Archive for August 2010


TWD: Espresso Chocolate Shortbread Cookies

This week’s Tuesdays with Dorie is Espresso Chocolate Shortbread Cookies, chosen by Donna of Life’s Too Short Not to Eat Dessert First.

I had a lot of fun making this one, and even more so than usual because it’s got three of my favorite things – shortbread, chocolate, and coffee flavor!

It also involved a fun technique: Read More


TWD: Oatmeal Breakfast Bread

This week’s Tuesdays with Dorie is Oatmeal Breakfast Bread, chosen by Natalie of Oven Love.

I really enjoyed making this bread, and I liked it even more than I didn’t even have to break out the mixer for it! I followed the recipe exactly as it was written without any tweaks, other than I used dried cranberries for the fruit.

My favorite part of the bread was definitely the crusty topping, which is made with brown sugar, cinnamon and chopped pecans. I wasn’t crazy about the bread itself, it was just a little too heavy for me, though it was good and the kids liked it. I’d make it again if they request it.


Baked Jambalaya

Baked Jambalaya

I came across this recipe a few weeks ago while trying to find something different to add to our bi-weekly dinner list. It looked easy enough and though I was a little wary about serving something new, it was a huge hit. I’ve tweaked the original recipe a bit to suit my family’s tastes.

Baked JambalayaInstead of putting it in a casserole dish I’ve also been able to make it a “one pot” meal, doing the whole thing in my giant (oven-proof) skillet and putting it directly in the oven after it’s been on the stove.

I also like to use the Foster Farms pre-cooked southwestern chicken strips (diced) as it adds a little bit of zing, too, and pre-diced ham also helps speed things up.

Baked Jambalaya

2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
2 cloves garlic, minced
1 1/2 cups diced cooked chicken
1 cup diced cooked ham
1/2 pound smoked sausage, cut in 1/4 inch slices
2 cans (15 oz each) diced tomatoes, undrained
1 cup raw white rice
1 1/2 cups (1 15 oz can) chicken broth
1/2 teaspoon dried leaf thyme
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°F.

Melt the butter in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender.

Add the chicken, ham and sausage; cook, stirring, 5 minutes.

Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper.

Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one to 1-1/4 hours. Serves 4 to 6.

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