Red Beans and Rice with Sausage

So here's my take on one of my favorite dishes...the problem is that the ones from the supermarket are loaded with MSG and preservatives...I've made this several times for my family and we've tried different sausages to go with, and our favorite is a Polska Kielbasa Sausage, cubed and browned in a non-stick pan. However, you can compliment this dish with your family's favorite protein or eat it without any meat.

This dish does require a little TLC, so be sure you're going to be around to stir the pot every 20-30 minutes for a few hours...it will totally be worth it though!! I do cook enough to feed my family of 5 for 2 nights because although I love food, and I love to cook, I am a very busy mom to 3 angels. With the rigors of school, their schedules, and mine; I find it easier to cook and enjoy it for 2 nights. With that being said..this recipe make about 4-6 adult servings.

Ingredients:

4-5 Celery stalks, Diced (you can use the leaves too!)

2 Medium Onions, Diced

2-3 Bell peppers, Diced

3-5 Garlic cloves, Minced

2 TBSP EVOO

3 Cans Red beans, drained and rinsed

1 Box Chicken broth

2-3 Bay Leaves

1 tsp Paprika

1 tsp Smoked Paprika

1 TBSP Chili Powder

1.5 tsp Cumin

1 tsp Chipolte Chile Pepper (Opt. this is spicy)

1 tsp Black pepper

Salt to taste

White/Brown Rice

Sausage

Green Onion, Chopped

In a 5.5 Quart Dutch Oven or Large soup pot, heat EVOO over high heat. Add onion, celery, bell pepper and bay leaves. Saute over high heat until soft and the water has evaporated, about 5-7 minutes.

Lower heat to Medium, add garlic and cook for 1 minute. Add Chicken broth, beans, and black pepper. Add the salt at the end, after it's finished cooking. Flavors concentrate as they cook down and what seems perfect at the beginning may be way too salty in the end. If you choose to omit the Chipolte Chile Pepper, add 1 more tsp Smoked Paprika. Remember when adding spices, LESS IS MORE! You can always add more later, but once in it's there, that's it!!

Simmer uncovered over Med/low heat stirring every 20-30 minutes for about 3 hours or until the beans are tender and falling apart. The RB and rice will have reduced and thickened. Add salt at this point to taste.

Cook rice about 30 minutes before serving.

Brown sausage in a skillet over med/high heat about 15 minutes before serving. When finished cooking, drain on a large plate with paper towels. Stir into Bean mixture and serve over rice, top with green onions.

Enjoy!!

Salted Brown Sugar Cinnamon Pumpkin Seeds

Amazing Halloween Treat and So easy!!!

pumpkin seeds

EVOO

Brown sugar

Cinnamon

Kosher Salt

Wash your pumpkin seeds in warm water and make sure all the pumpkin flesh has been removed. I ended up with about 3 maybe 4 cups of seeds after carving 3 pumpkins with the kiddos today.

After washing place all seeds onto a dry towel and pat dry with a few paper towels. Heat a large flat skillet with about 2 TBSP of EVOO and add seeds.

Roast seeds over medium/high heat about 25-35 mins until fully cooked, crunchy, and toasted. Make sure they are not chewy and raw anymore. You will need to stir the seed often and watch the heat, you may need the heat higher or lower depending on your range.

Once the seeds are roasted add 2 TBSP EVOO, about 1/2 a cup of brown sugar, and 1 tsp cinnamon. Cook for about 3-5 mins to allow the sugar to melt and coat the seeds. Turn off heat and and add 1 TBSP kosher salt.

Stir, cool, Enjoy!

Happy Halloween!!!

Easy Banana Chocolate Chip Waffles

One of my kids favorite things to do is cook and bake with me. On Saturday mornings we love warm banana chocolate chip waffles...they are so amazing you don't even need syrup!

2-3 very very ripe Bananas

1/2 C Brown sugar

1 tsp Vanilla

2 Eggs

1 C Milk

1 TBsp Cinnamon

2 C Bisquick mix

2 C Chocolate Chips

Butter

Syrup

Non-stick Belgium Waffle Maker

Turn Waffle maker on while prepping waffle batter.

In a large mixing bowl combine bananas and sugar. Beat about 1 minute until smooth. Add vanilla and milk, mix until combined. Add eggs 1 at a time.

In a small bowl combine Bisquick and cinnamon, stir with a whisk. Add flour mixture to wet banana mixture. Mix until just combined.

Add chocolate chips and stir in, do not use beaters.

I spray both the top and bottom of my waffle maker with Vegetable Oil using an oil sprayer...you can use non-stick spray from the store though.

Place about 3/4-1C of batter onto waffle maker and cook about 3 minutes until golden brown.

Serve with butter and/or syrup...my kids love them just the way they are without anything else.

Place any extra into a freezer bag and you have homemade waffles during the week!

Tomato Basil Bisque with Apple Wood Bacon grilled cheese

A Perfect Dinner for a cold evening.

Tomato Basil Bisque:

1 large can whole tomatoes

1/2 onion, chopped

1 TBsp EVOO

2 cloves garlic, minced

1 cup chicken broth

1 handful fresh basil

2/3 cup half and half

black pepper, salt

In a large bowl place tomatoes and crush with your hands to break apart. Careful, they will squirt!

Heat oil in a medium pot, add onions and cook over med/high heat about 5-7 minutes until soft and translucent.

Turn heat to low and add garlic, cook 30 seconds and then add tomatoes and chicken broth. Simmer about 20 minutes until veggies very soft.

Add half and half and basil and blend on high with immersion blender until smooth.

Season with salt and black pepper.

Enjoy!

Apple wood Smoked Bacon grilled cheese

Loaf of artisan bread, sliced thin

Block of Sharp cheddar cheese

Apple wood Smoked Bacon

Granny Smith/Gala Apple

EVOO

Cook bacon in skillet over low/med heat, flipping frequently. Drain on paper towels.

While bacon is cooking, slice bread and apples thinly, and grate cheese with a box grater.

Heat a grill pan over medium heat. Brush a slice of bread with EVOO and top with cheese, bacon, apple slices, cheese and next piece of bread (brush with EVOO as well)

Grill on both sides about 3 minutes until golden brown and cheese is melted.

Slice and enjoy!!

Wesley

This was made for Wesley while our family was living in s-'Hertogenbosch, The Netherlands last year. I love these colors...one of my favorites!

Emmett and Ella

My husband was in the VTCC: Virginia Tech Corps of Cadets while in school. He made some amazing friends who we are blessed to still be in touch with. This was a blanket and beanie set for baby Emmett with a matching beanie for his big sister Ella. GO HOKIES!

Beer Brined Chops w/ Roasted Veggies over Parmesan Polenta

If you are in need of comfort food but like to watch your figure...this is a great dinner to make!

Pork Chop Marinade:

1 12oz Sam Adams Bonfire Ale

3/4 C Water

1/2 C Kosher salt

5 Garlic cloves: minced

1 tsp Black pepper

1 TBsp EVOO

1-1.5 inch-thick cut pork chops

Marinate overnight in refrigerator Take out of fridge about 1-2 hours before grilling to allow meat to come to room temperature. Sear both sides about 1-2 minutes, turn down heat and cover. It should take about 10-12 minutes to cook depending on thickness. Check with a meat thermometer: 145-150 degrees. Allow meat to rest for about 5 mins before eating to allow all the juices to redistribute throughout.

Roasted Veggies

2 Large Zucchini: 1-in pieces

1 Large Eggplant: 1-in pieces

Campari Tomatoes

3-5 Garlic Cloves: minced

1/4 C EVOO

1 tsp dried sweet basil

Salt and Pepper to taste

Mix all ingredients onto a cookie sheet and roast in the oven at 425 for about 20-25 minutes, until veggies are tender but not overcooked.

Parmesan Polenta

Boxed Polenta: cook according to instructions but use chicken broth instead of water

optional additions: black pepper, basil, or parsley

After polenta is done "cooking", add 1/2 C grated Parmesan

Plate polenta first on plate, pile veggies on top and don't forget the pork chops!

Hailee

I made this set for a friend's little girl Hailee who was born back in May. It is a ripple afghan in lavendar, sage, and cream (Caron Simply Soft Yarn) with a matching beanie and booties.

My favorite part of this set was seeing the pictures of precious Hailee wearing her accessories with her blanket.

Chocolate Peanut Butter BonBons

These are just amazing! My family enjoys these as well as ALL my friends!

They are so simple and so much better than anything you'll find in the stores.

1 26oz jar of Smuckers Natural Creamy Peanut Butter

1 stick softened unsalted butter

2 cups confectioners sugar

3 cups semi-sweet chocolate chips

1/3 cup Crisco

*In a large bowl combine peanut butter and butter: beat on high 2 minutes

*add sugar, beat slowly until combined then mix on high 1 minute

-cover with saran and place in fridge 1-2 hours

-use plastic spoon to scoop and make peanut butter balls: about 1 to 1.5 inch(es). Place on wax paper lined cookie sheet and back into fridge for 1 hour

*In a double boiler combine chocolate chips and Crisco over low heat until smooth

*using a fork, place 1 ball at a time into chocolate and flip over 1 time...remove quickly and place back onto waxed cookie sheet

-Refrigerate 1-2 more hours until chocolate is set: keep refrigerated and enjoy!