Probably one of the greatest things ever!
We all love hot, gooey cinnamon rolls, but here they get a modernized makeover. Nutella is stuffed into premade biscuit dough and baked, creating a super-easy new twist on those traditional rolls we adore.
I guess I’ve been doing too many pasta dishes. A couple of my hometown buddies noted that I have no real rice dishes on here. Growing up in South Louisiana, most everything was served with either rice or mashed potatoes. Which is why I guess I like pasta so much… Pasta was a rare dish on special occasions. (Pasta… not just mac and cheese)
So to please my Cajun friends, here is my play on a Cajun dish. Creole Fried Rice. It’s not 100% Cajun, but I’ll claim it any day! I used to make this when I lived in the dorm. I used to stuff my take out cafeteria box with veggies and ingredients I could cook stuff with later. I would only get 10 of those boxes a week. And only on weekdays, no weekends. I have to stretch every meal to it’s fullest. This way it lasted much longer than a hamburger and fries.
Ok here we go…
- 2 cups cooked rice (Better if cold or leftovers, cook with chicken broth instead of water)
- 1 lb skinless, boneless chicken (can also be leftovers, best if it’s a mixture of white and dark and/or deboned instead of purchased boneless)
- vegetable oil or butter
- Cajun Seasoning (I use Richard’s)
- 1/2 lb andouille or smoked sausage, sliced
- 1/2 small green bell pepper, chopped
- 2 cloves of garlic, minced or sliced
- 3 small tomatoes, diced (or 1 large can of diced tomatoes, drained)
- 1 cup of frozen chopped okra, thawed
- green onions to top
Take chicken and toss with a slight coating of seasoning. Cook the chicken in a large skillet with about 2 tbsp of HOT cooking oil or butter for about 3 minutes. (Make sure the oil is hot before adding the chicken) Add the sausage and cook on a medium heat until lightly browned.
*If the pan begins to burn or stick, add a bit of butter with about 2 tbsp cold water or chicken broth.
Add onion, bell pepper, and garlic and cook until tender. Now stir in the okra and sprinkle a bit more of your Cajun seasoning on top. Increase your heat to high. Add your rice along with a large spoon of butter and the tomatoes and stir thoroughly. keep on a high heat, stirring constantly for about 4 or 5 minutes. Immediately remove from heat and sprinkle with chopped green onions.
Serve and Nom! This dish is best when served straight out the pot right after it’s done.
Some people put an egg in their fried rice… Well… I didn’t have access to fresh eggs in my dorm room :P If you’d like to add it, mix a large scrambled on in right after adding the rice. :)
Since I’ve had my gale bladder removed, I’ve been trending more towards chicken and turkey rather than beef. Especially ground beef. It’s so very fatty, even purchased lean, and it tends to upset my stomach. Ground turkey seems to taste just as good and is a bit cheaper in the long run too. :)
My Turka-Taco-Roni was a hit with my brother and sister-in-law when David and I made it for them. My nephews enjoyed it too! ^_^ Though I’m not going to pass out that recipe just yet, here is another one that is easy and nom nom with the ground turkey too.
Ok here we go…
*sorry no pic again*
- 1 or 2 lbs ground turkey (I like mine on the meatier side ^_^)
- 8 ounce tub of sour cream
- 1 1/2 cups chicken broth or stock
- 1/2 tbsp onion powder
- 2 tbsp flour
- 1 tbsp mince garlic
- 2 tsp cayenne pepper
- ! package of egg noodles
- Salt and pepper to taste
- Cheese to top
Cook the ground turkey in a skillet until no longer pink. Remove from skillet and set aside.
In a small bowl, mix together the sour cream and the flour. The flour is to thicken the mixture later. Set aside.
In the skillet, add the broth, onion powder, cayenne pepper, and garlic. Bring to a boil. Whisk in the Sour Cream and flour mixture. Lower the heat a bit and cook until thick and bubbly, stir the entire time. Stir in the cooked turkey and place on a low heat to simmer.
(You can add mushrooms or broccoli or spinach to the recipe too) ^_^
Cook your egg noodles. As soon as they are done add them to the turkey mixture and stir thoroughly.
Serve topped with your favorite cheese. :)
I LOVE my slow cooker. Absolutely love it. I’d make out with it if I could… but then again, people would just think I’m licking the inside for the flavor. >_> Interesting…
This recipe had 5 - 6 ingredients and is pretty freaking simple. That’s it. And you really can’t mess it up unless you overly complicate it. I’ll add a few optional ingredients for those who want to tweek it a bit. But stray from the path and you’ll wind up masking the deliciousness.
Ok here we go…
- 1 lb frozen stew veggies (potatoes, carrots, celery, ect)
- 4-5 large skinless chicken breasts (Thighs or legs, but boneless breasts preferred)
- 2 tablespoons Curry Powder
- 1 can condensed cream of potato soup
- 2 teaspoons cinnamon
- salt and pepper to taste
- Optional - 1/2 cup coconut cream
- Optional - 1/3 cup pineapple bits
- Optional - fresh snipped cilantro
- Optional - 1 tablespoon honey
- Optional - fresh green onions or chives
Put the frozen veggies at the bottom of your slow cooker and turn the heat to the desired setting. Sprinkle your chicken on both sides with a bit of salt and pepper and place on top of the veggies.
In a bowl, mix together the soup, curry powder, and cinnamon. (and honey, coconut cream, or pineapple bits if you wanted) Pour the mixture over the chicken.
Cover and cook! That’s it! On High it will normally take about 3 1/2 - 4 hours to cook, 6 - 7 on Low.
Serve ontop of rice and garnish with cilantro or green onions. YUM!