Simple Chili Recipe for the Diabetic

Here is a simple chili recipe for the diabetic.

Ingredients

• 1 can red beans (kidney)
• 1/2 lb lean ground beef
• 1 can tomato soup
• 1 Tbs chili powder
• 1 small onion, chopped
• 1/2 tsp. ground cayenne pepper

Note: If you want, and you have some handy, you can add a touch of cumin and a 1/2 tsp.of masa corn flour to incorporate a traditional taste and to thicken it up a little.

Instructions

1. add all the above ingredients in a pot (while stirring)
2. bring to a slow-boil then turn the heat down and simmer about 1/2 hour

 Quick and easy.

Tomato Soup: Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup (including tomato) in 1897. [source]

Original Crawfish Chili Recipe

Make a golden brown roux using:

• 1 cup all-purpose flour*
• 1 cup butter

Add to roux:

• 1 cup onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, chopped

Cook in roux about 5 minutes then add:

• 2 quarts water
• 1 large can tomato sauce
• 1/2 to 1 cup chili powder
• Salt and pepper to taste

Cook for at least 2 hours. The longer it cooks, the better it tastes. Approximately 5 minutes before chili is done add 1 lb. clean crayfish tails. Chili beans can also be added if desired.
* You may substitute 5 Tbs. of powdered roux and only 1/2 -cup of butter.

Mmmmm... C'est Magnifiques! 

KT

Char-grilled Ribeye Steak

There's not much that tastes as good as a nicely done char-grilled rib eye steak.  They are so easy to make, there is really no excuse for messing it up.  I'm always amazed at what people do to torture steaks on a grill.  The art to grilling steak is not the ingredients - that's easy and simple. The art is in the method.  It takes grilling a bunch of steaks to be able to eyeball a steak to know its perfectly done.  I can't profess to teach the art of grilling.  Its going to take you time and practice to learn that.  What I will do is show you how I do it.  I do this the same way, every time, and it always comes out good.  All of you die-hard grillers out there probably have your own methods for doing this. And I know that not everyone can afford aged beef (in fact, any well-marbled rib-eye that you find in your grocery store will taste great). Aged beef does taste exceptionally good - but don't waste your money until you have mastered the art.  Messing up a $10 steak does tend to ruin one's appetite.

Here are the ingredients:

• Well marbled, aged rib-eye steak
• Lawry's Seasoned Salt
• Lawry's Seasoned Pepper
• Worcestershire Sauce

About an hour before you begin grilling take the steak out of the fridge and place it in a glass pie-dish, covering it with saran wrap.  It's always best to grill your steaks at room temperature, so let them sit for a while.  Once they begin to warm up, generously sprinkle the salt and pepper onto both sides of your steak.  Let them sit another five minutes, then generously coat each side of the steak in Worcestershire.  Let them sit another ten minutes or so, while you heat up the grill.  Make sure you get all the old char off the grill before you start cooking.  I like to use a cooking oil spray made specifically for grilling that doesn't flare up.  Spray some of the oil onto the grates, then scrape them well with your grill cleaning tool.

Once the grill is clean, spray the grate with some more cooking oil.  Turn the heat on high and close the lid to the grill.  You want the temperature to get as hot as you can make it; at least 400 degrees.  Using a long-handled fork, put the steaks over the hottest part of the grill.  Close the lid for about 2-3 minutes.  Lift the lid, move the steak out of any direct flame.  Turn the steaks 45 degrees on the same side, and cook with the lid open another 2-3 minutes.  Turn the steak over and cook for 2-3 minutes on the other side.  Turn the steak another 45 degrees on the same side, and cook another 2-3 minutes.  Remove the steak from the heat when they are done to your preference.  All of the marbling should be rendered from the meat.  When a steak is rare but warmed up, it will hang limply on the fork.  When you can detect slight stiffness in the steak, its medium.  When the steak is almost completely stiff it is well done.  Let the steak rest on foil for at least five minutes before you serve it.

 I like to serve mine with something green (like salad or asparagus) and something brown (like a loaded baked potato).

KT

Oyster Pie Recipe

This Oyster Pie Recipe is so delicious, if you like oysters, and it's pretty simple to make. I like to use fresh oysters when available.

Ingredients

Oyster Pie

• 3 dozen oysters
• 1/4 lb. butter
• 1 Tbs. all-purpose flour
• 1 large onion, chopped
• 1 small can evaporated milk
• 2 Tbs. parsley
• 1 Tbs. green onions, chopped
• 1/2 tsp white pepper
• 1 small can mushrooms
• 1 pastry shell and top

Instructions

1. do not drain the oysters
2. make roux with butter and flour
3. cook until light brown. (color of a paper sack.) 
4. add onions and continue to cook for a few minutes
5. add oysters and all the remaining ingredients
6. cook until thick
7. line pan with pastry
8. pour oyster mixture into shell and cover with pastry
9. brush butter on top of pastry and cook on medium heat until golden brown

Enjoy!
KT

Oatmeal and Crackers Chocolate No Bake Cookies

Oatmeal and Crackers Chocolate No Bake Cookies are delicious and fairly simple to prepare. I just prepared a batch earlier today. It only takes a few moments and they came out great.

Oatmeal and Crackers Chocolate No Bake Cookies

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 1/2 cup milk
• 4 Tbsp. Cocoa
• 1/2 cup crunchy peanut butter
• 2 cups quick oats
• 4 oz. crushed saltine crackers
• 2 tsp. vanilla extract

Instructions 

1. add first 4 ingredients in a saucepan
2. bring to a rolling boil
3. stir in last 4 ingredients
4. using a tablespoon drop cookies onto wax/foil
5. allow to cool before serving

 Note: Once the mixture comes to a rolling boil remove the saucepan from the heat. If you allow it to boil for more than a minute, it will turn out gooey.

Mmmm... C'est Magnifiques!
KT
 

Easy Fig Cake Recipe

If you find yourself with an extra cup of fig preserves on hand, try this Easy Fig Cake Recipe.

Ingredients

Fig Cake

• 2 cups flour
• 2 cups sugar
• 1 cup cooking oil
• 1 cup sour milk
• 3 eggs
• 1 cup figs
• 1 tsp. soda
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. salt

Instructions

1. combine all ingredients and mix well
2. pour in a 15 inch by 10 inch pan
3. bake at 300 - 325 F. for 1 hour

Sour milk can be made by adding 1 Tbs. of vinegar to the milk.
KT

Simple Folded Pies Recipe

This Simple Folded Pies Recipe can be made with the filling of your choice. I personally love them with blackberry preserves or baked cinnamon apple filling.

Ingredients

• 2/3 cup shortening
• 1 1/3 cup sugar
• 3 eggs
• 2 tsp vanilla
• 3 tsp baking powder
• 4 Tbs. milk
• 3 cups all-purpose flour

Instructions

1. cream shortening and sugar
2. add eggs one at a time and mix
3. add vanilla and milk stirring well
4. sift flour and baking powder together (add this mixture a little at a time)
5. roll out on slightly floured surface
6. cut into circles approx. 6” in diameter
7. put one tablespoon filling of your choice in middle of dough
8. fold over and seal press all around the edges with a fork
9. bake at 350° F until done

Mmmm! C'est magnifique!

KT

Old Fashion Doughnuts

Here is a simple recipe that I use to make Old Fashion Doughnuts--except they are square, not round, and they don't have holes in them. (It's a bachelor thing.)

Ingredients

• 2 tsp baking powder
• 1/2 tsp salt
• 1 Tbs. butter
• 2 cups sugar
• 2 tsp nutmeg
• 2 eggs
• 1 cup milk
• 1 tsp vanilla
• all-purpose flour

Instructions

1. mix all ingredients together except flour 
2. next, add enough flour to make soft dough, but stiff enough to roll out 
3. cut dough in 2 inch squares
4. drop in hot oil (medium-high heat)
5. fry until golden brown.

Now wasn't that easy? Bon appetite!

KT

Cajun Redeyed Tree Frog Pleads with Local Anglers

I was having a little fun today making a picture of this redeyed tree frog talk with this new program that I'm trying out. It was produced for another blog, but I thought I'd share it with you. And NO! Cajuns do not usually eat tree frogs (that I know of). Enjoy!

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