Today we’re offering up this yummy and easy version of a jambalaya. Typically, jambalaya includes a chicken, andouille sausage and shrimp or crawfish combo, but to make it simpler we found one that sticks with just shrimp. It tastes great and cooks up in a jiffy. (Note, spritzing the pan with any brand of cooking spray will do. And if you don’t have quick cooking rice, which the recipe calls for, use the regular kind. But increase your liquid to two cups of water for a cup of rice. And if you have any chicken broth around the house, substitute it for water, to deepen the flavor.)
Easier Than I Thought
We’re appreciating the July 4 holiday here in Connecticut, home of Cooking Teens Magazine. Inspired by Chef Jamie Oliver’s quest for better food in schools we thought we’d feature the good chef’s recipe for barbecued boneless chicken breasts. Can easy mean tasty? Yes, which Oliver proves time and again.
Here’s a quick and easy recipe for chicken stuffed with tomato and cheese. It’s simple to make and tastes great. We like it served over a little pasta with broccoli, olive oil and garlic.
Inspired by our Main Dish (right) we’re having a pesto fest here at Cooking Teens Magazine. This recipe, for pesto pizza from scratch, turns the art of pizza making into child’s play. When the Batalis do it, it’s fun, delicious and not too hard to conquer.
Here’s a fun take on chicken. It combines chicken breasts with lime and garlic and some nice warm spice and takes little effort or time. Tastes great over rice and fresh chopped tomatoes.