Sunday, March 27, 2011

Chicken Salad

Ok, after you make the Salmon Dill Chowder and you have some fresh dill leftover, make this. If you didn't make the soup, go get the dill specifically for this, because it's amazing. Usually you put chicken salad in the middle of 2 pieces of bread, right? Well I saw someone suggest you put it inside a green pepper. I tried it and it was great. YayChicken Salad
  • 5 Boiled Chicken Thighs or a Rotissere Chicken from the grocery store (hello FLAVOR!!!)
  • 2 stalks of Celery or more, chopped
  • 3 Green Onions, chopped
  • Some Grapes, sliced
  • 1/2 C Mayo
  • 1/2 C Yogurt or Sour Cream
  • 1 T Brown Sugar
  • 1 T Lemon Juice
  • Salt and Pepper (why do we still add this in recipies? Isn't it a GIVEN?)
  • 1 t Paprika
  • A dash of Cayenne Pepper for some heat
  • A bunch of fresh chopped DILL!!!! (You could also use cilantro)
Boil the chicken with a bunch of salt til it's cooked. Then tear it into chunks of desired size of your liking. When it's done, put all of the green onion, celery, grapes, and dill together.
In another bowl mix together the mayo, yogurt/sour cream, lemon juice, brown sugar, salt and pepper, paprika cayenne, and dill. Pour this over the chicken and veggies and mix until you get the consistency you like. Chill in the fridge for at least a couple hours for flavor enhancement. Then eat it, die, go to heaven. YUM.

Why would you NOT make this? It's too good not to.

Tuesday, March 1, 2011

Red Beans and Rice

I now live in the south. Kind of. Ok, maybe not, but I still see southern cooking a lot around here. I've been trying to learn a few basics, and Red Beans and Rice is definitely one of them! This dish was REALLY good, and really cheap. No picture, sorry.

Red Beans and Rice

1 onion, chopped
3 stalks celery, chopped
1 bell pepper of any color, chopped, of course
14 oz kielbasa/sausage/fully cooked meat

some minced garlic
2 cans red beans, drained
1 can diced tomatoes
1-2 t Creole seasoning (homemade recipe below)
1 bay leaf
1/2 t dried thyme
1 C. water
1 t hot sauce

In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the onion, green pepper, and celery and cook until softened. Add the salt, pepper, and garlic, and sauté another 2 minutes. Add the smoked sausage, and cook until the sausage begins to brown, about 5 minutes. Add the bay leaf, thyme, creole seasoning, beans, and water. Stir to combine. Cover and bring to a boil. Uncover, and reduce heat to medium-low. Let simmer (liquid should be gently bubbling) for about an hour, stirring occasionally. Liquid will reduce a little and thicken. Season to desired heat-level. Serve over rice.

This stuff (Creole seasoning) is amazing, and you can use it on a million things. I sprinkled some on a sweet potato cut up like fries, and they were the bomb diggity. (400 degrees, 20 minutes or so) Also I seasoned some roasted chick peas with it and it was good. But just salt and dried rosemary was better.

Creole Seasoning
2 Tbs celery salt
1 Tbs paprika
1 Tbs coarse sea salt
1 Tbs ground black pepper
1 Tbs garlic powder
1Tbs onion powder
2 tsp cayenne pepper
½ tsp allspice

Mix all ingredients together. Store in an air-tight container. Will last for up to six months.