King Cake and Authenic Red Beans and Rice

Living in Mobile, you almost have to participate in a little Mardi Gras in some form or fashion! While we don't get out and go to the parades much, I did decide to have some fun at home on Fat Tuesday. The first thing I did yesterday was made this delicious King Cake with Addison Claire. Can you tell who added the sprinkles?

Although not perfectly round, it sure does taste good! Here's the recipe...

Super Easy King Cake

• 1 roll frozen bread dough
• 8 ounces cream cheese, softened (I used 1/3 less fat)
• 1 cup powdered sugar
• 1 teaspoon lemon extract

Confectioner's Glaze

• 1 1/2 cups confectioner sugar
• 3 Tablespoons Milk
• 1 tsp. vanilla 

On a floured surface, roll out your dough to a rectangle about 10 x 18 inches. Doesn't have to be exact! I know mine wasn't!

In a mixing bowl, combine cream cheese, powdered sugar, and lemon extract and mix until creamy. Spread over dough to within an inch of each side. Roll up longways to make a long log and brush the final edge with water before pressing it into the log to seal.

Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in a warm place to rise for 45 minutes to 1 hour.

Remove plastic wrap and bake in 350 degree oven for 30 -45 minutes. Allow to cool. 

Mix up ingredients for glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze. Allow to sit until glaze hardens if you can....we couldn't!

For dinner I made this great recipe and served with a green salad. 

Authenic Red Beans and Rice

• 3/4 lb. dry kidney beans                                                    
• 3 tablespoons olive oil                                                       
• 3/4 large onion                                                                   
• 3/4 green bell pepper chopped                                          
• 1 tablespoon and 1 1/2 teaspoons minced garlic            
• 1 1/2 stalks celery chopped
• 4 1/2 cups water
• 1 1/2 bay leaves
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon dried thyme
• 3/4 teaspoon Cajun seasoning
• 3/4 teaspoon chipotle powder
• 3/4 andouille sausage

Rinse beans, and then soak in large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3-4 minutes.

Rinse beans, and transfer to a large pot with 4 1/2 cups of water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, cajun seasoning, and chipotle powder. Bring to a boil, and then reduce heat to medium low. Simmer for 2 1/2 hours. 

Stir sausage into beans after about 1 hour of beans simmer and continue with the simmer time above. Add salt to taste.

Serve over long grain rice...I recommend not using instant!  Enjoy! :) It's delicious!