RED BEANS AND RICE,
again with a few changes from Jenny
original recipe found here:
* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 3/4 lb. smoked ham, diced
* 1 pound mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste (I'm a whimp and leave this out.)
* Creole seasoning blend, to taste; OR,
-salt
-black pepper
-basil
-celery seed
-oregano
-paprika
-garlic powder
all to taste :)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor. I let them soak while I'm at work, then I drain them and add fresh water again once I get home) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, chop and sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
Chop ham and sausage.
After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham, smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (You can also put this in the crock pot. I let this boil on the stove and it's ready for a late, great dinner. Added bonus, makes your whole house smell AMAZING: jealous neighbors).
Serve generous ladles-ful over hot white long-grain rice.
Chicken Cutlets with Tomato Sauté
with some additions by Jenny
original recipe here: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1827330
4 small chicken breasts or two big ones cut in half
Kosher salt and pepper
2 tablespoons olive oil
1 1/2 cups pints grape or cherry tomatoes
3/4 cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped
Defrost chicken and wash with cool water. Pat dry with paper towels and season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the olive oil in a large skillet over medium-high heat. Make sure oil is smoking and fragrant cook the chicken until browned and cooked through, 2 to 3 minutes per side (mine usually take longer, make sure to get some really good carmalization on the chicken as it makes it SO much tastier); transfer to a platter and tent with foil.
Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes. Using a wooden spoon, scrape up all the brown bits up from the chicken and stir into the tomatoes.
Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions until they start to wilt. Add tarragon (I add the chicken back in to make sure it's heated through).
Yield: Makes 4 servings
Chicken Scallopine with White Wine Cream Sauce
with variations by Jenny
original recipe here:http://www.foodnetwork.com/recipes/everyday-italian/chicken-scallopine-with-saffron-cream-sauce-recipe/index.html
2 tablespoons extra virgin olive oil
4 small boneless skinless chicken breasts, or 2 large ones cut in half
2 shallots, sliced
2-3 cloves garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads (these are $14 a bottle, so I improvise with other spices)
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat until smoking and fragrant. Pat chicken breast dry with paper towels and season with salt and pepper. Cook the chicken until golden, carmalized, and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads (or other spices), bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
(I serve this with mashed potatoes and use the left over sauce instead of gravy. I chop the potatoes before starting the chicken and boil the potatoes at the beginning of the recipe. Then I add the chicken back into the sauce and simmer while mashing up the potatoes. Then both potatoes and chicken are hot for serving.)
Makes 4 servings
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