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!