Mains – Page 2 – Laurie’s Healthy Cooking

Chicken Tacos with Tomatillo Salsa

By Laurie on Thursday, June 27, 2019

I’ve mentioned in a previous post that I love tacos, so I’m giving you another quick and easy recipe that can be served in lettuce leaves or as a salad for those watching their carbs, or over beans, rice or in corn or flour tortillas.

This is actually an adaptation of a recipe from Rachael Ray’s Just in Time cookbook, “Tomatillo and Chicken Tostadas.” In her recipe, she used zucchini instead of roasted red peppers, and served the chicken with cheese on crispy tortillas.

These are the simple ingredients that you need: chopped onion, jalapeno pepper, roasted red pepper, cilantro, and lime juice…

Shredded chicken from a prepared rotisserie chicken, a jar of Tomatillo salsa, and some cumin.

Start by sauteing the onions and jalapeno in oil until tender.

Then add the chicken, peppers, cilantro and cumin, and heat for about 5 minutes. Finally add the lime juice and serve. It couldn’t be easier!

Chicken Tacos with Tomatillo Salsa

Servings: 4

2 tablespoons avocado oil (or olive oil)
1 large yellow onion, peeled and diced
1 jalapeno pepper, seeded and minced
Meat from a rotisserie chicken, diced, approximately 3 cups
1 roasted red pepper from a jar, diced
A handful of cilantro, finely chopped
1 teaspoon ground cumin
1 cup prepared tomatillo salsa
1 lime, juiced

Condiments: lettuce, guacamole, shredded pepper-jack cheese, sour cream or yogurt

Directions:

Heat a large skillet over medium high heat, add the oil, onions and jalapeno and cook for a few minutes until soft.

Add the chicken, roasted pepper, cilantro, cumin and salsa. Lower the heat and simmer for another 5 minutes until heated through. Add the lime juice and stir. Taste to adjust seasonings.

Serve in lettuce leaves (or taco shells) with the condiments of your choice.

Mains

Omelet with Broccoli, Cheddar and Roasted Red Peppers

By Laurie on Thursday, June 20, 2019

Omelets are a great way to use leftover vegetables, meats and cheese that you may have in the fridge.

This recipe combines fresh, slightly crisp broccoli, with tangy, roasted red peppers from a jar, cheddar cheese and a touch of cream cheese to make it rich and satisfying.

I started by sauteing the broccoli in butter until it started to brown. Then I threw in the diced red peppers, a little water, and covered the pan for 2 minutes to let it steam.

I removed the vegetables, and wiped out the skillet before adding more butter. I whisked the eggs with a little cream, salt and pepper, then added them to the pan.

Once the eggs were almost cooked, I dropped dollops of cream cheese on top.

Then I added shredded cheese…

Then I added the cooked broccoli and peppers. Note that if you keep the vegetables to one side of the omelet, it makes it easier to flip over when you slide it out of the pan.

If you are cutting down on fats in your diet, feel free to use egg whites instead of whole eggs.

Slide your spatula under the eggs to be sure they are not stuck to the bottom, and shake the pan slightly, so that they can slide easily onto a plate. Garnish with some minced green onions or parsley.

Omelet with Broccoli, Cheddar and Roasted Red Peppers

Servings: 1

1 tablespoon organic butter, divided
1/2 cup chopped broccoli
2 tablespoons diced roasted red pepper (from a jar)
2 large organic eggs
1 tablespoon organic cream or half and half
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon cream cheese
1/4 cup shredded cheddar cheese
Minced scallions, chives or parsley for garnish

Directions:

In a small non-stick skillet, melt 1/2 tablespoon butter over medium heat and add the broccoli, along with a pinch of salt. Saute for two minutes until it begins to brown. Add the roasted red peppers and 1 tablespoon water and cover the pan to steam for 2 minutes, until the broccoli is tender. Remove the vegetables from the pan onto a plate. Alternatively, you can cook the broccoli and peppers in a bowl in the microwave for 1 minute and set aside.

In a small bowl, beat 2 eggs with cream and a pinch of salt and pepper. Wipe out the skillet and add the remaining butter to the pan, then pour in the eggs. Wait a few seconds until they begin to set, then start pushing them in from the sides with a wooden spoon, while tipping the pan, so that the uncooked eggs in the middle move to the outer edges.

When the surface no longer has big puddles of uncooked eggs, lower the heat and add dollops of cream cheese evenly over the eggs. Then sprinkle on the shredded cheddar cheese, and add the broccoli/pepper mixture to one side of the eggs. Loosen the omelet from all sides of the pan with the spoon, and tip the pan sideways to slide the omelet onto a plate, broccoli side first. Use the pan to fold the omelet in half as you release it.

Garnish with scallions, chives or parsley.

Mains

Spicy Turkey Breakfast Sausage

By Laurie on Wednesday, June 12, 2019

Growing up, I used to enjoy eating Brown n’ Serve Sausage for breakfast. You could just heat them up quickly in a pan or in the microwave. Recently I looked up the ingredients: Pork, Mechanically Separated Turkey, Water, Soy Protein Concentrate, Contains less than 2% of: Salt, Sugar, Dextrose, Flavoring, Maple Flavor (Natural Flavor, Caramel Color, Maple Syrup), Brown Sugar, Maple Sugar, Natural Flavor, Citric Acid, BHA, BHT.

These days I’m trying to make healthier choices, like using organic meats and poultry, cutting back on sugar and processed foods. This recipe for Spicy Turkey Breakfast Sausage is not only healthy, but even more delicious than any ready-made sausage you can buy.

It comes together very quickly, and you can even double the recipe and freeze some of the patties so they can be ready anytime!

You start by sauteing some finely chopped onions in a little oil until they are browned. The sweetness of the caramelized onions really adds to the flavor of the turkey so that no sugar is necessary. I also add a bit of fresh garlic at the end. Set them aside to cool.

Next, get all of the spices ready. I use salt, pepper, thyme, sage, rosemary, paprika and cayenne. I know that I call this Spicy Turkey Breakfast Sausage, but it’s really more from the flavorful spices than from heat, where it would burn your tongue. The small bit of cayenne just adds a nice little kick. Feel free to add more if you really like things spicy.

Then you mix up the spices, the cooked onions and garlic, and a pound of ground turkey, and separate into 8 small patties. They don’t have to be perfect.

At this point, you can pop them in a 425 degree oven for about 10 minutes, or you can saute them in a skillet for a few minutes on each side. They cook quickly because they’re so small.

Once you try these, you won’t want to buy processed, ready-made sausages again!

Spicy Turkey Breakfast Sausage

Servings: 4

4 teaspoons avocado (or olive) oil, divided
1/4 cup finely chopped yellow onion
1 clove garlic, minced
1 pound ground turkey, preferably organic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Directions:

In a nonstick skillet over medium heat, saute the onion along with a pinch of salt in two teaspoons of oil for 5-6 minutes, until soft and caramelized. Add the garlic and continue cooking for 30 seconds. Remove the onion and garlic to a medium bowl and let cool.

Add the ground turkey and all of the spices to the bowl with the onions and garlic. Mix thoroughly to combine. Form 8 small patties.

Add the remaining 2 teaspoons of oil to the skillet and cook the sausage patties, about 4 minutes on each side, or until done. Alternatively, you can bake the patties at 425 degrees for about 10 minutes, turning after 5 minutes.

Mains

Frittata with Chicken Sausage, Spinach and Onions

By Laurie on Wednesday, May 29, 2019

If you’re looking for a quick and easy meal to throw together using whatever leftovers or vegetables you have on hand, the frittata is the way to go.

It’s like an omelet, but instead of placing fillings inside the eggs and folding them over, you cook everything in the pan together, then top with cheese at the end. In a way, it’s easier and more forgiving. You don’t have to worry about tearing the omelet as you’re folding it, etc.

So, in addition to eggs, you start with some basic ingredients, such as vegetables, meat and cheese. In this case I’m using Chicken Sausage with Sun Dried Tomatoes and Basil, fresh organic spinach, sliced Vidalia onion, and shredded parmesan cheese.

The first step is to melt some butter in a small skillet, then add the onions.

After about 5 minutes, when the onions are soft and slightly browned, add the diced sausage.

Then add the fresh spinach.

It only takes a couple of minutes for the spinach to wilt. Then you’re ready to add the beaten eggs, with a little salt and pepper.

It helps to tilt the pan slightly to get the eggs evenly distributed. At this point, cover the pan and lower the heat. It only takes about 7 minutes for them to set.

So once the eggs look pretty firm, you can add the cheese. Turn off the burner and cover the pan again to let the cheese melt. Alternatively, you can place the frittata under the broiler for a minute, just until the cheese browns.

Frittata with Chicken Sausage, Spinach and Onions

Servings: 1

1 tablespoon organic butter
1/2 cup sweet onions, thinly sliced
1 link (from a 10-ounce package) nitrate-free chicken sausage (sun dried tomato and basil), diced
A handful of fresh spinach leaves (approximately 1 cup packed)
2 eggs, organic and free range
1/8 teaspoon each, sea salt and freshly ground black pepper
1/4 cup shredded Parmesan cheese

Directions:

Heat a small (8-inch) nonstick skillet over medium heat and add the butter.

Saute the onion for about 5 minutes, until soft and beginning to caramelize.

Add the sausage and spinach to the pan and cook until the spinach wilts.

Place the eggs in a small bowl along with salt and pepper and whisk to combine. Pour the eggs into the pan, and tip to distribute them evenly. Lower the burner to medium-low and cover the pan.

After about 7 minutes, the frittata should be almost set. Sprinkle the cheese evenly over the top, turn off the heat and cover the pan for 5 more minutes. Or, if you prefer, you can place the pan under the broiler for a minute to brown the cheese.

The frittata can be served hot or room temperature.

Variations: Add different vegetables such as broccoli, mushrooms or bell peppers, different sausages such as Italian or Andouille, bacon, and/or different cheeses such as cheddar, pepper-jack or mozzarella.

Mains

Healthier Chicken Parmesan

By Laurie on Wednesday, May 22, 2019

Who doesn’t like the popular classic, cheesy, rich and delicious chicken parmesan?

My only problem with it, when it’s served in restaurants, is all the breading and possibly deep-frying that is done to it. Now that I’m trying to cut back on starchy carbs, I don’t want all that heavy breading on my chicken.

And it’s not necessary! This version is just as good, in my opinion, without being overly breaded, greasy and filling.

It’s also super quick to prepare. Just pound some boneless skinless chicken breasts until they’re thin, season them generously with salt, pepper and oregano and place in a heated skillet. Don’t worry, they don’t have to look perfect. Later they will be covered with cheese and sauce anyway.

Since they are pretty thin, they cook very quickly and only need about 3 minutes on each side.

Once they are browned on both sides, place them in an oven-proof tray or dish. Begin by placing provolone cheese over each piece. (Feel free to substitute mozzarella, if you prefer.) Just tear the cheese to fit the size of the chicken pieces.

Next, grab some warm marinara sauce, preferably homemade, but jarred sauce will work, too. Spoon a couple of tablespoons on top of each piece and spread it so it reaches the edges.

Finally, sprinkle on some shredded parmesan cheese (or romano, or mozzarella), and pop it into the oven for just a few minutes until the cheese melts and the chicken is fully cooked.

Here is the finished product, served alongside some fresh green beans. I prefer fresh vegetables or salad as a side, instead of starchy pasta.

This chicken would also be great with broccoli, spinach, asparagus, or spaghetti squash.

Healthier Chicken Parmesan

Servings: 4

2 boneless, skinless organic chicken breasts, approximately 8 ounces each
3/4 teaspoon sea salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons avocado oil, or olive oil
4 slices provolone cheese
1/2 cup prepared marinara sauce
1/4 cup shredded parmesan cheese

Directions:

Preheat the oven to 425 degrees.

Slice each chicken breast in half lengthwise to make 4 thin medallions. Place wax paper over the chicken and pound it to about 1/2 inch thick. Season both sides of the chicken with the salt, oregano and pepper.

Heat a large skillet over medium high heat, add the oil and brown the chicken for about 3 minutes on each side.

Remove the chicken from the pan and place it in an oven safe dish with enough room so the slices do not overlap.

Add one slice of provolone cheese to each piece of chicken, tearing the cheese to fit evenly.

Add 2 tablespoons of marinara sauce to each piece, and spread evenly to cover.

Finally, sprinkle 1 tablespoon of parmesan cheese on top of each piece of chicken.

Place the chicken into the oven and bake for 5 minutes, or until the cheese is melted and the chicken is fully cooked.

Variation: This recipe can easily be adapted for the barbecue grill. Just grill the chicken for 3-4 minutes per side (or until fully cooked), top with cheese and warm marinara sauce and close the lid just until the cheese melts.

Mains Sides

Asian Fried (Cauliflower) Rice

By Laurie on Thursday, May 16, 2019

Growing up, my family loved to order Chinese takeout, as I’m sure many of you did (or still do). I remember having egg foo young, chop suey, and of course, fried rice. It was delicious and satisfying, with the little bits of egg, onions, peas and the salty tang from the soy sauce.

Fried rice is one of those dishes that many people give up when trying to eat healthier, low-carb meals. I know that for a time, I would only eat plain steamed rice to avoid excess fat. Now that we know fat is not the enemy, but instead excess starchy carbs, I realized that I can enjoy all the flavors of traditional fried rice, by just substituting riced cauliflower for regular rice.

I actually started making this for breakfast, since it’s a nice alternative to an omelet or traditional scrambled eggs. And I don’t always use riced cauliflower, but leftover cabbage, eggs and whatever vegetables I have on hand.

The key to getting the delicious Asian flavors is very simple: soy sauce (or coconut aminos), toasted sesame oil, and a bit of Sriracha hot sauce. Of course you can add other spices such as ginger and garlic, but it’s still very tasty with just the bare minimum of seasonings.

Feel free to experiment and add what you like. It’s a great way to use up leftovers! You can add meats, chicken, shrimp, spinach, broccoli, water chestnuts, sugar snap peas, etc.

Here are the ingredients I had on hand for today’s recipe: frozen riced cauliflower, eggs, green cabbage, frozen peas, carrots and green onions, as well as the soy sauce, sesame oil and Sriracha.

I popped the bag of riced cauliflower in the microwave for 5 minutes. In the meantime, I started by scrambling 2 eggs in a large nonstick skillet.

Next, I removed the cooked eggs to a plate.

Note, there’s no need to clean or wipe out the egg residue from the pan, just add a bit more oil and throw in the cabbage and carrots (or any vegetables that need a bit longer to cook).

Next add the cooked riced cauliflower. After microwaving, it could have excess moisture that you want to eliminate.

After a few minutes, add the peas and green onions, and just cook until heated through.

Finally, add the scrambled eggs back to the pan, along with the Tamari, sesame oil and hot sauce, and mix thoroughly. Of course, the hot sauce is optional. Be sure to taste it once everything is combined. You may want to add more salt or other seasonings.

I know that this recipe has a few steps and involves chopping up several vegetables, but it really comes together quickly, in only 15-20 minutes. You will be happy that you took the time to make it. It can be served for breakfast, as a side dish with other Asian stir-fry components, such as beef, pork, chicken or fish, or you can add the meat directly to the fried rice and serve it as the main course.

Asian Fried (Cauliflower) Rice

Servings: 4

1 (10-ounce) package frozen riced cauliflower
2 tablespoons avocado oil (or olive oil), divided
2 eggs, organic and free range
1 cup chopped green cabbage
1/2 cup slivered carrots
1/2 cup frozen green peas
1/2 cup finely chopped green onions
2 tablespoons Tamari soy sauce, low sodium
2 teaspoons toasted sesame oil
1 teaspoon Sriracha hot pepper sauce
Salt and pepper, to taste

Directions:

Cook the riced cauliflower in the microwave for 5 minutes. Set aside.

Heat a large skillet over medium high heat, add 1 tablespoon of the oil and quickly scramble the eggs with a pinch of salt. Remove the eggs to a plate.

Add the remaining oil to the same pan, and saute the cabbage and carrots for about 5 minutes, until crisp-tender and starting to brown.

Add the cooked riced cauliflower to the pan and saute for a few minutes, to allow any excess moisture to evaporate. Add the peas and green onions and cook for 1-2 more minutes.

Add the scrambled eggs, Tamari, sesame oil and Sriracha, and stir to combine thoroughly. Taste to adjust seasonings and serve.

Variations: Add chopped beef, pork, chicken or shrimp. Add different vegetables such as broccoli, spinach, or peppers. Add some fresh ginger or garlic.

Mains Soups

Bean Free Turkey Chili

By Laurie on Wednesday, May 8, 2019

Even though I’m cutting back on starchy grains and beans, I still enjoy a hearty bowl of chili, In fact, many people would say that beans don’t belong in chili at all. I love that you can vary the ingredients and toppings, and everyone can have it the way they like it!

There are so many variations in chili recipes. You can make it with chunks of meat rather than ground, you can soften and blend whole dried chili peppers, add beer or broth instead of tomatoes, add cinnamon or chocolate, or serve it over macaroni.

In my version, I keep it pretty simple, using the basic chili powder blend that you can find in any grocery store. Note that this already has salt added, which is why I only add a small amount of salt in addition to the chili powder.

I start by sauteing 2 pounds of ground turkey. Then I like to bulk up the vegetable content by adding minced mushrooms, diced onions and roasted red peppers. Fresh garlic and a jalapeno pepper go in next.

Then I add the dried spices, chili powder, cumin, oregano, salt and pepper, as well as 2 chipotle chilies in adobo sauce, which give it a smoky, spicy kick. I also add 2 cans of diced tomatoes and 2 small cans of tomato sauce. You can substitute broth or beer for the tomato sauce if you prefer, or add less to make a thicker chili.

One tip for using canned chipotle chilies…plop the whole contents of the can in a blender, then portion it out into tablespoon-size servings and freeze. Then whenever you need some spicy chili flavor you can take a frozen chunk and add to whatever dish you’re making.

One more tip…all chili recipes benefit from simmering for at least an hour so that all the flavors have time to develop. It even tastes better the next day, and freezes well so that you can make a big batch and have it ready anytime you have a taste for it.

Bean-Free Turkey Chili

Servings: 8

2 tablespoons avocado oil (or olive oil)
2 pounds ground turkey, preferably organic
1 (8-ounce) package of button mushrooms, minced
1 large onion, diced
1 jalapeno pepper, seeded and minced
3 teaspoons minced fresh garlic
1 (12-ounce) jar roasted red peppers, drained and diced
2 chipotle chilies in adobo sauce from a can, minced
2 (14.5 ounce) cans diced tomatoes
1 (16-ounce) can tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon sea salt, or to taste
1/4 teaspoon black pepper

Directions:

Heat a large skillet over medium high heat, add the oil and ground turkey. Saute for a few minutes until starting to brown. Add the mushrooms, onions, and jalapeno and continue cooking until soft, and liquid has mostly evaporated. Add the garlic and cook for 30 seconds.

Add all remaining ingredients, bring to a boil. Lower the heat and simmer for 1 hour.

Serve with toppings of your choice: shredded cheese, pico de gallo, sour cream, guacamole, scallions, or hot sauce.

Variations: Use a blend of meats, ground beef or pork. Use less tomato sauce if you like it really thick, or substitute beer for the tomato sauce. Add cayenne or more chilies if you like it spicier.

Mains Salads

Zesty Turkey Taco Salad

By Laurie on Wednesday, April 24, 2019

I probably make some version of tacos every other week. It’s such a quick, easy and flavorful meal , whether you serve the meat in traditional corn tortillas, or over lettuce. The variety of condiments you can serve alongside is endless, making it a fun dish for parties.

Sometimes I’ll make them with shredded rotisserie chicken and green salsa, or I’ll make them fajita-style with chicken thighs, peppers and onions, or fish tacos with cabbage and cilantro-lime crema. So check back for those recipes in the future.

Today I’m sharing a basic recipe for taco meat made with ground turkey. Lately I’ve been adding minced mushrooms to the meat, to bulk it up with extra flavor and nutrition.

I started by sauteing diced onions and ground turkey in a pan. If you don’t have mushrooms or bell peppers on hand, then it’s OK to leave them out. The basic turkey and onion mixture, along with the spice blend is all you really need.

While the meat and vegetables are cooking, you can prepare your spices. The spice blend is enough for one recipe, but if you want to double or quadruple the spices, you can store it in an airtight container and have it available for several more meals.

Once you add all of the spices to the pan, continue to simmer for a few more minutes.

Then you can prepare your condiments. Here I just have some lettuce, Pico de Gallo and shredded cheese, but you can include cooked beans, guacamole, jalapenos, hot sauce, or anything you like.

My husband prefers his on flour tortillas, while I usually make a salad. However you like it, this recipe can be adapted any way you prefer. For example, use ground beef instead of ground turkey.

I hope you will try it. Why not make tonight Taco Night!

Zesty Turkey Taco Salad

Servings: 4

2 tablespoons avocado oil (or olive oil)
1 pound ground turkey
1 (8-ounce) package of button mushrooms, minced
1 medium onion, or half of a large onion, diced
1 red or green bell pepper, seeded and diced
2 cloves garlic, minced
Taco Spice Blend (see below)
Chopped romaine lettuce
Shredded cheese, cheddar, Monterey jack, or a blend
Pico de Gallo (see below)
Sour cream, optional

Taco Spice Blend

2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon chipotle chili powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

Pico de Gallo

1 large tomato, finely chopped
2 tablespoons onion, finely chopped
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped cilantro
1 tablespoon fresh lemon or lime juice
A pinch of salt, to taste

Directions:

Heat a large skillet over medium high heat, add the oil and ground turkey. Saute for a few minutes until starting to brown. Add the onions and peppers and continue cooking until soft.

Add the garlic, Taco Spice Blend and stir. Lower the heat and simmer for 10 minutes.

Serve over lettuce with the condiments of your choice. Some options are: shredded cheese, pico de gallo, sour cream, guacamole, sliced raw or pickled jalapenos, chopped scallions, cooked beans.

Variations: Add a minced jalapeno, poblano or other pepper for more heat. Add a couple handfuls of fresh spinach leaves at the end, cook just until wilted.

Mains

Juicy Turkey Burgers

By Laurie on Wednesday, April 10, 2019

Who doesn’t love a nice, juicy burger? Well, there’s no reason you can’t have one, even if you’re following a healthy diet.

I have been cutting back on the amount of red meat in my diet. In fact, I don’t even make it at home anymore, but will occasionally have some at a restaurant. For example, my husband and I just returned from a vacation in Texas, and we had the most amazing beef brisket in Austin.

But on a regular basis when cooking at home, I like to use ground turkey. This recipe is so simple, it only has 4 ingredients. You can whip these up after work in only 20 minutes.

My recipe calls for McCormick Montreal Steak Seasoning which I have used many times in the past, but this time I had some Chicago Style Steak Seasoning on hand, so I used that. You can even make up your own seasoning blend if you prefer.

So you just mix everything together in a bowl (I like to use my hands), then form into 4 patties.

Then I placed them in a hot grill pan on the stove. Even though it’s April, it’s still too cold here in Chicago to be grilling outdoors. After cooking 5 minutes on each side, I put the pan in the oven for 5 more minutes to be sure that they are fully cooked.

I like to serve my burgers on some sturdy lettuce leaves, or sometimes I will just eat them with a knife and fork. My husband prefers a traditional bun. A great side dish to have with burgers is my Super Simple Slaw.

Juicy Turkey Burgers

Servings: 4

1 pound ground turkey, preferably organic
2 teaspoons Worcestershire sauce
1 teaspoon granulated McCormick Montreal Steak Seasoning
1/4 cup scallions (green parts only), finely sliced

Directions:

Preheat the oven to 350 degrees.

Add all the ingredients to a large bowl and mix with your hands to combine. Form into 4 equal patties.

Heat an oven-safe grill pan to medium. If not a non-stick surface, add a bit of oil to the pan. Grill the burgers for 5 minutes on each side, then place the pan into the oven to continue cooking for another 5 minutes, or until they reach an internal temperature of 165 degrees.

Serve the burgers on lettuce leaves or buns with the condiments of your choice.

Notes: Montreal Steak Seasoning is a spice blend containing salt, paprika, black pepper, crushed red pepper flakes, granulated onion, granulated garlic, crushed coriander and dill.

You can also cook the burgers on an outdoor grill over medium-high heat with the lid closed for 5 minutes on each side.

Mains

Jambalaya

By Laurie on Wednesday, March 20, 2019

I have been making Jambalaya for years, even before I visited New Orleans many years ago. I started out trying to follow various recipes, but over time I changed a few things, and this is my favorite version.

It’s delicious, full of flavor, and you can make it really spicy, or mild, depending on who you’re cooking for. It’s great for leftovers, too, and freezes well.

I typically like to use chicken thighs and Andouille sausage, but many people like to add shrimp, chicken breast or ham. Some people don’t add tomatoes. You can pretty much add whatever you want. It doesn’t take that long to throw everything into the pan, then let it simmer. Or you can use a slow cooker, if you prefer.

If you don’t have Creole seasoning, you can use 3/4 teaspoon salt, plus a dash of black pepper, cayenne pepper and garlic powder. The sausage is also salty, so be careful not to use too much salt. Add more cayenne pepper if you like it extra spicy.

Some recipes advise you to add chicken broth and cook the rice in the same pan with everything else, but I find that it’s much better to cook the rice separately. Then each person can add as much or as little rice as they like to the bottom of their bowl, and it won’t be mushy and overcooked.

I like to serve it over riced cauliflower that has been cooked with a bit of butter and salt. My husband likes regular rice, so I will mix in some cauliflower rice with a small amount of regular rice, and he doesn’t know the difference.

Jambalaya

Servings: 4

2 tablespoons avocado oil (or olive oil)
1.5 pounds boneless, skinless, organic chicken thighs (free range), chopped into bite-size pieces
1 teaspoon Creole seasoning, such as Tony Chachere’s
1 medium onion, diced
1 red or green bell pepper, seeded and diced
2 stalks celery, diced
3 cloves garlic, minced
5 ounces natural, nitrate-free Andouille sausage, diced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup finely chopped fresh parsley
1 (14.5-ounce) can diced tomatoes with green chilies

Directions:

Heat a large skillet over medium high heat, add the oil, the chicken and the Creole seasoning. Saute the chicken for about 5 minutes, until starting to brown.

Add the onions, peppers and celery to the pan and cook until softened, 5-10 minutes. Add the garlic, sausage, spices and parsley, and stir for about 1 minute. Then add the tomatoes with the juice and stir. Cover the pan, reduce heat to low and simmer for 45 minutes.

Taste to adjust the seasonings. Serve over cooked riced cauliflower, or regular rice. Add a dash of hot sauce, such as Frank’s Red Hot, if desired.

Variations: Add raw peeled and deveined shrimp to the pan during the last 5 minutes of cooking. Sprinkle minced green onions and more parsley on top before serving.