I am a real seafood lover. When I get the chance to incorporate it into a dish, I will. I also love Paella and Jambalaya. This dish is kind of a "poor man's" version of a combination of those two dishes. I can't decide what to call it. Maybe "Jambalella"? Whatever you call it, don't for get to call me to dinner when you are serving it! The flavors are delicious. Begin by dredging chicken, I used thighs, in a seasoned flour mixture and then browning the chicken in olive oil. While the chicken browns, chop up a small onion and a bell pepper. I used yellow, but you could use any color you would like. After the chicken is brown, move it to one side of the skillet and add the onion and pepper to the pan juices and saute. While those vegetables soften, slice up your smoked sausage and add it to the mix, then chop a large tomato and add it as well. At this point, sprinkle on top 1 T. chicken flavored tomato bouillon, oregano, rice and water. Cover the skillet and let everything cook for about 20 min. During the last 10 min. add the shrimp. When the shrimp is pink and the rice is done, you are ready to serve! Here is a printable version of the recipe: Hope you love it as much as we did!
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Halloween is over and the Ugly Sweater Express is just a month away, so Hot Cocoa Bomb making and then decorating is in high gear. I have been saving the decorating until the last week before the event, so sorry the bombs are all so plain looking. Here is a picture of how I tell them apart: I put a little button on the bottom (a chip the flavor of the bomb) to remind me. I also put each flavor in a separate labeled container. The picture is showing a new flavor we are introducing this year, Peanut Butter Bombs! Who doesn't love that peanut butter chocolate flavor together? These are really very good. We have a tutorial that teaches how to make the Cocoa Bombs, but people still ask me how we manage to get the marshmallows and everything in there. So, I thought today I would teach you my Cocoa Bomber magic I was making the Peanut Butter Flavor, which has more ingredients than some of the other flavors, so this is the perfect batch to show you. Click on the pictures! Melting and tempering the chocolate is probably something I should blog about in the future. I forgot to take a picture of the Peanut Butter Powder. But you can find a couple of posts about it here and here. When you are finished adding all of the ingredients and the chocolate, don't forget the button. Next, pop them in the freezer to harden. Of course, I always have to sample the batch for quality control. |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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