Some Like It Hot: Slow Cooker Jambalaya

If you ever ask my husband what kind of food is his favorite, he won't give you a conventional answer...he won't say "Italian" (which, in fact, he actually hates) or "Mexican." He'll just say "Spicy." And it's true. He likes everything from ragin' hot buffalo wings to spicy tuna rolls and all things in between. I've also always been a fan of spicy food myself, so a lot of the food that we eat in our house has a good bit of kick to it. Not the kind of hot that will make you sweat profusely and beg for a glass of milk - because who really wants that anyway? - but the kind of heat that warms your taste buds and just plain makes you happy.

All of that being said, I know that not everyone loves a spicy dish. I also know a lot of people who love some fire in their food. So, today, I've got a great recipe for Jambalaya that can be spiced up or toned down depending on your preference. Try it - you won't regret it!

Slow Cooker Jambalaya

1 lb boneless chicken breast halves, cut into bite-sized pieces

2 mild sausage links, casing removed

1 (28 oz) can diced fire-roasted tomatoes, with juice

1 green bell pepper, chopped

1 jalapeno, chopped*

1/2 cup chopped celery

1 cup chicken broth

2 tsp dried oregano

2 tsp cajun seasoning

1 tsp cayenne pepper*

1/2 lb frozen shrimp, peeled & deveined 

1 cup instant rice

*optional - for less heat, omit these ingredients

Combine first 10 ingredients (or 8 if you would like to make the milder version) into your slow cooker and set to "Low" for 8 1/2 hours. Add frozen shrimp and cook for 30 minutes, then add instant rice and allow to cook for another 15 minutes before serving. 

We love this dish in our house, because it's got the right amount of spice but packs great flavor, too! Feel free to double the recipe if you're up for storing some extra for lunches or future dinners - my husband doesn't usually like to eat leftovers, but he'll gobble this right up. 

Cheers!

Sweet Treats: Fruity Tie-Dye Cupcakes!

My oldest nephew (Sebastian) turned 4 last week - he's growing up so fast! Since he has pretty much every material thing that he could ever want or need, I decided to make him something fun that he could enjoy in an entirely different way - an edible gift, if you will. Those of you who know me personally know that I'm not such a big fan of sweets, so it's rare for me to bake anything because, well...I won't eat it! In fact, this is the first time I've EVER baked cupcakes on my own. As you'll see in the picture, I'm certainly not in the running for America's Next Top Cupcake Decorator...but hey, they actually tasted great! So, in honor of Sebastian's birthday, I'm giving you the recipe for these tart & fruity, soft & sweet tie-dye cupcakes that are a great treat to make for any Springtime occasion (just in time for Easter!).

Fruity Tie-Dye Cupcakes

1 box white cake mix

1 box lemon jello gelatin mix*

1 box lime jello gelatin mix*

1 box strawberry jello gelatin mix*

cream cheese frosting

white cupcake papers

Prepare cake mix as noted on box and preheat your oven accordingly. Once the mix is ready, pour into three small, separate bowls. Add 1/2 of jello packet to the cake mix, keeping each flavor separate. Place cupcake papers in muffin pan and spoon cake mix into each cup, alternating spoonfuls of different flavors of mix until the cupcake paper is 2/3 full. Bake as directed on package and cool for 10-20 minutes before removing from muffin pan and frosting.

*Note: You can certainly change up these flavors depending on your taste. The lemon and lime compliment the strawberry very well, and the cupcakes are light and tart for a great spring dessert - but feel free to mix and match your own flavors according to what you like!

I was feeling lazy, so I simply used a knife to spread my frosting onto the top of my cupcakes. However, if you'd like to make them a little fancier (and appealing to the eye as well as the mouth!), you can use a large ziploc bag to do so. Just spoon the frosting into the bag and cut off a corner of bottom to pipe the frosting onto the cake! You could also purchase a can of "cupcake frosting" from your grocer if you're looking for a faster option; this option comes with pop-on attachments to make frosting pretty and easy, but aren't quite as cost-efficient.

Happy Easter, everyone!

Cheers!