Darn, if I don’t ask myself every day what I’m going to whip up for dinner! There are things that I buy at the grocery store every week without thinking – chicken, green veggies, rice, pasta. Then, I’m faced with the challenge of making this interesting 6 times a week. Thank goodness it’s now Lent. I know that Fridays will be fish.
This week (well, the last 2 days) has been a HUGE success for me in the kitchen. Tuesday night, in celebration of Fat Tuesday, I prepared Jambalaya with cornbread. Then, last night I worked some magic in the kitchen with a recipe I found on Proud Italian Cook’s site, Chicken with Gorgonzola and Toasted Walnuts. Just below is my photo, but take a look at hers to see what it’s really suppose to look like. This meal took about 30 minutes to prepare, no lie! You have to love that & it tastes like you spent hours slaving over the stove. I served it with a mushroom & herb risotto (a box from Trader Joe’s, I cheated) and freshly sauteed spinach.
The Jambalaya takes a bit longer to prepare, but I love the flavors of all slow-cooked meals. Also, you can do other things while your food simmers to taste (like help your son with his homework or finish the laundry – glamorous liv’n here!) . I found this recipe last year in Martha Stewart Living.
- ¼ cup olive oil
- 1 lb boneless, skinless chicken breast
- Coarse salt & freshly ground pepper
- 3 celery stalk, finely chopped
- 1 med onion, finely chopped
- 1 green bell pepper, stemmed, seeded, finely chopped
- 1 lb andouille sausage, cut into ½ – inch pieces
- 2 garlic cloves, minced
- 2 cup chicken broth
- ¾ tsp Old Bay seasoning
- 1 can (14 oz) crushed tomatoes with juice
- 1 cup long-grain rice
- Heat oil in Dutch over med-high heat. Season chicken with salt & pepper. Cook until golden brown, about 5 minutes per side. Cut into ¾ inch pieces; set aside.
- Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and ½ cup water; bring to boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30-35 minutes. Season with salt & pepper.
Please Note: When buying the sausage, opt for organic. I’ve made this without organic before & the taste difference is quite noticeable. If you allow your sausage to warm to room temperature, then you can remove the casing from the sausage. Also, semi-pre-cook the rice, otherwise your jambalaya will be crunchy based on Martha’s recommended cooking. Old Bay seasoning? Never heard of it & replaced it with Cajun seasoning – seems to work. Lastly, I set my stove on a low simmer for a good hour before I even think of serving. We have had the crunchy jambalaya before & it’s not good.
Now, I have to think about tonight’s dinner…..