Homemade Jambalaya

When you are in the mood for some spice and some bold flavors, this dish will not disappoint.

1 lb. of boneless, skinless chicken thighs (trimmed of fat, and cut into cubes)
3/4 lb. of large shrimp (peeled and deveined)

2 tspn. of Creole seasoning

2 tbpsn. vegetable oil

6 oz. of andouille sausage (or another smoked sausage)

1 large onion chopped

1 small red bell pepper, cut into thin 2 inch. strips

1 small yellow bell pepper, cut into thin 2 inch. strips

2 small green bell pepper, cut into thin 2 inch. strips

1 tbspn. of thyme leaves

2 tbpsn of all-purpose flour

1/4 tspn of cayenne pepper

3 cups of chicken broth

1 (16oz) can of diced fire-roasted tomatoes, undrained

1 cup of instant white and/or brown rice.

Sprinkle diced chicken in creole seasoning. Add oil to large dutch-oven like pot. Add sausage and brown for 3-4 minutes, and remove to a plate. Add chicken to pot, saute and brown for about 6 minutes, and remove to plate. Add onions, peppers, thyme, flour and cayenne pepper to pot (if needed, so veggies do not stick, add oil) and saute until onions are translucent (roughly 4 minutes). Stir in rice, add broth and tomatoes and bring to a boil. After boil, reduce heat to low and cook for 10 minutes. Then add chicken and sausage, cover and continue to simmer for another 5 minutes. Then add shrimp and cook for 5-10 minutes, or until shrimp is done. Gradually mix Jambalaya throughout.

Enjoy!

Top Secret Chili

Okay, so you may have guessed already... this recipe is no longer a secret. But, it is the BEST I have ever made, and it is by far the easiest and tastiest. This recipe is a "FAGETTABOUTIT" recipe... you throw it in a pot, and you forget-about-it.... get it? ;) The end results are awesome goodness.

I cooked it on the stove because I did not have enough time to cook it in the slow cooker. However, next time it will be.

Ingredients:

1 Medium-Large Jar of Medium-spiced Salsa

1 can of Diced Tomatoes w/ Green Chilis

1 Medium can of Plain Tomato Sauce

1 lb. of Ground Beef

1 can of Kidney Beans

1 small Onion

1 Green Pepper

2 teaspoons of Chili Powder

1 teaspoon of Paprika

1 teaspoon of Cumin

1 teaspoon of minced garlic

Salt and Pepper to taste

Cook Ground Beef, Green Peppers and Onions together in a saute pan. In a large pot (or slow cooker), add cooked beef, onions, peppers, diced tomatoes, tomato sauce, salsa, garlic, paprika, chilli powder, salt, pepper, cumin and kidney beans. Cook on medium-low heat for about 2 hours or in slow cooker on low heat for 6 hours.

To make everything worth wild...Serve with Corn Bread! :)

P.S. Optional Toppings... Sour Cream, Scallions and/or Cheese.

Pineapple Pound Cake

Another goodie from TFN...Simple, Fast, and Sweet... what more can a girl ask for?

Pre-Heat Oven to 350 degrees and spray loaf pan with non-stick spray. Set aside 3 whole Pineapples from can (you will need these after the cake is done).

Ingredients:
1 Box of Pound Cake Mix

2 Eggs

1 Small-Medium Can of Whole Pineapples (save juice in can and set aside)

1 6 oz. can of pineapple juice

1/2 cup of Light Brown Sugar

1/4 cup of Water

2 tbspn of Butter

Add cake mix to a medium bowl, combine 2 eggs, 6 oz. can of pineapple juice and mix with blender. Finely chop remaining pineapples from can (whatever is left that you did not put in the fridge). Fold diced pineapples into badder. Add to loaf pan and bake for 45-50 mins.

After cake is done, set aside in pan until cool. While cake is cooling, time to create your Pineapple Sauce for cake.

In a small sauce pan, add the saved pineapple juice (from what you saved from your can of whole pineapples), 1/4 cup of water, 1/2 cup of light brown sugar, 2 tablespoons of butter and warm and bring to a boil, then reduce and set aside.

Transfer cake from pan to a plate, place your 3 whole pineapples (that you set aside earlier) on top of your cake, side by side. Drizzle Pineapple Sauce on top of your entire cake and let your cake soak up all of the goodness.

Your sweet tooth should now be satisfied!

Hawaiian Pulled Pork Sandwiches

Aloha! This is a slow cooker recipe I got off of The Food Network... what would the world be without TFN? It would be a very sad and hungry place.

Eat up and enjoy! :)

Ingriedents:
2-3 lbs of Pork Shoulder

1 Pack of Dry Teriyaki Seasoning

1 tbspn. of Paprika

1 tspn. of Pepper

1/2 cup of Chicken Broth
1/2 cup of Light Brown Sugar
1/4 cup of Soy Sauce
1 cup of Chili Sauce
1 small can of Pinneapple Juice

1 whole chopped Onion

1 tbspn. of the Oil of your choice

2 tspn. of Minced Garlic

2 tbspn. of Ginger

1 Pack of Hamburger Buns

Dry Rub:
In a medium bowl mix together...

1 Pack of dried Teriyaki Seasoning

1 Tablespoon of Paprika

1 Teaspoon of Pepper

Slow Cooker Broth:

In a medium bowl mix together...

1/2 cup of Chicken Broth

1/2 cup of Light Brown Sugar

1/4 cup of Soy Sauce

1 cup of Chili Sauce

1 small-medium can of Pinneapple Juice

On to the slow cooker...

-Add 1 whole chopped onion to the bottom of the slow cooker.

-Generously pack ALL 6 sides of your pork with the Dry Rub... smack it, flip it, and rub it down! ;) Then add, FAT SIDE UP to bed of onions in slow cooker.

-Add HALF of your slow cooker broth around your pork. Save and refrigerate the other half of this broth for your Hawaiian sauce that you will be making later.

-Cook for 8 hrs on low-heat.

Now, for your Hawaiian Sauce...

When your pork is done, in a sauce pan, add 2 tablespoons of oil, 2 teaspoons of minced garlic, 2 tablespoons of ginger and the remaining half of the slow cooker broth (that you saved in the fridge). Cook on medium heat.

While your Hawaiian sauce is heating up. Take out your pork from the slow cooker and shred meat apart on cutting board. Assemble sandwiches on hamburger buns, add your onions and drizzle your Hawaiian sauce on top.

Great sides to add are coleslaw and sweet potato fries.

Enjoy!

P.S. When you are sick of leftovers, reinvent your pork, add some diced pineapples, pizza dough, your Hawaiian sauce, mozzerella, sliced onions and make Hawaiian Pizza!

Chicken Parmesan

My favorite Italian dish EVER! This is full of flavor and will leave you with a full belly. ;)

4 boneless, skinless chicken breasts

1 cup Progressive Bread Crumbs-Parmesan Flavored

1/2 cup Parmesan Cheese

2 eggs, beaten

Italian seasoning

salt and pepper

red pepper flakes

Canola or olive oil, for frying

Prego Chunky Onion, Garlic and Tomato Sauce

1 (regular size or large -depending on how chucky you like your sauce) can of Diced Tomatoes with Garlic

Mozzarella cheese

Spaghetti Pasta

Directions:

Preheat oven to 350 degrees.

Mix together bread crumbs and parmesan cheese in a container with a lid.

Beat Eggs in a medium size bowl.

Season chicken with Italian seasoning, salt, and pepper.

Coat chicken with bread crumb mixture. Cover with lid and shake.

Dip coated chicken in bowl with beated eggs.

Place chicken back in bread crumb container and shake, shake, shake until chicken is good and coated.

Add cup of oil in a large frying pan on high heat, wait until oil is hot (test with flicking a little water from your hand into the pan).

Fry chicken for 1-2 minutes on each side or until golden brown.

Place chicken in a lightly greased pan.

Bake 30 minutes, uncovered, until chicken is no longer pink.

While the chicken bakes you can start your sauce....

In a large sauce pan add, Prego sauce and can of diced tomatoes, salt/pepper, 1 tspn of italian seasoning, and 1/2 tspn of pepper flakes... amount can vary on your preference. Simmer sauce on med-low for 20-30 minutes while chicken bakes.

While sauce is simmering I use this time to start making my Spaghetti pasta.

After 30 minutes, take chicken out and top with Mozzarella cheese than bake for additional 10 mintues.

Once done... time to plate your master piece ;)

Add pasta, then top with chicken and then top your sauce over chicken and pasta and finish with a little sprinkle of any left over Mozzerella and Parmesan cheese.

I typically pair this dish with garlic bread and green beans.

Buon Appetito!

Pumpkin Bread

This is perfect for fall, and goes great with a cup of coffee. Max also likes it after dinner and takes a little whip cream on top. Whichever way you like it... it is yummy!

1 1/2 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
4 eggs
1 Cup sugar
1/4 Cup light brown sugar
1/2 Teaspoon vanilla
3/4 Cup Libby's Pumpkin Puree (not Pumpkin Pie mix)
3/4 Cup vegetable oil
tspn. of nutmeg
tspn. of cinnamon
tspn. of pumpkin spice (or) allspice
1/4 tspn. of ginger
1/4 tspn. of ground clove

-Preheat oven to 350F.

-Combine flour, baking soda, baking powder, nutmeg, cinnamon, cloves, ginger, pumpkin spice and salt in a medium bowl.

-Beat eggs, sugars, and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.

-Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 " X 4 1/2" loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

-When the bread is cool, remove it from the pan and use a bread knife to slice it into 1-inch thick slices.

**Added Note: Be daring with your pumpkin bread... add Craisins or Nuts to your loaf, or add pumpkin seeds or powered sugar to the top of your loaf once baked and cooled.

Cranberry Chicken Greek Salad

I love salads for the summer. They are light, refreshing, super easy to do and (my favorite) easy on the waistline! ;)

**Please note that I left out tomatoes and olives, if you are a fan I encourage you to add them!**

2 Chicken Breast

1 cup of dried Cranberries

1 cup of Fat free Feta Cheese (I always get a Red Pepper flavored Feta cheese to add a pop to my taste buds)
1 bag of a Mixed Green salad (I always use the 5-Lettuce mix)

1/2 of a Cucumber sliced into fours

1/4 of a White Onion sliced

1 cup of Extra Virgin Olive Oil

1/4 cup Red White Vinegar

1 tablespoon of Oregano

1 teaspoon of Minced Garlic

1/4 cup of Lemon Juice

Salt and Pepper

Season All Seasoning

-Lightly season chicken breast with salt, pepper and season all and cook in a medium skillet until chicken is cooked throughout. Once cooked, remove from pan and chop chicken into cubed pieces.

-In a large bowl add 5-lettuce mix.

-Add chicken, feta, onions, cranberries and cucumbers on top of salad and mix witth hand.

-In a rubbermaid or Glad container (it has to be a container that has a leak proof lid) add Olive oil and red vinegar to the container. Then add, lemon juice, oregano, garlic and salt and pepper to taste. Seal container with leak proof lid, and shake, shake, shake!

-Pour dressing to your desired liking over salad