Category Archives: Chicken

Jambalaya – Pork, Chicken and Shrimp!

This is my first time at trying Jambalaya and after reading a few recipes online, I decided to make the recipe up myself.  I cooked a pork butt yesterday and made pulled pork rice bowls and as  you know if you’ve ever made pulled pork, there are always many leftovers. We were getting tired of the pork, so I figured I’d mix it up and add it to Jambalaya instead of Kielbasa.  If you like this recipe you could add anything to it that you like, including summer sausage, ham, or even okra or crab meat!   I used a leftover grilled chicken breast and some frozen shrimp!

Jambalaya Ingredients:

1 tablespoon olive oil
1-2 cups left over pulled pork
1-2 left over grilled chicken breast (chopped or shredded)
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 yellow bell pepper, diced (substitute green if needed)
1 cup seeded and diced tomato (canned diced tomato is fine!)
3 garlic cloves, minced
1 jalapeno pepper minced
1/2 teaspoon cayenne
1 teaspoons dried oregano
4 cups chicken stock
2 cups long-grain rice
1-2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Hot sauce to taste
1/2 cup chopped scallions
3/4 cup chopped fresh parsley
1 Tablespoon lemon juice
1/2 pound medium shrimp – roughly chopped

Jambalaya Method:

In a dutch oven over medium heat, melt the butter and add the onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is soft.  Add the tomato, garlic, jalapeno, cayenne, oregano and cook until all the vegetables and herbs are blended well.


Add the stock and bring to a rolling boil. Stir in the rice, and add the left over pulled pork and grilled chicken, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.


Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover and remove it from the heat and allow the jambalaya to steam for 5 minutes. Serve and top with green oniona and jalepeno.  A dolop of sour cream on top will cut the heat and a dd a little texture!


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Ciao! Mike


Chicken Chili Wonton Appetizer

I love all kinds of wonton recipes including fried, steamed and now baked! I got this recipe from A Taste of Home. This is a slightly modified version of the original, as I used a hot chili mixture to spice it up a bit!

Chicken Chili Wonton Ingredients:
36 wonton wrappers
1/2 cup buttermilk ranch salad dressing
1 envelope chili seasoning mix (I’m using a hot seasoning mix)
1-1/2 cups shredded rotisserie chicken
1 cup (4 ounces) shredded sharp cheddar cheese
Sour cream and sliced green onions, optional

Chicken Chili Wonton Method:
Preheat oven to 350°.

Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned.


In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese.

Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving. On my second batch I added a little Sriracha to spice it up even further!


Check Out the Potstickers I posted awhile ago! They are excellent!
And these Crab Rangoons are amazing!

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Ciao, Mike.

Chicken Pot Pie

This has become one of my go-to meals.  I love pot pie and they freeze very well so they are ready to go anytime you want them! Many recipes online cook the carrots and potatoes prior to beginning to make the filling for the pie’s but I like the vegetables crunch so I just saute’ them for a few minutes just to get them started. The vegetables will soften in the oven so pre-cooking them to softness is really not necessary. This recipe will make 4 pot pies!

Chicken Pot Pie Ingredients:

3.5 cups diced roasted chicken (approx. 5 bone in chicken breasts roasted)
2 medium size russet potatoes – diced
4 carrots – diced
1 onion – diced
1 celery stalk – diced
3 tablespoons butter
2 tablespoons olive oil
32 ounces chicken broth
1 cup frozen Peas
1 cup frozen corn
1 cup frozen green beans
3/4 cup flour
1/2 cup milk
salt and pepper
optional: Morton Nature’s Seasons seasoning blend (I use this in most of my recipes!)
2 Packages of refrigerated Pillsbury pie crusts (2 rounds per package)
2 Packages of Pillsbury ready-to-fill deep dish pie pans

Chicken Pot Pie Method:

Preheat the oven to 425 degrees. In a large pan or dutch oven, heat the butter and olive oil until the butter is melted on medium-high heat.  Add the carrots, onions, celery and potatoes to the pan and salt and pepper to taste. Saute’ the vegetables until the onions are softened.  I have a secret ingredient that I use in most of my savory recipes. It’s Morton Nature’s Seasons seasoning blend. I guess it’s not secret anymore! I also add this to taste.


Once the onions get soft, add the flour and incorporate into the vegetables and continue to heat for another minute.


Add the chicken broth and milk and simmer for 5 minutes and add the frozen peas, corn and green beans and simmer for 10 minutes.


Spoon the chicken mixture into each of the ready-to-fill deep dish pie pans.


Then cover each with one of the pie crusts and pinch around the pie plate to seal and trim the excess dough. Make slices in the crust as shown so the heat can escape during cooking. Place the pie on a baking sheet.


If you are baking these right away, place in the oven at 425 for 35-40 minutes or until golden brown.  Make a foil rim and place it over the pie loosely so the edges do not burn (as shown).


Remove from oven and let stand for 5-10 minutes before cutting.


These freeze very well. I place the uncooked pies into the freezer for about 10 minutes uncovered to allow them to start freezing. Then I put them in a freezer bag with a piece of freezer paper on top to avoid freezer burn.


When cooking frozen pies, place them on a baking sheet and put in the oven at 425 for 30 minutes then lower the temperature to 350 degrees and bake for 70-80 minutes or until the crust is golden brown. remember to use foil to protect the edges from burning.

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Ciao, Mike!