I love gumbo. But it can be a major undertaking! This slow cook version makes it so easy. And it is SO good. I highly recommend adding the roux at the end. It makes the sauce just right.
Slow Cook Chicken & Sausage Gumbo
via back to her roots
1 large onion, diced
2 large red bell peppers, diced
2 large stalks celery, diced
5 garlic cloves, minced
12 ounces frozen or fresh okra, sliced into discs
1 tablespoon dried oregano
3 bay leaves
12 ounces andouille sausage, sliced into half moons
1-1/2 cups shredded cooked chicken
3 cups water
Salt and pepper, to taste
In a large slow cooker, add all ingredients. Cook on high for 6 hours or low for 8 or until vegetables are mushy and stock is slightly thickened (it will still be thin; if you find it too thin, stir in a roux to thicken to preference). Serve with brown or white rice.
It was time for a break from the soups and stews, for something a little lighter. Husband found this delicous recipe and it was very much enjoyed.
Sesame Chicken Toasted Quinoa
adapted from how sweet eats
2 boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1 1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
6 green onions, sliced
2 tablespoons toasted sesame seeds
3 tablespoons olive oil
2 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce
Heat a saute pan over medium heat, add 1 tablespoon sesame oil. Add chicken and cook through, about 5-10 mins per side. Remove and let cool. Shred or chop into small bites, set aside. Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside. Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Serve!
I was talking to my lovely friend the other day about how I just haven’t had it in me lately to do anything particularly interesting for dinner. She mentioned one of her favorite quick meals is Zataran’s Jambalaya, jazzed up with extra veggies. Thanks Rebecca! This was awesome and just what we needed after a long day.
Zataran’s Jambalaya Mix (family size)
1 lb chicken sausage
2 stalks celery, diced
2 small yellow onions, diced
3 bell peppers, diced — I used: 1 red, 1 yellow, 1 green
32oz of chicken broth
15oz can of black beans, rinsed and drained
15oz can of diced tomatoes
1 Tbl olive oil
1 bunch green onions, diced
Warm the oil in a large pot, add the chicken sausage, breaking it up a bit. Add the Jambalaya Mix and Chicken Broth. Bring to a boil and then bring temperature back down to low. Let simmer for about 20 minutes. In the mean time, saute the celery, onions and peppers, for about 10-15 minutes. Once the rice mix is done, add the tomatoes (with juice), beans and the sauteed vegetables. Stir in half the diced green onions, reserve the rest for garnish at the end. Serve hot!
OMG! These are SO GOOD. One of my recent favorites and surprisingly easy for meatballs. Definitely going into the weeknight rotation. And there’s something about cooking with tumeric; I love the bright beautiful color it makes everything. For the yogurt sauce, we doubled the recipe below so that we had a little extra to mix into the rice. And it was still amazing the next day for leftovers.
via healthy delicious
For the meatballs:
2 tablespoons olive oil
1 pound ground chicken breast
1/4 cup unseasoned bread crumbs
1/4 cup cilantro, chopped
1/2 lemon, juiced
1 teaspoon grated fresh ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
For the yogurt sauce:
1/2 cup plain yogurt
1 garlic clove, minced
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon turmeric
lemon wedges (from remaining 1/2), for serving
Heat oven to 350F. Spread the oil onto the center of a rimmed baking sheet.
In a large mixing bowl, combine the chicken, bread crumbs, egg, cilantro, lemon juice, and spices. Mix gently to combine. Form into 12 balls (a medium cookie scoop is perfect for this). Arrange the meatballs on the baking sheet. Bake 10 minutes. Turn the meatballs over and bake another 10 minutes.
In a small bowl, combine the yogurt and remaining spices. Coat the cooked meatballs in yogurt sauce and return to the baking sheet. Bake an additional 10 minutes.
Serve with lemon wedges. We also served over basmati rice and peas.
Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.
Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula
3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Freshly Ground pepper
2 Tablespoons olive oil
Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.
The flavor and colors of this dish are so inviting. It’s definitely a comfort food dish, but outside my usual comfort zone of spice combinations. It’s not spicy, just flavorful and warm. I forgot how much I love eggplant too! This made a bit more than I was expecting (something like 6-8 servings over the usual 4-ish that my recipes are), I’m thinking I’ll shred the leftover chicken and mix it with the sauce into a big stew (easily schlepped to work that way!)
Moroccan Inspired Chicken
2 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika (any other paprika will do)
1 1/2 tsp salt
2 tsp turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 medium tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
6 organic chicken thighs, fat removed
12 chicken drumsticks
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
2 cups couscous, cooked according to directions
Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over (if the pot isn’t big enough, use a second medium sized pot and transfer half of the sauce). Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Start your couscous. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Serve chicken over couscous with a spoonful of sauce on top. Sprinkle with almonds and cilantro.
We’ve had quite a few sunny days here in Seattle. And when the sun comes out, I get the urge for grilled food. These burgers had just a bit of bite, and a ton of flavor. I love the contrast of the fresh, crunchy lettuce and cucumbers with the cool, creamy sauce and spiced burgers. A perfectly balanced and rather healthy meal. This is the sort of thing I’ll eat all spring and summer long. A few minutes of prep and a few on the grill, great for a weeknight meal.
Spicy Chicken Burgers with Mint Greek Yogurt
1 lb ground chicken
1 red jalapeno, minced
3 cloves garlic, minced
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 Lebanese or English cucumber, sliced with skin on
1/2 cup Greek Yogurt
3-4 tbs fresh mint, chopped
Few leaves of fresh crunchy lettuce (I used butter lettuce)
Mix together the ground chicken, jalapeno, red onion, cilantro, chili powder and cumin. Form into wide flat patties. Grill or pan fry in a bit of olive oil until cooked through (about 5 minutes per side). Mix together the Greek yogurt, mint and salt to taste. Serve the burgers warm over toasted buns, pita or alone, with the cucumber and lettuce and yogurt sauce.