A talking fridge? Yup, it's here and we talked about it this morning...it tells you what to eat, and what not to eat. I love gadgets, and that's one big gadget! How about your food pantry? Mine doesn't talk, but it is an efficient use of space; take a peek into how I built it at www.kelseyonthehouse.com
Plus, many of you have asked for Betsy's chicken salad recipe…voila!
Betsy’s EZ-est Chicken Salad
1/2 a skin-less rotisserie chicken
2 tablespoons of reduced fat mayonnaise
Dijon mustard (healthy amount)
1 – 2 ribs of chopped celery
1/2 a bell pepper (any color)
1 – 2 tablespoons of chopped dill
salt and pepper to taste
1. Shred 1/2 of a rotisserie chicken, minus the skin!
2. Add 2 tablespoons reduced fat mayonnaise and a healthy dose Dijon mustard.
3. Combine with a rib or two of chopped celery, half of any color bell pepper, and 1 - 2 tablespoons of chopped dill.
4. Salt and pepper to taste.
P.S. Save the other half of the rotisserie chicken to make the Lighter Chicken Enchiladas from "Everyday Food!"
WOW - look at the amazing cookbook from our guests this morning, Rick Tramonto and John Folse – Executive Chefs of Restaurant R’evolution in New Orleans called The Encyclopedia of Cajun & Creole Cuisine.
Here is one of tasty recipes from the cookbookCreole Spicy Three-Meat Pastalaya
Prep Time: 1½ Hours
Yields: 6–8 Servings
Everybody’s had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for tailgating at the football games or even watching the game at home.
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1/4 cup bacon fat
1 1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14 1/2 -ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1 1/2 cups chicken stock
1 1/2 teaspoons chopped thyme leaves
1 tablespoon chopped basil leaves
3/4 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
1. In a large cast iron Dutch oven, heat bacon fat over medium-high heat.
2. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.
3. Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3–5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbecue sauce and stock.
4. Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally.
5. Add thyme, basil, green onions and parsley then continue to cook 5 additional minutes. Season to taste using salt, black pepper and granulated garlic.
6. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.
NOTE: Medium-sized pasta shells may be substituted for penne pasta.