Well, though the problem has NOT been resolved, I have been able to add images through a direct URL going a longer route…such fun! (Does it ever end??) So, I’ll still be posting for awhile. I may end up having to transfer 6 months of hard work to another website…hellz bellz…but for now, at least I am able to post. But this is definitely not the service we paid for.
Don’t you wish people could just be honest, though. Admit fault and just fix things when they break them? It has always seemed so simple to me. Like the old saying goes…
“If you open it, close it.
If you turn it on, turn it off.
If you unlock it, lock it up.
If you break it, admit it.
If you can’t fix it, call someone who can.
If you borrow it, return it.
If you value it, take care of it.
If you make a mess, clean it up.
If you move it, put it back.
If it belongs to someone else, get permission to use it.
If you don’t know how to operate it, leave it alone.
If it’s none of your business, don’t ask questions.” ~anonymous
Definitely wise words to live by. And should be easily done by all. I’ll never understand why some think that this is just too hard to do. The outcome of any of the above done wrongly is much harder.
Can you tell I’m a bit “frustrated”? Like, ready to punch a bus “frustrated”?
If you’re having a rough time or an entire Christmas string of bad lights luck, you’re gonna thank me for this one! It’s easy. I mean really easy. Almost too embarrassing to post easy. But it’s so good that I thought to just go ahead and share. And unlike what I served it with, the Enchiladas Suizas con Pollo, you can play to your heart’s content with this one. Any number of things can be added such as crisp bacon, jalapeños or green chilies, grilled corn, black beans, and topped with avocado slices, queso fresco, green onions or chives, or minced fresh cilantro! It’s nice and spicy, so I like to top mine with just a little spoon of sour cream to tame the heat and add creaminess. Or simply add some grilled or sautéed chorizo or andouille sausage, oysters, shrimp or chicken and you’ve got a meal in itself! Just be careful adding the cajun seasoning. That stuff is quite spicy and a little goes a long way. The 1/8 of a tsp. may seem like a small amount, but it was just right for us.
This pairs perfectly with the enchiladas, too, because of their creamy consistency and mild flavor. You can also serve this with refried beans topped with crumbled queso fresco or queso blanco and white corn restaurant-style tortilla chips for dipping, or maybe a cup of creamy black bean soup. But what ever you choose to have this spicy Cajun rice with, or turn into a one-pot-meal, it could not be easier and more flavorful! Enjoy!! 🙂
EASY SPICY CAJUN RICE with SWEET BABY PEAS
2 1/2 cups water
1 box Zatarain’s Jambalaya Rice mix
1 (10 oz.) can Rotel Mild Diced Tomatoes & Green Chilies, undained
1/4 – 1/2 tsp. minced garlic, to taste
1/8 tsp. spicy Cajun Seasoning
2 Tbl. butter
1/2 cup frozen sweet baby peas, unthawed
sour cream, optional but very good!
In 3-quart saucepan, add water, butter, cajun seasoning, garlic and can of diced tomatoes. Bring to a boil. Add Zatarain’s packet, stir well, and bring back to a boil. Cover and turn down to a simmer. Simmer for 25 minutes over LOW heat. Remove and let stand for 5 minutes. Fold in frozen peas. Cover and let stand 2-3 more minutes. Serve with a little sour cream if desired. Pairs beautifully with my “Enchiladas Suizas con Pollo”. (“Swiss Chicken Enchiladas”)