Here we go... Down South

So after one vote in the affirmative, I've decided to go ahead with the recipe blog. It does seem that people are always looking for new recipes to make. That's somewhat hard for me to believe since there are so many recipes out there, but I think maybe it's fear of trying something new, that it wouldn't turn out maybe. At least that is why I think my mom is very apprehensive about using new recipes. So hopefully this will help some people with that. I'll let you know how I think a given recipe turned out and I'll have Mark give a rating as well so you can at least see two opinions (although we do have relatively similar tastes).

So first off, I'll post the recipe for Jambalaya and Pear Pie that I made for Mark's B-day.

Crock-Pot Jambalaya

12 ounces skinless chicken breast cut in 1 inch cubes
1 pound smoked sausage (I used slightly less)
2 bell peppers chopped (red and yellow made it pretty I think)
1 onion chopped
2 celery stalks chopped (I dislike celery so I only put in one)
3 garlic cloves minced
1 can whole tomatoes
⅓ cup tomato paste
1 can beef broth (I thought it was overall too soupy so next time I would use only 1/2-3/4 a can)
1 tbsp dried parsley
1 ½ tsp dried basil
½ tbsp oregano
1 tbsp Tabasco (didn't have Tabasco so I put in pinch or two of chili powder and red pepper flakes)
½ tbsp salt
1 pound shrimp (optional) - (I only used 12 ounces and thought that was a little much)

In a crock-pot add all together except shrimp. Cook on high for 4 hours. Add shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency.

Makes about 6 servings.

-We put it over Zatarans Red Beans and Rice (making that with less liquid than the box suggests as to be thicker) and it was quite good.

My Rating is a 6.5 out of 10
Mark's Rating is a 7 out of 10

Pear Pie
(see Our Bloggings for a picture, although it doesn't do it justice)

6 average pears (I used Bartlett and only ended up using 4)
1 unbaked pie crust - 9 inch

First Mixture
¼ cup sugar
⅛ tsp salt
1 tbsp cornstarch
1 ½ tbsp lemon juice

Second Mixture
¼ cup granulated sugar
¼ cup brown sugar
½ tsp cinnamon
½ tsp ginger
¼ tsp mace, nutmeg could be substituted
½ cup flour, or ¼ c flour and ¼ c graham cracker crumbs (I used the latter)
¼ cup butter

Peel and thinly slice the pears and place in an uncooked pie shell. Optional: brush egg white on the shell before filling. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell.

For the topping, if using graham crackers crumbs, place 3 crackers in ziploc bag; pulverize to meal with rolling pin. In a bowl mix the ingredients from the second mixture with your hands. Combine well and pat on top of the pie to form a crust. Bake at 375℉ for 15 minutes. Reduce heat to 350℉ and bake for 45 more minutes or until golden brown and juice bubbles through the top. Serve alone or with ice cream or top with whipped cream.

Makes 6 servings (8 if you have smaller pieces).

-We ate it with Safeway Select Pecan Praline ice cream and it was like the PERFECT pairing.

My rating is a 9.5 out of 10 (with the ice cream)
Mark's rating is a 9 out of 10 (with the ice cream)

So that's all for now. Let me know if you have any questions, comments, etc. Happy eating.