This is an easy grilling recipe. This spicy chicken is full of flavor. From Eating Well magazine. You can grill, broil or use a grill pan on the stovetop for this recipe. I sliced the chicken, after grilling, and served it over a salad.
This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.
This is a cajun classic. Dirty rice is basically a rice pilaf that is called dirty because it's cooked with minced chicken livers or gizzards. Don't run away now! The rice doesn't taste like liver, it just deepens the flavor of the rice and the crispy bits are so small you won't really notice them. You have a choice of using green bell peppers or jalapenos, depending on your heat tolerance. Enjoy!
Even though this is titled chicken jambalaya, there is also some ham and sausage in there for flavor. This is a great one-dish meal and pretty easy to throw together. Adapted from an Emeril Lagasse recipe.
This is a great spice mix to use when blackening anything. It is particularly good on fish. I think this was from a Paul Prudhomme recipe. You can play with the amounts of the spices to suit your own tastes.
Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.
I love this quick version of spanakopita.It is made into rolls for easy preparation. They are larger than the traditional triangles, so you probably only need 1 per person for an appetizer or 2 per person if you are serving it as a main course. Recipe by Rachael Ray, slightly adapted.