Jambalaya Pasta Salad

Saturday night I attended a family member's birthday party and had a blast. Being a foodie, I  really enjoyed all of the delectable viddles served at the wonderful soiree. One of the most interesting dishes that I had for the first time at this event was a pasta salad with crispy steamed broccoli, chicken breast,  beef sausage, and shrimp in it. It was of course scrumptious delumptious. It reminded me of jambalaya. I was so busy fellowshipping with my family that I didn't get a chance to snap a photo of this dish,  so I stole this photo and the next one from Google. Anywho, l decided to go home and develop a recipe for it or at least my interpretation of it so here goes...... INGREDIENTS
2 cups cooked chopped chicken breast
16oz or 1lb Mueller's® ziti pasta
2 cups Dukes® mayonnaise.
2 cups cooked Hillshire Farm® kielbasa sausage
2 cups of cooked shrimp
1  cup chopped bell pepper (preferably orange in color)
1 cup chopped celery.
1  cup chopped red onion.
1 cup chopped raw broccoli
2 cups cherry, grape halved or diced plum tomatoes (preferably heirloom or artisan)
3 tablespoons ZATARAIN'S® Creole Mustard. (can substitute Lea and Perrin's® Worcestershire Sauce)
1 tablespoon of Old Bay® Seasoning
1 tablespoon of Lowry's®  Seasoning Salt
1 tablespoon of garlic powder
1 tablespoon dried parsley of 1/2 cup fresh parsley
SPECIAL EQUIPMENT
Big 'Ole Bowl
Whisk
Small bowl

INSTRUCTIONS

Cook the ziti pasta well done (not al dente) according to the box directions, then strain and allow it to cool. Better yet, put it in the refrigerator and allow it to chill while you prepare the rest of the salad. Actually once you cook and/or chop the other ingredients, let them chill in the fridge to until the last possible moment. Now put your, parsley, seasoning salt, seafood seasoning, and garlic powder in a small bowl. Then put in the mayonnaise and Creole mustard or worcestershire sauce in the bowl. Whisk the mixture into a sauce.  Put all the meat and veggies in the big bowl with the pasta. Put the aoili (mayonnaise sauce) in the big bowl and mix well. Put the bowl back in the refrigerator for a few hours. Serve and enjoy.

NOTES

You can season to taste and substitute proteins and vegetables according to you dietary needs. You certainly don't have to use the brand names I mentioned. I'm just a name dropper, so don't mind me.

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#gamedaygrub #tailgatepartyfood #crowdpleaser #deliciousandnutritious #mealsalad #nutritiousanddelicious #30september2017 #30september2017saturday #entreerecipe #maindishrecipe #captaincarnivore #meatatarian #thebusycook

Daddy's Darn Good Meatloaf

I preface this food story by saying that I'm a busy cook. And by that mean that I don't mind using fifty ingredients when it really only takes fifteen ingredients to make the dish really good. However, my daddy is by no means a busy cook. His cooking style is in your face, bold and spicy. However, his recipes are usually short, simple and to the point, but not this one.. This recipe is very busy, but this meatloaf is damn good.  So, without further a due I present to you....

Daddy's Darn Good Meatloaf

INGREDIENTS
1 package of Lipton (or Knorr) onion soup mix
1 can of Campbell's beef and barley soup
2 pounds lean ground beef or ground turkey (preferably dark meat)
2 large eggs (lightly beaten)
1/2 cup rice
7 tablespoons ketchup
1 ½ teaspoons Worcestershire sauce
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon  black pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup green bell pepper
3 cloves of finely chopped garlic
EQUIPMENT & SUPPLIES
9 inch Baking Pan
Non-Stick aluminum foil or parchment paper
Large bowl
INSTRUCTIONS
As long you are NOT using a glass or ceramic baking pan, preheat the oven to 350 degrees. Otherwise turn the oven to 350 degrees AFTER you prepare the meatloaf to bake AND put the pan in the oven. Line the baking pan with parchment paper or non-stick aluminum foil. Put meat and all ingredients together in a large bowl and blend with your hands adding rice last.  Shape mixture into loaves. Put into lined pan and bake for about forty-five minutes to an hour, checking for doneness but not draining liquid off. You need the liquid to soften and cook the rice in the meatloaf.  Cover meatloaf with another piece of aluminum foil and let it rest for ten minutes after taking it out of the oven then serve and enjoy.
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Aunt Gertrude's Sweet and Spicy Corn Custard Pudding

Aunt Gertrude's Sweet and Spicy Corn Custard Pudding

My dearly departed Auntie Gertrude Wray made the best corn pudding this side of the Mississippi River. It's was sweet sort of cinnamonny (yes I know cinnamonny is not a word, I'm taking credit for making it up LOL) , it might have had some vanilla flavoring or extract in it and maybe a hint of nutmeg. However, no one in our family got her recipe before she became ill and passed away. I have searched high and low but haven't found any recipe that give the dessert the flavor my auntie's pudding had and got the sweetness and texture just right. Finally, after much trial and error I think I've figured out the right combination of ingredients to make this sweet corn custard sing.


Yield: Makes 6 servings.

INGREDIENTS

2 cups corn kernels (fresh or canned)
1/4 cup flour
1 teaspoon salt
3 eggs, beaten
2 cups milk
1/4 pound butter (melted)
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 tablespoon ground cloves

INSTRUCTIONS
Sift dry ingredients together. Mix corn with dry ingredients. Add eggs, milk, and butter and vanilla extract. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a long toothpick stuck into the center comes out clean.

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