Do you ever get those cravings for that one specific food? Well, one night, I was yearning for the spicy deliciousness experience while in New Orleans (and once at Fat Tuesday, a Cajun restaurant in Des Moines!). I wanted Jambalaya to beat back the chill from the windy winter day.
As I dug through my freezer, I came across fajita seasoned pork. The fridge held peppers, onions, garlic, tomatoes... Man, was I ready for this!
Slow Cooker Jambalaya
Ingredients
1 pound whatever meat you happen to have on hand, cut into cubes
1 pound of sausage, if you have it
1 28oz can diced tomatoes with juice (I can't totally recall what I used)
diced onions
1 C chicken broth
2 tsp oregano*
2 tsp parsley*
2 tsp minced garlic
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp thyme*
white rice or instant rice
*to be honest, I also don't recall the herbs I used since many of mine are mixtures of them)
How to
1. In slow cooker, mix the meat, tomatoes with juice, herbs, broth, basically everything but the rice. Cover and cook seven to eight hours on low (3-4 on high).
2. Mix in cooked rice about 15 minutes before serving to let all get warm and flavorful!
Thursday, May 23, 2013
Coconut Cream Pie (at Papa's request!)
Way back when there was snow on the ground and Christmas carols were abound, I ventured into making my first ever cream pie... Just for Papa. As it is his favorite dessert and he had made the trip to join us for the holidays with two of his daughters, I favored him and his sweet tooth!
First off, I will admit that I don't think I made the crust.. If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store. Like I said, my first pie and I wanted at least a part of it to taste properly! Prepare the crust according to directions.
The Filling
Ingredients
1/2 C granulated sugar
1/4 C cornstarch
1/2 tsp coarse salt
1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
in the can..
1 1/4 C whole milk
4 large egg yolks
3/4 tsp vanilla extract
1 C shredded sweetened coconut
To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan. Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk. Cook over medium-high heat until bubbling and think while you stir continually. Whisk egg yolds in a bowl. Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated. Return to saucepan and the heat. Bring the mixture again to a boil while stir, stir, stirring!
2. The recipe called for the baker to strain the custard through a fine sieve into a bowl... I did not have such a sieve and it turned out just fine! Stir in vanilla and shredded coconut. Pour that mixture you just made into the pie crust and smooth even. Wrap in plastic and refridgerate until set.. Any where from four hours to two days.
The Topping
Ingredients
1/2 C large-flake unsweetened dried coconut
1 1/2 C heavy cream
2 tbsp. sugar
To make topping
1. If using un-dried coconut and attempting to bake them, turn the oven to 350. Place coconut on a cookie sheet in an even layer. Bake 5 minutes, mix, and then bake for a few more minutes. Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2. Beat together cream and sugar with a mixer until soft peaks form. Tope pie with cream, sprinkle with toasted coconut, and serve!!
My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)
First off, I will admit that I don't think I made the crust.. If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store. Like I said, my first pie and I wanted at least a part of it to taste properly! Prepare the crust according to directions.
The Filling
Ingredients
1/2 C granulated sugar
1/4 C cornstarch
1/2 tsp coarse salt
1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
in the can..
1 1/4 C whole milk
4 large egg yolks
3/4 tsp vanilla extract
1 C shredded sweetened coconut
To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan. Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk. Cook over medium-high heat until bubbling and think while you stir continually. Whisk egg yolds in a bowl. Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated. Return to saucepan and the heat. Bring the mixture again to a boil while stir, stir, stirring!
2. The recipe called for the baker to strain the custard through a fine sieve into a bowl... I did not have such a sieve and it turned out just fine! Stir in vanilla and shredded coconut. Pour that mixture you just made into the pie crust and smooth even. Wrap in plastic and refridgerate until set.. Any where from four hours to two days.
The Topping
Ingredients
1/2 C large-flake unsweetened dried coconut
1 1/2 C heavy cream
2 tbsp. sugar
To make topping
1. If using un-dried coconut and attempting to bake them, turn the oven to 350. Place coconut on a cookie sheet in an even layer. Bake 5 minutes, mix, and then bake for a few more minutes. Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2. Beat together cream and sugar with a mixer until soft peaks form. Tope pie with cream, sprinkle with toasted coconut, and serve!!
My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)
Coconut Cream Pie (at Papa's request!)
Way back when there was snow on the ground and Christmas carols were abound, I ventured into making my first ever cream pie... Just for Papa. As it is his favorite dessert and he had made the trip to join us for the holidays with two of his daughters, I favored him and his sweet tooth!
First off, I will admit that I don't think I made the crust.. If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store. Like I said, my first pie and I wanted at least a part of it to taste properly! Prepare the crust according to directions.
The Filling
Ingredients
1/2 C granulated sugar
1/4 C cornstarch
1/2 tsp coarse salt
1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
in the can..
1 1/4 C whole milk
4 large egg yolks
3/4 tsp vanilla extract
1 C shredded sweetened coconut
To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan. Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk. Cook over medium-high heat until bubbling and think while you stir continually. Whisk egg yolds in a bowl. Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated. Return to saucepan and the heat. Bring the mixture again to a boil while stir, stir, stirring!
2. The recipe called for the baker to strain the custard through a fine sieve into a bowl... I did not have such a sieve and it turned out just fine! Stir in vanilla and shredded coconut. Pour that mixture you just made into the pie crust and smooth even. Wrap in plastic and refridgerate until set.. Any where from four hours to two days.
The Topping
Ingredients
1/2 C large-flake unsweetened dried coconut
1 1/2 C heavy cream
2 tbsp. sugar
To make topping
1. If using un-dried coconut and attempting to bake them, turn the oven to 350. Place coconut on a cookie sheet in an even layer. Bake 5 minutes, mix, and then bake for a few more minutes. Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2. Beat together cream and sugar with a mixer until soft peaks form. Tope pie with cream, sprinkle with toasted coconut, and serve!!
My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)
First off, I will admit that I don't think I made the crust.. If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store. Like I said, my first pie and I wanted at least a part of it to taste properly! Prepare the crust according to directions.
The Filling
Ingredients
1/2 C granulated sugar
1/4 C cornstarch
1/2 tsp coarse salt
1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
in the can..
1 1/4 C whole milk
4 large egg yolks
3/4 tsp vanilla extract
1 C shredded sweetened coconut
To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan. Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk. Cook over medium-high heat until bubbling and think while you stir continually. Whisk egg yolds in a bowl. Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated. Return to saucepan and the heat. Bring the mixture again to a boil while stir, stir, stirring!
2. The recipe called for the baker to strain the custard through a fine sieve into a bowl... I did not have such a sieve and it turned out just fine! Stir in vanilla and shredded coconut. Pour that mixture you just made into the pie crust and smooth even. Wrap in plastic and refridgerate until set.. Any where from four hours to two days.
The Topping
Ingredients
1/2 C large-flake unsweetened dried coconut
1 1/2 C heavy cream
2 tbsp. sugar
To make topping
1. If using un-dried coconut and attempting to bake them, turn the oven to 350. Place coconut on a cookie sheet in an even layer. Bake 5 minutes, mix, and then bake for a few more minutes. Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2. Beat together cream and sugar with a mixer until soft peaks form. Tope pie with cream, sprinkle with toasted coconut, and serve!!
My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)
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