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Orange Honey Fruit Parfaits

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Getting together with friends doesn’t have to be stressful. Do you have those friends that you can never find a time that works for lunch or dinner? No worries! Spread your wings and shake it up a bit. Almost everyone is free for breakfast or brunch on the weekend. Breakfast is easy to prepare, tasty and a wonderful way to enjoy these weekends that are starting to be filled with sunshine.

One of my favorite brunch menus is so easy peasy that it is almost embarrassing. Make Orange Honey Fruit Parfaits, Cappuccino Chocolate Chip Mini Muffins and baked, crisp peppered bacon. The muffins can be prepared the day before and warmed in the oven just before serving. The parfaits go together lickety split and can be made an hour or so before your friends arrive. You will definitely want to bake the bacon so there is no messy stovetop to clean up and the bacon will be perfect. The smell alone will welcome everyone into your home. [Read more…]

Lemon Blueberry Pie Recipe

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Spring! Here in Kansas City, we were teased with weather that felt like spring in January and February. Roller coaster weather with ups and downs kept us on our toes and made us long for one season or the other. Finally, this week, it looks like spring is really here to stay. I love celebrating Easter with a perfect dose of spring weather.

It is amazing how just a slight change in the weather makes our taste buds go through seismic shifts. Just a couple weeks ago, on a cold, rainy day, I made another batch of soup to chase away the chill. Finally, we can look forward to egg salad and deviled eggs from all those Easter Eggs, ham dinners, roasted asparagus, fresh salads and now, a luscious Lemon Blueberry Pie as a spectacular Easter dessert. [Read more…]

Jambalaya

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We just returned from working the National Housewares Show in Chicago. It is bigger and better every year and the buzz in the aisles of McCormick Place is mind boggling. This year we had the pleasure of showcasing an air fryer, a triple slow cooker that allows you to serve both hot and chilled in the same 3 crock unit, Disney gummy treats, a pizza maker and the coolest copper skillet. We worked next to Dr. Dan the Pancake Man, yes that’s right….check him out here.

Copper seemed to be every where and is definitely “in”. We loved the 12-inch and 16-inch copper skillet that Select Brands introduced.

 

We served Jambalaya to the buyers and media who stopped by. While the skillets were beautiful, the smell of the jambalaya simmering was amazing. This is a quick go to dinner for any busy family. If you have those that don’t enjoy the spice omit the cayenne and pass the hot seasoning sauce at the table. This recipe is a great way to use leftover protein. Omit the sausage and substitute ham or whatever you have on hand that needs to be used. True confession, we ran out of chicken at the show and used deli turkey. No one knew the difference and it was still delicious! There is no excuse not to have dinner on the table in a flash. Start this recipe and while it is simmering away, toss a salad and heat a baguette. Voila! Dinner is served.

A side note on this recipe. Yes, we know jambalaya can be a lot more intense to prepare. We especially like Paul Prudhomme’s method, but when it comes to a quick, dinner on the table meal, this is our go to recipe.

Jambalaya

2 tablespoons olive oil
1 cup diced yellow onion
¾ cup sliced celery
1 medium green bell pepper, seeded and diced
2 cloves garlic, minced
1 (14.5 oz.) can low sodium chicken broth
2 (8 oz.) cans tomato sauce
¾ cup water
¾ cup uncooked rice
1 cup diced smoked andouille sausage
1 cup chopped, cooked chicken
1 bay leaf
½ teaspoons dried thyme leaves
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Hot seasoning sauce to taste
Heat oil in large skillet over medium high heat. Add onion, celery and green pepper. Cook until onion is soft. Add garlic and cook for a minute more. Add chicken broth, tomato sauce, water, rice, sausage, chicken, bay leaf, thyme, paprika, Worcestershire and cayenne. Bring mixture to a boil; reduce to a simmer. Simmer, covered, for about 40 minutes, stirring frequently to prevent rice from sticking. Season to taste with salt, pepper and hot seasoning sauce.
Makes about 4 servings

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