Recipe(tried): Jambalaya & Red Beans Dinner.....

Hi Everyone,

It's been a busy week at home, Mom and I repaired a broken book case that someone was pitching and now it houses all my recipe books and lends warmth to the eating nook in the kitchen. We entertained friends with an Italian dinner and were surprised at the beautiful roasted red peppers platter our friends brought over. They were "ambrosial"...that is the only way I could describe them. She simply roasted them at home with a drizzle of olive oil and garlic. She also shared with me that Christmas time, you can make a platter of these roasted red and green peppers altearnating them on a platter and decorating with mozzarella cheese and black olives to make it look like a Christmas wreath. I must tell you that they were simply delicious with the salad we all enjoyed!Tonight's dinner was inspired after Mom and I bagan talking about the red beans my mom's friend makes. So yesterday we marinated the chicken we needed and soaked the beans. We then planned the dinner around that as we sipped on Coconut Rum Runners (recipe follows so you can sip while you cook).

Now, what do you do with 2 loaves of day old sliced bread? Bread Pudding, that's what. This one came out luscious and will be served with a drizzle of Banana Cream Sauce.

Thus, tonight's meanu is as follows:

Jambalaya
Maldonado's Red Beans
Parmesan Bread Twists
Tomato-Basil Salad
Bread Pudding with Banana Cream Sauce

Happy Cooking! Gina

Coconut Rum Runners

a delightful refresher to sip while you cook!

fill a tumbler with ice
pour in 1/4 c. Coconut Rum
add 1/4 c. cranberry juice
top off with Lemon-Lime Seltzer water
add a twist of lime
Stir well and sip!!

Jambalaya
8 servings

3 chicken breasts, boneless and skinless, cut into bite size pieces
marinate in a bowl with the following:
1/4 t. white pepper
1/4 t. ground coriander
1/4 t. crushed thyme
1/2 t. paprika
1/4 t. oregano
1/4 t. salt
1/4 t. garlic powder
2 T. olive oil
1 T. lemon juice
Mix well, cover and marinate overnight.

Next day, heat 2 T. olivea oil in large skillet and add chicken, scrape evry bit of ingredients out of that bowl. Add:
1 c. chopped celery
1 c. chopped red bell pepper
1 1/2 c. chopped onion
1 T. fresh chopped parsley
Stir well and over medium heat saute til golden. Add:
3 crushed garlic cloves, stirring well.
Add 16 oz. crushed tomatoes and cook for 15 minutes covered.
Transfer everything to a pot with a lid and add:
2 c. water
2 c. chicken broth 1 1/4 c. raw rice
Bring to a boil, stir and cover. Simmer for 20 minutes.
Add:
1 c. diced ham
1 c. sliced Kielbasa sausage
Cook another 20 minutes on low til most liquid is absorbed and rice is tender.

Maldonado's Red Beans
1 bag 14 oz. red beans or Roman beans
2 T. olive oil
1/2 c. chopped ham
2 slices Kielbasa sausage, chopped
1/2 c. chopped onion
1/4 c. green bell pepper chopped plus 1 half to float
3 garlic cloves, crushed
1 packet Sazon Golla with achiote and Culantro
1/2 c. crushed tomatoes
1 t. salt
1/2 t. black pepper
1/4 t. oregano
1 t. ham boullion (Superior Touch Brand)

Sort and wash beans. Add 4 cups water and let soak overnight. Next day drain the beans and add 4 c. water and the 1/2 green pepper to float. Heat oil in large skillet over med. heat and stir in the onions, peppers and garlic and saute til golden. Add the ham and chopped kielbasa, seasoning packet, 1/2 c. crushed tomatoes. Stir into the beans and add 1 t. ham boullion. Stir to blend all. Bring to a boil, reduce heat and cover. Simmer til beans are tender. Remember to check occasionally and add more water if needed.

Apple Bread Pudding

1 loaf sliced white bread
1 loaf sliced wheat bread
4 eggs
2 c. heavy cream
1/2 c. sliced almonds
1 c. buttermilk
1 c. sugar
1/2 c. golden raisins
1/2 t. apple pie spice
2 t. cinnamon
1 T. vanilla
1/2 stick butter, softened
1/2 c. brown sugar
3 apples, cored and chopped
1/2 stick butter, softened

Spread softened 1/2 stick butter on bottom and sides of 13x9 baking glass pan. Sprinkle over evenly the 1/2 c. brown sugar. Set aside.

In a large bowl, beat the eggs, add the cream, buttermilk and spices with vanilla. Break apart tahe bread into chuinks and put into mixture. Add raisins and almonds. Stir well to blend and let sit to soak for 40 minutes in refrigerator.
Pour into prepared pan and bakae for 40 minutes at 350. Dot with 1/2 stick softened butter and sprinkle some cinnamon on top as it cools.

Banana Cream Sauce
2 sticks butter
2 c. powdered sugar
2 beaten eggs
1/2 c. Creme de Banana Liqueuer

Mix everything together in a saucepot til it thickens. Store in a glass jar in fridge and when ready to re-use, heat in microwave.