Skillet Jambalaya

This recipe is for another easy meal that goes together very quickly when time is short and the family is hungry. It can also be made in advance and reheated in the microwave at dinner time. I love Cajun seasoning. It is a wonderful blend of flavors without being strong or over powering, so if you have not tried it before, this recipe would be a good one to start with. I hope your family meal time is a wonderful time of connecting with those you love. Blessings...

Recipe:

1 pkg. (14 oz.) fully cooked turkey sausage, sliced 1/4" thick
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper (red also works very well, if you prefer)
3 cups chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsps. Cajun or Creole seasoning (or more, to taste)
1 garlic clove, minced (or more, to taste)
1/8 tsp. hot pepper sauce
1 bay leaf
1 can (15 oz.) red beans, rinsed and drained
1-1/2 cups uncooked Minute instant brown rice
Olive oil

1. In a 12" skillet, lightly coated with olive oil, saute' sausage slices until lightly brown. Remove to bowl.
2. Add a little more oil to the pan and saute' celery, onion and green pepper until tender.
3. Add sausage back to the pan along with the remaining ingredients. Stir to combine and bring mixture to a boil.
4. Lower heat; cover and simmer for about 15 minutes or until rice is tender. Stir, remove bay leaf and serve.

Serves:  6
Note: I made this dish last evening, 12/10/13, and found that the can of tomatoes I purchased were more juicy than normal making the dish "soupy" after the 15 minutes of cooking time. What to do? I removed the lid and allowed it to simmer for another 10 minutes or so, until the extra liquid cooked away. Worked great and dinner no longer was Cajun soup.

Orange Cream Cheese Spread

It's not always easy to get the family to sit down for breakfast together, especially on a weekday morning, but we don't have to depend on cereal alone as the speedy meal of choice. Bagels can offer a variety with simplicity. This spread is easy to prepare and offers an alternative to butter and jam. I serve fruit along side for a filling meal. Blessings...

Recipe:   

2 tbsps. packed light brown sugar
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. finely grated orange zest
1 tbsp. orange juice

Beat all the ingredients together in a small bowl until smooth. Refrigerate until needed.

Yield: 1/4 cup
Note: the recipe can easily be doubled, taste for the strength of the orange flavor to make sure it is to your liking.

White Chocolate Mousse with Berries

This recipe is yummy! I hadn't made this mousse in a number of years, so decided to give it a try again this week. I was pleased with how easy it is to put together, with only five ingredients, and such a lovely looking dessert.
Enjoy this wonderful mousse for one of your family meals soon.

Recipe:

1 cup whipping cream
2 tbsps. sugar
1 pkg. (3 oz.) lite cream cheese, softened
3 sqs. (1 oz. each) white baking chocolate,
   melted
2 cups sliced fresh strawberries or 2 cups rasp-
   berries or blueberries

1. In a mixing bowl, beat whipping cream until soft peaks form. Gradually add the
    sugar, beating until stiff peaks form, set aside.
2. In another mixing bowl, beat cream cheese until light and fluffy. Add melted
    chocolate and beat until smooth. Fold in whipped cream.
3. Alternate layers of mousse and berries in parfait glasses, ending with berries.
4. Garnish with additional whipped cream and a berry, if desired. Refrigerate

Serves 4
Note: Strawberry Soup recipe is posted on post dated 4/10/12

Strawberry Soup

When I was growing up, my Mom began a tradition in our family of allowing the birthday child to have a say in their birthday dinner. This was a tradition that I loved and carried on with my family. This recipe for Strawberry Soup was a favorite of my sons when he was a child, and was always requested. It is quickly prepared in the blender, and it is so good as a first course or as a light dessert. I do hope you will give it a try, blessings...

Recipe:

1 pint strawberries, 2 cups
1/2 cup white wine
1 tsp. lemon zest
1/2 cup sugar
2 tbsps. fresh lemon juice

1. Wash and hull strawberries; set 3 aside for garnish, if desired.
2. Place all ingredients in blender; cover and blend for about 1 minute. Scrape down   sides of container, if necessary, and blend a little longer to make sure mixture is smooth.
3. Cover and refrigerate until soup is well chilled.
4. Serve soup in small bowls garnished with sliced reserved berries, if desired.

Yield: 2 2/3 cups or about 3 servings
Note: White Chocolate Mousse with Berries is posted on blog post dated 4/11/12

Monterey Scalloped Potatoes

With Easter coming, I have fond memories of large family gatherings and wonderful food. My Mom's Easter dinners were always centered around ham and I love the tradition, so I do the same thing, even when it is only my husband and I sitting down to dinner together. One of the side dish recipes I added to our gatherings back in the 80's is this dish for potatoes. Our family loves it. It is a little bit more work than the updated versions that use packaged, frozen, hash brown potatoes, but if you have the time to give it a try, it is well worth the effort. The texture of this potato dish is much more like mashed potatoes; rich and creamy. We served it with prime rib for Christmas, barbecued chicken for the 4th of July, or family birthday celebrations. It goes well with any meat. I do hope you will give it a try for your next family gathering.

Recipe:

8 medium potatoes, peeled and cubed
1 bay leaf
1/4 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream (lite works just fine)
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, sliced
1 1/4 cups grated sharp Cheddar cheese

1. Boil the potatoes with the bay leaf until barely tender. Drain and cool.
2. Grate the potatoes coarsely and place in a large bowl.
3. Stir in salt, pepper, green onions and 1/2 the cheese. Set aside.
4. Melt the butter in a medium sized saucepan and then stir in soup and sour cream.  
5. Pour mixture into potatoes and stir to combine.
6. Put mixture into a 9" x 13" baking pan and bake in a 350 degree oven for 30
    minutes. Remove from oven and sprinkle on remaining cheese. Bake 10 - 15
    minutes longer. 

Troy's Birthday Pie

My son has not wanted a birthday cake since he was introduced to "Chocolate Chip Pecan Pie", better known in our family as "Troy's birthday pie". He loves it, and so does anyone else I have ever served it to. This pie recipe is simple because it does not have a lot of steps and is mixed up in one bowl. Perfect for Easter or anytime, just ask my family! Blessings...

Recipe:

3 eggs
1 1/2 cups sugar
1/2 cup flour
6 tbsps. butter, melted and cooled for a few minutes
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped pecans (I break them into pieces)
1/2 tsp. salt
1/2 tsp. fresh lemon juice
1/2 cup light corn syrup
1 unbaked 9 inch pie shell with very high fluted edge or use a 9-1/2 inch pie pan. The pie shell will be very full in a regular 9 inch pie pan and will boil over, so place foil on the rack below the pie to catch drips. I use the 9-1/2 inch size and it has never boiled over. Anchor Hocking produces a 9-1/2 inch pie pan, if you would like to purchase one.
1. In large mixer bowl beat eggs; add sugar, flour, butter, salt, lemon juice and corn syrup. Beat on medium speed for about 1 minute or until well combined.
2. Stir chocolate chips and pecan pieces in with a spoon. Pour into pie shell.
3. Bake in a preheated 350 degree oven for 45 - 55 minutes or until golden and set.
4. Cool on a wire rack until  room temperature. If the pie is too warm it won't cut nicely and will be a mess to serve.

Tip: Do check the pie after it has been baking for 30 minutes to make sure it isn't browning too much, if it is, cover with foil.

Vegetable Casserole

I haven't posted for about two months due to my father's death. With spring and Easter coming, and new beginnings, this seemed a good time to get going again.

This casserole is good and very easy, and if you love French's French fried onions as much as we do, give this dish a try! Blessings...

Recipe:

1 can (10-3/4 oz.) 98% fat-free Cream of Mushroom Soup
1/3 cup lite sour cream
a few grinds black pepper
1 (16 oz.) bag frozen vegetable combination (broccoli, cauliflower and carrots), thawed
1 can (2.8 oz.) French's French fried onions (1-1/3 cups)
1/2 cup shredded medium Cheddar cheese

1. Stir soup, sour cream, and black pepper together in a 2-qt. casserole. Add vegetables, 2/3 cup onions and 1/4 cup cheese; stir to combine. Cover.
2. Bake in a 350 degree oven for 40 minutes or until vegetables are tender. Stir.
3. Top with remaining onions and cheese. Bake uncovered for 5 minutes more.

Yield: 4 - 6 servings