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Lisa Dearen
Founder of the California Table
Founder of the California Table

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My new favorite #California style appetizer featuring one of our state's key ingredients - #artichokes. This dip will make you the hit of the potluck! 

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Now my stomach is really grumbling ...
I'm serving up some deliciousness on my blog today with Quick and Easy Skillet Paella

Deliciousness doesn’t have to be difficult or time consuming. It should just be deliciousness! And while my quick and easy skillet paella recipe requires a little bit of prep, it will still take less time than you think to have this restaurant style dish on your table at a fraction of the cost of eating out.

For a printable copy of my recipe click on this link

8 16-20 count shrimp, peeled and deveined
4 chicken thighs
6 ounces Hillshire Farm® Smoked Turkey Rope Sausage, sliced
1 cup baby green peas
½ medium onion diced
½ cup sweet bell peppers diced
2 cloves garlic diced
2 tablespoons cilantro finely chopped
2 tablespoons blackening seasoning
1 teaspoon (or more if desired) saffron
3 cups chicken stock
1¼ cup converted white rice
2 tablespoons olive oil

Season skin side of chicken thigh with your favorite blackening seasoning. (make it as spicy as you like)
In a large skillet over medium high heat, add two tablespoons of olive oil, then place seasoned chicken thighs, seasoning side down into pan.
Allow chicken to get crusty and blackened before turning over (about 5 minutes)
Turn over chicken thighs and allow to cook for 3-4 additional minutes, then remove from pan.
Drain any excess oil, leaving only enough in the pan to lightly sear veggies.
Add diced peppers (reserve 1 tablespoon of diced peppers for garnish), onions and garlic into pan. Sauté for about 2 minutes.
Add rice to pan and stir allowing rice to be coated and continue to sauté for a minute or two. (don't let the rice get brown)
Add in 2 cups of chicken stock and saffron, mixing well.
Place chicken thighs on top of rice and cover. Simmer over low heat for 15 minutes (or until liquid has been absorbed)
At this point, remove the chicken thighs and add one more cup of chicken stock to rice, stirring well.
Add shrimp on top of rice and continue to simmer for 5-7 minutes.
Remove shrimp from pan, and add in smoked turkey sausage, peas and 1 tablespoon of cilantro.
Place chicken and shrimp back on top of mixture and allow to simmer until all the liquid has been absorbed.
Place on a large serving platter and garnish with reserved diced peppers and cilantro.
- See more at:

#recipeoftheday #ad #askchefdennis #paella

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Love, butter and tomato sauce. #glutenfree

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Carlsbad Food Tours - a great way to spend an afternoon!

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San Diego's sun continues to shine! Gorgeous start to the week. Welcome November!

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Oh these look good! Blondies are the best. 

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I'm getting ready for our annual #Halloween  Boo Bash with these recipes from around the web!

Planning a baking session for later today. Caramel sauce and blondies!

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I'm celebrating my 5-year Blogiversary with a #giveaway!! Enter to win a $50 Amazon gift card - good luck, and thanks for supporting Whisk & Cleaver through the years!!

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My favorite new gadget:
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