Sunday, February 26, 2017

Wicked Easy Slow Cooker Jambalaya (and Corn Macque Choux)

Back to the farm for Mardi Gras!!

Wicked Easy Slow Cooker Jambalaya

Serves: Makes 8 servings.

1 1/2 pounds boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, thawed, peeled and deveined

Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW

Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender

If I can find some reasonably priced sausage (andouille), I add that, too.

Macque Choux

2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt


Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

Monday, February 6, 2017

"Pierogi" Lasagna

I think I need to try this.  Love pierogis.  Love lasagna.  A little salad plus this might be just the thing!!

"Pierogi" Lasagna

9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1/2 c bacon bits (cook 6-8 slices)
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Preheat oven to 375°F. Spray a 13×9 baking dish with cooking spray.

Cook noodles as directed on package, omitting salt. Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

Place 3 noodles in the baking dish; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

Bake 33-35 minutes or until heated through, uncovering for the last 5 min. Let stand 10 minutes before serving.