Jumbalaya

Ingredients:

1 stick salted butter 

1/2 cup flour 

1 onion diced

2 stalks celery diced 

1 bell pepper diced 

2 cloves of garlic minced 

3 bay leaves 

1 tsp. oregano

1 tbs. old bay seasoning 

1 tsp. salt

1 tsp. black pepper 

1/2 tsp. cayenne pepper

1 tsp. smoked paprika 

4 cups seafood stock

1/2 jar clam juice

1/4 cup white wine

1 lb. andouille sausage sliced

1 ham steak cubed 

2 cups water

1 cup long grain white rice 

1 lb. peeled deveined shrimp

1/2 lb. mussels 

1 tbs. gumbo file

Directions: 

Dice onion, celery, and bell pepper and mince garlic, set aside. In large Dutch oven melt butter over medium heat. Add flour and stir well to form a paste. Continue to cook rue until golden in color (medium golden to dark golden) this will take several minutes. If the paste gets too thick you can add a dash of olive oil. Once the rue has reached a dark golden color, add in the diced onion, celery, and bell pepper, stirring almost continually, cook until the vegetables start to soften and release their juices. At this point you can add in the garlic and cook additional 2 minutes. Add in the 4 cups of seafood stock, clam juice, and wine. Turning up heat and stirring constantly bring to a boil. Add old bay, oregano, paprika, cayenne, salt and pepper. Stir well and boil until starts to thicken, reduce heat to a simmer and toss in bay leaves and cover. In separate skillet brown the ham steak and the sliced sausage in a little olive oil until it gets a little color. Add cubed ham and sliced sausage to the broth along with any juices from the pan and stir well. Continue to simmer for 20 minutes. Remove from heat and let it sit and season for about 2 hours.  Taste the broth and add additional cayenne or old bay or salt if needed. Add 2 cups of water and 1 cup of rice. Bring to boil, reduce to simmer and cover for 20 minutes. Add shrimp and mussels, return to boil and then reduce to simmer for 10-15 minutes being careful not to overcook the shrimp. Stir in gumbo file at the very end. Serve with a good warm crusty loaf of French bread and Tabasco sauce. I like mine with a bit more rice so I make extra rice to serve on the side. 

Spanish Rice

Ingredients

1 1/2 cups long grain rice 

1 small onion

1 stalk celery 

2 cloves garlic 

1 tbs lard

1 8 oz can of tomato sauce 

4 cups water

1 tsp cumin

1 1/2 tsp garlic powder

4 tsp salt

Directions 

Prepare water mixture. 4 cups of water and use 3/4 of the can of tomato sauce. Add in cumin, garlic powder and salt. Stir well. Measure your rice and dice you onion and celery. Mince your garlic or I also use the garlic that comes in a jar already minced. 

Heat lard in dutch oven over medium heat. Add chopped onion and celery. Cook about two minutes stirring frequently. Add rice. Cook about 5 minutes stirring almost constantly until rice is starting to take on a golden color. Add in garlic cook one minute more. Add in water mixture, do not stir. Some people add corn cilantro or other vegetables at this point. Bring water back to boil. Cover and reduce heat to low. Cook 25-30 minutes. I usually stir at the 20 minute mark. 

Carne Guisada

Ingredients 

2 lb boneless beef country style ribs

1 small onion diced

3/4 bell pepper finely diced

1/2 jalapeño seeded and finely diced 

1 can diced fire roasted tomatoes

1 cup beef broth 

1 tsp each of salt and pepper 

1 tsp ground cumin 

2 tbs chopped cilantro 

1/3 cup flour 

3 tbs lard

Directions 

Chop thawed meat into one inch chunks. Place in large bowl. Sprinkle with salt pepper and cumin and stir. To evenly distribute add half of spice, stir well, add other half, stir again. Add flour a little at a time and stir after each addition until all meat is lightly coated in flour. 

Add 1 tbs of lard to iron skillet and heat of medium high heat until lard is melted. Add 1/3 of meat and separate any pieces that are stuck together. Sauté about 3 mins per batch until outside is lightly browned but will still be raw in the middle. Add cooked meat to crock pot. Continue until all meat is cooked adding another tbs of lard before each addition of meat. 

Dice onion, bell pepper and jalapeño and add to crock pot. Add can of tomatoes and broth. Stir well. Cook on low 6-8 hours.  

When it's done if the broth is too thin... Heat 3 tbs lard or oil in a small skillet. Whisk in 3 tbs of flour. Cook over medium heat about 3 minutes. Pour roux into crock pot and whisk well. 

Serve with tortillas, grated cheddar, and sliced avocados. 

Before

After

Honey Lime Chicken Marinade

4-5 thin sliced chicken breasts 

4 tbs. chopped cilantro divided

9 tbs. soy sauce

6 tbs. honey 

3 tbs. fresh lime juice 

2 tbs. canola oil + more 

Dash of sesame oil

3 cloves minced garlic

2 tsp. chili paste 

In mixing bowl combine soy sauce, honey, lime juice, garlic, chili paste, canola oil, sesame oil and half the cilantro, mix well. 

Place chicken in ziploc with half of the sauce. Allow to marinate in the refrigerator at least an hour or overnight.  Store the other half of the sauce separately. 

Heat a few splashes of canola oil in fry pan over medium high heat. Cook chicken in batches so to not overcrowd the pan. Cook until all sides of chicken are nicely browned but not necessarily cooked through. Discard the marinade that the raw chicken was in. Once all chicken is browned add all chicken back to the pan and pour the other half of the sauce over it. Bring to a boil reduce heat to a simmer and cover for ten minutes. Sprinkle with remaining cilantro. Serve over rice. Pairs well with roasted asparagus. 

Cranberry Sauce for Pork or Fish

1 can whole berry cranberry sauce

1/4 cup dark brown sugar

1/4 cup soy sauce

2 cloves minced garlic

1 tsp. ground ginger

Mix well and heat over medium heat. Bring to boil and simmer for a few minutes then remove from heat and let sit 5 minutes to thicken. Drizzle over cooked pork or salmon. Alternatively you can use a slotted spoon to remove the whole berries. 

High Protein Chicken Spinach Dip Pasta

1 1/2 cups plain Greek yogurt

One packet Greek yogurt ranch mix

4 oz cream cheese

1/3 cup half and half or whole milk

4 tablespoons of mayonnaise 

4 cloves garlic minced 

1/2 cup Parmesan cheese 

1/2 cup mozzarella or provolone cheese 

Combine above ingredients and mix in stand mixer several minutes until thoroughly combined.

6 large mushrooms sliced

1/2 small onion diced 

frozen precooked sliced chicken breasts 

1 can artichoke hearts drained

1 cup frozen chopped spinach 

1/2 cup white wine or chicken stock 

4 tablespoon Olive oil

2 tablespoons butter

Add olive oil and butter to large deep lidded skillet. Sauté onions and mushrooms at medium heat until mushrooms are almost browned. Add frozen chicken, spinach, artichokes, and wine. Stir well and cover leaving on medium to cook for 10 minutes. Stirring at the half way point. Combine your Greek yogurt cheese mixture into the pan with the chicken and mushrooms and stir well. Reduce heat to low, cover and cook 10 mins. 

Serve over pasta. I use Barilla Plus Protein Farfalle or Penne. Alternatively you can stir the pasta into the mixture pour into a baking dish, top with more cheese and put under the broiler for a few minutes to melt/brown the cheese. I would recommend if doing this making the sauce a little thinner with more wine or more half and half because the pasta will absorb some sauce and it may be too dry otherwise. 

These days after my gastric bypass I am focusing on protein as much as possible. This recipe is loaded with it. Protein in the chicken, Greek yogurt, cream cheese, Parmesan and mozzarella, and the pasta. This reminds me of a cross between Bertolli Chicken Florentine, which I love and hot spinach artichoke dip, which I love! But this has more protein than either one. Win win!