I need to make this post super short as I’m writing this Monday night and am EXHAUSTED!
HAPPY MARDI GRAS!!
For as much as I have been known to complain about my alma mater (for undergrad), one thing I really, really appreciate about it is that I got to know so many people from around the country. It’s definitely not a regional school; it attracts people from all over, and a ton from Louisiana.
Ever since learning that Mardi Gras involves a heck of a lot more than just a few pancakes at your local parish, I fell in love and celebrate it every year. I shockingly have STILL never been to Louisiana for the festivities, but it’s definitely high on my list of things I want to do.
Today I just wanted to share a few of my favorite recipes that I make every year, jambalaya and mache choux (see link) in case you need something to make for dinner tonight :). I’m also adding the recipe for king cake (see link) that I made this year as well as microwave pralines, which I usually make, but didn’t this year. I got the pralines recipe from my friend, Kaitlyn, years ago and love thinking of her every year with this recipe.
Laissez les bons temps rouler!!
Joey’s Jambalaya Recipe
2 cups Uncle Ben’s Converted Rice
1 can French Onion Soup
1 can beef broth
1 can Rotel tomatoes (or fresh tomatoes and chili peppers)
1 stick of butter
Green onions (3 or 4)
Boneless chicken breast ( 3)
I -2 packages of sausage (I like Trader Joe’s chicken andouille)
Put rice & 3 cans of soup & tomatoes in pyrex pan & mix together. Add uncooked chicken & sausage & stir together. Cut butter & put on top. Cover & bake at 350 for 1 hr. & 15 minutes. Add green onions after removing from oven. I sometimes add shredded cheese , but the recipe doesn’t call for it.
|MICROWAVE PECAN PRALINES|
1 1/2 c. brown sugar
2/3 c. half and half
1/2 tsp. salt
2 tbsp. butter
1 1/2 c. pecans
Combine sugar, cream, salt, and butter; stir. Cook on high 10 minutes. Take out. Stir in nuts. Let stand 1 minute, then beat 2 or 3 minutes. Drop on waxed paper
Happy Tuesday!! Since I have SO much content this week, I need more than my…
Two years ago, I hosted a recipe exchange that was a HUGE success. Honestly, I…