Sam's Place: Cajun style

These Cajun-roasted potato wedges made the perfect side dish for Fran's slow-cooker chuck roast. Fran picked up a nice chuck roast at the grocery store and decided to slow-roast it in our crockpot.

If I'm going to have a good roast and gravy, I need potatoes. I'm not a fan of adding potatoes to the crockpot while roasting. For me, they always seem to turn out too soft and mushy.

So, just before the roast finished, I made these Cajun-roasted potato wedges in the oven. Potatoes are another versatile side dish. I made these Cajun-style using Penzey's Cajun Seasoning.

You can season your potato wedges with a variety of seasonings. Some options are Italian seasoning, garlic, and butter, or try steak seasoning.

Cajun Roasted Potato Wedges:

Here is all I used:

4 medium white potatoes
Olive oil
Penzeys Cajun Seasoning
Salt and Pepper
Pam non-stick spray

First, I washed the potatoes, cut them in half lengthwise, and cut each half in half again. I put the wedges in a medium bowl and tossed them with olive oil until evenly coated.

I sprayed my cookie sheet with Pam non-stick spray to keep the potatoes from sticking while roasting. Then I generously coated the wedges with salt, pepper, and the Cajun seasoning.

I set the oven to 450 degrees and roasted the wedges for 30 minutes until they were golden brown.

Cajun Roasted Potato Wedges:

I have to tell you these came out of the oven just perfectly. Crispy and tasty on the outside, nice and firm on the inside. These potatoes were a perfect fit for our slow-roasted chuck roast. This is an easy 30-minute side dish for any meat-and-potatoes meal.

As always, thanks for stopping by, and I hope you enjoy.

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This broiled fish recipe is so easy; you can have it on the table in less than 30 minutes. I was in the mood for some Cajun style broiled fish. We had some Tilapia fillets in the freezer that my wife had picked up while shopping, so I took them out to thaw for dinner.

First I have to tell you, my favorite fish fillet for this recipe is fresh Walleye that I usually get from my friend George who is an avid fisherman.

I haven’t seen George in a while and didn’t have any Walleye left in the freezer so I used the Tilapia. You can use your favorite fish with this recipe.

Here is how made this Broiled Fish Fillet Recipe:

First I lined a cookie sheet with tin foil, sprayed it with non-stick spray, and placed the fish about 5 inches apart.

Then I melted a ½ stick of butter in the microwave. (Another use for my microwave), and poured the butter over the fillets.

I seasoned each fillet with a healthy dose of McCormick Cajun seasoning, and then placed three slices of fresh lemon in between the fish.

Set the broiler on hi and broiled these for about 5 to 6 minutes per side, seasoning again after you turn it over. The time per side may vary based on the thickness of the fillets.

The reason I used a cookie sheet and tin foil is that I wanted these to broil and soak in the butter and lemon. I would have lost a lot of the flavor using a regular broiler pan, as it would have dripped away.

This is a quick, easy and delicious meal; serve it up with your favorite vegetable, rice or French fries if you must.

As always, thanks for stopping by and I hope you enjoy.