Emily’s Gumbo

My eldest daughter has perfected the fine art of Gumbo making.  It is just how our family likes it.  Believe it or not, I taught her how to make this dish, but truth be told hers is MUCH better than any other. J  She only shares her recipe with those she loves, and she loves all the readers of our family recipe blog. Dig in!!

Emily’s Gumbo

4-5 bell peppers, roasted and diced

1 large yellow onion

half a bunch of celery, diced

1.5 T. Garlic

1/2 cup butter 

1/2 cup flour

2 quarts of chicken broth

2 cans of petite diced tomatoes

1.5 lbs chicken breast/thighs, diced

2 packages kielbasa sausage, diced

Frank’s Red Hot** (to taste usually use 1/4-1/2 cup)

salt and pepper, to taste

Saute´ peppers, onions, garlic, and celery together in butter, when onions are translucent add the flour.  Cook 3-4 minutes. Add chicken broth and tomatoes. Add diced chicken and kielbasa. Simmer until chicken is cooked through. Add Frank’s Red Hot, and salt and pepper. Taste for flavors. Serve over rice. 

**This is one of the secrets of this meal.  It has to be Frank’s. ;)

Brussels Sprouts to Brag About

We love these Brussels Sprouts.  Even the grandchildren beg for more!!

1 bag of fresh Brussels Sprouts
- Olive Oil
- 1.5 TBSP Butter
- 1/2 Diced onion
- Salt/pepper to taste
- 1 TBSP Sugar
- 1 TBSP Balsamic vinegar
- 3 TBSP Dried Cranberries

-1.5 TBSP Pine Nuts (optional)

Trim the stock and cut Brussels sprouts in half. Put in a microwave-safe bowl, cover, and microwave for 3 minutes. Add olive oil and butter to the hot griddle with diced onions, and cook onions for a minute or two. Add Brussels sprouts. Salt and pepper to taste. Continually stir the Brussels sprouts until they begin to brown. Add balsamic vinegar and sugar (adjust amounts to taste). Add dried cranberries at the end and cook for an additional minute or two.

Bow Tie Spinach Salad

This delicious salad is a family favorite for lunch or dinner; it's a wonderful meal.

Bow Tie Spinach Salad

8 c. baby spinach                                                      1/4  c. salted sunflower seeds

8 oz. bow-tie pasta, cooked & cooled                     1/2 each: red & yellow pepper, chopped
1/2  bunch green onions, chopped                           4 chicken breasts, cooked & shredded or diced

1 - 2 T. parsley, chopped (optional)

Dressing:

1/2 c. oil                                                                    6 T. sugar

2/3 c. soy sauce (or tamari for GF)                           1/2 t. pepper

2/3 c. rice vinegar                                                     1/4 c. sesame seeds

Combine dressing ingredients in a large zip-lock bag or Tupperware bowl. Add cooked-shredded chicken and marinate overnight in refrigerator. Combine salad ingredients in a large bowl. Just before serving toss with dressing and chicken mixture.