Jumpin Jambalaya!

I am coining a new cuisine term that is a perfect description for the following recipe for Jumpin Jambalaya. I am calling it, "Left-Over Fusion". Definition: Transforming leftovers into new, scrumptious dishes.

I started out with leftover chicken italian sausage and Trader Joe's Brown Rice Medley that was basically unseasoned, and ended up with a spicy jambalaya that is full of flavor! I will definitely make this again! Of course, you can use any type of rice and sausage you wish, but here is the remaining ingredients and recipe:

Jumpin Jambalaya

Leftovers used:

3 chicken italian sausages, cooked and sliced

4 cups cooked Brown Rice Medley

2 T bacon fat

1/2 green bell pepper, cut into strips

2 1/2 cups sliced onions, cut into strips

1/4 c chopped fresh Italian parsley

4 c water

2 T Lipton Onion Soup Mix

1/2 tsp Red pepper flakes

1/2 tsp garlic powder

1 tsp Tabasco

In a 12" skillet, cook the onions until browned with the bacon fat on medium heat. Add parsley and bell pepper and cook an additional 10 minutes. Add water, soup mix, red pepper flakes, garlic powder and bring mixture to a boil. Reduce heat to medium until sauce thickens, about 10 minutes. Add sausages, rice, and Tabasco. Stir until liquid is mostly absorbed into rice.

Approximately 4 servings.

Chef's notes: Not for wimps. I also pulled out some of the sauce and sauteed shrimp separately since my dinner companion does not like shrimp. Excellent!

Baked Lake Trout with Red Onion & Capers

As part of my monthly goals, I have decided to cook at least one meal per month with a cut of meat or seafood that I have never cooked before. Even though I LOVE to cook and cook at least 4 nights per week, there are still many things that I haven't even attempted. The main reason is my budget and the secondary reason was fear of the unknown. My friends who know me probably don't believe that second reason, but yes, I never considered myself among the ranks of executive chefs! Now that I am learning from a professional and going to culinary school, my fears have subsided and I am now more confident in my cooking skills. Not to mention I have very attentive taste testers!

Last night was a great experiment that turned out perfectly. I acquired 2 filets of lake trout over the weekend and decided to bake them. I found a few recipes online, but decided to venture off on my own. Here is what I came up with:

Baked Lake Trout with Red Onion & Capers

2 filets of Lake Trout - skin still attached
1/4 cup extra virgin olive oil
1/4 cup chopped red onion
2 tablespoons capers
1 tsp Lemon Pepper Rub by The Pampered Chef
1/4 tsp dried thyme
Dash kosher salt
Dash fresh ground pepper

Preheat oven to 425. In a small bowl, combine all ingredients except for filets. Place filets skin side down on a stoneware pan. Spoon mixture evenly over each filet. Bake for 18 minutes. (oven times may vary).

Chefs Notes: I would have preferred more salt in this dish than I initially added. I also would have let the mixture marinate on the filets for an hour or two before cooking.