Chicken & Sausage JAMBALAYA Stuffed Cornbread

I’m obsessed with this Bundt Pan that was on fellow TikToker The Bundt Buddy.  @zzzlicioustreats

Now i’m not much of a baker, never really cared for sweets, but i love to incorporate savory dishes using this Nordic Ware Pan.

My latest creation was this Jambalaya Stuffed Cornbread. Lawdddd when i tell you the flavors and the texture just sent me.

It was the sweet, savory, & spice for me. But i’m not the type to write a whole essay or biography before my recipe so let's get to it 😂😂😂😂

Cornbread 

1 1/3 cup flour

2/3 cup corn meal

2/3 cup sugar

1 tablespoon baking piwder 

1/2 teaspoon salt 

4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread)

1 1/4 cup milk

1/4 cup oil 

2 eggs (large)

Fire Roasted Tomato Glaze 

2 tbs of oil 

1 can of Red Gold  diced Tomatoes 

1 / 2 yellow onion diced 

1 Cup of Heavy Cream

1/2 Cup of Pepper Jack 

5 Basil leaves 

Jambalaya Filling 

2 tablespoons peanut oil, divided 

1 tablespoon Cajun seasoning 

1  andouille sausage, sliced into 1/2 moons 

1  boneless skinless chicken breasts

1/2 onion, diced 
1 small green bell pepper, diced 

1/2 stalk celery, diced 

1 cloves garlic, minced 

1 (16 ounce) can Red Gold diced tomatoes 

½ teaspoon red pepper flakes 

½ teaspoon ground black pepper 

1 teaspoon salt 

½ teaspoon hot pepper sauce 

1 teaspoon file powder 

Filling Recipe : 

1. Heat 1 tablespoon of peanut oil in a large skilket over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
    

2. In the same pot, saute onion, bell pepper, celery and garlic until tender.

3. Stir in 1 can of red gold tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce,  and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Then set aside. 

Tomato Basil Glaze Recipe 

1. In pan sauce add oil, heat on medium and stir in onions. once golden add tomatoes. cook until liquid is evaporated then add heavy cream. gently wisk in pepper jack until thickened into a sauce. 

2. in blender add creamy mixture and basil leaves and blend until smooth. 

Cornbread Cake Recipe 

1. First make filling, see recipe above

2. Preheat the oven to 350 degrees, mist a braided bundt pan with nonstick spray
   

3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
   

4. Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
   

5. Pour the liquid ingredients into the dry and stir together until combined. 
   

6. Transfer half of the batter to the prepared pan, then add the filling, then add the rest of the batter and bake for 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).  

While it is cooking prepare tomato glaze 

Cool for about 20 minutes, release from pan, drizzle fire roasted tomato glaze & then cut into slices,and serve with thyme garnish

Yo son Let me get 2 slices

By Chef Chantel Jackson

If you don't know that movie, sorry we can't be friends. Because the only thing that's missing from the new pizza joint Salamone’s in stadium district, was radio Raheem walking into the spot blasting his hip hop music. Two slices, was literally what I ordered. 

Looking at the pies in the Display, case I already knew what time it was. It looked like a New York pizza, big, round, flat, and by the slice...... hmmmmmm. But just because someone says it's "New York" don't mean it is.... yea..... it's cute how all the pizzas are named after the concrete jungle.....Brooklyn Bridge, Tribeca, just to name a few. I need to know what the taste is like......

Here's what I look for in a New York pizza. I mean it's not rocket science nor do you need a degree from Harvard, to know that New York pizza is known for its simplicity. 

Thin crust, single layer of sauce and cheese, and some toppings. Easy to fold so that you can eat it on the go. Sals..... can I call you Sal's? Had just that. I came, I saw I folded. That pizza folded like a snitch in officer ringers office, underneath the hot lights. 

I took one bite. And instantly, Youd think I joined the Illuminati cause the spirit of Hova gave me Tourettes NEW YOORRRRRKKKKKKK concrete jungle where dreams of made of. I felt like I was in time square waiting for a taxi, I CHECK CHEDDAR LIKE THE FOOD INSPECTOR...... The sauce was rich in flavor, cheese not overpowering, AYO SON..... IM NOT A BUSINESS MAN IM A BUSINESS, MAN.... I felt like a ninja turtle that pizza was so good.  

I've already been there 2x this weekend. Pizza has always been one of my favorite foods, and  I happy to say that this is the best place in the town. Shout out to BD LOCAL for their post and keeping up the nonstop support of local businesses.

I Highly recommend the 

Bronx Bomber 

Tomato sauce, capicola ham, prosciutto, salami and sausage

Bryant Park

Pesto sauce, chicken, mushrooms and onions 

lunch Specials:

11-1 Monday-Friday

2 Cheese Slices + Drink $6.35

2 Pep/White Slices + Drink $7.25

But in all honesty you can’t go wrong with a cheese pizza, Dead-azz. 

Thanks for reading enjoy 40% off AppleMint Tea promo code THYME2020 at checkout

Shrimp N Grits

My Ode to the Southern Brunch

Oh how my soul longs for thee

eggs scrambled, bacon crispy

mimosas that sparkle and shine

shrimp n grits in the tomato brine

oh how i wish that i could dine….

lol ok thats all i got. But on a serious note i really do miss going to a nice sunday brunch with my family and friends. Before Covid i was planning this huge Mothers Day Southern Brunch and it was going to be the talk of the town. Beccause no one, and i do mean no one knows how to whip a southern meal this side of Junebaby , and i am so excited to share one of my favorite dishes….Shrimp N Grits.

Shrimp and Grits 

Ingredients

Grits

1lb Shrimp

Rotel 

Onions

Celery

Garlic

Green Peppers 

Andouille Sausage

Heavy Cream

White CHeddar Cheese 

Parsley 

30 Min 

4 Cups of Water

1 Cup of Grits

3 Tables Spoons of Butter

2 Cups of shredded white Cheddar 

Bring Water to a boil. Add Salt and Pepper, add grits and cook until water is absorbed about 20-25 min 

remove from heat and stir in butter and cheese 

Rinse, clean shrimp and pat driy. In skillet brown andouille sausage until browned, drain well but keep small amount of grese in pan. Add onions, celery, bell peppers, garlic, rotel and simmer down until liquid is reduced, add andouiile sausage  add shrimp cook until pink, add heavy creamy until sauce turns light pink, stir in remainder cheese. serve over shrimp, garnish w/ parsley and enjoy 

Southern Pulled Pork Tacos

I am the queen of left overs. I mean lets be honest who wants to cook after cooking a huge feast for holidays, such as christmas, thanksgiving, or more recently Memorial Day.

Quarantine has us hibernating so we really couldnt go all out like we used too, especially when we are social distancing, and money is tight. For my family we had an intimate BBQ and yet there are still tons of bbq in the fridge just chillin’…no pun intended. But no need to fear, i have a wonderful recipe that will allow you to use your bbq in a creative way thatI personally carry on my food truck…..the Southern Taco.

Southern Tacos Captured by Chantel Jackson

Prep Time: 10 min

Cook TIme: 5 min

Ingredients:

Corn Tortillas

BBQ Pulled Pork or Chicken

Salsa

Pico 1/2 Cup

1 Can Peaches

Coleslaw

Honey

Chopped Cilantro

Chopped Red Onions

MInced Garlic

1. To prepare salsa, dice peaches into smaller bits, combine with pico. Set aside.

2. For the coleslaw, combine coleslaw , chopped cilantro, minced garlic and chopped red onions.

3. Reheat bbq in skillet and place into corn tortillas, top with coleslaw and peach sauce, garnish with cilantro. Enjoy

The dreaded health department

The dreaded health department. In the food service industry it is vital that your food establishment is up to code, especially when it comes to the safety of consumers. Ill never forget when Cora Stoneham had told me how she had gotten a perfect inspection at her cafe, while everyone else in the building was crying 'the health department is here"..."get everything in order, make sure this is taken care of...and this...and this". But effortlessly, Cora and her staff was not moved because they were ready. While other places got dinged for various violations, they asked her how did she do it. She simply replied because we do the same thing everyday, we practice food safety, because it is a habit we dont have to worry or be nervous about the inspection because we are always ready no matter when they come.

Can I tell you that spiritually it is the same way? If we practice daily loving one another, showing fruits of the spirit, being sensitive and listening to God, we wont have to be worried when he comes. Life is too short and no one knows the hour when he will come, so will you be ready? Dont wait til the last minute to get rigth with God, be ready now, stop wasting time. I am learning the hard way what happens when you separate from God, and not live for him. But as long as you have breath in your body it not too late to come back to him.

#beencouraged

Put on a happy faCe

How the Joker created a platform for Mental Health Awareness

by chef Chantel Jackson

I had to explain to one of my closest friends that she could not bring her kids to this film. Her like many others are expecting a crime fighting, cape crusading film to inspire her boys. A film, that would cause the sales of DC costumes to skyrocket in Halloween stores across the nation. I can picture it now, her kids one wearing a Batman ensemble complete with built in Abs and the other wearing Joker, bringing a beautifully choreographed rendition of a scene from joker to life.

But as I imagined I was right, this was not a film FOR kids, but a film on HOW kids childhood trauma can effect and shape their destiny. How one can let the darkness lead them on a path of destruction or On a path of justice.

I won’t go in to too much detail but the film listed all the ingredients to create the perfect Serial killer. A dash of bullying, a sprinkle of being overlooked, a heaping cup of child abuse and trauma, a level scoop of childhood abandonment; cover and smother with a crazy, single, brainwashing mother and bake in the oven for over 40 years.

Nevertheless, I mean we as humans are sick and demented, ALL OF US. There is no such thing as normal, no one can truly define normal, I mean seriously what is normal. The fact that I myself go through spiritual and mental warfare daily, I am shocked i have survived this long.

“All it takes is one bad day,” the Joker says in the comic, suggesting that we’re all just one traumatic event away from madness. “

Seriously, I finally understand the Brittany Spears melt down. And yet I share how I feel with no one and hide behind laughter and a smile.

Sound familiar.

So you wanna date a chef

Actually Me. I’m that Chef. I am writing this piece as an instruction manual for the next guy who tries to sweep me off my clogs. But no matter who or what my future partner may be… remember to read all instructions and handle with care,

1. You will have the BEST BREAKFAST

   I am an early riser, I start my day off full of energy, say a prayer, have some alone time and then I’m cooking breakfast. No, not a continental, or a cereal bar, like how do you like your eggs boo? I got you. I’m talking Eggs Benedict, Ham Steak, Home made biscuits….Shrimp and Grits….Chorizo and Homefried skillet, with an over easy egg.

   Or how bout some French toast with a golden crisp coating and fluffy center….

   Lunch: if not made a head of time, because I’m usually out and about I have no problem with bringing you lunch or joining you…… but Dinner…,

   don’t👏🏽Ask. By time 5pm rolls around I’m already getting sleepy, all the energy I had in the morning, was drained by clients, food prep, an event, employees and God knows what else. So instead of a 3 star Michelin worthy dinner, be prepared for a meal I learned in prison.

2. Im not needy

   I mean who wouldn’t want a girl that isn’t all up in their space all the time. I barely have time for myself, I don’t know how to relax, my brain is always full throttle on menus, equipment, catering…….so don’t ever worry about me blowing up your phone,

   You will be alone most of the time which is why it’s important to have your own life, having your own identity in any relationship is essential, but it’s detrimental If you are in a relationship with someone you will hardly ever see.

3. I’m a hustler baby….. I just want you to know

   I don’t sleep. If I do it’s not for long, you see I am always getting ideas on how to create Another source of income, how to make food taste better, what’s the next pop up event, I mean my brain activity never goes off. I get the bag. No doubt about it, What I’ve gathered from previous experiences is that most men don’t want me to be a gold-digger, but they sure as hell cant handle me want me to be more successful than them. Based on that, is im exhausted and I’d rather be alone. 
   

4. Handle me? Who gon’ Handle me?

   Forgive me in advance. I can be a real Alpha female, who quite frankly my dear doesn’t really give a….well….let’s just say I need to work on my empathy. After all these years of being the only female On the hot line and not in the bakery, I’ve had to fight my way to be respected, proving that I am not only one of the guys but better. Therefore ignore my slight cockiness it comes with the territory.

   But look at the bright side, I have endured a lot of pressure over the years, especially being in the industry so there is nothing we can’t overcome, the kitchen has given me tough skin, so if there are times that you ever feel weak or vulnerable, with Gods guidance I will be your strength.

5. I smell funny

   wait, hear me out. Like anyone in the food service, I wear my work on me. So believe me when I tell you a that you will get daily wiff of garlic, onion, sweat, bone broth and tomatoes. Get used to more after-work showers instead of morning showers. While most females smell of bath and body works and Victoria’s pink spray, I attract all the neighbor hood dogs, because I smell like 100lbs of freshly cooked bacon, but I mean who doesn’t love the smell of bacon.

6. We are great with our hands

   Our passion for food defiantly translates well into other areas..,the fact that chefs tend to be more considerate, compassionate, creative and confident, qualities that are usually shared between a good performance in the bedroom and in the kitchen. Chefs are creative spirits, who works well with their hands, pays attention to details, we know when to be gentle enough to handle filo dough, yet can switch it up when it’s time to knead bread, if I can cater to strangers everyday in the spirit of excellence, what more would I do for my husband.

   And yes I said husband.

   I promised God that the next run will be with my husband, because I will no longer waste, my time and energy on someone who just sees the “glamour of being with a chef” and jumps ship because he can’t handle being alone, can’t match my hustle, intimidated by my strength, and insecure because I get home at 4 am and doesn’t believe me when I tell him a 20 top came in right before close,

   Boy bye.
   
   

Rich boy po’ boy

By Chef Chantel Jackson

Two words. I wasn’t ready.

Look I know that’s three words, so don’t come for me. Clearly I can’t count, but what you can count on is the fact that Estou Duce has the best Po’boy this side of the Mississippi.

I wasn’t ready, no seriously I walk into Soulfood Dishes Located off 18th & Yessler, in the Central District of Seattle, there’s a line out the door…. which is expected. It’s the grand opening of an on going Pop-Up, great marketing on Social Media, so everybody and their momma was there. Literally. For every one person in line, there were 3 aunt Lucile’s, Myrtles, or whatever Baptist church mother name you come up with.

When I finally made it to the counter I was greeted with a warm smile by the cashier, and I placed my order of two combos, one Catfish and one Shrimp Po'boy.

When my name was called to receive my order, I was greeted with a smile “Sup Teach”. I failed to mention earlier he was one of my students from my How to Start a Food Truck program at Highline Community College. We took pictures, I dropped some seeds of encouragement, because I was truly so proud of him, grabbed my plates and I was on my way back to Tacoma.

I didn’t even make it past 23rd without digging into the seasoned fries and popped a piece of shrimp from the sandwich in my mouth. It came on New Orleans Leidenheimer French Bread, with large crispy fried shrimp, lettuce, a creole remoulade sauce and pickles. I am so over restaurants that serve gritty over cooked shrimp cooked in cornmeal, this perfectly assembled sandwichhich was refreshing. Especially the bread! French bread that was crisp on the outside and yet so soft and fluffy on the inside.

I also want to make a special shout out to the Seasoned Fries, they were the perfect thickness and cut, I found myself dipping them in the extra “secret sauce” that was dripping from the sandwich.

I have to say this truly was a delicious sandwich. So, if you’re in the mood for a good culinary experience give it a try. I have a feeling you’ll like it more than you think.

To find out where he will be next follow him on Facebook @calistescreolecuisine.