Jambalaya (Slow Cooker)

This was the best jambalaya I have ever had!! It is also the only jambalaya I have ever had. There aren't too many place in California that serve up jambalaya so I've always wanted to try to make my own. I knew my husband would be on board since he loves anything that has sausage in it!


If you follow my blog, you know I love a slow cooker recipe that doesn't take long to prep and doesn't require any browning. This recipe went together really fast! I chopped my meat the night before so all I had to do was dump in all the ingredients when I came home for lunch. 


I'll give you a general warning that this is spicy! If your family isn't into heat, you can omit or cut the cayenne pepper in half and it should only have a mild heat at that point. 


Recipe makes about 4 servings and was adapted from Plain Chicken

Ingredients:
1 chicken breast, cut into 1 inch cubes
2 links of Italian sausage, sliced into 2 inch slices
1-28 ounce can of diced tomatoes
1/4 cup diced onions
2 garlic cloves, minced
1 cup chicken broth
2 tsps dried oregano
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt 
1/2 tsp cayenne pepper
1-1/2 cups un-cooked rice (I used Uncle Ben's Original Converted Rice)
1/2 lb shrimp, peeled, deveined and the tales off


Directions:
Combine all the ingredients except the shrimp and rice in the slow cooker and give it a good stir. Cook on low for 5 hours. 


Add rice and shrimp and cook on high for about 30-45 mins longer, until the rice is tender. 


I served my jambalaya with cheddar biscuits and it was a perfect meal!


Enjoy!

Fiesta Chicken (Slow Cooker)

Sometimes I find it hard to take good pictures for the blog when a meal is smelling so good, I'm starving and my husband is waiting at the table to eat... This was one of those time. I really feel bad for the chicken because this picture does not give it any justice. The chicken turned out very flavorful and moist. It also re-heated great for leftovers the next day. 


I live in California where Mexican food is a staple. We turn anything we can into a taco or a burrito. This chicken can easily be combined with rice to make a Chipotle-style burrito bowl or throw it into a tortilla and add your favorite topping for a tasty taco. 


Another great thing about this recipe is that you can throw it together before you head to work. There is not browning required and there is minimal chopping needed. 


Ingredients:
1 1/2 lbs chicken breasts
1-16 oz jar of salsa
1-15 oz can of black beans, drained
1/2 lb frozen corn
1 Tbls chili powder
1/2 Tbls cumin (essential for true Mexican flavor)
1/2 Tbls minced garlic
1/2 tsp dried oregano 
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper


Optional Toppings:
Grated cheese, sour cream, diced onion or chopped cilantro


Directions:


Add all the ingredients, except the toppings, to the slow cooker. Give it a good stir to combine. Make sure the chicken is completely covered and close the lid. Cook on low for 8 hours. 


After 8 hours, remove the lid and use two forks to shred the chicken. Stir thoroughly and serve!


Enjoy!

Slow Cooker Minestrone

I love soup but I don't always have the time to make it. This slow cooker recipe is perfect for a busy day!

Ingredients:

·                     1/2 onion, chopped

·                     1 cup carrots, chopped

·                     1 celery stalk, chopped

·                     2 garlic cloves, minced

·                     1 (28 oz) can diced tomatoes

·                     1 (15 oz) can garbanzo or kidney beans, drained, rinsed 

·                     3 cups fat free chicken broth (or vegetable broth for vegetarians)

·                     1 oz chunk of good Parmesan cheese rind

·                     2 bay leaves

·                     2 tbsp chopped fresh basil

·                     1/4 cup chopped fresh Italian parsley leaves

·                     salt and fresh pepper

·                     1 medium zucchini, chopped

·                     2 cups chopped fresh or frozen (defrosted) spinach

·                     2 cups of small pasta

In a crock pot, combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini, pasta, and spinach.  Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.

It was such a welcoming aroma to come home and smell this soup bubbling away!!

Reuben Sandwich

Reuben sandwiches are one of my favorite ways to eat corned beef. I like to use home-made thousand island dressing to take this sandwich to another level!!

Ingredients:

• corned beef
• swiss cheese
• thousand island dressing (recipe below)
• sauerkraut
• sourdough bread or rye bread

Saute corned beef over medium-high heat. Toast bread. Layer dressing, sauerkraut, corned beef and swiss cheese on one slice of the bread. Top with the other slice of bread and Enjoy!!

Thousand Island Dressing:

• 1/2 cup of mayo
• 1/4 cup of ketchup
• 1/2 cup of sweet relish
• pinch of salt
• pinch of pepper

Easy Slow Cooker Corned Beef and Cabbage

In celebration of St. Patrick's I have cooked up a few corned beef dishes! I start out making corned beef and cabbage then use the leftovers for other tasty meals throughout the week.

Ingredients:

• 2 carrots, cut into matchsticks
• 5 red potatoes, quartered
• 1 small onion, cut into bite sized pieces
• 1 to 1-1/2 cups of water
• 1 (4 pound) beef brisket
• 1/2 head of cabbage
• season packet that comes with the corned beef

Coat crock pot with olive oil. Place potatoes cut side down along with the carrots and onions in the bottom of the crock pot. Cover vegetables with water and place corned beef on top of the vegetables with the fat side up. Empty seasoning packet on top of the corned beef.

Cover and set on low for 8 hours. During the last hour of cooking add in the chopped cabbage.

After 8 hours remove the corned beef and scrape the off fat (this the not-so fun part), slice and serve. 

I really like corned beef and cabbage but I LOVE Reuben sandwiches and corned beef hash. Stay tuned for those recipes using leftover corned beef.

Enjoy!