Tasty Tuesday - Southern Food & Cuffed Jeans

Cuffed Jeans

Last spring, I discovered cuffing my boyfriend jeans and I wore them this way well into summer until it was simply insane to wear jeans at all, whether they were cuffed or not!

T-shirt: Target ($10, here)

Jeans: American Eagle ($30, here)

Wedges: Cato (Gift, similar here and here )

Belt: Target ($4)

Well, I am happy to say that I'm at it again. I know, it's one of those things you either love or you hate... there's really no middle ground.

Bracelets: Kohls & Bealls

Necklace: Target

Turquoise & Silver Ring: c/o Blue Vanilla

And I've got to say, I love it!

So, how about you?  Are you a cuffer?

Tasty Tuesday - Some good old fashioned southern Red Beans & Rice

When I was browsing parents.com a while back, I stumbled across a feature of Slow Cooker Meals. Well, when I see something that can be cooked in a slow cooker, I perk up. I mean, anything that will make it easier for me to get dinner on the table after I get home from work, is a winner to me! So, I pinned a recipe for red beans and rice. And because you can't get to the recipe unless you have a parents.com account, I'll share it with you. =)
 

Ingredients:
1 tablespoon olive oil

1 small onion, finely chopped

1 small green pepper, finely chopped

1 rib celery, thinly sliced

3 cloves garlic, minced

1 1/2 teaspoons Cajun seasoning (I used Tony Chachere's)

2 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 pound dried red kidney beans, rinsed and picked over

1 large chicken bouillon cube (I used 1 teaspoon of granules)

3 cups water

1/2 pound smoked sausage, sliced

1/4 teaspoon black pepper

3 cups cooked brown rice

1. Heat oil in a medium-size skillet over medium-high heat. Add onion, green pepper and celery to skillet and cook, stirring occasionally, for 7 minutes or until softened. Add garlic and cook 1 minute.

2. Scrape contents of skilllet into slow cooker and add Cajun seasoning, bay leaves, oregano, thyme, beans, bouillon cube and water. Cook for 3-1/2 hours on HIGH or 5 hours on LOW or until beans are soft and liquid has thickened.
3. Stir in sausage and black pepper. Cook an additional 15 minutes or until heated through. Discard bay leaves and serve over rice.

After making this dish, I learned a few secrets from some experienced chefs in my family.  You can pull out about a cup of the beans before you serve it and blend them. Then mix them back in to give the red beans a more creamy texture.  You can also substitute a ham bone for the sausage to cut back on the fat.

I hope you'll try this Southern dish and let me know how you like it!

I'm linking up today with Monday Mingle!