A quick yet yummy side- stuff cheese croissant

This is a simple yet yummy recipe which can be a good snack or a good dipper for soups!

INGREDIENTS:
- 1 crescent roll (Preferably pillsbury found in the dairy aisle)
- 1 cup of cubed block of sharp cheddar cheese
- Cooking spray

RECIPE:
Preheat the oven to 350 degrees and place a parchment paper on a baking sheet. Unroll the crescent roll and separate the triangles. Place a cube of cheddar cheese in each triangle and roll it. Place it on the parchment paper and spray the cooking spray on top of the rolls. Bake it in the oven for 15 min or until the crescent rolls are brown and fully cooked. Serve it either as a side, a snack or a dipper for soups!

A classic New Orleans recipe--- Jambalaya!

Such a wonderful comfort food and a definite crowd pleaser!

INGREDIENTS:
- 2 cups of long grain rice (Preferable Jasmine or Basmati rice)
- 3 1/2 cups of chicken stock
- 1 cup chopped onion
- 1 cup green pepper and red pepper mix (chopped)
- 1 tsp minced garlic
- 1 cup chopped celery
- 1 1/2 cups smoked turkey sausage
- 1 1/2 cup cubed chicken ( preferable chicken cutlets)
- 1 tsp chopped parsley for garnish
- 1 cup chopped scallions and plum tomatoes for garnish (optional)
- Salt & pepper as per taste

RECIPE:
Cook the chicken in the pot until brown. Sprinkle salt & pepper for taste. Once the chicken is brown, place is on a plate and cook the sausage for 5-10 min or until brown. Place it onto the plate and using the same pot, cook all the vegetables together until soft. Mix the chicken and sausage and cook for additional 1 minute. Add the rice and chicken stock and cover the pot. Cook the Jambalaya for 15-20 minutes on low flame or until the rice is fully cooked. Garnish with parsley and before serving, garnish with scallions and plum tomatoes to add more flavor and color.

Morrocon Lentil soup

This is a yummy and comforting recipe which I got from one of the cookbooks but I doctored it by adding and changing few ingredients! Enjoy!

INGREDIENTS:
-16 oz lentils (washed and rinsed)
-3 cups of chicken stock
-1 tsp cumin powder
-1 tsp coriander powder
-1 1/2 cups finely diced onions, celery and carrots (all together)
-1 tsp paprika
-1 can diced tomato
-1 can garbanzo (chick peas) beans (Washed and rinsed)
-Salt & crackledPepper
-Chopped parsley for garnish

RECIPE:
Add oil into the pan and cook the diced combos for 10 min until the vegetables are soft. Add the lentils, diced tomato, cumin powder, coriander powder, paprika, salt & pepper. Stir and cook for 1-2 min. Add the chicken stock and cover the pot and cook for 30 min. Once the lentils are cooked, using a Emerson blender, crush the soup partially. (This is done for thickening purpose and make sure you leave decent amount of whole lentils). Add the garbanzo beans and cook for additional 10 minutes. Garnish the soup with chopped parsley.

SUGGESTION:
-You can substitute cilantro (coriander) leaves over parsley.
-The best bread that would taste well with the soup is a multigrain roll or sourdough roll.