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

Perfect Baked Stuffed Clams
 
Refer to step by step on blogpost
Author: Marie
Ingredients

• 5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
• POACHING LIQUID
• water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
• FILLING
• 2 cups homemade or good quality bread crumbs
• 4 tablespoons each of unsalted butter and olive oil
• zest of 1 lemon
• 3 or 4 garlic cloves grated on a microplane
• a handful of chopped parsley
• ½ cup of grated pecorino romano cheese
• salt and pepper to taste
• lemon for garnish
• hot sauce optional

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​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.

• Cantaloupe and mint leaves
• Pear and ginger root
• Honeydew and thyme or basil
• Meyers Lemon and just about most herbs: basil, rosemary or mint
• Mandarin orange and tarragon
• Cucumber and cilantro

Cocktails to Sip On
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:

• 3 ounces gin
• 2 ounces ginger simple syrup**
• ½ ounce fresh lime juice

Serve with a slice of lime.

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:

• 3 ounces vodka (I prefer Absolute Citron)
• 3 ounces freshly squeezed grapefruit juice (strain the pulp)
• 1 ounce plain simple syrup**
• ½ ounce St. Germaine Elderflower Liquor
• ½ ounce of fresh Meyers lemon juice

Satsuma Special Satsuma mandarins have a mellower flavor than your basic orange, but any mandarin or tangerine will do. In a shaker filled with ice mix:

• 3 ounces vodka (plain vodka or Absolute Mandarin)
• 3 ounces freshly squeezed satsuma juice (strained of pulp)
• 1 ounce tarragon simple syrup**
• Splash of fresh squeezed lime

Mint and Cantaloupe Concoction You can substitute basil for the mint. In a shaker filled with ice mix:

• 3 ounces vodka
• 2 cups ripe cantaloupe, cut into chunks and pureed
• 1 ounce mint simple syrup
• Splash of fresh squeezed lime or lemon

Infused Vodka or Gin Simply muddle about a ½ cup of the herb of choice, pour 2 cups vodka or gin over the herbs and seal in a mason jar. Let it sit for a couple of day, then strain.
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!

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

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

• Butter – adds flavor and tenderness. In this cookie recipe, butter is kept chilled which results in a very thick cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for.
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used. Typically cookies are made with a combination of brown and granulated sugar, but using just brown sugar prevents the cookies from spreading too much and also enhances the warm, cozy flavor.
• Vanilla – adds a sweet flavor and depth. Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
• Molasses – keeps the cookies soft while also providing a warm, rich, sweet flavor. Look for a light or dark unsulphured molasses, but do not use blackstrap — its flavor is much too strong and bitter.
• Egg – helps bind the cookie together while also adding a chewy texture. Because we’re using cold butter, you’ll need to use cold eggs. Same temperature ingredients combine better. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
• Old Fashioned Oats – aka rolled oats are used two ways in this recipe: whole and ground. Whole old fashioned oats provide a chewy texture and ground old fashioned oats replace the flour you’d typically find a cookie recipe that adds structure and gives the cookies shape.
• Spices: Cinnamon, Nutmeg, Cloves, and Salt – our homemade spice mixture! This combination of spices gives a warm, cozy flavor and also helps to balance out the sweetness from the brown sugar. Feel free to use a store-bought seasoning blend like “pumpkin pie spice” to replace the cinnamon, nutmeg, and cloves.
• Baking Soda – our leavening agent. Baking soda gives these cookies a “lift” and prevents them from becoming too dense. It also promotes a nice, chewy texture.

Icing

• Powdered Sugar – the base of our glaze. Powdered sugar aka confectioners’ sugar is the best sweetener for glazes, frosting, and icings, because it’s ultra smooth. Granulated or brown sugar would give a gritty texture.
• Salt – balances out the sweetness of the powdered sugar to give this icing the perfect sweet, but not too sweet flavor.
• Milk – thins the icing ever so slightly. We’re looking for a relatively thick icing that will eventually harden on the cookies. Adding too much milk won’t allow the icing to set. Use milk, heavy cream, or half-and-half.
• Vanilla – optional, but highly recommended. It will make the icing slightly brown in color (vs white), but it does provide the icing with additional flavor.

Cookies

• ▢1/2 cup unsalted butter cold and cubed
• ▢3/4 cup dark brown sugar packed
• ▢1 tablespoon vanilla extract
• ▢1 tablespoon molasses
• ▢1 large egg cold
• ▢2 cups old fashioned oats ground in food processor until it resembles flour (certified GF if necessary)
• ▢1 1/2 cups old fashioned oats left whole (certified GF if necessary)
• ▢1 teaspoon cinnamon
• ▢1/4 teaspoon nutmeg
• ▢1/4 teaspoon cloves
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon baking soda

Icing

• ▢2 cups powdered sugar sifted
• ▢1/2 teaspoon salt
• ▢3 tablespoons milk
• ▢1 teaspoon vanilla extract

Instructions Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
• In your stand mixer, beat butter and brown sugar together until fluffy — this may take a few minutes because the butter is cold.

• Beat in vanilla, molasses, and egg.
• Add ground oats, whole oats, cinnamon, nutmeg, cloves, salt, and baking soda, then mix until well combined.
• Use a large cookie scoop to scoop out 16 dough balls — place 8 onto each prepared baking sheet.*
• Bake in preheated oven to 10-12 minutes, or until golden brown.
  Start Timer
• Remove from oven, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely before icing.
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• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Icing

• Place powered sugar, salt, milk, and vanilla into a medium sized bowl then whisk until smooth.
• Dunk the tops of the completely cooled cookies into the icing.
• Place back onto the wire cooling rack to allow the icing to set.

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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.