Cajun Seasoning Recipe - PepperScale. Louisiana Red Beans and Rice Recipe, What's Cooking America. 1 pound dried red beans, soaked overnight in water*2 (32-ounce) containers of chicken broth**2 tablespoons olive oil1 pound Andouille sausage, sliced against the diagonal into rounds1 medium onion, chopped1 green bell pepper, cored, seeded, and chopped1/2 cup chopped celery6 to 8 cloves garlic, minced2 bay leaves1 teaspoon dried thyme1 teaspoon ground black pepper2 teaspoons Creole Seasoning7 to 8 fresh basil leaves, chopped1 ham hock***Salt and pepper to tasteHot cooked rice**** * Can substitute 4 to 5 (15-ounce) cans red beans, drained of liquid instead of soaking dried beans. ** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
Amazing Chicken Recipe. Basil-Cilantro Noodles. Oven-Roasted Chicken Shawarma Recipe. Cheese-Stuffed Chicken in Phyllo Recipe. Tuna Patties Recipe. Method 1 Drain the liquid from the tuna cans.
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. 2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. 3 Divide the mixture into 4 parts. 4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Chili Lime Chicken Burgers - Eat. Drink. Love. Chili Lime Chicken Burgers We like to grill burgers on Saturday nights when it starts to get hot outside.
It’s an easy dinner to make, but we don’t usually experiment too much with the flavors and toppings and I’ve been wanting to spice up our burger game a bit. I actually saw a frozen version of these burgers at TJ’s last month and thought they sounded yummy, but decided after looking at the simple ingredient list, I could just make them myself. These Chili Lime Chicken Burgers are my new favorite burgers. Roasted Sausage, Potatoes and Peppers. King Ranch Chicken. Casseroles are an ancient dish, found all over the world.
Yet for some reason, whenever I hear the word, I don’t think of France (the origin of the name), I think of church suppers, potlucks and home. We Texans, like most Americans, love our casseroles. Though what usually sets a Texan casserole apart from its neighbors is the spices used. Not shy with the peppers, most Texan casseroles have a bit of a kick. And one of the most popular casseroles we make is King Ranch Chicken Casserole, a soft, slightly spicy, cheesy mixture of tomatoes, corn tortillas, chicken, cream and peppers. Casseroles today have a sort of retro appeal, yet I find they’re a terrific dish to prepare in the cooler months. The rise of the casserole’s popularity occurred in the mid-part of the last century, an advent that coincided with the introduction in 1934 of Campbell’s Cream of Mushroom Soup—that ubiquitous ingredient found in almost every casserole recipe. Reinventing the Classic Tuna Sandwich.
For the past few months, I’ve spent hours in the kitchen with my talented assistants working on a new soup book.
Not only have we tested countless brodos, bisques, gazpachos, and potages, we’ve been creating sandwiches to serve alongside them. One special creation—a tuna salad combo prepared with hummus, kalamatas, and cucumbers—got high marks from the book’s testers. For the dressing, I replaced much of the mayonnaise in the usual versions with hummus, and seasoned the salad with lemon, cumin, and a touch of mint. Other additions included the classic duo of chopped onions and celery. This new tuna mixture is delicious on toasted multi-grain slices, but you could serve it just as easily solo as a salad without the bread. Print This Recipe. Tuna Pasta with Capers in White Wine Sauce Recipe. Print Here’s a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination (and classic Italian).
One of my favorite dishes on this site is the tuna, arugula, chili pepper, pasta recipe. So when I stumbled on another variation with similar core ingredients in Giulia Melucci’s I Loved, I Lost, I Made Spaghetti I had to try it. Score! Baked Crêpes Cacciatore with Parmesan Cream Sauce. Make the filling:
Chicken Paprikash Recipe. We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer.
Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish. Method 1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root). Penne Rigate with Olives, Roasted Peppers, and Tuna. Bring a 6- to 8-quart pot of well-salted water to a boil over high heat.
Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook for 2 minutes, pressing on the garlic with a fork to release its fragrance; don’t let it brown. Stir in the olives, peppers, and sun-dried tomatoes and cook, stirring occasionally, until heated through, 3 to 4 minutes. Add the tomatoes and their juice and use the fork to crush them a bit. Raise the heat to medium high and bring to a simmer. Crockpot Chicken Stroganoff. So this was one of those dinners I never even planned.
Makes a very thin sauce. Cream unnecessary. Perhaps try less chicken broth? – fauxtudor
I actually had something else in mind that I had been looking forward to making for a couple weeks.
But then I used the chicken from that for something else. So I went and bought some more chicken and then when I opened the bag of potatoes they were bad. Lemon Pesto Turkey Pasta Recipe. Method 1 Bring a large pot of water to a boil. Add 1 Tbsp of salt for every 2 quarts of water. (While the water is coming to a boil, prep the ingredients to save time.) White Bean and Tuna Salad Recipe. Turkey Rarebit. For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey. Position a rack 4 to 5 inches from the broiler and heat the broiler on high. Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey. Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Spoon 1/4 cup of the cheese sauce over each sandwich.