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Chicken, Shrimp, and Ham Jambalaya
Yield: Makes 6 to 8 servings
Cook time:1 Hour, 50 Minutes
Prep time:45 Minutes
2 pounds unpeeled, medium-size raw shrimp
1 1/2 pounds skinned and boned chicken thighs, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
4 garlic cloves, chopped
2 medium-size yellow onions, chopped (2 cups)
2 celery ribs, chopped (1 cup)
1 medium-size green bell pepper, chopped (1 cup)
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
3 green onions, chopped (1/2 cup)
2 tablespoons chopped fresh parsley
2 cups uncooked long-grain rice
1 teaspoon hot sauce
1. Peel shrimp; devein, if desired.
2. Sprinkle chicken evenly with salt, black pepper, and red pepper.
3. Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 8 to 10 minutes or until browned on all sides. Remove chicken using a slotted spoon.
4. Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Remove ham using a slotted spoon.
5. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
6. Add chicken broth. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients. Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
Beignet is Cajun French for “French Donut.” Cafe Du Monde in New Orleans popularized this indulgent Cajun treat. See our complimentary blog post, Making Old-fashioned Beignets, for illustrated instructions. Ingredients
1/2 cup shortening
1/2 cup sugar
2 packages yeast
6 1/2 cups plain flour
1 tsp salt
1 cup evaporated milk
2 eggs, well beaten
Directions Step 1
Cream together shortening, sugar, and salt. Once fully creamed, add one cup boiling water and one cup milk, then set aside. Step 2
In another bowl, mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the creamed shortening, sugar and salt mixture. Step 3
Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator. Step 4
When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use a knife to cut a 1/2 inch slit in the middle of each square. Step 5
Fry in oil heated to about 360 degrees until the beignet is golden brown on both sides. Drain on paper towels. Powdered sugar may be sprinkled on top. The dough may be kept in refrigerator for a few days.
1 (3 ounce) package fruit flavored Jell-O® mix
1 unsweetened, flavored soft drink mix package
1 cup white sugar
2 cups boiling water
2 cups cold water
Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely. Insert a straw and suck out all of the joy and fun. Be sure to remove any hint of flavor.
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons butter, softened
2 tablespoons grated zest and 1/2 cup juice from 3 large lemons
5 large eggs, separated
1 1/4 cups milk, room temperature
2 quarts boiling water (or enough boiling water to come up halfway on the sides of the baking pan)
Adjust oven rack to lowest position and heat the oven to 325 degrees. Grease an 8-inch square baking dish. Whisk the flour and cornstarch in a bowl. With the electric mixer on medium-high speed, beat 1/2 cup sugar, butter and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce the speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
Using a clean bowl and the whisk attachment, beat egg whites on medium high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of the whites into the batter, then gently fold in remaining whites, one scoop at a time, until well combined.
Place a kitchen towel in the bottom of a roasting pan and arrange prepared baking dish on the towel. Spoon batter into the prepared dish. Carefully place the pan on the oven rack and pour boiling water into the pan until water reaches halfway up sides of baking dish. Bake until the surface is golden brown and edges are set (center should still be slightly wiggly), about 60 minutes. Transfer to a wire rack and let cool about 45 minutes. Serve.
And, I am ready for the second round on a chocolate cake. The first one had 24 oz of chocolate in the 'frosting'. This time, I will replace some of the chocolate with Eagle Brand. If you ever tried 'Death By Chocolate' you have an idea of what I am going for. As it is, the current recipe is quite popular, but most of the cake has to go into the freezer - nobody can eat much. So, I need a slightly lighter punch.
3 to 3.5 kg fish fillet (any lean white fish)
6 nice hot large chillies, finely sliced
1 whole clove of garlic – about 50 – 60 g, finely sliced
2 medium white onions, finely sliced
fresh ginger, 50 – 60 g piece
500 ml fresh lime juice
500 ml white wine vinegar
a splash of good extra virgin olive oil
salt and pepper to taste
A few pimentos or black peppercorns
Slice fish into thin slices, place in pyrex or stainless steel dish. Mix in the chillies, garlic, onions and ginger. Pour over the lime juice and vinegar and splash with olive oil. Season to taste.
Cover and set aside in the fridge.
You can do it in the morning and eat in the evening. Better still, leave it for a day or so. It will keep for about a week in the fridge.
1 deep pan with 1 inch deep of cooking oil.
1 container of Italian style bread crumbs. (I'm Italian)
1 flat baking pan
1 pack of 12 center or bone-in pork chops
2 eggs, 1 cup milk, 1 bowl, pour bread crumbs in baking pan
Mix eggs and milk in bowl, dip pork chops in egg milk mixture, then put pork chops in pan and cover chops with bread crumbs on both sides
Shake off excess and put in pan of hot oil
Fry until desired or until breaded coating is medium to dark brown
Also Lord Chance, my wife is part Cajun and Creole. She's Spanish and French. Spanish from the Canary Islands, and French from Canada. So I get all the good cooking.
FOR THE BURGERS
2¼ pounds ground round, chuck, or sirloin
12 thin slices of bacon
6 slices (½ inch thick) Vidalia or other sweet onion (optional)
2 tablespoons unsalted butter, melted, or 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 hamburger buns
6 inches (¼ inch thick) smoked mozzarella or other smoked cheese
FOR THE TOPPINGS—ANY OR ALL
Iceberg lettuce leaves
Sliced ripe tomatoes
Sliced dill pickles or sweet pickles
Ketchup, mustard, and mayonnaise
Divide the meat into six equal portions. Lightly wet your hands with cold water,
then form each portion of meat into a round patty, 4 inches across and of an even
Season the meat patties with salt and pepper and wrap each patty with 2 slices of
Set up the grill for direct cooking and preheat to high.
When ready to cook, brush and oil the grill grate.
If using onion slices, brush them on both sides with melted butter and season
with salt and pepper. Place the onions on the hot grate and grill until nicely
browned, about 4 minutes per side, then transfer to a plate.
Arrange the burgers on the hot grate and grill until the bottoms are nicely
browned, 4 to 5 minutes. Using a spatula, turn the burgers and grill until they
are browned and cooked to taste, 4 to 5 minutes longer for medium. Meanwhile,
brush the cut sides of the buns with melted butter and toast them, cut sides
down, on the grill during the last 2 minutes the burgers cook.
Set out the toppings. Put the burgers, cheese, and onion slices on buns and serve.
The heat of the burgers will melt the cheese.
4 boneless chicken breast halves, w/o skin (I cut these in half)
1 cup shredded jack or swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 to 3 cups Pepperidge Farm Herb Stuffing Mix
1/2 cup melted butter
salt & pepper to taste
Season chicken breasts with salt & pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Sprinkle cheese over this. Combine both cans of soup & milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top Cook on low for 6-8 hours.
1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1/4 C of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve
Preheat the waffle iron to the regular setting.
Sift together the flour, baking powder, salt, and sugar in a bowl.
In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.
To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and arrange bacon slices in a single layer across the pan. Bake for 13 to 17 minutes, or until desired crispness is reached. Remove from the oven and transfer to a plate lined with paper towels to drain some of the oil. When cool enough to handle, slice the bacon in half.
To make the waffles, in a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and sugar.
In a medium bowl, whisk together melted butter, eggs, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Stir in the cheese. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions. Allow cooked waffles to rest on a wire rack to they don’t get soggy.
To assemble the sandwiches, in a small bowl stir together mayonnaise, mustard, and black pepper. Spread the mixture on each waffle. Top each waffle with four half slices of bacon, a few leaves of lettuce, and a few slices of tomato. Top with another waffle. Slice and half and serve!