Red Beans and Rice

Red beans and rice are a staple dish in our house. We will highly anticipate cooler weather because we know that means its "red bean season"! This dish is hearty and can be as spicy as you want. We like a little kick, but not enough to make you sweat while you eat! So keep that in mind when you add the cayenne pepper. This recipe has a lot of ingredients, but if you prep before you start cooking it makes the whole process simple!

What you will need:

Large pot or dutch oven

Cutting board/knife

Long handled spoon

Potato masher (spoon works too but masher is faster)

Ingredients:

1 to 1 1/2 lbs dried red beans

1 TBSP vegetable oil

1 cup yellow onion, chopped

1/2 cup bell pepper, chopped (I prefer orange or red)

2 TBSP garlic, minced

1 package andouille sausage, cut into bite size pieces

1 package smoked beef sausage, cut into bite size pieces

1 teaspoon blackened seasoning (I prefer Zatarain brand)

1/2 teaspoon cayenne seasoning (adjust to your taste)

1/2 teaspoon black pepper

1 teaspoon dried thyme

2-3 bay leaves (depending on size)

2 quarts chicken stock (this is the 1 time I buy 2 @ 32 oz boxes of chicken stock)

Salt, to taste

Directions:

1. Soak beans overnight or use quick method.

2. Prep seasonings by pre measuring them. (reserve bay leaves)

3. In dutch oven add oil and sausage and cook over med-high heat until browned. Remove and set aside.

4. Add the cut onions and bell pepper to pot. Cook over med-high heat until onions are translucent.

5. Add garlic and cook until fragrant.

6. Add seasonings to pot and stir. Cook for about 2 mins.

7. Add beans and sausage to pot. Add 2 qts of chicken stock and bay leaves. Bring to a good simmer.

8. Cook beans for about 3 hours, stirring and scraping sides about every 30 mins. After 3 hours check to see how soft the beans are. If they are still firm, add 30 mins to time until beans are soft enough to smash.

9. Once beans are soft, smash about 1/2 of the beans with the potato masher. Make sure to use spoon to scrape the bottom and sides after this because it will cause a thick ball at bottom of pot.

10. Let simmer about another 15-30 mins to allow the whole pot to get thick.

11. Remove bay leaves, serve over rice.

12. Bring 1 1/4 cup water to a boil in a small/med saucepot with lid.

13. Add 1 TBSP butter and approx 1/2 teaspoon of salt.

14. Once water is boiling, add 1 cup of jasmine rice to pot and stir well. Cover the pot with lid.

15. Reduce heat to a simmer and cook for 15-18 mins.

16. Once all liquid is absorbed, cut heat. Remove lid and stir. Replace lid and let sit 5 mins.

Blackened Chicken Alfredo

This dish is similiar to Chili's Cajun Chicken Pasta - but homemade, and so much better!

The fresh tomatoes and herbs that top this dish take it over the edge and help brighten the sometimes heavy alfredo sauce. This quick dish is sure to be a crowd pleaser in any home.

What you will need:

Large sauce pot

Cutting board / knife

Cast iron skillet (or high side skillet)

Kitchen tongs

Measuring spoons / cups

Slotted spoon

Ingredients:

2 boneless skinless chicken breasts

2 TBSP olive oil, divided

1 TBSP blackened seasoning

8 ounces penne pasta

2 TBSP unsalted butter

3 cloves garlic, minced

1 cup heavy cream, or more to taste

½ tsp lemon zest

¼ cup grated Parmesan (powdered in jar works best)

Kosher salt and freshly ground black pepper, to taste

2     Roma tomatoes, diced (garnish)

2     TBSP chopped fresh parsley leaves (garnish)

Directions:

1. Trim the chicken breasts then pound them out to about 1/4" thick.

2. Use 1 TBSP olive oil to coat the chicken then season with blackened seasoning.

3. Heat remaining TBSP olive oil in a pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side (3-5 mins for thinner breasts). Looking for internal temp of around 155*, for letting them rest and still be moist and tender.

4. Set aside to rest and keep warm (cover with foil).

5. In a large pot bring water to boil and salt, cook pasta according to package instructions.

6. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. (you can use the same pan you cooked chicken in, scrape bottom while cooking garlic).

7. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

8. Do not drain the pasta, instead when it is done cooking, use a slotted spoon to drain some water off and put immediately into the sauce. (the left over pasta water on the noodles will help the sauce stick)

9. Stir in pasta and gently toss to combine.

10. Slice chicken to go on top of the pasta.

Best when served immediately, garnished with diced tomatoes and chopped parsley

**NOTE: I split the chicken breasts long ways through middle, and pound out to make them even – helps to reduce cooking time – also, make sure to have a thermometer to read temps to not overcook. (I pull chicken when it reaches around 155 - it will increase as it rests)

**NOTE: If warming leftovers, add a little cream or milk to help bring sauce back together.

I LOVE my Fredericksburg Cast Iron pan! This cast iron pan has a smooth surface helping to keep things from sticking (if you know how to cook on cast iron) and since it is cast iron it heats up evenly and holds heat well. I am not sponsored by them, but love their product and wanted to share! **Note: We have several Lodge brand cast iron pans as well, which are more affordable. I did have a mini heart attach when I was told how much the FBG brand cost - but since have fallen in love with this pan and realize it was worth every penny!

www.fbgcastiron.com

Galveston Bay Brewing - Food

I was talking to a craft beer industry guy last night and we were disussing how there are many blogs, posts, and comments about the beer at local breweries - but what about the food and atmosphere?

I am here to change that! Though I do have opinions on some of the beers (which I will let you know!), I enjoy eating the food while visiting breweries. Not all breweries have kitchens, some just have food trucks that come on a rotating schedule.

Galveston Bay Brewing has been open for almost 10 years and was originally located on a Farm Market Road off FM517 near SH146. They opened their new location on Marina Bay Dr. in Clear Lake Shores this year. This new location opened up opportunities for a larger more inviting tap room-with a view, more brewery space, and a full kitchen. Any of the staff we have had contact with (brewery and restaurant) have always had great attitudes and have been very helpful. We have been several times and each time I am blown away by the size of the fish fillet on the Fish and Chips plate. This oversize fillet is breaded and fried to perfection leaving the outside crispy and the meat inside tender and moist. The french fries that come with this are so good that even when you are full, but snacking later while finishing your beer, you will still eat the cold fries (don't judge!). You may seriously want to consider sharing this dish! The fried mushrooms are a winner too, but you may need a fork and knife for those! And make sure you dip them into the ranch which is creamy and zesty. The wings they have are also worth checking out! They are crispy and meaty and you can have them tossed in several different sauces. (I did not get a pic of the wings)

Don't forget about their beer... Galveston Bay has some GABF (Great American Beer Festival) award winning beers such as; Captain's Coffee Stout (Coffee Stout) and Bull Shark (Scottish Ale). Along with those, they also have IPAs, Gose, Kolsch, Sours and Lagers - to name a few - on tap. I can't forget to mention my favorite one from them - the Blueberry Blonde Ale.

If you go by Galveston Bay Brewing, send me a message and let me know what you think - of the food and the beer!