On the stove today:

Quick Gumbo.  I don't know how, nor have I ever eaten REAL gumbo.  BUT I love this recipe! I have shared it before but lost it in that big delete that happened on the blog.

Quick Gumbo:


4 TSP olive oil
1 green (used red today) bell pepper seeded and chopped
1 celery stalk chopped
6 green onions/scallions sliced
1 garlic clove or tsp of minced garlic
1or 2 can(s) diced tomatoes (I use the basil, garlic, oregano kind)
2-3 cups chicken broth
1 cup fresh or frozen okra
1/2 tsp dried thyme
1/8 -1/4 tsp cayenne (1/4 for  very SPICY!)
1/2 cup long-grained rice
1/2 lb shrimp
1/4 lb skinless boneless chicken breast (cut small if uncooked)
1 two inch piece kielbasa (sausage) cut into chunks

In a large pan over med heat, heat the oil. Saute' the pepper, celery, green onions, and garlic until soft (5min.). Stir in tomatoes, broth, okra, thyme, cayenne: bring to a boil. Reduce heat and simmer, covered, 15 minutes.
Add rice and simmer, covered, 15 minutes.
Add the meats and cook 5 to 15 minutes depending on whether your chicken was precooked or not.

Yummy and healthy!

And ahhhhh........ okra. 

Back to baking!

These were sooo fun to make!
I made over 100!

I have like three or four events to take them to!
FUN!

Here is the recipe!

Huggable Heart Cookie Cups
Servings: 24

Ingredients:

1 package (16.5 ounces) Refrigerated Sugar Cookie Dough
48 Hearts Gummies
1 cup (6 ounces) White Morsel Chips

Directions:

PREHEAT oven to 325º F. Line 24 mini-muffin cups with paper liners. Place one square of dough into each lined cup, pressing in to make a well.

Bake for 15 minutes or until cookie is golden. Cool completely in pan on wire rack. With tip of knife, remove cookie cups from muffin pan.

Place morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute. Gently massage morsels until completely melted. Snip tiny corner from bag; drizzle melted morsels over cookies. Top each with 2 Hearts Gummies.

Chocolate Chip Cookie/Chocolate Heart Variation: Use chocolate chip cookie dough in place of sugar dough. Bake at 350° F for 12 to 15 minutes. After cooling, place one Crunch or Butterfinger or any chocolate heart in each cup. Proceed with drizzle.

Tiny FYI: Mini muffin pans and mini muffin cup papers are NOT all the same size. *smile*

Funny

While I am typing up a recipe to take to work (and share with yall) I hear my boys discussion in the kitchen:

Russ: Jedd you have to eat all your breakfast. Moma made me eat it all once and I almost threw up and it was cold.
Jedd: Awe, I know how to handle that.
Jedd: you say to moma, do you want me to grow up? No? well then don't make me eat this or I will.

He HAS a point!

But it's not gonna work.

Now for the recipe! I am taking these to work and these little guys are luck to be going! Daniel and I could have eating the entire batch in a matter of minutes last night, but refrained.

I will be making him his own batch later today!


Pecan Pie Mini Muffins

1 c brown sugar packed

1/2 c all purpose flour

1 c pecans chopped

2/3 c butter melted

2 eggs beaten

In a bowl, combine first three ingredients; set aside. Combine butter and eggs, mix well. Stir into flour mixture until moistened. Fill mini muffin cups 2/3 full (don't fill to top or they are hard to get out later) Bake at 350 for 20 -25 minutes or until tested done. Remove immediately to cool on wire racks. Makes about 3 dozen muffins.

These are in no way a low fat OR low calorie. I ate ONE for breakfast with milk. At least they are tiny!!!

Sweet.

Mmmmmm.....subway sweet onion sauce...... I like the homemade version I tried last week, but next time I am going to use this one (IT is almost just the same but you make it in the microwave rather than the stove! The ingredients are slightly different... but in a good way!):

Subway Sweet Onion Sauce

1/2 cup light corn syrup
1 tablespoon minced white onion (smaller the better)
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder (or buttermilk)
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds (optional)
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Combine all ingredients in a small microwave-safe bowl.

Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.

Whisk well, cover and cool.

I also doubled the recipe cause I plan to use a lot!!!! Salads and sandwiches! and over brown rice with veggies!


Let me know how you like it!

Burr!!! I say! BURRR!

It was 66 in our house this morning.
Burr!!!!
Needless to say it was very hard
to pry off the blankets and get out of bed today!
BUT I am happy that the highs are in the 70's all week!
And sunny!
Nice!
In honor of this early fall.....SOUP!

My favorite soup!
AND it is way healthy tooooooo!
I thought I shared it before but cannot find in on the blog so here it is:

Trust me! I don't like veggie soups, but I love this one!!!

Chicken & Veggie Soup
4 1/2 chicken breast or a bag of Schwan's fajita chicken(yummmm!)
1 onion chopped fine
1 bunch green onions
1-2 stalk celery chopped
6 carrots chopped or a bag of already grated
1 can bamboo shoots w/liquid
1 can water chestnuts w/liquid
1-2 16 oz. can chopped tomatoes (I use the kind with basil and oregano)
2 cubes chicken bouillon
lemon pepper
minced garlic
chopped parsley
dump in some salsa if you like it a little spicy!!!
salt

If you want it more soupy than chunky add some chicken broth and use both cans of tomatoes.

Cook chicken and onion, add tomatoes, and seasoning, add veggies and cook till done.


*smile*
I need something way healthy to balance out all the chocolate Twizzlers!