Sunday, March 11, 2018

Chicken and Shrimp Gumbo

This takes a little extra work but makes a ton of gumbo for weekday leftovers!

2 Tbsp butter
3 cloves garlic
1 cup onion
1 cup celery
1 lb okra, chopped (I use frozen but I'm sure fresh is good!)
1/4 cup butter
1/2 cup all-purpose flour
1/2 lb cubed chicken breast
4 cups chicken stock (I use homemade)
1 (14.5 oz) diced tomatoes
1 tsp thyme
2 bay leaves
pinch salt
1/2 tsp ground cayenne pepper
pinch around black pepper
1 lb andouille sausage cut into bite sized pieces (I use chicken andouille from Costco)
1 lb jumbo shrimp, peeled and deveined
1 tsp hot pepper sauce
1/8 cup Worcestershire sauce

1. Chop garlic, onion, celery in a food processor. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic, onion, and celery and stir in okra. Stir occasionally until fragrant. Set aside.

2. In a large dutch oven, over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.

Stir in the chicken breasts. Add thyme, bay leaves, salt, cayenne pepper, and black pepper. Cook, until the chicken breasts are seared. Add the vegetable mixture and stir in chicken stock and diced tomatoes. Bring to boil, reduce heat, and simmer for 2 1/2 hours.

3. Add shrimp and andouille sausage. Stir in hot pepper sauce and Worcestershire sauce. Simmer an additional 10 minutes. Serve - I've always eaten this over rice!

Monday, March 5, 2018

Spanish chicken and rice

One pot meals are the best - especially, when they are flavorful and chicken and rice are involved! Adapted from check out this rendition of latin/spanish chicken and rice:

4 chicken thighs (bone-in)
dash of olive oil
1 cup uncooked rice (I use jasmine)
2 1/4 cups chicken stock preferably homemade
juice of 1/2 a lemon
3/4 cup chopped red and yellow peppers
1 1/2 tsp minced garlic

Spice mixture
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander
1/2 tsp Italian seasoning
dash of crushed red pepper
ground black pepper to taste

In a small bowl, whisk together the ingredients to the spice mixture. Place chicken in a bowl. Drizzle with olive oil and 1/2 of spice mixture. Set aside. In a dutch oven, add olive oil and bring to medium heat. Sear chicken and transfer to plate. Add rice and remaining seasoning. Stir for a minute until fragrant. Add peppers and stir for 2 minutes. Then add chicken stock and juice from 1/2 lemon. Bring to a boil. Return chicken to a pan and cook for 20-25 minutes. Preheat oven to 300 degrees. Cook for an additional 15 minutes until chicken is fully cooked.

Thursday, January 4, 2018

Chicken spinach and wild rice soup

Baby it's cold outside! What's better then a bowl of soup in freezing, snowy temperatures? Check out this chicken wild rice soup with tons of veggies - great way to use leftover roasted chicken:

1 clove garlic minced
1 cup sliced carrots
1 cup sliced celery
1 tsp kosher salt (to taste)
1/2 tsp ground pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups roasted leftover chicken
6 cups chicken stock (I use homemade chicken stock)
1 cup uncooked wild rice mix (I used Royal Blend texmati brown and red rice)

Add garlic, carrots, celery, salt, pepper, basil, oregano, thyme, stock, chicken, and wild rice to dutch oven. Bring to boil. Simmer for 1.5-2 hour or until rice is soft. Enjoy!

Tuesday, December 12, 2017

Ham and bean soup

Winter days call for soup. In this case, we bought a ham and I decided to make ham and bean soup. Enjoy!

1 ham bone
1.5 lbs sliced ham
3 cans great northern beans
2 32 oz packages chicken broth 
3 cups sliced carrots
2 cups sliced celery 
1/2 head sweet onion
3 cloves garlic
1/2 a head cabbage 

In a dutch oven, saute chopped sweet onion and garlic until tender. Add carrots and celery. Sprinkle with a dash of thyme, salt and pepper - set aside. Add chicken broth and ham bone to the dutch oven. Boil for 2 hours to allow the ham bone to meld with the broth. Add beans, sliced ham and vegetable mixture. Cook for 15 minutes. Meanwhile, slice cabbage into thin wedges. Place on stoneware, cover with olive oil, salt and pepper. Roast in a oven preheated to 400 degrees for 30 minutes. Combine roasted cabbage with soup - serve!

Sunday, October 8, 2017

Soba peanut noodles with salmon

This recipe is adapted and modified (Audrey-style) from the cookbook Run Fast. Eat Slow. 


Peanut Sauce

1 Tbsp virgin coconut oil
1 sweet onion, small
3 cloves garlic, fresh
1 can unsweetened coconut milk
1/2 cup peanut butter
1 Tbsp soy sauce
1 Tbsp sugar (may try honey in the future)
1 tsp crushed red pepper
1 Tbsp fresh lime juice
1/2 cup chopped peanuts

Add all ingredients to a food processor and blend until smooth and creamy. You may choose to then add to a sauce pan and boil to thicken the sauce - I did not do this time around.

Soba noodle salad

1 package (8 to 9.5 oz) soba noodles (buckwheat noodles)
1 Tbsp sesame oil
1 Tbsp soy sauce
1 red or yellow bell pepper, quartered and seeded
1 carrot, julienned
1/2 small purple cabbage
5-6 scallions, roots trimmed, white and green parts sliced

Bring a large pot of water to boil and cook the noodles according to the package directions. Drain, run under cold water, drawing again thoroughly, and transfer to a salad bowl. Toss the noodles with the sesame oil and soy sauce.

Thinly slice the cabbage, bell pepper, and carrots. Arrange the vegetables on a large platter along with the noodles. Warm the peanut sauce and place on platter. Allow everyone to create their own soba noodle salads and top with a generous amount of peanut sauce.


2 portions wild salmon (I use Kirkland - Costco brand)
sesame oil
soy sauce

Preheat an oven to broil. Coat salmon pieces with sesame oil (rub in), soy sauce, Siracha (all rub in). Broil for 11 minutes until the salmon pieces are flaky. Enjoy on top of the soba noodle salad. 

Sunday, May 21, 2017

Chocolate Chip Banana Bread

Gotta give credit to Melissa McKechnie for sharing this recipe with me!!!

1 cup sugar
1/2 cup butter
3 very ripe bananas, smashed
2 eggs, beaten
1 tsp vanilla
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
chocolate chips

Preheat oven to 350 degrees. Cream together sugar and butter. Beat in vanilla, banana, and eggs. Sift flour, salt, cinnamon, cloves and baking soda 3x. Blend flour mixture and add to banana mixture. Add chocolate chips. Pour into a a greased loaf pan. Bake for 55 minutes.

Saturday, May 6, 2017

Blonde Brownies (Blondies)

My first job out of college was a full-time position at the Florida Museum of Natural History's business office. I learned all the ins and outs of handling purchases off of federal grants in addition to appreciating baking and cooking. The executive assistant used to make blonde brownies and I had to keep the recipe (below) - Enjoy!


8 Tbsp unsalted butter (1 stick)
2 1/2 cups brown sugar (16 oz)
3 eggs
2 cups all purpose flour
2 2/3 tsp baking powder
2/3 tsp salt
1 Tbsp pure vanilla
1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2. Melt butter in a sturdy sauce pan. Add sugar. Beat in eggs. Gradually add flour and dry ingredients (baking powder, salt). Add vanilla. Fold in chocolate chips.
3. Bake in a greased 9 x 13 pan for 25 to 30 minutes. Allow to cool, cut and serve.