Mommas Seafood Gumbo

Mommas Seafood Gumbo (recipe from Belinda Seal)

boil 3 qts water, and add:
1 bell pepper chopped
1 onion chopped
1 pack green onions chopped
2 bay leaves
1 cap crab boil
3 cloves garlic, chopped
1 tbsp parsley
salt pepper and red pepper to taste

while cooking on med heat make roux:

Make roux:
1 cup plain flour
1 cup oil

In big Microwave bowl, put flour and oil mixture together. cook for 2 minutes, stir, Cook for 1 minute, stir. Cook for 30 seconds, until thickening and browning. Don't burn it. Add roux to boiling mixture. Let cook for 45 minutes on medium heat stirring occasionally. Add seafood. I use shrimp & crab claw meat. Let cook for about 30 minutes & turn off heat. As gumbo cools, skim off oil that is sitting on top. (it will be close to the cup that you put in the roux... This takes the bitter taste out). Taste and add salt as needed. (This will also cut down on any bitterness) make sure you put LOVE in it too!

Eat over cooked rice and enjoy

Focaccia bread

Homemade Focaccia Bread

1/2 very warm water
1/2 tsp sugar
2 packages active dry yeast
2 1/2 cups all purpose flour
2 tsp salt
3 Tbs olive oil
1 cup water

(***UPDATE***  Now that I have my bread machine I make the dough in it for the first rise)

herbs, spices, onions, tomatoes, black olives... etc.... whatever you like for the top :) I make this different every time... a little overboard in the pic! HA

In a glass measuring cup... stir warm water and sugar, then stir in yeast and let it proof... (wait about 5 minutes to be activated... it should foam on top)

In a large bowl combine flour and salt.... Stir in yeast mixture, 2 TBS olive oil & 1 cup water.

Cover with greased plastic wrap... set in warm draft free spot to double...

while the dough is rising, heat the remaining olive oil in a saucepan and add your onions and herbs... cook about 5 minutes to caramelize.

Turn your dough (which will be very soft) onto a heavily floured board or counter top.... Use a lot of flour on your hands... knead just enough to work with it... Get it to a greased stone or pan... arrange into a rectangle.... You can let it rise more if you have the time... Otherwise you can bake at this point :)

Create dimples in your dough with your fingertips every few inches.... drizzle with your olive oil, onions herbs, tomatoes or whatever else you choose to bake into it :)

Bake on preheated 425 F oven for about 30 minutes or until slightly brown on top and bottom... serve warm... Cut into large squares... YUMMY

Garlic Knots

Cucumber and Tomato Salad

Cucumber and Tomato Salad

1 onion, chunked, sliced, or whatever you prefer:)
Several ripe tomatoes... I used about 7-8 romas plus a large one
1 large cucumber.... or more if you like...

Cut everything into chunks.... then in a shaker mix...

2 TBS red wine vinegar
2 TBS olive oil
Garlic powder, salt, pepper to taste

Pour over salad and mix... refrigerate a few hours before serving

I love feta cheese in this too!

Chunky Tomato Salsa for Canning

Makes 6 pints... or if you forget how many tomatoes you have chopped like I did... 7 pints :)

16 good size ripe tomatoes (peeled and chopped)
8 jalapenos (chopped)
2 large onions (chopped)
1/2 cup lime juice
1/2 cup white vinegar
5 cloves garlic minced
1 tsp cumin
3 cups GREEN cherry tomatoes, halved
1 tsp salt
1 tsp pepper

first do your tomatoes... blanch and peel, then chop... simmer for about 1 hour to the consistency you want.... then add your other ingredients.... boil, simmer 10 minutes...

while that is simmering prepare your jars... ladle hot salsa into hot clean pint jars, leave 1/2" head space... wipe jar rims, top with lids.... Process in boiler water 15 minutes.... then remove and cool... check jars to ensure seal :)

Brownie Bites

These are great for a make ahead.... Can freeze them, pull out when you need em for a party or such too :)

2 sticks margarine or butter (I always use margarine)
1 1/2 cups chocolate chips (I keep semi-sweet on hand all the time so that is what I use, but you could also use bittersweet)
1 cup sugar
4 eggs
1 tsp vanilla
1 cup flour

preheat oven to 350, line mini muffin pans with liners... or spray with nonstick spray

Melt margarine in a medium saucepan on medium heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs, and vanilla. Stir in flour until blended. Fill each baking cup with about a tbs of batter.

Bake 15 minutes or until cooked thru.

This is a great recipe & the perfect size for little ones!

Wilted Cucumber Salad

This is my favorite, esp. in the summer! It is great tasting and light because it has no oil! Enjoy!!!

3 large cucumbers (sliced thin)
3/4 cup finely sliced onions
1 1/2 tsp salt
1 cup water
2 TBS white vinegar
1 TBS sugar (I like a touch more)
fresh ground pepper.. to taste....

1. In a large bowl, place 2 cups of the cucumbers and 1/4 cup onions, sprinkle liberally with 1/2 tsp salt... repeat layering cucumbers and onions and salt... Place a small plate over the cucumbers to weight them down.... (I fill another jug or bowl with water and place o top) Let stand at roo temp for at least an hour.

2. Drain off any water that has accumulated around the cucumbers. Pick up a large handful of the wilted veggies and squeeze them until all the water runs out. Place the squeezed veggies into a clean bowl... squeeze the rest until done.

3. In a medium bowl combie 1 cup water, the vinegar, sugar, & pepper. Stir until sugar has dissolved. Pour over veggies and chill.

For variations you can add miced garlic to the dressing.