Red Beans and Rice

Red Beans and Rice

Red beans and rice is the quintessential Louisianan comfort food. Nothing satisfies like steaming bowl of tender flavorful beans over classic white rice.

1 pound dried red kidney beans, rinsed and sorted over
1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup seeded and finely diced green bell pepper (1 small pepper)
1/4 cup finely sliced celery (about 1 rib)
1 clove garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 pound smoked ham hock
1/2 pound smoked Andouille sausage, thinly sliced into rounds
10 cups water
6 cups cooked white rice, warm

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large stockpot or Dutch oven, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the parsley, oregano, thyme, and bay leaves. Season with salt and pepper to taste. Add the ham hock and sausage and cook, stirring, to brown the ham hocks and sausage, about 4 minutes. Add the beans and water.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add additional water while cooking if necessary.

Remove the ham hock from the pot and pull the meat from the bones. Roughly chop the meat and return it back to the pot of beans. Adjust seasonings as needed. Discard the bay leaves. Spoon over white rice to serve.

Serves 6.

Cooking Tip: Add Tabasco® or your favorite hot sauce for a little heat.

Do-Ahead: Cooked red beans store very well in the refrigerator. Some even say they taste better the second day!

From Simply Suppers by Jennifer Chandler

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Grilled Corn and Green Bean Salad

 

Grilled Corn and Green Bean Salad 

This easy summer side dish is a great addition to any backyard barbecue. I like to make this colorful and chilled side dish ahead of time so I am free to enjoy time with my guests.

Enjoy!

Grilled Corn and Green Bean Salad

Vegetable oil, for the grates
4 large ears corn, shucked
2 tablespoons butter, softened
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed, boiled until crisp-tender, and cooled
1 1/2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion (1/2 small onion)
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup crumbled goat cheese

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Season with salt and pepper to taste.

Place the corn on the grill. Close the lid and cook the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.

When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob; discard the cob. Place the kernels in a large bowl. Add the beans, tomatoes, and onion.

In a small bowl whisk together the mustard, vinegar, and oil until well combined. Add the dressing to the vegetables and toss to coat. Add the goat cheese and toss. Season with salt and pepper to taste.

Serves 4 to 6.

Cooking Tip: Blanching is a culinary term for cooking a vegetable until it is just crisp-tender. Bring a medium pot of salted water to a boil. Add the vegetable and cook until vibrant green and crisp-tender, 1 to 1 1/2 minutes. Drain and rinse under cold water to stop the cooking process.

Do-Ahead: The vegetables and dressing can be prepped the night before. Toss all the ingredients together before serving.

Variation: Feta cheese would be a delicious substitute for the goat cheese in this salad.

From Simply Grilling by Jennifer Chandler

Food Styling by Jennifer Chandler

Photo by Justin Fox Burks

 

Pork Souvlaki

Pork Souvlaki

Easy to make and always delicious, kabobs are the perfect way to serve up a dinner hot off the grill. For a little something different, try the traditional Greek kabob pork souvlaki. In this recipe that is simpler than it sounds, a lemony marinade transforms ordinary pork tenderloin into a traditional Greek dish with a bright and fresh flavor that is truly delicious.

The classic Greek ingredients of oregano, lemon, and garlic give these grilled pork kabobs their signature flavor. Even though this marinade is made with simple ingredients, it infuses loads of flavor into the meat because of the large amount of acid from the lemon juice. Typically there is a general rule not to marinate meat with so much acid for too long, but from my experience, letting the pork marinate overnight just makes it all the more better. If short on time, you will still get delicious results by marinating the pork for less time. That said, allow the pork to marinate at least a minimum of one hour before cooking.

Kabobs make an easy weeknight meal since they can be prepared in advance and thrown on the grill when you are ready. As an added bonus, these smaller cuts of meat cook quickly. I prefer to use metal skewers when grilling kabobs because they are no fuss. If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to using to prevent the wood from burning.

Traditionally pork souvlaki is served wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and tzatziki sauce. Instead of this classic pita sandwich version, I often serve these kabobs as a main course over a bed of basmati rice with a small Greek salad and some grilled pita on the side.

Cook them on an outdoor grill or indoors on a grill pan, depending on what’s easier for you.

Enjoy!

Pork Souvlaki

1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
Skewers (if using bamboo, soak in water for 30 minutes)

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes and as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season with salt and freshly ground black pepper to taste. Thread the pork cubes onto a skewer.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until they are well browned on all sides and cooked through, about 8 to 12 minutes total.

Serves 4.

Cooking Tip: Tzatziki is a cucumber-yogurt sauce that is traditionally served alongside Greek dishes. To make this condiment, combine 2 cups plain Greek yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup chopped fresh dill.

Recipe from Simply Grilling by Jennifer Chandler.

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken tortilla soup is the Southwestern cousin of mom’s chicken noodle soup, just with a little more kick and a crunchy topping. And, like it’s relative, it warms the soul and makes you feel good all over.

This quick, no-fuss soup has loads of flavor and uses ingredients that are typically on hand. The soup doesn’t take long to make. In fact, it can be on your table in less than 30 minutes. It’s also an ideal way to transform leftover chicken into a tasty and satisfying dish.  It has become a favorite in my house since my good friend Melissa Petersen of Edible Memphis shared this recipe with me.

Much healthier than it tastes, this broth based soup is loaded with tomatoes, lean chicken, and heart healthy avocado. The cumin and oregano add a richness and depth to the dish without any fat. If you want a little extra kick, add a few dashes of your favorite hot sauce.

I like to top mine with a few homemade corn tortilla strips, which are surprisingly easy to make. Just cut corn tortillas into thin strips and fry for about 1 minute in a skillet with vegetable oil. If short on time, use crushed tortilla chips instead. Baked tortilla chips would be a heart-healthy alternative.

Serve with a side salad or a slice of cornbread and you have a satisfying meal.

Enjoy!

Chicken Tortilla Soup

Vegetable oil, for frying the tortillas
4 small (4-inch) corn tortillas, cut into 1/4-inch strips
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tsp. dried oregano
1 can (28-oz.) diced tomatoes with juice
3 cups chicken stock
2 cups shredded cooked chicken
3/4 cup shredded Monterey Jack cheese
1 avocado, peeled, seeded, and cut in 1/2-inch cubes
1/4 cup finely chopped fresh cilantro leaves

To prepare the tortilla strips, pour enough oil into a large stockpot so that you have a quarter-inch layer of oil. Warm the oil on medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, fry the tortilla strips until golden brown on both sides, about 30 seconds to 1 minute per side. Use metal tongs or a slotted spoon to lift the tortilla strips out of the pan, draining the excess oil as you do so. (The tortilla strips should be fairly stiff and crisp. If not, the oil is not hot enough.) Transfer the tortilla strips to a paper towel-lined plate to absorb the excess oil. Lightly season with salt and pepper while they are still warm.

In another large stockpot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomatoes, chicken stock, and shredded chicken. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the flavors have melded, about 15 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the fried tortilla strips, cheese, avocado, and fresh cilantro. Serve immediately.

Serves 4.

Do-Ahead: The soup can be made the night before or frozen in advance. Just be sure to add the garnishes (tortilla strips, cheese, and avocado) just before serving.

Freezes well.

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

 

Shrimp Alfredo

Shrimp Alfredo

A decadently creamy Alfredo sauce is probably the quickest and easiest pasta sauce to whip up. Made simply of butter, Parmesan cheese, and heavy cream, a homemade version of this sauce is infinitely better than anything you could buy pre-made at the store.

This popular sauce was invented by Roman restaurateur Alfredo di Lelio back in 1914.  He added Parmesan to a classic butter sauce in an attempt to create a dish that would be appetizing to his pregnant wife.  Little did he know that this simple three ingredient sauce would become a classic in the United States thanks to Hollywood actors like Douglas Fairbanks that frequented his restaurant.

Since the sauce is made of just three ingredients, it is important to use high-quality components.  Never use margarine or a butter substitute.  Also, look for a wedge of a good Parmesan in your deli department. Pre-grated cheese won’t give you as flavorful as sauce or melt as smoothly.

I like to add a touch of freshly ground nutmeg to all my cream sauces. It’s a trick I learned in culinary school in France.  The nutmeg adds another layer of flavor to a dish. A dish is fine without it, but a little can add that special touch to the end result. The trick is to always use freshly grated nutmeg and never use the powdered version.

Serve Alfredo sauce plain over your favorite pasta or dress it up with sautéed shrimp and mushrooms like I do in this version. Chicken could easily be substituted for the shrimp if you are not a seafood fan.

Shrimp Alfredo

For the Alfredo Sauce:
1 cup heavy cream
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

For the pasta:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup thinly sliced button mushrooms
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1 pound medium shrimp (30/40 count), peeled and deveined
1 box (1 pound/16-ounce) fettuccine, cooked per package directions and kept warm
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

To make the Alfredo sauce: In a medium saucepan over medium-high heat, bring the heavy cream and butter to a boil. As soon as it boils, stir in the Parmesan cheese and cook until melted. Remove the sauce from the heat and add the nutmeg. Season with salt and pepper to taste. Cover and keep warm.

To assemble the pasta: In a large sauté pan over medium-high heat, melt the butter and oil. Add the mushrooms and cook, stirring frequently, until the liquid from the mushrooms evaporates and they become slightly golden, about 10 minutes. Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Add the shrimp and sauté until cooked through, about 4 minutes.In a large mixing bowl toss together the warm pasta, the Alfredo sauce, and the shrimp mixture. Season with salt and pepper to taste. Garnish with Parmesan cheese, if desired. Serve immediately.

Serves 6 to 8.

 

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

Blackened Snapper Po-Boy

Blackened Snapper Po-Boy

This particular sandwich combines two of my favorite Louisiana treats – blackened fish and the po-boy sandwich.

Legend has it that this sandwich’s name was coined in the Great Depression during a streetcar strike when a New Orleans restaurant owner served the strikers (a.ka. the “poor boys”) free sandwiches. When a striker came by the restaurant, the staff would call out “Here comes another po-boy!”

When making a po-boy, many consider the bread to be the most important part. It should be crispy and flaky on the outside, and soft on the inside. In New Orleans, bakeries make loaves specially designed for po-boy sandwiches. If you are outside of New Orleans, a classic French roll or baguette is the best option. As for the meat of the sandwich, the options are limitless.  Roast beef with gravy, ham and cheese, fried seafood, and grilled fish are some of the most popular. It really up to the creativity of the cook.

I like to use blackened fish on the po-boys I make at home. The main two reasons are that blackening is a really simple cooking technique and that it adds a delicious kick to an otherwise mild fish or meat. The key to blackening is the blackened seasoning. You can find blackened seasoning in the spice department at most neighborhood supermarkets. You simply dust the fish with a light coating of this dry seasoning and then cook it in a cast-iron skillet or on a grill.

I typically use red snapper when I make this sandwich since it’s a Gulf fish often found on New Orleans menus. Any firm white fish, like tilapia or grouper, can easily be substituted for the snapper.

I like to dress my po-boys with the classic lettuce, tomato, and pickle as well as a spicy remoulade sauce.

Enjoy!

Blackened Snapper Po-Boy

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper Po-Boy:
1 tablespoon olive oil
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the blackened snapper po-boy: Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.

Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes.

About 1 minute before the fish is done, lightly toast the rolls.

To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.

Serves 4.

Cooking Tips:

Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.

This fish can be cooked on a grill.

 

 

Recipe from Simply Grilling by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo by the talented Justin Fox Burks.  Food Styling by Jennifer Chandler.

Freezer Veggie Soup

Freezer Veggie Soup

My friend Nevada Presley runs a vegetarian prepared foods business called Get Fresh Memphis.  All her healthy options are yummy, but her soups are one of my favorite things to order.  They are always simple, uncomplicated, and delicious.

I was so happy when she shared this recipe with me for my next cookbook. It is so easy to make since it uses pantry staples like frozen vegetables and canned beans.  Plus, you will be surprised at how flavorful it is. I whip up this soup on days when I feel like a quick and healthy meal. I also keep several servings in my freezer for quick lunches.

Excuse the format of the photo … it’s just a sample of what it’s going to look like in “The Southern Pantry Cookbook.” (Which by the way is due out in the Fall 2014.)

Enjoy!

Freezer Veggie Soup

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1 can (14.5-ounce) Italian-style diced tomatoes
4 cups (1 32-ounce box) vegetable broth
1 bag (12-ounce) frozen mixed vegetables, thawed (about 3 cups)
2 cups frozen cut okra, thawed and rinsed
1 can (14.5-ounce) cannellini beans, drained and rinsed
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and cook, stirring often, until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes, broth, mixed vegetables, okra, and beans. Bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes. Season with salt and pepper to taste. Serve warm.

Serves 4 to 6.

Cooking Tip: Italian-style diced tomatoes are simply diced tomatoes flavored with Italian seasonings.  If you don’t have a can in your pantry, use regular diced tomatoes plus 1 tablespoon of dried Italian seasoning.

Pantry Short-Cut: A bag of frozen mixed vegetables contains carrots, corn, green beans, and green peas.  You can always add whatever frozen vegetables you have on hand. You can also substitute chicken stock for the vegetable broth.

Freezes well.

From “The Southern Pantry Cookbook” by Jennifer Chandler (release date Fall 2014)

Photo by Justin Fox Burks

Lemon-Oregano Chicken

 

Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Oh my!  You are gonna love this sweet potato salad. Colorful, tasty, and filling.

I created it from memory based on a dish my friend Lucia had made a couple of years ago as a side.  I served it over a bed over lettuce to give it a little more dimension.  For variations, I think you could sub chopped pecans for the pine nuts or scallions for the red onions.  To add more protein, I think drained black beans would be a tasty addition too!

Enjoy!

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

2 pounds sweet potatoes (about 3 or 4 medium), peeled and cut into small 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon cumin
Kosher salt and freshly ground pepper
1/4 cup diced red onion
1/2 cup dried cranberries
1/3 cup toasted pine nuts
Juice of one lime
1/4 cup chopped fresh cilantro

Preheat the oven to 350 degrees.

In a large mixing bowl, toss the potatoes with the olive oil and cumin. Season with salt and pepper to taste. On a baking sheet, even spread the potatoes in a single layer. Bake until the potatoes are cooked but still firm, about 30 to 35 minutes. Refrigerate to cool.

Place the cooled sweet potatoes in a large mixing bowl. Add the red onion, cranberries, and pine nuts and toss to combine. Add the lime juice and fresh cilantro and toss to combine. Season with salt and pepper to taste. Serve over a bed of lettuce as a main or as a side salad.

Serves 4.

Cooking Tip: I like to line my baking sheets with parchment paper. The paper liner prevents sticking and helps make clean-up easier.

Variation: Chopped pecans would be a tasty substitute for the pine nuts.

Vegetarian & Vegan

Hot Wing Barbecue Chicken Drummies

Hot Wing Barbecue Chicken Drummies

Chicken lovers take note! This recipe is the best of both worlds – think hot wings meets barbecue chicken.  I like to be able to taste both the sweetness of the barbecue sauce and the heat of the hot sauce so I use a proportion of 3 to 1.  You can always adjust the recipe on how much heat your taste buds prefer.

Baking chicken is my go-to method of cooking for a busy weeknight supper.  If you have the extra time, these drummies would be delicious cooked on the grill. Either cooking method –  always add the sauce towards the end of the cooking time so that it doesn’t burn.

Enjoy!

Hot Wing Barbecue Chicken Drummies

12 chicken drumsticks (about 3 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
1/4 cup hot sauce

Preheat the oven to 395 degrees.

Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan and lightly coat with the olive oil. Generously season the chicken with salt and pepper. Bake until golden, about 25 minutes.

In a small bowl, whisk together the barbecue sauce and hot sauce.

Remove the roasting pan from the oven and spoon 1/2 cup of the barbecue sauce mixture over the chicken. Toss to coat. Return the baking dish to the oven and bake until the chicken is cooked through and the sauce is caramelized, about 15 minutes.

In a small saucepan or microwave, warm the remaining 1/2 cup of the barbecue sauce mixture. Pour the warm sauce over the cooked chicken. Serve warm.

Serves 4.