My father-in-law loves lamb ribs so he’s always coming up with ways to cook them.  He showed up the other day with a sack full of groceries, prepared to cook just for me!  What a nice surprise to get don’t you think?  Anyways, I sat back and watched him cut, chop and stir until the food was all done and boy did it look delicious.  What I love about this recipe is that it’s a one-pot dish which means I don’t have to spend all evening in the kitchen cleaning up.

The last thing my father-in-law came over to cook was King Ranch Camp Bread.  I think I could get used to this you know.  I keep wondering what he’ll bring to cook in the coming weeks!

INGREDIENTS

• 6 or 7 lamb ribs
• 1 white onion
• 1 1/2 green bell pepper
• 3 med tomatoes
• 1 small head of garlic
• salt and pepper to taste
• water

DIRECTIONS

Cut  lamb ris into chunks and cook in pan for about 30 minutes or so.  While those are cooking, chop up the onion, bell pepper, tomatoes, and garlic.  Now drain ALL the fat from the cooked lamb ribs. There will be quite a bit so make sure to drain them well.  Pour in the onions, bell peppers, tomatoes, garlic and cover with water.   Cook with lid on until almost all the water is gone, about 2hrs.  Remove lid for the last 20minutes of cooking.   Enjoy!

I’ve been very overwhelmed lately so I have to give a huge hug and thank you to my mom who stepped in and “submitted” this recipe.  She’s actually the real foodie between us and I hope that one day she’ll start her own blog!

My mom said this is to die for!  It’s a little more work than  some recipes but she insists that it’s a must try.  I think it sounds delicious and hope to make it soon.  Enjoy!

INGREDIENTS

• ½ cup (1stick) butter
• 1 chicken breast, cut into strips (about 1 cup)
• 16 (21-25 count) shrimp, peeled and deveined, tails removed
• ½ cup sliced andouille sausage, casing removed
• 1/3 cup sliced yellow onion
• ¼ cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1  sliced zucchini
• 1  sliced yellow squash
• 1 cup diced Roma tomatoes
• 1 quart Andouille Cream Sauce (recipe follows)
• 4 cups cavatappi pasta
• ½ cup sliced scallion
• ½ teaspoon chopped fresh flat-leaf parsley

DIRECTIONS

Melt butter in a large sauté pan over medium-low heat.  Increase heat to medium and add chicken, shrimp, andouille, onion, and bell peppers.  Sauté until shrimp and chicken are just cooked through.  Add zucchini, yellow squash, and tomatoes, cook 2 minutes.  Add andouille cream sauce, toss well and bring to a boil.  Remove from the heat and keep warm.  Cook cavatappi in boiling salted water until as dente: drain well.  Pour sauce over pasta, and toss, pulling shrimp, and chicken to the top. Evenly sprinkle scallion over pasta. Sprinkle parsley around rim of bowl and serve.

Note: Can also add ½ cup crawfish tails

ANDOUILLE CREAM SAUCE

INGREDIENTS

• 1 teaspoon canola oil
• ¼ cup diced yellow onion
• 2 tablespoons chopped garlic
• 3 ounces andouille sausage, casing removed (see note)
• 2/3 cup crushed tomatoes
• 2/3 cup cold water
• ¾ tablespoon chicken base
• 2 teaspoons cornstarch
• 1 cup heavy cream
• 2 teaspoons blackening seasoning
• ¼ teaspoon cayenne pepper
• ¼ cup jalapeno-jack cheese, grated

DIRECTIONS

Place oil in a saucepan over medium heat. Add diced onion and sauté 3 to 4 minutes.  Add garlic, stir well, and sauté 2 minutes.  Add andouille sausage and sauté 2 more minutes.  Add crushed tomatoes and mix well to thoroughly combine.  In a mixing bowl use a wire whisk to combine water, chicken base, cornstarch, and cream.  Add liquid to the onion mixture.  Bring to a boil, reduce the heat, and simmer 8 to 10 minutes.  Add blacking seasoning and cayenne and mix well to incorporate.  Add grated cheese to the sauce and blend well.  Allow to simmer until all the cheese has melted, 2 more minutes.

Note: I put the andouille sausage in my mini food processor to grind it up for the cream sauce.

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Guest Poster, Musings in Food. I’m a married, mom of 2 who loves the internet, my family & the Lord although not in that order! And I’m stuck out in the “wilds” of Arizona where the schools are great & the bugs are huge!!

So this is my Dad’s own creation. He was a missionary for our church in Peru back when he was young. While he was there he came up w/ this & he didn’t tell me how but probably walked away for something & forgot it! Anyway he came back to the US & met my Mom & well, they got married. (thank heavens, or where would I be!?!) When my Mom was pregnant w/ their first child (my oldest sister & fyi I have 4 sisters total but no brothers!) Dad decided that pregnant women have lots of cravings & so he made this for her w/ jam & bananas totally forgetting that the bananas that he had cooked in Peru were not up in the US @ this time. Needless to say it was a disaster! Mom made him promise to never add things like that to the omelet again. Dad complied although he does add jam, chocolate chips, cheese & marshmallows (not @ the same time!) to pancake batter! And he got me too. I have been known to add bananas & choc chips to my waffle batter. Tastes like a cookie!

INGREDIENTS:

• *2 – 3 eggs per person
• *dash of milk per 2 – 3 eggs (so for about a dozen maybe 1/4)
• *salt & pepper to taste
• *1/2 C grated cheddar cheese

Anything else you might want to add. Like other cheeses, corn that has been drained, onions, peppers, ham, bacon. Add anything that you like in a regular omelet! It’s delicious.

DIRECTIONS:

Beat eggs. Add milk, salt & pepper & cheese. Pour into frying pan that has been sprayed w/ cooking spray. Put onto stove top & turn burner to just above low. Cover frying pan tightly. Let cook on low until done checking to see if done. It will take maybe 7 – 8 min for 2 – 3 eggs. When done add a little more grated cheddar to the top. Take off burner & serve.

I’m working with Velveeta at the moment so I thought a Chicken Fajita Burrito Casserole using Velveeta would be a great post!  And don’t forget to cut the cheese with me using Velveeta cheese!

I used red and green bell pepper to give it some color and flavor.  I used store bought tortillas which are fine but next time I will make my homemade flour tortillas for a better taste!  Slighty more work that I usually post here but it’s well worth it!

INGREDIENTS:

• 1pkg flour tortillas
• 1 8oz. Velveeta Mexican Mild Cheese
• 4 Boneless, Skinless Chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 onion, well half really
• 1 can of cream of chicken
• 1/4 milk
• 1 can of black beans

You will also need the ingredients to make the Easy Spanish Rice! This consists of brown rice, salsa,  and butter.

DIRECTIONS:

Start boiling your chicken.  While chicken is boiling, chop up your onion and bell peppers; adding them to the chicken and boil until chicken is done.  In a saucepan, melt your Velveeta cheese with the cream of chicken and about 1/4 of milk over low heat. (saving and shredding some to add to the fajita burritos.) This will be the cheese sauce. While that is melting, take your chicken and peppers out of the boiling stock and let cool.  Add the brown rice & it’s ingredients to the stock that you boiled the chicken in.  Once your rice is done, spread it in a 9×13 casserole dish.  Pour the can of black beans on top. Or you can just mix the beans up with the rice!

Shred your chicken up and starting making your fajita burritos adding a little of the shredded velveeta or some of the cheese sauce inside.  Fold up and lay on top of the rice and beans.  Now pour the Velveeta Cheese sauce all on top of the burritos making sure to get it all covered.  Bake in oven for about  15-20 minutes at 350′.

This should serve 8 depending on your crew’s appetite!

We were given a bunch of these the other day so I thought I’d share some food facts.

Did you know that Texas has two official peppers?  The Jalapeno and the Chitepin Pen.  Jalapeno, Bell, and Habanero (which happens to be 30-50 times hotter than a jalapeno) peppers are probably the most well known.

Jalapenos actually have a little compound in them called Capsaisin that makes them spicy.  The stem inside runs about 6 times hotter than the pepper itself.  If you can’t stand the heat, get out of the kitchen.  If you still want the heat but need some assistance, try drinking some milk or eating some sugar to ease the fire:)  Water is actually the worse thing you can drink when your mouth is on fire!

Bell peppers are another favorite.  It can be a colorful pepper, and some with a sweet taste.  They’re delicious roasted, stuffed, and a fave here in a rice, brown gravy, & chopped steak dish I cook.

So I leave you with a recipe and ask, what is YOUR favorite recipe that has peppers in it?

INGREDIENTS:

• 2 cups Yogurt
• 2 Tablespoons Mint
• 2 Tablespoons fresh Parsley
• 2 Tablespoons Cilantro
• 2 Tablespoons minced Onion
• 2 Seeded Jalapeño Peppers!
• 2 Diced Plum Tomatoes
• Dash of Cumin
• Dash of Salt

PREPARATION:

Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender.   Add to the Yogurt and stir well.  Add Dash of Cumin,Dash of Salt, and Diced Tomatoes.  Mix well.  Refrigerate 1 hour before serving.  Serves 6.