Chicken and Sausage Jambalaya. I have a feeling that jambalaya is a very, very personal thing.
If you asked 100 jambalaya-lovers how they make/like their jambalaya, you just may get 100 different answers. But if I could encourage you to try one version and one version only, it would be this one. Sent to me by Bliss P., this is a direct recipe from her grandmother’s recipe cards, and let me tell you, there is no wonder it has been handed down from generation to generation. Not having ever made jambalaya myself (shocking, I know!) And definitely not being a jambalaya expert, I adapted the recipe a bit for my liking. I was craving this jambalaya again the night after I made it and still, I can’t get it out of my mind. Chicken and Sausage Jambalaya Note: for the smoked sausage, if you choose a leaner sausage, like turkey or chicken, you may need to add one tablespoon of olive oil to the pot in the first step when cooking the chicken and sausage together since the lean sausage won’t render as much fat. Ingredients Directions.
Garlic Mashed Potatoes. Garlic Mashed Potatoes We have all had it one time or another-those nasty gooey, thick as paste, mashed potatoes.
Or how about those bland and watery mashed potatoes? You followed the recipe exactly and it still turned into a mess? So what happened? If you follow this simple rule, those nasty mashed potatoes will be a distant memory. Ingredients: 6 medium potatoes, peeled and cubed 1 tablespoon garlic, minced 1 cup warm milk 1/2 cup butter or margarine, melted 2 teaspoons salt 1 teaspoon black pepper Directions: Place potatoes and minced garlic into a pot and cover with cold water.
***The pictures in this recipe were updated on January 13, 2014. Horseradish & Dill Cream Cheese Mashed Potatoes. Dr. Pepper Barbecue Sauce. I too love this bbq sauce but have added my own twists.
I only had salted butter so I omitted the salt, then melted the butter and skimmed the butter fats before adding the onions and garlic, so it was essentially clarified butter. I also like a nice cherry flavor so I used a mix of half dr pepper half black cherry soda, but I bet cherry dr pepper would also do the trick. Spanish Rice. Spanish rice, Mexican rice, whatever you call it, I call it delicious!
This Spanish rice is the perfect side dish for Salsa Chicken, Chicken Fajitas, Chipotle Bean Burritos or your favorite Mexican dish. This colorful rice dish is sautéed with onion, green bell pepper and garlic and then simmered with chicken broth, diced tomatoes and spices. This rice tastes very similar to the one served at my favorite local Mexican restaurant. Now if I could serve a margarita like the ones they make, I am certain I will save a load of money each year! Spanish Rice Printer Friendly Version Ingredients: 2 tablespoons vegetable oil, divided1 cup uncooked white rice1 onion, chopped1/2 green bell pepper, chopped1 clove garlic, minced2 cups chicken broth1 (10 ounce) can diced tomatoes with green chiles, drained2 teaspoons chili powder1/2 teaspoon cumin1 teaspoon salt Directions: In a deep skillet over medium heat, heat 1 tablespoon oil.
Source: adapted from allrecipes.com. Breakfast Potatoes. This post is obviously a continuation of my previous post, featuring my Bacon and Egg Cups.
I served this perfect little crispy breakfast potatoes alongside them, and let me tell you, what a breakfast it was. I loved dipping these potatoes in my baked eggs, but they were absolutely delicious on their own. The secret? Bacon fat! Believe me. Mexican Rice. Kramer and I had a pretty relaxing weekend.
We had some friends over, went to dinner at our new favorite Italian restaurant in Brooklyn, PT, and had a few drinks. For the most part, though, we stayed in. Kramer put together some of the new bedside tables that we got at Ikea last weekend, and I did a bunch of cooking. I also got a chance to play around in Lightroom, which is a program that I should already know how to use, but, of course, don’t. Kramer and I took at class at 3rd Ward last Tuesday so that we could both learn how to use it, and it’s been so much easier to work on my photos now that I am comfortable using it. This is the most simple, delicious Mexican rice that I have had in a long, long time. We played some Apples to Apples this weekend. Spicy Oven Fries. Homemade French Fries. Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!)
More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related.