1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
Instructions
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
Rub both sides of cabbage with smashed garlic.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
1 tablespoon Better Than Bouillon Chicken Flavor (optional)
2 Bay Leaves
Meat from a 3.5-4 pound chicken, removed from bones (made earlier)
1 package (12-16 oz.) andouille sausage, cut into ½-inch slices
Instructions
For The Roux (Adapted from Alton Brown) (This is best when made a couple days in advance)
Preheat oven to 350 degrees Over medium-high heat, in an iron skillet or dutch oven, put fat in pan
When fat is liquid, add flour and stir until combined
Put into oven
Stir every 20 minutes until desired color is reached (dark brown gives it a very smoky taste; if you prefer a bit milder, just cook until approximately the color of peanut butter). Keep in oven until slightly lighter than desired color, it will continue darken some after removing from oven
If saving for later, let it cool then put in a container and refrigerate
For The Chicken
Put chicken, carrot, celery, onion and salt in pressure cooker. Set timer for 25 minutes
When time is up, do a quick release of the pressure Carefully remove chicken to plate The chicken may not still be in one piece, so carefully remove all pieces to the plate
Strain the stock in another pot If doing this ahead of time, wait until cool enough, then put in container and refrigerate until needed When cool enough, remove chicken from bones, discarding skin Put into a container and put in refrigerator until needed
For The Gumbo
In 1 tablespoon fat or oil, brown sausage over medium-high heat
Remove sausage to plate
In sausage fat, sauté onion, celery and green pepper
When it starts to soften, add in the garlic
Sauté for another couple minutes
Add two tablespoons roux and stir
Add the cajun/creole seasoning, thyme, cayenne pepper, sausage, chicken, broth, salt, pepper and Better Than Bouillon; place bay leaves on top
Place cover on pressure cooker and cook for 7 minutes at high pressure.
When time is up, do a quick release
Press saute button and bring to a low boil
Add in 4-5 tablespoons roux depending on thickness desired, stirring constantly; cook for an additional 5 minutes
Sprinkle with File Gumbo when serving
Serve in bowls, with rice or potato salad and warm bread
Grease an 8" or 9" square pan with cooking spray and line with parchment.
In a large bowl using a hand mixer, beat butter, sugar, and vanilla until smooth. Add flour and salt and beat until combined. Stir in 1 cup mini chocolate chips.
In a large bowl, mix together sweetened condensed milk and melted white chocolate, then fold into cookie dough mixture. Pour into prepared pan and top with remaining 1/4 cup mini chocolate chips.
Refrigerate until fudge is firm, about 2 hours. Remove from pan by lifting edges of parchment paper and cut into squares.
2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Instructions
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
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