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Use up cranberry relish in a yogurt smoothie and any leftover turkey, ham and/or shrimp in Jambalaya
Cranberry Smoothie Submitted by Debbie Gannaway Gramma Debbie's Kitchen at Findlay Market
1 cup cranberry relish or jellied cranberry 1 cup yogurt, Plain, unsweetened (really, you can use ANY kind of yogurt you like) 1 banana ( any soft fruit you have on hand, berries, pears, etc.) 1/2 tsp nutmeg (optional)
Blend all ingredients in a food processor, blender or with an immersion blender.
This also freezes well.
JAMBALAYA Submitted by Debbie Gannaway Gramma Debbie's Kitchen at Findlay Market
1 cup long-grain rice 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red sweet pepper 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 1/4 cup butter 1/4 pound chopped Tasso (available at Kroeger and Sons Meats) 1 pound Andouille, Hot or Mild (also available at Kroeger and Sons Meats) 1 teaspoon Creole or Cajun seasoning or Three-Pepper Seasoning (recipe follows) 1 pound skinless, boneless chicken breast halves (available at Luken Poultry, Heist Poultry, Busch's or Mackie's Meats) 1/4 teaspoon bottled hot pepper sauce 1/2 6-ounce can tomato paste 1 16-ounce can tomatoes, diced
DIRECTIONS 1. Cook rice according to package directions. Set aside. 2. In a 3-quart saucepan cook onion, celery, red pepper, and garlic in butter until tender. Stir in the tomato paste, undrained tomatoes, tasso and sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes. 3. Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Makes 6 servings.
Three-Pepper Seasoning: In a tightly covered container combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Makes about 1/4 cup seasoning. Store in a cool, dark place up to 1 week.