here's some good easy one's that you can improvise with.......

Discussion in 'Recipes' started by snorton938, Dec 1, 2004.

  1. snorton938

    snorton938 Freshman

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    these would make some great half-time treats if you're not able to attend either the citrus bowl or cotton bowl if tennessee pulls off a miracle..... :D

    Chicken and Sausage Jambalaya

    Recipe from Mr. B's Bistro in New Orleans appeared in February 1997 issue of Bon Appetit.
    2 tablespoons olive oil
    1 3 1/2-to 4-pound chicken, cut into 8 pieces
    2 cups chopped onions
    2 cups chopped green bell peppers
    1/4 cup chopped fresh parsley
    1 tablespoon minced garlic
    2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch- thick slices
    2 bay leaves
    2 teaspoons chili powder
    1 teaspoon dried thyme
    3/4 teaspoon (or more) cayenne pepper
    1/4 teaspoon ground cloves
    3 cups long-grain white rice
    6 cups canned low-salt chicken broth
    Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Saute until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; saute until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
    Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.
    Serves 8.
    Per serving: 898 calories; 48 g fat (16 g saturated fat; 48 percent calories from fat); 67 g carbohydrates; 171 mg cholesterol; 1,406 mg sodium; 47 g protein; 3 g fiber.

    Red Beans and Rice with a "Kick!"

    Recipe courtesy of USA Rice Federation
    2 cups chopped onions
    2 cloves garlic, minced
    1 bay leaf
    1/4 teaspoon red pepper
    1 (8-ounce) can tomato sauce
    1 teaspoon Worcestershire sauce
    1/4 teaspoon hot pepper sauce
    3/4 pound fully-cooked Kielbasa sausage, cut into 1/4 -inch slices
    2 (15-ounce) cans pinto beans*, drained
    3 cups hot cooked rice
    Hot pepper sauce
    Combine onions, garlic, bay leaf, red pepper, tomato sauce, Worcestershire sauce, pepper sauce, sausage and beans in large saucepan or Dutch oven. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove bay leaf. Serve rice over beans. Serve hot pepper sauce, if desired. Makes 6 servings.
    * Any type of bean may be substituted.
    Per serving: 433 calories; 17 g fat (6 g saturated fat; 35 percent calories from fat); 53 g carbohydrates; 38 mg cholesterol; 1,263 mg sodium; 18 g protein; 8 g fiber.

    The Big Easy Muffaletta

    Recipe courtesy of OSO Sweet Onions
    1 cup green olives, preferably Italian, pitted and chopped
    1 cup chopped sun-dried tomato (packed in olive oil, drained)
    1 1/2 tablespoons capers
    3 cloves garlic, finely chopped
    1 tablespoon chopped, fresh oregano (1 teaspoon dried)
    1/2 teaspoon freshly ground black pepper
    2 tablespoons balsamic vinegar or other red wine vinegar
    2 tablespoons olive oil
    1 large round loaf Italian bread, about 7 inches in diameter
    1 OSO Sweet onion, thinly sliced, separated into rings
    1/4 pound thinly sliced mozzarella
    1/4 pound thinly sliced salami
    1/4 pound thinly sliced ham
    1/4 pound thinly sliced provolone
    1/4 pound thinly sliced mortadella
    Mix the chopped olives and the next six ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry flavors. Olive mixture can be made up to a week ahead.
    Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up to 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges.
    Makes 6 servings.
    Per serving: 612 calories; 34 g fat (12 g saturated fat; 50 percent calories from fat); 49 g carbohydrates; 59 mg cholesterol; 2,170 mg sodium; 28 g protein; 4 g fiber.

    Lake Charles Pralines

    Pralines are a popular sugary candy found throughout Louisiana and the South. It's more of a Southern tradition than Cajun, but enjoyed by Cajuns all the same. From "Let the Good Times Roll! The Complete Cajun Cookbook" by Andy Edmonds (Avon).
    4 cups brown sugar
    2 cups milk
    1/2 stick butter (4 tablespoons)
    4 tablespoons corn syrup
    1/2 teaspoon baking soda
    2 teaspoons vanilla extract
    3 cups chopped pecans or pecan halves
    Mix all ingredients, except pecans, in a heavy saucepan. Boil and stir. Slowly add pecans, stirring while adding. Return mixture to a boil over medium heat. Stir rapidly until creamy. Spoon onto wax paper, foil, or a nonstick pan. Makes 4 dozen.
    Per serving: 134 calories; 6 g fat (1 g saturated fat; 40 percent calories from fat); 21 g carbohydrates; 4 mg cholesterol; 38 mg sodium; 1 g protein; 0.5 g fiber.

    Gumbo Ya Ya

    From Mr. B's Bistro in New Orleans. Use a rotisserie-roasted chicken to make this dish go together even faster. This makes enough to serve a good-sized crowd.
    2 cups (4 sticks) unsalted butter
    4 cups all-purpose flour
    2 red bell peppers, diced
    2 green bell peppers, diced
    2 medium yellow onions, diced
    2 stalks celery, diced
    5 quarts chicken stock, heated
    2 tablespoons Creole Seasoning (See recipe)
    1 teaspoon ground black pepper
    1 teaspoon crushed red pepper
    1 teaspoon chili powder
    1 teaspoon thyme
    1 tablespoon chopped garlic
    2 bay leaves
    2 tablespoons kosher salt
    1 pound andouille sausage, sliced 1/2 -inch thick
    1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces
    First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour. Watch carefully so it does not burn.
    Add the peppers, onion and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
    Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.

    Creole Seasoning

    1/3 cup paprika
    3 tablespoons dried oregano
    3 tablespoons ground black pepper
    2 tablespoons dried basil
    2 tablespoons kosher salt
    1 tablespoon cayenne pepper
    1 tablespoon granulated onion
    4 teaspoons dried thyme
    4 teaspoons granulated garlic
    In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months.
    Makes 1 cup.
    Per serving: 539 calories; 36 g fat (19 g saturated fat; 60 percent calories from fat); 30 g carbohydrates; 128 mg cholesterol; 1,437 mg sodium; 23 g protein; 3 g fiber.

    Beer-Battered Onion Rings With Creole Mustard Dipping Sauce

    Recipe courtesy of OSO Sweet onions
    1 1/2 cups flour
    1 1/2 cups beer, chilled or at room temperature
    2 OSO Sweet onions
    Neutral vegetable oil for deep frying
    3/4 cup Creole mustard or other spicy, whole-grain mustard
    1/3 cup honey
    1 1/2 tablespoons Worcestershire sauce
    1/4 teaspoon Louisiana hot sauce or to taste
    To prepare the batter for the onion rings, thoroughly whisk together flour and beer. Let batter stand covered at room temperature for at least 3 hours. Meanwhile, prepare dipping sauce. Thoroughly whisk together mustard, honey, Worcestershire sauce and hot sauce; put reserve, tightly covered, in the refrigerator. Return sauce to room temperature before serving.
    To prepare onion rings, heat oven to 200 degrees F. Line a baking sheet or jelly-roll pan with paper towels; reserve. Slice onions 1/4-inch thick. Separate into rings; reserve. Pour 3 inches of oil into a large frying pan; heat to 375 degrees F. With metal tongs, dip a few onion rings into batter, then carefully put them into the hot oil. Fry, turning the rings a couple of times until golden brown. Remove from oil; put rings on the reserved towel-lined pan. Put baking pan in the oven; keep warm up to 1-2 hours. Continue until all the onion rings have been used.
    Makes 6 servings.
    Per serving: 326 calories; 12 g fat (1 g saturated fat; 33 percent calories from fat); 48 g carbohydrates; 0 mg cholesterol; 458 mg sodium; 6 g protein; 2 g fiber.
     

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