Saturday, June 26, 2010

Non- Creole Take on Jambalaya

Since my husband is super picky, this has become a great go to meal. It can be dressed up nicely with chilies and such, but I usually make it pretty plain. If we ate shrimp, I bet that would be good in it also. I also make a large portion so we can have 2 nights and freeze the rest or send over to the in laws.

Non-Creole Jambalaya
1-2 chicken breast
1 polish sausage (cut in half and then slice)
1 can petite diced tomatoes (do not drain)
1 diced bell pepper (I use green and red OR orange and yellow...whatever)
2-3 cups hot cooked rice (I usually add 2c uncooked rice  and 4c water into the rice cooker and then use 3/4 of the cooked rice)
2 T hot sauce

Boil chicken for 10-12 minutes and then shred. In a separate pan, saute the sausage and peppers in just a dab of oil. I usually do this while the rice is cooking. Once the peppers are soft, I add the remaining ingredients. Mix it together and let cook down a bit. (I usually add extra hot sauce because we like it spicy!)
Serve hot with a nice warm crusty bread and a yummy green salad.

A New Take on the Dinner Burrito

I love burritos because they hold so many possibilities. You can throw together whatever flavors you have on had to make new combinations every time. I don't think i ever make them the same way twice!
Tonight I had planned to make enchiladas, but was seemingly out of cheese. So, change of plans...

Chicken Corn Salsa Burritos

2-3 chicken breasts (skinless, boneless)
1/3-1/2 can cream of chicken soup
Salt and Pepper
1/2 cup corn (I used leftover homemade creamed corn)
1/2 can black beans
1 T chopped cilantro (optional)
1 red pepper, chopped (or you can use green chilies)
1 jalapeno, finely chopped
1/2 c shredded cheese (I didn't have so I didn't use)
(I also sometime combine 3T sour cream to the chicken soup)

1 package flour tortillas

1. Boil the chicken for 10-12 minutes, then drain  and shred chicken. Combine shredded chicken and all remaining ingredients (except for the tortillas). Stuff into the tortillas and roll up. You can serve as is...or you can lightly fry...or you can grill using a grilling pan. I chose to grill this time! Then serve with a spot of sour cream or pepper jelly.

It's Time for some dessert!

I haven't been baking a lot of sweets lately because I am watching my weight gain with this pregnancy, but I have been to a few different parties and play dates lately that required a sweet injections. So, here are a few of the recipes.

Cupcake Crispies

This is just a simple alternative to Rice Crispie Treats.

3/4 box of Cupcake Pebbles (like Coco Pebbles)
1 bag strawberry marshmallows
2-3T butter

In a saucepan, melt the butter. Then, add the marshmallows and cook low until melted. Stir often. Then, add the the marshmallows to the Pebbles. You can do this in the same pot if deep enough or in a mixing bowl. I added to the pot to avoid additional dirty dishes. Mix until thoroughly combined. Then, press into a lightly greased pan. (I used a cookie sheet) Allow to cool. Then, cut up and serve. (I used cookie cutters to make fun shapes)

Apple Fritters

***This recipe is originally from Prudent Baby. Awesome and super easy! I loved that it didn't make a gigantic batch, just the perfect size! I let me son help and he loved "measuring" and mixing!

Here is my adapted recipe (I was out of eggs...which I only noticed once everything else was already!!)
1 c flour ( I used cake flour, but I will try next time with a wheat/white flour mix)

1/2 s sugar
1 tsp salt
2 tsp baking powder
1 tsp apple pie spice mix (I used pumpkin pie was the only thing at hand)
1/2 cup apple sauce (or 2 small individual apple sauce containers)
1/3 cup milk
1 apple, chopped (I finely chopped a red delicious apple!)
1 egg ( I skipped this obviously)

2 c powdered sugar
2 Tbsp milk
1 tsp vanilla (or cinnamon extract)

**Oil for frying

Combine all the dry ingredients. Then in a separate bowl combine all the wet ingredients. Fold the wet into the dry. Finally, stir in the chopped apples.

Then, heat up a pan of oil (your preference of type) to medium high. Once hot, spoon in 1 Tbsp scoops of mix. These will cook very quickly. Allow to lightly brown on each side, then drain on a paper towel. Place on a cooling rack with the other batches are cooking. Also, mix together the glaze. Once relatively cool, drizzle each side with glaze. Serve and dig right in!

Peach Fabulousness
**This was served at a playdate by my friend Kim. Oh WOW! It is super yummo! I am not really a big "cheats" cook, but I will be making this again for my hubbie tomorrow.

2 cans of crescent rolls
1 (8oz) pkg cream cheese
1/3 c powdered sugar
1 tsp vanilla
1 can pie filling (she served with peach filling and it was fabulous!)

2/3c powdered sugar
1- 1.5 Tsp milk

Preheat oven to 350 degrees.
Using 1 1/2 cans of rolls, unroll the dough and separate the triangle pieces (put the remaining dough in the fridge). On a round pan (she used a pizza stone) place the triangle pieces. Place the wider edge on the outside rim of the pan and the pointed tip pointing towards the center. Place on the pan to completely cover the bottom of the round pan. Roll out the dough a bit if needed. Then, create a rim on the outside edge of the dough to form a crust.

Whisk together the cream cheese, powdered sugar and the vanilla until smooth. Spoon on a thick layer of cream cheese mix onto the crescent roll pan. Smooth out. Then, spoon on the pie filling on top.

Remove the remaining rolls from the fridge. Unroll and pull apart. Cut each triangle in half and place on top of the pie filling. Leave 1-2" in between each triangle slice. Bake in a 350 degree oven for 25-27 minutes. Once cooked, allow to cool for 10 minutes while you mix together the glaze. Drizzle glaze over the top of the Fabulousness. Serve warm (or cool if you prefer).