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Jambalaya

4/11/2014

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Whether it be a 20 gallon pot or the smaller 5-6 qt pot that I use for this recipe, Jambalaya is comfort food. It is cooked a all the time for benefits in Louisiana. It may be a baseball team or a daughter who is in the hospital. No matter what is is for, every cook has a different recipe. This is my recipe that I won 1st place at one cook-off and 2nd at another. I make sure to use bone-in chicken and a good sausage. Those two things are where most of your flavor comes from. Hope you enjoy

Oil
2-3 lbs pkg chicken strips or boneless breast
2-3 lbs Bone in chicken
2 pkgs small spicy sausage (name brand I use Conecuh from Wal-Mart)
2 cups onion
1 small bell pepper
2 cloves garlic
1 Tbsp Cajun Worcestershire Sauce
1 Tbsp. Dale’s seasonings
2 Tbsp Kitchen Bouquet (You won’t need this if you get a good browning on your chicken & sausage in the pot)
2 Tbsp turkey gravy mix
3 Tbsp brown gravy mi
1 Tbsp Tony’s Creole seasonings
1 – 2 Tbsp salt
¾ cup ketchup
12 cups water
6 cups rice
cayenne pepper or red pepper if you like

           In a cast iron pot brown meat that has been cut into chunks.  I like to have a few pieces of chicken with bones in to add the flavor from the bones. Add vegetables and sauté.  Add remaining ingredients EXCEPT rice. Taste to see if you need to add more salt. Pay attention to where the water level is; add water if any boils away. Simmer for at least 20 minutes. Remove bones from chicken at this time. . Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.

Jambalaya is tastier if highly seasoned. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

Web site for sausage http://www.conecuhsausage.com/our_products.php?id=32&cat=4

Web site for Cajun Worcestershire Sauce http://www.cajunpowersauce.com/quality/products/products_view.html?product_id=2&cartID=7968a92de0537eff712d0d77d97fe8e9


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Crescent Roll Sandwiches

10/19/2013

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4 tbl melted butter
1/2 tsp garlic
1 pkg crescent rolls
3 slices ham
Cheddar cheese
  • Roll ham around cheese and place on wide end of crescent placing a little away from edge.
  • Roll Crescent 1 time and press the edge down to itself.
  • Roll a 2nd time and press outside edges to themselves.

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  • Roll over again and flip sides to the top side of crescent and press into itself. Wrap tail over top of crescent and press the tip into the crescent lightly.
  • Place garlic into melted butter. You can omit the garlic it you would like to. Place bundle in butter and roll. Place in pan and bake at the temperature and time on the package.
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  • Now ENJOY with a cup of coffee.
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    Sweet Roll Sandwiches

    7/2/2013

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    The following recipe was made by Phyllis Andrews and brought to the Pop Tab event at our house this past weekend.
    Notes: Use pre-baked dinner rolls. They usually come in a sheet of 12 rolls, stuck together. If you use this type (She likes the sweet whole wheat ones by King's Hawaiian) She said she didn't have parsley or poppy seeds and she didn't refrigerate overnight.  She also used horseradish/Dijon store bought mayo.

    •Marinade:
    •3/4 cup (1-1/2 sticks or 12 Tablespoons) butter
    •1/4 cup sweet onion, minced
    •2 Tablespoon poppy seeds
    •1/2 teaspoon garlic powder
    •1 Tablespoon Worcestershire sauce
    •2 Tablespoons hot or spicy mustard

    •1/4 cup brown sugar
    •1 Tablespoon chopped parsley
    •Sandwiches:
    •24 (about 2 x 2-Inches each) small dinner rolls (see Note)
    •Horseradish mayonnaise (see Note)
    •24 (about 3/4 pound) thin slices of deli ham (see Note)
    •24 (about 1/2 pound) thin slices of Swiss cheese
    Preparation:
    Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

    To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside to cool while you assemble the buns.

    Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.

    Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

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    Homemade Tamales

    1/17/2013

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    Back in December my friend Mikey's mom invited me to come to her house to learn to make tamales. Of course I jumped at the option. I had a blast meeting Mikey's family and of course learning how to make tamales. I was an all day process, and of course when I came back home I had to add my own little twist to them. I then invited my friend Rennee Warren to come over to help and learn from me. It is all about passing along what you learn. Below in MY version of the tamale.
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    Meat filling
    5 lbs pork butt with bone (= 8 cups cooked)
    10 cups water minimum
    1 medium onion, quartered
    3 garlic cloves, minced
    3 tsp salt
    3 tsp. Creole seasoning

    Meat Seasonings
    4 tlb chili pepper
    4 tsp garlic powder
    4 tsp onion powder
    4 tsp cumin
    4 tsp chili powder
    4 -5 garlic cloves
    2-3 tsp cayenne pepper
    1-2 cups broth
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    Tamale Dough
    2 cup lard or shortening
    5 ½-6 cups pork broth
    6 cups instant Corn Masa Mix
    3 teaspoons baking powder
    3 tsp salt
    4 tsp garlic powder
                                                                        4 tsp onion powder
                                                                        4 tsp cumin
                                                                        4 tsp chili powder
                                                                        60 dried corn husks                                                                                                         (about 8 inches long)

    Directions:
    1. In a 5 qt stock pot or in 2 crock pots combine pork, water, onion, garlic and seasonings to boil.
    2. Simmer covered, about 3 hours or overnight in crock pots until meat is very tender.
    3. Remove meat from broth and allow both meat and broth to cool.   
    4. Shred the meat, discarding bones and excess fat.
    5. Strain the broth and reserve 6 cups for dough.
    6. Add meat seasonings to meat. Add enough broth (1-2 cups) to moisten and combine seasonings.
    7. Soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. Husks need to be trim to about 5” a bottom. Some can be torn in half.
    8. To make masa beat shortening on medium speed in a large bowl for 1 minute to lighten.
    9. In a separate bowl, stir together masa, baking powder and salt.
    10. Alternately add masa mixture and broth to lard, beating well after each addition. (Add just enough broth to make a thick, creamy paste similar peanut butter. Dough will not leave very much on your hands when pressed into dough).
    11. To assemble tamales, spread approximately 2 tablespoons of the masa mixture on the corn husk. Spread all the way from the wide bottom up about 4 1/2 inches. Spread a very thin layer making sure no holes in dough where you can see the husk. Leave dough off one side of the husk, as this will overlap the husk.
    12. Place 1 ½ -2 tablespoon meat mixture in the middle of the masa long ways with it being a little thicker then you thumb.
    13. Fold side of husk over meat until it touches dough, continue to roll until side with no dough is over outside of husk.
    14. Fold top that has nothing in it down over the lap.
    15. In a Large steamer lain on its side place lean tamales folded ends, until fill to the opposite side and all tamales cans remain up right if necessary add excess pieces of husks or aluminum foil to fill in gap.     
    16. Add broth water to bottom of steamer below the basket. Add addition water if necessary.
    17. Bring water to boil and reduce heat.
    18. Cover top of tamales with a towel and lid and steam 40 minutes, adding water when necessary to bottom pot.
    19. When first removed from pot tamales will still be a little soft. The will harden as the cool.  
    20. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
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    Spaghetti & Ribs

    3/29/2012

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    A couple days ago my friend Hollie Wenzel said "Guess what I cooked today?" with a grin on her face. That could only mean one dish ... my Spaghetti Ribs. Yummm After hearing her talk about it to our other friends I  told her you know I now gonna have to fix them this week too. So today I went to Martins to get some. Below is the recipe along with a few photos of the process.
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    2-3 lbs country pork ribs
    1 lg onion, chopped
    2 cups ketchup
    1 cup water
    1/4 - 1/3 cup brown sugar
    1/2 cup vinegar
    2 tlb Worcestershire sauce
    1 tlb + 1 tsp chili powder
    1/2 tsp. cayenne pepper
                                                                        cooked Spaghetti

    Cut ribs in half and brown both sides. After browning add onions and saute' until slightly brown.

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    After onions have sauteed add remaining ingredients.  Simmer for a few minutes until all ingredients are combined. At this point you can place in the oven or in a crockpot. If you place in the the oven cook at 350 degrees for 2-3 hours. If in the crockpot you can put them on in the morning on low and it will be ready when you get home in the evening or you can cook them over night and put them in the frig in the morning and  just warm it up later and prepare spaghetti      according to package and serve.

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    Redneck Fried Rice

    2/2/2012

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    This past weekend my friend Rennee Warren made Mexican rice to go with the Mexican Casserole. Us being a family of leftovers, I couldn't let the leftover rice go to waste. Sooo Fried Rice to the rescue.  I took a small onion and fried it in a skillet with a little vegetable spray. Then I took the "secret"  ingredient..... Spam yes you heard or read that correctly.Spam is very salty on its on so make sure you taste as you go. I cubed it into very small pieces and added that to the onion and sauteed.  Below you will find the recipe for the Mexican Rice and the recipe for the Fried Rice.

    MEXICAN RICE

    2 Tbsp. butter
    2 cups regular rice
    small diced onion
    1 clove garlic, finely chopped
    4 cups water
    3-4 Tbsp. Knorr® Tomato Bouillon with Chicken flavor

    In a large skillet over medium heat butter and cook rice about 2 minutes or until golden brown, stirring frequently. Add onion and garlic and cook a few minutes until onion is almost tender, stirring frequently. Add water and bring to a boil. Add bouillon to taste. Reduce heat, cover and simmer  about 20 minutes or until rice is tender. Remove from heat and let it sit for a few minutes then fluff with fork and its ready to serve.

    FRIED RICE MEXICAN STYLE

    1 tlb oil
    1 egg, beaten
    1 small onion, diced
    1 tsp minced garlic
    2-3 cups cooked Mexican Rice
    3 slice Spam, diced
    Soy Sauce
    1-2 tlb Oyster Sauce*

    Place oil in a medium skillet and add egg and fry. Removed cooked egg and set aside. Add onion to skillet and saute until translucent. Add small diced Spam to skillet and saute with onion. Add garlic & saute a few minutes. Add rice and oyster sauce and stir until combined and heated through. Sprinkle Soy Sauce to taste. Remember the Spam is salty so be careful when adding soy sauce.  You can omit the oyster sauce if you dont have any.

    Enjoy!!




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      My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

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