Three recipes I would like to share that my husband and I have enjoyed recently.
Pork chop dinner (I DID NOT ADD THE BISCUITS)
Bayou Gumbo (reminds me of something my mom used to make)
3 Tablespoons of Flour
3 Tablespoons of oil (I use olive)
½ a pound of smokes sausage cut into ½” slices (I used Italian)
2 cups frozen Okra (I did not use any. I don’t like it)
1 large onion chopped
1 large green pepper chopped (I used red since that is all I had)
3 garlic cloves minced
½ a teaspoon ground red pepper (used ground chili pepper)
½ a teaspoon ground pepper
1 14.5 can diced tomatoes undrained
12 ounces of shrimp deveined(or as much as you like)
1-½ cups rice
3 cups of water
Cook the flour in oil constantly stirring on medium heat for 5 to 10 minutes until mixture turns brown.
Mix all ingredients except last three in a 3.5 to 4-quart crock-pot and cook on low for 7 to 9 hours.
The last 20 minutes cook the rice in water until water has evaporated and rice is fluffy. Meanwhile add the shrimp to the gumbo mix well and let cook. Serve with rice.
Simple Shepard’s Pie
1 refrigerated piecrust
1 pound ground turkey
1 medium onion chopped
2 cups frozen mixed veggies
1 can (10.75ounces) cream of celery soup
1 ½ teaspoon of thyme
3 cups mashed potatoes.
Heat oven to 375. Place piecrust in 9” pie pan. Crimp or flute edges (no clue). Set aside. Cook turkey and onion in skillet over medium heat, stirring occasionally until meat and onion are browned 9 to 11 minutes. Drain off fat. Stir in veggies, soup and thyme; continue cooking through (3 to 5 minutes).
Spoon mixture into piecrust and cover with mashed potatoes. Let cook for 35 to 45 minutes.
I deal with this fear (June 10).
Courtney Cox and David Arquette had their baby girl this past weekend. They named her Coco.
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