Sunday, September 27, 2009

Red Beans and Rice...

Red Beans and Rice
2 Tbsp butter/oil/EVOO
1 Cup Onion chopped
1/2 Cup Red Bell Pepper chopped or green
1/2 Cup Celery Chopped
2 Cup Andouille Sausage Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
2 Tbsp Fresh Garlic Minced
2 Smoked Ham hock
1 package of salty ham
8 Cups Chicken Stock (You could certainly use water)...I actually used water because it is less salty...
3 Fresh Bay Leaves
A bundle of fresh Thyme2 ..or if u dont have fresh ones then used dry ones...that is what I used...1 teaspoon...
1 Tbsp Crystal Hot sauce...u also need this at the end when u are serving...
(1/2 Cup Tomato Sauce...u can..I dont like it with tomato sauce)
1 Tbsp Italian Parsley
1 teaspoon of sugar
Finely Chopped1/4 Cup Green Onions
Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.Melt the oil/butter over medium heat.Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning (or tony) and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.Add the beans and cook stirring occasionally for about 5 minutes.Add the Chicken Stock or Water, Garlic, Bay Leaves, Thyme, Ham hock the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 4 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
Remove the Ham hock, trim away any meat and add it back to the pot.After the beans have cooked for two hours, add the Tomato Sauce optional... the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.

*Place the link(s) of Chaurice or sausage in a medium sized cast iron skillet. Cover half way with water and bring to a boil. Turn often, as the water evaporates until all that is left in the pan is fat from the sausage. Brown the casings of the sausage in the remaining fat, serve hot...strictly optional...too.....

To Serve:Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. and of course the hot sauce....

What I do at the end is add 2 tablespoon of butter to my red makes it so creamy...I also add hot sausage links to my red beans also but I dont cook it until about 1 hour before I turn the stove off...please make sure to keep an eye on the red beans because u dont want them to keep adding water is u have too...and keep on low heat...

This recipe is to my taste...I usually add all kinds of ...please use the concept of the recipe and make it to ur taste...I hope u enjoy...

Thursday, September 24, 2009

Roast Beef

What u Need!!! A CROCKPOT


chuck roast ( a get it from Sam....depends on how much u make....I usually used about 1 to 2 pounds)

1 pack of lipton onion soup mix

1 large onion

1 whole garlic (about 6 cloves)

6 tablespoon of worcestershire sauce

1 teaspoon of sugar

1 teaspoon of tony

1 tablespoon of flour

2 cup of water (depends on if u like alot of juice...if u dont then just use 1 cup and also depend on how much fat is in ur meat....if it is a fatty piece use 1 cup because u will get alot of juice from the meat)

black pepper

*I also put about 1 teaspoon of garlic power too...cuz I love garlic* put everything in a crockpot...dice up the onion...and mince the garlic if u like...I just peel and leave the whole piece...because u will be cooking this baby for about 8 hour on low or 4-5 hours on high...depends on the chuck of meat that u used...

I also just stick the whole piece of meat in the crockpot...I dont even bother to cut it might take less hours if u chunk it...

Then u just season to taste....I eat it as a sandwich or on mash I like it kinda usually at the end I would take a folk and shred it to little pieces and add a little more tony..

U can also make a beef stew with it...just pour out some of the juice and put in ur veggie at the end...i dont like my veggies all soggy so I leave my veggies steam and I just serve it on the side...


I hope u guys like it...please leave me a comment if u like it...thanks..

Thursday, September 10, 2009

Fried Rice

8 cups of cooked rice
4 tablespoons vegetable oil
1 cup fresh bean sprouts 1/2 cup chopped onion (white or green) I used both...
1 1/2 cups cooked medium shrimp, peeled and deveined without tail
1/4 cup chopped green onion
4 eggs, beaten (I like alot egg)
*1 teaspoon salt (I used chicken power so I dont use any salt...)*
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon of chicken powder
1 tablespoon of oyster sauce
1 little bag of mix veggies (carrots/green beans/corn) in freezer aisle...or u can use whatever veggies u like
*I also like alot of veggies so sometimes I put in cabbages
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Cook eggs...scramble them...then set aside...
I also like to sautee the meat/shrimp/crawfish/chicken first then set it aside...
Heat a large skillet or wok for 2 minutes.
When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions.That is if u like ur bean sprout to be really cooked...if not u can add it at the end..
Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil and any veggies that u like...Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
U can sub. any kind of meat u like...crawfish...shrimp...
I hope u enjoy!!!

what has been invading my house

Ever since Ted learned how to make these things..he has been going crazy...they are everywhere around my house....


Ethan is trying to be so independent...usually he gets it right!!!

Tuesday, September 8, 2009

Labor Day 2009

what a beautiful day...weekend...

Ethan playing in the sand

knock out after a long day at the beach...sleeping on the beach

I made Cat Le into a prego...mermaid...

Labor Day 09...Destin Florida

the water was so nice and clear..

Thursday, September 3, 2009

Green Beans with Ground Meat

Green Beans with sautee Ground Meat


1 bag of green beans (1 pound)...I love the french ones from Sam...

1/2 pound of ground meat

6 cloves of garlic

1 small white onion

4 tablespoon of oyster sauce

1 teaspoon of sugar


some green onion/shallot

black pepper.

I like to blanch my green beans in a pot fill with water ..put the green beans in and once it gets a dente take out and shock with ice cold water.

In a large skillet...put in some EVOO (butter...oil) and put in the garlic and white onion..sautee until tender (watch for the garlic..sont want to burn cuz garlic taste nasty when it is burnt) then put in the ground meat...cook for about 10 minutes then put in the oyster sauce and sugar...stir ..when it is cook pour in the green beans and mix together then turn off heat cuz u dont want the green beans to be smoochy...then top with a few pieces of green onion (shallots) and pepper...add more seasoning to taste...

Serve with Rice!!!


Wednesday, September 2, 2009

Crawfish a la VODKA

Crawfish a la VODKA

U can use any type of pasta...I happen to LOVE penne...but yesterday I used something like a cork screw pasta...I also added brocolli because I wanted to used it up before it goes bad...

1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
5 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes...I used rotel (if u are using the hot or original then u dont need the pepper flakes)
3/4 teaspoon tony or u can use salt
1 cup vodka (any brand)
5 cup heavy whipping cream
1/4 cup chopped fresh cilantro

1/4 cup of green onion

1 cup parm cheese

sometimes I add broccoli or mushroom...totally up to u....


crawfish tails

grill chicken

2 links sweet Italian sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

If u are using the sausage link then in large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.

Add tomatoes can and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka for about 5 minutes before u add the cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh onion and cilantro and parm cheese