Tag: sausage

Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
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Serves: 10 to 12
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Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Amye’s Smoky Cheese Dip

smoky-cheese-dip-123

If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could add chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
 
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Ingredients
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
Instructions
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.

 

“To Go” Breakfast Quesadillas

 

'to-go'-breakfast-quesadilla

 

For those of you who subscribe, I know you have already received a notification for one post today.  I am not a computer whiz. Far from it, so sometimes running this blog has me quite confused. I’ve been trying to make a few changes on here today. Probably nothing that you will even notice. However, to make sure that I have done everything correctly I am going to post a second recipe today.

School starts in our county on Monday. The reason I know this is because Wes has a job there this year! Those of you that have put a child through college will understand the pure joy of him having a job, making money, earning a living.  I wish I could stay young forever, with little kids forever, but that’s just not happening. College may possibly be the catalyst that parents need to push them to the point of “letting go”.  I mean, the thought of no more tuition makes me want to do a dance!! (Well, no more tuition for one child anyway.) Just knowing that he can pay for his own insurance and his own gasoline thrills me!  I could go on, but I think I’m getting a little too excited!

Here is an easy and very versatile recipe for the kiddo’s as they head back to school. Use this folding method with the ingredients you like and you’ll have a delicious and easy portable breakfast.  For convenience have a few packs of diced ham in the freezer for those rushed mornings.  You could also cook the bacon or sausage the night before and have the veggies chopped for easy a.m. preparation.  Cook the quesadillas while the kids are getting ready and keep in a warm oven.  Wrap in foil for easy traveling.

 

"To Go" Breakfast Quesadillas
 
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Serves: 4
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Ingredients
  • 4 (10-inch) flour tortillas
  • 8 lg. eggs
  • Butter
  • 1 med. onion, finely diced
  • 1 bell pepper, finely chopped
  • 1 jalapeno, finely chopped
  • 1 lb. bacon, cooked and crumbled, drained OR
  • 1 lb. breakfast sausage, cooked and crumbled, drained
  • 1 lb. cooked ham, cubed
  • 8-oz. shredded Cheddar cheese
  • Salsa, if desired
Instructions
  1. Melt butter in a skillet and saute onion, bell pepper, and jalapeño until softened. Remove from skillet and set aside.
  2. Scramble eggs in the same skillet, set aside.
  3. Place a tortilla flat on counter. Add a little shredded cheese in the center of the tortilla. Keeping all ingredients in the center of the tortilla top with ¼ of the scrambled eggs and top with some of the onion and pepper mixture. Add crumbled meat of your choice. Top with some additional shredded cheese.
  4. Melt a pat of butter in your skillet while you assemble the quesadillas.
  5. With the tortilla in front of you, fold the bottom up over the filling to the center. Hold the folded piece in place and start working your way around the tortilla making folds around the quesadilla until you have completely covered the fillings. You will end up with a quesadilla that resembles a Taco Bell Crunch Wrap.
  6. Carefully place the quesadilla in the skillet, folded side down. Cook until lightly browned, then flip over and cook the other side until lightly browned. Serve with salsa, if desired.
Notes
Add chopped tomatoes, avocados, even cooked cubed hash browns to the filling, if desired.