Sunday, August 24, 2014

Jambalaya Rice

Looking for a great hearty meal that is easy to make and full of flavor?  I personally love anything with Creole seasoning and shrimp!  This easy dish is a crock pot recipe that is a little out of the norm.  If you can imagine the smell as it is cooking, that is only a tiny preview of the punch of flavor this delicious recipe affords.  Using turkey smoked sausage and brown rice even makes this dish a little on the healthy side.

As the weather cools in the coming weeks and you turn to the slow cooker for a delicious way to get a meal on the table, try this recipe.  Olivia made it and as you can see, she got great results.



  • 1/2 pound ground sausage, cooked in a pan until browned
  • 1/2 pound turkey smoked sausage, cut into 1/4 inch rounds
  • 2 cups chicken stock
  • 1 large each - green and red peppers, chopped
  • 1 cup chopped sweet onion
  • 1 tsp. celery seeds
  • 2 garlic cloves, minced
  • 2 teaspoons Creole seasoning
  • 1 teaspoon seafood seasoning
  • 1 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups uncooked instant brown rice


  • Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered,
  • on low 3-4 hours or until chicken is tender.
  • Stir in shrimp and rice. Cook, covered, 15-20 minutes longer or until
  • shrimp turn pink and rice is tender. Yield: 8 servings.

Monday, August 18, 2014


Pictured below is a  kale in it's natural state.  There are different varieties, but they are all very green and the leaves are pretty firm and substantial.  When you look at it, it may conjure painful childhood memories of eating spinach and other leafy green vegetables, but let me assure you...this is not your momma's slimy version of leafy green vegetables.  

When you saute kale, you need more than what feels right because it cooks down and "wilts."  Don't skimp because once you've tasted it, you will definitely want more.  The method for cooking it is simple, but believe me, the taste is more complex.  When you try this recipe, do not leave out the red wine vinegar.  This final touch brightens the entire dish and really  makes it sing!  If all of this isn't reason enough to saute kale, look up the nutrition facts. It is a super food, not only big on taste, but big on nutrients.



1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Sunday, August 10, 2014


It is back to school time for many people and that means less time in the kitchen for many people or at least a change in schedules.  If you are looking for a quick and easy treat to make for home or your next gathering or meeting, this may be just the thing.  These bars don't require many ingredients and are very easy to mix up in a matter of minutes.  These bars cut easily and travel and store well.  Try them now and you may find you even want to add them to your holiday line up of tasty treats.


1 c. butter softened
½ c. sugar
1/8 tsp. salt
2 c. flour
1 – 14 oz. can sweetened condensed milk
1 c. chocolate chips
½ c. chopped pecans
½ tsp. vanilla

For crust, mix butter with an electric mixer on medium to high speed for 30 seconds. Add sugar & salt. Beat until combined, scraping sides of bowl occasionally. Beat in the flour until combined. Press 2/3 of the crust mixture into 9x13 ungreased pan. For filling, in saucepan combine sweetened condensed milk & chips. Cook & stir over low heat until chocolate is melted and mixture is smooth. Remove from heat; stir in nuts and vanilla and spread hot mixture over the crust. Sprinkle remaining crust mixture over chocolate mixture. Bake 350 until golden. Cool completely before cutting into squares.

Sunday, August 3, 2014

This post is a little different than those we've done in the past.  I'm mainly writing to let our followers know that Olivia is a great resource if you need tips on home canning.  She was recently asked by an area library to present an advanced home canning class.  Pictured below is part of what she took to show those attending.  In addition to the discussion of the basics of canning, which most of the group already knew, she covered canning meat (both raw and cooked), plus how people can figure the processing times for their altitude and if they are venturing out making their own recipe, how they can determine processing time.  She did a great job and I was really proud of her.  In the short time she has been doing home food preservation, she has learned a ton and even taught me a thing or two.  

If you have never tried home canning, start with water bath canning and progress to pressure canning.  Once you have enjoyed the goodness of food you've prepared yourself and food you actually know what is in it, you won't want to go back to the usual store-bought fare.  If you have a question about it, drop us a line.  We would love to hear from you.