Smoky Sausage Jambalaya

Ingredients
2 tablespoon Butter or margarine
1 medium Onion chopped
1/3 cup Bell pepper chopped
2 cloves Garlic minced
1 pound Smoked sausage cut into 1/4 inch slices-see note
2 cups Chicken broth
1 14 1/2 ounce Canned diced tomatoes drained
1 cup Converted rice Brown or white
1 tablespoon Cajun seasoning see note
Pickled jalapeno slices optional-to taste
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Preparation
Melt butter in heavy, large lidded skillet over high heat. Add vegetables and garlic and saute for 5 minutes. Add all of the other ingredients, mix well, and bring to a boil. Lower heat and simmer for 25 minutes or until the rice is done. Remove from heat and allow to sit for 5 minutes before fluffing with fork and serving.

Kitchen Casserole

I am calling this Kitchen Casserole because I have no idea what else to call it. As I looked around my kitchen last night trying to figure out a new direction to go with my chicken here is what I came up with. Please add to it and see what variations we can come up with.

2 baked chicken breasts (I seasoned with Mrs Dash Onion & Herb)
2-3 pieces cooked Bacon crumbled
6-7 baby carrots cut and caramelized with butter and slivered garlic
2 cups cooked wide egg noodles
1 cup White Gravy (I would use more though it dried out a little)
pour the gravy on top and mix everything together in a casserole dish
Top with French's Fried Onions and bake til onions are crispy

Chicken Pot Pie

Ingredients
2 tbsp olive oil
1 tbsp butter
1 lb boneless skinless chicken breasts, diced
2 cloves Garlic minced
1 medium Onion chopped
1 package frozen mixed vegetables 10 oz
1/3 cup whole wheat flour (or regular flour)
2 cups fat free chicken broth
2/3 cup 1% milk
1 Salt & pepper to taste
2 Pillsbury 9” pie crusts

Preparation
In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350 degrees for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.

Crock Pot Fajitas

This is good when you don't have a lot of time.
Cook on low heat for about 6 -8 hrs.

Throw in crockpot atleast 2 chicken breast you can put more depending on how many you are feeding. Then throw in a can of rotel tomatoes. If you do 4 chicken breast I would add 2 cans of rotel.

1 green pepper sliced
1/2 to 1 onopn sliced
cumin
salt and pepper to taste

Once done take 2 for and shredd chicken up. It is really good the chicken turns out very moiste.
Serve with tortillas, rice, beans and your toppings you like for fajitas.

Mexican Chicken Skillet

1 can black beans
1 cup white rice
1 can rotel tomatoes with chilies
2 cups of frozen corn
1/2 onion chopped
2 cups shredded chicken (cooked)
1tsp ground cumin
1tsp garlic powder
salt and pepper
1/2 cup shredded cheeses
2 handfuls of tortilla chips

In a large skillet add the rotel, frozen corn, chopped onion, cooked chicken, cumin, garlic powder, salt and pepper, rice and blk beans. I like to add more seasonings but do at your own taste. Cook over med heat for 15 min. Then let it set on low for another 10 min to let all the ingredints mix for flavor. Sprinkle with cheese and let it melt in pan. Then done! Use tortilla chips to scoop mixture or you can break them up.

Very simple and fast for a quick meal.

Fried Corn

I got this off of Sandra Lee's Show really simple but adds a whole different flavor.

2 TBSP Butter
1 Frozen Package or Can of Corn (Drained)

Melt the butter add the corn turn on Med to Med High. Stirring occasionally til the corn caramelizes and starts to turn brown.

Use as is or add it to your tacos or whatever recipe you use corn

Chili Frito Salad

1 can corn (drained)
1/4 c diced green bell pepper
1/4 c diced shallot (or you could use red onion)
1/2 c shredded cheese (you can add more if you like)
1/3 c mayo

Mix it all together and just before serving add crumbled up Chili Frito's