Fat Tuesday = Red Beans and Rice

Hi everyone, Happy Monday :/

With tomorrow being Fat Tuesday, I wanted to provide my followers with a delicious, simple, and festive recipe. I made a delicious and easy red beans and rice recipe that if you don’t have a meal planned for tomorrow would be perfect for the holiday!

Ingredients

Yields: 4-6 servings

Ingredients:

  • 2 cups chicken broth
  • 1 package andouille chicken sausage (or whatever andouille sausage you prefer), sliced 1/4″-1/2″ thick
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 8 cloves garlic, minced
  • 2 cans red beans, drained and rinsed
  • 4-6 Tbsp olive oil
  • 1 large bell pepper
  • 1 tsp fresh-cracked pepper
  • 2-3 tsp salt
  • 1/8 tsp cayenne pepper (I used a pinch, as I’m 35 weeks pregnant and get horrible heartburn :))
  • 3 bay leaves
  • 2 tsp dried basil
  • 1/2 tsp dried sage
  • 1/2 bunch green onions, chopped
  • 2 cups minute white rice (or any rice you prefer)

Instructions:

  1. Heat 2-3 Tbsp olive oil in a large stock pot on medium-high heat. Add and brown andouille sausage once oil is hot.
  2. Add additional 2-3 Tbsp olive oil and add onions and garlic. Sauté until they are translucent and soft. Add celery and bell pepper and sauté for 5 minutes.
  3. Add red beans and chicken broth and stir. Add in black pepper, salt, basil, sage, bay leaves, and cayenne pepper. Bring to a boil, then turn down and simmer for 1.5 hours.
  4. After it has simmered, take out 1/2 cup of the red beans and mash and return to pot to help thicken. Add green onions. If consistency is too thick, add additional 1/4-1/2 cup chicken broth. Continue to simmer for 15 more minutes. At this point, start making your rice so that they are ready at the same time.
  5. Remove bay leaves, serve over rice, and enjoy!

Chat with you all soon!

xoxo

Jamie

 

Chicken Noodle Soup with a Kick

Hi everyone, happy Hump Day!

With all this nasty flu going around this year, sometimes you may want to make a quick and easy, yet tasty chicken noodle soup. I made a little spicier version, but not too much because I still feed it to my 16 month old. My husband is coming down with something and I’m keeping my fingers crossed that Brooklyn and I will dodge it. I made this recipe for him and Brooklyn on Monday since I had a girls night out 🙂 Check out the recipe below!

Makes 4-6 servings

Ingredients:

  • 3-4 cups shredded chicken (I typically get rotisserie, or the pre-shredded container. Equivalent to 2-3 chicken breasts)
  • 1.5 cups carrots, chopped
  • 1 cup celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 teaspoon ground ginger
  • 1-2 teaspoons red pepper flakes (I just did a couple shakes)
  • 8 cups chicken broth
  • 1/4 cup whole milk
  • Salt and pepper to taste
  • 1 package egg noodles

Instructions:

  1. Shred cooked chicken. While shredding, heat 1-2 Tbsp olive oil in a frying pan over medium heat.
  2. Add chicken to frying pan until slightly browned (3-4 minutes).
  3. Add diced onion and cook for 1-2 minutes.  Then add garlic and cook an additional minute.
  4. Put 8 cups chicken broth in a large stock pot and turn heat to high so it reaches boiling.
  5. In a separate pot, start boiling salted water to cook your noodles (I don’t boil them in the chicken broth because they soak up too much of the broth and make the soup too thick). Pour noodles into boiling water and cook for time provided on packaging.
  6. Add carrots, celery, ginger, and red pepper flakes to chicken mixture and cook on medium heat for 1-2 minutes.
  7. Once chicken broth is boiling, add chicken mixture to pot and let it boil for 4-5 minutes. Reduce heat to a simmer and let it simmer for 15 minutes, adding the milk within the last five minutes.  Add salt and pepper to taste, and enjoy!

Chat with you all soon!

xoxo

Jamie

Tasty Tilapia Taco Tuesday

tacos

Final product! I love grilling season- yum!

Good evening all- I hope you had a great Tuesday 🙂 In our house, Tuesday means tacos! For those that don’t know me too well, I actually don’t really eat fish, but I made the BEST fish tacos tonight that we will certainly be making again. I am working to introduce new foods to my daughter Brooklyn which is why I made fish, and she loved it too.

Ingredients:

  • Uncooked corn tortillas
  • Avocado
  • Fish
    • 1 lb Tilapia
    • 3 tsp cumin
    • 1 tablespoon white vinegar
    • 1/8 cup olive oil
    • 1 lime, zested and juiced
    • 3 cloves garlic, chopped
    • 1/2 cup fresh cilantro
    • 1 tsp salt
    • 1 tsp pepper
  • Slaw
    • 1 8 oz package of shredded green cabbage
    • 2 tsp salt
    • 1 8 oz container of Fagé greek yogurt
    • 3 tablespoons diced pickled jalapeños
    • 1 tablespoon pickling juice
    • 1/2 lime, juiced
    • 1 tsp pepper
  • Pico De Gallo
    • 5 Roma tomatoes
    • 1 small white onion
    • 3 cloves garlic
    • 1 cup fresh cilantro, lightly packed
    • 1 jalapeño, seeded for less heat
    • Salt and pepper to taste
prep

Pico Prep- notice the grapefruit spoon… a little trick to seed the jalapeño! 😉

Instructions:

  1. Place all ingredients for the pico de gallo in a food processor (or you can chop each ingredient individually and combine), and pulse to the consistency you prefer.
  2. Once pico ingredients is combined, add salt and pepper to taste and cover and place in the refrigerator until ready to eat.
  3. Place the shredded cabbage in a bowl and toss with 2 tsp salt. Let it sit at room temperature for 30 minutes to soften.
  4. In a separate bowl, whisk together greek yogurt, pickled jalapeños, pickling juice, and lime juice.
  5. Once the cabbage has softened over the thirty minutes, add the yogurt mixture to the cabbage, add pepper and toss together. Cover and refrigerate until ready to eat.
  6. For the fish, combine cumin, vinegar, oil, lime zest and juice, garlic, cilantro, salt and pepper in a baggie and place tilapia into marinade for 30 minutes at room temperature.
  7. Turn grill to medium high heat (temps vary grill-to-grill, but my grill is pretty hot). Brush vegetable oil onto a sheet of foil, and place the sheet on the grill. Place the tilapia onto the foil and cook for 3 minutes on each side. Use a thin spatula to turn the fish as it is flaky and falls apart easily.
  8. Once the fish is done, turn the grill to high heat. Place the uncooked tortillas on the grill for about 2-4 minutes each side, or until charred.
  9. Assemble your tacos with tilapia, slaw, pico, and avocado and enjoy!

*I paired this meal with grilled shishito peppers and black beans with cumin and lime. I tossed the shishito peppers in 1-2 teaspoons vegetable oil and placed them in a basket on the grill for 5-10 minutes, or until they are blistered and charred. Remove from the grill and top with whatever seasoning you prefer (I used a delicious citrus salt).*

Chat with you all soon!

xoxo,

Jamie

Frosé- Cool and Refreshing

frose

Frosé with added strawberries

The temperatures are rising, and everyone is in need of a cool, refreshing drink! I obviously always think pink 😉 and Frosé is just that! Refreshing, tasty, and aesthetically pleasing. I’ve already made this recipe twice and it has been a hit at both events. The first time I followed the recipe exactly, and the second time I decided to add the strawberries into it in addition to the strawberry syrup. It made it a bit sweeter and brighter, but you did end up with seeds in the drink at the end. I would recommend following the recipe, or at least blend the strawberries separate and then use a sieve to get out the seeds. Add any fun or cute garnishes and sip and enjoy… ahhh!!!!

frose2

Blended and ready to drink up!

Chat with you all soon!

xoxo,

Jamie

Can’t Pass Up- Cobb Salad

cobb

Summer is here with the hot temps and the longer days. My husband and I have been eating lighter and healthier recently as you can tell with my recent blog posts 🙂

This particular cobb salad is from a restaurant we went to in Disney World and I just looked up a copy cat recipe for it because it is THAT good!

I make tweaks and changes to recipes to cater more towards what I like but I used this recipe and then added some of my own ideas:

  • I did grilled chicken as opposed to roasted chicken
  • Instead of the 3 different types of lettuce we did heart of romaine
  • I added cucumber and red onion- so add any extra vegetables you like in salads!

FYI the dressing makes a TON so make sure to half it if you don’t want that much dressing, however, it is so good, we use it on all our salads so the extra bit definitely gets used in our house!

Chat with you all soon!

xoxo,

Jamie

Grilled Chicken and Corn Summer Salad

salad and artichoke

Good afternoon and Happy Friday everyone!!! I have been so darn busy and have neglected my blog as of late and I apologize for that. With summer just around the corner, we are all wanting those bikini bod’s 😉 so I am posting a delicious, filling, and healthy salad that I made. Skinnytaste is one of my favorite places to pull recipes from because they are delicious yet healthy. I followed this recipe pretty closely, but decided to grill the corn to make it a little more ‘summer-esque’ if you will. I grilled the corn about 15 minutes (until it was charred on all sides) and then cut it off the cob into the salad. You could really make this recipe your own- whether you sub black beans for chick peas, add cucumber, scrap the onion if you have a hot date- the skies the limit on this salad!

I paired our salad with an artichoke because how can you not? They are in season, at the farmers market every Saturday, healthy, and delicious 🙂 Maybe enjoy it with a nice glass of white wine? I didn’t have any on hand so yes, that is a cider beer in a wine glass.

Chat with you all soon!

xoxo,

Jamie

Quinoa Chicken Enchilada Bake- DO NOT HIT BACK

IMG_8389

Good afternoon all! If I saw the words ‘Quinoa Bake’ a month ago, I most likely would have just exited and moved on, but I am TELLING YOU this is the most delicious quinoa bake I have ever had. My husband, who absolutely despises quinoa loved this recipe, so you should definitely give it a go. There are many different recipes out there for this type of bake, but I followed a recipe (thanks Betty Crocker) that I personally think is full of flavor and easy. If you are cooking for 2-4 people you are sure to have leftovers, and lots of them!

I will say this- I substituted the shredded chicken for grilled chicken that I chopped. I marinaded the chicken for two hours, then just grilled it, chopped it, and added it to the recipe above. I think it helped this recipe drastically texturally. The red enchilada sauce is probably good too, however, I put in the Hatch Green Chili enchilada sauce for a bit extra spice and tang. You can find it in a can in any grocery store- pictured below so you know what to look for 😉

IMG_9038

The best enchilada sauce you will ever have

This recipe is too tasty and too easy to pass up- I hope you like it!

Chat with you all soon!

xoxo,

Jamie

Chicken Tikka Masala

Hello everyone- for those that follow my Instagram you saw that I made Chicken Tikka Masala for the first time on Sunday evening. I wanted to let you all know it was a huge success and I will definitely be making the recipe again!

IMG_8700

I followed this recipe exactly and it turned out great! I have heard of people substituting the cream for yogurt for a little healthier version (which I might try next time). If you like it a little more spicy, I added Cayenne pepper to mine to add that extra kick.

What I think helped allow my dish to have more of that true Tikka Masala flavor and to also find Basmati Rice, I shopped at a local Middle Eastern market to get my ingredients and spices- which it was also very inexpensive. If you can shop locally, I would- I think it will make for a much better tasting dish.

I did Basmati rice in place of Naan, but either would be delicious. Just as a heads up, you need to soak the Basmati rice for 30 minutes before cooking it so take that into account! Fairly easy dish, lots of flavor, and a happy household 🙂

Chat with you all soon!

xoxo,

Jamie

5 Ingredient Lo Mein Recipe- Quick and Easy

TGIF everyone! I wanted to share a VERY easy and quick recipe that I have been making a few times over the past week 🙂

Lo Mein

Tasty beef lo mein- can be made with chicken too!

Ingredients:

  • 1 bottle Makoto Ginger dressing
  • 3-4 cups frozen stir-fry vegetable mix
  • 1-1.5 lbs chicken or beef
  • 2 packages ramen noodles (no seasoning packets)
  • 1.5 cups chicken or beef broth
  • Scallions and Sriracha for topping
IMG_8333

This is the dressing I use- found at Safeway or King Soopers

Instructions:

  1. Cut chicken or steak into bite-sized cubes
  2. Marinade chicken or beef with ginger dressing (at least one hour, up to overnight).
  3. Heat skillet over medium-high heat and add in meat and marinade and cook thoroughly.
  4. Remove meat to plate once cooked.
  5. Add frozen veggies to the skillet with the leftover marinade- add more if need be.
  6. Cook veggies until fully thawed.
  7. Add in two ramen noodle packages (no seasoning) and cover them with cooked veggies.
  8. Add 1.5 cups chicken or beef broth. Cover and simmer for 7-8 minutes.
  9. Add back in meat and combine until everything is hot.
  10. Top with scallions and Sriracha and enjoy!

Hearty Tuscan Beef and Red Wine Stew

Tuscan Stew

Delicious and rich tuscan stew for a chilly evening

Happy mid-week! With the chillier temperatures rolling in and out this week I wanted to provide a hearty stew to enjoy before we get to summer and all the grilling weather. I learned how to make this recipe in a cooking class with my mom and sister 🙂

It is a super rich stew so you definitely would want a salad or some side to break up the richness.

Ingredients

  • 4 ounces pancetta, cut into 1/4 inch dice
  • 4 tablespoons olive oil
  • 3 lbs boneless beef chuck, trimmed and cut into 1 inch pieces, tossed in flour
  • kosher salt and black pepper
  • 1 medium yellow onion, cut into 1/2 inch dice
  • 2 large carrots, peeled and cut into 1/2 inch dice
  • 2 large celery ribs, trimmed and cut into 1/2 inch dice
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh rosemary leaves (1 tablespoon if you do dried)
  • 2 tablespoons flour
  • 3 tablespoons tomato paste
  • 1 bottle fruity, dry red wine, Chianti or Merlot
  • 2 cups low-sodium beef broth (more as needed)
  • 1 (28 oz) can diced Italian plum tomatoes
  • 2 dried bay leaves
  • 6 tablespoons minced fresh Italian flat-leaf parsley

Instructions

  1. Place pancetta in a large dutch oven and heat over medium heat. Cook, stirring occasionally until fat is rendered and pancetta is crispy (6-8 minutes). Using slotted spoon, transfer pancetta to a paper towel lined plate.
  2. Add 2 tbsp. oil to dutch oven and heat over medium-high heat until hot. Season beef generously on all sides with salt and pepper and add some flour to the beef. Place in Dutch oven and cook until beef is well browned on all sides (7-9 minutes). Transfer beef to mixing bowl and set aside.
  3. Add 2 tbsp. oil to dutch oven. Add onion, carrot, and celery, cooking and stirring occasionally until golden brown (8-10 minutes).
  4. Add garlic and rosemary and cook stirring often for 2-3 minutes. Sprinkle vegetables with flour and cook stirring often for 1-2 minutes.
  5. Add tomato paste, stir often for another 2-3 minutes.
  6. Add wine, beef broth, tomatoes, bay leaves, 3 tbsp. parsley, and meat stirring well to combine.
  7. Reduce heat to medium-low, partially cover Dutch oven and simmer until meat is tender (about 2.5-3 hours adding 1/4 cups of additional beef broth if stew becomes dry.
  8. Divide stew into bowls, top with reserved pancetta, and parsley. Serve immediately and enjoy!

I really enjoyed the wine I used as it made a great tasting soup, but is also a nice sipping wine 😉

IMG_5226

Fattoria il Palagio wine for the stew