Tonight is our first church pot luck picnic! I am excited to get together with new friends outside of church on sunday. I feel like the best way to really get to know new friends is to eat together.
Whenever I have to feed a crowd, Pulled Pork sandwiches is my go to recipe. I think this recipe could feed 10-12 people.
You'll need:
5# Pork loin
Sweet Baby Rays BBQ sauce
garlic powder
onion powder
chili powder
cumin
salt
pepper
Hamburger buns
Preheat oven to 300 degrees. Sprinkle the pork loin with all the seasonings top and bottom. Wrap pork loin in aluminum foil and seal tightly. Place on a cookie sheet or in a roasting pan. Bake for 5 hours. Remove from oven/ remove from foil. Let rest 5-10 minutes. Using two forks, pull the pork apart- it should fall apart easily. Add enough BBQ sauce to coat(i always buy the jumbo size just in case) and mix well. Add a small amount to a hamburger bun and you have yourself a great pulled pork sandwich!
A side dish that always disappears quicker than anything else I make is the Cajun Potatoes.
You'll need:
8-10 large russet potatoes
3-4 yellow onions, sliced into thin strips
Tony Chachere's Cajun Seasoning
Olive oil
salt
Preheat oven to 400 degrees. Wash, peel and chop the potatoes into small cubes. In a large pan, saute onions in olive oil until clear, soft and just starting to caramelize. Place potatoes and onions into a large bowl, add enough olive oil to coat and mix well. Spray and 9x13 baking sheet with nonstick cooking spray and pour potato and onion mixture in. Bake for 40-45 minutes or until potatoes are soft. Remove from oven and add Tony Chachere's Cajun seasoning to taste and mix well. Careful! This stuff is spicy! Add small amount of salt if desired. Add Cover with foil and you are off to the picnic!
Soy Butter Cookies. This tasty treat replaces peanut butter cookies for my daughter with multiple food allergies. I came across this gem of a recipe a couple years ago. It makes 4 dozen small cookies.
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1/2 cup butter flavored Crisco
1/2 cup Wowbutter Soy butter
1/2 cup granulated sugar
1/2 cup brown sugar
Mix together flour, baking soda, baking powder and salt. In a separate bowl mix together applesauce, Crisco, soy butter and sugars. Slowly add flour mixture to sugar mixture until just combined. Chill in refrigerator for one hour.
Preheat oven to 375 degrees. Make small one inch balls with cookie dough and place onto parchment lined cookie sheet. Using a fork, make the criss-cross pattern on top of each ball. Bake 12-14 minutes or until lightly browned.
Wednesday, September 18, 2013
Monday, September 2, 2013
Southern Jambalaya
We've finally settled into our new home here in Memphis, TN. It's good to be back in the south- or mid south, as they call it here. I figured I'd go ahead and toss out another tried and true recipe. Enjoy!
Southern Jambalaya
1lb of Conecuh cajun smoked sausage* (or your favorite sausage, like andouille)
2 lbs of boneless skinless chicken thighs
1 lb of shrimp (i used frozen, peeled and deveined- follow directions to defrost)
2 celery ribs, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 -14.5oz can of petite diced tomatoes
1 32oz box of chicken broth (or 2 14.5 cans)
1 cup uncooked long grain rice
4-1/2 tsp worcestershire
1 tsp cayenne pepper
1/2 tsp thyme
salt and pepper to taste
EVOO
1. Roast chicken thighs: Preheat oven to 400. Cover thighs in EVOO, salt and pepper. Roast ~20 minutes, or until temp reads 160. Cool, then chop into bite size pieces. Set aside.
2. Drizzle EVOO in a large dutch oven or soup pot. Cut sausage into bite size peices and brown. Remove sausage and set aside.
3. Drizzle a little bit more EVOO in the pot, add bell pepper, celery, onion and garlic. Saute until tender.
4. Add tomatoes, thyme, salt, pepper and cayenne. Cook 5 minutes longer.
5. Stir in broth, rice and worcestershire. Bring to a boil. Reduce heat, cover and simmer ~10 minutes.
6. Add chicken, sausage and shrimp and continue cooking until rice is done. ~Another 5-10 minutes.
Serve with your favorite hot sauce, like Cholula or Siracha! Don't forget the cornbread!
In my opinion, Conecuh sausge in THE BEST sausage to use in your jambalaya, red beans and rice, or any recipe that requires a good southern sausage. Use the link below to order if you can't find it in your local stores.
Order your conecuh sausage here!!!
Southern Jambalaya
1lb of Conecuh cajun smoked sausage* (or your favorite sausage, like andouille)
2 lbs of boneless skinless chicken thighs
1 lb of shrimp (i used frozen, peeled and deveined- follow directions to defrost)
2 celery ribs, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 -14.5oz can of petite diced tomatoes
1 32oz box of chicken broth (or 2 14.5 cans)
1 cup uncooked long grain rice
4-1/2 tsp worcestershire
1 tsp cayenne pepper
1/2 tsp thyme
salt and pepper to taste
EVOO
1. Roast chicken thighs: Preheat oven to 400. Cover thighs in EVOO, salt and pepper. Roast ~20 minutes, or until temp reads 160. Cool, then chop into bite size pieces. Set aside.
2. Drizzle EVOO in a large dutch oven or soup pot. Cut sausage into bite size peices and brown. Remove sausage and set aside.
3. Drizzle a little bit more EVOO in the pot, add bell pepper, celery, onion and garlic. Saute until tender.
4. Add tomatoes, thyme, salt, pepper and cayenne. Cook 5 minutes longer.
5. Stir in broth, rice and worcestershire. Bring to a boil. Reduce heat, cover and simmer ~10 minutes.
6. Add chicken, sausage and shrimp and continue cooking until rice is done. ~Another 5-10 minutes.
Serve with your favorite hot sauce, like Cholula or Siracha! Don't forget the cornbread!
In my opinion, Conecuh sausge in THE BEST sausage to use in your jambalaya, red beans and rice, or any recipe that requires a good southern sausage. Use the link below to order if you can't find it in your local stores.
Order your conecuh sausage here!!!
Monday, January 28, 2013
Hungarian Paprikash
There is a mysterious story surrounding my Grandpa Imre Remenyik. I don't know all the details. Something about escaping from Hungry during war time. I'm not 100% sure and I am not sure anyone else in our family is either! With his very broken English, he was a sweet and gentle man of few words. When he ordered water at a restaurant, it sounded like he was ordering "vodka". The waitress would say, "Vodka?" "No!!! WATER!", he would say. ( But it still sounded like "vodka".)
He made Paprikash for us several times when we came to visit and it quickly became a favorite. Grandma Jo graciously shared his recipe with me years ago, after Grandpa passed. I think of them both every time I make it.
Hungarian Paprikash (feeds 4-6)
You'll need:
olive oil
1 onion, diced
1 bell pepper, diced
6 cloves of garlic, diced
2 cans of diced tomatoes, with juice
6-8 potatoes, peeled and cubed
2 polska kielbasa, sliced
1 heaping TBS. Hungarian paprika (regular paprika will do if that's all you have)
salt and pepper
Sour Cream
Saute onion, bell pepper and garlic in olive oil until soft. Add potatoes and diced tomatoes, mix well. Sprinkle mixture with paprika, you want to basically cover the potatoes. Add salt and pepper to taste. Stir well. Cover and simmer on low until potatoes are mostly cooked. (time varies, ~30-45 minutes, depending on how large your potatoes are). Stir often. Add sliced sausage.* Continue cooking until potatoes are completely done. Serve hot, with a dollop of sour cream.**
* You can substitute chicken for the sausage for fewer calories.
**My grandpa's recipe adds about 8ounces of sour cream to the finished dish, in the pot. I stopped doing it this way when I found out about my daughter's dairy allergy. Either way is fine!
Enjoy!
He made Paprikash for us several times when we came to visit and it quickly became a favorite. Grandma Jo graciously shared his recipe with me years ago, after Grandpa passed. I think of them both every time I make it.
Hungarian Paprikash (feeds 4-6)
You'll need:
olive oil
1 onion, diced
1 bell pepper, diced
6 cloves of garlic, diced
2 cans of diced tomatoes, with juice
6-8 potatoes, peeled and cubed
2 polska kielbasa, sliced
1 heaping TBS. Hungarian paprika (regular paprika will do if that's all you have)
salt and pepper
Sour Cream
Saute onion, bell pepper and garlic in olive oil until soft. Add potatoes and diced tomatoes, mix well. Sprinkle mixture with paprika, you want to basically cover the potatoes. Add salt and pepper to taste. Stir well. Cover and simmer on low until potatoes are mostly cooked. (time varies, ~30-45 minutes, depending on how large your potatoes are). Stir often. Add sliced sausage.* Continue cooking until potatoes are completely done. Serve hot, with a dollop of sour cream.**
* You can substitute chicken for the sausage for fewer calories.
**My grandpa's recipe adds about 8ounces of sour cream to the finished dish, in the pot. I stopped doing it this way when I found out about my daughter's dairy allergy. Either way is fine!
Enjoy!
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