Chicken & Sausage Gumbo

CHICKEN & SAUSAGE GUMBO

WHAT YOU'LL NEED:

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 pound smoked sausage, (I used andouille) chopped in 1/2 inch pieces
• 2 chicken breasts & 3 chicken thighs, skin removed
• 1 tablespoon Creole seasoning, ( I made my own, recipe follows)
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers (green & red)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock 
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 tablespoon file powder

DIRECTIONS

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Creole Seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 50 minutes. (Taste and adjust seasoning as necessary)

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the top.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin (if any). Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Serve over WHITE RICE

CREOLE SEASONING:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon old bay

Fresh Strawberry Pie with Blueberries

FRESH STRAWBERRY PIE W/ BLUEBERRIES

I love this pie for so many reasons. The main reasons being because there's not much cooking involved, its very fresh and cool (perfect for summer), and it combines some of my favorite fruit. I like that it's super simple. So here's how to make it.

What You'll Need:

• 1 unbaked pie shell (9 inches)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package strawberry gelatin (3 oz.)
• 3 cups fresh strawberries (sliced)
• 1 cup fresh blueberry
• Fresh Whipped Cream (for serving)

Directions:

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool completely.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Arrange strawberries & blueberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.  Garnish with a dollop of whipped cream when serving.
   
   
   
   

Hoisin Ginger Wings (Roasted not Fried)

This is a simple recipe and gives you a delicious alternative to frying.

HOISIN GINGER WINGS

WHAT YOU'LL NEED

8-12 wings (whole)
1/2 cup minced scallions
1/3 cup hoisin sauce,
2 tablespoons butter
1 tablespoon of minced garlic
2 tablespoons honey
2 tanblespoons grated ginger,
3/4 teaspoon sesame oil.
Red Pepper Flake (to your taste)

Salt and Pepper

DIRECTIONS

Pre-heat over to 375 Degrees

1. Season wings with Salt and Pepper (I prefer seasoning salt) and roast for 1 1/2 hours (draining fat off periodically. 
2.  Place wings on wire rack (for oven) and roast another 30 minutes (until wings are crispy)
3. Heat up all ingredients (minus scallions) in sauce pan over medium heat. Stirring periodically.
4. Take off stove and toss sauce, scallions and wings in a large bowl. Make sure wings are evenly coated.
5. Plate and Serve.

This wing recipe is so simple to follow. I'm sure it will be a crowd pleaser.  I served this with mixed vegetables and seasoned rice but trust that these are a meal all on their own.

Until Next Recipe

Happy Cooking!

Rigatoni Bolognese with Spinach and Sweet Peas

RIGATONI BOLOGNESE

If you're on a diet, this recipe is not for you! lol. This dish is packed with rich heavy cream, tomatoe sauce and other deliciousness. If you want to learn how to make this, then you should keep reading.

WHAT YOU'LL NEED:

1/2 lb of sweet italian sausage (no casings)
1/2 lb of lean ground beef
1 box Rigatoni
1 bag of frozen peas (thawed)
2 cups of raw spinach
1 cup of parmesan cheese (or more if you like)
1/2 white onion (minced fine)
6 cloves of garlic (minced fine)
2 stalks of celery (minced fine)
3 carrots (chopped small)
2 tblspns Extra Virgin Olive Oil
1 64oz can of crushed tomatoes
1 small can of tomato paste
1 1/2 cup of heavy cream
2 tspns of sugar
1 tblspn oregano
1 tblspn parsley
1 tblspn thyme
1 tblspn basil
1 teaspn red pepper flake
1/2 teaspn nutmeg
salt and pepper to taste

DIRECTIONS:

Prepare pasta as stated on the box (al dente). Set to the side and reserve a few tblspns of starchy water

1. In a large sauce pan, heat up olive oil, once hot (and oil is swirling) add onion, garlic, carrot, and celery. Saute 5-7 minutes or until vegetables are translucent and tender. (high heat)

2. Add meat to the mixture (the pork and beef). Cook until no pink is visible. Drain the excess oil.

3. Add the heavy cream and turn heat down to medium. Add in nutmeg and simmer for 1 hour or until cream thickens and mostly disappears.
COOK'S NOTE: This step is optional- I wanted my sauce a little thicker, so before I added the heavy cream, I added 2 tspns of flour to the meat mixture, stirred it in until it disappeared and then added the heavy cream. 

4. Next add in the tomato paste, mix well. Add in the crushed tomatoes, stir well. Add in the rest of the seasonings. Simmer on low for 45-50 minutes. Stirring occasionally.

5.  Add in peas and simmer for 5 minutes or until peas are warmed in sauce.

6. Cut off heat, stir in pasta and reserved water. While dish is still hot, mix in spinach and keep stirring until spinach is completely wilted.

7. Serve hot and top with parmesan cheese as last step.

There you have it ladies and gents! My version of Rigatoni Bolognese. It's super delicious and worth the time. 

Until Next Post,

Happy Cooking

Chocolate Pecan Bundt Cake

CHOCOLATE PECAN BUNDT CAKE W/ CHOCOLATE ALMOND GLAZE

 I made this yummy cake yesterday for Memorial Day Family Time. It was a hit. Not overly sweet. Just the right amount of chocolate and the pecans give it a little something extra.

What You'll Need:

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

 

FOR THE GLAZE

3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

1/4 teaspoon Almond extract

Directions

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan ( I use Pam for Baking). Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl (set aside).
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Lower the speed to the lowest notch and add flour mixture, alternating with milk mixture, ending with flour. Fold in pecans with spatula. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack.
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and mix until smooth. Add almond extract. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Seafood Mac N Cheese

SEAFOOD MAC N' CHEESE

This decadent dish combines all my favorite things! Pasta, seafood and cheese. Super yummy, super delish. Everyone will be singing your praises

WHAT YOU'LL NEED:

• Salt and ground pepper
• 1 pound elbow macaroni
•  4 tablespoons butter
• 1/2 medium onion, finely chopped
•  3 garlic cloves, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1/8 teaspoon ground nutmeg
• 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
• 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, Gruyere, and Gouda
• 1/2 block of velveeta cheese 
• Additional spices (garlic powder, thyme, paprika) to taste

DIRECTIONS:

Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Add onion and garlic to pan; cook until softened and almost translucent, 5 to 8 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Add additional spices to taste. Fold in Cheese (reserving half a cup for topping) until all is melted and sauce is thick and creamy.

Remove pan from heat. Fold in seafood and macaroni; transfer to a shallow 4-quart baking dish. Sprinkle the remaining amount of cheese over top. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

This can be served as a side or a main dish. But it is very rich so it's best served alone!

Carbonara

CARBONARA

WHAT YOU'LL NEED:

1/3 pound pancetta , small dice 

5 to 6 cloves garlic, chopped fine

1/2 cup dry white wine 

3 large egg yolks

Salt and pepper (to taste)

1 pound pasta such as linguine or spaghetti 

Grated Pecorino Romano and Parmigiano-Reggiano  

1/2 cup flat-leaf parsley, finely chopped

3 tblspns of EVOO

DIRECTIONS:

Bring a large pot of water to boil for pasta.

 

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

 

Add pasta to salted boiling water and cook to al dente.  

 

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

COOK'S NOTE: I also add a pinch of red pepper flakes for a bite of heat.