Chicken and Sausage Gumbo

Winter is over (if it ever came at all in my area). But I’m not ready to say farewell to hearty soups and stews just yet. This chicken and sausage gumbo from Robin Miller has the perfect amount of heat. I tweaked the recipe to fit my 3 quart slow cooker. This serves four easily, which means plenty of leftovers for me!

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
• 1 package frozen okra, thawed
• 2 links andouille sausage, sliced
• 1 chopped onion
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 t dried oregano
• 1/2 t salt
• 1/2 t onion powder
• 1/2 t garlic powder
• 1/2 t mustard
• 1/4 t ground black pepper
• 1.5 cups chicken broth
• 1.5 cups tomato juice
• 1 cup cooked rice

Directions

1. Slice celery, green pepper and onion. Place in slow cooker.

2. Chop chicken and sausage, add to cooker.

3. Add all remaining ingredients, cook for 3 to 4 hours on high, or 6 to 8 on low.

4. Prepare rice before serving.

Beer Beef Fajitas

The red peppers were so delicious last week; I decided to make another dish with peppers. These fajitas are meaty, cheesy and above all easy! You just have to do a little slicing in the morning and 8 hours later you have dinner. The original recipe is from Sandra Lee, but I altered it slightly to fit my 3 quart slow cooker. My version makes just enough for two people, no leftovers this time.

Ingredients

• 1 pound beef round steak
• 1 packet fajita seasoning mix
• 1 onion, thickly sliced
• 2 bell peppers, sliced into ½ inch strips
• ¼ cup beer
• ½ cup shredded cheese

Directions

1. Slice peppers and onion and place in slow cooker

2. Rinse steaks with cold water and pat dry with paper towels

3. Season both sides of steaks with the seasoning

4. Slice steak into strips and place on top of veggies in slow cooker

5. Pour in beer. Cover and cook on low setting for 8 to 10 hours.

Serve hot with shredded cheese (and maybe a little hot sauce).

Stuffed Peppers

In the summertime I love cooking with bell peppers and fresh tomatoes. I’ve been missing these staples for a few months now and decided to cave in and buy them out of season. This recipe roasts the peppers and tomatoes to bring out their flavor, making it tasty even in the winter. I always end up with a lot of leftover stuffing to eat for lunch the next day.

Stuffed Peppers

• 1 cup water
• 1/2 cup rice
• 2 bell peppers, halved and seeded
• 1 lb ground turkey
• 1 T olive oil
• 2 green onions, thinly sliced
• 1 t Italian seasoning
• 1 t salt
• 1 t ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan combine the water and rice. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. After simmering place rice in a medium mixing bowl.
3. Slice the peppers and place them cut-side down on the baking sheet. Roast 20 to 25 minutes in the oven.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Brown ground turkey, drain and place in bowl with rice.
5. In the skillet cook the green onions, Italian seasoning, salt and pepper in oil for 2 to 3 minutes.
6. Stir in the tomato and cook for 5 minutes. Transfer mixture to the bowl with rice and turkey. Spoon in the feta cheese and mix well.
7. Remove roasted peppers from the oven. Turn them over and fill them with the rice stuffing.
8. Return to the oven for 5 minutes. Serve immediately.