Cajun Chicken Nuggets

1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/4 teaspoon ground red pepper
2 pounds boneless, skinless chicken breast halves, cubed
Vegetable oil

In a large bowl, combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper.
Dip chicken in bread crumb mixture, coating well.

Arrange chicken in a 13 x 9-inch microwave-safe baking dish, then drizzle with 2 to 3 tablespoons oil.
Microwave uncovered at HIGH for 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels.

Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste (that means USE A LOT)
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a little water)
Steamed rice

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce.
Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender.
If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps.
Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.

Serve over rice.
Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.

Cajun Beer Can Chicken

1 (3 1/2 to 4 pound) chicken
1 (12 ounce) can beer
4 teaspoons dry Cajun seasoning, divided

Using a bottle opener, make three more openings in the top of the can.
Empty 1/3 of the beer out to make it only 2/3 full of liquid.
Lightly oil the exterior of the can with vegetable oil. Wash chicken inside and out and pat dry with paper towels.
Sprinkle 2 teaspoons of dry Cajun seasoning (optional) into the cavity and two teaspoons over the outside of the chicken.
Put a little foil on the tips of the leg bones to prevent blackening.

Set up gas or charcoal grill for indirect grilling.
For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light.
Preheat only one side of gas grill, at a temperature of 350 degrees F.

Stand the beer can on an aluminum pie plate, piece of aluminum foil or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position.
Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills.
Cover the grill and barbeque chicken over indirect heat for about 1 1/2 to 2 hours, or until the breast meat reaches 165 degrees F.
Remove chicken carefully, as there may be hot liquid remaining in the can.

Yield: 4 servings