Fat Tuesday, Let's Eat

Here are a couple of recipes, for the Mardi Gras "Fat Tuesday".  Try these out, and enjoy the taste! Please Note: clicking images and underlined words wait 5 seconds to Skip Ad.

Ham & Collards Quiche Recipe
Prep: 20 min. Bake: 35 min. + standing

1 sheet refrigerated pie pastry. You can make your own from Scratch! or buy the 2 pc pie crust made in the freezer section.
2 cups shredded Colby-Monterey Jack cheese, divided
3/4 cup cubed fully cooked ham
2 tablespoons olive oil
1 cup frozen chopped collard greens, thawed and drained
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1 cup 2% milk           Full Recipe Here

Banana Beignet Bites Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Topping:
3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

BEIGNETS:
2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg
1 cup mashed ripe bananas (about 2 medium)
1/2 cup whole milk
2 tablespoons canola oil
Oil for deep-fat frying            Full Recipe HERE

Grandma Edna's Cajun Pork and Gravy Slow Cooker Recipe
TOTAL TIME: Prep: 35 min. Cook: 6 hours

1 small onion
1 celery rib
1 small green pepper
3 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon each salt, white pepper and pepper
1/2 teaspoon ground mustard
1/2 teaspoon hot pepper sauce
1 boneless whole pork loin roast (4 pounds)
2 tablespoons cornstarch
2 tablespoons cold water                 Full Recipe Here

Meaty Slow-Cooked Jambalaya Recipe
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours

1 can (28 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 cup white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 teaspoons Cajun seasoning
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 package (12 ounces) fully cooked "andouille" (Andouille is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants that would merge to create much of Creole Culture)
2 pounds uncooked medium shrimp, peeled and deveined
8 cups hot cooked brown rice        Full Recipe Here