Cat's Cajun pan-fried chicken nuggets

This is a nice recipe that goes with a wide variety of sides.  It's a bit hands on, but completely worth the effort.

Ingredients:
Boneless chicken cut into bite-size pieces
Cornmeal
Tony's Creole Seasoning
Oil or butter for the pan

Directions:
1.  In a flat dish with edges (I use pie dishes), pour a bit of cornmeal mixed with Tony's to taste.
2.  Coat the chicken pieces in the mixture.
3.  After coating, throw the pieces into the pan (which should have oil or butter to keep things from burning).
4.  Turn the pieces over occasionally and put on a plate covered in a paper towel once they're nicely browned and cooked through.

For such an easy dish, these are surprisingly tasty.  Then again, Tony's is one of those seasonings that just seems to improve almost anything.  The cornmeal and Tony's give them a nice flavor without them being too weighed down.

Crazy Cajun cabbage

I know what you're thinking.  It's something like "Ew, cabbage."  That's what I thought for a long time.  But after seeing how cheap it is to get a head of cabbage at the store, I thought "Let's figure out a way to make this crap edible."  So, that's how this recipe was born.  Enjoy!

Ingredients:
2 heads of cabbage (chopped)
1 can Rotel
4 strips of bacon

Directions:
1.  In a large pot (stock pots work well), add the cabbage, Rotel, and bacon.  Fill up to about 2-3 inches below the top of the ingredients.
2.  Cook on medium-high heat, stirring occasionally, for about 2-3 hours or until cabbage is the consistency of Southern collard greens.
3.  Drain if it seems too watery to you.
4.  Pig out.

This is a super simple recipe.  It WILL make your house smell funny, but it's totally worth it.  Most people who have tried this can't believe it's really cabbage and ALL of them ask for second helpings, including my selectively picky toddler.
I often serve these with Cajun fried chicken (I'll post the recipe later) and my Mexican cornbread.