Easy Cajun Jambalaya

Tony recently went to a cajun restaurant for dinner.  I'm still amazed he went to a cajan restaurant.  He does not like anything spicy.  I keep telling him he needs to live on the wild side!!  I guess he is listening to me.  He ordered jambalaya.  He loved it.  He came home and asked me if one day next week I could make it for dinner.  I guess he really liked it. I had never made it before, but I was up to the challenge.  I searched and found a great recipe.  Not to spicy, as Tony doesn't like it very spicy.  I really liked it also, I think this will be making an appearance on our menu soon.  I served it with garlic cheese biscuits. Yummy. 

Easy Cajun Jambalaya

Ingredients:


2 teaspoons olive oil

2 boneless skinless chicken breasts, cut into bite-size pieces ( I didn't have any)

8 ounces kielbasa, diced (I doubled since I didn't use chicken)

1 onion, diced

1 green bell pepper, diced

1/2 cup diced celery

2 tablespoons chopped garlic

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

salt and ground black pepper to taste

2 cups uncooked white rice

4 cups chicken stock (I used around 5 cups)

3 bay leaves

2 teaspoons Worcestershire sauce

1 teaspoon hot pepper sauce

Directions

1.Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Rose Cake

Cake mixes have been on sale at every grocery store I have walked into for the last month.  While I make cakes from scratch a lot, I am not opposed to using cake mixes.  They are quick and easy and taste great.  They are coming out with more flavor choices as well.  Taylor was with me and the kid has been on a banana kick lately, so he picked banana cake. 

I found a picture of this cake on flicker.  I fell in love with it.  I have made cupcake with roses on them before, but never a cake. 

This cake is 2 layers of moist banana cake frosted with a pale yellow rum buttercream.  Soooo good. 

I think I did a good job on my first try at a rose cake.  Next time I want to make the roses pale pink with a dark devils food cake !!

Strawberry Scones

I had some strawberries hanging out in the fridge with nothing to do.  Taylor wanted me to make strawberry shortcake with them.  Tony could care less what I did with them (fruit hater).  So I compromised and made scones. 

Yummy, moist, warm, strawberry scones.  I guess if you top them with whipping cream you could consider them strawbery shortcake!!

Oh yeah, just look at all those sweet strawberry. These scones were fantastic, and didn't last the night.

Strawberry Scones

(makes 6 large scones or 12 minis)

1 cup strawberries (or other fruit)

3 tablespoons sugar (granulated)

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter, in cubes, slightly softened

2/3 cup half-and-half or cream or cold buttermilk



Topping:

1 tablespoon sugar



Preheat oven to 400 degrees. Lightly grease a cookie sheet.



If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.



Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.



Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. Sprinkle dough with flour if it gets sticky.



Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.



Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)

Reese's Peanut Butter Cup Rice Krispie Treats

One of my co-workers asked me to make peanut butter rice krispie treats.  I have never had or heard of adding peanut butter to rice krispie treats.  Peanut butter, where have I been ??  I love peanut butter and rice krispie treats. 

I searched the Internet and came up with this beauty.  A kicked up version of peanut butter rice krispie treats. They are classic rice krispie's topped with a layer of Reese's peanut butter cups, peanut butter and chopped peanuts.  The mother load of all rice krispie treats. I had to make these.  Man were they good.  I mean seriously good.  Good, good, good !!!

Peanut Butter Cup Rice Krispies Treats

Ingredients:

8 cups Rice Krispies cereal

1 bag (10.5 oz.) mini marshmallows

1/4 cup unsalted butter

1 tsp vanilla

pinch salt

2 cups (about a 15 oz. jar) creamy peanut butter

1 (12 oz.) bag mini peanut butter cups, quartered

1 1/2 cups semi-sweet (or milk) chocolate chips

1/4 cup chopped unsalted peanuts, optional

Directions:

1. Grease a 9x13" pan and set aside.

2. Measure the cereal into a large bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Stir in the vanilla and salt. Pour the melted marshmallow mixture over the cereal and (quickly) mix well. Pour the mixture into the prepared pan and use a buttered piece of wax paper to press evenly into the pan. Sprinkle the quartered peanut butter cups evenly over the treats.

3. In the microwave, melt the peanut butter until thin, about 45-60 seconds. Stir and cool slightly. Pour the peanut butter evenly over the treats. Use the back of a spoon to gently spread, if necessary.

4. Melt the chocolate chips in the microwave. Using a spoon, drizzle the melted chocolate across the top of the treats. Sprinkle with chopped peanuts, if using. Place the pan in the refrigerator to set before cutting and serving

Croque Madame

I was in the mood for a grilled cheese sandwich.  Tony was in the mood for an egg sandwich.  I combined the two and made Croque Madame.  It's pretty much a grilled ham and cheese sandwich with a fried egg on top.

I made them with cheddar cheese and turkey, but you can use what ever meat and cheese you have available. They were easy to make which is great for busy week night dinners or weekend brunch.  We both loved them.  These are going to be on the menu again in the near future.

 Croque Madame

•2 slices of bread


•3-4 thin slices of deli ham

•cheddar cheese

•mayonnaise (optional)

•butter, softened

•1 egg

Assemble your sandwich as usual. Two pieces of your favorite bread (mine is Oat Nut) slathered on the inside with mayo. On one side neatly place your sharp cheddar, on the other your thinly sliced deli ham. Sandwich them together and butter the outside. Place in a pan on medium high heat until the bread turns golden and crispy and the cheese melts. Once the sandwich is browned and golden, remove from pan and place on a plate. Immediately start cooking your egg. I like mine fried with a runny center. Cook your egg to your liking and place on top of your hot sandwich. Pierce the yolk and watch it ooze over the edge into a golden puddle

Oreo stuffed chocolate chip cookies

One of the guys I work with had a birthday this week.  I asked him what he wanted me to make for him, he said "anything with Oreo's and chocolate"  OK.  Free reign!!  Even though they love them, I decided against making Oreo cake balls.  I searched he web and found Oreo stuffed chocolate chip cookies from Picky Palate.  Oh my.  Who thinks of these things??  I had to make them.

I gave the cookies to my co-worker.  He took the bag, smiled and said "thank you".  He took a cookie out of the bag, bit into it, looked at it, smiled even wider and shoved the rest of the cookie into his mouth.  Once word got out that he had Oreo stuffed cookies, the rest of my co-workers were surrounding him like vultures.  I told him he could share, I had brought him 12 cookies. He passed out all but one, he was saving that one for lunch !! 

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup packed light brown sugar



1 Cup granulated sugar



2 large eggs



1 Tablespoon pure vanilla



3 1/2 Cups all purpose flour



1 teaspoon salt



1 teaspoon baking soda



10 oz bag chocolate chips



1 bag Oreo Cookies, I used the double stuff



1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.



2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!



Makes about 2 dozen VERY LARGE Cookies

Fried Rice

I had a craving for Chinese food.  Fried rice in particular. We all love fried rice at my house.  We used to order from the drive through after work on Friday and eat it while watching a movie.  A few Fridays ago Tony said, "Honey, I bet can make this, it's just rice"  You know what, I can !! I found a great basic recipe at about.com.  You can add shrimp, chicken, pork or vegetables.  What ever floats your boat.  This time around I made plain fried rice, but served it with shrimp tempua.  I did not add the green onions to it, as Tony doesn't like them, but I did use the oyster sauce.  Tony loved it, he said "I new you could make it and it's better then the restaurant" !! That's why he is my sweetie !!

Fried Rice

Ingredients:

1 - 2 green onions, as desired

2 large eggs

1 teaspoon salt

Pepper to taste

4 tablespoons oil for stir-frying, or as needed

4 cups cold cooked rice

1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.



Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.



Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.



When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Ribbon Cake

I love the look of this cake. 

I have been wanting to try this frosting technique for a long time,

 but never had the nerve. 

It looked hard. 

Really hard.

Really hard and intimidating. 

But so pretty.

OK, what's the worse that could happen?? 

I try my best and if it doesn't turn out, I just don't post it !! 

Soooo, with pastry bag in hand, I piped my heart out. 

And then I piped some more. 

I thought piping ribbons would be hard, but it's really not.

I think it looks pretty darn good. 

Just look at those three luscious layers.

The cake is made with Devil's food and frosted with swiss almond butter cream.

I tinted the frosting pink to go with all those girly ribbons !!



Beef and Potato Burritos

OK, so my love for Mexican food  has taken over lately.  I can't say that I am sorry though. 

I had pulled a pound of ground turkey out of the fridge with no idea as to what I was going to make with it.
I ran across this recipe in an email this morning.  Beef and potato burrito. YES !! I knew what I was going to do with that pound of ground turkey.  Make turkey and potato burritos. I did not add jalapeno, as my boys don't like it to spicy.  I added a little sour cream, lettuce and onion to my burrito. It was awesome.  Very fast and easy to make.  They were extremely filling.  One burrito was enough.  Taylor ate half, took an hour break and then like every growing boy he was hungry again, so he ate the rest.

Beef and Potato Burritos

From Everyday Food magazine


1 large baking potato

2 tablespoons canola oil

3/4 pound ground beef

1 onion, chopped

1 jalapeno chile, finely chopped

1 (14 ounces) chopped tomatoes with juice

1 1/2 teaspoons ground cumin

2 teaspoons paprika

Salt

4 (10-inch) flour tortillas

1/4 cup sour cream

0.5 iceberg lettuce, shredded

1/4 cup grated Monterey Jack

1/4 cup fresh cilantro, (optional)

1 lime, plus wedges for garnish



1.Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.

2.Add beef, onion, and jalapeño; cook, stirring, until beef is thoroughly browned, about 4 minutes.

3.Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.

4.Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.

5.Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Serves 4



Hummingbird Cupcakes

 
I have never heard of Hummingbird cupcakes before.  They sounded interesting, so I decided to make it. They are made with pecans, pineapple, coconut, bananas and cinnamon in them.  Delicious.  I could not wait to try them.
 

They were everything I thought they would be  Not one ingredient over shadowed the others.  I could taste a little of everything in each bite.  I frosted with the recommend cream cheese frosting.  Another winner.  This recipe is from Marth Stewart. I'm not a big Marth Stewart fan, but the girl knows her stuff.

Hummingbird Cupcakes

Ingredients


3 cups all-purpose flour, plus more for pan

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs

2 cups mashed ripe banana (about 3 large)

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts, or pecans

1 cup unsweetened desiccated coconut

Directions

1.Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

3.In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

4.Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes

Cream Cheese Frosting

Ingredients



8 ounces cream cheese room temperature


1 teaspoon pure vanilla extract


1/2 cup (1 stick) unsalted butter cut into pieces, room temperature


1 pound confectioners' sugar sifted


Directions


1.In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.


2.Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using

Raspberry Bars

I am very lucky to get a picture of these bars.  I made the mistake of making them while Taylor had a bunch of boys over.  They devoured them.  They were so good one of the boys asked if he could bring the last two home to his Mom and Dad.  How could I say no? Easily. His Dad was still at work, and I didn't get one yet  so, I let him take one home to his Mom. As soon as he left, I ate the last one :)  Boy am I glad I did !! Make these, you'll be glad you did.

Crust:


1 1/4 c. flour

1/2 c. sugar

1/2 c. butter or margarine

Topping:

2/3 c. flour

1/2 c. chopped pecans (optional)

1/3 c. packed brown sugar

6 Tbsp. butter or margarine, softened

1/2 c. raspberry jam (or another kind you like)

2 c. milk chocolate chips


For Crust:

Combine flour and sugar in a bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Press onto the bottom of a greased 8x8 or 9x9 pan. Bake at 375 degrees for 18-22 minutes until set but not brown.

For Topping:

Combine flour, pecans, and brown sugar in same bowl. Cut in butter with pastry blender. Spread jam over hot crust. Sprinkle with topping crumbs and chocolate chips. Bake at 375 for 15-20 minutes or until golden brown. Cool completely on a wire rack. Cut into bars

Strawberry Shortcake

I bought a pint of fresh strawberry's this week.  They were nice and red and juicy. They smelled mouthwatering.  They were calling out to me. Buy me, buy me.  I did.  Not knowing what I was going to do with them, I brought the little red gems home.   I was going to make strawberry cheesecake, but I didn't have any cream cheese.  So, I put the strawberries back in the refrigerator.  Bad idea.  They sat there for two more days, and still no cream cheese.  I racked my brain for different non cream cheese recipes and fnally decided to make strawberry shortcake. 

Why didn't I think to make strawberry shortcake sooner.  They were outstanding.  The shortcake was like a fluffy pie crust.  It has just the right amount of sweetness.  The sliced strawberries and the homemade whipping cream were perfect with the shortcake. It was seriously good.  This recipe is from Allrecipes.  I follwed the recipe but made two adjustments.  I did not use the cream of tartar and I dropped mine by large spoonfulls onto a cookie sheet.

Strawberry Shortcake

Ingredients
3 cups all-purpose flour

1/4 cup white sugar

4 teaspoons baking powder

3/4 teaspoon cream of tartar

1 cup butter

2/3 cup heavy cream

1 egg, beaten

3 cups sliced fresh strawberries

3 tablespoons white sugar

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

3.Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.

4.Let shortcakes cool before splitting and filling with sugared berries.