Tuesday, March 31, 2015

Easy as 1, 2, 3... well almost.

Jambalaya may have been created in Louisiana and may have its origins in Spanish paella, even if there is a dish also called jambalaia in Provencesouthern France, that is also a mash-up of rice, chicken and saffron and that has been identified by Frederic Mistral in his Proven├žal dictionary, in both figurative and culinary meaning. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.

First ~ grab the largest pot you own.  Saute sausage, chicken breast and shrimp if you have it. (I didn't) I used the meats natural juices to saute, no oil.
 Add chopped yellow onion, green onion, bell pepper, red pepper.  (I didn't have red pepper either)
Sprinkle to taste with ground red pepper, black pepper, white pepper, garlic salt, creole seasoning.  (I used Tony Chacherie's) Simmer
 Three ~ add large can of diced stewed tomatoes and rice.  (I used two cups of rice and cooked before I added)
 Stir, simmer and serve with french bread.

 Then go snuggle a one month old! Can you believe MissAllyAnn is one month??

For the Jambalaya, I used...
three chicken breasts
one pound of pork sausage
1 yellow onion
1 bunch of green onions
2 green bell peppers
2 cups rice cooked
1 large can diced tomatoes
red pepper
black pepper
white pepper
garllic salt
creole seasoning
if that is not hot/spicey enough for you - add one can of rotel tomatoes

Monday, March 30, 2015

Palm Sunday family get together

We gathered at our home for fun and family on Palm Sunday this year.
 One overflow table was set with my Lenox, Lacepoint china pattern, Nickie's Fostoria water goblets and my Waterford, Araglyn goblets.  
 The main table was set with Nickie's (my mother-in-laws) china, Royal Worchester, Dunrobin.  My silver plate is Christophle of France, Malmaison

 The yard was doing its best with help from Lynn to become a spring time flower fest. 
 Does anyone know what this fern below is called?  New growth is red and turns to green. 

 MissRaylyn is trying patiently to wait for her cousins and the goldfish release.
 MissLayton, Miss Hadley and MissAllyann are here Papa, let the fish go!

 Although pretending gravel is sand and you are back at the beach is fun too.
 My sad one little picture of our eggs.  Now that was a fun new experience for the grands.
Happy Holy Week everyone!

Monday, March 16, 2015

Happy St. Patrick's Day 2015

Everyone have a very Happy St. Patrick's Day. 

 Yes, we had fun in Baton Rouge, LA for  our annual clan get together!
(I am trying to embrace my natural curls!  Anyone have hair product suggestions?)

Tuesday, March 3, 2015

Pecan Praline Cake with butter sauce

The only cake I will ever make from now on!
Pecan Praline cake with Pecan butter sauce.  Pinterest I love you!
Now, the second time I made it, I did double the sauce recipe.  Don't judge!  You see I did use one fat free can of sweetened condensed milk.  Next time, I will try only fat free.
 May I first introduce you to the sauce!  Only three ingredients needed.  Butter, pecans and sweetened condensed milk.

 May I also introduce you to my new mixer.  Sunbeam from Target, small, easy to store out of sight.  The price is right at $35 !!!  

Does anyone know what those curly, swirly attachments do?
 Yes, you can thank me now.   And yes, licking the plate is allowed, in the privacy of your home of course.  The recipe is below.  

Pinterest link here, The Country Cook

The cake

1 box of butter pecan cake mix
(the first store I tried did not have this flavor, I used yellow butter cake mix.  Most of the family likes the yellow butter cake best)
1 tub of coconut pecan frosting mix
3/4 cup vegetable oil
1 cup water
4 eggs
1/2 cup chopped pecans 
(or more if you are from Louisiana, just saying)

The sauce

1 can sweetened condensed milk
2 tbsp butter
1/2 cup chopped pecans
(or more if you like pecans, just saying)

Preheat oven to 350 degrees
Butter or use cooking spray on a 9 x 13 pan
With a mixer, combine all cake ingredients, but save the pecans.  (yes, the frosting goes in the cake mix) Add pecans once your batter is completely mixed. Pour into your prepared pan.

Bake for 30-40 minutes, till the center is done.


In a saucepan, combine all sauce ingredients and stir.  I do not let it boil.  Just warm all the way through.
You may pour over the entire baked cake or by the spoonful, one piece at a time. 

I do refrigerate any leftover sauce.  I heat a slice of cake for 10 seconds in the microwave, re-warm the sauce  and drizzle over the top until the piece of cake is swimming in a little puddle of goodness.  You may use your own judegment.

Monday, March 2, 2015

Snow and Ice ... but a baby so nice.

MissAllyAnn joined the family amidst our worst weather of the year.  I know the below picture looks like a dusting or maybe two inches of snow.  But, believe me when I say, this pretty much is all it takes to shut down Dallas and the surrounding areas.  
 Once the ice began to thaw, I made my way out to McKinney.  I was a day late on my twin grands babysitting shift.  God Bless, Steve and  Denise, their other set of Grand-parents, for taking over the extra day.   Denise swears she will never watch another Bubble Guppy episode again.
 MissLayton holding her new sister was precious.  I guess MissHadley was trying to figure out the camera app on her Mom's phone.  MissAllyAnn is sleeping, eating and being just a little precious darling.
 Now to Lala's house and some cake making.  One cake to take home to Mom and Dad.
 .... and pretend fun.

 Some fine motor skill practice for MissLayton and a two handed baker, MissHadley.
 Lala added chocolate chips to the mix just for fun.  Needless to say, they did not last long.  Dry flour is a pretty easy clean up too.
After a day full of baking and the next day enjoying some indoor pool fun, we took them home a bit tired (all of us) and the family of five is home and adjusting to the new routine.  

It is a GRAND life!
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