Chicken and Sausage Gumbo {Crockpot}

My sister-in-law makes the best gumbo I have ever had. I often ask her when she is making it next! I found this recipe on Pinterest, and couldn’t wait to try it. I knew it wouldn’t be as good as my sister-in-law’s homemade gumbo, but I was pleasantly surprised how much I liked this recipe. This recipe comes from the website diabetic living, and is low-fat. The traditional roux of gumbo is made without fat in this recipe. My husband had recently smoked a whole chicken, so I used that in the recipe. I thought it enhanced the flavor of the gumbo, but I think rotisserie chicken would work well too. I also replaced the water in the recipe with chicken broth to add more flavor. I thought it could use a bit of salt, so I recommend adding salt to taste at the end. I served this with hot sauce and cornbread on the side.

Chicken and Sausage Gumbo

Source: slightly adapted from diabetic living

 

1/3 cup all-purpose flour

1 (14 oz) can chicken broth + 1 1/2 cups chicken broth

2 cups chopped cooked chicken breast

10 oz smoked turkey sausage, quartered lengthwise and sliced

10 oz package frozen okra, partially thawed

1 cup coarsely chopped onion (I used 1 teaspoon onion powder)

1 cup coarsely chopped green or red pepper

1/2 cup sliced celery

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

3 cups hot cooked brown rice

For the roux: In a heavy medium saucepan, cook flour over medium heat about 6 minutes, or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir in 1 can broth. Cook and stir until thickened and bubbly.

Pour thickened flour mixture into crockpot. Add chicken, sausage, okra, 1 1/2 cups broth, onion, green or red pepper, celery, garlic, thyme, black pepper, and cayenne pepper.

Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over steamed rice. Makes 8 (3/4 cup) servings.

Sicilian Eggplant Sauce

I’m participating in another recipe swap, this is the second pasta themed swap we have had. I submitted a recipe for creamy chicken and artichoke pasta that we enjoy, and I received this recipe. I have to admit, when I went through the ingredients for this pasta, I was a little worried. The original recipe contained cinnamon and raisins, which I didn’t see going over very well at my house. I just decided to omit them and go on with the rest of the recipe. I really enjoyed what I ended up with. My husband couldn’t even tell there was eggplant in the recipe, which was a plus. He is not a big fan of it, although I really like it. I would make this again, it’s a great way to sneak in extra veggies!

Sicilian Eggplant Sauce

Source: adapted from Adventures in My Kitchen, original recipe from Woman’s Day magazine April 2011

 

1 pound lean ground beef

1/2 medium onion, diced

1 tablespoon minced garlic

1/2 teaspoon each of salt and pepper

1 medium eggplant, peeled and cut into bite sized pieces

16 oz tomato sauce

6 oz tomato paste

14.5 oz can diced Italian seasoned tomatoes

1 tablespoon sugar

1/2 teaspoon Italian seasoning

3/4 cup water

pasta of choice ( I used Angel hair)

Heat a large dutch oven pan over medium heat. Add ground beef, onion, and garlic and cook until beef is browned. Stir in remaining ingredients and bring to a boil. Lower heat, and simmer for one hour. Serve over desired pasta.

Grandmother’s Buttermilk Cornbread

I love cornbread that is sweet, moist, and not too crumbly. This recipe fits all 3 of those requirements. I actually had all the ingredients on hand that I needed, except for the buttermilk. I used a buttermilk sub for that, which I shared in the previous post. I doubled the recipe and baked it for 30 minutes, so watch the cooking times if using an 8 inch square pan. We both liked this recipe, I will be making it again.

Grandmother’s Buttermilk Cornbread

Source: Allrecipes

 

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 degrees. Grease a 8 inch square pan.

Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly stir in eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Menu Plan Monday 3/5/12

 

Monday: Buffalo Chicken Drumsticks

Tuesday: Pizza Panini’s (maybe I will actually make them this week)

Wednesday: Easier Buttermilk Fried Chicken

Thursday: Breakfast for Dinner

Friday: Out for dinner

Saturday: Hamburgers

Sunday: Going to my brothers

 

 

Buttermilk Substitute

I don’t know about you, but I don’t always keep buttermilk on hand. In fact, I only buy it when I have several recipe to make that require it. Otherwise, I find that it ends up being thrown out before I can use it all. I often use this buttermilk sub recipe instead. It’s so simple, just 2 ingredients (vinegar + milk), that I always have on hand. Not to mention, this is much cheaper than buying buttermilk!

Buttermilk Substitute

Source: About.com

 

For one cup of buttermilk: Place a tablespoon of vinegar in a liquid measuring cup. Fill milk up to one cup line. Let sit for 5 minutes before using.

Traditional Lasagna

I have tried lots of lasagna recipes, and for one reason or another never found one I really like…until now. I thought this recipe turned out great. It had tons of great flavor from the pasta sauce, and I love how it includes 3 different types of cheese. This makes a ton, so be sure and serve when you have guests coming over. It does take some time to prepare, so plan ahead.

Traditional Lasagna

Source: adapted slightly from Taste of Home

 

1 pound lean ground beef

1 pound bulk pork sausage

3 cans (8oz each) tomato sauce

2 cans (60z each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs, beaten

2 tablespoons dried parsley

3 cups 2% small curd cottage cheese

8 oz ricotta cheese

1/2 cup grated parmesan cheese

9 oven ready lasagna noodles

10 slices provolone cheese

3 cups shredded part skim mozzarella cheese, divided

In a large skillet, cook beef and pork sausage together over medium heat until no longer pink; drain. Add the tomato sauce, paste, garlic, sugar, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta, and parmesan cheese.

Spread 1 cup of meat sauce in greased lasagna pan. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella.

Cover and bake at 375 degrees for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting into 12 pieces.

Menu Plan Monday 2/27/12

 

I can’t believe this is the last Monday of February, this month went fast. I have a few things on the menu from last week, and even one from the week before that I didn’t get around to making. Have a great week!

 

Monday: Chicken and Sausage Gumbo with Grandmother’s Buttermilk Cornbread

Tuesday: Leftovers

Wednesday: Pasta with Sicilian Eggplant Sauce and Garlic Bread

Thursday: Copy Cat Chick fil A Sandwiches

Friday: Fried Rice

Saturday: Bourbon Chicken

Sunday: Pizza Panini’s

Hearty Beef Stew

I was so happy to get this recipe assigned to me in the latest swap. This time the theme is soup/stew. I thought this recipe looked and sounded delicious, and I wasn’t wrong! I made this on Valentine’s Day. I wouldn’t recommend making it on a weeknight, as it takes over 2 hours just to cook. This recipe is perfect for a winter time meal, comforting and tasty. I submitted the recipe for stuffed pepper soup that I recently made. To check out all the recipes from the swap, go to A Taste of Home Cooking.

Hearty Beef Stew

Source: cathy’s kitchen journey, originally from America’s Test Kitchen

 

3 pounds beef chuck roast, trimmed of fat and cut into 1 1/2 inch cubes

salt and pepper

3 tablespoons vegetable oil

2 medium onions, coarsely chopped (I used 1/2 of one)

3 medium garlic cloves,  minced

3 tablespoons all-purpose flour

1 cup full-bodied dry red wine

2 cups beef broth

2 bay leaves

1 teaspoon dried thyme

4 medium red potatoes, peeled and cut into 1 inch cubes

4 large carrots, peeled and sliced  1/4 inch thick

1 cup frozen peas

1/4 cup minced parsley

Dry beef thoroughly and season generously with salt and pepper.

Heat 1 Tbsp oil in Dutch oven over medium high heat.

Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min)Use tongs and rotate pieces until all sides are browned (about 5 additional min.)

Transfer beef to medium bowl and add another 1 Tbsp oil to pan, repeating previous steps with other half of beef.

Reduce heat to medium and add additional 1 Tbsp oil to now empty pan and swirl to coat bottom.

Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins).

Add garlic and continue to cook for 30 sec.

Stir in the flour and cook until lightly colored (1-2 min.)

Add wine, scraping the bottom and stirring until thick and flour is dissolved.

Gradually add the beef stock, stirring constantly scraping up the remaining browned bits on bottom of pan.

Add bay leaves and thyme and return to simmer.

Add beef, return to simmer, and place the pot in the oven.

Cook for 1 hour.

Add potatoes and carrots cover and return to the oven to cook for additional hour.

Remove the pot from oven (here you can cover and refrigerate for up to 3 days.)

Add the peas, cover and allow to stand for 5 min.

Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.

Menu Plan Monday 2/20/12

 

 

Monday:  Beefy Bean Burritos

Tuesday: Copy Cat Chick-fil-A Sandwiches

Wednesday: Traditional Lasagna with Garlic Bread and Salad

Thursday: Crockpot Chicken and Sausage Gumbo

Friday: Leftovers

Saturday: Out with friends

Sunday: Pizza Panini’s

Easy Buffalo Chicken Wraps

Every time we go to Buffalo Wild Wings, I get a buffalo ranch chicken wrap. I woke up yesterday and was craving a wrap, so I decided to search for a recipe that was similar. I found this one, and had it together in about 10 or 15 minutes. I thought it turned out really good! I will be throwing this together again if I don’t have the chance to go to Buffalo Wild Wings! I used Franks Red Hot Sauce, which I highly recommend. It is the only hot sauce I will buy. I recommend doubling the spicy ranch sauce that is on the wraps for serving.

Buffalo Chicken Wraps

Source: adapted from Kraft

 

8 frozen breaded chicken breast strips

1/4 cup buttermilk ranch dressing

1 tablespoon Franks Red Hot Sauce + extra for chicken

2 cups shredded lettuce

4 (8 inch) flour tortillas

1 large tomato, chopped

1 cup shredded cheddar cheese

Bake chicken as recommended on package. Meanwhile, mix together ranch dressing and 1 tablespoon hot sauce. When chicken comes out of the oven, drizzle with desired amount of Franks Red Hot Sauce. Toss to coat.

Microwave tortillas between 2 damp paper towels for about 30 seconds to soften.

Layer chicken, lettuce, cheese, tomatoes, and spicy ranch down center of each tortilla. Roll up and slice in the middle. Serve with spicy ranch if desired.