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  • Web exclusive: Basil paste recipe
    4 cups Italian basil leaves (about 4 ounces, stemmed), washed and dried 1/4 to 1/3 cup extra-virgin olive oilPlace the basil leaves in the bowl of a food processor. Drizzle with 1/4 cup of the olive oil.
  • Lighter, but flavorful
    A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor. Serve with basmati rice.
  • A meal for flexible dinner times
    This is a sandwich to keep in mind when dinner is time-delayed for your various diners. The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving. Adapted from “Cooking Light: Lighten Up, America!


Olivia Manning’s Ultimate Jambalaya Bar

Jazz up jambalaya at your game day party with the Ultimate Jambalaya Bar. Fans can customize their perfect party plate with their choice of different meat and vegetable add-ins. First lady of football Olivia Manning likes to add sautéed onion and green pepper to her jambalaya, along with peeled shrimp and a little tomato sauce for extra color.

2 cups water

2 tablespoons vegetable oil (optional)

1 package Zatarain’s Jambalaya Mix, Original

1 pound meat of choice: smoked sausage, thinly sliced or cubed chicken or cubed ham or peeled and deveined shrimp, cut into bite-size pieces

Vegetables of your choice: bell peppers, onions, mushrooms, zucchini or fresh chopped tomatoes

Bring water and oil to boil in 3-quart saucepan. Stir in rice mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.

Remove from heat. Let stand 5 minutes. Fluff with fork before serving and adding in choices of meat, seafood and vegetables.

Makes 6 servings.

Note: All meat, seafood and vegetables (except tomatoes) should be cooked properly before adding into prepared jambalaya

– Zatarain’s

Dirty Rice Tacos

1 pound ground beef

3 cups water

1 package Zatarain’s Dirty Rice Mix

1 teaspoon ground cumin

24 taco shells (hard or soft)

Assorted ingredient toppings, such as shredded lettuce, shredded cheddar cheese, salsa, hot sauce, chopped avocado, sour cream, chopped cilantro, green onions and lime wedges

Brown ground beef in large skillet on medium-high heat. Drain fat.

Sir in water, rice mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat and let stand 5 minutes.

Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.

Makes 12 (2-taco) servings.

– Zatarain’s

Red Beans and Rice Party Dip

3 cups water

1 package Zatarain’s Red Beans and Rice

1 cup salsa

2 tablespoons chopped jalapeño peppers

2 (8-ounce) packages cream cheese, softened

2 cups (8 ounces) shredded Cheddar cheese

Prepare rice mix as directed on package, using 3 cups water instead of 3 1/4 cups.

Reserve 1/4 cup of the shredded cheese to garnish dip, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process or blend until smooth.

Keep dip warm in slow cooker, if desired.

Makes 60 (2-tablespoon) servings.

– Zatarain’s


1 ounce vodka

1/4 oz grenadine

1 ounce gin

1 oz light rum

1/2 ounce Bacardi 151 rum

1 ounce amaretto almond liqueur

1 ounce triple sec

Grapefruit juice

Pineapple juice

Fill a hurricane (or any other tall glass) 3/4 full with ice. Pour all the alcohols in first, then follow with equal parts of grapefruit and pineapple juice. Serve and enjoy. (For guests not drinking alcohol, use lemon-lime soda and orange).

– Pat O’Briens