The Value

 Ingredients: 

1-1 1/2 lb. boneless, skinless chicken breast

12 oz. sausage ( andouille to be traditional but any smoked sausage will work)

2 cups (uncooked) long grain rice

1 cup dry white wine

2 1/2 cups chicken stock

1   white onion diced

2   green bell peppers cleaned and diced

4   stalks of celery diced

2   cloves fresh garlic minced (1 1/2 tsp. if using garlic from a jar)

2 tbsp. tomato paste

1 (heaping) tbsp. Cajun seasoning (store bought or you can make your own)

**** Cajun Seasoning***   

1 1/2 tsp. garlic powder 

1 1/2 tsp. onion powder

1 tsp. chili powder

1 tsp. paprika

1 tsp. oregano

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 tsp. cayenne pepper

1/2 tsp. crushed red pepper flakes (optional)
Directions:       

*** Preheat the oven to 350 degrees***    
Slice the chicken breasts in half (for a reduced cook time). Slice the sausage into 1 inch disks.  Toss both the sausage and the chicken breast in 1 tbsp. olive oil and 1 1/2 tsp of prepared Cajun seasoning.

Place the seasoned meat in a Dutch oven (this is the same pot you will use to bake the Jambalaya), cover the pot and put in the preheated oven until chicken is cooked. (165 degrees internal temp for the chicken). This should take about 25 minutes.  On the stove top sauté the onion, bell peppers and celery in a little olive oil with a splash of white wine and some minced garlic. Cooking the veggies long enough to soften them and evaporate liquid infusing the flavor. DO NOT brown them 

When the chicken is cooked and the sausage is browned remove from oven. Remove the chicken from the pot and pour out any remaining liquid.  Use 2 forks, shred the chicken (pulling it apart along the grain).  Add all the remaining ingredients into the large pot... shredded chicken, sautéed veggies, sausage, uncooked rice, tomato paste, chicken stock, dry white wine, a heaping tbsp. of prepared Cajun seasoning. Stir all ingredients together. Cover tightly with aluminum foil, and then the lid for the pot (tighter the seal the better).  Place pot in oven on 350 degrees covered for 1 hour.  Remove from oven, uncover and stir. 

NOTE: If all the liquid is absorbed and the rice is fluffy the dish is done! If there is more liquid, stir, cover, and put back in oven for an additional 20 minutes. Remove and serve! If it is dry... stir in some chicken stock and cover, it will absorb and keep it from drying out.    

Makes 4 servings Cooks in: 30-45 minutes 

Ingredients: 

3 chicken breasts

3 carrots

3 celery stalks

1 onion

10 oz. frozen peas

1 3/4 cups chicken stock

1 cup milk

2 tablespoons olive oil (split)

2 cloves garlic

1/2 cup flour

1/2 tsp. thyme

1/2 tsp. basil

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1 egg (for egg wash)

Prepared pie crust (use less crust and cover the top only)

Directions: 

Thinly cut and chop the carrots, celery, garlic and onion.  Preheat oven to 350.  In an OVEN SAFE skillet: Heat 1 tablespoon olive oil, add all 3 chicken breasts, cooking on medium heat until cooked through (temperature 165 or firm to the touch).  Remove chicken from skillet, let cool and shred or chop chicken (your preference).  Add 1 tablespoon olive oil and the thinly cut carrots, celery, garlic and onion.  Sauté 6 minutes or until onions appear translucent. Add the thyme, basil, salt, pepper, and onion powder. Sprinkle flour over the sautéing vegetables, with a whisk add a tablespoon of milk, one at a time until the flour is dissolved without lumps.  Once dissolved, add remaining chicken stock, milk, and frozen peas.   Remove skillet from heat, roll out pie crust to circumference of the skillet and cover (create escape holes, decorative or with a fork, for the heat).  Beat the egg with a whisk adding a drop of water until well blended. Using a basting brush, brush egg wash over the top of the crust.  Bake Chicken Pot Pie in the oven until bubbly and crust is golden brown. 

 Serves: 2 ( 6 pieces each) Cooks in: 15 minutes 

 Ingredients:

1 lb. Sea Scallops (12 count)

1 each Red Bell Pepper (cleaned and cut into thin strips)

1 bunch  Green Onions (chopped small for garnish)

2 tbsp. Kosher Salt

2 tbsp. Ground Black Pepper (mixed together used to sprinkle on scallops)

1 tbsp. Extra Virgin Olive Oil (EVOO)
Ingredients: 

Teriyaki Sauce:

1/4 cup    Low Sodium Soy Sauce

1/4 tsp.    Sesame Oil

2 tbsp.     Rice Wine Vinegar

6 oz.        Pineapple Juice ( 1 small can)

1/2 tsp.   Sugar 

Directions: 

Place scallops in a large bowl, add 1 tbsp. of EVOO. Using a spatula fold scallops over multiple times to get oil all over. Sprinkle with 3 pinches of the kosher salt and ground pepper mixture and continue to fold scallops so each is coated in olive, salt, and pepper. Set aside. To make the Teriyaki sauce place the soy sauce, sesame oil, rice wine vinegar, pineapple juice, and sugar in a bowl. Whisk together thoroughly for 1 minute forming an orange/brown liquid.
To prepare the Ramen, take the package of Ramen (discard the flavor pack). Place the raw Ramen in a strainer and submerge in a pot of hot water (boiling not necessary). Let sit in water for 7-8 minutes then remove from water and set aside. Noodles are done!
Cooking Directions:

In a large sauté pan add 2 tbsp. EVOO, turn to medium heat. When the oil is hot place the sea scallops in the pan evenly spaced apart. Sear scallops between 3-7 minutes per side depending on YOUR desired texture and temperature (they are supposed to be on the 3 minute per side end of the scale, but we like well done scallops here).  When done remove from heat and place on a paper towel lined plate.  
In a separate pan on a medium heat,  use 1 tbsp. EVOO and place bell pepper strips. Allow 2-4 minutes for peppers to begin to cook then add 2 tbsp. of teriyaki sauce.  After an additional 3 minutes add Ramen noodles.  After placing Ramen in the pan with the peppers as the noodles begin to heat add 4 tbsp. of teriyaki sauce to pan.
Tip: 4 tbsp. of sauce per pack of noodles... 1 pack of noodles per person eating. Noodles are only in the pan 5-7 minutes. Continue to toss the noodles and peppers in the sauce allowing an even coat all over. As the noodles are already cooked, thoroughly heating and coating the noodles is the ultimate goal.

TIPS and TRICKS:    When done place the noodles in the center of the bowl, small sections of noodles at a time, stack them up, get as much height as possible.  Scallops are then placed around the noodles (4-6 pieces go well around the noodles) sprinkle the top with green onion garnish, serve and enjoy!