Video: Fast and Easy Jamaican Jerk Steak

From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!

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Recipe: Slow Cooker Shrimp Creole

Image by billmichalski via Flickr

From Denny: You are in a rush but want to eat something simply divine and are craving seafood. This recipe is the answer to your food prayers! Cook everything but the shrimp the night before or if you work part time cook it right before you get home. If you are out for the afternoon running errands and playing school taxi for the kids then this recipe is tailored for you. Cook the shrimp the last hour before dinner when you are home to tend it.

Normally, when cooking on the stove top you add the shrimp at the last minute before serving as it cooks up in 30 seconds to 2 minutes. With the slow cooker it is a much slower process. Cooking the sauce is the secret to any meal and the slow cooker specializes in that perfect slow blending of flavors we love so well in Louisiana!

Dedicating this awesome and easy recipe to the shrimp fishermen down Lafayette way who bring us these tasty crustaceans. The annual Shrimp Festival is going on right now and this weekend in Delcambre, Louisiana - make sure you pay them a visit!

From: Julie Kay @ 2theadvocate.com

Serves: 6 to 8

Ingredients:

1/4 cup canola oil

1/4 cup flour

1 onion, chopped

1 medium green bell pepper, chopped

1 clove garlic, chopped

1 teaspoon Creole seasoning

1 (10-ounce) can Ro-tel brand tomatoes, mild

1 cup water

1/4 cup green onions, chopped

1/4 cup fresh parsley, chopped

1 1/2 pounds raw, peeled shrimp

Hot cooked rice


Directions:

1. Put flour and oil in microwave dish and microwave on HIGH for 4 minutes until light brown in color. Add in onions, bell pepper, garlic and Creole seasoning and microwave on HIGH for 2 additional minutes.

2. Transfer to slow cooker and add in Ro-tel tomatoes, water, green onions and parsley. Cook on LOW for 5 hours.

3. Add in shrimp and turn cooker to HIGH. Cook another hour, until shrimp are pink.

4. Spoon shrimp over hot cooked rice to serve. Enjoy!



Slow cooker, shrimp creole, Shrimp Festival, Baton Rouge Louisiana, Cajun, Creole

Recipe: Easy Cocoa Chocolate Sheet Cake

Image by Lonnon Foster via Flickr

From Denny: Do you need a simple cake recipe that doesn't require a whole lot of fuss? This easy recipe is the answer! What I like about it is that you don't even have to take it out of the pan to frost it. Better yet, while the cake is still hot, you pour hot frosting on top of it. How easy is that?

The frosted cake stays in the pan and you serve from there or you can "make it and take it" to a family gathering or school function for your kids. Try baking it in a disposable aluminum pan and then you can just throw away the pan after they gobble up this chocolatey goodness! :)

Ingredients:

Yield: 1 9x13-inch sheet cake

1 stick butter or margarine

1/2 cup canola oil

1/4 cup cococa

1 cup water

2 cups sugar

2 cups all-purpose flour

2 large eggs

1 teaspoon baking soda

1/2 cup buttermilk

1 teaspoon vanilla

1 teaspoon cinnamon

Frosting (recipe follows)


Directions:

1. Combine butter, oil, cocoa and water and bring to a boil.

2. Mix sugar and flour together and add boiling cocoa mixture. Mix well. When mixture has cooled down a bit, then add the eggs.

3. Dissolve baking soda in buttermilk and add to mixture. Add vanilla and cinnamon.

4. Spray with nonstick vegetable cooking spray a 9x13-inch sheet pan. Pour batter into pan. Bake in a preheated 350-degree F. oven for 30 minutes.

5. Remove from oven and frost immediately.


Frosting

Ingredients:

1 cup sugar (granulated)

6 Tablespoons butter or margarine

1/3 cup half-and-half or evaporated milk

1 (1-ounce) square unsweetened chocolate

3/4 cup pecans


Directions:

1. In a large saucepan, combine sugar, butter, half-and-half or evaporated milk and chocolate and bring to a boil over medium heat.

2. Continue boiling for about 4 minutes until mixture reaches soft ball stage like in candy making. Remove from heat.

3. Sprinkle pecans over cake. Pour hot frosting on top of cake.

Note: Hide all the forks in your house because this cake won't last long! :)


birthday cake, cake and confections, chocolate cake, chocolate sheet cake, sheet cake, Cookware and bakeware, Chocolate, Baking and Confections, Cook, Cake, Home

Recipe: Swiss Chocolate Cake

Image by norwichnuts via Flickr

From Denny: When this gorgeous photo pulled up for another chocolate recipe I just had to investigate for the recipe. Turns out the recipe is for a special diet when people can't tolerate too much cholesterol or animal products: vegan!

This cake is flourless and eggless. Give this recipe a try if you have diet restrictions or allergies.


From: norwichnuts @ flickr

Serves: 12

Ingredients:

1 ounce unsweetened chocolate

1 cup vegetable margarine, melted

1 1/2 cup raw sugar

1/2 cup water

Egg Replacer for 6 eggs

Garnish of your choice (used Soy Whip and a couple pieces Swiss Chocolate with powdered sugar but some other excellent choices are: whipped kreme, mixed berries and sauce, caramel sauce)

Directions:

Preheat oven to 350 degrees F. Put chocolate in a bowl and add melted margarine. Boil water and 1 cup sugar. Add to chocolate and whip well, stirring until smooth.

Whip the replacer with remaining sugar. Fold in chocolate. Pour into prepared 8 to 9-inch cake pan (line bottom with parchment paper and "grease" sides with margarine).

Place on cookie sheet and add water to cookie sheet to create a bath. Bake 50 minutes. Cool and refrigerate overnight. Remove from pan, garnish and serve.


Cake, Chocolate, chocolate cake, flourless cake, vegan cake, eggless chocolate cake, cakes and confections, Swiss Chocolate Cake, baking, home, cook

Video: Making the Best Burger from the 21 Clubs Famous Chef

From Denny: It's still summer and Labor Day weekend is coming up quickly! Take some tips from this famous chef at the 21 Club about their famous burgers. And invite me over to your place, pahleez! :)

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