Red Beans with Bacon & Kielbasa & Rice

I have so been hungry for Red Beans with bacon & kielbasa.... This is my first attempt to make it from scratch... I usually cheat and doctor up a store bought mix (gasp.. I know...don't tell my family...LOL ) but after researching and looking at my Lousisana cookbooks I thought okay I am making my spin on red beans & rice... I saw some recipes that were completely meatless (umm...not for me thanks I think beans need a little smoky meat flavor) and some that were really spicy...(again I like a little spice but I have small children to feed so that wouldn't work for me, I always say you can add spice but you can't take it away)...so I always have hot sauce and red pepper blend & red pepper flakes on the table to add spiciness to those that like it a little hotter... so that takes me to the vegetables...they were all over the board..peppers (red, yellow, green), onions (green, purple & yellow or white) some added garlic & some didn't (I did)... so mine is a hodpodge of stuff that I like... add what you and your family likes... I used dried red kidney beans (just make sure that before you soak them overnight you check and make sure that their are no stones or rocks in there (my mom always told me to check when you are making beans cause she has found sticks, rocks etc in there from the processing of them good to know mom..thanks :)  also I used a thick slab of bacon and just took the rind off and cut it in  small pieces, but you can use thick sliced bacon cut into pieces, or a couple of smoked ham hocks instead...anything to give it a smoky meaty flavor... In the last 30 minutes of cooking I add a link of sliced pre-cooked Kielbasa and let it simmer.....as for the seasonings.. use what you like..this is just the blend that I liked...Remember to go easy on the salt... Both the bacon & Kielbasa add extra salt... I added extra seasonings then added the Kielbasa & it was way too salty.. I had to add more water to tone it down...  *** NOTE*** I serve this with rice ( I cook mine in stock (broth) to add extra flavor and when it's done I put a tablespoon of butter and an extra pinch of salt to flavor it....but again make it how your family likes it... Add additional water if necessary if the mixture gets too thick and the beans are not tender...I serve this with a big ole piece of cornbread...YUMMY  the house smells amazing when you simmer this for hours... Enjoy

Red Beans with Bacon &  Kielbasa with rice



8-10 cups water (plus up to 2-3 cups more when cooking if mixture gets too thick and beans are not done)
1 package dried red kidney beans, sorted and covered by 2"  with water and soaked overnight, drained
1/2 green pepper, small diced
1 onion, peeled and small diced
1 carrot, peeled and small diced
2 stalks of celery, washed ends removed and small diced
3 cloves of garlic, smashed skins removed
1/3 cup red wine
1 T worchester sauce
3 beef bouillon cubes
1/2 cup  V-8 vegetable juice
1 T bacon grease
1/2 package thick slab bacon piece,small diced (around a cup worth of meat) or 4-5 slices bacon sliced
1 link pre cooked Kielbasa . thinly sliced
couple of dashes of hot sauce

For Serving:
Cooked rice **see NOTE)
Cornbread  (optional)

seasonings of your choice (I used 2 bay leaves, 1/2 tsp of cajun seasoning blend, Mrs. Dash, seasoned salt, pinch of salt & pepper, dried parsley flakes)


In large soup pot add all of the ingredients (EXCEPT bacon grease, bacon, & Kielbasa and serving ingredients (rice & cornbread)... Stir well.  Bring to a boil over medium high heat.  In a saute pan, add bacon grease over medium heat add slab bacon or bacon slices stirring very often until lightly browned and cooked.  Add entire contents of pan to beans (NOTE** stand back the hot bacon into the bean mixture will make the the beans splatter and sizzle but will settle down after a minute).  Stir well to incorporate, turn heat down to medium low  and simmer for a couple of hours until beans are tender.   I usually make the rice now.  Add the Kielbasa and simmer for an additional 30 minutes to let flavors combine.  Taste mixture to adjust any seasonings if necessary. Serve mixture over rice and with cornbread... Enjoy

Salmon patties

I am always looking for new ways to add more fish into my diet.... and what better way than yummy salmon patties... using canned salmon makes these super easy to whip up and on the table in no time at all.  Sometimes I saute a little finely minced onion & green pepper in butter & olive oil to add to these but most of the time I don't...they are good either way...I use the small cans of skinless, boneless salmon, drained but you can use just one large can, drained well, just make sure you take any grey skin off & remove the bones as well..... Enjoy


Salmon patties


2 cans salmon, drained  (skinless & boneless kinds) you can find them right next to the canned tuna fish
1 egg
1/2 cup seasoned bread crumbs (plus more for coating the patties)
1/4 cup each finely diced green pepper & onion, sauteed in olive oil & butter, cooled (optional)
1 T. white wine
1 T. Dijon mustard
1/3 cup mayo
1/3 cup milk
 3 dashes hot sauce
1 T worchester sauce
seasonings of your choice ( I used garlic & onion powder, parsley flakes & no salt seasoning, a pinch of seasoned salt & pepper)
Oil
Parmesan cheese
Lemon wedges (optional)

In large bowl place all of the ingredients mixing very well with a fork. Place 1/4" of oil in a frying pan over medium heat.  Shape salmon mixture into patties & place on a plate.  Sprinkle patties with breadcrumbs on each side.  Place patties in the hot oil and saute until golden brown.  Turn patties over and saute until golden brown on the other side.  Sprinkle patties with a little parmesan cheese while hot and serve with lemon wedges to sprinkle over them.  Enjoy

7 layer Mexican dip

I love, love, love this dip!!  It is so incredibly yummy & easy to put together.... I always come home with an empty dish every time I make this for a get together.... You can always add other vegetables or leave out the black olives or put green ones on there too, or substitute red onion for the green onion, lots and lots of variations... I use fat free refried beans, and low fat sour cream but use what you have and like. Also you can use different kinds of cheeses as well, mexican or cheddar work fine too. I serve this with tortilla chips.... this dip needs to chill covered in the fridge for a couple of hours.   Just a FYI:  this is best eaten the day it's made... this dip doesn't sit well for days in the fridge.   Enjoy

7 layer Mexican Dip
1 1/2 cups sour cream
1 cup mayonnaise
1 packet of taco seasoning mix
1/2 cup tomatoes, chopped
2 green onions, washed and thinly sliced including tops
1 cup shredded colby jack cheese
1 small can sliced black olives,drained
1 cup finely shredded lettuce
1 can refried beans

Tortilla chips for serving


In serving dish spread out in an even thin layer the refried beans.  In bowl whisk together the sour cream, mayonnaise, and taco seasoning mix.  Spread evenly over the beans.  Then sprinkle over the sour cream mixture in the following order: lettuce, tomatoes, green onions, cheese & the olives.  Cover with plastic wrap and place in the fridge.  Let chill for a couple of hours then serve with tortilla chips.  Enjoy

Pistachio Banana bread

I so love anything pistachio.... so I thought what the heck why not make pistachio banana bread....This recipe is super easy to throw together... if you don't like pistachio leave out the almond extract & pistachio pudding mix & use vanilla pudding and vanilla extract for the pistachio...or you can use chocolate pudding mix and vanilla for the flavorings...lots of options to make what you like...all kinds of varieties.......I also used sugar free pudding mix (cause it's what I had on hand) if you have regular use that... **NOTE**  I put 4 small bananas but put what you have...if you only have a couple use them.....Enjoy


Pistachio Banana bread


2 cups flour
2 tsp baking powder
pinch of salt
1/4 cup oil
8 oz. lite vanilla yogurt
1 egg
1 small pkg. pistachio instant pudding (I used sugar free)
3/4 cup sugar
1/3 cup milk
1t almond extract
1/2 cup chopped pistachios (optional)
4 small bananas, mashed with a fork (*see note* )

Preheat oven to 350.
In large bowl whisk together sugar, egg, oil, vanilla yogurt, salt, almond extract.  Add bananas and mix well. Add baking powder, flour and pudding mix & chopped pistachios if using.  Mix together and put in greased loaf pan.  Bake for 50-55 minutes.  Let cool 10 minutes and flip out onto plate.  Enjoy

Italian pot pie

I got this recipe from a girl at work.... then I had to put my own spin on it...just had to ..... you know me....anyway it is quick easy and yummy....I am thinking of all the things that I can do to this...instead of tomatoes adding cream of mushroom soup...or using ground chicken and putting cream of chicken soup and a little sour cream to the mixture...see the possibilites are endless.... I used 2 cans of veggies drained but would work with 1 can mixed vegetables (I didn't have any on hand), but you can use what you have in the fridge leftover from last nights dinner...or used thawed frozen veggies...use what you like :)  ....Enjoy


Italian pot pie

1 lb. ground chuck
1 t olive oil
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1/4 cup red wine
2 cans tomato soup
1 can petite diced tomatoes (I use the ones with green peppers & onions)
1 clove of garlic, minced
1/4 cup water
1 can EACH, corn, french style green beans, drained
1 t worchester sauce
1/2 t sugar
1 package of crescent rolls
Grated Parmesan & mozzarella cheese

Seasonings of your choice (I used Italian seasoning,Mrs.Dash, celery seed, dried parsley flakes, salt & pepper, pinch of red pepper flakes)

In skillet add oil, onion & celery.  Cook for a couple of minutes until starting to get softened.  Add meat, garlic and seasonings and cook until meat is done and no longer pink.  Drain if necessary.  Add the remaining ingredients (except crescent rolls) heating until bubbly.  Put mixture in 13 x9 pan.  Heat oven to 375. Unroll crescent rolls and place completely over the top.  If they come apart just put them back together.  Bake according to crescent roll package until done.  Sprinkle top with mozzarella and Parmesan and put in oven just a couple of  minutes longer. Enjoy

Peanut Butter Butterscotch Cornflake bars

These bars are soooo yummy.... I was looking for something a little different than your normal Rice Krispie bars.... there's nothing wrong with Rice Krispie bars..who doesn't love them.... but they are ordinary.... and I wanted something diffrent.. :)  I came up with these bars after searching and searching online for a recipe... and alas I couldn't find one...so I put on the old thinkin' cap and invented my own.... these would be so good with white chocolate chips instead of butterscotch.. or different kinds of cereal & maybe peanuts added with the cornflakes... hmmmm...looks like I might be trying these multiple ways... use what you have and what you like as always...I put these in a 1/2 sheet pan and the bars were very thin... I am thinking next time I will put in a 13x9 pan...These are best when made and served in the same day....Enjoy

Peanut Butter Butterscotch Cornflake bars

1/4 cup butter
1/2 cup peanut butter
1/2 package of Butterscotch chips (you find these next to the chocolate chips in the baking aisle)
1 can sweetened condensed milk
1 t vanilla
1 10oz package mini marshmellows
8-9 cups cornflake cereal

Spray pan with nonstick spray.
In large pan over low heat, add butter, peanut butter, sweetened condensed milk, butterscotch chips, marshmellows and vanilla.  Stir constantly until well combined and mixture is melted and smooth.  Add cornflake cereal stirring well.  Pour mixture into pan and with spatula (sprayed with nonstick spray or your hand..but be careful cause mixture is very hot) press in an even layer.  Let cool and cut into bars....

Pizza Dip

I love this dip...it is super easy, quick and yummy.... You can use any toppings you like, veggies, olives etc... I use pepperoni (I have used the mini, regular & turkey too and they all work out just fine)....These measurements on this dip are approximate... I don't hardly measure anything and I don't measure this dip (see why I would never make a great baker..a little of this a little of that ;)...anyways I even double this and put it in a 13x9 dish as well...This is great to take to a pool party, cookout any old occasion... all you need is a microwave or regular oven.. I serve this with a loaf of french bread, sometimes if I have the time, I slice the bread drizzle with olive oil and garlic powder and toast it, but most of the time, I just tear the bread into chunks and serve it on the side I have served this also with crispy breadsticks, & crackers as well...as always use what you have and like. Enjoy

Pizza Dip

8oz block of Cream cheese, (I use 1/3 less fat kind)
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/4 tsp each (garlic & onion powder, Italian seasoning blend)
1/2 cup thinly sliced pepperoni


In heatproof oven dish (if using microwave don't use metal) spread out in a even layer the cream cheese.  Spread the pizza sauce over the top in a thin layer.  Sprinkle the garlic & onion powder & Italian seasonings  over the top.  Sprinkle the cheese over the mixture and place the pepperoni in an even layer.  Bake until cheese is melted.  Serve with bread/crackers.  Enjoy