Jambalaya

Crockpot Jambalaya
1 pound skinless, boneless chicken breast halves, cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails

Directions:
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.  Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover and cook 7-8 hours on Low, or 3-4 hours on High.  Stir in the shrimp during the last 30 minutes of cook time.

My tweaks:  Chicken---I always cook chicken fully before putting in the crockpot...just my little quirk.  I shredded it instead of cubing, too...another quirk.
Sausage---Can't get andouille sausage and some websites suggested Polska Kielbasa..so I did...but it was kinda  bland I thought...not sure I will even add it next time
Tomatoes...make sure you get diced, I mistakenly got crushed and it made too much juice.
Spices....I used the oregano and creole seasoning but didn't have the others...and I just felt like the taste wasn't as hot and spicy as it should be...so I need to make sure to use all those next time.
Other....Barry suggested I use okra in it next time, I am not sure if that is jambalaya or gumbo, but worth a try.  We both really enjoyed it and is (except for the sausage) a healthy one-dish meal served over rice.
I took a picture but had the camera set on video, so didn't get a still before putting the rest in the fridge...I might get one of it next time I serve it.

Truffles

I really should have taken a picture of these, because they were just as pretty as they were delicious. The recipe is from allrecipes...and the name is Easy Decadent Truffles, and there is a picture that shows what they look like. Next time I make them I will snap some photos.
Easy Decadent Truffles
1 (8oz) package cream cheese, softenend
3 cups confectioners sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
1. In a large bowl, beat cream cheese til smooth. Gradually beat in confectioners sugar til well blended. Stir in melted chocolate chips and vanilla until no streaks remain. Refrigerate about 1 hour. Shape into 1 inch balls.

I took the advice of someone who had made these and divided the dough into three bowls, using 1/2 tsp of vanilla in one, almond in another, and orange extract in another (the orange was GREAT!). I should have rolled and dipped them right then, but I wanted to wait til morning so I put them back in the fridge, then they were too hard when I got them back out. So I microwaved them a little softer and dipped one batch in almond bark, rolled one in confectioners sugar (my personal favorite) and the other in chopped pecans.

This made 50 or 60 truffles enough to give all my friends at school some and fix a tray for the office. I got asked for the recipe several times. And it is SOOOOO easy!

Pecan/Coconut Cake

This really reminds me of the hickory nut cakes Mama used to make...wonder if she put coconut in them...will have to remember to ask her. She made hickory nut pies...kinda like pecan pie, but SO much better. I haven't had a hickory nut since my kids were little. How sad.

Cake recipe:

1. Preheat oven to 350. Grease and flour two 8" round pans or one 9X13.

2. In a large bowl, blend 1 18oz moist white cake mix (I only use Duncan Hines), 1 1/4 cups water, 4 eggs, and 1/2 cup vegetable oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups shredded coconut, and 1 cup chopped pecans. Pour into prepared pans.

3. Bake for 35 minutes, or until done. Cool completely.

I frosted this one with Duncan Hines white frosting (not the whipped) and sprinkled with chopped pecans, but you could use cream cheese, or make your own. I think this would make great cupcakes, either topped with pecans or coconut.

It is so good that I am taking half of it to Jennie's because I sure don't want it setting around here.

Today's Experimental Kitchen...Flop & Failure

I will, from now on, leave it to Stouffer's to make our chicken pot pies....it was probably a lot healthier, but the taste just wasn't there... I would post a picture, but it is deceiving...looks really good!

Quick guac

After some tweaking, this is pretty much an original recipe. Kroger had Haas avocados on sale the other day, and I love guacamole, so decided to give it a try. Most call for sour cream, mayo, or something like that, which I am not crazy about...so if you are into that kind, you won't like this. I adjust it to how many avocados I have...today I used the one that was left from a big batch a few days ago.....

Remove avocado flesh, mash with a little lemon juice (1-2 Tablespoons, depending on your taste), stir in as much or as little Kroger's fresh salsa as you like...I like the Artichoke/Garlic. That's it! It really makes a pretty salsa.

The original called for green onions, cilantro, and fresh garlic, but since the salsa i use had all that, I just skipped them. I think next time I will add a little seasoned salt (I like the Pampered Chef kind) or some cumin or hot sauce to spice it up a little.

Crockpot scalloped potatoes

Great recipe, I have used it twice and have not been disappointed, AND it's one of those you can heat up in the microwave the next day and is even better! I would call it more of an au gratin because of the cheese, but it was listed as scalloped.
Also, I halve the recipe for Barry and me and it makes two meals (see "better the next day," above...lol).

Crockpot Scalloped Potatoes
1/2 tsp cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated American, or cheddar cheese
10 3/4 oz. can cream of celery, mushroom, or chicken soup
1 tsp paprika
Dissolve cream of tartar in water. Add potatoes and toss together. Drain
Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper, and half of cheese
Repeat with remaining potatoes and cheese
Spoon soup over the top. Sprinkle with paprika.
Cover. Cook on low 8-10 hrs, or High, 4 hours.

I DID MAKE SOME CHANGES...
1.EVEN THOUGH I HALVED THE REST OF THE RECIPE, I USED THE FULL AMOUNT OF CREAM OF TARTAR AND WATER.
2. I USED 4 GOOD SIZED BAKING POTATOES.
3.I USED PROBABLY MORE THAN THE ORIGINAL AMOUNT OF SHARP CHEDDAR BECAUSE I LIKE CHEESE...THAT'S UP TO YOUR TASTES.
4.I USED THE CREAM OF CELERY SOUP...AGAIN, BECAUSE THAT'S WHAT I LIKE.
5.DIDN'T HAVE PAPRIKA SO I USED SEASONED SALT...I THINK THE PAPRIKA WOULD BE GOOD THOUGH.