Slow-Cooker Jambalaya

 

I inherited a love of Cajun food from my Dad. Not that he is at all Cajun. He just likes the food. New Orleans is one of my parents' favorite destination spots, and they've vacationed there several times. I've never been, but maybe someday. Until then, I can bring the Big Easy to me with this jambalaya.

I'm always happy to find a slow-cooker recipe I enjoy. I'm not a huge fan of what crockpots do to most proteins, chicken in particular, but this recipe works out great. I'm not accustomed to a ton of spice, and this was just on the side of being too much for me. I might halve the spices next time and go from there. Also be sure to keep the rice separate for storing left overs, otherwise it'll suck up all the broth. Ask me how I know.

EDIT (9/19/13)- First, thank you to everyone who has made this my most viewed recipe, and has circulated it around Pinterest! I love seeing it still pop up there still to this day. There have been many comments about the categorizing of this recipe as a true Jambalaya. Some of you feel very strongly about this (some so strong I had to delete a few nasty comments-- come on, folks, perspective). Adding the rice straight into the crock pot and allowing it to cook there for about two hours before serving should solve this issue for those who like this drier. I personally like it with a more stew-like consistency, but I'm from Philadelphia-- what do I know? :)

SLOW COOKER JAMBALAYA

1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice

1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours.

2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.

Source: Allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday

Cornflake Chicken Tenders

I was an extremely picky child. I think the grand sum of all the foods I would eat could be counted on two hands. I honestly don't know how my parents put up with me. But there was one food I would always eat: the chicken finger. And if kids' menus at restaurants nation-wide are any indication, I was not alone. Call it a nugget, a finger, a tender, children love breaded white meat chicken. Adults are pretty keen on it, too. My husband loves when I make these.

These Cornflake Chicken Tenders are baked, not fried, making them a healthier option. They bake in just 15 minutes, great for busy weeknights.


CORNFLAKE CHICKEN TENDERS

1.25 lb package chicken tenders
2 c. cornflake cereal
1 egg
2 tsp hot sauce
1 tbsp dried parsley
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper

1. Preheat oven to 350 degrees.

2. In shallow container (or on a large plate), whisk together egg and hot sauce.

3. Place cornflake cereal in a gallon-sized plastic bag. Crush flakes with a meat mallet. Add parley, onion powder, garlic powder, and pepper to the bag. Shake until combined.

4. Dip chicken tenders into the egg mixture. Place into bag with cornflakes and shake to coat. Once coated, transfer tenders to a baking sheet lined with foil. Bake in preheated oven for 15 minutes.

Source: Cats and Casseroles original recipe

Simply Grilled Chicken

I love to use lemon in savory dishes. That's one of the great things about lemon, that it can be used in both sweet and savory foods. Here, lemon brightens up an otherwise ordinary chicken breast and gives it a punch of flavor.

This recipe starts with lemon juice, adds some lemon zest, and then a little more lemon flavor from lemon-pepper seasoning. Are you sensing a theme? All this citrus-y goodness is soaked up by boneless, skinless chicken beasts, which are then grilled to perfection. Grilled chicken is a great dinner to serve during these dog days of summer.

The marinade need not be exact, so this is a great recipe for those who shun measuring spoons and love to experiment. You can really make this your own. And if you hit on any great flavor combinations, please let me know! I'd love to try it.


SIMPLY GRILLED CHICKEN

1 lb package chicken breast
the juice of two lemons (~ 1/2 c.)
the zest of one of the lemons
a splash of extra-virgin olive oil
1/2 tsp onion powder
some lemon pepper seasoning (somewhere around 1/4 tsp is fine)
a couple of leaves of Italian flat leaf parsley, torn

1. In a shallow dish, whisk together all ingredients, minus the chicken breast. Pound out the chicken breasts, using the side of your meat pounder that has the little spikes on it. If you do not own such a device, pound out the breasts with the back of a frying pan and then poke with a fork. We want the marinate to seep into the chicken as much as possible.

2. Place chicken breasts in marinade, coating both sides. Allow to chicken to marinate, covered, in refrigerator, for about 15 minutes. Flip breasts over and marinate another 15 minutes.

3. Heat an outdoor grill to medium-high (since I don't have an outdoor grill, I used my little indoor one and cranked it up full-blast). Place chicken breasts on grill and cook for about 10-15 minutes on each side. Before serving, use a meat thermometer to make sure the thickest part of the breast has reached 160 degrees.

Source: adapted from Allrecipes

Recipe Monday: Lemon Chicken Bake

For home cooking, there's no method of preparing chicken I prefer over baking. When I started cooking, three years ago, I couldn't cook chicken on the stovetop without burning it, drying it out, or both. I ruined entire pans trying to emulate Rachael Ray and her propensity for sauteeing chicken in extra virgin olive oil. Baking chicken, on the other hand, is easy to master and very unlikely to start a fire.

In this recipe, scallopini chicken breast is coated in a heavenly lemon butter, breadcrumbs, and then baked. I compare the taste to chicken piccata without the capers.

LEMON CHICKEN BAKE

• 1lb thin sliced chicken breast
• 3 tbsp unsalted butter
• 3 tbsp fresh lemon juice (1 lemon should do it)
• 1 tsp lemon zest
• 1/4 tsp garlic powder
• salt and pepper to taste
• 1/2 c. Italian seasoned breadcrumbs

1. In a small sauce pan, melt the butter over medium-low heat. Add in lemon juice, zest, garlic powder, salt and pepper.

2. Transfer lemon butter to a shallow dish. Dip chicken pieces in butter and then coat with bread crumbs. Place chicken in a non-greased 13 x 9 glass or ceramic baking dish. Drizzle any extra lemon butter over the chicken.

3. Bake at 350 degrees in a preheated oven for 20 minutes. Use a meat thermometer to make sure chicken reaches 160 degrees in thickest part. If using a dark colored metal pan or baking sheet instead of glass dish, check after 15 minutes.

Source: adapted from Allrecipes