jeanaBcarter Recipe Reviews (Pg. 1) - (15501978)

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Meaty Slow Cooker Jambalaya

Reviewed: Aug. 28, 2014
This recipe is deeeelicious. The andouille really makes it amazing. I used dark meat chicken instead of breasts. The chicken really should go in about halfway through so it is still tender and flavorful. I didn't have file powder and I didn't want to spend $11 to buy a tiny jar of Sassafras salt so I just left it out. I also didn't have any thyme. I added some ground coriander. I cooked some rice in a pot and served it under the jambalaya. I don't like mixing rice with anything soupy because it doesn't save as well. This recipe is wonderful.
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Emily's Chipotle Chili

Reviewed: Jan. 27, 2014
This is my FAVORITE chili recipe. It's perfect the way it is, but I do like to change it up every now and then. I like to use 1 lb of smoked turkey sausage (cut into tiny pieces) instead of the Italian sausage- that is my effort at making it healthy :) plus, it really does add a little extra texture in there that we enjoy. I use all of the chipotle peppers from a 7 oz can and then add the adobo sauce to the mix. I like to use black beans instead of kidney beans (and I think I usually add 2 cans.) We love garlic so I always add extra cloves. Next time I make it I'm going to add a chopped green pepper. I've used different seasonings each time, but you can do that with this recipe and it's not going to ruin the flavors. I follow the first step by cooking the meat, draining it and adding the spices, onion and garlic, but then I go ahead and put that mixture in the crock pot and add all the other ingredients (except tomato paste) and it works out perfectly. I just don't have the coordination to cleanly pour everything from the Lg. pot to the crock pot. I sometimes cheat and do step 1 the night before and refrigerate the meat mixture so I can get up the next morning and just throw everything together and start cooking it before going to work. This is a wonderful recipe if you aren't looking for standard chili. Thanks, Emily!
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Grandma's Chicken Chardon

Reviewed: Feb. 18, 2012
Very tasty. Some people said to use Italian bread crumbs, but I didn't have any so I used regular with some Italian seasoning. I also added just a few thin slices of onion mixed in with twice the amount of mushrooms.
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