Cajun Blackened Chicken
This Cajun Blackened Chicken is super with red beans and rice. You can also serve it up over pasta.
Did you know that the aromatic vegetables bell pepper, onion, and celery are considered by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine; which blends finely diced onion, celery, and carrots. Seasonings include parsely, bay leaf, green onions, paprika and dried cayenne pepper.
Although this chicken is so yummy, my favorite is still fried alligator.
Ingredients
Instructions
On a plate put all seasoning. You can add less or more to your own preference of heat you would like. Wash chicken under water and roll chicken in the spices, set aside. In a large skillet or frying pan, heat about 2 tbsp oil with some fresh chopped garlic. Add in chicken and cook till done. It is best to only blacken the chicken not burn it. If it starts to stick to much just add a little more oil.. If you like sour cream add a tablespoon full to the top of your soup.
http://mooshujenne.com/cajun-blackened-chicken/Colorful Curry
Have I ever told all of you how much I absolutely love organic health food stores. Especially the stores that use farm fresh produce from local sources when available. My local Sprouts had bell peppers in every color on sale. I wondered what to do with these beautiful colors and flavors. I thought a curry would be interesting. I love this yellow curry spice I get from Sprouts! If you have a store near you stop in and grab the spice.
Ingredients
Instructions
In stir fry or saute pot on medium heat add in olive oil, onions, and garlic. Saute onions till they are almost caramelized. Add in chicken and cook till lightly brown. Add in all peppers. Saute for about 3 minutes. Add in curry spice and just enough chicken broth to cover all ingredients. Add little salt and pepper. Cook till reduced and thickened. It will thicken quickly. Serve over white rice.
http://mooshujenne.com/colorful-curry/Red Pepper Soup
So I had pneumonia, yes not fun! While I was sick in bed I found a wonderful soup recipe for Smokey Roasted Potato and Red Bell Pepper Soup. I have to say I am totally jealous of Teenie Cakes because she has a dutch oven and I do not. However, I plan to pick one up soon and when I do, I will make her version of this wonderful soup. With inspiration from this recipe I made a easy stove top Red Pepper Soup. It was simple enough that sickly me could even stand to make it. Surprisingly my teenagers loved the soup!
Ingredients
Instructions
In large pot put in 2 tablespoons olive oil, diced onion, and chopped garlic. Saute onions for about 3 minutes then add in the red bell pepper. Add in cubed chicken. Cook the chicken till it is lightly browned. Add in potatoes and saute for about 3 minutes. Add in chicken broth and salt and pepper. Cook for about another 10 minutes till potatoes are tender.
http://mooshujenne.com/red-pepper-soup/BLTA
This is one of my favorite simple sandwiches. I can’t have just a BLT, it has to be a BLTA! Avocado is a fruit just in case you were wondering. It is also a aphrodisiac! The Mayans and the Aztecs ate them to enhance sexual desirability. They have many vitamins and are extremely healthy for your body and heart. So why not add a little bacon to make it unhealthy?! Here is how I put together my BLTA. Let me know how you make your BLTA or BLT.
Ingredients
Instructions
Toast the sourdough bread on a griddle or in a toaster. After toasting the bread, add mayo to the bread slices. Skip this step if you are using vinaigrette. Add lettuce, tomato, bacon, cheese, onions and avocados to the slices of bread. If using vinaigrette dressing add to sandwich before cutting. Cut in half and serve.
http://mooshujenne.com/blta/
Review: Fine Cooking in Season
Title: Fine Cooking in Season
Subtitle: Your Guide to Choosing and Preparing the Seasons Best
Publisher: The Taunton Press
Pages: 320
Goodreads:
Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Cooking in Season, readers will enjoy both the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.
My Review:
The Herb Grapefruit -Mango Salsa is definitely a must try! This book is full of colorful recipes, but that’s not all! Great details on fruits and vegetables for every season from early Spring until Winter. This book has extensive tips on how to pick the best, keep it fresh, preparing and how to use the fruit or vegetables in the best of ways. If I would have seen this book in a store, I would have bought it just for the tutorials on how dice a mango, cut a sweet pepper and peel a melon. It also features advice from some of America’s culinary experts. What’s prime is the recipes are healthy! The only thing this book lacked in my opinion is some pictures of the delicious recipes.
Shredded Beef Burritos
We have a local restaurant named Fuzzy’s Taco Shop. I just had to try it out when I first heard about it since I have a Godfather and a Great Uncle we call Fuzzy and Fuzzy Jr. This little place was rumored to have shredded beef burritos and to my surprise they did! I grew up on shredded beef burritos in LA and San Diego. Unfortunately once I moved to Texas all they had was the infamous “Tex-Mex” food of which I am not so fond of. So I was really glad to have a place that served “Cali-Mex” as we call it. After eating there a few times with the kids and my other half they fell in love the burritos as much as I did; I knew I just had to come up with a recipe at home. So I scoured the internet till I found a “old clothe” recipe and video which started the process. With a little effort and a decent amount of cooking time I can now make my own shredded beef burritos at home and for half the cost.
Ingredients
Instructions
In large sauce pot add in beef, onion, garlic and bay leaves. Fill with water to cover meat then add in beef broth. Bring to a boil and the simmer at a low boil on medium heat for about an hour to an hour and half. Once meat pulls free from center then it is ready. Pull out beef and shred meat with fork. Do not cut with knife. If you have to cut with a knife then the meat is not ready. After your meat is shredded put back in the broth. This is just for added flavor. Serve on tortillas with toppings of your choice.
http://mooshujenne.com/shredded-beef-burritos/Frosting For A Cause
Today I am guest posting at Frosting For A Cause. Please take a moment and stop by and check out my post at the official website Frosting For A Cause. Also for a great little treat here is some cute cause cupcake toppers. They can also be used for cookies. If you have access to print images on icing paper you can use them that way too. Frosting For A Cause Cupcake Toppers download link. Just right click and save as. Hope you enjoy my Pear Berry Nana recipe! Thank you Paula for letting me be a part of such a wonderful cause!
Peanut Butter Cookies
Peanut Butter cookies are simple and the ingredients are inexpensive. This recipe makes about 4 dozen cookies. Perfect for Santa!
I couldn’t keep V out of these cookies!
Ingredients
Instructions
Preheat oven to 350 F degrees. In a large bowl mix eggs and sugar. Blend in peanut butter. Make small round balls and place them on a cookie sheet with parchment paper. Push lightly with fork one direction and again a different direction to make the designs in the top. Bake for 10 to 12 minutes.
http://mooshujenne.com/peanut-butter-cookies/
Fruity Pebble Cookies
My favorite cookie! It’s so festive and good to make any time of year. Enjoy!
Ingredients
Instructions
Preheat oven to 350F degrees. Beat cake mix, oil, water and egg in a large mixing bowl. Stir in the fruity pebbles. Drop a tablespoon of dough per cookie at 2 inches apart on to a nonstick baking sheet lined with parchment paper. Bake for 10 minutes or until cookies begin to brown.
http://mooshujenne.com/fruity-pebble-cookies/Iced Eggnog Cookies
We are having a Sweet Swap Holiday Party tomorrow. I just wanted wanted to make a holiday cookie that had a traditional flavor but not something so common. My family LOVES eggnog. So I thought surely there has to be a eggnog cookie recipe on the net somewhere. There was of course, but all were these crunchy cookies. I am not a fan of crunchy cookies. I needed something soft and light. Something similar to a Italian butter cookie. After some mix matching of cookies recipes I dived in, in hopes that this would turn out to be a good cookie. It really is! My daughters eyes fluttered as she bit into it. So next up was my guy and he did the same thing. By the time I got them fully cooked my family ate over a dozen cookies! So here is the recipe. I hope you all enjoy it as much as we do. I will post up the Fruity Pebble cookies tonight.
Ingredients
Instructions
Preheat oven to 350 degrees. Put parchment paper on cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and eggnog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Round and flatten your cookies to just under the size you would like. They will swell a little. Bake for 10 minutes until lightly brown on edging. Allow cookies to cool completely.
To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in a little eggnog and 1 tsp vanilla bean paste and whisk. Add a little eggnog at a time till desired consistency is reached. Should be runny but thicker. Spread onto cooled cookies. Decorate with sprinkles if desired.
This recipe makes about 6 dozen cookies depending on the size you create them.
http://mooshujenne.com/iced-eggnog-cookies/
