Delicious Jambalaya

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Hello Mrs Brickell!!

The summer is flying by. You are already married! So exciting! Congratulations again. Your wedding was beautiful and I am so glad to hear you were pleased with how it all came together.

I have learned something very important that has changed my grocery lists, meal planning and cooking habits. Jason eats a lot. A lot. So much. He works so hard during the day that his body can’t keep any fat! He eats and then *slurp!* his body sucks up and burns off the energy almost instantly. I’m the opposite. I don’t eat much. I mean I can eat a lot, but typically I don’t. And my body holds on to all the fat.

I have gotten used to half a casserole dish of macaroni disappearing onto Jason’s plate as one ‘serving’ of dinner. I have stopped being disappointed when a meal I thought would last a couple days lasts one. I have changed my thoughts from ‘Oh dear… I can’t keep up’ to ‘My husband likes my cooking!’ And really, when it comes to it: I like a challenge. The grocery bill can get a little bigger, and I can attempt to have too much food in the fridge.

This Jambalaya recipe surprised me. It will become a regular for sure. This time I used sausage but realized I could use beans instead and it would still be delicious (and cut the cost almost in half!) It is spicy, so make sure you adjust it to your personal taste. It makes a huge pot and is very filling.

The best part of this was that it called for Creole Seasoning. I know I have seen this around but (of course) I could not find it in time. I decided to make my own Creole Seasoning. I highly suggest it. It is a combination of regular spice-rack items, looks pretty in your pantry and smells so good.

Delicious Jambalaya
Adapted from Food.com

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 chili pepper, finely chopped
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs mild Italian sausage, removed from casing and broken into small pieces
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

1. Melt butter in large pot over medium-high heat.
2. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
3. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
4. Add sausage, broth, tomatoes and rice.
5. Bring mixture to simmer.
6. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about
30 minutes to 45 minutes.

Creole Seasoning
Adapted from This Recipe

2 Tbsp onion flakes
2 Tbsp garlic powder
2 Tbsp dried oregano leaves
2 Tbsp dried sweet basil
1 Tbsp dried thyme leaves
1 Tbsp black pepper
1 Tbsp cayenne pepper
5 Tbsp paprika

1. Mix them all together!*

*The original recipe called for 1 Tbsp of celery seed. I thought I had some but didn’t realize until too late that I didn’t. Next time I will add it as I feel it would add even more awesomeness to the seasoning.

I hope all it well and you will soon return from your second trip and enjoy the settling down and relaxing stage.

I love you and can’t wait to see you again!


Love,

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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