Jambalaya

JAMBALAYA
Makesm 6 Serving
INGREDIENTS:
1/8 C. oil
1 cooked chicken, cut up or de-boned
1package anduille . sausage
TRINITY:
1 heaping tbsp Creole seasoning
 2C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
2 C. chopped green onions or tomatoes (optional)
3 cloves. chopped garlic

2 C. long grain rice
3 C. stock or flavored water
Can diced tomato

1/2 teaspoon red pepper flake

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

For red jambalaya*:1/8- 1/4 cup paprika (*You may also use1.5 cups stock and 1 1/2 cups tomato juice instead of 2.5 cups stock/flavored water.)
PROCEDURE:
Season and brown the chicken in oil, lard or bacon drippings over medium to high heat. Add sausage to pot and sauté with chicken. Remove the chicken and sausage from pot, leaving the drippings in the pot.
Sauté onions, celery, green pepper and garlic in the drippings until tender. Return chicken and sausage to pot. Add stock and Creole seasoning and bring the mixture to a boil. (If using Kitchen Bouquet for brown jambalaya, add 1 – 2 tbsp. For red jambalaya, add  paprika, stock and tomato juice.)
Add rice. Stir and return to rapid boil. Stir again and cook on low heat, covered, until rice is done, at least 30 minutes; don't even lift the lid before then.. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
For seafood jambalaya, add cooked seafood when rice is turned.

Trifle Custard

By DrGaellon on March 13, 2008

• Prep Time: 2 mins
• Total Time: 17 mins
• Yield: 4 cups

About This Recipe

Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See English Trifle."

Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 1 vanilla pod, split lengthwise and scraped
• 6 egg yolks
• 6 ounces granulated sugar ( by weight, almost a cup by volume)
• 2 tablespoons cornstarch

Directions

1. Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
2. In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
3. Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
4. Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
5. Pass through a fine sieve and cool thoroughly in the fridge.

Pecan cookies with chocolate and caramel drizzle

Chef Louis Prpich, owner of the Chowder House Café in Cuyahoga Falls, is back to work this fall after spending most of the year in and out of the hospital. He was diagnosed with polyarteritis nodosa, a disease in which the blood vessels become inflamed, causing injury to the organs.
These cookies are crazy good. They were one of the things that helped pull me through this illness.
MY MOM’S SCRUMPTIOUS COOKIES
½ cup butter, softened
1½ cups packed brown sugar
1 egg
1 tsp. vanilla
1½ cups flour
1½ tsp. baking powder
¼ tsp. salt
2 cups chopped pecans
Chocolate and caramel toppings (recipes follow)

Preheat oven to 350 degrees.
Combine dry ingredients except pecans and mix well.
In large mixing bowl or bowl of a stand mixer, beat butter and sugar until fluffy, then add egg and vanilla and combine.
Add dry ingredients and blend well. Mix in pecans.
Roll dough into 2-inch balls and place on ungreased cookie trays 2 inches apart. Take a fork and lightly press until the ball is pressed halfway down.
Bake at 350 degrees for 10 to 12 minutes. Let cool for at least 10 minutes before topping. Drizzle tops with caramel and chocolate toppings.
Makes about 2 dozen.

CARAMEL TOPPING (consider skipping and using just the chocolate as this is too sweet)
½ cup brown sugar
¼ cup heavy cream
½ cup powdered sugar

In a saucepan, bring heavy cream and brown sugar to a simmer. Whisking lightly, slowly add powdered sugar a little at a time, so as not to let it knot up on you.
Drizzle this immediately on the cookies with a fork. Tilt the saucepan while doing so. If sauce begins to harden, return to heat and let it soften.

CHOCOLATE TOPPING
2 semisweet chocolate squares (1 oz. each)
2 tbsp. unsalted butter

Microwave the chocolate and butter 1 to 2 minutes until melted, and stir until smooth.
Drizzle on cookies with a fork.

Basil Citrus Vinaigrette

Basil Citrus Vinaigrette

This a perfect dressing for a brunch salad- especially if you're serving Mimosas.

Ingredients:

4 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons Champagne vinegar

1 teaspoon orange zest

2 tablespoons minced fresh basil

1/2 teaspoon organic agave nectar

A pinch of sea salt, to taste

Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.

Read more: http://glutenfreegoddess.blogspot.com/2008/04/three-ways-to-dress-naked-salad.html#ixzz37P9gqCfy

Roast Turkey and Winter Vegetable Chowder

By Ian Magary

Added March 27, 2010 | Recipe #418114

Servings:

10

Units: US | Metric

• 3 slices diced bacon
• 1 yellow onion, cut into 1/2-inch dice (large)
• 2 celery ribs, cut into 1/2-inch dice
• 2 red potatoes, peeled and cut into 1/2-inch dice
• 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
• 7 cups turkey stock or 7 cups chicken broth
• 1 zucchini, cut into 1/2-inch dice (medium)
• 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
• 2 cups roast turkey or 2 cups chicken
• 1 tablespoon sage, minced (fresh)
• 1 tablespoon thyme, minced (fresh)
• salt
• fresh ground black pepper

Directions:

1. 1
   In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
2. 2
   Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

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Mashed-Potato Soup

Gourmet  | November 1990

yield
Makes about 4 1/2 cups, serving 4 to 6

Can be prepared in 45 minutes or less.

Ingredients

• 1/2 cup minced onion
• 1 small rib of celery including the leaves, chopped fine
• 1 carrot, grated coarse
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• a scant 1/4 teaspoon crumbled dried rosemary
• 2 1/2 cups mashed potatoes
• 1 teaspoon white-wine vinegar
• 1/3 cup minced fresh parsley leaves

Preparation

In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

Lemon and Thyme Chicken Breasts

Lemon and Thyme Chicken Breasts

Ingredients:

1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1 Tbsp fresh oregano
 2Tbsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by the Barefoot Contessa