Jambalaya Casserole

1 large onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1/3 cup butter
1 lb. smoked sausage (or any flavor you prefer) cut into 1/2" slices
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tsp. ea. salt & pepper
3 cups chicken broth
2 cups uncooked long grain rice

ADD AFTER THAWED: 1 fresh tomato, 1/3 cup green onions, 1/2 cup fresh parsley

in a large skillet, saute onions, peppers, celery & garlic in butter til tender. Place in a very large bowl; stir in remaining ingredients.
transfer to a greased shallow baking dish. cover & freeze.
thaw in refrigerator. when ready to cook, stir in fresh ingredients then cover w/foil & bake at 375F for 40-50 minutes, or until rice is tender.

Lazy Jambalaya

2 tbsp. butter
1 medium onion, chopped
1 cup total colored peppers, chopped
2 cloves garlic, minced
one 1 lb. package sausage (such as Hillshire Farms) cut 1/4" thick
2 cups chicken broth
3 tbsp. hot sauce
one 14 1/2 oz. can diced tomatoes, drained
cajun seasoning to taste, if desired
1 cup UNcooked rice

Melt butter in heavy saucepan over med-high heat. Add onion, peppers, garlic & sausage. Cook 5 minutes or until veggies are tender, stirring often.
Stir in rice, chicken broth, hot sauce, tomatoes & if desired, cajun seasoning.
Mix well & bring to boil. Reduce heat, cover & simmer for 25 minutes, or until rice is tender.
Remove from heat & let sit 5 minutes before fluffing w/a fork.

Chicken Broccoli Stir Fry

1 lb. boneless skinless chicken breast
1 lbs. fresh broccoli
1 small onion
3-4 carrots
1 tbsp. ground ginger
2 tbsp. cornstarch
4 tbsp. soy sauce
1/4 tsp. garlic powder

Cut chicken into bit sized pieces. Place in small bowl & add ginger, garlic powder, 1 tbsp. cornstarch & 2 tbsp. soy sauce. Mix & set aside. Chop broccoli & onion. Slice carrots diagonally. In hot wok or skillet, stir fry chicken in 2 tbsp. oil until browned. Add veggies & stir fry 2-3 minutes. Add 1 1/4 cup water mixed w/remaining soy sauce & cornstarch. Cover & cook 5-8 minutes or til carrots are semi tender. Can be served w/rice or noodles.

Butter Chicken

This is an Indian dish that we absolutely adore here. It's great with rice and Naan (a flatbread that you can make or purchase). This is my pretty americanized version, so I can easily make it with stuff I have around the house.

Butter Chicken
3 Tbs butter
1 large onion (chopped into thin wedges)
2 cloves of garlic (crushed or minced)
1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp tumeric
1 tsp red chili pepper
1 Tbs coriander powder
2 boneless skinless chicken breasts or 3-4 thighs depending on size (diced)
1/4 cup ground almonds
1 can of peeled tomatoes
1/2 cup sour cream (optional)

1. In a large pan, melt butter and add onions.

2. When the onions are soft, add the garlic and spices

3. Add the chicken, and saute, stirring frequently, until the chicken turns white. (If making rice too, this is a good time to start it)

4. Add the almonds (I grind slivered almonds in my magic bullet right before) and stir so it coats chicken.

5. Add the tomatoes (we like ours smooth, so I put the tomatoes in the magic bullet too, but it can be left chunky) and stir only slightly, so the chicken retains it's coating.

6. Cover and simmer for 20-30 minutes.

7. Add the sour cream and mix gently. Serve.



For the rice, I heat 3 Tbs olive oil and add 1.5 tsp of cumin seeds and 2 bay leaves. I put in 2 cups of rice (basmati or jasmine) and coat it, then let it toast a little bit. Then I add 4 cups of water, bring to a boil, cover and reduce heat. Let it simmer for 12-18 minutes, then serve with the butter chicken.