Friday, April 3, 2009
Here is yet another family favorite!!
2 TBSP olive oil
3 lbs andouille sausage (kielbasa if you can't find andouille), halved lengthwise and sliced about 1/2" thick
1 yellow onion, minced
1 bell pepper, diced
2 cups uncooked long-grain rice
1 tsp salt
1 tsp thyme
1/2 tsp black pepper
1/2 tsp ground red pepper
77 oz Chicken Broth (about 2 of the 32 oz cartons + 1 14 oz can)
1 large can diced tomatoes, undrained
1 lbs shrimp, peeled & deveined
1/4 tsp hot sauce
2 TBSP chopped fresh parsley
Heat oil in a medium saucepan over medium high heat. Add kielbasa and cook for about 5 minutes. Add onion and bell pepper and saute for another 5 minutes. Add rice; saute 2 minutes. Add salt, thyme, black pepper and red pepper; saute 1 minute. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until rice is tender. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
Thursday, April 2, 2009
This is probably my signature dish!! It is a favorite of my family and mine. It is actually pretty quick to throw together. It's my definite "go-to" dish!
Caity's Saucy Chicken
4 - 6 boneless skinless chicken breasts
Salt and garlic powder, to taste
1 cube butter
Zest of one lemon
2 TBSP lemon juice
2 TBSP dry sherry (I use San Antonio Sherry - DON'T USE THE CHEAP STUFF!!)
1 cup heavy whipping cream
4-6 butter slices
Parmesan cheese (FRESH GRATED!)
Melt the cube of butter in a skillet (do NOT use non-stick as you went to have yummy browned bits on the bottom of the pan later)on medium to medium high heat. Season both sides of chicken with salt and garlic powder. Add chicken to pan and brown well on both sides. Meanwhile zest the lemon in a small bowl and add the lemon juice and dry sherry; set aside. When chicken is browned remove to a 13 x 9 glass baking dish. Add the lemon-sherry mixture to the butter mixture in the pan and deglaze the pan, scraping up all those yummy browned bits. Add the heavy whipping cream and stir until mixed well. Pour sauce over the chicken. Place a pat of butter on each piece of chicken and liberally sprinkle with Parmesan cheese. Place under broiler until well-browned. This is excellent with steamed white rice. The sauce over the rice is so good.
Tonight I served this with the steamed rice and steamed artichokes. Not a single morsel was left on anyone's plate!