Chicken and Sausage Gumbo

Chicken and Andouille Sausage Gumbo

It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Large Sauce pan, 10 inch skillet,
  • large mixing style bowl
  • Measuring spoons, cups,
  • Knife, cutting board,
  • Glass of wine or beer,

Ingredients
  

  • 2-3 LBS Cut up chicken I'm using boneless/skinless chicken thighs
  • Salt to taste if desired
  • 1 TSP Fine ground black pepper
  • 1 1/4 TSP Fine ground white pepper
  • 1 TSP Mustard powder Try to use freshly opened/bought
  • 1 1/2 TSP Cayenne pepper
  • 1 1/2 TSP Paprika
  • 1 TSP Garlic powder
  • 1 TSP File powder A spice made from the leaves of the sassafras tree
  • 1 1/2 Cup Flour
  • 2 1/2 Cups Vegetable or peanut oil I'm using avocado oil
  • 3/4 Cup Finely chopped onion
  • 3/4 Cup Green pepper
  • 3/4 Cup Chopped celery
  • 9 Cups of Chicken stock
  • 1 3/4 Cups Thinly sliced andouille or kielbasa sausage
  • 1 Whole Bay leaf
  • 1 TSP Minced fresh garlic
  • 2 Cup Cooked rice

Instructions
 

  • Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • This is a good spot to take a sip of your drink.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice spooned into the gumbo.
    If you are not using bone-in chicken then adjust accordingly.
  • Add fife powder the last five minutes before serving and stir well.
Keyword Gumbo
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Five Bean Soup

Five Bean Soup

A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 107 kcal

Equipment

  • 6 Quart pot
  • Cutting board and sharp knife
  • Measuring spoons, measuring cup.

Ingredients
  

  • 2/3 Bell pepper OPTIONAL: I like to spice it up by adding in a little hot peppers, such as jalapeno, cotch bonnet, etc .
  • 1 TBSP Olive oil
  • 1/2 Onion diced
  • 2 TSP Garlic minced
  • 4 Cups Chicken broth I use unsalted or low sodium.
  • 1 Cup Tomato sauce
  • 1 Can Black beans–drained and rinsed well until no bubbles form when running water over them.
  • 1 Can Cannellini beans –drained etc
  • 1 Can Great Northern beans – drained etc
  • 1 Can Red Kidney beans – drained etc
  • 1 Can Pinto beans -drained etc.
  • 2 TSP Cumin
  • 1 Tsp Coarse salt
  • 1 TSP Black pepper
  • 1 Tsp Paprika
  • 2 TSP Garlic powder
  • 1 TSP Onion powder

Instructions
 

  • Heat large pot to medium high heat. Add olive oil and saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add chicken broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot. I do this ahead of time so i can just add them right in as called for.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

Notes

You can also add in a smoked ham hock to add some smokiness. Or saute some diced up bacon when you are sauteing the bell pepper and onion
i typically serve this with a mixed green salad, cornbread and cut up fruit for dessert. 
This soup will freeze great in an airtight storage container for up to one month.
Serve a white or rose wine with this. 

Nutrition

Serving: 6gCalories: 107kcalCarbohydrates: 21gProtein: 21gFat: 1gVitamin A: 475IU
Keyword Bean Soup
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Mike’s Homemade Pizza Dough

Mike’s Homemade Pizza Dough

This recipe makes excellent dough for pizza and calzones and flatbreads. This recipe is for one large 16 inch. You become the creative genius by selecting the toppings you want and how much. We love making pizza here at home. Well, everyone loves me making them i guess you could say.
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Prep Time 30 mins
Cook Time 9 mins
Course anytime
Cuisine Italian

Equipment

  • Mixing bowl
  • Measuring cups and measuring spoons, mixing spoon or carving fork
  • Pizza stone or baking pan (try to use a stone if you have one) I've attached a link below of the stones we have.
  • Hot Oven

Ingredients
  

  • 2 1/2 Cups Bread or all purpose flour
  • 1 TSP Course salt
  • 1 1/2 TSP Yeast-dry. Make sure it's fresh/not expired.
  • 3/4 Cup Plus 2 TBSP of warm water. This will depend on the type of crust you desire. (See below) Temp should be 105-115. Not hotter, you don't want to kill the yeast.
  • 2 TBSP Olive Oil – Not EVOO. Not EVOO.
  • 3 TBSP +/- Flour for kneading
  • Corn meal for the paddle
  • Cheese, bacon, onions, mushrooms…whatever you want to top your pizza with.

Instructions
 

  • Mixing is where you can begin giving the pizza your own personal touch. Most recipes use a 1/4 inch thickness as general guide. We prefer a thinner crust. To achieve that, make the dough a little drier and shape to 1/8 inch thickness. Increase the over temp to 475-500F (246- 260C for our european friends). For a thicker crust, make the dough moister and softer. Whichever you choose, allow the dough to rise again for about 30 more minutes.
  • Bowl/Hand: Mix flour and salt in your bowl. Make a small well in the center, distributing the flour around the side so the water does not run out. Sprinkle yeast into the well, pour about 2 tablespoons for water into the well and mix with your fingertips until yeast is dissolved. Pour in remaining water with olive oil. Starting from the inside of the circle, gradually brush the flour into the liquid with your fingers.
    When the flour is all incorporated, gather the dough into a ball. Knead until smooth and elastic, occasionally slapping the dough on the counter top surface. This should take about 10 minutes for you to properly knead the dough. I any dry particles remain, sprinkle with a few drops of water. If dough is too sticky, knead in some additional flour.
    Dough should be soft, and easy to work; however, dough will become softer as it rises and if it's too soft, it's more difficult to work.
  • Food-Processor: Mix flour and salt thoroughly using several pulses or quick on/offs. Sprinkle yeast over water in your measuring cup and mix well. Add olive oil and mix again.
    With machine running, now carefully pour the water, yeast, olive oil mixture through the feed tube and continue processing until the dough is smooth, moist and well mixed about 10 seconds. Dough should NOT form a BALL.
    Turn dough out onto your work surface and knead until smooth, and silken. About 3-5 minutes
  • Rising: Form dough into a circle makes for eventual shaping of the pizza easier. Basically you are tucking the dough ends underneath and slightly stretching it as you do so. Arrange the dough tucked side down on a baking pan or cutting board with a little rice flour sprinkled on it, as rice flour is not readily absorbed by the dough. Otherwise, I will sometimes just spray it using cooking spray. Cover with saran wrap so the dough doesn't dry out or get crusty, but allowing enough space so the dough can rise. Allow to sit in a cold oven for 1 1/2 -2 hours.
    Notes: we usually make smaller/individual size pizzas, so i'll cut the dough into smaller pieces and allow them to rise. So i might have four dough balls that I'll allow to rise.
  • Once your ready to start making your pizzas, adjust your oven racks. I like one at the top and one at the bottom. This way i can rotate the pizza to adjust how fast it's baking. I start at the bottom for a few minutes to get a crispy crust, then move to the top shelf where the heat rises to finish the toppings. Always rotate the pizza regardless of the shelf as the back is always hotter than the front.
Keyword Pizza
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Brown Sugar Pork & Apples

Brown Sugar Pork & Apples

Easy and incredibly delicious brown sugar pork & apples is quick to fix in less than 30 minutes and has wonderful fall flavors
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 871 kcal

Equipment

  • Large skillet or frying pan

Ingredients
  

  • 1 1/2-2.0 LBS Pork Tenderloin When preparing a pork tenderloin, trim off any excess fat that is surrounding the meat. Once the excess fat has been trimmed off, the silverskin must be removed. The silverskin is the thin shiny membrane attached to the tenderloin.
  • Coarse salt and black pepper to taste
  • 3 TBSP Cooking oil I prefer avocado.
  • 1/2 Cup Brown sugar
  • 3 TBSP Dijon Mustard "Do you have any Grey Poupon?"
  • 1 TBSP Minced garlic
  • 2 TBSP Apple juice
  • 2 Medium Apples-sliced into wedges I prefer Granny Smith b/c they can stand up to the pan frying w/out getting mushy.

Instructions
 

  • Season pork with salt and pepper on all sides. Drizzle oil into a large skillet and bring to medium heat on the stove.
  • Stir together brown sugar, dijon mustard, garlic, and apple juice. Rub mixture all over pork using your fingertips.
  • Cook pork in preheated and oiled pan, turning every 2-3 minutes to ensure even cooking. After about 10 minutes, add apples and cook until tender. Temp it at 145, remove from the pan and allow to rest for 3-5 minutes. It will continue to cook for a few minutes after removing from the pan.
  • Serve with roasted fall vegetables.

Notes

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. 
Can You Substitute Pork Loin for Pork Tenderloin? No. Pork tenderloin and pork loin are not easily substituted in recipes.
How to trim your tenderloin: https://www.youtube.com/watch?v=LFVYcfyd_S8
In 2011 USDA guidelines lowered the minimum cooking temperature for pork to 145 degrees with a 3-minute rest
 

Nutrition

Calories: 871kcalCarbohydrates: 42gProtein: 106gFat: 1gSodium: 402mgPotassium: 271mgFiber: 3gSugar: 37g
Keyword Pork Tenderloin
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Union Missouri Fair Meat

Union Missouri Fair Meat

A great ground beef roast recipe
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Prep Time 10 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Missouri
Servings 10

Equipment

  • Dutch Oven, slow cooker, etc—something around 6-8 quarts
  • Large serving forks, strainer, heavy aluminum foil, meat grinder, large bowl, fat skimmer if you have one.

Ingredients
  

  • 4 Lbs Beef chuck roast. I had two roast at approximately 2.3LBS each
  • Coarse Salt Salt both sides of roast well
  • Coarse ground pepper Sprinkle pepper on both sides of roast
  • 2 Packets French Onion soup mix (dry)
  • 1 medium Sweet onion Optional
  • 1 Clove Garlic–diced
  • 3-4 Cups Beef broth–unsalted or low sodium

Instructions
 

  • Pre-heat oven to 300F
  • Set roast(s) out on counter (remove packaging) for about 30-40 minutes to temp the meat for cooking. You don't want to cook cold meat as it will cook unevenly.
  • Salt and pepper the roast well. Put roast into the dutch oven, stew pot or whatever you're using. You DO NOT BROWN the roast. Pour the french onion soup mix over and around the roast(s). Add sliced/rough chopped sweet onion. Add in enough beef broth to where it is about 3/4 the way up the side of the roast(s) Cover the dutch oven, stew pot, etc with a heavy sheet of aluminum foil and put lid onto of the foil to create a TIGHT seal. Put roast into the oven, turn temp down to 275 and set timer for 2 hours.
  • After the 2 hours, check roast and then continue cooking for at least another 30 minutes. It's all about low and slow cooking. Meat should be tender and around 170-180 internal temp. Remove from oven. Remove meat from pot/dutch oven and rest for 10 minutes. While meat is resting, strain out the au jus to remove all the onions, etc. Save the au jus!!
  • Grind the meat using your meat grinder. You want to use the largest setting or largest holes. See photo.
  • Add your ground meat back into the dutch oven/pot and pour some of the au jus over the meat. You DON'T want it soupy, just enough to sort of moisten the meat. Reserve any leftover au jus for later if you need it or for making a beef broth based soup/stew etc.
  • If you can let this sit in the frig for one day to intensify the flavors that's great. If not serve on slider rolls or hamburger buns.
  • I have added photos for the process below, with the exception the the salting n peppering of the meat. Forgot to show that.

Notes

Keyword Ground Beef Sandwiches
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Mexican Pot Roast

Mexican Pot Roast

An easy, flavorful pot roast that's great for tacos and burritos.
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Prep Time 15 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Mexican

Equipment

  • 6 Quart pot
  • Cutting Board
  • Sharp Knife, stirring spoons, measuring cup.

Ingredients
  

  • 2-3 LBS Beef roast. I used a chuck roast.
  • Coarse Salt
  • Fresh ground black pepper
  • 2 TBSP Olive oil-not extra virgin as it might burn/smoke
  • 2 Cloves Garlic, peeled and smashed
  • 1 Large Onion, sliced
  • 1 28 OZ Canned crushed tomatoes, I like San Marzano
  • 1 TBSP Ancho chile powder
  • 1 TBSP Ground cumin
  • 1 TBSP Cayenne red pepper
  • 3 Bay leaves–remove when done cooking.

Instructions
 

  • Season all sides of the beef with a fair amount of salt and pepper. 
  • In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
  • Add the roast to the pot and brown on ALL sides to get a nice crust on all sides. Add garlic and stir around the roast for about 30 seconds. Add the onion and allow to lightly brown, about 3 to 4 minutes.
  • Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. 
  • Bring to a boil then reduce heat and simmer with a lid for about 3-3.5 hours until the meat is fork tender. Remove the Bay leaves. Let meat cool in the liquid. Shred meat and set aside.
  • Serve in flour or corn tortillas with pickled onions (recipe below), lettuce, tomato or however you like your tacos.

Notes

Pickled Onions

1 cup of vinegar, white or apple cider.
1/3 Cup of sugar
1/4 Teaspoon of Salt
  • Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)
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