Sunday, February 26, 2017

Chicken and Shrimp Gumbo / #SundaySupper


We are days away from Mardi Gras in New Orleans, and because food plays such a big part of the celebration it only seems natural to celebrate with food! You are going to want to make this Chicken and Shrimp Gumbo a part of your party!! It is full of flavor, with sausage and potatoes in the mix too, and it's so easy to make. It takes some time, but it is well worth the time! 
 Chicken and Shrimp Gumbo

1 large Onion, coarsely chopped
1 Red Bell Pepper, coarsely chopped
1 cup Celery, thinly sliced
2 Garlic Cloves, minced
2 teaspoons mild Cajun Seasoning 
1/2 cup Peanut Oil
3/4 cup Flour
1 (48 oz) container Chicken Broth
2 pounds boneless Chicken Breasts
1 pound Andouille Sausage
1 pound Shrimp (med size)
3 pounds Red Potatoes
1 tablespoon Peanut Oil
1 teaspoon Salt
1/4 cup crumbled Bacon



 
Chop the onion, red pepper and celery. It can be a rough chop. I used a mandoline to slice the celery, and it worked great. 
Heat the oil in a large pot. Add the flour a little at a time, whisking constantly as you add it. Continue whisking for 15-18 minutes until the flour mix turns to a caramel color. Then reduce the heat to low, still whisking continuously until the mix turns to a milk chocolate color and becomes smooth. 
Take temperature back to medium. Add the onions, peppers, celery minced garlic and seasoning. Mix together. Cook for 3-4 minutes.
Cut chicken into chunks. Slice sausage into 1/4" wide pieces.

Add chicken broth, sausage and chicken to pot. Increase to medium high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 1 hour 30 minutes or until chicken is done.
The chicken needs to be shredded. You can do it by leaving the chicken in the pot, or you can pull it out, shred it and return it to the pan. Using two forks pulling opposite one another makes it easy to shred.
Peel and devein the shrimp. Add to the pot to cook for 3-4 minutes. Mix the red potatoes, oil, and salt together in a bowl. Preheat oven to 450 degrees. Quarter the potatoes and place on baking sheet to cook for 40-45 minutes.
Place potatoes into bottom of bowl.
Spoon in gumbo. Top with chopped bacon.
Enjoy your tasty gumbo!

Thanks so much for joining me in this celebration of Mardi Gras, and thank you to Marion from Life Tastes Good. Scroll down a bit to see more yummy Mardi Gras food recipes from Sunday Supper family members.
 
  Appetizers
Main Dishes
Sides
Desserts
Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, February 23, 2017

Celebrate It! Blog Link Party!

Welcome to Celebrate It!

Thank you for stopping by today! 
Link up what you are celebrating and share with us!
We can't wait to see your newest creations!



Here are last weeks 3 most clicked links:

 Barilla Pesto Pasta w/ Cheese and Tomatoes
from


 How to Make a Ruffle Apron
from


Be A Graffiti Artist at Cadillac Ranch
from



Thanks for sharing!

Let's Party!



Sunday, February 19, 2017

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch


Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
 Use toothpicks to hold the pork chop closed.
Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 
Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!


 Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

  • small wheel of Brie Cheese
  • 1 small Onion
  • 4 pieces of thinly sliced Prosciutto
  • 2-2" wide pieces of Boneless Pork Loin
  • Butter
  • 1 cup Pineapple Juice
  • 2 tablespoon Dark Brown Sugar
  • 1 tablespoon Cornstarch

INSTRUCTIONS:

  1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
  2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
  3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
  4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
  5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
  6. Use toothpicks to hold the pork chop closed.
  7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
  8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
  9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
  10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
  11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
  12. Pour glaze over stuffed pork chop. Enjoy!
Created using The Recipes Generator

Thursday, February 16, 2017

Celebrate It! Blog Link Party!

Welcome to Celebrate  It! Blog Link Party!

Thank you for stopping by Celebrate It today!
I am excited to see what you are sharing!
I hope everyone had a fun Valentine's day!
Let's get this party started!

Last weeks 3 most clicked links:

Yo Yo Valentine Printables
from

 Homemade Croissants
from
Homemade Mint Extract
from

Let's get to the party!

Monday, February 13, 2017

Chicken Enchiladas / #FoodBloggerLove

Today I made these Chicken Enchiladas from the blog, Jane's Adventures in Dinner. I am participating in a fun recipe swap called #FoodBloggerLove! I was assigned a blog and I was to pick a recipe to make from that blog and post about it here at The Freshman Cook! 

Once I pulled up my assigned bloggers page, it took me all of 2 minutes to decide what I was going to make. All of the recipes look amazing, and the pictures are awesome, and when I saw the recipe for Chicken Enchiladas, I had to make it! 

I have been trying to come up with a recipe I liked for Chicken Enchiladas, but I have not had much luck. I keep putting in too much of this or too little of that, and I just can not get it right. So when I saw the Chicken Enchiladas recipe I knew it was fate! Oh my, IT IS AWESOME! I am in love with this recipe! I know you will love it too! I did make a few minor changes to accommodate my family and their likes and dislikes, and it is still awesome! Check out the recipe I made below, and then visit Jane's Adventures in Dinner and check out her original recipe too!

 Chicken Enchiladas
(printable recipe at end of post)
(makes 4)

Enchilada Sauce
1/2 tablespoon Cumin
1 tablespoon Chili Powder
1 1/2 tablespoons Flour
1 mashed Garlic Clove
1/2 tablespoon Garlic Powder
1 1/2 tablespoon Oil
3/4 cup Water
2 cups chopped Tomatoes

Chicken Mix 
1 1/2 cups shredded, cooked Chicken
1 teaspoon Cumin
1 teaspoon Chili Powder
1 tablespoon chopped Cilantro
4 Tortilla
1 cup shredded Monterey Jack Cheese


Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps. 
Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one. 
Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
Spoon more sauce over top of tortillas. Cover with cheese.
Bake for approx. 20 minutes, until hot and bubbly.
Serve and enjoy!
I hope you will try this recipe. I know you will love it! 
 Looking for more from Jane's Adventures in Dinner? 
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Check out all these yummy looking recipes from this fun #FoodBloggerLove event:


An InLinkz Link-up



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print recipe

Chicken Enchiladas

INGREDIENTS:

Enchilada Sauce
  • 1/2 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1 1/2 tablespoons Flour
  • 1 mashed Garlic Clove
  • 1/2 tablespoon Garlic Powder
  • 1 1/2 tablespoon Oil
  • 3/4 cup Water
  • 2 cups chopped Tomatoes
Chicken Mix
  • 1 1/2 cups shredded, cooked Chicken
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 tablespoon chopped Cilantro
  • 4 Flour Tortillas
  • 1 cup shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.
  2. Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
  3. Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.
  4. Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
  5. Spoon more sauce over top of tortillas. Cover with cheese.
  6. Bake for approx. 20 minutes, until hot and bubbly. Serve and Enjoy!
Created using The Recipes Generator

Sunday, February 12, 2017

Southwestern Shrimp Spring Rolls / #SundaySupper

These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!

  Southwestern Shrimp Spring Rolls
(printable recipe at end of post) 
( makes 12-15)
1 pound Shrimp (20-25 ct)
1/4 cup White Rice
1/4 cup Salsa
1/4 cup Orange Peppers
1/4 cup Red Peppers
1/3 of a Serrano Pepper
1 Green Onion
1 cup cooked Pinto Beans
2 tablespoon Yellow Onion, chopped small
2-3 teaspoons Chipotle Seasoning
Egg Roll Wrappers
Monterey Jack Cheese 
Oil for frying
Avocado
2 tablespoons Salsa
1 tablespoon Sour Cream
1-2 teaspoon Garlic Salt
1 teaspoon Lemon Juice 

 Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in  the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

 To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling. 
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice.  Cut egg rolls diagonally and serve. Enjoy!

Thank you for stopping by and visiting today! 
Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today! 
Scroll down just a bit and you will find a list of all the tasty recipes created by Sunday Supper members!:

Finger Foods

Hors d'oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.   

print recipe

Southwestern Shrimp Spring Rolls

INGREDIENTS:

  • 1 pound Shrimp (20-25 ct)
  • 1/4 cup White Rice
  • 1/4 cup Salsa
  • 1/4 cup Orange Peppers
  • 1/4 cup Red Peppers
  • 1/3 of a Serrano Pepper
  • 1 Green Onion
  • 1 cup cooked Pinto Beans
  • 2 tablespoon Yellow Onion, chopped small
  • 2-3 teaspoons Chipotle Seasoning
  • Egg Roll Wrappers
  • Monterey Jack Cheese
  • Oil for frying
  • Avocado
  • 2 tablespoons Salsa
  • 1 tablespoon Sour Cream
  • 1-2 teaspoon Garlic Salt
  • 1 teaspoon Lemon Juice

INSTRUCTIONS:

  1. Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
  2. Cook the rice. Add salsa to the rice and mix together.
  3. Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
  4. To wrap the mix in a egg roll wrapper: 1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 2. Add shrimp mix to top of cheese. 3. Add more cheese to the top of the mix. 4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper. 5. Pull the left and right sides of the wrapper to the center of the wrapper. 6. Bring up the bottom of the wrapper and tuck it over the filling. 7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll. 8. Continue to fill all egg rolls. Refrigerate until ready to use.
  5. Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
  6. Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve.
Created using The Recipes Generator