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One Pot Meal | Chicken and Sausage Dirty Rice

February 13, 2017

One pot meals are everything when it comes to getting dinner served quickly during the week. Monday – Thursday is the busiest part of our week so easy dinners are a must. They are a great way for me to prepare dinner ahead of time so I’ve been experimenting a bit with a few and this chicken and sausage dirty rice recipe will be added to the rotation indefinitely. It’s a great alternative to the famous beef and broccoli recipe we all love.

One Pot Chicken and Sausage Dirty Rice

I adapted this recipe from The Chunky Chef and made it a little milder for the kids.

This chicken and sausage dirty rice recipe is the perfect one pot meal.

One Pot Meal | Chicken and Turkey Sausage Dirty Rice
Recipe Type: Chicken Recipe
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • C H I C K E N M A R I N A D E
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Dried Onion
  • 1/2 tsp Oregano
  • 1 TBSP Olive oil
  • R E M A I N I N G I N G R E D I E N T S
  • 2 Tbsp Olive oil
  • 1 Green Bell Pepper
  • 1 Package Turkey Sausage Links
  • 4 Chicken Thighs
  • 1 Diced Onion
  • 1 cup DRY long-grain rice
  • 2 1/4 cup chicken stock or broth
  • Salt and Pepper to your personal taste
  1. C H I C K E N M A R I N A D E D I R E C T I O N S
  2. Mix all of the ingredients together to make a paste. Rub your chicken thighs with the paste
  3. C O O K I N G D I R E C T I O N S
  4. Brown cut up sausage in a bit of olive oil. Once cooked remove from pot
  5. Add more olive oil to pan if necessary, sear chicken thighs on each side. Remove when browned
  6. Saute onions and bell pepper, stirring up brown bits from chicken and sausage
  7. Once vegetables have browned add in rice and give a good stir
  8. Add in chicken broth and bring to a slow simmer
  9. Put chicken thighs back into pan tucking them into the rice and top with sausage
  10. Place lid on pot and place in oven at 350 degrees for 40 minutes or until all liquid has cooked into the rice

Cook With Me: Chicken and Sausage Dirty Rice Video

The steps to this chicken and sausage dirty rice may seem like a lot. My cook with me video on Youtube shows you just how easy the steps are. Take a look!

Enjoy! Be sure to connect with me on social to let me know how it turned out if you try it!





chicken veggie braid
Food Recipes

Chicken Veggie Crescent Braid Dinner Recipe

October 19, 2016

Never mind that I am supposed to be watching my carb intake. We are now entering the season of comfort food and while I made this chicken veggie crescent braid early on in the season file this away under quick and easy comfort food. The 2 cans of crescent rolls you will need to make this don’t fit into the healthy category but the flaky buttery goodness is so worth it.

Chicken Veggie Crescent Braid

Start with 3 cups of cooked chicken breast. I simply seasoned and browned mine in olive oil. Once they were fully cooked I put them in my mixer to shred. You can also use leftovers from an oven roasted rotisserie chicken.

Shred chicken breast in a mixer to make this chicken veggie crescent braid recipe.

Once the chicken is shredded mix in your veggies, marscapone, Parmesan cheese and Italian seasoning.

Chicken veggie crescent braid ingredients

Now is the time to roll out two rolls of crescent dough. Overlap them and press together to seal.

Use canned crescent rolls to make this chicken veggie crescent braid.

I have learned that aluminum foil and parchment paper do not function in the same capacity. I mean you can use the foil but you’ll be happier with the parchment paper. Trust me.

Now comes the fun part of lying the mixture in the middle of the crescent dough. Once you have it laid out, try to ignore the perforations and make your own tiny slits and alternate lying them across the mixture to create the braid.

Chicken veggie crescent braid filling.

Sorry, forgot to get a picture of the before braid. But here is the after.


chicken veggie crescent braid

This was my first time ever making a braid and I was pleased with how it turned out. Even if I wasn’t, the taste would’ve made up for it.

Chicken Veggie Crescent Braid Recipe

Chicken & Veggie Braid
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 8+ oz frozen garden vegetables
  • 3 cups Cooked Chopped Chicken Breast
  • 1.5 cup Grated Parmesan Cheese
  • 1 cup Marscapone Cheese
  • 3 teaspoons Italian Seasoning
  • 2 Cans Refrigerated Crescent Dough Sheets
  • I Beaten Egg White
  1. Preheat oven to 375F
  2. Microwave or steam frozen vegetables
  3. Mix vegetables, chicken, and cheeses in a large bowl. Once mixed add in Italian seasoning
  4. Line baking sheet with parchment paper and unroll the dough sheets.
  5. Place mixture down the middle of the dough sheets. (Try to keep as flat as possible)
  6. Put small 1 inch slits on each side of the dough
  7. Alternate crossing the strips over the mixture until the braid is complete
  8. Brush the completed braid with egg white
  9. Bake for 22-28 minutes or until the crust is a golden brown
  10. E N J O Y!

This easy chicken and veggie crescent braid is the perfect weeknight meal.



Tazo Chai Tea
Food Living Recipes

morning devotion + chai tea + a cookie recipe

August 9, 2016
Starbucks and Unlikely Martha have teamed up to bring you this post. I’m a coffee drinker by nature, I’m trying out the tea life. Yes, I was compensated for this post.

This second week of school has been progressively better than last week when it comes to me not having to drag myself out of the bed in the morning and propping my eyelids open with toothpicks in the afternoon.

I’m in the process of confirming wholesalers, creating a marketing plan and deciding on inventory for my new online store that will go live on September 1 (more about that later) so my days have been rather long. Uneasiness started to creep in last week and I realized that I had gotten away from my devotional/quiet time in the morning that brought me so much peace throughout the day.

While I haven’t been much of a tea drinker outside of sweet tea, I’ve always had this thought that tea somehow had a calming and soothing factor that it’s cousin coffee does not. Starbucks was so kind to send me a few goodies that included tea, a fun mug and a recipe for Cinnamon Tea cookies. In preparation for my new weekly goal of getting up early for a little quiet time, I figured this was the perfect time to try out my gifts and make those cookies.

Tazo Chai Tea


Tazo Chai Tea

Sunday I whipped up the cookie recipe with the intent of dipping them in my Chai tea, and that is just what I did early Monday morning. At 4:50a  instead of hitting the snooze button, I rose with a purpose setting my day on a great trajectory by filling my thoughts with positive messages and images. I started with a warm cup of tea and probably one too many of those cookies but it was 5a. sooooo……….

Tazo Chai Tea

The cookies aren’t really the consistency of regular cookies but more like a biscuit, perfect for breakfast. Like really good.

Tazo Chai Tea


Tazo Chai Tea

Fall is coming, these cookies paired with Chai tea make the perfect snack for a book club meeting, or a cool evening spent chatting with a good friend. Or just eating, the options are endless and the cookies are delicious. Try them for yourself.

Padma Lakshmi’s Cinnamon Tea Cookies
Recipe Type: Cookies
Cook time:
Total time:
Serves: 30 cookies
  • 1 1/3 cups flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 10 tablespoons softened butter
  • 1 egg
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 375F
  2. Sift all dry ingredients except the sugar together in a bowl
  3. In another bowl, combine sugar, butter, eggs and vanilla extract until smooth
  4. Combine contents of both bowls together to form a cohesive cookie dough
  5. Now, using your hands make small balls about 1 in in diameter with the dough. Place these balls 2 inches apart on a nonstick baking sheet or line a shallow sheet pan with aluminum foil and fill
  6. Bake for 12-15 minutes or until medium brown.
  7. Cool on rack and store in airtight container. Should last for 2 weeks

Do you make time for yourself in the morning or in the evening, or none of the above?!






Featured Food Recipes

copycat chick-fil-a sandwhich

November 23, 2015

Few things feed a hungry stomach like a Chick-Fil-A sandwich so when I saw a dupe recipe on Pinterest I just had to try it.

The most shocking portion of this recipe is you have to marinate the chicken in pickle juice. I suppose there is a first time for everything but I had never heard of such.

copy cat chick fil a sandwich

I mean while I’m discussing odd ingredients this also called for confectioner’s sugar, and special blend of spices.

copy cat chick fil a sandwich

This was certainly not your “I’m in a hurry” recipe. You have to flatten the chicken breast with a mallet and let it marinate. So plan accordingly.

Let me say this, I made this twice and the time I followed the directions and used peanut oil the taste was almost spot on to Chick-Fil-A. Neither was exact,  both ways were very good but the peanut oil did make a huge difference.

copycat Chick-fil-a sandwich


The children loved it. We didn’t even miss out on the sauce, cause you know the drawer in the kitchen where you keep all of the extra sauces you don’t use…

copycat Chick-fil-a sandwich


copycat chick-fil-a sandwhich
Prep time:
Cook time:
Total time:
Serves: 4 sandwiches
  • 2 Boneless Skinless Chicken Breast
  • 1/2 cup Pickle Juice
  • 2 Eggs
  • 1/4 cup Milk
  • 1 cup Flour
  • 2 tbsp Powdered Sugar
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Celery Salt
  • 1/2 tsp Basil
  • 1 cup Peanut Oil for frying
  • 4 Buns (buttered and toasted)
  • Pickle Slices!
  1. Put chicken in zippered bag and pound gently with the flat side of a mallet until about 1/2″ thick.
  2. Cut each breast into 2 equal pieces.
  3. Marinate chicken in the pickle juice for about an hour.
  4. Beat together egg and milk in a bowl.
  5. Mix together the flour, sugar, and spices in another bowl.
  6. Heat the oil in a skillet to about 350.
  7. Dip each chicken piece into the egg covering both sides, then coat in flour on each side.
  8. Fry each chicken piece for 2 minutes on each side, or until golden and cooked through.
  9. Place on paper towels to absorb any excess oil.
  10. Then serve on toasted buns with pickle slices.