Chicken & Sausage Jambalaya

A favorite family recipe for many years!

Saute and simmer the following until vegetables are soft:
3 stalks celery, diced
1 onion, diced
1 lb. sausage meat, cooked
1 lb. cooked chicken pieces (save broth)

Add:
1 Tbs. Toni's Seafood Seasoning
Parsley
Salt & Pepper

Add water to broth to make 4 cups. Add to pan and bring to boil.
Add 2 cups of rice.  Stir once and cover.  Turn down heat.
Cook until rice is done.

Note:  My husband thinks the rice is too mushy so I sometimes make the rice and jambalaya separately.  My son on the other hand, likes the original recipe.  Who to please?

Butternut Squash and Cranberry Quinoa Salad

I discovered the deliciousness of quinoa salad while visiting in Buena Vista, Colorado over the holidays.  I plan to keep one in my fridge all the time!

INGREDIENTS

3 cups butternut squash, peeled and cubed
1 Tbsp. olive oil
1 cup uncooked quinoa
1-1/2 cups water
1/3 cup dried cranberries*
1/3 cup red onion, minced
1/2 cup pumpkin seeds
salt and black pepper
* I have used a cranberry, pumpkin seed trail mix with other yummy seeds and nuts.

Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
salt and black pepper

INSTRUCTIONS

1. Preheat oven to 400 degreesF.
2. Toss the butternut squash with olive oil in a bowl.  Season with salt and pepper.  Arrange the coated squash on a baking sheet in a single layer.  Roast for 25 minutes or until squash is tender and lightly browned.
3. While the squash is roasting, rinse quinoa under cold water until water runs clear. (This removes a bitter coating.) Place quinoa and water in a medium saucepan.  Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4. To assemble salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.  Drizzle with vinaigrette and mix until combined.  Season with salt and pepper, as needed.  Chill in the refrigerator for a couple of hours and serve.

Balsamic Vinaigrette
Whisk all the ingredients in a small bowl until combined.  Season with salt and pepper.

Author: Katya@littlebroken.com

My Favorite Homemade Granola

I make this granola at least every 4 weeks. It's great in cereal, cottage cheese, or as a topping on anything you like!

5 c. Old-fashioned oats
1/2 c. wheat germ
1/2 cup sunflower seeds
1/2 c. sesame seeds
1 1/2 c. chopped almonds, walnuts, pecans, or combination
3/4  c. brown sugar, firmly packed
3/4  c. water
3/4  c. vegetable oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 tsp. cinnamon
1 1/2  tsp. vanilla
Add raisins or other dried fruits, if desired.

Preheat oven to 300. In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.  

In a large saucepan (or glass bowl for microwave) combine brown sugar, water, oil, honey, molasses, cinnamon, and vanilla.  Heat until sugar is dissolved, but do not boil.  Pour syrup over dry ingredients and stir until well coated.  

Spread into at least two 9 x 13 inch pans or cookie sheets with sides. Bake 20 minutes, stirring occasionally.  Bake 10 minutes longer for crunchier texture. Spread it all out on a sheet of wax or parchment paper to cool. When cool, put into airtight containers.  Label.  Use within 6 months.  Use in cereal, oatmeal, cookie mixes, or for a snack.

Broccoli Cheese Soup

I have been making this soup for over 35 years and still read it from my submission to the Laurel Mountain Elementary cookbook from '87-'88!

1/4 c. butter
1/2 c. diced onion*
1/2 c. diced carrot*
1/2 c. finely diced celery*
1/4 c. flour
1  1/2 Tbsp. cornstarch
1/8 tsp. baking soda
4 c. milk, (room temperature)
4 c. chicken stock, room temperature
1 lb. processed cheese (Old English or Velveeta) diced
1 tsp. salt
1 Tbsp. dried parsley
dash cayenne pepper, optional paprika
3 c. chopped, cooked broccoli

Melt butter in a heavy saucepan. Saute vegetables until tender. Stir in flour and cornstarch.  Cook until bubbly.  Add stock and milk gradually, blending into a smooth sauce.  Add soda and cheese pieces.  Stir until thickened and cheese is melted.  Add broccoli.  Season with salt and pepper.  Add parsley.  Before serving, heat thoroughly at low heat, DO NOT LET IT EVER BOIL.  It will curdle and not be smooth! Garnish with paprika.

*Note: I use a food processor for the onion, carrots, and celery. Add chunked vegetables and plenty of water to blender. Whir until veggies are minced. Drain and they're ready to sauté.  

Chicken Spaghetti

Meat from one cooked chicken
1 can cream of mushroom soup
1 cup tomatoes
1-1/2 cup chopped onion
1-1/2 cup chopped celery
1 box thin spaghetti
1 10 oz. square grated sharp cheddar cheese
1/4 stick butter

Cut up chicken. Saute onion and celery in butter. Boil pasta in stock, adding water if needed.  When pasta is done drain and add soup and tomatoes.  Add salt and pepper to taste.  Using a 9 x 13 Pyrex dish, layer pasta, cheese and chicken, etc. 

Cook in 350 degree oven about 35 minutes or until bubbly.

Chilies and Cheese Cornbread

3 cups yellow cornmeal
1 tsp. baking soda
2 tsp. baking powder
1 can cream style corn
1 (4 oz.) can green chilies
3 eggs, slightly beaten
2 cups buttermilk
2 cups shredded cheese

Combine all ingredients in a bowl and stir until moistened. Pour batter into a greased 13 x 9 pan. Bake at 375 degrees for 40 to 45 minutes or until golden brown.

Mexican Cornbread

1 lb. ground beef or sausage
1/2  cup of chopped onions
2 eggs
1 cup Yellow Cornmeal
1 tsp. salt
1 tsp. baking soda
1 tsp. black pepper
1 small can of corn (or 1 cup of frozen corn)
1 4 oz. can of green chili peppers
1 cup buttermilk
1 cup grated cheese

Saute meat and onions in 1/3 cup of cooking oil. Mix all other ingredients together. Add meat, onions, and cup of grated cheese.  Spray a casserole dish with cooking oil.  Pour mixture in dish and bake a 375 for 45 minutes.

Jody's Honey Oatmeal Bread

Pour 2 cups boiling water over 1 cup dry oatmeal. Let stand 1/2 hour. Soak 2 pkg. yeast in 1/3 cup lukewarm water.

Add 1 Tbsp. salt, 1/2 cup honey, 2 Tbsp. melted butter to oats.  Stir in yeast. Gradually add 4 - 5 cups flour to make dough kneadable. 

Knead 8 - 10 minutes, adding as much flour as needed to make dough smooth and elastic.

Put dough in big greased bowl, oil surface, cover, and let rise in warm place.

When double-punch down and divide into 2 loaf pans.

You can bake now or let it rise again for a few minutes then bake.
(Optional: brush with egg yolk and water then sprinkle with poppy or sesame seeds.)

Bake at 325 degrees for 50 minutes.

Creme de 3 Cores

Yellow layer:
1 can condensed milk
Same can with regular milk
2 egg yolks beaten with 2 Tbs. of Cornstarch

Blend in a pan over medium heat until thickened into  pudding.  Let cool in a deep bowl and set aside

Black layer:
1-1/2 cup regular milk
2 beaten egg yolks
3 Tbs. cornstarch
4 Tbs. cocoa
3 Tbs. sugar
1 Tbs. butter

1  tsp. vanilla

Blend in a pan over medium heat, stirring constantly.  When thickened, add butter and 1 tsp. Vanilla.  Pour over the Yellow layer.

White layer:
Cool  whip or *whipping cream spread over top of the black layer.

*Fresh Whipped cream recipe: 1 cup of cream, 3 Tbs. sugar and 1tsp. Vanilla

Nana's Baked Cheese Grits

1 cup cooked grits
1/2 stick butter
1/2 pound of grated cheddar cheese
2 well beaten eggs
1/2 cup milk

Add butter and cheese to grits.  Cook until cheese is melted and blended.  Add eggs and milk.  

Bake at 325 degrees for 30 to 40 minutes.

Avocado Hot Sauce

1 ripe avocado
1/4 cup sour cream
1/4 cup milk
1 tsp. minced onion
1 clove garlic mashed
2-3 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. minced parsley
1/2 tsp hot sauce

Peel avocado and mash to smooth pulp.  Add remaining ingredients and blend with a wire whip.  Let stand 1 hour before serving.