Jambalaya with andouille and chicken

Jambalaya
Jambalaya with andouille and chicken

Happy New Year!

I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.

Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!

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Stuffed turkey roulade with roasted red potatoes

Stuffed turkey roulade with roasted red potatoes
Stuffed turkey roulade with roasted red potatoes (served with green bean casserole and Hawaiian rolls)

Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.

Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.

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Chocolate chip banana bread

Chocolate chip banana bread

I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.

I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.

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Savory mushroom ragout with creamy herbed polenta

Savory mushroom ragout with creamy herbed polenta

Michael and I enjoyed this delicious mushroom ragout for dinner tonight, and immediately decided to add it to our dinner rotation. The mixture of different mushrooms is savory and delicious — and pairs well with the creamy herbed polenta. I first saw a picture of this recipe on Dinner: A Love Story, and when Michael pointed out the same picture, I knew we would have to give it a try.

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Raisin and wild rice stuffing

Raisin and wild rice stuffing

My mom makes homemade dressing (stuffing) every Thanksgiving, and it’s one of my favorite parts of the meal… along with pretty much everything else. Last year, I made cheesy grits for Michael and myself instead, and was planning to do the same this year. But, we changed our minds on Thanksgiving morning and decided to make a more traditional stuffing recipe.

So, Michael looked up some recipes online, and we decided to make a wild rice dressing with ingredients from our pantry and freezer. It was fabulous! We used cinnamon raisin English muffins for the bread, but you could easily use plain English muffins and add a handful of raisins along with the almonds.

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Raisin oatmeal bars with cinnamon icing

Raisin oatmeal bars with cinnamon icing

I made these bars on Friday evening for a get-together with some friends from church. While I’ve had them many times before (the recipe is from my aunt), it’s the first time that I’ve made the recipe. The raisin filling is sweet and jam-like, and I love the combination of the oatmeal crust with the cinnamon icing.

So, if you’re looking for a unique alternative to oatmeal cookies, give this recipe a try by following the directions below:

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Blueberry apple crisp with an oatmeal-almond topping

Blueberry apple crisp with an oatmeal-almond topping

This recipe was phenomenal! Michael made this delicious fruit crisp on Sunday while I was working on homework all night. He used a combination of blueberries and apples for the filling, and topped it with an oatmeal-almond crumble. It’s a great alternative if you’re looking to make something a bit more special than a regular apple crisp this fall.

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Indian-spiced root vegetable gratin

Indian spiced root vegetable gratin

I love scalloped potatoes, so when Michael pointed out this Indian-spiced gratin recipe to me yesterday, I knew it would be delicious. The recipe takes a simple gratin and adds spices like curry powder, coriander, and turmeric to give it a yummy Indian flavor. We used a combination of potatoes, sweet potatoes, and rutabaga to enhance the flavors in the dish.

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Sausage, mushroom, and wild rice casserole

Sausage, mushroom, and wild rice casserole

This recipe is so delicious that you’ll want to wake up in the middle of the night and eat the leftovers. I made it for Sunday dinner last weekend, along with sweet mashed potatoes, and we proceeded to eat the leftovers for every meal after that until they were gone. So we’ll definitely be making this one again.

Wild rice is Minnesota’s state grain, and it has a hearty flavor that compliments the sausage and mushrooms in the casserole. If wild rice isn’t available where you live, brown rice might work as a substitute, though we haven’t tried that.

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Cranberry turkey paninis

Cranberry turkey paninis

I made these simple but delicious paninis last month with leftovers from a turkey that we roasted. I used dark and light turkey meat, cream cheese, and cranberry sauce to give the sandwiches a rich Thanksgiving-like flavor. Using the cut sides of the English muffins as the outside of the sandwich ensured that the paninis were deliciously browned.

This panini recipe would be great to keep around for next Thanksgiving’s leftovers. But why wait? Turkey is delicious year-round, and so is this sandwich.

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