Saturday, November 7, 2009

Hey Nana What’s for Dinner?

 

 

Hog jaws and chitlins and collard greens!

 

What?!? 

 

Naw…..

 

Lets have a big bowl of Jambalaya! 

Let start off by saying I am from Wisconsin not Louisiana!

So this may not be an true, authentic version of this recipe.

So with that said, lets move forward ….

 

Jambalaya !

 

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1 chicken leg and thigh quarter

2 pints of home canned tomatoes (or 2 small cans tomatoes)

1 stalk celery (chopped)

1 onion (chopped)

4 to 5 cloves garlic (minced)

3 tsp paprika

1 tsp thyme

1 tsp basil

1 tsp oregano

1 tsp or to taste red pepper flake

2 pieces of chopped

1 lb. chopped smoked sausage (or of your choosing)

2 cups chicken stock (or water)

1/2 lb shrimp, Cleaned and deveined

2 Tblsp tomato paste

salt and pepper to taste

4 cups cooked rice

 

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Start by chopping up the bacon ,and put in a dutch oven and cook until browed.

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Then mince garlic and add to bacon,turn heat down so you don’t brown the garlic. House 168

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Chop onion and celery and add to bacon and garlic. Cook until translucent . Then add the tomato paste  and cook until it browns to give depth of flavor. ( Yes, I watch the food network! You pick catchy phrases like ,depth of flavor)

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Add the tomatoes and broth (I like mine more like a soup so I have more broth)

 

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Add chicken ,sausage and spices,

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cover and cook until chicken is done .

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Then take chicken off the bone and shred or you may chop it what ever you prefer.House 180

Add chicken back in the pan and simmer. I have used frozen shrimp.House 182

I think it would be better to use fresh but it is ok to use what you have on hand. Do not add the shrimp until right before  you are ready to serve. It only takes a few minutes to cook the shrimp, if you over cook it it will be rubbery.  Traditionally you would cook the rice in with the broth but I don’t like the results of that. Two reasons, if  you have any leftovers it does not reheat as well with the rice cooked in it. I like it kind of soupy so I would rather have the rice in the bottom of the bowl and have some broth for the bread you serve with it.

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You may serve with Tabasco sauce it you like it hot! 

It turned out really well! The taste was excellent!  Most recipes said it would take about 1 1/2 hours to prepare, but I think it benefits from the all day simmer. All of the flavors marry and gives much better results. You could go through the steps of sauté the vegetables and then put in slow cooker  to cook all day.

 

We have finished the other half of the Dinning Room! Oh Glory ! I think it looks wonderful! What do you think???

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I would like to sit in there even if I am not eating!

Have a look at the neat little fall ceramic gourds I picked at the antique store for $1.99 a piece . Aren’t they sweet!House 156 

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I put them on my cake stand and put a strand of leaves from the dollar tree. With them on the cake stand you can pick up the cake stand and move the whole center piece if need be,rather than having to move it piece by piece.

Ya’ll come on back  and sit a spell!

Monday, November 2, 2009

Just A Few Recipes

 

 

I love to cook! I am never happier than when I am in my kitchen cooking!

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So Saturday I whipped up just a few things, I thought I would share the recipes with you.

 

Lasagna

1 1/2 lbs ground beef

1 quart jar of homemade marinara sauce (or jarred sauce of your choice)

4 cups ricotta cheese

4 cups shredded mozzarella cheese

1 cup freshly grated parmesan cheese

2 eggs slightly beaten

1 tsp salt

1 tsp pepper

1/4 cup fresh basil chopped (or 1 Tblsp dry)

1/4 chopped oregano   (or 1 Tblsp dry)

1 large clove of garlic,minced

1 box square lasagna noodles (no boil) Or the regular kind)

Olive Oil

 

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In dutch oven brown hamburger,drain off fat. Then add sauce and let it simmer for about 30 min.

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Then in large bowl mix together ricotta cheese and  parmesan cheese and garlic ,salt ,pepper,herbs,eggs. Mix well set aside.

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Then begin layering , I start with a small drizzle of olive oil in the bottom of your 13x9 glass dish. Next put a layer of noodles(I do not cook my noodles ,but it is your choice),then a layer of your ricotta cheese then sauce, noodle then a layer of shredded cheese and repeat ending with layer of shredded cheese.

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Cover and and refrigerate over night. It is important to refrigerate over night  because the noodles will soften and you will not have to boil them.Then bake for 45 minutes to an hour @ 350  until cheese has browed and bubbly.

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437585219_e1edd08892  Serve with crusty bread  and enjoy!

Artisan Bread !

This recipe is amazing! I love this recipe because it does not require any special equipment and it is very versatile.

No Knead, Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

  1. In a large bowl, dissolve yeast in water.House 118 Add the flour and salt, stirring until blended. House 120 The dough will be shaggy and sticky. Cover bowl with plastic wrap.House 122 Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
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  3. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
  4. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. House 147
  5. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
  6. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
  7. cfb4fc87cecc57ae The results are fantastic!!!
  8. Try to save some for your family,don’t eat it all warm and dipped in butter. Well…make two!

On to desert!

Pumpkin Pie Cream Cheese cake!

Prep time 35 minutes , Bake 1 hour, Stand 30 minutes

Cool: 45 Minutes  Chill 4 hour

 

1 large can solid pack pumpkin

1 1/2 cup crushed gingersnaps

1/4 cup melted butter

2 Tblsp packed brown sugar

2 8 oz pkgs cream cheese (room temp)

1 1/4 cup brown sugar

2 Tblsp cornstarch

1 tsp cinnamon

1/4 tsp cloves

1/8 tsp ginger

5 eggs beaten

 

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Crush cookies, and melt butter and mix with crumbs and 2 Tblsp brown sugar, press in the bottom and an 1inch up sides  of 9 inch spring form pan. Place in pre-heated oven 350. for 5 minutes.

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Position oven racks,one above the other,bottom in lowest position.On bottom rack place 13x9 pan and pour water to 1 inch

level. heat to 350.

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Filling:Beat eggs set aside

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Place cream cheese , sugar,in mixer and blend until smooth scraping down sides of bowl often.

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add spices,

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pumpkin,cornstarch and mix until smooth,

 

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House 144 Pour into crust lined pan and smooth top.Place in oven and bake for 1 hour,until filling is set when gently shaken. Turn off oven and let set for 30 minutes. (Top  may crack as it cools) Take out of oven and let cool on wire,

rack for 15 minutes. With small sharp knife  loosen cheese cake from edge of pan ,remove pan and let cool completely.

 

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Sour Cream  Topping

1 cup sour cream

1 tsp cinnamon

2 Tblsp brown sugar

 

Mix together and spread on top of Cheese Cake.

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Cover and chill for 4 hours before serving.

This is delish ! To die for!  Don’t let all the step keep you from fixing these recipes, they are worth the effort!