Thursday, October 30, 2008
Now, it is my turn to pass the award onto five other bloggers according to following rules:
1. Only five people are allowed
2. Four have to be dedicated followers of your blog
3. One has to be someone new or recently new to your blog and live in another part of the world. (Can that include another part of the U.S.?? I sure hope so Jill, because I don't have anyone that I am aware of that is from a different country. Many visit, but no one has left comments!)
4. You must link back to whoever gave you the award
Here are my choices upon whom I am bestowing this wonderful award:
The Jason Show
Saturday, October 18, 2008
As far as I'm concerned, any day is a good day for this dish! Nothing better than a flavorful pot of Red Beans with Andouille Sausage served over rice.
1 pkg of Red Beans
1 Tbls olive oil
1 white onion, chopped
1 bell pepper, seeded and chopped
Chopped fresh parsley, about 1 handful
3 garlic cloves, minced
1 Tbls Tony Chachere’s seasoning
14 – 16 oz Andouille Sausage, sliced into rounds (If you cannot get andouille, you could use a kielbasa)
1 ham hock
1 quart of chicken broth
1 ½ cup water
Prepare the red beans. Soak overnight in water. Or, you can use the fast prep method described on the package. Do not use canned red beans. This recipe requires the long cooking time.
Heat the oil in a soup pot. (Make sure that you use a large enough pot so that there is room for the beans to boil for a prolonged period of time. The blue pot in my picture below was not large enough. I ended up having to transfer the mixture to a larger pot.)
Add the garlic to the oil and cook until it starts to sizzle. Be careful not to let it burn. Add onions to the pot and cook until translucent.
Add the bell pepper and parsley to the pot. Cook until the vegetables wilt.
Thursday, October 16, 2008
Do you have a Trader Joe's near you? If so, this is a very quick, easy and most importantly TASTY meal. It's perfect for a night where you don't really feel like cooking - don't have a lot of time to cook - or just don't know what to make for dinner. I always have a bottle or two of this on my pantry shelf. It's truly fantastic - and as full flavored as it is, I doubt anyone would guess that it came from a bottle!
1 bottle of Trader Joes Thai Red Curry Sauce
2 lbs of boneless skinless chicken thighs, cut into bite size pieces
Cooked long grain rice
If desired, 1 white onion chopped (I don’t use the onion because my son prefers this with just the chicken and sauce)
1 Tbls Olive Oil
1 tsp Cumin Powder
1. Heat oil in non stick skillet.
2. If using onion, add onion to skillet and cook until translucent.
3. Add chicken to skillet; sprinkle with cumin powder. Cook until the chicken is cooked through and beginning brown.
4. Add the Trader Joes Thai Red Curry Sauce. Continue to cook until sauce is bubbling.
5. Serve chicken over cooked long grain white rice.
Monday, October 6, 2008
This is a surprisingly easy and tasty recipe. For the amount of flavor contained in it, you would think it would take a huge amount of time to prepare. I love orzo, and the addition of the lemon and oregano to this dish makes me feel like I'm enjoying it on the Mediterranean. I've adapted it from the "Flat Belly Diet Cookbook", which is based on the Mediterranean diet and incorporates a lot of monounsaturated fats into your diet in order to make you feel more satisfied with less food. (Serves 4)
2 boneless skinless chicken breasts, slice in half lengthwise to make them half the thickness
1 tsp dried oregano
2 tsp olive oil
2 cups chicken broth
1 cup orzo
1 lemon, peeled and cut into chunks (try to remove as many seeds as possible)
20 pitted kalamata olives, rough chop
1 cup of marinated artichoke hearts, drained and cut into quarters
2 cups baby spinach
1 tomato, seeded and chopped
½ cup sliced roasted red pepper (I use jarred, but you could roast a fresh red pepper in the oven)
½ cup crumbled feta cheese
1. Pat the chicken breasts dry; sprinkle with garlic salt and oregano
2. Heat a nonstick skillet; add olive oil
3. Place chicken breasts into skillet; cook for 7 minutes turning once. Don’t overcook, but make sure they aren’t still pink in the middle. Remove to a plate.
4. Add the orzo to the pan; stir gently; add chicken broth and bring to a boil. Add the lemon; reduce heat, cover and simmer for 10 minutes, or until the orzo is tender.
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