July Recipes - Day 27 - Chicken Creole

Sorry this one is late but yesterday was a madhouse for some reason.

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Chicken Creole

1½ half pounds chicken breast, cooked and cut into chunks
(You can use shrimp instead of the chicken.)
½ c. chopped onion
¼ c. chopped green pepper
1 clove garlic, chopped fine
¼ c. chopped celery
¼ c. butter or other fat, melted
1 teaspoon Creole Seasoning
2 c. diced tomatoes, green peppers, and onion (I use Rotel)
1 medium can tomato sauce
½ c. water
3 Tablespoons flour
Cooked rice.

Cut cooked chicken into chunks. Cook onion, green pepper, celery and garlic in butter until tender. Blend in flour and seasoning. Add tomatoes, sauce and water and cook until thick, stirring constantly. Add chicken and simmer uncovered for about 5 minutes. Serve over cooked rice. Serves 6.

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I buy my Creole seasoning but here is a recipe for it:

Creole Seasoning
Ingredients:
¼ cup salt
3 tablespoons granulated garlic or garlic powder
3 tablespoons ground black pepper, freshly ground if possible
1/8 teaspoon ground cayenne pepper, or to taste
1 tablespoon paprika

Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.

July Recipes - Day 28 - Easy Pineapple Upside Down Cake

Easy Pineapple Upside-Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix (or Pineapple cake mix)
Vegetable oil and eggs called for on cake mix box


1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Makes 12 servings