November 23, 2014

Cajun Red Beans and Rice in the Crockpot

Red Beans and Rice is the ultimate Cajun comfort food.
 This Crock-pot version makes this recipe easy to make and perfect for feeding your hungry family on cold winter nights! Bonus: leftovers rock!


  • 1 lb dried red beans, like Camellia brand
  • 1 large Vidalia onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped 
  • 5 cloves garlic, peeled  
  • 1 tbsp (or to taste) Creole seasoning, like Tony Cachere's
  • 32oz chicken or vegetable broth (or more depending on the size of your Crock-pot)
  • 1-2 links smoked sausage, sliced
  • 1 pkg diced pork tasso ham or 1 ham hock, optional
  • salt and pepper, to taste
  • cooked white rice, for serving
  • green onions, for garnish


  1.   Soak dried beans in a bowl filled with water overnight.
  2. Drain and rinse well in the morning
  3.  Add drained beans to a Crock-pot.
  4. Add chopped onions, bell peppers, celery, and garlic in a food processor and pulse until finely diced and blended.
  5. Add vegetable mix to Crock-pot.
  6. You can now add meat (optional) of your choice to the Crock-pot: a ham hock or ham bone or chopped  ham (I used pork tasso).
  7. Cover beans with broth (or hot water).
  8. Finally, add seasonings. I use Creole seasoning and salt and pepper. 
  9. Cover and cook on high for 3-4 hrs.
  10. Add sliced sausage and mix in. Cook on low an additional 1-2 hrs.  
  11. Serve in a bowl on top of hot white rice and garnish with green onions.
Soak dried beans in a bowl filled with water overnight.
Drain and rinse well in the morning.
Add beans to the Crock-pot.
Chop all veggies and add to a food processor.
 Pulse until finely diced and blended.
Optional: you can finely dice veggies by hand too.
I love the flavor and texture of Cajun pork tasso so I decided to add it chopped to my beans instead of using ham hocks.
Add veggies and chopped ham to the beans in the Crock-pot.
Cover with broth.
Add seasonings to the beans then cover and cook on high for 3-4 hours.
Add sliced smoked sausage to the beans and cook on low another 1-2 hours.
Creamy and delicious and ready to serve!
Cook white rice and serve beans in a bowl on top of hot rice. Garnish with green onions.
That's some tasty Cajun comfort food!

November 21, 2014

Thanksgiving Feasts! Delicious Recipe Ideas with

From tasty appetizers to delicious sides and meats and even mouthwatering desserts, this collection is full of recipes for a Thanksgiving Feast! Check out my Foodie slideshow below!
You are going to love this brown sugar and pineapple crusted ham. It's so tender it just falls apart and the best thing- you cook in the Crock-pot!
This is the Carrot Souffle recipe I made for Thanksgiving. It looks and has a similar texture to mashed sweet potatoes but instead it's creamy carrots with a sweet crunchy topping.
Four ingredients is all you need for these simple, delicious biscuits!
This recipe is creamy, cheesy, crunchy, and savory! Everything you want in the perfect Mac and Cheese.
Boy oh boy I LOVE pie! We were invited over to our friend's house for dinner the other week so I decided to make this favorite ooey-gooey recipe and it was a hit!
I have had this Holiday Pumpkin Pie Pudding Dip a few times this holiday season and each time I like it more. You can serve this as an app or dessert.

Here is the complete Thanksgiving Recipe Collection on!

 Disclosure: This is a paid post written by me on behalf of Foodie. All opinions are mine.

November 16, 2014

Mama's Pasta Bolognese...and a Prego Announcement!

I am finally getting around to posting this delicious Pasta Bolognese recipe that my Mom has been making for years! Every time she visits me I ask her to make it (and make extra to freeze) and last month I finally got her to give me the recipe!

 I also thought this was the perfect time for a BIG announcement (cleverly pasta themed, of course)......

We're Prego...Again!

Photos courtesy of the talented Keys Photography
Ava can't wait to be a big sister!


Makes approx 6-8 servings
  • 4 stalks celery, chopped
  • 4 carrots, peeled and chopped
  • 1 small-medium sweet onion (or 1/2 large Vidallia onion), chopped
  • 1 red bell pepper, chopped
  • 1 yellow or orange bell pepper, chopped
  • 8oz mushrooms, sliced
  • 1 lb ground beef (I use ground chuck)
  • 1 lb ground Italian sausage (or ground pork)
  • 3 cloves garlic, pressed
  • 2 tbsp Italian seasoning
  • 4 bay leaves
  • 1 tsp nutmeg
  • 28oz can crushed tomatoes (I recommend San Marzano)
  • 12 oz can tomato paste
  • 3 cups heavy cream
  • 2 tbsp olive oil
  • salt/black pepper, to taste
  • cooked pasta (I prefer pappardelle or fettuccine)
  • Parmesan cheese, for serving (optional)


  1.  Place celery, carrots, onion, and bell peppers in a large food processor. Pulse until minced and mixed well. *Alternately you can finely mince by hand.
  2. Add olive oil to a large double boiler or soup pot and heat over medium.
  3. Add minced vegetables and cook until softened about 5-8 minutes.
  4. Stir in garlic and seasonings and mix well.
  5. Next, add crushed tomatoes, sliced mushrooms, and tomato paste.
  6. Meanwhile, in a large skillet add ground beef and ground sausage or pork and break apart into crumbles while cooking. Cook, stirring, until no longer pink. Drain any grease.
  7.  Stir into the simmering pasta sauce.
  8. Put lid on the pot and lower heat to med-low.
  9. Cook at a simmer for 1-1 1/2 hrs.
  10. Stir in heavy cream and cook for another 20 minutes.
  11. Serve ladled over hot pasta with Parmesan cheese on top with an Italian Salad on the side. 
Leftovers are great but this sauce freezes well too!
The basic ingredients for this sauce are good quality San Marzano crushed tomatoes and tomato paste,veggies, ground meat, and pasta!
I've also found this pasta and used it too. 
Even bow tie pasta works but I like the thicker long pasta better!
Cook the ground meat in a large skillet over medium heat.
Cook, stirring, until cooked through and no longer pink. 
Meanwhile, finely mince celery, onion, bell peppers, and carrots in a food processor.
Add to a double boiler with olive oil heated over medium heat.
Cook for 5-8 minutes until softened.
Stir in garlic and seasonings and mix well.
Then add crushed tomatoes, sliced mushrooms, and tomato paste.
Stir cooked meat into the simmering pasta sauce.
Put lid on the pot and lower heat to med-low.
Cook at a simmer for 1-1 1/2 hrs.
Add heavy cream and stir to combine. 
Cook for another 20 minutes then it's ready to serve!
This flavorful, chunky sauce reminds me of home! Yum!
Ladle over hot pasta and top with Parmesan cheese.
Serve with a fresh green salad on the side.

Nothing better than Mom's Bolognese when you are wanting a warm, comforting meal.
Related Posts Plugin for WordPress, Blogger...