*Just a quick disclaimer. Since this isn’t the regular food your dogs probably eats, just give them a little to make sure they tolerate it. My dogs had no problems since these are ingredients dogs can have but to be on the safe side, make sure your dogs can have these foods and maybe introduce just a little at first.
If you want to see how our dogs reacted to their first pup cake, check out the video below!
I was provided free samples for this post, all opinions are my own.
Another year and another JSL Foods Fortune Noodle Blogger Recipe Challenge and I am so excited for my recipe this year! I was given Udon noodles and challenged to create a recipe and I came up with Udon Étouffée. Étouffée is traditionally served with rice but the addition of the JSL Foods Fortune Udon Noodles brings a great recipe and turns it into a rock star recipe. For this recipe, I used the Original flavor but I think the mushroom flavor would work well too.
You can purchase JSL Foods products at: Safeway, Albertson’s, Shaw’s, Star Markets. Tom Thumb, Target. I actually saw these in Safeway the other say while I was shopping!
First you need to make a roux. It’s a simple process but it takes a little patience. You have to options, either cook it on the stove and stir until it’s the right color or cook slowly in the oven if you have other things to do! First 1/2 cup flour and 1/2 cup oil in a cast iron skillet. I used coconut oil but you can also use peanut oil. Peanut oil is more traditional for an
First you need to make a roux. It’s a simple process but it takes a little patience. You have to options, either cook it on the stove and stir until it’s the right color or cook slowly in the oven if you have other things to do! First 1/2 cup flour and 1/2 cup oil in a cast iron skillet. I used coconut oil for a healthier option but you can also use peanut oil. Peanut oil is more traditional for an Étouffée.
Put in medium high heat and stir until combined. When it starts to bubble, stir until a dark roux forms. This takes around 30 minutes. If you want you can turn your oven to 350 and put in cast iron skillet. Stir every 20 minutes until it’s the color you want.
Here is a little guide on what color you want your roux. The first picture is when I first put it in the skillet, the second was about halfway through then the last is that nice golden brown color you want. You can it to be brown but not burnt so cooking it slow is the name of the game.
I cooked my Roux in the oven because I wanted to get to the other steps of the Étouffée. Next I cook 1 TBS butter and 1 Tbs minced garlic in a pan and let cook on medium for about 2 minutes. Just enough to get the garlic smelling good. Add peeled shrimp.
Sprinkle some salt and pepper over the shrimp. Cook on medium/high heat, turning oven until the shrimp is pink.
If you cook it to long, the shrimp will be chewy.
Set the shrimp aside when your done cooking it.
Next cut up your “trinity”, a Cajun term for the onions, bell peppers and celery. Once your roux is brown, take it out of the oven, then add your trinity to it and cook until onions are translucent, on medium high heat for a couple of minutes.
Then add your spices, salt, pepper, parsley, red pepper
Add chicken stock, hot water, rotel, and bay leaf and let cook for 12-15 minutes, stirring occasionally on medium heat.
While that is cooking, get your JSL Foods Fortune Udon Noodles. I cook them according to the package in the microwave. It only takes 3 minutes. I just added enough water to cover the noodles.
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Day 2 of Craft-Mas we made snowman donuts! I will say, I used some organic chocolate chips not realizing how huge they were so it looks like the snowman had some work done on his face 😉 So you can use regular chocolate chips or mini ones if you don’t want their eyes and mouth so big.
After cooking these and assembling them, I added a little powdered sugar for a snowy effect. The kids loved them! Plus this is a fun thing you can get the kids to make with you because they don’t have to be perfect since your going to eat them anyway.
I was challenged to make a recipe for Cape Cod select premium frozen cranberries and I cannot wait for you to see it! These cranberries are amazing!
If you want to find some of these yummy cranberries go here: http://www.capecodselect.com/store-locator/
I have a treat for yall today! Almost everyone has some kind of dressing at thanksgiving so I decided to take that and add it to my favorite cornbread recipe along with some potato icing and sweetened cranberries. This will be a HIT at any party you bring these to or if your just whipping up something for the family. Not only do they look amazing but they taste even better! So you won’t dread leftovers this thanksgiving!
Here are the cast of characters:
Turkey dressing leftover from thanksgiving
Cape Cod Select premium frozen cranberries
yukon gold potatoes
1 cookbook covers in sugar and flour
First boil 4 potatoes. Then put Cape Cod Select premium frozen cranberries in another pan and cover in sugar. Heat on low and let sugar melt.
Grab your nonstick muffin pan. Heat the oven to 450 degree’s.
Here is the trick to making the outside of these cupcakes crispy. Pour a little oil in each muffin slot. Just enough to cover the bottom. Place in the oven and let heat up while mixing the muffins together.
Mix 1 cup flour, 1 cup cornmeal, 3 tsp baking powder, 1 tsp baking soda, 2 T sugar together. Mix.
Add 1 1/4 cup buttermilk, 1 egg and 1/4 cup oil. Mix all together.
Get our your dressing and mix together. Mine looked a little dry so don’t tell anyone but I added a little extra buttermilk!
Take the pan that has been heating out of the oven and add cornbread mix and place back into the oven.
Cook for about 10 minutes or until golden brown on top.
After the potatoes have been cooking for oh around an hour, put in a mixer along with 3T of butter, or more if your feeling crazy!
Whip them real good and add 1/2 cup milk, a little salt and pepper to taste.
Add the potatoes to a ziploc and cut a small hole in one of the ends.
Pipe the potatoes on top of the “cupcakes” like you would icing. Then add cut up green onions, and cranberries and sauce on top!
Someone hold me back, I just whipped up this butternut squash recipe and it is delish. We are trying to eat more veggies in our house and this plate has all the right colors! I also roasted some purple cauliflower to go with this dish but it’s a free radical fighting super food that I can’t get enough of.
Check out the recipe below. It took me less than 30 minutes to make. I did not add any salt or pepper because my sodium was high the last time I had a blood test but feel free to add it!
The addition of the parmesan cheese really made it taste like alfredo and you don’t feel heavy ad bloated after eating this because it’s so clean. I used egg noodles since we are gluten-free but you can serve this with any noodles. Fettuccine noodles would be best if you don’t use egg noodles.