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My Take on Chicken Gumbo

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My take on Chicken Gumbo

My take on Chicken Gumbo

Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?

As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.

If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.

I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.

As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.

I started by crumbling the chicken croquettes I had into small pieces. Next I cut up a rib of celery into large dices about 1/2 inch or so and a 1/2 cup of onion. The onion dices were about 3/8-inch each. I put a skillet on medium heat and added about 2 tablespoons of Canola oil. I sautéed the celery about a minute and then added the onion and sautéed for another three minutes. I added a pinch of fresh ground kosher salt to the onions and celery while it was sautéing.

Delicious served with toasted cheese bread

Delicious served with toasted cheese bread

Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.

I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.

I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.

This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.

Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?

Thanks for stopping by.

Cucina Felice!

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My Take on Chicken Gumbo

Rating 

Serves: 4 servings

This is my take on the traditional chicken gumbo recipe with a few new added ingredients using leftovers for a delicious meal in a hurry.
Ingredients
  • 1 Cup chicken croquette, crumbled
  • ½ Cup mashed potatoes
  • 2 Tablespoons Canola oil
  • 1 Rib of celery, diced into large cubes
  • ½ Cup chopped onion (approximately ⅜ inch)
  • 2 Cups water
  • 1 Can (14½ oz) mixed vegetables
  • 1 Can (14½ oz) diced tomatoes
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh ground black pepper
  • Pinch of fresh ground kosher salt
  • 2 Teaspoons powdered chicken bouillon
  • Shredded Mozzarella Cheese
  • 1 Tablespoon Balsamic vinegar
Instructions
  1. Crumbling the chicken croquette into small pieces. Next I cut up a rib of celery into large dices about ½ inch or so and a ½ cup of onions in ⅜-inch dices. Heat a skillet on medium heat and added about 2 tablespoons of Canola oil. Sauté the celery about a minute and then add the onion and sauté for another three minutes. Add a pinch of fresh ground kosher salt to the onions and celery while it sautés.
  2. Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
  3. Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
  4. Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.

 

 

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Heavenly Egg Sandwich

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Heavenly Egg Sandwich with home fries

Heavenly Egg Sandwich with home fries

Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?

The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.

Slicing tomato for Heaven Egg Sandwich

Slicing tomato for Heaven Egg Sandwich

Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.

Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.

I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.

Step Two for Heavenly Egg Sandwich - The Surprised GourmetWhat I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.

I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Step Three for Heavenly Egg Sandwich - The Surprised GourmetCanola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.

The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.

Next I carefully added the eggs to the sandwich and topped them off Step Four for Heavenly Egg Sandwich - The Surprised Gourmetwith the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.

I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.

Step Five for Heavenly Egg Sandwich - The Surprised GourmetI had to press down gently on the sandwich to cut it into sections. You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.

The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned Step Six for Heavenly Egg Sandwich - The Surprised Gourmetinto a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”

Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?

Thanks for stopping by today.

Cucina Felice!

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Heavenly Egg Sandwich

Rating 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • 5 Large eggs
  • 1 Medium tomato, thinly sliced
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 2 Slices Sargento Provolone Cheese
  • 4 Slices lunch meat-style ham (or turkey)
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh basil
  • 1 Tablespoon finely chopped green onion tops
  • Spinach leaves (to taste)
  • Mayonnaise (to taste)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher or Sea Salt (to taste)
  • Lawry's Garlic Salt (to taste)
  • Canola oil
Instructions
  1. Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
  2. Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
  3. Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
  4. Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
  5. Sandwich will be a bit messy.

 

 

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Simple Chicken Salad

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Baked tomato stuffed with leftover Chicken Salad

Baked tomato stuffed with leftover Chicken Salad

What is a simple dish that comes to mind when you think of summer?

For me there’s just something about chicken salad that says “summer.” Don’t get me wrong, I enjoy chicken salad year-round but it definitely has a place front and center when the temperature is hot.

There has got to be thousands of recipes for chicken salad. You just can’t go wrong eating chicken. I’ve tried numerous recipes from family and friends featuring grapes, nuts and fruit in the chicken salad. I finally decided to come up with my own take on this time-honored dish. I thought I’d incorporate some of the ingredients I like to see what I could create.

This is the tasty recipe that I came up with, but continue to tweet from time to time.

All the ingredients ready to mix for Simple Chicken Salad

All the ingredients ready to mix for Simple Chicken Salad

I start by using leg quarters that I skin and cook in a slow cooker overnight. I then debone the chicken, sometimes save the broth (depending on if I have some already on hand), and use the meat for the chicken salad. It’s not the traditional white meat thought of to make chicken salad, but it works just fine at a more affordable cost.

I put 4 cups of the cooked chicken in a large bowl and use a fork to shred it.

Next dice a large rib of celery into quarter-inch cubes and add to the chicken. Then add 3 cups sweet relish, 2 tablespoons dried minced onion, 1 teaspoon celery seed (I use Gold Medal), 3 tablespoons dried parsley, 1 cup mayonnaise, 2 teaspoons Lowry’s Garlic Salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon fresh ground Kosher salt. Stir all of the ingredients well, making sure to scrape the bottom and sides of the bowl so everything is well incorporated.

Simple Chicken Salad on Cheese Bread for a tasty snack

Simple Chicken Salad on Cheese Bread for a tasty snack

The chicken salad is ready. This can be served immediately on a bed of spinach or lettuce or as a sandwich. I’ve gotten to where I use only spinach instead of lettuce as I found it easier to digest and really better for you. The chicken salad can be stored in the refrigerator covered for a couple of days.

This salad will have a bit of a crunch when you use the dried minced onion instead of a fresh minced onion.

This makes about 8 to 10 servings.

This SIMPLE CHICKEN SALAD recipe makes a great dish to serve for your summer outings. How do you enjoy chicken salad – on a sandwich or on a bed of lettuce or maybe even in a different dish altogether?

Thanks for stopping by.

Cucina felice!

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Simple Chicken Salad

Rating 

Serves: 8 to 10 servings

Ingredients
  • 4 Cups cooked chicken
  • 1 Large rib celery
  • 3 Cups sweet relish
  • 2 Tablespoons dried minced onion
  • 1 Teaspoon celery seed
  • 3 Tablespoons dried parsley
  • 1 Cup mayonnaise
  • 2 Teaspoons Lowry's Garlic Salt
  • ½ Teaspoon fresh ground black pepper
  • 1 Teaspoon fresh ground Kosher salt
Instructions
  1. Place 4 cups of cooked chicken in large bowl and use a fork to shred it.
  2. Dice one large rib of celery into ¼-inch cubes and add to the chicken. Add all of the remaining ingredients and stir well. Scrape the sides and bottom of the bowl to be sure all the ingredients are well incorporated.
  3. The chicken salad can be served immediately on a bed of spinach or lettuce or as a sandwich. It also stores well covered in a refrigerator for the next day's enjoyment.
  4. *Skinned leg quarters cooked overnight in a slow cooker and then deboned were used for this recipe.

 

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Easy Bruschetta

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Easy Bruschetta is quick and simple to prepare

Easy Bruschetta is quick and simple to prepare

When I’m looking for a simple, quick and easy dish to prepare at the end of a long day, I turn to a recipe that’s a favorite at our house.

I found EASY BRUSCHETTA always seems to hit the spot for us. We even enjoy it for breakfast. I’ll top the bruschetta with over-easy fried eggs and it’s a hit at the picnic table for a breakfast outing.

When preparing this dish I sometimes use the oldest loaf of French or Italian bread I have on hand. The older bread works best as it doesn’t become too moist under the ingredients. You can even purchase day-old bread for this recipe.

I slice the bread diagonally and usually about ¾ to 1 inch thick. Be sure to preheat your oven to 350 degrees while you’re preparing your ingredients.

Shredded Mozzarella cheese added before baking

Shredded Mozzarella cheese added before baking

Place the bread slices on a baking sheet. You may want to put the slices in the oven for about a minute to lightly toast them before you begin layering the ingredients. Next cover the slices with the seasoned tomato sauce. If I’m in a hurry I just use plain old ketchup. It works fine, especially in a pinch. I use the back of a teaspoon to smooth the sauce (ketchup) out making sure the slices are covered completely with a generous amount. Sprinkle Italian Seasoning lightly over each slice.

Next layer your Canadian bacon over the sauce mixture. You can add as little or as much bacon as you wish. If you don’t have Canadian bacon on hand you can use regular sandwich-style ham, just cut it into sections to fit the bread slices.

Slice the tomato thinly and overlap it on top of the other ingredients. Here again, depending on your taste, you can cut down on the amount of tomatoes on each slice.

Top all this off with a generous amount of Mozzarella shredded cheese. Be sure to clean up any excess cheese on the baking sheet otherwise you’ll have a hard time cleaning up.

Place the baking sheet in the pre-heated oven for about 8 minutes. You’ll want to keep a close eye on it as ovens vary in temperature. When the cheese is melted like you want, turn the oven to broil on high and continue cooking for about 30 to 45 seconds to brown the slices slightly. Remove from oven, sprinkle with fresh basil, finely minced, and serve.

Easy Bruschetta recipe found at The Surprised Gourmet
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This dish makes enough for 3 to 4 people or you can enjoy the leftovers the next day. It keeps well in the refrigerator. This is also a recipe you can play with by adding any ingredients you like.

This is quick, simple and easy to make. It’s more filling then you might think.

One other note: you could even cut the slices into bite-size pieces, add a toothpick to each and have a tasty appetizer.

Have you made a dish like this before? What other ingredients would you try on it? Thanks for dropping by.

Cucina felice!

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Easy Bruschetta

Prep time: 

Cook time: 

Total time: 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • *Seasoned tomato sauce
  • 3 ½ ounces Canadian bacon
  • 1 Large tomato, thinly sliced
  • Shredded Mozzarella (to taste)
  • Italian Seasoning (to taste)
  • Fresh Basil (6 to 8 leaves, finely minced)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut the bread diagonally into ¾-inch slices. Place the slices on a baking sheet. You can toast the bread lightly for about a minute before adding any ingredients.
  3. Cover each slice of bread generously with the seasoned tomato sauce. Sprinkle with Italian Seasoning. Put slices of Canadian bacon over each slice. Add the thinly sliced tomatoes and top off with a good amount of shredded Mozzarella cheese.
  4. *Seasoned tomato sauce is just combining a can of tomato sauce with a mixture of herbs such as oregano, thyme, basil or Italian Seasoning.
  5. Place in oven for 8 minutes or until the cheese melts to the desired texture you want. Change oven to broil on high and cook for another 30 to 45 seconds until golden brown. Remove and top with fresh basil, finely minced, and serve.

 

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Stuffed Jumbo Shells

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Inside a Stuffed Jumbo Shell - TheSurprisedGourmetIt’s always fun to make a pasta recipe, even if it does take a little extra time.

There’s nothing like Stuffed Jumbo Shells to hit the spot when you’re craving a gooey goodness.

Jumbo Shell Mixture
This is how the sauce mixture should look as it cooks.

This recipe takes a little time, but has so many possibilities. If there are leftovers you can make so many other recipes from that. A good thing about being the cook to me is that you get to taste your mixture as you go along.

As you prepare the cottage cheese mixture, finely chop the spinach. I never use baby spinach anymore. I found that the regular spinach contains small leaves and the cost is much more reasonable.

The cottage cheese mixture comes together with the chopped spinach

This Stuffed Jumbo Shells dish is most delicious right out of the oven, but it is one you can prepare ahead of time, refrigerate and warm up when guests arrive. It also makes a lovely dish to share with someone having a house-warming party, birthday or get an old-fashion get-together.

While this meal is cooking you can sit back and relax with your favorite wine or beer. Some might suggest certain wines or beer to go with this dish, I say just enjoy your favorite beverage whatever it might be. Check out the directions below and try your hand at this tasty entrée.

**You can adjust the amounts of seasoning in this recipe to your taste. I’m of Italian descent and tend to go toward a stronger flavor in my dishes.

Stop by thesurprisedgourmet.com and check out the recipe for Stuffed Jumbo Shells
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Thanks for stopping by today and viewing this recipe. I hope you give it a try. If you do, let me know what you think.

Cucina felice!

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Stuffed Jumbo Shells
Jumbo Shells ready for the oven
Ingredients
  • 12 ounce package Jumbo Shells
  • SAUCE:
  • ½ Onion, cut into ¼ inch dice
  • 3 Tablespoons Canola oil
  • 2 Medium ribs of celery, leaves included (cut length-wise, then dice into ¼ inch pieces
  • 3 Heaping Tablespoons minced garlic (or 6 whole cloves of garlic, finely minced)
  • 3 Tablespoons dried Italian Seasoning
  • 6 ounces tomato paste
  • 8 ounce can tomato sauce
  • 2 (14 ½ ounce) Cans diced tomatoes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 2 Cups water
  • STUFFING MIXTURE:
  • 2 Cups cottage cheese
  • 1 ½ Tablespoons dried oregano
  • 2 Cups Italian Cheese Blend (Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)
  • 2 Cups packed fresh spinach, then finely chopped
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 1 Large egg, beaten
Instructions
  1. Put Canola oil in 6 quart sauce pan on medium heat. Add onions and celery to oil and sauté for 3 minutes. Turn down the heat just a little so the garlic won’t burn and then add garlic of your choice. I use Spice World Minced Garlic, but you can use 6 whole cloves of garlic finely minced. Continue to cook for another minute.
  2. Add the Italian Seasoning and let cook until the seasonings releases some of its flavors. Next add the tomato paste and tomato sauce. Give it a good stir combining all the ingredients well and cook another one minute stirring occasionally. Add two (14 ½ ounce) cans of diced tomatoes. Stir well, add ground salt, black pepper and water. You can add more salt and pepper as needed for your taste.
  3. Turn down the heat, cover and simmer on low for approximately an hour, stirring occasionally to keep the mixture from sticking.
  4. While the sauce is cooking, prepare the stuffing mixture.
  5. Meanwhile, heat about 4 quarts of water in another 6 quart pan for the shells. Read the directions on your pasta package to regulate the right amount of water for the amount of pasta you’re using. You may need more or less water boiling depending on the amount you’re preparing.
  6. Use an immersion blender and puree the cottage cheese. Add oregano and stir. Next add the cheese blend and mix well. Finely chop the spinach and add to the cottage cheese mixture. Add salt and mix well. It’s not necessary to use baby spinach as the regular pack of spinach works just as well at a better price. Finish the stuffing by adding the egg, well beaten, to help bind the ingredients. Cover and set aside. Pre-heat oven to 350 degrees.
  7. When ready to prepare the shells, pour a portion of the sauce mixture into a large casserole dish. Drain the shells and fill with the cottage cheese mixture and place in the casserole dish on the sauce mixture. Use about 1 ½ to 2 tablespoons of mixture or fill to your desired thickness. Fill shells carefully as they will tear apart, but not to worry you can easily repair them. After the shells are laid out in the casserole dish, ladle sauce over the top of them.
  8. If you have shells (broken or otherwise) left over, don’t worry. You can use them in another pasta dish or you can chop them up and put them in any leftover sauce you might have from this recipe.
  9. After the shells are covered in sauce, place aluminum foil over the casserole pan. Place the dish in a pre-heated 350 degree oven and bake for 30 minutes. Take from oven, remove foil, top with shredded cheese (any flavor of your choice such as sharp cheddar or fresh grated Parmesan) and place back in the oven just long enough to melt the cheese topping. The cheese will actually begin to melt and you don't necessarily have to put it back in the oven if you desire not to.
  10. Garnish with sprigs or finely minced fresh basil for a splash of color and enjoy.

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