One Pan Jambalaya with Shrimp and Sausage

snow dog

It snowed today…again. And in the last 2 weeks school has only been open for 2 days. In other news, Travis built what he calls a “snow dog”. Which of our dogs does it resemble the most?

Randolph and our house

Our house from the road. Usually a pretty tropical scene but…ahhh…not today. But the boys had fun playin’ while I watched from the warmth of the passenger seat. We went for a drive to the oceanfront, had lunch at the only place open (which wasn’t a bad choice, my grilled chicken and bacon salad was delish) and worked from home. Travis made the snow dog around 5pm and I spent just enough time out there to take a couple pictures. Then I came in to start up dinner:

Kentucky bourbon sausage

onions, peppers, garlic and rice

jambalaya

jambalaya served up

One Pan Jambalaya with Shrimp and Sausage

  • 1 package (4 links) Niman Ranch Kentucky Bourbon Uncured Sausage (the best, they can be found at Whole Foods)
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red pepper, seeded and diced
  • 7-8 cloves garlic, minced
  • 1 cup organic jasmine rice
  • 1 – 28 oz can fire roasted tomatoes
  • 2-3 cups chicken stock
  • 2 teaspoons organic Worcestershire sauce (because no HFCS)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 cups frozen okra, defrosted
  • 1 pound bag uncooked frozen shrimp, peeled and deveined
  • kosher salt and freshly ground pepper, to taste

Method

  • Start by slicing the sausage links. I like them pretty thin. Heat a large, high sided, non-stick skillet on medium high heat and the sausage (without any oil). Let it cook for a few minutes without turning so they get color and brown bits start forming (see above). Stir to brown on both sides. Using a large spoon, remove the sausage from the pan and place in bowl. Reserve.
  • Turn the heat down a bit and add the EVOO, onion and pepper to the same skillet. Add salt and pepper. Cook until the onion is translucent and then add the garlic. Cook garlic for 30 seconds and add rice stirring to coat the rice with any pan juices and toast it a bit. Add tomatoes, chicken stock, spices and bay leaves and cook on low for 30-40 minutes.
  • Remove lid, stir, and add a bit more chicken stock if needed. I don’t like it dry but I also don’t want jambalaya soup! Add shrimp, sausage and okra and cook until shrimp is just done. Do not overcook shrimp or they will be rubbery (yuck). Check for seasoning, add more salt and pepper if needed, and remove bay leaves.
  • Serve up. If you like it spicy you can add a dusting of cayenne pepper or a dash a hot sauce on top!

**Easy defrost tip for the shrimp and okra: Place the shrimp in a large colander and rinse with water. Put the okra in a separate smaller colander and also rinse with water. Let them both sit out at room temperature while the rice is cooking and they should be ready to go once you need them!

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Roasted Pork Loin Roast

Roasted roast. It’s a roast that was roasted. I shouldn’t be writing at-all-ever.

pork loin roast

I’m also giving you a recipe that you won’t be able to exactly recreate because you can’t buy this spice. Unless you live in or near Richmond, VA and go to the South of the James farmer’s market at Forest Hill Park…in THAT case, yes.

It’s a mix of locally grown, dried herbs and salts. Lavender, rosemary, thyme, oregano, basil, lemongrass and sage! The last ingredient is LOVE…awwww! ***sticks finger down throat but then smiles***

spice mix

When the roasted roast was done and sufficiently rested, I sliced it and topped it with the onions and pan drippings.

pork loin roast

Roasted Pork Loin Roast

  • a 1.75-2 lb. pork loin roast
  • 2 teaspoons of a dried herbs mix (lavender, rosemary, thyme, oregano, basil, sage, lemongrass, Himalayan pink salt and sea salt)
  • 1/2 cup white wine (I used Pinot Grigio)
  • 2 tablespoons EVOO
  • 1 medium to large onion, halved and sliced

Method

  • Preheat oven to 350 degree. Salt and pepper the roast on all sides. Heat a large oven proof saute pan over medium to medium-high heat. Add EVOO and pork roast. Once it’s seared to a nice golden brown on one side flip it over and add the onions and wine. Sprinkle the dried herbs all over the pork and the onions. Bake for about 30 minutes or until the internal temp reaches about 145 degrees. Let rest 10 minutes before slicing.

Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos ¬†and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalape√Īos, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¬ĺ cup plain low-fat Greek yogurt
  • ¬Ĺ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Saut√© until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add¬†some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalape√Īo and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8√ó13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ¬Ĺ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks

Tri Tip Tacos (Slow Cooker)

Rump roast

I finally made a roast that I love! Last summer I made a pork butt roast with my sister Zandria. It had tons of ingredients. It was too big for crock pot and we (well… she) had to cut the meat into chunks so it would fit. The end result was full of fat pieces that we had to pick out and the meat wasn’t excellent for all the work required.

This roast is a different story. Mix the spice rub. Sprinkle and pat it into the meat. Let the meat rest for a few minutes while you chop onions and garlic, open a can of tomatoes and measure a cup of beef broth.

Rump roast and pickled red onions

Devin ate his inside of warmed corn tortillas and piled up with good toppings. I tasted the meat with the tortillas but thought it was better by itself on a plate and topped with the avocado,¬†jalapenos, cilantro, a drizzle of sour cream and the¬†pickled red onions I made (thinly sliced red onion, Bragg apple cider vinegar, splash of water and salt and pepper…let it sit for 5 hours in the fridge). Basically the same stuff Devin put on his taco!

The meat pulled apart basically by itself. It’s juicy and flavorful. And most importantly is easy to make and has literally no fat in it at all!!

tacos

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (our market had Hereford Rump Roast and the butcher said it was very similar to tri tip)
  • 14 ounces tomatoes and green chilies (I used Muir Glen¬†fire roasted diced tomatoes with green chilies)
  • 1 yellow onion (I diced the onion)
  • 2 cloves garlic (I minced the garlic)
  • 1 cup beef stock
  • tortillas as needed (I used corn)
  • toppings include: shredded cheese, salsa, pickled¬†jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into your slow cooker and cover it with the diced tomatoes and chilies, onions, garlic cloves and beef stock.
  • Set your slow cooker to low and let it cook for 8-10 hours until the meat is easily shredded.
  • Remove the meat from the slow cooker and give it a rough chop and use as needed for tacos.

Recipe from What’s Gaby Cooking

Meatloaf with French Onion Gravy

Confession: I have watched Racheal Ray off and on for a long time, I even have one of her cookbooks, but I never actually made one of her recipes. I think she had me when she said that the gravy tastes like a thick French Onion Soup. She was right, it does! My boys and my 12 month old nephew ate it up. For a meat-and-potatoes kind of meal, I really enjoyed it too!!

One of the only changes I made to this recipe was the decision to make it as a meatloaf instead of separate “Salisbury Steak” patties. This was a little easier since I had my 12 month old nephew getting a little fussy for his dinner ūüôā

Meatloaf with French Onion Gravy

Slightly Adapted from Rachael Ray

  • 2 tablespoons EVOO
  • 2 tablespoons butter (I forgot to add the butter and it turned out great!)
  • 2 large onions, sliced
  • Salt and coarse black pepper
  • Ground thyme
  • 1 bay leaf
  • 2 pieces stale wheat bread, crust trimmed
  • Milk or half-n-half
  • About 1 2/3 pounds ground sirloin
  • 1 large egg, beaten
  • 1/4 cup Worcestershire sauce
  • 1 large shallot, diced
  • 2 tablespoons flour
  • 1/2 cup dry white wine (I used Cupcake Sauvignon Blanc)
  • 1 1/3 cup beef stock
  • Watercress, for garnish, optional (I served it with a side of peas)

Method

  • Place about 2 tablespoons of EVOO in a skillet over medium heat. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
  • Meanwhile, Preheat oven to 375 degrees. Soak the bread in half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and shallot to the beef. Sprinkle with salt and pepper and combine. Form into an evenly sized loaf (it will be a little wet feeling). Add the loaf to a medium baking dish and bake until cooked through, about 20-25 minutes.
  • When the onions are done, sprinkle the flour over them, stir 1 minute. Pour the wine into the onions and let cook a minute or two. Add the beef stock and thicken, stirring¬†occasionally. Serve the gravy over the meatloaf and with¬†Potatoes with Gruyere and Dijon. Serve with peas or sauteed greens.