Cajun/Creole Cooking

When we were in New Orleans, Beej and I found this little bar/restaurant that, apparently, used to be primarily a local place. Apparently, after the invention of apps like Urbanspoon, lots of people know about it (to the locals' dismay). We actually got the recommendation from a local bartender, and it was the best food we ate while we were there. And no, I'm not telling you where it was. But we bought their self-published little cookbook. We've thus far made two recipes out of it and they've been outstanding. Tonight was jambalaya from scratch. It was a smidge too spicy, but it was delicious. Depth of flavor, good heat, delish.

Smokey Pasta Sauce

I make simple pasta sauce pretty often. My go-to is this:

Sautee a small shallot (chopped, of course) in 1 Tbsp olive oil until it's translucent.
Add 4 cloves of garlic, chopped. Sautee until fragrant (30 seconds or so).
Add a package of sliced mushrooms, preferably baby bellas
Sautee those until a little over half cooked
1 tsp-2 tsp with garlic salt
Add can of fire-roasted tomatoes

I made one small switch tonight and I'm happy about it.
I cut back on the garlic salt and added 1 tsp Salish
and added a pinch of crushed red pepper

Add pasta.

The fire-roasted tomatoes and Salish made it smokey. I really like it.

Stuffed Chicken Breasts

I adapted this from Delish.com. Delish is amazing.

You need
1/2 C. fresh basil
2 cloves garlic
2 Tbsp sundried tomatoes in oil
fresh ground pepper
1 tsp kosher salt or Salish
2 boneless skinless chicken breasts

Heat oven to 425. Line baking sheet with tin foil and spray with cooking spray.

About 1/2 C. fresh basil, 1 tsp Salish, 2 cloves garlic, 2 Tbsp sundried tomatoes (in oil, but drained), fresh ground pepper. Chop all of this together.

2 boneless skinless chicken breasts: use a paring knife to make a slit in the middle of the breast, being careful not to go through the sides. Again, being careful not push through too far, using your finger, make that pocket bigger, trying to get as close to the sides without going through. Fill each breast with the mixture and about 1.5 oz of fresh mozz. Rub the breasts with a bit of olive oil and add a bit more salt (just a touch) and pepper. Close the pockets with 4-5 toothpicks.

Bake for about 20 minutes. Might want to broil for a few seconds to try to brown the tops, too. Let them sit for 4-5 minutes before eating.