"Cajun-Creole Jambalaya"

It's been a long break from cooking or blogging recently..

I've been away these past few weeks on a much needed vacation to New Orleans and the Mexican Riviera..

New Orleans is one of my most favorite places in all the world to be..

I love the history, the atmosphere, the sights and sounds of this Southern U.S. city—and don't even get me started on their cuisine..

I could go on forever and a day about the food—from the coffee & chicory with beignets, the étouffée's and gumbos, the seafood and the down home southern food..

There's a never ending supply of variety and an endless parade of new food experiences to explore inside Nawlin's.. 

It's because of this wonderful mix of French, Spanish, American, African, Island and Native influences thrown together with all of the new culinary discoveries and imports from around the world that makes it such a special "Foodie" city..

Now though, after thoroughly devouring the streets and food scene in the Big Easy, I'm back home..

An though sadly my journey to New Orleans is over, it didn't take long before I felt the need to do a little culinary invention of my own and get back into my favorite room in the house—the kitchen..

An what better dish to make on my return from NOLA, then my own version of a Cajun-Creole standard—"Jambalaya"

Using a mix of chicken, andouille sausage and slow cooked beef stew meat with my peppers, tomatoes, onions, herbs & spices to create this "just spicy enough" version of a tasty jambalaya was the result..

Came out perfectly and such a nice addition with the beef—was practically ready to fall apart as soon as you put it in your mouth. An the heat, just perfect—spicy enough to enjoy but not so hot as to wake the dead down in Louisiana..

Just be sure leave a bottle of hot sauce on the table for those in your home that will only settle for a "Four Alarm Fire" in their mouth and nothing else..

"Definitely Delish" an definitely a dish that you, and your family, will absolutely enjoy—trust me...

 

"Cajun-Creole Jambalaya"

Ingredients:
For Jambalaya:
1 tablespoon extra-virgin Olive Oil
1 tablespoon Butter
1 1/2 pounds boneless, skinless white meat Chicken cut into pieces
3/4 pound andouille, sliced or diced (pre-cooked is easier to slice)
1 medium Sweet Vidalia Onion, chopped
2 ribs Celery, chopped
2 Bell Peppers, chopped (I used a mix of yellow, orange and green for color)
1 Bay Leaf, fresh or dried
1/8 teaspoon hungarian Paprika
2 to 3 tablespoons (a handful) all-purpose Flour (plus more for coating chicken and beef)
1 (14-ounce) can diced Fire Roasted Tomatoes in juice
1 (14 ounce) can crushed San Marzano Tomotoes
2 cups low sodium Chicken Stock or Chicken Bone Broth
1 teaspoon (1/3 palmful) Cumin
1/4 to 1/2 a teaspoon Chili Powder
1 teaspoon (1/3 palmful) Poultry Seasoning
1 teaspoon Worcestershire sauce
Coarse Sea salt and Black Pepper
Chopped Scallions(green onions), for garnish
Chopped Chives, for garnish
Chopped fresh Italian Parsley, for garnish
Fresh Thyme, chopped for garnish

For Beef:
1 pound Beef Sirloin, cut into a mix of 1 or 2 inch cubes
2 cups of Beef Broth
1/4 Red Wine
pinch of dried Thyme and Sage
enough Water to cover meat
1 tablespoon Butter & Olive Oil
2/3 cup Flour, 1 tsp. Sea Salt and Black Pepper for coating

For Risotto:
2 cups of Risotto rice
2 cups of Chicken Bone Broth or Stock
2 cups of Water
1 teaspoon of Sea Salt
1 tablespoon of Butter

Directions:
For Beef:
1. Mix 2/3 of a cup of flour (or gluten free alternative) with a teaspoon of sea salt and black pepper. Then slice your beef sirloin into cubes of about 1 or 2 inches in size. Toss together to coat all sides of your beef with the flour mixture..
2. Add beef broth, red wine and herbs to a small pot with butter and bring to a low boil on medium heat..
3. In your main chef's pot or saute pan with deep sides, heat a tablespoon of butter and olive oil on medium high heat--then add your beef, in batches if necessary, searing/browning all sides of your beef stew meat..
4. Remove from the beef from the pan and transfer to the simmering broth and add water, if needed, to cover completely. Bring the small pot to a boil, cover and reduce temperature to simmer. Cook for 1 1/2 to 2 hours or till almost ready to shred, then remove from heat--be sure not to over cook as we want it to retain it's shape and not have the beef falling apart..

For Risotto Rice:
1. Add two cups of risotto, 1 tablespoon of butter, 2 cups of chicken bone broth, 2 cups of water and sea salt..
2. Bring to a boil, stir and then cover. Reduce the heat to a simmer and cook on a low boil/simmer for 20 to 25 minutes, or until the rice is done and the liquid is absorbed. Remove from heat and leave covered till needed..

For Jambalaya:
1. Slice and chop your andouille sausage, chicken (small 1 to 2 inch pieces), vegetables, onions and garnish in preparation. Take several tablespoons of flour, or leftover from the beef, and toss your sliced chicken in it to coat..
2. Heat a tablespoon of butter and olive oil on medium high heat in your deep sided saute or chef's pan. Add chicken in a layer and let sit for 2 minutes before flipping to sear, cook for an additional minute to brown slightly before adding the slice sausage and cooking for 2 more minutes..
3. Add the chopped onion, celery,bell pepper, bay leaf and paprika (can sub cayenne for a spicier flavor). Saute the vegetables with meat, stirring the pan occasionally, for 5 minutes. Sprinkle 2 to 3 tablespoons of flour over the pan and cook for 1 to 2 more minutes, stirring..
4. Stir in your tomatoes and chicken bone broth(stock), then season with cumin, chili, poultry seasoning and worcestershire sauce. Bring everything to a low boil, adjusting heat if necessary..
5. Strain liquids out of the small pot of beef, then transfer beef to the main saute pan and stir to mix. Cover loosely and reduce heat to a simmer, cooking for 10 to 15 minutes..
6. Ladle servings into your serving bowls and using a small ice cream scoop, place a scoop or two of rice onto the center of the bowlfuls of jambalaya. Sprinkle with coarse sea salt, black pepper, chopped scallions, chives, minced parsley and thyme to garnish..

Notes:
1. For thicker jambalaya you can add additional flour or "Wondra" to the pan as a thickening agent near to the end of cooking..
2. I enjoy the low sodium Chicken Bone Broth for the extra nutrients, but Chicken Broth or Stock is fine as a replacement..
3. For a spicier version use a whole teaspoon of chili powder with 1/8th of a teaspoon of cayenne instead of the paprika and smaller amount of chili powder..
4. I like the sticky, creamy texture of the risotto but you can sub in plain enriched white rice. You want it to be sticky for the effect of scooping it on top, but it's not a deal breaker if it's not..
 

"Iron Skillet Chicken Pot Pie" With "Cheesy Beer Bread Biscuits"

It being such a cold and wet day in New York, with the damp chill soaking into my bones and making it one of the ickier days this month so far—I decided that what was needed here was some good old comfort food...

Taking out an oldie but goody of a recipe, I decided to play around and see what I could do to liven it up a little and truly make it a "stick your bones" dish to warm the soul on a blustery winters day...

 

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Grabbing an armful of staples floating in fridge and freezer, I got down to work; from the rotisserie chicken (always try to keep one on hand) and the variety of fresh and frozen vegetables, I proceeded to shred, chop, slice and dice to my hearts content...

Making a simple gravy, I tossed it all together with some seasonings and poured it into my trusty cast iron skillet...

Time for the all important top to my take on the classic chicken pot pie. For this I decided on a cheesy beer bread biscuit dough, full of ale and yummy cheddar cheese...

Taking the basics of a beer bread mix, throwing in the cheese, beer and seasonings—I then scooped it into little biscuit shapes and dropped it on to the filling inside the skillet...

In the oven to bake and before long the wonderful smells start to permeate the house and then—lunch...

Definitely a perfect, quick and easy meal to make and serve on a cold day using what's on hand—and, oh so, "Definitely Delish" 

 

"Iron Skillet Chicken Pot Pie" with "Cheesy Beer Bread Biscuits"

Ingredients:
Filling:
1 rotisserie chicken, meat removed & shredded
1/2 cup frozen pearl onions, more if desired
1 cup frozen peas & carrots (can mix and match vegetables, add corn, etc.)
1 cup reduced sodium chicken broth
1 cup low fat milk
2 tablespoons cornstarch
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon poultry seasoning blend
1 teaspoon fresh chopped Italian parsley
1 tablespoon of olive oil

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Biscuit:
2 1/4 cups Bisquick mix (If you have beer bread mix, then use)
2/3 cup brown ale (I used Newcastle ale)
1/2 teaspoon fine minced garlic
1/2 teaspoon minced onion
1/4 teaspoon fine sea salt
1/2 teaspoon finely chopped chives
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1 stick of softened butter
2-3 tablespoons milk or cream, as needed (optional)
1 tablespoon of melted butter, separate

Directions:
1. Pre-heat oven to 400 degrees Fahrenheit...
2. To make the filling; whisk together broth, milk, cornstarch, sea salt, poultry seasoning and pepper...
3. Bring to a boil, stirring, until sauce thickens. Stir in your shredded chicken and mixed vegetables—return to a boil, then remove from heat...
4. To make the biscuits add all of the ingredients to a bowl except for the milk and ale. Mix together well, then slowly add the ale until fully incorporated. If mix is to dry, add 1 tablespoon of milk or cream at a time till desired consistency is reached...
5. Take a cast iron skillet and add 1 tablespoon of olive oil and using a brush or paper towel coat the inside of the skillet...
6. Add the fresh parsley to the filling and stir, then pour the heated filling ingredients inside your prepared skillet (or baking dish)
7. Next drop small biscuit sized amounts of the dough on top of the chicken mixture, making around 12 biscuits (I did slightly more, you can do slightly less as well)
8. Using a basting brush, brush tops of biscuit dough with the melted butter—and then place into the oven to bake...
9. Bake for approximately 18 to 22 minutes, until tops of the biscuits are a nice golden brown color and the filling is bubbly...
10. Remove for the oven and let sit for 10 minutes before serving...

Notes:
1. Any leftover biscuit dough can be dropped onto a parchment lined baking pan and cooked separately and saved in the fridge for up to 5 days...
2. You can mix and match vegetables, add corn, green beans, more onions, fresh or frozen—truly whatever you desire, or find in your fridge, freezer or cupboards...

"Skinny Bourbon Chicken"

I love food that's bad for you...

  I mean who doesn't, right?

  But as I've gotten older I've found that I just can't eat like I used, not on a regular basis anyway...

  Though I'll still on occasion make something sinfully delicious as you can plainly see from some of my other posts...

  This, though, just happens to be one of those happy creations where I discover a way to create that unbelievably delectable experience without the sin...

 

  Taking the wonderful flavors of a "New Orleans Style Bourbon Chicken" and tweaking the ingredients, measurements and cooking to create something that tastes, in essence, so incredibly close to the original but with less than half the calories amazes me...

"Blues on Bourbon" by R.Fisher

 

  That is what we have here; a scrumptious melding of Southern Comfort and other ingredients brought together in harmony to compose a sweet and slightly spiced melody that'll have you singing the Blues when it's all gone...

  I served mine with a sticky risotto rice this time but next time for an even healthier version I think I'll be using some riced cauliflower instead; either way I think you'll find this dish is perfect—because it is, oh so "Definitely Delish"

"Skinny Bourbon Chicken"

Ingredients:
2 tbsp coconut oil
3 lbs boneless, skinless Chicken, cut into bite size pieces
1 cup Water
1 cup brown sugar, packed (less using Truvia brown sugar blend-6 tblsp's)
3/4 cup low-sodium Chicken broth
1/2 cup soy sauce (Tamari-lite Japanese Soy)
1/4 cup Ketchup (low sugar)
1/4 cup Southern Comfort
2 tbsp Apple Cider vinegar
5 cloves Garlic, minced
1/2 sweet Onion, minced
1 Shallot minced
1/4 tsp crushed Red Pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated Ginger
1/2 cup Apple Cider
1 tbsp Corn Starch
Fresh Chives, Scallions and Parsley for garnish
White Rice (I used 1 cup Risotto Rice cooked with 3 cups of water till done and sticky)

Directions:
1. Heat the oil in a large heavy bottom pot. Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet...

2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Southern Comfort, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan...

3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken...

4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce. Add 1 tablespoon of Southern Comfort at the end before serving...

Serve while hot, and remember, this goes great with rice (and a glass of bourbon)

"Easy like a NOLA morning" by R.Fisher

Notes:
1. Slow Cooker Directions: Whisk together everything except for the chicken, apple juice, and corn starch. Pour into the bowl of your slow cooker. Add the chicken pieces, toss with a wooden spoon to coat, then cook over low for 6-7 hours, or high for 3 hours. Stir in the apple juice and cornstarch mixture at the very end to thicken up the sauce more if needed...

2. I used sticky white risotto rice this time but to cut the calories even more you could use riced Cauliflower or another alternative. (I'll be trying this next time I make it)

"Coq au Riesling-the little known French Stew"

"Coq au Riesling"

"Coq au Riesling" is at the very heart of Alsatian cooking, and those who think it is only another version of "Coq au Vin" could not be more wrong...

In both Alsace and Lorraine it is a fairly thick, creamy stew often made even richer by using egg yolks...

For this version I've eschewed the yolks for just the heavy cream; but, as you'll note, the mushrooms have been both sautéed as well as cooked with the chicken throughout—this is a factor that affects both the flavor and texture of the dish...

Traditionally this might be accompanied by a "Nouilles à l'alsacienne" and Red Cabbage or baked Endive along with a cheesy Aligot...

For us today, though, I decided on the hot buttered noodles along with a serving of French petit sweet potatoes on the side...

"Coq au Riesling" is served in family restaurants all through Alsace; but for me and my family in our home, this one is most assuredly -oh so "Definitely Delish"

"Cooking up the wine and mushrooms"

"Coq au Riesling"

Ingredients:
4 tablespoons Butter
1/2 tablespoon of Olive Oil
2 small Sweet Vidalia Onions, finely chopped
4 ounces lean Pancetta, thick cut & diced
2 cloves Garlic, thinly sliced
8 Chicken pieces, 4 breasts & 4 thighs (I deboned, leaving skin on)
6-8 ounces Cremini Mushrooms, sliced
1 2/3 cups Riesling Wine
1 cup Heavy Cream
1 teaspoon fresh Thyme
1 Bay Leaf
1 Shallot, minced
1/8 teaspoon ground Nutmeg
1 tablespoon fresh Italian Parsley, chopped
Sea Salt & Pepper to taste
1 tablespoon Flour

"Sauteed Mushrooms"

"Sauteed Mushrooms"

Directions:
1. Remove bone (if desired) from the chicken pieces, leaving the skin on. Season with Salt and Pepper, sprinkling with a touch of flour and let sit at room temperature...
2. Chop, mince and slice the remainder of ingredients so that they are ready for you when you need them...
3. Melt the butter and oil together in a large pan on medium heat...
4. Add the chicken pieces and sear skin side down for 5 minutes or until nicely browned; flip them over and sear the other side for another 3 to 5 minutes. Remove from the pan and cover loosely in foil...
5. Add the onions and pancetta and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat, browning slightly...
6. Add the garlic & shallot to the pan; then sauté for another 30 seconds before removing the mixture, with a slotted spoon, from the pan. (leaving the fat behind)
7. Add the mushrooms and allow to fry for 2 to 3 minutes, stirring...
8. Return the onion and pancetta mixture along with the browned chicken back to the pan...
9. Add the fresh thyme, bay leaf and nutmeg; then pour in the wine and allow everything to come up to a boil...
10. Turn down the heat to low and cover. Allowing it to simmer for 25-30 minutes or until the chicken is cooked through and tender...
11. With tongs and a slotted spoon; remove all of the ingredients you can, then turn the heat up to high and reduce the cooking liquid to around 1/2 a cup...
12. After that, add the heavy cream and stir until the sauce begins to thicken slightly—around 3 to 5 minutes...
13. Pour the sauce over the chicken, onions and mushrooms—or like I did; pour the sauce into a large measuring cup or bowl, then return all of your ingredients back to your pan and then pour sauce over top of everything. (Either way is good)
14. Add the chopped parsley and season with Sea Salt and Black Pepper, to taste.

"Delicious and rich Coq au Riesling"

Notes:
1. I used the same pan for cooking and serving, so I kept a 13x9 inch baking pan on the side for when I needed to remove ingredients and set them aside temporarily during the cooking process...
2. For a wine; a nice, not to sweet, Riesling is best—I used a Chateau Ste Michelle Riesling, myself, but there are plenty of choices out there...
3. I love Pancetta and Prosciutto diced up for dishes like this and Beef Bourguignon; but in a pinch, bacon is more then adequate...
4. A traditional side dish for this is a a dish of hot buttered egg noodles, seasoned with sea salt & pepper with a teaspoon or two of ground cumin added into it...

"Wine and Food by the Seashore"