What's for Iftar- Curried Channa Rice with Shrimp

Normally I don't do much home cooking on a Saturday, however with this being Ramadan things are different. My husband and I decided to not eat out for the month of Ramadan (not including Masjid and friends' Iftars). So my usual Saturday evening dinner out after a day of running around the city with my two favorite people (Hubs and little M) is on hiatus for now. All this to say YEAH more content for my blog and for you!

As you may already realize i love anything curried or with Channa (chick peas). Some time ago i started making Curried Channa rice, and i absolutely loved the recipe. On this particular occasion, i decided to kick it up a notch.... so i added Shrimp, and let me tell you it was YUMMERIFIC!! Give this recipe a try with or without the Shrimp or maybe chicken. It may become one of your favorites as it has surely become one of mine!!

Curried Channa Rice with Shrimp

• 1 C parboiled rice
• 1 can Goya Chick Peas (Channa)
• 2 cloves of garlic, finely minced
• 1 tsp of fresh ginger, minced
• 1 medium onion; chopped small
• 1 tsp thyme
• 1 tsp red pepper flakes
• 1tbsp CHIEF Curry powder; + 2 tbsp
• 1 tsp ground cumin
• 1 tbsp green seasoning
• 1 tsp pepper sauce *
• 1 chicken bouillon cube
• ½ tbsp Golden Ray Butter
• Olive Oil
• 2 C stock (chicken or vegetable) or water

½ lb Medium/Large Shrimp

Marinate with:

• ½ tbsp fresh lemon juice
• ½ tsp thyme
• ½ tbsp green seasoning
• ½ tsp pepper sauce
• 2 tsp CHIEF curry power
• 1 tbsp Organic no salt seasoning

1. In a dutch oven or cast iron pot, coat the bottom with Olive Oil. Add the butter, garlic, ginger, thyme, red pepper flakes, and 1tbsp of curry powder.
2. Turn the burner on medium high. When the garlic starts to “dance” (sizzle around the edges) add the chopped onions and rice to the pot. Allow the rice to toast in the pot for 1min (stirring constantly to prevent sticking).
3. Add the stock/water to the pot first then remaining ingredients (channa, green seasoning, pepper sauce, chicken bouillon, curry powder and cumin).
4. Turn the heat down to medium-low, then the stock/water start to simmer, taste the water to make sure there is enough flavor (adjust if necessary).
5. Set time for 20 minutes and cover the pot.
6. When the timer has 8 minutes left, add the marinated shrimp and stir in completely.
7. When the time goes off, turn off the heat and keep pot covered for the steam to finish cooking the rice.

Happy Eating..... Ramadan Mubarak!!

What's for Iftar- Busy Evening Burrito

OK So Ramadan has started, the first day of fasting has been completed! What happens when you keep yourselves so busy (in an effort to not keep thinking about being oh so hungry, lol) that your realize you haven’t started preparing Iftar and all you have is a half hour…. GASP… Do you panic?? NO you remember you have ground turkey and ground turkey canmake simple, quick, and healthy meals!!

Busy Evening Burrito

Picadillo – Minced Meat

• ½ lb ground turkey; well seasoned
• 2 garlic cloves; minced
• ½ tsp red pepper flakes
• ½ tsp thyme
• ½ tsp rosemary
• 1 medium onion; fine mince
• 1 carrots; shredded
• ½ Bell pepper (any color), chopped small
• ½ tsp CHIEF curry powder
• 1 packet Sazon (optional)
• ¼ C stuffed pimento Olives**, chopped small
• Salt/Pepper
• Olive Oil
• 1 pad, Golden Ray Butter (aka Trinidad Butter)*

Topping

Sliced Cucumbers

Sliced Tomato

Sliced Zabuca (Avodaco)

Rice, any left over rice (“Arroz con Maiz” goes well, see past post for recipe)

2-4 large Whole Wheat wraps

*Can be substituted with Butter

**Optional, don’t need to use them if not already on hand.

1. In medium/large skillet, coat the bottom with the generous layer of Olive Oil. Add in the butter, garlic, red pepper flakes, thyme, rosemary, curry powder and Sazon.
2. Turn on heat to medium high. When the garlic starts to dance (sizzle around the edges) add in the onion, bell peppers and carrots. Salt the vegetables.
3. Cook the vegetable mixture until the onions become soft and translucent.
4. Add the ground turkey in the center of the pot, cook the turkey until all the liquid is dried out of the skillet. (as the turkey cooks mince with your utensil so the meat is finely minced)
5. Set aside. (This recipe makes more than enough meat for 2-4 wraps. If you have left over meat, it can be used in various recipes, save the remaining meat in refrigerator.)
6. Layer the whole wheat wrap with Picadillo then the rice, follow with the toppings.
7. Cut in half, Serve with steamed vegetables.

How do you make sure you always have a quick meal option??

Happy Eating.. Ramadan Mubarak!!

What's for Dinner- Oven Fried Chicken

If i didn't say it in a previous post, i'm saying it now: I HATE FRYING FOOD! Ok so maybe i don't hate it, ok i do. The process of getting out the oil, making sure you have enough oil, trying not to get splattered by oil.... and on and on and on. So whenever i can avoid it, i DO! So even if you don't have an aversion to frying, baking is better for your heart health. This recipe will have you thinking you put in all the extra work and time for traditional fried chicken. Its easy and 1-2-3 and can be done any day of the week. Next time you have a hankering for some fried chicken, do your heart a favor and try this recipe.

Oven Fried Chicken Legs

• 4-8 Chicken drumsticks (well seasoned with green seasoning, pepper sauce, thyme and salt/pepper)
• ½ C Flour
• 1 packet Sazon
• Salt/Pepper
• 1 egg
• 1 tbsp water
• 1 C Breadcrumbs
• 1/3 C grated parmesan cheese
• 1 tbsp Organic no salt seasoning
• Vegetable Oil Cooking spray
• Baking/Cooling rack
• Baking dish

1. Preheat oven to 400⁰F.
2. Set up breading station: You will need 3 shallow bowls. In one shallow bowl, combine the flour, salt/pepper, and Sazon. Combine the breadcrumbs, parmesan cheese and no salt seasoning in another bowl. In the 3^rd bowl, wisk the egg with 1 tbsp water.
3. Bread the chicken in this order: Lightly dredge the chicken legs (one at a time) in the flour, shaking off any excess flour.Then dip the drumstick (one at a time) in the egg wash, let any excess liquid drip off.Final step is to dredge the drumsticks in the breadcrumb mixture, making sure all areas are completely covered. Place on rack to allow excess breading to fall off.
4. Spray each drumstick with cooking spray. Place on baking dish.
5. Bake for 45-50mins until golden brown (flip the drumsticks half way through baking to ensure both sides of the legs get golden brown, if you have an oven safe rack, bake the drumsticks on the rack).
6. Allow to cool on paper towel.

Happy Eating!!!

What's for Dinner- Curry Shrimp

This dish needs no introduction.. CURRY SHRIMP!! Usually the priciest item on the Roti shop menu, hehe. That's because it is just SO good and who doesn't love shrimp. Making curry shrimp is very easy and can be served with Roti or over some rice.

Curry Shrimp

1lb Large (31/35 or 26/30) Raw Shrimp (marinate with lemon, green seasonings, pepper sauce, Worcestershire sauce, Thyme and 2 tsp Chief Curry power)

• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 2 tbsp Chief Curry powder + more
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 1 large onion; course chop
• 1 Yellow bell pepper; course chopped
• ½ Vegetable or chicken stock/broth
• 2 tbsp vegetable oil
• Salt/ Pepper

1. In a large sauté pan, add oil, garlic, ginger, red pepper flakes, thyme and curry power. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the green seasoning and pepper sauce, stirring constantly. Add the onions and sauté until they are translucent.
3. Add stock and bell peppers, stirring constantly. Allow the curry mixture to cook until the peppers are tender.
4. Add the marinated raw shrimp and cook, stirring constantly to coat with the curry mixture, until shrimp turns pink.
5. Remove from heat, do not over cook the shrimp.
6. Serve over rice or with Roti skins.

Happy Eating!!

What's for Dinner- Salmon Linguine

OK its been way too long!! So sorry people, starting a new j-o-b is not a game. I think i've finally got into the groove of my schedule, so back to my blogging.. YAY YAY YAY!! So what's for dinner tonight?? I created this recipe after learning how to poach fish in a flavorful broth. I though to myself if you cook rice in broth it takes on all those amazing flavors, so why not PASTA! I cooked the pasta in the fish poaching broth.. and let me tell you it was simply delicioso. Give this a try in your kitchen!

Salmon Linguine

3 Salmon Fillets (marinated with lemon, green seasoning, pepper sauce, thyme, salt and pepper)

• Olive Oil
• 2 garlic cloves; minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp Thyme
• 1 onion, finely chopped
• 3 vine ripened tomatoes, chopped
• 1 tbsp green seasonings
• 1 tsp pepper sauce
• 2 C Vegetable Stock (or chicken)
• ½ lb Whole grain Linguine
• Salt/ Pepper
• Parmesan Cheese (for garnish)

1. In dutch oven or cast iron pot, coat the bottom of the pot with Olive Oil, add in the garlic, ginger, red pepper flakes and thyme. Turn heat on medium high.
2. When the garlic beings to dance (sizzle around the edges) add the chopped onion. Sauté the onions for about 5 mins or until they become translucent.
3. Add the chopped tomatoes and stock, green seasonings, pepper sauce, salt and pepper. Bring to a simmer and taste. (Adjust salt/seasonings to your liking)
4. Add the salmon fillets to the broth; cover the pot and poach them for 20 mins.
5. Take out the salmon fillets, set aside under foil tent.
6. Add the linguine to the poaching broth. Cook until tender or aldente (add additional water if the pasta starts to stick).
7. Flake the set aside salmon fillets and toss in with the pasta.
8. Plate and garnish with parmesan cheese.

Happy Eating!!

What's for Dinner- Baked Salmon Croquettes

Seafood cakes or croquettes are very popular in Trinidad, esp as appetizers. However you can always form your patties larger for a nice lunch or the meat for your dinner. Usually seafood cakes are shallow friend in vegetable oil, but tonight i decided to bake them. This "epiphany" did not stem from a desire to be healthier, rather just my disdain (at times) for the frying process. The health aspect i thought of later, haha. Try this recipe and may not ever fry another salmon or crab cake ever!!

Baked Salmon Croquettes

• 2 cans Kirkland Premium Atlantic Salmon
• Juice of ½ lemon
• 1 tsp lemon zest
• 1 tbsp green seasoning
• ½ tsp pepper sauce
• 1 tbsp Organic no salt seasoning
• Salt/ Pepper

In mixing bowl combine all ingredients and mix well, taste for salt and set aside.

• 2 garlic cloves; minced
• ½ tbsp ginger; minced
• 1 medium onion; fine chop
• ¼ green bell pepper; fine chop
• 1 celery stalk; fine chop
• 1 carrot; shredded
• 1 tsp Thyme
• 1 tsp red pepper flakes
• ½ tbsp Worcestershire Sauce
• Salt/ Pepper
• Olive Oil
• 1 tbsp butter

1. In a sauté pan, coat the bottom with Olive oil and add the garlic, ginger, thyme and red pepper flakes. Turn heat on to medium high.
2. When the garlic begins to “dance” add the onions and carrots. Salt the mixture and sauté for 3 min.
3. Add the rest of the vegetables, sauté until the veggies are tender. Deglaze the pan with the Worcestershire sauce and butter. Mix well and turn off the heat.
4. Allow to cool for 10 mins.

• ½ -1 C bread crumbs
• 2 eggs
• Paprika, for sprinkling

1. Add the sautéed vegetables to the salmon mixture in the mixing bowl, along with breadcrumbs (as much as is needed to reach the consistency you prefer) and eggs.
2. Form into patties and place on greased cookie sheet, sprinkle each side of the patties with paprika and spray them with PAM.
3. Bake at 400º F for 20 mins, flip patties at 10 mins to allow for each side to get golden brown.
4. Remove from oven and cool on baking sheet or wire rack.

Happy Eating!!!

What's for Dinner- Trini Chinese Sweet & Sour Shrimp

Traditional Chinese dishes prepared with the flavors and ingredients of the island have been lovingly named Trini-Chinese food!! These recipes are just another part of Trinidad's unique multi-cultural cuisine. From fried rice to wontons, we love it all...

Trini-Chinese Sweet & Sour Shrimp

• 2 lbs shrimp; shelled and cleaned (Marinate with salt/pepper, thyme, organic no salt seasoning, green seasoning, pepper sauce and 1 tbsp corn starch)
• 2 tbsp vegetable oil
• 2 tsp red pepper flakes

• 2 cloves garlic minced
• ½ tbsp fresh ginger; minced
• 1 large onion, sliced
• 3 carrots; cut in strips
• 2 bell peppers (1 green, 1 red); cut in strips
• 2 celery stalks; cut in strips
• 3 scallions; chopped

Sauce- combine all ingredient in mixing bowl and whisk until fully incorporated.

• 2 tbsp cornflour (mixed into ¼ C water)
• ¼ C white vinegar
• ¼ C pineapple or orange juice
• 2 tbsp soy sauce
• 1/3 C water
• 2-3 tbsp sugar
• 3 tbsp tomato paste
• 1 tbsp ketchup
• 3 pinches of salt

1. Heat vegetable oil and red pepper flakes in wok and stir fry shrimp for 4-5 min; Shrimp is done when it turns color to pink. Remove from wok and set aside.
2. Add a little more oil then garlic, ginger, onion, carrots and celery, stir fry for 4-5, then add the bell peppers and stir fry for an additional 2-3 mins or until the vegetables are cooked to your preference.
3. Turn the heat to low, and add the sauce, cook stirring constantly until the sauce thickens (about 1-2mins).
4. Add the cooked shrimp back to the wok and stir together.
5. Turn off heat and allow to set for 3-5 mins before serving, garnish with the chopped scallions.
6. Serve with rice.

Happy Eating!!!

What's for Dinner- Mammy's Stew Fish

Fish is an integral part of the Trini cuisine and growing up, my mother would prepare fish for dinner at least 3 times a week. We ate King Fish, Blue Fish, Salmon and of course Whiting. I love fish, and this is one of the simplest yet flavor packed methods of preparing it. We call it stew fish, but the actual method closer to poaching. Poaching is the process of gently simmering food in liquid, generally water, stock or milk. I make this recipe using salmon or tilapia. If your feeling exotic, give my Dad's favorite fish King Fish a try, i'm sure you love it. Remember fish is an excellent source of nutrition, add some to your weekly meals!!

Mammy's Stew Fish

4 Fillet of any fish (marinate with lemon juice, thyme, green seasoning, salt/pepper for at least and hour prior to preparing this dish, longer marinating yields more flavor. Can be refrigerated for up 24 hours)

• 2 garlic cloves; minced
• 1 tsp ginger; minced
• 1 tsp thyme
• 1 tsp red pepper flakes
• 1 large onion; ½ finely chopped, ½ sliced
• 1 large vine ripened tomato; sliced
• ¼ C Ketchup
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• ½-1 C water or vegetable stock (depending on how much gravy you want)
• Olive Oil
• Salt/ Pepper

1. In large sauté pan, coat the bottom with Olive Oil and add the garlic, ginger, thyme and red pepper flakes. Turn the heat on to medium high.
2. When the garlic begins to “dance”, add the chopped onions. Season the onions with salt/ pepper. Allow the onion to cook until they become translucent.
3. Place the fish fillets in the pan, cook on one side for 30 sec then flip them.
4. Arrange the tomato slices and the onion slices on the top of each fish fillet.
5. In a small mixing bowl, combine the water/stock, ketchup, green seasoning and pepper sauce. Whisk until completely incorporated.
6. Pour mixture directly onto the fish. Cover the pan, turn down the heat to medium low and cook for 20 mins.

Happy Eating!!

One Pot Wonders- Ning Ning's Chili

There isn't much that beats cooking an entire meal in one pot. That's something i love about making Chili. You can have chili alone, or with rice, over a burger, with nachos.. the possibilities are endless. There are basically 2 types of Chili- meat only and meat with beans; and within these two types everyone has their own special way of preparing it. I developed my recipe from not wanting to just eat a bowl of meat, haha, but also not liking the traditional red beans. This is where my use of Channa (chick peas) came from... and whats more Trini than adding Channa wherever possible. My recipe adds in traditional flavors from Trinidadian cuisine to this "all American" staple.

Ning Ning’s Chili

• 1 lb ground turkey; well seasoned
• 3 garlic cloves; minced
• 2 tsp ginger; minced
• 2 tsp red pepper flakes
• 1 tsp thyme
• 1 tsp rosemary
• 1 large onion; chopped
• 2 carrots; shredded
• 1 12oz can sweet corn
• 1 16oz can Channa (chick peas)
• 2 C chicken stock
• 2 tbsp tomato paste
• 1 tbsp ketchup
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 2 chicken bouillon cubes
• 1 tbsp Chili powder
• 1 tsp CHIEF curry powder
• Salt/Pepper
• Olive Oil

1. In cast iron pot or dutch oven, coat the bottom with Olive Oil. Add in the garlic, ginger, red pepper flakes, thyme and rosemary.
2. Turn on heat to medium high. When the garlic starts to dance (sizzle around the edges) add in the onion and carrots. Salt the vegetables.
3. Cook the onion and carrots until the onions become soft and translucent.
4. Add the ground turkey in the center of the pot, cook for 5 mins.
5. Deglaze pot with half the stock, scrape all the caramelized meat bits from the bottom of the pot.
6. Add in the tomato paste, ketchup and the remainder of the seasonings (green seasonings, pepper sauce, bouillon, chili and curry powders). Bring to a simmer and taste.
7. Add the remaining stock, turn heat to low and simmer with the pot covered for 20 mins.

Happy Eating!!!

What's for Dinner- Arroz con Maiz

Ok so i admit it, I LOVE RICE!! Not just plain rice though, i love to make rice mixes and invent new recipes. Tonight i made rice with corn.. Arroz con Maíz. This is one of my favorite recipes, its so flavorful and colorful and brings in the Spanish flavors also present in Trinidadian cuisine. This is also a great way to get extra vegetables into your meal. So instead of plain rice, give this recipe a try... spice up that meal!! Tonight i served this with steamed long green beans and Stew Fish.

Arroz con Maíz

• 2 C Parboiled rice (brown or white)
• 1 12 oz can Sweet Corn
• 2 Carrots; diced small
• ½ Red Bell Pepper; diced small
• 1 onion; fine chop
• 2 garlic cloves; minced
• 1 tsp red pepper flakes*
• 1 tsp Thyme
• 1 tbsp Tomato paste
• 1 tbsp Ketchup
• 1 tbsp Green seasoning or Sofrito
• 1 tsp Pepper sauce*
• 2 cubes chicken bouillon
• 2 Bay Leafs
• 4 C Liquid (chicken stock or water, or a combination of both)
• Salt
• Olive Oil
• 1 tbsp chopped cilantro

*Optional- depending on your heat tolerance (or u can try more for more KICK)

1. In cast iron pot or dutch oven, coat the bottom with Olive oil and add garlic, red pepper flakes and thyme. Turn heat on to medium high.
2. When the garlic begins to sizzle around the edges add the onions and carrots. Salt the vegetables. Cook the onion/carrots until onions are translucent. Add a drizzle more of Olive Oil.
3. Add the rice, completely coat with the olive oil. Allow the rice to toast in pot (the rice will start to crackle and pop). Continue to stir to prevent sticking.
4. Pour in half the liquid, add ketchup, green seasoning, pepper sauce, bouillon cubes, bay leaf, corn and bell peppers. Bring to a simmer and taste liquid for seasoning.
5. Turn heat down to medium low, add the remaining liquid.
6. Cover the pot and cook for 20 mins. Turn off heat, add in the cilantro and let stand covered for an additional 5 mins. (remove Bay leaf before serving)

Happy Eating!!!

What's for Dinner- Boneless Curry Chicken with Potatoes & Channa

What's more trini than curried chicken? Growing up this dish was a regular food, nothing "exotic" about it to me. So let's take that fear or curry being weird or foreign away and replace it with just another meal on a Tuesday afternoon.

A little back story first. What exactly is curry? Curry is essentially a spice blend usually with turmeric, cumin, coriander and red pepper found primarily in Indian and South Asian cuisines. The varying heat levels come from preparation of "currys" from various regions, mixing the curry powders with different peppers and/or chillies to complete the dish served as a side with rice or breads. Trinidadian style curry is different from the Indian style, Trini curry is made with a premade curry powder and the sauce is generally thinner. Curry is an integral part of the multi-ethnic cuisine of Trinidad, and i hope you'll give it a try in your house!

Boneless Curry Chicken with Potato & Channa

• 3 Chicken Breast; cut into large cubes
• 1 large onion; course chop
• 3 garlic cloves; minced
• 2 tsp ginger; minced
• 2 tbsp CHIEF curry powder
• 1 tbsp Organic No Salt Seasoning
• 1 tsp Thyme
• 1 tsp ground cumin
• 2 tbsp green seasoning
• 2 tsp pepper sauce
• Salt/Pepper

Combine all ingredients in large bowl, mix thoroughly, cover and marinated for 1-3hrs or over night in the refrigerator.

• 4 large potatoes; cut into cubes
• 1 16oz can Channa (Chick Peas); washed and drained
• 1 tsp red pepper flakes
• 1 tbsp CHIEF curry powder; plus 3 tbsp
• 1 C chicken stock
• 1 cube chicken bouillon

1. In cast iron pot or dutch oven, coat the pot or pan with Olive Oil and sprinkle with the red pepper flakes and 1 tbsp curry powder. Turn on heat to medium high.
2. When the curry powder and red pepper flakes start to sizzle, add in the marinated seasoned chicken breast. Stir the pot to coat the chicken with the toasted curry powder.
3. Add half the chicken stock, cover the pot and allow the chicken to cook for 5 mins.
4. Uncover pot and add potatoes, channa, bouillon cube, remaining curry powder and chicken stock, bring the pot to the simmer and taste for salt and seasoning (adjust as necessary, add in more curry powder of you want more spice).
5. Turn the heat down to low and allow to simmer-cook until the potatoes are tender. (If you want more gravy add more liquid)

Turn off heat and serve with rice of roti skins.

Happy Eating!!!

What's for Dinner- Oven Roasted Aromatic Potatoes

Some recipes completely fill the house with an aroma that says "oh you cooking now" or as a Trini would say " dat pot smelling reel nice eh!". This recipe for Roasted Potatoes is most definitely one of them. The wonderful aroma comes from the aromatic vegetables used to season the potatoes. Aromatic vegetables such as garlic, onion and carrots are used as a flavoring base in array of cuisines for the deep, well rounded flavor they produce. This recipes combines aromatics and herbs to really kick up your potatoes.

Oven Roasted Aromatic Potatoes

• 3-4 Large Potatoes; large cubes
• 3 cloves garlic; minced
• 1 medium onion; chopped
• 1 Yellow or Red bell pepper; chopped
• 2 carrots; chopped
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 tsp Red Pepper Flakes*
• 1 tbsp Organic No Salt Seasoning
• 1tsp Paprika
• Salt/Pepper
• ¼ C Sharp Cheddar
• ¼ C Olive Oil

* Optional (leave this out if you don’t want the extra spice)

1. Preheat Oven to 385º F.
2. In large mixing bowl, combine Olive Oil with Thyme, Rosemary, Red Pepper Flakes, No salt seasoning, paprika and garlic. Mix well.
3. Add onion, carrots, bell pepper and potatoes to the Olive Oil mixture, mix well until all vegetables and potatoes are completely covers.
4. Marinate for 30mins on kitchen counter (If marinating for longer, cover with plastic wrap and put in refrigerator).
5. Pour mixture on to ungreased baking dish and cover with aluminum foil.
6. Bake for 30-35 mins on bottom rack of oven.
7. Take the baking dish out of the oven and remove foil covering, sprinkle with the cheddar cheese.
8. Place back in over on top rack for an additional 15 mins.

Happy Eating!!!

What's for Dinner- Trini Jambalaya

Baby its COLD outside, the Blizzard of 2010 hit my area HARD. So what better to make than some good old comfort food! Try some Jambalaya.. what makes it Trini Jambalaya you may ask?? Well bc its my recipe based on a what i think Jambalaya is (seeing as how i have never had authentic Jambalaya because it usually made with pork sausage or ham). Jambalaya is a Louisiana Creole dish made with meat, vegetables, stock and rice similar in style to Spanish Paella. Also reminds me of Pelau, Trinidad's meat and rice "cook up".

Trini Jambalaya

This recipe can be used with the meat of your choice.

½ Chicken Breast, cut into cubes

1 lb Sausage, cubed

• ¼ C Olive Oil
• 1 tbsp Trinidad Butter *
• 1 ½ C Parboiled ice (brown or white)
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp thyme
• 1 large onion; fine chop
• 1 large carrot; shredded
• 2 tbsp tomato paste
• 3 C chicken stock
• 1 tbsp ketchup
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 2 chicken bouillon cubes
• ½ Red bell pepper; course chop (or use 1 whole colored bell pepper)
• ½ Yellow bell pepper; course chop
• ½ C water

1. In large cast iron pot or dutch oven, coat the bottom on the pot with the Olive oil. Add in the butter, garlic, ginger, red pepper flakes and thyme.
2. Turn on the heat under pot to medium high.
3. When the garlic starts to “dance” or sizzle at the edges, add in the onion and carrot. Salt the vegetables. Allow the onion and carrot to sauté until the onions are translucent.
4. Add in chicken and sausage, cover the pot and cook for 5mins.
5. Add the tomato paste constantly stirring.
6. Add the rice, stirring constantly.
7. Deglaze the pot with the chicken stock, scraping all the carmelized meat bits stuck to the bottom of the pan.
8. Reduce heat to medium low, and add the remainder of the ingredients (expect water)
9. Bring to a simmer and taste for seasoning (adjust as necessary).
10. Add in the remainder water, cover the pot and cook for 20 mins.
11. Turn off heat and let stand for additional 10 mins, then serve.

Happy Eating!!!

What's for Dinner- Snowed in Pizza Night!!

So your snowed in on a Friday evening, and no one is delivering?? Make it a "Snowed in Pizza Night". I have fond memories of making home made pizza with my mother, and getting to choose my toppings. Try it, you just might like it!

At Home Pizza Night

Pizza Dough (1 Thin crust – no yeast pizza)

• 1 C all purpose Flour
• 1 tsp baking powder
• ½ tsp salt
• 1/3 C Low fat Milk
• 2 tbsp Olive Oil
• 1-2 tbsp Olive oil for brushing

NOTE: This recipe comes out very thin, if thin crust is not your thing, double the dough ingredients. Or double for twice the pizza fun!

Preheat oven to 425º F.

Combine ingredients (except 2^nd amount of Olive Oil) in a large mixing bowl.

Stir vigorously until mixture leaves the sides of the bowl

Gather in ball, and knead 10 times in bowl until the dough is smooth.

OR

Combine using an electric mixer or stand mixer, use hook attachment and beat until the mixture leaves the sides of the bowl and forms a ball.

The dough should me smooth and not sticky to the touch.

Let dough stand for 15mins.

Put dough on greased cookie sheet, cover with wax paper and roll until it reached the edges of the sheet.

Roll up edges and brush with the 2^nd amount of Olive Oil

Top with tomato sauce and toppings of your choice.

Bake for 20-25mins.

For Trini infused extra zip try:

My Spicy tomato sauce

• 12 oz tomato sauce
• 2 tbsp ketchup
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 1 clove garlic grated
• ½ tsp red pepper flakes
• ½ tsp rosemary
• ½ tsp oregano
• Salt/Pepper

Combine all ingredients in small sauce pan on low heat until completely combined (taste for proper seasoning)

My toppings choices

• Mozzarella cheese
• Seasoned ground turkey
• Green and Red bell peppers

Happy Eating!!

Whats for Dinner- Easy Greeny Mac n Cheesy!!

So what do you make when you don't really feel like cooking, try this recipe. A great creamy mac and cheese with the veggies right in there, who wont love that.

Easy Greeny Mac and Cheesy- i channeled my inner cornball for this great name, hehe

Ingredients

• ½ lb Multigrain Penne
• 1 C Frozen or Fresh broccoli florets

Cheese Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 small garlic clove, grated
• ¼ onion, minced
• 1 ½ - 2 C Chicken Stock
• ½ C shredded sharp cheddar cheese

1. Bring salted water to a boil, then add pasta. Cook for 7 mins, then add in broccoli. Cook for additional 5 mins or until pasta is aldente and broccoli is bright green and tender.
2. Drain in colander.
3. In the same pot melt butter on medium low heat. Sautee the onions and grate the garlic directly into the melted butter and onions.
4. Add in the flour and whisk constantly until the flour cooks, making a “rue” (this is when the flour no longer looks white, and the mixture takes on a cream colored paste like texture).
5. Add in the stock and whisk constantly in a figure 8 motion (this keeps the rue from sticking the corners and gets the liquid fully incorporated).
6. Whisk until all the lumps are gone and the sauce thicken.
7. Turn the heat to low and season with salt/pepper and organic seasoning salt (to taste), add in the cheese and continue to whisk in figure 8 until the cheese completely melted in and smooth and creamy.. YUM YUM!
8. Put the drained pasta and broccoli in the cheese sauce and mix well, turn of heat.
9. Stand for 5mins, then serve!

Happy Eating!!

Whats for Dinner Tonight- Tortilla Turkey Burger with Spicy Onion & Mushroom Relish!!

Turkey Burger

1 lb ground turkey
2 tbsp green seasoning
1tsp pepper sauce
2 cloves garlic, finely minced
½ onion; minced
½ green bell pepper; minced

Season ground turkey well with salt/pepper, green seasoning and pepper sauce.

Sautee minced garlic, onion and green peppers in olive oil. Allow to cool in mixing bowl.

Combine seasoned ground with the sautéed ingredients.

Form into ¼ lb patties.

Prepare the burgers however you like, ie grill or broil.

Spicy Onion and Mushroom relish

• Olive Oil
• 1 clove garlic, finely minced
• 1 tsp red pepper flakes
• 1 onion; course chop
• 5 button mushrooms; course chop
• ¼ chicken stock
• 1tbsp green seasoning
• 1tsp pepper sauce
• 4 tbsp ketchup
• 1 tbsp tomato paste
• 1 tbsp mustard

Coat a cold sautee pan with thin layer of Olive Oil, add in minced garlic and red pepper flakes.

Turn on heat to medium high, when the garlic starts to bubble around the edges add in chopped onions and add a pinch of salt.

Sautee until onions become translucent.

Add in chopped mushrooms, cook for 5 mins.

Deglaze pan with chicken stock, add in additional ingredients.

Cook all together for 5 mins, until smooth. Taste

Serve on warm tortilla or toasted burger bun with warm relish. Happy Eating!!