Bourbon Street Chicken

Bourbon Street Chicken 2 pounds boneless chicken breasts; cut into bite-size pieces 1-2 tablespoons olive oil 1 garlic clove; crushed 1/4 teaspoon ginger (can omit) 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 3/8 cup bourbon 1/2 teaspoon garlic powder 1/2 cup water 1/4 cup soy sauce 1 tablespoon cornstarch Heat oil in large skillet (or wok). Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and enjoy!

30 Minute Cajun Chicken and Rice

30 Minute Cajun Chicken and Rice Rice 1/2 cup wild rice 3/4 cup basmati rice 2 1/2 cups water or chicken broth (or use any rice you like) Cajun Chicken and Peppers 1 pound boneless skinless chicken breast, cut into bite size pieces 2 tablespoons olive oil 1 tablespoon cajun seasoning 1 tablespoon creole seasoning 1/2 tablespoon brown sugar 1 teaspoon sweet paprika 1 teaspoon pepper 1/2 teaspoon cayenne 1/2 teaspoon dried thyme 2 tablespoons soy sauce 1 large red pepper, chopped 1 large orange pepper, chopped 1/2 a onion, chopped 2 cloves garlic, minced or grated 1 (14 ounce) can diced tomatoes 2 tablespoon fresh parsley, chopped, plus more for garnish To start the rice. Add the water to a medium size soup pot. Bring to a low boil and then add the rice and a pinch of salt. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me. Meanwhile heat a large skillet on medium high heat and add 1 tablespoon olive oil. In a small bowl combine the cajun seasoning, creole seasoning, brown sugar, pepper, cayenne, sweet paprika and dried thyme.Add the chicken and the spice mixture to the skillet and give it a good toss. Then spread the chicken in an even layer and allow it to cook, without stirring for 2-4 minutes. Then stir the chicken and add the soy sauce, continue cooking another 5 minutes or until the chicken is browned all over and cooked through. Remove the chicken from the skillet and set aside.Add the remaining tablespoon of olive oil to the skillet. Add the red pepper, orange pepper, onion and garlic. Stir fry the veggies for about 5-10 minutes or until the onions are soft. Add the chicken back to the skillet and toss well. Now stir in the diced tomatoes and simmer until almost all the liquid has evaporated. Remove from the heat and add the chicken mixture to the rice. Toss well and serve! Garnish with chopped parsley if desired.

Make-Ahead Cajun Chicken and Mushrooms

Make-Ahead Cajun Chicken and Mushrooms 1 cut-up chicken or 5-6 chicken breasts 1/4 cup butter 1/2 cup flour 1-1/2 cups chopped onions 1-1/2 cups chopped celery 1 cup chopped green bell peppers 1/2 cup red bell peppers 1-2 cloves chopped garlic 2-1/2 cups hot chicken broth or hot water 4-6 ounces sliced mushrooms 1 bay leaf 1/4 teaspoon cayenne pepper 2 teaspoons Worcestershire sauce 2-3 drops hot sauce 1/2 teaspoon seasoned salt Parsley for garnish or chop and add for fresh flavor Brown chicken pieces in large skillet. Melt butter in Dutch oven over medium heat. Stir in flour and continue to stir until a rich milk chocolate brown. Add onions, celery, peppers and garlic. Cook until softened. Add hot water or broth to vegetables, stirring as you go. Add remaining ingredients, including browned chicken. Cover and simmer for 1 hour. Remove bay leaf before serving over rice. Even better served the next day. Notes I usually cut up a whole chicken but you could use any chicken pieces you already have or prefer such as boneless, skinless breasts or thighs. You don't have to remove the skin but I wouldn't have it otherwise. Because I used a whole chicken, I had the back and wings leftover to make fresh broth--just boil in a pot of water adding a little salt and pepper.

Smothered Pork Chops with Mushroom Gravy

Smothered Pork Chops with Mushroom Gravy 3 tablespoons olive oil, divided 4-6 pork chops, 1/2" to 3/4" thick 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 1 medium onion, halved & sliced thin 10 oz mushrooms, sliced (approx. 4 cups sliced) 1/4 cup flour 1/2 teaspoon dried oregano 3 garlic cloves, minced 1-3/4 cups (one 14-oz can) low sodium chicken broth 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried thyme) 1 bay leaf 1 tablespoon minced fresh parsley Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet. Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate. Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and simmer 30-40 min. until pork is tender (a paring knife can be easily inserted with little resistence). Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 min. If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed. Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.) Serve with egg noodles or mashed potatoes.

Skillet Lasagna

Skillet Lasagna 2 tablespoons of olive oil 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef 1/2 a medium onion, diced 2 cloves of garlic, minced 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes 1 8 oz can of tomato sauce 1 1/2 cups of low sodium chicken broth 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section 8 oz of fresh mozzarella cheese, cubed 1/2 cup of freshly grated parmesan cheese Flat leaf parsley for garnish Add olive oil to large skillet. Sautee onions and garlic, over medium heat, until onions are soft and translucent. Add sausage and cook, breaking up with wooden spoon while it browns. Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli. If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet. Bring mixture to a boil, then reduce heat and simmer over medium heat. Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes Remove from heat and stir in mozzarella and parmesan.

KIELBASA AND CABBAGE SKILLET

KIELBASA AND CABBAGE SKILLET 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces 1 tablespoon extra virgin olive oil 1 head cabbage, coarsely chopped 1 large sweet onion, cut into large pieces 3 cloves garlic, minced 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons rice wine vinegar 1 1/2 teaspoons dijon or brown grainy mustard Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary. Serve immediately on its own or over mashed potatoes.

HONEY GARLIC SHRIMP SKILLET

HONEY GARLIC SHRIMP SKILLET 1 lb. shrimp, peeled and deveined with tail on Sauce: 1 teaspoon garlic, minced 1/2 teaspoon ginger, minced 4 tablespoons honey 2 tablespoons soy sauce Combine the sauce ingredients and divide it into half Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in two batches until browned, about 1 minute per side Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan Dish and serve hot drizzled with the remaining sauce NOTES For even more flavor, try adding in some red pepper flakes for heat or fresh lime juice for zest!