Starting Somewhere

The illusive first post…  Bahhh!!!!

Having some time off work for the holidays, I found myself being drawn into the kitchen rather than the gym.  (Ok, ok…  I also spent my fair share of time eating and drinking in the kitchen over break as well, but we will get to that later…)  My brain was in creative overdrive.  I was able to be creative without the constraints of work bogging me down.  I knew I needed to get back on track with eating right, and being the healthy caregiver that I am deep down I knew that had to start in the kitchen.  No more chicken nuggets for Mini Me or takeout for D (the hubs) and I.

Cooking from scratch is something that I love to do, but I usually haven’t just put recipes together on my own.  I’ve usually started with someone else’s and adjusted.  I suppose that is what most chefs do, right?

Well, yesterday I made my interpretation of a Jambalaya (no shellfish because of Mini Me’s allergies).  After serving it, D says, “This is good.  Remember this recipe to make again.”  Crap.  I was so busy winging it, I failed to record what it was… I’ve never actually turned a meal I made into a recipe before.  I was able to piece it together so you can taste it, as well. Hopefully you like it!

Jambalaya

• 1lb boneless, skinless chicken breast, cut into 1″ cubes
• 14oz package andouille sausage (I would have prefered this, but had kielbasa to use), cut into 1/4″ coins, sliced in half
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 package of frozen three color bell peppers (or fresh peppers)
• 14.5oz crushed tomatoes
• 1T olive oil, separated
• 1.5T cumin
• 1.5T paprika
• 1T oregano
• 1T dried cilantro
• 1/2t cayenne pepper (or to taste)

Directions:

1. After prepping all ingredients, heat 1/2T olive oil in a large skillet on medium heat. Add chicken breast to sear on all sides.  Remove from pan until later.
2. Add remaining 1/2T olive oil to pan, and add in onions and garlic. Saute until fragrant and onions are becoming translucent.
3. Add the package of frozen peppers (or fresh), and cook until peppers are no longer frozen.
4. While peppers are cooking, mix cumin, paprika, oregano, cilantro, and cayenne pepper to the crushed tomatoes and stir until combined.
5. Add chicken back into the skillet, and add sausage.
6. Pour tomato mixture into skillet. Stir to combine.
7. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Enjoy!

Serve over rice or quinoa if desired.