Yumbo Gumbo and Cornbread Muffins

Nothing is better then a big pot of spicy Gumbo and sweet and savory Cornbread Muffins to cool the palate!

As far as this recipe goes…it’s not exact! I just threw stuff in a pot, made it spicy and voila! So as always, feel free to add/omit anything you like or don’t like. This has a nice heat to it..it doesn’t hit you right away but you do feel it in the back of your throat once you swallow.

Prep: 1hr   Cook: 2-3hrs(cooked the day ahead is sooo much better)

Ready to be enjoyed:  Within a few hours    Yield: HEAPS! But very freezer friendly!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound andouille or chorizo , thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle beer
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 5-6 carrots
• 1 Bag of frozen okra
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• OR 1 large can of diced tomatoes and some canned jalapeños sliced up
• 2 tablespoons chopped fresh red chile peppers
• 1/4 cup Cajun seasoning
• 1 pound shrimp, peeled and deveined

Add ins: a bunch of fresh parsley, Tony Chachere's Gumbo File seasoning

DIRECTIONS:

Heat 1 T oil in a large heavy saucepan over medium high heat, add garlic and cook chicken (sprinkle on some Cajun seasoning to spice the meat as it cooks) and sausage until browned almost completely cooked. Spoon out chicken and sausage, and set aside.

1. In the same pan with the chicken and sausage drippings, over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly.
2. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, and okra  and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
3. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

SWEET AND SAVORY CONRBREAD MUFFINS

Prep: 10   Cook: 20-25   Ready to be enjoyed:  45     Yield: 9 squares or 12 muffins

INGREDIENTS:

• 1 cups all-purpose flour
• 1 cup corn meal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (optional)
• 1 cup skim milk
• 1/4 cup vegetable oil
• 2 egg whites or 1 egg, beaten
• 1 cup frozen sweet corn

DIRECTIONS:

1. Heat oven to 400° F. Grease 8 or 9-inch pan or line muffin pan
2. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. And then mix in corn.
3. Pour batter into prepared pan/muffin pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

Pumpkin Oatmeal Raisin Cookies

(made with whole wheat flour too!)

I figured it’s best to start the blog off with something  sweet and tasty! These cookies turn out beautifully! Crisp on the outside but a delightful chewy cakelike middle! Just a tip though, if you are storing them in a container where they will sit on top of each other, put a layer of parchment/wax paper in between otherwise they will meld together into a big tasty crumbly gob!  

Prep: 30   Cook: 14-16   Ready to be enjoyed:  With in an hour    Yield: About 3-4 dozen

INGREDIENTS:

• 2 cups all-purpose whole wheat flour
• 1 1/3 cups quick or old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ Nutmeg
• ½ teaspoon salt
• 1 cup butter or margarine, softened( I use Nutelex as a Dairy Free Substitute)
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Tasty add ins: Nuts, Dried Cranberries, Flaked Coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly grease baking sheets.
2. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in raisins and ad ins. Drop by rounded tablespoons onto prepared baking sheets.
3. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OR Turn into BARS by:

Pour into a 9x13 baking pan and bake for 30-35 minutes until golden brown and set in the middle.