Moscato Buttered Pear Pork with Risotto

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser Star. #CollectiveBias

I always like to prove to my other half wrong. He seems to think nothing cooked in wine other than my Italian sausage is not edible. I beg to differ for sure! Last night I made this Moscato Buttered Pear Pork with Risotto and he very much so enjoyed it. He told me how he makes better risotto which is funny. He does in the Czech sense. Italian’s make it different and with a different rice. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbiasOne of the reasons I love to make risotto is the creamy flavor it has over regular rice. I have to admit that adding a bit of the Star Buttered Olive oil first gives a creamy buttered and toasted nutty taste the risotto.  Pears pair perfectly with pork and the Moscato that is reduced over them to bring out a distinct flavor. 

Star Borges Buttered Flavor Olive Oil

I picked you the Star Butter flavored Olive Oil at Walmart while we were waiting on medicine. She had an allergic reaction to who know’s what! They have her epi pens for next time and some meds for this time. Never fun! At least we walked around and shopped and I found the Star. It really was so tasty with the risotto and the pork. Currently only Walmart carries the Star/Borges butter flavored olive oil. 

Pork at Safeway

I picked up the pork at Tom Thumb (Safeway). Pork loin thinner sliced is perfect for cooking this dish in a skillet when it’s warmer and you don’t want to head up the house. I like to get their all natural pork because I feel it has a better flavor. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbias

So are you ready to try my recipe?

Moscato Buttered Pear Pork with Risotto
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For Pork and Pears
  1. 1 package of thinly sliced pork loins
  2. 1 bartlett pear; sliced into quarters
  3. 1/2 cup Moscato wine
  4. 2 tablespoons Star/Borges Butter flavored Olive oil
For Risotto
  1. 1 1/2 cup risotto
  2. 1 large container chicken broth
  3. 1/2 red onion; diced small
  4. 1 tablespoon Star/Borges butter flavored olive oil
  5. 1 clove of garlic; minced
Instructions
  1. Preheat oven to 190 degrees F.
  2. In a large skillet/saute pan, add in 2 tablespoons of butter flavored olive oil with pan on medium high heat. Add in pork, 1/2 cup Moscato, and sliced pears. Cook until pork is caramelized on both side and cooked thoroughly. Place pork and pears in glass dish in oven to keep warm while cooking risotto.
  3. In a small pot add 5 cups of chicken broth and bring to a low boil. In a saute pot add in onions, butter olive oil, and garlic. Saute until tender. Add in 1 1/2 cup risotto and toast for about 2 minutes. Add in 1 1/2 cups chicken broth barely to cover. Keep at a low boil. Stirring frequently watch risotto to make sure once the liquid soaks up you add 1 cup at a time until all liquid is soaked and risotto is creamy and tender.
  4. Serve pork and pears with risotto and the rest of the bottle of the Moscato.
Mooshu Jenne http://mooshujenne.com/

Meat Lovers Lasagna & Easter #NewFavorites

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser Stouffer’s & New York Texas Toast.

Spring always seems to be that time of year everyone is getting back into gear. It’s like wiping away that winter fog and getting things ready for a busy summer. What I enjoy about Stouffer’s Meat Lovers Lasagna is how easy it is to make for a springtime dinner. Even better when I am on the run trying to pick up eggs and fun decorations for my daughter to pop this in the oven allowing us more time to decorate.  It’s such an easy meal!
Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shop via MooshuJenne.com

I love when she can shop herself and just run into Walmart and grab what I send to her on her phone. Generally, her and one of her brother’s will run in and grab a pasta dinner and Texas Toast for the perfect pairing. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopYou can just hop on over to the next aisle and pick up your toast. It’s usually a 15 minutes store run. Easy dinner that’s done in less than 30 minutes without all the work. I enjoy that she can make it and I can prepare eggs and the stuff to decorate them.

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopDo you have a go to meal or easy meal that you make when trying to have fun decorating for Easter? What plans do you usually have for Easter. We generally always try to make eggs in plenty of different styles. I think this year I would like to try eggs drawn on with markers. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopLasagna is always a meal I think you need more of and really a little bit for each person goes such an absolute long way. This is the family size and it really is enough to feed all six of us with the Texas Toast on the side of course ;) 

Meat Lovers Lasagna and Texas Toast
Serves 6
Meat lovers lasagna with Texas Toast
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 package Stouffer's Meat Lovers Lasagna Family Size
  2. 1 box New York Texas Toast
Instructions
  1. Cook Stouffer's lasagna for 9 minutes on high in the microwave and then cook at 50% power for 20 minutes. For Texas Toast just cook as directed on the box. Serve while coloring eggs!
Mooshu Jenne http://mooshujenne.com/

 

Easter Egg Salad

Easter is almost here! I have a colorful little dish that’s easy to make with all those left over Easter eggs. It’s Easter Egg Salad. It is a lot of fun to create. You can dyed the insides of the eggs with any colors you like. The more colors the more colorful your salad will be. What’s great is you can use this as a side dish on Easter and have more fun making it with your children or teenagers.

Easter Egg Salad | MooshuJenne.com #Foodelicious #Easter

My son, Chancelor, helped me make this as I wasn’t feeling well. He said his fingers were going to be rainbow colored when finished. We used Americolor soft gel paste food color and water to dye the egg whites. The darker colors work better for the whites of the eggs. You can always use vinegar but we didn’t because we didn’t want the salad taste altered.  I love doing icing with these colors. They always have the best color turn out. Oh and they are really cool with pasta too!

Easter Egg Salad | MooshuJenne.com #Foodelicious #Easter

Don’t forget to stop by and check out these other great bloggers with their super cool Easter inspired recipes and crafts. You can follow along on social media with the hashtag #Foodelicious.

A Conquered Mess – DIY Easter Mason Jar Gift

Lydia’s Flexitarian Kitchen - Mrs. P’s Shortbread Cookies

I Love My Disorganized Life - Strawberry Cobbler with Chocolate Hazelnut Swirl

Do you have any fun Easter recipes? Whether it be side dishes or some cool and creative please comment below and link it up. I would love to see what you have going. Inspiration is always fun! Now it’s simply time for a little Da Vinci’s Demons. OH! And how is that for #AryaStark. What a great starting episode; I was glad they came back where it left off. Now, only if they would show more of Jon Snow ;)

Easter Egg Salad
Serves 3
Colored egg whites tossed with mayo and mustard to make a creamy egg salad.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 5 hard boiled eggs
  2. 1 teaspoon mustard
  3. 1 tablespoon mayo
  4. Salt and pepper to taste
  5. Americolor dye of choice
  6. Water
Instructions
  1. Boil eggs in a small sauce pan for ten minutes or until done. Let cook in cold water.
  2. In five small bowls add a drop or two of Americolor food coloring gel paste and add a cup of water. Slice eggs in half and remove yolks. Dye whites of eggs to desired color. Place aside.
  3. Whip egg yolks with mayo and mustard. Add salt and pepper. Lightly fold in diced colored egg whites. Serve cold with ham or other Easter dinner meal.
Mooshu Jenne http://mooshujenne.com/

Italian Parmesan Bacon Wrapped Chicken – Fresh Take

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias (#CollectiveBias) and Kraft Fresh Take.

Don’t you just love Easter with all the pretty colors? I know I do! Every year we always think of a new way to color eggs. It’s just a tradition in our house. I always make the traditional ham and mashed potatoes along with finding a new salad of sorts to make anew. I have to admit I think the teenagers are worn out on ham. Of course the other half and I would eat our weight in ham if we could. Sometimes it’s great to have another option for Easter or a simple spring brunch. These Italian Parmesan Bacon Wrapped Chicken legs made with Kraft Fresh Take are simple and easy. My teen helped me make these along with the Easter Egg Salad pictured in the back.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.comThe Kraft Fresh Take was easy to find in Walmart in the cheese section. See below :) During the month of April there will be a printable coupon good for $1 Off Fresh Chicken When You Buy Fresh Take. Get the coupon by clicking here! #FreshTake coupon.

Kraft Fresh Take Store ShotItalian Parmesan Bacon Wrapped Chicken puts a twist on Easter Brunch. While you still have your ham flavor (bacon) you can change it up with an Italian splash. Serve it with easter egg salad or fresh spring greens for a nutritious dish.  Simply wrap the chicken in bacon like below. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Just open up the Kraft Fresh Take and mix the cheese and bread crumbs. Roll the bacon wrapped chicken in the mixture, lay into a baking dish, and bake for about 30 to 40 minutes.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

They will come out ready to serve to your family or friends for your Easter brunch or dinner. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Italian Parmesan Bacon Wrapped Chicken
Serves 4
Chicken legs wrapped with bacon and breaded with Kraft Fresh Take.
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Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 package Kraft Fresh Take Italian Parmesan
  2. 4 chicken legs
  3. 4 strips of bacon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wrap chicken legs with bacon starting from the leg bottom to the top. Open Kraft Fresh Take Italian Parmesan and mix as directed on the package. Roll chicken in mixture and place in a small baking dish.
  3. Bake for 30 to 40 minutes as directed on package until chicken is done and outside is crispy.
Notes
  1. I cooked my chicken covered for one hour and then pulled off the cover and let the topping brown.
Mooshu Jenne http://mooshujenne.com/

 For more recipes follow along on Facebook, Google +, and Twitter with the hashtag #FreshTake or #CollectiveBias. I would love to hear what your Easter traditions are below. How do you do Easter?

Milky Way Simply Caramel Torte Parfait

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and MARS BITES.

Milky Way Simply Caramel BITES are just too perfect for the various parfaits I like to make. I have to say that topping a parfait off with these bad boys just screams out to me as “Please, Eat Me!”. I saved these little parfait cups from a local restaurant because they were just too cute and well I knew I had this post coming up. I decided that this Milky Way Simply Caramel Torte Parfait would be perfect in them. They are just too darn cute and perfect for St. Patrick’s Day or Easter. All you have to do is add a sticker and wham you have something spectacular and seasonal!

Milky Way Simply Caramel Parfait - Mooshu JenneOH! I also have a coupons for you to save some funds on purchasing these super duper yummy Milky Way Simply Caramel BITES and 3 Musketeers BITES. I picked them up at Walmart for cheap!

Receive $0.75 off when you buy (2) 2.83 oz. bags or $3.00 off when you buy (2) 6 oz. bags or larger

MARS_Bites_Coupon (1)

$3.00 off link:

http://coupons.walmart.com/?cid=18153148

3 Musketeers BITES Parfait - Mooshu Jenne #EatMoreBites  #shop

I just love that while I am trying to make these delicious parfaits with Milky Way Simply Caramel BITES that the other half and my daughter are trying to eat them all. He always tells me I need to make more posts like this. Really? Haha! My general response to that is if I can keep you from eating them all in the process we’d be all good! 

To top off how cute these bad boys are I have a free printable for you with Easter themed stickers that you can print and stick all over whatever container, jar, or small cup you use to serve these in. Top download it just click here Easter Printable. Just print and punch out with a larger sized hole punch. You can find them at any craft store.

Easter Printable Free | Mooshu Jenne

What’s your favorite of the two? 3 Musketeers BITES or Milky Way Simply Caramel BITES? To follow along with the conversion use the hashtags #EatMoreBites #CollectiveBias. Now for the simple recipe for these Milky Way Simply Caramel BITES.

Milky Way Simply Caramel Torte Parfait
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
For Torte
  1. 1 cup water
  2. 1 cup sugar
  3. 1 stick and 1 tablespoon unsalted butter; diced
  4. 18 ounces semisweet chocolate; chopped finely
  5. 6 large eggs
For Pudding
  1. 1 box milk chocolate pudding or pre-made milk chocolate pudding cups.
For Parfait
  1. Above ingredients
  2. Milky Way Simply Caramel BITES
  3. 3 Musketeers BITES
  4. Chocolate syrup of choice
For Torte
  1. Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Line bottom of the spring form pan with parchment paper; make sure to butter the parchment paper. Wrap three layers of foil around the outside of pan. Foil must come to the top of rim. Combine water and sugar in small sauce pan. Bring to a boil over medium heat, stirring frequently until the sugar completely dissolves. Simmer for about 3 to 5 minutes. Remove from heat. Melt butter in large sauce pan over low heat. Slowly add chocolate and whisk until smooth. Whisk sugar mixture slowly into chocolate. Add eggs to chocolate mixture and whisk until well blended. Pour batter into the prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 to 55 minutes. Remove from water bath; transfer to a rack. Cool completely.
For Pudding
  1. Mix according to directions or use pre-made pudding.
For Parfait
  1. Pour chocolate syrup in the bottom of the container. Add in some Milky Way Simply Caramel BITES and torte. Top with pudding. Repeat process. Once you are at the top of your container top with chocolate syrup and Milky Way Simply Caramel BITES. Put in refrigerator for 20 minutes before serving. This will allow the syrup to harden a little.
Mooshu Jenne http://mooshujenne.com/

Lucky Charms Blondies

With St.Patrick’s Day just almost a week away I wanted to bring you a simple cute dessert that you can make for the family.  It’s spring break here! That always means my daughter’s birthday is coming. Her birthday always lands during spring break. This time it’s on a Friday! We are doing a complete Frozen inspired theme even though she’s going to be 14. I kind of begged her to let me though she is having just as much fun with it as I am.  Anyway, during spring break I like to make goodies that are easy that they can munch on and get into the spirit of the upcoming holiday. These Lucky Charms Blondies are perfect for that. Not very many ingredients, easy to put together, and do not take long to bake. Plus they do turn out too cute!

Lucky Charms Blondies - Mooshu JenneThese Lucky Charms Blondies can be made with or without some Lucky Charms on top. That’s up to you if you want the crunch. You can also change it up with any kind of cereal you would like to add. If you want the bars to be thicker simply double the recipe. You can add food coloring to the cake mix to make them match any holiday too! I left them without food coloring here so you could see the colors. Next time I want to do these with fruity pebbles. My son, Chancelor, keeps saying he would like to have them with Oops All Berries from Cap’n Crunch.

Lucky Charms Blondies - Mooshu Jenne

Here is a few more recipes from our Foodelicious St. Patrick’s Day Round Up. Hope you take some time to stop and check out these other recipes! You can follow along with hashtag #Foodelicious.

Pary Moppins – Cabbage

Memories by the Mile – Shamrock Shake 

Captivating Corner – Irish Soda Bread

Little Family Adventure – Shepherd’s Pie

Hearts and Home  - Drunken Pot Roast

Here is the recipe for the Lucky Charms Blondies!

Lucky Charms Blondies
Serves 9
Cake batter blondies with Lucky Charms.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 box yellow cake mix
  2. 1/4 cup milk
  3. 1/4 cup vegetable oil
  4. 1 egg
  5. 1/2 cup Lucky Charms; crushed
  6. 1/4 cup Lucky Charms; for sprinkling top
Instructions
  1. Preheat oven to 350 degrees F. Grease baking pan or casserole dish with oil. Size of baking dish will make the difference of the thickness of the bar. If you would like them thicker you may also double the recipe.
  2. In a large bowl add in yellow cake mix, milk, vegetable oil, crushed Lucky Charms and egg. Mix well together. Mixture will be thick.
  3. Layer into baking dish and press down with spatula or hands. Top with Lucky Charms. This is optional. Bake for 25 minutes until edges are light golden brown. Let cool for 30 minutes before serving.
Mooshu Jenne http://mooshujenne.com/

Baja Chicken Soup

Love this Baja Chicken Soup! It is completely simple to make. It comes together quick on a week night when I really don’t feel like cooking. Yes, I do have those days when cooking or even moving from my bed is a issue. Now and again I cook from cans. It’s one of those deals that I only keep certain canned food in the house. Tomatoes, beans, and corn are alright in my book coming from a can. You won’t find much else canned in my house. Maybe spinach for a quick side dish; the kids like it. 

Baja Chicken Soup | Mooshu Jenne

If allowed I would add spring onions and avocado to every dish. Fresh spring onions just have a mountain of flavor that I love. Avocado is just a fruit I grew up eating in California. It’s my nature to gravitate towards it. What’s great about baja chicken soup is it’s perfect for spring. It’s not a heavy soup which allows it function well during the non wintry season. What spring and summer soups do you like to make? 

Baja Chicken Soup | Mooshu Jenne

I always love chicken in my soup but I am not a real fan of ground beef in soups. To me ground beef belongs in a goulash or maybe a stew. Do you like ground beef in soups?

As I am writing this post the news is coming across that there is a Tornado warning at the Daytona 500. I hope everyone is safe. I remember the year we had tornado warnings at Texas Motor Speedway. We sat in the lot waiting and listening to the scanner as they talked about what to do in case it did it. Some of the chatter was actually pretty funny. 

Baja Chicken Soup | Mooshu Jenne

I do have excited news. I finally got a new car. I am hoping to do a post soon all about it. The guys at the other half’s work where we got the car want me to bring them some food. What would you bring a shop full of guys and some sales men to eat? Cupcakes maybe? Anywho, here is the recipe for the soup. Hope all of you enjoy it; I did!

Baja Chicken Soup
Serves 6
A chicken soup with a spicy base with chicken, corn, black beans, and tomatoes. Topped with avocado and spring onions.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 large boneless, skinless chicken breast; baked
  2. 1 small white onion; diced
  3. 1 large anaheim pepper; ribs removes, seeded and diced
  4. 1 tablespoon olive oil
  5. 48 oz. chicken stock
  6. 3 cloves of garlic; minced
  7. Juice of half a lime
  8. 1 tablespoon cumin
  9. 1 tablespoon paprika
  10. 1 teaspoon cayenne pepper
  11. 1 can black beans; drained
  12. 1 can whole sweet corn; drained
  13. 3 cans fire roasted tomatoes
  14. 1/2 bushel of cilantro; chopped
  15. 1 large avocado; sliced into moon shaped slices
  16. 2 spring onions; sliced
  17. Salt and pepper to taste
  18. 3 to 4 cups of water
Instructions
  1. Preheat oven to 400 degrees F and bake chicken for one hour. It will cook more in pot so if it is a bit pink it's fine.
  2. In a large pot, add in anaheim peppers, garlic and white onion with one tablespoon olive oil and cook over medium high heat. Saute for about 3 minutes. Add in chicken with cumin, paprika, and cayenne pepper. Stir well. Add in chicken broth. Stir and add in corn, black beans, and fire roasted tomatoes. Stir well combining all ingredients. Add 3 to 4 cups water depending on desired broth amount. Add in cilantro but reserve some for garnish. Add juice of half a lime. Bring to a boil and simmer for 10 minutes.
  3. Slice avocados and spring onions. Salt and pepper soup to taste. Serve topped with fresh cilantro, avocados, and spring onions.
Notes
  1. You may use rotisserie chicken in the place of baked chicken to shorten time.
Mooshu Jenne http://mooshujenne.com/

 

Chicken and Andouille Sausage Gumbo

Gumbo is an art! It comes in many different ways but the key ingredient is the roux. If you don’t make the roux right it can become a complete disaster. Some will make their gumbo with shrimp or crab and others are known to make it with chicken and sausage. While I love a good seafood gumbo my daughter cannot eat seafood. Doesn’t mean we don’t eat it, we just like her to be able to share in the gumbo fun sometimes too. For that reason I make a chicken and andouille sausage gumbo. Andouille sausage really gives the flavor to the gumbo. The chicken gives it a hearty pick up. Then there is the controversy of tomatoes. This is really depending on my mood if I add them or not. Generally, when doing a chicken and andouille sausage gumbo I say it’s 50/50. When doing a seafood gumbo it is always and forever a no. I am just not a fan of tomatoes and seafood. I know I am a Italian a heart and in some sauces it will merry perfectly but in gumbo I am just not a big fan of it.

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

One of my favorite times of the year is Mardi Gras. I love to have an excuse to cook Cajun foods. Not that I necessarily need one but that’s the excuse I give the family :) Gumbo is a good way to get them to eat okra too. They like it fried also but it’s not the healthiest way for them to eat it. King cake has to be the one dessert of this season they cannot get enough of. Other delicious dishes of this season are jambalaya, etouffee, crawfish or low country boil, and some seasoned cornbread fried catfish. What is your favorite Cajun or Creole recipe?

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

My most favorite Cajun/Creole recipe has to be fried alligator. I know it’s not healthy and I really don’t care. It is all about the southern fried goodness when it comes to gator. It should be tender on the inside with an amazing crunchy batter on the outside. Gator is best served with fries, corn and cocktail sauce. When we all go out for Cajun this is what we all generally order. I wish gator was sold on the shelves because I would definitely make it at home. I guess it’s good it is not since it gives me an excuse to go out to dinner.

Chicken and Andouille Sausage Gumbo
Serves 8
Gumbo full of chicken, sausage, and okra.
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
For Roux
  1. 1 3/4 Cups Olive Oil
  2. 2 Cups All-Purpose Flour
  3. Juices from baked sausage and chicken
For Gumbo
  1. 1 large white onions; diced
  2. 5 stalks celery; chopped
  3. 1 large green bell pepper; diced
  4. 2 handfuls of okra; sliced
  5. 1 tablespoon olive oil
  6. 3 cloves of garlic; minced
  7. 2 bay leaves
  8. 3 links of andouille sausage
  9. 2 boneless skinless chicken breasts
  10. 1/2 tablespoon cayenne
  11. 64 oz chicken broth
  12. 4 cups of water
Instructions
  1. Preheat oven or digital oven to 400 degrees F. Place sausage and chicken in a dish together and bake for one hour and thirty minutes.
  2. Preheat a large cast iron or enameled cast iron skillet over medium heat. Pour 1 3/4 cups olive oil and juices from sausage and chicken bake into the skillet. Allow oil to come to temperature. Whisking vigorously, add the two cups of flour to the oil making sure to thoroughly combine. Switch to a wooden spoon to constantly stir for about 20 minutes or until the roux is a dark red caramel color.
  3. Add onions to roux and pour into a large pot. Add in celery, garlic and green bell pepper. Top with chicken broth just to cover and cook for about 8 minutes. Add in the rest of the chicken stock and water. Add in sliced sausage and shredded up chicken. Add in bay leaves, cayenne pepper, and paprika. Cook on low for 20 minutes.
  4. While gumbo is on a low boil add sliced okra and one tablespoon of olive oil to a skillet. Fry okra for about 4 to 6 minutes on medium low heat to remove stickiness. Add to gumbo pot. Salt and pepper gumbo to taste. Cook on low for another 10 minutes until all flavors merry.
  5. Serve with a scoop full of white rice and top with spring onions.
Notes
  1. Gumbo is an art form. Never ever leave it while cooking.
Mooshu Jenne http://mooshujenne.com/
Please check out these other great Mardi Gras, Cajun or Creole recipes. You can always follow along with hashtag #Foodelicious.

Cajun Shrimp Lettuce Wraps – Savvy in the Kitchen
 
King Cake with Almond Filling - The Life and Loves of Grumpy’s Honeybunch 

 

Red Pepper Fusilli & Feed South Africa

Leftovers are a huge portion of lunches in our home. It’s a way not to create food waste and also have a healthy lunch. This Red Pepper Fusilli is perfect for that. The sauce really taste so much better the next day because it sticks to the pasta. We are lucky for the leftover lunches we get to have. Too many children go without lunch all over the world every day. Sometimes my kids don’t take their own lunch which upsets me because we always try to keep something for them to take. What is more upsetting is when I think of a child that doesn’t have the option for lunch at all. Picture a child walking to school hungry, unable to concentrate, with a belly ache before the day is over. I just couldn’t imagine this for my teenagers and wouldn’t want that for anyone else’s.

Red Pepper Fusilli | Mooshu Jenne

Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized. I am asking my readers to consider donating to this fundraising campaign that will provide 100 South African school children a daily meal for one year. Just $10 can feed a child their only meal of the day. That’s less than a week’s worth of lattes at Starbucks.

To follow along for more information check out: The Giving Table at Twitter: @thegivingtable / #feedsouthafrica and Facebook: facebook.com/givingtable or The Lunchbox Fund at Twitter: @thelunchboxfund and Facebook: facebook.com/thelunchboxfund.

Red Pepper Fusilli | Mooshu Jenne

Now for the Red Pepper Fusilli recipe which is simple and can be made with very little ingredients for a large family. We made this last night and chowed down on it for lunch today. It takes a tad of work but it is completely worth it. 

Red Pepper Fusilli
Serves 6
Roasted red pepper sauce toss over fusilli pasta.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 small white onion; diced
  2. 3 garlic cloves; minced
  3. 1 tablespoon olive oil
  4. 3 red bell peppers; seeds removed
  5. 2 cups heavy whipping cream
  6. 1/3 cup milk
  7. 1 bag of fusilli pasta
  8. 2 teaspoons crushed red pepper
  9. 1/2 teaspoon paprika
  10. Salt and pepper
  11. 1/3 cup parmesan; grated, shredded or flaked
Instructions
  1. Cut off tops of red bell peppers and slice in half. Remove ribbing and seeds. Place with flesh side up on a baking sheet lined with parchment paper. Broil on high for 7 to 10 minutes. Remove peppers from oven and place in a glass or ceramic bowl and cover with plastic wrap. Leave in bowl covered for 10 minutes. Once the time is up remove skins from peppers.
  2. You may use a food processor or immersion blender to puree the peppers. Add in heavy cream and milk. Puree again with peppers. Set aside.
  3. In a large pot, bring water to a boil and cook fusilli for 10 minutes or according to package directions.
  4. In a saute pan, add in garlic, onions, and olive oil. Cook on low until onions are translucent. Add in pepper mixture and raise heat to medium low. Add in paprika, crushed red pepper, salt and pepper. Cook for about ten minutes until sauce thickens a bit.
  5. Toss sauce over fusilli and garnish with parmesan.
Notes
  1. You may serve this with chicken and parmesan bread.
Mooshu Jenne http://mooshujenne.com/
 

 

Ropa Vieja with Patatas Bravas

I thought it would be first important to take about the origin of Ropa Vieja. Many think it to come from Cuba but in all actuality it came from Spain’s Canary Islands.  Ropa vieja originated in the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. This is how ropa vieja arrived in the islands; with the Canarian immigrants. The original version of ropa vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.

ropavieja2

I find this really interesting because well I find pirates astounding. The TV shows, the movies and the real stories of horror. Ships are also fascinating to me. To think if you were on a ship for months at a time and then you get to port to eat some ropa vieja. That must have been a joy for those sailors. It is definitely one of my favorite dishes from the Mediterranean region. 

Ropa Vieja via Mooshu JenneThey even have a story about ropa vieja. As the oldest story goes is a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja) and imbued them with his love. When he cooked the clothes, his love for his family turned the clothes into a wonderful beef stew. How interesting what love can do right?

 
I am entering this recipe as a part of a contest so I here is to hoping that I win!
Ropa Vieja with Patatas Bravas
Serves 6
Ropa vieja is flank steak slow cooked in spices sided with patatas bravas.
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Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
For Ropa Vieja
  1. 4 lb. flank steak
  2. 1 white onion, sliced in rounds
  3. 3 cloves garlic, minced
  4. 1 can (28 oz.) diced tomatoes
  5. 1 can (12 oz.) tomato paste
  6. 1 red bell pepper, thinly sliced into strips
  7. 1 green bell pepper, thinly sliced into strips
  8. 1 jalapeno, seeded and diced
  9. 1 chipotle pepper in adobo sauce
  10. 1 teaspoon dried oregano
  11. 1 tablespoon cumin powder
  12. 2 bay leaves
  13. 1 tablespoon paprika
  14. 1 1/2 cups vegetable broth
  15. 1 tablespoon apple cider vinegar
  16. 3 tablespoon cilantro, chopped
  17. Salt and pepper to taste
For Patatas Bravas
  1. 1 bag red potatoes; quartered
  2. 2 tablespoons olive oil
  3. Sea salt
For Sauce
  1. 1/2 white onion, diced
  2. 3 cloves garlic, minced
  3. 1 teaspoon paprika
  4. 1 teaspoon cayenne
  5. 1-12 oz. can tomato paste
  6. 2 teaspoon hot sauce
  7. 1/4 teaspoon salt
  8. 3 cups water
For Ropa Vieja
  1. Preheat oven to 400 degrees F.
  2. In a large, deep glass baking dish add flank steak and top with onions. Add minced garlic, chipotle peppers, jalapeno, bell peppers, vinegar, and cilantro. Top with diced tomatoes, tomato paste and vegetable broth. Add in oregano, cumin, paprika, and bay leaves. Cover with foil and cook for five hours until meat pulls apart and is tender.
For Patatas Bravas
  1. On a baking sheet lined with parchment paper layer quartered red potatoes. Drizzle with olive oil and top with sea salt. Pop into the oven with Ropa Vieja and cook for about 45 minutes until tender. Once tender broil potatoes on high for 3 minutes until browned. If potatoes are browned by just baking there is no need to broil.
For Sauce
  1. In a saute pan, add olive oil, minced garlic, and onion. Top with a bit of salt. Cook on medium to low heat until onion becomes translucent. Careful not to brown the garlic or onions. If they start to brown lower the heat. Once translucent add in tomato paste, water and spices. Whisk well. Add hot sauce and cook on low until sauce is thickened. Once thickened turn off heat and use to top potatoes.
Mooshu Jenne http://mooshujenne.com/