Jambalaya

JAMBALAYA: Easy and Delicious Recipe

It is time to celebrate Mardi Gras! And what better way to celebrate, then with a giant, healthy pot of homemade Jambalaya. 

This recipe is full of healthy, fresh vegetables and flavorful spices. 

Give this recipe a try- then close your eyes and pretend you are dancing the night away on Bourbon Street! Maybe there is a Hurricane drink in one hand- you decide....

Ingredients: 

2 Stalks of Celery- chopped
1 Onion- diced
1 Red Bell Pepper- Diced
1 Yellow Bell Pepper- Diced
1 Green Bell Pepper- Diced
1 Jalapeno Pepper- Finely Chipped
4 Cloves Garlic- Minced
1 lb Andouille Sausage- thinly sliced
32 oz Chicken Stock
14 oz Roma Tomatoes- diced
1 1/2 Cups- Brown Rice
2 Tablespoons Cajun Seasoning
1 Bay Leaf
1 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Salt/Pepper

STEP ONE: Heat the pot to medium-high heat. Add the celery, onion, bell peppers, jalapeño and garlic to the pot. Saute them for 5 minutes.

Rainbow of Colors

Healthy and Delicious

STEP TWO: Add the Andouille Sausage to the pot and stir everything together. Cook for 2 minutes. 

Pot of Delicious

STEP THREE: Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme and cayenne pepper to the pot. Bring everything to a simmer, then reduce heat to medium-low. Simmer for 30 minutes (or until rice is cooked). Be sure to stir occasionally as it cooks. 

STEP FOUR: Remove the bay leaf. Season with salt/pepper to taste. 

ENJOY! 

PRINTABLE RECIPE

JAMBALAYA

Ingredients: 
2 Stalks of Celery- chopped
1 Onion- diced
1 Red Bell Pepper- Diced
1 Yellow Bell Pepper- Diced
1 Green Bell Pepper- Diced
1 Jalapeno Pepper- Finely Chipped
4 Cloves Garlic- Minced
1 lb Andouille Sausage- thinly sliced
32 oz Chicken Stock
14 oz Roma Tomatoes- diced
1 1/2 Cups- Brown Rice
2 Tablespoons Cajun Seasoning
1 Bay Leaf
1 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Salt/Pepper

STEP ONE: Heat the pot to medium-high heat. Add the celery, onion, bell peppers, jalapeño and garlic to the pot. Saute them for 5 minutes.

STEP TWO: Add the Andouille Sausage to the pot and stir everything together. Cook for 2 minutes.

STEP THREE: Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme and cayenne pepper to the pot. Bring everything to a simmer, then reduce heat to medium-low. Simmer for 30 minutes (or until rice is cooked). Be sure to stir occasionally as it cooks.

STEP FOUR: Remove the bay leaf. Season with salt/pepper to taste.


Adapted From: http://www.gimmesomeoven.com/jambalaya-recipe/

Queso Chili with Chicken

Queso Chili with Chicken

Here is an incredible slow cooker meal! Prepare the majority of this chili before you leave for work, and then you only have a small amount of work when you get home at night. 

The roasting of the corn and peppers adds an amazing taste to the chili. Then, the addition of the cream cheese and pepper jack cheese makes it a truly special dish. 

Give this one a try! The leftovers are.... dare I say.... even better than the original dinner. 

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese


Queso Chili with Chicken

STEP ONE: Put the chicken in the slow cooker. 

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours. 

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker. 

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes. 

It looks like a holiday tree

Beautiful Colors

STEP FIVE: Repeat the roasting with the corn and jalapeño. 

This smell...amazing!

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker. 

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts. 

Look at all of that deliciousness...

STEP EIGHT: Just before serving, mix in the pepper jack cheese. 

Garnish with avocado, tortilla chips and cilantro!

This just became one of your favorite meals

Printable Recipe

Queso Chili with Chicken

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese

STEP ONE: Put the chicken in the slow cooker.

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours.

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker.

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes.

STEP FIVE: Repeat the roasting with the corn and jalapeño.

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker.

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts.

STEP EIGHT: Just before serving, mix in the pepper jack cheese.

Garnish with avocado, tortilla chips and cilantro!

 Originally Adapted From: http://pinchofyum.com/queso-crockpot-chicken-chili-with-roasted-corn-and-jalapeno

ZUPPA TOSCANA: Just like the Olive Garden Version

This soup is a favorite in our house! I recognize it may not be the healthiest, but it is so so tasty. I always figure the copious amount of kale will even out the bacon and sausage :) 

This recipe is hearty and is just perfect for the cold wintery days that are upon us. Even if you have never tried the Olive Garden version of this soup, give this recipe a try. I promise- you will not regret it. 

I highly suggest cooking extra bacon so you have a snack while this soup is simmering...but I will leave that decision entirely up to you. 

ZUPPA TOSCANA

STEP ONE: Cook the sausage. 

STEP TWO: Cook the bacon. Break into small pieces.

STEP THREE: Take a large pot and heat 1 Tablespoon of Olive Oil over medium high heat. 

STEP FOUR: Add the onion and garlic into the pot. Cook for three minutes. Stir occasionally. 

STEP FIVE: Add the potatoes, chicken broth, water, sausage, bacon. Bring to a boil and simmer for 10 minutes. 

STEP SIX: Add the kale. Simmer for 10 additional minutes. (If the potatoes are not softened at this point, simmer until they are to your liking). 

STEP SEVEN: Remove from the heat and stir in the half and half. Season with salt and pepper. 

Ingredients

1 lb Spicy Italian Sausage

8 Pieces of Bacon

Olive Oil

1 Onion- chopped

3 Cloves of Garlic- minced

3 lbs of Yukon Gold Potatoes- sliced and diced

4 Cups of Chicken Broth

2 Cups of Water

2 Cups Kale- chopped

1 Cup Of Half and Half

Salt and Pepper for taste

ENJOY!

Printable Recipe

ZUPPA TOSCANA

STEP ONE: Cook the sausage.

STEP TWO: Cook the bacon. Break into small pieces.

STEP THREE: Take a large pot and heat 1 Tablespoon of Olive Oil over medium high heat.

STEP FOUR: Add the onion and garlic into the pot. Cook for three minutes. Stir occasionally.

STEP FIVE: Add the potatoes, chicken broth, water, sausage, bacon. Bring to a boil and simmer for 10 minutes.

STEP SIX: Add the kale. Simmer for 10 additional minutes. (If the potatoes are not softened at this point, simmer until they are to your liking).

STEP SEVEN: Remove from the heat and stir in the half and half. Season with salt and pepper.

Ingredients

1 lb Spicy Italian Sausage
8 Pieces of Bacon
Olive Oil
1 Onion- chopped
3 Cloves of Garlic- minced
3 lbs of Yukon Gold Potatoes- sliced and diced
4 Cups of Chicken Broth
2 Cups of Water
2 Cups Kale- chopped
1 Cup Of Half and Half
Salt and Pepper for taste

Roasted Chicken with Rosemary and Garlic Cream Cheese

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ever attempted to make a whole chicken? Neither had I until recently. Now that I know how easy it is, I will be making one much more often. It does not take much time to make, and you have leftover chicken which can translate into other recipes throughout the week! 

Do not be intimidated of the chicken....make friends with it. 

Ingredients:

1 Whole Chicken

4 ounces of Cream Cheese

1 Tablespoon Fresh Rosemary Leaves

2 Cloves of Garlic- minced

Salt and Pepper

1 Whole Lemon- Quartered

Olive Oil

4 Large Carrots- Cut into chunks

1 Onion- Quartered

3 Stalks of Celery- sliced

2 Garlic Cloves- minced

STEP ONE: Preheat oven to 375 degrees. 

STEP TWO: We are going to separate the skin from the meat of the chicken. Take a wooden spoon and slowly insert it under the skin and separate it from the meat. Try not to tear. Also, do not worry if you do tear it....you are the one eating it, and it will still taste just as delicious. 

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper. The softer your cream cheese, the easier this will mix. 

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside. Again, the softer your cream cheese, the easier it will spread. My cream cheese was not very soft (lack of patience) so it was more of a polka-dot fashion, and it still tasted delicious! 

STEP FIVE: Put the lemon inside the cavity of the chicken. 

STEP SIX: Butter your baking dish. 

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies. 

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken. 

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more. 

ENJOY! 

Copy/Paste Instructions

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ingredients:
1 Whole Chicken
4 ounces of Cream Cheese
1 Tablespoon Fresh Rosemary Leaves
2 Cloves of Garlic- minced
Salt and Pepper
1 Whole Lemon- Quartered
Olive Oil

4 Large Carrots- Cut into chunks
1 Onion- Quartered
3 Stalks of Celery- sliced
2 Garlic Cloves- minced


STEP ONE: Preheat oven to 375 degrees.

STEP TWO:  Take a wooden spoon and slowly insert it under the skin and separate it from the meat.

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper.

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside.

STEP FIVE: Put the lemon inside the cavity of the chicken.

STEP SIX: Butter your baking dish.

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies.

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken.

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more.

HOW TO: Make Burlap Rosettes

HOW TO: Make Burlap Rosettes

STEP ONE: Take a strip of burlap. I used different sized ones. Cut some in half and leave others the full width. 

STEP TWO: Fold the burlap in half. Start rolling to create the middle of the flower. 

Creating the Center

Start Rolling

STEP THREE: Once you have the middle created- start rolling the fabric. Play around with this step. Keep it folded in half and roll or start letting it go loose. Try rolling it forwards- then another ones backwards. 

STEP FOUR: Use a hot glue gun to keep everything in place. 

STEP FIVE: Cut a piece of felt the size of the back of the flower. Hot glue it to the back to hold everything in place. 

 Play around with different colors of burlap. Try shorter strips of burlap, longer strips of burlap. 

Rolling Backwards

 

Pin your new rosettes onto a wreath