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In college, J and I practically lived on jambalaya and coffee. Of course, it was the boxed version and after eating it for two years, we got pretty burned out. Which was sad because jambalaya is so tasty and easy and perfect for a chilly evening. Luckily, J found this jambalaya recipe and with a few tweaks cured the burnout.
1 lb boneless, skinless chicken breast, cubed
1 (14 ounce) package andouille sausage, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped (we left them in half moons)
3 tbs garlic, minced (we eyeballed this as we like garlic)
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
about 15 ounces chicken stock
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon Tony Chacere’s creole seasoning (as the original recipe states, there is absolutely no substitute for Tony’s)
cracked black pepper (to taste)
Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere’s, salt, black pepper, tomatoes and chicken broth. Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute. Cover and reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy. Remove the bay leaves. Enjoy!
We’ll be adding this back to our regular dinner rotation. It was super easy to make and make more than enough to freeze half for a later meal.
If you can’t already tell, I love Asian cuisine. Since we’ve been eating at home more often, J has tried to recreate my favorite dishes at home. He finally got my favorite Thai dish down. I won’t say it’s as good as my favorite Thai restaurant in town, because it might be better!
2 tablespoons Vegetable oil (or peanut or sesame, whatever you have on hand)
3 cloves garlic, minced
1 tablespoon fresh Thai red chili pepper chopped (or if you can’t find fresh, rehydrate dry, or just use your favorite rooster sauce)
8 ounces boneless skinless chicken breasts cut into bite-size pieces and velveted (again this is the secret!)
2 cups cooked rice cold (cooked and cold, really cold. Like from the refrigerator cold. Also, use Jasmine, You’ll thank me.)
1 tablespoon Sugar
1 tablespoon Fish sauce
1 tablespoon Soy sauce (if you want to be adventurous try golden soy sauce if you can find it)
2 tablespoons shallots chopped
1/3 cup Thai holy basil (regular basil or Thai purple is also delicious)
1 tablespoon Fresh Cilantro, chopped (we’ve occasionally accidentally left this out, opps!)
First velvet the chicken by bringing a large pot of water to a boil. Stir the chicken to separate and stir again. Simmer for about 2 minutes until the chicken turns white. Drain the chicken. In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked. Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently. When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve. If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
Could I really say more than I said above? I. love. this. dish. LOVE.
I love Chinese food. When I was younger and my sister and I got to pick the restaurant for our birthday dinner, I always chose the local Chinese restaurant. As I grew up, I loved trying the flavors of the different provinces, but Szechuan has remained a favorite. J found this recipe from Big Oven (our new favorite go to recipe source). It was divine. I was so disappointed there wasn’t any left overs! The secret is in velveting the chicken. This crucial step is what makes all the difference.
1 lb chicken thighs (we used two large boneless, skinless, chicken breasts)
10 whole red chili peppers (we left five whole)
1 small red onion, diced
2-3 cloves garlic (original recipe calls for crushed, we used minced)
1/2 piece fresh ginger (crushed, we just tossed this in the food processor.)
Handful of roasted peanuts (we used unsalted and about a half cup)
Pinch of salt
1 tablespoon Shaoxing wine or Sherry (we used a dry sherry)
1 Egg white
1 tablespoon Cornstarch
1 tablespoon Shaoxing wine or sherry (again, we used a dry sherry)
1 tablespoon dark vinegar (balsamic will do)
1 tablespoon Dark soy sauce
1 tablespoon sugar
Pinch of salt
1 scallion (we used a “bunch” of scallions from our garden)
Dice chicken into half-inch cubes (We originally went a little too big, but you also don’t want to make these as small as they are in traditional Kung Pao dishes served in your local Chinese establishment.) Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes. Velvet the chicken with oil or water (again, this is the secret and makes a HUGE difference! We used the water method, but the oil method would work as well):
Bring a large pot of water to a boil. Stir the chicken to separate and stir again. Simmer for about 2 minutes until the chicken turns white. Drain the chicken. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain. Peel the onion and cut into square 1 1/2 inch pieces. Heat 2 tablespoons of oil in the wok until very hot (until it starts to smoke). Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for another minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning. Give it a good quick stir (I mean it, be quick, the sugar will burn.) Serve with rice!
Leaving the chilis in whole meant this dish was spicy. We liked it so much we actually added the left over rice to the wok in order to sop up all of the left over sauce. The chicken was tender, juicy and just amazing. Next time, we’ll add a bit more onion, ginger and garlic. Plus a green pepper for some added vegetables. This dish was so good I could eat it every single day for a long time and never grow bored.
p.s. If anyone one knows where to find Shaoxing wine in Columbia, let me know! I’m sure it would just add a bit more depth to the dish!
turkey breast (we used boneless, skinless)
Salt Lick Dry Rub (or your favorite dry seasoning rub, we’re pretty partial to Salt Lick though)
Liberally pat the turkey breast with Salt Lick dry seasoning rub, cover and refrigerate overnight. Start grill, let coals get good and gray, until grill temperature reaches about 250 degrees. Add mesquite wood to top of coals. Place turkey on grill for about six hours. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time to keep the grill temp around the 250 mark. Be sure to let it sit for about 30 minutes before carving so it stays moist.
I love smoked turkey. It’s one of my most favorite ways to eat turkey breast. With J’s recipe, the smoke ring is really thick (the pink part in the picture) and the crust is spicy. The turkey is fantastic alone, but equally good in sandwich form or with your favorite BBQ sauce. Yum!
Just like with the Chicken Pot Pie, J and his cousin have spent several years perfecting a replica of their grandmother’s famous Chicken and Dumplings. While the made from scratch noodle recipe is lost, they successfully recreated the rest of it. Here’s their recipe.
2 boneless, skinless chicken breasts (Or to be more traditional you can use a whole chicken) boiled and shredded
2 cans cream of chicken soup
32 ounces chicken stock
1/4 tsp pepper
1/2 tsp salt
8 flour tortillas, cut into strips
2 hard-boiled eggs, cut into strips or diced
If the chicken isn’t cooked, boil it. Once it’s cooked, shred it using two forks. Then combine the rest of the ingredients, except the tortillas and eggs, in a large pot. Stir to combine. Bring to a slow boil over medium high heat. Turn to low, add the tortillas and eggs. Cover and let simmer at least 20 minutes.
This is the perfect dish to have right after a taco night or fajita night when you have left over tortillas and don’t want them to go to waste. You can also make this in the slow cooker, so dinner is ready when you get home in the evening.