Delicious Jambalaya with Chicken Sausage and Shrimp

By Jodee Weiland

When I first starting making jambalaya years ago, I used a recipe from a cookbook called Celebrate Chicago: A Taste of Our Town and  put together by the Junior League of Chicago (1996 edition). Since then I have adapted the recipe for jambalaya in this cookbook, especially after visiting New Orleans several times over the years. I wanted a healthier version of the original jambalaya, so I made some changes like using Italian chicken sausage instead of Italian sausage. With a few other changes, my version of the original recipe evolved, and my Delicious Jambalaya with Italian Chicken Sausage and Shrimp became one of our favorite dishes!

http://learnfromyesterday.comThere were more healthy choices made over time with this recipe. One change I made to this recipe was using extra-virgin olive oil instead of vegetable oil. I, also, chose to use two orange and red bell peppers instead of one green bell pepper. I added  twenty-eight ounces of crushed tomatoes instead of sixteen ounces of tomato sauce. My crushed tomatoes or puree are all tomato with no salt added. In addition to this, I use sea salt very lightly in this recipe rather than regular salt. With all the rich flavor, not much is needed really. In the end, jambalaya usually has the rice mixed in, but I serve the jambalaya over the rice, so you can decide how much rice you want. The basics of the original recipe are all there, but just slightly altered for a healthier jambalaya, and it’s delicious!

http://learnfromyesterday.comDelicious Jambalaya with Chicken Sausage and Shrimp (adapted from Celebrate Chicago: A Taste of Our Town, Edition 1996)

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves minced
  • 2 sweet bell peppers, one red and one yellow
  • 3 tablespoons extra-virgin olive oil
  • 1 (28 ounce) can crushed tomatoes unsalted
  • 1 (16 ounce) can diced tomatoes unsalted
  • Sea salt and ground black pepper to taste
  • 1/2 teaspoon cayenne or more to taste
  • 1 pound Italian chicken sausage cut up into bite size pieces
  • 2 pounds shrimp, peeled
  • 4 to 5 cups rice, cooked

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Sauté the onions, celery, bell peppers, and garlic in the olive oil until tender. When ready, add the diced tomatoes with juice (not drained), crushed tomatoes, sea salt, ground black pepper, and cayenne to this. Cover and simmer for about one hour.

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Since the chicken sausage is usually cooked, there is no need to brown it. Just cut the sausage up into bite size pieces and peel your shrimp. After one hour of simmering, add the sausage into the hot mixture and stir it. Once the sausage is heated for about ten to fifteen minutes, add the shrimp and continue to heat until the shrimp warmed. Serve over rice or stir the rice into the mixture, if you prefer.

http://learnfromyesterday.comMy adapted version of Delicious Jambalaya with Chicken Sausage and Shrimp is so good, it has become a family favorite! We love to serve it over the rice, instead of mixing the rice into the mixture, but you can do it either way. Whichever way you choose to do it, you are going to love it. Serve it with a nice glass of red wine and savor all the rich flavors blended together. This dish is absolutely wonderful, so enjoy!

http://learnfromyesterday.comJunior League of Chicago. Celebrate Chicago: A Taste of Our Town. Chicago: the Junior League of Chicago, Inc., 1996. Print.

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Chicken in White Wine Mushroom Sauce

By Jodee Weiland

During the winter months when we have chicken, we still grill it more often than not because it’s so healthy. Even if there is snow on the ground, we love grilling chicken and other foods in the winter. But I wanted to cook a chicken dish with a little more flair today because it was my husband’s birthday this week. I decided chicken with a white wine sauce and mushrooms would be delicious. That’s how I came up with my version of Chicken in White Wine Mushroom Sauce!

http://learnfromyesterday.comOf course, a white wine mushroom sauce has wine and mushrooms. First, sauté onions, garlic, and a pound of slice mushrooms in extra-virgin olive oil. Next, brown your seasoned chicken breasts, and then add white wine, butter, and a few other ingredients to create a richly delicious sauce for your chicken breasts. Although this meal is not grilled, when you sauté chicken in a rich wine sauce blended with fresh mushrooms correctly, the result is both delicious and can still be healthy!

http://learnfromyesterday.comChicken in White Wine Mushroom Sauce

  •  4 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 onion sliced thinly
  • 2 to 3 garlic cloves sliced thinly
  • 1 pound sliced mushrooms
  • Sea salt and fresh ground black pepper to taste
  • 3/4 cups nonfat plain yogurt
  • 1/3 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 teaspoon unbleached flour

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Sauté the onions, garlic, and mushrooms in the extra-virgin olive oil over a low to medium heat in a covered pan, stirring occasionally. When the onions become translucent, push the mixture to the outside edges of the pan. In the center of the covered pan, brown the chicken breasts seasoned with sea salt and black pepper to taste. When browned and partially cooked, remove the chicken breasts to a plate.

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Then add the yogurt, white wine, butter, and flour to the mushrooms, onions, and garlic, stirring and blending them together. Season to taste, if needed. Then put the browned chicken breasts back in the pan, spooning the mixture over the chicken. Simmer all of this over a low heat for another 20 to 30 minutes or until cooked.

http://learnfromyesterday.comMy Chicken in White Wine Mushroom Sauce is not only a delicious dish full of rich flavors, but it is healthy as well. Serve this dish with a Parmesan risotto or garlic mashed potatoes and a green vegetable. We chose a Parmesan risotto and fresh green beans steamed. Then pair this meal with a glass of Riesling to add to the already delicious flavor of the meal. This meal not only tastes great, but it also feels like an elegant meal you might have in a fine restaurant. Give it a try, and enjoy!

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Delicious Cranberry Apple Smoothie with Mango

By Jodee Weiland

With the New Year approaching, it is definitely time for a new smoothie! This time of year brings with it the availability of cranberries, so my new smoothie definitely has cranberries. Blended together with other fruits, this smoothie has both the tart flavor of cranberries along with the sweet flavors of Granny Smith apples and mango slices. The result is the fabulously Delicious Cranberry Apple Smoothie with Mango!

http://learnfromyesterday.comEach of these ingredients has numerous health benefits for us adding great nutritional value to this smoothie. The cranberry health benefits are a decrease in the risk of urinary tract infections and also, an increase in the health of the cardiovascular system. It’s the combined impact of cranberry antioxidants and anti-inflammatory phytonutrients in cranberry that’s responsible for these results. Adding cranberries to a smoothie is definitely a way to increase the health benefits of your smoothie.

http://learnfromyesterday.comDelicious Cranberry Apple Smoothie with Mango

  • 1 cup ruby red grapefruit juice (no sugar added) or juice of your choice
  • 1 cup frozen fresh mango
  • ½ cup frozen fresh cranberries
  • 1 Granny Smith apple with skin cored and cut up
  • 1 tablespoon organic honey

http://learnfromyesterday.comhttp://learnfromyesterday.comPrepare and place all of the above ingredients into a blender. Blend the ingredients together until smooth. Pour the smoothie into a glass and serve. This recipe will be enough for about two ten ounce servings.

http://learnfromyesterday.comMy Delicious Cranberry Apple Smoothie with Mango is both delicious and healthy! There are two servings and each will be approximately 206 calories and 0 fats. This a great boost before working out or after a workout. The vitamins and additional nutrients from this smoothie are a great health benefit for you any time. Give this smoothie a try, and enjoy!

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New Way to Count Steps and Track Fitness

By Jodee Weiland

In order to start the New Year right, I invested in a step counter, Fitbit One. Over the years, I have had several step counters, starting with the first step counter purchased years ago for five dollars. I was teaching English literature and composition at our local high school. The school nurse introduced us to the idea of a step counter we could purchase for this nominal fee. The idea was counting our steps to improve our health and make us more aware of our true activity level. I loved the idea and bought one. It was one of the best choices I ever made, finding a New Way to Count Steps and Track Fitness!

http://learnfromyesterday.comThat was only the beginning of the journey. I had always worked out, and now I was simply tracking the results of any and all activity during my day. As we grow older, it is not unusual to become more sedentary. Aches and pains settle in joints and muscles over the years, especially if we use those muscles less. Any old injuries become a constant reminder that we’re aging. The only real way to fight back is to keep active and keep moving. The more you move, the less likely you are to suffer from muscle and joint soreness.

http://learnfromyesterday.comMy first step counter actually helped me step it up a bit. I thought I was still keeping as active as before, but I found out that in reality, I had slowed down somewhat. That’s when I stepped it up and made sure I was taking at least 10,000 steps a day, the approximate equivalent of five miles. The tracking of steps made me even more aware of my activity level, which in turn, helped me to increase my activity level as I got older rather than decrease it.

http://learnfromyesterday.comI moved on from that first step counter to several of the OMRON brand step counter. These step counters gave me even more information about my activity level. I became aware of not just steps taken, but calories burned. When I first did this, step counters weren’t all that popular, and they were also somewhat bulky and not as easy to wear. They usually clipped on to a waist band, but were definitely noticeable to the wearer. The later ones could upload your steps to a computer, giving you a visual record of your day to day activity over extended periods of time. My last step counter could track over thirty days before having to upload the information and showed up to seven days activity on the step counter itself at any time. This helps you see your progress.

http://learnfromyesterday.comEventually, I decided it was time to upgrade for a few reasons. First, the newer step counters are small enough and light enough that you don’t even feel them on you when you wear them. This is so much more comfortable and means you are more likely to continue using it. Second of all, these new step counters, track not just steps, but stair climbing, aerobic activity intensity, sleep patterns, and so much more. So after researching and one false start (I returned one stepper that did not do what it claimed), I finally ended up purchasing a Fitbit One during the holiday sales and couldn’t be happier with the results.

http://learnfromyesterday.comFitbit One is my New Way to Count Steps and Track Fitness! With Fitbit One, I can track steps, stairs (floors climbed), calories, miles, activity level, sleep patterns, and so much more. It even links up to various other plans that track your food, etc., like MyFitnessPal.com, which I am using. You can sync it wirelessly with your computer and apps on various devices. I love being able to track so much information about my activity levels and at the same time, keep fit. This program even awards me badges for completing certain achievements as I progress, which makes it fun. You can even share your results with others if you choose to do so through social media. So far this has been one of my better investments in my fitness routine and plan to keep healthy! If you’re looking for a great way to amp up your fitness plan for the New Year or even just to start one, this step tracker is a great idea, so give it a try and enjoy!

http://learnfromyesterday.comNOTE: This is NOT a sponsored post. The information given is based on my own personal opinions, experiences, and thoughts.

Salmon with Sweet Bourbon Glaze

By Jodee Weiland

I love salmon, and when it’s served with a sweet bourbon glaze, I love it even more. Although I have eaten salmon with a sweet bourbon glaze at restaurants many times, I decided it was time to do this recipe at home. I researched sweet bourbon glaze and discovered that there are so many different ways to do this. From what I learned, I just chose what I liked best from many of them, adjusted the amounts and ingredients to my preferences, and the result was awesome. My Salmon with Sweet Bourbon Glaze is the perfect blend of some of my favorite ingredients, and it is delicious!

http://learnfromyesterday.com Of course, most of the recipes use bourbon, but the amounts varied anywhere from one tablespoon to one cup. I chose somewhere short of the middle for this ingredient, and it was the perfect choice for my taste. Some had butter, and some did not. I chose to leave the butter out. Most have brown sugar in varying amounts, and I chose middle ground here, or what I thought was just enough, but not too much. Many had garlic, and I have never said no to garlic, so I included garlic as well. Now the rest of the ingredients varied quite a bit, so I decided to use what I thought would make this sweet but tangy. I chose apple cider vinegar, Dijon mustard, Worcestershire sauce, and molasses. Molasses adds just that right taste of what I call “Southern” for me. The end result was bold and delicious beyond my expectations!

http://learnfromyesterday.comSalmon with Sweet Bourbon Glaze

  • 2 – six ounce pieces of fresh salmon
  • Sea salt and ground black pepper to taste
  • 1/3 cup bourbon (a better quality bourbon makes for a better glaze)
  • 1/4 cup brown sugar
  • 1 fresh garlic clove minced
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses

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Blend together the bourbon, brown sugar, garlic, apple cider vinegar, Dijon mustard, Worcestershire sauce, and molasses in a sauce pan and bring it to boil, while stirring. Reduce the heat and simmer for 8 to 10 minutes or until it reduce to about half and thickens slightly. It will thicken more as it sits at room temperature on the side cooling off to room temperature.

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Then season to taste the salmon pieces with the sea salt and black pepper. Don’t over do the sea salt. Place the pieces on a pan to broil or grill. If broiling, broil the salmon three to four inches below the heating coil for 6 to 9 minutes depending on thickness, and until there is a slight crispiness on the top, but make sure the salmon is not overdone. If more than 3/4 inch thick, it may take longer. Watch carefully, and just before the last minute you can brush some of your sweet bourbon glaze lightly on the top of the salmon.

http://learnfromyesterday.comWhen done, remove the salmon from the oven and baste some more with the sweet bourbon glaze. If grilling, cook according to the directions for your grill, adding glaze lightly in the last minute and then again adding more glaze when the salmon is ready to be served. Any leftover glaze can be refrigerated for about a week or a little longer. When ready to use, bring it to room temperature and use it on fish or even chicken.

http://learnfromyesterday.comMy Salmon with Sweet Bourbon Glaze is absolutely delicious and has a bold flavor you will love. Salmon is so healthy for you, even adding a glaze will not take away from the benefits. Serve with a fresh vegetable, and a glass of white wine. We chose a Riesling and it paired well with the salmon. However, you choose to have this great dish, you are going to love it, so enjoy!

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