Welp, we’re one month away from the wedding, y’all.
Yes, I was born and raised in New Jersey, I’m getting married in New Jersey and I just said y’all. Blame it on the four years at Wake Forest.
Honestly, all I can think about is this wedding! It’s all fun, happy stuff, of course, but it’s starting to take over our lives – and our apartment!
Literally, Lu had to build three tall shelving units just to house all of the things I’ve ordered for our wedding – from wedding invitations to favors to the guest book, our apartment has become an Etsy meets The Knot warehouse.
For those of you who don’t know, Lu hates clutter – and really values cleanliness, haha. Even if we’re running 20 minutes late somewhere, to my chagrin, he’ll take an extra 3 minutes to dust, mop, brush or wash something.
For better or for worse though, right? ;-)
The next four weeks is going to be spent finalizing everything for this wedding and I can’t believe it’s taken me this long to ask you all, but I need a little guidance. Here are some loose ends I need helping tying up:
First off, we are struggling with the music. I think we’re putting way too much stress on ourselves, but we want music at our wedding that’s personal to us, but that a big 7-piece band can play. Also, Lu’s groomsmen are in their mid-to-late 30s and early 40s, while my bridesmaids are mostly in their mid to late 20s.
So, do you have recommendations for:
- Ceremony recessional song (when we’re officially married and walk down the aisle!) We’re thinking “Beautiful Day” by U2 right now, but I’m not a huge U2 fan (sorry I’m not sorry.)
- Bridal party entrance at the reception (when the bridal party enters the tent to start off the reception) Lu wants “Born in the USA” by Bruce Springsteen, but I’m thinking more like “Time of Our Lives” by Pitbull/NeYo, haha
- Cake Cutting song – I didn’t even know this was something you needed to pick music for? I want Sugar by Maroon 5 but Lu hates Adam Levine, so.
See my dilemma?
If I had it my way, we’d be dancing to every Beyonce album out there.
I can’t wait to hear your feedback! In the meantime, enjoy this incredibly delicious, flavorful and texturally unique dish – the sweet potato rice is perfectly seasoned with smoked paprika, garlic and oregano, which really brings out the healthy, light flavors of the peppers and chicken sausage.
This recipe is a take on “dirty rice,” a traditional Creole rice dish. The key is finding the right chicken sausage to flavor the dish – I bought an Italian-style chicken sausage, but I also remade it with an andouille-style chicken sausage, which really picked up the paprika hints.
Lu polished this off with a fried egg on top – which is always a great idea.
Thanks in advance for all your help with our wedding music selections! And, I might be asking you for more advice moving forward – hope you don’t mind! I promise it will all be over in 1 month and then things will go back to “normal.”
Would you like to hear and see more about my wedding planning process?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
- 1 tablespoon extra virgin olive oil
- 9-10 ounces (about 4 small links) chicken sausages, sliced into ½” chunks
- 1 yellow bell pepper, chopped into ½” chunks
- 1 red bell pepper, chopped into ½” chunks
- 2 medium sweet potatoes, peeled, Blade D
- 2 garlic cloves, minced
- 2 celery ribs, diced
- ½ cup chopped red onions
- 1 tablespoon + ½ cup chicken broth, low sodium + more if needed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- chopped parsley, to garnish
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sausage, peppers and let cook for 5-7 minutes or until peppers soften and sausage is browned.
- Meanwhile, place the sweet potato noodles into a food processor and pulse until rice-like and set aside.
- Once the meat is browned, transfer to a plate with peppers and then let skillet cool down for 1 minute and then add in the garlic, celery and onions to the skillet. Let cook for 30 seconds and then add in the tablespoon of the chicken broth. Let vegetables cook for 2-3 minutes or until onions are translucent and then add in the tomato paste. Stir for 1 minute or until tomato paste coats the vegetables.
- Then, add in the sweet potato “rice,” oregano and paprika and season with salt and pepper. Stir to combine and let cook for 1 minute. Then, add in the chicken broth, stir again and let cook, covered, for 5 minutes, uncovering occasionally to stir. If the rice starts to stick to the bottom of the pan, add more chicken broth by the tablespoon. Then, add in the sausage and peppers and cook for another 2-3 minutes, or until sweet potato rice is cooked through.
- Once done, add in the parsley, stir to mix and then transfer to a serving bowl or individual bowls and enjoy.