Crockpot Jambalaya

Since I eat lunch at my desk everyday and lack of dining options in the area...I am always trying to think of things that I can bring to work that don't include lean cuisines, ham sandwiches or cup o' noodles...We are in full swing vegetable mode and I brought way more than I needed home the other day. I decided to test out my new crock pot, so I threw together some jambalaya and let it cook overnight...I woke up four or five times last night because it smelled SO GOOD! I'm not sure if it is a true jambalaya but it sure tastes good to me.

Crock pot Jambalaya

1 package boneless skinless chicken breast, cut into 1" cubes

1 lb andouille sausage

3 cubanelle peppers, diced

4 round tomatoes, diced

1 whole onion, sliced

3 cups chicken broth

3 tablespoons hot sauce, I use Louisiana

3 bay leaves

1 tablespoon cajun seasoning

2 teaspoons cayenne pepper

2 teaspoons garlic powder

salt/pepper, to taste

3/4 cup white rice, uncooked

 

Place all ingredients, except rice, in the crock pot. Cover and cook on low for 6 hours. Add the rice and cook an additional hour or until the broth has absorbed into the rice. You want it to be sticky.

 

Printable Recipe!

 

Sorry for the lack of pictures...I was throwing this together at 9:30 last night and wasn't feelin' it!

We are a pretty tight clan here at SMP so I brought it to the office to share...it must have been good because when I went to get some, it was almost gone!

I hope you guys enjoy!

 

 

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Carne Guisada with cheese...Please!

You all know how I love my Mexican food...and if you have not had this or even heard of it...you are in for a treat! Carne guisada is one of my absolute FAVORITE Mexican dishes! It's slow cooked beef in gravy with diced potatoes and you can eat it in a taco, over rice, by itself or however your little heart desires. Whatever you do...make sure you put cheese on it! Mmmmm. I decided to make a big batch on last Sunday since my plans of laying by the pool were foiled once again by the weather...and then we enjoyed it for lunch at the office the next day!

Carne Guisada

4lbs top sirloin steak, cut into 1 inch cubes

3 potatoes, diced

1 - 2 cups water

1 beef bouillon cube

3 tablespoons tomato knorr

1 tablespoon ground cumin

1 teaspoon dried oregano

salt & pepper, to taste

1/3 cup flour

1/4 cup vegetable or canola oil

In a large pot or dutch oven, heat the oil over med/high heat. Coat the meat with the flour, salt and pepper. Brown the meat until browned on all sides.

Add the water, potatoes, bouillon, knorr, cumin and oregano. Cover and simmer for 3 or more hours, stirring occasionally.

NOTE- I ended up needing to thicken it a little. I had some leftover bacon grease and made a roux with that and flour...it was a delicious addition.

Printable Recipe!

I doubled the recipe...that is why it looks like so much!

The sun was a little bright! Not the best pic!

Delish!!!!!!!

 Serve it with Authentic Mexican Rice and Homemade Flour Tortillas!

 Once again, sorry for the lack of posting...BUSY.BUSY.BUSY! I am stockpiling alot of good dishes for you though :)

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Chicken Stir-Fry...my way...or your way...you decide!

Last night I knew the husband would be stuck at the greenhouse rather late...It actually gave me a chance to get a few things done at home...like finish planting my flower pots...until I ran out of soil...vacuum, wash towels...you know, all that fun stuff. 

I also knew that since he wasn't going to be home for dinner, I wanted something quick and easy. My fridge was in need of a bit of a cleaning, so I thought to myself...How bout a stir-fry??? 

Really, you can't go wrong. Open your veggie drawer, see what ya got and there ya have it!!!!!

As most of you know, we like a lot of spice, so I used House of Tsang Spicy Szechuan Sauce and added some Sriracha too. But you can use whatever flavor floats your boat!

I'm not gonna lie...I had stir-fry on my mind when I went to the store last week....because I don't normally buy bok choy on a regular basis!

Spicy Chicken Stir Fry

1 package boneless, skinless chicken breast, cut into 1" pieces

2 tablespoons canola oil

1 tablespoon minced garlic

1 tablespoon ginger paste

1 whole yellow onion, sliced

1 bunch bok choy, roughly chopped

1 bunch broccolini, stems trimmed

1 can bean sprouts, drained or 1 cup fresh

1 cup edamame, shelled

1 cup bottled szechuan stir-fry sauce, or your favorite flavor

1 tablespoon soy sauce

2 tablespoons sriracha sauce*optional*

• Heat oil in a wok or large pan over high heat, add the onions, garlic & ginger paste and cook for 5 minutes.
• Add the chicken, cover and cook for 5 more minutes. Stirring once or twice.
• Next, add the bok choy, broccolini, stir-fry sauce and soy sauce. Mix well, cover and cook for an additional 5-8 minutes(depending how soft/crunchy you like your vegetables).
• Finally, add the edamame, bean sprouts and sriracha sauce. Cover and cook for 2 minutes.
• Serve over hot rice or noodle of your choice.

This would probably serve 4 maybe 6 adults...still working on that cooking for 2 thing ;)

Printable Recipe!!!

Didn't use the bell pepper...my pot was pretty loaded already!

And there ya have it! Delish!!!

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One Dish Wonder

I reallllllllllly need to make one dish meals more often...
When I was in South Texas last year I found a one pot meals cookbook at TJ Maxx. I have been eying this particular recipe ever since I opened it and for some reason or another, never got around to actually making it or anything from the cookbook for that matter...I tried to find it online to show you but I can't find it anywhere! I should have taken a picture of it!!!

Here it goes!

Mexican Chicken, Chile & Potato Pot

adapted from : One Pot Meals Cookbook

2 tablespoons vegetable, canola or olive oil

1 package boneless, skinless chicken breast, cut into 1" cubes

1 whole yellow onion, diced

2 cloves garlic, minced 

1 green bell pepper, diced

1 zucchini, diced

2-4 potatoes, depending on the size, diced

1-2 serranos or jalapenos, diced (serranos are a bit hotter than japs)

1 14.5oz can diced tomatoes
2 cups chicken stock

1 bunch fresh cilantro, roughly chopped and separated into two piles

1 tablespoon ground cumin

1 tablespoon dried oregano

2 teaspoons tomato knorr**see note

salt & pepper to taste

• In a large pot heat the oil over medium/high heat and cook the chicken until lightly browned.
• Add the garlic, onion, bell pepper, zucchini and potatoes. Cover and cook for 10 minutes.
• Next add the chicken stock, half of the cilantro, hot pepper, canned tomatoes, cumin, oregano, knorr**, salt and pepper.
• Simmer for 30 minutes or until the potatoes are no longer crisp.
• Serve with warm flour tortillas, fresh avocado slices and garnish with the remaining cilantro and ENJOY!

You can really do a lot with this dish. It would be great with fresh tomatoes instead of canned, green cabbage and the original recipe called for a sweet potato! I just used what I had on hand and it was DELISH!

**You can find tomato knorr in most grocery stores. It will be in the Mexican/Spanish foods section. It is a good staple to have on hand when cooking Mexican cuisine**

Printable Recipe!!!

NOT PICTURED: Oregano, canned tomatoes, knorr, oregano, cumin, salt & pepper
Didn't use the red pepper, but I'm sure it would have been delish!

Just don't make the same mistake I did...opened the wrong end of the oregano shaker!

Mine...

Matt's...he had the right idea by adding the shredded cheese!

I hope you guys like this!!! It is one of my new favorites!!

PS-It's my birthday today and I am spending my afternoon at the dentist...What was I thinking??? 

ADIOS!

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