Sunday, January 10, 2021

Zatarain's Cajun Sausage Chili with Red Beans and Rice


I'm very excited to be able to partner with Zatarain's to share some of their recipes along with those I am developing here in my own kitchen. Today, I made a delicious pot of chili with a mix of ground pork and Zatarain's Cajun Smoked Sausage.

The "secret ingredient" for this recipe is the addition of Zatarain's Red Beans and Rice Mix. Give this one a try next time you're craving chili.  I believe you'll love it as much as we did.  


2 T. olive oil, divided
1 lb. ground pork
1 (14 oz.) package Zatarain's Cajun Smoked Sausage, cut in half lengthwise and then sliced into 1/2" pieces
1 large yellow onion, chopped
3 ribs celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 T. minced garlic
2 (14.5 oz.) cans petite diced tomatoes, undrained
1-quart chicken stock
2 bay leaves
1 t. chili powder
1 t. Zatarain's Creole seasoning
1 box Zatarain's Red Beans and Rice
salt/pepper to taste
Garnish:  thinly sliced green onion, finely shredded Cheddar cheese, sour cream, hot sauce

In a large cast-iron skillet, add 1 T. olive oil over medium-high heat. Brown ground pork, breaking it up with a wooden spoon.

While pork browns, in a large Dutch oven (at least 5 - 6 quart size), add 1 T. olive oil over medium heat. Add onions, celery, bell peppers, and garlic. Cook, stirring frequently, and allow vegetables to begin to soften, but not brown.

When pork is cooked through, add to the Dutch oven with the vegetables. In the cast-iron skillet, add the cubed Cajun sausage and cook, frequently stirring, until it is browned. Remove from heat and using a slotted spoon, add it to the Dutch oven as well.

Add tomatoes, chicken stock, bay leaves, and seasonings.  Bring to a boil. Add the boxed red beans and rice and stir to combine. Lower heat to a simmer and cover. Stir occasionally to keep from sticking. 

Let chili simmer to 2o-25 minutes until rice is cooked. Add additional chicken stock if you like a "soupier" chili. Remove bay leaves from the pot before serving. Taste and adjust seasonings if needed.

Garnish with suggested toppings.


I baked a box of Zatarain's Cheddar Jalapeno Cornbread to serve alongside.  Delicious!


Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.



 

Saturday, January 9, 2021

Mushroom Bacon Tart

 


It was a cold and dreary day.  A day you just want comfort food. This was exactly what we needed on a day such as this.

4 slices bacon, chopped
12 oz. assorted fresh mushrooms, sliced
1 cup thinly sliced onions
4 cloves garlic, minced
1/4 t. kosher salt
1/4 t. ground black pepper
1 (14.1 oz.) package refrigerated pie crusts
1 (5.2 oz.) package spreadable garlic and herb cheese (I used Boursin Garlic & Fine Herbs Cheese)
1 egg
Garnish:  sliced green onions

In a large cast-iron skillet, cook bacon over medium heat until crisp, 5 - 7 minutes.  Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 T. drippings in the skillet.

Add mushrooms, green onion, garlic, salt, and pepper to dripping skillet; cook, stirring until mushrooms are browned 5 - 7 minutes.  Remove from heat; let cool.

Preheat oven to 425 degrees F.  

On a lightly floured large piece of parchment paper, unroll piecrusts, and stack together; roll crusts to a 14-inch circle.  Spread cheese onto crust, leaving a 2-inch border on all sides.  Spread mushroom mixture and three-fourths of bacon onto the cheese.

Fold excess dough over mushroom mixture (dough will not fully cover mushrooms).  In a small bowl, beat egg; brush onto edges of the crust.  Transfer tart on parchment to a 14-inch round cast-iron baking sheet.

Bake until crust is golden brown, 15 to 18 minutes.  Top with remaining bacon; let stand for 5 minutes before serving. Garnish with green onion, if desired.



From Southern Cast Iron Magazine Jan/Feb 2021

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Balsamic Glazed Steak Tips and Mushrooms

 


With beef prices rising, it's still possible to enjoy a steak meal at home without breaking your budget. By purchasing a 1 - 1 1/2 lb. steak, cubing it up, and cooking with mushrooms and onions, you can feed a family!

1 1/2 lb. top sirloin steak, cut into 2 - 3 inch pieces
1/4 cup soy sauce
2 T. balsamic vinegar
2 T. minced garlic
1 T. grated fresh ginger
1 t. kosher salt, divided
1/4 t. ground black pepper
2 T. olive oil
4 T. unsalted butter, divided
1 medium red onion, cut into wedges
1 lb. fresh shiitake mushrooms, stemmed and quartered
1 T. chopped fresh cilantro

In a heavy-duty resealable plastic bag, combine steak, soy sauce, vinegar, garlic, ginger, 1/2 t. salt, and pepper.  Seal bag, turning to combine.  Refrigerate for at least 1 hour or up to 4 hours.

Remove steak from bag, reserving marinade.  Pat steak dry with paper towels.

In a 12-inch cast-iron skillet, heat oil over medium-high heat.  Add steak to skillet in a single layer, cook until browned, 2 - 3 minutes per side.  Remove steak from skillet.

Melt 2 T. butter in the skillet over medium heat.  Add onions, mushrooms, and the remaining 1/2 t. salt; cook, stirring occasionally, until mushrooms are browned and onion is softened, 5 - 7 minutes.  Stir in reserved marinade; boil 1 - 2 minutes.  Stir in the remaining 2 T. butter, cilantro, and steak; cook, stirring frequently until butter is melted and steak is heated through.  Serve immediately.

From Southern Cast Iron Magazine Jan/Feb 2021

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.


Everything Spice Roasted Cauliflower

 

If you think you don't like cauliflower, I ask you to give this recipe a try. A quick steam, then a roast with everything bagel seasoning transforms a sometimes boring vegetable into a delicious side dish!

2 t. kosher salt
1 large head cauliflower
2 T. unmelted butter, melted
1/4 t. garlic salt
1/2 cup mayonnaise
3 T. everything bagel seasoning
1 t. crushed red pepper

Fill an 8 - 10 inch cast iron skillet with 1/2 inch water; add salt, and bring to a boil over medium-high heat.  Add cauliflower, stem side down; cover skillet with foil.  Cook until cauliflower is just tender, about 8 minutes.  Let cauliflower drain and cool, stem side down, on a wire rack for 15 minutes.  Wipe skillet dry.

Preheat oven to 425 degrees F.

In a small bowl, stir together butter and garlic salt.  Slowly drizzle butter mixture into center of cauliflower.  Place whole cauliflower, stem side down, in the same skillet.  Spread mayonnaise all over cauliflower; sprinkle everything seasoning and red pepper all over the cauliflower.

Bake for 30 minutes.  Rotate skillet in oven; bake until golden brown and a knife inserted in center of cauliflower comes out easily, 5 - 8 minutes more.


From Southern Cast Iron Magazine Jan/Feb 2021

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.



Friday, January 1, 2021

Around Lolly's Sideboard: Snowmen and Polka Dots

 


Now that January is here, it's time for SNOWMEN to invade my kitchen.  I have several sets of dishes with different snowmen and snowwomen motifs.  I hope you enjoy them as much as I do.

These luncheon/salad sized plates were purchased at Hobby Lobby many years ago.  


The set also includes a cookie jar and salt and pepper shakers.


I added blue and white candle holders with a snowflake motif along with some cuddly Beanie Baby Polar Bears for the top shelf.


These two cute wooden sleds were an online auction win.


I placed a Ms. Snowman Beanie Baby with two of my favorite snowmen mugs for the bottom level.  These are extra-large mugs that are perfect for hot chocolate.  I filled large clear vases with blue and silver ornaments and filled in the empty space with acrylic "ice" crystals.



Keep a watch on the blog because more snowmen are coming in the days ahead!  Happy New Year!


Thursday, December 31, 2020

Dining Out Southeast: Burger 101, Gadsden, AL

A few months ago, a new restaurant opened in our town. Burger 101 has a great concept:   Focus on cooked-to-order smash burgers with the freshest ingredients. Their goal is to provide each customer with a “Back to the Basics” old fashion burger experience combined with a bit of modern flair.

The burgers are the "smash burger" style in that they are thin burgers, which means you can stack up to four patties for a quad burger. We both chose the double burger, which is served with lettuce, tomato, and special sauce. Mayo, mustard, and ketchup are available if you wish to add those to your burger. Combos come with either fries, sweet potato tots, or a side salad along with a medium drink.

I'll start with the burger and go from there. Sometimes, I take a few bites and immediately instruct myself to slow down because I don't want to get finished too quickly. Today was one of those times. The burger was served HOT, so we knew it was freshly prepared. The bun was a soft, old-fashioned hamburger bun. None of this pretzel bun nonsense. Yes, I call those buns nonsensical. An old-fashioned burger calls for a normal bun. (End of Lolly's sermon on the bun.) The special sauce had a little horseradish kick. I'll ask for extra next time!

I requested fries with my combo, and they were also served hot and well seasoned.

Dr. Pepper was my drink choice, and I would be remiss without talking about this fountain drink. Fast food drinks tend to be a little weak and even watery at times. But this Dr. Pepper was the best I've had in a long time. Sweet, syrupy, and full of flavor.


Sweet Harold had an identical burger, but with sweet potato tater tots.  He mentioned several times that these little bites of goodness were served HOT as well. It's refreshing (but also sad) that we were so excited for our food to be served hot. So many times, you can tell your food has been resting under a heat lamp.  He gobbled these down before I could even sneak one to try! Also, kudos from SH for offering Coke Zero as a drink option.


Their menu also includes salads, fried or grilled chicken sandwiches, hot dogs, and chicken fingers.  Trust me, we will be back to try these menu offerings.  

If you're not too full, there's also ice cream cones and milkshakes for dessert!

All the staff wore masks, and the owner was sanitizing tables and chairs when we arrived.  He also made a special point of visiting each table to ask if anything was needed.  How often do you see that happening in your neighborhood fast-food establishment?

I know we will be repeat customers, so look forward to more reviews!



Monday, December 28, 2020

Beefy Chili Mac


This is the cover recipe for the Southern Cast Iron magazine this month.  If you've ever eaten chili mac, you know it's a delicious comfort food meal.  But this version has been elevated with the addition of ALFREDO sauce!  Yes, you read that correctly.  Not only are shredded Colby-Jack and Cheddar yummy ingredients, but with the addition of Alfredo sauce, the cheese level is through the roof.  Make sure you use a large cast-iron skillet (at least 12 inches deep and 3 - 4 inches deep) for this one.  

1 (16 oz.) package elbow macaroni
1 t. vegetable oil
1 1/2 pounds ground sirloin
1 small yellow onion, chopped
1 (1.25 oz.) package chili seasoning
1/2 t. kosher salt
1 (15 oz.) can chili beans, undrained
1 (10 oz.) can diced tomatoes and green chiles
1 (15 oz.) Alfredo sauce
1 (8 oz.) package Colby-Jack cheese, shredded
1/4 cup chopped green onion
1 cup shredded sharp Cheddar cheese
Halved grape tomatoes, sliced green onion, and fresh cilantro, to serve


Cook pasta to al dente according to package directions.  Drain.

Preheat oven to 350 degrees F.

In a large cast-iron skillet, heat oil over medium-high heat. Add beef, onion, chili seasoning, and salt; cook stirring occasionally, until beef is browned and crumbling and onion is tender, 8 - 10 minutes.  

Stir in beans and tomatoes; cook, stirring occasionally until heated through, about 5 minutes.  Remove from heat.

Stir in Alfredo sauce, Colby-Jack, and green onion; stir in cooked pasta until well combined.

Bake until hot and bubbly, 15 - 20 minutes.  Top with Cheddar.  Bake until cheese is melted, about 5 minutes more.  Let stand for 10 minutes.

Serve with tomatoes, green onion, and cilantro, if desired.



Saturday, December 26, 2020

Around Lolly's Table: The Winter Stag

 This table is another of my favorites. Even though I dislike the cold days (and nights!) of winter, this table design brings together whites, silvers, and grays to create a winter wonderland.

The white stag, shown above was purchased at Hobby Lobby along with the two towering molded trees.



The tablecloth, napkins, and napkin rings with a snowflake motif are from Bed, Bath, and Beyond.


The dinner plates with the red stag are from Food Network via Kohl's.  The glassware was an online auction win!


The salt cellars with matching spoons were purchased at an antique store.  Hobby Lobby had the place card holders in stock a few years ago and I used crafting scissors to add a funky edge.


All in all, I think this is the perfect table to enjoy during the week between Christmas and New Year's!




Thursday, December 24, 2020

Around Lolly's Sideboard: Nutcrackers on Parade

 

Here's my last Christmas themed sideboard that showcases my Nutcracker collection! There's just something about all the different sizes, shapes, and personalities found in nutcrackers.

A few weeks ago, Sweet Harold gave me The Three Wise Men that he found at Hobby Lobby.


I chose four "guards" to place on either side for their protection!



Here's a look at the "big guys" on the top shelf!






I was fortunate enough to find Peppermint Themed nutcrackers to match the peppermint patterned plates!


You don't have to spend a lot of money to decorate with these guys.  These little ones were purchased at the dollar store!




And these two always make me smile!  Who wouldn't love a Venetian gondolier and a Frenchmen showing up with wine and bread?


I hope you've enjoyed all the different Christmas themes this past month.  But stay tuned, the snowmen and snowwomen will be here soon in January!


Saturday, December 19, 2020

Potato Candy

 

Have you ever thought about making candy with mashed potatoes? This is a fairly simple recipe as far as candy making goes, but boy is it rich!

1/4 cup mashed potatoes

2 T. milk

1 t. vanilla extract

1 pinch salt

16 oz. package confectioner's sugar

1 T. confectioner's sugar for dusting, or as needed

1/3 cup peanut butter, or as needed

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.

Stir confectioner's sugar into potato mixture until a dough consistency is reached.  Refrigerate dough until chilled, about one hour.

Sprinkle confectioner's sugar on a cutting board or wax paper.

Roll dough into a large rectangular shape on the prepared surface.

Spread enough peanut butter on the top layer of dough to cover.

Roll dough into a jelly roll shape; refrigerate roll for 1 hour.  Slice dough into pinwheels to serve.

From:  Allrecipes.com

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.



Around Lolly's Sideboard: Pine Cones and Holly Berries

 


One of my favorite sets of dishes, Christmas themed or not.  Instead of the bright reds and greens that are typical of Christmastime, this set features a crimson red and dark green.

I purchased these at Hobby Lobby several years ago.  There's no "named" pattern on the back so to speak. It also includes a cake plate and a large serving platter.  



I collect different types of pitchers.  I was thrilled that this set had an accompanying pitcher.


A trio of dark red candles provides the backdrop for the pinecone salt and pepper shakers which sit prettily on holly leaves!


I love this size coffee/tea mug.  Notice the small pinecone on the top of the handle!



The glasses are an online auction win!


I purchased this wooden bowl years ago at World Market.  A quick trip to my mama's yard for fresh pine cones worked out great!


These plates, salad plates, and mugs set a gorgeous table and they definitely make the sideboard look beautiful during the holiday season.