Thursday, September 4, 2014

Chicken and Sausage Jambalaya

This was so delicious! It's good the way that it is but I think next time I will add shrimp.


Chicken and Sausage Jambalaya
1 lb smoked sausage, cut into 1/4 inch slices
1 lb chicken, cut into bite-size pieces
2 Tbsp flour
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3 ribs celery,chopped
1 medium bell pepper, chopped
1 tsp dried basil
1/4 tsp creole or cajun seasoning
1 can (10 oz) diced tomatoes with green chiles
1/2 tsp sugar
1 1/2 cups chicken broth
2 cups hot, cooked rice

Start cooking the rice so it will be ready to add in during the last step.

In a 4-6 quart pot, cook sausage and chicken over medium heat. Drain the grease if necessary. Remove meat and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for  one minute. Add the vegetables, spices, tomatoes, and sugar. Mix well. Simmer over low to medium-low heat for 15-20 minutes, stirring occasionally, until the vegetable are mostly tender. Add the sausage and chicken back to the pot and cook for 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot steamed rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Thursday, August 28, 2014

Santa Fe Chicken Salad Wraps

Printable Recipe

Santa Fe Chicken Salad Wraps
1 1/3 cup sour cream
2 Tbsp lime juice
1/2 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
3 Tbsp chopped cilantro
3-4 green onion, sliced
2 lbs shredded cooked chicken
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1 cup corn

For the wraps:
tortillas
baby spinach or romaine
avocado slices

Combine sour cream, lime juice, black pepper, salt, paprika, cumin, and cilantro. Add green onions and chicken and stir until well combined. Fold in black beans, bell pepper, and corn. Cover and chill until ready to serve. To serve, layer chicken salad, spinach or romaine, and avocado in tortillas. Fold in the ends of the tortilla and roll up.

Serves 6-8

Recipe adapted from Good Life Eats

Friday, August 22, 2014

Honey Lime Chicken Skewers

My kids went nuts over these chicken kebobs! They were so delicious! I doubled the original recipe to make enough for my family but it almost wasn't enough. My kids are pigs! This is definitely a new fave!

Printable Recipe

Honey Lime Chicken Skewers
6 Tbsp soy sauce
4 Tbsp honey
2 Tbsp vegetable oil
juice of 2 limes
4 garlic cloves, minced
2-3 tsp siracha sauce
red pepper flakes, to taste
4 Tbsp cilantro
2 lbs chicken, cut into large chunks

Combine all ingredients for the sauce and pour over chicken. Cover and marinate in the refrigerator for at least 1 hour. Thread chicken onto skewers. Grill 5-7 minutes on each side until cooked through.

Serves 6

Recipe adapted from Kitchen Meets Girl

Thursday, July 24, 2014

Cuban Street Tacos

Printable Recipe

Cuban Street Tacos
4 lb boneless pork butt or pork top loin roast, cut into 2-inch chunks
1 Tbsp salt
1 Tbsp vegetable oil
1 cup water
1 cup chicken broth
1/2 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 bay leaves
3 cloves garlic, minced
1 jalapeno, minced
1 onion, chopped
juice of 1 lime
1 medium orange, halved and juiced, rinds reserved

Garnishes:
corn or flour tortillas
chopped cilantro
chopped lettuce
chopped tomatoes
shredded cheese
sour cream
guacamole
salsa

Rub the pieces of pork with salt. Refrigerate for at least 1 hour.

In a dutch oven or heavy-bottomed pot, heat oil over medium heat until the oil is hot. Add pork and sear each piece on all sides, working in batches, if needed. Place the browned pork in a slow cooker. In the same pot used to sear the pork, pour in the water and chicken broth, scraping the bottom of the pan to the get all of the brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice, and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.

Remove the bay leaves and orange rinds and discard. Remove the pork into a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and bring to a boil over high heat. Let the mixture boil until it is reduced to about 1 cup and is slightly thickened, about 10-15 minutes.

Shred the pork and place on a large platter. Spoon the sauce over the pork. Serve in tortillas topped with desired garnishes.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Wednesday, July 9, 2014

Kicked Up Ramen Noodles- Kung Pao Style

Printable Recipe

Kicked Up Ramen Noodles-Kung Pao Style
3 Tbsp canola oil, divided
1 1/2 lb chicken breasts, cubed
1 bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
4 cups chicken broth
5 pkg ramen noodles, seasoning packets discarded
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced

In a large skillet, heat 2 Tbsp of the canola oil until hot and rippling. Season chicken with salt and pepper and add to the pan. Cook until chicken is cooked through. Remove from skillet. Add remaining oil to the skillet until hot. Add bell pepper and peanuts and cook until peppers are softened, about 2-3 minutes. Remove and add to the chicken, leaving the oil in the skillet. Add garlic, ginger, and crushed red pepper to the skillet. Cook and stir for 30 seconds. Stir in chicken broth. Break ramen noodles into small chunks and add to the skillet. Bring to a simmer and cook, tossing with tongs, until ramen is tender but liquid is still in the pan, about 2-4 minutes. Stir in hoisin sauce, rice vinegar, and sesame oil. Simmer until thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with green onions.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Tuesday, June 17, 2014

Southwestern Sloppy Joes with Avocado Slices

Printable Recipe

Southwestern Sloppy Joes with Avocado Slices

1 lb ground beef
1/2 small red onion, diced
1 jalapeno, seeded and died
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
salt and peppet to taste
2 cloves garlic, minced
5 small pearl tomatoes, or 3 roma tomatoes, diced
1/3 cup ketchup
1-2 tsp brown sugar
1 cup frozen sweet yellow corn, thawed
2 Tbsp cilantro, chopped
hamburger buns
avocado slices

In a large skillet over medium heat, cook ground beef with red onion until cooked through. Add spices and cook for about 5 minutes. Add garlic and tomatoes and cook, stirring constantly, for 1 minute. Add ketchup, brown sugar, corn, and cilantro. Heat through. Serve in hamburger buns and top with avocado slices.

Serves 6

Recipe adapted from For the Love of Cooking

Wednesday, June 11, 2014

Thin Mint Gooey Cake Bars

 
Printable Recipe

Thin Mint Gooey Cake Bars
1 box yellow cake mix
1 stick butter, softened
1 large egg
1 cup milk chocolate chips
1 cup Andes Mint pieces
1 can (14 oz) sweetened condensed milk
20 Thin Mint or Grasshopper cookies, broken into pieces

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

In a large bowl, mix together cake mix, butter, and egg until dough forms. Press dough into the bottom of the prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened condensed milk over the top and top with broken pieces of Thin Mint cookies. Bake for 30-35 minutes, or until baked through. Immediately after removing from oven, take a plastic knife and run it along the edges to loosen. Let cool completely before cutting into squares and serving.

Makes 24 bars

Recipe adapted from Picky Palate

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