Sometimes Simple, Sometimes Grand, Always Declicious
As I sat down with the intent to compose a post all about the glories of soup this morning (more on that in a minute), it came to my attention that I never formally introduced our new family member on the blog. He’s been glorified on facebook and I even dropped a shot or two of him on instagram and twitter, but the blog has been surprisingly baby free.
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Risotto is one of those dishes that people shy away from because they think it’s too difficult to cook. Honestly though, aside from the stirring aspect of the whole experience, I find it to be one of my favorite meals to serve for the family. It has that magical property of tasting like you added a bucket of lusciously “bad for you” cream to the mix when really it’s just a combination of chicken broth, white wine and starch from the pasta. Best of all, you can pretty much add any protein, vegetable or fungus into the pot, in effect creating a one dish meal that results in a simple and straightforward weeknight dinner.
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My husband has been begging asking me to cook up a pot of jambalaya for some time now. Every time I inquire what he’s hungry for, that one Cajun inspired word escapes his lips and lands in my lap with a thud. Now don’t get me wrong. It’s not that I don’t enjoy jambalaya, much to the contrary. The problem I have is that well constructed Jambalaya takes time. Time to stew and time for all those wonderful French Southern flavors to meld together. As you can well imagine, this is something I don’t normally have when it comes to a typical weeknight dinner. And so my husband continues to ask and I continue to say next time. Until this past weekend that is.
Every so often the creole stars align and a night arrives where dinner takes center stage on the daily roster. This past Sunday was just such a day. With the Packers set to play a big football game (no I don’t want to talk about how it all went down – grrr) and a Monday school holiday for the boys, I determined that the day had finally arrived for a hot and hearty pot of protein laden jambalaya.
Let me tell ya, it was certainly worth the wait. I got a little carried away in the seafood department and pretty much added one of every crustacean available including shrimp, scallops and crab. The recipe only calls for shrimp, but if you feel the need as I did to add more, by all means do so.
Begin with a handful of spices; nine to be exact. Drop them into a bowl and let a few chicken legs have their way with them.
Sear the covered legs in a well oiled dutch oven until crispy and golden brown on the outside and then add in a pile of sausage to the mix.
In a separate saucepan heat up another swirl of oil and cook the onion, bell pepper, celery and garlic.
Add it to the pot along with a smattering of fresh herbs, a large can of tomatoes and a few other flavor inducing accoutrements.
Drop the lid on, turn the heat on medium low and wait for the magic to happen. Abra Cadabra, ooh la la.
For the final act, drop a little (or a lot) of seafood onto the top of the jambalaya. Push it down gently to submerge it in the tomato liquid. Pop the top back on and let it sit for about 5 to 10 minutes or until cooked through.
Serve over steamed rice and enjoy a little slice of creole inspired heaven along with one hunger satisfied husband.
Yield: Serves approx. 8 one cup servings)
Total Time: 2 hours
1 Tbsp Cajun Seasoning
1 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Old Bay
1/2 tsp Celery Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Pound Chicken Legs
3 Tbsp Canola Oil
1 Pd Sausage (Andouille or Smoked works best)
1 Onion, Chopped
1 Green Bell Pepper, Chopped
3 Stalks Celery, Chopped
4 Cloves Garlic, Minced
2 Bay Leaves
1 Bunch Fresh Oregano
1 Bunch Fresh Thyme
1 28 Oz. Can Tomatoes (whole or diced will work)
1 tsp Worcestershire Sauce
1/2 Pound Shrimp (peeled and deveined)
Hot Sauce to Taste
Salt to Taste
Mix together the first 9 spices in a bowl.
Coat the chicken completely reserving 1 tablespoon of the spice for later.
Add 2 tablespoons of the oil into a large dutch oven and heat on medium high heat.
Toss in the chicken and sear it for about 2-3 minutes on each side.
Slice up the sausage and add it in to the pan with the chicken. Let sear for a minute or two. Turn the heat down to medium low.
In a separate sauce pan, heat up the remaining tablespoon of oil on medium heat and add in the onion, green pepper, celery and garlic.
Cook for about 4-5 minutes.
Add mixture to dutch oven along with the bay leaves, oregano, thyme, tomatoes, Worcesterhire and the reserved tablespoon of spice.
Swirl a spoon around a few times to roughly mix the ingredients and then cover and let sit on medium low heat for about an hour.
After an hour, add the shrimp into the mixture, cover and let sit for about 5 to 10 minutes until cooked through.
Adjust seasonings as necessary. Serve over steamed rice.
Winter is the season for hot and hearty meals and menu-wise, it’s always been my favorite time of the year. The weather may be cold and grey, but the kitchen is hot and hoppin’. Soups, stews, and pasta dishes make a regular appearance at our evening dinner table. Warm, crusty breads with farm fresh butter are never far behind. Nothing compares to that soul pleasing feeling of being warmed from the inside out by a meal filled with comfort food goodness.
Chicken Marsala is one such cold weather favorite. Wine and poultry are soul mates; I’m convinced of it. Add in a handful of mushrooms and you can add it to my list of favorite holy trinities in the culinary world. I usually make the more traditional version of breasts over noodles, but I thought this go round I might stir things up a bit by twisting it into it’s own unique pasta creation. The result is nothing short of delectable.
Begin your comfort creation by mixing together a little flour, salt and pepper into a baggie or bowl. Toss in a couple cubed chicken breasts and get them get good and coated.
Warm up a pat of butter and a swirl of oil into a sauce pan on high heat. Add the chicken and cook until they start to take on a gorgeous golden brown color.
In the same pan, brown up a handful of mushrooms and onions. Toss in a tablespoon of the leftover flour mixture and coat the veggies well.
Time for a little wine. Add in a hearty pour of marsala and chicken broth. Heat until the mixture begins to thicken. Nom Nom. Now add in a squeeze of fresh lemon, a dollop of dijon and a pinch of rosemary.
Turn the heat down to a simmer and finish it off with a splash of heavy cream and a spoonful of Parmesan cheese.
Toss back in the reserved chicken and you’re ready to plate.
Grab yourself a bowl, dangle a healthy portion of noodles into the bottom and top with the finished chicken and mushroom sauce.
With culinary comfort like this warming my soul, winter is welcome for dinner at our house any night of the week.
This dish will be a part of the Gojee virtual potluck. Starting on Thursday, January 26, you can find this dish along with other potluck dishes fellow gojee contributors shared. Simply jump on over to gojee.com and enter “gojee potluck” into I Crave. You can also follow #gojeepotluck on Twitter. Hope you’ll stop by!
Yield: 4 Servings (approx. 1.5 Cups each)
Total Time: 30 min
1/2 Pound Chicken, Cubed
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Butter
1 Tbsp Canola Oil
8 Oz. Sliced Mushrooms
1/2 Onion, Chopped
3 Cloves Garlic, Minced
1/2 Cup Marsala Wine
1/2 Cup Chicken Broth
1/2 Lemon, Juiced (about 1.5 tsp)
1 Tbsp Dijon Mustard
1 Tbsp Rosemary
1/4 Cup Heavy Cream
1 Tbsp Parmesan Cheese
In a medium sized baggie or bowl, combine the flour, salt and pepper.
Add in the chicken and shake to coat.
In a large saucepan set to medium high, heat up 1 tablespoon of the butter and the canola oil.
Add the chicken to the pan, reserving 1 tablespoon of the flour mixture, and cook until golden brown on the outside with no pink remaining.
Remove the chicken from the pan and set to the side. In the same pan heat up the remaining 2 tablespoons of butter on medium heat.
Add in the mushrooms, onion and garlic. Saute for about 5 minutes or until onions are translucent and cooked.
Sprinkle the reserved flour back in the pan and stir to coat.
Add in the wine and broth and heat until sauce begins to thicken.
Stir in the lemon juice, dijon mustard and rosemary.
Turn the heat down to a simmer and add in the cream and Parmesan cheese.
Toss the reserved chicken back in and stir to coat.
Serve over freshly cooked pasta.
It’s that time of year again. Time to grab your most inspired, most creative, most lip smacking recipes and join me in friendly competition for the 2nd annual Pacific Foods Everyday Chef Challenge!
Last year I entered my Chicken and Asparagus Saute with the determination to win (I didn’t quite pull it off but managed to finish with a respectable showing nonetheless) and this year I’ve had the distinct honor of being asked to participate as a celebrity judge. Little ol’ me, a judge, can you believe it?
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I just sent my middle child, Alex, off to Kindergarten for the first day today. You think if you’d done it once before it would be a piece of cake the second time, right? I sure did. I managed to get him up and corral both him and his brother through the morning time routine without too much issue (aside from waking Alex and getting him out of bed; a herculean task to be sure). Scott came back to the house for the official send-off and we snapped the first day obligatory pictures. We even made it to the bus stop without incident and Alex, a bit reluctant and apprehensive, boarded with his brother and promptly drove away.
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