tag:blogger.com,1999:blog-78946887414479183642024-03-13T12:14:38.712-07:00Hot Southern MessRecipes & Tips with a Southern TwistJodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-7894688741447918364.post-12322420498030318952020-11-08T12:09:00.001-08:002020-11-08T12:09:03.416-08:00Apple Cinnamon Cobbler<p>Fall is sort of here in south Louisiana. It's still humid outside but not quite as humid. So that's our Fall. I decided that I needed a Fall-ish dessert. Yes, I said <i>needed. </i>Don't judge me. So anyway, I made my Mama's cobbler recipe but instead of the regular fruit I used apple pie filling. It came out great! Like an apple pie but less work! My kind of dessert. A scoop of vanilla ice cream on top might even be necessary. Just saying.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b2Avn828Bo4/X6hJgmkeeyI/AAAAAAAA5D0/853VAMTooocB3aQCr8rolpgtJdYHgUmjwCPcBGAsYHg/s4032/PXL_20201106_000028677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-b2Avn828Bo4/X6hJgmkeeyI/AAAAAAAA5D0/853VAMTooocB3aQCr8rolpgtJdYHgUmjwCPcBGAsYHg/s320/PXL_20201106_000028677.jpg" width="320" /></a></div><p><br /></p><p>Here's what I did:</p><p><br /></p><p><b>APPLE CINNAMON COBBLER</b></p><p>1 stick unsalted butter (real butter is best!)</p><p>1 cup self-rising flour</p><p>1 cup sugar</p><p>1 cup milk</p><p>1/2 tsp vanilla</p><p>1 can apple pie filling</p><p><b>Cinnamon Sugar:</b></p><p>1/2 TBS sugar</p><p>1/2 tsp cinnamon</p><p>Preheat the oven to 350 degrees. </p><p>Place the stick of butter in a cast iron skillet. If you don't have one, go buy one. Just kidding. But not really. Everyone should have one. If you don't, you can use a 9 inch square baking dish. So, put the butter in the skillet and place it in the oven so that the butter can melt.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ulb9PMHgy0s/X6hLFHyF_WI/AAAAAAAA5EA/Mn02T56gWfQC21qMYsQeSb4StOKM5HYYgCPcBGAsYHg/s4032/PXL_20201105_224727226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-ulb9PMHgy0s/X6hLFHyF_WI/AAAAAAAA5EA/Mn02T56gWfQC21qMYsQeSb4StOKM5HYYgCPcBGAsYHg/s320/PXL_20201105_224727226.jpg" width="320" /></a></div><p><br /></p><p>Meanwhile, mix the flour, sugar, milk & vanilla in a large mixing bowl. Don't over mix it! Stir just until the lumps are gone. If you over mix it, the cobbler will be tough.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NI0vm7LG7uo/X6hLFHUt7dI/AAAAAAAA5EA/IgvI5BDOm0Us3yDGIR8xQpx40ob1AcyrQCPcBGAsYHg/s4032/PXL_20201105_224741879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-NI0vm7LG7uo/X6hLFHUt7dI/AAAAAAAA5EA/IgvI5BDOm0Us3yDGIR8xQpx40ob1AcyrQCPcBGAsYHg/s320/PXL_20201105_224741879.jpg" width="320" /></a></div><p><br /></p><p>When the butter is melted, take the skillet out of the oven and pour the batter in.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0LL9gKVT5J4/X6hLFMmS-NI/AAAAAAAA5EA/vkGpZFNbZdc4hTTQUXRlG1Xsf6mmEpLiwCPcBGAsYHg/s4032/PXL_20201105_224850882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-0LL9gKVT5J4/X6hLFMmS-NI/AAAAAAAA5EA/vkGpZFNbZdc4hTTQUXRlG1Xsf6mmEpLiwCPcBGAsYHg/s320/PXL_20201105_224850882.jpg" /></a></div><p><br /></p><p>Then, evenly spoon the apple pie filling over the batter. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2mdlIJfyf9I/X6hLFNsvFgI/AAAAAAAA5EA/40yEu--4NFEhOnlqcztRoRorK1pxur5hQCPcBGAsYHg/s4032/PXL_20201105_225100805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-2mdlIJfyf9I/X6hLFNsvFgI/AAAAAAAA5EA/40yEu--4NFEhOnlqcztRoRorK1pxur5hQCPcBGAsYHg/s320/PXL_20201105_225100805.jpg" width="320" /></a></div><p><br /></p><p>Mix the 1/2 TBS sugar with the 1/2 tsp cinnamon. Sprinkle the cinnamon sugar evenly over the top.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EfEKNG74hC0/X6hLFN7y2TI/AAAAAAAA5EA/9h-zIqCIqLofGwAY6KQRdooYfPbv3HeoACPcBGAsYHg/s4032/PXL_20201105_225232733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-EfEKNG74hC0/X6hLFN7y2TI/AAAAAAAA5EA/9h-zIqCIqLofGwAY6KQRdooYfPbv3HeoACPcBGAsYHg/s320/PXL_20201105_225232733.jpg" /></a></div><p><br /></p><p>Bake for 45 minutes or until golden brown. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KH95jTDTB4w/X6hLFOQMSjI/AAAAAAAA5EA/AkwvLdk9MTEDSbb6Nuiwo8sVERcJUBLVACPcBGAsYHg/s4032/PXL_20201105_233935173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-KH95jTDTB4w/X6hLFOQMSjI/AAAAAAAA5EA/AkwvLdk9MTEDSbb6Nuiwo8sVERcJUBLVACPcBGAsYHg/s320/PXL_20201105_233935173.jpg" width="320" /></a></div><p><br /></p><p>Let it cool for a while before cutting. It needs to set or it will just run all over the place. I let it sit at least 15 minutes. The smell is divine. You're gonna want to cut it immediately. It's tough, but you gotta wait.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fQghDu4o_cY/X6hLFOXB4FI/AAAAAAAA5EA/X41lCMI6zpktQoAhWzDeEOd6G_oFB9UcgCPcBGAsYHg/s4032/PXL_20201105_235856916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-fQghDu4o_cY/X6hLFOXB4FI/AAAAAAAA5EA/X41lCMI6zpktQoAhWzDeEOd6G_oFB9UcgCPcBGAsYHg/s320/PXL_20201105_235856916.jpg" width="320" /></a></div><p><br /></p><p>This cobbler is so yummy. Like I said before it tastes like an apple pie but as you can see it's super easy to make!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pw0qd6vv8Zg/X6hLFHRVCvI/AAAAAAAA5EA/ju2NdKNFt3w-ZLKRhLJqdFrq4n9PCT9KACPcBGAsYHg/s4032/PXL_20201106_000039836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-Pw0qd6vv8Zg/X6hLFHRVCvI/AAAAAAAA5EA/ju2NdKNFt3w-ZLKRhLJqdFrq4n9PCT9KACPcBGAsYHg/s320/PXL_20201106_000039836.jpg" width="320" /></a></div><br /> <p></p><p>I like to serve it warm with a scoop of Blue Bell Homemade vanilla ice cream. Wow! It's Fall in a bowl. </p><p>Store any leftovers in an airtight container in the fridge. You can eat the leftovers cold or warm it up in the microwave. Either way, yummy. Give this one a try. You won't regret it.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-4617966012655559442020-09-16T15:15:00.002-07:002020-09-16T15:19:27.289-07:00Energy Pods<p> Hey Y'all,</p><p><br /></p><p>I've been neglecting this blog lately. No doubt about it. I have joined many others in making face masks for those in need. We've made them for healthcare & essential workers, members of the military, Native American reservations, the elderly, kids going back to school. It has been a very big undertaking. I have made nearly 450 masks myself! I can't believe that! (giving myself a pat on the back).</p><p><br /></p><p>I just made some really yummy, healthy little snacks that can be eaten for a quick on-the-go breakfast or afternoon pick-me-up. They are called Energy Pods. Made from peanut butter, honey, raisins, etc, they are packed with flavor and good fats, whole grains & anti-oxidants. Here's how I made them.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5k8cTP-flow/X2KLZj4SWWI/AAAAAAAA2zE/jo7bAX0ho68hGCm7gPDw-csaJRBtiAqHACPcBGAsYHg/s4032/IMG_20200916_164218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-5k8cTP-flow/X2KLZj4SWWI/AAAAAAAA2zE/jo7bAX0ho68hGCm7gPDw-csaJRBtiAqHACPcBGAsYHg/s320/IMG_20200916_164218.jpg" width="320" /></a></div><p><br /></p><p><b>ENERGY PODS</b></p><p></p><ul style="text-align: left;"><li>1 cup peanut butter</li><li>2 TBS butter, melted</li><li>1/2 cup honey</li><li>1/2 cup dry non-fat milk powder</li><li>1/4 cup raisins</li><li>1/4 cup dried cranberries</li><li>2 cups Cheerios cereal </li><li>1/2 cup flaked coconut</li><li>1/2 cup shelled sunflower seeds</li></ul><p></p><p>Combine peanut butter, melted butter, and honey in a medium-sized bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6j42dpaDt8Q/X2KMqMSSkSI/AAAAAAAA2zQ/yPJn54hBn_E-_er0v6NSSD3dzZ2wqb1jQCPcBGAsYHg/s4032/IMG_20200916_161123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-6j42dpaDt8Q/X2KMqMSSkSI/AAAAAAAA2zQ/yPJn54hBn_E-_er0v6NSSD3dzZ2wqb1jQCPcBGAsYHg/s320/IMG_20200916_161123.jpg" /></a></div><div><br /></div><div>Stir in milk powder, raisins and dried cranberries.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WVOr1gebsAY/X2KMqLyDMeI/AAAAAAAA2zQ/Kak0cQT-EkU6KKBpgQZ-WyGpw5wFm_IdACPcBGAsYHg/s4032/IMG_20200916_161452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-WVOr1gebsAY/X2KMqLyDMeI/AAAAAAAA2zQ/Kak0cQT-EkU6KKBpgQZ-WyGpw5wFm_IdACPcBGAsYHg/s320/IMG_20200916_161452.jpg" /></a></div><div><br /></div><div>Add Cheerios, stirring until all pieces are evenly coated.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CaW8ZIam44A/X2KMqIjSIwI/AAAAAAAA2zQ/tCJ74QfQ3v4BeHhztMdD7_KXNUXO3zznACPcBGAsYHg/s4032/IMG_20200916_161840.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-CaW8ZIam44A/X2KMqIjSIwI/AAAAAAAA2zQ/tCJ74QfQ3v4BeHhztMdD7_KXNUXO3zznACPcBGAsYHg/s320/IMG_20200916_161840.jpg" /></a></div><div><br /></div><div>Drop about 1 TBS of the mixture into the coconut or sunflower seeds and roll around to coat. I put the seeds on one paper plate and coconut on another. Roll half in each, or roll them in both the seeds and the coconut, whatever you like best. *Tip: I like to lightly toast the coconut in a dry skillet over medium-low heat. I find it brings out more flavor. But this is not necessary.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v5FrMvHxuhM/X2KMqGfx5sI/AAAAAAAA2zQ/UJvU6xKhhFoI9gcir63QiRhcRsljCiciACPcBGAsYHg/s4032/IMG_20200916_162031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-v5FrMvHxuhM/X2KMqGfx5sI/AAAAAAAA2zQ/UJvU6xKhhFoI9gcir63QiRhcRsljCiciACPcBGAsYHg/s320/IMG_20200916_162031.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F_vwJ1Q24IQ/X2KMqLRQWhI/AAAAAAAA2zQ/L8EKtM2aP_gzKnHkWoxKXxPeGM0pPhiSACPcBGAsYHg/s4032/IMG_20200916_162053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-F_vwJ1Q24IQ/X2KMqLRQWhI/AAAAAAAA2zQ/L8EKtM2aP_gzKnHkWoxKXxPeGM0pPhiSACPcBGAsYHg/s320/IMG_20200916_162053.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x8EWKNxZp2k/X2KMqPwx7RI/AAAAAAAA2zQ/QUjKlNqqk7Evtbyj0v1RmrWZuhXhjNuKACPcBGAsYHg/s4032/IMG_20200916_162132.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-x8EWKNxZp2k/X2KMqPwx7RI/AAAAAAAA2zQ/QUjKlNqqk7Evtbyj0v1RmrWZuhXhjNuKACPcBGAsYHg/s320/IMG_20200916_162132.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J6jXazeCNpI/X2KMqIu0lnI/AAAAAAAA2zQ/gdbgkjkOEv8cxoM2pU4-YBSB0oca8hsMQCPcBGAsYHg/s4032/IMG_20200916_162510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-J6jXazeCNpI/X2KMqIu0lnI/AAAAAAAA2zQ/gdbgkjkOEv8cxoM2pU4-YBSB0oca8hsMQCPcBGAsYHg/s320/IMG_20200916_162510.jpg" /></a></div><div><br /></div><div>Put some wax paper down and place the pods on it after you roll them.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nIotR6knMgg/X2KMqBJ-m3I/AAAAAAAA2zQ/Yxr93aVtuLwNWQ7BZiCqrMZyHr2d0afMQCPcBGAsYHg/s4032/IMG_20200916_164218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-nIotR6knMgg/X2KMqBJ-m3I/AAAAAAAA2zQ/Yxr93aVtuLwNWQ7BZiCqrMZyHr2d0afMQCPcBGAsYHg/s320/IMG_20200916_164218.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EXUfuSgiJ5c/X2KMqBWuGnI/AAAAAAAA2zQ/PKO2aCx5XL8YlHL4RrX5PvL-s1Zq3rvIgCPcBGAsYHg/s4032/IMG_20200916_164225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-EXUfuSgiJ5c/X2KMqBWuGnI/AAAAAAAA2zQ/PKO2aCx5XL8YlHL4RrX5PvL-s1Zq3rvIgCPcBGAsYHg/s320/IMG_20200916_164225.jpg" width="320" /></a></div><p><br /></p><p>Once they're all done place in an air-tight container and store in the fridge. I keep mine in a gallon-size zip top bag.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T8oev52WCRw/X2KN-XpWxII/AAAAAAAA2zc/v3HM448wkwQ2az8uZ7tblC2U3SG9gdDQACPcBGAsYHg/s4032/IMG_20200916_164812.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-T8oev52WCRw/X2KN-XpWxII/AAAAAAAA2zc/v3HM448wkwQ2az8uZ7tblC2U3SG9gdDQACPcBGAsYHg/s320/IMG_20200916_164812.jpg" width="320" /></a></div><br /><p>These are really tasty! My Pickiest-Eater-Ever-Son really liked them. The hubby did, too. Getting them to eat a healthy snack? That's a win! Yay me! Haha! </p>Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-73105372478232340392020-06-15T07:55:00.000-07:002020-06-15T07:55:30.568-07:00Chicken Leg Quarters in the Instant PotHey Y'all,<br />
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I'm sorry i haven't been posting. I have been very busy sewing face masks for healthcare and essential workers. I've been lucky enough to donate over 300 reusable masks! Woohoo! My family has been very understanding (because I haven't been cooking much haha!). All I do is is sew! But, thank the Lord, this virus seems to be slowing a little and so has the need for masks. Let's pray it goes away altogether.<br />
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Now, about the Instant Pot. They are all the rage. I actually bought one for my Mama for Christmas because she has always loved pressure cookers. But, she said it was "too fancy" and gave it back! (That's my Mama, folks haha). So, I have been using and loving it! I like to use it for meal prep and that's what I did yesterday. I pressure cooked 4 leg quarters, deboned them, bagged up some of the shredded chicken, then used the rest in a quick recipe. Bonus, it makes great broth in the process!<br />
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Here's how I did it:<br />
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<b>CHICKEN LEG QUARTERS IN THE INSTANT POT</b><br />
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4 leg quarters<br />
1 1/2 cups water<br />
salt/pepper<br />
a small piece each onion, celery, carrot (optional)<br />
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Season the chicken well with salt and pepper (If you like a little spice also use some creole seasoning). <br />
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Pour the 1 1/2 cups water into the bottom of the pot. You must have water to pressure cook but it also helps to make a delicious broth. <br />
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To flavor the broth a little more I like to add a few small pieces of onion, celery and carrot. This is optional but it's worth it in my opinion. <br />
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Then, put the steamer rack in place.<br />
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Place the seasoned chicken on top of the rack.<br />
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Plug the instant pot in and press the pressure cook button. <br />
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The time you cook the chicken really depends on the size of the leg quarters. <br />
If they are <b>small</b>, <b>20 minutes</b> is plenty to cook them and make the meat tender and fall off the bone. <br />
If they are <b>big</b>, like mine were, go for <b>25 minutes. </b><br />
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<b>*Note, if you have bone-in thighs instead of leg quarters, cook for 10 minutes.</b><br />
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Once the time is up, let the steam naturally release for 5 minutes, then carefully open the valve for quick release of the steam.<br />
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When the steam has finished releasing you can open the pot and remove the chicken to a platter to let cool.<br />
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Once the chicken is cool enough to handle, you can easily pull the meat from the bone. <br />
You get a lot of chicken! Plus broth!<br />
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I let the broth cool, then pour it through a strainer. It gives great flavor to anything you're cooking!<br />
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Of course you could just eat the chicken right now. Believe me, I wanted to. But I was meal prepping.<br />
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I made skillet chicken pot pie with a biscuit topping using the shredded chicken and broth. It came together so fast thanks to the shredded chicken I had on hand. Plus I still have more in the fridge for later!<br />
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If you have an Instant Pot, give this a try. It's simple and can save you a lot of time when supper rolls around.<br />
<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-77793749577518793312020-03-18T10:48:00.001-07:002020-03-18T10:48:56.820-07:00DIY Hand SanitizerHi y'all,<br />
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Things have really gotten crazy in the world lately. This Corona Virus pandemic has everyone on edge. We're practicing "social distancing", closing bars and restaurants, and even panic buying everything in the store. There is no hand sanitizer to be found in south Louisiana! My husband and I own a shop and we want to keep sanitizer by the register for our employees to use. But we can't find it anywhere! So, I went online and found a DIY recipe that uses items you can probably still find at the pharmacy (you might even have them at home, I did). Bonus, it's only 3 ingredients!<br />
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<b><u>DIY HAND SANITIZER</u></b><br />
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1 cup 91% rubbing alcohol (make sure it's no less than 91%)<br />
1/2 cup aloe vera gel<br />
15 drops tea tree oil*<br />
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You'll also need a container with a pump, like soap dispenser. If you don't have one, you can put it in any container, like a prescription bottle or a travel spray bottle.<br />
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*tea tree oil has anti-bacterial properties but if you can't find it you can use another essential oil like lemon grass, eucalyptus or lavender.<br />
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Pour the alcohol into a large measuring cup with a spout (makes it easier to pour into your bottle later).<br />
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Add the aloe vera gel and tea tree oil. Whisk it well! Stirring is not enough, you need to whisk it so it's homogenized it into a gel.<br />
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Use some of your leftover alcohol to sanitize your bottles. Just pour a little in and swirl it around. Let it evaporate. Then fill with your homemade hand sanitizer. <br />
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Be sure to label your bottles for safety.<br />
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Hope this helps y'all out. Stay safe and let's all pray this pandemic ends quickly.<br />
<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-20087365851181389662020-01-17T14:34:00.000-08:002020-01-17T14:34:31.277-08:00Sausage and Potato Sheet Pan SupperThis is a simple supper you can throw together in a flash and pop into the oven. It's filling and yummy, too. <div>
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<b><u>Sausage and Potato Sheet Pan Supper</u></b></div>
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1 lb smoked sausage, cut into thick slices</div>
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4 medium sized Idaho potatoes, cut into cubes</div>
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1 onion, cut into cubes or thick slices</div>
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Vegetable oil</div>
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Salt and pepper</div>
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Preheat oven to 400 degrees.</div>
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Place everything on a sheet pan (with sides). Drizzle with vegetable oil and season with salt and pepper. Stir to coat evenly and spread everything out so it's in a single layer (this helps it cook evenly).</div>
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Bake at 400 degrees for 45 minutes to an hour, stirring halfway through.</div>
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It's done when the potatoes are tender.</div>
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Now how easy was that?</div>
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I like to serve this with baked beans and a salad. It's just the thing when you need a simple, yummy supper. </div>
Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-53594009949730951762019-09-19T08:26:00.000-07:002019-09-19T08:26:14.016-07:00Banana Breakfast CookiesHi Guys!<br />
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It's been way too long since I've posted! Busy doesn't even begin to describe what's been going on around here. First of all, my daughter moved to New York. She's a grown-up now. Not sure how I feel about that yet. And, we drove her to New York. You read that right, we DROVE from Louisiana to New York. Over 1400 miles each way. With all of her stuff crammed in to the SUV along with Old School Italian Hubby, me, her and her brother in the back seat reverting to younger and more annoying brats with every mile. It was fun. But seriously we did have a few silly spats but for the most part it was a great old-fashioned family road trip. We stopped at fun roadside attractions along the way and made wonderful memories. Most importantly, we got her moved into her new life and she's happy and thriving. What more could a Mama want?<br />
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We also lost our beloved family dog, Peanut. He was such a special part of our family and we were lucky to have him for more than 13 years. I'll miss my little shadow who followed me everywhere and sat at my feet while I cooked, hoping I would drop something yummy.<br />
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The other day I noticed that a few bananas in the fruit bowl were very ripe. Perfect for baking. I usually use over ripe bananas to make banana nut bread but I thought I'd try something new. I'm not a huge breakfast eater. I'm more of a coffee and more coffee kind of gal. But I've been trying to eat healthier lately so I thought breakfast cookies would go great with my coffee and more coffee. These are easy to make with just a handful of ingredients. <br />
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<b>BANANA BREAKFAST COOKIES</b><br />
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2 ripe bananas, mashed<br />
1/2 cup smooth peanut butter<br />
1 tsp vanilla extract<br />
2 cups quick-cooking oats<br />
1/2 cup chocolate chips<br />
1/2 tsp cinnamon, optional*<br />
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Preheat your oven to 350 degrees.<br />
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Line a cookie sheet with parchment paper. In a big bowl, mix the mashed bananas, peanut butter, vanilla extract, oats and cinnamon (if using) until combined well. Fold in the chocolate chips until evenly distributed. Scoop out with 1/4 cup measuring cup (I use an ice cream scoop) and roll into balls. Place on the lined cookie sheet and flatten each ball. Bake 15 minutes or until firm and lightly golden on top. Let cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.<br />
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These "cookies" have no added sugar and go great with a cup of coffee or tea. They are healthy and filling. You can substitute raisins for the chocolate chips if you'd like. You can also use any nut butter you have. This recipe is very versatile and a great way to use up over ripe bananas. They keep for a week in an airtight container, even longer in the fridge. <br />
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<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-82173956031957599092019-07-19T10:05:00.003-07:002019-07-19T10:05:44.456-07:00Roast Beef PoboysI was in the mood for a roast beef poboy. If you're not from Louisiana, you might not know what a poboy is. It's just a sandwich. Well, a very good sandwich. A roast beef poboy isn't just sliced beef on bread. It's slow roasted tender, shredded beef with gravy on bread.<br />
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I ordered a roast beef poboy from a local place (I won't name names) but it was gross. The beef was way too salty, the gravy was nasty and the bread was tough. I threw it out. Very disappointing. So, I decided to make my own the next day. Here's how I did it:<br />
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The poboy in this pic is not "dressed". That's what we call it when it has mayo, lettuce and tomato. I like my poboys dressed (especially shrimp poboys!) but I was in the mood for plain old meat and bread.<br />
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<b>ROAST BEEF POBOYS</b><br />
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1 chuck tender roast (3 lbs or so)<br />
12 small cloves of garlic or 6 big ones cut in half (I like it garlicky, you can use less)<br />
3 TBS vegetable oil<br />
All-purpose flour<br />
Salt/pepper/Creole seasoning<br />
Onion powder/garlic powder<br />
3 TBS Worcestershire sauce<br />
Unsalted Beef broth (2-3 cups or so)<br />
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Preheat your oven to 325 degrees.<br />
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Cut 12 deep slits in the roast (all over it including the underside). Stuff the garlic cloves into the slits, as far down as they'll go..<br />
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Season the roast with salt, pepper, onion powder and garlic powder on all sides.<br />
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Season the flour with the Creole seasoning (I like Tony Chachere's).<br />
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Dredge the seasoned roast in the seasoned flour on all sides. Shake off the excess flour.<br />
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You'll need a pot with a lid that's oven-proof. Let it heat up over medium-high heat. Add 3 TBS oil. When the pot is hot, brown the roast on all sides. You want it to have a nice crust on all sides.<br />
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Once browned on all sides, remove the roast to a plate and set aside.<br />
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Now, we want to get all those brown bits off the bottom of the pot (that adds great flavor to the gravy). While it's still hot, pour about 1/4 cup of beef broth in and scrape with a wooden spoon.<br />
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Return the roast to the pot and add enough beef broth to reach about halfway up the side of the roast.<br />
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Then, add 3 TBS Worcestershire sauce. Now, taste the broth in the pot to see if it needs any seasoning. I use unsalted beef broth because I like to season it to my own taste. I usually add a little Creole seasoning at this point.<br />
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Bring it to a boil then cover it with the lid and place it in the preheated oven. Let it roast in the oven for 2 1/2 - 3 hours. This takes some time but it's easy and well worth it. You can also transfer everything to your crockpot at this point and cook on high for 4-5 hours or low for 8-10 hours. But I find the oven works best.<br />
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Use 2 forks to shred the meat. Remove any big chunks of fat and discard. Stir the shredded meat into the warm gravy in the pot.<br />
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Serve on poboy rolls or split french bread. Spoon extra gravy over if desired.<br />
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This beef is so tender and flavorful! My old-school Italian hubby said it was a little too garlicky for him (he still ate two poboys!) but I love garlic, so I thought it was great. Feel free to use less garlic if you're not a big fan. You can also stud it with chunks of onion if you prefer. This makes a lot of shredded beef! We had leftovers that I used to make quesadillas a few nights later. Give this recipe a try and let me know what you think.Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-23224183527461683852019-04-02T17:58:00.000-07:002019-04-02T17:58:34.447-07:00Chicken PaprikaI've been making Chicken Paprika for over 20 years. I learned the recipe in a college cooking class. It isn't difficult to make and it is so delicious! My Pickiest -Eater -Ever Son absolutely loves it! I think you will, too. Here's how to make it.<br />
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<b>CHICKEN PAPRIKA</b></div>
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4 boneless, skinless chicken breasts</div>
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1 onion, cut into thin slices</div>
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3 TBS oil (olive, vegetable, canola, etc)</div>
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salt/pepper </div>
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paprika</div>
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1 cup chicken broth</div>
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1/2 cup sour cream</div>
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Saute the onions in oil over medium heat, stirring occasionally, until golden brown.<br />
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Meanwhile, season chicken breasts with salt, pepper and paprika.<br />
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(I know, this is more than 4 chicken breasts, I made extra because my son will eat it for lunch the next day).<br />
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When the onions are golden, remove them from the skillet and set aside.<br />
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Brown the chicken on both sides over medium-high heat.<br />
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Add the chicken broth and return the onions to the skillet.<br />
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Bring to a boil, then reduce heat to a simmer. Put a lid on the skillet and simmer, covered for 15-20 minutes (my chicken breasts were on the thin side, if you are using real thick ones simmer 20-25 minutes or until cooked through).<br />
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Once it is done simmering, remove the chicken to a plate and tent with foil to keep warm.<br />
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Whisk the sour cream into the broth and onions until smooth. Do not boil it! It will curdle! Just gently warm it through.<br />
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Whisk it until it is smooth.<br />
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Remove from heat once it's warm. Spoon sauce over the chicken. I always serve this with angel hair pasta. The sauce is wonderful over the pasta!<br />
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See how easy that was? You are definitely going to want to give this one a try. Let me know what you think.</div>
Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-36260675036845854602019-03-08T18:02:00.003-08:002019-03-08T18:02:59.820-08:00Spicy Chicken & Sausage Pasta Hi Guys!<br />
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I'm back! I'm six weeks post surgery and doing well. I had a spinal stimulator implanted to help with the chronic back & ankle pain I've been dealing with for years. So far so good. Praise God!<br />
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I made a really yummy pasta dish last night and made sure to take some pics so I could share with y'all. It's pretty quick & easy, too.<br />
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<b><u>SPICY CHICKEN & SAUSAGE PASTA</u></b><br />
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1/2 lb smoked sausage, sliced into thin pieces<br />
1-2 boneless chicken breasts (or thighs), cut into cubes<br />
1 onion, diced<br />
1/2 a bell pepper, diced<br />
1/2 cup chicken broth<br />
1/2 cup water<br />
1 (10 oz) can Rotel tomatoes & green chilies<br />
1 splash Worcestershire sauce<br />
1 TBS cane syrup (or honey)<br />
salt/pepper<br />
1 lb Rotini pasta (or penne, bow ties, ziti, etc)<br />
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Bring a big pot of water to boil for the pasta. Meanwhile, heat a large skillet over medium-high heat. Brown the sliced sausage on both sides.<br />
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Once browned, remove the sausage to a plate and set aside. Add the chicken to the rendered sausage drippings. Season it with salt and pepper and brown on both sides.<br />
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Once browned, remove the chicken to the plate with the sausage and set aside. You should have some brown bits on the bottom of the skillet. This is called gratin in Cajun cooking. It adds a ton of flavor to food. We are going to get those bits up by adding the onion and bell pepper. While they cook, the water in them will help release the bits from the skillet.<br />
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Cook the veggies down for about 5 minutes or until softened.<br />
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Next, add the chicken broth and the water then scrape the rest of the brown bits up.<br />
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Now add the Rotel tomatoes. I zip them in a blender first because my picky guys don't like chunks of tomatoes. But you don't have to.<br />
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Then add a splash of Worcestershire sauce and 1 Tablespoon of cane syrup (or honey). <br />
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Return the sausage and chicken to the skillet.<br />
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Let this simmer for 10 minutes or so until the pasta is done.<br />
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When the pasta is cooked, drain it and add it to the skillet.<br />
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Stir well to incorporate. Taste it to see if it needs more salt or pepper. It has a bit of spice so you may not need any pepper unless you like it really hot. You can garnish with green onions or parsley.<br />
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This dish is warm and filling. Serve it with a salad or green vegetable for an easy supper. Give it a try and let me know what ya think.<br />
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<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-82359076996416304332019-01-01T16:19:00.000-08:002019-01-01T16:19:46.257-08:00Black-eyed Peas & CabbageHappy New Year!<br />
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Long time no see. I haven't had time for blogging lately. I've been dealing with some medical issues and my Etsy Shop had a nice Christmas rush so I was sewing in the spare time I did have. I may not be writing for another stretch because I am having surgery in mid January. But I thought I would wish y'all well and tell you about a Louisiana tradition. On New Year's Day we eat black-eyed peas and cabbage. It's supposed to bring us health and wealth. Who couldn't use both of those?<br />
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I never liked smothered cabbage, which is how my Mama and her Mama cooked it. So I roast my cabbage. It's very easy. Preheat your oven to 400 degrees. Prep the cabbage by peeling off the first few outer leaves and cutting off the stem and core. Then cut the cabbage into 8 wedges. Place them on a cookie sheet, drizzle with oil and season with salt and pepper. Bake for 20-25 minutes or until tender and golden brown on the edges. Done. So yummy!<br />
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Black-eyed peas take longer but are just as easy and a great way to use up that leftover Christmas ham! If you don't have ham, use smoked sausage or bacon.<br />
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<b><u>BLACK EYED PEAS</u></b><br />
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1 lb dried black eyed peas, rinsed and drained<br />
1 onion, chopped<br />
2 cups cooked ham, chopped<br />
1 TBS oil<br />
4 cups chicken broth (or water)<br />
salt/pepper/Cajun seasoning<br />
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Heat oil in a big pot on medium-high heat. Add ham and brown lightly. <br />
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Add onions and cook until softened a bit.<br />
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Add beans and broth (or water) to the pot and stir. Season with salt, pepper and Cajun seasoning.<br />
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Bring to a boil then cover, lower the heat and simmer for an hour and a half to 2 hours, stirring occasionally.<br />
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Serve the black-eyed peas over rice. Yum!<br />
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Make these recipes and treat yourself to some extra health and wealth! Have a super fantastic 2019!<br />
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<b><br /></b>Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-81383097647767498152018-10-27T09:55:00.000-07:002018-10-27T09:55:55.038-07:00Simple Chicken and NoodlesHappy Fall Y'all!<br />
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It's finally starting to cool off a little around here. Woohoo! Man, I love Fall. It makes me want to visit pumpkin patches and bake bread while wearing a sweater. It's just awesome.<br />
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If you're busy doing Fall-y type stuff all day, you'll need a simple recipe to cook for supper. Here's a good one:<br />
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<b>SIMPLE CHICKEN AND NOODLES</b><br />
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2 chicken breasts, cut into small chunks<br />
1 onion, chopped<br />
1 stalk celery, chopped<br />
1 large carrot, chopped (or 10 baby carrots)<br />
4 cups chicken broth<br />
12 oz egg noodles (or broken spaghetti, or elbow macaroni)<br />
salt/pepper<br />
a little oil (2-3 TBS)<br />
1 TBS butter<br />
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Season the chicken with salt and pepper.<br />
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In a large pot with a tight-fitting lid, heat a little oil over medium-high heat. Brown the chicken. You don't need to cook it all the way through here. It will finish cooking later on.<br />
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Remove the chicken to a plate and set aside. Add the onion, celery and carrots. Saute until softened. To speed this process up you can add a little water then cover. Let the veggies steam for a few minutes then stir. Repeat until softened. Season with salt and pepper.<br />
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Return the chicken to the pot. Add broth. Bring to a boil.<br />
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Add the butter then add the noodles.<br />
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Stir well and press the noodles down as best you can.<br />
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Put the lid on, reduce the heat and simmer for about 20 minutes, stirring every 5 minutes or so.<br />
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It's done when the broth is absorbed and the noodles are tender.<br />
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Garnish with a little parsley.<br />
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This is a simple dish that's comforting and filling. Plus it makes a little chicken go a long way. Great way to use up a few chicken breasts. The family gave it the thumbs up. Give it a try and see how you like it.Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-69251384751649833522018-10-16T07:41:00.000-07:002018-10-16T07:43:25.495-07:00Easy Banana Nut CakeHello Everyone!<br />
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It's been a long time. Unfortunately I have been dealing with even more ankle issues. I had a couple of procedures that seem to be helping. I actually think I'm on the upswing! So that's good.<br />
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Yesterday was a rainy day. One of those days when you just want to stay inside. I like to cook on days like that so I made a big pot of chicken and dumplins. While that was simmering away I noticed some ripe bananas in the fruit bowl. I had a box of cake mix in the pantry. I always have pecans in the freezer. You see where I'm going with this.<br />
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<b>EASY BANANA NUT CAKE</b><br />
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3 medium sized bananas (the riper the better)<br />
3 eggs<br />
1/2 cup water<br />
1/2 cup chopped pecans<br />
1 box yellow cake mix<br />
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Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray. Spray every nook and cranny.<br />
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If you don't have a Bundt pan, no worries. Use a 9x13 cake pan, but only spray the bottom of the pan, not the sides. Also you will bake for a shorter amount of time.<br />
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Mix bananas, eggs and water well.<br />
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Add the cake mix. Mix until well incorporated.<br />
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Stir in the chopped pecans.<br />
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Pour batter into the greased Bundt pan.<br />
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Bake for 39-43 minutes or until a toothpick inserted in the center comes out clean (If using a 9x13 pan bake 33-37 minutes). Take it out of the oven and let it sit for about 10 minutes. Then, flip it out of the pan onto a rack to cool completely.<br />
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You can leave it upside down for a clean, more professional look.<br />
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Or leave it right-side up for a rustic, homemade look. Personally, that's what I like.<br />
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You could sprinkle powdered sugar on top when cooled or make a simple glaze by mixing powdered sugar and milk. But I like it plain, as is. <br />
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This cake is seriously easy. It's sort of a cross between a cake and a quick bread. Perfect with a cup of coffee or tea! A good recipe to have on hand. Enjoy!<br />
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<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-68943826983244305252018-07-20T18:28:00.000-07:002018-07-20T18:28:41.623-07:00Chicken and Bacon Bow TiesHi Guys,<br />
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Sorry it's been a while. I've been dealing with more ankle trouble. Ugh. But, life goes on and I just try to roll with it. <br />
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I usually write a menu for the week, then make a grocery list based on what I need to make the dishes on my menu. I always check the fridge, freezer and pantry to see what's there. That way, I only buy what I need. However, tonight I had to wing it. There were a couple of boneless chicken breasts in the fridge that I needed to cook. So, I scrounged around and found the ingredients to make Chicken and Bacon Bow Ties. Wow! It came out great! Here's how I did it:<br />
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<u>CHICKEN AND BACON BOW TIES</u><br />
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2 slices bacon, chopped<br />
2 boneless chicken breasts, cut into bite-sized pieces<br />
1 onion, chopped<br />
1 (15 oz) can diced tomatoes<br />
1 cup chicken broth<br />
1 TBS butter, optional<br />
12 oz bow tie pasta<br />
Salt & Pepper<br />
Grated Parmesan cheese for garnish<br />
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Put a big pot of water on to boil for the pasta.<br />
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Place the chopped bacon into a big skillet. Then turn on the heat to medium. Putting it in a cold skillet keeps it from shriveling up too much. <br />
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Cook, stirring occasionally, until the bacon is just crispy, careful not to over cook it.<br />
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Remove the bacon to a paper towel-lined plate. Discard all but 1 TBS of the bacon grease. Season the chicken with salt and pepper then add it to the hot skillet. <br />
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Cook over medium-high heat until lightly browned on both sides.<br />
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Remove the chicken from the skillet.<br />
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Add the onions to the skillet. Cook, stirring occasionally, until light golden.<br />
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Add the diced tomatoes with juice. Use your spoon to scrape up the brown bits on the bottom of the skillet. That's great flavor you want in your dish!<br />
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Then, smash the tomatoes with the spoon to release their juice even more.<br />
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Add chicken broth and return the chicken and bacon to the skillet.<br />
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Add the butter. This is optional but it gives the sauce a nice silkiness. <br />
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Now, let this simmer for 10-15 minutes to reduce and thicken. If you time it right, your pasta should be done at the same time.<br />
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Drain the pasta then add it to the skillet. Stir well to combine. <br />
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You can garnish this pasta with grated Parmesan cheese, if desired. A little fresh basil or parsley would be nice, too.<br />
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This pasta was very good. It had a slight smokiness from the bacon and a sweetness from the sauteed onion. The whole family enjoyed it. Then my daughter's friend came over and had some. When I asked her if she liked it, she showed me her empty bowl. So, I guess that's a yes. Enjoy!<br />
<u><br /></u>Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-5757304569333906042018-06-01T11:23:00.000-07:002018-06-01T11:23:04.178-07:00Tex Mex Black Bean Cornbread CasseroleHello All,<br />
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So much has been going on here! Both of my ankles have been bothering me. I went to see my ortho and found out that I have tendonitis in one ankle and all kind of trouble with the other. I'm wearing a braces on both and have been ordered to rest. Sounds fun, right? So, needless to say, I have not been cooking much.<br />
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I did make a really yummy casserole yesterday. It's quick to throw together and get into the oven. Then it bakes for an hour so I had time to rest. Here's how I did it:<br />
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<u>TEX MEX BLACK BEAN CORNBREAD CASSEROLE</u><br />
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1 (20 oz) can black beans, drained<br />
salt/pepper<br />
1 cup yellow cornmeal<br />
1 cup milk<br />
3/4 tsp salt<br />
1/2 tsp baking soda<br />
2 eggs, beaten<br />
1 (15 oz) can creamed corn<br />
1 large onion, chopped<br />
8 oz pepper jack cheese, shredded<br />
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Preheat oven to 350 degrees.<br />
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Drain the black beans. Season them with salt and pepper. Set aside. <br />
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In a large bowl, mix cornmeal, milk, 3/4 tsp salt, baking soda, eggs, creamed corn, onion and cheese. Stir well. Gently mix in seasoned black beans.<br />
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Pour into a greased cast iron skillet (or casserole dish). Place on a cookie sheet to catch any drips in case it bubbles over.<br />
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Bake in a 350 degree oven for 1 hour. Let cool 15 - 20 minutes before cutting.<br />
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This is really good. It has a little spice from the cheese and a little sweetness from the creamed corn. The beans make it very filling for a vegetarian dish. If you're a carnivore, you can use a pound of browned ground beef in place of the beans. With or without meat, this dish will not disappoint!Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-28532462738900545832018-03-24T16:12:00.001-07:002018-03-24T16:12:32.705-07:00Skillet Chicken Fajita CasseroleMy hubby hates the word casserole. Don't ask me why? He won't eat anything called a casserole. However, if I call it a skillet bake, or a baked dinner, he will eat it. This is technically a casserole, just don't tell him that.<br />
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<u>SKILLET CHICKEN FAJITA CASSEROLE</u><br />
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2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces<br />
2 TBS oil<br />
1 onion, chopped<br />
1/2 a bell pepper, chopped<br />
1 pkg fajita seasoning mix<br />
1 TBS butter<br />
2 TBS flour<br />
1 cup chicken broth<br />
1/2 cup shredded Mexican cheese blend (plus more for topping)<br />
3 corn and 3 flour tortillas, cut into small pieces<br />
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Preheat the oven to 350 degrees.<br />
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Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat. Brown the chicken. If your skillet is small, do this in batches so you don't over crowd the skillet.<br />
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Once browned, remove the chicken to a plate and set aside. Add the onion and peppers and saute for a few minutes, until softened.<br />
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Return the chicken to the skillet and sprinkle in the fajita seasoning. Stir well.<br />
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Add the butter. Let melt.<br />
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Add the flour. Cook for a few minutes, stirring.<br />
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Add the chicken broth. Stir well. It will be thick.<br />
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Stir in the 1/2 cup shredded cheese until smooth.<br />
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Stir in the tortilla pieces.<br />
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Top with extra cheese. As much as you like.<br />
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Bake at 350 degrees for 15-20 minutes, until bubbly and brown.<br />
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This is so yummy! You get all the flavors of fajitas but in an easy casserole. You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like. Or just eat it as is. I will definitely be making this casserole again (just don't tell my husband).<br />
<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-7412882159727661602018-03-18T10:37:00.002-07:002018-03-18T10:37:42.819-07:00Smoked Sausage CreoleLife has been super hectic here! Work, kids, husband, you know the drill. I'm sorry I haven't posted in a while. But here is a delicious recipe that's sure to be worth the wait.<br />
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<u>SMOKED SAUSAGE CREOLE</u><br />
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1/2 lb smoked sausage, sliced thinly<br />
1/2 cup flour<br />
1/2 cup oil (vegetable or canola)<br />
1 onion, chopped<br />
2 stalks celery, chopped<br />
1 bell pepper, chopped<br />
1 (15oz) can diced tomatoes<br />
2 cups water<br />
Creole seasoning<br />
hot sauce<br />
salt/pepper<br />
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In a large pot (I like to use cast iron) make a light roux. Here's how: Heat oil over medium-low heat. <br />
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Whisk in the flour until smooth.<br />
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Stir constantly, slowly. Do not stop stirring or your roux will burn and be ruined. <br />
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Once it is lightly browned (the color of cafe au lait, or coffee with milk) it is done.<br />
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Add the chopped onion, celery and bell pepper. Stir well. This will slow the cooking of the roux.<br />
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Season the veggies with Creole seasoning. I like Tony Chacheres.<br />
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Add the sausage and diced tomatoes with juice. Stir.<br />
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It will be thick.<br />
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Add the water and stir well.<br />
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Season to taste again with Creole seasoning, hot sauce, salt and pepper.<br />
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Turn the heat up to high, bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.<br />
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It will thicken up nicely. Serve over rice.<br />
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My family loves this dish. My daughter even likes it better than my gumbo. It's really easy and so comforting. Perfect for a cold or rainy evening. Warms up your soul. Enjoy!<br />
<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-64934625602817954362018-02-26T10:43:00.000-08:002018-02-26T10:43:44.911-08:00Chicken and RiceHi Everyone!<br />
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I know I haven't been blogging as much as I used to. It has been a very hectic time around here! Between Mardi Gras, birthdays, work and Mama Duties, I have been non-stop! Even though my kiddos are now in college they still say "Mama can you...Mama would you...Mama I need your help with...". Honestly, I love it. I wouldn't have it any other way.<br />
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When time is limited, but you want a good supper, this is the recipe for you. It's a one pot dish that doesn't take a lot of babysitting. Plus, it's yummy comfort food! Can't beat that!<br />
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<u>CHICKEN AND RICE</u><br />
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2 boneless chicken breasts, cut into bite size pieces<br />
1 onion, chopped<br />
2 stalks celery, chopped<br />
2 carrots, chopped<br />
2 cups rice<br />
4 cups chicken broth<br />
salt/pepper<br />
2 TBS oil<br />
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You will need a big pot with a tight fitting lid like this:<br />
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Season the chicken with salt and pepper.<br />
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Heat the pot over medium-high heat. Add the oil. When hot, add the chicken. Let it brown on the first side before stirring. Then, brown on the other side.<br />
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Once lightly browned on both sides, remove the chicken to a plate and set aside. <br />
See the brown bits on the bottom of the pot? That is flavor! We are going to get those bits up by cooking the veggies. The water in the veggies will loosen the bits and get all that flavor into our chicken and rice.<br />
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Turn the heat down to medium and add the onion, celery and carrots. Season with salt and pepper. It's important to season a dish throughout.<br />
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Let the veggies cook until slightly softened, stirring occasionally. If you can break a carrot in two with your spoon, you're good to go.<br />
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Add the chicken broth.<br />
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Return the chicken to the pot.<br />
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Add the rice.<br />
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Again, season to taste with salt and pepper.<br />
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Turn the heat up to high and bring it to a boil, stirring every once in a while to keep the rice from sticking (but don't over stir or the rice can get gummy).<br />
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Once it comes to a boil, cover with the lid, turn the heat down to low and let it simmer, covered, for 25 minutes. Don't open the lid. Don't stir it. Just leave it alone for 25 minutes.<br />
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After 25 minutes, remove the lid. Let it sit uncovered for 5 minutes. Then, fluff with a fork before serving.<br />
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This is easy to make, you only use one pot, and it's delicious. It tastes like chicken soup and jambalaya got married and had a baby. Yum! Give it a try and let me know what you think. Enjoy!Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-72104413787042502782018-02-08T19:12:00.001-08:002018-02-08T19:12:25.625-08:00One Skillet Chicken Pot PieI know it's been a while since I posted, I have been so busy! My kids were sick, we've been super busy at work, plus it's Mardi Gras! When you're busy and need a comforting meal that's really easy, this hits the spot.<div>
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A Cast iron skillet is perfect for this recipe. If you don't have one, any oven-proof skillet will work. If you don't have that, you can start it in a skillet then transfer it to a pie plate before baking. So, there is no excuse not to make this!</div>
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<u>ONE SKILLET CHICKEN POT PIE</u></div>
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2 small boneless, skinless chicken breasts, cut into small pieces</div>
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1/2 a small onion, diced</div>
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1 12 oz pkg frozen mixed vegetables</div>
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1 TBS oil</div>
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2 TBS butter</div>
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2 TBS flour</div>
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1/2 cup chicken broth</div>
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1/2 cup milk</div>
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salt/pepper/Cajun seasoning</div>
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1 refrigerated pie crust</div>
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Preheat oven to 375 degrees.</div>
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Heat a cast iron skillet over medium-high heat. Add a drizzle of oil, about 1 TBS.</div>
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Season the chicken with Cajun Seasoning (or salt and pepper) and add to the hot skillet.<br />
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Brown on all sides.<br />
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Remove the browned chicken from the skillet and set aside.<br />
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Add the diced onions to the skillet. Cook for a few minutes until softened.<br />
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Add the frozen mixed vegetables and stir every few minutes until thawed.<br />
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Add 2 TBS butter. Stir.<br />
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Sprinkle in 2 TBS flour.<br />
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Stir the flour in thoroughly. Let the flour cook for a few minutes, stirring frequently.<br />
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Add the chicken broth and the milk.<br />
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Stir well.<br />
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Season with salt and pepper.<br />
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Return the chicken to the skillet.<br />
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Stir well.<br />
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Place the pie crust on top.<br />
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Pinch the edges to make it look pretty.<br />
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Use a knife to cut a few small slits in the crust. This lets steam escape and keeps the crust nice and flat.<br />
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Brush a little milk on top of the pie crust. This helps it to brown nicely.<br />
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Place the skillet on a baking sheet just in case it bubbles over. Don't want to dirty your oven!<br />
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Bake at 375 degrees for 30 minutes. Then take it out of the oven and let it rest for 10-15 minutes before serving. Seriously, it needs to rest so it can set up. Otherwise it will just run all over the place when you cut it.<br />
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This is such a comforting dish. The flaky crust, tender chicken and sweet veggies make a filling, yummy supper. And best of all? Only one skillet to clean!<br />
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Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-29244097591325349012018-01-20T18:29:00.000-08:002018-01-20T18:29:01.463-08:00Baked Chicken with Peppers and OnionsIt's been crazy cold here in South Louisiana. Like, really, crazy cold. It actually snowed twice this winter. That's rare around these parts. Needless to say, I was looking for ways to warm up. Cooking is my favorite way to heat up the house. Because it's followed by a warm meal. Here's an easy recipe you can make in the oven to warm up your kitchen on a cold day.<br />
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<u>BAKED CHICKEN WITH PEPPERS AND ONIONS</u><br />
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6-8 bone-in chicken thighs and/or drumsticks<br />
1/2 an onion, diced<br />
1/2 a bell pepper, diced<br />
vegetable oil<br />
salt/pepper<br />
garlic powder<br />
onion powder<br />
dried basil<br />
dried oregano<br />
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Preheat oven to 400 degrees.<br />
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Drizzle a little oil in a large baking dish. Add chicken. Season to taste with salt, pepper, garlic powder, onion powder, dried basil and oregano.<br />
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Add the diced bell pepper and onions.<br />
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Bake at 400 degrees for 45 minutes or until cooked through. The peppers and onions cook down and make the oil really flavorful.<br />
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Spoon the peppers, onions and oil over the chicken before serving.<br />
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This chicken is tender and juicy and so yummy. Plus, it is super easy to make. Give this a try the next time you want to warm up your kitchen. You won't be disappointed.Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-43979173372899665582017-12-31T13:22:00.001-08:002017-12-31T13:22:28.928-08:00Broccoli Rice and Cheese CasseroleIt's New Year's Eve and while most people are getting ready for a night on the town, I'm getting ready for a night in my pjs with a cup of hot chocolate. We had fun hanging out with old friends last night, so tonight I'm taking it easy. <br />
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I thought I'd share a recipe with you that's perfect for taking to a party or to make as an easy side dish with dinner. It's really yummy and is always a hit.<br />
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<u>BROCCOLI RICE AND CHEESE CASSEROLE</u><br />
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1 small bag frozen chopped broccoli<br />
1 stick butter (or margarine)<br />
1 onion, diced<br />
1 can cream of chicken soup<br />
1/2 cup milk<br />
2 cups cooked rice (great use for leftovers)<br />
1 cup shredded cheddar cheese (or colby jack)<br />
1 cup shredded mozzarella cheese<br />
salt and pepper<br />
hot sauce<br />
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Preheat oven to 350 degrees.<br />
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In a large skillet, saute the onion in the butter until soft, about 10 minutes.<br />
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Add the frozen chopped broccoli and stir until thawed (I had florets so I just chopped them up once thawed).<br />
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Add the soup and milk and stir well.<br />
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Stir in the cheese until melted, then add the rice. Stir well.<br />
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Season to taste with salt, pepper and hot sauce. Stir well.<br />
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Pour into a 9x13 baking dish and spread evenly.<br />
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Top with a little more shredded cheese, if desired.<br />
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Bake for 25-30 minutes or until bubbly and browned.<br />
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This casserole is super easy and super tasty. If you want to make it completely vegetarian, just substitute cream of broccoli soup for the cream of chicken. <br />
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Whether you are going out tonight or staying in, like me, enjoy your night. I wish a very Happy and Healthy New Year! May 2018 be a blessing to us all!Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com1tag:blogger.com,1999:blog-7894688741447918364.post-77461558341573346532017-12-16T08:18:00.001-08:002017-12-16T08:18:23.948-08:00Make Ahead Sugar CookiesThe holidays are great, but can be hectic. Shopping, parties, pot lucks, wrapping gifts, it can be overwhelming. That's why I like to make things ahead of time, if at all possible. I'm hosting two separate parties this year. That's a lot of prep. I'm managing it all by doing whatever I can early so that the day of the party runs smoother. One example is a cookie platter. I like to make a variety of cookies to set out but that can be a lot of work. So, when I get a free day, I make some dough, divide it up and freeze it. Then, all I have to do is place and bake. <br />
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<u>MAKE AHEAD SUGAR COOKIES</u><br />
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2 sticks unsalted butter, softened<br />
1 cup sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
2 1/2 cups all-purpose flour<br />
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Cream the softened butter and sugar together well (that just means use a mixer on medium to high speed to beat them together until no longer gritty).<br />
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Add the egg and vanilla. Mix well.<br />
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Stir in the flour until fully incorporated but don't over mix or the cookies will be tough.<br />
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Roll pieces into small balls and place on a wax paper covered cookie sheet (I like to use a small scoop so that the cookies are uniform in size).<br />
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Once the cookie sheet is full, place in the freezer for 45 minutes. This lets the cookies freeze individually, so they won't clump together in the freezer bag. (But don't leave them in the freezer unwrapped too long or they can get freezer burnt).<br />
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Next, place them into a labelled freezer bag and return to the freezer. Now they are ready and waiting when you need them.<br />
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<b>TO BAKE THEM:</b><br />
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Preheat oven to 350 degrees.<br />
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Place the cookie dough onto a cookie sheet (I like to line the cookie sheet with parchment paper to ensure they don't stick). <br />
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You can either make a crisscross pattern with a fork dipped in sugar or flatten the dough balls with a glass dipped in sugar.<br />
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You can add sprinkles or colored sugars before baking.<br />
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Bake for 8-10 minutes or until lightly browned on the edges. Don't over bake them! <br />
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Transfer to a wire rack to cool completely.<br />
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These are crispy on the bottom, fluffy on the inside, buttery and sweet, but not too sweet. Everything a cookie should be! Perfect with a glass of milk or a cup of coffee!<br />
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As you can see these are easy and convenient to make ahead. Plus, they are yummy! Simple sugar cookie goodness, Make these ahead and have a Merry Christmas and Happy New Year!<br />
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<br />Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-34341079300069359952017-12-04T13:14:00.002-08:002017-12-04T13:14:58.192-08:00Italian Sausage, Peppers and PotatoesMy Old School Italian Husband was reminiscing the other day about a dish his Mom used to make. I was lucky enough to have her teach me many of her recipes but she hadn't mentioned this one. It was Italian Sausage baked with onions, peppers and potatoes. Now, my husband does not cook. He had no idea how she made it. He did his best to describe it to me and I gave it a shot. Here's what I did:<br />
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<u>ITALIAN SAUSAGE, PEPPERS AND POTAOES</u><br />
<u><br /></u>
1 lb Italian sausage<br />
1 onion<br />
1 bell pepper<br />
5 medium sized potatoes<br />
oil<br />
salt/pepper<br />
fresh Italian Parsley<br />
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Preheat oven to 400 degrees.<br />
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Rinse and dry the potatoes. Cut into medium sized chunks. Place on a large baking sheet with sides. Drizzle with oil and season with salt and pepper. Stir well. Arrange in a single layer. Bake for 30 minutes.<br />
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Meanwhile, cut the onion and bell pepper into medium sized chunks. <br />
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Then cut each sausage link into 3 pieces.<br />
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After 30 minutes in the oven, remove the potatoes and stir them.<br />
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Add the sausage, onions and peppers.<br />
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Drizzle with a little more oil and season with a little more salt and pepper (not too much, the sausage is already salty).<br />
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Return to the oven and bake another 30 minutes or until sausage is cooked through.<br />
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Sprinkle with chopped fresh parsley.<br />
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That's it. It was so easy, I expected my husband to say it wasn't the same. But he didn't. He said it was great and tasted just like his Mom's. He was happy, which made me happy. My kiddos loved it, too. Everyone happy with an easy to make supper? This one's a keeper, for sure!Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-23290906845335418562017-11-24T10:26:00.000-08:002017-11-24T10:26:07.164-08:00Day After Thanksgiving SandwichHey Everybody, it's been a while. I have been busy! I'm dealing with some health issues and getting ready for the holidays. Thanksgiving is my absolute favorite holiday! I love to cook, eat and visit with friends and family. It's the perfect day! But, secretly, what I love even more is the next day. I don't go Black Friday shopping. I don't even leave the house. I sit around, listen to Christmas music, decorate the house and make a day after Thanksgiving sandwich. It is a good day. <div>
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The sandwich is quick and simple to make, as well as customizable. Use the leftovers you enjoy. Here's how I like to make mine:</div>
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Warm up a few leftovers. I like to use turkey, gravy, cornbread dressing and cranberry sauce.</div>
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Butter 2 slices of bread. Set aside.</div>
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Heat a nonstick skillet over medium-high heat.</div>
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Place one piece of bread, butter side down, in the hot skillet.</div>
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Layer on the ingredients: Gravy, turkey, dressing, cranberry sauce.</div>
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Place the other piece of bread on top, butter side up.</div>
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Let the sandwich sit until the bottom is toasted and golden brown. Then, flip the sandwich over using a spatula.</div>
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Smash it down slightly and let it toast on the other side.</div>
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Voila! It's done!</div>
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Simple, but so delicious! I hope you enjoy your day after Thanksgiving!</div>
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Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0tag:blogger.com,1999:blog-7894688741447918364.post-11155480254226204202017-09-21T08:58:00.001-07:002017-09-21T08:58:53.332-07:00Simple Chicken Stir FryIf you're looking for an easy recipe that you can whip up in no time, this one's for you. It's quick, simple, healthy and yummy. <div>
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<u>SIMPLE CHICKEN STIR FRY</u></div>
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2 boneless, skinless chicken breasts, sliced into thin strips</div>
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12 oz thin spaghetti</div>
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salt/pepper</div>
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onion powder</div>
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garlic powder</div>
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1/3 cup soy sauce</div>
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3 TBS vegetable oil</div>
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3 TBS sesame oil, divided</div>
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1 TBS white wine vinegar (or rice wine vinegar)</div>
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1 pkg frozen stir fry vegetables</div>
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sesame seeds, optional</div>
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green onions, optional</div>
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Season the chicken strips with salt. pepper. onion powder and garlic powder. Add vinegar and 1 TBS of the sesame oil. Stir well and let sit at room temperature for 10 minutes.</div>
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Meanwhile, cook the spaghetti to al dente (that just means it still has a little bite to it, not mushy).</div>
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Heat a large skillet (or wok) over medium-high heat. Add vegetable oil. When hot, add chicken strips and brown them, stirring occasionally. </div>
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When the chicken is done, remove from the skillet to a plate and set aside.<br />
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Add the frozen stir fry veggies to the hot skillet. Stir and cook until thawed and hot.<br />
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Return the chicken to the skillet.<br />
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Add the soy sauce.<br />
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Add the remaining 2 TBS of sesame oil. Stir well.<br />
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Add the cooked and drained spaghetti.<br />
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Using tongs or 2 forks, toss the spaghetti until completely incorporated.<br />
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Taste it to see if it needs more salt and/or pepper. Season to taste and toss.<br />
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Garnish with sesame seeds and green onions, if desired.<br />
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I like to serve this with frozen eggs rolls or wonton soup. Here is a link to my easy wonton soup recipe if you're interested: <a href="http://hotsouthernmessblog.blogspot.com/2012/07/chinese-food-at-home.html" target="_blank">Chinese Food at Home</a></div>
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Easy, yummy and much better for you than take out! Enjoy!</div>
Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com1tag:blogger.com,1999:blog-7894688741447918364.post-65426495199277029472017-09-06T13:50:00.000-07:002017-09-06T13:50:00.406-07:00Cherry Almond Cream CakeMy Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee. We always drink coffee when we visit. It's a Cajun must. If you don't offer to make a pot of coffee when company comes, you're considered down-right rude. Anyway, I searched the pantry and fridge and came up with this recipe. It turned out great and went perfectly with that cup of coffee.<br />
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<u>CHERRY ALMOND CREAM CAKE</u><br />
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1 box white cake mix<br />
3 eggs<br />
1/3 cup melted butter (or margarine)<br />
1 cup milk<br />
1/2 tsp almond extract<br />
1 can condensed milk<br />
1 can cherry pie filling<br />
1 can ready whipped cream (or cool whip)<br />
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Preheat oven to 350 degrees. Grease the bottom only of a 9x13 baking dish.<br />
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Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes. <br />
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Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.<br />
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Pour the batter into the prepared baking dish.<br />
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Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.<br />
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While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).<br />
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After you have poked holes all over the cake, pour the condensed milk evenly over the cake.<br />
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Spread the condensed milk to evenly cover the cake.<br />
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Let it sit and absorb the condensed milk for at least 30 minutes.<br />
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Spread the cherry pie filling over the cake.<br />
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Cover and chill in the fridge for at least an hour. You can make this a day ahead and let it chill overnight.<br />
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Once completely chilled, top with whipped cream (or cool whip).<br />
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Spread it to cover.<br />
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You can decorate the top with slivered almonds or more cherries or anything you like. I just left it plain.<br />
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This was moist and sweet with a little tartness from the cherries. Just plain yummy!<br />
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<br />Store leftovers in the fridge.<br />
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You can customize this however you like. Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract. Or use vanilla extract and strawberry pie filing. Or lemon extract and blueberry pie filling. I love a versatile recipe. Enjoy it (with a cup of coffee, of course).Jodi Durantehttp://www.blogger.com/profile/17058277240486500424noreply@blogger.com0