Easy Jambalaya

INGREDIENTS:
two chicken breasts, chopped
andouille sausage links, chopped
3 red, green, yellow or orange bell peppers, chopped
1 red onion, chopped
2 - 14 oz cans stewed tomatoes
3 chopped garlic cloves or garlic powder
cajun seasoning
oregano
rice

DIRECTIONS:
Coat chopped chicken in Cajun seasoning. Brown in the bottom of a cast iron stew pot. Add peppers & onions and saute until soft. Add stewed tomatoes, let simmer. Add Cajun seasoning oregano and garlic to taste. Serve over rice.

*Can add shrimp, pork, or other meats/veggies if desired.

Holiday Egg Nog

INGREDIENTS:
6 Eggs (separate yolks, reserve whites)
2 Cups Sugar
1 Pint Bourbon
1 Cup Dark Jamaican Rum
1 Cup Brandy
3 Pints Heavy Cream
1 Pint Milk

DIRECTIONS:
Beat 6 egg yolks until very thick and lemon colored. Mix in 2 cups sugar. Slowly stir in 1 pint bourbon, 1 cup dark Jamaican rum and 1 cup Brandy. Stir gently until sugar is dissolved. Blend in 3 pints heavy cream and 1 pint milk.

In a separate bowl, beat 6 egg whites until peaks form (stiff but not dry). Fold egg whites into cream mixture.

Pour into punch bowl and sprinkle with nutmeg.

Chicken in Beer

Adapted from Lidia's Italy "Chicken in Beer" Recipe.

INGREDIENTS
4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

2 large carrots, peeled, halved crosswise and quartered

5 small red potatoes, halved crosswise and quartered

10 button or cremini mushrooms, halved
2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

2 cups chicken stock
1 bottle beer

1.5 cup apple cider, preferably unfiltered

DIRECTIONS
1. Arrange a rack in the middle of the oven and heat to 400 degrees. Trim excess fat from chicken, and season it inside and out with salt.

2. Scatter the onions, carrot, potatoes, mushrooms, sage, cloves, and cinnamon in the pot, sprinkle over this salt, and set the chicken on top of the vegetables.

3. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove.

4. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes. 

Remove the foil, and roast another 20 to 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.

5. (Optional) Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half. 

Carve the chicken at the table, and spoon some of the pan juices on top.