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Recipe of the Week

Cajun Black Eyed Peas

Cajun Black Eyed Peas

Ingredients:

1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin

¼ cup vegetable oil

½ cup onion, diced

½ cup celery, diced

½ cup green bell pepper, diced

3 tablespoons garlic, minced  

1 ½ tablespoons flour

4 – 5 cups chicken stock

½ tablespoon of chicken bouillon granules

½ cup sliced green onions

¼ cup chopped parsley

Salt and black pepper to taste

Slap ya Mama to taste, Cajun seasoning

Louisiana Hot sauce to taste

Directions:
Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.

Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.

When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.

7

Turkey Carcass Gumbo

Growing up our family tried not to waste any food. Money was always tight and we always had lots of mouths to feed.  We always had multiple friends spending the night with us and hanging at our house. Our friends loved to come to our house for many reasons, but mostly for Moms and Dads cooking.  After Thanksgiving and Christmas Mom would always boil the turkey carcass down and make a stock.  She usually would make a soup or stew.  Our Dad would make gumbo.  This is his recipe for Turkey Carcass Gumbo.  I made this for Andy last night and he loved it. 

Turkey Carcass Gumbo

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

2 ½ cups onions, chopped 

1 cup celery, chopped

3 cloves garlic, chopped

1 ½ tablespoons Slap ya Mama, Cajun seasoning  

1 pound andouille sausage, chopped

2 quarts Turkey Broth (Recipe follows)

2 bay leaves

Reserved turkey meat from broth

2 ½ cups frozen okra (optional)

2 tablespoons parsley, chopped

2 tablespoons green onions, chopped

Steamed white rice

Directions:

Combine the oil and flour in a large cast-iron pot.

Cook the mixture over medium heat.  Stir roux constantly with a wooden spoon for about 25 minutes. The roux needs to resemble the color of chocolate.  

Season the onions, garlic and celery with the Cajun seasoning.

Add the vegetables to the roux and cook for 5 -7 minutes.

 Add the sausage and cook, for an additional 5 minutes.

Add the strained turkey broth and bring to a slow boil, stirring constantly. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes.Add the reserved turkey meat and okra and cook for approximately 10 minutes. Add the parsley and green onions.

Serve gumbo over a bed of rice with plenty of French bread for sopping. 

Turkey Broth

 

Ingredients:

1 turkey carcass

3 ribs celery, cut in half 

2 large onions, quartered

4 quarts water

 Salt to taste  

1 tablespoon black peppercorns

2 bouillon cubes

5 bay leaves

Turkey Broth

Put the turkey carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, bouillon cubes and bay leaves. Bring to a boil and reduce the heat to medium.

Simmer uncovered for 2 hours, stirring occasionally. Skim any foam that forms on the surface. Remove from the heat and let cool. Strain and set aside any meat that has come off the bone and pick meat that remains on the bone. Skim fat.

2

Don’t throw out that Turkey!

White Chili

3 – 4 cups leftover turkey meat

1 onion, chopped               

2 tablespoons olive oil

1 tablespoon cumin

1 ½ teaspoon chili powder   

½  teaspoon garlic powder

1 16 ounce envelope spicy ranch seasoning mix

1 4 ounce can green chilies

1 can rotel tomatoes

1 cup diced fresh tomatoes

2 cans great northern beans

1 can white kidney beans

32 ounces chicken or turkey broth

4 ounces cream cheese

Directions:

 Cut turkey into bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and sauté until onions are translucent.  Add turkey meat ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.  Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping

0

Banana Fosters Pancakes

Bananas Foster Pancakes

Andy loves this! 

Pancakes

Ingredients:

 

2 cups baking mix

2 eggs

1 cup milk

2 tablespoons powdered sugar

2 teaspoons of baking powder

1 tablespoon of vanilla


 

Directions:

Mix all ingredients until blended.  Pour about a ¼ cup onto hot greased pan.  Cook until edges are golden and pancake mix is bubbling.  Turn and cook until golden brown.

 

Banana Fosters

Ingredients:

 

1 stick butter

¾ cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

6 bananas cut in half lengthwise, then halved

¼ cup dark rum


 

Directions:
Combine the butter, sugar, and cinnamon in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes. 

 

0

Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)

Ingredients:

2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

 

Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

5

Sinful Sticky Bun Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

 

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

 Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

1

Brine for Chicken


We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!

Brine for Chicken

Ingredients:
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

Directions:
In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.

3

Easy Onion Puffs

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

1

Easy Onion Puffs with the Sisters

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