Jammin' Jambalaya

My girls recently checked out Tiana's Cookbook (Princess and the Frog) from the library and this is one of the recipes in it. I tweaked it a little bit because my girls won't eat anything spicy, but it was still very good.

Here is the original recipe:

Ingredients:

1 T. olive oil

2 boneless, skinless chicken breasts, cut into 1-inch chunks

1/2 lb. Andouille sausage, cooked and thinly sliced (I used kielbasa)

1 med. onion, chopped (I left this out)

2 large celery stalks, chopped

1 small bell pepper, seeded and chopped

2 cloves garlic, peeled and chopped

1/4 t. salt

1/8 t. ground black pepper

1 cup canned chopped tomatoes, undrained (I just used 1 can diced tomatoes)

2 cups uncooked white rice

4 cups chicken broth (about 2 cans)

2 t. Worcestershire sauce

1 t. hot pepper sauce (I left this out)

Directions:

Saute chicken in oil until cooked through, about 5 min. Stir in sausage, onion, celery, bell pepper, and garlic. Sprinkle on salt and ground pepper and stir again. Cook for about 5 min, stirring occasionally. Stir in chopped tomatoes and uncooked rice. Then stir in the chicken broth and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes. Stir in Worcestershire and hot pepper sauce.

Adjust the amount of Worcestershire and hot pepper sauce to make it as mild or as spicy as you would like.

This serves 6-8.

Kielbasa and Acorn Squash

I received a plethora of acorn squash over Christmas, so I've been coming up with recipes to use with the ones I haven't been able to give away.

This is just a twist on an old recipe.

Ingredients: 1 pkg kielbasa, 1 acorn squash, bell pepper, 1/2 c. orange juice, 1/4 c. maple syrup, instant rice, olive oil

Directions: Peel and cut up squash into 1 inch pieces. Dice bell pepper. Slice kielbasa. In skillet, pour approx. 1 T. olive oil and add kielbasa. Cook kielbasa to desired doneness (Kielbasa doesn't need to be cooked, but we like ours browned. So, if you want you can just add it along with the vegetables.) Add squash and bell pepper. Mix orange juice and syrup together and pour over meat and vegetables. Cook until squash is done, about 10 minutes. Prepare instant rice. Serve kielbasa and acorn squash over rice.

Chicken Gumbo

I was looking for something a little different for dinner and found this recipe for chicken gumbo. I substituted the summer sausage for kielbasa, since my goal wasn't to only use food storage items. My husband and I both enjoyed it. Both my girls ate it, but they complained the whole time and only finished so they could have dessert. It did make a LOT. I was able to separate two more meals into zip locks and freeze them for future dinners. I did leave out the cayenne pepper because I worried it would make it too spicy (for kids) and next time I will decrease the oregano. If you don't mind spicy and like oregano, then you could leave it. It would also be really good with shrip or prawns instead of chicken.

Beef with Rice and Vegetables

This is a variation on stir-fry and a good change.

Ingredients:

1 pkg stir-fry meat, either cut in strips or diced

(we prefer diced)

1 can chicken broth, beef would also work

1/2 pkg snap peas

1/2 pkg baby carrots

2 cups instant white or brown rice

1T Worcestershire

Directions: Add Worcestershire and meat to skillet and cook until no longer pink. Bring chicken broth and vegetables to boil in sauce pan. Once meat is cooked, add to sauce pan. When broth has reached rolling boil for 1-2 minutes, add rice, cover and remove from heat. Let set 5 minutes (or amount indicated on box to cook rice) and then serve.

Sorry I don't have a picture, I couldn't find my camera.

Product Review: Wanchai Ferry Kung Pao Chicken

I really enjoy chinese food, unfortunately I have yet to come across an "authentic" recipe I can make at home that tastes anything similar to what I find in the restaurants. Chinese food can also be expensive. Since, we are trying not to spend extra money eating out, and since there is little at Chinese places my children like, and because I had a coupon for a dollar off and it was already on sale, I decided to try this.

I will admit I had low expectations, generally ethnic foods purchased pre-made are not that tasty. Sweet and sour frozen dinners come to mind. So I was surprised to find that this was actually not all that bad. It wasn't altogether spicy, but then again, I didn't "break" the peppers to make it hotter. Since I hadn't had it before and was unaware of its spice factor I chose to err on the side of caution. While I like spicy, I didn't want it so hot all I could taste was the heat.

The best part about this for me was that you use your own meat, allowing you to skip all those pieces in other brands where the chicken piece is mostly fat. I would suggest adding vegetables, such as sliced carrots, celery, water chestnuts, etc.

I would buy this again, but only if I had a coupon and it was on sale. It's a bit expensive for me otherwise (I believe it's about $6 a box plus the cost of chicken). Also, even though it says family size, it really only serves two.

Overall, I'd give it a 3 out of 5. Coupons.com currently has a coupon for $1.10 off if you want to try it.

Sweet Potato and Spinach Chicken Risotto

We had this earlier in the week. I originally found this recipe when I was looking for a dish that used both chicken and sweet potato and it has easily become one of my favorites.

Ingredients:

2c. aborrio rice (risotto rice)

5c. chicken broth

2T. butter

2c. diced sweet potato (about 2 medium)

2c. chopped chicken

(I like to put my chicken in the crockpot in the morning when I am cooking this. It saves time at dinner, shreds easily and I can use the stock in the recipe)

1c. chopped fresh spinach

1/4t. salt

1/4t. thyme

1/2c. cheese

Preheat oven to 375 degrees. Add butter, rice, sweet potatoes, and chicken stock to casserole dish. Cover with foil and bake for 30 minutes.

After 30 minutes, remove from oven. Stir until creamy and add the chicken, spinach and seasonings. Top with grated cheese. Return to oven for 5 minutes.

Enjoy.

Chicken in Rice

This is a super easy recipe that my kids really enjoy. It can be served as a main dish or as just a side depending on who and how many you are feeding.

You need:

3 chicken breasts, cut into 1 inch pieces, cooked

1 box Chicken Rice-A-Roni

Broccoli florets (optional)

Follow the package directions on the rice and add the chicken and broccoli when you add the water and seasonings.

Serve with a salad and rolls.

Hawaiian Haystacks

Monday night we had hawaiian haystacks. I must admit I had never had these prior to joining the Church. The best part is their versatility. The basics are rice and shredded chicken, but the rest is up to you. I use cream of chicken soup and milk for the sauce, but I've also known people to use sweet and sour or teriyaki--whatever your family prefers. We like pineapple, olives, avacado, bell pepper and chow mein noodles for toppings. Some other ideas are tomatos, almond slices, raisins, etc. Just be creative.

Kielbasa with Saffron Rice

Tonight I made kielbasa (I used turkey, but use whichever you prefer) with saffron rice and green beans. I got the idea off of Meal Planning Mommies. The rice takes the longest to cook (20 min) and you just follow package directions. To cook the kielbasa, just slice it and place it in a skillet and cook it to your preferance. We like it kind of blackened. I used frozen green beans, but you could use fresh as well. It made for a yummy and inexpensive dish (under $5).

Crockpot Chicken and Rice Dinner

Tonight we had a crockpot dinner. This is probably one of my favorites.

You will need:

3 cans cream of chicken

1 cup water

1 lb boneless chicken breasts or tenders

2 cups uncooked instant rice

1/2 cup diced celery (optional)

salt, pepper, paprika

Combine cream of chicken, water, and rice. I like to layer my rice between the soups. Add chicken and sprinkle with spices. Top with celery, if you are using. We were out, but I really do like it better with the celery.
Cook on low 6-8 hours or high 3-4 hours.

We served ours with a side salad.

Spanish Rice and Enchilda Style Burros

Thursday night we had Mexican food. I was raised in a town that had the BEST mexican food ever. I myself cannot make it that awesome, but I'm not bad. Since there is no meat in this recipe, it's fairly inexpensive. You could always add red or green chile with shredded beef to the burros if you prefer. (Burros=burrittos, depending on where you're from). Here are the ingredients for the spanish rice:1 1/2c. rice, 1 can tomato sauce, 3 cups water, 1/4t. minced garlic, 1/2t. cummin, 2T. Caldo con sabor de Pollo, olive oil Place olive oil in skillet (enough to lightly coat), add garlic and rice. Next, brown the rice. Once rice is browned add remaining ingredients. Be sure to add the liquids slowly. Stir just enough to mix together and then bring to a boil.

Once boiling, cover and simmer for 20-25 minutes.

It should look like this when done.

If you want you can add a can of drained corn, but it's up to you.
For the bean burros you will need: refried beans, butter, sour cream, cheese, tortillas (not pictured). If you want them enchilada style, then you will also need enchilada sauce. Normally I make my own sauce, which tastes much better, but this time I used store bought. To get rid of the canned taste of the beans I add butter and sour cream to taste, usually about 1-2T each. You can do this or not, but it does improve the flavor.

To make your burro, place some beans and cheese in the center of a buttered tortilla.

Next, fold in the sides.

Then fold in the corners to keep the beans from spilling out.

Roll. Repeat.

Place in a dish and cover with enchilada sauce and cheese and bake at 350 degrees F until cheese is melted.

Serve with your rice and enjoy.

Easy Eggrolls

Last night for dinner we had eggrolls with white rice to celebrate Chinese New Year. Granted they were fairly americanized eggrolls, but they were still quite delicious and very easy to make.Ingredients: 1 package eggroll wraps (found in the produce section), 1 can chicken or cut up chicken breast, 1 can Chop Suey, 1 bunch green onions, oil for frying.Empty chicken with water into frying pan and cook until there is no more liquid.

While chicken is cooking, chop up onions.

Move chicken to one side and add onions. Cook for about a minute.

Drain chop suey and place in bowl.

Add chicken and onions and mix well.

Next, get a small bowl of water to use to roll your eggrolls. The water is what will seal the eggrolls, so oil doesn't get in when you cook them. Place one wrap on a flat surface. Place about 2T. of the mixture diagnally in the wrap. Next dip your fingers in the water and run them along the top and side edge.

Roll up the bottom corner of the wrap.

Fold the two sides into the center.

Roll. You can go over the seam with more water if it seems like it needs it.

While you are making the eggrolls, heat up your oil.

Drop them in and cook until they start to turn a golden brown. Place them on a paper towel to absorb the excess oil.

Serve with white rice. We use La Choy Sweet and Sour sauce and a mustard/soy sauce mixture to dip the eggrolls in.

On the off chance we have left overs (which we didn't last night), I like to place a slice of cheese on top before microwaving them.

These can also be frozen prior to frying.

BBQ chicken and risotto

So, Saturday we went to lunch at Eegee's and then to see Bolt. I only saw the first half because of the baby or else I'd give a review. For dinner Saturday, we had frozen pizza. I had planned on actually cooking dinner, but we got out of the movie later than I envisioned. Sunday I made BBQ chicken and risotto. They had fryer chickens on sale for $0.39/lb so I had to stock up. The chicken wasn't to hard. I just brushed barbeque sauce over it before putting it in the oven and once again after it had been cooking for a little while. My risotto didn't turn out as good as it usually does. It is supposed to be a really creamy rice and it was more dry this time. It was still good though. I think I just needed to add more liquid. Normally, I would make chicken and sweet potato risotto, but this time I just made the risotto, so I wasn't using my normal recipe.