Woah. woah. woah. We’re falling, falling, falling back into the daily routine.
Kinda sad, but kinda exciting.
Why exciting? We have a ton of stuff going on in January/February.
Namely a wedding at the end of February. And all the activities leading up to it.
I gave us a good start to our work week by fixing up some home-made Gumbo from Cooking Light
Of course, I modified it a little…using fresh veggies instead of frozen with the exception of the frozen okra; and I added frozen corn because I had it on hand.
I didn’t buy roasted chicken, but I purchased two chicken breasts and made a quick rub using paprika, Old Bay and cayenne pepper. I coated them in the rub and brushed olive oil on them and then baked them with a bay leaf on top at 450 for 15 minutes before adding them to the veggies. Also, I couldn’t find turkey kiebassa so I used smoked turkey sausage.
I skipped the boiled rice in a bag (ew.) and made brown rice with half water and half low-sodium chicken broth.
I let the whole pot of gumbo cook for 20+ minutes more than it called for because I just felt it would take longer for all the flavors to come together. I added a ton of hot sauce to mine, but due to recent complaints that I may be trying to kill the fiance slowly with my heavy handedness with anything spicy-heat related, I left his alone.
It was very tasty and made a ton for leftovers tomorrow.
After dinner, I prepared my marinade for the Slow Cooker Char Siu Pork Roast.
I’m not going to lie. The fiance slapped the pork butt a few times when I brought it home from the grocery today. (He said it was fun to smack a pig butt. Please don’t tell Miss Piggy. I don’t want her coming to hit on my man. I hear she is such a Muppet slut.)
At least he can still distinguish between hog rear and mine.