Jambalaya

Jambayla

Bon Temps!

  • 4 tsp. olive oil
  • 2 c. onions, chopped
  • 4 c. water
  • 2 red bell peppers, chopped
  • 1  1/2 c. (8oz.) ham, diced
  • Three  5 oz.  bags saffron yellow rice (the Mahatma® brand is recommended)
  • Two 10 oz. boxes frozen cut okra, thawed
  • 1 lb. raw, peeled shrimp

Directions:   Heat oil in a large pan.  Add onions and sauté until golden, approx. 3 to 4 inches.   Add water, red pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover, and simmer 15 minutes.  Stir in okra and shrimp. Cover and cook, stirring occasionally, approx. 7 minutes or until shrimp are cooked and rice is tender.  Keep warm in a Crock-pot on low heat.

Yield: 8 servings  (385 calories)

Mama’s Fried Chicken from Southern Living©

by Curtis Aikens for Southern Living

Yield: 4 to 6 Servings

 

Ingredients:

  • 1 (3- to 4-pound) whole chicken, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups buttermilk
  • Self-rising flour
  • Vegetable oil

Directions:

  1. Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. 
  2. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
  3.  Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

National Fried Chicken Day – July 6

Five Food Finds about Chicken: The greatest height a chicken egg has been dropped from without cracking is 700ft. This bird was probably first domesticated for the purpose of cockfights, not as food. Chickens aren’t completely flightless—they can get airborne enough to make it over a fence or into a tree. These birds are omnivores. […]

via July 6th is National Fried Chicken Day — Foodimentary – National Food Holidays

4th of July Watermelon-Mint Coolers

Photo by Better Homes & Gardens©

Enjoy this refreshing beverage during your 4th of July picnic! (Photo by Better Homes & Gardens©)

Yield: 8 Servings

Ingredients

  • 3 1/4 lbs.seedless watermelon, chopped (5 cups)
  • 1/4 c. fresh mint leaves
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/2c .fresh lime juice
  • 3/4 teaspoon aromatic bitters
  • 4-5c. ginger ale, chilled
  • Mint sprigs

 

 

Directions

  1. In a blender container place watermelon; puree until smooth. In a small heatproof bowl, use a wooden spoon to mash mint leaves and 1/4 cup of the sugar; add 1/4 cup of the water. Microwave on high until fragrant, 1 to 2 minutes. Using a slotted spoon, transfer mint leaves to blender, leaving sugar in bowl. Blend until chopped.
  2. To bowl of sugar mixture add the remaining 1/4 cup sugar and 1/4 cup water. Microwave until sugar dissolves into a syrup, 1 to 2 minutes. Cover and chill.
  3. To serve, strain watermelon mixture into an ice-filled pitcher or jar. Stir in syrup, lime juice, and bitters. Divide watermelon mixture among ice-filled glasses; top with ginger ale. garnish with mint sprigs.

Nutrition Facts (Watermelon-Mint Coolers)

Per serving: 125 kcal cal.,0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 12 mg sodium, 32 g carb., 1 g fiber, 29 g sugar,1 g pro.Percent Daily Values are based on a 2,000 calorie diet

 

From the Test Kitchen

ALCOHOLIC VERSION:

Add 2 cups white rum with the mint before chilling for 8 hours. Add club soda or sparkling water in place of ginger ale.

Nutrition analysis per serving: 212 calories, 1 g protein, 22 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 19 g total sugar, 11% Vitamin A, 21% Vitamin C, 28 mg sodium, 2% calcium, 4% iron

 

Potato-Cauliflower Salad

Yield: 8 Servings

Potato-Cauliflower Salad.

Photo by Better Homes & Gardens™

Ingredients:

  • 12 small fingerling or round new potatoes, scrubbed
  • medium head cauliflower, cut into bite-size pieces
  • tablespoons water
  • small onion, chopped
  • stalks celery, sliced
  • 1/3cup sour cream and chives dip
  • tablespoons lemon juice
  • tablespoons salad oil
  • 1/4 – 1/3 cup blue cheese
  • 1/4 cup fresh Italian (flat-leaf) parsley
  • 2s lices bacon, crisp-cooked and crumbled
  • crisp breadsticks, broken
  • Sea salt or salt
  • Freshly ground black pepper

 

Directions:

  1. Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
  2. Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
  3. In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.

 

Watch this video on How to Make Potato Salad

 

Nutrition Facts (Potato-Cauliflower Salad)

Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet

Hawaiian Burger from BH&G™

Recipe by Better Homes and Gardens

Yield: 8 Servings

Ingredients

  • 2 1/2pounds lean ground beef
  • 1cup crumbled blue cheese (4 ounces)
  • 1cup finely chopped onion
  • 18 ounce can crushed pineapple, drained
  • 1/2 cup diced ham
  • 12.8 ounce package cooked bacon pieces
  • teaspoons ground black pepper
  • 1teaspoon garlic powder
  • slices sharp cheddar cheese
  • hamburger buns or plain bagel thins
  • Leaf lettuce (optional)
  • medium tomatoes, sliced (optional)
  • medium sweet onion, sliced (optional)

Directions

  1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
  2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.) Serve burgers on buns. If desired, top with lettuce, tomato, and onion.

 

Nutrition Facts (Hawaiian Burger)

Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb.,2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet