Louisville Stoneware

Okay, so this is not a food post... but it almost is.  We have lots of Louisville Stoneware dishes for sale and I thought the picture was nice, so I'm posting it.  There are several older pieces here that are more valuable than the rest.  Let me know if you're interested.

(Cat not for sale as of yet.)

Cajun Shrimp Marinade

I used this Cajun Shrimp Marinade from Nancyskitchen.com on my shrimp in my jambalaya for Fat Tuesday today.  Yum!

Jambalaya for the Crock Pot

Happy Fat Tuesday!

We are celebrating Mardi Gras this year with homemade Jambalaya slow-cooked all day in the crock-pot. Recipezaar readers gave it two thumbs up and it looked simple enough, so I tried it.  We gave it six thumbs up between me, my husband and my brother. Lots of leftovers too!

I bought raw fresh shrimp for the first time and I'm glad I did.  They were de-veined too (I didn't have to do it! Ick!) and I thought they were shelled, but after cooking them, I noticed they were not.  Oh well.  We just shelled them as we ate.  I marinated the shrimp using a Cajun Shrimp Marinade that is very good as well.  In fact, I'll have to try it again sometime when I'm not adding the shrimp to a different recipe.

I served the jambalaya over Baked Brown Rice (Alton Brown's version).

Maybe the best part of this jambalaya is that it's a healthy meal, especially when served with brown rice.


You can find the recipe by clicking below:
Jambalaya for the Crock Pot - 41705 - Recipezaar

Saturday Cooking Extravaganza Part 7: Chicken Roll-Ups

I've always wanted to try my hand at a "fancy" chicken recipe and this one fits the bill.  It's very easy and makes for some yummy leftovers.  We really liked the spices added to the angel hair.  I think I'll use a different cheese inside the chicken next time because smoked mozzarella tastes like a smoked turkey leg.  haha

As you'll notice at the bottom of this post, this is not exactly a figure-friendly meal.  After making it as written, I can see that cutting the amount of butter in half would work to my benefit and it would only make the pasta a little less slippery.

On a side note:  I almost always use whole wheat pastas in my cooking so that should count for something!

Thanks, Family Circle.

Chicken Roll-Ups
Serves 6

• 1/4 cup all-purpose flour
• 3/4 cup plain bread crumbs
• 2 eggs
• 4oz. smoked mozzarella, cut into 6 pieces about 2 inches long
• 6 boneless, skinless, thin-sliced chicken breasts (about 4oz. each), pounded out to 1/4-inch thickness
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 tsp. dried parsley
• 3/4 tsp. dried thyme
• 1/4 plus 1/8 tsp. salt
• 1/2 cup dry white wine
• 3/4 lb. dried angel hair pasta
• 1/4 cup grated Parmesan cheese