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!
- 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)
- 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.
- Add remaining 1/2T olive oil to pan, and add in onions and garlic. Saute until fragrant and onions are becoming translucent.
- Add the package of frozen peppers (or fresh), and cook until peppers are no longer frozen.
- While peppers are cooking, mix cumin, paprika, oregano, cilantro, and cayenne pepper to the crushed tomatoes and stir until combined.
- Add chicken back into the skillet, and add sausage.
- Pour tomato mixture into skillet. Stir to combine.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Serve over rice or quinoa if desired.