Quick Red beans and rice

Ingredients:

1 box of Zatarain's Red beans and rice. (I used reduced sodium.)
2 Bay leaves
2-3 links of sliced smoked sausage (Andouille)
Creole seasoning (See below)

Creole Seasoning(I use this for Jambalaya and Shrimp & Grits):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Directions:

Follow the directions on the back of the box but add the leaves, sausage and seasoning. Let it simmer like it says and Viola red beans and rice. Yummy.

M and I love this for a quick subsitute.

Coconut shrimp with Orange Marmalade

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined

Vegetable oil, for frying ( I prefer peanut oil)

Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

Directions:

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

Dipping Sauce: Heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

M loves eating the shrimp and I love making this recipe. It is so easy and quick to make. If you don't like a sweet dipping sauce, I suggest Peanut Sauce in the Asian aisle. It is a spicy peanut sauce. Even eat it plain, it tastes that good.

Bacon Wrapped Weiners

Ingredients:

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Directions:

Preheat the oven to 350 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 20 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Once you pop, you can't stop!

Chicken Alfredo Pesto Pasta

Ingredients:

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) cream cheese
1 large red pepper, cut into strips
1/4 cup grated parmesan cheese
2 Tbsp. pesto


Directions:

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to cream cheese mixture; toss to coat.

This was quick, easy and tasty.

Easy Slow-Cooker Beef Stew

Ingredients:

1 cup fat-free reduced-sodium beef broth
1/4 cup Kraft Light Zesty Italian Dressing
1/4 cup Kraft Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Oscar Mayer Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

Directions:

Mix broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside. Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Ugh, I did not like this recipe and M didn't like it either. It doesn't taste like beef stew I grew up with. It has a tangier taste and the meat was not tender after 9 - 9 1/2 hrs of cooking. I think I will find another recipe and figure out how to make the meat tender. Don't get me wrong, there were a lot of people who liked the tangy taste, it just depends on the person.