Roasted Poblano Chicken Salad

Chicken salad is delicious, but sometimes I get bored with just regular chicken salad. My husband loves peppers of all kinds, and I prefer the milder type. Poblanos are located close to the top of my fave pepper list. They are even better roasted! Using already prepared rotisserie chicken from the grocery, makes this chicken salad an easy dinner to get on the table after a long day.

With LOVE from Texas,
The Pint-Sized Mayo

Roasted Poblano Chicken Salad

2-3 Servings

Ingredients:

• 2 poblano peppers
• juice of 1/2 lime
• 2 tablespoons mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chili powder
• 1 celery stalk, diced
• 1/4 cup onion, diced
• 1.5 cups shredded chicken (I used half of a rotisserie chicken.)
• 2-3 sandwich buns, for serving
• 2-3 slices provolone cheese, for serving
• lettuce, for serving
• tomato, sliced, for serving

Directions:

Preheat oven to broil, and cover a small baking sheet with foil. Place the poblano peppers on the baking sheet, and put in the oven. Broil until the skin of the poblano browns and blisters. Once, this occurs, turn the poblanos over with tongs and repeat. This whole process usually takes me a total of 15-20 minutes, 7.5-10 minutes per side on my high broil setting. Remove the pan, and place the peppers in a small heat-proof bowl. Cover the bowl with plastic wrap, and allow the peppers to cool for about 15 minutes. (I roasted my peppers the night before, so I placed mine in a sealed plastic bag in the refrigerator over night. Sorry there are no pictures from the roasting.)

Carefully peel the blistered skin off, de-stem, and remove the seeds from the pepper.

Roughly chop the poblano flesh and place it in a food processor. Add the mayonnaise, lime juice, salt, pepper, cumin, and chipotle chili powder. Cover and pulse until everything is smooth and combined well.

In a medium bowl, combine the poblano cream mixture with the celery, onion, and chicken. Mix well until everything is blended together.

Place a large helping on a sandwich bun, and serve with toppings.

Enjoy!!

“Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.” – Helen Rowland

Grillades

Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.

With LOVE from Texas,
The Pint-Sized Mayo

Grillades

6-8 Servings

Ingredients:

• 5 cloves garlic, minced
• 2.25 teaspoons salt
• 1.25 teaspoons black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1/3 cup dry red wine*
• 1 (14.5 ounces) can petite-dice tomatoes, drained
• 1.5 cups beef broth
• 2 teaspoons red wine vinegar

*I used our favorite Cabernet Sauvignon, J.Lohr. And as always, I reserved the remainder of the bottle to drink with the meal. (Well minus the glass I drank while at the stove. ;))

Directions:

In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.

Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.

Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.

Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.

Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.

Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.

Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.

Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.

Return the meat to the pan by gently placing it in the veggies and sauce.

Reduce the heat to a low simmer.  Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.

Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.

Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.

Serve with grits!

Enjoy!!

“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively

Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Herb Crusted Prime Rib

Sooooo…we just celebrated our 2 year wedding anniversary. Woo! Since it fell in the middle of the week, I decided to make a romantical dinner for the two of us. My husband and I LOVE beef. So I racked my brain to figure out what kind of fancy and yummy beef dish I could whip up. Since we have done steak thousands of times, and I had never made prime rib. I decided take a stab at it. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Herb Crusted Prime Rib

4-6 Servings

Ingredients:

• 3 large carrots, peeled and roughly chopped
• 3 stalks of celery,  roughly chopped
• 1 medium yellow onion, roughly chopped
• 2 tablespoons fresh thyme
• 2 teaspoons dried rosemary
• 1/2 teaspoon Herbes de Provence
• 3 cloves garlic, smashed
• 1 tablespoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon olive oil
• 4-6 pounds prime rib beef roast
• horseradish sauce, for serving (1 part grated horseradish to 3 parts sour cream – can use more if you like it spicy!)

Directions:

Remove meat from the fridge, and allow to come to room temperature. Preheat the oven to 450°F, and spray the bottom of your roasting pan with non-stick spray.

Scatter the chopped carrots, celery, and onion at the bottom of the pan. Set aside for later.

Place the thyme, rosemary, Herbes de Provence, garlic, salt, pepper, and olive oil in a small food processor. Pulse together until a paste forms.

Pat dry the beef with paper towels, and then rub the herb paste all over the roast. Place your roast on top of the bed of carrots, celery, and onions (ribs side down and fat side up).

Place the pan in the oven for 15 minutes to brown the outsides. Then drop the temperature down to 325°F.

Continue to cook for 12 minutes/pound until you achieve your desired doneness. Feel free to baste the sides of the roast with the juices at the bottom of the pan every 20-25 minutes. Once 45 minutes has elapsed total, start checking the internal temperature of the meat using a thermometer. (Be sure to find a meaty part instead of a fatty one and that the thermometer is not resting on a bone.) If you prefer your meat medium rare, the internal temperature should be 130-135°F. If you prefer your meat medium, the internal temperature should be 140-145°F. When the meat is resting, the temperature will still increase by 10-12°F. With that being said, you should remove the meat from the oven 10-12°F shy of your intended temperature. (In other words remove the pan from the oven at 130°F for medium.)

Once you achieve the desired internal temperature, remove the roast from the oven, and loosely cover the pan with foil.

Let the meat rest for 20 minutes before carving. Serve warm with horseradish sauce and delicious sides.

Enjoy!!

“Julia: Can I get some more prime rib?
Andre: Prime rib, always the prime rib. Make them eat the fish!
Holly: Four more prime ribs.
Andre: [bowing] Your wish is my command, my darling.”
– The Wedding Singer

Healthy Tilapia Escabeche

Escabeche is a common dish in the Philippines. It’s usually served as a whole fish, lapu-lapu or tilapia, that is deep fried with a sweet and sour type sauce. In this recipe, I used fillets instead of a whole fish and baked the panko breading on instead of deep frying. The roots of this dish are Spanish and Chinese with Filipino flair and local produce.

With LOVE from Texas,
The Pint-Sized Mayo

Healthy Tilapia Escabeche

2 Servings

Ingredients:

• olive oil cooking spray
• 1 cup whole wheat panko bread crumbs (can substitute regular panko bread crumbs)
• 1 large egg, lightly beaten
• 2 tilapia fillets
• salt and black pepper, freshly ground
• 1/2 cup white vinegar
• 1 cup + 2 tablespoons water, divided
• 1/2 cup light brown sugar
• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 4 cloves garlic, minced
• 2 inches ginger, peeled and julienned
• 1 green bell pepper, julienned
• 2 stalks celery, julienned
• 1 medium carrot, peeled and julienned
• 4 green onions, roughly chopped
• 1 teaspoon corn starch
• 1 cup jasmine rice, cooked

Directions:

Preheat oven to 425°F. Cover a small baking sheet with foil, and spray with nonstick olive oil cooking spray. Place the panko on a plate, and beat the egg in a small bowl. Season tilapia fillets with salt and pepper on each side.

Dip each piece of fish into then beaten egg bowl and then into the bread crumbs, be sure to shake off the excess at each dipping.

Place the breaded tilapia on the prepared baking sheet, and spray with cooking spray again. Place the sheet in the oven, and bake for 12-15 minutes or until golden brown. Remove from oven, and set aside.

While the fish is in the oven start on the sauce. Place the vinegar, 1 cup of water, brown sugar, and 1/2 teaspoon of salt in a measuring cup. Stir to combine.

In a medium saucepan over medium heat, add the olive oil. Add the onion and garlic. Cook until they have softened. Next, add the vinegar mixture and ginger.  Bring the mixture to a boil, and then add the rest of the vegetables.

Take the remaining 2 tablespoons of water and corn starch and combine them in the already used measuring cup. Whisk the ingredients together so that there are no lumps. Add this to the sauce, and cook until it reaches the desired thickness.

Place 1/2 cup of rice on each serving plate. Top with the fish fillet, and pour the sauce and vegetables on top.

Serve warm.

Enjoy!!

“A person who does not remember where he/she came from will never each his/her destination.”- Filipino Proverb

Garlic Herbed Turkey Breast

Mmm turkey and stuffing. Why is Thanksgiving only once a year? This recipe feeds my craving for turkey on a random week night. It’s full of flavor and easy to prep.

With LOVE from Texas,
The Pint-Sized Mayo

Garlic Herbed Turkey Breast

2-4 Servings

Ingredients:

• 4 carrots, peeled and cut into 1 inch pieces
• 3 stalks of celery, cut into 1 inch pieces
• 1 white onion, sliced into 8 sections
• 4 garlic cloves, minced
• 1 tablespoon Herbes de Provence (can substitute italian seasoning)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon black pepper, freshly ground
• 1.5 teaspoons salt
• 1/2 cup olive oil
• 1.5 pounds turkey breasts
• 3/4 cup sauvignon blanc (or another dry white wine)

Directions:

Preheat oven to 325°F, and spray a 13″x9″ baking dish or pan with nonstick cooking spray.

Scatter the carrot, celery, and onion pieces on the bottom of the baking dish.

In a small bowl, combine the garlic, herbes de provence, cayenne, rosemary, basil, pepper, salt, and olive oil, and mix thoroughly.

Rub the turkey breasts generously with the herb-garlic mixture, and then place on top of the vegetables in the pan. Finally pour the wine over the turkey breasts and vegetables.

Place the pan in the preheated oven and allow to cook for 1 to 1.25 hours or until the turkey has browned.

Remove from the oven, and allow to cool for 5 minutes before slicing and serving with the veggies.

Enjoy!!

“I have no desire to crow over anybody or to see anybody eating crow, figuratively or otherwise. We should all get together and make a country in which everybody can eat turkey whenever he pleases.” – Harry S. Truman

Roasted Red Pepper Potato Salad

Potato salads can be dressed in so many different ways. It’s one of my husband’s favorite sides. This adds a red pepper flair to a potato salad blank slate.

With LOVE from Texas,
The Pint-Sized Mayo

Roasted Red Pepper Potato Salad

2-4 Servings

Ingredients:

• 1.5 pounds baby Dutch yellow potatoes, washed and dried
• 1 tablespoon red wine vinegar
• 1/2 cup mayonnaise
• 1/4 cup plain non-fat yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1/2 cup roasted red peppers, roughly chopped
• 1/2 teaspoon smoked paprika
• 2.5 teaspoons salt, divided
• 2 teaspoons black pepper, freshly ground, divided
• 1/2 cup celery, chopped
• 1/3 cup red onion, chopped
• 1 teaspoon fresh thyme

Directions:

Place a large pot of water over high heat. Add some salt and the potatoes, and bring the water to a boil. Once it reaches a boil, lower the heat to a simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the potatoes in a colander, and cover with a clean, dry kitchen towel. Leave covered for 15-20 minutes, allowing the potatoes to steam.

While the potatoes are cooking and steaming, place the vinegar, mayonnaise, yogurt, mustards, red peppers, smoked paprika, 1 teaspoon of salt, and 1 teaspoon black pepper in a food processor. Process the ingredients until smooth.

When the potatoes have steamed,  cut them in quarters. Place the cut potatoes in a large bowl. Immediately, add the roasted red pepper sauce over them. Add the celery, red onion, thyme, and remaining 1.5 teaspoons of salt and 1 teaspoon of pepper. Toss the mixture well, cover, and refrigerate for at least an hour to allow the flavors to blend.

Serve cold or at room temperature.

Enjoy!!

“I think someone should have had the decency to tell me the luncheon was free. To make someone run out with potato salad in his hand, pretending he’s throwing up, is not what I call hospitality.” – Jack Handy

Buffalo Chicken Chowder

In these winter months, I love making soup. Clam chowder is one of my favorites, but unfortunately my husband doesn’t eat it. You know what he does eat? Buffalo chicken…anything and everything. Hence this buffalo chicken chowder that cooks low and slow in a slow cooker. It’s a wonderful meal to come home to in colder months of the year!

With LOVE from Texas,
The Pint-Sized Mayo

Buffalo Chicken Chowder

4 Servings

Ingredients:

• 2 medium russet potatoes, peeled and cubed
• 1.5 cups chicken breast or tenders, cubed
• 1 tablespoon olive oil
• 1/2 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2  teaspoon celery seed, divided
• 3/4 teaspoon salt, divided
• 1 teaspoon black pepper, freshly ground, divided
• 1 cup half and half
• 1/2 cup chicken broth
• 2 tablespoons buffalo sauce (I used Frank’s RedHot)
• 1/2 cup water
• 1/4 teaspoon ground thyme
• 1/4 teaspoon red pepper flakes
• 2 tablespoons all-purpose flour
• 1 tablespoon corn starch
• cheddar cheese, shredded, for serving

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them.

Place the cubed potatoes at the bottom of the slow cooker.

Heat a medium pan over medium heat. Add olive oil and cubed chicken to the pan. Add 1/4 teaspoon celery seed, 1/4 teaspoon salt, and 1/2 teaspoon black pepper to season the chicken, and stir mixture. When there is no more pink in the chicken pieces, add the onion and celery. Continue to cook until the vegetables have softened and the chicken is browned.

While the chicken and veggies are browning, place the half and half, chicken broth, buffalo sauce, and flour into a bowl. (I used my measuring cup because it was easy to use and has a pouring spout.) Whisk until everything is incorporated well.

Once the chicken and vegetables are cooked, add them to the slow cooker on top of the cubed potatoes. Next, pour in half and half, chicken broth, buffalo sauce, and flour mixture on top of everything. Add the water and the remaining 1/4 teaspoon celery seed, 1/2 teaspoon salt, 1/2 teaspoon black pepper, ground thyme, and red pepper flakes. Stir the mixture in the slow cooker well.

Cover the slow cooker, and cook on high for 5 hours or low for 10 hours.

If the soup is not your ideal thickness once the time has elapsed, remove 3/4 cup of liquid from the soup and add 1/2 tablespoon corn starch. Whisk until well blended together, and then add the mixture back to the chowder. Stir soup, and if it’s still not ideal, repeat the above step with an additional 3/4 cup chowder with another 1/2 tablespoon corn starch. (I used 1 tablespoon of corn starch to achieve my level of thickness I was looking for. – Keep repeating if you are not satisfied.)

To serve, divide the soup into bowls, and top with celery slices, shredded cheese, and buffalo sauce.

Enjoy!!

“Chowder breathes reassurance.  It steams consolation.”
– Clementine Paddleford

Coq Au Vin

Coq au vin is a traditional French dish. Translated it means “rooster with wine.” Of course, these days roosters are not readily available in grocery stores. I make mine with chicken and pinot noir.

With LOVE from Texas,
The Pint-Sized Mayo

Coq Au Vin

4 Servings

Ingredients:

• 3-4 tablespoons olive oil
• 1 (3-5 pounds) chicken, cut into 8 pieces
• salt and black pepper, freshly ground
• 1/2 cup all purpose flour, for dusting
• 4 ounces (about 4 slices for me) bacon, cut into 1/2″ pieces
• 2 ribs celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 cup yellow onions, diced
• 1 large garlic clove, smashed
• 8 ounces  baby brown mushrooms, de-stemed and quartered
• 1/4 cup brandy
• 2 tablespoons tomato paste
• 1/2 (about 1.5 cups) a 750mL bottle of Burgundry wine (can substitute Pinot Noir – which is what I did since I had some in our wine fridge)
• 2 to 3 cups chicken broth
• 1 bundle thyme (about 6-8 stems)*
• 2 bay leaves
• 1/4 pound (4 ounces) frozen pearl onions, defrosted
• green onions, sliced, for garnish

*I usually tie these together with twine so that I can easily remove it after cooking.

Directions:

Place a large dutch oven over medium-high heat, and add just enough olive oil to coat the bottom.

Pat the chicken pieces dry with paper towels, and season generously with salt and pepper on both sides. Place the flour on a plate. Coat the chicken with flour on the plate, shake the excess off, and place immediately in the hot pot. Only flour the chicken that fits in the pot.

Brown the pieces on both sides, and then remove from the pan and place on a paper towel-lined plate. Repeat with the rest of the chicken pieces.

Next, lower heat to medium, and add the bacon to the now empty dutch oven. Once the bacon pieces are brown and crispy, add the celery, carrots, and onion. Season with a bit of salt and pepper. Sauté over medium heat until the veggies start to soften, about 7 to 8 minutes. Add the garlic to the pot, and cook until fragrant. Next, add the mushrooms, and cook until softened and the mushrooms give off their juices, about 4 to 5 minutes.

Pour in the brandy, and allow to cook until it is reduced by half. Add the tomato paste, and stir to combine fully. Pour in the wine, and bring the mixture to a boil, and cook for about 5 minutes.

Return the legs and thighs of the chicken to the pan (You will add in the breasts and wings in a few minutes.). Pour in enough chicken broth to cover 3/4ths of the chicken. Next, throw in the thyme and bay leaves. Bring the mixture up to a boil, and then reduce the heat to a simmer.

Taste the mixture, and add additional salt and pepper, if needed. Add the pearl onions, and stir. Partially cover the pot, and allow to simmer for 20 minutes.

Once the time has elapsed, turn the legs and thighs over and add the breasts and wings to the pot. If the liquid has cooked off, add more chicken broth to bring it back up to 3/4ths of the chicken. Partially cover the pot again, and simmer for an additional 15-20 minutes.

Once cooked, remove the chicken pieces from the pan and skim the top of the sauce, if needed. The sauce should be thick, but if not, cook it uncovered for an additional 5-10 minutes until it thickens. Remove the bundled thyme. Plate the chicken on top of some mashed potatoes, and a generous amount of saucey goodness. Garnish with green onions.

Enjoy!!

La vie est trop courte pour boire du mauvais vin…”Life is too short to drink bad wine” in French

Red Beans & Rice Soup

Red beans and rice = super nommy. Instead of it being a side dish this time, it’s the star! Adding some  protein and veggies makes this a deliciously delightful soup for the winter.

With LOVE from Texas,
The Pint-Sized Mayo

Red Beans & Rice Soup

10-12 Servings

Ingredients:

• 1/2 (20 ounces) of a package cajun style red beans (be sure to get one with a separate seasoning packet)
• 1 tablespoon olive oil
• 1 chicken breast, boneless, skinless, and excess fat trimmed, diced
• 1 cup white onion, chopped
• 1 large carrots, sliced
• 1 stock of celery, sliced
• 1/2 bell pepper, chopped
• 6-8 ounces andouille sausage, chopped
• 2 cloves garlic, minced*
• sea salt and black pepper, freshly ground
• 1.25 cups uncooked rice (I used jasmine rice. Yes, a little of the Asian coming out in me!)
• 3 cups low sodium chicken broth
• 2.5 cups water
• 3 green onions, sliced

*I replaced garlic with 1 large shallot (sliced thinly). Some of the crowd I was cooking for does not care for garlic. But if it was just for me, I’d definitely use the garlic!

Directions:

First start with a little preparation the night before. Pour just the beans into a large saucepan, and cover with water and bring to a boil. (Remember you are just using HALF of the bag of beans.) Once it comes up to a boil, lower the heat and allow mixture to simmer for 30 minutes. Reserve the seasoning packet for the morning. Let the beans cool to room temperature in the water and then refrigerate overnight.

Heat a large skillet over medium heat and add the chicken, onions, carrots, celery, bell peppers, and sausage. (Also add the shallots if you are using them instead of the garlic.) Cook until the meat browns and the vegetables soften, about 10 minutes. Add the garlic and cook for 30 seconds (omit this step if you are using shallots). Season mixture with salt and pepper. Remove from heat and allow to come to room temperature before storing in the refrigerator overnight.

***You can do all of this the night before up to this point.***

The next morning, place your slow cooker lining in your slow cooker, if you like to use them, and spray with nonstick olive oil spray. Drain the beans and rinse, and put into your slow cooker. Sprinkle HALF of the reserved seasoning packet on top. (Reserve the remaining beans and seasoning for another soup or for a side to another meal.)

Add the meat and veggie mixture into the slow cooker along with the rice, chicken broth, and water.

Cook on low for 8 – 10 hours. Give it a good stir in the middle of cooking to combine everything (if you are home).

Serve warm with a garnish of sliced green onions.

Enjoy!!

“Red beans and ricely yours” – Louis Armstrong’s personal correspondence greeting