Thai Coconut Green Curry with Chicken and Zucchini

We are adventurous eaters, nothing too crazy, but we do like to try foods from lots of different ethnic backgrounds.  Thai is a great one, because of the variety of food choices.  I always told people that I didn't like curry, but come to find out, it is not that I don't like curry, I just didn't like the ONE curry dish I tried years ago.  This is a great recipe to try if you are just getting your feet wet on trying NEW things.  It's spicy, but NOT tongue numbing, and you can adjust the amount of curry paste you add.  Give it a try and if you do, send me a comment!

Ingredients:

• 2 T. vegetable oil
• 1 C. onions, finely chopped in semi circles (1 medium onion)
• 4 cloves of garlic, chopped
• 1 (4 oz.) can green Thai curry paste (less if you don’t like the heat)
• 1 lb. chicken breasts, boneless, skinless, cut into bite size pieces (about 2 breasts or 6 tenderloins)
• 1 lb. chicken thighs, boneless, skinless, cut into bite size pieces (about 3 thighs)
• 2 (14 oz.) cans coconut milk
• 1 T. fish sauce
• 1 T. soy sauce
• ½ T. sugar
• 2 zucchini, cut into semi circles about ½ in thick
• ¼ C. fresh cilantro, chopped (optional)
• Cooked rice, for serving

Directions:

1. In a Dutch oven over medium-high heat, sauté the onions in the vegetable oil until soft about 10 minutes.
2. Add the garlic and the curry paste and cook for two minutes.
3. Add the chicken and stir fry for two minutes.
4. Add the coconut milk and incorporate the curry paste into the milk.
5. Add the fish sauce, soy sauce, and sugar.
6. Bring to a boil, then reduce and simmer until the chicken is cooked through about 10 minutes.
7. Add the zucchini and allow to simmer for an additional 10 minutes.
8. Serve in a bowl with cooked rice on the side.  Place sambal (chili paste) on the table for those who like extra heat!

Tips and Tricks:

• I use Maesri brand curry paste and Chaokoh brand coconut milk, they can be found at most international food stores.
• This freezes great!

Chicken with Fig Preserves and Chili Powder Glaze

This is an easy entree.  It cooks quick and couldn't be easier to make.  It has such great flavor, everyone will think you worked REALLY hard to make such a delicious meal.  {Your secret is safe with me.  ; )  }

Ingredients:

• 8 chicken thighs or drumsticks, or a mix
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• ½ C. fig preserves
• 2 T. chili powder
• ½ t. Sriracha hot sauce

Directions:

1. Preheat the oven to 400 degrees.
2. Place all of the ingredients, except the chicken, into a gallon sized plastic bag and squeeze all of the ingredients together inside of the bag.
3. Place the chicken in the bag and squeeze the glaze over the chicken.
4. Line a cookie sheet or baking dish with foil and spray with cooking spray, place the chicken on the foil and spoon the excess glaze over the chicken.
5. Bake the chicken for 30 – 40 minutes. 

Tips and Tricks:

• The Sriracha is not necessary but I like a little heat.  If you don’t, then don’t add it.
• You can use any type of preserves for this recipe.  I really like the fig, but I think apricot would be good as well.

Chicken Spaghetti

Get the troops together when you make this recipe.  It serves at least 12!  The other nice thing about it, it freezes great.  My sister-in-law's Mom, AnnaMae, introduced my family to this recipe MANY years ago.  It's a favorite!

This is just one of the MANY casserole dishes I filled with this recipe.

Ingredients:
Boiled Chicken:

• 2 chicken fryers, cut into pieces
• 2 onions, cut in half
• 2 celery stalks, cut into fourths
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning

Chicken Spaghetti:

• ½ C. (1 stick) butter
• 1 lb. thin spaghetti
• 2 C. onions, chopped
• 1 C. bell pepper, chopped
• 1 C. celery, chopped
• 6 garlic cloves, minced
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning
• 1 ½ lbs. Velveeta, cut into small cubes
• 2 cans Rotel tomatoes with green chilis
• 1 can petit pois peas

Directions:

1. Fill a gumbo pot half way with water and set to boil over high heat.  Add the chicken, onions, celery, salt and Creole seasoning and allow to boil for 45 minutes.
2. Using a strainer spoon, remove the chicken pieces from the pot and set aside to cool.
3. Add the spaghetti to the chicken stock and cook until tender, about 10 minutes. Drain the pasta, but save the stock. (You can freeze the stock and use it for other recipes.)
4. In a Dutch oven, melt the stick of butter and sauté the onions, bell pepper, and celery, on low for about 20 minutes.
5. If you are making this to eat now, preheat the oven to 350 degrees.
6. While the trinity is wilting, remove the skin and bones from the chicken and cut the chicken into small bite size pieces. Reserve.
7. Add the garlic and cook for one minute and then add the cubed Velveeta.
8. Stir frequently, when most of the cheese is melted, add the Rotel tomatoes.
9. When all of the cheese is melted, add the chicken, then the spaghetti and finally the peas.
10. Stir well to incorporate the mixture with the pasta.
11. Spray 2 baking pans or CorningWare 13”x 9”x 2” with cooking spray and transfer the Chicken Spaghetti into the baking dishes. 
12. Bake for 1 hour or until bubbly and golden brown.
13. Allow the dish to set for 5 minutes and then serve.

Tips and Tricks:

• These 2 pans will serve at least 12 people. 
• I usually make this the day before I want to serve it.  It freezes well, but don’t bake it until you are ready to serve it.
• I use Dubon or LeSueur petit pois peas.
• This recipe is LABOR INTESIVE, but it is worth it.

BBQ Chicken Pizza

This is a quick dinner and it was easy!  We had half of the pizza leftover for lunch the next day.  You can make it with any toppings YOU like.  This combination worked well for us.

Ingredients:

• 1 can of pizza crust
• 1 C. BBQ sauce
• 1 C. chicken breast, shredded or chopped into cubes
• ½ red onion, sliced thin
• ½ yellow bell pepper, sliced thin
• 1/3 C. banana pepper rings
• 1 (2 oz.) can black olives, sliced
• 2 C. mozzarella cheese, shredded

Directions:

1. Preheat oven to 450 degrees.
2. Unroll the pizza dough on a half sheet pan (17”x 12”) that has been sprayed with cooking spray, press the dough flat to cover the entire pan.
3. Bake for about 7 minutes, or just until the dough is lightly browned.
4. Remove from the oven and build the pizza.
5. Spread the BBQ sauce over the partially baked pizza crust and sprinkle the rest of ingredients over the sauce in the order they are listed, finishing with the cheese.
6. Bake for about 10 minutes or until the cheese is melted and lightly browned.
7. Remove the pizza from the oven and allow it to sit for 5 minutes, then cut into pieces and serve.

Tips and Tricks:

• You can roast a chicken breast in a 375 degree oven for 1 hour for this recipe or just use the chicken breast off of a Rotisserie chicken.
• I use Pillsbury THIN Pizza Crust.  I prefer a thin crust pizza, but Pillsbury makes a Traditional crust, also.
• I use Sweet Baby Ray’s Spicy and Sweet BBQ sauce or Kraft Spicy Honey, but you can use whatever sauce you like.

Cashew Chicken with Sugar Snap Peas

This is my attempt to make Oriental food at home.  I really liked the flavor of this dish and it was 6 generous servings.  I didn’t add salt or MSG (I think the soy sauce made it salty enough).  I got this recipe from Kevin at “Closet Cooking”.

 Ingredients:

• 8 chicken tenders or 2 boneless, skinless chicken breasts
• 2 T. olive oil
• 2 T. peanut butter
• ¼ C. soy sauce
• 1 lime, juiced and zest
• 4 garlic cloves, minced
• 1 T. fresh ginger, grated
• 2 T. brown sugar
• 1 T. chili sauce
• 2 t. sesame oil
• ¼ C. cilantro, chopped
• ½ C. cashews
• 4 green onions, chopped
• 1 lb. Sugar Snap Peas

Directions:

1. Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes.
2. Heat olive oil in a skillet over medium heat.
3. Add the chicken and sauté until cooked through about 5 – 6 minutes.
4. Mix the peanut butter, soy sauce, lime juice, lime zest, garlic, ginger, brown sugar, chili sauce, and sesame oil in a bowl.
5. Pour the mixture over the chicken and toss to coat. 
6. Add the cilantro, cashews, green onions and Sugar Snap Peas and cook for 2 minutes.
7. Serve over rice.

Tips and Tricks:

• I used Sambal chili sauce but you can use Chili Garlic Sauce as well.
• The Sugar Snap Peas and cilantro are not necessary ingredients, but they both give the dish a great flavor.

Coconut Curry Chicken Soup (Curry Mee)

I had this soup for the first time at a Saints party.  I have been planning to make it for over a year and I finally did.  On my first attempt, I used rice noodles not glass or cellophane noodles, well the rice noodles soaked up all of the liquid and I was left with a soggy stew-like paste (very tasty paste, but paste all the same).  Round two: glass noodles, and wait till the soup is served to place them in the bowl.  Much better!

Ingredients:

• 2 T. vegetable oil
• 1 C. onions, finely chopped
• 1 T. ginger, finely chopped
• 4 cloves of garlic, chopped
• 3 T. red Thai curry paste (more or less depending on your heat level)
• 1 lb. chicken breasts, boneless, skinless, cut into bite size pieces (about 2 breasts or 5 tenderloins)
• 2 (14 oz.) cans coconut milk
• 1 qt. (4 C.) chicken stock
• 2 T. fish sauce
• 1 T. sugar
• 1 red bell pepper, sliced into 2-inch strips
• 1 C. sugar snap peas
• ½ C. green onions, finely chopped
• ¼ C. fresh cilantro, chopped
• 2 limes, juiced
• 8 oz. glass noodles

Directions:

1. In a Dutch oven over medium heat, sauté the onions and ginger in the vegetable oil until soft about 10 minutes.
2. Add the garlic and the curry paste and cook for one minute.
3. Add the chicken and stir fry for two minutes.
4. Add the coconut milk and incorporate the curry paste into the milk.
5. Add the chicken stock, fish sauce, sugar, red bell pepper and sugar snap peas.
6. Bring to a boil, then reduce and simmer until the chicken is cooked through about 10 minutes.
7. While the soup simmers, prepare the glass noodles by boiling in water for 4 minutes.  Rinse and drain.  Reserve.
8. Add the green onions, cilantro, and lime juice to the soup and allow to simmer for an additional 3 minutes.
9. Place the glass noodles in the bottom of the soup bowl and ladle the soup over the noodles.
10. Serve with sambal (chili paste) for those who like extra heat!

Tips and Tricks:

• If you use leftover chicken for this recipe, you’ll need about 2 C. chopped.  Just wait and add it when you add the snap peas and bell pepper.
• Don’t be tempted to add the noodles to the soup pot.  They soak up all of the soup.  (I know because that’s what I did.)
• This soup freezes great!

Creamy Chicken Noodle Soup

This is yummy comfort food.  Rich and savory, perfect with a nice piece of crunchy french bread for soaking up the last bits in the bowl.

Ingredients:

• 2 chicken breasts bone-in skin on
• 2 T. olive oil
• ½ T. kosher salt
• 1 t. black pepper
• 1 C. onions, finely chopped
• 1 C. carrots, chopped
• 1 C. celery, finely chopped
• 4 cloves of garlic, chopped
• 2 qts. (8 C.) chicken stock
• ½ T.  kosher salt
• ½ T. Tony Chachere’s Creole Seasoning
• 1 t. garlic salt
• ¼ t. cayenne pepper
• ½ lb. of wide egg noodles
• 1 and ½ sticks (3/4 C.) butter
• 3/4 C. flour
• 1 qt. (4 C.) half and half

Directions:

1. Preheat oven to 350 degrees.
2. Rub chicken breasts with olive oil and sprinkle with salt and pepper.
3. Place chicken breasts skin side up on a sheet pan and bake for 35 minutes.
4. Heat onions, carrots, celery, garlic, chicken stock and all seasonings in a Dutch oven, over medium-high heat until boiling, then reduce heat and allow to simmer for one hour.
5. While soup is simmering, remove the skin and bones from the chicken breasts and cut into small bite size pieces. Reserve.
6. Add the noodles and cook for an additional 20 minutes.
7. Make the cream sauce in a separate pot while the noodles cook.
8. Melt the butter over low heat, while whisking, add the flour a little at a time, then slowly add the half and half and continue whisking until the cream thickens about 5 minutes.
9. Add the cream sauce and the chicken to the soup, stir well and cook for an additional 5 minutes.
10. Serve hot!

Tips and Tricks:

• If you use leftover chicken for this recipe, you’ll need about 2 C. chopped.
• This soup freezes great!

Chicken Salad Dip

All Southern ladies have a chicken salad recipe.  I have several and I use each for different things.  This is a finely chopped chicken salad that can be served more like a dip.  It is a combination of a few different recipes.

Ingredients:

Chicken:

• 1 whole fryer
• 10 C. water
• 4 celery stalks, cut in fourths
• 2 onions, cut in half
• Head of garlic, cut in half
• 1 T. Tony Chachere’s Creole Seasoning

Directions:

1. In a large pot, cover the fryer with water and add the celery, onions, garlic, and Creole seasoning.
2. Allow to boil for one hour, then remove the chicken and allow to cool.
3. Remove the skin and the bones and place them back in the pot and allow them to simmer for another hour. Reserve the chicken meat for the dip.
4. Strain the contents of the pot and now you have chicken stock.

Dip:

• chicken meat of a fryer
• 1 bunch green onions
• 2 celery stalks
• 1 can water chestnuts
• ½ C. sour cream
• ½ C. mayonnaise
• 3 T. Creole mustard
• 2 T. Crystal hot sauce
• 1 T. chopped dill
• 1 T. garlic salt
• 1 T. Tony Chachere’s Creole Seasoning

Directions:

5. In a large bowl combine the last 7 ingredients together.  Reserve.
6. In a food processor, add the chicken and pulse until finely chopped.  Add to the large bowl.
7. Add the celery, water chestnuts and green onions to the food processor and pulse until finely chopped.  Add to the large bowl.
8. Combine all the ingredients together and place a cover over the bowl.
9. Refrigerate for at least 3 hours, so the flavors can “marry”.
10. Serve with your favorite crackers or chips.

Tips and Tricks:

• Cutting the fryer is not necessary if you have a large gumbo pot, just throw the whole chicken in and let it boil away.
• Green onions sometimes become stringy in the food processor, if you want them to look pretty, don’t process them but cut them by hand.
• The sour cream and mayo amounts are approximate.  It really depends on how much chicken you have.

Chez Helene Chicken Nuggets

This is my attempt to make the nuggets that everyone loves, but NOT everyone wants to go get because of all the controversy lately.  They are very close in taste and exact in texture.  I got this recipe from Amy at “my name is snickerdoodle”.

 Ingredients:

• 6 chicken tenders or 2 boneless, skinless chicken breasts
• 1 egg, scrambled
• 1 C. milk
• 1 C. all-purpose flour
• 2 T. confectioners’ sugar
• 1 T. kosher salt
• 1 t. black pepper
• 1 C. canola or vegetable oil (for frying)

Directions:

1. Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes
2. Combine egg and milk in a bowl and add the nuggets
3. Allow to marinate for 2 – 3 hours in the refrigerator
4. Drain the nuggets in a strainer
5. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
6. Combine the flour, sugar, salt, and pepper in a gallon Ziploc bag and add the nuggets to coat each one well
7. Using tongs, add several nuggets, but make sure each has enough room to move
8. Cook for 3 - 4 minutes total, flip around so all sides are browned
9. Remove all and allow the nuggets to drain on a paper towel lined plate
10. Serve immediately

Tips and Tricks:

• I serve this with Honey Mustard or Pepper Jelly Sauce.  Check out my recipe for each.
• The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

Panko Crusted Chicken Tenders

I combined a few different recipes I have to make these beauties.  They are flavorful and so crisp.  I don't like frying in the kitchen, but I make an exception for these.  You WILL have to double this recipe if you want to feed more than 3 people, because NO one can eat just one.

Ingredients:

• 6 chicken tenders
• 2 eggs
• 1/3 C. all-purpose flour
• 2 T. confectioners’ sugar
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• 1 t. paprika
• 1 ½ C. panko bread crumbs
• 1 C. canola or vegetable oil (for frying)

Directions:

1. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
2. Use 3 shallow bowls, combine the flour, sugar, salt, Creole Seasoning, and paprika in the first one, beat the eggs in the second, and put the panko in the last
3. Using tongs, dredge the chicken through the flour mixture, then the eggs, and finally the panko
4. Cook for 4 minutes on each side
5. Remove and allow the tenders to drain on a paper towel lined plate
6. Serve immediately

Tips and Tricks:

• I serve this with Honey Mustard or Pepper Jelly Sauce.  Follow my links for each recipe.
• You can also use this recipe for nuggets.  Simply cut the tenders into inch long pieces.  Nuggets will only need about 4 minutes total to cook.
• The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

Chicken Enchilada Dip

This is another "recipe girl" recipe that I tweaked. I added the pickled jalapeno peppers because I love the flavor they give to this, but they aren't necessary if you don't like them.  Easy to prepare and makes a large amount. 

Ingredients:

• 1 (10 oz.) can of Mexican Rotel tomatoes with Chiles, drained
• 1 (8 oz.) cream cheese, room temperature
• 1/4 C. jalapeño peppers, pickled
• 1/2 C. enchilada sauce
• 1/2 C. sour cream
• 2 C. boneless, skinless chicken breasts, cooked
• 2 C. Mexican cheese, shredded

Directions:

1. Preheat oven to 350 degrees
2. Place the Rotel, jalapeños, and the chicken breast into a food processor and pulse until well chopped
3. In a large bowl, mix the cream cheese with a mixer, then add the mayo, sour cream, chicken, Rotel, jalapeños, and cheese
4. Pour into baking dish and bake for 40 minutes
5. Allow to cool for at least 10 minutes before serving

Tips and Tricks:

• I serve this dip with Frito Scoops.
• I use 1/3 less fat cream cheese and light sour cream for this recipe.
• This dip can be baked ahead of time then reheated in the microwave later when serving.
• I use Kraft Mexican shredded cheese, but if you can’t find it just use a Cheddar.

Balsamic-Mango Grilled Chicken

This is a "recipe girl" recipe and it is easy and yummy.  I made it my own by adding the mango salsa.  It is a great summer dinner with a fresh salad and a crusty chuck of bread dipped in some good olive oil.  Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts or 8 chicken tenderloins (pounded if they are thick) 1 ½ to 2 lbs.
• 1 C. mango nectar
• 1/3 C. balsamic vinegar
• 2 T. olive oil
• ½ T. of thyme
• 1 t. kosher salt
• ½ t. black pepper
• ½ T. Tony Chachere’s Creole Seasoning
• Mango salsa

Directions:

1. In a large storage bag, combine chicken, mango nectar, vinegar, olive oil, salt and pepper
2. Place the bag in the refrigerator for at least one hour or up to two
3. Preheat the grill or a grill pan to medium-high heat
4. Spray with a cooking spray, then add chicken that has been drained of the marinade to the grill
5. Cook for at least 4 minutes per side or longer if the breasts are thicker
6. Serve with mango salsa

Tips and Tricks:

• Mango nectar is what makes this chicken so tender.  You can find it on the juice aisle.  I used Kern’s.
• Follow my link for my mango salsa recipe.

Chicken Cacciatore

This is a comfort food delight.  Rich and flavorful, it makes a wonderful presentation with all of the beautiful colors of red, yellow, and green.  This is a Giada deLaurentiis recipe that I've slightly tweaked.

Ingredients:

• 8 chicken thighs
• ½ C. all purpose flour, for dredging
• 2 T. olive oil
• 1 large onion, sliced
• 1 large yellow bell pepper, chopped in strips
• 4 cloves of garlic, finely chopped
• ½ T. salt
• ½ T. Tony Chachere’s Creole Seasoning
• 1 C. white wine
• 1 (28 oz) can diced tomatoes with juice
• 3 T. drained capers
• 1 t. dried oregano
• 1 t. dried basil

Directions:

1. In a Dutch oven, heat olive oil over medium-high heat
2. Dry chicken with paper towels and season with salt and pepper and dredge in flour
3. Fry chicken in two batches
4. Fry off chicken skin side down first, 5 minutes on each side
5. Place chicken on a plate and cover with foil while the other batch cooks
6. Remove the second batch and cover with the foil
7. Add the bell pepper, onion, garlic, salt, and Creole seasoning to the pot and cook for 5 minutes, on medium heat
8. Add the wine and simmer until reduced by half, about 3 minutes
9. Add the tomatoes with their juice, capers, oregano, and basil
10. Return the chicken to the pot and submerge into the cooking liquids
11. Bring the sauce to a simmer over medium-low heat
12. Cook for 45 minutes
13. Remove chicken and place it back on the plate and cover with foil
14. Let the sauce boil for 3 minutes to thicken up
15. Return chicken to the pot and heat through for 5 minutes

Tips and Tricks:

• This recipe can be made with all parts of the chicken.  I make it with thighs because they create the best sauce!
• I serve this with angel hair pasta.  Sprinkle some parmesan cheese over the top for an added kick.

Buffalo Chicken Dip

I had this dip at my friend's birthday party and I couldn't get enough of it.  It is really easy to make and you can leave it in the crock-pot and forget about it.  I love easy appetizers.  

Ingredients:

• 4 (12.5 oz.) cans of cooked chicken breast, drained and finely chopped
• 2 (8 oz.) cream cheese, softened
• 1 (8 oz.) sour cream
• 1 envelope of Ranch seasoning
• 1 (12 oz.) bottle of Frank’s Red Hot Sauce
• 1 lb. (4 C.) Mozzarella cheese, shredded
• 1 bunch of green onions, thinly sliced

Directions:

1. Mix all the ingredients together in a crock-pot and heat on the low setting
2. Allow to heat for at least one hour before serving

Tips and Tricks:

• I serve this dip with Pretzel Crisps and celery sticks.  They are strong enough to hold up to the consistency of this dip
• I use reduced fat cream cheese.
• If you like blue cheese, add about 1 C. of blue cheese and 3 C. of Mozzarella to give this dip some added zest.

Egg Drop Soup with Chicken

I wanted to try making an egg drop soup, but I wanted it to have some substance.  I researched several recipes and this is a culmination of many of them.  It came out great!  (Kuddos, to the chef.  I know, I'm patting myself on the back.)

Ingredients:

• 1 C. finely chopped green onions
• 8 shitake mushrooms, sliced
• 8 C. chicken stock
• 2 t. soy sauce
• 2 t. toasted sesame oil
• 1 t. kosher salt
• 1 t. white pepper
• ¼ t. cayenne pepper
• ½ C. cornstarch
• 1 large skinless, boneless chicken breast, cut into cubes
• 6 eggs, scrambled

Directions:

1. Bring the chicken stock to a low boil in a Dutch oven and simmer
2. While stock is simmering, cut the green onions and mushrooms then add them to pot with the soy sauce
3. Allow the stock to simmer with the onions and mushroom for about 20 minutes
4. Toss the chicken in a small bowl with the sesame oil, salt, pepper, cayenne, and about 2 T. of the cornstarch
5. Add the coated chicken to the pot
6. Stir well and allow to simmer about 2 minutes
7. Add about ½ C. of water to the remaining cornstarch and stir until smooth
8. Add the cornstarch mixture to the pot and stir while the soup thickens, about 2 minutes
9. Slowly add the scrambled eggs while stirring the soup back and forth, ribbons of the eggs will form
10. Serve piping hot

Tips and Tricks:

• Making your own chicken stock for this recipe is cheaper and tastes better.  Follow my link to find out how I make mine.
• If you can't find shitake mushrooms, use cremini, which are the baby portobellos.
• When serving, grate some fresh Parmesan cheese over the top.  Yum!
• This soup freezes great!

Chicken and Sausage Gumbo

When it gets cold, this is the dish I want to fill my belly. My Mom told me I couldn't make a good chicken and sausage gumbo, without the bones, but the key is a good chicken stock.  I make my own. 

Ingredients:

• 2 C. of chopped onions
• 1 C. of chopped bell pepper
• 1 C. of chopped celery
• 6 cloves of mined garlic
• 1 bunch of green onions finely chopped
• ½ C. of fresh parsley finely chopped
• 3 boneless skinless chicken breasts
• 6 boneless skinless chicken thighs
• 2 lbs of smoked sausage cut into semi circles
• 1 (32oz.) bag of frozen okra
• 2 cans of Rotel
• 12 C. chicken stock
• 4 C. of water
• 2 T Worcestershire sauce
• 1 T. of salt
• ½ T. of black pepper
• 1 T. of Tony Chachere’s Creole Seasoning
• ½ t. cayenne pepper
• 1 C flour
• 1 C vegetable oil

Directions:

1. Season chicken with salt and pepper, then dust with flour
2. In cast iron pot, brown chicken in ½ cup of veggie oil
3. Remove Chicken and let rest
4. Add other ½ cup of oil, and make roux with oil and flour over medium high heat until the color of dark peanut butter
5. Add onions, bell peppers, and celery and cook until limp
6. Add garlic for 1 minute
7. Add okra and cook for 30 min
8. Add Rotel then transfer to a gumbo pot
9. Add chicken stock, water, sausage, salt, pepper, Creole Seasoning, and cayenne
10. Bring to a boil and cook for 1 ½ hours
11. While gumbo is cooking cut chicken into 1inch chunks
12. Add Worcestershire sauce and chicken
13. Cook for ½ hour
14. Add green onions and parsley and cook for 10 minutes
15. Serve with rice

Tips and Tricks:

• If you don’t have a cast iron pot you can make a roux in a heavy bottomed pot instead. The trick is to stir constantly. You can NOT multi-task during this step. This is where the base of flavor for your gumbo comes. Be careful to cook the roux at least 10 minutes, because you are browning the chicken first, the roux starts darker than normal.
• I use Bryan Cajun Smoke Sausage in my gumbos. It has a soft casing that absorbs some of the gumbo. Yum!
• Making your own chicken stock for this recipe is cheaper and tastes better.  Follow my link to find out how I make mine. 
• This gumbo always tastes better the next day, so make some room in your refrigerator. The flavors get to “marry” (as 9^th ward Gloria says) as they sit over night.

Santa Fe Chicken

This is so easy!  I got this recipe from a blog called "Recipe girl".  I needed it a little more spicy, so I added the jalapenos. THIS recipe girl is adding this one to her list.

Ingredients:

·        1 (15 oz.) can black beans, rinsed and drained

·        1 (12oz.) bag frozen sweet corn

·        1 ½ C. bottled chunky salsa

·        ¼ C. sliced, pickled jalapeños, 

·        6 boneless/skinless chicken thighs, each thigh cut into 4 pieces

·        1 (8 oz.) package cream cheese, cut into chunks

·        1 C. shredded cheddar cheese

Directions:

1. Combine the black beans, corn, salsa, jalapeños, and chicken in a crock pot
2. Cook on high for 3 hours
3. Add the cream cheese and allow to melt
4. Stir all ingredients together and serve over Mexican rice
5. Sprinkle each serving with ¼ C. of cheese

 Tips and Tricks:

• I use 1/3 less fat cream cheese.
• I buy the frozen packs of boneless/skinless chicken thighs at Sam’s.  There are 5 in a pack and that is what I use.