Sunday, September 5, 2010

Buttermilk Pie

This recipe is near and dear to my heart!  Every year we would go to my maternal grandmother’s house for Christmas, and every year, my grandmother (and usually a few other people) would make a Buttermilk Pie.  It was my absolute most favorite dish on the dessert bar and I looked forward to it every Christmas.  To me, it’s just not Christmas without a Buttermilk Pie. 

I’ve discovered that when you tell people that your favorite pie is Buttermilk Pie, you get strange looks.  And when I stop to think about it, I realize that, yes, it sounds strange and unappetizing.  But it’s SO decadent, rich, and delicious, and everybody who has tried it has absolutely loved it!  I’ve never had flan, but people have said it is similar (at least in consistency) to flan.  It’s “custard-y.” Stephen loves it!  Plus, it’s really simple. 

1/2 cup softened butter
2 cup sugar
3 (rounded) Tablespoons flour
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
dash of nutmeg

Mix all ingredients together and pour into unbaked pie shell for 45-50 minutes at 350 degrees Fahrenheit!  It will be fairly thin, so be careful when transferring from countertop to oven so that it doesn’t spill. After it has cooled, store in the refrigerator.

Wednesday, September 1, 2010

Cheesy Jambalaya

Ok – this isn’t technically a “recipe,”  but I thought I’d share it on here anyway, because we really like it and I know there are lots of people who may have never tried it!  I also make it “Sandra Lee style” by adding a few extra ingredients to help spice it up.  Stephen and I both think it’s really yummy. :)

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What you’ll need:

Zatarain’s Jambalaya with Cheese (box mix)
1 package smoked sausage (whatever style you prefer – we use turkey)
red pepper flakes
olive oil

In a saucepan or skillet (you’ll need one that has a lid) heat up a few drizzles of olive oil.  Brown your sausage in this.  While the sausage is browning, use a zester or micro-grater and add a few cloves of garlic to the pan.  Add a pinch or two of red pepper flakes.  (This is totally up to you – add as much or as little as you like.  Fair warning though - it kicks up the heat quickly, so be careful.)  When the sausage is browned, follow the directions on the box - add 2 1/2 cups water and the rice/cheese mixture, bring to a boil, then stir, reduce heat, cover with lid, and let simmer for 20-25 minutes.  Voila!  Super fast, super easy, super yummy.

We like to eat ours with a little bit of toasted french bread.

We usually have enough left over for 1 person to eat it for lunch the next day.  (The box says it serves 5, but it lies.  It serves about 2 and a half.)