New Orleans Shrimp, Beans and Rice

I love New Orleans cooking. So do my kids. One of my favorite dishes is shrimp, beans and rice. There are many variations and you can add additional ingredients to your liking. Simple to make, and oh so good. Try it with different variations each time you make it.


Ingredients


Red Bean and Rice Mix or 2-3 cups of Long Grain Rice and 1 16 oz Kidney Beans

1/2 cup red onion diced

1-1 1/2 lbs. of Shrimp

1/2 cup diced tomatoes (Fire Roasted)

2 tsp of Slap Yo Mama Seasoning

Fresh Parsley

1/4 cup olive oil and 1/4 cup butter

1-2  garlic cloves chopped thinly     

Optional Ingredients

1lb of Kielbasa

8ozs of Okra

8ozs Corn

In a skillet, cook the shrimp with the butter, olive oil, garlic and red onion. Add the Slap Yo Mama Seasoning as the shrimp is cooking. (Scallions are nice addition if you want to try them in place of the red onion) Add the Diced Tomatoes and Okra. (In a separate skillet, prepare the Kielbasa. Brown on both sides and set aside.

In a separate skillet of sauce pan prepare the rice according to the direction that came with it. In a large mixing bowl, mix all of the ingredients together and stir a few times to mix in the flavors. Top with some parsley. Dinner is served!

                                          

                                                                                           

                                                                                            

                                                                                                            

Uncle Louie's Famous Mac And Cheese

We hand over the column this week to Uncle Louie. He makes a Mac and Cheese for the kids that is pretty amazing. Since I can not top perfection, we asked him to share his magic.

Ingredients

16 OZ Cavatappi Pasta (Or Elbow)
5 Tablespoons of butter melted
Tsp of Salt
Tsp of Pepper
4 8oz cheese (Grated - Extra Sharp and Colby) 
1/2 Gallon of Whole Milk

Optional - (Diced Tomatoes - Fire - Garlic/Herb - Regular)

Poor the dry macaroni on the bottom of the pan. Pour over the dry pasta the butter, salt and pasta. Add 4 8 oz blocks of cheese. (32 ounces total. Mix and match. Uncle Louie uses Extra Sharp Cheddar and Colby. You can use Muenster, or any Sharp Cheese.) The orange and white are a great mix. Place all of the shredded cheese on top of the pasta. Cover with whole milk.

In an oven, preheat to 350. Bake the mac and cheese (Uncovered) for an hour to an hour and 20 minutes. (Check after an hour and look for the mac and cheese to brown on top. When finished, let the Mac and Cheese stand for 20 minutes to absorb any liquid.

French Toast Made Easy.....

French Toast is easy to make, and fun to make. I will share some variations to make a great French Toast. Probably the quickest warm meal to give your child before school. Mine never tire of having them for breakfast.

Ingredients
Bread - Any Type - American, Italian, and my favorite Texas Toast
3 eggs
1/4 cup Heavy Cream or Half and Half (You can also use Whole Milk)
3 tsps. of Brown Sugar
2 tsps. of Cinnamon

Additional Items (Choose One)
1 tsp Real Vanilla
2 tsp Raw Honey

Additional Ingredients When Finished (Mix and Match)

Fresh Strawberries (Or any berries)
Whipped Cream
Powdered Sugar
Cinnamon/Sugar


In a bowl, mix all the ingredients and whisk them together to create the dipping brine. Soak the bread on each side. In a skillet with a medium heat, melt some butter or coconut oil (2 tablespoons to start) To get a crispy French Toast, be sure the pan us immersed in butter or oil. On a medium heat, cook on both sides for roughly 90 seconds each. Remove and let sit on your plate. Mix and match ingredients with Maple Syrup and enjoy!

Hash Is For Breakfast

Ever wonder what to do with Corned Beef after St. Patrick's Day. How about Hash for breakfast. Served along side toast and eggs, you will have a great side dish for breakfast. Here is how you make it.

3-4 small diced or grated potatoes
I small finely chopped onion
3-4 ounces of Corned Beef (Grated)
1 tsp Paprika1 tsp Slap Yo Mama/Soul Food Seasoning
Dash of cracked salt
Dash of cracked pepper
2 -3 tablespoons of Olive Oil

Using a cheese grater or chopper, you have to grate the corn beef. Set aside. In a skillet add the oil and heat at medium to medium high. When ready add the potatoes and onions and cook for a few minutes until slightly browned. Add the corn beef and seasonings. Continue to cook for another few minutes until the mixture resembles hash similar to diner food.

Stuffed Peppers

Stuffed peppers are so good. Easy to make. I make mine in a crock pot.  A great meal that your kids will surely enjoy.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

6-9 Large Bell Peppers (Red Sweet Or Green)

Spaghetti Sauce (Store Bought or Homemade)

Grated Parmesan and Romano Cheese

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Remix one last time.

Next, cut the tops off the bell peppers. Try to ensure they are firm and fresh. Stuff the pepper with the leaving about a 1/4 of an inch for the sauce. Pack firm, and top with the sauce. Next, add grated cheese. Place in the crock pot layer with about a 1/4 inch of sauce. (you can use water to dilute the sauce.) Set the crock on high for 2hrs. Then cook on low for an hour. Check for tenderness. A good bell pepper will remain firm. Some may become loose from being at the market too long.

Remove and serve.

Artichokes - You Might Have Choked Artie....But You Won't Choke Stymie

I fell in love with Artichokes thanks to the Little Rascals.....that's right the Little Rascals. One of my all time favorite scenes is when Stymie tries to eat an Artichoke and through frustration says the famous line, "You may have choked Artie, but you won't choke Stymie."

Artichokes are easy to prepare, and delicious. In honor of Stymie, I am including a simple recipe that hopefully will encourage others to try them.

Ingredients

Artichoke
Lemon Slices or Lemon Juice
Garlic Powder
Lemon Powder
Minced Garlic

Preparation

The tops of Artichokes are spiny. They are usually inedible. You will most likely have to cut 1/4 - 1/2 of inch of the top off the artichoke. This will allow for steaming, and the addition of ingredients within the artichoke.

In a medium pan, fill up the pan with 2 inches of water. Place the artichokes in the pan for steaming. Add between the wedges lemon, garlic, and seasonings.


Next, on a medium high heat, you will steam the artichokes for 45mins to an hour. You will be able to check the artichoke after 45 mins for tenderness.

Eating: The Artichoke has 2 parts to it. You will eat the leaves first by wedging your teeth between the leaves and scraping the fiber from the plant. Once the leaves are completely gone, you take a fork and remove the spiny fibers from the stem. (They will come off very easy) What you will have left is a base, know as the "heart." Many find this to be the treasure of the Artichoke. Very tender, and flavorful, the heart is the best part of the Artichoke.

Rice Balls - OOOOF - So Good!

 Rice balls are a local Italian tradition. I taught my children about the folklore of rice balls. Most likely, Italian immigrants added rice to the meatball mix to help save money. They inadvertently discovered a great recipe for an alternative to meatballs. The meat is also a great stuffing for Bell Peppers.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Roll the mix into small meatballs.

On a separate burner, using a medium to large saucepan, add 1/8 inch to 1/4 on an inch of olive oil. Heat the oil to a medium heat. Add the rice balls. Cook slowly and brown completely. Set aside. Eat on their own or add them to your sauce. Enjoy!