Quilters' Recipes Blog : Main Dish, Seafood

Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.

Macaroni and Cheese Casserole

QuiltersRecipes — Wed, 01 Apr 2009 23:57:00 GMT

Submitted by Patricia Matson

1 box Kraft Macaroni & Cheese
1 can cream of mushroom soup
1 can sweet peas, drained
1 can tuna, drained
shredded cheddar cheese, optional
Prepare macaroni & cheese as directed on box. Add cream of mushroom soup, tuna and peas. Place in casserole dish and cover with shredded cheese. Heat in oven just long enough to melt the cheese. Quick, easy & delicious!!

Linguini and Clam Sauce

QuiltersRecipes — Wed, 01 Apr 2009 23:48:00 GMT

Cheri’ A. Hofeldt, The Quilter’s Retreat

I always keep a can of chopped clams and a box of linguini in the pantry for “THOSE” days. We have to replace the chlorestrol we use up during a day of hot quilting. (Cheri’s Justification #3) Here is the recipe:

Clam Sauce
(6.5oz) cans CHOPPED clams - reserve the liquid
2 cloves garlic or some garlic crystals to taste
2 tablespoons butter or olive oil
Chopped parsley (yeah like quilters have that!)

Start boiling the water for linguine and prepare as per box. In a small sauce pan, melt butter or heat olive oil. Cook garlic until tender or add garlic crystals and dissolve. Add clam juice and bring to a boil. Reduce heat and simmer while linguine is cooking. Add clams to sauce and heat. When linguine is tender, drain and pour clam sauce over the linguine. Sprinkle on a little parmesan if you have it and the parsley. This only takes about 10-12 minutes so you should be back to quilting in 30 minutes.