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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Savory Chicken with Tomato, Artichokes, and Beans All in One Pot

By Jodee Weiland

When I started my chicken dinner tonight, I wasn’t really sure where I would end up. I like to think my father was standing by my side encouraging me to try something new with chicken or challenging me like he used to do to make something better than him. Our little competitions often inspired me to try things in the kitchen I had never tried before. Dad was famous for throwing together a meal that was more than gourmet, just using whatever he had on hand. That’s what I did tonight and the result was my delicious Savory Chicken with Tomato, Artichokes, and Beans All in One Pot!

http://learnfromyesterday.comThis hearty dish is made all in one pot, which makes it easier to prepare for a weekday meal when things get hectic in most households. It has the hearty white beans of a cassoulet, but most of its rich flavor comes from the onions, garlic, artichokes, and seasonings blended together in simmering tomatoes with a dry white wine. The chicken breasts add their own flavor to the mix, and the result is absolutely delicious!

http://learnfromyesterday.comSavory Chicken with Tomato, Artichokes, and Beans All in One Pot

  • 2 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion sliced thin
  • 2 large garlic cloves sliced thin
  • 1 small jar marinated artichokes drained (usually 4 to 6 ounces)
  • 1/2 teaspoon ground thyme
  • Sea salt and ground black pepper to taste
  • One 15 ounce can crushed tomatoes
  • 1/4 cup dry white wine
  • 1 teaspoon sugar
  • One 15 ounce can Great Northern Beans (reduced sodium)

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In a large pan, sauté the onions, garlic, and artichokes. Add thyme, sea salt, and black pepper to this mixture. When onions become translucent, push the vegetables to the sides and brown your chicken breasts on all sides after seasoning lightly with black pepper. Then add the crushed tomatoes, white wine, and sugar. Stir this into your vegetables and spoon over the browned chicken breasts.

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Bring this to a low boil, then reduce the heat to simmer, cover, and cook for about 15 minutes. Then add in the white beans, blending them together with the sauce. Cover once more and simmer for 15 to 20 minutes longer or until the chicken is cooked. To thicken the sauce, remove the cover the last 5 to 10 minutes of cooking. When done, serve.

http://learnfromyesterday.comMy Savory Chicken with Tomato, Artichokes, and Beans All in One Pot is absolutely delicious! Your family will love the rich flavors blended together in this wonderful dish. Serve this dish with a crusty loaf of multigrain bread and a glass of your favorite Chianti. On these cold winter nights, there is nothing better than a hearty meal that not only tastes great, but is healthy as well. You won’t be disappointed if you try this dish, so enjoy!

Lemon Chicken with Artichokes, Kalamata Olives, and Feta

By Jodee Weiland

Lately, I have been making more chicken dishes with a Mediterranean flavor. Recently, I did Greek Style Chicken with Spinach, Artichoke, and Feta that was a stuffed boneless chicken breast and definitely delicious. When I decided to make this new chicken dish, I wanted to make it a little easier to do for those busy days. This new dish does not have any spinach, but still has all the great flavor of my Greek style chicken, but with a lot less preparation time needed. The end result was my Lemon Chicken with Artichokes, Kalamata Olives, and Feta, and we loved it!

http://learnfromyesterday.comTo begin with, this chicken breast was not split and stuffed. Because it is not stuffed, it has no spinach, and it also is easier to make when you need to get a great tasting dinner on the table fast. With this recipe, you just put your chicken breasts in a baking dish, add olive oil and fresh lemon juice, some seasonings, and finally, the toppings of artichokes, olives, feta cheese, etc. This does not take long to do. Once done, you just put the baking dish in the oven and cook your dinner. While the chicken is baking, prepare a  vegetable for a side dish. If you want potatoes, add cut up red potatoes to the baking dish and bake them along with the chicken. It doesn’t get much easier than this!

http://learnfromyesterday.com Lemon Chicken with Artichokes, Kalamata Olives, and Feta

  • 2 boneless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1/2 to 1/3 cup fresh lemon juice (or to taste)
  • Sea salt and ground black pepper to taste
  • 2 garlic cloves minced
  • 1/2 cup marinated artichoke hearts
  • 1/3 cup pitted Kalamata olives (more or less to taste)
  • 1 small tomato sliced or 8 to 10 grape tomatoes
  • 1/8 cup crumbled fat free feta cheese
  • 6 red potatoes cut up (optional)
http://learnfromyesterday.comhttp://learnfromyesterday.comPreheat oven to 400 degrees. Place the chicken breasts in a baking dish. Put olive oil and fresh lemon over the top of the chicken breasts. Season to taste with sea salt and ground black pepper. Then sprinkle the minced garlic, artichoke hearts, olives, tomato, and feta cheese over the top of the chicken breasts. If you decide to add the optional red potatoes, place them along the outside edges of your baking dish. Cover the baking dish and bake at 400 degrees for 35 minutes. Then remove the cover and bake for 5 minutes longer or until done.
http://learnfromyesterday.comMy Lemon Chicken with Artichokes, Kalamata Olives, and Feta is both delicious and healthy! Serve this dish with a vegetable and a white wine. You have the option of adding some red potatoes to this dish, if you want a potato side as well. Whatever you decide, you will love this dish, and it really is easy to do. You get all the great flavor with less work here. So give it a try, and enjoy!

Greek Style Chicken with Spinach, Artichoke, and Feta

By Jodee Weiland

When I go to a Greek restaurant, I love the rich aromas that come from the kitchen. One of my favorite dishes is a baked Greek style chicken breast stuffed with spinach, artichokes, and feta. The addition of some kalamata olives to this dish is delicious. The blend of seasonings with olive oil and fresh lemon juice used to make this Greek style chicken always add a wonderful flavor to this meal. That’s why I had to create my own Greek Style Greek Style Chicken with Spinach, Artichoke, and Feta!

Greek Chicken There are so many wonderful Mediterranean dishes in both the Greek and Italian cultures, but whenever I eat at a Greek restaurant, this dish or anything similar will always be my first choice. I do love when they do something similar using salmon or a white fish of some type as well. Greek food is so flavorful and enjoyable, that I can’t imagine anyone who wouldn’t love it!

http://learnfromyesterday.comGreek Style Chicken with Spinach, Artichoke, and Feta

  • 2 boneless chicken breasts
  • 1/3 cup crumbled feta cheese
  • 1/3 cup marinated artichoke hearts chopped
  • 1/2 cup fresh spinach chopped
  • 1 to 2 garlic cloves chopped (for stuffing)
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 6 red potatoes halved
  • 1 teaspoon dried parsley
  • 1/2 teaspoon oregano
  • 1 to 2 garlic cloves chopped (for top of chicken breasts)
  • 10 pitted kalamata olives
  • Sea salt and ground black pepper to taste

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Preheat oven to 400 degrees. Cut into each chicken breast, but not through, forming a slit. Pound the chicken breast with a cooking mallet to flatten the bottom half. Combine the feta cheese, artichoke hearts, spinach, and garlic. Then take this mixture and spoon it into the fold of the chicken breast closing it with toothpicks. Place the stuffed and closed chicken breasts in the baking dish. Pour the olive oil and lemon juice over the chicken breasts.

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Then place the potato halves around the sides of the two chicken breasts. Sprinkle the parsley, oregano, garlic, olives, sea salt, and black pepper over the top of the chicken breasts and potatoes. Cover the baking dish and put in the oven. Bake at 400 degrees for 45 minutes. Then uncover and bake for five minutes longer.

http://learnfromyesterday.comMy Greek Style Chicken with Spinach, Artichoke, and Feta is so delicious! This wonderful dish will fill your home with the rich aromas of Greek style cooking and tantalize your taste buds. Serve this dish with a nice Cabernet Sauvignon and a delicious side salad. You will love the flavors in this dish and will certainly be glad you tried it, so enjoy!

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