Jambalaya

Well, Fat Tuesday is upon us once again. Makes me crave Cajun food.  So we decided to make jambalaya tonight. Now, I have not had the pleasure of visiting New Orleans, so I'm sure my authenticity is WAY off. But we combined a few recipes for easy jambalaya that we found online and it tastes really good. To me, anyway. So here goes. 

Jambalaya

2 tablespoons olive oil
1 large boneless skinless chicken breast, cut into bite size pieces
1 smoked sausage, sliced (would've used andouille or polish, but my store didn't have any left)
1/2 pound peeled deveined shrimp
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, diced
2 teaspoons minced garlic
2 cups long grain white rice
3 1/2 cups chicken broth
1 14 1/2 oz. can diced tomatoes, in juice
2 tablespoons Emeril's Bayou Blast seasoning
1 teaspoon cumin
3 bay leaves

In large pot, heat olive oil over medium high. Saute chicken for about 3-4 minutes, until just about done through. Add sliced sausage and cook for about another 3 minutes, until sausage is lightly browned and chicken is fully done. Remove meat from pot and add onion to same oil. Saute for 4 minutes, then add celery and peppers and cook an additional 3 minutes. Add garlic and cook for one more minute.  Add seasoning and cumin and stir well. Then add rice and tomatoes. Stir again to make sure thoroughly combined. Mix in chicken broth and then add back in the chicken and sausages, as well as any juice that may be in the dish. Bring to a boil. Reduce heat to simmer, add bay leaves and shrimp. Cover and simmer for 20 minutes or until rice is tender. Remove bay leaves prior to serving. 

 For those of you who don't care for a lot of spice, feel free to cut the Emeril's in half.

Coming Soon!!

D will be turning two next month. We are planning on having a cow theme for her party, and the bits and pieces are starting to come together. Stay tuned for pictures and ideas!

Not a recipe

So I spent some time the other day putting together a few thank you cards to send J's side of the family. His two aunts and grandfather have always been wonderful about including us on their Christmas lists. I don't have a whole lot of experience with card-making, as I only just started doing these in the last couple years. First batch I ever made (and thanks again to my sister for all of her help) was actually the announcements for when D was born. I don't have the stash of tools and supplies like my friend Bambi does (http://scrappinmama1.blogspot.com/) but I have noticed my stack of scrapbooking paper growing higher and higher. 
I did manage to remember to take a picture. But it is the last one I made, as I had already sealed the envelopes for the other two cards. Sorry. 

By Special Request

Okay, so my sister has been asking and asking for my pumpkin cookie recipe. I've been putting her off by saying that I had to find the recipe for them. Unfortunately, I really have no idea what I've done with the recipe. But I was able to find this one from Libby's that seems to be pretty close to mine. Sorry, though. No picture of this one as I haven't made them lately to be able to take pictures. I do have pumpkin in the fridge right now leftover from bread I made over the weekend. So perhaps I'll get them made and be able to come back to post pictures. We'll see. Anyway....here you go Beckie!  

Pumpkin Cookies

•  2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract 

Preheat oven to 350° F. Grease baking sheets. Combine dry ingredients in medium bowl. Cream sugar and butter in large mixer bowl. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Frost with cream cheese icing or powdered sugar glaze.

Wordless Wednesday #4

Mulled Cider

I have always liked to have a warm drink when it's cold outside.  My recipe box has tons of different versions of drinks, and I'm always bookmarking different recipes online to try out.  This is one we make when we're planning on having a crowd over, as it makes a pretty big batch.

Mulled Apple Cider

• 6 cups apple cider
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 3 large slices crystallized ginger
• 1 unpeeled orange, sliced thinly

Pour apple cider into a large pot. Add remaining ingredients.  Warm over medium low heat for an hour before serving.  This can also be made and kept warm in a crock pot to be enjoyed over several hours.  If you like your cider hard, add a shot of brandy when serving.

Wordless Wednesday #3

pic courtesy of marthastewart.com