yummy spicy corn

1 can of corn

1 can rotel

mix and simmer

Cream of mushroom pork chops

Large thick cut pork chops

shake enough of the following to cover chops:

italian seasoning

white pepper

kosher salt

3 shakes of worcestishire sauce

cover with cream of mushroom soup

sprinkle 1 tsp of cayenne pepper

cover. put in oven at 250 degrees. done in 45 mins

spinach rice

1 frozen package leaf spinach

1 can stewed tomatoes

2 tbsp white pepper

1 tsp dill weed

juice of 1 lemon

splash of red wine

2 cups brown rice

mix together. simmer. done.

Pinto Beans

Hambone

2 tbsp white pepper

3 tbsp tonys

1 tbsp kosher salt

3 tbsp italian seasoning

5 shakes tabasco

1 med bell pepper

3 stalks celery

1 med onion

fill pot with water to cover hambone. when water cooks out add more water (enough to cover the hambone) and above ingredients. cook over med heat for 3 hours.

Add 1 lb pinto beans

2 tbsp honey

slow cook on low fire overnight. Continue to add 1 cup of water. whenever your brood comes home for dinner....its ready

serve over rice (i served it over mac and cheese)

Salmon Cakes

1 1/2 lb fresh salmon, partially food-processed or mashed so that there are still chunks
1/2 cup seasoned bread crumbs
2/3 cup mayonnaise
1 bunch scallions, chopped
1/2 tsp sea salt
1 tsp soy sauce
½ tsp black pepper
Juice of one lemon
1 Tb fresh parsley or dill (optional)
Olive oil to coat the bottom of a pan

Cut salmon into large chunks and pulse in a food processor for about 1 minute or to desired chunkiness.Break up the larger pieces. In a large bowl, mix all the other ingredients first. Stir in fish and completely mix. Heat up oil in a large saucepan. Place a loose handful or large spoonful of fish mixture onto grill at a time (no need to firmly pack balls in your hands). Cook until nicely browned on one side and flip. Brown other side, and remove from pan. Place on top of a dollop of sauce and serve with a wedge of lemon.

Italian Chicken and Peppers

• 2 large boneless skinless chicken breast
• 1 1/2 cups of Fat Free Italian Dressing
• 2 tbsp white pepper
• 1 tbsp red pepper
• 2 red bell peppers
• 2 yellow bell peppers
• 1 can of mushrooms or 1/2 container fresh mushrooms

Remove fat from chicken. Slice chicken into bite size pieces. Combine chicken and 1/2 cup dressing place in a separate container and put in the fridge. Julienne the peppers. Place peppers and mushrooms into a pan with 1/2 cup of dressing and simmer until veggies are soft. Fold in the chicken. Add the rest of the ingredients. Cook over med heat until chicken is done.

Welcome!!!

Over time I have turned into Little Miss Suzie Homemaker. Apparently I've become quiet the little chef! I love cooking and entertaining. After most of my meals people want to know whats in it and how I did it! In turn, I decided to write down all of my recipes and share them with everyone. I try and make quick and easy meals, but quick and easy doesn't mean that the taste has to suffer!

The name Iron Bubble was something that came about a few months ago. My family has called me Bubble for as long as I can remember. Iron came from Iron Chef =) After I was able to show off my skills in the kitchen and on the grill to my family and friends I coined the name Iron Bubble. It's cute. It's me!

Just remember I am cajun. I do like spicy food!! If you don't cut down the amount of spices that you add to your version of the dish. By no means am I claiming to be a professional! I always tweak my recipes every time I make them. I always keep open to suggestions!!

ENJOY!