Worth Pinning

Mardi Gras is in full swing here on the Alabama gulf coast and you all know that here in the South, we always celebrate with FOOD!!! I promised you all in my last post, that I would share my jambalya recipe, so today, I will do just that. I also want to share another recipe too, it's Garlic Parmesan Pull-Apart Bread. This bread was so easy to make and everyone loved it, including me. Just let me say, this bread was all gone within a few minutes, so fast that I didn't even have a chance to get a pic of how it looked when it came out of the oven...sorry y'all!! If you are having fun on Pinterest, you just might want to pin this delicious bread...I've added it to one of my boards. Speaking of my Pinterest, you can follow me HERE, to keep up with all my favorites.
                                     Thanks for coming by,
                                                Linda

                           I found these at our local
                      Wal-Mart Neighborhood Market.

                            Right before they went into the oven.

Garlic Parmesan Pull-Apart Bread
1 bag of frozen yeast rolls (I used Rhodes White Dinner Rolls/36 count...I only used 24)
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup butter, melted
1/4 cup freshly grated Parmesan cheese

 In a small bowl, combine melted butter, parsley flakes, and minced garlic.Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Preheat oven to 350. Bake for 30 to 35 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce. Yields 1 loaf.

                              NOTE...you can use shrimp instead
                                             of chicken.

Ooooh-yaaaa!!!!!

Jambalya
2 pounds link sausage
1 whole chicken
1 bunch green onions, chopped
1 bell pepper, chopped
4 stalks celery, chopped
3 bay leaves
1 lb. can tomato sauce
1 can rotel tomatoes
 1/2 tsp. garlic powder
2 tsp. cajun seasoning
4-5 drops tobacco sauce
1- 1 lb. bag of rice
Boil chicken, debone, saving the broth. Cut up sausage and fry with chopped celery, bell pepper and onions. Add tomato sauce, rotel tomatoes and seasonings. Add chicken and approx. 3 cups chicken broth. Cook for 1/2 hour. Add uncooked rice and cook for another 1/2 hour (add additional broth if needed).
TIP: When storing leftovers, add extra broth to keep from drying out.

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