Jambalaya

On the upside of this pandemic, I've spent a lot less time commuting and a lot more time cooking. The next few weeks of posts will be a fun exercise on cleaning out the freezer and cooking with what's in the pantry. Good thing for me it's already pretty stocked...

I have a package of andouille sausage from making shrimp and grits a couple weeks ago. Today it's Jambalaya.

1 bell pepper, chopped
1 medium onion, chopped
2 links andouille sausage, sliced
1 chicken breast, cubed
1 bay leaf
1 tbsp olive oul
2c medium grain rice
2.5c water
Salt & Cayenne pepper to taste

In a dutch oven, saute the onion and bell pepper in olive oil on a medium high heat until browned. Add salt and pepper and stir in for a minute. Add bay leaf, sausage and chicken, continuing to stir until chicken is cooked. Stir rice in for a minute. Add water be sure to scrape up browned parts from the bottom. Cover and turn heat to medium low for 12-15 minutes. Turn heat off and let stand for another 5-10 minutes.

Strawberry Shortcake

 Strawberry Shortcake

BISCUTS 
1 cup flour
1/2 stick cold, cubed butter
2 Tbsps sugar
1⁄2 cup chilled heavy cream
1 1⁄4 tsps baking powder
1/4 tsp salt
1 egg,
1 Tbsp  beaten for egg wash + sugar, for sprinkling

WHIPPED CREAM 
1⁄2 cup heavy whipping cream
1 Tbsps  powdered sugar
1⁄2 tsp vanilla

ROASTED STRAWBERRIES
2 pints fresh strawberries
1⁄4 cup  sugar
1 tsp vanilla
 
Place flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Add butter and cut in with a pastry cutter. Add cream, pulse until moist clumps form. Transfer dough to parchment and roll into a rectangle about 1 1/4 inches thick. Transfer dough to prepared baking sheet and chill for 20 minutes. 

Cut the dough lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Brush top of biscuits with egg wash; sprinkle with remaining 1 tablespoon sugar. Bake at 425 ̊ until biscuits are golden brown about 15 minutes. 

Toss strawberries with 1⁄4 cup sugar and vanilla. Roast in 350 ̊F until it begins to release juices and becomes fragrant. Cool and top.

Peanut Butter Rice Krispy Bars

I often bring these to the beach and picnics, referring to them as crack bars. Make them and you'll see why.

10oz bag of Marshmallows
4 tbs Butter
1/2c Peanut Butter
2c Trail Mix
5c Crispy Rice Cereal

Over a medium low heat, melt the butter, marshmallows and peanut better in a large pot, constantly stirring. Once combined turn off the heat and stir in Trail mix and cereal. Press into a pan to set. Cut into squares once firm.

Raspberry & Lemon Curd Petit Fours

Cake
1/3 c Almond Paste
1/3 c Granulated Sugar
3.5 oz Butter
1/2 Vanilla Bean
3 eggs
1/3 c Cake flour
--
1/4c Lemon Curd
1/4c Raspberry Jam
3/4c Marzipan
--
Stabilized whipped cream
OR2.5 oz Bittersweet Chocolate
2oz Butter

Combine butter, sugar, vanilla and almond paste well. Beat in eggs and stir in flour. Using an offset spatula, spread evenly on a parchment lined jelly roll baking sheet. Bake at 350º for about 8-12 min, until matter isn't wet. Set aside to cool.


Roll out marzipan into a thin sheet, set aside. 

Once the cake is cooled, spread a thin even layer of jam on cake and layer. Spread a thin layer of stabilized whipped cream on top and place marzipan on the very top. Trim the edges and cut into small cubes.

Melt chocolate and butter and glaze cake pieces.

Quinoa Salad

1/2 c tri-color quinoa
1 c chicken broth (or Vegetable Broth)
2 cloves garlic
1 tbsp Bacon Jam(Optional)  
Vegetables on hand:
broccoli, chopped and cooked
beets, diced and cooked
tomato
avocado

Cook Quinoa like rice; add quinoa and broth into a small pot, cover and bring to a boil. Let simmer until they start to split. Then let stand for at least 10-15 minutes. Once cooled, stir in bacon jam and  chopped vegetables.

Bacon Rice Krispies

What do you bring to a Bacon potluck party? Find inspiration on Pinterest http://pin.it/NFXAwkE Then be a fat kid and bring several things instead of just one.

1 10oz bag marshmallows

4 strips of Bacon, chopped and fried

3 tbs Butter

6 c rice krispies cereal

Optional: Tempered chocolate for topping

Fry Bacon pieces in a large pot and set aside. Leave the grease in the pot and melt butter on a medium heat. Add Marshmallows until melted, stirring constantly. When fully melted, turn off heat add bacon bits and rice krispies cereal. Fold in until cereal is evenly coated. Place in a parchment lined brownie pan and press down. Melt chocolate wafers and drizzle on top. Let cool 15 minutes to set and cut into squares.

Bacon Jam

Bacon, it's my JAM!!!! And a really good addition to everything...Cheese platters, mac and cheese, quinoa salad, grilled cheese sandwiches, literally everything!

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces 

2 medium yellow onions, diced small 
3 garlic cloves, smashed and peeled 
1/2 cup cider vinegar 
1/2 cup packed dark-brown sugar 
1/4 cup pure maple syrup
1 tbs freeze dried coffee 
3/4 cup rum

Fry the bacon until browned set aside. Pour off all but 1 tablespoon fat from pan. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, maple syrup, coffee and rum. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. 

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.