Nothing says NOLA than a good pot of red beans n' rice. This has to be one of the easiest, quickest recipes in the book. Who says you have to soak beans overnight? 10 minutes of prep, toss it in the Crock pot, let it sit all day, and serve over rice when you get home. Because everyone makes them different... here's my take on the traditional Monday meal in NOLA.
Ingredients:
1 lb red kidney beans
1 green bellpepper, chopped
1 Vidalia onion (sweet onion), chopped
2 fresh cloves of garlic, minced
1 lb sausage, cut into 1-inch pieces
6 drops of Tabasco
dash of Zatarain's or Tony's seasoning
salt and pepper to taste
1 cup of rice
loaf of french bread (can be substituted with corn bread)
Rinse and sort the beans in a colander. You want to make sure there are no black pieces or broken beans. Toss all the ingredients into the Crock pot (EXCEPT the last two ingredients-- the rice and french bread). Fill the pot to the rim with water (This is for a 6 quart pot. Adjust accordingly). Turn the Crock pot on high for 6-8 hours (longer for mushier beans, shorter for less mushier ones). Serve with rice and french bread.
**Note**
- If you like them spicier, add more Tabasco and Zatarain's. The portion used in this recipe is really mild to make them kid friendly.
Wednesday, February 15, 2012
N'Awlins Meat Loaf (semi-quick/ freezer meal)
Meatloaf with boiled eggs and bacon? Only in N'Awlins! :) The first time I made this it took me longer than I thought it would but the more I made it, the more tricks I learned and now it's really not that long to make. It just takes a while to cook (most meatloafs are around 50 minutes). If you don't have time to prep and cook this, make it on the weekend, refrigerate it or freeze it (depending on how soon you are going to use it) and cook it later!
1 1/2 lb ground beef
1/2 cup bread crumbs
1 large raw egg
1 tbsp. basil (fresh)
1/8 tsp. oregano
1/4 tsp. thyme
1 cup finely chopped onion (or 1/2 an onion)
1/2 cup finely chopped celery (or about 1 stalk)
1/4 cup finely chopped bellpepper (or 1/2 bellpepper)
1 tbsp. finely chopped fresh parsley
1 1/2 tsp. salt
1 tsp. black pepper
3-4 strips meaty smoked bacon
3 large hard-boiled eggs (shortcut hint: boil while you make the meat mixture)
1/2 sliced shallots
2 tbsp. flour
Preheat your oven to 350. In a small bowl, mix together all dry ingredients: basil, oregano, thyme, breadcrumbs, black pepper, and salt. Put the meat in a large mixing bowl and toss in mixture. Then, add all the other ingredients except the last four on the list. Do not shortcut by "dumping" them all together! When you have the mix blended well, separate the meat into two equal portions.
At this point, take a 6-by-9 loaf pan and grease the bottom and sides. Pack one portion of the meat in the bottom. Place the 3 boiled eggs in the middle lengthwise. (Either push them down, or I use my knuckles to premake indents so the eggs stay in place when you cut it to serve.) Then take the section portion of the meat and pack it into the pan on top the eggs. Be sure to push the meat together on the sides so the layers don't separate when cooking. Finally, palce the strips of bacon on the top of the loaf and tuck in the sides. Place in the oven and bake for about 50 minutes (or until the bacon is crispy and the meat is golden brown). Lastly, drain the pan drippings into a small pan, slowy add shallots and flour. Simmer on low heat, constantly stirring until a roux is formed (mixture is thickened). Pour the mixture ontop of the meatloaf and serve!
**Make it later instructions**
Follow the instructions above, except DO NOT cook it. When you do get ready to bake it, follow the same baking instructions, just remember to make roux and pour it ontop. (It takes 2-3 mintues to make the roux.) If you freeze it, remember to thaw it out overnight.
1 1/2 lb ground beef
1/2 cup bread crumbs
1 large raw egg
1 tbsp. basil (fresh)
1/8 tsp. oregano
1/4 tsp. thyme
1 cup finely chopped onion (or 1/2 an onion)
1/2 cup finely chopped celery (or about 1 stalk)
1/4 cup finely chopped bellpepper (or 1/2 bellpepper)
1 tbsp. finely chopped fresh parsley
1 1/2 tsp. salt
1 tsp. black pepper
3-4 strips meaty smoked bacon
3 large hard-boiled eggs (shortcut hint: boil while you make the meat mixture)
1/2 sliced shallots
2 tbsp. flour
Preheat your oven to 350. In a small bowl, mix together all dry ingredients: basil, oregano, thyme, breadcrumbs, black pepper, and salt. Put the meat in a large mixing bowl and toss in mixture. Then, add all the other ingredients except the last four on the list. Do not shortcut by "dumping" them all together! When you have the mix blended well, separate the meat into two equal portions.
At this point, take a 6-by-9 loaf pan and grease the bottom and sides. Pack one portion of the meat in the bottom. Place the 3 boiled eggs in the middle lengthwise. (Either push them down, or I use my knuckles to premake indents so the eggs stay in place when you cut it to serve.) Then take the section portion of the meat and pack it into the pan on top the eggs. Be sure to push the meat together on the sides so the layers don't separate when cooking. Finally, palce the strips of bacon on the top of the loaf and tuck in the sides. Place in the oven and bake for about 50 minutes (or until the bacon is crispy and the meat is golden brown). Lastly, drain the pan drippings into a small pan, slowy add shallots and flour. Simmer on low heat, constantly stirring until a roux is formed (mixture is thickened). Pour the mixture ontop of the meatloaf and serve!
**Make it later instructions**
Follow the instructions above, except DO NOT cook it. When you do get ready to bake it, follow the same baking instructions, just remember to make roux and pour it ontop. (It takes 2-3 mintues to make the roux.) If you freeze it, remember to thaw it out overnight.
Homemade Chicken Pot Pie (semi-quick/ freezer meal)
Eat one now, freeze one for later
Gotta admit, I'm not a big fan of Chicken Pot Pie. Infact, it's one of my least favorite foods. If you look at the fat calories on the frozen ones you'd be disgusted... one reason why I don't buy a lot of frozen foods. This recipe is almost completly healthy and really good. The only unhealthy part is the pie crust, but it wouldn't be pot pie without it.
This recipe makes enough for two pies. It does take about 30-40 minutes so I usually make this on the weekend. We eat one that night and I freeze the other for later for a weekday meal.
Ingredients:
1 lb boneless, skinless chicken breasts (or you can use a premade chicken for a shortcut)
2 quarts of water
2 tsp salt
1 small onion, chopped
1 carrot
2 potatoes, peeled and chopped
1 stalk celery, chopped
1 package peas (frozen)
3 1/2 cups chicken broth
1/2 cup flour
Pepper to taste
Pastry for 4 crusts
Thoughly cook chicken and cut into pieces. Place off to the side. Heat 3 cups broth to boiling; Toss in all vegetables (except the peas) and cook until tender. In a small bowl, combine flour, salt, pepper with 1/2 cup broth; Mix until smooth. Slowly add mixture to vegetables, stirring to prevent lumps. Remove from heat and add chicken and peas. Place one crust in a deep pie pan. Brown slightly. Pour mixture into pan. Cover with pastry. Seal. Make slits in top. Bake at 400 degrees until brown. See directions below to freeze the second one.
**Directions for the frozen one**
Slightly brown the bottom crust and pour in the filling. Top with the second crust, make slits, and then wrap in aluminum foil (do not brown the top crust). When you're ready to cook it, remove from the freezer and refrigerate overnight. Bake the next day for 20 minutes. If you cook it frozen, it takes about an hour.
Gotta admit, I'm not a big fan of Chicken Pot Pie. Infact, it's one of my least favorite foods. If you look at the fat calories on the frozen ones you'd be disgusted... one reason why I don't buy a lot of frozen foods. This recipe is almost completly healthy and really good. The only unhealthy part is the pie crust, but it wouldn't be pot pie without it.
This recipe makes enough for two pies. It does take about 30-40 minutes so I usually make this on the weekend. We eat one that night and I freeze the other for later for a weekday meal.
Ingredients:
1 lb boneless, skinless chicken breasts (or you can use a premade chicken for a shortcut)
2 quarts of water
2 tsp salt
1 small onion, chopped
1 carrot
2 potatoes, peeled and chopped
1 stalk celery, chopped
1 package peas (frozen)
3 1/2 cups chicken broth
1/2 cup flour
Pepper to taste
Pastry for 4 crusts
Thoughly cook chicken and cut into pieces. Place off to the side. Heat 3 cups broth to boiling; Toss in all vegetables (except the peas) and cook until tender. In a small bowl, combine flour, salt, pepper with 1/2 cup broth; Mix until smooth. Slowly add mixture to vegetables, stirring to prevent lumps. Remove from heat and add chicken and peas. Place one crust in a deep pie pan. Brown slightly. Pour mixture into pan. Cover with pastry. Seal. Make slits in top. Bake at 400 degrees until brown. See directions below to freeze the second one.
**Directions for the frozen one**
Slightly brown the bottom crust and pour in the filling. Top with the second crust, make slits, and then wrap in aluminum foil (do not brown the top crust). When you're ready to cook it, remove from the freezer and refrigerate overnight. Bake the next day for 20 minutes. If you cook it frozen, it takes about an hour.
Sloppy Joes (quick meal)
Who doesn't love a good Sloppy Joe? These take about 20 minutes to make... that's prep and cook time. If you manage your time and cut the veggies while the meat cooks, it can be done. :)
1 lb ground beef
1 medium onion (I only use 1/2 of it.)
1 bellpepper
4 oz mushrooms
2-3 cups of catsup
1/4 cup water
1 Tbsp Worcestershire sauce
1/8 hot sauce (optional)
Cook beef and onion in skillet until meat is brown. Drain. Stir in remaining ingredients. Simmer 10-15 minutes. Serve on buns.
* The catsup is an estimate. You can add as little or as much as you like. Seriously, it's really hard to screw up. I just add and taste until I like it. :)
(makes about 6 overstuffed Sloppy Joes)
1 lb ground beef
1 medium onion (I only use 1/2 of it.)
1 bellpepper
4 oz mushrooms
2-3 cups of catsup
1/4 cup water
1 Tbsp Worcestershire sauce
1/8 hot sauce (optional)
Cook beef and onion in skillet until meat is brown. Drain. Stir in remaining ingredients. Simmer 10-15 minutes. Serve on buns.
* The catsup is an estimate. You can add as little or as much as you like. Seriously, it's really hard to screw up. I just add and taste until I like it. :)
(makes about 6 overstuffed Sloppy Joes)
Ultimate Red Velvet Cake (not so quick)
Okay, so I know my blog is supposed to be quick and easy recipes, but there will be a few exceptions. I couldn't resist posting this as I made it for Valentine's Day and it was to die for! Downside, it takes FOREVER to make but well worth it!
Cake
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 Tbl. red food coloring (about two small bottles)
3 Tbl. unsweetened cocoa
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 cups buttermilk
3 1/2 cups cake flour (not self-rising)
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda
Preheat oven to 350. Grease and lightly flour two round cake pans (I used square b/c that's what I had) and line bottoms with wax paper. In a large bowl,cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
In a small bowl,whisk food coloring, cocoa, and vanilla. Add to batter and beat well. In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour. In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
Divide batter among two pans. Bake for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.
Frosting
Ingredients:
1 1/2 cup (3 sticks) unsalted butter, softened
8 cups confectioner's sugar
3/4 cup milk
1 Tbl. vanilla extract
Place butter in a large mixing bowl; then add 4 cups sugar, milk, and vanilla.
Using an electric mixer, beat for 3-4 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.
Cake
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 Tbl. red food coloring (about two small bottles)
3 Tbl. unsweetened cocoa
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 cups buttermilk
3 1/2 cups cake flour (not self-rising)
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda
Preheat oven to 350. Grease and lightly flour two round cake pans (I used square b/c that's what I had) and line bottoms with wax paper. In a large bowl,cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
In a small bowl,whisk food coloring, cocoa, and vanilla. Add to batter and beat well. In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour. In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
Divide batter among two pans. Bake for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.
Frosting
Ingredients:
1 1/2 cup (3 sticks) unsalted butter, softened
8 cups confectioner's sugar
3/4 cup milk
1 Tbl. vanilla extract
Place butter in a large mixing bowl; then add 4 cups sugar, milk, and vanilla.
Using an electric mixer, beat for 3-4 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.
Kid Friendly Mac and Cheese in 30 minutes or less
So there are tons of recipes out there for mac and cheese, but I have my own that's always a hit in my house. We've tried others, but this is still everyone's fav :)
Ingredients:
1 box of pasta (of your choice)
2 cups of milk **
8 oz Extra Sharp Cheddar Cheese, shredded
unsalted butter to taste
Preheat oven to 350. Cook pasta according to the box and rinse. Add milk and butter to a casserole dish and toss in pasta. Mix in the cheese. Cook for 10-15 minutes for soft mac and cheese, 20 minutes for crunchier.
** Add as much milk to your liking. I use a lot b/c we like creamy mac and cheese.
Ingredients:
1 box of pasta (of your choice)
2 cups of milk **
8 oz Extra Sharp Cheddar Cheese, shredded
unsalted butter to taste
Preheat oven to 350. Cook pasta according to the box and rinse. Add milk and butter to a casserole dish and toss in pasta. Mix in the cheese. Cook for 10-15 minutes for soft mac and cheese, 20 minutes for crunchier.
** Add as much milk to your liking. I use a lot b/c we like creamy mac and cheese.
Chicken with Corn and Edamame (quick meal)
4 ounces sliced bacon (about 4 slices)
1 tablespoon olive oil
2 boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups frozen corn kernels
In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Heat the oil over medium-high heat (same pan). I don't wipe out the bacon grease, but you can if you want it healthier. I've done it both ways and it gives it a lot of taste if you leave it. Besides, it already has bacon in it, right?
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook through and transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper and chicken. Spoon onto individual plates and serve with the chicken.
(SEE picture at the top)
1 tablespoon olive oil
2 boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups frozen corn kernels
In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Heat the oil over medium-high heat (same pan). I don't wipe out the bacon grease, but you can if you want it healthier. I've done it both ways and it gives it a lot of taste if you leave it. Besides, it already has bacon in it, right?
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook through and transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper and chicken. Spoon onto individual plates and serve with the chicken.
(SEE picture at the top)
Chicken with Tomatoes and Olives (quick meal)
Quick, quick, quick.... and soooo good!!!
Ingredients:
1 box of fettuccine
2 TBSP olive oil
1 lb boneless, skinless chicken breasts, cut into thirds (I use about two breasts)
1/2 tsp kosher salt
1/2 tsp pepper
1 large onion, thinly sliced (I only use about 1/2 the onion)
4 oz mushrooms
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup dry white wine
1/4 cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until chicken is cooked through. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, and garlic, and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley and tomatoes. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the pasta.
**can be served over pasta or rice**
Ingredients:
1 box of fettuccine
2 TBSP olive oil
1 lb boneless, skinless chicken breasts, cut into thirds (I use about two breasts)
1/2 tsp kosher salt
1/2 tsp pepper
1 large onion, thinly sliced (I only use about 1/2 the onion)
4 oz mushrooms
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup dry white wine
1/4 cup fresh flat-leaf parsley, chopped
Cook the pasta according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until chicken is cooked through. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, and garlic, and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley and tomatoes. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the pasta.
**can be served over pasta or rice**
Five-Spice Pork Chops with Grilled Vegetables (semi-quick meal)
Taste really good, but it does take a while to prep/cook (about 40 minutes all together). This is one of my husband's favorite meals as the vegetables just soak up the sauce.
Ingredients:
1/3 cup low sodium soy sauce
2 TBSP honey
1/4 tsp five-spice powder (I use Paul Prudhomme's Meat Magic)
Kosher salt and black pepper
4 in-bone pork chops, about 1 inch thick
1 TBSP olive oil
4 oz fresh mushrooms, sliced
1 green bellpepper, sliced into long pieces
1 onion, sliced into wedges (I use an apple corer to cut it fast and easy, then peel apart the layers)
1 cup of rice
Cook rice as instructed on package. Heat a grill or grill pan to medium-high. In a small bowl, combine the soy sauce, honey, five-spice powder. Season the porkchops to taste with salt and pepper. Grill for 10 minutes, turning once. Using a brush, baste the chops with sauce and grill until cooked through, about 2 minutes more. Divide porkchops onto plates over rice. Toss vegetables in the same pan used for porkchops. Add remainder of sauce mixture. Cook until tender. Divide vegetable onto plates and drizzle with sauce (We love the sauce so I just pour all of it over each plate. Add as much or as little as you like).
Ingredients:
1/3 cup low sodium soy sauce
2 TBSP honey
1/4 tsp five-spice powder (I use Paul Prudhomme's Meat Magic)
Kosher salt and black pepper
4 in-bone pork chops, about 1 inch thick
1 TBSP olive oil
4 oz fresh mushrooms, sliced
1 green bellpepper, sliced into long pieces
1 onion, sliced into wedges (I use an apple corer to cut it fast and easy, then peel apart the layers)
1 cup of rice
Cook rice as instructed on package. Heat a grill or grill pan to medium-high. In a small bowl, combine the soy sauce, honey, five-spice powder. Season the porkchops to taste with salt and pepper. Grill for 10 minutes, turning once. Using a brush, baste the chops with sauce and grill until cooked through, about 2 minutes more. Divide porkchops onto plates over rice. Toss vegetables in the same pan used for porkchops. Add remainder of sauce mixture. Cook until tender. Divide vegetable onto plates and drizzle with sauce (We love the sauce so I just pour all of it over each plate. Add as much or as little as you like).
Aunt Juanita's Peanut Butter Cookies
This is a recipe from my Aunt Juanita. They are the best PB cookies you'll ever taste and they are super quick and easy. The best part is we always have the ingredients in our pantry.
Ingredients:
1 cup of peanut butter (any kind-- we use extra crunchy b/c we are big PB fans)
1 cup of granulated sugar
1 large egg
Mix all the ingredients together in a medium bowl. Roll into 1-inch balls (I use an ice cream scooper for large cookies). Place on greased cookie sheet. Criss-cross each cookie using a fork dipped in granulated sugar. Bake at 325 for 8 minutes for chewy cookies, 10-11 minutes for cruncy cookies.
(makes about 6-12 depending on how big you make them).
Ingredients:
1 cup of peanut butter (any kind-- we use extra crunchy b/c we are big PB fans)
1 cup of granulated sugar
1 large egg
Mix all the ingredients together in a medium bowl. Roll into 1-inch balls (I use an ice cream scooper for large cookies). Place on greased cookie sheet. Criss-cross each cookie using a fork dipped in granulated sugar. Bake at 325 for 8 minutes for chewy cookies, 10-11 minutes for cruncy cookies.
(makes about 6-12 depending on how big you make them).
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