Skillet Sausage and Shrimp jambalaya

For Christmas my daughter gave me a new cast iron skillet. Yes, you can expect a lot of recipes using a skillet...

Skillet or Dutch Oven Sausage and Shrimp Jambalaya for two

2                Louisiana Hot links sliced

6                Raw Shrimp

2/3 cup      Jasmine or long cooking rice.

2 cups       Chicken broth

1/4 cup      Onion chopped

1               Jalapeno chopped

2 cloves    Garlic chopped

2 Med       Tomatoes chopped

1 Tbsp      Olive oil

Salt, Pepper, Cajun seasoning to taste. 

Preheat oven to 350 degrees. 

Heat oil in skillet on stovetop. Add Links cook until starting to brown.

You can also you Cajun sausage or andouille sausage. Remove and add veggies and cook until almost tender. Add broth and bring to boil. Add rice stir in. 

Place lid on skillet and place in the oven for 25- 35 minutes or until rice is almost done. Lightly stir and arrange shrimp on the top. Bake another ten minutes. 

Serve with a salad or rolls. Pairs well with a crisp white wine.

Need more recipes? Check out The After Work Cook

Spicy Sweet potatoes!

 Easy, easy, easy. Do you need a new way to make sweet potatoes? Well here is an easy one. 

Spicy Sweet Potatoes

1 - 2         Sweet potatoes cubed

1               Jalapeno chopped

1/4           Onion Chopped

Chili Olive oil free pour

Salt, pepper, Cajun seasoning to taste. 

Not much measuring. One potato is what I used, for two it was perfect. I put the potatoes, jalapeno, and onions in a bowl. I poured the chili olive oil over and stirred until coated. Then I added the seasoning, stirred again until well coated. 

I spread out the potatoes on a aluminum foil covered baking sheet. I baked at 425 Degrees for 30 minutes. Depending on your oven and altitude this may different. Turn them ever 15 minutes until tender. 

I served with steak and bacon Brussel sprouts. Enjoy!

Need more recipes? Check out The After Work Cook

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Sausage and cabbage skillet

 I decided to use some of the cabbage I had in the fridge. However, I didn't have any corn beef handy so I used some Chicken Sausage. You can use any type of sausage you would like. 

Sausage and cabbage skillet

3 links        Chicken Sausage

1                 Potato cubed

1/4              Yellow Onion chopped

1                 Thick cut bacon chopped

2 cups         Cabbage shredded

3 or 4          Mushrooms sliced

1/4 cup       Bell pepper -Red, Green                           and/or Orange chopped

1 tbsp.         Olive oil

Chicken broth

Salt, Pepper, Cajun or Italian Seasoning to taste.

Add oil to skillet and heat add potato, onion, bacon, and sausage. Cook until potato is starting to get tender. Add cabbage, Mushrooms, peppers and season and simmer until cabbage is tender. Use broth as need if ingredients start to stick. 

Serve with rolls or salad. Pairs with crisp white or rose wine. 

Need more recipes? Check out The After Work Cook

Stuffed Chicken Acorn Squash.

 Welcome everyone. It's fall here in Utah so it's a good time for squash recipes. I have a produce co-op I belong to, ever since a acorn squash arrived with my weekly bag I have been trying to figure out what to do with it. 

Stuffed Chicken Acorn Squash 

1 medium Acorn Squash cut lengthwise clean out the seeds. 

Brush a little garlic olive oil over the flesh and salt and pepper to taste. 

Bake in an pre-heated oven at 350 for 

30 - 35 minutes until flesh is soft. 

1/4 cup    Onions chopped

1              Jalapeno's chopped

2              Cut thin chicken breasts into                    small pieces

1 tbsp.     Garlic olive oil

2 cloves  Garlic chopped

Salt and Pepper to taste

1/2 tsp     Chili powder

1/2 tsp     Cumin

1/2 cup    Shredded cheese

1/2 cup    Enchilada sauce

  

In a skillet add some oil and sauté onions, garlic and jalapeno's. When they start to soften and onions are translucent, add chicken and spices. Once chicken is done add a little of the cheese and sauce and simmer about five minutes. 

Scoop into the squash halves and bake 10 minutes. Sprinkle the cheese over the top and bake another 8 to 10 minutes. 

Serve with bread and a crisp white wine. 

Need more recipes? Check out The After Work Cook

  

Stuffed pasilla peppers

Welcome back everyone. I do a weekly produce group. In the last bag I received two pasilla peppers. I had to ask what they were. I decided to stuff them. I just used what I had around the house, but they turned out awesome. 

Stuffed Pasilla Peppers 2 servings

2                 Pasilla peppers sliced in half seeds                            removed

1/2 cup       Jasmine rice - cooked

1 link         Chicken Cajun sausage sliced

2 large        Mushrooms cut into 8 pieces each

1/8             Green Bell pepper chopped

1/8             Red Bell pepper chopped

1/8             Onion chopped 

1/4 cup      Enchilada or marinara sauce

1/2 cup      Shredded cheese

Salt, pepper, and chili powder to taste

Heat oven to 375 degrees. Cook 25 to 30 depending how hot your oven is.

Slice the sausage lengthwise then slice into half slices. Brown the sausage and vegetables until tender. Add the seasoning and sauce. I had enchilada sauce handy but Marinara would be good also. 

Add the rice and stir. Spoon mixture into the pepper halves. Cook for 20 to 25 minutes. The pepper should be soft but not mushy. Sprinkle cheese over each and bake another 5 minutes. 

Serve with a salad and/or rolls. Pair with a light crisp wine or a Corona Beer.  

Need more recipes? Check out The After Work Cook

Basil parmesan yellow Squash

 Welcome everyone. Need a new side dish recipe? I have one for you. 

Basil parmesan yellow Squash 

3         Yellow squash sliced

Line a baking pan with foil. Lay the slices out flat so they are not overlapping. Sprinkle salt and pepper. 

Sprinkle soft dried basil

Grate parmesan cheese over the top until covered. 

Bake in a heated oven on 425 degrees for 15 to 20 minutes. 

Enjoy with your favorite chicken or fish and pairs well with a floral Rose wine. 

Need more recipes?

Check out The After Work Cook

https://www.marymartinez.com/afterwork.html 

Traditional Irish Stew and Soda Bread

 Welcome to Irish traditions!

Tonight we are planning another trip to Ireland for 2021, in honor of that I am cooking some traditional foods from a cookbook I picked up when I was in Ireland in 2015. It's the Irish Pub Cookbook

Traditional Irish Stew

4 tbsp                Flour

3 LB                 Middle neck of lamb*

3 large              Onions chopped

3                       Carrots, sliced

1 lb                   Potatoes, quartered

1 1/2 pints        Hot beef stock

salt and pepper

2 tbsp                Chopped fresh parsley

Preheat the oven to 325 degrees. Place the flour in a bag and season well with salt and

pepper. Add the lamb to the bag. Tie and shake well until coated. Do this is Batches, if necessary. Arrange the lamb in the base of a casserole. 

Layer the onions, carrots, and potatoes on top of the lamb.

Sprinkle in the thyme and pour int he stock, then cover and cook in the preheated oven for 2 1/2 hours. Garnish with the parsley and serve straight from the casserole. 

*I used lamb shoulder and while I was prepping I put the bones in the broth to boil to get the flavor from the marrow. 

Irish Soda Bread 

vegetable oil, for oiling

1 lb                Flour - plus extra for dusting                

1 tsp              Salt

1 tsp              Baking Soda

14 fl oz         buttermilk

Preheat oven to 425 degrees. Oil baking tray.

Sift the flour, salt, and baking soda into a mixing bowl. Make a well in the center of the dry ingredients and pour in most of the buttermilk. Mix well together using your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk. 

Turn the cough out onto a lightly floured surface and knead it lightly. Shape into 8-inch round.

Place the loaf on the prepared baking tray and cut a cross into the top with a sharp knife. According to Irish Folklore, this is to either ward off evil or to let the fairies out. 

Bake in preheated oven for 25 - 30 minutes, until golden brown. Transfer to a wire rach and leave to cool slightly. Serve warm. 

Enjoy, 

You can also find my own recipes at The After Work Cookbook. 

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