forgotten

The chicken is slow cooked with smoked sausage and the perfect combination of spices that make this a truly an unforgettable meal!

Forgotten Once Jambalaya Slow Cooker Recipe

lbs boneless chicken thighs

lbs smoked sausage (cut to ¼-inch rounds)

10- oz can Rotel tomatoes with chiles (undrained)

chicken stock

tomato paste

onion (diced)

green bell pepper (diced)

celery ribs (chopped)

garlic

tsp parsley flakes

basil

oregano

salt

cayenne pepper

hot sauce

rice

lbs shrimp (optional)

green onion

Place the chicken in the bottom of the slow cooker, then top with the sausage. In a medium-sized mixing bowl,  combine the tomatoes, stock, tomato paste, and seasonings; add the diced vegetables to mixture. Pour the tomato mixture over the chicken and sausage in the slow cooker.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Once the slow cooker has finished, there are a couple of options with the rice:
1. Ladle out as much of the liquid out as possible - but saving the liquid. Once I have all the liquid out that I can get with the ladle, with oven mitts, I carefully pull out the insert and drain the remaining liquid. I then cook the rice, according to the package instructions, using the reserved liquids from the slow cooker.

TIP: I place the container to catch the liquids in the sink and use the edge of the sink to help support the insert. I use a strainer to catch any of the bigger pieces that happen to fall out of the slow cooker while it is tilted.
  
2. Cook the one cup of rice separately. When the rice is done, fold the cooked rice into the slow cooker.

3. You can use instant rice with 30-minutes remaining. Make sure that the rice is well mixed with the other ingredients before covering the slow cooker.

{Optional Step} After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the slow cooker.

Garnish with chopped green onions, serve with warm French bread; offer hot sauce and Creole Seasoning at the table. Enjoy!

These Easy Meringue Cookies are sweet, crispy and as light as a cloud. They are perfect for any occasion and can be dressed up with different colors of flavors or used as decor on cakes and pies. Also known as Forgotten Cookies, Meringue Cookies are simple to make (with only 3 ingredients + water) and this fat-free dessert will melt in your mouth!  They taste a little like crunchy marshmallows!

Easy Meringue Cookies

meringue powder or two egg whites

water

granulated sugar

vanilla extract (or other flavor of your choice)

Preheat oven to 250°F. Line a cookie sheet with parchment paper or silicone mats.

In the bowl of an electric mixer, add the meringue powder and water. Mix with the whisk attachment on high speed until soft peaks form. 

With the mixer still running on high, gradually add the sugar, 1 tablespoon at a time, until it's all used and stiff peaks form. Scrape down the sides of the bowl as needed. 

Check the batter for smoothness by rubbing a small amount between your fingers to be sure all sugar is disolved and it's no longer gritty. If it is grainy, mix longer until it's smooth and glossy.

Scoop some batter into a piping bag fitted with large piping tip. Pipe desired shapes onto the cookie sheets.

Bake for 45 minutes at 250°F. Turn the oven off, slightly open the oven door and leave the cookies overnight (or for 6-8 hours) until they're completely dry and crispy.  Peel off and enjoy!

I make these using egg whites instead of the powder 
and add pecans-  I love them!

Absolutley awesome! These mereinguies are light and fluffy, I reccomend leaving them in the oven overngiht. They have a slightly bitter taste from the powder if you use too much, so be really careful and to be extra sure try using extra 1/2 tsp vanilla extract.

Hi, I am wondering if you have tried any of the sugar substitutes such as granular monk fruit?  I'd like to try a sugar-free version.

Easy recipe! I added the color with almond flavor while it was still whipping and they came out great!! I’ve always been petrified to make these, but it was easier than I thought. Thank you for such an easy recipe.

I have been beating for a long time now and it still feels grainy :/ what can I do?

I made Roses today for the first time and they turned out great, so thank you for this simple recipe! Only question, I made small bite size pieces and they cam out tasting like burnt marshmallow. I mean I like that taste but they aren't supposed to taste like that! How long should I switch cooking time to when make smaller sizes?

It didn’t work :( 
Once all the sugar was slowly added after soft peaks, it deflated... I’ve tried 3x now with meringue powder.
It just deflated and does not come back up, maybe im doing something wrong but it did work 

Hmm it appears like your blog ate my first comment (it was 
extremely long) so I guess I'll just sum it up what I wrote and say, I'm thoroughly enjoying your blog.
I as well am an aspiring blog writer but I'm still new to everything.
Do you have any tips for newbie blog writers? I'd certainly appreciate it.

Top 2 forgotten recipes from across the web

The most viewed forgotten recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Forgotten Once Jambalaya Slow Cooke...

Easy Meringue Cookies

Top 2 forgotten recipes from across the web

The most viewed forgotten recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Forgotten Once Jambalaya Slow Cooke...

Easy Meringue Cookies

The most viewed forgotten recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine