Barbecued Chicken with Creamy Corn Casserole and Baked Beans

Today it was back to work…Monday.

I certainly didn’t want to go. It had been a lazy weekend, except for having friends over Friday night. Man, the FOOD was delicious and spending time with FRIENDS I hadn’t seen in over a month was great too. (I’ll have to share the Creamy Bay Scallop Spaghetti recipe with you another day). Saturday, I was lazy, hanging around doing nothing all day…healthy for a change, not like the 10 day head-cold right after Christmas where I lay around sick as a dog!

This weekend I also started this blog. What an amazing response from so many people…and there are even some followers! Thank you to all you who are encouraging me. Sunday was a day of worship, celebrating my FAITH in the Lord with our church FAMILY and coming home to the London Broil dinner afterwards. Like I said, I didn’t want to go back. I enjoyed my weekend way too much!


So now that I’m sharing my recipes, a friend who’s been reading my blog asked me to make corn casserole as I made it once at their house and her husband absolutely loved it. I asked, what to add as the main dish, she said, “barbecue chicken.” Okay, I was drooling as it sounded so much better than the chili dogs I was planning for Monday.

So, after work, I headed straight to the store and bought the ingredients. So, Pam, this is for you. By the way, I’m bringing the leftover corn casserole to work for you guys to finish off tomorrow. It’s way too much for just Joe and I.



The chicken was nothing more than pan frying it on the stove until the skin was lightly browned , then baked in the oven with bottled barbecue sauce over it. The beans are canned beans (which were a different brand than my usual one. Once I opened the can and tasted it, I wasn’t too pleased, so I added a little of the barbecue sauce to it and dressed it up a little). Remember I said it was Monday? I’m not cooking everything from scratch after a long day at work! The corn casserole redeemed me from this prepackaged meal.

Now, here it is…

Creamy Corn Casserole


1 can creamed corn

1 can corn, drained

1 8oz container sour cream

1/4 stick butter, melted

1 egg

1 box Jiffy cornbread mix

Preheat oven to 350 degrees.

Usually I make this in a casserole dish, but this time, I put it in the cast iron skillet. I LOVE the crunchy crust it created and highly recommend the cast iron skillet. It was creamy and fluffy on the inside, crispy on the outside.


I also tried making it as a “one dish” recipe. I sprayed the pan with non-stick spray, then mixed all the ingredients in the pan and stuck it in the oven. No mixing dishes to wash!

Set the timer for 40 minutes and walk away. When the timer went off, dinner was done!


All I needed now was a tall glass of icy, cold sweet tea to go with it! Momo Jessie would be proud!

(In the picture to the right, notice the little cast iron skillet for the beans was a bit full, so I covered the outside with foil so it wouldn’t drip in the oven).


Sunday Lunch: Balsamic Glazed London Broil Steak, “Twice Baked” Potatoes and Pear, Feta Salad with Raspberry Dressing

 ImageToday it is just Joe and I for lunch. I wanted something a little fancy, yet didn’t break the bank. This took only 20 minutes to make and tasted phenomenal! I used pre-made products wherever possible and that helped with the timing immensely! Today I will list all the ingredients, then describe the process I prepared it in. This serves 4 people.


1 bacon-wrapped London Broil (from the butcher case, about 1 pound)

Balsamic salad dressing

Flat leaf parsley

Garlic salt

1 package Sour cream and chive potatoes prepared (from deli or dairy section)

Cheddar blend shredded cheese


1 package mixed greens salad

1 package feta cheese, crumbled

1 package craisin type cranberries

1 package chopped, candied nuts (either pecan or walnut)

1 pear


Preheat oven to 400 degrees.

Heat a non-stick frying pan on medium high. Drizzle the pan lightly with olive oil, no more than a tablespoon or so. As one cooking personality states, “A couple of turns around the pan.” Sprinkle salt and pepper on both sides of the London Broil and lightly brown both sides. Spray a glass pie pan with nonstick spray and lay the steak in it. In a small bowl, mix about 1/4 cup of chopped, fresh parsley with 1/4 cup of balsamic salad dressing and 1/2 teaspoon garlic salt. Pour over steak. Set it in the oven.

Lightly spray ramekins with non-stick spray. Add a single serving of the sour cream mashed potatoes to each ramekin. Set it in the oven. Set timer for 10 minutes.

(At this point, I had enough time to unload the dishwasher that had been started just before leaving for church).

Next, I pulled the salad ingredients out of the fridge and cupboard: spring lettuce, pear, dressing, feta, craisins and nuts. Then I gathered the bowls for the salad and made each salad individually.

Layer: lettuce, light sprinkle each of: nuts, craisins, feta. Thinly slice pear across the top and lightly drizzle a good raspberry dressing on top. (FYI: The bottled raspberry dressings I’ve tried are too vinegary. The one I purchased was in the lettuce section of the produce aisle. It’s a little more spendy, but I love the rich raspberry flavor of the fresh varieties and you don’t need much on each salad so it’ll last longer).

Once the timer goes off, turn the steak over and baste the meat with the drippings. Pull the potatoes out of the oven. Stir the potatoes, then put a dot of butter on top of each ramekin, then sprinkle cheese on top. Return to oven. Set the timer for another 10 minutes.

Set the table for lunch. Turn the oven off when the timer goes off and wait another 5 minutes before removing the food from the oven.

Now here I need to make a confession. I really didn’t think through the serving size of this steak. For goodness sake, it was a full pound! I took the photo for presentation with the whole thing on one plate. However, I divided it in half for each of us. The potatoes and the steak were enough for four people and I served it up as for two!

Plate up as follows: Serve a ramekin per person, cut the steak into FOUR pieces and plate next to the ramekin. Stir the glaze from the bottom of the pie plate and drizzle on top of each steak. Serve with the salad.

The cost of this fantastic, rich tasting meal was pretty inexpensive when you compare it to a restaurant meal (but tasted much better than at a restaurant).

Breakdown (approximately):

London Broil: $8.00

Potatoes: $3.00

Cheese: $2.00 (used about a 1/3 of a cup; figure about 50 cents worth)

MEAT AND POTATOES: $12.00 ($3.00 per person)

Lettuce: $3.00

Craisins: $2.00 (used only a little)

Nuts: $3.00 (used only a little)

Feta: $3.00 (used only a little)

Pear: $1.00 (used only 1/3 of it)

Salad dressing: $4.00 (used only a few tablespoons)

SALAD: $1.50-$2.00 estimated per person

TOTAL: $4.50-$5.00 per person

Roasted Vegetables with Marinated Pork Steak

A friend from work asked me to start posting my recipes when I put this photo on Facebook this last week, which prompted me to begin blogging. I received a lot of complements from it. It’s a simple go-to recipe I created a few years ago that is filling, inexpensive and tasty.

Roasted Vegetables with Pork Steak

 If you want to make this you can add any of the ingredients I mention or add/delete as you like. I vary this recipe all the time.

This only takes about 30 minutes to make it, so it’ll be a quick, hearty meal after a long hard day of work.

Preheat the oven to 425 degrees. 

Roasted Vegetable Ingredients:

1-2 potatoes per person, cubed

1 zucchini, sliced per 2 people

1/2 red or white onion, cubed per 2 people

1/3 each red and green peppers, cubed

1/3 container of Portabella mushrooms, sliced per 2 people

Olive oil

Seasoning salt to taste

Pepper to taste

Celery salt


Pork Ingredients:

1 pork steak per person

1/2 cup marinade (I used a marinade from my local meat market. Just use your favorite kind.)

Put the steaks in a shallow dish and pour the marinade over it.

Prepare the vegetables. as mentioned above. Keep each vegetable separate from each other. Put the potatoes in a bowl and drizzle with olive oil to lightly coat. Lightly sprinkle the potatoes with seasoning salt, pepper, celery salt and paprika. (Sometimes I sprinkle with garlic powder as well).

Put the pork in a shallow dish (I usually use a cake pan or pie pan dish for the two of us).  Put the pork in the oven. 

Put the potatoes on a sprayed cookie sheet on a single layer and bake for 15 minutes, turning once at about 10 minutes in.

After 15 minutes have passed flip the pork steaks and return them to the oven. Pull the cookie sheet with the potatoes out of the oven, toss the potatoes and push off to one side of the cookie sheet. In the bowl you used for the potatoes, pour the rest of the vegetables in, drizzle with olive oil and lightly sprinkle the seasonings on. Lay the vegetables in a single layer on the other half of the cookie sheet and return it to the oven. Set the timer for another 15 minutes.

At the 30 minute mark, the roasted vegetables and pork should be done. Test the potatoes and pork for doneness and remove from the oven if done. If not, it should only take another 5-10 more depending on how small or large your cuts are.

As seen in the photo, I mixed the vegetables together and lay it on as a base to the dish, then sliced the pork steak and served on top.