Cajun Sour Cream Chicken

A while back I was craving my granny's buttermilk soaked fried chicken, but I didn't have any buttermilk and was too lazy to go to the store.  I opened up the fridge and Aha!!!  Sour cream.  I mixed the sour cream with some spices, garlic and pepper and such, and soaked the chicken in it. Very tasty.  This is a variation on that recipe.  So simple.

Cajun Sour Cream Chicken

1 Whole chicken cut into parts
1 16 ounce container sour cream
2 tbls Cajun seasoning (I use Luzianne)
3 whisked eggs
1 cup flour
2 cups Panko bread crumbs
Salt and cracked black pepper

    Mix the sour cream with the cajun seasoning in a large bowl.  Dump in the chicken and coat thoroughly.  Cover and pop into the fridge to soak for 2 hours (overnight is better).  The chicken will absorb the sour cream almost totally if soaked overnight. Remove from the fridge.  Into 3 seperate plates put flour, whisked eggs and bread crumbs. Coat each piece of the bird in the flour and dust off any extra, dredge in the egg and coat with the bread crumbs.  (The Panko bread crumbs should be mixed with the salt and pepper to taste.  The crumbs add  great crunchy texture, but no flavor). Place on a baking sheet which is lightly coated with olive oil.  Bake at 350 degrees for 35 to 45 minutes or golden brown.
    This makes a very rich tasting and zingy dish.  And so easy.  I hope you all enjoy it.

Overly Ambitious

Still fighting with the new laptop. I think the oath to cook a recipe everyday was a bit overly ambitious.  But I will be posting in a day or so the recipe I created last Sunday.  Cajun Sour Cream Chicken.  (aka Cajun Glenn Chicken), dedicated to a certain bayou boy.  Its very simple.  And there's a whole backstory as to how and why I created it.  Sometimes a person just aches for Granny's home cooking.  Know what I mean? 

Computer hell

I'm so sorry.  I started this blog and my computer died.  But I'm back now (and $700 poorer...thanks Dell)and cookin up a storm.  New recipe to follow very soon.  Stay tuned folks. 

Maiden Voyage

Hello everybody.  My follower of 1 so far. 
    Its my plan to chronicle each recipe as close to the actual date it was cooked as possible, hopefully the same day.  But since tonights planned chicken is not yet defrosted I thought I'd start off instead with a dish I made a few nights ago that I absolutely loved.  Let's start on a positive note shall we?  Trust me, the disasters will follow fast and furious.  And I intend to share everything.  Even if its fish sticks and mac & cheese when I come home exhausted.  The good, the bad, the ugly and the glamorous!

Ok.  Here we go...


Sauteed Ravioli with Roasted Vegetable Tomato Sauce

Ingredients:

4 plum tomatoes
1 large yellow onion
1/4 red bell pepper
3 minced garlic cloves (more or less as preferred)
1 cup mushrooms of your choice
2 tsp sugar
2 cans unsalted tomato sauce
1/2 cup chicken stock
Sour cream
3 tbls butter
Gorganzola cheese
Olive oil
Balsamic vinegar
1 bag frozen ravioli
Cracked black pepper, basil, parsley.

Directions:
Preheat oven to 350 degrees.
    Roughly chop tomatoes, onions, red pepper and place in a high-sided baking pan. Drizzle with balsamic and olive oil and roast in the oven for 25 to 30 minutes.
    In a large skillet over medium heat add chicken stock, and 3 tbls of olive oil.  Add ravioli to the skillet.  The ravioli will steam in the chicken stock until the stock evaporates.  Once the stock is evaporated add butter to the skillet and toss the ravioli until cooked through and golden brown.
    Check the veggies.  They should be done.  Add the 2 cans of tomato sauce directly to the pan along with the 3 cloves on minced garlic and mushrooms and sugar.  Grind in the pepper and toss.  Slide back into the oven for 15 minutes or until the sauce is heated through.  Once heated, add basil and parsley and mix.
    Place ravioli on a serving platter and pour the sauce over top.  Plate a portion and top with a dollop of sour cream and a crumble of gorganzola and more fresh basil.

Ahhhhhhhhhhhhh Bliss.

This truly is one of the best dishes I've ever made.  Simple and fairly healthy.  No salt is needed at all.  Trust me, its delish!

Please everyone feel free to comment and give me feed back. 

Well I must say that this has been painless so far, but considering I only have 1 follower I'm not really surprised.  But he'll probably turn out to be a heckler.

Enjoy!

    Welcome Everyone!!!  Thank you for coming along on this journey with me!
    The title of this blog is very accurate.
    I have always been an artistic sort of person and have always needed a creative outlet. I love to paint, draw, sculpt. About 10 years ago I moved into an apartment that was too small to be a living space AND a studio. After a while I became desperate for a creative outlet. Looking around me I zoomed in on the refrigerator. Voila!  An oasis named "Whirlpool". It was a morphing experience.
    I started to cook. A bumbling chef.
    I cook by the seat of my pants so admittedly the recipes don't always work out. But the process is ALWAYS fun. A bit of this, a dash of that, slice, mix, strain, grill, roast, bake, slather, toast. The outcome is always a surprise...delish or disaster.
    So come on along. Enjoy the goofs, the gaffes, the giggles and the gifts. Thanks for being here. Lets start cookin!
The Bumbling Chef,
Timothy