Saturday, March 24, 2018

Skillet Chicken Fajita Casserole

My hubby hates the word casserole.  Don't ask me why?  He won't eat anything called a casserole.  However, if I call it a skillet bake, or a baked dinner, he will eat it.  This is technically a casserole, just don't tell him that.



SKILLET CHICKEN FAJITA CASSEROLE

2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces
2 TBS oil
1 onion, chopped
1/2 a bell pepper, chopped
1 pkg fajita seasoning mix
1 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup shredded Mexican cheese blend (plus more for topping)
3 corn and 3 flour tortillas, cut into small pieces

Preheat the oven to 350 degrees.

Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat.  Brown the chicken.  If your skillet is small, do this in batches so you don't over crowd the skillet.


Once browned, remove the chicken to a plate and set aside.  Add the onion and peppers and saute for a few minutes, until softened.



Return the chicken to the skillet and sprinkle in the fajita seasoning.  Stir well.


Add the butter.  Let melt.


Add the flour.  Cook for a few minutes, stirring.



Add the chicken broth.  Stir well.  It will be thick.



Stir in the 1/2 cup shredded cheese until smooth.



Stir in the tortilla pieces.



Top with extra cheese.  As much as you like.


Bake at 350 degrees for 15-20 minutes, until bubbly and brown.




This is so yummy!  You get all the flavors of fajitas but in an easy casserole.  You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like.  Or just eat it as is.  I will definitely be making this casserole again (just don't tell my husband).

Sunday, March 18, 2018

Smoked Sausage Creole

Life has been super hectic here!  Work, kids, husband, you know the drill.  I'm sorry I haven't posted in a while.  But here is a delicious recipe that's sure to be worth the wait.




SMOKED SAUSAGE CREOLE

1/2 lb smoked sausage, sliced thinly
1/2 cup flour
1/2 cup oil (vegetable or canola)
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 (15oz) can diced tomatoes
2 cups water
Creole seasoning
hot sauce
salt/pepper

In a large pot (I like to use cast iron) make a light roux.  Here's how:  Heat oil over medium-low heat. 



Whisk in the flour until smooth.


Stir constantly, slowly.  Do not stop stirring or your roux will burn and be ruined. 



Once it is lightly browned (the color of cafe au lait, or coffee with milk) it is done.


Add the chopped onion, celery and bell pepper.  Stir well.  This will slow the cooking of the roux.



Season the veggies with Creole seasoning.  I like Tony Chacheres.


Add the sausage and diced tomatoes with juice.  Stir.



It will be thick.


Add the water and stir well.



Season to taste again with Creole seasoning, hot sauce, salt and pepper.



Turn the heat up to high, bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.




It will thicken up nicely.  Serve over rice.



My family loves this dish.  My daughter even likes it better than my gumbo.  It's really easy and so comforting.  Perfect for a cold or rainy evening.  Warms up your soul.  Enjoy!

Monday, February 26, 2018

Chicken and Rice

Hi Everyone!

I know I haven't been blogging as much as I used to.  It has been a very hectic time around here!  Between Mardi Gras, birthdays, work and Mama Duties, I have been non-stop!  Even though my kiddos are now in college they still say "Mama can you...Mama would you...Mama I need your help with...".  Honestly, I love it.  I wouldn't have it any other way.

When time is limited, but you want a good supper, this is the recipe for you.  It's a one pot dish that doesn't take a lot of babysitting.  Plus, it's yummy comfort food!  Can't beat that!



CHICKEN AND RICE

2 boneless chicken breasts, cut into bite size pieces
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cups rice
4 cups chicken broth
salt/pepper
2 TBS oil

You will need a big pot with a tight fitting lid like this:


Season the chicken with salt and pepper.


Heat the pot over medium-high heat.  Add the oil.  When hot, add the chicken.  Let it brown on the first side before stirring.  Then, brown on the other side.



Once lightly browned on both sides, remove the chicken to a plate and set aside. 
See the brown bits on the bottom of the pot?  That is flavor!  We are going to get those bits up by cooking the veggies.  The water in the veggies will loosen the bits and get all that flavor into our chicken and rice.


Turn the heat down to medium and add the onion, celery and carrots.  Season with salt and pepper.  It's important to season a dish throughout.



Let the veggies cook until slightly softened, stirring occasionally.  If you can break a carrot in two with your spoon, you're good to go.


Add the chicken broth.


Return the chicken to the pot.

Add the rice.


Again, season to taste with salt and pepper.


Turn the heat up to high and bring it to a boil, stirring every once in a while to keep the rice from sticking (but don't over stir or the rice can get gummy).



Once it comes to a boil, cover with the lid, turn the heat down to low and let it simmer, covered, for 25 minutes.  Don't open the lid.  Don't stir it.  Just leave it alone for 25 minutes.


After 25 minutes, remove the lid.  Let it sit uncovered for 5 minutes.  Then, fluff with a fork before serving.


This is easy to make, you only use one pot, and it's delicious.  It tastes like chicken soup and jambalaya got married and had a baby.  Yum!  Give it a try and let me know what you think.  Enjoy!