How to make the best Jambalaya in a crockpot, yes crockpot Jambalaya!

If you love Cajun style foods but don’t love all the work and time it takes to make it, you need to try this crockpot Jambalaya recipe!  It’s so easy the ingredients come together in minutes, and then you are off to start your day.  When you return home, the enticing aroma of the best crockpot Jambalaya will greet you!  And best of all, dinner is ready to put on the table!

Recently, I’ve been having a love affair with my crockpot and I found that I could make all sorts of dinners that will ready when I get home.  This is a lifesaver for a busy life.

Ingredients:

2 cans fire roasted diced tomatoes

1 lb. smoked sausage cut in ½” pieces

1 large onion, chopped

Large green bell pepper, chopped

1 cup uncooked long-grain converted rice

2 stalks of celery sliced

3 cloves of garlic, minced

One tablespoon of dried parsley

One teaspoon dried thyme

Lb. of peeled uncooked Shrimp

1 tablespoon of cayenne pepper, more or less depending upon how spicy you like your Jambalaya

½” cup of tomato paste

2 bay leaves

¼ cup water

Instructions:

Mix all the ingredients together and place in the crockpot.  Cover and cook 8-10 hours on low.

One hour before serving turn the crock pot to high and stir in the uncooked shrimp.  Cover and cook until the shrimp are pink and tender. 

I just love easy recipes like this one.  If you are like me, you are cooking a turkey for Thanksgiving and have leftover turkey.  Try this chicken salad recipe which is just as delicious if you make it with Turkey and have nice lunch after Black Friday is over and done with!

Please like Make it easy crafts on facebook, pinterest, and twitter

How to make quick and savory Greek style green beans

The summer bounty of fresh vegetables is in full swing!  I love going to the local farmer’s market and buying fresh tomatoes and green beans.  Being of Greek descent I know I’ve touted the delicious flavors of Greek cooking many times.  So I’m at it again.  One of my family’s favorite Greek recipes is the Greek style green beans.  In fact, it is my husband’s most asked for vegetable recipe!

You see, while I love green beans any way, shape, or form, he isn’t fond of the lightly sautéed style of beans.  The beans just don’t seem cooked to him.  Raw or cooked never bothered me.  As a child, I’d sit in the kitchen helping my mom snap raw beans gobbling up just as many as I’d snap.  Before my husband met me, the only beans he would ever eat were slow-cooked with a ham hock.  (Which I also love)

I know, I know, this entire introduction for a simple side dish.  Side dish or not a good one can make the meal.  And what is even better is that these Greek style green beans are so easy to make.

So I think I’ll be on my way to that local Farmer's Market to get some fresh beans today!  How about you?

Savory Greek style green beans

Ingredients:

•   1 lb. fresh or frozen green beans (thawed if frozen)

•   Garlic clove, minced

•   1 tbsp. light olive oil

•   ¼ cup chopped onions

•   14.5 oz. can fire roasted diced tomatoes  (you can substitute fresh diced tomatoes if desired)

•   1 8 oz. can tomato sauce

•   ½ tsp. each of salt and pepper

•   ½” tsp. oregano

•   1 tbsp. lemon juice

Directions:

Heat the oil over medium heat in a large pot.  Add the onions and garlic and sauté about 5 minutes until the onions are translucent.  Stir in the green beans and cook a little longer.  Reduce the heat to medium low.  Add the tomatoes, tomato sauce, salt, pepper, oregano, and lemon juice.  Cook on medium low for 5 more minutes.  Reduce heat to low, cover and simmer for about 45 minutes.

We hope you stop by Make it easy crafts each week for more craft tutorials, recipes, printables and so much more.  

Make Dinner easy with the best roasted chicken and vegetables

Tonight why not make dinner extra easy with the best roasted chicken and vegetables!

It couldn’t be easier to marinate the chicken while you chop up your favorite veggies.  Season the veggies and then put them all in a cookie sheet lined with aluminum foil. Bake for 20-30 minutes.  That’s all there is to it.  And roasted chicken and vegetables is even more delicious for lunches during the week!  You can adapt this recipe with your favorite vegetables or use the ones suggested.  It couldn’t be easier!

Ingredients:

2 lbs. chicken tenders cut into 1” pieces

Medium zucchini, (2) cut into 1” pieces

2 lbs. mini potatoes sliced in half

Pint of cherry or grape tomatoes, optionally sliced in half

1 medium sweet onion, sliced

1 large red pepper, cut in 1” pieces

Clove of garlic, minced

1 tsp. oregano

2 tbsps. chopped fresh parsley

1 tsp. thyme

1 tsp. rosemary

2 tbsps. Extra virgin olive oil

¼ cup Italian dressing

Instructions:

In a medium bowl mix chicken pieces and the Italian dressing.  Add one tbsp. chopped parsley and set aside while you chop the vegetables.

In a large bowl add all the veggies and stir in the olive oil, garlic, oregano, thyme, rosemary and the rest of the parsley.  Mix until all the ingredients are well blended. 

Line two medium cookie sheets with aluminum foil. On one cookie sheet, place the chicken making sure they are spaced out evenly.  In the second cookie sheet, lay all the veggies.

Place in a 375-degree oven and cook for about 20-30 minutes till the veggies are done.   You may choose to broil for the last 3 minutes to brown the ingredients.

Make your dinner easy with crazy good steamed fish packets

If you are looking for a quick, easy, and delicious meal then these yummy steamed fish packets are the perfect solution. 

It seems like there is never enough time for a healthy dinner with all the things you have to do each day.  This mean is so easy and so delicious you will put it on your menu rotation. Fish is so healthy and many of us just don’t know how to fix it.  You simply cut up the veggies and assemble all the ingredients for the steamed fish packets in foil and bake for 20 minutes. Make some jasmine rice (I make mine in the microwave which also takes 20 minutes) and dinner is easy delicious and done!

Ingredients:

4 pieces of haddock or cod

1 tsp. thyme

1-tablespoon olive oil

2 cloves of garlic, minced

2 zucchini sliced in strips

1 red pepper sliced in strips

1 shallot, sliced

¼ cup white wine

1 lemon sliced and seeded

Butter

Aluminum foil

Hot cooked jasmine rice

Instructions:

Cut up the veggies and put in medium bowl. Add the olive oil, thyme, and minced garlic.  Stir together. Add salt and pepper to taste.

For each packet use a large sheet of aluminum foil.  In the center place a fish filet.  Pile an amount of the veggie mixture on top.  Next add two pats of butter.  Place two slices of lemon on top of the butter.  Then add a tablespoon of white wine.  Begin crimping the foil folding the sides in and working to close the top.  Make sure there are no openings so the stem doesn’t escape.  Repeat with the other three packets.

Preheat the oven to 375 degrees.  Place the packets on a large cookie sheet and cook for 20 minutes or until the fish is done.

Be careful opening the packets as steam will escape.  Eat in the foil or place on top of hot cooked jasmine rice.  Don’t lose the liquid as it is very tasty!