Saturday, February 18, 2017

Cuban Shrimp and Black Beans

                                  CUBAN SHRIMP IN SAVORY SAUCE                
3          pounds large shrimp, peeled and deveined
4          tablespoon olive oil
1          large onion, chopped
1          green bell pepper, chopped
6          garlic cloves, minced
1/2       teaspoon sugar
8          ounces tomato sauce
1/4       teaspoon Tabasco
3/4       cup dry white wine
2          tablespoons white wine vinegar
1          bay leaf
1/2       cup chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
If using frozen shrimp, defrost under cold running water. Fresh shrimp may need to be peeled and deveined.
In a large pan on top of the stove, heat the oil over medium-high heat, and sauté the onions and green pepper for 3 minutes. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp, cover the pot, turn the heat to low, and cook for 20 minutes. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through. Turn off heat and set aside until ready to serve with hot rice,

                                                  SLOW COOKER BLACK BEANS                                              
1          pound dry black beans
6          cups water
         onion, chopped
3          garlic cloves, minced
1          bay leaf
1          tablespoon salt
Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
 Place black beans, onion, garlic, and bay leaf in a slow cooker. Add water.
Cook on high for about 3-4 hours, testing after 3 hours. Taste to make sure. If all the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf.


Sausage, Red Beans & Rice



1 pound dry red beans

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

7 cups chicken broth

2 tablespoons Creole seasoning

1 1/2 pounds andouille sausage, sliced

    hot cooked rice


Combine all ingredients except sausage and rice, and cook in crockpot on high for 7 hours. About halfway through cooking time, add the sliced sausage. About half hour before it’s done, mash up some of the beans with a potato masher. Serve with rice.

Tuesday, July 8, 2014

A New Kitchen

I can't wait to get into my new kitchen! Although the house was built in 1972, it has a newly remodeled kitchen. These pictures are from the real estate listing on the web.
It's been a long time since I've cooked on a regular basis. Only a little more than a week until we are in. I'm thinking this kitchen will inspire me!

Saturday, July 5, 2014

A New Adventure

Sooooo... This happened about 2 weeks ago!
And now we are living in Florida!
Hubby has been in Florida since January at his new job. I stayed behind until we sold our house in Georgia. That finally happened and I was able to join him. All of our belongings are in storage while we wait for the closing on our new place. I have joined Eddie in the condo where he has been living with roommates. Now there are 4 humans, 4 cats and 1 dog. It's actually not bad at all, it's a big place.
I was concerned about my 2 cats getting along with their 2 cats and small dog. They aren't friends, but they aren't fighting either.
We are here for 2 more weeks and then will move to our house. I can't wait!!

Thursday, February 13, 2014

Cajun Black Eyed Peas

Still doing a little catch-up since I haven't posted in so long. I made this for New Year's Day.

recipe from Cajunlicious
I forgot to take a picture, there is a lovely one over there.
1 pound dried black-eyed peas
1 32 ounce box vegetable or chicken broth
1 onion, chopped
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
2 celery stalks with leaves, finely chopped
2 bay leaves
Salt & Pepper, to taste
1 Tablespoon Cajun or Creole seasoning
A few dashes of  Worcestershire sauce
Hot sauce, to taste
There is no need to pre-soak the peas.
Place all ingredients into a crock-pot and stir to mix. Cook in a crockpot on low all day (8 hours). Remove the bay leaf.
I like to serve it over rice.

Hot Pimiento Cheese Dip

Picture borrowed from Cooking with Paula Deen.
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package sharp Cheddar cheese, shredded
1 (8-ounce) package Monterey Jack cheese, shredded
1 (7-ounce) jar diced pimientos, drained
1/4 cup sour cream
2 tablespoons finely chopped pickled jalapeños
1 tablespoon whole-grain mustard
1/2 teaspoon garlic powder
Bagel chips
Preheat oven to 350°. Spray a 9-inch baking dish with nonstick baking spray.
In a large bowl, beat cream cheese and next 7 ingredients at medium-low speed with a mixer until combined. Spoon mixture into prepared pan, and bake for 20 to 25 minutes or until edges are lightly browned. Serve with bagel chips.
Recipe above is copied straight from the Paula Deen website. I made a few adjustments to the recipe:
I doubled the amount of chopped pickled jalapenos.
I chopped jarred roasted red peppers instead of using diced pimientos. I probably used more than 7 ounces.
I used plain yellow mustard instead of whole-grain mustard.

Wednesday, February 12, 2014

Freezing Brown Rice

I have discovered that I can freeze brown rice in individual servings. May not be a huge discovery, but I had never done it before. I find it very useful because my favorite way to cook brown rice makes about 5 cups, more than I need at any one time. (I know, I could figure out how to adjust the recipe and make less....)
After baking, let it sit uncovered and completely cool..... completely cool, and fairly dry. I put one cup portions into ziploc sandwich bags. Squeeze the air out and seal the bags. I flatten them so they will heat evenly later. I have re-heated the rice in the bag in the microwave for one minute, maybe a bit more.  I would probably transfer to a bowl and cover if I was re-heating more than one portion at a time, maybe add a tablespoon of water for a little steam.
This worked great! Rice was just as good as when first cooked.