Monday, May 7, 2012

Budget Friendly Dinner Series - Jambalaya & Corn Muffins

Wow, it's been awhile since I've posted on here.  My sincerest apologies but I CAN EXPLAIN!  First off, Ryan and I moved into our new house!  Yay!  *claps* *jumps up and down excitedly*  Moving involves all sorts of things like packing and more packing.  Did I mention packing?  Oh and we also had a wedding to go to down in Texas in the midst of all the packing and moving and unpacking.  So, of course, I blame everyone else =D  That's just what I do.  Anyhoo, just because I've been surrounded by so many cardboard boxes that I thought I lived in one, didn't mean that I wasn't baking.  Oh I was baking - I just wasn't posting.  Bad Jamie, I know.  You'll be bombarded with posts and then you'll be sick of me (well, maybe not "bombarded" but you get the idea). 

I've made a decision... *drumroll please*... to begin posting a few of my budget friendly dinners that I tend to make all the time.  And I mean, ALL THE TIME.  Usually my budget friendly dinners are quite good if I do say so myself and Ryan loves them.  So to start off our new series, we're going to begin with one Ryan's favorites, Jamie's Jambalaya (I can call it "Jamie's" because I came up with the recipe.  All by myself.  Do I get a gold star?).  The recipe below makes a lot of jambalaya.  There is usually enough for Ryan and I have to eat for dinner and have two or three servings for lunches during the week!  This is also very HUSBAND FRIENDLY.  That's right ladies, it's so simple your husband can make it (I should know, I made Ryan make it once and he completed it with no problem).  And because I love this recipe and I love Seinfeld, I must include the following clip:
(yes, we actually do pronounce "jambalaya" the same way Newman does when we eat it.)

To go along with my jambalaya, I've included this recipe for corn muffins which has become one of my absolute favorites!  Corn muffins go so well with almost anything.  They go great with barbecue (I'm actually going to have some with my barbecue spaghetti this week!)... grilled anything... pork chops.  The list goes on.  I hope you enjoy not only the corn muffins but the new series as well!!

Budget Friendly Dinner Series -
Jamie's Jambalaya
recipe developed by yours truly.

1 Link Butterball Turkey Smoked Sausage (feel free to substitute some Hillshire Farms regular Smoked Sausage instead of the turkey but only use HALF of the Hillshire Farms link)
1/2 lb. Uncooked Shrimp, tails removed
1 - 14 oz. can Chicken Broth
1 can Rotel Tomatoes and Diced Chiles (any heat you like)
1 small can Tomato Sauce
2 c. MINUTE White Rice (please, for the love of all that's holy, don't get regular long grain rice - I made that mistake once *shudders*)
Cajun Seasoning, to taste

Cut smoked sausage into bite size pieces and slice the shrimp in half.
In a nonstick pan, over medium heat, gentle cook the smoked sausage until heated through.
Add chicken broth, tomato sauce, and Rotel.  Stir to combine.
Add shrimp and Cajun Seasoning and increase heat to high.
Bring to a boil and stir in the Minute Rice.
Once your rice mixture comes to a boil, cover and remove from heat.  Let stand for at least five minutes (longer is okay).
Stir and serve!

Corn Muffins
recipe courtesy of Uncle Bubba's Savannah Seafood

1 c. Self Rising Yellow Cornmeal*
3/4 c. Self Rising Flour*
1/2 tsp. Salt
1/2 c. Canola Oil (or Vegetable Oil)
2 Eggs
1 c. Sour Cream
1 - 8 oz. can Cream-Style Corn

Preheat oven to 375.
In a bowl, stir together the flour and cornmeal and salt.
In a different bowl, combine the oil, eggs, and sour cream until well blended.
Stir in your corn to the wet mixture.
Add the wet ingredients to the dry ingredients and stir until well mixed.
Pour the batter into a muffin pan that's been sprayed with cooking spray.
Bake for 18 to 22 minutes, until golden brown.

TIP:  When the muffins are done, tilt the muffins on their side in the muffin pan to prevent them from steaming in the pan and getting a wet bottom.

* - If you can't find self-rising cornmeal, use 3/4 cup + 3 Tbsp. yellow cornmeal plus 1 Tbsp. baking powder.  Increase the salt to 1 tsp.  For self-rising flour, use 3/4 cup all purpose flour plus 1 1/8 tsp. baking powder.

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