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. Those said variations may be against the Almighty Jambalaya Code, but even so, it is perhaps one of the most delicious meals to hit our table. 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 Ingredients Directions Recipe Source: adapted from Bliss P. 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. The key to making perfect fluffy and smooth mashed potatoes is to make sure you are not over mixing the potatoes. 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. Leave a Comment. Horseradish & Dill Cream Cheese Mashed Potatoes. Dr. Pepper Barbecue Sauce. Spanish Rice. 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. Any time that you cook bacon, be sure to save the drippings, let them cool, then store them in an airtight container in your fridge to use in place of butter in almost any savory recipe. Doesn’t hurt, either, as it gives a nice, golden crust to the potatoes, but of course, it’s not completely necessary.
Your ingredients. I like to leave my potato skins on, so if you do, too, be sure to scrub your potatoes really well. Then dice and boil them for 5 minutes, drain, and rinse with ice cold water to stop them from cooking. Mince your shallot and jalapeno peppers. This is the best part of the breakfast potatoes: glorious, glorious bacon fat. Prep time: 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. I am the kind of person who needs hands-on instruction, so taking a class was extremely helpful. Maybe I will finally get around to taking a photography class there soon – who knows. 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.
Your ingredients. Core your tomatoes. Mexican Rice. 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.
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