Category: Dinner

Dinner

Jambalaya

by laurenrhillLeave a Comment on Jambalaya
Jambalaya

I can’t get enough of this spicy jambalaya recipe! My husband and I visited New Orleans for our anniversary a few years back and fell in love with the culture, architecture and food. When I got home from our trip, I started trying to perfect our favorite dishes that we experienced while we were there. This jambalaya recipe is by far our favorite recipe honoring our NOLA trip.

You can customize this dish with your favorite proteins, but I highly recommend using chicken, shrimp and Andouille sausage.  Like most of my food, this jambalaya does kick up the heat. If you prefer a milder jambalaya, I’d recommend not adding the jalapeño.

Jambalaya

  • Servings: 6
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

4T Olive Oil

2lb Boneless chicken thighs, cut into cubes

13oz Andouille sausage, sliced into 1/4-inch rounds

3 Bell peppers, cored and diced

2 Ribs celery, diced

1 Yellow onion, diced

1 Jalapeño pepper, seeded and finely chopped

6 Cloves garlic, minced

2c Long grain white rice

4c Chicken broth

1 1/2T Creole seasoning

14.5oz Diced tomatoes

1t Thyme

1/4t Cayenne pepper

1lb Raw shrimp, peeled and deveined

1/3c Green onions, thinly sliced

Sea salt

Fresh ground pepper


Directions

Heat 2T of olive oil in large Dutch oven over medium-high heat. Add the cubed chicken and sliced andouille sausage and sauté for 5 minutes, stirring occasionally. Cook until chicken and sausage are lightly browned. Remove from pot and set aside.

Add 2T of olive oil to the Dutch oven and add bell peppers, celery, onion and jalapeño. Sauté for 5 minutes, stirring occasionally, until veggies are softened. Add garlic and sauté for an additional 1 minute.

Stir in the rice, chicken broth, tomatoes, Creole seasoning, cayenne, and thyme, and mix until all ingredients are well incorporated. Season with salt and pepper to taste. Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 15-20 minutes. Add in chicken and sausage and cook for an additional 5-10 minutes.

Turn off heat and stir in shrimp and green onions, cover and continue to cook until shrimp have cook through, about 5 minutes.

Dinner, Lunch

Steak Sandwich

by laurenrhillLeave a Comment on Steak Sandwich
Steak Sandwich

A good steak sandwich is second to none. Juicy tender meat topped with sauté onions, provolone cheese and a little kick from the horseradish sauce, yum yum! They are the perfect meal and can be eaten for lunch or dinner.

Steak Sandwich

  • Servings: 2-4
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


2 Ribeye steaks
4 Slices of Provolone cheese
2 Hoagie rolls
1T Butter
1 Garlic, minced
½ Onion, sliced
3T Olive Oil
1t Balsamic Vinegar
2T Sour cream
2T Mayonnaise
2T Horseradish
½t Worcestershire sauce
Sea Salt
Fresh Group Pepper

Directions

Set sous vide cooker to 130 degrees. Generously season the steak with salt and pepper. Place steak in zipper lock bag with butter, 1T of olive oil and garlic. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 ½ hours for medium-rare.

Place a sauté pan over medium-heat and add 1T of olive oil. Add onions and sprinkle with salt. Let onions cook down for 5 minutes then add 1t of balsamic vinegar and cook for an additional 5 minutes.

Heat sauté pan over medium-high heat. Slice hoagies lengthwise, spread butter on the inside of the hoagie rolls. Place the rolls butter side down in heated pan. Cook until they have a light golden-brown sear.

Mix mayo, sour cream, horseradish, and Worcestershire sauce in small bowl to make the horseradish cream sauce. Season with salt and pepper to taste.

Once ribeye’s are cooked remove them from the bag. Heat 1T olive oil over high heat in a heavy pan. Sear steak, about 1 minute per side. Transfer to a cutting board and let rest 5 minutes. Once steaks have rested slice them into thin strips.

To assemble the sandwiches, spread horseradish sauce on the bottom half of each bun. Place a layer of the steak strips and a layer of onion on top of the steaks. Top with 2 slices of provolone cheese on each sandwich. Keep the sandwich open and place under a broiler for 2 minutes or until cheese is melted.

Dinner

Chili Relleno & Street Corn

by laurenrhillLeave a Comment on Chili Relleno & Street Corn
Chili Relleno & Street Corn

It doesn’t get much better than a perfectly made Chili Relleno and a side of delicious Street Corn! I have this passion and love for Mexican food both cooking and eating it. The Mexican culture and their love for food and family is beautiful to me. This meal tends to be a little more time consuming then some of my other meals, but it is well worth the wait.

I char the peppers using a broiler but you can always roast them directly over an open flame as well. I also remove the seeds to bring the heat factor down but lots of people leave them in which gives them an extra little kick.

For some extra flavor and a pop of color to your plate pair the Chili Relleno with a Salsa Verde, Salsa Roja, Ranchero Sauce or simply plain. I have experimented with all four and all are fantastic. It’s just a matter of preference or your mood for that day.

Street Corn

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2 Ears of sweet corn
3T Butter
¼c Cotija Cheese
1T Chili powder

Directions


Preheat oven broiler and position rack about six inches from the heat source. Peel corn husk back but leave intact. Butter each ear of corn and place under broiler rotating so all sides are evenly charred. Remove from broiler and butter a second time. Roll in Cotija cheese and season with chili powder and sea salt.

Chili Relleno

  • Servings: 2
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


2 Poblano peppers
½c Oaxaca or Queso Fresco
2 Eggs, separated
1t Baking powder
¼c Flour
¼c Cotija cheese (optional)
1c Vegetable Oil

Directions


Preheat broiler and place peppers directly under until peppers char and skin starts to blister. Place in plastic bag, seal and let stand for 15 minutes. Once they have cooled peal skin off peppers. Cut a slit down the side of the peppers and remove seeds. Stuff peppers with thinly sliced cheese and if needed hold together with toothpicks.
Meanwhile, separate yolks and egg whites in two separate bowls. Add baking powder to egg yolks and mix well. Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into the yolk mixture. Place flour in separate bowl.
Heat oil to 350 degrees.
Dip stuffed peppers in flour, shake off excess flour. Dip the peppers into the batter and gently place them into the preheated vegetable oil. Cook until they are golden brown turning so that each side is cooked, approximately 5 minutes per side. Once plated sprinkle cotija cheese (optional) over the chili relleno.