Tag Archives: entree

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?

Ingredients:

*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.

Directions:

  • 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 Adobo with Bok Choy

30 Jan

For my birthday, my mom got me a year subscription to Real Simple magazine. I really do like this magazine. It can be quite trendy and there are quite a few ads. But as far as magazines go, I really like the recipes as well as the stories about people’s lives. The only weird thing about the subscription is that my birthday was in September, and I got my first issue last week… I wrote and complained, but they just said the year would start with this issue. I don’t know why it took so long. But the wait was worth it, I tried the first recipe out of it today.

Andrew and I eat “stir fry”probably once a week. This consists of a bag of frozen vegetables with chicken and rice. Although it’s good, it can be a bit boring. So we thought we’d try it up with this recipe. I was actually a slow cook recipe that I didn’t think needed to be slow cooked, I just did it in the pan all at once. The “Tip” on the page is that Adobo is typically thought of as a Latin American dish, but this is a Filipino verson. It notes that you could subsitute spinach or chard for the bok choy. I also used boneless skinless chicken breasts instead of bone-in thighs, which would take longer.

Ingredients:

  • 1 onion, sliced
  • 2 garlic cloves
  • 2/3 cup apple cider vinegar
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • Black pepper
  • 2 skinless, boneless chicken breasts, diced
  • 2 teaspoons paprika
  • 1 cup long-grain rice
  • 1 large head bok choy, cut into 1-inch strips
  • 2 scallions, thinly sliced (mine were from my backyard!)

Preparation:

  • Start cooking the rice as directed

  • In a heavy weight pan, put a quarter sized dash of olive oil. Saute the onions and garlic until browned. Add the vinegar, soy sauce, brown sugar, bay leaf, and pepper.
  • Place the chicken on top and brown (about 5 minutes). Add the paprika.
  • Cook over medium heat until the chicken and onions are tender, about 15 minutes.
  • When you have about 3 minutes left, gently fold in the bok choy and scallions


.

  • Serve with the rice.

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!

Ingredients:

  • 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)

Prepare:

  • 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.

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.

CHICKEN TIKKA MASALA

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

Marinade:

  • 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

Sauce:

  • 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.

 

Fried Snapper

12 Nov

Andrew and I were feeling fancy so we bought some fish a fried it… that’s fancy right?

Well it was tasty even if it’s not fancy.

FRIED SNAPPER

A slightly modified version of the recipe which was on the package of the snapper.

Ingredients:

  • 1-1 1/2 lbs of Snapper
  • 1 egg
  • 2 tbl spoons milk
  • 1 cup flour
  • paprika
  • ground cayenne red pepper
  • oil to fry (about 5-6 tablespoons)
  • salt and pepper to taste

Cut up snapper to bite sized pieces and make sure there aren’t any bones.

Heat up oil in pan.  Add spices (and whatever else you want) to the flour). Mix together eggs and milk.  Dredge snapper in flour, then egg, then flour. When oil in pan is hot, place snapper in pan(gently).

Fry snapper for about 10 minutes, turning over to prevent burning.

Serve with whatever sides you want and hot sauce! mmmmmmm…..

Avocado Stuffed Chicken

12 Nov

You probably had to read that heading twice. I did.  Avocado… in a chicken? Andrew told me don’t do it, don’t waste the avocado.  But when he wasn’t looking I mashed an avocado with lime, lemon, garlic, and Tabasco sauce and stuffed it under the skin of a whole chicken. Glazed it with honey and Tabasco sauce. Put it in one dish with potatoes and onions. Baked it.  And out came perhaps one of the most amazing meals I’ve ever had. Plus it was easy, baked all in one dish!

 

AVOCADO STUFFED CHICKEN

  • 2 avocados
  • 1 lime, juice
  • 1 lemon, juice
  • 2 garlic cloves, minced
  • 1 teas chili pepper flakes
  • 2 teas parsley
  • 1/2 teas Tabasco sauce

Coating

  • 3 tbl honey
  • 1/4 tea paprika
  • 1/4 tea Tabasco sauce

Preheat oven to 350F

Rinse and pat dry the chicken.

Cut the avocados in half, remove the stones and skins, and mash with fork.  Add the remaining stuffing ingredients, mix together and taste.

Stuff the mixture between the skin and flesh as best you can all over the chicken.

Mix the ingredients for coating and drizzle or brush the honey mixture all over the chicken skin.

Put in large baking dish along with any other sort of side you want.  I coated some potatoes in olive oil and red pepper flakes and roughly chopped up some onions, bell peppers, carrots and tomatoes for fun.  Basically, put whatever you have in the fridge in!

Bake for 1 1/2 to 2 hours, depending on size, and baste occasionally if necessary.

I only have pictures of the before and not the after because as soon as I took it out of the oven we ate it all.  We were taking care of a kitten when I made this and she licked my plate clean after I was done!

I used a “chicken brick” for this recipe but it’s not necessary at all.  It’s a heavy terracotta baking dish that has a glaze inside the bottom half and really kept the chicken moist the entire time.  I  didn’t have to baste it once!  I picked this up at a Goodwill for $4 and it’s probably over 20 years old because it says “Made in W. Germany” on the bottom.  Quite appropriate for the 20 year anniversary of the Berlin Wall falling!  Plus it’s really pretty.

Yorkshire Puddings

2 Nov

It started as a challenge from Andrew to see if I could make them, and it turned into an amazing dinner.

I started with a simple piece of roast (rather cheap) salt and peppered it and roasted it for about 45 minutes on a baking sheet covered with tin foil.  This made pouring the fat into a measuring cup a lot easier (and clean-up).  There was also lots of leftover roast, but no left over Yorkshire puddings!  It was actually a lot easier than I thought, although cooking time is a bit long so I would recommend for a Sunday night dinner not a weeknight.  I used rather large muffin tins for the Yorkshire puddings and they were big and fluffy and greasy and amazing…

Yorkshire Puddings
Source:  Thibeault’s Table via TasteSpotting

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for one minute.

Add salt. Alternating the flour and the milk, add to the eggs.  Beat only until all ingredients are well combined.  Cover tightly and refrigerate. I refridgerated for about half an hour.
Pour reserved fat into the hot deglazed pan and place in the 450 oven.  Let heat for 3 to 4 minutes.  Pour cold batter directly into pan.  Cook for 15 minutes.

TIP:  The secret to the perfect Yorkshire is to make sure that there is sufficient fat in the bottom of each cup.   The fat should be at least 1/8 of a inch deep and should be smoking hot before pouring in the batter.  So don’t be stingy!

I served it with green beans quickly sauteed in butter with salt and pepper.  I know it’s not the traditional peas but I didn’t have any and I like green beans better.