Gumbo

So I got this recipe from my best, good friend Stacey Marie! She is from Louisiana, and this recipe is from her step mom! YUM! Gumbo! I figured if I am going to make Gumbo and I need a good recipe, I need to get one from someone who know’s Cajun/Creole food (And that would be Stacey).  So I have made this recipe in the past a couple of times, but I made it again and took better pictures this time around. So I documented it all over again, with better pictures!

I am copying this recipe the way it was written from the original recipe I got. Also, the original recipe makes a lot so I cut mine in half. But I posted it as the full recipe with my notes of how I cut it in half.

2 large bell peppers – chopped
(I used 2 as well, because I love green bell peppers)
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3 large sweet onions –
chopped (I used 1 1/2 large onions)
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2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
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2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)

10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)

5 pounds of shrimp (I used about a pound)

4 large cans chicken broth or stock from boiling 2 chickens

Olive Oil

flour

Can milk (evaporated) (I skipped this part this time)
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After chopping the veggies set them aside. Keep garlic separate.

for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)

For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.

If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
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and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
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Cut up in large pieces and set aside.
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If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
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To make the Roux: (Stacey said this is the most important part of making gumbo)

In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
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– add flour approx. 2/3 cup
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and whisk
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You  want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
This recipe is all about the roux!

Stir!
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Stir!
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and stir! (does that look like the color of coffee?)
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Add all veggies except garlic.
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stir
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let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
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chicken,
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sausage.
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Bring to a boil.

Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
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1/2 tsp Worcestershire
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1/2 tsp crab boil (make sure its the liquid kind, not the powder)
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Cook real low until spices blend.

I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
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I made white rice on the side and served the gumbo over that.
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I also made this recipe at the beginning of this year and I used Chicken Thighs and Okra, same recipe just added those two things different…Check it out:
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Recipe

  • 2 large bell peppers – chopped
  • (I used 2 as well, because I love green bell peppers)
  • 3 large sweet onions –
  • chopped (I used 1 1/2 large onions)
  • 2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
  • 2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)
  • 10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)
  • 5 pounds of shrimp (I used about a pound)
  • 4 large cans chicken broth or stock from boiling 2 chickens
  • Olive Oil
  • flour
  • Can milk (evaporated) (I skipped this part this time)
  • After chopping the veggies set them aside. Keep garlic separate.
  • for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)
  • For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.
  • If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
  • and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
  • Cut up in large pieces and set aside.
  • If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
  • To make the Roux: (Stacey said this is the most important part of making gumbo)
  • In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
  • – add flour approx. 2/3 cup
  • and whisk
  • You want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
  • This recipe is all about the roux!
  • Stir!
  • Stir!
  • and stir! (does that look like the color of coffee?)
  • Add all veggies except garlic.
  • stir
  • let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
  • chicken,
  • sausage.
  • Bring to a boil.
  • Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
  • 1/2 tsp Worcestershire
  • 1/2 tsp crab boil (make sure its the liquid kind, not the powder)
  • Cook real low until spices blend.
  • I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
  • I made white rice on the side and served the gumbo over that.

Yukon Gold, Rosemary Potatoes

I love potatoes! I think I have told you this before! But I do! Normy likes rice and I like potatoes. red, Yukon gold, russet, you name it and it’s a potato, I like it!

I love chicken and potatoes together. I think they go so perfect together.

So I took  8 Yukon gold potatoes and washed them and placed them in a large pot and filled the pot with water, so the potatoes are completely underwater

Place the pot on a large burner and heat to high heat and boil the potatoes for 30 minutes
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Then drain the potatoes and place them on a cutting board
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Then preheat your oven to 350 degrees

Cut the potatoes in half, they are really hot so use a fork to poke and help hold the potatoes in place, while you cut them in half and then place the halves in a medium cast iron skillet skin side down
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Then grab a few sprigs of fresh rosemary, and remove the rosemary from the stem
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and finely chop the rosemary up
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Drizzle a little bit of olive oil over each potato
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Then I seasoned the potatoes with fry seasoning I got from a BBQ place that Normy and I went to in Kansas City. You could season yours with garlic salt, or Cajun seasoning, or just salt and pepper
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I sprinkled the seasoning over the potatoes, to taste
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then sprinkle the chopped rosemary over the potatoes as well
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Place the potatoes in the oven and bake for about 20 minutes.

Then flip the potatoes
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Bake another 10 minutes and remove from the oven and serve
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Recipe

  • So I took 8 Yukon gold potatoes and washed them and placed them in a large pot and filled the pot with water, so the potatoes are completely underwater
  • Place the pot on a large burner and heat to high heat and boil the potatoes for 30 minutes
  • Then drain the potatoes and place them on a cutting board
  • Then preheat your oven to 350 degrees
  • Cut the potatoes in half, they are really hot so use a fork to poke and help hold the potatoes while you cut them in half and then place the halves in a medium cast iron skillet skin side down
  • Then grab a few sprigs of fresh rosemary, and remove the rosemary from the stem
  • and finely chop the rosemary up
  • Drizzle a little bit of olive oil over each potato
  • Then I seasoned the potatoes with fry seasoning I got from a BBQ place that Normy and I went to in Kansas city. You could season yours with garlic salt, or Cajun seasoning, or just salt and pepper
  • I sprinkled the seasoning over the potatoes, to taste
  • then sprinkle the chopped rosemary over the potatoes as well
  • Place the potatoes in the oven and bake for about 15 minutes.
  • Then flip the potatoes
  • Bake another 10 minutes and remove from the oven and serve

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Homemade Ranch Dressing and Stacey’s Birthday Dinner

So back in August (yes I know I am so far behind on my postings) I wanted to make my good, great, awesome friend Stacey dinner for her birthday. So I emailed her and asked her what she wanted for her dinner…Stacey is a busy lady and she lives 90 miles from me so we don’t get to see each other often and I have never cooked her a Jamie meal, so I wanted to cook her and her hubby and kids a nice meal of things she liked. So I asked her and this is what she requested: fried catfish, with hush puppies, watermelon and salad with REAL ranch dressing, not the bottled stuff or packet stuff…OK you got it…

So I decided on The pioneer woman’s ranch dressing because I LOVE the Pioneer woman

I doubled this recipe as I LOVE ranch and I was cooking for 7 of us and I wanted leftover ranch for a salad for myself for the next couple of nights with dinner. Because (again) I LOVE ranch).

3 cloves of Garlic, minced
Salt, To Taste
1/4 cup Italian Flat-leaf Parsley, chopped
2 Tablespoons Fresh Chives, minced
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (about 2 tablespoons)
Worcestershire Sauce, (few dashes)
Fresh Dill (I did about 1/3 a cup)
Cayenne Pepper (I did a teaspoon)
Paprika (I did a teaspoon)
dried Oregano (I did a teaspoon)
Tabasco (5-6 dashes)
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Mince the garlic
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then sprinkle about an 1/8 to ¼ teaspoon of salt on it
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and mash it into a paste with a fork.
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Then Chop the parsley,
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chives
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Dill, finely
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and set aside

In a bowl combine the Mayonnaise
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Sour cream
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and buttermilk
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Vinegar (I added in 2 tablespoons)
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few dashes of Worcestershire Sauce
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a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
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Paprika (about 1 teaspoon)
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Dried Oregano (about 1 teaspoon)
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5-6 dashes of Tabasco
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I also added in about a teaspoon of garlic salt
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(and of course) I also added in about a teaspoon of creole seasoning
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I also added in about 1/4 a teaspoon of salt
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Mix everything together with a whisk and mix really well.

I tasted mine several times for flavoring
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then I added in the garlic I smashed up earlier and all the fresh herbs as well
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I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
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I blended the dressing really well
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then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
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Looks like ranch dressing!
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I LOVE ranch dressing!
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I added mine to a bottle, to make it easier for pouring
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These are the 4 extra seasonings that I ended up adding in on my own, about a teaspoon of each
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I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

I also made Stacey a brownie cake. She LOVES Brownies, Pecans and Caramel. So I made her a turtle brownie cake
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I wanted this cake to be pretty amazing, just like my friend!
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I also made homemade bacon bits for the salad as well with REAL bacon!
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Watermelon
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The Birthday girl
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I had Stacey’s son Blaise sample the ranch dressing to make sure it was ok…he approved!
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Hush puppies
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cards the kiddies made their momma!
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mmmmmm salad with homemade ranch dressing…the BEST!
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catfish
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Happy Birthday Dear Friend!
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Recipe

  • 3 cloves of Garlic, minced
  • Salt, To Taste
  • 1/4 cup Italian Flat-leaf Parsley, chopped
  • 2 Tablespoons Fresh Chives, minced
  • 1 cup (Real) Mayonnaise
  • 1/2 cup Sour Cream
  • Buttermilk (as Needed To Desired Consistency)
  • White Vinegar (about 2 tablespoons)
  • Worcestershire Sauce, (few dashes)
  • Fresh Dill (I did about 1/3 a cup)
  • Cayenne Pepper (I did a teaspoon)
  • Paprika (I did a teaspoon)
  • Fresh Oregano (I did a teaspoon)
  • Tabasco (5-6 dashes)
  • Mince the garlic
  • then sprinkle about an 1/8 to ¼ teaspoon of salt on it
  • and mash it into a paste with a fork.
  • Then Chop the parsley, chives Dill, finely
  • and set aside
  • In a bowl combine the Mayonnaise, Sour cream and buttermilk
  • Vinegar (I added in 2 tablespoons)
  • few dashes of Worcestershire Sauce
  • a teaspoon of Cayenne Pepper (Stacey likes things spicy, so I kept that in mind)
  • Paprika (about 1 teaspoon)
  • Dried Oregano (about 1 teaspoon)
  • 5-6 dashes of Tabasco
  • I also added in about a teaspoon of garlic salt
  • (and of course) I also added in about a teaspoon of creole seasoning
  • Mix everything together with a whisk and mix really well.
  • I tasted mine several times for flavoring
  • then I added in the garlic I smashed up earlier and all the fresh herbs as well
  • I decided to bust out my electric hand blender to make sure all the herbs were nice and chopped up finely, I didn’t want someone to get a big chunk of dill or parsley
  • I blended the dressing really well
  • then tasted it for seasonings again, add in more of what it was missing, if it’s not missing anything, then leave it as is! Mine was perfect!
  • I let the dressing chill most of the day, while I cooked everything else, tasting it to make sure I got the seasoning right!

Breakfast al la Jamie

So I work every Saturday and I used to work every other Sunday, so when I have a Sunday off with my hubby, it’s the best weekend EVER! I never make breakfast hardly anymore, as my job I am at work at 3am and who thinks of food at that hour. So one Sunday I wanted to make Normy and I breakfast, as that doesn’t happen too often these days…

So I started with some sausage (I KNOW, no bacon this time)
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also made some hash browns too MMMMMM
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Gotta have coffee too!
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Then scrabbled eggs…

I started with 6 eggs in a medium bowl
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Then I grabbed some
freeze-dried dill
Colby jack cheese
Milk (lactose free for us, as Normy is Lactose intolerant)
and creole seasoning (gotta have creole seasoning cause it makes EVERYTHING Better)
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so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
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whisk that all together really well, beat the heck out of those eggs
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Then preheated a medium, non stick skillet, and added in about a tbsp of butter
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melt the butter completely
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Then pour the eggs in the skillet with the melted butter
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and cook the eggs, stirring and flipping constantly…
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when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
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cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too

Breakfast is ready!
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serve up a nice heaping plate full
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mmmmmmmm

Recipe

  • scrabbled eggs…
  • I started with 6 eggs in a medium bowl
  • Then I grabbed some
  • freeze-dried dill
  • Colby jack cheese
  • Milk
  • so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
  • whisk that all together really well, beat the heck out of those eggs
  • Then preheated a medium, non stick skillet, and added in about a tbsp of butter
  • melt the butter completely
  • Then pour the eggs in the skillet with the melted butter
  • and cook the eggs, stirring and flipping constantly…
  • when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
  • cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too
  • Breakfast is ready!

Pico De Gallo

Original recipe makes 4 servings, mine probably could serve double or triple that…But I love salsa, so I eat more than the average person. I’m probably 2-3 servings alone ha!

5 Roma tomatoes, diced
1 onion, finely chopped
1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
1/2 cup fresh cilantro, finely chopped
1 lime, zested and juiced
garlic powder (to taste)
salt (to taste)
pepper (to taste)
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Start by chopping the tomatoes
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Then grab medium bowl, and add the tomato, onion,
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jalapeno pepper (to taste,) cilantro
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The zest of one lime, and the juice as well
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Season with garlic powder, salt and pepper (to taste)
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Stir everything together until evenly distributed. Refrigerate until you are ready to serve
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Recipe

  • 5 Roma tomatoes, diced
  • 1 onion, finely chopped
  • 1 whole fresh jalapeno pepper, seeded (for mild) (not seeded for spicy) and chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
  • garlic powder (to taste)
  • salt (to taste)
  • pepper (to taste)
  • Start by chopping the tomatoes
  • Then grab medium bowl, and add the tomato, onion,
  • jalapeno pepper (to taste,) cilantro
  • The zest of one lime, and the juice as well
  • Season with garlic powder, salt and pepper (to taste)
  • Stir everything together until evenly distributed. Refrigerate until you are ready to serve.

Pork Carnitas

Original recipe makes 12 servings

1/4 cup vegetable oil
4 pounds pork shoulder, cut into a few large pieces
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3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
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Preheat your oven to 400 degrees

grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
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Season the pork with salt
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Then place the pork in the pan,
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brown on all sides, (takes about 10-12 minutes)
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Add the onion,
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garlic,
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lime juice,
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chili powder,
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oregano, and cumin.
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Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
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Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
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Transfer the pork shoulder to a large baking sheet, reserving the liquid.
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Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
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Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
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I had Normy stop at Santiago’s on his way home to get some green Chile, to go with our Carnitas. THE BEST Green chili ever!
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I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile
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Recipe

  • Original recipe makes 12 servings
  • 1/4 cup vegetable oil
  • 4 pounds pork shoulder, cut into a few large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
  • Preheat your oven to 400 degrees
  • grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
  • Season the pork with salt
  • Then place the pork in the pan,
  • brown on all sides, (takes about 10-12 minutes)
  • Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
  • Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
  • Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
  • I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile