Recipes to try, Slow cooker/crock pot recipes

Shrimp Jambalaya

I recently got a crock pot and have been looking for some recipes to try. I found quite a few but with this huge meat recall I didn’t want to take any chances. I finally came across this one that sounds delicious! I remember making jambalaya while in college and bringing it to a pot luck. Everyone loved it and became a dish I was always asked to bring.

Shrimp Jambalaya (adapted from The Crockin’ Girls)


3/4 lb (.340 kg) of boneless, skinless chicken breast
1/2 lb (.227 kg) of kielbasa
1/2 lb (.227 kg) of smoked ham, diced
1 onion, chopped
4 cloves of minced garlic
14 1/2 oz whole tomatoes
1/4 cup of tomato paste
1 cup of chicken broth
1 tbsp of dried parsley
1 1/2 tsp of dried basil leaves
1/2 tsp of dried oregano leaves
1 1/2 tsp of Frank’s hot sauce
1 1/2 tsp of cayenne pepper
1 tsp of black pepper
Salt to taste
1 lbs uncooked shrimp, shelled and cleaned
4 cups of cooked rice


  1. Cut the chicken into bite sized pieces.
  2. Add all the remaining ingredients except the shrimp and rice to the slow cooker.
  3. Cover; cook on low for 8 to 10 hrs or on High for 3 to 4 hrs.
  4. Add the shrimp during the last 30 mins of cooking.
  5. Pour the shrimp jambalaya over the rice when ready to serve.
Italian recipes, Sauces

A simple tomato sauce

Have you ever had a craving for some pasta with tomato sauce but had no sauce? Well here is a really easy and quick recipe for a delicious tomato sauce that you can serve with your favorite pasta. A very close friend of mine taught me how to make this sauce and in typical italian fashion it is a little bit of this and a little bit of that! Every time I make this sauce I keep telling myself that I should actually measure out the ingredients but I think it will take out all the fun.

What you’ll need:

  • 28oz can of Pastene San Marzano tomatoes
  • 1 small onion
  • Fresh basil
  • Extra virgin olive oil
  • Grated romano cheese, but you can use parmesan  (I usually use romano)
  • Sugar
  • Black pepper
  • Salt  (I like using garlic salt)

How to make the sauce:

  1. Pour out the can of tomatoes into a mixing bowl and crush them with your hands. Have fun squishing the tomatoes.
  2. Take your onion and chop it into thin slices.
  3. In a large frying pan add some olive oil to cover the bottom of the pan and then add the onions. Saute the onions till they are tender.
  4. Add the tomatoes to the pan and a few basil leaves. (I usually just add one or two)
  5. Here comes the little bit of this and a little bit of that! Stir the sauce, add a pinch of sugar, pinch of salt and a pinch of pepper. If you would like a little bit of kick to your sauce you can add a pinch of crushed red pepper flakes.
  6. Cook the sauce  on low/medium while you make your pasta. Once your pasta is done, add to the pan, mix everything together and add the cheese.
  7. And there you have it! Buon appetito!