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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