Pork, Chicken & Sausage Jambalaya

1 lb. cubed pork butt (you can use country-style boneless, pork ribs)
1 lb. cubed chicken (I prefer to use thighs)
1 lb. sliced sausage (2 options, if you want spicy add Andouille, otherwise youe a good smoked sausage)
1/4 C vegetable oil
2 C diced onion
2 C diced celery
1 C diced bell pepper
1/4 C minced garlic
8 C chicken stock
1 C sliced green onions plus extra for garnish
1/2 C chopped parsley
salt & pepper to taste
Tabasco to taste
4 C uncooked long grain rice
Optional:
2 C sliced mushrooms

Instructions:
1. In a 2-gallon heavy dutch oven, heat oil over medium high heat.
2. Saute pork 30 mins or until dark brown on all sides and beginning to stick to bottom of pot - very important.
3. Stir in chicken & sausage, reduce heat to med. and cook for 10-15 mins.
4. Add onions, celery, bell pepper, garlic - cook until well caramelized. Be careful not to burn - you want them golden brown.
5. Pour in stock, bring to boil, then reduce to simmer for 15 mins.
6. Stir in green onions, parsley, optional mushrooms. Season with salt & pepper.
7. Add rice & bring to boil. Reduce heat to very low, cover, cook for 30 mins - stirring every 15 mins. Keep covered except to stir - very important.
8. When rice is cooked, stir once more and remove from heat. Cover and let steam for 10 mins.
9. Recheck seasoning and reseason if necessary.
10. Serve topped with green onions & hot sauce.

I saw this while I was reading the July 2008 issue of Men’s Journal

• 2 lbs. ground buffalo meat
• 1 tsp sea salt
• 2 tsp fresh ground pepper
• 4 oz unseasoned bread crumbs
• 1-2 oz cornstarch
• 2-3 oz lime juice
• 16 oz buffalo wing sauce
• 1/2 C sugar
• 6-8 oz crumbled blue cheese
• blue cheese dressing (just enough to bind blue cheese crumbles)

Mix meat, salt, pepper & bread crumbs in a bowl - form 5-6 oz patties. Stir cornstarch & lime juice together to form slurry and add to heated buffalo wing sauce. Heat over medium heat to thicken - set aside. Grill patties over high heat for 2 mins/side for medium (Buffalo cooks faster than regular hamburger). Place on buns and top with sauce and blue cheese dressing mixture.
Source: Men’s Journal, July 2008, p. 36, author: Jason Boso

This sounds really good and I can’t wait to try this one out.

I have been developing these pancakes for a while now and I think I have them down. Plus, my kids love them. Here you go:

• 1 C Pancake Mix
• 2/3 C Quick Oatmeal
• 2/3 C Skim Milk
• 1/4 C Egg or Egg Substitute
• 1 Banana
• 2/3 C Blueberries

Mix the pancake mix, oatmeal, milk and eggs in a blender to form the batter. Then, peel the banana and cut it up into 5-6 pieces and add to the batter - mix again to incorporate the banana. Add the blueberries and pulse the blender a few times until they’re roughly chopped. Place a small non-stick skillet over medium heat. When the pan is up to temperature, grease the pan with a little sliver of butter and add enough batter to make a 4-5 inch pancake. Flip the cake when small bubbles begin to form on the top side of the pancake. Add your favorite syrup. I prefer Smucker’s Sugar Free to keep the calories down.