Thursday, February 25, 2010

Paula Deen's Jambalaya

I watched the Food Network last week, several days in a row, and got some great ideas from Paula Deen and Giada de Laurentiis. When I saw Paula make this dish, I knew I had to try it. It was so simple and quick and looked fabulous. I was not disappointed!

from Paula Deen 

Jambalaya mix (see recipe below)
2-1/2 cups water
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
1 cup long grain white rice
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. beef bouillon granules
1/2 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper 
1/4 tsp. salt
1 bay leaf

In a dutch oven or large pot, combine mix, water, tomatoes, tomato sauce, and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce and let simmer 20 minutes. Add shrimp and cook for an additional 5-7 minutes, or until shrimp are pink.

*I used about 1/8 tsp. of cayenne pepper because we don't like it too spicy. You can use less or more, depending on how well you can handle the heat!
*I used the amount of sausage called for, but next time I'll just use the full 14oz. that comes in the package. We like meat at our house.
*My 2-year-old boys polished their bowls. It's always a bonus when a good meal is also kid-friendly.

Tuesday, February 23, 2010

Salad de Maison

My cousin prepared and served this salad at my baby shower in Arizona back in 2007. I am not kidding when I say that I have been thinking about it ever since! I finally decided to make it tonight and wow. WOW. This is so flavorful, and it's great as a side salad or main dish. The combination of lemon and garlic in the dressing reminds me a lot of Italy for some reason. That just tells you how incredible the flavor is! Enjoy!

Salad de Maison

Juice from 1 lemon (or 2 Tablespoons Pure Lemon Juice)
3 cloves garlic, minced
1/2 teaspoon black pepper
1 teaspoon salt (I used sea salt)
3/4 cup canola or vegetable oil

Combine lemon juice, garlic, pepper and salt. Blend well, then add oil in a small stream, all the while blending rapidly with a fork, until all the oil has been added. (I used my Magic Bullet, or a food processor would also work). Let stand for 3 hours.

2 heads romaine lettuce
4-5 strips bacon
1 cup swiss cheese, coarsely shredded
2 cups cherry tomatoes, cut in half
1/3 cup parmesan cheese
1/4 cup slivered almonds, toasted

Cut bacon into 2-inch strips and cook in frying pan. Drain. Combine lettuce, tomatoes, swiss cheese, bacon, almonds and parmesan cheese together in a large salad bowl. Toss together with dressing. Garnish with croutons. Serve immediately.