Authentic Louisiana Red Beans and Rice

What You'll Need

• 1pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

How to Make It

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

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Baked Cheesy Chicken Pasta !!!!

What You'll Need

• 3 Tbsp butter
• Salt & pepper
• 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)
• 1 tsp olive oil
• 2 boneless skinless chicken breasts
• 1/4 c. + 1 Tbsp. flour
• 3 cloves minced garlic
• 3 c. milk
• 3/4 c. shredded cheese (I used a provolone/mozzarella mix)
• 3/4 c. freshly grated Parmesan

How to Make It

1. Preheat oven to 400 F.
2. Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
3. While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
4. In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
5. Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
6. Remove pot from heat and gradually stir in cheeses.
7. Add chicken and pasta to pot. Season with salt & pepper to taste.
8. Pour mixture into a greased baking dish.
9. Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
10. ENJOY!

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Pineapple Upside-Down Cake.

What You'll Need

TOPPING

• 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) light brown sugar
• sliced pineapple (6 canned slices or use fresh)
• 15-20 maraschino cherries

CAKE

• 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature preferred
• 1/4 cup (60g) yogurt*
• 1/2 cup (120ml) milk or buttermilk*
• 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
• 1 Tablespoon (15ml) vanilla extract

How to Make It

1. Preheat oven to 350F degrees.
2. Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan! Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. Pour/spoon batter into prepared pan. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.
5. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.

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Hot N Fudgy Praline Cheesecake Recipe !

What You'll Need

Crust

• 1/4 cup butter, melted
• 1 cup graham cracker crumbs
• 1/2 cup very finely chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/2 cup English toffee, chopped

Filling

• 1 cup sugar
• 32 ounces cream cheese, softened
• 4 eggs
• 1/4 cup English toffee, chopped
• 1/4 cup finely chopped pecans
• Sauce
• 1/4 cup butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup light corn syrup
• 2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
• 1 teaspoon vanilla
• Garnish: 1/2 cup extra chopped nuts to garnish

How to Make It

1. Preheat oven to 300°F.
2. Grease the sides of a springform pan.
3. Mix together crust ingredients, leaving out the toffee.
4. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
5. Bake 10-12 minutes or until edges are lightly browned.
6. Remove from oven and right away sprinkle on toffee bits.
7. In a large bowl combine 1 cup sugar and cream cheese in large bowl.
8. Beat at medium speed, scraping bowl occasionally, until creamy.
9. Add eggs; continue beating until well mixed.
10. Pour over crust.
11. Bake 65-70 minutes or until edges are set and lightly browned. Center will wiggle slightly.
12. Immediately sprinkle toffee and pecans on top.
13. Cool 1 hour on cooling rack at room temperature.
14. Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.
15. Cover; refrigerate until serving.
16. Just before you are ready to serve, for the sauce melt together 1/4 cup butter in a saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup and vanilla.
17. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.
18. Loosen side of cheesecake by running knife around inside of pan and remove springform pan.
19. For clean cutting, between each slice dip your knife into warm water and clean it off.
20. Serve with hot fudgy sauce.

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S’mores Bars Recipe !

What You'll Need

• 1/2 tsp water
• 1/2 tsp baking soda
• 1/2 cup shortening
• 1/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp salt
• 1/2 cup flour
• 1/2 cup graham cracker crumbs, 5 sheets
• 1 cup mini Hershey's Kisses, divided
• 1 cup mini marshmallows

How to Make It

1. Preheat oven to 350 degrees.
2. Mix baking soda and water. Set aside.
3. Cream together shortening, granulated sugar and brown sugar.
4. Add vanilla, egg and baking soda/water mix.
5. Gradually beat in flour, graham cracker crumbs and salt.
6. Mix in 1/2 cup of mini Hershey's Kisses by hand.
7. Spread in a greased 8 inch square pan.
8. Bake at 350°F for 18-20 minutes.
9. Remove from oven and turn the broiler on.
10. Sprinkle mini marshmallows over the bars.
11. Place under broiler, for 30-60 seconds, to toast marshmallows.
12. Turn oven off and remove the bars.
13. Sprinkle with 1/2 cup of mini Hershey's Kisses and return to the still warm oven for a couple of minutes to soften Kisses.

Keywords

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Mexican Meatball Soup

What You'll Need

For the meatballs:

• 1 lb. lean ground beef
• 2 garlic cloves, minced
• ¼ cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper

For the soup:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into ½-inch pieces
• 2 stalks celery, cut in chunks
• 2 potatoes, peeled and chopped small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 can (14.5 oz) diced tomatoes with juice
• ½ teaspoon died oregano
• ¼ teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper, to taste
• fresh parsley, for garnish

How to Make It

1. Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
2. In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
3. Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
4. Garnish with chopped fresh parsley.

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Salted-Caramel Six-Layer Chocolate Cake !!

What You'll Need

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting

1/4 cup plus 2 tablespoons Dutch-process cocoa powder

2 sticks unsalted butter, room temperature

1/2 cup confectioners' sugar

Coarse salt

1 pound semisweet chocolate, chopped, melted, and cooled

Garnish: flaked sea salt, such as Maldon

How to Make It

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

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