Creole Rice Skillet with Andouille Sausage (their picture is below)
The prep time includes cooking the rice and sausage.
Author: Oven Love
Recipe type: Main Dish
- 1-2 tablespoons butter
- 1 onion, chopped (less if preferred)
- 1 bell pepper, chopped
- 2 cups cooked rice, any variety
- 4 andouille sausage links, cooked and chopped (two large links)
- 1 drained and rinsed can of red kidney beans (I used black beans)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons garlic powder (garlic salt works too)
- 1 tablespoon paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon thyme
- In a cast iron skillet, heat the butter or lard over medium heat. Saute the onion and bell pepper until they begin to soften.
- Add the rice, sausage and beans. Stir and let cook until warmed through.
- Add the spices and stir until completely coated. Serve warm in the skillet.
The next recipe was found on Pinterest, but is originally by the "Closet Cooking" blog and can be found at: http://www.closetcooking.com/2008/11/chicken-piccata.html. I tried my hand at the Chicken Picatta last night, and it achieved husband approval, so I think it was pretty darn good. Piccata is an Italian method of preparing meat where the meat is cut thinly, breaded and then fried in oil or butter before a pan sauce is made with the drippings. Both the original poster of the recipe and I agree that it's yummy and healthier without being breaded first. This recipe is a party for your taste buds! I think that cilantro and lemon are a match made in heaven, but...well you decide.
A super quick and easy chicken dish in a tasty lemon, butter and caper sauce that is sure to impress your dinner guests.
Servings: makes 2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes Printable Recipe
- 2 chicken breasts, butterflied* and pounded thin (I didn't pound mine)
- salt and pepper to taste (for the chicken)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1/4 cup dry white wine (I just added extra chicken broth)
- 1/2 cup chicken broth
- 1 lemon's juice and additional lemon slices (for garnish)
- 1 teaspoon honey
- 2 tablespoons capers
- 1 tablespoon butter (to be added later)
- salt and pepper to taste (for the sauce at the end)
- 1 tablespoon parsley, chopped (I used cilantro and it ROCKED)
- Heat the oil and butter in a pan over medium heat.
- Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
- Add the garlic to the pan and saute until fragrant, about a minute.
- Add the wine to the pan and deglaze it.
- Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 3-4 minutes.
- Stir in the butter, season with salt and pepper, mix in the parsley/cilantro, return chicken to pan and let it all simmer for a minute or two.
- Toss to coat, pour extra sauce over accompanying rice or pasta.