Quinn & Rose - America’s Morning Show - February 22, 2012

http://www.warroom.com ^

[Ladysmith]

Ok! I was in the middle of making breakfast, now I can reply...

Last weekend, started a roast in the crockpot for hot beefs, went to get onion soup mix and didn’t have any. SO! I looked online and learned the basic spices and all for an onion soup mix. Hot beefs turned out great!

So I’m with you on all the cooking. Trying to make things from scratch and figure out what I need. I have a Depression Era Recipes cookbook and looking through that to see what the basics are. Some of the things to stock up on and are cheap are things like vinegar, baking soda and more. Will get more info and post on here and Greg’s Q&R Prep thread... :o)

P.S. Got to look up Jambalaya...

[Ladysmith]

Towards the beginning of the show he did bring up the party. I can’t remember what, will be listening later. Was dealing with the FR problems at the time.

[deoetdoctrinae]

LET'S PUT THIS THING IN OVERDRIVE,
AND BRING THIS FREEPATHON HOME!


We're almost there
Click the Pic
Honk if you love Free Republic

[Ladysmith]

LOL! Now that’s my idea of a Green Car!

Time for Work Mode! Have a good day, folks!! Prep, Monkey Boys, prep!

[rightwingintelligentsia]

Has Jim talked about the party at the White House last night and hussein singing Sweet Home Chicago?

Isn't that the song Quinn uses as his Chicago heads-up theme?

[prisoner6]

Yup! Jim uses it and Hussein DESTROYED IT!

[prisoner6]

You might be gone already but here's a pic. I did it in the pressure cooker. VERY EASY!

[sneakers]

prisoner6: OMG! PLEASE post the recipe!

PennsylvaniaMom, rightwingintelligentsia, All: Good! Obama should just quit the White House and join the rest of his no-talent worshippers in Holly-weird! He seems to like to sing in public, maybe he can make THAT his career instead of screwing up the country!

Ladysmith: Be sure to get a big box of CANNING salt included in your supplies. I have regular salt and canning salt. There IS a difference.

Back to work!

[Ladysmith]

Oh.

My.

GAWD!!

That looks gewd!!

[Ladysmith]

Ladysmith: Be sure to get a big box of CANNING salt included in your supplies. I have regular salt and canning salt. There IS a difference.

10-4, copy copy and all that! I had some but it's probably older than the hills. Will put it on my list. Back to work for me, too!

[prisoner6]

This is the recipe I used for my jambalaya. It's based on the one HERE.

This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.
Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Ingredients:

1 Tbsp. vegetable oil

1/2 lb. boneless skinless chicken breasts, cut into 1" pieces (I used a pound of fresh Amish boneless, skinless chicken breasts.

1 lb. Lil Smokies suasages. (When our kids were young they liked lil smokies so we started using them when we made Zatarans jambalaya. Otherwise use 1/2 pound or more fully cooked andouille sausage, sliced. I also put in a sliced Johnsonville beef brat I had cooked the day before but didn't get eaten.)

1/2 lb. uncooked shrimp, peeled and deveined (Sometimes I include this but I didn't this time.)

2 tsp. Emeril's Bayou Blast seasoning. Emeril's Original Essence or Tony Chachere Original Creole Seasoning are also great and save you the time of putting together your own. Whatever you like or have on hand. Use sparingly or to taste.)

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped(Mrs p6 doesn't like green bell peppers so I used an orange one. if you feel like it mix with yellow and red for great color.)

3 stalks celery, sliced

1 cup long grain white rice (I used Uncle Ben's ORIGINAL)

16 oz. canned chopped tomatoes, undrained (This time I used a larger can, IIRC 28 oz but it was just what I had on hand. My personal favorite is to use Ro-Tel chopped tomatoes with jalapeno but that's too hot for Mrs p6.)

1 cup chicken stock

3 Tbsp. fresh parsley, minced

Preparation:

Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp if you have it. Sprinkle meats with half the Creole seasoning. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning to pressure cooker. Cook 4-5 minutes, stirring frequently until vegetables are crisp-tender.

Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings.

Mine made a bit more. The rice was perfect but it didn't show up well in the pic.

There are a gazillion jambalaya variations so Bing or Google and find one you like!

Plus I made this in a pressure cooker and it was great however one of the joys of Jambalaya is cooking it on the stove top and letting it simmer all day! The aroma is fantastic!

At block parties or family gatherings I like to make it outdoors on the turkey fryer 3-4 gallons or more. The guys get to stand around, stir it and drink beer while it's simmering. It was always a favorite!

Here is a pic of a more traditional chicken jambalaya variation.

[sneakers]

Thanks! Saved to my recipes folder!