Pair this with cooked rice and crunchy buttered toast and you will satisfy any hunger.  

Brown 12 ounces of Italian sausage cut into 1/2 inch pieces in a Dutch oven or stock pot.  Drain.  Leave all that good browned stuff in the bottom of the pan.  It will add extra flavor.   

Add a little olive oil to the pan and saute the onion.  Add about 5 -6 cups of chicken broth, 28 oz. of diced tomatoes, 2-3 chicken breasts cut into 2 inch pieces and the cooked sausage. 

Add 28-oz. diced tomatoes and 5-6 cups chicken broth

Add sausage, chicken, thyme, and bay leaf

 Add seasonings last.  I used a combination of ground thyme and whole thyme that equals to about a teaspoon, 1 bay leaf, 1/2 teaspoon garlic, 1/4 teaspoon pepper.  Cook for about 30 minutes.  

Add 2 cups sliced zucchini

I only add zucchini that will be eaten at the time I am serving the gumbo.  It needs to be served crisp tender.  Any that is left in the gumbo will thicken it to some extent.  When heating it the next day add more zucchini and cook until the squash is crisp tender.   This is also good with okra if you choose. Shrimp can be added about 5 minutes before serving, but my favorite is to make the recipe as is.  It is very flavorful! 

Serve over cooked rice.   11/2 cups of uncooked rice cooked according to the package will be enough.  This make about 8 -10 good-sized servings.  

Cajun Gumbo Soup 

serves 8-10

• 12 oz. Italian sausage cut into 1/2 in. pieces ( I use Hot sausage)
• 1 28-oz. can of diced tomatoes
• 5-6 cups of chicken broth
• 1 medium onion
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon minced garlic
• 1/4 teaspoon pepper
• 2 cups sliced zucchini
• 1 1/2 cups of uncooked rice cooked according to directions

In a 4-qt Dutch oven cook sausage over medium heat until brown.  Drain fat.  Saute onion in a little olive oil.  Add tomatoes, chicken broth, sausage, chicken, bay leaf, thyme, garlic and pepper.  Cook for about 30 minutes.  Add zucchini and continue cooking until zucchini is crisp tender.  About 4-6 minutes.  Remove bay leaf .  Serve gumbo over rice in individual bowls.  Enjoy! 

The Teacher Cooks

Here is what I cooked up for lunch today!  Very quick and very good!

Yesterday when preparing another chicken dish I had an extra boneless chicken breast.   Being extremely busy with  two  recipes going at once I put the chicken breast in a small saucepan and cooked in water for about 10 minutes.  Cooked, cooled and put in the refrigerator.  Job done!  I  did not want to waste the chicken.  Really I had no plans for it until I was on my way home from work starving!!

I do love chicken salad.  One of my favorites is on the menu at the  Swan House in Buckhead along with their frozen fruit salad.   Anyway cooked chicken is so versatile it can put together in many combinations.  So go for it! It  is a perfect dish for the novice cook.  All cooking required is the chicken.  And really you don’t even have to do that.  Use a rotisserie chicken!  In some stores you can buy them for a cheaper price than you can cook at home.  So don’t be afraid go make an original chicken salad that you and your family can enjoy.

Here is how I put this together:

• 1 large cooked chicken breast ( Use leftover chicken or turkey) cut into chunks
• 1/2 celery stalk thinly sliced
• 1/2 green onion top thinly sliced
• 10 red grapes halved
• 8 pecan halves broken into pieces
• Hellman’s mayonnaise enough to make slightly creamy
• Paula Deen’s seasoned salt to taste

Mix all ingredients together and serve over salad greens and enjoy every bite!  Serves 1 hungry person.

Happy Cooking,

The Teacher Cooks

This takes 10 minutes to put together!

This is one of my favorite comfort foods.  Chicken Pie!!!  This is quick to make and easy.  While it is baking you can do whatever for 45 minutes.  You know fold laundry,  help with homework, call your mother.  

To make this even easier I just pulled leftover turkey out of the freezer.  I have used a roasted chicken purchased at the grocery or just cooked 2 large chicken breast.  Any method is a snap.  

I paired it here with a salad , but any steamed or roasted vegetables will do.  I just don’t think that there is a serving of vegetables in the pie.  Okay here is the recipe for the easiest Chicken Pie ever! 

2 cups of Chicken or Turkey

Add small can of Veg-all drained

Add can of Cream of Celery or Chicken Soup

Add 2 cups of Chicken Broth

Mix together in 11 x 8 pyrex dish

1 stick of Butter melted

Forgot to take a picture of melted butter so I had to use an old one.  And this was when I was playing around with my new camera.  Look at the date!!!  I did not know what I was doing.   Oh!! I still don’t know what I am doing!

1 cup self-rising flour, 3/4 cup milk and 1 stick melted butter

Whisk flour, milk and butter together

Pour flour, milk and butter on top of chicken mixture

Don’t worry the crust will rise to the top.  Oh, my gosh it so buttery and yummy!!

Bake at 350 degrees for about 45 minutes.  This will serve 6.  

Baked for 45 minutes. Let it sit maybe 10 for sauce to thicken.

Comfort food at it's best!!

 Chicken Pie 

• 2 cups of cooked chicken or turkey cubed
• 1 small can of Veg-all drained
• 1 can cream of celery or chicken soup
• 2 cups of chicken broth
• 1 stick of butter melted
• 1 cup self-rising flour
• 3/4 cup milk

Mix cubed chicken, veg-all , celery soup and chicken broth in a 11 x 8 pyrex dish.  

Mix in a medium mixing bowl 1 stick of melted butter, 1 cup of self-rising flour and 3/4 cup of milk using a wire whisk.  Pour over the chicken mixture.  Don’t worry the crust will rise to the top!  Bake at 350 degrees for about 45 minutes.  Let it rest for about 10 minutes so the sauce will thicken.  Serves about 6. 

Happy Cooking, 

The Teacher Cooks

They got the most votes!

Yesterday my room was as if we were in a famous Italian restaurant.  I had teachers, administrators and students sticking their head in the door to see what we were cooking up.  Garlic in olive oil, then add oregano and  basil.  It permeated the halls making everyone hungry.  The food both classes made was the best!  All involved had really paid attention to the demo and seemed to know what they were doing.  

They had a lot of fun setting up for the photographs for the blog.  It is so funny to see some of the students wiping off the plates to make a better presentation.  The food network  has really changed the way we do a lot of things in the kitchen.   

This is a quick and easy meal to put together.  You can prepare it  and plate it up in about 45 minutes.  

Let’s get to the recipes.  The Parmesan Chicken came from Gracious Goodness  by The Junior League of Macon.  This cookbook is fantastic.   The Easy Tomato Sauce came from my best friend Anna.  She is a fantastic cook and you will be seeing more of her recipes later.  

Here are the photos to help you along and the recipes after that.  ENJOY! 

Butterfly 4 large boneless chicken breasts

Bread crumbs, salt, pepper, garlic powder, and parmesan cheese

Half stick butter cubed

Dip chicken in milk

Coat with crumbs (I use a fork)

Place a cube of butter in skillet and top with a piece of chicken

 Cook for about 7 minutes on each side. Here we used an electric skillet at 325 degrees.  I like using the skillet because you can get about eight servings in at once.  Adjust the temperature according to your skillet.  Some may cook faster and you will need to turn the heat down.  If yours seems to cook slower turn it up a bit.  Peak at it before the time is up.  It should be golden brown.  Your timing is important ,too.  Chicken cooked too long will be very dry. 

Why do some want to take a bent-edge spatula and push all the juices out of  the chicken?  I don’t understand it!!  I guess they don’t realize they are pushing out all of the juice and making it dry and tasteless.  

Notice another cube of butter on chicken before turning

 Cook for another 7 minutes or until it is done.  Remember don’t overcook it.  

2 Cans of Italian Tomatoes

Before you add 2 cans of diced Italian tomatoes saute a clove of garlic diced in a little olive oil.  Forgot to take that picture.  Sorry.  Then add seasonings 

Add 1/2 teaspoon of oregano

1/2 teaspoon of Basil ( add bay leaf,too)

Simmer for about 15 minutes and serve over your favorite pasta.  Top with parmesan cheese.  So easy and so delicious.  Thanks to Anna!!! 

Second place only by 10 Votes!!

Here are the recipes for both: 

Parmesan Chicken 

• 4 chicken breasts boneless
• 1 cup of bread crumbs
• 1/3 cup of Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder or more to taste
• 1/2 stick butter
• milk

Mix all dry ingredients together.  Dip chicken in milk, then in bread crumb mixture to coat.  Saute in butter over medium heat until done. About 7 minutes on each side.  Chicken will be browned and crisp. 

Anna’s Easy Tomato Sauce 

• 1 Tablespoon olive oil
• 1-2 cloves garlic
• 1 28 oz. Italian tomatoes or 2 small cans
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 bay leaf
• Parmesan cheese
• Cooked pasta of your choice about 14 oz.

Saute garlic in olive oil.  Add tomatoes and seasonings.  Simmer for 15-20 minutes.  Serve over pasta.  Sprinkle with parmesan cheese. 

Enjoy, 

The Teacher Cooks

1st Block Kitchen 5

These last two days have been really crazy for me.  Yesterday the local government station here came to film my class.  Yes, they did!!  I have never done anything quite like this.  Years ago I was on WSB radio, but you know no one can see you. All you have to worry about is what you say.  On TV you have to worry about how fat you look, or did you have a stupid grin on your face or if you have lipstick on your teeth and much much more.   I was a little scared.  No ! I was alot scared. My Tennessee friend called the day before to see if she could help with makeup and hair.  I needed some mental help…….but  I made it through without doing anything really stupid.  At least I think I did.  We’ll see when the broadcast is played for God and everyone to see .  Oh my Gosh,  I don’t know if I can stand to watch myself.  I have never watched a video of myself.  I’m too scared!!

Because there were six extra  people in my room some of which had cameras or lights it was hard for my students to concentrate on my demonstration.  At least that’s the excuse  I’m using for why some of them had no clue as to what they were doing in class today.  Now mind you 60% of them knew when to add the soy sauce or how to mince the ginger, but the other 40% were really struggling and I do mean struggling.  I will say that they all finished in time to eat,  clean their kitchens and get to the next class on time.  That is a good  thing!!! We are definitely discussing why it is important to know what you are doing before class.  It was if someone hit instant replay on my name all morning.  I must have heard it a million times!

This recipe is from Paula Deen”s  first cookbook and it is delicious.  Very Healthy!!  Very Tasty!!

I did not take pictures yesterday. Too nervous and forgot!  So today I took pictures as my students prepared their meal. Great job!!

This should make it easy for you to prepare for yourself and guests.  Let me be the first to say that this recipe is going to get you a lot of compliments.  No more Chinese takeout for you.   By the way my perfume of the day was sesame oil and hot chili paste.  I was a walking advertisement for my class.

Butterfly with kitchen shears

Slice a bunch of green onions

Slice a Yellow and Red Pepper

Need a bunch of broccoli Florets

1 1/2 tsp. minced fresh ginger

1 T Sesame Oil

1/4 cup Soy Sauce

I did not take pictures of two items.  I was busy running around putting out fires.  Not really, just helping the lost.

4 Tablespoons of Chili Paste

                                                                                   2 Minced garlic cloves

Cooking Chicken in Sesame Oil & 2 T chili Paste

What happened to this photograph?  Oh my!!!!!!

We used an electric skillet for convenience in class.  I recommend that you use a large skillet or wok.  Do not worry about the paste turning a dark color and sticking to the pan.  I panicked the first time I prepared it, but you will deglaze the pan in the end.  The flavor will be incredible.

Take the chicken out after cooking about 4 minutes on each side.  Let it rest 5 min. and slice with the grain into long strips.  Let your husband, children, or guests do this while you finish the vegetables.

Keep Angel Hair Pasta Hot

The recipe calls for 1 lb. of angel hair pasta.  I found this to be too much.  The chicken and vegetables make about 6 servings so make pasta accordingly.

This looks so good!

Add broccoli, onions, and peppers to the skillet as soon as you take out the chicken.  Pour soy sauce, 2 T of Chili paste, garlic, and about 1/4 cup of water and cook vegetables until just tender.

Good job slicing the chicken!!

Add the sliced chicken to the vegetables and serve over hot angel hair pasta.  This is too good to be true.

Thanks to Paula Deen .  Here is her original recipe.

Szechuan Chicken with Angelhair Pasta

• 1 tablespoon dark sesame oil
• 1/4 cup chili-garlic sauce ( I found this in the vegetable section of the grocery.  It comes in a tube like toothpaste)
• 4 boneless chicken breast ( I butterfly them so they will be thinner and cook faster)
• 1 lb. of angelhair pasta ( I decreased the amount)
• 1 1/2 pounds broccoli crowns cut into florets
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 12 green onions thinly sliced
• 2 cloves garlic minced
• 1/4 cup soy sauce
• 11/2 teaspoons minced fresh ginger
• 1/4 cup water ( I added this especially if the skillet is hot a lot of the liquid will evaporate and you will need more)

Heat the oil and 2 tablespoons of the chili sauce in a large skillet over medium heat: add the chicken, and cook for 4 minutes on each side, or until cooked through.  Meanwhile bring a large pot of water to boil for pasta.  Add pasta to boiling water, cook as directed on package, and drain.  Remove the chicken from the pan and cut it into strips.  Add the broccoli, bell peppers, green onions, garlic, remaining chili sauce, soy sauce and ginger to the skillet.  Cook the vegetables stirring until they are crisp tender.  Add the chicken strips and cook until heated through.  Serve over the pasta.

Here is the 2nd place winner of the Iron Chef!

1st Block 3rd Kitchen

Happy Cooking,

The Teacher Cooks

Chicken Tortilla Soup --yummy

I am on a mission for the next couple of weeks!  That is nothing unusual though.  Having a mission in life is a good thing.  I have to present four twenty minute talks to about two hundred freshmen parents.  The topic is feeding hungry teenagers with good healthy food and doing it quickly.  What popped  in my mind first was the crockpot.  You have to use this if you walk through the door at 6:00 PM and the teens are demanding food at 6:01PM.  This is a recipe that I have used many many times .  The name says soup, but to me it is more like a stew.  To make it more of a soup add more tomato sauce.  Try it when you are in a time crunch it will be a hit!!

Chicken Tortilla Soup (Stew)

• 4 chicken breast
• 2 15 oz. cans of black beans                                                                 
  

  Here is what you need

• 2 15 oz. cans of Rotel tomatoes
• 1 cup salsa ( I used the whole jar)
• 4 oz. chopped green chilies
• 1 14 oz can tomato sauce
• Tortilla chips
• Monterey Jack cheese

 Put all the ingredients except tortilla chips and cheese into the crockpot.  Cook on low for about 8 hours. Just before serving take out the chicken and shred with a fork.  Place back in the crockpot.  In a bowl place chips with cheese and ladle soup on top.  This makes about 10 servings.  You can easily half the recipe.  The shredded chicken is great in chicken quesadillas . 

Using a liner saves on clean up

Remove chicken from the crockpot

Shred with a fork and add back to crock pot

Cube or shred cheese

Add chips and cheese . Then ladle soup!

 ENJOY,

The Teacher Cooks