Skywatch Friday

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Happy Birthday Kimberly

Happy Birthday Kimberly

I Love You!!

Cuban Sandwich

Cuban Sandwich

1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced

* Italian or French bread may be substituted.

Assemble all above on sliced loaf.
Melt 1 TB of REAL butter in a cast Iron skillet. Medium heat
Place sandwich in skillet and with another HEAVY cast Iron skillet firmly lay on top of sandwich.
Keep an eye on sandwich and as it gets toasty flip and repeat.
This should make about 4 nice size sandwiches
.
A Panini press is about the best thing for pressing!


Missing Home today.. Tampa Fl.

Granddaddy and Aubrey

Skywatch Friday/Welcome

"Welcome"

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Jambalaya & Creole Rice

Jambalaya/Creole Rice

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced or Smoked Sausage
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
3 cloves garlic , diced fine
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed

Directions
Saute onion, bell pepper, celery chicken, and sausage
In a slow cooker, add rest of ingredients along with all that has been sauteed

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Creole Rice

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

*Note: When making the 2 cups of rice add 2 chicken flavored bouillon cubes

Garnish with flat parsley and green onion

Sock It To Me Cake

Streusel Filling:
•1 pkg Duncan Hines® Moist Deluxe® Butter Recipe Golden Cake Mix
•2 tbsp brown sugar
•2 tsp ground cinnamon
•1 cup finely chopped pecans
1 tsp rum flavor

Cake:
•4 large eggs
•1 cup sour cream
•1/3 cup vegetable oil
•1/4 cup water
•1/4 cup granulated sugar


1.Preheat oven to 350°F. Grease and flour 10-inch tube pan.

2.To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.
3.To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.
4.Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely

Glaze:
To make your own glaze combine 1 cup of powdered sugar and 1-2 Tlb. of milk. Drizzle or spread over cake when cool.
*Note in photo
after 1/2 was done I added red food coloring then drizzled the rest.

Skywatch Friday/Pink

(click image is a must today)

Pink before White SNOW in Alabama

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Crock Pot Carnitas

Kat's Crock Pot Carnitas

1 3 lb. Pork Butt

4 Garlic Cloves (chopped fine)

4 Jalapenos (diced)

1/3 cup Goya Mojo

1 Beer

1 TB Cilantro

1 TB Cumin

1 TB Goya Adobo

1 Onion (chopped fine)

2 Bay Leaves

Cook 6 to 8 hours in Crock Pot

Turn at least 1 time during cooking process

Serve over Mexican Rice or Tortilla's with all your favorite toppings.