Friday, November 22, 2013

Friday Foodday

You know what I forgot to tell you? Where I've been all week on this work trip. Details. Well it's New Orleans. So this Friday Foodday is aptly inspired.

c/o The Kitchn
1 bottle (750 mL) dark rum
1 1/2 cups passion fruit syrup
1 1/2 cups fresh-squeezed lemon juice
1 cup of ice


Combine all ingredients, including the ice, in a pitcher. Stir to mix the ingredients. Allow to sit for at least 15 minutes before serving to allow the ice to melt into the drink. Prepare for a good party.

Quick Jambalaya
1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Bananas Foster
  • medium bananas 
  • 1/4 cup butter 
  • 1 cup packed brown sugar 
  • 1/4 cup crème de banane (banana liqueur)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup dark rum
  • 2 cups vanilla low-fat ice cream 

  • Directions
  • Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
  • Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.