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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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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Turkey Joes

I have so many things I want to post about...but today, I have to tell you about Monday night's dinner...

The only way I have ever made sloppy joes was using Manwich and I'm not gonna lie...I LOVE the stuff. It's so tangy and simply delish! I knew I didn't have any in the pantry and in an effort to try and clean out my pantry...I decided to make my own. How hard could it be? Not very!!! I browsed around for ideas and came across a great recipe from none other than The Pioneer Woman herself. I changed it up quite bit and they were AWESOME!!! I know most recipes call for brown sugar, we don't really like it sweet, so I didn't even bother with it...and I added jalapenos and lots of Tabasco for some heat!

I'm sorry Manwich but I don't know if I will be able to continue our relationship...

Turkey Joes

1 lb ground turkey

1/2 yellow onion, diced 

2 jalapenos, diced

1 tablespoon minced garlic

1 1/2 cups ketchup

3/4 to 1 cup water

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon A1 steak sauce

1 teaspoon crushed red pepper flakes

Tabasco sauce, to taste

2 tablespoons olive oil

salt & pepper, to taste

buns

Topping suggestions :

sliced cheese

diced onion

pickles

raw jalapenos

1. Heat oil in a skillet over medium heat. Add the turkey, onions, garlic and jalapenos. Cook until turkey is no longer pink. Approx 10 minutes.
2. Add the ketchup, water, mustard, Worcestershire, A1 sauce, crushed red pepper, Tabasco, salt and pepper. Simmer for 20-30 minutes tasting along the way. You many want to add more Tabasco, salt and/or pepper depending on you taste.
3. Serve on your favorite bun and ENJOY!

NOTE : This makes about 6 sandwiches.

Printable Recipe!!!

NOT pictured..A1, garlic, salt, pepper and mustard...my bad!

Needed a tad more ketchup and mustard...

Onion buns are the way to go! Soooo goood!

Simply Delicioso!!!!!!!!!

You could easily substitute the ground turkey for beef...we at so much red meat over the weekend that I felt the need to give my arteries a bit of a rest! Post on that to come later...

I hope everyone has a fabulous day!!!

I will try to, despite the fact that it is raining...AGAIN...

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Someone's got a case of the Monday's...

Hello out there! I hope everybody had a great weekend. I can't believe it is already Monday....Why can't the weekend be 5 days long and the work week be 2??? How great would that be??? In all honesty, I should be enjoying my freedom on the weekends because soon enough the 7 day work week will be back...Soooo I now retract my first question.
I spent the weekend getting some stuff done around the house and doing laundry. The two of us suuuuuuuuuuure do go through a lot of clothes during the week...Just when I think the laundry is caught up, another piles appears out of nowhere. Very mysterious...but the fact that my washer keeps giving me an error code and stops working every other load, doesn't the matter either!
Anyways, I'm debating on what to make for dinner tonight but I know it will probably be something simple..because I got lazy side tracked yesterday and need to finish the aforementioned laundry...
I saw this recipe over at Cooking With Libby last week(it may have even been Monday), new I had most of the ingredients at home and made it that night. It was oh so delicious! I made a few alterations because I couldn't remember the recipe exactly off hand but it turned out great. Thanks Libby!
If you haven't checked out her blog, you must do so, she's got great stuff goin on over there.

Chicken Chile Pasta Casserole

Adapted from : Cooking With Libby

1 pack boneless, skinless chicken breasts

1 chicken bouillon cube

1 box fusilli noodles, or pasta of your choice

4 tablespoons butter

4 stalks celery, chopped

1 whole yellow onion, chopped

1 red or green bell pepper, chopped

1 14.5 oz can fire roasted or regular diced tomatoes

1 14.5oz can stewed tomatoes

2 4.5oz cans diced green chilis

1 lb. processed cheese, cubed, I used velveeta

1 tablespoon hot sauce, optional

1 cup shredded cheese, cheddar or Mexican blend

• Preheat oven to 350 degrees.
• In a medium pot, add about 4 cups of water, the bouillon cube and chicken. Cook until the chicken is no longer pink. Approx 30 minutes on med/high heat. 
• Remove the chicken but reserve the water. Set chicken aside to cool, when cooled, shred or cube.
• Bring the water back up to a boil, add the noodles and cook for 10 minutes. Drain and set aside.
• In a large saute pan, melt the butter over med/high heat. Add the onion, pepper and celery, cook until tender. 
• Next add the cheese, cook until almost melted, then add the chicken, green chilis and hot sauce (if you are using it)
• Finally, add the pasta, mix well, pour into a 9x13 pan, top with shredded cheese and bake at 350 degrees for 30-50 minutes.

***Mine took close to 50 minutes because it sat out for a couple of hours before I baked it***

****The original recipe called for 2 cans of sliced mushrooms. I didn't have them on hand but would definitely use them next time****

NOTE : You could use a store bought rotisserie chicken but make sure to cook your noodles with canned chicken broth or bouillon cubes.

Printable Recipe!!!

I guess I forgot to take pictures of the chicken...SORRY!!!!!

It was paper plate night...

I hope ya'll like it!!!!!!!!

Adios for now!

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Best.Fried.Rice.EVER...

Seriously...
I came across this recipe on Tasty Kitchen and it instantly intrigued me... Matt and I LOVE fried rice and we love Sriracha. Mix them both together...SCORE!
There is a Japanese place that we go to often called Hana Yori and I am ALWAYS asking them how to make the rice because I can never seem to get it right. The chef told me the trick is to use cold rice, which I had never done before. It had been a while since I had attempted to make it when I came across this yesterday morning, so I decided to give it another whirl. I must say, it was pretty amazing...if you like spicy, you will love this! If you don't, you can just omit it and still love it!
After I saw the recipe on TK, I checked out who submitted the recipe and saw the link to her blog, Everyday Delightful. You should really go and check it out. There are some really great recipes over there!

Best.Fried.Rice.EVER

adapted from : Everyday Delightful

1/4 cup vegetable or canola oil

4 cups cooked white rice, cold

1 tablespoons minced garlic

1/2 yellow onion, finely diced

1 carrot, finely diced

1 cup cabbage, finely diced

2 teaspoons sesame oil

4 tablespoons low sodium soy sauce

3 tablespoons sriracha sauce, more/less to taste, we like heat

salt & pepper, to taste

4 eggs

• In a wok or large pan, heat the vegetable oil over med/high heat until hot.
• Add the onions and garlic, saute for 4 minutes then add the cabbage and carrots. Cook until crisp-tender.
• Add the the soy and sriracha and saute for 2 minutes then add the rice.
• Mix well and continue to cook until all the flavors have combined, approx 15 minutes.
• Add the sesame oil, mix and remove from heat.
• Fry the eggs to your liking. 
• Serve the rice topped off with the fried eggs and ENJOY!

Printable Recipe!!!

SERIOUSLY...AMAZING!

Just looking at these pictures is making me want this all over again...RIGHT NOW! Too bad I am at the office and sent what little leftovers we had left with Matt...At least I know he is having a good lunch!

I hope you guys try this and let me know what you think...I know you will love it....I was thinking next time about throwing some shrimp or chicken in with it and maybe even some more vegetables. The options are endless!!!

Have a GREAT Friday!!!

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Two Casserole Tuesday!

I'm sure all of you out there have a favorite "go to" cookbook...mine happens to be La Pinata written by The Junior League of McAllen, Texas. It was first published in 1976 and has been a hit in South Texas ever since. It has so many different recipes...but my favorite part is the Mexican foods section...and if you haven't noticed, we love our Mexican food!!! I'm getting hungry just thinking about it...

A couple of weeks ago, I asked Matt what he was hungry for and his response was King Ranch Casserole...and I happily obliged...I tweaked mine a tad...so here it goes!

King Ranch Casserole

Adapted from : La Pinata

1 rotisserie chicken, skinned and deboned

1 can cream of mushroom

1 can of cream of chicken

1 can of RoTel tomatoes and green chilis

1 small can green chilis

½ can of chicken broth

1 dozen corn tortillas, cut into squares

1/2 yellow onion, chopped

2 cups of grated cheese, Mexican blend

• Preheat oven to 350
• In a blend, mix the soup, chilis, rotel & chicken broth. Blend until smooth. Set aside.
• In a 9x13 baking dish, place a layer of the chicken, 1/2 the tortillas, 1/2 the cheese and 1/2 the sauce.
• Repeat the layers, ending with the cheese.
• Bake uncovered for 1 hour or until cheese is browned and bubbly.
• Serve with saltines or tortilla chips for dipping!

Printable Recipe!

I apologize for my lack of pictures for this dish...I don't know what happened to them!?!

Perfect doneness!

Soooooo delish!!!!!!!!!!

Another great recipe from La Pinata is Chili Rellenos Casserole. In the cookbook it calls for canned whole green chilis but I prefer using fresh roasted poblanos and this time I added ground chorizo. So I decided to rename it to Roasted Poblano Casserole. It is ANOTHER favorite of my husbands...I swear sometimes he is just saying he loves my food...hmmm...

I serve it with warm flour tortillas and canned ranch style beans. Last night, I even made a taco out of it...there I go with the tacos again...!!! This would also make a great breakfast...just use ground sausage in place of the ground beef...yum!

Roasted Poblano Casserole

adapted from : La Pinata

4-6 poblano peppers, roasted, peeled and seeded

1lb ground beef

1/2 lb chorizo sausage, optional. It gives it a little extra kick

1/2 yellow onion, diced

4 eggs

2 cups shredded cheese, cheddar or Mexican blend

1 1/4 cup milk

1/4 cup flour

hot sauce, to taste. I used about 1 tablespoon

salt & pepper, to taste

To roast the peppers...

Preheat broiler to 550. Place peppers on a baking sheet and put under the broiler and for 5-7 minutes on each side.

Let cool, remove what you can of the skin, stems and seeds. 

For the casserole...

Preheat oven to 350.

Brown the ground beef and onions, drain grease and set aside. 

Cook the chorizo, drain and mix with the beef and onion mixture.

Arrange half of the peppers in the bottom of a square baking dish.

Top with the meat mixture, cheese and the remaining peppers.

In a bowl, whisk together eggs, milk, hot sauce, salt & pepper. 

Slowly add the flour to the egg mixture and beat well with the whisk.

Pour the mixture evenly over the casserole.

Bake for 50-60 minutes. 

Let set for 5-10 minutes before serving.

Printable Recipe!

Delish!!!!

Leftovers for lunch!!!

I hope you have a great Tuesday and enjoy these two recipes!!! Super easy and perfect for a mid week dinner!

As some of you know, I am heading to Australia on Thursday for 17 days...I will not be posting any recipes for that time but please follow me at Sometimes Eccentric Steph for updates from Down Under! 

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Feelin Hot, Hot, Hot!

There is something about plopping down in front of the TV with a big ol' bowl of chili and watching stupid movies. Last night, in the midst of a blizzard, we did just that.

This doesn't need a big introduction, so here it is!

Sure to warm you up in the DEAD of Winter, Spicy Chicken Chili

Recipe adapted from : Tasty Kitchen

1 rotisserie chicken

1 whole yellow onion, sliced

2 tablespoons garlic

3 tablespoons dried oregano

2 tablespoons dried ground cumin

2 teaspoons dried Spanish thyme

1 32oz carton chicken stock

2 cups water

1 10.75oz can condensed cream of chicken soup

2 15.05oz cans great northern beans, drained

6 whole pickled jalapenos, roughly chopped

2 tablespoons olive oil

Salt & pepper, to taste

·         Skin and debone chicken, set aside.

·         Heat olive oil in a large pot over medium heat, saute onions until tender.

·         Add the chicken, spices, chicken stock, water, soup, beans and jalapenos.

·         Cover and simmer for AT LEAST 30 minutes.  As with any chili, the LONGER the better!!!

Garnish with chopped jalapenos, shredded monterey jack cheese, sliced avocado, sour cream, tortillas strips…the options are endless.

I had some old bread I was about to throw out but instead, made some DELISH crispy toasts to go along side.

Monterey Jack Cheese & Jalapeno Toasts

       1  loaf bakery bread, a day or two old. I used whole wheat ciabatta

1/8 cup olive oil for brushing

2 whole pickled jalapenos, sliced

1 cup shredded monterey jack cheese

·         Preheat oven to 400 degrees

·         Slice bread into 12 even slices, about ¼ in thick

·         Brush both sides of bread with olive oil.

·         Sprinkle the cheese evenly on the slices.

·         Top with jalapeno slices.

Bake for approximately 15 minutes or until the corners are golden brown and the cheese is bubbly.

I was lucky to have a snow day today and got to eat some more for lunch!!!!!!!

Well back to the office tomorrow...

Until next time!

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