Jamaican Chicken Sausage Jambalaya with Rice & Shrimp

I made this for the first time a few months ago, and it quickly became a favorite of my kids.  Even though my three year old insists that it is "hot dog soup"- gross- it gets him to eat it.  So... sausage, hotdogs, whatever:)

It is easy to make and can be pretty healthy and "clean". The crockpot version is easier, but it can also be made in a stockpot. Both versions are below.

4 boneless, skinless chicken thighs (I have also used chicken breasts but dark meat is better in this recipe)
18 ounces smoked link sausage (I use a mix of pork, beef, and chicken)
1/2 to 1 pound shrimp, de-veined and peeled
1 quart diced tomatoes in the juice
2 bell peppers, diced
1 onion, diced
2 carrots, diced
3 celery stalks, diced
1 package sliced mushrooms
4 tbs Wildtree Jamaican Jerk Seasoning (You can order the mix from my personal website)
OR use 2 tbs cinnamon, 1 tbs nutmeg, 1/2 tbs cayenne pepper, 1/4 tbs thyme, 1/4 tbs oregano, and salt and pepper to taste.
Rice (optional)
Cilantro and parsley- as garnish (optional)

Place all ingredients in the crockpot and cook on low for 6-8 hours. During the last thirty minutes, add the shrimp.

Serve over rice with some fresh cilantro, green onions, and lime wedges. If you left the chicken whole, shred with a fork once cooked.

If you use a stockpot, cube the chicken. Saute the chicken in some olive oil. Add the veggies and saute until tender. Add the tomatoes and bring to a boil. Turn to simmer and add the shrimp. Serve like you would the crockpot version.

Jambalaya without the shrimp

Ginger Cilantro Salmon with Cucumber Relish

Busy Mama Recipes



This is another recipe I got from my mom.  It was one of my favorites when I was younger because I love Salmon and ginger.  I was thinking about it today, and I'm bummed- Kevin dislikes cilantro AND ginger (I know, he is weird), so I can never make this dish:-(  The only time I make it is when we have the kids (Stewart loves it) AND there is leftover pizza for Kevin to eat.

My mom made this a lot, and I'm not exactly sure where she got the recipe... maybe in her head, maybe a cookbook... who knows.  But, it's delish:

Start with the salmon.  Choose salmon that is pink and not gross looking (I can't handle when fish looks slimy and weird).   Thank God for Nessa in my seafood department, otherwise I don't know what I would do:-) 

I usually get half a salmon, just one fillet with the skin still on.  It feeds my family and we have a little bit leftover for some lunch the next day.  You can adjust the amount, though, depending on how many you're feeding.  (BTW, I have no idea how many pounds that is... haha)

Put the salmon fillet, skin down, on a foil lined cookie sheet or casserole dish.

Ginger Cilantro Marinade:

1 bunch fresh cilantro, leaves only, chopped
about 4-8 tbs fresh grated ginger, depending on how much you want
1 1/2 tsp Sesame oil
3 tbs olive oil, blend oil, or grapeseed oil
salt and white pepper

Blend it all in the food processor until it makes a paste similar to pesto.  You can add more oil or water to make it thinner if you need to.  It's very important to make sure the mixture is blended with no big chunks, because fresh herbs will burn in the oven unless pureed completely. Paint it on the salmon and let it sit in the fridge while you prepare the rest (or, let it sit overnight- I have found the longer it sits, the less "fishy" it tastes).

Cucumber Relish:

1 cucumber, peeled, seeded and diced (I prefer English cucumbers, which you don't have to peel)
1 red bell pepper, diced (you can use yellow or orange too, but red is prettiest)
1/2 - 1 red onion, diced
2 jalapeno peppers, finely chopped
1 1/2 tbs Rice Vinegar (if you don't like rice vinegar, you can use lime juice instead)
salt and white pepper to taste
*I have added dill a few times because my grandparents dry it so I have an overabundance each year.  It was never a part of my mom's recipe, nor is it really necessary, but it's yummy.

Preheat the oven to 350.  Bake the salmon with the ginger cilantro mixture on it for about 30 minutes.  Then, turn the oven on broil low and cook for another 3 minutes or so, watching to make sure the top doesn't burn.  Take the salmon out and serve with the cucumber relish on the side.  It's a very refreshing dish.  

I usually serve it with cilantro lime rice or spring rolls.  It makes a great bbq meal too, if you grill the fish instead of broiling it.

Leftover Idea:

Toss the leftover relish and salmon pieces with noodles.  If needed, add a dressing made with sesame oil, blend oil, lime juice, sugar, salt, and pepper.  Add some chopped broccoli and make it into an Asian style pasta salad, served with crunchy noodles.

Wine Pairing:

Sake, of course;-)

Alternative:

A lot of people don't like salmon (which is sad because they obviously don't know what they're missing).  I have had this relish and marinade on pork chops.  We made everything the same and then grilled the pork and served it with an Asian style rice salad.  It was great for a bbq! 

Orange Rosemary Shrimp

I can't take complete credit for this recipe.  My mom actually made it a long time ago, and it's been a favorite in the family ever since.

My kids, for some reason (because they're awesome) LOVE shrimp.  Stewart called it "fish" when he was little, and Knox thinks it's "chicken", but regardless, they would eat a pound each if I let them.  No contest, it's Stewart's favorite food (maybe toss up between this and my homemade truffled mac and cheese, but he usually opts for this).

Photo credit: unknown

The original recipe was supposed to be "lemon rosemary shrimp" but my mom has a disease where she can't tell the difference between lemons and oranges (lol sorry Mom! Love you).  So, this dish was made from oranges instead.  As I very well know, accidents make the best things sometimes!

I'm having this for dinner tonight! I will post the picture directions later.  For now, here's the recipe:

In a bowl or gallon size ziploc bag, add all of the ingredients:

Zest and juice of one large orange*
4 garlic cloves, pressed
1-2 sprigs fresh rosemary, the needles only, chopped
3-4 tbs olive oil or grapeseed oil
salt and pepper
1 pound of shrimp (raw, peeled and deveined)

*Learn how to properly zest an orange here.

 Let the shrimp sit in the marinade for at least 30 minutes before you cook it.  Whenever my dad makes shrimp of any kind, he soaks it in some milk before preparing it because he says it takes the "fishy" taste out.  I have no idea if this is true, but I do it out of habit, because that's what we did growing up.

I have also let the shrimp sit in the orange marinade overnight in the fridge.  The longer it sits, the less fishy it tastes.  Also, adding more orange will cut the fish flavor out.

Saute the shrimp in a large skillet.  You may add more oil if you need, and can add more of any of the other ingredients if you feel the need to.  The amounts aren't rules, just guidelines.  I like to add a little dry white wine towards the end, only about 1/4 cup or so... then drink the rest;-)

Saute until the shrimp is pink and curled, but not too long because it will become rubbery in texture.

I always serve this with either a pasta dish or potatoes and steamed vegetables.  I also like to pair it with this recipe for Asparagus, which could also be broccoli or Brussels sprouts, too..  It's great because of the different flavors and textures.  Also, if you grill everything (grill basket is the best thing ever) instead of broiling or frying, it makes a great bbq dinner (something different from traditional burgers and chicken).  Be careful adding wine if you grill!

There is always an easy way to change this recipe.  Changing the acid is easy:  substitute a lemon or lime for the orange, or use balsamic vinegar instead.  If you are like one of my crazy friends that dislike rosemary, try fresh parsley, fresh cilantro, or dried oregano instead.  Marjoram and basil together are AMAZING too!

I have made this with scallops, too!  I love them mixed: half scallops half shrimp, but Kevin isn't a big scallop fan.  Boo.  I only make it with scallops when I'm mad at him.

If you love shrimp but aren't a big fan of this recipe, try my recipe for Shrimp Florentine.  It's seafood but without the acidic/ herby sauces.  Plus it has bacon:-)

Pair this with the wine you used in the recipe, like Chardonnay and for those who want to live outside the rules a little, Pinot Grigio will work too.

Thai Peanut Shrimp

Whilst on the subject of Thai/ Asian food, I thought I would share one of our favorites. My family loves this dish.  Again, you can vary the amounts and the veggies used as much as you'd like and it would still taste great!

2 pounds shrimp, peeled and deveined
1 bell pepper, sliced
1 bunch green onions, chopped
1 small can sliced water chestnuts
1 head broccoli, chopped
1 16oz can coconut milk
2 tbs peanut butter (smooth or chunky)
1 tsp curry paste (I prefer red for this recipe, but any kind will work)
1 tsp soy sauce
1 tsp sesame oil (plus 1-2 tsp oil of your choice)
2 tbs sake or rice vinegar
1 tbs dried cilantro
juice and zest of 1 lime
1 tsp cayenne pepper
1 package Asian style noodles, such as Japanese udon noodles or stir fry noodles
chopped peanuts or sesame seeds (optional)

In a stockpot or in a large, deep frying pan, saute the shrimp in the oil until pink.  Add all of the veggies and cook, stirring constantly so nothing burns or sticks.  Deglaze the pan with the sake or vinegar.  Add the coconut milk, curry paste, and peanut butter and stir well.  Add the remaining ingredients and simmer until hot.

Cook the noodles according to the package directions.  Serve the shrimp over the noodles with chopped peanuts or sesame seeds as a garnish.

Seafood Stuffed Jalapeno Peppers with Bacon

I made these with my grandma the other night.  They were delicious, I can't wait to have them again.  I was afraid they would be too spicy, but as long as you get all of the seeds and the pulp out of the pepper, they will be fairly mild.  My two year old ate them with no problem.  (However, the filling will be very hot so make sure they have time to cool down.

My grandma bought the jalapenos at the farmer's market here in town, so they were BIG.  I liked them that way, it made them easier to stuff so it went a lot faster.

Make sure that you wear gloves when you handle this many hot peppers.  Be careful not to rub your eyes or touch sensitive skin with juice on your hands.  I learned my lesson the hard way- touched Stewie's face once (years ago) after handling hot peppers, I burned his eye:-(  I felt so bad.  I always wear gloves now, even if I think I can handle it.

Stuffed Jalapenos


12-15 large jalapeno peppers
1 8oz package cream cheese
1 bunch green onions
1/2 bunch cilantro, leaves only, chopped
2 cloves garlic
1 8oz package crab meat or imitation crab meat
Juice and zest of 1 lemon or lime
1 tsp salt
1 tbs pepper
12-15 strips bacon, raw


Cut all jalapenos in half lengthwise and remove all seeds and pulp, rinse with water if necessary.


Preheat oven to 350.


Combine all other ingredients (except bacon) in a bowl and mix until uniform in texture.  Spoon mixture into jalapenos halves, replacing the other halves on top of the stuffing so the pepper sticks back together.  It is okay if the peppers are "overflowing" or if the cream cheese is coming out of the sides.  


Wrap each pepper in bacon from bottom to top.  You can hold in place with toothpicks if needed.  The bacon should hold in any cheese mixture that is falling out.


Bake for 20-30 minutes or until the bacon is fully cooked.  Let cool before serving, the inside with be extremely hot.


**Next time I make these, I am going to replace the cream cheese with bleu cheese crumbles and cheddar cheese.  Kevin also wants to try it with a smoked cheese.  I'll let you know when I try it;-)

New England Clam Chowder

Busy Mama Recipes

Kevin loves clam chowder.  He says it's his favorite soup.  He didn't eat meat for 17+ years (I didn't for 3, until I got pregnant), so we didn't have it often. It's just not the same without bacon and chicken stock.  Fortunately for me, I was able to persuade him to eat some red meat, so this soup is an occasional treat for us:-)  I love cooking dishes that Kevin loves.  It makes it more fun!

Ingredients
2 Carrots, peeled and diced
2 Celery stalks, diced
1 Large white onion, diced
3 Russet potatoes, peeled and diced
3 Tbs Butter 1/2 cup Flour
1/2 cup dry White Wine
1 12 ounce bottle Clam Juice
24 ounces Chicken Stock
3 small cans chopped clams
7 slices bacon, chopped
1 Tbs Worcestershire Sauce
1 Tbs Tabasco
1 cup Heavy Whipping Cream
3 Tbs chopped fresh Dill
Juice and zest of one lemon
salt, pepper, and paprika

Directions

In a large, heavy bottom stock pot, sautee the bacon until crisp.  Remove the bacon but leave the grease.  Cook the carrots, celery, onion, and potatoes in the grease, and add butter.  When the veggies are tender, deglaze the pan with white wine.  Sprinkle the flour over the veggies, stirring iften to prevent burning and sticking.  Cook for about 3 mintues, until the raw flour taste is gone.

Add the clam juice and chicken stock.  Simmer for about 20 minutes.  Remove from heat and use an immersion blender to blend.  The goal is to make to soup thick, not to completely puree it.  Only blend for a minute or so, it's good to still have chunks of vegetables in the soup.

Add bacon, clams, heavy cream, lemon, Tabasco, Worcestershire, dill, and spices to the soup.  Simmer for 25-45 minutes.  If soup is too thick, add more stock or cream.  If it is too thin, cook to reduce, or add butter and flour***

***Use your fingers to roll together little balls of equal parts butter and flour.  Once they turn into "dough", they can be added to any soup or sauce to thicken it.