Jalapeno Cheese Sausage with Beans and Rice Royal

This is one of those recipes you throw in the crock pot for 10 hours on low heat and never touch it again.  (You're welcome)   Here is what you are going to need:



• 1 pound of link jalapeno/cheese sausage, cut into small bites
• 1 pound of red beans dry
• 8 cups of water
• 4 celery stalks chopped
• 2 teaspoons of garlic minced
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1 small onion, chopped
• 2 Tablespoons of Creole Seasoning or 3 if you don't use jalapeno sausage
• 3 cups of uncooked Rice Royal, cooked to package specifications right before eating

    This entire recipe with serve 8. The 3 cups of uncooked rice will serve 4.  It is way better the next day, so I will cook 3 additional cups of rice for left overs.

 

Place ALL ingredients, but rice, in the crockpot on a low heat if you cook it for 10 hours, and medium for 8 hours.  If you cannot find the Rice Royal, we prefer Wild Rice with this recipe but cook whatever rice you prefer.  (rice royal is a blend of white, brown, red and wild rice)

 

After cooking is complete, serve over rice and enjoy!

 

 

 

This is such a great winter recipe for your family! 

 And, it is naturally gluten free...

 

Easy fresh corn and squash dish

I always have a garden.  I have had one now for 17 years and I love it!  (at first anyway)  Yet, I must confess toward the end of summer, after I have made every squash and zucchini dish known to man,  if I am out spraying weeds I MIGHT (or MIGHT NOT) accidentally hit the squash and zucchini plants with roundup.   I mean when your neighbors won't even answer their doors for fear it is you with more zucchini it's time to give it up! But after all of these years, I found a dish I love.  When it is easy, fresh, healthy, gluten free and uses some of your garden how can you go wrong?

Here is what you will need:  4 ears of corn, 2 zucchini, 1/4 cup red and green bell pepper, salt and pepper to taste.  Garlic and jalapeno if desired.

Take 4 ears of corn and shuck those little things!  It's so fun to do and relaxing right?  (sarcasm)

Cut the corn off of the cob and place it in a skillet with your other vegetables

I used red and green bell peppers from my garden, about 1/4 cup each finely chopped.  I also added seeded jalapenos from my garden but you don't have to do that.  Finally I put in big chunks of my zucchini, about 2.  Then add 1/4 cup of water and cover until zucchini is soft.  It is a beautiful dish and goes well with any meat grilled or otherwise.

  

Grilled BBQ Chicken Pizza

I know I already have a BBQ Chicken Pizza on this blog, but I wanted to try it again with the grill.

I just love spraying the grill and unrolling the pizza dough on to it, because it makes for a beautiful piece of bread.  But take it off of your grill prior to topping it to prevent burning...So you need:  2 cans of pizza dough, 1 bottle of your fave bbq sauce, 4 cups cheese, 2 chicken breast boiled, and cubed, and whatever toppings you prefer.

I used cheddar on this recipe and the kids liked it better.  

Myself?  I prefer a nice white, soft cheese.

I went out and picked the garden, & except for the onion, added a few veggies and fresh jalapenos to the 2 boiled and chopped chicken breast.  

Then along with some olive oil, and a few tablespoons of BBQ sauce, 

I heated it  in a sauce pan prior to topping the pizza bread. 

Take your bread and spread with BBQ sauce, top with cheese, add warmed veggies and chicken from the pan and replace onto the grill on INDIRECT flame and close the lid until cheese is melted.   Served immediately! 

Zucchini Sticks with Jalapeno Ranch Dip

We have a garden and I go crazy trying to figure out what to do with all of the zucchini we have!  So, this is a great, low fat appetizer!  

Well, they are low fat until you drench them in the the Jalapeno Ranch Dip

Ingredients:  1 large zucchini,  1 cup 2% milk,  bread crumbs (we like Italian on occasion),  bottle of ranch dressing,  2-3 fresh jalapenos, 1 lime,  fresh cilantro 

Instructions:  cut zucchini into sticks, soak in milk and place bread crumbs in a grocery sack and shake zucchini in crumbs until coated. Spray a cookie sheet and place in oven at 400 degrees until tender and golden brown.  I'm not going to say how long because it depends on how thick you cut them.

Now, for the dip.  They make this at my favorite Austin restaurant, Chuy's, and many have tried to copy it.  You will have ingredients for things such as mayo, sour cream, buttermilk, garlic ect...I have tried them all and here is my version.  I am going on the 'less is more' theory. 

For every cup of ranch dressing you use, use 1 jalapeno and blend in your blender until smooth.  I cut a little cilantro and place it in a small amount at a time because once you get too much---there is no going back!  Then I scrape it out with my spatula and add lime juice and salt to taste.  

For mild dip I de-seed all of the jalapenos

For a medium dip I de-seed half of the jalapenos

For a hot dip I DON'T de-seed any of the jalapenos 

For "I just killed all my taste buds" I add extra jalapenos

On occasion for a cup of the dip I have added a half of an avacado for a greener, and creamier dip.  I don't think it changes the taste much at all.

Sarcasm Note:  If you make this dip, you probably won't want to make it again.  Not so good, call me and I'll come pick it up.