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Cajun Chicken and Andouille Soup

3 Feb

Hello WordPress! I almost forgot about you! But then, I just joined Pinterest and realized that it could help me organize all of my recipes along with this blog. So let’s get back to it!

As always, I’m on the look out for simple, quick, tasty, and hopefully somewhat healthy recipes. I have started to use Women’s Health website to find some good recipes that breaks down the calories, sodium, and protein and other good-to-know nutrients. However, their website is awful to navigate and rarely has any good pictures. I also find myself changing a lot of the recipes to make more sense to me.

My modification of their Cajun Chicken and Andouille Soup has become an instant hit around here. I’ve made twice in the past two weeks. Really delicious and super easy to make.

Disclaimer: I have been to Louisiana several times and know what “real” Southern food is. This isn’t it. This is definitely the “California” version of Southern food. But it does give me a little taste, and it’s delicious otherwise–so who cares?


*Ingredient note: look for any sort of brand of “cajun seasoning” in the seasoning aisle, or you could make one up–it would probably have less sodium. But since I have contacts in the south, I used a new one I got for Christmas, Walker & Son’s “Slap Ya Mama” seasoning, and it’s delicious. I also like to think it adds to my authenticity, but probably not.


  • Chop everything up, throw it into the pot and simmer for 4-8 hours. Really, because these are such hardy ingredients you could probably do it for as long as you want it to simmer for.  How simple is that?

I served mine with corn bread muffins:

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Chicken Tagine

15 Jan

Another Recipe from One Pot.

This time I thought this recipe look good, and full of vegetables. You could also add a lot of other vegetables (bell peppers were suggested).  It made plenty of left overs and when I was heating them up, I got a ton of complements on how good it smelled!


  • 1tbsp olive oil
  • 1 onion, cut into small wedges
  • 2-4 garlic cloves, sliced
  • 2 skinless, boneless, chicken breast
  • 1 tsp cumin
  • 2 cinnamon sticks, lightly broken
  • 1 tbsp flour
  • 1 eggplant, diced
  • 1 package button mushrooms
  • 1 tbsp tomato paste
  • 2.5 cups chicken sock
  • 1 can chickpeas
  • 1/3 cup no-soak dried apricots, chopped (I actually forgot this, so I subsituted dried cranberries, which was nice)
  • 1 tbsp chopped cilantro (garnish)


  • Heat the oil in a large pan over medium heat, add the onion and garlic and cook for 3 minutes, stirring frequently. Add the chicken and cook, stirring constantly, for an additional 5 minutes, or until seared on all sides. Add the cumin and cinnamon sticks to the pan halfway through searing the chicken.

  • Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the eggplant and mushrooms and cook for an additional 2 minutes, stirring constantly.
  • Blend the tomato paste with the stock, stir into the pan, and bring to a boil. reduce the heat and add the chickpeas and apricots (craisins). Cover and let simmer for 15-20 minutes, or until the chicken is tender.

  • Season with salt and pepper to taste and serve at once. Sprinkle with cilantro.

Seared Scallops in Garlic Broth

1 Jan

I got a new cookbook for Christmas and I remembered my food blog!

Its title is What’s Cooking: One Pot. I told Andrew to flip through it and pick up a couple recipes to try out and I surprised when he picked out “Seared Scallops in Garlic Broth.”  So we went to the store to get some scallops as well as some fresh bread, it was still warm! It really added to the meal and was great to sop up the remaining broth in the bowl. We also added some hot sauce for some spice.

I found the recipe to be very light and warming, but also very easy to make.


  • 1 large garlic bulb, separated into unpeeled cloves
  • 1 celery stalk
  • 1 carrot
  • 10 peppercorns
  • 5-6 parsley stems
  • 5 cups water
  • 8 oz sea scallops (recipe calls for large scallops, but I could only get small ones)
  • 1 tbsp oil
  • salt and pepper
  • fresh cilantro leaves, to garnish
  1. Combine the garlic cloves, celery, carrot, onion, peppercorns, parsley stems, and water in a saucepan with a good pinch of salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
  2. Strain the stock into a bowl, clean the saucepan, then return the stock to the pan. Taste and adjust the seasoning.
  3. If you’re using large scallops, slice them into thinner rounds
  4. Heat the oil in a skillet over medium-high heat and cook the scallops on one side for 1-2 minutes, until lightly browned and flesh becomes opaque. I also quickly turned them over and also browned them on the other side.
  5. Divide the scallops among bowls and ladle the soup over the scallops with a few cilantro leaves on top.

Albondigas: Spanish Meatballs

30 Dec

This simple, cheap, meal became one of Andrews new favorite dishes.  I made this for Tuesday night, and then Andrew wanted it again for Wednesday night dinner too!  I added some curry powder and garam masala, which gave it a  slightly different flavor.  Seems like I could make different variations of this ever night and Andrew would eat it!

Albondigas Con Salsa De Tomate

from the kitchen of One Perfect Bite courtesy of Peptita Aris


  • 1/2 pound ground turkey
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg yolk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon freshly cracked black pepper + pepper to taste
  • 1 tablespoon olive oil
  • 1 (28-oz.) can diced tomatoes, drained
  • 1/2 teaspoon dried rosemary
  • Thyme or parsley for garnish
  • Rice (optional)

1) Start cooking rice.  Place ground beef, onions, garlic, Parmesan cheese, egg yolk, thyme, and pepper in a large bowl. Mix gently to combine. Shape into 12 equal sized meatballs.

2) Heat olive oil in a large skillet. Saute meatballs, turning several times, until brown, about 5 minutes.

3) Add tomatoes and rosemary. Season to taste with salt and pepper. Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through. Sprinkle with thyme or parsley.

4) Remove meatballs from pan, add hot rice.  Mix thoroughly.   Serve hot serves 2.

Chicken Tikka Masala

12 Nov

Monday night I was reminiscing about wandering the streets of Delhi and the cheap delicious food.  Then I looked in the fridge and realized I had plain yogurt and cream… might as well make some myself.  Thanks to the Indian cooking book that my mom bought me about this time two (really… two already??) years ago, I made a pretty good version of Tikka Masala without having to spend too much time or money at all.


From the book “the food of india: a journy for food lovers


  • 1/2 tablespoon paprika
  • 1 teaspoon chilli powder
  • 1 tbl garam masala (available at most stores from McCormick, if you don’t have it substitute with cardamom, bay leaves, pepper, cumin, cloves, and coriander)
  • 1 1/2 tbl lemon juice
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated
  • 1/2 cup plain yogurt
  • 1 1/2 lbs skinless chicken breasts, cut into cubes


  • 1 onion, chopped
  • 2 tb cardamom seeds
  • 2 garlic cloves, minced
  • 14 oz tin of chopped tomatoes
  • 1/4 teas ground cinnamon
  • 1 tb garam masala (see note above)
  • 1/2 teas chili powder
  • 1 teas brown sugar
  • 1 1/4 cup heavy cream

*The recipe originally said to marinate overnight but I wasn’t that organized so it only marinated for about an hour and it was still pretty good but it probably would have been better if it had sat over night.*

  • Blend all of the marinade ingredients together and taste.  Put the chicken in the marinade and mix thorougly.  Let it sit in the fridge overnight (or as long as you have).
  • Heat oil for sauce in large heavy saucepan. Add the onion and cardamom and fry until onion is soft ans starting to brown.  Add the garlic to the pan.  Then add the tomato and cook until thick (7-10 minutes).

While you are waiting for the sauce to thicken you can prepare the chicken.

  • Heat the oven to 400F and thread the chicken pieces onto metal skewers if you have any (I just dispersed them on a cookie sheet lined with foil).  Roast, uncovered for 15-20 minutes or until the thicken is cooked through and browned on edges.

chicken in oven


While the chicken is baking you can finish the sauce.  To the saucepan add cinnamon, garam masala, chili powder and suage and cook for about 1 minute.  Stir in the cream, let simmer until chicken is done.

  • When browned, add the cooked chicken pieces to the saucepan and gently simmer for 5 minutes.  For picky eaters (Andrew) you can serve the chicken and sauce separate so they can put there own amounts of sauce over the chicken on a bed of rice.


Italian Sausage and White Bean Stew

2 Nov

I served this on a nice cool fall day, right after you know summer is gone but you’re not quite sure if winter is here.  It’s a sort of cross between a chili and a stew, and is a nice change up to add to the options for a quick weekday dinner.  Tons of leftovers for the next day!

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew
Adapted from A Dash of Sass via TasteSpotting

12 ounces sweet Italian turkey sausage
1/2 cup diced green bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 (19 ounce) can white beans
1 (14.5 ounce) can crushed or stewed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian blend spices*
Olive oil
Salt and pepper, to taste


– Remove sausage casing using small knife and tear sausage into small pieces.
– Heat a large saucepan or high-sided skillet over medium heat. Add enough olive oil to coat the pan.
– Add green peppers and onion. Saute until soft. Add minced garlic and quickly saute. Be careful to continue stirring to avoid burning the garlic.
– Add sausage pieces to pan, saute until lightly browned.
– Add beans and tomatoes. Add spices. Stir to combine. Reduce heat to medium-low. Cook for 5 to 10 minutes or simmer until dinner time!
– Serve with grated Parmesan cheese, crusty bread or fresh basil.

First Food Post- Chicken Tortilla Soup!

2 Nov

in this blog I’m going to try to track some of the recipes I use!  I’ll have to catch up!

First Off- Chicken Tortilla Soup! Recipe

I made this recipe a little bit more time and cost friendly than I found in other place.  I made this starting in the afternoon and let it simmer all afternoon.  We had some unexpected friends come over for dinner and they all went back for seconds.  I’d say it’s a great, cheap, entertaining dish that is sure to please many.

Chicken Tortilla Soup and Garnishes

Chicken Tortilla Soup!
Recipe adapted from Whitney in Chicago (via TasteSpotting)

1 onion, chopped
2 cloves garlic, finely chopped
1-2 jalapeños, seeded, veins removed, chopped
4-6 cups chicken broth, I used it from a box
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon kosher salt
1 cup of corn; from a can
1/2 tablespoon ground cumin
1/2 teaspoon ground red cayenne pepper
2-3 chicken breasts

tortilla chips
1 ripe medium avocado
some shredded cheddar cheese
1 lime

Heat a tablespoon of olive oil in a dutch oven over medium heat. Place chicken breasts in heated oil and cook for about 10 minutes until browned on both sides and cooked all the way through.  Take out of pot and set aside to cool.

Add 1-2 tablespoons of oil to pan.  Cook onion in oil 3-4 minutes, stirring occasionally. Add garlic and jalapenos and cook 2 to 3 minutes, stirring frequently. Add cumin and chipotle peppers and cook 1 more minute. Stir in broth, tomatoes and salt. Bring to a boil and then reduce heat to medium; cover and simmer 15 minutes.

Cut cooked chicken breasts into bite sized pieces, then tear apart, shredding it.  Add shredded chicken and a handful of diced cilantro; heat until hot. Let simmer from 30 minutes to as long as desired.

Slice the avocado in half. Slice into 1-inch slices. Ladle soup into bowls and top with tortilla chips, avocado, grated cheese and a squeeze of lime.  Enjoy!