Creamy Cajun Chicken Pasta

Last night, I made one of John T.'s favorite meals. I'm pretty sure it would make anyone happy! 

The first time I made this was on new year's eve after I found the recipe on Pinterest. It is very rich, so I can't have too often, but once in a while never hurts. :o)

My absolute favorite thing to order at Chili's (besides their chips & salsa) is the Cajun Chicken Pasta. This recipe is strikingly similar (minus the chives & tomatoes)!

{I tweaked the Pinterest recipe for those of you have it pinned like me!}

Creamy Cajun Chicken Pasta

What you need:

2 bags of refrigerated chicken breast strips (LOVE these)

1/2 box linguine, cooked according to package instructions (more or less depending on how many you are cooking for)

2 teaspoons cajun seasoning

{I like this brand}

2 tablespoons butter

3/4-1 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

{I like love this brand}

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese

{side note: when it comes to spices, I rarely measure...I typically just throw in a pinch here & there until it "looks right" to me}

How you make it:

Place chicken and Cajun seasoning in a bowl & toss to coat. (In the meantime, boil your water & cook your pasta.)

In a large skillet over medium heat, sauté chicken in butter until chicken is heated through, about 5 minutes.

Reduce heat, add heavy cream, tomatoes, basil, salt, garlic powder, black pepper & heat through.

Pour over hot linguine and toss with Parmesan cheese.

I served ours with garlic toast.

YUM-O!

I hope everyone has a wonderful weekend!

Football & Taco Dip

I always seem to be looking for a good excuse to make taco dip & Monday's national championship seemed like the perfect occasion. 

I made chicken fajitas, & we had chips & taco dip. It was so good!

My good friend, Jessica, gave me the recipe when we were in college, and it is always a big hit when I make it.

Here's what you need:

1 block cream cheese

1 small container of sour cream

1 packet taco seasoning

1 jar of your favorite salsa (my fav is below)

lots of shredded cheese

How you make it:

Combine cream cheese, sour cream & taco seasoning in a mixer or bowl. Transfer mixture to the bowl you will use for the dip. Pour salsa over mixture. Sprinkle cheese on top & heat in microwave for 3 minutes or until cheese is melted. 

My favorite salsa from Target. It is the best! 

It doesn't look perfect, but it sure is yummy! :o)

The Best Homemade BBQ

I am not one to try to make my own BBQ. I would much rather just go to Buddy's & buy some! However, there is a recipe in January's Southern Living that I thought I had to try. Oh my...this was delicious, if I do say so myself! Perfect for winter & super easy!

The recipe is under the food section of the mag called "fix it and forget it," & that's exactly what I did.

{Slow-cooked Barbecued Chicken}

What you need:

2 tsp. salt

1 1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. pepper

1 (3-to 3 1/2-lb.) cut-up whole chicken (I used boneless, skinless chicken thighs because they were on sale at Target)

1/2 cup cola soft drink

1/3 cup ketchup

1/4 cup firmly packed light brown sugar

2 Tbsp. apple cider vinegar

2 Tbsp. bourbon (I left this out)

1 lemon, sliced

How you make it:

1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken. 

3. Cover and cook on HIGH 5 hours (or LOW 6 1/2 to 7 1/2 hours<

4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.

I also served ours with this side (wish I would have taken a pic...must get better at that): 

{Sweet Potato Cornbread}

What you need:

2 cups self-rising white cornmeal mix 

3 Tbsp. sugar

1/4 tsp. pumpkin pie spice

5 large eggs

2 cups cooked mashed sweet potatoes (about 4 sweet potatoes)

1 8-oz. container sour cream

1/2 cup butter, melted

How you make it:

1. Preheat oven to 425 degrees. Stir together fiist 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter in a lightly greased 9-inch square pan.

2. Bake at 425 degrees for 35 minutes or until golden brown.

Both recipes from Southern Living.

Applesauce Muffins with Cinnamon Streusel Topping

I made these before we worked New Year's weekend, and they were so yummy! I normally never eat a good breakfast during the week (shame on me, I know), but there is something about the weekend that makes me want breakfast. These were perfect.

{Southern Living}

Applesauce Muffins with Cinnamon Streusel Topping

{Applesauce Muffins}

What you need:

4 cups all-purpose baking mix (I used Bisquick Original Pancake and Baking Mix)

1/2 cup sugar

2 tsp. ground cinnamon

2/3 cup chunky applesauce (I used regular because I couldn't find chunky at Target)

1/2 milk

1/4 cup vegetable oil

2 large eggs

How you make them:

1. Preheat oven to 400 degrees. Whisk together baking mix, sugar, and cinnamon in a large bowl; make a well in center of mixture.

2. Whisk together applesauce and next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle Cinnamon Streusel Topping over batter.

3. Bake at 400 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack.

{Cinnamon Streusel Topping}

What you need:

1/3 cup sugar

1/4 cup firmly packed light brown sugar

3 Tbsp. all-purpose baking mix

1/4 tsp. ground cinnamon

2 Tbsp. butter, melted

How you make it:

Whisk together first 4 ingredients until blended. Stir melted butter into sugar mixture until well blended and crumbly.

Scarecrow Crunch

A few weeks ago, I made this little mix for us to munch on throughout the week. It's a perfect fall snack & lasts for a long time!

I found the original idea on Pinterest, but you can add whatever you like to make it your own! I may try chocolate Teddy Grahams instead of the Goldfish when I make it again.

Put it in a big jar or make individual treat bags, and there you go!

EGG-IN-THE-HOLE

Here is the recipe for the egg-in-the-holes I made for our anniversary breakfast.

What You Need

sliced bread (such as white, whole wheat, sourdough)

butter

large eggs

salt

black pepper

How You Make Them

1. Begin with a piece of bread. With a biscuit cutter or drinking glass, cut a hole in the center of the bread.

2. Heat 2-3 tablespoons butter in a skillet over medium-low heat, then place the bread in the skillet and allow it to soak up the butter.

3. After 1 minute, crack a large egg in the hole. Hence the name "egg-in-the-hole."

4. Sprinkle with salt and pepper and cook for another munute. Throw another tablespoon of butter into the pan.

5. With a spatula, flip to the other side. Move the bread around in the skillet a bit, allowing it to soak in the butter.

6. Sprinkle with salt and pepper and cook on the second side until the egg is desired doneness.

This recipe came straight from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond.

Chicken Taco Chili

This recipe that I found through Pinterest is perfect for a rainy day. It was super easy to make, (even John T. helped!) & it was delicious. 

Chicken Taco Chili

Ingredients

1 onion, chopped

16-oz. can black beans

16-oz. can kidney beans

#2 8-oz. cans tomato sauce

10-oz. package frozen corn kernals

#2 14.5-oz. cans of Rotel

packet of taco seasoning

1 tbsp cumin

1 tbsp chili powder

3 boneless skinless chicken breasts (mine were frozen)

How It's Made

Combine onion, black/kidney beans, tomato sauce, corn, Rotel & seasonings in a Crock-Pot. Place chicken on top & cover. Cook on low for 10 hours or on high for 6 hours (I did mine high for 6). Half-hour before serving, shred chicken (I just left mine in the crock-pot & shredded).

We topped ours with shredded cheese & Fritos. Yummy!

Squash Casserole

One of John T.'s favorite summertime dishes is squash casserole. I am not a fan of it at all, but I love making it for him because he likes it so much! A guy he works with, brought him some homegrown squash from his garden, so I thought tonight would be a perfect time to make the dish.

His favorite recipe that I have tried is from Trisha Yearwood's cookbook: home cooking with trisha yearwood

Squash Casserole

2 pounds yellow summer squash, trimmed & sliced 1/4 inch thick

1/2 small Vidalia onion, peeled & diced

1 teaspoon salt

1 large egg

1/2 cup mayonnaise

1/2 cup grated Chedder cheese

1/4 teaspoon black pepper

1/2 cup Ritz crackers, crushed (about 15 crackers)

Step by Step

Preheat the oven to 350 degrees. Butter a 2-quart casserole dish.

Place the sliced squash and the onion in a medium saucepan with about a cup of water & 1/2 teaspoon of the salt. Cover and cook over medium until the squash is tender, about 15 minutes. Drain & cool. **It is very important to drain the squash mixture thoroughly before combining it with the other ingredients.

Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 teaspoon salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.

Summertime Snack

Seeing & eating these yummy fruits just reminds me of summer! LOVE <3

Strawberries, blueberries, grapes & blackberries, sprinkled with a little Truvia!

Rice Krispie Pizza for Easter

First of all, I have to give credit for this recipe to cookies and cups...my new favorite blog!

I tweaked it a little, but it was only because I bought 1 bag of marshmallows, by accident, & her recipe calls for 2.

Ingredients 

4 cups of Rice Krispies cereal

2 cups of Fruity Pebbles

1 stick of salted butter

1 bag of mini marshmallows

Step 1: Prepare 16" round pizza pan by spraying lightly with nonstick spray

Step 2: Over low heat, melt butter in a large sauce pan. I love using my nanny's dutch oven when I make rice krispie treats. I think it is so pretty!

Step 3: When the butter is melted, add marshmallows, stirring until melted.

Step 4: When the marshmallows are melted, remove from heat. Stir in both cereals until combined.

Step 5: When combined, transer mixture to pizza pan.

 Step 6: Press evenly overe pizza pan. (I used a sheet of wax paper to help me.)

Now, time for frosting!

Ingredients

1 7 oz. container of Marshmallow creme

1 stick of room temperature butter (very important for it to be room temp.)

1 1/2 cups of sifted powdered sugar

1/2 teaspoon of vanilla

Your favorite Easter candies to decorate, I used Peeps & M&Ms!

Step 1: Beat together the marshmallow cream & butter until smooth. Slowly add in vanilla & powdered sugar and continue mixing on medium speed until combined & smooth.

 Step 2: Spread the frosting!

Step 3: Top with your favorite candies!



I took this to John T.'s granny's this afternoon after our egg hunt, and everyone seemed to like it! It was very rich, but oh so good!