Jambalaya is delicious way to celebrate Mardi Gras—or any time. Jambalaya is an excellent savory recipe to enjoy the return of this ultimate celebration. You can try your hand at the classic New Orleans dish, using the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Zatarain’s Smoked Sausage, available at Walmart and Kroger. Crunched for time? Use the quick and easy Zatarain’s Jambalaya mix instead. “Many people outside of New Orleans don’t realize that Mardi Gras is really a family holiday,” said Claude Davis, Principal Scientist for Zatarain’s and a native of New Orleans’s Tremé neighborhood. “This time of year is as much about the food as it is about anything else and Zatarain’s Smoked Sausage is the perfect ingredient to bring home the flavor of New Orleans, no matter where you live.” Smoked Sausage Classic Jambalaya Prep Time: 15 minutes Cook Time: 35 minutes Servings: 8 1tablespoon vegetable oil 1pound boneless skinless chicken breasts, cut into 1-inch cubes 1pound of Zatarain’s Andouille or Cajun Smoked Sausage, cut into 1/4-inch slices 1medium yellow onion, chopped 1medium green bell pepper, chopped 1rib celery, chopped 1tablespoon minced fresh garlic 1medium tomato, chopped 2teaspoons Zatarain’s Creole Seasoning 1teaspoon cayenne pepper 1cup extra Long Grain Rice1 3/4cups Kitchen Basics Original Chicken Stock Heat oil in large skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.You can find this recipe and much more at www.zatarains.com.
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Perfect Baked Stuffed Clams
Refer to step by step on blogpost Author: Marie Ingredients
http://seniorvoiceamerica.org/ http://www.svatampabay.com/ http://www.getsva.com/ 813-693-5511 by Stacy Dehmer
The long, warm days of summer will soon arrive. There’s no better way to spend them than sipping your favorite beverage with friends, outdoors. As for me, I always love a refreshing seasonal cocktail. Summertime brings an abundance of fresh fruits and herbs that can be mixed into all sorts of flavorful craft cocktails. It’s fun to experiment – whether infusing your libation of choice* with an herb or creating interesting simple syrups, be creative! Try some of these paired flavors and you’re on your way to becoming an amateur mixologist.
All of the following cocktails are made as martinis. However, they can be served over ice, too. And of course, you can “spice” them up a bit more with a heavier hand on the alcohol. If you’re serving martinis, start with a shaker filled with ice. Once all the ingredients are added, shake vigorously for at least 30 seconds, and then pour into a chilled martini glass. Uncle Paul’s Ginger Martini My brother-in-law introduced me to this years ago and it’s always a big hit. In a shaker filled with ice mix:
Grapefruit and Elder flower Martini I stole the recipe for this martini from one of my favorite restaurants, and then kicked it up a bit. I added elderflower liquor to cut the acid and enhance the flavor. It’s so good that it’s become my “signature” go-to cocktail. In a shaker filled with ice mix:
Simple Syrups To prepare syrup, in a sauce pan, bring one cup water and one cup sugar to a boil. Simmer until all the sugar is dissolved. Let it stand until it’s room temperature. If you’re making a flavored syrup, add in a heaping amount of the herb. I find you can’t put in too much. For example, about 20 basil leaves or ½ pound grated ginger work great. Seal and refrigerate for a couple of days. Strain and use. Any leftover syrup can be frozen for several months. Do you have a favorite summer cocktail that you love to prepare for your friends? Please share some of your favorites below!
Food & Recipes May 21,2023For those of you who are looking for a guilt-free, gluten-free snack in between meals or pre-exercise, go no further than these choc raspberry muffins. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.
3. Bake for 35-40 minutes until tops are golden and a skewer inserted into the centre comes out clean (cover tops loosely with foil if they are browning too quickly during cooking). Leave in the pans for 5 minutes, then lift out onto a wire rack to cool slightly before serving.
https://www.seniorvoiceamerica.org/food/food-recipes-may-212023 https://www.seniorvoiceamerica.org 813-693-5511 Comfort from the South
(Culinary.net) The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish. It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert. In a saucepan, melt butter. Add flour and stir to combine. Add crushed pecans and brown sugar. Stir to combine and form to the bottom of a pie pan. Bake for 15-20 minutes at 350 F. In a separate bowl, add cream cheese and beat until smooth. Add powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate. To make the pudding layer, whisk egg yolks in a bowl then whisk in whole milk. In a separate bowl, add sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine. In a saucepan over medium heat, add egg mixture followed by the dry mixture and stir. Add butter and vanilla extract, stirring until butter is melted. Pour pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. Once cooled, add on top of the other layers and spread evenly. Refrigerate pie overnight. To make whipped topping, in a mixer, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add whipped topping to the top of the chilled pie. Drizzle with chocolate syrup and sprinkle with chopped pecans. Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness. Find more unique dessert recipes at Culinary.net. If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work. Arkansas Possum Pie Servings: 8 Crust: 3/4 cup butter 1 1/2 cups flour 1/2 cup brown sugar 1 1/2 cups pecans, crushed Cream Cheese Layer: 12 ounces cream cheese, softened 1 cup powdered sugar 4 tablespoons heavy cream Pudding Layer: 3 egg yolks 2 cups whole milk 1 cup sugar 1/3 cup cocoa powder 3 tablespoons cornstarch 2 tablespoons flour 1/4 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla extract Whipped Cream Topping: 1 cup heavy whipping cream 4 tablespoons powdered sugar 1 teaspoon vanilla extract chocolate syrup 1/2 cup chopped pecans Heat oven to 350 F. To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate. Bake 15-20 minutes until crust begins to brown. Cool completely. To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate. To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside. In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined. In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight. To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer. Drizzle pie with chocolate syrup and sprinkle with chopped pecans. https://www.seniorvoiceamerica.org/ https://www.seniorvoiceamerica.org/food Kevinleonard@SeniorVoiceAmerica.org Produce Shopping on a Budget5 strategies to save on fresh fruits and veggies
Consider these tips from the experts at Healthy Family Project along with its produce partners, which are on their 2023 Mission for Nutrition to improve access to fresh produce that’s essential in alleviating many public health and personal wellness challenges. This year’s partners are striving to be part of the improvement efforts by donating funds to increase the accessibility to fruits and vegetables in schools through the Foundation for Fresh Produce. Make a List (and Stick to It) Buy Local Stock Up on Seasonal Produce Know Your Produce Department Befriend the Produce Manager Find more grocery savings strategies and family-friendly recipes at HealthyFamilyProject.com. Protein Packed Sausage Breakfast MuffinsRecipe courtesy of Healthy Family Project
Savory English MuffinsRecipe courtesy of Healthy Family Project
Healthy Family Project https://www.seniorvoiceamerica.org/food/produce-shopping-on-a-budget https://www.seniorvoiceamerica.org 813-693-5511 These old-fashioned Iced Oatmeal Cookies are soft, chewy, and coated in a sweet vanilla icing. This recipe is flourless, gluten free, and packed with cozy spices.
Cookies
Cookies
Icing
https://www.seniorvoiceamerica.org/ https://www.seniorvoiceamerica.com/ https://www.seniorvoiceamerica.org/ 813-693-5511 (Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool,
refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade. Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey. Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar. The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another. Visit ncsweetpotatoes.com to find more delicious summer recipe ideas. Pina Colada Sweetpotato Ice Pops Prep time: 5 minutes Freeze time: 3-4 hours Yield: 8 small ice pops 1/2 cup coconut cream 3/4 cup mashed and cooked sweetpotato 3/4 cup diced pineapple 2 tablespoons honey 1 tablespoon lime juice coconut flakes (optional) In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds. Place in freezer 3-4 hours. Top with coconut flakes, if desired. |
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