Today was our first cooking school in our new gourmet kitchen here at Simplicity Gourmet! We were so excited and the place was packed with all our new friends and many of our regulars. This is second year that we have kicked things off with a “Customer Cook Off” - actual customers submit recipes and we cook them anonymously. The crowd votes and it’s the people’s choice who gets the prize.Today, the people’s voice was heard, and Mexican Lasagna was the winner. Coming in a close second was Uncle Larry’s Gumbo - both were INCREDIBLE!!!! Georgia Pecan Pie and Baked Rotini came in 3rd and 4th.

We also live stream videoed the school on the internet today, for those of you who had the chance to view us, what did you think? What tips and tricks do we need to post on here for you? Let your voice be heard! So, with no further ado, here are the recipes - happy cooking!

Miss K

#1 GEORGIA PECAN PIE

UTENSILS: large bowl

INGREDIENTS:

1, 9″ Pie Shell/Crust,1 cup Light Corn Syrup,1 Cup firmly packed Brown Sugar,3 eggs, slightly beaten,1/3 Cup butter, melted,¼ tsp salt,1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 350. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, & vanilla. Mix well. Pour into unbaked pie crust and sprinkle with pecans. Bake in preheated oven for 45-50 minutes or until the center is set. Cool completely before serving.

#2 UNCLE LARRY’S GUMBO - RUNNER UP

UTENSILS: 5 qt slow cooker

INGREDIENTS:

½ Cup Peanut or Vegetable Oil,1 lb Andouille Sausage (skin/casing removed),2 lbs Boneless, Skinless Chicken Thighs,1 lb Shrimp,Chopped Okra (Optional),1 medium onion (½ lb diced),½ Cup of Pillsbury Shake and Blend Flour (OR ½ cup of Gold Metal Wondra Flour),1 level tsp Tony Chachere’s seasoning,¼ tsp Black Pepper,¼ tsp Granulated Garlic,½ tsp Salt,1 heaping TBSP Dried Parsley Flakes,¼ tsp Cayenne Pepper,1 level tsp Kitchen Bouquet, 5 tsp Wyler’s Granulated Chicken Bouillon,½ Gallon of Water,*Serve over cooked white rice*, ** Feeds 7 Hungry Eaters**

INSTRUCTIONS:

• Combine the Tony’s, salt, black pepper, cayenne, granulated garlic, bouillon, and parsley flakes in a measuring cup and mix well. Prepare all ingredients to be readily available; the first few steps go quickly.
• Turn your slow cooker to high and allow to preheat with the peanut oil. Once heated, sauté the diced onions in the peanut oil for 5 minutes. Add the andouille; sauté for 5 more minutes.
• Add the chicken pieces; then add your blended seasonings to the pot. Stir and cover; allow to cook until water begins to bubble around the edge.
• Add the 1/2 cup of Shake and Blend flour and continue to stir for 2 minutes to insure that the flour is incorporated into your mixture. Stir often to prevent burning.
• Add the water & okra and stir your gumbo to loosen all ingredients. Cover and allow to cook on high until water begins to bubble around the edges.
• Uncover and add the Kitchen Bouquet & stir. Cover, and cook on a medium heat setting for 15 minutes. Start making your rice. TIP: Use chicken stock instead of water to cook the rice, much more flavorful!
• Reduce to low and allow to cook for at least 15 more minutes or until you are ready to serve. When you have about 8 minutes left, add the shrimp and recover. Skim the oil from the top and serve over warm rice. Serve & Enjoy!

#3 MEXICAN LASAGNA - WINNER

UTENSILS: Electric Skillet, Small skillet, 10″ Saute Pan, Master Kut

INGREDIENTS:

1 to 1 ½ lbs Lean Ground Beef,½ cup bell pepper,½ cup onion,1 can cream of mushroom soup,1 can cream of chicken soup,1 16 oz jar salsa,1 can tomato paste

1 pkg taco seasoning,½ cup Uncooked White Rice,10-15 Flour Tortillas,8 - 12 oz Cheddar Cheese, shredded,8 - 12 oz Monterey Jack Cheese, shredded,To serve: tortilla chips and sour cream

INSTRUCTIONS:

• Heat the small skillet & the saute pan on medium heat. When the skillet is preheated, add the beef. Cover, whistle open, and cook on medium heat. When the Saute Pan is preheated, add the onions and bell pepper. Saute on Medium heat until the meat whistles.

• When the whistle sounds, uncover and stir. Drain off any excess fat and add the onion and peppers. Add the soups, salsa, tomato paste, rice and taco seasoning. Bring to a simmer on Medium heat. Simmer for 5-7 minutes on Medium Low.

• Shred your cheese on the #2 cone. Set aside.

• In a cold electric skillet, layer the lasagna in this order: sauce, tortillas, cheese, repeat. Repeat until the skillet it full. Cover and cook on 350 until water begins to bubble around the edges. Unplug the unit and allow to stand, covered, for 15 minutes.

• Serve with Tortilla Chips and Sour Cream.

#4 FANCY CHICKEN

UTENSILS: Electric Skillet

INGREDIENTS:

12-14 Chicken Tenders,1 Cup Swiss Cheese,1 Cup Cheddar Cheese,1 Cup Mozzarella Cheese,1 Can Cream of Chicken Soup w/ Herbs, 1 Soup Can of Water, ¾ Bag Pepperidge Farms Herb Stuffing, ½ stick of melted butter & ½ cup chicken broth (for lower fat, you could use 1 cup of broth and no butter)

INSTRUCTIONS:

• Spray the electric skillet with a non-stick spray (to keep the cheese from sticking). Layer the chicken in the bottom of the pan.
• Mix the cheeses together and cover the chicken.
• Mix the soup with 1 soup can of water and pour over the cheese.
• Sprinkle with stuffing and cover with the melted butter or chicken broth to moisten the stuffing.
• Cover and cook on medium heat (350) until the water seal forms. Reduce to low and cook for 20 minutes.

#5 PEPPER JACK CHICKEN

UTENSILS: 6 qt Roaster, Large Skillet, 10″ Saute pan

INGREDIENTS:

4 chicken breasts (or 10-12 tenders), 1 TBSP Olive Oil (for flavor), 2 Cups Heavy Cream, 4 tsp Flour,4 tsp Melted butter, 6 Sandwich Slices of Pepper Jack Cheese, Blackened Cajun Seasoning,Emeril Essence Seasoning,Garlic Powder, Pepper,Angel Hair Pasta

INSTRUCTIONS:

• Preheat the large skillet on Medium heat with the Olive Oil. Meanwhile, season the chicken with garlic salt and Cajun Seasoning. When the pan is preheated, add the chicken and cover, whistle open. When the whistle sounds, remove the lid, flip and recover, reduce the temperature to low and close the whistle.

• Meanwhile, bring the pasta water to boil in the 6qt. Add the pasta and turn the burner to low. Allow to cook for 11-12 minutes. Drain, add back to the pan and cover until you are ready to use.

• While you are waiting for your pasta water to boil, in the 10″ Saute Pan, heat the cream on medium until it simmers (stirring to keep from scorching). Mix the butter and flour until the flour is dissolved. Whisk into the cream. Add the cheese. Add Blackened Cajun Seasoning, Emeril Essence, garlic salt, and pepper to taste. Simmer on low for about 10 minutes until it has thickened.

Serve layered: pasta, chicken, sauce.

#6 BAKED ROTINI

UTENSILS: 6 qt, Large Colander, Small Skillet, Master Kut

INGREDIENTS:

1 lb ground sirloin,1 box Rotini Noodles,2 Jars of your Favorite Pasta Sauce,1 Small container sliced mushrooms,2 Cans Seasoned Diced Tomatoes,2 oz of 2% Mozzarella Cheese, 4 oz 2% Sharp Cheddar Cheese, Parmesan Romano Cheese, ¾ Cup Red Wine, Lawry’s Seasoned Pepper, McCormick Grill Mates Roasted Garlic & Herb, Dried Crushed Red Pepper to taste (optional)

INSTRUCTIONS:

• Heat the small skillet. Add the ground sirloin and cover, whistle open, and cook on medium heat. When the whistle sounds, stir, and recover, whistle closed. Continue to cook on Low heat. Until the meat is browned through.
• Add the rotini, pasta sauce, mushrooms, diced tomatoes, wine, and spices to the 6 qt and cover. Cook on Medium Low heat, whistle open.
• When the meat is ready, drain and add it and the rotini pasta to the sauce until well blended.
• Shred mozzarella and cheddar cheeses on the #1 Cone. Add the cheese and stir until just blended in.
• Continue to cook on medium low, whistle open. When the whistle sounds, turn to low and cook for 15-20 minutes.
• Transfer to a serving dish and sprinkle with Parmesan Romano Cheese and serve.
• Serve with a salad or green veggie and garlic bread.

#7 Ho-Bo Casserole

UTENSILS: 8″ Chef knife, Paring Knife, Large Skillet

INGREDIENTS:

5-6 Boneless Pork Chops (could use hamburger patties or boneless, skinless chicken breasts),1 Small bag of Baby Carrots, 4-5 Squash, sliced, 4-5 Potatoes, cubed, ½ Stick Butter,Darn Good Seasoning

INSTRUCTIONS:

• Heat the skillet on Medium heat. Brown the meat for 4-5 minutes and flip.
• Meanwhile, prep your veggies.
• Layer the veggies on top of the meat in this order: Potatoes, sprinkle of darn good, squash, sprinkle of Darn Good, and carrots.
• Melt the butter and pour over the top. Sprinkle with Darn Good.
• Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to cook for 10 minutes.
• Turn the burner off and allow to cook (covered) for 8-10 more minutes or until the potatoes are done.

It’s a new year, which means here at Simplicity Gourmet, it’s Bridal season! YEAH! We love the excitement and energy that brides bring to the table - it’s so contagious! With the coming of the brides and grooms, comes lots of new cookware out there, so, I thought that this week, I should pull the reigns in a bit and focus on getting back to basics for our young couples.

So, first things first, wash your cookware! I know this may seem simple enough, but our cookware arrives at your home with a shiny, new mirror finish and this finish is achieved with manufacturing oils being buffed into the surface. So, when you wash your new cookware, you will need to use something acidic to cut off those oils and prevent them from burning onto the surface when you start to heat things up.

We recommend soaking your new cookware in hot, soapy water with 3-4 cups of white vinegar for about 15 minutes. Then, follow up with washing the bottom and insides really, really well with a stainless steel cleanser. We have a helpful section on the DVD that arrives with your set that will walk you through this process step by step.

I know the very first thing that you and your sweetie will want to try is the chicken and veggies that were just soooo yummy at your demonstration, right? So, leave it to Katie’s Kitchen to satisfy those taste buds! Most all of our hosts use Darn Good Seasoning on the chicken and veggies they served you, so, if you want the same exact flavor, give me a call and I’ll hook you up with some Darn Good of your very own - I use it on almost everything at home - it’s the best: Katie ~ 866-897-7676

Greaseless Boneless, Skinless Chicken

• Heat the skillet on medium heat (NOTE: For gas stoves, this is about a 3 - just when the flame touches the bottom of the pan, but no more than that). When you can sprinkle a drop of water on the surface and it rolls around like quick silver, it’s ready to go (this should take about 1-2 minutes).

• Place the chicken in the pan, season (we use Darn Good), and cover, whistle open (line the flat side of the knob up with the notch in the metal on the lid - when you flip the lid over, you should see the whistle hole).

• When the whistle sounds, uncover and flip the chicken. Season that side and recover. Turn the knob to “C” for closed, making sure the “C” is lined up with the notch in the metal of the lid. Turn your burner to low and allow to cook for 12-15 minutes longer.

NOTE: For Frozen meat, do NOT preheat the pan before it whistles. Place the meat in a cold pan with 2 TBSP of water to start. Season and follow the directions above from this point.

Waterless Veggies

• Place your frozen or fresh veggies in a cold pan with 2 TBSP of water or chicken broth. Cover, whistle open (reference above), and cook on medium heat.

• When the whistle sounds, turn the knob to “C” for closed (do NOT remove the lid), and turn the burner OFF. Allow to stand covered until you are ready to serve dinner.

NOTE: Turn the veggies on when the chicken whistles, this will time everything so that it’s done at the same time.

It’s that simple - juicy, healthy chicken and flavorful, fresh veggies in 20 minutes - hassle free and no pot watching…doesn’t get much better than that! In the days that follow, my fellow Simplicity Gourmet bloggers will be sharing their “Back to Basics” tips and tricks, so, be sure to check back over the next week.

What’s the first thing you tried, are going to try, or would like to try in your new cookware? I’d LOVE to know!

Happy Cooking!

~ Miss K

I know, I know, I KNOW! It is that dreadful time of year when we all try, with some truly committing, to those “New Year Resolutions”.  No matter what your resolution is, just make sure that it is attainable.  We are so busy as it is and to add another something to our plate could be more stress than good.  So, this year, remember to keep it simple and find happiness in attaining and reaching your goal.

I will share my New Year Resolution with you ladies, knowing I now have accountability.  My New Year Resolution is to make healthier choices.  Now, that could be from making my life more physically active or just making healthier food choices.  The benefits will be more energy and, of course, I would love to shed just a little of that bad word…Fat. Hehe!  Regardless if I make one healthy choice a day, I am making a step in the right direction.

I hope that each of you  accomplish your New Year’s Resolution and know that I am cheering you on.  I would love to hear what your New Year Resolution is!

You know I wouldn’t leave ya with out giving you a little something!  Below is my favorite, simple and healthy Chicken Pasta Salad to help with those stressful nights of wondering what will I fix for dinner.

Chicken Pasta Salad

What you will need:

1 Box of Spiral Noodles (Garden Blend)

1 Large Can of Chicken or 3 Cooked Chicken Breasts (cut into pieces)

1 1/2 cups Frozen Peas

1 Tbsp. Of Butter or Margarine

Salt & Pepper

How To Make:

Cook pasta as directed on the box.  Drain the pasta.  Add butter or margarine to pasta and mix together. Meanwhile, add the peas to a 1.5 qt saucepan and cook on medium until it whistles; close the whistle and turn the burner off. When the pasta is done, add the cooked peas and chicken.  Add the peas and chicken to the pasta mixture and  mix together.  Add salt and pepper to taste. ta-Dah! Dinner in 15 minutes - how much easier can it get, ladies? It is so simple but light, quick, easy and so yummy !

Enjoy!