Cajun Chicken Pasta

So it is well known at work of what a terrible cook I am, and how I almost burn down the house, etc. So my friend Tony at work challenged me to a recipe, before Thanksgiving! But I finally got to it last night. I had to change it up a bit, because I didn't have the exact ingredients, but it turned out good. Rylee didn't like it, she said it was too spicy, but everyone else did.

Ingredients

12 oz Tri-Color Rotini pasta

6 small boneless skinless chicken breast

2 teaspoons of Cajun seasoning (I didn't have this so I used my Montreal BBQ spice)

2 tablespoons butter

1 cup heavy cream

1/8 teaspoon garlic powder

1/4 cup of feta cheese

1 teaspoon of lemon juice

• Bring large pot of water to boil. Add pasta, cook for 8-10 minutes.
• Place the chicken and Cajun seasoning in a plastic bag. Shake to coat. In large skillet over medium heat, saute the chicken in butter until almost tender.
• Add the lemon and garlic. Then add the cream, feta cheese, and pasta.
• Mix together and serve.

Halloween Cupcakes

I was so proud of my cupcakes that I made for Halloween. I found the skeleton hand at Roberts awhile back and then made it using an idea I saw in the Rachael Ray magazine. The cupcakes are caramel cupcakes, then I made the frosting from scratch, with my favorite recipe from the Pampered Chef website. Sprinkled Oreo's on top, and added the hand!!


Caramel Cupcakes

Ingredients
3½ oz	white chocolate, coarsely chopped
4½ oz	butter, coarsely chopped
2/3 cup	brown sugar
¼ cup	golden syrup
2/3 cup	milk
1 cup	plain flour
1/3 cup	self-raising flour
1	egg, lightly beaten

	Preheat the oven to 330°F (170°C).
	Line a 12 cupcake pan, with cupcake papers.
	Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
	Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine - not a problem).
	Allow to cool for about 15 minutes.
	Sift the flours.
	Mix flours into the caramel mixture.
	Next, stir in the egg.
	Divide the mixture evenly between the cake cases.
	Bake for 30 minutes.
	Remove tin from the oven, transfer to rack and cool.
Makes 12 Cup Cakes. Frosting 1 package (2 pounds) powdered sugar (about 7 cups), divided 1 cup butter or margarine, softened 1/2 cup vegetable shortening 1 tablespoon clear vanilla extract For frosting, combine half of the powdered sugar with butter, shortening, vanilla and 3 tablespoons of the milk in large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar. Beat until light and fluffy, adding more milk, 1 tablespoon at a time, as needed for good spreading consistency. Tint some of the frosting with food coloring, if desired. (I had to play with it to get it to be grey) And in case anyone noticed, I really really want to get the blog going again. So leave a comment if you are full on in favor of participating. I have gone back to this blog so many times for recipes, I really miss it!!

Salmon Pasta with Poppy and Dill

I subscribe to the Rachel Ray magazine and when I saw this recipe, I just knew I had to try it. I will list the recipe as published in the magazine.

salt and pepper

12 ounces egg fettuccine pasta (I used 20 oz. bow tie pasta)

8 ounces salmon fillet

1 TB extra-virgin olive oil

2 shallots, finely chopped (I didn't use, cuz I didn't have)

2 cloves garlic, finely chopped

1 TB poppy seeds

1/2 cup white wine

1/2 cup heavy cream (I used 2 cups cuz I like lots of sauce)

1/4 cup dill, chopped (I just used dill weed)

2 large eggs, hard-boiled and chopped (I didn't use)

1. bring a large pot of water to a boil, salt it, add pasta and cook until al dente.

2. While pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.

3. In the skillet, heat 1 TB olive oil. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper. Top with chopped egg.

It was ABSOLUTELY to "dine for".

Serve with garlic bread or breadsticks. YUM!

Chicken Pita

This is again, off my P90X diet. I actually know for a fact that Aunt Jill's are much better. Hint-hint-- post your pita recipe!! Anyhow this one is fairly healthy.

• 9 ounces boneless, skinless chicken breast (or one canned chicken if you are lazy like me)
• 1 whole wheat pita
• 1 1/2 ounces of low fat feta cheese, crumbled (I couldn't find low fat so I used reg)
• 1/4 cup tomato, chopped (I didn't use this)
• 2 Tb red onion, chopped
• 1/4 cup cucumber, pealed and chopped (I substituted celery)
• squeeze of lemon

Grill or bake chicken in dish at 350 for approx 20 minutes

Cool chicken and cube into 1 inch

Place in pita and add all other ingredients. Squeeze lemon over top.

Total Calories: 583 per pita

Dinner's

So our recipe blog has dwindled.  I really wonder if its because of posting more specific foods.  So really please post anything, anytime, it really doesn't matter what it is.  I have heard of people wanting to do dutch oven recipes, and salads??  Any other ideas would be fabulous!!  So I was thinking we could stay general with Dinner's, and see if any participation returns!

Pear and Granola Muffin

So I am trying to do this P90X diet. Here is one of the recipe's from there. It's really easy and good.

• 3/4 cup canned pear nectar (I used canned pears, and just use pear juice from the can)
• 2 egg whites
• 1 Tb vegetable oil
• 1 Tb lemon juice
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2/3 cup of brown sugar, packed
• 1/2 cup of low-fat granola
• 1 Tb baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups chopped, pears

Preheat Oven to 350 degrees

Whisk together first 5 ingredients in large bowl

Stir both flours and sugar in medium bowl until no sugar lumps remain

Mix in granola, baking powder, nutmeg, salt, and pears. Mix in flour mixture into egg mixture until blended (batter will be thick). Divide among muffin cups.

***The recipe states it makes 10, but mine made about 16-18***

Bake until golden brown and knife can be inserted into center and comes out clean.

***They said 20 minutes, mine was more like 30 minutes***

Total Calories: 227 per muffin

Basic Quiche

• 5 large eggs
• 3/4 cup milk
• pie crust (I love Pillsbury) It comes with 2, you will only need one
• 1 cup cheese
• 1 cup any meat (I used ham)

Preheat oven to 350. Spread pie crust onto dish. (I bought a quiche dish for cheap at Target, and loved it!) Beat eggs in large mixing bowel. Combine remaining ingredients. Pour mixture onto crust. Place in middle rack for 45-50 minutes or until it is browned and a knife inserted in center comes out clean.

I will post pictures as soon as I get my camera situation fixed.

Baked French Toast with Cinnamon Syrup

2 eggs, well beaten
1/2 cup milk
1/2 tsp salt
1/2 tsp vanilla
2 1/2 cups corn flake crumbs
1/4 cup butter, melted
8 slices bread

Combine eggs, milk, salt, and vanilla, mix well. Dip bread slices into egg mixture, coat both sides with crumbs. Place on well-grease cookie sheet. Drizzle melted butter over crumb-coated bread. Bake at 450 degrees for 10 minutes. To make syrup:
1 cup sugar
1/3 cup water
1/2 cup white corn syrup
1/2 tsp cinnamon
1- 5oz. can evaporated milk (about 1/2 cup)
1/2 tsp almond flavoring
1 T butter
Combine sugar, water, corn syrup, and cinnamon in saucepan. Bring to boil, cook 2 minutes. Remove from heat, add milk, flavoring, and butter. Serve syrup warm over toast.

Sticky Buns

1 cube butter
1 cup brown sugar
1 small pkg. cook and serve butterscotch pudding
18-20 frozen Rhodes Rolls

Make the night before you plan on eating them. Spray bundt pan. Slice butter into several slices and arrange all around bottom of bundt pan. Mix together brown sugar and pudding mix. Sprinkle into pan. Arrange 18-20 rolls in pan. Let rise over night. In morning bake at 325 degrees for 25-30 minutes. Invert on platter and let sugar mixture run down sides.

Christmas Quiche

This is what we have for breakfast every Christmas. Sooooo Yummy!

1 10 inch pie crust ~~ unbaked

8-10 slices bacon, cooked and crumbled

1/2 pound steamed broccoli flowerettes

1 1/2 cups grated gruyere cheese

1 pound emmentauer cheese

(may substitue swiss cheese for the above cheeses)

1 cup heavy cream

2 eggs

1/4 pound ham, cooked and diced

Sprinkle bacon to form bottom layer in pie crust. Layer broccoli and cheese in crust. Reserve one cup cheese for topping. Whip cream and eggs for 2 minutes. Pour evenly over veggies/cheeses. Top with remaining cheese. Garnish with ham. Bake at 350 for 45 min. or until toothpick done. Let stand for 15 min. to set up before serving.

picture to follow

We had St. Patty's Day food too!

The kids did NOT like the green eggs we had for breakfast. I guess the eyes fool the brain. I'm pretty much the only one that ate them.

So I was worried they wouldn't eat dinner either, but they did, although Landon kept asking, "have I had this before?"

"Do I like it?"

Ritzy Poppyseed Chicken ~~ looks a little odd sportin a green color, but still YUMMY! My 9 year old that doesn't like ANYTHING loves it! I will have to post the recipe sometime.

And the ever delicious LoftHouse cookie . . .

Here's to GREEN POOP!

St. Patricks Day Dinner

Just added food coloring to my mash potatoes and gravy, butter, and Kool Aid. The kids loved it! So I thought I would post it.

CAMPERS DELIGHT

We made up this recipe and make it everytime we go camping ~~ hence the name campers delight.

1 package hash browns

1 package polish kielbasa sausage (or bacon), cut up

8 eggs, beaten

Grated cheese

In dutch oven or large skillet, brown sausage. When browned, remove sausage, but do not drain drippings. Cook hash browns (may need additional oil). When cooked, add eggs, sausage. Add cheese just before serving. Serve with salsa, ketchup or hot sauce.

Breakfasts

I love all of the crock pot recipes!!! So I have heard breakfasts, so that's what it is. Please post a comment here for ideas for next month, cuz that's it, I have none!!

Crock-Pot Chicken Enchiladas

D1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 can diced green chilis
1 can black beans
1 box rice-a-roni Spanish rice, prepared as directed
7-8 chicken tenders, cut up in bite sized pieces
4-6 flour tortilla, broken up
Grated colby jack cheese

Mix soups, sour cream, chilis, beans. Spread small amount in bottom of crock pot. Layer 2-3 tortillas, broken up. Add rice and chicken to remainer of soup mixture. Layer on top of tortilla followed by grated cheese. Repeat layer one more time. Cook on low 4-6 hours.

Cafe Rio Pork Salad

This is good over lettuce as a salad or wrapped in tortilla. I make the dressing on its own and eat it on everything.

Dressing:
1 buttermilk ranch packet (make recipe as directed)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice 1 lime
1 jalapeno, no seeds
Use food processor to blend all ingredients

Rice:
3 cups water
4 tsp. chicken bouillon
4 tsp.garlic minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 cups rice
Blend cilantro, green chilies, garlic, and onion in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes. (Or use minute rice instead of long grain rice and boil water, bouillon, salt, butter and then adds rest of the ingredients and cook according to minute rice directions.)

Pork:
Cook 2-3 pound pork loin roast in crock pot (8-9 Hours) Shred meat. Add 1 cup brown sugar, 1 can coke, 1-15 oz bottle taco sauce. Mix together and heat through.

Toppings:
Romaine lettuce
Tortillas
Cheese
Tomatoes
Guacamole
Sour Cream
Pinto Beans
Black Beans

Cherry Dump

This is a really easy desert that is good with any kind of pie filling. Cherry and Blueberry are our favorites. I always serve this with ice cream.

2 cans cherry pie filling
1 box yellow cake mix
2/3 cup melted butter

Spray cooking spray along bottom and sides of slow cooker. Pour in pie filling. Sprinkle cake mix on top. Drizzle butter over top. Cook on high 4 hours.

Easy Crockpot Lasagna

1 (28 oz) jar spaghetti sauce
1 (25 oz) package frozen cheese ravioli
1 (16 oz) carton small curd cottage cheese
1 (16 oz) package shredded mozzarella cheese
1/4 cup grated parmesan cheese

Pour half of sauce and half of ravioli into crockpot. Mix well. Spread half of cottage cheese on top. Sprinkle with half of mozzarella cheese. Repeat layers. Sprinkle with parmesan cheese. Cook on low 4 to 6 hours.

Great Banana Bread

In case anyone is worried about me because of how much I have been cooking. I am here to re-assure you I am not sick or having a mid life crisis, I think I am finally growing up!

Today I had some well too ripe banana's to eat, so I made some way easy, yet delicious Banana Bread.

• 1 c. sugar


• 1/2 c. shortening, margarine, or butter


• 2 eggs


• 3 bananas, very, very ripe and well mashed


• 2 c. flour
  
• 1/2 tsp. baking soda


• 1/4 c. nuts (optional)

Cream sugar and shortening. Add beaten eggs. Mix and add banana's, flour and soda (mix as little as possible; the longer you mix, the tougher your bread will be). Grease and flour bread pans. Bake at 325 for 30 to 60 minutes. Coat with butter after bread is baked. Top with white frosting, if desired. Makes 2 loafs.

Non Screw Up Crockpot Chicken

I had to go for a 2nd attempt, since my enchilada's weren't a success. Again, this isn't pretty, but its good and easy!

• 1 package frozen chicken breasts
  
• 2 cans of cream of chicken soup
  
• 1 can of cream of mushroom soup


• dash of salt and pepper

Throw everything in together. Cook on medium for 5 hours. Drizzle soup mixture over chicken when done.

Crockpot Enchiladas

Crock pot recipe's don't look very pretty. And I don't think I would call this one a success, but I don't think it was a disaster, so I guess that makes it a "non-disaster," so I am going to go ahead and post it. I bought the wrong kind of beans, that were not pre-cooked, so the crunchy beans did not fare to great with the kids and hubby. And it was slightly dry so, so if anyone makes it I would double the water, or add some kind of juices. Other than that... it had potential to be good. It almost turns out looking like a pizza, the way it is layered, so if someone gives it a try, let me know!!

• 1 lb ground beef


• 1 c. chopped onion


• 1/2c. chopped green pepper


• 1 can pinto or kidney beans


• 1 can green chili


• 1/3 c. of water


• 1 tsp. chili powder


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 2 c. fiesta mix cheese


• tortillas

Brown beef, onions and peppers. Add beans, chili, chili powder, water, salt and pepper. Bring to a boil. Reduce heat and simmer, cover for 10 minutes. Tear tortillas into medium size pieces. In crockpot layer tortilla, 1/2 the mixture and then 1 cup of cheese. Repeat. Cook on low 5 to 7 hours.

Easy French Dip Sandwiches

Pork Loin Roast
2 packages Au-jus
Rolls of your choice. (we like submarine rolls)


Make six cups Au-jus according to package directions. Put pork loin in crock pot and pour hot au-jus over roast. Cover and cook on low until pork shread (approx 8 hours). Butter sliced rolls and toast under broiler. Fill rolls with shredded pork and ladle Au-juice in individual bowls.

Italian Chicken

4-6 chicken breasts, cut up

2 cans cream of chicken soup

8 oz sour cream

1 package dry Italian dressing

Throw it all together in crock pot, cook on low for 3-4 hours and Voila!

Serve over rice, pasta or mashed potatoes (shown).

Crock Pot Recipe's

YAY!! I am so happy! So much participation and awesome recipe's, it almost brings a tear to my eye!! I won't threaten anyone this month, except maybe my MOTHER! So... I guess Crock Pot Recipe's it is for this month! Please, post a comment on whatever you want for next month! And... it has come to my attention that some people ( I won't name names) have been taking pictures of everything they cook! Please post anything. It doesn't have to go with a theme. Feel free to post as much and whatever you like! Keep them cooking!

Jalapeno Popper Dip

2 (8oz.) packages cream cheese, softened
1 cup mayo
1 (4 oz.) can chopped green chillies, drained
1 (4 0z.) can diced jalapeno peppers, drained
2 cups fresh shredded parmesan cheese (divided)
1 cup panko crumbs

Mix cream cheese and mayo together until smooth. Stir in chillies, jalapeno peppers, and 1 cup cheese. Pour into glass pie plate. Combine the panko and remaining cheese and sprinkle over top of dip.
Bake at 375 degrees for 25 minutes. Serve warm with toasted baguette slices or tortilla chips.


*Bread crumbs can be used instead of panko but it is not as good. You can find panko with the asian foods.

Cheesy Chicken Dip

1 can cream of chicken soup

1 package cream cheese

1 cup cooked, shredded/diced chicken (or 1 can chicken)

1 cup pepper jack cheese

1 can black beans

1 can diced chilis

Cook together in crock pot and serve with tortilla chips

Sausage Dip

I got this recipe from Randi. We all really like it.

1 package Jimmy Dean sausage
I can Ro-tel tomatoes
1 (8oz) cream cheese

Brown sausage. Stir in tomato and softened cream cheese. Put in crock pot on low to keep warm while serving. Serve with tortilla chips. If you want to add spice, use hot sausage and hot Ro-Tel tomatoes.

BACON~STUFFED MUSHROOMS

*2 pounds mushrooms, cleaned ~~ stems removed and set aside

*1/2 pound bacon

*1/2 yellow onion, minced

*stems from mushrooms, chopped

*12 oz. cream cheese, softened

*1 cup grated cheddar cheese

*I added fresh, minced garlic to the last recipe I made ~ YUM!!

Saute bacon until brown; crumble. Drain grease, but do not rinse pan. Add minced onion and chopped mushroom stems. Cook all together until tender. Add cream cheese and cook until melted. Preheat oven to 350 degrees. Stuff mushroom caps with mixture and cover with grated cheese. Bake on lightly greased cookie sheet for 15 minutes.

Bacon Wrapped Water Chestnuts

1 Package of Bacon
2 8oz cans whole water chestnuts
BBQ sauce of choice

Wrap half a slice of bacon around each water chestnut and pin with a toothpick. Drench with BBQ sauce. Bake at 350 degrees until bacon done and BBQ sauce is sticky, about 25 min.

Artichoke Spinach Dip

Here's a very yummy dip that people will cry over because it's so good!

· 1/4 cup butter
· 3-4 cloves minced garlic
· 2 (10 ounce) package frozen chopped spinach, partially thawed
· 2 (14 ounce) can artichoke hearts, drained and chopped
· 1 (8 ounce) package cream cheese, softened
· 1 (16 ounce) container low- fat sour cream
· 1 cup grated Parmesan cheese
· salt to taste

Melt butter in a large saucepan over medium heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Mix cream cheese, parmesan cheese, and sour cream into the spinach mixture. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm or cold.

Tip: make sure that you do use a large saucepan because this recipe makes a lot, and there's nothing worse than having to switch pans half way through a recipe!

Jerk Nachos

• 3 cups of shredded Cheese
• 3/4 cup of sour cream
• 2 teaspoon of Jamaican Jerk Rub
• 1 can of chicken
• 2 avocados

Combine 2 cups of cups of cheese (save the other cup to sprinkle on top), sour cream, chicken, and 1 teaspoon of Jamaican Jerk rub (save the other teaspoon to sprinkle on top).

Do layers of chips, and nacho mix.

On the top sprinkle remaining cheese.

Put in oven, bake of high broil 3-5 minutes. (Watch it closely because it can brown and burn fast)

After I take it out, I sprinkle the remaining jerk rub on top. Cut up avocados and put on top.

This is my version of the Pampered Chef recipe, and I bake my nachos in my stoneware, which I love! My sister-in-law Ashley (ash on this blog) sells Pampered Chef, so I am adding her email to the side bar. Call her if you want to order anything!

Best Cheeseball Ever!

Easiest, Best Cheeseball Ever . . .

1 package cream cheese

1/2 package dry ranch dressing

1-2 cups grated cheese (whatever looks good)

Mix well, form into ball and roll in nuts

Easy as that!

Game Foods it is

Game time foods, it is! Make your appetizers or finger foods for the game, take a pict, post it! For next month... feedback would be nice. Put a comment in this post. Crock pot recipes? Breakfasts? Please, please, comment!

CREAM PUFF DESSERT

a.k.a. Black Tie Eclaire

1 C. water
1 stick butter or margarine
1 C. flour
5 eggs
1 pkg. 8 oz. cream cheese, softened
1 lrg. Or 2 sm. Box instant vanilla pudding
1 tub cool whip
Chocolate syrup

1. Preheat oven to 425°F.
2. In saucepan bring water and butter to boil. Remove from heat and add 1 C. flour, stir fast and eggs, beat well. Spread evenly on greased cookie sheet (will be thick). Bake 20 minutes or until golden. Let cool.
Prepare vanilla pudding and add cream cheese. Spread mixture over cream puffs. Spread cool whip over mixture and top with chocolate syrup. Cut through syrup with knife for marbled effect.

Anyone? Anyone?

So thanks for everyone who posted a recipe, it was awesome, and those of you who haven't (Ashley & Aunt Jill) , I am not above taunting and harassing and sending threatening emails to you, you will wish you had taken 30 seconds and posted a recipe! Ask Rikki!

Anyone have any ideas for January? I was thinking appetizers, with the Super Bowl coming up, but ideas... anyone, anyone?

I was asking Rikki what proper recipe etiquette is. Meaning.. do you give credit to someone else if you got it from them. So this is Official Recipe Etiquette (according to Rikki & Bobbi) if you have made it 2 times or more, it is your recipe now. You might as well have invented it!

So there you go. Post ideas, I think the 20th of the month is a good day to stick with for posting the recipes, but whatever. Just post all your thoughts, comments, and criticism!