Sausage Jambalaya

Who doesn't love a good pot of comfort food? I'm a sucker for kielbasa sausage and anything starchy, so this jambalaya recipe is perfect! It's adapted from yet another Barefoot Contessa recipe, but I took out the shrimp she uses and altered the amounts of some of the ingredients based upon my own taste preferences and trial-and-error.


Ingredients
Olive oil
1 tbsp. butter
1 lb. kielbasa sausage, sliced
1 medium onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
3 small tomatoes, seeded and diced
5 garlic cloves, minced
1 jalapeno pepper, seeded and minced (can also use 1/2 tsp. cayenne pepper)
2 tbsp. tomato paste
2 tbsp. dried thyme
2 tbsp. dried oregano
8 cups chicken stock
3 cups brown long grain rice, rinsed
3 bay leaves
Salt and pepper
Tabasco (optional)
Freshly squeezed lemon juice (one lemon)
1/2 cup scallions, diced and divided into two 1/4 cup measurements
3/4 cup fresh parsley, chopped and divided into a 1/4 cup and 1/2 cup measurements


Directions
1. Heat olive oil in a large pot over medium heat.
2. Slice the sausage by cutting the link in half lengthwise and then in half lengthwise again, then slicing into bite-size pieces.
3. Add the sausage to the olive oil and saute for 8 to 10 minutes or until brown and crispy.

4. While the sausage is cooking, dice the onion, celery and bell peppers.
5. Remove the sausage to a bowl and set aside.

6. Add the butter, onion, celery and bell peppers to the pot. Salt the vegetables (to bring out their flavors), and saute for 8 to 10 minutes until the onion is translucent. Be sure to scrape any browned bits off the bottom of the pot so you don't waste all that good flavor!

7. While the vegetables are sweating, dice the tomato and jalapeno pepper (if using) and mince the garlic cloves.
8. Add the tomatoes, garlic, jalapeno pepper (or cayenne pepper), dried thyme and oregano and tomato paste to the pot. Cook until all the vegetables and herbs are well blended, about 5 minutes.

9. Add the chicken stock and bring to a rolling bowl.

10. While the pot is heating to a boil, rinse the rice in a colander and let any excess water drain out. This removes any loose surface starch, and it will leave the rice less sticky once cooked.
11. Stir in the rice, and return the sausage to the pot. Also add the bay leaves and salt and pepper to taste.
12. Return to a boil. Then reduce the heat to low and simmer, covered, for one hour.
*Note: lift the lid and stir occasionally so that the rice does not stick to the bottom of the pot).
13. Add 1/4 cup of scallions, 1/4 cup parsley and the lemon juice. Stir well.
14. Cover the pot, remove from heat and allow the jambalaya to steam for 15 minutes before serving.
15. Garnish with the remaining scallions and parsley, and add a dash of Tabasco if desired.


*Note: Jambalaya is great leftover and reheated the next day, so don't be too intimidated by the large pot of food!

Apple Tart Tatin

The tart tatin originated by accident in 1898 in the Sologne region of France at the Hotel Tatin, run by two sisters named Stephanie and Caroline Tatin. History has it that Stephanie, who did most of the cooking at the hotel, was overworked one day and started to make a traditional apple pie. She left the apples cooking in sugar too long; she tried to save the pie by putting the crust on top and then put the whole thing in the oven. After she turned it upside down, she served it to the hotel guests, and they loved it! Apple tart tatin was born.

I have wanted to attempt an apple tart tatin for some time, after watching Anne Burrell and Ina Garten on the Food Network. It took awhile for me to work up the courage to try a recipe because the first step in the process is making a homemade caramel sauce...which requires burning sugar over the stove. And I thought there was a lot of room for error there. But after making this once, I realize how easy it actually is!

Ingredients

6 tbsp. butter, at room temperature

2 Granny Smith apples, peeled and very thinly sliced

1 3/4 cup sugar

2 eggs, at room temperature

1/3 cup sour cream

1/2 tsp. grated lemon zest

1/2 tsp. vanilla extract

1 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

Powdered sugar

Directions

1. Preheat the oven to 350 degrees, and grease a 9-inch pie dish (I use Pam Baking Spray).

2. Peel, core and thinly slice the apples. Arrange them in the pie dish; you will have some slices leftover. (I arranged two layers of apple slices, but the recipe I referenced by Ina Garten only called for one layer to be arranged).

3. In a small saucepan, combine 1 cup of sugar and 1/3 cup water. Cook over high heat until it turns a nice amber color. During cooking, you can swirl the pan, but do not stir it. (It took about 15 minutes when I made it).

4. As the mixture browns, cream butter and 3/4 cup sugar in a mixing bowl until light and fluffy.

5. Lower the speed and beat in eggs, one at a time, until well combined.

6. Add the sour cream, lemon zest and vanilla; mix until combined.

7. In a small bowl, combine the flour, baking powder and salt.

8. Add the flour mixture to the butter mixture on low speed. Mix only until combined; do not overmix.

9. Pour the browned sugar/water mixture over the apple slices. Pour the cake batter evenly over the apple slices.

10. Bake for 30 to 40 minutes.

11. Remove from oven and cool for 15 minutes before inverting the cake onto a flat plate.

12. Serve warm or at room temperature.

*Optional: You can dust the cake with powdered sugar if desired.

Potato Salad

I know, I know. You're probably thinking, "It's winter. Why is this girl making potato salad? Isn't that a summer recipe?" And yes, it is. But c'mon people. It's been in the 60s...in Chicago...in November. So I'm going to hold onto the feeling of summer as long as I can!

Traditionally, I have always made my Grandma Johnson's potato salad recipe. It is so tasty and combines a variety of flavors. But I recently tried the Barefoot Contessa's Tarragon Potato Salad from her new cookbook, "How Easy Is That?" and found it to be a great alternative.

I'll jot down both recipes.

Jessie Johnson's Potato Salad

*Note: My grandma's recipes are notorious for not having exact measurements; I think this is a sign that the woman knew what she was doing. For this recipe, just add the amounts that you like of these ingredients. There is no right or wrong!

**Another note: Make this the night before you want to serve it for best flavor; it allows everything to come together.

Ingredients

Red potatoes

White onion

Celery

Radishes

Hard-boiled eggs

Salt and pepper

Sauce:

Sour cream

Mayonnaise

Yellow mustard

Directions

1. Hard boil the eggs. Click here for a great site that I always refer to when I am making a recipe that requires hard-boiled eggs.

2. Place the potatoes (leaving the skin on) in a large pot and salt the water. Bring to a boil and simmer until the potatoes are tender when poked with a fork.

3. Drain the potatoes and rinse with cold water. Set aside until cooled enough to handle.

4. Dice the onion, celery and radishes to desired size. Slice the eggs.

5. Combine the potatoes (they should still be a bit warm, as they will absorb some of the sauce you are going to add in the next step), eggs and vegetables in a large bowl.

6. In a small bowl, combine equal parts sour cream and mayonnaise (adjust the amount to the number of ingredients you are using). There should be enough to coat the entire bowl.

7. Add yellow mustard to the sour cream/mayonnaise mixture until it turns a light yellow color.

8. Pour the sauce over the vegetables and stir until everything is covered.

9. Add salt and pepper, to taste.

10. Cover and refrigerate overnight.

Ina Garten's Tarragon Potato Salad

Ingredients

2 pounds fingerling potatoes (I like to use the bag that has both yellow and red fingerlings, to add a variety of color to the potato salad)

1 cup mayonnaise

2 tbsp. freshly squeezed lemon juice (approximately one lemon)

2 tbsp. white wine vinegar

Salt and pepper

3 tbsp. chopped scallions, white and green parts

3 tbsp. red onion, minced

2 tbsp. fresh tarragon, minced

2 tbsp. fresh dill, minced

Directions

1. Place the potatoes in a large pot and cover with water. Add 1 tbsp. of salt and bring to a boil; simmer for 15 to 30 minutes, depending upon the size of the potatoes.

2. Once tender, drain the potatoes and cover the colander with a kitchen towel. Allow the potatoes to steam for 10 minutes.

3. When cool enough to handle, remove any excess skin from the potatoes. It is okay if some remains, as the skin of fingerling potatoes is very thin.

4. Place the potatoes in a large mixing bowl.

5. Whisk together the mayonnaise, lemon juice, white wine vinegar, 2 tsp. salt and pepper. 

6. Pour over the potatoes while they are still warm.

7. Mince the scallions, red onion, tarragon and dill. Toss gently into the potatoes.

8. Allow the salad to sit for at least 30 minutes for the flavors to develop.

9. Sprinkle with salt and serve. (Ina recommends serving the potato salad at room temperature, but I have eaten it cold from the refrigerator and it tastes just fine).

Roasted Green Herb Salmon and Butternut Squash

Roasted Salmon with Roasted Vegetables (see Mustard-Roasted Vegetable Recipe on separate post)

Last week was an exciting week in the kitchen. Gagi was in town, Joel and Mo came over for dinner and I got a new cookbook. And not just any cookbook...Ina Garten's latest release! I read through the entire 200-some page book that night and could have dog-eared almost all of the pages for recipes I will eventually try out. If you know me, you know I'm an avid Food Network watcher, and the Barefoot Contessa is my favorite. Of all the recipes I have tried by different Food Network stars, hers always turn out as promised. I've tried myriad recipes by other stars that do not turn out as hoped, like meatballs that fall apart and taste like a chunk of beef, chicken that's chewy and has no "wow" factor or baked goods that end up flat or hard as a rock. Needless to say, Ina's recipes always turn out and they are always delicious. There. That's my shameless plug for her newest cookbook.


For our dinner party last week, I used two of her new recipes. First, Roasted Salmon with green herbs.


Ingredients
1 (2 to 2.5 lb) skinless salmon fillet (Another shameless plug...Costco salmon is seriously delicious)
1/4 cup olive oil
2 tbsp. freshly squeezed lemon juice (approximately one lemon)
1/2 cup thinly sliced scallions, white and green parts (approximately 4 scallions)
1/2 cup fresh dill, minced
1/2 cup fresh parsley, minced
1/4 cup dry white wine
Salt and pepper


Directions
1. Preheat the oven to 425 degrees.
2. Place the salmon fillet in a glass roasting dish and season it generously on both sides with salt and pepper. Be sure to use a dish that is close to the size of the salmon fillet so there is not a lot of extra room for the flavors to run off. Also, if the salmon was frozen, be sure it is thawed completely prior to beginning the recipe.
3. In a small bowl, whisk together the olive oil and lemon juice. Drizzle the mixture evenly over the salmon.

4. Let stand for 15 minutes at room temperature.
5. Meanwhile, slice the scallions, and mince the dill and parsley. Combine them in a small bowl.

6. Sprinkle the herb mixture over the entire salmon fillet on both sides.
7. Pour the white wine into the roasting dish around the salmon.
8. Roast in the oven for 10 to 12 minutes. The salmon will be almost cooked in the center at the thickest part. There should be a thin line of uncooked salmon in the very center.
*Note: This is key to cooking the fish perfectly. Fish continues to cook even once it is removed from the oven, so cooking it to how you want it while it's in the oven will leave you with an over-cooked fish.

9. Once removed from the oven, cover the dish tightly with aluminum foil and allow to rest on the counter for 10 minutes. The fish continues to steam itself in the hot dish. I use pot-holders to help me put the foil on, as the dish is still extremely hot.
10. Cut the salmon fillet crosswise into serving pieces. Ina recommends lemon wedges to serve on top.


To accompany the salmon, I used Ina's recipe for Roasted Butternut Squash. I had never diced up a whole butternut squash before, but it was actually very easy. You just need a good, sharp knife.

Ingredients
1 large butternut squash
3 tbsp. olive oil
1 tbsp. fresh thyme, minced
2 tsp. kosher salt
1 tsp. freshly cracked black pepper


Directions
1. Preheat the oven to 400 degrees.
2. As the oven preheats, prepare the butternut squash. Here is how.
3. Place the diced butternut squash on a baking sheet.

4. Sprinkle with olive oil, thyme, salt and pepper. Toss with your hands so all of the squash is evenly coated.
5. Roast in the oven for 30 to 40 minutes, tossing once with a spatula during cooking to ensure that the squash roasts evenly.
6. Remove from oven and serve. Once the squash is roasted, it will shrink considerably in size, so remember to make more than what you think you'll need.


To accompany the salmon and squash, I also served a fresh green salad and freshly sliced bread.

Ingredients
1 head romaine lettuce
1 head asparagus
1/2 cup pine nuts
1/2 large white onion
Freshly shaved parmesan cheese


Directions
1. Cut the white part of the romaine lettuce from the leaves and discard.
2. Wash the leaves in cold water and pat dry with paper towels.
3. Cut the lettuce into bite-sized pieces and dry completely in a salad spinner. Set aside. If you don't have a salad spinner, just dry completely with the paper towel in the previous step.
4. Heat a dry skillet on the stove and add the pine nuts. Toss the pine nuts in the skillet over the heat until the pine nuts are browned and nicely toasted. It may seem like they are taking awhile at first, but once they start to brown, they brown quickly, so do not take your eyes off of them.
5. To blanch the asparagus, heat one inch of salted water in a large skillet to boiling. Break the ends off of the asparagus and add to the boiling water. Let simmer for 5 minutes or until just tender but still crisp. Remove the asparagus to a bowl of ice cold water to ensure that it keeps its rich green color. After the asparagus has cooled in the water, remove it to a cutting board and discard the water. Pat dry with a paper towel, and slice the asparagus on a diagonal into three pieces.
6. Thinly slice the white onion.
7. Place the dried romaine lettuce in a large salad bowl. Add the toasted pine nuts, asparagus and onion to the bowl and toss.
8. Top with freshly shaved parmesan cheese.

Macadamia Nut Cookies

In the spirit of more holiday baking, my roommate and I were looking through an awesome cookie book I have  (500 Cookies) to find a new recipe. She came across a recipe for these cookies, and after giving them a try, we are hooked! With a hint of nutmeg and a sweet, nutty flavor, they are perfect for the holiday season.


Ingredients
2 cups (10 oz.) macadamia nuts
6 tbsp. milk
1.5 cups light brown sugar
2 eggs
2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
Pinch of salt
1 cup granulated sugar


Directions
1. Preheat the oven to 350 degrees.
2. Put the macadamia nuts and milk into a food processor and blend for about two minutes or until smooth.
3. Smooth the mixture into a large mixing bowl. Add the brown sugar, egg and vanilla. Beat well.
4. In a small bowl, combine the flour, baking soda, nutmeg and salt.
5. Slowly add the flour mixture to the nut mixture to form a smooth paste.
6. Place the granulated sugar into a small, shallow bowl.
7. Roll the cookie mixture into bite-size balls and then roll them in the sugar to coat on all sides.
*Note: the dough is very sticky, but once you start rolling them in the sugar, they will be easier to handle.
8. Place each ball of dough onto a baking sheet lined with parchment paper.
9. Bake for 8 minutes. Remove from the oven and let them cool.

Sugar & Spice Pecans

As Thanksgiving approaches, I am reminded that there is so much to be thankful for. I will be traveling with my sister to be with my dad and grandparents for the holiday, and I am so thankful for my loving, healthy family. I am also thankful that there is no question that we will have food on the table for the holiday - and not just food, but good food in abundance. As I prepare for the Thanksgiving holiday, I am reminded of the many people on the streets of Chicago and around the world that will go hungry this holiday. And I am that much more grateful for God's provision in my life.


Also in preparation for the holiday season...holiday baking! As much as my dad tells me not to worry about bringing anything for Thanksgiving, I cannot go empty-handed. My grandpa has a sweet tooth, and I thought of this recipe that I am sure he will enjoy.


Not only are these pecans festive for the holiday season, but as they bake in the oven, they make the whole apartment smell great (yes, they remind me of a holiday candle). They're easy, they're tasty and you might have to make more once you try a handful. The recipe comes from my aunt Chris' mom, Rita, and after trying her recipe once, I have made them every year.


Ingredients
3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. cloves
1/4 tsp. ground nutmeg
1 egg white
2 1/2 tbsp. water
8 cups pecan halves (typically, this is two large bags)


Directions
1. Preheat the oven to 275 degrees.
2. Combine the first six ingredients in a large mixing bowl. Stir to combine.
3. Add the egg white and water to the bowl and stir to make a glaze.

4. Add the pecans to the bowl and stir until evenly coated.
5. Pour the pecans onto a baking sheet and spread into an even layer. Make sure you get all the extra glaze out of the bowl and onto the pecans.

6. Bake the pecans for 50-55 minutes. After 20-25 minutes of baking, take the baking sheet out of the oven and stir the pecans to ensure that they bake evenly on all sides. Place the pecans back in the oven.
7. After 50-55 minutes, remove the baking sheet from the oven and set aside to cool.
8. Once cooled, store the pecans in an airtight container.

Slow Cooker Texas Chili

I found this recipe on the Food Network website when the weather was getting colder...before this Indian summer we are experiencing here in Chicago. Amidst all of the soup-making this season, I was finally able to try it. And I thought it turned out great! I changed the original recipe around a little bit, so here is how I ended up making it:

Ingredients

2 1/4 lbs beef chuck

1 large white onion, finely chopped

5 cloves garlic, minced

1 orange bell pepper, diced

2 (4 oz.) cans diced green chiles, drained

3 (10 oz.) cans Rotel tomatoes with chiles

3 tbsp. packed light brown sugar

1 tbsp. salt

1 tbsp. ground cumin

1/4 cup chili powder

1 1/2 cups water

Olive oil

Sour cream and freshly grated cheddar cheese for serving

Directions

1. Cut beef into 2-inch cubes and place in medium bowl. (Try to find a cut of beef with some marbling, as it will end up being more tender when cooked than a cut with no fat).

2. Add 2 tbsp. brown sugar and 1 tbsp. salt into the bowl and mix into beef.

3. Heat 4-5 tbsp. olive oil in a large skillet over medium-high heat. Once heated, cook beef in batches until browned on all sides (approximately 4-5 minutes). Do not crowd the pan or the beef won't cook evenly. Transfer the browned beef into the slow cooker.

4. While the beef is browning, dice the onion and garlic and drain the chiles.

5. Once the beef is all browned and transferred to the slow cooker, reduce heat to medium and add the onions. Cook until soft (approximately 5 minutes).

6. Add the bell pepper, garlic, chiles, cumin and chili powder. Cook for 3 minutes.

7. Add 1 1/2 cups water and the Rotel tomatoes. Simmer for 3 minutes, scraping up the browned bits from the bottom of the skillet (there is a lot of flavor there!)

8. Transfer to the slow cooker, cover and cook on low for 7 hours.

9. Prior to serving, stir in 1 tbsp. brown sugar.

10. Serve into bowl and top with one dollop of sour cream and freshly grated cheddar cheese.

*You can also serve this chili with sliced scallions or fresh cilantro, depending on your preference and what you have available.

**I cut down on the heat from the original recipe and found it to still have a little kick. But if you really like it hot, the original recipe called for 3/4 cup of chili powder and 2 tbsp. of hot sauce.

Banana Bread

At the risk of sounding like a liar, I tried another Martha Stewart recipe. I know, I know. I said I don't often attempt them. But her Pumpkin Spice Bread was so good (with a little tweaking :) I couldn't resist trying another of her bread recipes...with just a little extra spice thrown in.

Ingredients

1/2 cup butter, softened

1 cup sugar

2 large eggs

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 ripe bananas, mashed

1/2 cup sour cream

1 tsp. vanilla

*1/2 cup nuts (optional) -  traditionally, banana bread has walnuts. But I came across an Emeril Lagasse recipe that used chopped macadamia nuts, and I think that sounds delicious! You can use any kind of nut you like. Or leave them out. Whatever your preference.

Directions

1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.

2. With a hand- or stand-mixer, cream together the butter and sugar until light and fluffy.

3. Add the eggs and beat until incorporated.

4. In a separate medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Add to the butter mixture (in thirds) and mix until just combined.

5. Add the mashed bananas, sour cream and vanilla. Mix to combine.

6. Stir in the nuts (if using).

7. Pour into pan. Bake until done, about 1 hour and 10 minutes. (To prevent a burnt loaf, I tented a piece of aluminum foil and placed it on top of the loaf pan about 30 minutes into baking. This ensured that the bread cooked on the outside but prevented it from burning as it cooked through).

8. Let stand 10 minutes before transferring to a wire rack to cool.