Red Beans and Rice

Red Beans and Rice

1 ham bone (I used ham shank from the grocery store, it had so much meat on it, but it was good)

1 lb. dried red beans (the smaller kind, usually found in the mexican section)

1 large yellow onion, minced

1 cup green onions, finely chopped

1/2 cup green bell pepper, chopped

4 cloves garlic, crushed

1/2 cup celery, finely chopped

1/4 cup fresh parsley, finely chopped

1/2 tsp dried basil

2 bay leaves

1/4 cup butter

cayenne pepper (i used 1 1/2 tsp and it had a kick, use 1 tsp for more mild)

salt-only add in at the end (i used 2 tsp, depends on how salty the ham is)

white jasmine rice, cooked

Pick through the beans, make sure to remove any bad ones and rinse them well.  Add the beans to 2 quarts cold water in a 4 quart pot.  Bring them to a boil and simmer 2 minutes; remove them from the heat, cover and let stand one hour. 

Next, rinse the beans and discard the water that they soaked in, replacing it with another 2 quarts of fresh, cold water.  

Bring the beans to a boil with the ham bone in the pot.  

Once a boil is reached, turn down the heat to low.  Add in all the remaining ingredients except for the salt to the pot.  adding the salt will make the beans tough. 

Give it a stir and simmer uncovered on low heat, just enough to keep the contents of the pot percolating at a nice, low bubbly boil for FOUR hours, stirring and turning the ham bone every once in a while.  

Take the ham bone out at 3 1/2 hour and remove the meat and add the salt. Also remove the bay leaves. 

Mash the beans up a little bit as it thickens, until you get a roughly creamed consistency a little coarser, but thinner, than mexican refried beans.  

Make the rice. 

Serve on a large plate with a heaping ladle of cooked, white rice on top.  Goes great with cooked, smoked sausages.  But this ham shank had so much meat on it. 

In addition to chopping the vegetables by hand, I also give them quick whirl in the food processor before adding them to the pot.  That helps reduce the cooking time and to make the dish as smooth and creamy as traditions calls for. 

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See how small the veggies are. This picture above I took off the internet, my ham shank was meatier.  

Chicken Sausage and Shrimp Dirty Rice

I found this recipe online. I made it for Christmas Eve dinner and it turned out so good.  I made a few adjustments.  I added sweet potato instead of butternut squash. Try it you will really like it.

Chicken Sausage and Shrimp Dirty Rice

3/4 cup Jasmine rice ( cook with 1 cup water)

1/2 cup wild rice (already cooked from a can)

2 medium sized sweet potatoes (around a total pound)

1/2 lbs cauliflower, cut into florets

2-3 tbls olive oil

3/4 tsp cajun seasoning

2 andouille chicken sausages (cut into pieces and brown)

1/2 medium yellow onion diced

2 stalks celery, chopped

1/2 large green bell pepper

2-3 tbls olive oil

2 large garlic cloves, minced

1/2-1 tsp cajun seasoning

3/4 tsp paprika

1/4 tsp crushed red chilies

1/4 tsp dried thyme

1 can 14 ounce diced tomato

1/2 cup chicken stock

sea salt and freshly ground black pepper to taste

8-12 Jumbo shrimp with shell on and butterflied open

2 tbls fresh parsley, chopped

DIRECTIONS

Preheat oven to 375 degrees

on a baking tray toss sweet potato and cauliflower with oil and seasoning, roast in oven until tender.

Meanwhile cook the rice in a pot with water. Drain wild rice and mix together.

In a large pan sauté sausage until browned, remove from pan. 

In the same pan, sauté onions, celery and bell peppers until tender, adding more olive oil if necessary. 

Add garlic, cook for a minute then add remaining spices and cook for another minute. 

Add tomatoes and stock, simmer on low until mixture has thickened, approximately 15 minutes.

Add Shrimp cook until cooked through stirring at times.

Fold in cooked rice, sausage, sweet potato and cauliflower, adjusting seasoning to taste with salt and pepper.

Sprinkle fresh parsley on and serve. Yum.

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if you can't find cooked wild rice in a can just make your own.

Easiest Homemade Cheese

I found this recipe on the internet at www.youtube.com/watch?v=MmeXMboUeKQ

She showed how to make this 5 minute cheese. It tastes like mozzarella cheese but crumbled. You can crumble it on a cold salad.  

Easiest Homemade Cheese

2 cups of whole milk, organic, pasteurized. (can not be ultra pasteurized)

1 tsp Kosher salt

2 TBLS white vinegar 

Put the milk and salt in a saucepan, bring the milk to a scald, not a boil. 

When the milk is scalding, add the vinegar. Stir

When it curdles, take off the heat.

Strain with a cheese cloth (I didn't have a cheese cloth, I used a paper towel and strainer under it. be careful, it will rip when you go to squeeze out liquid)

Squeeze out all the liquid.

Crumble and enjoy!

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Cookies and Cream Cookies

Cookies and Cream Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 package cookies n cream pudding mix

2 eggs 

1 tsp vanilla

2 1/4 cup flour

1 tsp salt

1 tsp baking soda

10 oreos, or less, i made it with 4 Oreos and it was just as good

1/2 cup white baking chips

Preheat oven to 350 degrees.

Cream together butter and sugars.

Stir in pudding mix.

Add eggs and vanilla to cream mixture

Mix flour, baking soda and salt into mixture.

Chop ten oreos into small pieces.

Add chopped oreos and white chocolate chips into the dough.

Stir until all ingredients are combined. 

Drop spoonfuls of dough onto greased cookie sheet and bake for 8 minutes or until slightly brown on top.

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Frosted Cashew Cookies

I originally got this recipe from a friend at work years ago when we did a cookie bake together.  I recently googled the recipe and found the same one from Taste of Home.  They are yummy.

COOKIES

1/2 cup butter, soft

1 cup brown sugar

1 egg

1/3 cup sour cream

1/2 tsp vanilla

2 c flour

3/4 tsp baking power

3/4 tsp baking soda

3/4 tsp salt

1 3/4 c salted cashew pieces

FROSTING

1/2 C butter, soft

3 Tbls half and half or milk

1/4 tsp vanilla

2 c powdered sugar

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1. In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews
2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired. Yield: about 3 dozen.

Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

3 frozen chicken breasts

1 cup jasmine rice, uncooked

2 cans cream of soup. (I used cr of mushroom and cheddar cheese soup because that is all I had in my pantry)

1 cup shredded cheddar cheese

3/4 cup milk

3/4 cup chicken broth

1 Tbls onion powder

salt and pepper

First dice chicken and cook in a pan until just almost cooked.  

Mix rice, soup, cheese, milk, broth, onion powder and salt and pepper. 

Mix in diced chicken with the rice. 

Pour into a greased 9x9 pan.

Cover with foil and bake 350 for 45 minutes.

Take the foil off and stir.

Put back in the oven uncovered for 10-15 until rice in cooked.

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Homemade Greek Dressing

Homemade Greek Dressing

1/4 cup + 2 tsp olive oil

3/4 tsp garlic powder

3/4 tsp dried oregano

3/4 tsp dried basil

1/2 tsp pepper

1/2 tsp coarse kosher salt 

1/2 tsp onion powder

1/2 tsp dijon mustard

1/3 cup + 1 TBLS red wine vinegar (this gives it a great taste)

In a container mix first 8 ingredients. Pour in vinegar and whisk vigorously until blended. 

I put everything in a mason jar with a lid and shook vigorously until blended, then I stored it in the mason jar in the refrigerator. Yumm

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Homemade Dill Dip

HOMEMADE DILL DIP

1/2 cup mayonnaise

1/2 cup + 3 TBLS sour cream or plain greek yogurt. (i used sour cream)

1 TBLS dried dill

1/2 tsp onion powder

1/2 tsp sea salt

blend everything together and ENJOY! 

I bought dill dip from our grocery store. My family ate it so fast it was gone. So I made some homemade dill dip and put it back in the store bought container. It is a really tastie recipe.  I don't think I will ever buy it again. It is quick and easy not to make it. 

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This is a picture of my dill dip in the store bought container.

This is the same picture as above my homemade dill dip in the store bought container. 

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing YUMM!

1/2 cup Mayonaise

1/2 sour cream

1/2 cup buttermilk

3/4 tsp dried dill weed

1/2 tsp dried parsley

1/2 tsp dried chives

1/4 tsp onion powder

1/2 tsp garlic powder

1/4 tsp fine sea salt

1/8 tsp finely cracked pepper

Whisk together the mayo, sour cream and buttermilk. then add the herbs. 

Store in refrigerator. 

If you think you wont use all of it before it goes bad just cut the recipe in half. 

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Roasted Salsa

Roasted Salsa

9 fresh tomatoes washed and stem cut off

2 white large onions in chunks

2 green or red bell peppers in chunks

6 garlic cloves

5 Arbol chili peppers dried

1 lime

salt to taste

Add tomatoes to a pan and broil 20 minutes one side, turn over and broil other side 20 minutes until blackened.

while the tomatoes are broiling in a pan on the stove add oil abut 1/2 cup, when hot add garlic, bell peppers, onions and Arbol chili peppers. Cook about 20 minutes medium heat until the vegetables cook down. 

Add tomatoes, vegetables to a food processor and blend. add lime juice and salt to taste. 

It made a large jar plus a small bowl as you can see in the picture. you can cut the recipe in half if you wont use all of it before it goes bad in the refrigerator. I made enchiladas with it. yum.

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 These are what the mexican dried chili peppers look like. 

 This is what my enchiladas look like. 

Twice Baked Potato Casserole

1 1/2 lbs red potatoes (about 6 medium), Baked

1/4 tsp salt

1/4 pepper

1 lbs sliced bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 oz) shredded mozzarella cheese, divided

2 cups (8oz) shredded cheddar cheese, divided

2 green onions, sliced (optional)

Preheat oven to 350 degrees.  Cut baked potatoes into 1 inch cubes.  Place all ingredients except onions and the cheese, place 1 cup each, in a large bowl and mix.  Pour into a greased 13x9 inch baking pan. Add the rest of the cheese on top. Bake uncovered for 20-25 minutes or until cheeses are melted.  Sprinkle with onions. 

Yields 6-8 serving.

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Asian Salmon, Rice Pilaf and Asparagus

Asian Salmon

2 TBLS sesame oil

1 Lbs salmon

salt and pepper

1 TBLS honey
1 TBLS soy sauce

TO COOK SALMON: 

1) Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.

2) After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.

3) Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.

4) At this point, salmon is ready to be served. Or, you can keep salmon covered until you’re ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve!

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RICE PILAF

1 cup uncooked long grain rice (preferably Jasmine rice (not minute rice) you can find in the asian isle)

1 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 1/2 cups water

1 package (2 to 2 1/2 ounces) dry chicken noodle soup mix

1 tbls dried parsley

1/2 tsp dried thyme

1/4 tsp rubbed sage

1/4 tsp pepper

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat and let stand, covered for 10 minutes.

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ASPARAGUS

STIR FRYING: This is one of the easiest methods of cooking asparagus on the stove.  Stir frying brings out the best flavor of this vegetable.
First thing you have to get the asparagus ready. Wash it with water. Then snap off the ends that are hard, hold a spear in your hand and bend it.  It will break at the hard point.

Take a skillet and heat a tablespoon of olive oil in it.  Now, add the apparatus spears or pieces and stir constantly for about five minutes, over medium high heat. Add salt and pepper when done and serve.

TIPS:  you may remove the asparatus from heat, as and when they turn tender.  Those who like it more crispy can wait for another couple of minutes, till the stalks get browned.  Thicker stalks can be blanched before stir frying. 

Mac Juice for Cold Macaroni Salad

I got this recipe from The Shed.  They call the mayo sauce Mac Juice.  I make the mac juice and add in pasta and whatever else I want.  I don't follow their recipe. I have a daughter who doesn't like much, so I modify it for her.  I cut The Shed recipe in half and it made a half pint of mac juice.  That is a lot of mac juice. If you are making half a box of pasta cut the recipe in half.

Mac Juice

1 cup Helmans Mayonaise 

1/2 cup sour cream

1/2 Tbls dijon mustard

1/4 Tbls black pepper

3/4 tsp kosher salt

1/4 cup + half of 1/4 cup of white sugar 

half of a 1/3 cup of white vinegar

3/4 tsp onion powder

1 tsp garlic powder

Mix all of the ingredients in a bowl. Put in a mason jar and store in refrigerator or boil up noodles and add anything you would like.

diced cheddar cheese

peas

carrots

green peppers

purple onions

diced turkey

The Shed puts in purple onions, cheddar cheese and green pepper

http://theshedbbq.com/blog/2010/12/recipe-mommamias-mac-salad/

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Homemade Big Mac Dressing

Homemade Big Mac Dressing

2 tbls full fat mayonnaise

2 tbls full fat sour cream or yogurt

2 tbls ketchup

2 tsp water

1 tsp white vinegar

1 tbls spicy pickle relish (or sweet)

1 tbls minced white onion

1 tsp sugar

dash of tabasco sauce or hot sauce

1/8 tsp salt

In a small bowl, whisk the mayonnaise, sour cream, ketchup, water, vinegar, relish, onion, sugar, tabasco, and salt. Put it in a jar and refrigerate until ready to use. 

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Cheeseburger Salad with Big Mac Dressing

I found this recipe online at can you stay for dinner.  It was so delicious.  If you don't like the salad then make the dressing and eat it on a regular salad like thousand island dressing.  It is so good. yum.

Cheeseburger Salad with Big Mac Dressing

2 tbls full fat mayonnaise

2 tbls full fat sour cream or yogurt

2 tbls ketchup

2 tsp water

1 tsp white vinegar

1 tbls spicy pickle relish (or sweet)

1 tbls minced white onion

1 tsp sugar

dash of tabasco sauce or hot sauce

1 tsp salt, divided

2 tsp olive oil

1 large sweet onion, chopped

2 cloves garlic, minced

1 lbs lean ground beef

1 large head of romaine lettuce, chopped

2 large ripe tomatoes, chopped

1 cup shredded sharp cheddar cheese

dill pickle slices, optional

In a small bowl, whisk the mayonnaise, sour cream, ketchup, water, vinegar, relish, onion, sugar, tabasco, and 1/8 tsp salt. set aside. 

Heat the oil in a large skillet over medium heat.  Add the onion and sauté for 2 minutes, stirring frequently. 

Add the ground beef and cook for 6-7 minutes. 

Add the garlic and stir for 30 seconds.  

Divide the romaine, tomatoes, and cheese evenly among four large bowls.  Divide the beef mixture evenly among the salads. Drizzle each serving with 2 tbls of the dressing.  Serve immediately. 

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Homemade French Dressing

Homemade French Dressing

1/2 cup of Ketchup

1/2 cup of white vinegar

1 cups of oil

1/2 tsp pepper

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp garlic powder

1 scant cup of sugar

Mix all the ingredients except sugar in large mason jar or blender. blend until mixed. gradually add the sugar shaking or blending until mixed. 

Really good French dressing. I made it into a cold pasta salad and added sauté zucchini and cooked corn on the cob. 

Cut the recipe in half if you don't think you will use all of it.  

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 cooked noodles and cooled them with cold water, sautéed zucchini and cooked corn. blended all together and added some dressing. Chilled in refrigerator until ready to eat.  Stir before eating. 

BBQ Chicken Tortilla Pizza

BBQ Chicken Tortilla Pizza

Large burrito size soft tortilla shells

Your favorite BBQ sauce

Cooked chicken, sliced or diced

Gouda cheese, shredded or thinly sliced

Red onions, thinly slice and sautéed in butter

Cheddar cheese, shredded

Mozzarella cheese, shredded

Chopped cilantro

Take one soft shell and spread a thin layer of BBQ sauce on.  Spread on some chicken, Gouda, red onions, cheddar cheese and mozzarella cheese.  Top with cilantro.

450 degree oven, place pizza on pizza pan, bake for 8-10 minutes depending on how you like it.  I like it done crispy. 

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Sloppy Joes with Gumbo Soup

Sloppy Joes with Gumbo Soup

2 lbs hamburger

dash of garlic powder

1/2 of a small onion, chopped

15 oz can of tomato sauce

1 1/2 packages of McCormick sloppy joe seasoning mix

1 can of Campbell's gumbo soup

1 TBLS of BBQ sauce

Browned the 2 lbs of hamburger and then drain the fat.  Add all the other ingredients and simmer on low for 20 mins.  Then I added it to a crock pot and put it on keep warm.


ALTERNATIVE RECIPE:
if you don't have the McCormick seasoning mix i used this recipe below

3 lbs hamburger
lots of pepper
1 chopped onion
3 tsp minced garlic (i used fresh garlic minced in a jar)
3 tsp chili powder
2 tsp dry mustard
1 tsp red pepper flakes
worcestershire sauce several dashes to your taste
salt just a sprinkle
1 3/4 cup ketchup
2 TBLS of brown sugar
1 can gumbo
3 TBLS BBQ sauce
water if needed at the end

Fry the hamburger, drain.
Add in pepper, onions, garlic, chili powder, dry mustard, red pepper flakes,  worcestershire sauce and salt. cook a few minutes.
add ketchup, brown sugar, gumbo and BBQ sauce.
Simmer, add water if needed.


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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

1 whole chicken roasted deboned around 5-6 cups, I used Rotisserie chicken

1/2 lbs thin sliced ham from deli

8 0z thin sliced baby swiss cheese

FOR THE SAUCE

4 TBLS butter

4 TBLS flour

3 cups milk

1 TBLS dijon mustard

1/2 tsp salt

1/2 tsp white pepper

1-2 TBLS fresh squeezed lemon

1/2 tsp smoked paprika

FOR THE TOPPING

6 TBLS melted butter

1 1/2 cup plain bread crumbs, i used pankos

3/4 tsp seasoning salt

1 1/2 tsp dried parsley 

Shred the chicken from the bones, put on the bottom of a SPRAYED 9x13 pan, cut up ham and layer on top of chicken, then layer the swiss cheese on top of the ham.

Make the sauce by melting the butter in a sauce pan. When melted add flour. Cook a few minutes, don't let it get brown.  Add the milk in slowly. Cook until it thickens up.  Take off the heat and add the mustard, salt, pepper, lemon, paprika. Pour over the chicken, ham and cheese.

Make the topping by melting the butter, add the bread crumbs and stir. Add in the seasonings. Spread the bread crumbs on top of the sauce.

Bake 350 degrees uncovered for 45 minutes. Remove from the oven and let rest for 5-10 minuted before serving. 

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