Jambalaya

I never had a Jambalaya that I could really connect with.  It was either too spicy, too bland, not enough texture, and a whole slew of other issues; just not my thing.  Well when we had Parker a family in our branch from Alabama brought their "family secret recipe" jambalaya, and it rocked my world.  Like a party in your mouth!  The flavors were spot on, and the combination of sausage, chicken, and shrimp as enough to send my taste buds into euphoric overload!  Okay, maybe I'm exaggerating a tad bit, but this recipe really is the bomb.com.  It also will feed a hungry crowd, and is perfect to throw together in no time at all.  You can also make the recipe ahead of time and throw it in the crock pot to be served later.  Very versatile!!

1 clove of garlic - finely chopped
2 bunches of green onions - finely chopped
1 yellow onion - diced
2 tbsp. parsley - chopped
6 chicken breasts seasoned with salt and pepper and diced

Sauté the above ingredients in tablespoon or two of olive oil and cook until the chicken is no longer pink and the onions become translucent.

1lb smoked Andouille sausage - sliced
1lb 21-30 shrimp - deveined and peeled
2tsp Tony Chachere's Creole spice seasoning
1tsp seasoning salt
salt and pepper to taste

Add the sausage and shrimp to the chicken and onion mixture, and sauté until the sausage and shrimp are cooked through.

6 cups chicken broth

Pour into the mixture and bring to a boil.  Boil for about 10 minutes.

3 cups rice - long grain

Boil the jambalaya on low for about 20-25 minutes or until the liquid is gone and the rice is done.  If it is too dry then add more water.

Enjoy!!!

Thai Chicken Enchiladas

These are unlike any enchilada that you will every partake of.  They taste cheesy without having any cheese at all.  If you like Thai food, give these a shot!!  They really are that good!!  I doubled the batch and froze half...just as good the second time around!!
8 flour tortillas
2 cups shredded chicken
1 tbsp EVOO
1/2 yellow onion, chopped into small pieces
1/3 c shredded carrots
3/4 c shredded cabbage
5 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
3 green onions, chopped
1/3 c chopped peanuts
2 tbsp. chopped cilantro
1 - 14oz can coconut milk
1/4 c sweet red chili sauce

Preheat oven to 350 degrees.  Heat oil in a large skillet over medium heat.  Add onions, carrots, cabbage, garlic, and salt.  Saute for 5-7 minutes stirring frequently, until veggies are soft.  Add chicken, green onions, chopped peanuts, cilantro, 1/4 c of the coconut milk, and 1 tbsp. of the sweet red chili sauce.  Stir to combine well.

Whisk together remaining coconut milk and red chili sauce.  Pour about 2 tbsp. of the coconut/chili mixture into a 9x13 pan and spread to coat the bottom.  Set remaining mixture aside. 

Spoon a couple tablespoons into each tortilla and roll up.  Place each in the 9x13 dish.  Pour remaining coconut mixture evenly over the enchiladas, trying to coat every part of the tortilla.

Bake for 20-25 minutes.  Garnish with peanuts and cilantro and serve.

Gyoza

If you live near a Costco and have ever tried the Ling Ling brand potsticker, you will know that they are just about as good as it gets when speaking in terms of gyoza...or potsticker.  Now I feel like I'm somewhat an authority in gyoza at this point because not only do I live in Japan, I have eaten my fair share of potstickers both homemade and at restaurants.  They are delicious little dumplings of goodness, and I finally can make them myself!!  I no longer have to be a slave to Costco little Ling Ling's goodness.  With no Costco in the area, the situation was getting desperate. 

The nice thing about this recipe is that you can make a ton and eat what you want while freezing the rest.  Cooking them at a later date in no way changes their flavor.  They are magical in every sense of the word.  I found a sauce that I LOVE, but I can only find it in Japan...so I'll give you the recipe, but that's as far as I can take you.  The rest is up to you :)

1 lb ground pork
1 cup shredded green cabbage, sliced thin and soaked in a mild salt water
3 oz shitake mushrooms, diced
2 cloves garlic, pressed
4 green onions, thinly sliced
1 tbsp. hoisin sauce
1 tbsp. freshly grated ginger
2 tsp sesame oil
1 tsp Siracha, or more to taste
1/4 tsp pepper
36 2 in wonton wrappers (or gyoza wrappers if you have them available)
vegetable oil for cooking

In a large bowl combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, siracha, and pepper.

To assemble the gyozas, place wrappers on a work surface.  Spool 1 tbsp. of the pork mixture into the center of each wrapper.  using your finger, rub the edges of the wrapper with water.  Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil in a skillet over medium heat.  Add gyoza in a single layer and cook until light golden brown.  Pour 1/3 cup water into the bottom of the pan and cover.  Keep covered until all the water is evaporated (about 3-5 minutes) Uncover and cook until the gyozas are a nice dark golden brown.  Remove from heat and serve immediately with gyoza sauce (or soy sauce if desired).

Thai Curry

This is about as close as I have come to mastering the art of the Thai Curry.  It's slightly spicy, and a tad sweet.  Can be adapted to green curry or red curry...doesn't quite fit the bill for a good yellow curry...still working on that :) 

2 tbsp. curry paste (red or green, Thai Kitchen Brand)
2 - 12oz cans coconut milk
1 c chicken stock
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. peanut butter
1 1/2 pounds chicken, cut into 1 1/2in pieces
1 red pepper, seeded and sliced into 1/4in slices
1 onion, thinly sliced
1 heaping tbsp. fresh ginger, minced
1/2 c frozen peas - defrosted
1 tbsp. lime juice
cilantro for garnish
white rice for serving

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter in a 4-1/2 to 6 quart stock pot (can be used in a crock pot as well).  Place the chicken breast, red pepper, onion, and ginger into the pot.  Cover and cook until chicken is cooked through (high for 4 hours if using a crock pot).

Add in the peas, lime juice and serve with cilantro over white rice.

Candied Pecans

These are not your Christmas - give to your neighbors - candied pecans.  These are the pecans that you throw into your spinach salad to give it that extra sweet and salty zing!!  They are crispy, sweet, salty, and the absolute perfect addition to any salad.  I LOVE it with a few apple chunks, some red onions, and Marie Calendars blue cheese vinaigrette.  SOOOO good!!!

1 tbsp. butter
1 tbsp. maple syrup
1/2 c pecans
1/2 tsp pepper

In a small saucepan over medium low heat, melt butter then add in the maple syrup and pepper.  Add in the pecans and toss to coat.  Cook for 15 minutes, tossing occasionally so they don't burn.  Once finished, pour onto an aluminum foil covered baking sheet and set aside to cool.

Firehouse Potato Salad

Now I'm not the first to admit that I don't like potato salad...gasp!!  That's un-American right?!?  There's just something about it's creamy, and yet crunchy texture that makes me all weird inside.  I do have to say that I have had a TON...I mean a TON of homemade potato salads and have yet to find one that I actually eat and say "hmmm...this is pretty good."  I also have to say that the yellow potato salad they sell in the store, I think it's Resers Brand, is the best potato salad I have ever had.  That's not to say that I love that brand's potato salad, but it is definitely the only potato salad I would put on my plate if we were at any given potluck. 

Potato salad for me is always in abundance at nearly every. single. potluck!!  With that said...it is also always the last thing left at every. single. potluck.  However, just as un-American it is to despise the stuff, it is equally un-American to not serve it at your 4th of July BBQ.  So...in an attempt to appease every palate at our 4th of July BBQ, I decided to spice things up a bit; literally!!  This Firehouse Potato Salad is guaranteed to get a few "hey, can I get that recipe?" Or my favorite "who brought the potato salad?"  (said no one ever...until now!!!). 

2 lbs red or russet potatoes, cooked and cooled completely
1/4 c chopped celery
1/3 c finely chopped green onion
1/2 cup cooked and crumbled bacon (reserve a little for garnish, optional)
3/4 c mayonnaise
1/4 c sour cream
3 tbsp. Franks red hot wing sauce (more to taste)
1 packet Hidden Valley Ranch Dressing powder
Large pinch of cayenne pepper
salt and pepper to taste

Cut the potatoes into bite-sized pieces in a large bowl.  Add the celery, onion, and bacon.  Wisk together the mayo, sour cream, wing sauce, ranch mix, and cayenne pepper.  Spoon it over the potato mix and gently fold until everything is well combined.  Since the ranch mix is pretty salty, let the flavors marry together and then taste to see if it needs more salt and peppery goodness.  Garnish with bacon and dried chives if you please.

Enjoy!!