Cajun Stew

CAJUN STEW

Please read the whole recipe first. Prep all ingredients first before cooking. It is easier than it looks and fun to make. Great for a party of 6 people!

Yes it does take a while to cook; prep 30 minutes and 1 ½ hour to cook, but well worth it.

1 large onion, cubed

1 red bell pepper, cubed

1 cup celery, cubed

2 tablespoons oil

3 tablespoons butter

4 tablespoons flour

1 bay leaf

2 garlic cloves, minced

1 can 29 ounce roasted crushed tomatoes, undrained

3 cups chicken broth

1 teaspoon salt

3 tablespoons LD’s Cajun Spices

1 pound kielbasa, sausage cut into bite size pieces

2 chicken breasts cut into bite size pieces

1 pound ground hamburger meat

1 pound frozen sliced okra, thawed and rinsed

3 green onions, chopped

*In a large pot add oil and butter on medium heat, add flour and make a roux until golden brown to chocolate colored (20 to 25 minutes). Stirring constantly!!

*In a skillet brown hamburger meat, when brown stir in onion, bell pepper and celery. Add 1 tbl Cajun Spice and cook until vegetables are tender.

*Add garlic and bay leaf to brown roux, stirring

*Add can of crushed tomatoes and chicken broth and 1 tbl Cajun Spice

*Add hamburger mixture to the roux, tomato and chicken broth

*In same skillet add the cut chicken breast to medium heat to brown the sides. Add 1 tbl Cajun Spice to chicken.  

*Once brown add chicken and the cut sausage to stew mixture. Stir and reduce stew to low heat and cover.

*Cook for 30 minutes covered, checking to make sure it does not stick to bottom of pan and stir.

*Add thawed and rinsed off okra to stew.

*Cook for 20 minutes on low with lid on, then reduce heat to simmer for the next 10 minutes uncover. Stirring occasionally, tasting for more Cajun Spice or Salt.

*Discard bay leaf and serve stew over rice. (3 cups of white rice is the best)

**This Cajun Stew can be frozen. Thaw in microwave or overnight in refrigerator.

**If you fix the roux and brown hamburger meat on stove, you can place everything in a crock-pot on heat for 3 hours stirring every hour.  To me it tastes different, but still good.

Gluten Free Banana Bread

Gluten Free, Dairy Free & Refine Sugar Free

Banana Bread

Preheat Oven 325*

2 loaf pans sprayed and dusted with gluten free flour, I use coconut flour for this.

DRY INGREDIENTS

1 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

1 cup Ground Oat Bran

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon Salt

3 teaspoons LD’s Recipes Fall Spice

Place all dry ingredients into a bowl and whisk together and set aside.

WET INGREDIENTS

3 well ripped Bananas, mashed

½ cup Almond Milk or whatever milk you use.

½ cup Agave Nectar or (Applesauce can be used if you do, reduce the oat bran to ½ cup.)

6 Eggs, yokes separated from whites, save whites

1 teaspoon Vanilla

2 tablespoon Melted Coconut Oil or Butter or Vegetable Oil

Using a mixer, mix all wet ingredients, except egg whites, together until smooth. Slowly add dry ingredients until all ingredients are wet with no lumps. Set aside for 10 minutes.

With well cleaned beaters, beat egg whites until they are stiff. Gently fold in the egg whites, small amount at a time into the banana bread mixture.

Separate mixture into the two loaf pans. Bake at 325* for 40 minutes.

I store mine in the refrigerator. After the loaves cool, slice them and place them into a sealed container.  

** You can always add ½ cup chopped pecans

      Brown Sugar can be used instead of Agave Nectar, blend it first with the bananas so there would be no lumps of sugar.

     

LD'S RECIPES BBQ Meat Rub

A dry meat rub is what I like for beef. 

LD'S Recipe BBQ Meat Rub has been my families vote for pretty tasty steaks.
**Cocoa Powder is in the recipe. (I can remove the cocoa powder if someone is allergic.)

Try some on your brisket, beef ribs, tri-tips and steaks.

Recipe depends on the size of the beef you are marinating of how much Rub you use.

Brisket & Beef Ribs- dry meat completely, one tablespoon of LD's Recipe BBQ Meat Rub on each side and rub it in. Cover the meat with plastic wrap and place into the refrigerator for one hour. Remove plastic and smoke or grill.

Tri- Tip - Gallon Ziploc bag add 2 tablespoons of LD'S Recipe BBQ Meat Rub, 1/3 cup Red Wine Vinegar, 1/3 cup Vegetable oil and 1/2 teaspoon Dijon Mustard.  Place Tri-Tip into the bag, marinate in refrigerator for 4 hours. For 25-30 minutes cook meat on grill for every 4 minutes flip. Baste meat with the marinate each time. Insert thermometer into the center, it should read 130*. Let rest for at least 10 minutes.

Steaks - On each steak rub in 1 teaspoon of oil all over, Sprinkle 1 teaspoon of LD'S Recipe BBQ Meat Rub on both sides. Depends on the size of steak it could be less or more Rub. Marinate in refrigerator for 30 minutes. Time to Grill

FALL MUFFINS WITH APPLES

I love this time of year!! Easy cooking for breakfast that you can make a day ahead. Take them to work or parties to help bring in the Fall flavors. 

Fall Muffins

2 cups Pioneer Mix, All-Purpose

2 tablespoons Brown Sugar

3 tablespoons Sugar

1 Egg

1/4 cup Raisins

1/2 cup diced Apple, (about an half an red apple with peeling)

1/2 cup minute Oats

1 teaspoon LD’s Fall Spice

1/4 cup Oil

1/3 cup Milk

1 teaspoon Vanilla

Mix all ingredients together with wooden spoon until smooth. Spray a muffin pan, fill ¾ up. Bake 350*, 15 minutes.

Options to do;

Option 1: Crumble Top

1/3 cup packed Brown Sugar

1 tablespoon granulated Sugar

1 tablespoon Flour

1/8 teaspoon LD’s Fall Spice

1 tablespoon cold Butter

Mix dry ingredients together and cut in the cold butter with a fork.  Crumble a teaspoon or more on each muffin before baking.

Option 2: Butter Icing

On Low Heat in small pan melt

2 tablespoon Butter

2 teaspoons Milk

½ teaspoon Vanilla

Off heat, Add and whisk in ½ cup Powder Sugar

After muffins cook and cool on a rack. Drizzle icing onto each muffin. (or dip them)

LD's Recipes Fall Spice

My husband walked through the house and said it smelled like Christmas. HeeHee! We love Ginger Cookies, so today I made my favorite recipe with my new Fall Spice. Success! I am very happy with the results.

GINGER COOKIES

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons LD’s Recipes Fall Spice

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup molasses

2 large eggs, at room temperature

1 1/4 tablespoon chopped crystallized ginger

Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, LD’s Recipes Fall Spice, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the eggs, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

LD's Recipe Fall Spice

SWEET POTATOES Casserole

With Orange Juice

3 cups cooked, mashed sweet potatoes

1/2 cup white sugar

1/4 cup orange juice

1 apple, peeled, and diced small

2 eggs, lightly beaten

1 teaspoon vanilla extract

2 teaspoon LD’s Recipe Fall Spice

1 cup butter, softened, divided

1 cup brown sugar

1 teaspoon all-purpose flour

½ cup Oatmeal (optional)

1 cup chopped pecans

Dash of Salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).  In a large bowl combine sweet potatoes, sugar, orange juice, apples, eggs, vanilla extract, LD’s Recipe Fall Spice and 1/2 cup butter. Spoon mixture into a deep casserole dish.

 Combine remaining 1/2 cup softened butter, brown sugar, flour, oatmeal and pecans. Blend until a crumble texture. Spoon over casserole dish.

Cook 30 minutes

Cook's Notes: I use the original cream soup in most of my casseroles. I find that the lower fat and sodium products tend to be watery in casseroles. Okay to omit the Rotel and substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.

Using LD's Recipes Italian Spice

Baked Spaghetti

    1 pound of lean ground beef

    1 pound of spaghetti noodles, cooked and drained

    6 slices bacon

    2 cloves of garlic, minced

    1 cup chopped onion

    1 cup chopped bell pepper

    2 (14.5 ounce) cans Italian style diced tomatoes, with liquid

    2 (10 ounce) cans Rotel tomatoes, with liquid

    1 tablespoon LD's Recipes Italian Spice 

    2 cups grated Cheddar or Mozzarella cheese, divided

    1 (10-3/4 ounce) can original cream of mushroom soup

    1/4 cup water

    1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. Butter or spray a Large 9 × 13 x 2 inch baking dish with non stick spray.

Break the spaghetti noodles in half once or twice to make them more bite sized and drop them into a large stockpot filled with boiling, well salted water. Brown the ground beef in a large skillet; remove, drain and set aside. Cut the bacon in half lengthwise, stack a few slices together and cut into small pieces, dropping it directly into that same skillet. Cook until only slightly crispy; remove and let drain on a paper towel, reserving the bacon fat in the skillet.

Add the onion and green bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook another 2 minutes. To that, add the tomatoes, Italian seasoning, and the cooked beef and bacon. Bring up to a boil, reduce heat and simmer for 15 minutes.

Layer half of the spaghetti noodles into the prepared baking dish. Spoon half of the meat sauce over spaghetti. Add half of the cheddar and then repeat all three layers. Combine the cream of mushroom soup with the water and blend well. Drop over the top layer of cheese and carefully spread across the top. Sprinkle the top with the Parmesan cheese and bake at 350 degrees F, uncovered, for 35 to 40 minutes, or until heated through and bubbly around the edges.

Cook's Notes: I use the original cream soup in most of my casseroles. I find that the lower fat and sodium products tend to be watery in casseroles. Okay to omit the Rotel and substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.

Summer Bible Adventure Cookbook 2015

 SUMMER BIBLE ADVENTURE

"MOVE"

HOSPITALITY TEAM

“ABUNDANCE GARDEN”

COOKBOOK

2015

ROASTED RED PEPPER & SUN DRIED TOMATO SANDWICH

1 Jar roasted red pepper, cut into chunks

1 Jar Sun-Dried Tomatoes

¼ cup reserved sun dried tomato oil

2 clove garlic, crushed

2 teaspoon dried basil

1 tablespoon lemon juice

1 tsp. salt and ½ tsp. pepper

Place all ingredients above into a blender into smooth and place into a bowl with,

4 green onion, minced

2 (8oz) cream cheese, softened

Stir until smooth texture, refrigerate for 30 minutes.

Spread onto a tortilla and roll up and cut into pinwheels.

Spread onto crust less white bread.

Place spread into a piping bag and pipe onto a Trisket cracker.

EASY CHICKEN SALAD LETTUCE WRAP

2 Tbsp.  KRAFT Real Mayo Mayonnaise

1 tsp.  lemon juice

1 tsp.  dried tarragon leaves

1 pkg.  (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast

1/2 cup  seedless red grapes

3  large iceberg lettuce leaves, torn in half

MIX mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.

REFRIGERATE at least 30 minutes.

SPOON chicken salad evenly over lettuce leaves; roll up.

Beef Taco Layer Dip

1 pound ground beef

 1 (16 ounce) can refried beans

 1/2 cup hot taco sauce

 1 tablespoon chili powder

 1 teaspoon ground cumin

1 cup guacamole

 1 cup sour cream

 1/4 cup chopped white onion

 1/4 cup chopped tomatoes

 1/4 cup black olives, sliced (optional)

 1/4 cup jalapeno pepper rings (optional)

 1 1/2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper rings over the sour cream. Top with the cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Farmhouse BBQ Muffin

1 tube (10 ounces) refrigerated buttermilk biscuits

 1 pound ground beef

 1/2 cup ketchup

 3 tablespoons brown sugar

 1 tablespoon cider vinegar

 1/2 teaspoon chili powder

 1 cup (4 ounces) shredded cheddar cheese

Directions

Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside.

In a skillet, cook beef over medium heat until no longer pink; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.

Divide the meat mixture among biscuit-lined muffins cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving. Yield: 10 servings.

ITALIAN SAUSAGE AND ROASTED RED PEPPERS

2 tablespoon extra-virgin olive oil

1 Pound sweet Italian sausage links, cut into bite size circles

2 large Red Bell Peppers, julienne

1 Yellow Onion, julienne

1 garlic clove, minced

4 tablespoons Parmesan cheese, for on top

Salt and Pepper

Heat the oil in a skillet over medium heat. Cook the peppers, onions, and garlic, stirring, until tender. Add sausage and stir, place mixture into a well sprayed 12x7 baking pan. Top with parmesan cheese. Bake in a preheated 350* oven for 30 minutes.

SIMPLE PASTA SALAD

1 (16 ounce) package uncooked rotini pasta

 1 (16 ounce) bottle Italian salad dressing

 2 cucumbers, chopped

 6 tomatoes, chopped

 1 bunch green onions, chopped

 4 ounces grated Parmesan cheese

 1 tablespoon Italian seasoning

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.

In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Mini Spinach Lasagna Roll-Ups

INGREDIENTS

8 Lasagna noodles, cooked

1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained

1 (15 ounce) container ricotta cheese

1/2 cup Parmesan cheese

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon Italian seasonings

1 (15 ounce) can Muir Glen organic pizza sauce

1 cup shredded mozzarella cheese

Salt and pepper, if desired

DIRECTIONS

Preheat oven to 350ºF.

In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings.

Add salt and pepper if desired

Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise.

Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle.

Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.

Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls.

If you like your pasta with crispy edges, no need to cover it.

Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.

Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.

Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

CUCUMBER SALAD WITH ONIONS AND DILL

12-1/2 cucumbers, thinly sliced

3 small white onion, thinly sliced

3 cups and 2 tablespoons white vinegar

1-1/2 cups and 1 tablespoon water

2-1/3 cups white sugar

3 tablespoons and 1/4 teaspoon dried dill,

Salt and Pepper to taste (1/2 teaspoon)

DIRECTIONS:

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Ratatouille Summer Vegetables

2 yellow squash, sliced thin

2 zucchini, sliced thin

1 red onion, sliced thin

2 tomatoes, sliced thin

2 carrots, peeled and chopped

Red bell pepper, sliced

Green bell pepper, sliced 

3 tablespoon olive oil

Garlic salt

Pepper

4 tablespoons butter, melted

1 cup bread crumbs

 Arrange all vegetables in a casserole pan, sprinkle with olive oil, garlic salt and pepper.  Place wax paper on top and cook 350’F, 30 minutes.  Uncover….. Mix butter and bread crumbs together and sprinkle on top and cook 10 more minutes.

 May add eggplant, peel and slice thin.

OLIVE GARDEN ITALIAN DRESSING

½ cup Mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoons Parmesan cheese

2 tablespoons Romano cheese

¼ teaspoon garlic salt

½ teaspoon Italian seasoning

½ teaspoon parsley flakes

1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Salad Mix

Lettuce, Red Onion, Black Olives, Banana Peppers, Croutons, Tomato quartered, and Parmesan Cheese

Marinated Cole Slaw

1Quart size jar

Cole slaw Mix

2 green onions, chopped

1/2 Red Bell Pepper, chopped

1 jalapeño, seeded and chopped

1 Gallic Clove, minced

1 cup water

1/2 cup apple cider vinegar

4 tablespoons sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Get a clean 1quart mason jar with a good seal. Fill the Jar up with water and pop it in Microwave for 3 minutes. It will be hot, remove and pour out water.  Chop green onions, red bell pepper, jalapeno, and garlic and place in the bottom of jar. Stuff all but 1 cup of cole slaw mix into jar. Push down and stuff it.

In a small sauce pan, add 1/2 cup water, apple cider, sugar, salt and pepper. Let it come to a boil and remove from heat. Add slowly to the jar with cole slaw. Take a spoon and push down and add the last 1 cup of cole slaw. Now add the last 1/2 cup regular water. Seal tightly***

Turn the jar upside down on your cabinet for 30 minutes and then revert up right for 30 minutes.  Wrap a rag around the jar and roll it back and forth and shake it to help mix all ingredients together. Do not open jar.   Jar should be sealed and place in refrigerator for 4 hours.

 This is better if it marinates in frig for 48 hours.

Great Memories of doing this with my Grandmother

Lemon White Chocolate Rice Krispie Treats

Makes 16 squares. Store in an air tight container. Will stay fresh for up to 4 days.

Ingredients

5 tablespoons butter, melted

1 package (4 cups) marshmallows

1 tablespoon lemon juice

4 cups crispy cereal

1½ cups white chocolate chips, divided

Instructions

Melt butter in a microwavable bowl.

Add marshmallows and 1 tablespoon lemon juice, melt for 45 seconds, or until melted.

Stir in the cereal until all combined.

Add half of the white chocolate chips into the mixture and stir.

Put into a 8×8 square baking dish. Set aside to cool.

Melt the other half of the white chocolate chips and 1 tablespoon lemon juice with a double boil method.

Cut the treats into squares and dip the bottoms into the white chocolate. Set on wax paper. Drizzle the rest of the white chocolate on top.

MISSISSIPPI CHOCOLATE CHIP CAKE

(Aunt Sally’s Cake)

1 box Duncan Hines butter cake mix

1 sm box chocolate fudge instant pudding mix

½ cup oil

½ cup water

4 eggs

1 small carton sour cream

1 6oz. package chocolate chips

1tsp butter flavoring

Mix all ingredients together.  Stir in chips last.  Pour in a greased and flour Bundt pan. Bake at 350* for 50 minutes

Can place a chocolate glaze on top when cooled

Almond Joy Truffles

2 c. white chocolate chips

1 teaspoon Almond Extract

12 oz. tub White frosting

1 c. flaked coconut

½ c. almonds, crushed

8 oz. chocolate chip morsels

Toothpicks

Place white chocolate chips in a double boiler and melt over medium heat.  Remove from heat and stir in extract, coconut and frosting; blend well. Refrigerate until firm, about 2 hours. Spoon white chocolate mix into one inch balls, mixture will be very sticky. Refrigerate for 30 more minutes. Melt chocolate chip morsels. Stick a toothpick into each ball and Dip each ball into the melted chocolate. Place on wax paper to get hard.

6 dozen

CHOCOLATE CHOCOLATE MINT

2 c. chocolate chips

1 teaspoon mint extract

12 oz. tub chocolate frosting

1 c. cocoa powder

Melt chocolate chips, stir in extract and frosting and blend well. Refrigerate until firm, about 2 hours. Spoon into one inch balls and roll into cocoa powder. Refrigerate for 30 minutes.

Bread and Butter Pickles

Garden is growing and producing veggies. Canning and Freezing has started!! 
Bread and Butter Pickle Recipe
1/2 cup Sugar
1 tsp. Salt
1 cup sliced thin Onions
1/2 tsp. Celery Seeds
1/2 tsp. Pickling Spices
1/2 cup White Vinegar
3 cup sliced Cucumbers
Bring to boil, sugar, salt, celery seed, pickling spices and vinegar. Stir until boil and sugar is dissolved. Add in the cucumbers and sliced onions, bring the liquid up to boil again. Stirring several times!
I sterilize my jars in the dishwasher. Then I fill each jar to the rim with water and place them in the microwave for 3 minutes. Place jar lids and seals in a wide sauce pan. Pour all hot water from jars on top of lids. ('Careful jars are hot!) Place cucumbers and onions into jars and pour vinegar liquid on top until it reaches the rim of jar. Carefully remove seal and lids from hot water and place on jars and close tightly. Place sealed jars back into the hot water and cover sauce pan. Let them stay in there until cooled. Bring them out of water and dry them off. Turn each jar upside down, (I don't know why but that is what my Granny taught me.) place in refrigerator or pantry.
I do not use a pressure cooker, they scare me. All those gadgets to buy for canning I have never used. Good Luck!! Happy Canning!

Grocery List for a CRAB BOIL

Every year for the past 8 years my husband and I have prepared a crab boil for some friends. We bought an 80 quart bucket and burner. Galvanized buckets and all the tools for eating some good crab. This is a grocery list for 8 people!

3 pounds Shrimp
4 pounds Crab Clusters, 16 clusters
1 dozen Green Mussels
1 pound Sausage Links
8 ears Corn (we like frozen, but can buy fresh and shucked)
1 large Onion, cut in fours*
1 Crab Boil Bag Seasoning*
3 Bay Leaves*
1 Garlic Bulb, cut in fours*
.75 ounces Fresh Dill Weed*
Fresh Parsley*
5 Lemons, cut in halves*
1 cup Salt*
3 tablespoon Pepper*
optional, 3 Jalapeno's, whole*
4 Sticks Butter, melt in crock-pot with a couple garlic cloves and dill weed
16 ounces Cocktail Sauce
2 Table covers that has paper on top and plastic on bottom
Newspaper for on top of  table covers
1 tall garage bag, goes on table under covers
1 black large garage bag, goes under where you pour Crab Boil
Seasoning:
2 tsp. Cayenne Pepper
2 tsp Smoked Paprika
2 tsp Chili Powder
2 tsp Turmeric
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Salt
1 tsp Pepper
Place all in a shaker container.
Season everything before cooking and season everything after cooking!!!!
Fill pot half full.
Get Water to boil, add the seasonings. All marked *
Add Potatoes and return to boil and allow to cook 10 minutes.
Add Sausage, and Corn, return to boil cook 10 minutes.
Add Crab Clusters, cook 5 minutes
Add Shrimp and Mussels, cook until shrimp turns pink.
DRAIN and we dump everything into a 10 gallon galvanized bucket. No mess inside!
Time to eat!! YUMMY good

Sweet Hot Pickled Green Tomatoes

When it is to early to have ripened red tomatoes you can always pickle you some green tomatoes.
This recipe is for one jar.
1-16 oz Mason Jar
2 Green Tomatoes, cleaned, chopped
1/4 cup White Onion, chopped
1/2 chopped Jalapeno, optional, can use 1/4 tsp. Red Pepper Flakes
1/8 teaspoon Anise Seed
2 whole Cloves
1/4 teaspoon Ground Nutmeg
1/4 cup Sugar
1/2 cup White Vinegar
1 tablespoon Apple Cider Vinegar
1 teaspoon Sea Salt

Sterilize your mason jar. I fill the jar with water and place it in the microwave for 3 minutes. Place lid into a 3 cup bowl. After the 3 minutes remove jar from microwave with gloves, it is hot. Pour hot water over lid that is in bowl.
Chop, tomatoes, onion and jalapeno, place into the hot jar.
In a small saucepan, place both vinegar, sugar, salt, anise, cloves and nutmeg. Turn burners to low heat and stir until sugar and salt is dissolved.
When mixture comes to a low boil turn off heat. Slowly pour hot liquid into jar over the onion and green tomatoes. You may need to add just a little water to top off the jar. Remove lid carefully out of hot water and place the lid tightly on jar. Place the jar back into the hot water for 1 hour until all is cooled back to room temperature. After one hour remove from water and turn upside down in the refrigerator over night. Next day turn right side up and leave it there until ready to sample. Can keep in refrigerator unopened for 3 weeks. After opening 1 week, maybe longer but mine never last that long because I eat them.

                                        

Roasted Red Pepper & Sun Dried Tomato Wrap

This recipe is a great one to have for finger foods or an appetizer for party. I used this recipe for a Tea Party. The left-overs will keep in your refrigerator for a week.

1 Jar Roasted Red Pepper, cut into chunks, drained and reserve juice
1 Jar Sun-Dried Tomatoes, in olive oil, drained and reserve oil
2 clove garlic, crushed
2 teaspoon dried basil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Place all ingredients above into a blender into smooth, use reserved juice or oil to get the mixture to the right texture.
Place into a bowl, then add;
4 green onions, minced
2 (8oz) cream cheese, really softened

Stir until smooth texture, refrigerate for 30 minutes.
Spread onto a tortilla and roll up and cut into pinwheels, or add a little spinach and roll up as a wrap.
Spread onto a crust less white bread.
Place spread into a piping bag and pipe onto a Trisket cracker.

(If you don't like basil you can replace with cilantro.)

Vegan & Paleo recipe by Detoxinista

A few people have been asking me if I have any Paleo or Vegan recipes. I have a few recipes that I make, but not that often. Detoxinista.com is where I go to get recipes for vegan or paleo if I am asked to make for someone. I thought I would share the website. 

Clean Green Bean Casserole (Vegan, Paleo)

Author: Detoxinista.com

Prep time:  1 hour Cook time:  30 mins Total time:  1 hour 30 mins

Serves: 9-12

Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow!

Ingredients

1 yellow onion, sliced thinly

1 tablespoon coconut oil, or butter

2 cups parsnips, chopped

10 oz. mushrooms, chopped

3 cloves garlic, minced

¼ cup nutritional yeast

1½ cups water

1½ teaspoons fine sea salt
1/2 teaspoon pepper

1 lb. fresh green beans

Instructions

Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.

While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water and 1/2 teaspoon salt. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.

Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish.

*Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like. (This is where I salt and pepper the green beans a little.)

Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.

Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.

Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!)

Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!)

Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.

*At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve.

When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

You have some Spaghetti Squash you need to use pretty quickly. Yummy & Fun recipe

Spaghetti Squash Enchilada Boats

Serves 2

Ingredients:

1 (3 lbs.) spaghetti squash

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups fresh spinach

1 (14.5 oz) can roasted tomatoes with green chiles

1 teaspoon ground cumin

1/2 teaspoon sea salt

2 ounces goat cheddar, shredded

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper . Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until it is tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you’d prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven’s broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

*Note: This meal can be prepared very quickly on a weeknight if you have the spaghetti squash prepared ahead of time. I like to cook two squashes at a time, so that I have an extra one to use for a quick future meal! Also, feel free to use a jar of prepared enchilada sauce in this recipe, if you prefer. (Though if you need to remain gluten-free or grain-free, be sure to check in the ingredients– many of them contain flour.)

Hobo Dinners

I'm ready for fall weather! A great family tradition is usually s'mor's when you are around a fire pit or fireplace. How about the whole meal outside in one little wrapping! You can still have s'mor's afterwards.

HOBO DINNERS

                1 pound ground hamburger meat

                2 tablespoon Worcestershire sauce

                1 pound smoked linked sausage

                8 new potato, pre-cooked and halved

                1 bag frozen carrot, sliced

                1 bag frozen green beans

                1 chopped red onion

                1 can pinto beans, drained

                1 can cream of mushroom soup

                8 tablespoon butter

                2 sheet heavy-duty aluminum foil 

               (18 inches x 13 inches)

                Salt and pepper to taste

                Optional ideas to add; salsa, jalapeno, red bell peppers, corn and peas

Directions

Hamburger meat and Worcestershire sauce in a bowl and shape into a patty;  sausage is cut into bite size rings; place in the center of 2 foil with potato, carrot, onion, and all the other vegetables you like. Sprinkle with salt and pepper, 1 tablespoon of cream of mushroom soup and 1 tablespoon of butter. Fold foil over and seal well. Place your name on top.

Oven - Place on a baking sheet. Bake at 350° for 45 minutes. 

Grilled - covered 45 minutes

Fireplace- over medium coals (3 inch deep of hot coals) for 20-25 minutes or until hamburger meat is done.

Uncover very carefully, very hot inside.

Taco Meat Seasoning

     YOU have been asking so I am sharing! This recipe can be doubled and stored in a sealed container to use on chicken, fish or in soup. 

TACO MEAT SEASONING

1/4 cup and 1 tablespoon corn flour (optinal)

1/4 cup and 1 tablespoon chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons seasoned salt

2 teaspoons smoked paprika

1 teaspoon cumin

2 teaspoons garlic salt

1 teaspoon sugar

1 tablespoon and 1/4 teaspoon dried minced onion

1 tablespoon dry cilantro

2 teaspoons beef bouillon granules

1 teaspoon ground red pepper

Whisk all ingredients together and place in a sealed container.  When you are ready to use add 3-4 tablespoons of mix to 1 pound of hamburger meat and ¼ cup water.

Broccoli and Cheese Soup

BROCCOLI AND CHEESE SOUP

 2 tbl Butter

1 tbl Olive Oil

1/2 cup chopped onion

2 garlic cloves, chopped

1 pkg frozen chopped broccoli or One crown of fresh broccoli

1  ½  cups chicken broth

1 can cream of chicken soup

1 can pet milk

3 tsp. Flour

¼ tsp salt

1/8 tsp pepper

8oz. Colby jack cheese, shredded

In a stockpot, melt butter and oil over medium heat. Cook onion and garlic in butter until softened. Stir in broccoli and simmer until broccoli is tender, 10 to 15 minutes. Reduce heat to simmer.

In a bowl whisk together chicken soup, pet milk, chicken broth, flour, salt and pepper. Add to the broccoli and stir continually on low heat for about 10 minutes.  Add 2 cups of soup to a blender and blend for 1 minute.  Pour blended soup back into to stockpot.  (Be careful because it is hot, place a rag on top of blender lid and have it on low.) Add cheese to soup and stir by using the figure 8 motion until cheese is melted and smooth. Now lower the heat to simmer, place a lid on and cook for 10 more minutes stirring occasionally so soup doesn’t stick to bottom of pan.

Turn heat off and let it stand for 5 minutes before serving.

4 – 8oz bowl serving

SPICES AND WHAT TO DO WITH THEM

Chili Mix

2 Tbl chili powder

2 Tbl Smoked Paprika

2 Tbl Brown Sugar

1 Tbl Onion Powder

1 Tbl Onion Flakes

2 Tbl unsweetened Cocoa Powder (optional but good)

2 tsp ground chipotle

2 tsp ground Cumin

1 1/2 tsp ground Cinnamon

2 Tbl Granulated Beef Bouillon

Store spice mix in a sealed container until ready to use.

Hamburger Chili

1 pound of Ground Chuck Hamburger meat, brown and drain fat.  Add the spices and large can tomato sauce

Baby Back Ribs

2 racks or 4 to5 lbs ribs

1/4 cup Worcestershire sauce

3 Tbl Cider Vinegar

3 Tbl Molasses

Add Chili Mix Spices, mix together.

Rub all over the ribs, front and back.

Slow cooker 7 hours on low, cut off each rib place in slow cooker.  Pour small can tomato sauce over ribs and close.  (OR) Oven 300* wrap ribs in foil on a cookie sheet 3 hours. Save juices, throw ribs on a hot grill if you like to get those grilled marks. Brush the saved juices on top of ribs.

Chili Spaghetti

1 pound of Ground Chuck Hamburger meat, brown and drain fat.  Add the spices and large can tomato sauce.

Add 1can kidney beans, drained

Pour over 1 pound of cooked spaghetti add 2 cup cheddar cheese and 2 green onions chopped.  Bake 350* covered, 40 minutes until bubbly.

2014 Eating Less
Not Me!!

SPICES

     TACO MEAT SEASONING

    1/4 cup and 1 tablespoon corn flour

    1/4 cup and 1 tablespoon chili powder

    1 1/2 teaspoons onion powder

    1 1/2 teaspoons garlic powder

    1 1/2 teaspoons seasoned salt

    1 1/2 teaspoons paprika

    1/2 teaspoon cumin

    1 1/2 teaspoons garlic salt

    1/2 teaspoon sugar

    1 tablespoon and 1/4 teaspoon dried minced onion

    2 teaspoons beef bouillon granules

    1 teaspoon ground red pepper

    Whisk all ingredients together and place in a sealed container.  When you are ready to use add the whole thing to 1 pound of hamburger meat and ¼ cup water. 

COWBOY RUB (For Beef)

Ingredients

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon ground Spanish paprika

1 tablespoon chili powder

2 teaspoons mustard powder

2 teaspoons ground garlic powder

2 teaspoon ground onion powder

1 teaspoon unsweetened cocoa powder

½ teaspoon ground cinnamon

½ teaspoon ground lemon pepper

½ teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

  Whisk all ingredients together and place into a sealed container.  When you are ready to use the spice, sprinkle what you want on top and bottom of steak.

CREOLE SEASONING

    1 1/2 cups paprika

    ½ cup ground black pepper

    ½ cup kosher salt

    1/3 cup granulated garlic powder

    1/3 cup dried ground thyme

    1/3 cup dried oregano

    1/3 cup dried basil

    ¼ cup granulated onion powder

    ¼ cup Turmeric

    ¼ cup cayenne

Combine all ingredients together and place into a sealed container.

Great to shake onto fish, shellfish and dirty rice.

For a sauce;

Add 3 tablespoon Creole Seasoning

3 tablespoon Vinegar 

1/4 cup Ketchup 

Mix together and let it set for 30 minutes. 

CHRISTMAS DAY

It all starts with Breakfast;  
Monkey Bread, Pigs-N-Blanket and Coffee! 

The only difference with this monkey bread is that we use 3 cans of Cinnamon Rolls.  In a small plate add 3 tablespoon white sugar and 3 tablespoon brown sugar, blend together. Melt 4 tablespoons of Butter in a bowl. Cut each cinnamon roll into 4th, roll them into a ball with your hands.Place it pan add each roll.  Repeat until all is done, if any butter or sugar mixture is left add it on top. Bake 350*, 30 minutes or until brown on top. Cool for 10 minutes on a rack. Using a knife loosen the sides and the middle hole. By placing a plate on top, invert the pan and plate together. Remove cake pan and let the ring of Cinnamon Monkey Bread cool. 
Remove all the icing that came with the cinnamon rolls into a bowl and microwave for 10 seconds. Using a spoon drizzle the icing on top the ring. Serve! 

Pigs-N-Blanket are easy, some people use biscuits and some use croissants.  Wrapping those small little smokies up tight and bake following the instructions on the biscuits or croissants. Try adding a small slice of jalapeno and a small slice of cheddar cheese with the little smokie. Roll it up tight and bake! 

Coffee! Yes please! There is a recipe for Fireside Coffee in my blog. If you like Instant Hot Chocolate try adding 2 teaspoon Peppermint flavor creamer to it, or make your own creamer. Take 1 pint Half/Half and add 1 teaspoon of peppermint extract to it and 2 tablespoons of white sugar. Shake until the sugar is dissolved.  Store in refrigerator. 

Using Christmas Plates and Christmas Coffee Cups it makes this small breakfast very festive.