Chicken Sausage with Fire Roasted Tomato Jasmati Rice

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

This made four servings and when I put it into a calorie measuring program, it registered at about 350 calories per serving. This was a "necessity" recipe. I looked at what we had left in the house, as we're getting down to the nips and bits before payday. It turned out amazingly delicious and my husband says I have to make it again. It's a keeper, a one-pot, and quick! Could even make it in the slow-cooker and let it cook on high until the rice is ready. It's worth trying.

Ingredients

• 1 1/4 Jasmati Rice
• 1 can Progresso Starter Fire Roasted Tomato
• 2-4 cups of Water
• 1 Knorr Homestyle Chicken Concentrated Stock
• 1 package (4 sausages) Smoked Mozzarella and Artichoke Chicken Sausages (cut into pieces)
• 1 medium yellow onion (chopped)
• 2 TBSP minced garlic
• 1 cup chopped up celery and celery leaves
• 3-4 tendrils of Saffron (or a pinch)
• Salt and Pepper

Instructions

1. Heat a skillet or pan on high.
2. Chop up the onions and celery (with leaves) and saute with a TBSP of olive oil and the 2 TBSP minced garlic.
3. Season with salt and pepper, then add the Knorr concentrated stock.
4. When the vegetables have softened, add in the sliced chicken sausage and cook for about 5 minutes.
5. Add in 1 1/4 cup Jasmati rice, 2 cups of water, and the can of Progresso Fire Roasted Tomato Starter Sauce. Add in a pinch (3-4 tendrils) of Saffron.
6. Bring to a boil, stir, and then cover tightly. Turn to low and let simmer for 20 minutes.
7. Check on it every 5-10 minutes to make sure it's not sticking. Add more water if necessary.
8. After the rice is ready, remove the pan from the heat and let sit.
9. Serve and enjoy!

Notes: Shrimp could also be added to make it more like a jambalaya! Maybe a little cayenne pepper to give it a little spice or some jalapenos. Seriously a delicious dish!

Slow Cooker Stuffed Cabbage Rolls (Redux)

Slow Cooker Stuffed Cabbage Rolls (Redux)
Serves 4-6

When I first started this blog, I was living in Scotland and I was just really stepping into cooking. I was looking for recipes to try to help build my background in food. I remember cooking this recipe back then and I thought it was actually quite delicious. Now, with a few years behind me and many, many recipes, I thought I would retry the recipe. It doesn't hurt that a week or so ago, the episode of Top Chef had a quickfire using lettuce (some as a wrap) and it made me think of these rolls. So I reworked certain parts of it and I'm hoping it turns out just as delicious!

This original recipe I got from Liz's cooking Blog. But now that I've made some changes, I have to say I'm claiming it as a little bit more of my own recipe.

Ingredients:

• 12 Large Cabbage leaves
• 1 lb Ground Turkey
• 1/2 cup egg whites
• 2 cups plain greek yogurt
• 1 cup finely chopped onion
• 1 TBSP Salt
• 2 TBSP pepper (1 for the turkey, 1 for the mixture)
• 1 TBSP paprika
• 1 TBSP cumin
• 1 C uncooked Brown Rice
• 1 29oz can of Tomato Sauce
• 1 cup Brown Sugar
• 1 cup Lemon Juice (1/2 cup for the turkey, 1/2 cup for the sauce)
• 1 cup Worcestershire

Instructions:

1. Get out the slow cooker.
2. Start by browning your ground turkey. Season your ground turkey as it browns with garlic, salt, pepper and lemon. When this is done, set aside.
3. Start water boiling in a large pot for your cabbage. Cut the bottom of the cabbage off and slowly wiggle the leaves apart. Then boil as many as will submerge in the pot at a time until tender and flexible. If you still have trouble getting leaves off without ripping them, submerge the whole head of cabbage in the pot and then pull of leaves, re-submerging when needed. Do this until you have about 12 whole leaves.
4. In a large bowl, combine the ground turkey, egg, greek yogurt, onion, spices, and rice. Mix well. 
5. Take about 1/4 C of this mix and put into the center of a leaf. Fold in the sides, then fold up the bottom until it looks like a little burrito. Place them seam side down in the slow cooker until you have gone through your leaves or ran out of mix.
6. In another bowl, combine the tomato sauce, brown sugar, lemon juice, and Worcestershire. Pour this over the cabbage.
7. Set to cook for 6 hours. 
8. Make sure the cabbage is tender.  Serve.