Cajun Chicken Fettuccini Alfredo

Creamy pasta dishes are one of my favorite comfort foods.  Something about the slightly spicy Cajun flavor mixed with the cheeses puts this recipe at the top of my list.

Ingredients:

• 3 Boneless Skinless Chicken Breasts (about a pound)
• 1 1/2 Tablespoons of Cajun Seasoning
• 2 Tablespoons of Butter
• About a Tablespoon of Olive Oil
• 1 teaspoon of Minced Garlic (I used the kind from the jar)
• 1/2 pint of Grape Tomatoes (quartered)
• 1/4 Cup Dry White Wine
• 1 Cup Heavy Cream
• 1 Cup of Shredded Asiago
• 1 Cup of Shredded Parmesan
• 1 teaspoon of Salt
• 1/2 teaspoon of Pepper
• A couple dashes of Nutmeg
• 16 oz of Fettuccini (cooked)

Serves 5-6

Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick.  I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum.  Next generously sprinkle both sides of chicken breasts with Cajun seasoning.  

Preheat oven to 350.

In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil.  When the butter is melted and oil is hot, add the chicken breasts.  Sear the chicken breasts on both sides about 3 minutes on each side.  Remove the chicken from the skillet and place in baking dish.  Next put the chicken in the oven for about 10 minutes to finish cooking it.  When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.

The sauce will be made in the same skillet as the chicken was cooked.  Start by pouring in the white wine to deglaze the pan.  Using a whisk get all of the brown bits to mix in.  Heat for about a minute.  Then add the tomatoes and garlic cook for additional 2 minutes to soften them.  Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter.  Stir constantly as you add the salt, pepper, and nutmeg.  Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick.  It thickens more with the cheese.   Add the grated cheese and stir as it melts.  When sauce is smooth add in pasta  and chicken and toss.  The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!

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Cajun Seasoned French Fries

Ingredients:

• 1 Tablespoon Olive Oil
• 4 Russet Potatoes
• 1 teaspoon Cajun Seasoning
•  Sea Salt

Bring a large pot of water to boil.  While the water is heating, cut the potatoes into french fry size pieces (about 1/4" thick).  When the water comes to a boil add the fries, turn off the water, and set the timer for 3 minutes.  After the three minutes is up, remove the fries from the water and lay them on a paper towel to dry.

 Preheat oven to 425.  Put the fries in a large bowl, drizzle with olive oil, and sprinkle with Cajun seasoning.  Toss to coat.

Place on baking sheet that is coated with cooking spray, sprinkle with sea salt, and bake for 15 minutes.  Using a spatula flip the fries and return them to the oven to back for an additional 12-15 minutes flipping one more time. Cooking time will vary depending on the thickness that you cut your fries.

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Dirty Rice with Smoked Sausage and Chicken

Several years ago, a friend of mine brought dinner to our house and we thought it was the BEST dinner ever!  And if I wasn't trying to eliminate processed and packaged food from our dinner rotation I would probably still be making dirty rice from a box.  Tonight I perfected the replacement!!  And I am quite proud of myself!  I started thinking that it was actually possible when Sherrie posted the Cajun Brown Rice recipe.  I took some suggestions from her and this is what I came up with.

Ingredients:

• 2 Small Chicken Breasts (cooked and shredded)
• 1 (13 oz pkg) Smoked Sausage (I used Turkey)
• 1/2 Green Pepper (diced)
• 1/2 Red Pepper (diced)
• 1 teaspoon Cajun Seasoning
• 1/2 Cup Diced Onion
• 4 Cups Chicken Stock
• 1 1/2 Cups Water
• 3 Cups Brown Rice
• 1/8 teaspoon Cayenne Pepper
• 1 1/2 teaspoon Minced Garlic
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Black Pepper
• About a Tablespoon of Olive Oil
• 1 1/2 Cups Corn (I cut the corn off of two ears of cooked corn on the cob)

Serves 6-7

Heat olive oil in large skillet.  Cook onions for about 3-4 minutes.  Add in garlic cook another minute.  Add in red and green peppers.  Cook for 3-4 more minutes.

Pour in water and chicken stock.  Turn heat to high.

 When it comes to a boil add in rice, chicken, and smoked sausage.  Stir in Cajun seasoning, black pepper, cayenne pepper, and parsley.  Bring mixture to boil.  Cover and simmer for 20 minutes.  Add in corn stir and fluff rice.

Cajun Shrimp Pasta

I have to admit, I am kinda in love with this dish!  It was the perfect amount of spice for everyone.   This tastes like something that I would order at a restaurant, but it was oh so easy to make at home!  I can't wait to put it on the menu again!  The sweet peppers are a perfect addition to the pasta.  I just might add a few more next time.  You should definitely make this NOW!

Ingredients:

• 1 lb of uncooked Shrimp (remove shells, veins, and tails)
• 1 Tablespoon of Cajun Seasoning
• 1 Cup of Heavy Cream
• 1 teaspoon of Minced Garlic
• 1/8 teaspoon of Black Pepper
• 2-3 Fresh Basil Leaves
• 1/2 Cup of Red Pepper- diced
• 1/2 Cup of Grated Parmesan Cheese (plus a little for grating on top)
• 2 Tablespoons of Butter
• 16 oz Box of Linguini

Serves 5

I used frozen shrimp, so just before I was ready to cook them I put them in a colander and rinsed them with very cold water to thaw them.  Pat the shrimp dry with a paper towel.  Toss the shrimp with 1 Tablespoon of Cajun Seasoning and set aside.  Start pot of water for Linguini and cook according to package.  Melt butter in large skillet on a med-high heat and add the seasoned shrimp.

Saute the shrimp until they begin to turn pink then add the diced red pepper, minced garlic, and black pepper.  Cook another minute or two until shrimp it cooked all the way.

Turn the heat to med and add the cream, basil, and Parmesan cheese.  Simmer for about 10 minutes stirring occasionally.  When pasta is cooked drain and add to shrimp and sauce and stir.  Serve with a little more Parmesan cheese on top.  Enjoy!

If you like this check out Lemon Grass Skewered Shrimp and Tequila Lime Shrimp.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Sweet Cajun Chicken

My husband was supposed to grill tonight, but I could make him do it in the rain.  A little bit of rain yes....rain with thunder that shakes the house and lightning that  lights up the whole neighborhood-no.  So I decided to "grill" the chicken inside. No I am not talking a George Foreman Grill, I used something WAY better.  I used my square cast iron grill pan that I got a few weeks ago.  Scott said that it was just as good if not better.  It was AWESOME! But I can't let him out of his grilling duties that easy!  This marinade definitely makes the top of my list for marinades.  The combination of spices is perfect!  I will be making again SOON!

Ingredients:

• 4 Tablespoons of Brown Sugar
• 1 teaspoon Minced Garlic
• 2 Tablespoons of Soy Sauce
• 1/2 Cup Canola Oil
• 2 Tablespoons of Cajun Seasoning
• 2 Tablespoons of Dried Parsley
• 2 Tablespoons of Lemon Juice
• 1/4 teaspoon onion powder

Combine all of the ingredients except chicken in a small bowl and mix well.  Marinate chicken in the fridge for about an hour.  

Heat cast iron grill pan (or outside grill) and cook thoroughly.  I didn't add any oil to the pan the marinade provides enough.

I served with Skinny Spinach Mac & Cheese and Herb Butter Corn on the Cob (which I cut off the cob this time)
ALL three of these recipes should be on your must make list!!!!!!!!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Honey I ate the Pork

Pork tenderloin is my all time favorite meat to cook. You can do just about anything with it. This recipe is simple and includes some other of my favorites- honey and butter! I like to serve with rice pilaf (see previous post with recipe for Better than Rice-a-Roni Rice Pilaf) and a salad.

Ingredients:

• - 1 lb. pork tenderloin
• -Cajun seasoning
• - 1/2 stick butter
• -2 tbsp. Honey

Directions:

1. Rub pork with Cajun seasoning at least 30 min before cooking.
2. Preheat oven to 375 degrees.
2. Melt butter in large, ovenproof pan. Add honey and heat over medium heat.
3. Brown pork in the honey/butter mixture for 5 minutes on each side.
4. Put ovenproof pan with the pork in the oven and cook for 20-30 minutes until pork is done.

It is so tender and juicy and just delicious. Yum!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!