put the turkey in the oven.  It turned out SO tender, it fell off the bone!  Yum.  I made mashed potatoes, turkey gravy and Maque Choux (a corn dish).  So okay, there was NO sitting around the table.  lol  That’s almost funny to think about at my house.  I took SO much time preparing this meal and when it was done, everyone grabbed a paper plate and filled up.  It was downed in 2.2 minutes and now everyone is about to fall asleep in front of the TV.  Classic American family, right?  Oh and NOBODY is jumping up volunteering to do the dishes or clean the mess I left behind, as usual.  Another success and probably no memories made here but hey!  The food was good!  lol

So back to the Maque Choux (pronounced mock shoe).  It’s something I’ve not made before but it sounded good and healthy.  You need SOMETHING healthy when you have food like roast turkey, drenched in herb butter with mashed potatoes and gravy, right? Anyway, Maque Choux is another dish that originated in Louisiana.  Oh and it will be my new “go to” side dish recipe.  It’s PACKED with flavor and so easy to make!  Give it a try 🙂

Maque Choux   

3 TBSP butter

1 med to large Vidalia onion, chopped

1/2 medium green bell pepper, chopped

2 stalks celery, chopped

2 cups corn (either off the cob or canned)

3 scallions (green peppers), chopped, dark green tops saved fro garnish

1 large tomato

1 TBSP dried thyme leaves

pinch of cayenne pepper

1/2 cup heavy whipping cream

1/2 tsp salt

1/4 tsp black pepper

Directions:

1.  In a large skillet, melt butter over medium high heat.  Add theonion, bell pepper and celery.  Cook, stirring, until vegetables are softened, 5 to 7 minutes.  Stir in corn and chopped scallions.  Reduce heat and cover.  Cook for 5 minutes.

2.  Uncover the skillet and stir in tomato, thyme and cayenne pepper.  Cook until the tomato is soft about 3 minutes.  Stir in the cream and cook until slightly reduced, about 2 minutes.  Season with salt and pepper.  Sprinkle with reserved green scallions.

*This is a really good summer time dish and you can make it a meal by adding shrimp or chicken.

What’s for breakfast? Baked blueberry and banana oatmeal!

BlueberryBakedOatmeal

After seeing SEVERAL food bloggers talk about how wonderful baked oatmeal is AND after seeing the post from Why Not Give It  A Try, I decided to try this.  I’ve got to admit that I wasn’t in a hurry to try it because oatmeal is just not one of my FAVORITE foods to eat.  BUT from everything I’ve been reading, even if you don’t care for the texture of oatmeal, you’ll probably like this one.  OH!  I’m SO glad I made this.  It’s delicious and it’s one of those things you make ahead of time for the upcoming week.  It will be breakfast OR dessert for a few days this upcoming week.

Baked Blueberry Banana Oatmeal

ingredients:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

directions:

1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Adapted from Sohowsittaste