In no particular order…
BlendTec Blender
Indoor grill
Small outdoor gas grill (cuz all I have are charcoal grills, can’t use them at an apartment)
A cupboard full of Penzey’s spices
That really cool ice cream maker like Brad has
A NICE set of All Clad pots and pans
Le Creuset Dutch oven and a small variety of other enameled cast iron
A nice food processor (Cuisinart)
A nice mixer (Kitchen-Aid)
A mandolin
Toaster/convection oven with rotisserie
Good salt/pepper mills
Coffee bean grinder for grinding spices
A beautiful tagine (this really has to be near the bottom of the wish list. Kind of a one-trick pony, but they are just so pretty)
I am sure I will think of more as I go along. Like pretty nearly anything from Williams-Sonoma. And truth is, I have a very well-appointed kitchen. Some day I will have my lovely kitchen stuff back. I so miss my knives...
Sunday, December 27, 2009
Thursday, December 10, 2009
Crockpot Chicken and Sausage
This was a happy experiment. I needed to get dinner together for everyone and had no idea what to do. Had some chicken, some smoked sausage, started looking online for ideas. This is what I ended up with.
Four chicken quarters, skin and extra fat cut off
One pound smoked polish sausage, sliced lengthwise, then sliced into bite-sized pieces
One bell pepper, seeded and chopped
One large onion, chopped
One package fresh sliced mushrooms
One can low=fat cream of mushroom soup
One package low-fat cream cheese
One tablespoon Slap Ya Mama Cajun seasoning
Three to four cups cooked white or brown rice
I used a large 5-quart crock pot.
Chicken in first, then seasoning, then all other ingredients piled in on top. Cook on low for 8 hours or high for 4 hours. Can also be made in large pot on top of the stove or in the oven.
Cook until chicken is done. Serve over rice.
This would also be quite good with about half the chicken and a can of white beans (rinsed and drained) added instead.
Four chicken quarters, skin and extra fat cut off
One pound smoked polish sausage, sliced lengthwise, then sliced into bite-sized pieces
One bell pepper, seeded and chopped
One large onion, chopped
One package fresh sliced mushrooms
One can low=fat cream of mushroom soup
One package low-fat cream cheese
One tablespoon Slap Ya Mama Cajun seasoning
Three to four cups cooked white or brown rice
I used a large 5-quart crock pot.
Chicken in first, then seasoning, then all other ingredients piled in on top. Cook on low for 8 hours or high for 4 hours. Can also be made in large pot on top of the stove or in the oven.
Cook until chicken is done. Serve over rice.
This would also be quite good with about half the chicken and a can of white beans (rinsed and drained) added instead.
Crawfish Bread
Haven't actually made this but don' dat look purdy! :)
Crawfish Bread
From Crawfish.com
Ingredients:
* 1 lb Louisiana crawfish tails
* 1 loaf French bread
* 1/2 stick butter
* 1/2 cup onions, diced
* 1/4 cup red bell peppers, diced
* 1/2 cup celery, diced
* 1 tbsp garlic, minced
* 1/2 tsp Creole or brown mustard
* 1/2 tsp paprika
* 1/2 tsp cayenne
* 1/2 cup mayonnaise
* 1/3 cup Mozzarella cheese, shredded
* 1/3 cup Cheddar cheese, shredded
Directions:
Slice French bread loaf lengthwise into halves, then scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté the onion, bell pepper, celery, and garlic for 5-7 minutes. Add the crawfish tails, and sauté for 3 more minutes. Lower the heat, then stir in mustard and mayonnaise. Add the cheeses and stir until melted. Remove from heat. Spread this mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a hot grill or in a 350°F oven for 20 to 30 minutes. Remove the bread from the oven or grill, cut into slices and serve while hot.
Crawfish Bread
From Crawfish.com
Ingredients:
* 1 lb Louisiana crawfish tails
* 1 loaf French bread
* 1/2 stick butter
* 1/2 cup onions, diced
* 1/4 cup red bell peppers, diced
* 1/2 cup celery, diced
* 1 tbsp garlic, minced
* 1/2 tsp Creole or brown mustard
* 1/2 tsp paprika
* 1/2 tsp cayenne
* 1/2 cup mayonnaise
* 1/3 cup Mozzarella cheese, shredded
* 1/3 cup Cheddar cheese, shredded
Directions:
Slice French bread loaf lengthwise into halves, then scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté the onion, bell pepper, celery, and garlic for 5-7 minutes. Add the crawfish tails, and sauté for 3 more minutes. Lower the heat, then stir in mustard and mayonnaise. Add the cheeses and stir until melted. Remove from heat. Spread this mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a hot grill or in a 350°F oven for 20 to 30 minutes. Remove the bread from the oven or grill, cut into slices and serve while hot.
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