Simple Slow Cooker Jambalaya

I'm about to start a new job and am about to be adding more slow-cooker recipes as a result. This is the first. It is easy and delicious slow cooker jambalaya. My husband greatly enjoyed this recipe and I hope you will as well.

Ingredients:

2 boneless, skinless chicken breasts, diced

1 lb smoked sausage, cut into slices

1 large onion, diced

1 large pepper - green, red or orange, diced

3 stalks celery, diced

5 cloves garlic, minced

1 can (28 ounces) diced tomatoes with juice

2 cups low sodium chicken broth

1 tablespoon Cajun or Creole spices

1 teaspoon dried thyme

1 teaspoon dried oregano

1 lb medium raw shrimp, peeled and deveined

1 3/4 cup rice

 Directions:

Combine in your large slow cooker: chicken, sausage, onion, pepper, celery, garlic, canned tomatoes, chicken broth, Cajun spice mix, thyme, and oregano. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 more minutes. Enjoy!

Baked Crab Rangoons with Sweet and Sour Sauce

 

I am obsessed with crab rangoons and allow my addiction to dictate which Chinese restaurant we order from. Now you can make them at home. For longer than I care to admit, I have been trying various recipes and have finally cracked the code! This is the perfect crab rangoon with homemade sweet and sour sauce! I know this will become a fast favorite in your home!

Crab Rangoons:

Ingredients:

2 tablespoons greek yogurt or sour cream
8 oz cream cheese, softened 1 scallion, thinly sliced

2 garlic cloves, minced

1/2 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar

1 tablespoon crab meat, the original recipe called for 1/2 cup but I prefer less

wonton wrappers: which can be found in most grocery stores usually in the produce section 

1 egg - for eggwash

Directions:

In a mixing bowl, combine all ingredients minus wonton wrappers.

Prepare your filling station: the filling, a damp towel, spoon to scoop, small bowl of water, and a baking sheet to place filled rangoons.

Preheat oven to 350.

Fill each wrapper with about 1 tbls of mix and brush water onto 2 corner with the tip of your finger. Seal the wontons and place on your baking sheet. As you can see, the first six I made were fancy and then the rest were just folded into triangles. Being fancy took about 40 times the effort.

FREEZER DIRECTIONS:At this stage it is possible to freeze if you'd like to save some. I usually pull out what I'm using that night and freeze the rest. The way to freeze them is to lay them on a cookie sheet and stick it in the freezer until they are fully frozen. At this point you can place them into a zip-lock bag and keep frozen until your next at-home Chinese night.

For the ones you are eating now, brush with egg wash (1 egg mixed with 1 tablespoon water). This step is optional and I usually skip it. You could also simply spray with olive oil cooking spray.

Bake for 18-20 minutes or until golden-brown. 

Sweet and Sour Sauce: 

58 Calories total Serves 20

Ingredients:

1/2 cup Brown Sugar

1/4 cup White Sugar

1/2 cup Water

1/4 cup Ketchup

1/3 cup White Vinegar

1/4 cup Soy Sauce

1 tablespoon Cornstarch

Directions:

Mix all ingredients in a small sauce pan.

Heat over medium heat until boiling, stirring constantly.

Reduce heat and let simmer until ready to eat.

*If too thin, add more cornstarch: whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl then add to sauce.

Bang Bang Shrimp

I'm from Tallahassee and before each home Florida State University football game there is a Down Town Get Down. It's a great way for the town to get hyped up for the game; there is good food, great drinks, live music - good times for all. My mom's and my absolute favorite thing is to get Bang Bang Shrimp from the Bonefish food truck! Here is an incredible copy-cat recipe that I have adapted into perfection. Below are instructions for either deep-frying or stove-top frying. Enjoy!

Bang Bang Shrimp Recipe:

Ingredients:

1 pound shrimp, raw, peeled, and deveined

Sauce:
1/2 cup mayo
5 tsp. chili garlic sauce
1 tsp. granulated sugar
1 tsp. rice vinegar

2 Drops Sirachi, to taste

2-3 Drops lemon juice, to taste

Egg mixture:
1 egg
1 cup milk

Breading:
3/4 cup flour
3/4 cup panko
1 tsp. Salt

3/4 tsp. black pepper
1/2 tsp. onion powder
3/4 tsp. garlic powder


Cooking Directions:
In a shallow bowl, mix the egg and milk, set aside. 

In a separate dish, I used a pie pan, combine the breading ingredients and stir well to combine.

Dip the shrimp in the breading, followed by egg, and then back in the breading. Set on a baking sheet. Continue until all shrimp are coated. Refrigerate for 30 minutes. This step is important because the breading needs to set. Leave the tails on and they will act as a dipping handle!

In a small bowl, mix all of the sauce ingredients together and set aside, covered.

DEEP FRY:

Place 6 shrimp in the fryer at a time (unless you have a large fryer) and wait until they float horizontally on the top.

PAN FRY:

Meanwhile heat the oil in a nonstick skillet. Once hot, add 6-7 shrimp at a time until golden on one side, slip. Once both sides are golden remove and place on paper towel to dry.

Add six shrimp at a time to a mixing bowl with about a tablespoon of sauce. Once coated, remove and add more shrimp and sauce. I used a rubber spatula to stir mix.

Serve hot on a bed of lettuce, top with green onion if desired.

Enjoy your incredible new recipe!

Jalapeno Popper Bites

I just made these for the first time and Patrick and I instantly fell in love with these. 

They would be great for a football game, party, or just as a snack! 

I hope you try this recipe and I know you will enjoy it!

 Materials:

• 1 Pack Crescent Rolls
• 1-2 Fresh Jalapenos or Pickled Jalapenos
• 1/4 Pack Cream Cheese
• Several Pieces Cooked Bacon

Directions:
Unroll the crescents and cut them in half (they are already triangles). 
Put a small dollop of cream cheese, small pieces of bacon and some slices of jalapenos in each roll. This snack is versatile. As you can see in the picture, I didn't use bacon; I just didn't have any on hand. They were still fantastic!
Fold the roll up and seal the edges. 
Bake according to the instructions on the crescent rolls. I baked them for 10 minutes as 375.
Enjoy!

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

Banana Caramel Cream Pie with Homemade Whipped Cream

This pie is delicious! While, I'm completely biased that you ought to try this ENTIRE recipe, there are a few cheats to get similar flavors more easily: 1. Store bought crust
2. Instant banana pudding
3. Store bought whipped cream
While these tricks will help you save time, they will not compare to the true recipe! Either way, you won't be disappointed!
Ingredients:

• Easy as Pie Crust: Pate Sucree (sweet dough), COOKED AND COOLED - See the Easy As Pie CRUST recipe under the Food label on this blog. The Pate Sucree variation is at the bottom of the post.
• Salted Caramel Sauce - See the Homemade Salted Caramel Sauce recipe under the Food  label on this blog. 

Custard Pie Filling:

• 1/2 cup Sugar
• 1/3 tsp Salt
• 2 tbl Cornstarch
• 1 tbl Flour
• 2 1/2 cups whole milk
• 2 egg yolks
• 1 tbl butter
• 1 tsp vanilla extract
• 3 Bananas  

Whipped Cream Topping:

• 1 cup Heavy Whipping Cream
• 2 tbl powdered sugar (or regular sugar)
• 1 tsp vanilla extract

Directions for Custard Filling:


Begin by preparing. In a large bowl, fill it 1/2 way with ice. Take a smaller bowl and put in inside this one. Top this contraption with a strainer and stick the three dishes in the freezer.

In a larger pot, mix together sugar, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk. Stirring this occasionally until it begins to boil.
Helpful Tip: The recipe calls for a "heavy-bottomed bowl" which I don't have, so I just set the pot over a cast-iron pan so the heat was evenly distributed.
 

In a small bowl, mix the two egg yolks.
Once the custard begins to boil, take 1/2 a cup of the custard and slowly add to the yolks - Be sure to whisk while adding the warm mixture. Then pour the eggs into the large pot while whisking.

This technique is called tempering. The purpose is to warm the temperature of the eggs before adding them to the mixture so the eggs don't scramble and cook. This step is crucial!



Pour this mixture, once the eggs have been added, through your freezer-contraption. Using a rubber spatula to help push the custard through the strainer will help expedite this process. Dice one banana and stir into the custard.
Allow this mixture to cool down. 

Meanwhile, slice one banana and fill a layer in the bottom of the pie crust. This will prevent a soggy crust later! Drizzle the salted caramel sauce over the bananas. 

Add the cooled custard to the pie dish and top with remaining banana, sliced. 
Add another drizzle of caramel and put in fridge to allow the custard to set, about to hours (but honestly we waited like 30 minutes!). Top with whipped cream and enjoy a taste of heaven! We even drizzle MORE caramel on top!

Directions for Whipped Cream: 

Place a large glass bowl and your whisk (or attachments for you egg beater) in the freezer and wait until extremely cold! 


Add the cream, sugar, and vanilla extract to your VERY cold bowl. Whisk or mix until you have stiff peaks.
This just means that when you pull the whisks out, the whipped cream on the end doesn't droop and fall down. They should remain straight out (or stiff).


For this and other great recipes:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/banana-caramel-cream-pie-recipe/index.html

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

Homemade Salted Caramel Sauce

The best part of this recipe: you don't even touch it for most of the process!

This home made salted caramel sauce is incredible!

I made this to top and layer in a banana caramel pie and it was just delicious. Of course, this recipe came from Kelsey's Essentials - you know I LOVE her show. 

It would be excellent over ice cream, chocolate cake, or any favored dessert.  


Ingredients:

• 1 cup Sugar
• 1/4 cup Water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 tsp kosher salt

Directions:

Combine the sugar and water in a pot over medium-high heat. Stirring occasionally, until the sugar dissolves. 
Once the sugar is dissolved, DO NOT STIR AGAIN. Turn the heat up slightly and do not stir. 

 After 5-6 minutes, the mixture will begin to turn auburn. 
Note: I didn't turn the heat up enough and it took almost 15 minutes to turn colors and mine came out perfectly! This recipe is too easy and you can't mess it up!
When it becomes the color shown, you are ready to finish it!

Remove the mixture from the heat and slowly pour in the heavy whipping cream while stirring with a whisk.

  

Add the butter and salt, continue stirring. 


Note: If there is crystallized sugar stuck to the sides of your pan, don't worry! It's okay but just soak before washing. ; )

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

Enjoy your AMAZING homemade caramel sauce! 
For this and more amazing recipes: 
http://www.cookingchanneltv.com/recipes/kelsey-nixon/banana-caramel-cream-pie-recipe/index.html
 

Easy As Pie CRUST

I LOVE Kelsey's Essentials and recently saw an episode about pies. She swore that her recipe for pie crust is faster, cheaper and better than a grocery store pie; I laughed out loud and immediately began mocking her to Patrick. Well, tonight I ate those words. I finally tried her pie crust and holy heck it's indescribably amazing! Oh and incredibly cheap. Oh and really quick! So, yeah, Kelsey is right.

This mouth-watering pie crust is buttery, flaky, and crispy. When it is just about done, the butter dinner roll smell fills the kitchen. SO GOOD! Just try the recipe once and I promise you will kick yourself for not knowing this sooner.

Materials:

• Pastry Blender, Food Processor or just your hands
• Rolling Pin
• Large Bowl
• Pie Pan
• Bench Scrapper or Rubber Spatula
• Plastic Wrap

Ingredients:

• 1 1/2 Cups Flour
• 1/2 Teaspoon Salt
• 1 1/2 Sticks Butter (3/4 cup)
• 4 to 6 Tablespoons Ice Cold Water

Directions:

Cube Butter

Nuts in the freezer helps them last

The key to this pie crust is the science behind it - as Kelsey puts it. Using very cold butter and water makes all the difference in the world.

To begin, cube the butter into tiny pieces and stick in the freezer. 

Large Pea Sized Butter

 In a large bowl, mix the flour and salt. Once the butter is chilled, add it to your bowl. Using a pastry blender - seen in the image to the left, a food processor, a stand mixer with a paddle attachment, or just your hands, work in the butter until the pieces are large pea sized and mixed in well.

 Next, using a fork, stir in four to six tablespoons of ice water. The mixture will be crumbly at this stage. Use a bench scrapper or rubber spatula to begin combine the mixture together - be careful not to overwork the dough. The image on the right is what my dough looked like once the water was added. It's a little too crumbly and I will add a little more water next time.

 Divide the dough in half and place them on separate pieces of plastic wrap. Begin forming a disc with your hands - but not taking too long because the warmth of your hands will mess the dough up by melting the butter. Use the plastic wrap to combine further - do this by pulling and forming a disc. Once done simply put in the fridge for a minimum of 15-20 minutes. The longer the better.

 You can see how the butter is marbled through the dough. That is perfect!

Pull the dough out of the fridge and generously add flour to your work station, rolling pin, and on top of your dough. Keep flipping and rotating your crust for a better circular shape.
Add the crust to your pie dish. The easiest way to do this is by rolling the dough on your rolling pin and unrolling it onto the dish. Using a fork, poke holes in the bottom of the crust(this technique is called docking). 
Helpful Tip:
I didn't own a rolling pin. I went to Home Depot and I was able to buy a long piece of wood that Patrick cut into three pieces. I now have 3 rolling pins that I got for $4 total! In Home Depot, the wood was located near the molding section in lumber. Don't buy Pine though because it has a sticky texture.

Bake the crust at 425 Degrees.
If Filled: 15-20 minutes covered with foil. Remove the foil and bake for another 5 minutes.
If Unfilled: Put aluminum foil in the unbaked crust and evenly fill with uncooked beans - be sure to cover edges with foil to keep from burning. Bake for 15 minutes. Remove foil and beans and bake 5 more minutes until golden brown.

Other Variations: 

Pate Sucree (sweet dough): Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe.

Savory Dough: Add 1/4 cup grated

cheese to the original recipe.

Nutty Dough: Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts etc.)

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

See This and Other Great Recipes:  
http://www.cookingchanneltv.com/recipes/kelsey-nixon/fresh-peaches-and-cream-rustic-pie-recipe/index.html

Philly Cheese Steak Sandwiches

Six for around TEN DOLLARS!

Firehouse Subs has nothing on this cheap and easy recipe for homemade Philly Cheese Steak Sandwiches. And make it in ONE DISH for convenience. I got this recipe from Good Deal with Dave Lieberman.

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

Ingredients

• 3 tablespoons vegetable oil, plus more as needed
• 4 medium red onions, sliced into 1/4-inch thick rounds
• Salt and pepper
• 2 pounds top round, semi-frozen
• 1/2-pound fontina cheese, cut into small cubes
• 4-6 sub rolls

Directions

Heat 3 tablespoons oil in a nonstick skillet over high heat. Saute the onion slices until wilted and just starting to take on some color, stirring all the while, about 7 minutes. Sprinkle onions with salt while cooking.

Slice the top round into very thin slices. Partially freezing the meat enables you to slice it very thinly.

Remove the onions from the skillet. Salt and pepper the steak slices and then saute them in the same skillet, in batches until cooked through, about 45 seconds per side. Repeat process for the remaining steak slices, replenishing oil as needed.

Meanwhile, melt the cheese cubes in a microwave-safe bowl on low power for a couple minutes or until completely melted.

Cut each roll down the middle lengthwise. Fill each roll with a good helping of steak slices and top with the melted cheese and sauteed onions.

Helpful Tips:

• We sauteed green peppers and added them - it's really the only way to make this!

• I used a block of swiss cheese that I cubed and melted in the microwave. It is easier to find and cheaper.  Don't worry if it separates a ton, just mix it together as best you can and use a butter knife to spread the cheese.

• You could also just slice the cheese and microwave the bun with the cheese.

• It will be easier to saute the onions in a large soup pot; then you can saute the peppers in a saute pan at the same time. 

 http://www.foodnetwork.com/recipes/dave-lieberman/philly-cheesesteaks-with-melted-fontina-and-sauteed-red-onions-recipe/index.html

BLTA - Bacon, Lettuce, Tomato, Avocado

Rethink the BLT and you will not be let down! I got this recipe from Roger Mooking (who I LOVE). Replace mayo with avocado for a healthier creamy ingredient.

Bearcake Creations is a great blog if you are interested in fine foods, creative DIY projects, and photography tutorials. Explore the site using the labels on the right. Be sure to leave a comment or "follow" and you will absolutely brighten my day!!!

Ingredients

HERB OIL:

• 1/4 cup olive oil
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme

• 1 clove garlic, chopped
• Salt and freshly ground black pepper 

 AVOCADO BLT:

• 12 slices bacon
• 8 slices bread
• Herb Oil
• 2 avocados, halved, pitted and sliced into wedges

• 2 ripe tomatoes
• 1 red leaf lettuce
• Salt and freshly ground black pepper

Directions

For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.

Helpful tips: 

Use a food processor instead of a mortar and pestle.  I like to make a huge batch of the herb oil (it lasts forever) and spead it on bread with cheese or as a dip. Note: The processor will add air causing the oil to have a white hue; this in no way alters the flavors.

If using a mortar and pestle, add kosher salt in the beginning as abrasive resistance to grind more easily.

For the avocado BLT:

Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.

Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.

Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.

To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.

Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.

Helpful tips: 

I like crispy bacon and cook it for usually 35 minutes.

Don't buy special lettuce, I've use spring mix and romaine because it was just what I had. It doesn't change how incredible this is!!

Don't over toast the bread or you'll have a crumbly mess.

ENJOY!!!

http://www.cookingchanneltv.com/recipes/roger-mooking/avocado-blt-frites-with-malt-vinegar-dipping-sauce-and-avocado-pudding-recipe/index.html