Mardi Gras

I normally dance with my daughters. I hadn't realized I don't just dance with my son without his sisters involved. Since he will be eight years old soon, he should learn to dance with just two people. I felt like we were in a mosh pit. I may be bruised up and down my sides. I'm not sure who taught him to dance like this but I have a feeling it may have been my oldest. We need a lot more practice or he may not have a date for prom. Yes, I think it may take that long.

Chicken and Sausage Gumbo
1 cup vegetable oil
1 cup all purpose flour
1 1/2 cup yellow onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 lb. kielbasa, cut into 1 inch chunks
1 1/2 tsp salt
1/4 tsp cayenne pepper
3 bay leaves
7 cups chicken broth
1 lb chicken breast, cut into 1 inch chunks
1 1/4 tsp smoked paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper

Directions:

1. In a large Dutch oven, combine the oil and flour over medium heat. 
2. Stir constantly for 20 minutes or until the roux is the color of chocolate.
3. Add the onion, celery, and bell pepper. Stir for 5 minutes.
4. Add the sausage, salt, 1/4 tsp cayenne pepper, and bay leaves. Stir for 5 minutes.
5. Add the chicken broth and stir until well combined.
6. Bring the gumbo to a boil and reduce heat to medium low.
7. Cook, uncovered, for 1 hour. Stir occasionally. 
8. In a bowl, combine the paprika, oregano, thyme, salt, garlic powder, black pepper, and 1/2 tsp cayenne pepper. 
9. Season the chicken breast with the spice rub.
10. Add the seasoned chicken to the pot. Stir to combine.
11. Simmer for 2 hours. Skim off any fat that surfaces.
12. Remove the gumbo from the heat. Remove the bay leaves.
13. Serve over rice.

Recipe adapted from Emeril Lagasse.  
One year ago.......................I made Wild Mushroom Soup.

Did you already know.........
-In mosh pits, dancers slam dance normally at hard rock concerts.
-There are different types of pits to participate in moshing.
-Moshing is a form of dancing to let out energy/aggression but not to hurt others.

Enjoy Mardi Gras!

Fried Sausage Dumplings

I was trying to think of scary names for these sausage dumplings.  So, I asked the children if they wanted to help. I provided some examples but they didn't like any of them. Then my son said the dumplings name was Red Goblin Noses. I suggested how about just Goblin Noses but my son said it had to be Red Goblin Noses. I said but there is no red. My son replied so. Who am I to argue with such logic?

The first time I made sausage dumplings were over ten years ago. I can't even believe it was that long ago. I had never heard of a blog. I would watch a lot of Food Network for recipes. I learned how to make egg rolls from my Dad but I wanted to make some dishes with it when I saw this Oriental Pork Wrappers recipe. My pork was raw inside. I tried several other ways to cook the wrappers. When I served them to my family, they liked them. Well, my daughter really wanted to cook up some dumplings and crab rangoon (recipe posting soon). I think she did a pretty good job.

Fried Sausage Dumplings aka Red Goblin Noses
1 lb. ground pork
2 stalks of scallions
1/4 cup hoisin sauce
salt and pepper to taste
1 package of wonton wrappers
2 cups vegetable oil

Directions:

1. In a large skillet, brown the pork for about 3 minutes over medium heat. 
2. Add the scallions and cook for 2 minutes.
3. Remove the skillet from the heat and mix in the hoisin sauce.
4. Add salt and pepper and incorporate well.
5. Place about 1 Tbsp in the center of the wonton wrapper. 
6. Moisten the edges of the wonton wrapper with water and fold over to form a triangle. Press securely to seal.
7. In a large Dutch oven (large pot, deep fryer) , heat oil until the back of a wooden spoon bubbles.
8. Carefully add the sausage dumplings one at a time without over crowding. Cook until golden brown and flip about a minute per a side.
9. With tongs, remove the dumplings and place on a plate lined with paper towels.
10. Allow the dumplings to cool for a few minutes before serving.
11. Serve with a dipping sauce if desired.

One year ago I made..........Pork Chops with garlic and herbs.

Did you already know...
-The word Goblin is derived from the Greek word for rogue.
-Some goblins reside in grottoes which are caves if not your house.
-One of the most famous goblins is Rumpelstiltskin.

Bangers and Mash

Since my oldest daughter just returned from England, I asked her if she had Bangers and Mash when she was over there. She said no so I asked her if she saw it on the menu. She said yes but she didn't know what it was. My Dad said she never asked. My Dad said Bangers and Mash is a common pub dish. 

I told my daughter that Bangers and Mash is sausage and mashed potatoes. She said she would have ate it if she had known. My family really liked this dish very much. It is an easy dish to make. The sausage and potatoes are served with a sauce or gravy. I will admit that I don't know how authentic my dishes will be this week but they taste good. The traditional gravy is made with a stock but when I went into the pantry I couldn't find any. The meal was done and I didn't feel like having anyone wait so I decided to make ours cheesy.

Bangers and Mash
2 lbs. russet potatoes, peeled and diced
8 links beef sausage
1 Tbsp vegetable oil
1 large onion, sliced
2 Tbsp flour
4 cups milk
 1/4 cup Cheddar Cheese
2 Tbsp butter
2 Tbsp milk
2 Tbsp heavy cream
salt and pepper

Directions:

1. In a large saucepan, cover the potatoes with cold water.
2. Bring the potatoes to a boil and simmer for 20 minutes.
3. In a skillet, add the oil and heat over medium heat.
4. Add the sausage to the skillet and brown.
5. Remove the sausage and place on a plate to the side.
6. To the skillet, add the onion to the pan. Cook the onion until soft about 5 minutes.
7. Add the flour to the skillet and cook for 1 minute. 
8. Whisk in the milk to the skillet and return the sausage to the pan.
9. Cook the sausage for about 15 minutes until the liquid is reduce to the desired consistency. Stirring occasionally. 
10. Stir in the cheese.
11. When the potatoes are done, drain the potatoes and mash.
12. To the mashed potatoes, add the butter, milk, heavy cream, salt, and pepper. 
13. To serve, place the mashed potatoes on a plate. Place the sausage on top of the potatoes. Cover the sausage and potatoes with the cheese sauce. 

Recipe adapted from Foodnetwork. com.

Did you already know...
-Bangers and Mash is a traditional English meal. 
-Bangers and Mash are often served with an onion gravy.
-A popular side to Bangers and Mash is peas.

Days that start with a T

I make sure my children do not go hungry but sometimes I do joke with them about not feeding them. They do not even take me serious. However, my niece was over one day and said, "Aunt Jen, I am hungry." As she followed me into the kitchen, I said to her, "Oh sweetie, we don't eat on days that begin with T." She looked at me like I was serious and didn't know how to respond. My children informed her I was just joking. Don't worry I did give her something to eat and I went a step further. I even provided her with a drink. See, I try to be a good Aunt. 

My sister told me she tells her daughter that they don't eat on days that end with y but her daughter knew she wasn't serious since that would be everyday.

I decided to try this soup. I will disclose that we like kale. We really liked it. Since a couple of us have a cold, I think it was a good choice. I used a sweet Italian chicken sausage. Next time, I think I will fry the sausage first to make it a little crispy and leave some to use as a garnish for the soup.

Sausage and Kale Soup
1 Tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1/2 tsp crushed red pepper flakes
5 waxy potatoes, peeled and cut into 1/2 inch cubes
3 cans of chicken broth, reduced sodium
1/2 bunch of kale, stemmed and shredded
12 oz. smoked chicken sausage, cut into 1/2 inch cubes

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and cook for about 3 minutes stirring.
3. Add the garlic and the red pepper flakes, cook for 1 minute.
4. Add the potatoes and chicken broth.
5. Bring the soup to a boil and then reduce heat. 
6. Simmer for about 10 minutes.
7. Add the kale and sausage.
8. Simmer until the kale is wilted about 10 to 15 minutes. 

Recipe adapted from Martha Stewart.

Did you already know........
-Kale is a form of cabbage.
-Kale is a good source of Vitamin A, C, and K.
-Kale has about 33 calories for 1 cup.

Tortellini Pasta Bowl

My favorite friend brought over a tortellini kabob appetizer. It was so good. My youngest son loved it. He wanted me to make it for him. I said sure and my favorite friend gave me her recipe. She had seen it while waiting for an appointment. Since she was preparing the recipe from memory, she had to improvise.

I went out and purchased the ingredients then my husband asked what we were having for supper. I told him I was making the appetizer and some other snack kind of food. He said he was really hungry. I said I would think improvise. My son loved it. My husband was happy. I was glad since it came out well.

Tortellini Pasta Bowl

1 package of fresh tortellini
1 package Italian sausage (I used chicken sausage)
10 button mushrooms, sliced
1 pint of sweet cherry tomatoes, halved
2 clove garlic, minced
1 1/2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp rosemary, chopped
pinch of sugar
10 mini fresh mozzarella balls
1/4 cup grated Parmesan cheese
1 bunch fresh basil, torn into pieces
salt and pepper to taste

Directions:
Cook the pasta according to directions.
While the pasta water is heating, in a medium bowl combine the garlic, olive oil, balsamic vinegar, rosemary, salt, and pepper.
Add the cherry tomatoes with the mushrooms to the bowl. Set aside.
In a skillet, brown the sausage over medium heat for five minutes.
Remove the tomatoes and set in a small bowl.
Add the marinade with the mushrooms to the skillet. Mix with the sausage. Salt and pepper to taste.
Add the cooked pasta to the skillet and gently incorporate. Cook for 2 minutes.
Toss in the mozzarella balls and the Parmesan cheese to the skillet. Cook for one minute.
Remove from the heat and add the tomatoes with the basil to the skillet.
Serve with additional Parmesan cheese as garnish.

Recipe from Jen of Sweet Morris with Peggy's help

Did you already know...............
-Tortellini is a ringed shaped pasta stuffed with either meat or cheese.
-Tortellini often served in sauce or broth.
-Bologna is known for its tortellini.
-Theories for the shape of the tortellini range from (the goddess of love) Venus's navel or a turtle.

Do you think the tortellini looks more like a person's navel or a turtle?

I always thought it looked more like a ring.

Rotel Dip

Do you have any recipes you have been making forever? I say forever because I have been making this recipe dip for longer than my oldest daughter has been welcomed to this world. I have been making this recipe before there was the internet. If you are wondering my age, I will say I'm 29. Just remember, I am 29 right now and I was 29 last year. Next year, I will be 29 again.

I received this recipe from an Air Force friend. I did some research and I could not find this recipe on the Rotel website. I did find it posted on several other sites. This is my oldest daughter's favorite dip recipe.

 Rotel sausage dip

1 (10 oz.) can of Rotel
1 1/2 (12 oz.) package of cream cheese
1 package of Jimmy Dean or pork sausage
chips, crackers, vegetables, or other items for dipping

Directions:

1. Drain the can of Rotel.
2. In a microwave safe bowl, microwave the cream cheese and Rotel for one minute.
3. In a skillet, cook the sausage thoroughly.
4. Add the cream cheese and Rotel to the skillet. 
5. Cook the mixture for about 5 minutes.
6. Let cool for a few minutes and serve.

Recipe adapted from Kelly but unknown original source.

 Did you already know..................
-Rotel is diced tomatoes with green chili peppers.
-In 1943, Carl Roettele with his wife opened his canning factory in Texas.
-Mr. Roettele named his product Ro-tel because he didn't think no one would be able to pronounce his name.
-ConAgra Foods now own Rotel.

Stromboli, Mummy style

I love Halloween. When I was in school, the school lunch menu always had scary titles for the month like worms and eyeballs (aka. spaghetti and meatballs). Did your school do that? The school lunch menu that my children have doesn't have any creative scary titles. I don't want them to be missing out so of course we have "scary" tasty meals for the month.

The Stromboli gooey filling

Another reason I think I like Halloween is that it was the month to watch scary movies and scare everyone around you. I know I inherited this from my Dad since he would always scare us. Remember I warned you,  I will scare you if you watch a scary movie with me. I think I am immune to being scared by a scary movie. I can normally predict who will live and who will have to exit the movie early. My husband has banned me from the room while he watches them. One time my Dad's siblings came to visit and they decided to watch a scary movie. My poor husband was scared several times from them plus I helped.

 The mummy wrappings

 To celebrate Halloween I have decided to make a scary Stromboli. I am normally good and try not to buy the little cookbooks found at the grocery store checkout but I can not resist the Halloween ones. So again this year, I broke down and bought the Easy Halloween by Pillsbury. This stromboli recipe was inspired by their Mummy Stromboli. You could use refrigerated pizza dough or crust but I made mine.

Do you like his face?

  
Stromboli, Mummy style 1 Tbsp olive oil
1 lb. sweet Italian sausage
1 medium onion
3 clove of garlic
5-6 mushrooms
1 bunch of broccoli rabe
1/4 cup of red peppers
10 pepperoni
1 Pizza dough (see below for recipe)
8 oz. package of Italian cheese blend
3 slices of provolone
additional olive oil for brushing the dough

Directions

1. Heat a skillet with the olive oil over medium heat.
2. Place your dough on a flour surface and roll out. This should only take about a minute to do.
3. Brown the sausage for several minutes.
4. While the meat is browning, chop your vegetables. I chopped mine small except the broccoli rabe.
5. Add the vegetables to the skillet.
6. Chop the pepperoni and add it to the skillet.
7. Stir the skillet mixture every few minutes for five to ten minutes until your sausage is cooked through.
8. Add half the package of cheese to your skillet mixture and stir.
9. (It will look gooey but its good because it will hide some of those vegetables.)
10. Take your dough and roll out into a long rectangle about 7 x 11.
11. Move the dough onto your cookie or pizza sheet.
12. Take scissors and cut about 2 inches into the dough on the long sides of the rectangle. Keep doing this with about a 2 inch space between each cut. Repeat on other side. There needs to be a large space in the middle for the filling.You are basically cutting strips that will wrap around the top of the filling.
13. Place half a slice of provolone down the middle of the dough. The cheese should not be on the sliced dough.
14. Place the skillet mixture down the middle of the dough.
15. Cover with the remaining cheese.
16. Take a strip of the cut dough and pull over the skillet mixture. Alternate pulling the strips over the dough from both sides to make it look like a mummy.

Pizza Dough
Prep Time: 20 minutes
Total Prep Time: 1 hr 10 min

1 1/2 cups water, around 110 degrees F
1 envelope instant dry yeast
1/2 tsp sugar
3 1/2 to 4 cups bread flour, plus more for rolling
1 1/2 tsp kosher salt
2 Tbsp olive oil, plus a little additional
1 tsp oregano
A couple sprigs of rosemary

Directions
1.  Make sure your water if not too hot or too cold for the yeast. I do not use a thermometer but the inside
     of my wrist (like when you check the temperature inside a baby's bottle).
2.  Add the sugar to the water with the yeast. Stir and put aside. I like to do this just to check if the yeast is
     good.
3.  Grease the inside of a large bowl and set aside.
4.  Dust a clean area for rolling and leave some about 1/4 cup of extra flour on the side of the area.
5.  Mix the bread flour and salt in a bowl.
6.  Add the yeast water and the olive oil to the flour. Stir until it starts to clump together or becomes to hard to stir.
7.  Knead the dough together for about 3 minutes. Add the oregano and fresh rosemary and knead for 2 more minutes so the dough comes together and starts look smoother.
8.  Use the reserved flour on the side if the dough is sticky. If the dough becomes too dry, add only a little water.
9.  Add the dough to the greased bowl and flip it. This way both sides of the pizza dough is greased.
10.Cover the bowl with plastic wrap and wait an hour or two. I do spray the plastic wrap with a nonstick before covering the dough.
11.The dough should have doubled in size in one hour. I have let it sat for two hours and it was fine.
12. Punch down and use above.
Recipe adapted from Bobby Flay
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html

Did you already know........
-Stromboli are similar to a calzones.
-Stromboli are usually oblong in lenth. Calzone are usually a semi-circle.
-Stromboli originated in Pennsylvania and Calzones are from Italy.