Quick Red Beans & Rice

So I just got Bobby Dean's new cookbook From Mama's Table to Mine and I love it.  This is the first recipe I have tried and it turned out really well.  I did make a few changes.  I like turkey smoked sausage and red bell pepper instead of green.  I also used an extra tablespoon of olive oil.  I felt that it needed to simmer a little longer than the 10 minutes from the original recipe.  I did not think my kids would eat this but I'm happy to say they did minus the scallions and adding shredded cheddar cheese.  The next recipe I'm going to try from this cookbook is pickled shrimp, Enjoy!

2 tablespoon olive oil
1/2 pound smoked turkey sausage, sliced

1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 clove garlic, finely chopped
2 15 1/2-ounce cans low sodium red kidney beans, drained and rinsed
1/2 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 bay leaf
Freshly ground black pepper, to taste
3 cups cooked white rice
Chopped scallions, for garnish

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and red bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 20 minutes.

Serve the beans over the rice and garnish with the scallions.

Easter Bread

How pretty and fun is this?  I made this for the first time last Easter and I think it will become a tradition.  Also, an answer to what to do with all of those dyed Easter eggs.  I swear this is not hard to make despite what the directions look like, give it a try.  Enjoy!

2 1/2 cups all-purpose flour, divided

1/4 cup white sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

2/3 cup milk 

2 tablespoons butter

2 tablespoons butter, melted
2 eggs
3 whole eggs, dyed if desired

Pastel sprinkles

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. 

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loose braid, leaving spaces for the three colored eggs. Seal the ends of the braid together and use your fingers to slide the eggs between the braids of dough. 

Preheat oven to 350 degrees. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. 

Bake in preheated oven for 50 to 55 minutes, or until golden.

Mama's Manicotti

4 teaspoons olive oil
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 garlic cloves, minced

1 tsp nutmeg
3 cups marinara sauce (Barilla is my favorite)

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil and ground beef. Season with salt and pepper. Saute until the meat browns, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, nutmeg, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta.  Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Beef & Broccoli

1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces (I bought breakfast steaks)
1 cup fat free beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets, unthawed

Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
Turn crock pot temperature to low and cover. Cook for 6 hours or until the beef is cooked through.
Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.  Serve over rice or noodles.

I wasn't sure if the family was going to like this one, but they loved it.  My son had three servings and he isn't a fan of broccoli.  Needless to say there were no leftovers.  I'm not a fan of water chestnuts but they could easily be added to this if you like them.  I think chicken could be used too.  Enjoy!

Banana Pudding

1 pkg instant vanilla pudding
2 cups cold milk
1/2 can sweetened condensed milk
1 container cool whip
2-3 sliced bananas
1 box vanilla wafer cookies
1tbsp lemon juice

Mix pudding and milk; refrigerate for 5 minutes.  Add condensed milk and blend well; refrigerate again for 5 minutes.  Slice bananas and toss with lemon juice (prevents browning).  Alternate layers of vanilla wafers, bananas, pudding and cool whip. Finish with a layer of cool whip and garnish with crushed wafers.  Refrigerate for at least an hour.

Banana pudding is a delicious dessert that reminds me of being a kid.  I was reminded of this when my Step Dad's sister-in-law brought banana pudding to a 4th of July party.  It was so good I have to admit I ate a bowl and then hid a bowl in my Mom's refrigerator for later.  I finally got the recipe and made a few little tweaks.  This is the final result and I have to say it is pretty good.  Enjoy!

Orange French Creme Fruit Dip

1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
1 orange, zested and juiced
 

 

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough orange juice to achieve desired consistency. Garnish with orange zest. Serve with fresh fruit.

Rum Cake

Rum cake is a favorite birthday cake option for certain people in my family.  The first time I tried it was on a trip to St. John's island.  The place where rum was invented, I'm not sure if that is true but that is what the locals told us.  I have tried making it with several different types of rum and most have turned out well.  I was not a huge fan of the spiced rum but otherwise go with what you already have or your favorite.  Enjoy! 

1 cup chopped pecans

1 package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup rum

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.  In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.  After taking the cake out of the oven, let it sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. ( I like to poke the cake with a toothpick to allow it to asorb more of the glaze).  Allow cake to absorb glaze and repeat until all glaze is used.

Slow Cooked Jambalaya

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes 
1 pound andouille sausage, sliced 
1 (28 ounce) can crushed tomatoes with juice 
1 large onion, chopped 
1 large green bell pepper, chopped 
1 cup chicken broth  
2 teaspoons dried oregano  
2 teaspoons dried parsley
2 teaspoons Cajun seasoning  
1 teaspoon cayenne pepper 
1/2 teaspoon dried thyme
salt & pepper to taste
juice from 1 lemon  

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, thyme, salt, and pepper.  Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp and lemon juice during the last 30 minutes of cook time.  Serve over white rice.  
The first time I made jambalaya I think you could literally breathe fire after you ate it.  The taste testers were begging for milk to cool the heat.  This time there was a burn, but a good burn.  If you are making this for kids I would suggest cutting the cajun seasoning and cayenne pepper in half.  Also, if you want to put this in the crockpot in the morning I would suggest doing your prep the night before.  There is a lot of chopping/cutting to do.  So just in time for Mardi Gras this is a perfect dish, Enjoy!

Lazy Blackberry Cobbler

Blackberry Cobbler may possibly be my favorite dessert.  I love that in the summer I can go outside pick an ice cream bucket full of blackberries and turn them immediately into cobbler.  In the winter I use the blackberries I froze over the summer.  You can also use frozen blackberries from the grocery store just make sure you defrost them.  Now I have been told by one of my friends that I make the weirdest but tastiest blackberry cobbler ever, you can be the judge.  Enjoy!

1/2 cup butter
1 cup sugar
1 cup Bisquick
3/4 cup milk
1/4 cup sugar
sprinkle of cinnamon
1/2 to 2 cups blackberries

Heat oven to 350 degrees.  Place butter in a 9x13 pan and place in oven until butter is melted.  Beat together 1 cup sugar, Bisquick and milk until smooth.  Pour over melted butter in pan, do not stir.  Carefully pour blackberries over the batter, do not stir.  Sprinkle 1/4 cup sugar and cinnamon over the blackberries.  Bake 45 minutes or until browned.  Serve with ice cream.

Cherry Chocolate Kiss Cookies

1 cup butter, softened
1 cup powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons cherry juice
1/4 teaspoon almond extract
2 1/4 cups flour
3/4 cup chopped maraschino cherry
1 cup granulated or decorator sugar (as needed)
12 ounces Hershey’s chocolate kisses (1 per cookie) 
Directions:
Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.  Refrigerate dough for at least 30 minutes (you don’t have to, but dough is easier to work with when cold).  Roll dough into balls, coat top in sugar and place on cookie sheet.  Put a thumb print in the center to flatten some.
Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
Add Hershey Kiss to center of the cookies.  Transfer to wire rack to cool.

Just in time for Valentine's Day!  I found that I had to add 4 tsps of cherry juice to get the flavor I wanted.  Also, let these cool completely or you will have squished kisses, I learned the hard way.  Enjoy!

Lily's Cheezy Bake

1 lb lean ground sirloin (you could also use ground turkey)
1 jar spaghetti sauce
1 1/2 cup grated mozzarella cheese
1/2 box of pasta (rotini or shells)
Salt & pepper to taste

Heat oven to 350 degrees.  Brown meat in a large skillet.  Cook pasta according to directions on the box leaving slightly al dente.  Drain any fat off of the ground sirloin and put in a 9 x 13 baking dish.  Drain pasta and put in dish.  Add the spaghetti sauce, 1 cup of the grated mozzarella, and salt & pepper, mix together.  Sprinkle the rest of the cheese on top.  Bake for 25 to 30 minutes until cheese is melted and golden. 

This is my daughter's favorite meal, hence the name of the dish.  I usually serve this with an Italian salad and french bread.  This is also a good recipe to prepare ahead of time and then bake when you have a night that is busy but you still want to serve a nice meal. Enjoy!

Pineapple Upside Down Cake

So I'm really allergic to pineapple, which is really no fair because it smells so good.  I also really like to make pineapple upside down cake (I made 3 today).  One cake stayed at my house, one went home with Mel (the best tutor ever) and one went to a friend's house.  So I can't tell you if this cake tastes good but I can tell you it makes the house smell wonderful.   

1 stick butter
1 1/2 cup light brown sugar
1 can pineapple rings, drained
1 jar maraschino cherries, drained
1 box yellow cake mix (I like Duncan Hines)
3 eggs
1 cup water
1/3 cup canola oil

Heat oven to 350 degrees

Melt 1 stick butter in a 13x9 in. baking dish by placing in the oven.  The butter will melt in just a couple of minutes so keep an eye on it, you don't want to burn the butter.  Remove pan from oven and sprinkle brown sugar on the melted butter.  Arrange pineapple rings and place one cherry in each ring.  Then prepare your yellow cake mix according to the directions on the box.  I like to use canola oil instead of vegetable oil, just my preference.  Spread the prepared mix over the pineapple rings.  Place in the oven.  I baked mine for 30 minutes, use a toothpick to check, if it comes out clean it will be done.  Remove from oven.  Take a cookie sheet that is slightly bigger than your pan and cover with aluminum foil.  Place the cookie sheet upside down over the pan; turn the cookie sheet and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

This is a picture I received from Mel about 20 minutes after she left with the cake, I think her family liked it!

If a pineapple is left in the pan just remove it with a fork and put back in place (happens all the time).  Enjoy!

Tomato Soup

I think I have made this soup every Sunday for the last 5 weeks.  The family keeps requesting it for Sunday dinner.  I always prefer to make my tomato soup with fresh tomatoes but this recipe makes it hard to tell the difference.  It gives you a little taste of summer and still warms you up in the wintry cold.

3 tablespoons olive oil
3 cups onions, chopped
3 cloves of garlic, minced
4 cups chicken stock ( I like Swanson low sodium)
1 (28 oz) can crushed tomatoes
salt and pepper to taste
1 half pint heavy whipping cream
Freshly grated parmesan cheese

Heat olive oil over medium heat in a large pot or dutch oven.  Add onions and cook for 15 minutes until golden brown, stir occasionally.  Add garlic, cook one more minute.  Then add chicken stock, tomatoes and salt and pepper.  Bring to a boil, then lower heat and simmer for 15 minutes.  Then pour in heavy cream, stirring continuously as you add.  Let simmer 10 more minutes.  You can serve now or if you have an immersion blender, you can blend until the soup is smooth.  I received a Wolfgang Puck immersion blender for Christmas last year and it may possibly be my favorite kitchen gadget.  If you don't have one add it to your wish list they are worth it.  Serve the tomato soup with some freshly grated parmesan.  Also, really good with grilled cheese.  Enjoy!

Pizza bites

Every time I make these I have to double the recipe, they are soooo good!  This is a great appetizer to take to a Super Bowl party or just have at home.  I put mini pepperonis in mine but you could use chicken or mushrooms.  Be creative some of my best recipes come from experimenting.
 
10 oz can refrigerated pizza crust dough
1 c shredded mozzarella cheese (I like Sargento)
1 pkg sliced mini pepperoni
1 tbsp Extra Virgin Olive Oil
1 tbsp fresh grated Parmesan Cheese
 Garlic salt to taste

Directions:
1.    Pre-heat the oven to 400. Lightly coat cookie sheet (I like to use a Pampered Chef Stone) with cooking spray.
2.    Unroll pizza crust dough and cut into 24 even pieces. Flatten a piece and mound about 2 teaspoons of cheese in the center. Add a couple of the mini pepperoni slices on top of the cheese. Fold the edges of the dough around the cheese and pepperoni and press together to form a sealed ball. Place the ball, seam side down, on the cookie sheet. Repeat with remaining dough pieces to create 24 balls.
3.    Using a pastry brush, brush the olive oil over the tops of the pepperoni bites. Grate the parmesan cheese on top and sprinkle with garlic salt. Bake for 16-20 minutes until golden.

I serve these with Contadina pizza sauce, it is my favorite.  You can just warm it up in a microwave safe dish.  Enjoy!

Fruit Pizza

1/2 cup butter, softened
3/4 cup white sugar 
1 egg 
1 1/4 cups all-purpose flour 
1 teaspoon cream of tartar  
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1 (8 ounce) package cream cheese 
1/2 cup white sugar 
2 teaspoons vanilla extract  
1 quart strawberries
2 kiwi
1 cup blueberries
 
Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.  Rinse and slice strawberries. Rinse, peel and slice kiwi. Rinse blueberries.  Arrange strawberries, kiwi and blueberries on the pizza.  Eat immediately or refrigerate.  


This is another light and versatile dessert.  I will be honest most of the time I use Pillsbury sugar cookie dough.  Just make sure you grease your cookie sheet if you do.  I also like to use whatever fruit is available.  If you use apples or bananas toss with a tbsp of lemon juice to keep them from turning brown.  If you want to make this pizza fancier drizzle with honey, chocolate sauce, or melted white chocolate.  This would be a great dessert to combat all of that fattening Super Bowl food.  Enjoy!