Spicy Creole Jambalaya

Made this last night on a whim. I got home from choral auditions, and I was starving. So, I decided to get in the kitchen and make something happen. This dish is a little on the spicy, but if you can handle a little heat it's great. Definitely one of my new favorites. It's not very difficult, but it is a little bit time consuming (it took a little over an hour). 


Serves 6-8


INGREDIENTS:

2 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
10 oz of Eckrich brand Smoked Sausage (sliced ~ 1/2")
1lb boneless, skinless chicken breast, diced
1 large bay leaf (or 2 small ones)
1 tsp cayenne pepper

1 tbsp seasoning salt
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup long grain brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined 

DIRECTIONS:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. 

• Lightly season the chicken with the seasoning salt.

• Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. 

• Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. 

• Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. 

• Stir in shrimp and cook 5 minutes more (or until the shrimp are completely pink). 

• Remove bay leaf. Season to taste with cayenne pepper and salt. (Go easy on the cayenne. A little goes a long way!) 
• Add a dash of tabasco for a little extra punch.

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." --Julia Child 

                                 Bon Appétit!

Girls Night In

The same day I made the Cookie Cupcakes I also made my girls this "home-cooked meal." It's simple, it's healthy, and it tasted great (if I do say so myself...and I do). This time, the recipe is 100% original. I've sort of been tweaking the fish recipe for a while now, and I finally got the taste I was going for. The rice dish was more of a "hmm...I want a risotto type dish without it actually being a risotto. Ooo I know exactly what to do!" That part was a little more time consuming and required more attention, but the end product was definitely worth it.

Spicy Pan Seared Tilapia 

Ingredients

3 tbsp White Wine Vinegar

1 tsp El Yucateco Green Habanero Hot Sauce

1tbsp McCormick Onion and Garlic Seasoning

1tbsp lemon pepper

1 tsp Hungarian Paprika

1 tsp Freshly ground pepper (I recommend a blend of red, white, and black)

6 fresh fillets of tilapia 

2tbsp Extra Virgin Olive Oil (I use an Italian Herb infused type)

Directions:

• Combine the vinegar and hot sauce in a small prep bowl. Mix until completely blended together. Then, brush onto one side of the fish with a marinade brush. 

• Combine the dry seasonings in a separate prep bowl. Then, sprinkle an even layer on both sides of the Tilapia. 

• In a large non-stick skillet heat the Olive Oil to medium-high temperature. Seer the fish until cooked through. (About 2-3min on each side)

• Serve immediately

Something Like Risotto

Ingredients

• 2 Cups Long Grain Par-boiled Rice
• 4 Cups Chicken Stock 
• 4 cups of water and chicken base (Follow directions on jar)
• 1 medium white onion 
• 1 cup of baby bella mushrooms
• 1 can of Cream of Broccoli Soup 
• 3 Cloves of Garlic 
• 4 tbsp Salted Sweet Cream Butter

Directions:

• Finely chop the onions. (About 1/4" or slightly smaller). Thinly slice the mushrooms and mince garlic. 

• In a large non-stick skillet, melt the 2tbsp butter. When butter is hot, add the vegetables and sauté until onions are translucent and mushrooms are tender. Remove from heat to prevent overcooking. 

• In a large saucepan melt another 2tbsp of butter. Add the rice and sautee until it is translucent (NOT BROWN) about 2-4min. Add the chicken stock, and bring to a boil. Then keep at this temperature stirring occasionally to prevent sticking.
• When liquid has been absorbed, reduce heat and add the soup plus one can of water. Stir well, allow to cook for an additional 5-7min. (until slightly bubbling) Then, add the vegetables and incorporate into the rice. 

• Garnish with your favorite herb (I like parsley). Serve immediately. 

"If God had intended us to follow recipes, He wouldn't have given us grandmothers."
~Linda Henley

Bon Appétit!

"There's A Cookie in It!?"

I said I was going to stop with the sweets for a while, but I couldn't resist. I came across this recipe while not paying attention in class (it's bad, buuutttt it happens sometimes. What can I say? lol) Anyways, I showed it to my freshman girls and they just had to have these cupcakes, and naturally I couldn't say no to them. I must say these were some of the best cupcakes I've made yet. Definitely a new favorite recipe. Although, I will say they are very heavy and I recommend a glass of milk on the side.

Chocolate Chip Cookie Dough Cupcakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
•  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs
• (Follow Ingredients on Box) 

Directions

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.      

• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. 

• Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. 

• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

"Life is uncertain. Eat dessert first." ---Ernestine Ulmer

Bon Appétit!