Recipe: Jambalaya

Probably our absolute FAVORITE discovery last summer was this jambalaya recipe. It's easily tailored for those with the very mild taste buds (which is what we have here at our home) to those that want a fire burning kick. Although, relatively simple, we discovered that for people out in the West coast, it's a little bit more complicated to make since grocery stores don't seem to carry the frozen vegetable blend the original recipe recommends. Nonetheless, this delicious dish is too good not to share; especially after our trip to New Orleans last month!

JAMBALAYA

INGREDIENTS

2-4 Chicken Breasts
1 lbs Sausage (K and I like to use either sweet or Italian)
1 Can (15 oz) Diced Tomatoes (Undrained)
4 tsp Minced Garlic
1/4-1 tsp Red Pepper Flakes (We use 1/4 tsp and it gives us just the kick we need, but if you like your jambalaya spicy, use closer to a full tsp)
1/4 tsp Paprika
1/2 tsp Thyme
1/4 tsp Cilantro (Fresh or dried)
Salt and Pepper to taste
2.5 tbsp Tomato Paste
3.5 cups Water
2 cups of Rice
12 oz Pictsweet Frozen Seasoning Mix ***

***This Pictsweet onion, bell pepper, and celery blend is a lifesaver. Of course, if you can't find this in the frozen vegetable section (or something similar), you can use a 1/2 cup of chopped onion, 1/2 cup of chopped bell pepper, and 1/2 cup chopped celery instead.

DIRECTIONS
 
1.) Slice sausage and chicken and cook in a large pot over medium heat until thoroughly cooked (about 5 minutes). Remove the cooked meat.

2.) Add the onion, bell pepper, celery, and garlic to pot and cook in the meat drippings remaining in the pot until soft (3-5 min).

3.) Add dry rice, red pepper flakes, paprika, and tomato past. Stir together and cook for 1 min.

4.) Add 3.5 cups of water, diced tomatoes, thyme, pepper, and salt.

5.) Add the meat back to pot. Bring to a simmer, add lid, and reduce heat to low. Let sit for 30 min. Stir in cilantro and serve.





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Recipe(s): Slow Cooked Cheesy Chicken and Rice & Triple Chocolate Chunk Muffins

Despite having the last 3 weeks off from school, I somehow managed to not write a single blog post (I did have two separate weekend get-a-ways to Louisiana and California during that time, but more on that later); does that make me a failed blogger? Let's hope not... I mean, better late than never, right? To make up for my nearly month-long hiatus I am gonna give you DOUBLE the pinterest-approved recipes. Surely dinner and dessert will leave your belly happy?!

So ladies and gents, I hope you are hungry, because today I bring you (...drum roll please...) Slow Cooked Cheesy Chicken and Rice for your main course and Triple Chocolate Chunk Muffins for that sweet tooth! And since they are muffins they also make a good breakfast to-go, especially since they are high in protein and (if you make them with Stevia) low in sugar.

These two recipes are a big hit at our place, because they are both gluten free! Any time we find tasty GF items, we can't help but celebrate. Luckily, the gluten free diet fad has made buying products almost too easy, but cooking and baking from recipes are still sometimes a chore. But fear not my gluten and gluten free eaters, everyone is sure to love both of these recipes!


SLOW COOKED CHEESY CHICKEN AND RICE

INGREDIENTS

2 to 4 Boneless, Skinless Chicken Breasts
1/2 Large Chopped Onion
1 (8 oz) Box of Zatarain's Yellow Rice Mix (cooked according to directions on box)
1.5 cups Shredded Sharp Cheddar Cheese
1 (10.5 oz) can Cream of Chicken Soup
1 (15 oz) can Whole Kernel Corn (drained)

DIRECTIONS
 
1.) Chop 1/2 of a large onion.

2.) Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon the cream of chicken soup over top of that. Cover and cook on low for 7-8 hours or on high for 3-4 hours.

3.) Cook rice following the directions on the box.***

4.) A few minutes before serving, add in cooked rice, drained corn, and the cheese. Stir to combine. Serve hot.

***The rice takes a little over 30 minutes to prepare, so cooking it in advance is both helpful and preferred.


TRIPLE CHOCOLATE CHUNK MUFFINS

INGREDIENTS

1 3/4 c Oats
3 Egg Whites
3/4 c Unsweetened Cocoa
1/2 c Unsweetened Apple Sauce
1 tsp Vanilla Extract
1/2 c Plain Greek Yogurt (or regular plain low fat yogurt)
1/2 tsp Cream of Tartar (or 2 tsp vinegar)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
1 c Hot Water
1/2 c Sugar (or sugar substitute like Stevia or sweetener of choice that measures like sugar)
1/2 c Semi-Sweet Chocolate Chips
12 to 24 Foil Cupcake Liners or Non-stick Cooking Spray***

***Paper liners tend to stick to muffins, so splurge on the foil ones. Of course, you can skip the liners all together and just spray the muffin tin.

DIRECTIONS
 
1.) Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

2.) In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. ***

3.) Add the chocolate chips to the batter and stir in by hand.

4.) Fill muffin liners about 3/4 full. Bake for 12-15 min, or until tooth pick comes out clean.

5.) Cool muffins before removing from pan, and enjoy.

 
***The batter will be fairly liquidy, but I promise that the muffins will turn out just fine.





Just in case you need a little Pin-spiration, here's the link to my Pinterest Boards: http://pinterest.com/stardustbabey/boards/