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It's hard to believe we are entering the end of the winter season of 2016, a
nd what a winter it has been! Record snow storms, unseasonably warm days and everything in between.
Speaking of 2016, let me wish you all the best in the new year!
I find this
time of year to be very exciting.
Festivities begin with friends as we celebrate Saint Patrick's Day.
This month's special includes a healthy twist on the traditional Shepherd's Pie by substituting chicken for lamb. (I still have a few extra pounds to shed from the holiday season.)
Shortly after Saint Patrick's Day we find ourselves gathering with family as we celebrate Easter and Passover.
Before you know it the Cherry Blossom Festival will be here!
With spring we find ourselves venturing out into the community more.
I would suggest visiting the "Community Corner" of the newsletter to learn more about Martha's Table. Perhaps you can donate some time or resources to this great organization.
In the "Etiquette Section" I thought I would remind everyone of the start of lent and Passover seasons.
Remember to plan your menus for those guests who may be observing these holidays.
Always serve a fish option on Fridays for those observing lent and have unleavened menu items for those observing Passover.
Finally, I have included a recipe for one of my favorite winter comfort foods; Jambalaya! I hope you enjoy it as much as I do.
If you have any questions, pick up the phone and give me a call or send me an email.
My team and I are here to help you with all of your entertaining.
Josh
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Chicken Jambalaya
Ingredients:
2 tablespoons canola oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 ½ medium yellow onion, chopped
1 ½ green bell pepper, chopped
6 stalks celery, chopped
2 tablespoon chopped garlic
1.5 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
2 1/2 cups long grain rice
4 cups chicken broth
1 (14.5-ounce) can diced plum tomatoes, with juice
1 tablespoon chopped fresh parsley, for garnish
In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes.
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