Chicken & Sausage Gumbo

I live in Louisiana where gumbo is our go-to comfort food.  If it's cold and rainy we say it's good gumbo weather.  So I have always tried to make this classic Cajun dish.  I usually ended up making a spicy chicken with gravy though.  A delicious chicken and gravy, but not gumbo.  In my opinion, my mom makes the absolute best gumbo.  She learned the recipe from her mom and so I feel it's important that I learn how so as to preserve that little bit of tradition.  So I asked my mom to teach me again.  The whole family got together one afternoon and she showed me all the steps again.  This time, I think it stuck.  I successfully made it on my own. Perfect consistency and flavor.  Now I will try to pass along the recipe to you guys.  Keep in mind though that you may not make the perfect gumbo the first or even second time you try.  But, eventually, you will have a great dish. 

Chicken & Sausage Gumbo

Ingredients:
Chicken Breast (whole)
Chicken Thigh (whole)
Sausage links (whatever kind you like)
Bell Pepper
Onion
Garlic

My Fabulous New Pressure Cooker

So my mom got me a new cooking device that I hadn't heard of until she got it. It's Wolfgang Puck's Pressure Cooker. I know pressure cookers have been around forever, but this cooks with the same principles, but is much safer than previous models. I am able to cook things faster than I ever thought possible. I can take frozen chicken pieces out of my deep freeze and drop them in the pressure cooker, seal the lid, turn it on, and 30 minutes later I have the most tender, juicy chicken I've ever tasted. To me, it has all the perks of cooking in a crockpot without the time. It's a wonderful addition to my kitchen and I'm so grateful to have it.

Black Bean Chili

OK guys,  here is the easiest chili recipe I've ever found.  It's also considered healthy.  According to my last calculations on Weight Watchers Points scale, 1 cup of chili is only 4 points.  I've made this for large groups as well as just for my family.

Ingredients
1 onion, diced
1 TBSP minced garlic
1 pound ground turkey
3 (15 oz) cans black beans, undrained
1 14.5 oz) can of Rotel tomatoes
1 1/2 TBSP chili powder
1 TBSP dried oregano
1 TBSP dried basil
1 TBSP red wine vinegar

Brown ground turkey in a large heavy pot. Add onion and garlic and cook until soft.  Add black beans, tomatoes, vinegar, and seasonings. Cook until heated through.  Place ingredients in crock pot on low for 4 hours. 

This chili is done as soon as it's heated through on the stove, but if you let it sit in the slow cooker for a few hours all those flavors meld together to make it absolutely perfect.  It tastes great with a little sour cream and cheese on the top.  Of course this adds to the calorie count. Enjoy!

The Easiest Chicken Dish Ever

I have found the best dish ever!  My husband raved about it and even said he could eat this 3-4 times a week and not get tired of it.  I was actually able to make it with stuff I had lying around.  No special trip to the store to find that rare ingredient.  Here it is, hope you enjoy!

Ingredients:
2 boneless, skinless chicken breasts
1 1/2 cup French dressing
1 cup salsa of your choice
Bell pepper, onion, thyme, and garlic for seasoning

Directions:
In a large saucepan, cook bell pepper, onion, and garlic down in either a little butter or olive oil.  I just used a little Pam cooking spray because we're trying to lighten up around here.  When veggies are softenend, add chicken to pan.  You don't have to cook the chicken through, just brown it on both sides. 
Meanwhile mix French dressing, salsa, and thyme in a bowl.
When chicken is browned place in 2 qt. baking dish.  Pour dressing mix over the top.  It will look soupy. 
Place in the oven at 350 degrees for 30 minutes. 
I served this over brown rice and it was fabulous.  I even substituted light French dressing and you couldn't tell.  My husband didn't even know that it was French dressing.  You could add some heat if you like, with a dash of Tabasco sauce. 
Do you guys have any other crazy ingredients that you add to make a regular dish absolutely fabulous?  If so share it in the comments.  I'd love to get some new ideas. 

Deer Meat Help Needed

I have a problem.  Well, more than one but we won't get into all of them right now.  My problem for the moment is that I have a freezer full of deer meat and I can not figure out how to cook it.  I have tried it in the oven the slow cooker, and even frying it.  Sometimes it turns out alright but mostly it still has a gaminess that I can't get rid of.  I have gotten advice to soak the meat in milk, vinegar, and even salt water.  Some of this helps, but it's still not my favorite. So I'm asking, no begging, if anyone out there has a great recipe for cooking a deer dish please let me know.  Let's share some tips and who knows, maybe we'll come up with something great.

Most Requested Green Bean Casserole

Whenever my husband and I are invited to a gathering, we are usually asked to bring green bean casserole.  This is no average, plain, boring, straight off the box green bean casserole recipe.  It is a new twist on a classic without messing up the things we love about Grandma's version. 

Ingredients you will need:

2 cans of French style green beans, drained well

2 cans of cream of mushroom soup

1 can of Rotel tomatoes and green chilies, I like original or mild but any kind will do

1 onion chopped (optional)

1 can of chopped mushrooms, drained,  pieces and stems is fine

1 TBSP of butter

1 large can French fried onions

1.) Preheat oven to 350 degrees. 

2.) Place butter over medium-high heat until melted.  

3.) Add onion and cook until translucent and soft.  

4.) Add green beans, Rotel, and mushrooms to pot.  Cook over medium heat until all water is out of mixture.  The drier the better.  This feels like it takes forever, but it is worth the wait.  The better you drain the beans and mushrooms the less time this will take.  

5.) While you're waiting go ahead and pull out your baking dish.  I use a 2 1/2 qt. baking dish.  Place approximately 1/3 of the French fried onions on the bottom of the dish.  

6.) Once mixture is dry, add both cans of cream of mushroom.  Mix well.  

7.) Dump green bean mixture in baking dish.  

8.) Place the rest of the can of French fried onions over the casserole.  

9.) Place in the oven for 15-20 minutes, until onions are golden brown.  

You'll notice that the sautéed onions are optional.  Some people don't like to be able to see onions.  Of course I've found that most of these people are also the ones who gobble up the French fried onions.  Ironic huh.  Oh well, too each their own right.  

Another side note is that you can actually make this the night before.  Just leave your green bean mixture in a bowl in the fridge over night.  When you're ready to serve it, heat it in the microwave until hot.  Then pour over onions in baking dish and bake as directed.  If you tried to do it all the night before, your onions would just get soggy.  I recommend heating in the microwave first so that you don't have to let it bake for an hour or so.  Your guests and family would riot over that kind of wait.

Please let me know what you think!  Do you have any other ingredients that make a green bean casserole out of this world?