bread and jam for us

I usually don't ever make bread. The 5 or 6 times I've tried, it turns out like a brick. So I stick to other types of bread like sweet rolls, pizza, etc. (It's the same recipe, I know. But bread in a loaf never seems to work out.) Well, last night I started making bread on a whim (not a good thing to start at 9PM). I put it in the fridge overnight and baked it this afternoon. And....it actually turned out! It was a little salty because I used Hazel friendly soy margerine (which is salted already). But it was fluffy and the kids devoured it.

There is a hole in one loaf where Toby stuck his finger in. He wanted to see if it really was dense as a brick. Oh well, looks aren't everything. And maybe, since it worked this time, I'll actually try it again!

Pecos Shrimp and Sausage

Pecos Shrimp and Sausage
(See on plate in photo below)

Ingredients:
1 pound shrimp, peeled
1 link Andouille sausage (cajun), cut into 1/2" pieces
1/3 cup Cookwell Pecos 83 Marinade (or Bock and Brown Sugar) or any other BBQ type marinade
1/2 cup thinkly sliced bell peppers
1/2 sweet onion, thin sliced
1 Tbsp Adams Val Verde Rub (or other southwest style spice seasoning)
1 Tbsp oil

Directions:
Sprinkle rub on the shrimp. Heat oil in skillet over medium heat. Cook shrimp about 1 minute per side (DO NOT OVER COOK). Remove from pan
Cook sausage until browned then add veggies. Cook until crisp tender. Return shrimp t pan, add marinade and cook 30 more seconds. Serve over white rice or with The salsa rice recipe below.

Corn and Black Bean Salsa Rice

This dish can be made with store bought salsa or you can make the basic salsa from scratch. It tastes good either way, although my children prefer it from scratch. I always double the recipe and it lasts for 3 meals for our family. Without the tomatoes makes this side dish a little more versatile.

Ingredients:

1 cup Cookwell brand Corn and Black Bean Salsa (or any other brand) See substitution recipe below.

1 cup basmati or jasmine rice

2 cloves garlic, chopped
1/2 cup onion, chopped
1 3/4 cups chicken broth
salt and pepper to taste
2 Tbsp butter
1/4 cup chopped cilantro

Directions:
Bring chicken broth to a boil in a 1 quart sauce pan. Add rice, onion, garlic, and salso. Cover with a tight fitting lid and reduce heat to low. Cook 20 minutes. Fold in butter and cilantro. Remove from heat and fluff with a fork. Let stand 5 minutes. Season with salt and pepper to taste.

Substitute salsa recipe:

1/2 can unseasoned black beans
1 cup corn
1/2 jalepeno, seeded and diced (optional)
1 plum tomato, seeded and diced (optional)

Directions:

Bring chicken broth to a boil in a pan. Add rice, onion, garlic, beans, corn, and tomato and jalepeno if desired. (I've done it both ways. I think my kids liked it without the tomatoes and peppers. It is just a different taste.) Cover with a tight fitting lid and reduce heat to low. Cook 20 minutes. Fold in butter and cilantro. Remove from heat and fluff with a fork. Let stand 5 minutes. Season with salt and pepper to taste.