Wednesday, January 20, 2016

Sloppy Joe

  • Ingredients: 
  • 1 Tbsp olive oil
  • 1/2 cup chopped bell pepper 
  • 1 cup finely chopped onion 
  • 1/2 cup finely chopped celery
  • 6 cloves garlic, minced
  • 1 teaspoon Tony Chachere's 
  • 2 lb ground beef
  • 1/2 cup ketchup
  • 2 cups tomato purée 
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon dried thyme
  • Pinch cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • Mini Hamburger Buns 


1). Sauté the bell pepper, onions, celery, and garlic: Heat olive oil in a large sauté pan on medium high heat. Add the chopped bell pepper, chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes.

Add the minced garlic and cook for 30 more seconds.

2).  Brown the ground beef: Using the same pan ...add the ground meat. Crumble the ground beef into the pan. 

Add the Tony Chachere's. 

Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. 

3). Add ketchup, tomato sauce, Worcestershire, sugar, spices to the ground beef and vegetables: Use a wooden spoon to break up any chunks of ground beef into smaller bits.

Add the ketchup, tomato sauce, Worcestershire sauce, and brown sugar to the pan. Stir to mix well. Add ground thyme, garlic powder, and cayenne pepper.

Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with hamburger can toast up the buns in the kids doesn't like theirs toasted...

Serve with some French Fries!! 


Sunday, January 17, 2016

Crawfish Étouffée

1stick of unsalted butter
6 cloves of garlic, minced 
1 cup of chopped onion 
1/2 cup of chopped celery
1 lb bag of crawfish tails
1 family size can of cream of mushroom soup
1 can of Rotel, any kind you like (I prefer hot)
1/2 teaspoon Tony Chachere's
1/2 teaspoon Black pepper
Chopped scallions, to garnish 

Melt butter. Add garlic, onion, and celery. Saute until tender. Add the crawfish tail and rest of ingredients. Cook and simmer for about 10 - 12 minutes. Serve with rice. Good with angel hair pasta too. 

Spinach and Artichoke Dip

During FOOTBALL season....we always make lots of finger food and dips. Our go to is usually spinach artichoke dip...we love to eat them with toasted butter baguettes.

1 pack (8oz) cream cheese 
1 cup sour cream 
1 stick butter 
1 jar seasoned artichoke hearts (drain and chopped) 
1 bag chopped spinach --squeezed all water out (16 oz) 
1/2 C Parmesan cheese 
1 teaspoon Tony Chachere's 
1 teaspoon hot sauce 
1 teaspoon minced garlic 
1 small chopped onion 
2 C mozzarella cheese -mix 1 cup inside mixture 
***1 Cup for topping when baking ***

In a large saute pan...melt the stick of butter and saute the chopped onion and minced garlic. Once the onion and garlic is translucent...pour in the artichoke and spinach. Turn heat down to medium low and stir in the cream cheese, sour cream, parmesan cheese and mozzarella cheese. Season with Tony Chachere's, hot sauce, and pepper.  Mix everything well until everything is incorporate then pour into a prepare baking pan (I sprayed with a little pam).  Top with 1 cup mozzarella cheese and bake at 350 for 30 minutes or until top is bubbling.

Serve with chips or baguettes ;)


Breakfast Muffin

This week has been one of those week that I felted like everything was happening so all at once.  So I had to make my meal plan super easy and something that I can make fast. I bought 6 cans of Grands Biscuit. 

1 can grand biscuit (flaky...divided in half) 
2 egg 
1/4 cup Mexican blend cheese 
1/4 cup crumble sausage
1/2 teaspoon Tony Chachere's or salt (optional--depending on the sausage that you used..or if you are using crumble bacon etc)

Taking apart the can biscuit and  divided each biscuit in half (the flaky ones comes in little sheet sections...making it easy to divide. If you leave the whole's SUPER THICK and you will need a huge MUFFIN PAN . 

Next, in a big Pyrex cup mix the 2 egg, cheese and crumble sausage (the sausage that I got is applegates maple flavor) ...add a dash of salt and pepper. 

Spray a muffin pan with pam. Then taking the biscuit...line the muffin pan and pour in the egg mixture. I used a Pyrex cup since it has a little spout. Which makes pouring the mixture into the muffin pan super easy. 
Bake at 350 for 30 minutes or until golden brown. 

You can also sprinkle with a little Parmesan cheese or regular cheese before serving. 


Pizza Muffin

These lil cute lil PIZZA muffin is so good and yummy....your kids are gonna eat it up. 

Lately...I try everyday to make something that is fun and portable for the kids. Today we were gonna be on the road to visit my parents and I needed to make something that the kids can eat in the car and didn't have to be kids have learned to eat COLD PIZZA :) 

These will take you less than 10 minutes to assemble and just stick in the oven. 

Preheat oven to 350 

MUFFIN pan....12 counts 
1 can grand biscuit
1/4 cup mini pepperoni 
1/4 cup shredded mozzarella cheese 
1 tablespoon garlic butter (optional) 
1 teaspoon Italian seasoning (optional) 
***cooking spray***

Spray the muffin pan with some cooking spray (I used PAM).

In a medium size bowl...cut the biscuit into little pieces (I cut about 12 little pieces per biscuit). Next, pour in the 1/4 cup mozzarella cheese and 1/4 cup mini pepperoni.  If you are using the Italian seasoning ....add the seasoning in at this time.  I used the garlic butter so I didn't add any Italian seasoning.  Mix all the ingredients together...once everything is incorporated...fill each muffin cup to the top...I put a pat of  garlic butter on top of each muffin so the top can get a nice golden brown color. 

Bake at 350 for 20-25 minutes...or until the top is a nice golden brown color. 
Serve immediately while its hot...the melted cheese is so good ;) 


Grands Biscuit (I like to use the flaky layers) 

        Cut each biscuit into little pieces. 

The bag of lil pepperoni can use the big pepperoni..but 
remember to cut them into little pieces. 

I got this Garlic Butter at Sam's in the refrigerator kids LOVE
this stuff...they like it with their breads.

         Everything assemble in the muffin pan. 

Tuesday, January 12, 2016

Crawfish Roban

During the school year my kids usually only want pasta for their lunches. Its an easy meal for them to eat and its filling.  So, whenever crawfish tails are on sale at my local market ....I would grab like 6 packs because I use them so much in my pasta dishes. This brand is usually around $8.00 to $10.00 at some grocery store but this week they are only $5.99 a I grabbed 10 packs..hopefully they will last me until the next sale.

This crawfish roban pasta dish is my GO TO ....I can whip this up early in the morning....I usually make it all in 1 pan...I would cook the pasta...drain out the water...leaving about 1 cup in the pan with the pasta...then just dump all the other ingredients right into the same pan and just cook for another 10 minutes...

I try to undercook the pasta so when I am packing up the kids lunch in the thermos...the pasta doesn't get overcooked.

1 box of pasta
1 jar of Alfredo sauce (your favorite brand--I usually buy Bertolli..but this was all I had on hand)
1 bag of crawfish tail (freezer section)
2 C half n half
1 teaspoon Seafood Pasta Seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

1 C parmesan cheese
sliced green onion

Cook pasta according to package...drain and set aside ( reserve 1 cup of pasta water)

In a large nonstick pot....pour the pasta back into the pot next pour the jar of alfredo sauce and 2 cup half n half.  Pour the pasta water into the empty jar of alfredo sauce and shake it really well...this is to get all the sauce that is stuck inside the jar out...then pour that into the pot. Next, mix in the seafood seasoning (if you don't have seafood seasoning you can use any creole or cajun seasoning), garlic powder, and black pepper.  Cook on medium low until everything is incorporated then pour in the whole crawfish tail bag...all the JUICE and everything....cook for another 5 minutes...then pour in the parmesan cheese and SERVE.

Garnish with sliced green onions