Chicken and Shrimp Jambalaya

Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amount of cayenne in the jambalaya to suit your taste. If you can’t find andouille, try tasso, chorizo, or linguiça; if using chorizo or linguiça, consider doubling the amount of cayenne. The onion, celery, bell pepper, and garlic can be chopped by hand instead of in the food processor. The shrimp don’t need to be deveined, but you can do so if you prefer. If you’re serving only four people, you may choose to skip the shredding step and serve the chicken on the bone.

RECIPE INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons fresh parsley , minced

DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about
six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.


Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside.

Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.


Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.


While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Mashed Potato Timbales

These timbales are a refreshing and elegant change from the usual mashed potatoes. Reduced fat ricotta and sour cream keep them rich and creamy while sparing you too much dinnertime guilt.

RECIPE INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.


In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.


Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.


Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.


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French Onion Soup

The only real preparation for onion soup is slicing the onions. Otherwise, what's needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning. However you don't need to watch it much. Onions are so sweet and delicate, that I prefer to use water or chicken stock rather than vegetable stock (which is often sweet and dominating) for the cooking liquid.

RECIPE INGREDIENTS
2 tablespoons (1/4 stick) butter
10 cups thinly sliced onions (from about 5 large)
1 cup dry white wine
10 cups chicken broth or water

Three 3-inch pieces baguette, halved diagonally
1 cup grated gruyere cheese

DIRECTIONS
Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Preheat broiler. Ladle soup into 6 flame-proof bowls. Top each with 1 baguette piece. Sprinkle with cheese. Broil until cheese melts and bubbles, about 1 minute. Sprinkle with freshly ground black pepper.


ALTERNATIVE: Arrange bread on a baking sheet. Sprinkle cheese evenly over bread pieces. Broil until cheese melts. Top soup with toasted cheese bread and serve.

Lemon Snow Drops

These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.

RECIPE INGREDIENTS
8 oz. unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar

DIRECTIONS
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.

Chicken and Smoked-Sausage Gumbo

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be.

RECIPE INGREDIENTS
3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 10-ounce package frozen sliced okra
1 bay leaf
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne
1 3/4 cups crushed canned tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
3/4 cup long-grain rice

DIRECTIONS
In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.


Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.


Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

Amaretto Fudge Cheesecake

A thin slice of this decadent dessert is all you need to satisfy your sweet tooth.

RECIPE INGREDIENTS
For Crust:
One 11-ounce box chocolate wafer cookies
1/2 cup (1 stick) unsalted butter, melted
For Filling:
10 ounces semisweet chocolate, chopped
20 ounces cream cheese
2/3 cup sugar
1 pint sour cream
1/4 cup amaretto
2 drops almond extract
5 large eggs
1/3 cup all-purpose flour

DIRECTIONS
FOR THE CRUST:
Preheat oven to 325 degrees F.

Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.


FOR THE FILLING:
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour just until blended. Transfer filling to prepared crust.


Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.


Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut cheesecake into wedges and serve.

Beer-Battered Onion Rings

In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.

RECIPE INGREDIENTS
For the Onions:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
For the Batter:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco or other hot-pepper sauce
Vegetable oil for deep-frying

DIRECTIONS
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.


In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.


FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.


Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.


Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.


In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.


Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.


TO SERVE:
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.

Easy Peach Cobbler

If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.

RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.

Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.

Chicken Divan

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste.

RECIPE INGREDIENTS
1 1/2 pounds  boneless, skinless chicken breast
1 tablespoon  extra-virgin olive oil
2 cups  diced leek, white and light green parts only (about 1 large)
1/2 teaspoon  salt
5 tablespoons  all-purpose flour
1 14-ounce can  reduced-sodium chicken broth
1 cup  1% milk
2 tablespoons  dry sherry (see Ingredient note)
1/2 teaspoon  dried thyme
1/2 teaspoon  freshly ground pepper
2 10-ounce boxes  frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
1 cup  grated Parmesan cheese, divided
1/4 cup  reduced-fat mayonnaise
2 teaspoons  Dijon mustard

Tip: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor.

The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

DIRECTIONS
Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.


Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.


Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.


Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Carrot and Corn Pudding

Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy purée without deflating the whites. One trick is to mix in some of the whites to lighten the purée, then fold in the rest.

RECIPE INGREDIENTS
2 1/2 cups finely chopped peeled carrots (3 medium)
1 cup water
1 1/4 cups half and half, light cream, or milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon sugar
Dash ground nutmeg
1 cup fresh or frozen corn kernels or chopped broccoli
2 tablespoons margarine or butter
1/4 cup sliced green onion
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3 egg whites

DIRECTIONS
In a medium saucepan combine carrots and water. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl combine cooked carrots, 1/4 cup of the half-and-half, light cream, or milk, 3 egg yolks, salt, sugar, and nutmeg. Cover and blend or process till pureed. Set aside.


In a small saucepan cook corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan melt margarine or butter and cook green onion for 2 minutes. Stir in cornstarch. Add remaining 1 cup half-and-half, light cream, or milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in carrot puree, corn or broccoli, and parsley.


In a medium mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into carrot mixture. Turn into a greased 2 quart rectangular baking dish. Bake in a preheated 325 degrees F oven for about 30-35 minutes, or till golden brown and a knife inserted near the center comes out clean. Serve immediately.

Beary Cute Cookies

RECIPE INGREDIENTS
3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Additional sugar
30 miniature milk chocolate kisses
60 miniature M&M baking bits

DIRECTIONS
In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well.


Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).


Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness.


Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls).


Bake at 375 degrees F for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.


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Velvet Cake

In the 1960s, red velvet cake was the rage in the Deep South. Since then, I've made the same cake in other intense hues, including a crimson red velvet heart for Valentine's Day, blue velvet for an Elvis theme party, emerald green velvet for my mother's St. Patrick's Day birthday, and a doll- shaped purple velvet cake covered in amethyst-tinted frosting for my sister's February birthday. Alternatives to the traditional cream cheese frosting include buttercream or powdered sugar frosting.

RECIPE INGREDIENTS
2 1/4 cups cake flour
2 tablespoons unsweetened cocoa
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
2 bottles (1 ounce each) liquid food coloring, or food coloring paste
1 cup buttermilk or sour cream (not fat free), at room temperature
Cream Cheese Frosting (see recipe)
Other necessary recipes:
Cream Cheese Frosting

DIRECTIONS
Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 degrees F.

Grease and line two 9-inch round cake pans. Set aside.


Place the flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a strainer or sifter into a bowl. Repeat the process two more times. Whisk to mix well and set aside.


In the bowl of a strand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and liquid food coloring if using) and blend well. If using coloring paste, add 1/4 cup water and blend well, then add enough of the paste, a little at a time, to create an intense color.


Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk or sour cream, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk or sour cream, and finally the remaining flour mixture.


Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.


Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the cake layers out onto the rack to cool completely.


Prepare the Cream Cheese Frosting as directed.

Corned Beef Hash

A comforting dish with a healthier profile.

RECIPE INGREDIENTS
2 teaspoons  canola oil
1   large onion, chopped
4 cups  diced cooked potatoes or frozen hash-brown potatoes
1 cup  chopped lean corned beef brisket (4 ounces, see Tip)
1/2 cup  reduced-sodium chicken broth
1/4 cup  chopped fresh parsley
salt & freshly ground black pepper to taste
4   large eggs

Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.

DIRECTIONS
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.


Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.


Divide hash among 4 plates. Place eggs on top of hash.