Recipe Friday – Slow Cooker Jambalaya

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Well we finally started to cool down a bit…I mean when you go from having 90 degree weather to 60 degree I would definitely call that a cool down wouldn’t you?  So with that in mind, I thought I would get out my slow cooker and cook up something to warm you from the inside out. This recipe does just that. As I have said before, I love shrimp and most recipes with shrimp I will give a try at least once. Of course I love jambalaya and if I have the time I fix it quite often. Enter the slow cooker. I love my slow cooker. I can honestly tell you I use my slow cooker for so many different things. It makes my life so amazingly simple. I don;t know what I would do without it. Anyway…back to the recipe. I found this recipe online and to be honest it is really good easy recipe for Jambalaya…Hope you enjoy it!!

 

 

Slow Cooker Jambalaya

Ingredients

 

Directions

  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
  2. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  3. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
  4. Stir in the shrimp during the last 30 minutes of cook time.
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Recipe Friday – Beef Stew

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With fall here and all the good hearty root vegetables coming into season, what better way to enjoy them then with a good wholesome beef stew. I love beef stew and usually this time of year I put my crockpot to good use and start fixing all kinds of stews, soups, even desserts. I think a lot of people believe fixing a good stew is hard. It’s not and honestly even if you use a regular pot to do this it still is not difficult. It’s just time consuming. That’s why I love my crock pot…it’s literally just dump and done 🙂    Hope you enjoy this!!

 

Beef Stew

Ingredients

Directions

  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  2. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday – Overnight Blueberry French Toast

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Hi all!!! Today I have an amazing recipe that is so good for breakfast. It’s simple and will be an amazing dish for a holiday brunch or just for an everyday weekend. Hope you enjoy it!!

 

 

Overnight Blueberry French Toast Ingredients

Directions

  1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes.
  2. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  3. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  5. Cover, and bake 30 minutes.
  6. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil.
  8. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst.
  9. Stir in the butter, and pour over the baked French toast

Recipe Friday – Pecan Sandies

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Hi all!! Hope your week has been amazing!! Here is a good sweet recipe that I tried and everyone enjoyed it. It’s good with coffee, tea or just by themselves. Hope you enjoy it as much as we did.

 

 

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  5. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  6. Place the cookies 2 inches apart onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Recipe Friday: Beef, Green Chili and Tomato Stew

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Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is  a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!

 

 

Beef, Green Chili and Tomato Stew

Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for 1 more minute.
  5. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin, and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Recipe Friday – Slow Cooker Beef Stew

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Hi all!! Hope your week was amazing! I thought considering fall is just around the corner, I would get our some of my fall recipes. I found this one and thought what better way to start fall cooking then to get out my slow cooker and fix some Beef Stew. I love how all the ingredients come together when they have been cooking all day in their juices. Then when serving have a nice piece of hot corn bread to go with it….yum!! Enjoy!!

 

 

Slow Cooker Beef Stew

Ingredients

Directions

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday – Avocado Fries

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Good Morning All!! If you like avocados here is a great recipe for them. I usually fry mine but then I found this recipe to bake them. It is a healthier version of an amazing treat. Enjoy!!

 

 

Baked Avocado Fries

Makes 2 to 4 servings

What You Need

Ingredients

  • 2 firm avocados
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 cups panko or regular breadcrumbs
  • Cooking spray

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F.
  2. Prepare the ingredients for the breaded coating in 3 separate wide, shallow bowls.
  3. Whisk the flour, salt, and pepper in the first bowl, beat the eggs or place the aquafaba in the second bowl, and place the breadcrumbs in the third bowl.
  4. Arrange the bowls in an assembly line: flour mixture, eggs or aquafaba, then breadcrumbs.
  5. Place a baking sheet next to the bowl of breadcrumbs.
  6. Use a chef’s knife to halve the avocados, cutting from the stem end to the base.
  7. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
  8.  Working with 1 avocado slice at a time, coat in flour, then egg, and finally breadcrumbs.
  9. Start with coating it in the flour mixture, shaking off any excess.
  10. Dip the flour-coated avocado slice in egg, making sure the egg completely coats the slice.
  11.  Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
  12.  Place the breaded avocado slice on the baking sheet.
  13. Repeat the process with all the slices, spacing them about 1-inch apart on the baking sheet.
  14. Spray the avocado fries with cooking spray.
  15. Transfer the baking sheet to the oven and bake until the fries are golden-brown, 20 to 25 minutes.
  16. Remove the baking sheet from the oven halfway through cooking and flip each avocado fry over with a flat spatula or tongs to ensure it cooks and browns evenly.
  17. Remove the baking sheet from the oven and let cool 2 to 3 minutes before serving.