INGREDIENTS:1 pound smoked sausage, cut into 1/4-inch slices1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces2 tablespoons flour2 tablespoons butter1 large yellow onion, chopped2 cloves garlic, finely minced3 ribs celery, chopped1 medium bell pepper (red or green), chopped1 teaspoon dried basil1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don’t want it overly spicy)1 can (10-ounces) Rotel tomatoes1/2 teaspoon sugar1 1/2 cups low-sodium chicken broth2 cups hot, steamed rice
DIRECTIONS:Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate 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, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.Y Chef Griz
Saturday, January 7, 2012
Chicken and Sausage Jambalaya
Cripsy Potato Roast
Ingredients:3 tablespoons unsalted butter, melted3 tablespoons extra-virgin olive oil4 pounds russet potatoes, peeled4 shallots, thickly sliced lengthwiseCoarse salt1/2 to 1 teaspoon red-pepper flakes (optional)8 sprigs thyme
Directions:1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
*Please note that the recipe is the photo is doubled.
Goulash
Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles, potatoes or even gnocchi–how awesome does that sound? Also: This tastes so much better the next day, it is almost a shame to eat it the day you make it. Trust me.
Makes about 16 cups, serving 12
5 slices bacon, chopped3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes2 tablespoons vegetable oil4 medium onions (about 1 1/2 pounds), chopped fine3 garlic cloves, minced3 tablespoons paprika (preferably Hungarian sweet*)1 1/2 teaspoons caraway seeds1/3 cup all-purpose flour1/4 cup red-wine vinegar1/4 cup tomato paste5 cups beef broth1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup)1 teaspoon salt2 red bell peppers, chopped fine
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
After trying and trying...FINALLY! A Chai Recipe!!! Im in Love
Chai Tea Concentrate
You Need
14 oz can of sweetened condensed milk
1 tsp sugar
3/4 tsp ground cardamom
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Directions: Mix everything together in a glass jar. Cap it & you're done.
Directions for use: Add 2 heaping tsp (or more to taste) to a stong cup of coffe, hot cocoa, warm milk or a black tea, like Assam. Stir well & enjoy. Store in the fridge for up to 6 months.Y Chef Griz
Honey glazed baby carrots
You Need: 2 lbs of baby carrots1 1/2 tsp salt4 tblsp of butter4 tlsp of honey3 tblsp packed brown sugarjuice of 1/2 lemonground pepper & parsley (garnish)Directions: Toss the carrots in a sauce pan, top with cold water & salt. Bring to a boil & cook for 15 minutes (or until tender). Drain & set aside.Using the same saucepan (sans the carrots) melt the butter over medium heat & then stir inthe sugar & honey. Cook & stir untilt he sugar dissolves, then add the lemon juice & gently stir in the carrots. Continue to heat & gently stir the carrots until they're hot & glazed.Serve with black pepper & parsley (if you want. i just used pepper)
Parmasan Ranch Chicken
2 boneless, skinless chicken breasts1/2 cup Ranch dressing1 cup panko bread crumbs1/3 cup parmesan cheese, grated1 tsp garlic powder1 tsp seasoned salt1/4 tsp peppercooking sprayPreheat oven to 425. Pound chicken breasts to an even thickness. Combine bread crumbs, parmesan, garlic powder, seasoned salt and pepper on plate. Dip chicken in ranch (or marinate over night) and then coat in bread crumbs. Place on baking sheet. Sprinkle with additional parmesan cheese (if desired) and spray with cooking spray. Bake for 20-25 minutes
