Foodie Fanatices: Jambalaya

As my Husband said this is a 20 out of 10 recipe. I made this earlier in the week. My husband has asked for it about 4 times since. It was a delicious dish, Paula Deen did it again. It is a one pot dish, LOVE IT. My daughter couldn't get enough of the shrimp. It does have a kick to it, but wow good (can you tell I liked it ).. The recipe was in her new cookbook out Southern Bible and its also on her website.

1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices ( I used a full pound)

1   (8-ounce) can tomato sauce 
2 1/2 cup water 
1   (14-ounce) can diced tomatoes 
Jambalaya mix, recipe follows
1/2-3/4 lb medium, fresh shrimp, peeled and deveined ( again used a full pound)

Jambalaya Mix 
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix 

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.

Philly Cheese Steak

Last week For the Broncos and Steelers I made these Philly cheese steaks. My husband, my Mom and I were cheering for the Broncos, my brother the Steelers. We had a few other things out too. But this where good. The only thing it was missing was the peppers, needed that kick. But it was very simple to make. Fast cooking too.

2 tbsp Vegetable oil
2 medium onions, sliced thin
1/2 cups sliced mushrooms, we left off since only one out of 6 likes mushrooms
12 oz chipped steak (very thin-sliced eye of round, rib eye or sirloin tip roast cut into 1 inch slices)
Salt and pepper to taste
Cheese Whiz or provolone, we used provolone
1 (8 inch) Italian loaf, Hoagie roll or french baguette (we used the baguette)
dill pickle spears, we left off

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste.

Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave.

Slice bread lengthwise. Using a spatula, scoop 1/2 the meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. If you're using Cheez Whiz, don't use too much or it can overpower the sandwich's taste.

Slice sandwich into 2 or 4 pieces, and serve with a dill pickle.

Each sandwich makes 2 servings.

Foodie Fanatic: 'Cake' Ice Cream Cones

This Recipe was picked by Michele from Makin Cakin Weekends. My mom and I made them for New Years Eve. One thing I liked about this recipe is how the mix doesn't use a lot of oil. Made the cake very light. My phone isn't wanting to upload pictures so I will add on later.


Ingredients
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
Directions
Preheat oven to 350 degrees F.

Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well. Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter. Bake 15 minutes or until cake springs back to the touch. Frost and decorate when cooled.

Foodie Fanatic: Chocolate Malted Milkshake

Sorry this one is late. I kept forgetting to post it. I deleted the picture took, oops. But this was my Recipe pick for Foodie Fanatic. It was yummy and simple, may 2 favorite things :)


Ingredients
2 1/2 cups chocolate ice cream
1/2 cup original flavor malted milk powder
1/2 to 1 cup whole milk
Sweetened whipped cream, for garnish
Halved malted milk balls, for garnish
Directions
In the container of a blender, combine the ice cream and malted milk powder. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached. Garnish with whipped cream and malted milk balls.

Easy French Dip Sandwiches

I got this recipe from the new Pillsbury magazine I got in the mail. My husband could not stop talking about how good it was. I have to say it was the easiest meal ever to make. 4 ingredients can't beat that. Plus it cooks in the slow cooker.







1 (3-lb) fresh beef brisket (not corned beef)
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 can (10 1/2 oz) condensed beef broth
8 mini baguettes or sandwich buns, I used 4 hoage rolls cut in half

Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.


Cover; cook on Low heat setting 8 to 10 hours.Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.

Foodie Fanatices: Mini Bacon Cheeseburger Sliders

These where so yummy. Its another Paula Deen recipe picked by Michelle. My mom came over and we made it here. We grilled them instead of baking. Everyone loved them. We had mini tater tots to go with. This is our 4th pick for Foodie Fanatices.  It made about 26 sliders.

2 lbs ground chuck

10 slices bacon, cooked and crumbled

1 cup shredded sharp Cheddar cheese

1 tsp ground black pepper

1/2 tsp salt

Parker House-style rolls, split and toasted (we used slider rolls, untoasted)

Slider Sauce

Caramelized Onions

1. Preheat oven to 350 degrees. Place a cooling rack inside a rimmed baking sheet.

2. In a medium bowl, combine the ground chuck, bacon, cheese, pepper and salt.

3. Form mixture into 25 (2-inch) patties. Place on cooling rack. Bake 20 minutes.

4. Spread Slider Sauce on bottom half of each roll; top with 1 burger.

5. Spoon Caramelized Onions evenly over each burger, cover with top half of each roll. Serve immediately.

Slider Sauce

1/2 cup mayo

2 tsp sweet pickle relish

2 tsp red wine vinegar

1/2 tsp. Greek Seasoning (see below)

1/4 tsp sugar

Mix together in bowl. Cover and refrigerate.

Caramelized Onions:

2 T butter

2 large sweet onions, thinly sliced.

In a large skillet, melt butter over medium-high heat. Add onions, and cook, stirring frequently, 10 to 12 minutes, or until caramel colored.

Foodie Fanatices: Mexican Chicken

I'm a week late on posting, Oops. This recipe was picked by Michele from Makin' Cakin' Weekends. It was very simple to make. I made it with my mom, Michelle from Something New is Cooking. 

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup, We used another can of cream of chicken
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

New Addition

Friday night we went and picked up a early Christmas surprise for my Daughter, Samantha. We got 2 Guinea pigs. She is so excited to have them. They are just so cute.. 

Ariel is the one on the left and the one on the right is Chelsea. 

Foodie Fanatics: Home made mini corn dogs

one on the left was the first attempt. 

I have to say there where OMG so good.... They are a little messy and time consuming but its so worth it in the long run. I don't think I can ever go back to store bought corn dogs again. This was by Paula Dean, I found it on her website..


 Vegetable oil, for frying

1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk

Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes

Directions

In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.

* I had to add more buttercream to the mix t o smooth it out. Putting the cornstarch and the hot dogs in a ziplock bag works great...

 Frying away.

 Cover in batter 

My mom frying 

Kids loved them :) 

Foodie Fanatices: Chocolate Banana Cream Miniature Cupcakes

I recently joined a blog called Foodie Fanatic. Every 3 months there is a new chef from the food network featured and we make recipes that someone picks. This time it is Paula Deen. Michelle From Something new is Cooking  picked this one. We made these ones together. My son could not get enough of them.

Chocolate Banana Cream Miniature Cupcakes

Ingredients:

1 (18.25 oz) box chocolate cake mix

1 (3.4 oz) box instant banana cream flavored pudding mix

1/4 cup confectioners' sugar

1 cup heavy whipping cream

1 cup sour cream

2 cups thawed frozen whipped topping

Garnish: dried banana chips (could not find at my grocery the day I went)

Directions:

Preheat oven to 350 degrees. Line 2 (24-cup) miniature muffin pans with foil liners.

Prepare cake mix according to package directions. Spoon batter into prepared muffin cups. Bake for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

In a medium bowl, combine pudding mix and confectioners' sugar. Add cream and sour cream; beat at medium speed with a mixer until very thick. Fold in whipped topping. Pipe or spread mixture over cupcakes. Garnish with banana chips, if desired. Store cupcakes, covered, in refrigerator for up to 3 days.

Yield: 4 dozen miniature cupcakes