3 Gals and a Kitchen was created one evening after three friends with a passion for food decided to create a blog for sharing their favorite recipes along with scrumptious photos! After all, it would alleviate the growing problem of overloading their cell phones with constant recipe exchanges.
We hope our friends, family, and the blogging community will be as excited about trying our favorite recipes as we are about sharing them with you. Enjoy!
Today we had a snowy spring day. We all know that hearty cooking warms the soul. Jambalaya is hearty, satisfying, and a delicious soul food. Did I forget to mention that I love coming up with recipes for my crockpot?!? Cheers y'all, Esra
14.5 oz diced fire roasted
½ lb turkey sausage chopped
¼ c red wine
2 tsp paprika
2 tsp red pepper
2 tsp black pepper
2 tsp salt
2 tsp oregano
2 tsp parsley
1 onion diced
1 lb shrimp
1 package 90-second long
Place the tomatoes, turkey
sausage, wine, spices, and onion into a crock-pot. Set the temperature on low for 5 - 6 hours.
30 minutes before it is
finished cooking add the shrimp and the long grain rice.
I use the 90-second rice because I am at work all day and want to ensure
it does not overcook.
Salmon with a Walnut Balsamic Glaze served over Red Potatoes, Green Beans and Rosemary Butter
I'm back! After a year off I am ready to get back into the grind. Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home. It took me less than 15 minutes to whip up. This was one satisfying and light meal that left me wanting more. I'm glad I made enough to have leftovers.
Salmon with a Walnut Balsamic Glaze 3 Gals and a Kitchen
2 6 – ounce salmon fillets
2 tablespoons EVOO
2 tablespoons balsamic vinaigrette
1 garlic clove chopped
¼ c chopped Black American Walnuts
In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken. Once the glaze has started to thicken turn it down to low until the salmon is cooked.
Place the salmon in a baking dish; broil in the preheated over for 3 minutes. Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes. Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.
After our adventures with Hurricane Irene we have yet to restock our fridge. The best meals sometimes come when you think you have nothing in the fridge or the pantry. Putting together a little bit of this and a little bit of that can turn into a household favorite.
Enjoy my version of a little bit of this and a little bit of that. Esra
Easy Taco Bake 3 Gals and a Kitchen
1 lb of your meat of choice (ground sausage, ground turkey or ground beef…whatever your preference) 1 can of refrigerated Thin Pizza Crust 1 7 oz can of diced tomatoes w/ jalapenos 1 c of crushed Tostitos 4 slices of American cheese Packet of taco seasoning 1 15 oz can of black beans 1 c of cooked fresh corn
Preheat the oven to 400. Grease a cookie sheet.
In a medium skillet on medium-high heat, brown the meat until cooked all the way through.
Meanwhile, on a cookie sheet roll out the refrigerated thin pizza crust, sprinkle crushed Tostitos lengthwise down the dough, and lay cheese evenly over the Tostitos. Drain all the liquid from the diced tomatoes and evenly distribute on top of the cheese.
Drain the meat, spread evenly on top of the diced tomatoes. Sprinkle ½ the packet of taco seasoning over the mixture.
Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle taco seasoning all over the dough. Bake about 5-10 minutes or until golden brown.
I love going "home" to visit my mama, and I feel especially lucky when I get one of her home cooked meals. I don't know what it is about moms, but somehow they always cook it better than we do! Anyway, despite the both of us trying to eat healthier, she made this scrumptious chocolate dessert. We couldn't walk away from it and had to give the rest away to my in-laws just to stop ourselves!
I hope you enjoy this as much as I did... and the bonus is that it's so super easy. I can't promise it'll be as good as my mama's, but I'm sure it'll come close ;)
Mama's Chocolate Chip Cake
1 package yellow cake mix with pudding
1/2 cup sugar
1 package instant chocolate pudding (3 oz.)
Preheat oven at 350 degrees. Spray a 12 cup bundt pan with non-stick cooking spray. In a large bowl, mix with wire whisk: cake mix, sugar, and instant chocolate pudding. Add water, oil, and eggs. Stir. Next, stir in sour cream and chocolate chip morsels. Pour into the bundt pan and bake for one hour or until a tooth pick come out clean. Serve with vanilla ice cream.
I continually buy bananas and let them turn brown before I ever get a chance to eat them. Instead of throwing them away this morning, I used two medium-sized bananas to make these little muffins. Luckily, I had all the ingredients needed in my cupboard, which is a rarity! I can't wait to have one with my coffee tomorrow. Hey moms, this would be a good back to school breakfast treat next week! :)
Enjoy! Allison Y.
Banana Coconut Muffins Adapted from Gourmet Magazine
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed (about a cup)
1 stick butter, melted
1/2 cup sugar
1 teaspoon nutmeg
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
*This recipe calls for a muffin tin with 8 muffin cups. My tin holds 12 muffins, but I did not use them all. To prevent your muffin tin from warping, put a few tablespoons of water in each of the cups not in use.
Preheat oven to 375. Grease the bottom and sides of your muffin (or cupcake) tin, or line muffin cups with paper liners.
Whisk together flour, baking soda, and salt in a bowl. Whisk together bananas, butter, sugar, nutmeg, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well. Then, fold in flour mixture until flour is just moistened.
Spoon batter into muffin cups and sprinkle with remaining coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a cooling rack until ready to serve.
*These are best served warm with a little with a smear of butter.
This side-dish was recently served at a potluck cookout, and I didn't rest until I got the recipe (thanks Trish!). I ate more than my fair share and even took some home. The good news is that the orzo in this recipe goes a long way, so plenty was left for the other guests to enjoy!
We were hunkered down waiting for Hurricane Irene to storm through town. I made this Friday night to last the whole weekend. Wes loved it, so it's husband approved... even without any meat!
Happy eating! Allison Y.
Orzo, Pine Nut, and Feta Salad Courtesy of Gourmet Magazine
1 pound orzo - I found this pasta at Walmart.
3 tablespoons fresh lemon juice
1/2 cup olive oil
2/3 cup pine nuts, toasted - The bag I bought was already toasted, but you can toast your own in the oven at 350 for 5 to 10 minutes. 1 1/2 cups feta, crumbled
1 cup thinly sliced scallion greens
Cook orzo according to package directions in salted water. Drain well in a colander.
Meanwhile, whisk together lemon juice, oil, and salt and pepper to taste in a large bowl. Then add hot orzo and toss. Cool orzo completely. I put mine in the fridge to speed up the process. Finally, toss the orzo with pine nuts, feta, and scallion greens. Season with salt and pepper. Serve cold.
When going to the Farmer's Market or the grocery store picking the perfect avocado can be a frustrating task.
Finding the perfect avocado:
Give the avocado a squeeze and if it does not yield at all then it is too firm and not ripe just yet. If you are able to press the skin and it yields a little, but still returns to its original shape then it is ripe. However, if you press the skin and it dents the avocado, then it is bruised and past it ripeness.
I also like to check to see if this fruit is still good by pulling of the stem. If it is still green you have the perfect avocado. However, if it is brownish under there, it is bad and will be filled with brown spots. I do not recommend buying an avocado that has brown under the stem.
Cutting and pitting an avocado:
1. Cut the ripened avocado right down the center. Rotate the fruit right around the knife. That allows it to open it easily.
2. Take your knife and very carefully aim and hack the pit and it will pull right out.