Saturday, April 18, 2009


First, I don't use a recipe, but I tried to find one that was almost to what I do and change it around some. :) My boys ate this. They can be funny sometimes about what they eat. And they ate the okra. :) Mason asked if we could grow some in our garden. You can really change this around if you want. You can ad more of the veggies if you want more of them and if you don't like shrimp just leave them out. You can make it hotter with more red pepper or if you don't want any heat then don't ad any.

1/4 cup (1/2 stick) butter
1/4 cup flour
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 pkg. (14 oz.) Turkey Smoked Sausage, sliced
1 chicken breast, cut into small pieces
1 can (14-1/2 oz.) diced tomatoes
1 can (14-1/2 oz.) condensed chicken broth
1 pkg. (10 oz.) frozen okra, thawed, sliced
1 small bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. black pepper
red pepper to taste
1/2 lb. cleaned medium shrimp
6 cups hot cooked rice

MELT butter in large pot on medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until crisp-tender, stirring occasionally.

ADD turkey sausage, chicken, tomatoes, broth, bay leaf and thyme; stir until well blended. Season with salt and black pepper and red pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 minutes, stirring occasionally.

STIR in shrimp and okra; cook 5 minutes or until shrimp are opaque, stirring frequently. Remove and discard bay leaf. Spoon over hot rice.

Thursday, April 2, 2009

Key Lime Tarts

I made these for a girls night out. When I made them the recipe made about 70 not the 30 that it says it's make. These would also be great for a baby shower or wedding shower. You can find the key lime juice at some grocery stores. I found mine at Harmons this time. It's in the juice isle next to the lemon and lime juice. You can also squeeze your own fresh key limes.

Key Lime Tarts

2 (14-ounce) cans sweetened condensed milk

4 egg yolks

1 cup fresh key lime juice

2 (2.1-ounce) packages frozen mini phyllo pastry shells, thawed

Whipped cream and lime zest

    Preheat oven to 350°F.
    Stir together first 3 ingredients until well blended.
    Place pastry shells into mini-muffin tins.
    Spoon key lime filling evenly into pastry shells. Bake for 15 minutes. Chill. Top with whipped cream and lime zest, if desired.