Red Beans & Rice

Weather you're from the Big Easy or not, there is no better iconic dish of Louisana Creole cuisine than good ol' Red Beans and Rice. It has a little kick to it, makes plenty for leftovers, and is pretty simple overall. It does take about 2-3 hours to fully prepare, so ensure that you have enough time before dinner. Here is my mom's recipe, go try it for yourself and see how easy it is!

Ingredients
1 Tbsp oil
1 cup chopped onion
½ cup chopped celery
2 Tbsp minced garlic
8 ounces Kibalsa Smoked Sausage, cut into 1-inch slices
2 bay leaves
¼ tsp black pepper
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp salt
1 ham hock
1 pound dry red beans
10 cups chicken stock
2 cups cooked white rice

Directions
1. Soak the red beans over night in luke-warm water covering about 2 inches above the beans.  Hint: You can also put the beans and water in a microwave safe bowl and microwave them for about 20 minutes. Same diff.

2. In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. (Until the onions are translucent). Add the sausage, bay leaves, black pepper, thyme, cayenne, and salt. Saute for 1 more minute.

3. Add the ham hock and beans.  If you don't know what a ham hock is, just go to your local grocery store and ask the guy at the meat counter...try not to be alarmed if it looks a lot like a pig's foot.  If they're sold in packs of two, you can ask them to split it so you only have to buy one. Cover everything with chicken stock. Bring to a boil, but then turn the temp down to a simmer.

4. Cook the bean mixture for 2 hours or until beans are tender. Mash about 1/4 of the mixture against the side of the pot with a wooden spoon.  Re-season with salt and pepper if needed. Remove the ham hock and slice the meat off the bone to add back into the mixture.

5. To assemble, spoon warm rice into a bowl and ladle the bean mixture right over the top. Garnish with green onions, Essence, and crusty bread.

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Noodles & Co. Mushroom Stroganoff

For everyone who lives here in Georgia, I feel very sorry for you, because we're all missing out on one of the greatest restaurants I know of.  It's called Noodles & Company, and no knock off version will ever be able to compete.  I miss it more every day, so whenever Stuart and I get the chance to go back to Colorado, that is always on my must-eat-there list. They have the most delicious pasta dishes and now even serve salads and sandwiches! (But I always stick to the noodles).  My top three favorite dishes are Penne Rosa, Pesto Cavatappi, and Mushroom Stroganoff.  While we were eating at their Breckenridge location last week it hit me....I could do this! Their recipes are not easily accessible to the general public, but with a little determination I was able to track down a pretty good replica of their Mushroom Stroganoff. (Sorry, Noodles, I wouldn't have to do this if you'd open a store or two in Atlanta).

There are two ways to make it: one with meat, one without. This time I opted vegetarian style (aka I forgot to pick up the meat at Publix). But click the "print this recipe" button down below for the full recipe with seared beef tips.

Ingredients
1 lb egg noodles (cooked al dente)
1 medium yellow onion (diced)
4 tsp jarred garlic (or 4 cloves fresh garlic, chopped)
2 pounds white mushrooms (although Noodles uses portobello so you pick your favorite)
1 cup cream
1 Tbsp. Canola oil
1/4 cup Sherry
1 tsp Kosher salt and cracked black pepper (to taste)
1 Tbsp. Olive oil
1 cup sour cream
1 Tbsp. Herbs de Provence
1 Tbsp. chopped parsley leaves
Shaved Asiago cheese

Directions
1. Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil, and set aside. (Nifty little trick, eh?)

2. Heat a large sautee pan. Add the canola oil and begin to sautee the onions.

3. Add the garlic, Herbs de Provence and mushrooms. Stir well.
Disclaimer: I had never heard of Herbs de Provence so I went looking for a recipe to make this herb blend. However, I opened my spice cabinet, and there it was! Thanks to my mom for shopping with me! What would I do without her?

4. Deglaze the pan with the Sherry.  (Basically, just pour it around the edges, let it sit for a minute, then stir. This technique is more important when you cook the meat, but the Sherry adds good flavor to the whole dish).  Stir the pan and bring to a boil.

5.  Add cream and bring to a boil. Then add sour cream and salt and pepper to taste.

6.  Add the cooked pasta, toss to coat, pour into a platter.

7. Top with cheese and parsley...eat up while it's hot!

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Thanks to this website for helping me!

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Easy Enchiladas

Yeah I know, enchiladas are never the simplest meal to make, but these are much easier than these that I made before! Plus, if you are home alone and invite a friend over for dinner, it makes for quite a lovely evening filled with enchilada sauce and cooking oil...but hey, at least you're not alone! Just make sure you have a couple aprons on hand.

This recipe came from my big sis, Dana. I'm not sure where it originated from but it sure is tasty. Kaylee, thanks for coming to hang out with me and Keystone!

Ingredients
1 whole rotisserie chicken, deboned
1 large can of enchilada sauce
1 small onion, minced
1 can sliced black olives
2 cups shredded Mexican-blend cheese
Uncooked corn tortillas (about 18)
¾ cup corn oil 
Salt

Other things you might need:
Apron, tongs, 9x13 dish, paper towels, a helper.

Directions
1. Preheat oven to 350°

2. Pour oil in a small frying pan over medium heat.

3. While the oil is heating, set out the chicken, cheese, onions and olives so you'll be ready to fill (insert kind friend helping you cook).

4. Pour the enchilada sauce in a small dish that you will dip the tortillas in before filling them. Also, put a paper towel or two on plate nearby.

5. Once the oil is heated (not a great idea to heat it on high...), place one tortilla in the pan. Let it fry for about 20 seconds, until it starts form big air bubbles, then flip it over for the same amount of time. Sprinkle some salt on top.

6. Carefully remove the tortilla and place it on the paper towel to absorb some of the excess oil. Then dip it in the enchilada sauce to lightly coat each side.

7. Place the tortilla in a 9x13 dish. Fill with chicken, a few olives, a few onions, and cheese. Roll enchilada style.

8. Repeat steps 5-7 until dish is full. (Remember, it's easier using team work! One person fries and dips, one person fills and rolls).

9. Pour remaining enchilada sauce over finished enchiladas. Top with cheese and olives (onions optional, but not at my house).

10. Cover with aluminum foil and bake until cheese is melted, about 15-20 minutes.

Top enchiladas with sour cream, guacamole, lettuce, or anything else you like.

Notice that we made one large dish with red enchilada sauce and a smaller one with green chili sauce just to try it out. They were both great! I think I'll make more of the green chili ones next time.

If you have any unused tortillas leftover, cut them into pizza slices and throw them back in the oil until crispy. Enjoy some home made tortilla chips!

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Roy's Lasagna

Does lasagna make anyone else think of Garfield...? Or is it just me?  Well either way, making lasagna has always intimidated me, even though I love to eat it! And I'm not a big fan of the huge frozen dishes that take 3 hours to bake, but are still cold in the middle no matter what. So I finally opened my cook book and conquered my fear.  It's officially called 1981 Roy's Lasagna.  My mom knows who Roy is...but I don't, (I was born in '86...maybe that has something to do with it). All I know is that he has one heck of a lasagna recipe. As always, I made the whole recipe (which could feed a hungry family of 6) and so I still have some in the freezer for another time.

Meat Filling:
4 Tbsp oil
1 Tbsp finely chopped garlic
1 lg onion chopped
1 3/4 lb ground chuck
1 lb sausage
1 tsp oregano
1 tsp basil
1 bay leaf
2 tsp sugar
salt to taste
15 oz tomato sauce
28 oz plum tomatoes
6 oz tomato paste
1 cup water

 Saute onion and garlic in oil.  Add meat and remaining ingredients.

 Simmer for 1 hour, stirring occasionally...yummm

Cheese Filling:
2 cartons of ricotta cheese
1 1/4 tsp salt
3/4 tsp pepper
1 egg
1/2 c finely chopped fresh parsley
1/2 cup parmesan cheese
Combine these ingredients and mix well.

And finally:
1 lb lasagna noodles cooked until just tender
16 oz mozzarella cheese, grated

Layer in pan starting with some sauce, noodles, filling and cheese. Repeat ending with cheese.

Cover with foil bake in preheated oven at 350 F for 25 min
Remove foil and bake uncovered for another 25 min.

Pictures taken by helpful hunny/sieu chef. He recently got his new baby named 7D and he is the best videographer around. He's not bad at taking stills either, and he makes my blog much happier. :-D

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Enchiladas Verdes

There is one requirement for this recipe. You must say the name with a nice, suave, Spanish accent...go ahead..."Enchiladas Verdes!".  This is another one Elise and I made when she came to visit. We spent the better half of our day putting this dish together, but it was well worth it! I got the recipe from my America's Test Kitchen book. If you don't know much about ATK, it is great for someone learning how to cook because first, they travel the country to find the best recipes for a particular dish, and then they give detailed instructions on how to make it. So without further ado, here is the recipe that they found (and some entertaining pictures of our attempt to make it).

This is the picture from my cook book...as soon as we saw it, we were off to the grocery store to buy some tomatillos!

Ingredients
4 tsp vegetable oil
1 medium onion, chopped (1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 tsp ground cumin
1 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2-3 breasts), trimmed of excess fat
1 1/2 pounds tomatillos (16-20 medium), husks removed, rinsed well and dried
(look for pale green tomatillos that fill and split open the fruit's outer papery husk)
3 medium poblano chiles, halved lengthwise, stemmed and seeded
1 - 2 1/2  tsp sugar
Salt 
Ground black pepper
1/2 cup coarsely chopped fresh cilantro leaves 
8 ounces pepper Jack or Monterey Jack cheese, grated (2 cups)
12-15 (6-inch) corn tortillas 

Garnish
2 medium scallions, sliced thin
Sour cream

Directions
1. Adjust the oven racks to the middle and highest position and turn the broiler on. Now, poach the chicken (which is just a funny way of saying, 'cook in a flavored broth').

Heat 2 tsp of the oil in medium saucepan over medium heat until simmering; add the onion and cook, stirring frequently, until golden, 6-8 minutes. Add 2 tsp of garlic and the cumin. Cook and stir for about 30 seconds. Decrease the heat to low and stir in chicken broth. Add the chicken (raw), cover, and simmer until an instant read thermometer reads 160 degrees (15-20) minutes, flipping half way through. Transfer the chicken to a large bowl; place in the refrigerator to cool, about 20 minutes.  Remove 1/4 cup liquid from the saucepan and set aside; discard the remaining liquid.

 2. Meanwhile, toss the tomatillos and poblanos with the remaining 2 teaspoons oil; arrange on a rimmed baking sheet lined with foil, with the poblanos skin side up. Broil until the vegetables blacken and start to soften, 5-10 minutes, rotate the pan halfway through cooking. Cool for 10 minutes, then remove the skin from the poblanos (leave the tomatillo skin intact). Put them all into a food processor.  Set the oven to 350 degrees. Discard the foil from the baking sheet and set the baking sheet aside for warm the tortillas.

3. Add 1 teaspoon of sugar, 1 teaspoon salt, the remaining teaspoon garlic, and the reserved 1/4 cup cooking liquid to the food processor. Pulse until the sauce is somewhat chunky, about eight 1-second pulses. Taste the sauce; season with salt and pepper and adjust tartness by stirring in the remaining sugar, 1/2 teaspoon at a time. Voila, you have made green chile! You should have about 3 cups. (note: we added some jalepenos because it needed some spice).

4. When the chicken is cool, pull into shreds using your hands or 2 forks, then chop into small bite-sized pieces. Combine the chicken with the cilantro and 1 1/2 cups of the cheese; season with salt.

5. Smear the bottom of a 9x13 inch baking dish with 3/4 cup of the tomatillo sauce. Place the tortillas on 2 baking sheets. Spraying both sides of the tortillas lightly with Pam. Bake until the tortillas are soft and pliable, 2-4 minutes. Increase the oven temperature to 450 degrees. Place the warm tortillas on a clean countertop and spread 1/3 cup filling down the center of each tortilla. Roll each tortilla tightly and place in the baking dish, seam side down. Pour the remaining tomatillo sauce over the top of the enchiladas. Use the back of a spoon to spread the sauce so that it coats the top of each tortilla. Sprinkle with the remaining 1/2 cup cheese and cover the baking dish with foil.

 

6. Bake the enchiladas on the middle rack until heated through and the cheese is melted, 15-20 minutes. Uncover, sprinkle with scallions, and serve immediately.

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Chicken Tortilla Soup

This is a recipe I made a while ago (a couple of times) but thought it was appropriate as fall is now upon us and it's time to start making some warm comfort food. A long-time friend, whom we like to call Ms. Shelly, offered this recipe for my cook book. It's a bit spicy for me, so I just cut back on the jalapenos and top with plenty of cheese, sour cream and avocados!  Of course, the best part about it is that it makes plenty. I like to make the whole recipe and then divide it into freezer bags and store it for a later time. The key is to freeze it laying down, it will take up less room in your freezer.

Ingredients
1 Tbsp olive oil
1 large onion, diced
2 Tbsp minced garlic
3 cups chicken (or leftover turkey!)
2 cans diced tomatoes (Rotel has a type with chilies already in it)
4 cans diced green chilies (or less)
1 can diced jalapenos
1/2 tsp ground cumin
1/2 tsp chili powder (or less)
1/2 tsp salt
1/2 tsp pepper
3 cans chicken broth (adjust this amount if you like a stew vs. soup)
1 can corn
1 can black beans
1/2 bunch cilantro, chopped
2 tsp lime juice

Directions
1) Brown the garlic and onion with oil in a large stock pot or Dutch oven
2) Add chicken and continue to brown. Keep on eye on it so it doesn't burn! Add the tomatoes and chilies. Add the spices and chicken broth. Simmer all of this for about 15 minutes. Continue to stir occasionally so the bottom doesn't burn. (Can you tell I've burnt it a couple of times??)
3) If you're going to freeze some, divide it now. If you're going to eat it, add the cilantro and lime juice. (Add this fresh the next time you serve it).
4) Serve with tortilla chips, cheese, sour cream, avocado, etc. to your liking.

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Poppy Seed Chicken

This has become a famous dish at the Atkins household, passed down from Mama Omi. It is one of our favorites and never gets old. Actually, it was the first meal I made for Stuart when we were dating...awwwww...and now he can't get enough of it. If you're a picky eater, give this one a try. There are several variations of this recipe out there, perhaps you have your own. I love to make it when people join us for dinner. Easy. Yummy. Makes great leftovers.

This is Blake, Victoria, and Macey enjoying some PSC...they're pretty awesome. 

Ingredients
4-6 chicken breasts, cooked and cubed
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
1 stick melted butter
1-2 stacks Ritz crackers, crushed
1 stick of butter
2 Tbsp poppy seeds

Directions
Preheat oven to 350 F. After you cook and cut up the chicken, put it in the bottom of a 9x13 dish. Mix together soups and sour cream; spread on top of the chicken. Stir together the melted butter, crushed crackers, and poppy seeds. Spread that on top of the chicken. Bake at 350 for about 30 minutes, or until hot and bubbly.

Serve over hot rice and with some veggie sides. I usually like to make it with broccoli or green beans and a salad.  So what do you think? Do you have your own variation of this simple casserole? Let me know!

The best part about this meal....Stuart can make it too!! I'm so proud. 

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Chicken ala Murphy

This recipe comes from a family friend, whom we like to call Aunt Estelle. Something she just "threw together". It's one of my favorite recipes in my cookbook! I added the mushrooms, because I'm a mushroom fanatic, so you can leave them out if you want to. I've cooked it several times, but most recently was at the Hembree's house in Flo-rida. In reality, Kristen did the cooking, and it was awesome! She's such a great little wifey. So here is a super easy, super yummy chicken dish from Mississippi!

Chicken ala Murphy
6 chicken breasts
1/2 cup flour
Salt and pepper
3/4 stick of butter
1 package pre-sliced, pre-washed mushrooms
2 cups green onions (yep, 2 cups)
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup water

Mix the soups and water together in a bowl, set aside. Salt, pepper, and lightly flour the chicken. Melt the butter in a large frying pan, brown the chicken in the butter. Once chicken is cooked (about 15 minutes), remove it. Saute the mushrooms and onions in the butter (add more if necessary). Add the soup mixture and the chicken to the pan. Cover and cook for about 25 minutes at medium heat. Serve over rice. Enjoy.

We had the privilege of being the first ones to eat at their adorable dining room table! Love my Florida friends.

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Hamburger Stroganoff

There's something about a hearty stroganoff that always makes my day better (and my husband happier). Here's a recipe I found online that is very delish and makes plenty for leftovers! Traditionally stroganoff isn't the healthiest meal, which explains why it's so scrumptious, but this recipe gives little hints on how to cut back the bad stuff without losing the flavor.

8 oz uncooked medium egg noodles
1 tsp olive oil
1 pound ground beef, extra lean
1 cup onion (chopped)
1 tsp minced garlic
1 package presliced cremini mushrooms
2 tbsp all-purpose flour
1 cup beef broth (fat-free, less sodium)
1 1/2 teaspoons kosher salt
1/8 tsp black pepper
3/4 cup reduced-fat sour cream
1 tablespoon dry sherry
3 tablespoons fresh parsley

Cook the pasta according the directions on the package. [The recipe says to leave out the salt when cooking the noodles...I say don't]. Drain and rinse under cold water.

Heat oil in a large nonstick skillet over medium-high heat. Add the beef, cook for about 4 minutes until browned, stirring to crumble. [If you don't use lean meat, you should drain it before moving on.] Add onion, garlic, and mushrooms to the pan; cook 4 minutes until most of the liquid evaporates, stirring frequently. Sprinkle with flour; cook one minute...Keep Stirring!! Don't let it burn. Stir in the broth; bring to a boil. Reduce heat, and simmer 1 minute until it starts to thicken. Stir in salt and pepper.

Remove the pan from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Yield: 6 Servings

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Teriyaki Chicken and Mushroom Rice

If you're looking for something simple, hearty, and savory, you've found it! Just keep some teriyaki glaze and a can of beef consomme on hand and you'll be set. Makes my mouth water just thinking about it!

Marinade Recipe (courtesy of Lydia!)
1/2 cup teriyaki glaze
1 Tbsp soy sauce
1/4 cup crushed pineapples with juice
1/2 cup brown sugar divided (some to rub into your meet, some for the marinade)
1 tsp garlic (optional)
Mix it all up and let meat marinade. Then throw it on the skillet!

Mushroom Rice
1 cup rice
1 can Consomme soup
1 can onion soup (I used French Onion)
1 8-ounce can mushrooms, undrained
1 stick butter
Put all ingredients in a 2 quart covered casserole dish. Bake at 350 for 1 hour.

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Shrimp Parma Rosa

1/4 cups butter
3 cloves (or 3 Tbsp) minced garlic
2 cups 1/2 & 1/2
1 1.3-ounce envelope of Parma Rosa Sauce Mix
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp white pepper
2 3-ounce packages of refrigerated Parmesan cheese
1 generous pound cooked, frozen, de-veined, peeled shrimp
1 8-ounce package of angel hair pasta, cooked
1 can of lump crab meat, drained

Melt butter in skillet, add garlic and saute. Stir in the 1/2 & 1/2 and cook over low heat, just until the milk is heated. Make sure it doesn't curdle! Whisk in the sauce mix, parsley, salt and pepper. Cook for 5-8 minutes, whisking occasionally. In the meantime, cook the pasta. Add one package of the cheese to the milk, (not the pasta), and stir until melted. Stir in the shrimp and crab. Cook over medium-low heat until shrimp are cooked. Pour over hot, strained pasta. Top with remaining cheese. Be ready to impress your guests with a delicious meal!
Yield: 6 servings

Right after my friend Camille was born, I made this for the Sumner's. Served it with some warm rolls and a ready-made salad. Finished it off with Strawberry Dessert! What a fun night!

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Chicken Fried Rice

1 1/2 tsp sesame oil (important ingredient!)
1 small onion
2 (or so) chicken breasts, cooked, cubed
2 Tbsp soy sauce
1 cup frozen peas
1 bag frozen veggies (carrots, peas, beans etc)
5 cups cooked white rice (cooled)
2 eggs, mixed with a fork
1/3 cup soy sauce

Cook the rice first, and then make sure it's cooled all the way, otherwise your fried rice will be mushy...no bueno. You can add what ever vegetables you like...bell peppers, carrots, celery, peas etc. I like using the frozen kind because they're convenient and require no prep work. Let them thaw out a little bit before adding them. Ok, onto the directions.

Heat oil in a large skillet (or a wok as pictured below) over medium heat. Add the chicken and 2 tbsp of soy sauce. Stir fry for 5 to 6 minutes. Stir in the veggies and stir fry for another 5 minutes. Then add rice and stir thouroughly. Finally, sir in scrambled eggs and 1/3 cup soy sauce.  Heat through and serve hot. Makes PLENTY of delicious leftovers!

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Crock Pot Spaghetti

If you're looking for an easy, delicious spaghetti sauce...look no further! Here is my mom's recipe:

1 lb ground beef
1 tbsp olive oil
1 small onion
15.5 oz tomato sauce
29 oz tomato puree
6 oz tomato paste
1.5 cups water
1/2 tsp pepper
1/2 tsp (or less) red pepper
1 tsp salt
1/2 tsp oregano
1/2 tsp basil

Brown onion and ground beef in frying pan. Drain fat and put in crock pot. Add the rest of the ingredients to the crockpot and cook for 8-10 hours on medium. You can also cook this on the stove for about 30 minutes, but it won't be as rich. Serve with a vegetable and some garlic toast.
Yield: 6 servings

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Chicken Asparagus Pasta Supper

When Elise came to visit me over Spring Break, we had a very busy weekend. She participated with the 30-hour famine, cheered us on as we ran our half-marathon, and helped me scrub our apartment. At the end of her time here, she still wanted to help me cook! I hate to say that she is a "picky" eater...but she is, particularly when it comes to meat. So I bought some fresh, organic chicken, and lots of veggies for her. We came across this recipe in my "Taste of Home" cookbook.

It's healthy, delicious, and Elise-friendly!
Chicken Asparagus Pasta Supper
4 Tbsp vegetable oil (divided)
1.5 lbs fresh asparagus, cut into 2-inch pieces
8 oz sliced fresh mushrooms
1.5 cups broccoli
2 carrots, cut into strips
2 medium zucchini, sliced
3 green onions, sliced into 1/2 inch pieces
1 tsp salt
4 boneless/skinless (organic) chicken breasts, cut into 1-inch pieces
1/2 cup frozen peas
SAUCE:
2 tbsp butter
2 tbsp all purpose flour
1 chicken bouillon cube (or 1.5 tsp)
2 cups milk
1/2 tsp pepper
1 pound thin spaghetti, cooked and drained

Heat 2 tbsp oil in a large skillet over high. Add all of the veggies (except for the peas) and salt. Cook and stir 5 minutes. Remove vegetables and set aside. Add remaining 2 tbsp of oil to the skillet. Cook chicken, stirring occasionally, 5-6 minutes or until it is no longer pink. Return veggies to skillet and add peas. Cook for 5 more minutes and then set aside.

For sauce, melt butter in a medium sauce pan over LOW heat. (Take your time...it's easy to burn!) Stir in flour to form a smooth paste (again, be careful not to burn it). Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.

Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti. This makes great leftovers and is also yummy over rice!
Yield: 8 servings

(I copied this picture off the internet...same one that's in my cookbook).

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