Jambalya

Emeril's Chicken, Andouille, and Shrimp Jambalaya

3 tablespoons canola oil

1 (3-1/2 to 4 pound) chicken, cut into 8 pieces

1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp

1 1/2 pounds andouille sausage, cut into 1/2 moons

2 large onions, finely chopped

4 medium ribs celery, finely chopped

1 green bell pepper, seeded and finely chopped

1 bunch scallions, tops separated from bottoms, both chopped

6 cloves garlic, pressed or minced

1/4 cup tomato paste

1 can (4 ounces) chopped green chiles, drained

1 teaspoon dried thyme, crumbled

2 bay leaves

1 teaspoon salt, or to taste

Generous amount of freshly ground black pepper, to taste

1/2 teaspoon Louisiana hot sauce, or to taste

5 cups chicken stock

1 1/2 cups chopped fresh tomatoes

3 cups long grain rice

1 pound small shrimp, peeled and deveined

1/2 cup chopped fresh parsley

In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.



Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.



Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.

Homemade Chicken Strips

These were a BIG hit tonight at our house!
We have a BIG OLE family now--so I increased the amounts and for the hone mustard sauce I did not have any orange juice--added some extra honey instead and it turned out perfect!


2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey Mustard, recipe follows
Directions
Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the
egg and milk in a shallow bowl. Dip the chicken cubes into the egg
mixture and then dredge them in the chips. Place the chicken nuggets
on a baking sheet and drizzle with melted butter. Bake for 15 to 18
minutes, or until golden brown. The chicken nuggets can be frozen
after baking. Serve with your favorite sauce, such as honey mustard or
ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to
pouring consistency for dressing or dipping consistency for dips with
orange juice. Cover and chill for 2 or 3 hours.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs (by Progresso)
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.


Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Spicy Honey Chicken

Spicy Honey Chicken


2 t vegetable oil


Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

for extra heat, increase chipotle or add ground red pepper


8 boneless skinless chicken thighs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'
ya right now it's better with thighs.

Glaze:
1/2 C Honey
1T Cider Vinegar

*I have changed this recipe from the original version I posted. If you liked it before and you're mad at me for messing with it again, do the following! Omit onion, coriander, and chipotle and replace with 1 t paprika and 1/2-1/2 t cayenne pepper. For the glaze, I just increased it so there would be enough to drizzle on at the very end.


Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.


If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Stuffed Chicken

A new friend of mine - Courtney - posted this recently on Facebook--sounds easy!

6 Boneless Chicken Breasts--Flattened
Place 5 pepperoni slices on each, then 1 mozzarella string cheese stick
Roll up, Secure with toothpick
Cover with Ragu sauce
Top with cheese.
Bake 350 for 1 hour.

Alt....stuff with Cheddar stick and Broccoli--Cover with Alfredo Sauce.

Yummo and Easy!

Apricot Chicken

From the Kitchen of Amy:

Mix the smallest bottle of Italian Dressing with 1 envelope of Lipton's Onion Soup Mix. Pour into a 13 by 9 baking pan. Place 4-6 chicken breasts on top of mixture (turning a bit to coat the breasts). Then use the smallest jar of Apricot Jam--Place a large spoonful on top of each chicken breast--spreading evenly.

Bake 350 degrees for 1 hour to 1 1/2 hours-depending on oven.

Yummo.

Amy says it reminds her of "Orange Chicken"

Chicken Tonight?

CRISP OVEN-BAKED CHICKEN

Dip chicken pieces in evaporated milk and then in cornflake crumbs. Arrange in single layer in roast pan or casserole. Cover. Bake at 350 degrees.

These are on my menu this week--but I'll be figuring out how long it takes to cook them since the time wasn't posted....

Chicken Fried Rice and a Dessert

More Yummy Meals from .Real Mom Kitchen


Chicken Fried Rice

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas (I leave these out)
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder (My family likes the garlic powder, It gives it a stronger garlic flavor)
5-6 cups White rice (cooked)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking. (I pull my chicken out of the freezer and put the soy sauce on it. Then it can marinate in the soy sauce while it thaws. When it's thawed and ready then I cut it up) In a large frying pan (Very large frying pan) cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. Then add the rice to the mixture. In another pan, scramble three eggs, chop finely and add to mixture Add butter and garlic, stir until butter is all melted.

Need a Dessert--Real Mom Kitchen Always Has One:
Marshmallow Brownies

1 (9 x13) boxed brownie mix
Miniature marshmallows
Frosting (recipe below)

Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.

Frosting

1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool.

Creamy Italian Chicken and a Dessert

I knew I would LOVE this blog just by the title..check it out for more yummy recipes.Real Mom Kitchen


Creamy Italian Chicken


4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)

Need Dessert:
Homemade Oreos

2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and flatten slightly. Bake @ 350° for 8-9 minutes. Will make 48 cookies, so 24 sandwiches.

Frosting

4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing.

Perfect, Creamy, Fettuccine Alfredo

I know, I know...but seriously they have the BEST recipes!!! Everything I have made from their blog is sooo good!!! So I am trying another one :)

Kevin and Amanda's Recipe Blog

Go to their blog for awesome pictures that take you through the process step by step...


Perfect, Creamy, Fettuccine Alfredo
1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

From one of my favorite recipe blogsLive.Love.Eat

(This is on my menu this week--but I am posting it early so I can find it easily when I need it--I'll let you know how it is! Go to the link above for GREAT pictures!!!)

Spicy Chicken Sandwiches with Cilantro-Lime Mayo
MAYO:
1/4 cup reduced-fat mayonnaise
2 tblsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced

CHICKEN:
1/4 cup egg substitute
3 tblsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tblsp olive oil

REMAINING INGREDIENTS:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
Lettuce leaves


To prepare mayo, combine the first 4 ingredients.



To prepare chicken, combine egg substitute, hot sauce, oregano & salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Pound out a bit to uniform the size & make thinner. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.



Crush tortilla chips in a shallow dish until ground.



Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken & chips.



Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 1/2 minutes on each side or until browned & done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf & 1 chicken cutlet; top with top halves of rolls. Makes 4 sandwiches.


Straight for the cook: (see link above)
This was meant to be a light dish but I couldn't help but fatten it up a bit. Instead of baked tortilla chips I used Spicy Doritos. I also added 1/2 slice of American cheese to each sandwich because we love cheese!!! We made these twice & while I used dried cilantro I do recommend using fresh. I also think this sandwich would be as equally tasty with just mayo but my husband loved it so much as is.


I rarely ever use red onions because they're so strong but they work really nicely on this sandwich. Also, feel free to use whichever sandwich rolls look best to you at your market. I used French hamburger rolls from the bakery because they looked too beautiful to pass up.

Bacon Cheeseburger Chicken

This recipe is yet again from the BEST Recipe blog called Kevin and Amanda's Recipe
--seriously go to it and see all her detailed pictures!!!

Kevin and Amanda's Recipe Blog

Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon --cut bacon in halves, cook, and then chop to make bacon bits

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter (or you can use a little of the grease leftover from the bacon)over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Yum, I served with our fav--sweet potatoe fries.

What's For Dinner?

Tonight from the Kitchen of JMBMOMMY:


Shrimp Alfredo
(You can use Chicken!)

I didn't have a recipe or a plan...but this is what I did and it turned out yummy!

Rigatoni -- I used Barilla brand -- boiled for 10 min and rinsed in cold water.

I used Wild Gulf Brown Shrimp Peeled and Deveined - Raw - Ready to cook. 16 oz

Heated a Wok for 3-4 min (until pan begins to smoke) then added 2 Tbsp of olive oil. Stir fried the shrimp for 2-3 min and seasoned with salt and pepper. Okay, I like my shrimp reallllly done --so I continued to cook it longer--I want them to be browned a little-weird I know. I also love a buttery taste--so I add a little country crock lite at the end. Not healthy I know.

Then I added the rigatoni to the wok and 16 oz jar of Alfredo Cream Sauce -- I used Archer Farm brand. Remember, I don't love cooking....so you can of course make your own sauce....but for me this is easy, yummy, and only 80 calories--and NOT heavy like homemade sauces!

Once it was all mixed together and steaming hot...I sprinkled Italian Seasoning VERY generously. Stir again.....

Hubby topped his with fresh Parmesan cheese.

Served with Crescent Rolls.

Easy Crockpot Dinner

From the Crockpot in Tina's House!

6 boneless, skinless chicken breasts
16 oz sour cream
2 cans cream of chicken soup

Mix and cook in the crockpot on low for 6 hours or high for 4 hours.

Use SC/CoC as a gravy to serve over rice or mashed potatoes.

Enjoy!!
Tina

Hang out with Tina at Golden Goodness