Cajun Smoked Sausage & Beans

Ok, not a very good picture, but some good stuff.  I got this recipe from my e-mealz and it was yummy.  My kids love smoked sausage and beans, so it was definitely a hit with them.  Next time, I will add a little more hot sauce.  This is a crock pot recipe, so it is great for those hectic days.  Just make some rice to put it all on top of and you are done!  I also put a little cheese on top, cheese never hurts.

Cajun Smoked Sausage & Beans

Ingredients:  1 lb Smoked Sausage sliced

                   16oz can Red Kidney Beans

                   15oz can Diced Tomatoes with Green Chilies

                   1/2 cup diced Celery

                   1/2 cup chopped Onion

                   1 Tbsp Italian Seasoning

                   Tabasco Sauce to Taste

Combine all ingredients in crock pot.  Cover and cook on low for 8 hours.  Serve over rice.

Taco Burgers

This is a yummy burger.  I will tell you, it is a little spicy.  The kids didn't care for it too much, but I loved it.  Just pile on your favorite taco toppings, and you're set.  I used taco sauce, lettuce & jalapenos, but anything would work.  Hope you enjoy!

Taco Burgers

Ingredients:  1+ lbs ground Beef or Turkey

                   2 tsp Chili Powder

                   1 Tbsp Grill Seasoning

                   2 tsp dried Onion flakes

                   Cheddar Cheese

                   Hamburger Buns

                   Taco Toppings ex: lettuce, tomatoes, taco sauce, jalapenos, etc.

1. Combine ground beef or turkey with chili powder, grill seasoning, and dried onion. 
2. Form into 4-6 hamburger patties.  Grill until cooked to your liking.
3. Top with cheddar cheese & allow to melt.
4. Place on hamburger buns and top with your favorite taco toppings.

Let me know what you think!



Shrimp in Tomato Sauce Over Rice

I really didn't know what to call this dish, so if you can think of a more creative name, please do so.  I was somewhat leery of this dish at first.  I didn't know how it was going to taste.  I was really surprised with the results.  It was really good.  I even has seconds.  The kids didn't care for it too much, but my husband did.   Hope you enjoy.

Shrimp in Tomato Sauce Over Rice

Ingredients:  2 cloves minced Garlic

                   2-14.5oz cans Stewed Tomatoes

                   6oz can Tomato Paste

                   1 lb cooked, peeled Shrimp

                   2 Tbsp Olive Oil

                   1 tsp Cajun Seasoning (I like a little more)

                   1 tsp Sugar

                   Enough cooked rice for your family

1. Cook garlic in oil until tender.
2. Add tomatoes, tomato paste, cajun seasoning, sugar, and salt & pepper (to taste).  Bring to boil, reduce heat and simmer 8-10 minutes.
3. Add shrimp and cook until heated through.
4. Serve over rice and enjoy.



Microwave Popcorn

Here is a great, and easy, way to make your own homemade microwave popcorn.  You choose the ingredients.  This is a healthier, cheaper alternative to buying the packaged microwave popcorn.

Microwave Popcorn

Ingredients:  1/2 cup Popcorn Kernels

                   1 Tbsp Vegetable Oil

                   Salt to Taste

In a bowl combine popcorn kernels, oil, and salt.  Stir together and pour into a brown lunch bag.  Microwave on high 3 to 3 1/2 minutes. Stop microwave when there is 2-3 seconds between pops (just like the bought stuff).  Open and enjoy.

Have fun with this, add your own seasonings and spices. 



Red, White & Blue Trifle

     This is so light and yummy!  I will admit, when I first decided to try this recipe, I wasn't so sure about it.  It sounded way too simple and easy to be good.  I took it over to the family cookout for Labor Day, and everyone loved it!  The tartness of the blueberries makes it.  I also thought it would be great to substitute fresh peaches for the blueberries and strawberries.  The ideas are endless.  Even a chocolate version would be good. Hmmmmmm.....gonna have to try that next.  Hope you enjoy!

Red, White & Blue Trifle

Ingredients:  1 Angel Food Cake, sliced

                   1/4 cup Water

                   1/4 cup Lemon Juice

                   1/4 cup Sugar

                   2 packages Cream Cheese at room temp

                   2 cups Heavy Cream at room temp

                   2/3 cup Sugar

                   2 pints of Blueberries

                   2 pints of Strawberries, sliced

1. In small saucepan, combine water, lemon juice, and 1/4 cup sugar.  Heat on stove until sugar is dissolved.
2. Slice angel food cake into 1 inch slices.  Brush both sides of slice with lemon juice mixture, then cut cake into 1 inch cubes.
3. Beat cream cheese and 2/3 cup sugar together until light and fluffy.  Add in heavy cream and beat until it reaches the similar consistency of whipped cream.
4. Place half of cake into bottom of trifle dish.  Next, layer blueberries, half of cream mixture, half of strawberries.  Repeat this layering:  cake, blueberries, cream, strawberries.
5. Cover and chill for at least one hour before serving.

Favorite Chicken Salad

     This has got to be my favorite chicken salad.  I have been on the hunt for a great chicken salad recipe for years, and I have finally found it.  My family doesn't care much for celery, so I substituted celery salt instead.  This is always a hit whenever I serve it for whomever.  Hope you enjoy!

Chicken Salad

Ingredients:   4 Chicken Breasts baked and diced

                    1 cup Mayo

                    1 Tbsp Sugar

                    2 Tbsp White Vinegar

                    1/2 tsp Celery Salt

                    1 tsp Poppy Seeds

                    1/4 cup Pecan Chips

                    1/2 cup Grapes halved

                    salt & pepper to taste

Combine all ingredients in a large bowl.  Season with salt & pepper to taste.  Cover and refrigerate for at least one hour to let all the flavors blend together.

Corn-Mushroom Risotto

     All I can say about this is yum, yum, yum!  This is sooooo good.  Sometimes, on the weekends, I like to stop and cook something comforting and something that may take a little longer than the short time I have  during the week.  Hope you enjoy. 

Corn-Mushroom Risotto

Ingredients:  4 slices of Bacon, diced
                   3 ears of Corn, husked
                   2.5 ounces Shiitake Mushrooms
                   2 Portabello Caps
                   3 Tbsp Unsalted Butter
                   2 medium Shallots, chopped
                   1 1/4 cups Arborio Rice
                   1 cup Chicken Stock
                   1/2 to 3/4 cup grated Parmesan Cheese
      
1.  Cook bacon in large saucepan until crisp.  Remove with slotted spoon and drain on paper towels.
2.  While bacon is cooking, cut corn off of cobs.  Snap cobs in half and put in a pot with 7 cups of water; bring to low simmer.
3.  Stem and slice mushrooms.
4.  Cook the mushrooms in pan with the bacon drippings for about 3-5 minutes.  Season with salt & pepper and transfer to a plate.
5.  Add butter and shallots to the pan, season with salt and pepper.  Cook until soft, about 2 minutes. 
6.  Add rice to shallots and cook, stirring, 1 minutes. 
7.  Stir in chicken stock until absorbed, then add 1 tsp salt and the corn kernels.
8.  Ladle in 1/2cup of the hot corn broth, stirring until absorbed.  Continue adding broth in 1/2cup incrementd, allowing it to be absorbed before adding more, until rice is just tender, about 20 minutes.
9.  Stir in cheese, mushrooms, & bacon.  Season with salt and pepper.

Serve and enjoy the creamy comfort!