Chicken & Sausage Jambalaya

Made this tonight and it was amaze-balls (Giuliana Ranic).

Yield: A LOT (10-12 servings)

Total time: 1 hour 45 minutes

Ingredients

• 12 ounces applewood-smoked bacon, diced
• 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
• 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
• 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
• 1 1/2 pounds onions, chopped (4 to 5 cups)
• 2 large celery stalks, chopped
• 1 8-to 10-ounce red bell pepper, coarsely chopped
• 1 8-to 10-ounce green bell pepper, coarsely chopped
• 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chili powder
• 1/4 teaspoon (or more) cayenne pepper
• 3 10-ounce cans diced tomatoes and green chiles (aka Ro-Tel)
• 2 1/2 cups beef broth
• 3 cups (19 to 20 ounces) long-grain white rice (NOT instant!)
• 8 green onions, chopped (about 2 cups)
• Chopped fresh Italian parsley

Directions

Preheat oven to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso/ham. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and peppers. Cook until vegetables begin to soften, stirring occasionally, 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5  minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute, then add diced tomatoes with chiles and broth and stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot and place in oven, baking until rice is tender and liquids are absorbed, 45 to 48 minutes. Mix chopped green onions into jambalaya and sprinkle with chopped parsley.

From Bon Appetit, March 2011

Crock Pot Chicken Curry

This super easy crock pot curry has become a cold weather regular for us.

Ingredients

2 lbs. boneless, skinless chicken thighs, cubed
2 jalapeno peppers, diced (up to you if you remove the seeds - remember, keeping the seeds = hotter)

1 banana, peeled and sliced
1 Granny Smith or other sour apple, sliced but not peeled
1 1/2 cups diced tomatoes (I use 2-3 medium tomatoes)
2-3 bay leaves
1/2 cup white wine
1 cup light coconut milk (we use the whole can)

2 large onions, diced

4 cloves garlic, crushed

2 1/2 tablespoons curry
1 teaspoon cumin
1 teaspoon salt

1 tablespoon olive oil (or any cooking oil)
2 tablespoons flour

Directions

1. Spray crock pot with cooking spray.
2. Add first 8 ingredients (through coconut milk) and stir together.
3. Saute onions and garlic in oil on the stovetop until nearly done. Stir in spices (except bay leaf) and cook for another 3 minutes.
4. Add the onion mixture to the crock pot and mix in.
5. Sprinkle flour on top of everything, then mix in.
6. Cover and cook on high for 3 hours or low for 6 hours (we always cook on low).

Serves up great with basmati or any other rice!

Adapted from Crepes of Wrath

Chili-Garlic Glazed Salmon

Made this recipe last night.  It was delicious and easy, perfect for a hot night!

Very little bit of heat to it, plus a bit of sweet and tangy.  Didn't hurt that I managed to cook the salmon perfectly instead of overcooking it like I usually do!

Ingredients

• 3  tablespoons chili sauce with garlic (this stuff)
• 3  tablespoons minced chives or scallions (very fine)
• 1 1/2  tablespoons  orange marmalade
• 3/4  teaspoon soy sauce
• 4  (6-ounce) salmon fillets
• Cooking spray

Preparation

1. Preheat grill on high.
2. Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a sheet of foil coated with cooking spray. Place on grill for 7 minutes; brush with remaining chili sauce mixture. Grill another 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Adapted from Cooking Light Fresh Food Fast, Oxmoor House, April 2009

Easy crockpot Hawaiian chicken

This is a "set and forget" type of meal, perfect for a busy day (or a lazy one).  The end result is a sweet and savory dish, delicious served over white or brown rice, maybe with some broccoli (or broccolini) on the side.

Ingredients
3-5 boneless chicken breasts
1 cup diced pineapple
2 cups chopped red and/or green peppers
1 cup chopped onion
2 cups of honey barbecue sauce (I use Sweet Baby Ray's Honey Chipotle)
3 tablespoons honey
2-3 cloves minced garlic
1 diced jalapeno pepper (optional)

Salt and pepper

Directions

A note on the jalapeno pepper: if you want *some* heat, you should stem, seed, and remove the ribs from the pepper because it reduces the heat. If you like it hot, just stem the pepper prior to dicing.

 
1)  Generously salt and pepper both sides of chicken.

2)  Put all the ingredients in the crockpot and stir well.

3)  Cover and cook on low 5-6 hours.
4)  Serve over a bed of rice.

Adapted from RecipeZaar.