Cajun Crock Pot

Anyone who knows anything about me knows that I love jambalaya. I found this recipe on the web (at Taste of Home) and since it continues with my current slow cooker theme, I thought I would share it with you. I made a couple of changes to make it more to my liking but feel free to adapt it to suit your tastes.

On a side note, when I was growing up, my mom and step-dad used to watch Justin Wilson's Louisiana Cooking all the time. I used to watch it with them and that actually helped fuel my desire to cook. Well, it seems whenever I make any recipe that is creole or Cajun in nature, I find myself imitating Justin's accent and mannerisms. I know, its weird but the food is sooooo gooooood, I dooooo deeeeee-clare!!!

Round Steak Italiano

Continuing with my slow cooker recipes, I present another Taste of Home pirated recipe.  This one is for Round Steak Italiano and is actually rather delicious.  If you don't want to use round steak, I have tried this with both chicken and pork and it was just as good.  I hope you enjoy.

Round Steak Italiano

Ingredients

2 pounds beef top round steak
1 can (8 ounces) tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 medium potatoes (7 to 8 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Directions

Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 7-1/2 hours or until meat and potatoes are tender.

Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat.

Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Taco Meat Loaf

Well, the weather is changing and it's starting to get cooler here in Tennessee so I decided to start posting some slow cooker recipes that I found.  Up first, we have a slow cooked taco meat loaf.  This recipe was pirated from Taste of Home magazine.

Slow Cooked Taco Meat Loaf
 

Ingredients

2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef (90% lean)
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Louisiana-style hot sauce

Directions


Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°.

Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

The Cheesecake Factory - The Home Game

Fall is here, the leaves are changing, the temperature is dropping and before you know it, the holidays will be upon us.  So with that in mind, I thought I would share some cheesecake recipes with you that would be great for a family get-together over the holidays or for those work potlucks.  First up is a Chocolate Velvet Cheesecake.  Chocolate is one of my weaknesses and this sweet smooth cake is definitely worth the time to make it.  The next recipe brings to mind the delicious orange flavored creamsicles I used to eat as a child.  Finally, we have the perfect cheesecake that combines my ultimate weakness, peanut butter and chocolate.  They come together in the sinfully delicious Peanut Butter Cup Cheesecake.  There you have it.  I hope you enjoy these delicious recipes and as always, enjoy.

Medianoche Wraps

Well, the weather is changing here in Tennessee as a cold front has moved through.  Yes, Fall is finally here.  So today I decided that I wanted to make something good to eat while watching football.  But the question was what to make?  I had some leftover vegetable soup that I made last night and decided I wanted a sandwich to go with it.  For some reason, I have had the thought of Cuban sandwiches floating around in my head for the last couple of days so I decided that is what I would make.  One problem though, I didn't have the right type of bread for the sandwiches.  So I improvised and decided to use tortillas and make a Cuban sandwich wrap.  Now, Cuban sandwiches are often called Medianoche sandwiches because they were often made for a midnight snack.  Well, here is my version of theis wonderful sandwich.

Ingredients

Sliced ham
Sliced turkey
Swiss cheese (sliced)
Dill pickles (sliced)
Mustard
Flour tortillas
Butter, softened

Directions

Warm the tortillas according to package directions so they are pliable and will not rip or tear when rolling.

Lay a warm tortilla on a flat surface.  Spread mustard across the tortilla.  The amount to use is according to taste.

Place a slice of ham in the center of the tortilla. Lay a slice of turkey and then a slice of Swiss cheese on the ham.  Top with a slice or two of dill pickle.

Roll up the tortilla like you would a normal wrap and secure with toothpicks if necessary.

Heat a pan or griddle to medium heat and brush liberally with melted butter.  Place your wrap, seam side down, on the griddle.  I used another pan covered with aluminum foil to press the wrap down since I don't have a sandwich press.

Gradually cook the wrap until toasted and browned.  Then flip the wrap and repeat until the wrap is toasted and crispy.  The cheese should be melted by now but it is hard to tell inside the wrap.

Once the wrap is toasted, allow it to rest for a few seconds and then slice diagonally and serve.