Jambalaya! Sparks style.....

We kinda went meat crazy while shopping this week and got more than we normally eat.  To use some of it up, I think I'll make one of the family favorites and throw together a pot of jambalaya.... Of course, I'm allergic to shellfish, so it will lack shrimp or other crustaceans that people love so much.  This is a hearty, spicy melange of rice and beans with a few different meats.  Great on cold days, or to stretch a small amount of meat to feed a family (or if you're like us, and just don't like every meal to be heavy on the meats.)

A simple one pot meal that takes little effort to be outstanding.  Also, like most things we make, be creative and change it up.  Heck, I won't link the vegetarians here, because of the amount of meat and meat products in this version, but you could make an all veggie version of this as well, simply substitute the chicken stock for vegetable stock, and use heartier veggies like chunks of portabello, beets, carrots, cauliflower and turnips, chick peas and other beans; I just might have to try that.....

Cost: around $7 for the potful
Time: About an hour
Difficulty: 2

Pork chops, squash and honey carrots

First off, hello!

My name is Taylor, and I am Shawn's daughter. As you know, my dad is a wonderful cook. Lucky for me, I got the awesome cooking gene from all sides of my family! Growing up surrounded by chefs, I was taught to cook at a very young age, and have loved working in the kitchen ever since.

For my first dish on this blog, I decided to make pork chops, honey carrots, sauteed zucchini, and garlic toast. Simple and inexpensive, yet delicious.

Total prep time: 5-10 minutes
Total cook time: About 20 minutes
Difficulty: 2
Cost: $5 for 3 portions

Wednesday: Spaghetti madness!!!!!!!!  Who doesn't love spaghetti and meatballs?

I just wrote up my meatball recipe and will post it and link it here soon.  

Basically, 1/2 ground beef and 1/2 bulk Italian sausage mushed up with crumbled saltine crackers, tomato paste, eggs and spices.  The real secret ingredients are about a tablespoon of fennel seed and crushed red peppers.  It gives them a nice sweet/spicy flavor.  My protip for meatballs: Thrice cooked.  Yes, thrice. Pan sear until toasty on the outside, then bake at 325f for fifteen minutes and finish by simmering in sauce for another fifteen minutes or so.  This way they get that nice pan seared crust, then have a chance to bake out the fat, and finally, replace it with moisture from the sauce.  Perfect every time.

I also make my own sauce.  Heat a bay leaf in a pan of olive oil.  Mince together onion, garlic, carrot and celery and caramelize over medium heat.  Add a large can of diced tomatoes, and a small can or tomato sauce.  Add diced zucchini and mushrooms and let simmer for 15 minutes or so.  You can add ground beef just after the veggies caramelize for a meat sauce as well, but I prefer a lighter sauce if I am doing meatballs too.  And the sauce has enough veggie power that none are needed on the side for this meal.   Although, this pairs nicely with steamed asparagus on the side.

Cost: $12 or so total, however this makes aout two dozen meatballs, half of which I freeze for later use.

Total time: About an hour start to finish

Difficulty: 4 (the multiple cooking of the meatballs takes some getting used to, you don't want to over cook them at either of the first two stages.