Oct 112018
 

Here is a Cajun Jambalaya, no tomatoes, recipe. It’s a different twist with 2 different pork meats.

3 pounds Pork Short Ribs

1 pound fresh Pork Sausage, removed from casing and crumbled

1 tablespoon Vegetable Oil

2 cups Onions, chopped

1 cup Green Bell Peppers, chopped

1 cup Beef Stock

2 1/2 cup Water

1 1/2 cups Long-grain Rice

Creole Seasoning to taste

2 tablespoons Fresh Parsley, chopped

In a large heavy pot, brown pork ribs and sausage in oil over medium-high heat. Add onions and bell peppers and cook, stirring, until soft, about 5 minutes. Add stock and simmer for 30 minutes. Add water and rice. Season with Creole seasoning. Bring to a boil, then reduce heat, cover and cook, until rice is tender, 20 to 25 minutes. Remove from heat and add parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 082018
 

There is no one way to make Jambalaya. Using different proteins makes jambalaya an ever changing dish. This week, I am sharing two types, one Creole and one Cajun.

1 Hen, about 5 pounds, cut into serving pieces

Creole Seasoning to taste

1/2 cup Vegetable Oil

3 cups Onions, chopped

1/2 cup canned Tomatoes, chopped, with juice

1 cup Celery, chopped

2 quarts Chicken Stock plus additional if needed

1/4 teaspoon Thyme

2 Bay Leaves

2 teaspoons Hot Sauce

3 cup long-grained Rice

2 tablespoons fresh Parsley, chopped

2 tablespoons Green onions, chopped, green parts only

Season hen with creole seasoning. Heat oil in a large heavy pot over medium-high heat. Cook chicken pieces, in patches, until browned evenly. Transfer to a plate. Add onions to the pot and cook, stirring, until soft, about 3 minutes. Add tomatoes, celery, chicken, stock, thyme, bay leaves and additional Creole seasoning, if desired. Bring to a boil, then reduce heat to medium-low and simmer until chicken is tender, about 1 hour. Add extra stock during the cooking to keep liquid at the same level. Add rice, cover and cook on low heat until tender, about 30 to 40 minutes. Remove from heat and add parsley and green onions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 042018
 

This dish can be served two ways. After you finish the recipe, which is great on its own, you may sprinkle sugar on top and brûlée the dessert.

4 large Egg Yolks

1 large whole Egg

1/2 cup granulated Sugar

1 1/3 cups Heavy Cream

1 1/3 cups Milk

1 tablespoon & 1 teaspoon Kahula

1 tablespoon instant Expresso Powder

Sweetened Whipped Cream

Preheat oven to 325℉.

In a bowl, whisk together yolks, whole egg and sugar. In a heavy saucepan, heat cream and milk until it just comes to a boil. Whisk expresso powder and Kahula into milk mixture. Gradually whisk milk mixture into the egg mixture. With a spoon, skim away any foam.

Pour mixture into 4 ounce ramekins set in a roasting pan, and add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake custards on the middle rack until set or quivery in the center, about 40 minutes. Remove custards from water bath and cool 30 minutes. Chill custards, covered loosely, at least 2 hours or overnight. Serve topped with a dollop of whipped cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 012018
 

I just finished writing my newspaper article on coffee desserts. Since I have a few coffee recipes in my collection, I thought I would share a couple with you this week. The first is a dish that is served in many New Orleans restaurants

Rind of a Navel Orange

10 whole Cloves

Rind of a Lemon

2 Cinnamon Sticks

1/2 cup Brandy

1/4 cup Grand Mariner

3 cups hot strong Coffee

Stud the orange rind with cloves and combine the remaining ingredients, except coffee, in a small saucepan. Gently heat the mixture over low heat for 5 minutes. Strain the mixture into a bowl, discarding the solids. With a long-handled match, carefully ignite the mixture. Once the flames have subsided, gradually pour the coffee over the mixture, Ladle into cups and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 272018
 

Blue Cheese is an ingredient that you either love or dislike. I am part of the second group. However, here is a homemade dressing for those who like Blue Cheese.

2 cup Mayonnaise

1/4 cup Sour Cream

1/4 cup Cottage Cheese

2 tablespoons White Vinegar

2 tablespoons Lemon Juice

1 tablespoon Sugar

1 teaspoon Garlic Powder

1 pound Blue Cheese, crumbled

 

In a blender, combine all ingredients, except the blue cheese, and blend until smooth. Transfer to a bowl and stir in the blue cheese, Cover and refrigerate up to 3 days.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 242018
 

Why take the time to make a salad if you are going to top it with a bottled salad dressing. This week, I will share with you two homemade salad dressings that will make you not buy another remade one.

2 cups mayonnaise

1 cup Onions, chopped

2 Hard Boiled Eggs, chopped

1/2 cup Green Onions, chopped

1/3 cup Dill Pickle Relish

1/4 cup Ketchup

2 tablespoons Lemon Juice

1 1/2 teaspoons Lea and Perrin’s Marinade for Chicken

1 teaspoon Chili Powder

Dash Hot Sauce

In the container of a blender, combine all ingredients and blend until smooth. Transfer to a bowl, cover and refrigerate up to 3 days.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 202018
 

I love to use boudin as a stuffing. From Pork Chops to Egg Roll Wrappers, boudin makes an excellent stuffing. And since it is already made, it is a simple stuffing to use.

2 Cornish Game Hens

Cajun Seasoning to taste

16 ounces Boudin, casings links

3 cups Potatoes, peeled and diced

2 cups Carrot, peeled and diced

1 small Onion, diced

1/2 cup Chicken Stock

1 large Roasting Bag

Preheat oven to 350℉.

Sprinkle hens with Creole Seasoning. Stuff hen cavities with boudin. In a large bowl, combine potatoes, carrots, celery, onion and chicken stock. Season to taste with Creole seasoning.

Place both hens in the roasting bag, and place bag in a roasting pan. Add vegetable mixture to the roasting bag. Close the end of the roasting bag, and cut 2 small holes in the top of bag.

Roast for 1 1/2 to 2 hours or until juices run clear when thigh is poked. Carefully remove from bag and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 172018
 

One of the things I miss here in Arkansas is fresh boudin. I can find a few different brands that are frozen but none that are as good as fresh Louisiana boudin. This week, here are two recipes featuring that Cajun “Sausage”.

16 ounces Boudin, casings removed

1 Onion, diced

1 Egg

4 Hamburger Buns

Mayonnaise

Mustard

Pickles

In a medium bowl, mix boudin, onion and egg. Form into 4 patties. In a large skillet, brown patties on both sides over medium-high heat until cooked through. Serve on hamburger buns with mayonnaise, mustard and pickles or any other favorite hamburger toppings.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 132018
 

Here is a cross between a pecan log, cake and brownies. I hope you enjoy it.

1 (16.5 ounce) package of Yellow Cake Mix

1/2 cup Butter, melted

3 large Eggs, divided

1 cup dark Corn Syrup

1/4 cup Light Brown Sugar, firmly packed

1 Egg White

1 tablespoon Vanilla Extract

1 cup Pecans, chopped

Preheat oven to 350℉.

Line a 9×13-inch metal baking pan with parchment paper and spray with nonstick cooking spray.

In a medium bowl, combine cake mix, melted butter, and 1 egg. stirring until stiff dough forms. Press mixture evenly into prepared pan. Bake 15 minutes or until light brown.

IN a medium bowl, whisk together remaining 2 eggs, corn syrup, sugar, egg white, and vanilla until smooth. Stir in pecans, and pour over prepared crust. Bake until filling is set, approximately 20 minutes. Let cool completely in pan on a wire rack. Cut and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 102018
 

Pecans are starting to ripen and fall off of their trees. This week, here are a couple of recipes for those pecans. This first one is very addicting. You will eat them like popcorn.

2 cups Pecan Halves

1 tablespoon Sugar

1/2 teaspoon Granulated Garlic

1/2 teaspoon ground Cumin

1/4 teaspoon Salt

1/4 teaspoon ground Cinnamon

1/4 teaspoon Cayenne Oil

1 tablespoon Canola Oil

Preheat oven to 375℉.

On a rimmed baking sheet, place pecans n a single layer. Bake until lightly toasted, 5 to 7 minutes.

In a small bowl, combine sugar, garlic, cumin, salt, cinnamon, and cayenne. In a medium nonstick skillet over medium heat, heat the canola oil. Add pecans and stir to coat. Add seasoning mix, stirring until nuts are coated. Remove to a paper towel or sheet of parchment paper to cool.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!