Recipes U.S.

Recipes U.S. 

Jambalaya  

"Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville's Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! " 

Ingredients

ounce) package Johnsonville ® Andouille Dinner 1 (13.5 Sausage, cut into 1/4-inch slices

     8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces

     2 teaspoons Cajun Creole seasoning

     1 teaspoon olive oil

     1 (8 ounce) package Jambalaya Rice Mix

     1 (14 ounce) can diced tomatoes, drained and divided

     1 teaspoon Worcestershire sauce

     1 teaspoon hot pepper sauce

     2 tablespoons chopped fresh parsley

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Directions

In a bowl, combine sausage, shrimp or chicken with Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender.
Add sausage, shrimp or chicken to rice, stir until heated through. Serve

Creamed Eggs on Toast

This delicious meal and a favorite with the kids

Ingredients

12 hard-cooked eggs, peeled

     1/4 cup butter

     1/2 cup all-purpose flour

     3 cups milk

     1 tablespoon chicken bouillon granules

     6 slices white bread, lightly toasted

     salt and white pepper to taste

Directions

Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.

Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper

Baked Honey Mustard Chicken

"Quick and easy to prepare, and the kids love it too!"

Ingredients

6 skinless, boneless chicken breast halves

     salt and pepper to taste

     1/2 cup honey

     1/2 cup prepared mustard

     1 teaspoon dried basil

     1 teaspoon paprika

     1/2 teaspoon dried parsley

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving

Sesame Beef

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice. "

Ingredients

1 pound round steak

     4 tablespoons soy sauce

     4 tablespoons white sugar

     4 tablespoons vegetable oil

     2 cloves garlic, minced

     2 green onions, chopped

     2 tablespoons sesame seeds

Directions

Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.

Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.

Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes

Clinton's Special Vegetarian Quiche

Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty. "

Ingredients

17.5 (1 ounce) package frozen puff pastry, thawed

     1 cup fresh spinach, cleaned and stemmed

     4 tablespoons water

     1/4 teaspoon ground nutmeg

     1 onion, chopped

     2 tablespoons butter

     5 eggs

     1 cup cottage cheese

     1 cup shredded Cheddar cheese

     salt and pepper to taste

     2 tomatoes, thinly sliced

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice

Lentil Soup

Ingredients

1 onion, chopped

     1/4 cup olive oil

     2 carrots, diced

     2 stalks celery, chopped

     2 cloves garlic, minced

     1 teaspoon dried oregano

     1 bay leaf

     1 teaspoon dried basil

     1 (14.5 ounce) can crushed tomatoes

     2 cups dry lentils

     8 cups water

     1/2 cup spinach, rinsed and thinly sliced

     2 tablespoons vinegar

     salt to taste

     ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
     Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.