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Vegetable Recipes - Baked Potatoes, Red Bean Soup, Stuffed Peppers, and more

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Suggested Uses: If you have a special way of cooking your vegetables then use your method and replace your seasonings especially the salt with either the Heaven Made Amazin Cajun Seasoning or the Heaven Made It's Incredible Seasoning, sometimes we add a little of both because, the Amazin Cajun Seasoning has more Sodium and the It's Incredible Seasoning has more Garlic. Just experiment to find out what works best for you.

Occasionally we will cook our vegetable with a little of one or the other seasonings and then place a pat of one of the Compound Butters on top of the vegetables when we serve them onto a plate.


The Best Corn on the Cob you have ever eaten
Take some frozen sweet corn on the cob and place in a pot of hot water, add in some Kosher or Sea Salt and Sugar to taste, stir and mix well, turn the heat up to high, when the water begins to boil rapidly reduce the heat to low and simmer for about 10- 15 minuets. Then shut off the heat and place a lid on the pot, let the corn sit until you are ready to eat, then remove and drain well. Take the stick of compound butter and cut off a slice and rub onto your corn or make a compound butter using the Heaven Made It's Incredible Seasoning and once cooked just pour into a shallow bowl and roll each piece of Corn into the butter when serving.

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New Potatoes
Wash and clean potatoes thoroughly. Place in a pot large enough to fit the amount of potatoes you are cooking. Add Kosher or Sea Salt to the water to your liking, stir and mix well, turn the heat up to high. Boil potatoes until they are fork tender. The time this will take depends on the size of the potatoes you are cooking. Once potatoes are tender to the point where you can easily stick a fork into the largest potato you can then remove the potatoes and drain off the water thoroughly. While potatoes are still very hot put them in a serving dish and place pats of compound butter all over the potatoes. Potatoes may be cut in half or quartered before serving to get more butter onto all sides. What I like to do is to smash the new potato and place a small pat of butter on it and let it melt then mix the potato and butter up thoroughly then eat. I sometimes add just a little black pepper onto my potatoes.

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Mashed Potatoes
Wash and clean potatoes thoroughly. Place in a pot large enough to fit the amount of potatoes you are cooking. Add Kosher or Sea Salt to the water to your liking, stir and mix well, turn the heat up to high. Boil potatoes until they are fork tender. The time this will take depends on the size of the potatoes you are cooking. Once potatoes are tender to the point where you can easily stick a fork into the largest potato you can then remove the potatoes and drain off the water thoroughly. While potatoes are still very hot put them in a serving dish and place pats of compound butter all over the potatoes then begin mashing the potatoes to your desired mashness (is that even a word? I think it is now). Some people like their potatoes blended to a fine consistency and some like theirs chunky so it’s your decision at this point. Once your potatoes are mashed or blended taste to see if you have enough compound butter in the mixture and if not add more until you are satisfied with the flavor. I sometimes like add just a little freshly ground black pepper into my mashed potatoes. I also like to add onions into the potatoes when they are boiling and mash them up together with the potatoes. Another ingredient I like to add in my mashed potatoes is “Bacon”. We purchase Bacon Ends and Pieces at our local Kroger Grocery Store. This gives up large chunks of bacon which we separate from the fat then fry down, drain the bacon fat, then cut up into small chunks then add to our mashed potatoes along with just a little of the bacon drippings.

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Baked Potatoes
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with Heaven Made Amazin Cajun Seasoning and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add in a large slice of Heaven Made Compound Butter either the Steak Butter or the All Purpose will do or a little of each.

Additional Ingredients: Cheese, Sour Cream, Onions, Green Onions, Bacon. The list is unlimited.

Note: If you're cooking more than 4 potatoes then extend the cooking time by up to 15 minutes. 

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Green Beans
Cook fresh green beans or out of the can to your liking then place a pat of compound butter on each serving of green beans you serve to your family.

Here’s how we cook our green beans:

Fresh Green Beans: First we cut off the stems, wash thoroughly, drain and set aside. Fry down some Bacon, Bacon Ends and Pieces, Andouille, Tasso or some Cajun Sausage either one will do or a combination of several, but most of the time for us it is the Bacon Ends and Pieces that we use because it gives such a wonderful simple Smokey Bacon Flavor. I separate the fat from the bacon and throw both into the pot and brown for just a little while rendering some of the fat from the bacon fat. I then toss in about a pound or two of very small new potatoes and cook them for about 10 minuets the I toss in several pounds of fresh green beans maybe 3 or 4 pounds. I then put in about 4- table spoons of the It's Incredible Seasoning along with a stick of butter and then I mix everything up thoroughly put on the lid and cook for about 10 minuets. Then I remove the lid, mix everything up thoroughly again and I test the beans to check to see if they are tender enough to serve if not I put the lid back on and cook an additional 5-10 minuets till they reach my desired tenderness. I then shut off the heat and set aside till all of the food is ready. Once the rest of our meal is completed we bring the temperature back up and serve. Some like an additional pat of compound butter on top of their beans.

Canned Green Beans: Fry down some Bacon, Bacon Ends and Pieces, Andouille, Tasso or some Cajun Sausage either one will do or a combination of several, but most of the time for us it is the Bacon Ends and Pieces that we use because it gives such a wonderful simple smokey bacon flavor. I separate the fat from the bacon and throw both into the pot and brown for just a little while rendering some of the fat from the bacon fat. I cut up (1) medium Red Onion and fry that down for about three minuets and then toss a couple of the large cans of green beans and (1) tablespoon of It's Incredible Seasoning per can. Finally I toss in (1) Stick of Butter per every two cans of beans. Bring to a boil reduce to a simmer and slow simmer for 30 minuets to an hour. I then shut off the heat and set aside till all of the food is ready. Once the rest of our meal is completed we bring the temperature back up and serve. Some like an additional pat of compound butter on top of their beans.

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Cauliflower: Boil or Bake till fork tender place a pat or more of Compound Butter on top when served.
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Brussels Sprouts and Bacon: Get a baking dish that will hold all of your fresh Brussels Sprouts on one level. Sprinkle with Heaven Made Amazin Cajun Seasoning add in some butter in small slices all around the Brussels Sprouts, about a half stick. You could also use one of our Compound Butter recipes to make a compound butter which would be awesome. Place strips of Bacon to cover all of the Brussels Sprouts the place in a preheated 350° Oven and bake for 25 minuets or until Fork Tender. Serve Brussels Sprouts cut in half with a small pat of Compound Butter placed over them.
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Zucchini and Yellow Squash: We love grilled Squash so after grilling we sprinkle some Heaven Made Amazin Cajun Seasoning on each slice. We use a Mandolin to slice the Squash and we have found that starting off with a thickness of about 3/8 of an inch works best because the grilling evaporates the moisture in the squash.

We also love sautéed Squash cooked on the Stove. We melt a Stick of Butter then add in (2) Tablespoons of Heaven Made It's Incredible Seasoning and cook for about a minuet then add in your favorite Squash (we like the yellow squash) that has been washed real good and sliced in 3/8 inch round slices along with several small Red Onions. We also add in about ½ to 1-Tablespoon of very Course Black Pepper then cook till Al Dente. 
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Carrots with It's Incredible Seasoning and sweet butter: Any amount of Carrots fresh or canned, fresh being better. If you are cooking fresh Carrots, wash and slice your Carrots. Place in a pot and cover with Water just a little above the Carrots turn heat to high. When Water starts to boil reduce temperature to a simmer and cook until Carrots are fork tender, do not over cook or the Carrots will fall apart. Once cooked drain Water from Carrots and set aside. In your Pot place in a Stick of Butter and turn the heat to high and melt the butter, when the Butter is melted immediately add in (1) Tablespoon of Heaven Made It's Incredible Seasoning and if you like your Carrots a little sweet (Kids will love the sweet version) add in (1) Tablespoon of Brown Sugar. Cook on high for about a minuet stirring constantly. Add in the Carrots and cook for just a minuet on high then reduce down to the lowest setting to keep warm until you are ready to serve. 

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Red Bean Soup Recipe

Ingredients:
1 Tbsp Unsalted Butter
2 Tbsp Heaven Made Amazin Cajun Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille or your favorite Sausage, thinly sliced
1/2 lb Small Red Kidney Beans (soaked overnight or for at least a few hours)
1 Cup Tasso or Pickled Meat, Cubed
1 Tbsp Fresh Garlic, Minced
10 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
Hot Sauce to taste
Worcestershire Sauce to taste

Directions:
Mix together the Cajun Holy Trinity (Onions, Celery, Bell Pepper). Drain the Beans. Melt the Butter over medium heat. Add 3/4 of the Cajun Holy Trinity, 1 Tbsp of the Heaven Made Amazin Cajun Seasoning, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the Vegetables start to get some color. Add the Beans and cook stirring occasionally for about 5 minutes, or until the liquid from the Vegetables is absorbed. Add the Chicken Stock or Water, Pickled Meat, Andouille or your favorite Sausage, Garlic, Bay Leaves, the remaining Cajun Holy Trinity and the Heaven Made Amazin Cajun Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. After the Beans have cooked for two hours, add the Tomato Sauce, Parsley, Hot Sauce, Worcestershire, and 1/2 of the Green Onions. Cook the Beans for another half hour. Puree 1/3 of the soup, being sure to avoid any pieces of Meat, and Bay Leaves.

Tip: If you make this a day ahead, the flavors will be so much better. If need be add additional Stock or Water because you don’t want the Soup to be too thick.

To Serve: Remove the Bay Leaves. Serve with Fresh cooked Rice or some really good crusty French Bread, and some good ole Southern Iced Tea.

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Red Beans and Rice with Heaven Made Fried Pork Chops

Ingredients:
1 Tbsp Unsalted Butter
2 Tbsp Heaven Made Amazin Cajun Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille or your favorite Sausage, Cubed
1 Ham Bone
1/2 lb Small Red Beans (soaked overnight or for at least a few hours)
1 Cup Tasso or Pickled Meat, Cubed
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock
3 Fresh Bay Leaves
1/2 Cup Tomato Sauce
1 Tbsp Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
Fresh cooked Rice

Directions:
Mix together the Cajun Holy Trinity (Onions, Celery, Bell Pepper). Drain the Beans. Melt the Butter over medium heat. Add 1/2 of the Cajun Holy Trinity, 1 Tbsp of the Heaven Made Amazin Cajun Seasoning, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the Vegetables start to get some color. Add the Beans and cook stirring occasionally for about 5 minutes.

Add the Chicken Stock or Water, Tasso or Pickled Meat, the Ham bone, Garlic, Bay Leaves, the remaining Cajun Holy Trinity and Heaven Made Amazin Cajun Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour of cooking you won’t have to watch too closely but, the Beans will need an occasional stir and making sure they are kept covered with Liquid. The second hour, you will really want to check back more often as the Beans will really start to absorb the Liquid and you don’t want them to stick to the bottom of the Pot and possibly burn. After the Beans have cooked for two hours, add in the Tomato Sauce, Parsley and half of the Green Onions. Cook your Rice and cook the Beans for another half hour.


To Serve:
Remove the Bay Leaves. Place Rice in a small 1-cup or larger container depending on how much rice you want per each serving and press firmly, then place Container onto your Serving Plate and set the molded Rice in the middle of the Serving Plate or Bowl. Pour in a generous helping of the Red Beans all around the mound of Rice. Garnish with the remaining Green Onions. Make sure there is a Bottle of Cajun Hot Sauce on the table. Crusty French Bread and Sweet Southern Iced Tea go well with this dish.

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Heaven Made Fried Pork Chops Recipe

Ingredients:
Pork Chops Buttermilk (enough to just cover the Pork Chops)1 Tsp Black Pepper
1 Tbsp Heaven Made All Purpose or It's Incredible Seasoning or a combination of a little of each.1/2 Cup All Purpose Flour Oil for frying

Directions:
Mix the Black Pepper with the Buttermilk and pour over the Pork Chops. Marinate for 1 hour. Heat the oil to 350°. Remove the Chops from the Buttermilk and season with the Heaven Made Seasoning of your choice. Dredge in the Seasoned Flour, shake off any excess. Fry until golden brown and just cooked through, serve alongside Red Beans and Rice.

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Corn Manqué Choux Recipe

Ingredients:
4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced
1 Teaspoon Heaven Made Amazin Cajun Seasoning
Black Pepper to taste
Cayenne Pepper to taste

Directions:
Cut the Corn off the Cobs using a very sharp Knife. The trick is to cut about half way through the Kernels, then go back and scrape the Cobs with your Knife to extract all of the Milk into a Bowl. Reserve the Corn Milk. Melt the Butter in a two quart Sauce Pan, add the Tasso and cook on medium-high heat until slightly brown. Add the Corn, Onion, Celery, Bell Pepper, Thyme and a healthy pinch of Heaven Made Amazin Cajun Seasoning and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the Vegetables are tender. Add the Garlic, Tomatoes, reserved Corn Milk and another pinch of Heaven Made Amazin Cajun Seasoning. Cook for another 15 minutes, stirring occasionally. Add the Green Onions, Heaven Made Amazin Cajun Seasoning, Black Pepper and Cayenne to your taste.

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French Fries: Fry or Bake your Fries as you normally would and sprinkle sparingly on some Heaven Made Amazin Cajun Seasoning. We are working on a special Heaven Made French Fry Seasoning.

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Heaven Made Creole Stuffed Peppers Recipe

Ingredients:
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbsp Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Heaven Made Amazin Cajun Seasoning
Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed
away.

The Topping:
1/2 Cup Bread Crumbs3 Tbsp Margarine, Melted

Directions:
Preheat an Oven to 350°. Melt the Margarine in a large Skillet. Add the Onions, Celery, Parsley, and Thyme. Season with a little Heaven Made Amazin Cajun Seasoning and Black Pepper, and cook for about 10 minutes or until the Vegetables are very tender. Add the Beef and cook for about 5 minutes, breaking up the Meat, lightly season again. Add the Shrimp and cook until just cooked through. Remove from the heat. When cool enough to handle work the Bread into the mixture with your Hands as you would for Meatballs, or Meatloaf. Taste for seasoning, adjust if necessary. Incorporate the Eggs and Garlic. Place the Stuffing in a lightly greased oven safe Dish, bake for 1 hours. Remove the Stuffing and chill. If any Fat settles on the top remove it. Mix the Bread Crumbs with 3 Tbsp melted Margarine, season with a little Heaven Made Amazin Cajun Seasoning and Black Pepper. Partially cook the halved Bell Peppers in boiling Water until slightly tender. Stuff with a generous amount of the filling and top with the Bread Crumb mixture. Broil on low for 15-20 minutes, or until the Stuffing is heated through and the Bread Crumbs are slightly browned.

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Brabant Potatoes Recipe

Ingredients:
2-1/2 Cups Vegetable Oil
2 Large Idaho Potatoes
1 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Finely Minced
1/2 Stick Unsalted Butter, cut in pieces
Heaven Made Amazin Cajun Seasoning
Freshly Ground Black Pepper to taste
2 Tbsp Parsley, Finely Chopped

Directions:
Peel the Potatoes and cut into 1/2" to 3/4" dice. Soak these in Cold Water for about 15-20 minutes. Drain the Potatoes and wash under Cold Water, the object is to remove some of the Starch. Drain and pat dry with Paper Towels, you want them very dry before they go into the Oil. Heat the Oil to 360-375 degrees in a 2 qt Saucepan. Deep fry the Potatoes until golden brown, in batches, you don’t want to overcrowd the Pan. Drain on dry Paper Towels. Season with Heaven Made Amazin Cajun Seasoning and Black Pepper. Place the drained Potatoes on a warm serving plate. In a Sauté Pan heat the Olive Oil over medium low heat and sauté the Garlic until fragrant, add the Parsley and the Butter, incorporating it in by constantly shaking the Pan back and forth. Season the sauce with Heaven Made Amazin Cajun Seasoning and Black Pepper and pour over the Potatoes, or toss them in it. Serve immediately. Serves 2-3

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Creole Okra and Tomatoes Recipe

Ingredients:
3 Tbsp Unsalted Butter, lard or bacon drippings
1/4 Cup Tasso, finely chopped
1 Cup Spanish Onion, chopped
2 Tbsp Garlic, minced
4 Tbsp Hot peppers, minced
3 Cups Fresh Okra, washed trimmed and cut into 1/2 inch thick slices
2 Cups Insanely ripe Tomatoes, chopped
2 tsp Fresh Thyme, chopped
2 tsp Fresh Basil, chopped
2 tsp Green Onions, thinly sliced
Heaven Made Amazin Cajun Seasonings
Black Pepper, Cayenne Pepper to taste
Louisiana Hot Sauce to taste (we use Crystal Brand)

Directions:
Melt Butter and sauté Tasso in a Stainless Steel Pot until lightly browned. Add Onions, Garlic and Peppers, season with a little Heaven Made Amazin Cajun Seasonings. Cook until Onions are translucent. Add Okra, season again with Heaven Made Amazin Cajun Seasonings and cook until Okra ceases to rope, which means that you don’t see threads when you stir the pot. Add Tomatoes and Thyme, plus a little more Heaven Made Amazin Cajun Seasonings to make the Tomatoes break down. When Tomatoes break down and reduce slightly then add Basil and Green Onions. Add more Heaven Made Amazin Cajun Seasonings, Black Pepper, Cayenne Pepper and Hot Sauce to taste if needed. Serve as a side or serve over fresh cooked Rice.

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Grilled Corn with Cheese and Chile

Ingredients:
6 ears fresh sweet Corn, Silks removed but Husks still attached 
1/2 Cup Sour Cream 
2 Tablespoons Milk 
3 Tablespoons Butter, melted 
1 Lime, halved 
1/2 Cup shredded Queso Anejo, Queso Fresco, or Parmesan Cheese
1 Tablespoon Chili Powder 
1 1/2 Teaspoons Heaven Made Amazin Cajun Seasoning

Directions:
Pull Husks up to cover the Corn Ears and place the Corn in a large Bowl or Pot. Cover with Cold Water and place a large Plate or other weight on top of the Corn so that it remains submerged. Allow the Corn to soak for at least 1 hour. In a small Bowl combine the Sour Cream and Milk and set aside. While the Corn is soaking, prepare a Grill or Barbecue Pit to medium-high. Adjust the Grilling Rack so that it sits about 4 inches away from the Fire. Lay the Corn on the Grill and cook for 20 to 25 minutes, turning frequently. Remove and allow to cool slightly. Preheat the Oven to 250 degrees F. Pull the Husks back to form a Handle and brush the Ears evenly with the melted Butter. Squeeze the Lime halves evenly over the Ears of Corn, and brush the Ears with some of the Sour Cream mixture. Sprinkle the Cheese evenly among the Corn Ears, coating on all sides. Sprinkle the Ears evenly with the Chili Powder and Heaven Made Amazin Cajun Seasonings. Place Corn in a Baking Dish and put in the Oven for at least 5 minutes, or until ready to serve.

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