Lighter Jambalaya, if there is such a thing....

A traditional Jambalaya is loaded with sausages, ham, smoked pork, chicken with the skin crisped and left on, often prawns, 
bacon and just about anything else you desire. 

Out of having little in the house to create this dish with one evening, and being lazy and not wanting to run to the grocery,  I opted to use a bag of frozen chicken thighs that were skinless and boneless
(sure, fine, I'm ok with this)  and a ring of lean turkey Kielbasa. 

The spices and are so "strong" that really they make the dish...

I think I'm going to stick to this version most of the time,          

at least when we should be more calorie conscientious.  

Lighter Chicken Jambalaya

8 to 10 Boneless / skinless Chicken Thighs
1 large Yellow Onion, coarsely chopped
3 Celery stalks, diced, about 1 cup
1 Red Bell, diced
1 C diced Carrots
1/2 C shopped Green Onion
4 cloves Garlic, minced
1 ring, Turkey Kielbasa, sliced at an angle, into 1/2 inch rings
1 t Salt
1 t ground Pepper
1/2 t Cayenne
1/2 t Chili Powder
2 whole Bay Leaves
1/2 t dried Thyme
1/4 t ground Cloves
1/2 t dried Basil
1/8 t Mace
2 C Brown Rice
4 C Water
3 Chicken Bouillon cubes

Saute in large heavy pot, chicken thighs in olive oil until browned, about 4 to 5 minutes per side. Remove from pan, keep in oven safe dish in oven on low... or not, you will be adding it back in soon.

Saute the vegetables in the same pot; onions, celery, carrots, bell pepper for 5+ minutes until they begin to soften. Add in garlic, cook & stir for 3 more minutes.

Add in sausage and all spices. Stir throughly for 2 or 3 minutes. Add in rice, stir and coat rice well with oils and spices. Add water, bouillon cubes and chicken along with juices that collected in dish.

Cover with lid and place in oven that's been preheated to 375˚. Roast for 45 minutes to 1 hour. Checking half way through for moisture and to stir. Dish is done when rice is just cooked through.

Serve with yogurt to cool off spices.

Note: When chopping and cutting up ingredients, keep pieces uniform if possible, sort of small bite size pieces. The chicken can be put back in the pot in whole pieces or just pulled in half, it will break into smaller pieces as the dish is stirred.

Enjoy!

Sticky Bun Breakfast Ring

This recipe is just so easy and Ultra Yummy! 

I found it while browsing the Internet - which I do all too often - changed it up a tad - and we devoured it all in less than 5 minutes:

2 Lg. Tubes Refrigerator Buttermilk Biscuits
4 Tbsp. Butter, melted (half stick)
1/2 C. Pancake Syrup
1/2 C. Packed Brown Sugar
1/2 tsp. Cinnamon
1/2+ Chopped assorted Nuts, I usually use Walnuts. Pecans are yummy too! Or mix any combo.

Preheat oven to 375˙
Spray a fluted bundt pan with non-stick spray. Melt the butter and syrup in a glass (heat-proof) small measuring cup in the microwave (20 to 30 seconds) mix well and set aside. In another bowl, mix the brown sugar, cinnamon, and nuts. Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Pull apart the biscuits and stack vertically around the bottom of the pan, overlapping edges (closely together) to form a ring. End with remaining syrup and sugar mixtures poured evenly on the top. Bake at 375 degrees for approximately 25 to 30 minutes or until golden brown.

This is what it looks like coming out of the oven. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! Note: Don't let cool too long, the warm and melted sugars begin to get sticky and won't release out of the pan.

Great Party Brunch idea: I pre-assembled 3 of these, and refrigerated early in the morning of the party. Popped one in at a time, baked and served warm.

Enjoy!!!!!