Chili Cheese Dog Bubble-Up Bake

I usually try to keep a pretty up beat tone to this blog, but sometimes you just gotta keep it real. This may be 30 talking or the emotional turmoil brought on my postdoctoral uncertainty ... but life. I have been reflecting on where I thought I'd be at 30 and where I am. Personally, I feel blessed. But I feel my professional life, is causing some inner struggles. I have been in school for the past 25 years and I just want some stability at this point. I understand that education is this extreme delayed gratification concept but at some point -- I want to see the light at the end of the tunnel and I think after 25 years that point has come. 

I mean, seriously, I have worked my butt off and really in this never ending interview gauntlet the only feeling that I keep experiencing is one that is telling me -- you just aren't good enough. That is followed by this sinking feeling that I don't know where I will be July 1. Come on! I am 30 years old and don't know where I will be in 5 months. Then I think, I could end up somewhere. But do I just really want to end up "just somewhere?" What was the point of working so hard! I want to end up at a place that I can round off my training and set me up to become the independent researcher I want to be, in the area I want to be. 

The worst part. I usually like to drown myself in baking, cooking, and blogging. But I just don't have the time for it like I used to. But do not worry, I've been squeezing out a little time to make a few dishes here and there. EASY dishes. And this one has got to be one of the easiest dishes. I remember seeing this and thinking, what in the world is a "bubble up." Well, I guess you will have to make it and see. This is a fun recipe to make and I have no doubt, will be a kid pleaser.

CHILI CHEESE DOG BUBBLE-UP BAKE

Adapted from Pillsbury

INGREDIENTS

Preheat oven to 350F Degrees

28 oz. chili with beans (I recommend the can turkey or chicken chili from Trader Joe's)
14 oz. sausage, cut into medallions
2 c. of shredded cheese (I used the Mexican blend)
1 can of Pillsbury Grands refridgerated biscuits
2 tbsp. of butter, melted
1 tbsp. garlic powder
1 tsp. oregano

DIRECTIONS

Grease a 13 x 9 baking dish and set aside. In a medium bowl, combine chili with sausage. Pour into baking dish and evenly distribute. Top with shredded cheese.

Separate biscuits and cut into quarters. Then place biscuit pieces into a medium bowl and toss with butter, garlic powder and oregano until evenly covered. Scatter biscuit pieces over the the cheese. Bake approximately 30 minutes or until biscuits are light golden brown and cooked throughout. Let cool slightly before serving. 

Enjoy,

Cajun Sausage Risotto

I love my hubby. He is such a wonderful blogger hubby :) When I am out of an ingredient or forgot to pick up something, he runs to the store to get it for me. If I am creating a mess and running out of space in our small kitchen, the hubby cleans up after me to give me more space. Or even after baking and cooking, the hubby cleans up after me so I do not have to spend anymore time in the kitchen. The hubby feels that, that is his part in making a recipe -- like we are a team!

Today, I was supposed to make a cake and a few desserts for a baby shower. The cake took me so long that I did not have time to make the desserts, so the hubby ran to the store to pick me up small bites that I could take! I love him so much; he is such a wonderful, supportive partner. How did I get so lucky! ;) And don't you worry-- Ninja tries to do his part too. He loves cleaning up anything that drops on the floor. He waits at the edge of the living room. I think he's providing me moral support (let's not pop my bubble).

Well in ode to my Cajun Country Boy ;) I decided to make a twist to one of my favorite dishes -- risotto. I discovered I really loved risotto when I made mushroom risotto. It is a great way to prepare rice. And I have fostered an extreme love of Cajun food since I met the hubby. I still remember trying boudin, gumbo and jambalaya (made the real way) for the first time ::drool:: I love the mix of seafood and great spices. So I wanted to combine these two loves to make a dish that the hubby would I love. And it was great!

CAJUN SAUSAGE RISOTTO

A For the Love of Dessert Original Recipe

INGREDIENTS 

4 c. of chicken borth
2 tsbp. olive oil
1 (12 oz) bag of Kroger's 3 pepper and onion blend
1 (14 oz) sausage, cut into medallions (Andouille sausage is most authentic)
1 c. rice (Arborio preferred, long grain rice as substitute)
1/4 c. cooking wine
1/2 c. Parmesan cheese
1-2 tbsp. Tony Chachere's (or other preferred Cajun seasoning*

*Add amount based on desired spice preference

DIRECTIONS

In a large skillet or wok, heat 1 tbsp. olive oil over medium heat. Once hot, add in pepper/onion blend. Saute until tender and no excess liquid remains, about 5-10 minutes. Then add in sausage  and cook until browned. Cooking the veggies in the oil of the sausage will add flavor. Set aside.

In a pot, bring chicken broth to a boil, then reduce heat and keep warm over low heat.

In a skillet, heat 1 tsbp. of olive oil over medium heat. Once hot, add in rice and stir well to coat with olive oil. Cook rice for an additional 3 minutes, stirring only occasionally.

Next add in cooking wine and cook until all the wine is absorbed -- stir constantly. Continue to cook rice by adding 1/4 c. of warmed chicken broth at a time into the rice, stirring continuously until broth has been complete absorbed (it best to use a ladle to add the chicken broth).  Do not add more broth until the previous amount has been entirely absorbed by the rice. Continue adding increments of chicken broth and allowing rice to absorb all the broth -- do this until all the broth has been used and rice is cooked through (add more broth if rice needs additional cooking). Rice should be tender.

Once risotto is cooked stir in Parmesan cheese and Cajun seasoning (Tony Chachere's) until well incorporated and cheese is melted. Finally fold in peppers/onion blend and sausage.

Enjoy,
Chika

Easy Jambalaya

Did you miss me? It has been about a week since my last actual recipe post. I am really sorry about that. I just had one of those busy weeks, where I had so much to get done- that cooking and baking got pushed aside :/ Fret not, today I got to wake up early do some menu planning, run to the grocery store and have a little kitchen fun. And I plan to continue this fun tomorrow :)

What's new? Well this past Wednesday Justin defended his master's thesis, meaning he is now Justin (insert last name), M.S.! How exciting for him! To celebrate, he wanted to go to BJ's Brewhouse and Restaurant. You do not have to ask me twice- as that was one of my favorite restaurants. I absolutely LOVE their pizookie. Not sure if you noticed but I said "was my favorite." BJs used to be modestly more pricey but gave huge portion sizes. Now, I am not endorsing eating large portions in one sitting, but as a graduate student- large portions means left overs :) This time when I went to BJs their portion sizes were tiny and their prices were way up :/ No Bueno BJs Brewhouse and Restaurant...No Beuno. Even their pizookie, as delicious as it is- is now way overpriced. ::though that did not stop me from eating a bite of Justin's Red Velvet Pizookie::

I brought up BJs Brewhouse and Restaurant not only to congratulate Justin but also because when there, I ordered the Jambalaya. Now I did not expect it to be so "authentic" and it was not- but it was good enough to where it had me craving actual Jambalaya. And so I wanted to see if I could maybe, kinda sort-of, make a make-shift, version of Jambalaya (aka: Sri Lankan me- making hubby style Jambalaya). Result: the hubby said it tasted like the real thing and better then the Jambalaya made by a Cajun Restaurant here! I thought it was yummy as well- if I do say so myself. ::me popping my collar:: -- and now ::me laughing at myself:: #dork

JAMBALAYA

Adapted from Simply Recipes

INGREDIENTS

1 tbsp. olive oil
1 (14oz) bag of frozen cajun vegetables (I used Kroger's Mirepoix Cajun Blend)
1 (12 oz) bag of Kroger's 3 pepper and onion blend
1 (14oz) sausage, cut into medallions (Andouille sausage is most authentic)
1 (8oz) box of either Tony Chachere's or Zatarains dirty rice mix*
1 c. of rice (long grain)
2 1/4 c. water
2 3/4 c. chicken broth
1 1/2 tbsp. garlic
14.5 oz. can of tomatoes
15 oz. can of tomato sauce
Tony Chachere's Creole Seasoning- to taste
Hot sauce (to taste)- add a few dashes
Lemon juice- to taste- a few squirts

* Tony Chachere and Zatarains both offer Jambalaya mix- but I think the dirty rice gives it more flavor
**Add shrimp for a great addition. The hubby does not like shrimp :/ That is the only reason I did not include it in this dish.

DIRECTIONS

In a large skillet or wok, heat olive oil over medium heat. Once hot add in Cajun vegetables and pepper/onion blend. Saute until tender and no excess liquid remains, about 5-10 minutes. Then add in sausage and cook until browned. Set aside.

In a large pot, over medium heat, combine Dirty Rice mix, long grain rice, water and chicken broth. Stir to distribute contents of dirty rice mix. Then add in garlic, tomatoes, and tomato sauce. Increase to medium-high heat and bring to boil. Once boiling, reduce to medium-low heat, add in vegetable-sausage blend (that you cooked in skillet) and garnishes (Creole seasoning, hot sauce, and lemon juice).

Cook on medium-low heat for up to and hour- to allow rice to absorb liquid. This slow-cooking method is what makes the rice so tender yet so flavorful. Stir rice intermittently while it is cooking- to prevent rice from sticking to the bottom of the pot. Also, while rice is cooking, taste rice to make sure garnishes is to your preference- add more if necessary. Be careful with the hot sauce and Tony Chacheres as adding a little can make it very spicy. If rice is not cooked and all the liquid has been absorbed --add in more chicken broth 1/2 c. at a time.  Continue to add chicken broth until rice is cooked and tender.

Enjoy,
Chika

One Skillet Spinach & Sausage Spaghetti

First, I have to say that I am writing this while watching Guy Code on MTV. When I saw the previews for this show-- I was thinking it was another lame shown on MTV that is just a bit much. But I have to say- it's pretty darn funny. It is more like a comedy show where guys talk about different topics- and I really like it! So, although I never plug for a T.V. show especially not one on MTV-- I have to say--that you should take the time to watch it, it's a good laugh.

This morning the hubby, Luke, Justin and I decided to have a cupcakery adventure at a new bakery that opened up in Bryan/College Station area called BCS (i.e., Bryan College Station) Chocolate Gallery. All of their cupcakes seemed yummy! It is a chocolate store + bakery all in one-- who would not love this place?! Right when I entered, I just became overwhelmed with joy! And after enjoying some cupcake and cake truffle fun this afternoon-- I must say that I have officially found the cupcakery for me :) Ok-- it's technically a chocolate gallery but it has amazing cupcakes! YAY-- there is finally a good cupcake place in the area :)  And there is so much to try-- that I have many reasons to go back!

I did my weekly menu planning and grocery shopping yesterday. I like to do most of my cooking on the weekends because I get too busy on the weekdays but I still want the hubby to have homemade meals. Well when I woke up this morning I realized that I forgot to take out the different meats I need to use- and thaw it :( Tragic. But that is alright, because I was meeting Justin and Luke at noon. The only meat that I had thawed was the turkey sausage for one my recipes- which worked well- a simple, one skillet meal that is actually another Blogger retake on the original version of Spicy Sausage Pasta recipe that I made a while back. How interesting- foodie versions of the same recipe can come out so differently--both so yummy!

Update: the hubby came home and tried this and said it was good but he much preferred the Spicy Sausage Pasta.

ONE SKILLET SPINACH AND SAUSAGE SPAGHETTI

Adapted from Budget Bytes

INGREDIENTS

14 oz. turkey sausage 

1 tbsp. olive oi

1 c. diced onions

1- 14.5 oz. can of diced tomatoes w/ chiles

2.5-3 c. of chicken broth

8 oz. of spaghetti (break spaghetti in half)

3 c. of fresh spinach

1 c. of shredded cheese 

1 whole green onion, diced

Crushed red peppers (optional- if like spicy)

DIRECTIONS

Thinly slice sausage into medallions. In a large skillet, heat olive oil over medium heat and add sausage. Saute the sausage until browned, about 6-8 minutes. Then add diced onion (not green onion) and saute onion until browned and slightly translucent. Add the can of diced tomatoes (do not drain) and chicken broth (first only add 2.5 c.). Stir to combine. 

Add the uncooked spaghetti (broken in half) to the skillet and make sure that all the pasta is submerged under the liquid (if you need additional liquid add the remaining half a cup of chicken broth). Place a lid on the skillet and allow the mixture to come to a heavy boil. Once boiling, remove lid, reduce heat to low and let simmer for 10-15 minutes (stir only occasionally), until most but not all of the liquid has evaporated. The pasta should be tender. 

Stir in the fresh spinach, one cup at a time, until the spinach wilts. Once all the spinach is added, sprinkle the shredded cheese on top and place lid on skillet- let sit for a few minutes until cheese had melted. Garnish with green onions and red pepper flakes (optional).

Enjoy,

Chika 

Simple Red Beans and Rice

I must address the most obvious and important. Today was Ninja's surgery. When dropping him off, Ninja began crying and did not want to leave with the vet tech. Well- with Ninja crying, so did his mommy! I began balling in the vet office- only for the vet tech's to try to assure me that Ninja will be fine. I was so not fine. I came home and spent the day extremely anxious. When I am stressed I do three things: sleep, whip something up in the kitchen (it used to be baking but lately I've been having fun cooking), and cleaning. Let's just say the hubby does not mind when I am stressed at all ;) He loves coming home to a clean house with yummy food to eat.

The vet called me to let me know Ninja's surgery went well. I convinced the vet to please let me take Ninja home today even though usually they stay overnight. I wanted to make sure Ninja- drugged up and in a lot of pain- had someone 24 hours and all through the night to make sure he was doing good and got everything he needed. The vet said yes! So now my baby is at home with me :) But I have a strict regiment to follow: cold packing 3 times a day, 3 different medicines 2-3 times a day (depending on the medicine) and physical therapy 3 times a day. And you better believe Ninja will be getting everything he needs, just as the vet recommended.

Something about me that I may have not shared, and which might not guess with a person who food blogs- is that I HATE grocery shopping. I will wait till my cupboards and fridge is bare before meal planning and grocery shopping. Though, since living with the hubby, I quickly learned that large amounts of food will disappear much more quickly and I seem to be going shopping way more often ;) Well this weekend was that time, where I just needed to bite the bullet and go shopping. Knowing that I would be spending the next four weeks, constantly being with Ninja- I did some major STOCKING up of ingredients.

What did I make first while I anxiously awaited the post-surgery phone call from Ninja's vet? I decided to make Red Beans and Rice. First I must say, I married a man from Louisiana and trust me, I have had homemade, full of love and time Red Beans and Rice- the type the takes HOURS to make (and, man, do I love it!). I am not saying I made that- I made easy, "Hi, My name is Chika and I am a busy graduate student but would like to provide my hubby with homemade meals"- Red Beans and Rice :) This is super simple to make and requires very little time and ingredients! And you know what?! The hubby liked it! So I guess, it cannot be that bad- I liked it a lot too!

SIMPLE RED BEANS AND RICE

Adapted from Martha Stewart 

INGREDIENTS

2 tbsp. olive oil

1 c. diced white onion

1/2 medium green bell pepper, diced

2 tbsp. minced garlic 

3 tbsp. Cajun Seasoning (Tony Chachere)* 

5 c. chicken broth 

2 cans of red beans, drained

1 package (14oz) sausage, cut into medallions*

Pinch of salt

2 c. of rice, cooked

2 green onions diced 

*This is a good seasoning just to have. I buy the Costco size I use it so much. 

*(Andouille sausage is preferred but I use Hillshire Turkey Sausage because it is more cost effective)

DIRECTIONS

In a large pot, heat oil over medium-high heat. Add onion and bell pepper- saute until softened, approximately 5 minutes. Add garlic and saute until golden brown (1 minute), followed by Cajun seasoning until fragrant, about 30 seconds. Add broth, beans, and sausage- bring to boil. Reduce the heat to medium and add salt. Simmer, on medium heat, for about 20 minutes- allow the broth to cool as it will thicken. In a bowl, place a scoop of rice at the bottom- top with Red Beans and Rice. Garnish with diced, green onions. 

Enjoy,

Chika