Sunday, November 6, 2016

Cajun Sausage and Shrimp Etouffee


Cajun Sausage and Shrimp Etouffee 
2 andouille sausage links sliced.
1/2 lb raw shrimp, remove tails
2 1/2 cups low sodium chicken broth
2 clove garlic chopped
2 bunches green onions chopped.
1 yellow onion chopped
1 green bell pepper chopped
2 stalks celery sliced
2 tbsp Pure Olive oil
1/2 tbsp paprika
1/2 tsp cheyenne pepper
2 tbsp creole seasoning
1 tsp parsley
1 tsp thyme
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp salt
1 1/2  jalapeno chopped (optional)
1/2 medium chili powder
2 cups rice


Add all ingredients (with the exception of the shrimp) to a large pan and mix together. Mix 1/2 cup of broth and 1/4 cup flour until smooth and then mix in the mixture to thicken. Bring to boil then turn to low and simmer for an hour. After an hour start the rice. Once the rice is almost done add the shrimp and cook until pink. Then pour of rice and it pairs well with a white wine.

Enjoy!

Sunday, October 16, 2016

Chicken Stir Fry

Welcome everyone! I'm happy to say that my husband has finished the tile in my kitchen. Last summer I sanded and painted my cupboards and painted the walls. This summer my husband did the tile on the floor and the counters. Oh, and he ripped out the eating counter. I've given everyone a little before and after.

Chicken Stir Fry
8 oz. Chicken Tenderloins
1/2 tbsp. Sesame seed oil.
1 tbsp. Teriyaki sauce.
1/4 Yellow Bell pepper cut into strips.
1/4 Red Bell pepper cut into strips.
1/4 Green Bell pepper cut into strips.
1/4 Orange Bell pepper cut into strips.
1/4 Onion Sliced into rings and then in half.
2 cloves garlic chopped.
2 Cups Jasmine rice prepared per package instructions.
Take and Bake rolls prepared per package instructions.

Heat Wok and saute garlic pieces, add chicken and cook until golden and add strips of onion and pepper cook until tender. Serve over rice. Serve with rolls and salad. Stir Fry over Rice w/one roll, approx. 400 calories.

Enjoy!

Sunday, September 11, 2016

Welcome Paty Jager

Hello,
Today I’m sharing a caramel frosting recipe with you. My main character in my Shandra Higheagle Mystery series loves caramel. And who doesn’t! My grandmother always made this frosting for her applesauce cakes.




Caramel Frosting
¾ cup firmly packed light brown sugar
½ cup milk
2 TBLSP butter
3 cups powdered sugar

In a medium saucepan, combine the brown sugar, milk, and butter. Cook over moderate heat, whisking constantly, until the mixture comes to a boil. Cook for 2 minutes, whisking constantly. Remove from the heat. Transfer to a large bowl; let stand for 1 hour or until the mixture cools to room temperature. With an electric mixer on medium, gradually add the powdered sugar, beating until the frosting is smooth and of spreading consistency. Use the frosting immediately. It sets up hard. Makes 1 ½ cups of frosting or enough to frost the top of a 13” x 9” x 2” cake.

The first book of my Shandra Higheagle Mystery series, Double Duplicity, is free.

Book one of the Shandra Higheagle Native American Mystery Series
Dreams…Visions…Murder

On the eve of the biggest art event at Huckleberry Mountain Resort, potter Shandra Higheagle finds herself in the middle of a murder investigation. She’s ruled out as a suspect, but now it’s up to her to prove the friend she witnessed fleeing the scene was just as innocent. With help from her recently deceased Nez Perce grandmother, Shandra becomes more confused than ever but just as determined to discover the truth. While Shandra is hesitant to trust her dreams, Detective Ryan Greer believes in them and believes in her.

Can the pair uncover enough clues for Ryan to make an arrest before one of them becomes the next victim?

You can check out all the Shandra Higheagle books here.

And find out more about me at the links below.
blog / website / Facebook / Paty's Posse / Goodreads / Twitter

Thank you Paty, I appreciate you dropping by and sharing with us. This recipe sounds great.

Sunday, August 21, 2016

Stuffed Acorn Squash

Stuffed Acorn Squash

2 - Acorn Squash - Tops cut off, clean seeds out.
1/2 lb Ground sausage. (Beef, Bison, or Turkey.)
1 - Large clove garlic - minced.
1/4 Onion chopped.
1 Jalapeno chopped. (seeds optional)
1 Tomato chopped. (seeded)
1/4 cup shredded cheese.
Salt, pepper, and crushed chili and basil to taste.

Preheat over to 425 degrees.
Chop veggies and add oil to pain and simmer a few minutes. Add meat and brown. Place squash in a loaf pan, add an inch of water. Stuff squash and sprinkle with cheese. Bake for 40 minutes or until tender.
Serve with rice.
To spruce up the rice add garlic and onion.
Serve with rolls if desired.

Sunday, August 7, 2016

Bison Sheppard's Pie


Bison Sheppard's Pie
1 lb bison - browned.
3-4 red potatoes - boiled and mashed.
1 carrot sliced thin
1 stalk celery sliced thin
1/4 cp Frozen peas
1 Jalapeno chopped (optional)
1/4 onion chopped
1/2 green bell pepper cut into big pieces
1 package of brown or white gravy mix
1/2 cp Jameson Whiskey (option - replace with beef broth if desired)
1/4 cp beef broth (as needed)
Add salt, pepper, basil, and oregano to taste.

In the video I say buffalo, but it is bison.

Pre heat oven to 420 degrees. Brown meat and then add all the vegetables. Cook until tender. Add the liquid and gravy mix stir and simmer. Mash the potatoes, add a little milk (I use Almond milk) and ranch dressing and butter. Put the meat in a 2 quart baking dish, spread the potatoes over the top and bake for 20 minutes.

Enjoy!

Sunday, July 24, 2016

Cozy Crockpot Cajun Chicken and Bean Soup

Welcome, I'm preparing a cozy soup dish today. One of my winter favorites. However, it's very hot right now, 100 degree weather in Utah. I am missing my comfort food of winter.


Crockpot Cajun Chicken and bean soup
1/2 to 1 lb Chicken - Cubed - browned
2 cups Anasazi beans - soaked in water overnight
2 tsp. Cajun spice - using a pestle grind to a fine powder
1/2 onion chopped
1 to 2 Jalapeno chopped
3 med Tomatoes chopped
1 bunch Green onions chopped
1 stalk celery sliced
2 carrots sliced
2 cans Chicken Broth
2 cans water

Cut the chicken into cubes and brown. Place all the veggies, liquid and chicken into the crockpot and place in fridge overnight. Soak the beans overnight. In the morning drain and wash the beans and put them in the soup. Cook on low from 6 to 8 hours or high for 4 to 5 hours. Until the beans are tender.

Cajun spice
1/2 cup Chili powder
1/3 cup Kosher salt
1/4 cup Paprika
1 tsp. White pepper
1 Tbsp. Basil
1 Tbsp. Oregano
1 Tbsp. Black Pepper
1 Tbsp. Coriander
1 tbsp. Onion powder
1 Tsp. Cheyenne pepper
2 tsp thyme
1/4 tsp. Cumin
Mix in a mason jar and shake to mix. Use as needed.
Enjoy!

Sunday, July 10, 2016

Guest author in the kitchen - Judy Baker AKA Anna Sugg


Quick and Easy Mexican Chicken
4 skinless, boneless chicken breast
cooking spray
1 glove garlic, minced
1/3 cup chopped onions
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin (I don't use this)
1 cup salsa
1 cup shredded cheddar cheese

Preheat oven to 375 degrees F (190 degrees C)
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.

Transfer chicken to baking dish, top with salsa, onion, cheese, and bake in oven until cheese is bubbly and starts to brown, 20 minutes

Enjoy

Judy's latest book available is the third book of the Yellow Creek novels: Spirit Catcher
Unexplained visions. An old Cherokee Indian. A dog. And, human bones from the past.

Blurb:
When Charlotte Jane Matheson hangs the ancient Dream Catcher on the wall over her bed, she has weird dreams. Stirred by her dreams, she travels to the small community of Yellow Creek, Tennessee, determined to find out their meaning. While there, she meets an old Cherokee Indian, a dog that suddenly appears out of the dark woods, and a good-looking farmer-wannabe. Then, her dreams stop, but unexplained visions draw her into the past through a circle of light.

The phenomenal images of her mother, who’s been missing for over a decade, has to mean something when she’s led to a cave beyond the Cherokee burial grounds. Is the old Indian a true Cherokee, or a witch? Can he help her understand her visions and their meanings? How is a missing employee connected to her property in Yellow Creek? And, why is the mysterious, farmer-wannabe always in the right place to help when she’s in need? What does he want from her? What does it all mean?

Buy Links: Amazon
Kobo

You can find out more about Judy on her Web site.