Jambalaya

I made ham the other day (aka 'hamb'... sorry inside joke with unit) and we had quite a bit leftover. All day I thought about what I wanted to do with the leftovers for dinner and it dawned on me to make a jambalaya. Rory loved it and said "the key to a successful jambalaya operation is using excellent sausage." That's a direct quote, I kid you not. We certainly enjoyed it and if I were to change one thing, I would add some shrimp, which I just didn't have on hand.


1 1/2 chicken breasts, frozen 1 1/2 precooked italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie's Organic)
1-2 tsp Tabasco sauce (or more... or less... depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water


1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Saute onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, worcestershire, tobasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.




*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.

Mashed Fauxtatoes

In the mood for mashed potatoes? This cauliflower recipe will definitely do the trick.

1 head of cauliflower

1/2 stick butter

5 oz romano, parmesan, or manchego cheese (or something like them)

1. Steam cauliflower

2. Add cauliflower, butter and cheese to blender.

3. Blend until smooth.

I made this last night for a small dinner party. I think they went over pretty well. That and the beef tenderloin with a port wine reduction. Mmmmm...

Cauliflower with Tomatoes and Capers

I love cauliflower. I love the texture it takes on and the myriad of flavors you can use when cooking with it. This side dish is bursting with flavor and is relatively simple to make. It can easily be paired with simple grilled chicken or steak.

1 head cauliflower

1 can diced tomatoes (I'm dying to try this with fresh tomatoes, but I forget to buy them at the store)

1-2 tbsp diced/minced garlic

1/8-1/4 cup capers

pinch of red pepper flakes

1/4 cup balsamic vinegar

1. Break cauliflower into bite sized florets.

2. In a large skillet, heat 2 tbsp oil and cook cauliflower. Be sure to allow cauliflower to brown slightly, it adds such a nice flavor. Cauliflower is ready for next step when it is softened, but still has a tiny crunch to it (think of how al dente pasta is supposed to be...not cooked through yet).

3. Add tomatoes (do not drain), garlic, capers and red pepper flakes.

4. Cover and simmer for 10-15 minutes.

5. Add vinegar. Season with salt and pepper if desired.