Chicken and Andouille Sausage Gumbo

I found this recipe on The Food Network I love spicy food so I added a 1/2 cup of the hot sauce and about 1 tablespoon of cajun seasoning. This recipe makes ALOT - so next time I will probably half it.

Ingredients:
2 tablespoons extra- virgin olive oil,
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Directions:
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

Chicken with Zucchini and Tomatoes

I have been looking for new recipes that aren't full of fat. I found this one on about.com.

Ingredients:
4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination

Directions:
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.

Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.

Chicken Osso Bucco ( Weight Watchers Recipe)

I am not a Weight Watchers person but I have heard great things about this recipe. I used Chicken breast instead of thighs.

Ingredients:

1 teaspoo olive oil

1 1/2lbs chicken breast (it calls for bonless thighs)

1/2 cup chopped onions
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Directions:

Heat the oil in a large nonstick dutch oven over medium heat. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven. Stir/saute about 8 minutes or until the vegetables are very soft. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes. Return the chicken to the pan; bring to a boil. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender. Discard the bay leaf. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Recipe and nutrition info are available at http://www.recipezaar.com/161194

This was so easy & really good!!!

Spicy Chicken Soup!

I loved this soup! If you like chili you will love this. I topped it with Avocado, sour cream, cheddar cheese and freshly baked tortilla strips. (sliced corn tortillas brushed with olive oil and baked at 425 for approx 5 minutes). The next time I make it I will probabaly cut the recipe in half- it made so much!

INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Enjoy!!

Recipe from http://www.allrecipes.com/
Picture from my kitchen

Rustic Chicken Cacciatore

This recipe is super easy and can be customized alot. I didn't feel like pasta so I stirred in large white beans instead. You'llnotice mine looks a little watery that's because I used zuchini and it has a tendency to release water.

Ingredients:

4 Chicken Thighs (i used cut up chicken breasts instead)

1 Onion Diced

2 Tbsp Olive Oil

2 14 1/2 ounce Del Monte Italian style stewed tomatoes

1 Can Italian style Tomato Paste

2 Cups Sliced White Mushrooms

1 Tsp Basil

1/2 cup dry wine- either white or red (OPTIONAL)

Directions:

Brown chicken and sautee onions with olive oil in pan. Add all other ingredients and simmer together for atleast 30 -45 minutes. I continued to chop up tomatoed while cooking. Serve over your favorite pasta or add white beans instead. Top with fresh parmesean cheese.

Enjoy!

You can also add carrots or zuchini

Picture from my kitchen

Fancy Fast Chicken

Ingredients:

6 Boneless Chicken Breasts

6 Slices Swiss Cheese

1/4 lb. Fresh Mushrooms, Sliced

1 Can Cream of Chicken Soup

1/2 Cup White Wine

2 Cups Herbed Stuffing Mix

1 Stick Butter/Margerine

Directions:

Pre-heat oven to 350. Place chicken in lightly greased 9x13 baking dish. Top each piece with a slice of swiss cheese. Arrange mushrooms over cheese. Mix soup and wine and pour over chicken. Sprinkle stuffing mix over top and drizzle with butter. Bake at 350 for 45-50 minutes

Picture from my kitchen

Country Style Chicken Kiev

This recipe is so easy! I have made it so many times and still love it.

Ingredients:

1/2 cup bread crumbs

2 Tbsp Grated Parmesan Cheese

1 tsp Basil

1tsp Oregano

1/2 tsp Garlic Powder

1/4 tsp Salt

2 Whole Boneless Chicken Breasts or 4 spilt breasts

2/3 cup Butter/Margerine Melted

1/4 cup White Wine or Apple Juice

1/4 cup Chopped Green Onion

1/4 cup Parsley

Directions:

Combine first 6 ingredients. Dip chicken pieces into butter. (set remaining butter aside) Roll chicken in bread crumbs. Place in 1/1/2qt shallow baking dish. Bake at 375 for 30-35 minutes. Add remaining ingredients to leftover butter. Pour over chicken and bake 2-3 minutes longer.

Slow Cooker Jambalaya

I LOVE my Crock Pot! The one thing I have realized though is that usually you have to add more seasonings than what the recipe calls for. I am just starting to branch out on my recipes. I have been making the same 4 recipes for years. I really like this one I usually add a lot more cajun spices and hot sauce as I like my food Spicy

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage,

diced 1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped
1 stalk celery, chopped

1 cup reduced-sodium chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves 1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed

2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Baked Fish Taco & Pomegranate Recipes

I Love to cook!!!

My workday can be really long! I go in at 5:30am and usually don't get home until 8-9pm. So I like to make things that are quick and usually healthy. I have mastered the art of cooking things under 30 minutes and of course the crockpot (everygirl needs one of these). I do resort to my Mom's old school recipes when I am missing home and they aren't always the best thing for the waist line. But you can splurge sometimes.

I hope you all enjoy!!

RECIPES!!

Easy Tinfoil-Baked Fish Taco

Ingredients:
4 oz. raw tilapia (fresh or thawed from frozen)
1 large corn tortilla
1/3 cup thinly sliced onion
1/3 cup thinly sliced bell pepper (any color)
1/4 cup canned black beans
1 tsp. lime juice
1/2 tsp. taco seasoning mix

Directions:
Preheat oven to 400 degrees. Place fish and sliced veggies in a bowl, and spray with a light mist of nonstick spray. Sprinkle with taco seasoning and lime juice, and then toss to combine. Set out a large piece of tinfoil, and transfer seasoned fish 'n veggies to the center of the foil. Wrap foil up around food to completely enclose it. Set foil packet on a baking pan, and place it in the oven. Cook for approximately 10 minutes (until fish is cooked through and flakes apart easily with a fork). Drain excess liquid from the packet, and allow to cool for a few minutes. Toast or warm tortilla slightly, and then place beans in the center. Add fish and veggies to the tortilla. Fold tortilla sides up, and then chew away!
MAKES 1 SERVING

POM & Balsamic Glazed Chicken

Ingredients:
Juice from 2-3 large POM Wonderful Pomegranates,* or 3/4 cup POM Wonderful 100% Pomegranate Juice
4-6 boneless, skinless chicken breasts, or 8 to 12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3 sliced green onions
2-3 tablespoons olive or vegetable oil
1 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon salt
Hot cooked penne pasta (optional)
Garnish (optional):
1/3 cup arils from 1 large POM Wonderful Pomegranate

Directions:
1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.
4. Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid.
5. Transfer chicken and vegetables to platter; cover and keep warm.
6. Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.
7. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve with pasta if desired, and pass remaining sauce.

I used to be a bartender for MANY years so I love to make different cocktails!

The Pomtini

Ingredients:
1 oz. freshly squeezed pomegranate juice* or 100% Pomegranate Juice
1 1/2 oz. vodka
1 1/2 oz. grapefruit juice
1/2 oz. sour mix, or 1/2 oz. freshly squeezed lime
1/2 oz. simple syrup (equal parts sugar and cold water dissolved together)
Spiraled orange rind for garnish
Ice cubes

Directions:
1. Assemble all ingredients in bar or mixing glass. Shake well with ice and strain into a chilled martini glass.
2. Garnish with spiraled orange rind.
*This cocktail can be made with freshly squeezed juice from a POM Wonderful Pomegranate or by using POM Wonderful 100% Pomegranate Juice, which is widely available at retail. To juice the pomegranate, cut it in half (as you would a grapefruit) and squeeze the juice using a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful Pomegranate will produce about 1/2 cup of juice.

The Pomojito

Ingredients:
1 oz. POM™ Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
Soda
4 mint leaves
Mint sprig for garnish

Directions:
1. In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup.
2. Add crushed ice then the POM Cherry and rum.
3. Top with a splash of soda and stir. Garnish with the mint sprig.