Sausage Jambalaya

INGREDIENTS:

1 pound smoked sausage, cut into 1/4-inch slices
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (we skip this part)
1 can (10-ounces) Rotel tomatoes (I use a can of tomatoes and a can of chiles)
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 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.

Joe loves this recipe!

Red Chile Sauce Chicken Enchiladas

INGREDIENTS:

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (I use canned green chiles)
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.  (I don't strain mine because we don't mind the chunky sauce.)

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Recipe from blog Mel's Kitchen.

Soy Chicken with Sweet Potatoes and Onions

ROASTED CHICKEN PIECES WITH SWEET POTATOES AND GINGER-SOY GLAZE

2 tablespoons olive oil
1 tablespoon honey
4 tsp. grated, peeled fresh ginger (I use 1-1 1/2 tsp. ground ginger)
1 (4 lb)chicken, cut up into 8 pieces, skin removed from all but the wings  (I use chicken breast instead)
1 1/2 lbs. sweet potatoes, peeled and cut into 1 1/2 inch chunks
1medum onion, cut into 8 wedges

1. Preheat oven to 450.
Spray 15 1/2 inch by 10 1/2 inch jellyroll pan with non-stick cooking spray
2. In  large bowl, stir together oil, honey, ginger and 1 tablespoon soy sauce. Add chicken, sweet potatoes and onion and toss until coated.
3. Arrange chicken mixture in prepared pan. Roast 30 -35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken mixture to warm platter. Drizzle with remaining 2 tablespoons soy sauce. Serve with pan juices. Makes 4 main-dish servings. 
Tip: If chicken pieces are done before potatoes are cooked through, remove chicken to platter; cover with foil to keep warm, then continue cooking potatoes until tender.

Enjoy!  Much love, Linda  Kimble,  Gina's Mom

BBQ Chicken Salad

Prepare chicken & almonds in advance.
Place 3 TBSP sugar in a heavy saucepan over med-low heat.  As sugar beings to melt, add 1/2 C sliced almonds. Stir constantly until sugar melts{10 min} Remove from heat & spread in a thin layer on waxed paper. Allow to cool completely.  Break inot small pieces. 
2 Chicken breast halves, 1 TBSP oil, 1/2 C favorite BBQ sauce {huhum..sweet baby rays of course}.
Cut chickenn into cubes. In a skillet stir fry in oil until tender & no longer pink. Add BBQ sauce, mixing until chicken is well coated  chill several hours.
2 C lettuce, 1/4 C shredded carrots, 1/4 c purole cabbage, 1/2 C fresh strawberries, 1 avocado chopped, 1 kiwi chopped 1/3 C dried cranberries {I love craisens}, Add all this together w. almonds and chicken. Coat with this dressing:
Light Poppy Seed Dressing
Mix 1/2 C light mayo, 1 TBSP vinegar, 1/4 C sugar & 1/2 tsp. poppy seeds.

Posted by Colleen

Peanut Buttercup Cake

Can you believe I haven't even tried to make this one yet? I am going to cash in on my birthday!

Bake 1 box choco cake mix. When its cool poke holes {if you have some aggression to get out this is a great way or to supply little children with some fun in the kitchen}
Prepare peanut sauce like this: On low heat add 1 C white corn syrup, 1/2 C CRUNCHY peanut butter, 1/4 C butter, until all melted. Remove from heat & add 1 tsp. vanilla. Pour sauce over cake. Top w/ as much whipped topping & chopped up Reese's Cups as your craving desires.

Posted by Colleen

Easy Sausage Dip

Cook 1 pound of jimmydean MAPLE sausage in pan. When all browned add 8 oz. cream cheese & 1 can of Rotella Tomatoes w/ green chilis. Serve warm w/ tortilla chips.

Posted by Colleen

Easy Chicken & Cheese Enchiladas

Very Delicious!
Stir: 1 can cream of chicken, 1/2 C sour cream, 1 C pace picante sauce, 2 tsp. chili powder.
Stir: 1 C of soup mixture w/ 2 C shredded & cooked chicken, 1/2 C Mont. Jack cheese
Divide chicken mixture amoung torillas. It said 6 but I mad a whole lot more. Pour remaining soup mixture over & cover & bake 40 mions on 350. Top with extra cheese or tomato & green onion.

Funny story I actually put in over 2 tsp of cayenne pepper in & baby it was hot!
Posted by Colleen