Linguine Cajun Chicken Recipe

Print This Post Print This Post

Linguine Cajun and Chicken Recipe

Wow! If you like Cajun seasoning give this Linguine Cajun and Chicken Recipe a try; it delicious. This one will go on my favorites list.

This recipe is a little bit of work but well worth the effort. All the flavors in the dish complement each other very well. The sauce is rich and creamy, the vegetables maintain a little crunch, and the Cajun seasoning and cayenne pepper add a little heat.

The next time you looking for a one dish dinner put this Linguine Cajun and Chicken Recipe on the menu for supper your family and guests will love it. Enjoy.

Linguine Cajun Chicken Recipe
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound Linguine
  • 3 teaspoons Cajun spice mix (divided)
  • 3 whole boneless skinless chicken breasts (cut into bit size pieces – about 1 inch)
  • 2 tablespoons butter or margarine (divided)
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic (minced)
  • 1 green bell pepper (seeded and sliced)
  • 1 whole red bell pepper (seeded and sliced)
  • 1 medium red onion (sliced)
  • Salt and pepper
  • 4 whole Roma tomatoes (seeded and diced)
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 cup heavy cream
  • Cayenne pepper
  • Chopped fresh parsley for garnish (optional)
Instructions
  1. Cook Linguine according to package directions for al dente.
  2. cubed chicken and vegies
  3. While pasta is cooking prepare the vegetables and chicken according to ingredient list directions. (this recipe is pretty fast so it is best to have all the ingredients ready and set aside ready to be added to the recipe)
  4. browning chicken
  5. Place the chicken cubes in a medium size bowl, sprinkle 1 ½ teaspoons of Cajun seasoning over the chicken, and toss to coat with the seasoning.
  6. In a large skillet over medium high heat using 1 tablespoon of olive oil and 1 tablespoon of butter brown the chicken in 2 batches. Cook the chicken on one side until browned and then flip the chicken and brown on the other side until juices run clear. Remove the chicken from the skillet onto a plate and set aside.
  7. fryig peppers and onions
  8. In the same skillet over medium high heat add the rest of the oil, garlic, peppers, onions, and then mix in the rest of the Cajun seasoning. Cook for about one minute while stirring the vegetables to get them browned in the bottom of the skillet. Add the chopped tomatoes, and cook for about another 30 seconds; remove the mixture to a bowl and set aside.
  9. cooking cajun chicken broth
  10. To create the sauce in the same skillet over high heat mix together the wine and chicken broth. Bring the mixture to a boil and cook for 5 minutes while stirring and scraping the drippings off the bottom of the skillet. Reduce the heat to medium, add the cream, and continue cooking until the mixture starts to thicken; add salt, pepper, and cayenne pepper, to taste. (at this point you can also add additional Cajun seasoning to taste if desired) Add the chicken and vegetables into the sauce including the juices from the plated chicken.
  11. Cook until heated through and then combine the mixture with the Linguine.
  12. Serve hot garnished with chopped parsley.

 

Linguine Cajun and Chicken

Adapted foodnetwork.com

Orange Cashew Chicken Recipe

Print This Post Print This Post

orange cashew chicken recipe

When I saw this Orange Cashew Chicken Recipe I thought I would give it a try; because the addition of the cashews in the recipe sounded really good. This recipe is really heavy on the orange flavoring which could be cut back by reducing the amount of orange sections used in the recipe, or even eliminating them. This is a simple recipe that is quick to prepare and doesn’t require a lot of ingredients.

If you looking for something different in an orange chicken recipe, give this one a try; it’s really good. Enjoy

Orange Cashew Chicken Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 2 medium carrots (thinly sliced)
  • ½ cup chopped celery
  • 2 tablespoons cooking oil
  • 2 tablespoons cornstarch
  • ¼ teaspoon ginger
  • ¾ cup orange juice
  • ¼ cup honey
  • 3 tablespoons soy sauce
  • ½ cup salted cashews
  • 2 oranges (divided into sections)
  • Cooked Rice for a serving of 4
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking in a large skillet or wok cook the chicken, carrots, and celery in the oil until chicken is browned and juices run clear showing the chicken is done. Reduce the heat to simmer.
  3. In a small bowl mix together the honey, orange juice, soy sauce, corn starch, and ginger. Add the sauce to the chicken mixture, increase the heat and cook stirring constantly until mixture is thickened. Mix in the orange sections and cashews – serve over hot rice.

orange cashew chicken

Simple Chicken Thighs and Roasted Red Potatoes Recipe

Print This Post Print This Post

Chicken Thighs and Roasted Red Potatoes recipe

Here is another simple and good recipe that requires very few ingredients. It does require a little bit of time to put it together, but is well worth the effort. The bacon adds a good flavor, and the onion and potatoes turn out tender and delicious.

The next time you’re in the mood for chicken, give this Simple Chicken Thighs and Roasted Red Potatoes Recipe a try; it’s really good.

Simple Chicken Thighs and Roasted Red Potatoes Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup Ranch Dressing
  • 4 – 6 bone-in chicken thighs
  • 4 slices bacon
  • 1-1/2 pounds red potatoes (cut into 1-inch chunks)
  • 1 medium onion (sliced into ½-inch chunks)
  • Salt and pepper to taste
  • 1 cup shredded Triple Cheddar Cheese
Instructions
  1. Place chicken in a disposable food grade plastic bag. Pour the ranch dressing over the chicken and work the plastic bag with your hands to coat the chicken. Marinate in the refrigerator for about 30 minutes.
  2. Preheat oven to 400F.
  3. In a large skillet cook the bacon until crispy. Reserve one tablespoon of the bacon fat in the skillet and place the bacon on a plate with paper toweling to drain.
  4. Using the same skillet cook the potatoes and onion over medium high heat for 5 minutes. Crumble and fold the bacon into the potato mixture.
  5. Spray a 13 x 9 casserole dish lightly with cooking spray and spoon the patio mixture over the bottom of the dish; salt and pepper to taste.
  6. Arrange the chicken thighs on top of the potatoes and discard the left over marinade.
  7. Roast in the oven 45 min to 1 hour to an internal temperature of 175F. Sprinkle the shredded cheese over the top and let rest until cheese is melted. Serve hot.

 

Chicken Thighs and Roasted Red Potatoes

Slow Cooker Baked Ziti Recipe

Print This Post Print This Post

slow cooker baked ziti

I was looking to put a meal together that I could set it and forget for a while to get some other things done so I decided on this Slow Cooker Baked Ziti Recipe. This recipe contains a lot of the ingredients you would find in lasagna. I don’t usually like to cook pasta in the slow cooker because they have a tendency to come out kind of doughy. This recipe is an exception but does require you to kind of check back on it once and awhile so as not to overcook the ziti. Instead of 3 hours in the slow cooker I wound up turning it off at 2 1/ 2 hours. All slow cookers are not created equal, so the cooking time will also depend on the slow cooker you are using. This would be a great recipe to put together, to have ready  for when the kids get out of school, or if you need to free up a little time like I needed to do. Enjoy

Adapted from Cook Country Magazine

Slow Cooker Baked Ziti Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ cups Ziti pasta
  • 1 can crushed tomatoes (28 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil chopped (optional)
Instructions
  1. In a large skillet or Dutch oven using the olive oil on medium high heat, brown and break up the sausage and onion, until sausage is no longer pink inside. Mix in the garlic, oregano, salt, and pepper; continue cooking until fragrant.
  2. browing italian sausage
  3. Reduce the heat to medium low, mix the Ziti into the sausage mixture, continue cooking, stirring constantly until the edges of the Ziti become translucent. Remove the mixture from the heat and stir in the tomatoes and tomato sauce.
  4. cooking ziti
  5. Line the inside edges of the slow cooker with aluminum foil to keep the pasta from burning and pour the Ziti mixture into the slow cooker. Cover and cook on low for 2 ½ to 3 hours until pasta is tender.
  6. mixing slow cooker ziti
  7. Remove the aluminum foil from the slow cooker; using a spoon dollop the ricotta cheese over the top of the Ziti mixture and then sprinkle on the shredded mozzarella. Cover on cook until cheese is melted.
  8. Serve hot garnished with the basil.

End the Summer with this Grilled Sonoran Hotdogs Recipe

Print This Post Print This Post

sonoran hot dog reccipe

If you like southwest seasoned food you have to give these Grilled Sonoran Hotdogs a try. The avocado pica de Gallo mixture gives these bacon wrapped hotdogs a unique flavor. They are a little bit of work to put together; but are well worth the effort.

If you want to take grilled hotdogs to the next level, these Sonoran Hotdogs are in a class all by themselves – you’ll love them. Enjoy

End the Summer with this Grilled Sonoran Hotdogs Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Cuisine: South West
Serves: Makes 10
Ingredients
  • 10 good quality hot dogs
  • 10 Slices of thin sliced Bacon
  • 10 brat buns or lobster rolls (I used brat buns in this recipe)
  • 3 Large Roma tomatoes (seeded and diced)
  • 1 Medium Red onion (diced)
  • 1 hand full of cilantro (chopped)
  • 2 cloves of garlic (crushed and minced)
  • 2 Avocados (peeled and diced)
  • Juice from 1 lime
  • 1 Cup mayonnaise thinned with 2 tablespoons milk
  • 1 can pinto beans
  • Pickled Jalapeno pepper slices
Instructions
  1. In a medium size bowl mix together the diced tomatoes, onions, garlic, cilantro, and lime juice. Gently fold in the avocados so as not to crush them. Set aside in the refrigerator for the flavors to blend.
  2. In a small bowl mix together the mayo and milk – set aside in the refrigerator.
  3. In a small sauce pan heat the pinto beans and set the burner on low to keep them warm.
  4. Prepare and preheat the grill on high heat.
  5. Wrap each hotdog with bacon; place on the grill, (I secured the ends with tooth picks) reduce the grill heat to medium and cook the hotdogs turning frequently until bacon is crisp. (10 – 15 minutes)
  6. While the hot dogs are roasting split the buns and toast them on the grill cut side down until browned.
  7. To put this all together, drain the beans. Start by placing some beans in the bottom of the bun, followed by the hotdog, avocado pica de Gallo mixture and several slices of Jalapeno peppers, and then drizzle the mayo mixture over the top.

 

Grilled Southwest Burgers Recipe

Print This Post Print This Post

grilled southwesr burger recipe

With football season starting next week and Monday being Labor Day I thought this would be a great time to post this Grilled Southwest Burgers Recipe. These are pretty hefty burgers that are large in size, moist, and have a delicious southwest flavor combination. You could decrease the size of these and use them as sliders for the holiday or your opening season football party.

This is a simple recipe that is quick to put together and doesn’t require a lot of grilling time.

Give this Grilled Southwest Burger Recipe a try; you and your guests will love them.

 Adapted from cooks country magazine

Grilled Southwest Burgers Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Cuisine: Mexican
Serves: 4
Ingredients
  • 1½ pounds ground chuck (I think ground round would also work very well in this recipe)
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup fresh cilantro (chopped)
  • 4 teaspoons canned green Chile’s (diced – mild or hot depending on your taste)
  • 4 teaspoons yellow mustard
  • 4 teaspoons taco seasoning
  • 4 large burger buns
  • Sweet onion and tomato for condiments
Instructions
  1. In a large bowl using your hands mix all the ingredients together until thoroughly combined. Divide the meat mixture into 4 equal parts and form into patties about 1 inch thick.
  2. Preheat grill on high heat, lightly oil the grates, reduce temperature to med high, and grill burgers to desired doneness.( optional – Just before burgers are done place the buns on the grill cut side down to lightly toast them.)
  3. Remove burgers to a platter, tent with aluminum foil, and let rest 5 minutes before serving. Serve with burger and condiments stacked on a bun.

Chicken Grilled Chicken with Pico de Gallo Recipe

Print This Post Print This Post

Grilled Chicken with Pico de Gallo

Grilled Chicken with Pico de Gallo on the grill

This Chicken Grilled Chicken with Pico de Gallo is a great recipe for the final holiday of the summer. This Labor day fire up the grill and give this Chicken Grilled Chicken with Pico de Gallo Recipe a try. It’s a little bit of work, but well worth the effort. This recipe has a great combination of flavors incorporating the use of fresh garden tomatoes, and like most dishes that call for bacon, the bacon is a delicious added touch to the recipe.

Give this one a try; your Family and guests will love it.

Chicken Grilled Chicken with Pico de Gallo Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ cup Dijon mustard
  • ¼ cup honey
  • salt and pepper to taste
  • 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • 4 slices of bacon (sliced into ½ inch pieces)
  • 8 ounces Monterey jack cheese
  • 1 large red onion
  • Ingredients for Pico De Gallo
  • 3 roma tomatoes (seeded and chopped)
  • salt and pepper to taste
  • red onion (minced- use left over from slicing)
  • 2 garlic clove (minced)
  • 1 jalapeno pepper (stemmed, seeded and minced)
  • 1 cup (about 1 handful of fresh cilantro chopped)
  • juice from 1lime
Instructions
  1. In a medium size bowl mix together the honey and Dijon mustard. Set ¼ cup of the mixture aside and pour the rest into a one gallon disposable food grad plastic bag.
  2. dijon mustard sauce
  3. Using a mallet pound the chicken down to ½ inch in size. Salt and pepper the chicken and place in the bag with the honey mustard mixture. Marinade in the refrigerator for at least one hour.
  4. salt and peppered chicken
  5. While the chicken is marinating prepare the Pico in a medium size bowl by combining the tomatoes, red onion, garlic, jalapeno pepper, and cilantro; salt and pepper to taste. Mix in the lime juice and set aside in the refrigerator until needed.
  6. Cook the bacon in a skillet over medium-high heat until crispy. Drain on a paper towel lined plate. Reserve and set aside bacon grease. Allow the bacon to cool and then mix the bacon with the cheese in a medium size bowl and set aside.
  7. Clean and prepare the grill on high heat, lightly grease the grates, reduce the heat to low on one side of the grill (1 left 2 burners on high and turned 2 to low).
  8. Insert a tooth pick crosswise through the onion layers to hold the onion rings together while grilling. Using a pastry brush – brush the onions with the reserved bacon grease and place them on the lower temperature side of the grill.
  9. grilling onions
  10. Place the chicken on the hot side of the grill and cook for about 5 minutes, or until chicken starts to char. Turn the chicken and baste with the reserved honey mustard sauce. Continue turning, and basting, until the sauce is used up and the chicken reaches an internal temperature of 165F.
  11. grilling honey mustard chicken
  12. Take the onion slices off the grill and transfer the chicken to the cool side of the grill. Remove the tooth pics from the onion slices, separate the rings, and place them on the grilled chicken breasts. Top with the cheese and bacon mixture; close the grill, and continue grilling until cheese is melted.
  13. Serve hot topped with Pico de Gallo.

Grilled Chicken with Pico de Gallo recipe

Adapted from blogchef.net

Smoked Sausage Macaroni and Cheese Recipe

Print This Post Print This Post

 

smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

Jumbo Blueberry Raspberry Muffins Recipe

Print This Post Print This Post

jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up

Print This Post Print This Post

breakfast pizza with PAM
Clean Up Confessions
If you have ever forgotten to use cooking spray in a pan or baking dish you know how much of a nightmare it can create. It can not only wreck the dish you are trying to create, but it can also make the after dinner clean up a real chore.

It took me a while to learn how handy a good quality cooking spray like PAM can be. Not only do I use PAM for cooking but I also us it to make some other chores a lot easier. When you’re measuring ingredients like, honey, syrup, or ketchup use PAM cooking spray on the utensils, and it will pour more easily, leaving very little residue behind making for easy clean up.  Cooking spray also works well for shredding cheese. Lightly spray your grater with PAM and it will help keep the cheese from sticking to the grater and plugging it up – and it will make for easy clean up after. There are so many uses I don’t think I can remember them all. Another little trick I found handy, is that when using aluminum foil to cover a dish for baking, lightly spray the side that is going to be touching the food to keep it from sticking when you remove the foil. I have had the looks of one or two dishes wrecked before I caught on to this. Let your imagination do the work – I have found you can use a good quality cooking spray like PAM on almost anything you’re worried about sticking.

Scrambled eggs without butter, oil or cooking spray sticks to the pan like nothing I’ve ever seen before. It not only destroys the eggs but also makes the pan very hard to clean. Sometimes using oil doesn’t work out very well either, because it can leave an oily texture on the eggs. You can use butter but then you have to deal with the calories – the good news is it’s easy to eliminate the problems by using a quality cooking spray like PAM. I like to use the buttered flavored to give the eggs a buttery taste.

This is a cooking blog and I don’t feel comfortable writing this without including a recipe. So let’s get out the PAM, scramble some eggs, and make a breakfast pizza.

Breakfast Pizza Recipe

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: Makes 1 pizza
Ingredients
  • PAM butter flavored cooking spray (to cook eggs)
  • PAM regular cooking spray (to spray pizza pan)
  • 1 pizza crust (store bought or your favorite recipe)
  • 1 cup shredded pizza cheese (unseasoned)
  • ½ pound bulk breakfast sausage
  • 1 can sausage gravy (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 medium bell pepper (finely chopped)
  • 8 eggs
  • ½ cup milk
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400F.
  2. In a large skilled brown the sausage along with the onion and bell pepper until sausage is no longer pink inside. Drain if necessary; and set aside.
  3. browning sausage and peppers
  4. In a large bowl whisk together the eggs and milk until well combined. In a large skillet heavily coated with PAM butter flavored cooking spray, stir, and cook the eggs into small chunks that are firmed up but still moist. Salt and pepper to taste and set aside.
  5. cooked eggs and sausage
  6. Lightly spray a pizza pan with PAM . Form the shape of the dough over the pan working from the center out and prebake the crust for 8 minutes.
  7. remove the crust from the oven and spread the sausage gravy over the crust using the backside of the spoon and then spread the sausage mixture evenly over the top.
  8. raw pizza ready for oven
  9. Top with the shredded cheese and bake for an additional 8 to 10 minutes until crust is deep golden brown, and cheese has melted.
  10. Cut into wedges and serve hot. Enjoy

 

baked breakfast pizza

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”