Tag Archives: Chicken

Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe – Food.com

 

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Filed under Louisiana / Cajun

Basil Pesto – a little lagniappe

Nothing smells better than a freshly picked bunch of basil.  This time of year my basil seems to grow faster than I can use it.  Basil Pesto is great way to use up that fresh basil and an easy way to have a little lagniappe all year-long. 

There are so many uses for pesto, it’s great on pasta,  sandwiches/paninis, dips, pizzas, soups, fish or chicken, or as above over fresh mozzarella cheese.  Pesto freezes well  – divide the leftovers into an ice-cube tray, seal it tightly with plastic wrap and freeze. After it has frozen, I place in a freezer zip lock bag. Since Pesto has a very concentrated flavor, you will not use more than one or two cubes at any time (unless coating large quantities of meat!). Later pop out a cube, defrost in microwave to use.

This is one of the easiest bunch of goodness you’ll ever make.  I use my blender.  (Can you believe I don’t have a food processor?)

  • 2 cups fresh  basil
  • 1/4 to 1/2 cup pine nuts, toasted – trust me here, toasting makes all the difference in the world
  • 3 cloves or garlic, toasted
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Ground pepper
  • 1/2 teaspoon Cayenne pepper, optional, you know I like a little kick!
  • 1/2 to 1 cup grated Parmesan – I always say, ‘more is better’
  • 1/2 to 3/4 cup good Olive Oil – to make it smooth and somewhat emulsified.

Chop the basil, pine nuts, and garlic together with the salt and peppers. Add the cheese. Then add the olive oil in a stream until it looks right. Sit back and wait for the Wows, Ohs, and Ahhhs!

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Shrimp Tacos with Spicy Cream Sauce

This is a quick and easy summer recipe.  My sweet friend, Céire Smyth Martínez and I are always sharing recipes or talking about cooking.  She is a fabulous cook and we enjoy going to the farmer’s markets together.  Thanks for sharing this delicious recipe Céire!

1 (16 oz) container sour cream (you may use fat-free)
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
3/4 cup water (I use a little less)
1 pound med-size shrimp
3 tablespoon orange juice
2 garlic cloves, minced
2 teaspoon olive oil
2 avocados, chopped
8 (6 inch) corn tortillas, warmed

Optional:  Add chopped cilantro ‘I LOVE IT!’ or you can add a little slaw.  Your options are endless!

Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt and cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.

Peel and devein shrimp. Combine remaining seasonings in a shallow dish; add orange juice and shrimp, turning to coat. Cover and chill for 15 minutes. Remove shrimp from marinade, discarding marinade.

You may grill your shrimp at this time if you prefer.  Or, you can chop your uncooked shrimp, first, sauté garlic in hot oil in a large skillet over med-high heat 1-2 minutes. Add chopped shrimp and cook 5 minutes or just until shrimp turn pink. Either way you cook the shrimp – IT’S DELICIOUS!

Serve with sour cream mixture and avocado in warm tortillas.  This is an easy dish to take for a summer outing.

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Filed under Chicken, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, Mexican, Salad, shrimp, Side Dishes / Vegetables, Spring, Summer

Quick Summer Pasta Salad

This is a pasta salad that you can made on the run.  All of the ingredients are readily available in your local deli – so if you are on the run and don’t have a lot of time – this is a quick and delicious summer pasta salad to take. It’s bursting with flavor and can also be made ahead of time. 

Sue Patrick Richard and Tracey Patrick Blanchard shared this recipe – they are excellent cooks! 

16 ounces of Pasta – tri color is pretty or my favorite, Castellana Trecce Dell’orto
Chop 1 small red onion
Chop 2-3 cucumbers
Shred 2 cups cheddar cheese – I prefer to shred my own.  The pre-shredded is too dry. 
1 – 12 ounce bottle ranch dressing or you can make a batch of Ranch dressing and use 1 and 1/2 cups.
Chop 1 tomato or use grape tomatoes – as many as you like
Kalamata olives – as many as you like

Add 1/4 cup chopped or torn Basil

Almost 1 jar of McCormick Salad Supreme Seasoning (contains Romano cheese, salt, sesame seed, poppy-seed, celery seed, paprika, garlic, black pepper and red pepper.)
Optional:  Add grilled shrimp or grilled chicken

Cook pasta – drain and cool.  Add onion, cucumbers, cheese, tomatoes, olives, and dressing.  Mix well.  Cover the top with a healthy amount of Salad Supreme Seasoning and then set your chicken or shrimp on the top of the seasoning.  Keep in the refrigerator until ready to serve.  Right before serving toss salad and serve.  If the pasta has absorbed too much of the Ranch dressing, you can add a little more at this time.

 

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Filed under Chicken, Fish / Seafood, Holiday, Louisiana / Cajun, Pasta, Salad, Side Dishes / Vegetables, Spring, Summer

Gumbo is LOVE

There are many different versions of gumbo and each family or chef has their favorite.  For some, it’s not gumbo if it doesn’t have okra. For others, it simply must have file, also a thickener. File can get stringy if you heat it too much.  The roux not only thickens, but it adds a wonderful, nutty flavor and gives the gumbo a gorgeous, deep brown color.

You can use any seafood you like or chicken, but the trinity (the onions, celery and peppers) and the roux are essential. How much cayenne you use will likely depend on how spicy your Andouille sausage  is.  The amount of pepper in this recipe is considered perfect for ALL – adjust the heat to your liking in your own bowl.   My dad always said, if  your brow doesn’t sweat, it’s not hot enough – I tend to agree!

2 cups chopped onions
1 1/2 cups chopped green bell pepper
1 cup chopped celery

Seasoning Mix:
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves

3/4 cup vegetable oil or olive oil
3/4 cup all-purpose flour

1 tablespoon minced garlic
5 1/2 cups Basic Seafood or Chicken Stock (can substitute oyster liquor)
1 pound Andouille smoked sausage (preferred) or any other good pure smoked pork sausage, cut into 1/2-inch pieces
1 pound peeled medium shrimp
1 dozen medium oysters in their liquor, about 9 ounces
3/4 pound crabmeat (picked over) or crawfish – I also like a few crab claws in my seafood gumbo.

Optional:  You can, instead of seafood, use chicken. Chicken and Sausage gumbo is very savory and just as delicious.

Hot cooked rice

Frozen chopped Okra

Tabasco, File, Cayenne Pepper – have these on the table for personal use

Chop the onions, bell peppers and celery and set aside. In a small bowl combine the seasoning mix ingredients; mix well and set aside.

Heat the oil in a heavy iron skillet over medium-high heat, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, being careful not to let it scorch or splash on your skin. Making the roux is where you want to be super patient.  DO NOT WALK AWAY.

While the roux is cooking or the day before; cook your chicken and stock. First, season your chicken parts generously with salt, black pepper and Cayenne. Place the chicken parts in a large pot with quartered onions, 2 carrots, quartered celery, 2 bay leaves and 8 quarts of water. Bring to a boil and then simmer for an hour, skimming any foam that rises to the surface.

Take the chicken out of the pot and when it’s cool, remove the fat and pick the meat off the bones and cut into pieces. When the broth is cool, strain and throw out the vegetables. You should have about 8 quarts stock.

This is where my gumbo technique differs from others:  I like to sauté my sausage in a separate iron skillet (not the same one I cooked the roux in) and stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. I believe this process brings out the flavors of the seasonings better.  Add the garlic; stir well, then cook and stir about 1 minute more.  Remove the sausage.  Add the vegetables to the same skillet you cooked the sausage and seasonings.  Stir well (switch to a spoon if necessary). Continue stirring and cooking until vegetables are just right. Remove from heat.

Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add the andouille and vegetables; return to a boil; continue boiling 2 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crabmeat – or chicken. Return to a boil over high heat, for 2 minutes ONLY – stirring occasionally. Immediately remove from heat and add 2-4 cups frozen cut okra.  Skim any oil from the surface.

To serve as a main course, mound 1/2 cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and Andouille. Serve half this amount in a cup as an appetizer.

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Filed under Autumn, Celebration, Chicken, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, rice, shrimp, Side Dishes / Vegetables, Soup, Winter

Chicken and Dumplings – The old fashioned way!

Gladys Bryan made the best chicken and dumplings I have ever eaten.  She taught me how to cook them the old fashioned way and I try to put as much love into making chicken and dumplings as she did.  This is her recipe.  

You want to be careful that you don’t boil all of your liquid out before you get your dumplings in it. 

1 chicken, cut into pieces  (during the holidays you can get a fresh hen)
2 quarts cold water (always put your raw chicken in cold water – you’ll get a much richer broth)
1 tablespoon salt
1 whole red or white onion
1 carrot
1 stalk celery
1 teaspoon black pepper
1 stick butter and 1 can evaporated milk

  • Add the chicken to the stew pot.
  • Add salt, onion, carrot, celery, and black pepper.
  • Cover with cold water and bring to a low boil. 
  • Foam will form on the water as it begins to boil. 
  • Skim the foam from the water.
  • Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 – 60  minutes after liquid gets to a low boil.  Cooking time depends on the size of your chicken or hen.
  • Remove the chicken from the broth and discard the vegetables. 
  • Cool and remove chicken from the bones. 
  • Cut or pull the chicken into desired-size pieces.  
  • Add pepper and butter to broth and heat to simmering.  Broth should look peppery and taste great.
  • Add 1 can evaporated milk to broth.

 

Dumplings

2 cups sifted all-purpose flour

1 teaspoon salt

1/3 cup shortening

5-7 tablespoons cold water

 

  • Work the dough and roll out on a floured surface.
  • Roll out the dough very thin about ⅛”. 
  • Cut into 1″ wide strips and let dry for about 30 minutes.
  • Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.  
  • Add the chicken pieces and heat.  (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.) 
  • Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil. 
  • Cook 10 minutes in the low boiling broth.  (If you boil your broth too high, your dumplings will disappear or clump together.)
  • Remove from heat and let rest 10 minutes and serve.

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Filed under Celebration, Chicken, Entree, Holiday, Soup

Louisiana Jambalaya

2007-11-10_jambalayaTo me, Jambalaya is a personal preference kind of dish – everyone has their own version.  Rule of thumb:  usually your liquid and your rice are of equal amounts. Some people use converted rice – I don’t.  Also, some like a more brown jambalaya and some like theirs more red with tomato sauce/puree.  Regardless of whether you put tomato sauce/puree in yours or not, this is an easy, tasty, comfort dish that originated in Louisiana.  Play around with your ingredients – i.e. shrimp, oysters, crabs, fish, chicken, ham, sausage, or just vegetables.  You can’t make a mistake.  Historically, Jambalaya is the French/Cajun version of Paella, a Spanish dish.

This recipe serves about 10.

1/2 cup butter

3 cups finely chopped onions

2 cups finely chopped celery

1-1/2 cups finely chopped green peppers

1-1/2 cups chopped tasso  (you can use regular smoked ham if tasso is not available)

1-1/2 cups chopped andouille smoked sausage (you can use Kielbasa if andouille is not available)

36 large shrimp, uncooked, deveined and shelled

1 cup boneless chicken, raw, diced

8 medium-size tomatoes, chopped

1 cup tomato sauce or puree  (optional – will make your sauce more red)

4 bay leaves

1 tablespoon oregano

1/2 teaspoon thyme

1/2 teaspoon Cavender’s seasoning

1 tablespoon Cajun Seasoning  (Konrico is my favorite-it seems to have less salt.)

1 teaspoon minced garlic

1-1/2 teaspoons Tabasco

1 tablespoon Worcestershire sauce

2-1/2 cups uncooked rice

2 cups hot chicken or fish stock and 1 or 2 cups of hot water  (if you eliminate the 1 cup tomato sauce/puree, use 2 cups water)

In a large dutch oven or cast iron pot, melt butter over medium heat.   Add 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers. Cook about 20 minutes, stirring occasionally. Browning your onions at this step will make your sauce richer.

Add the tasso, andouille, chicken, and remaining 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers.  Cook 5 more minutes, stirring occasionally.

Add the tomatoes, tomato sauce/puree (optional), bay leaves, oregano, thyme, Greek seasoning, Worcestershire sauce, Cajun seasoning, garlic and Tabasco. Simmer 15 minutes, stirring occasionally.

Turn heat to high, fold in uncooked rice.

Add hot chicken or fish stock and hot water, bring to boil, cover pot and remove from heat. Let stand, covered, 15 minutes.

Return saucepan to medium heat, add shrimp and cook covered for 4 minutes.

Remove from heat and let stand, covered, until rice is tender, about 10 minutes.

Remove bay leaves and serve immediately.  Can also sprinkle each bowl with chopped green onions.

jambalya potThis is an excellent jambalaya pot for large batches.  My dad made ours at the steel foundry where he worked.  We call it the POA pot.  My dad put his initials on the pot – Pleasant O’Neal Adley.  We still use this pot today.

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