Wednesday, January 17, 2018

One Pot Cajun Chicken and Sausage Alfredo Pasta

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For this recipe I used some home made sausage my dad made. The dish tasted really good once done and it was really easy to make in a pinch.

One Pot Cajun Chicken and Sausage Alfredo Pasta

(Adapted from Number 2 Pencil)

 

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4 tablespoons of extra virgin olive oil
1 pound of chicken, cut into bite sized pieces
1/2 teaspoon of kosher salt
freshly ground black pepper to taste
14 oz smoked sausage, sliced on the diagonal
4 cloves of garlic, minced
1 quart of low-sodium chicken broth
2 1/2 cups of heavy cream
1 pound of dried penne pasta
1 1/2 tablespoons of Cajun seasoning plus more for topping
4 oz of freshly shredded parmesan cheese
1 cup of Italian flat leaf parsley, minced

Start with a large covered cooking pot.

S
eason chicken with salt and pepper and brown in olive oil over medium high heat.


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Add sausage and continue to cook until lightly browned.


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Stir in garlic and cook for for about two minutes.


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Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.


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Stir together and bring to a simmer over medium high heat.

Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.

Remove pot from heat and stir in parmesan cheese.

Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

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Monday, January 15, 2018

Down Home Milk & Honey Corn On The Cob

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I have to say I don’t venture out too much with different ways to cook corn. I was a little worried when seeing this cooking the liquid didn’t cover the corn so I kept rotating it. On the flip side I have to admit when corn is in the off season, this recipe delivers, making a nice and sweet corn to devour! If you have texture issues you may want to rise the corn before eating it, because the milk mixture leaves almost a slimy film on the corn.

Down Home Milk & Honey Corn On The Cob

(Adapted from 4 Sons R Us)

 

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8-10 ears of fresh, shucked, and well rinsed sweet corn
water
1 cup of 2 % or whole milk
1/2 cup of heavy cream
1 stick of unsalted butter
3 tbsp of honey
1 tsp of Cajun or Creole seasoning
freshly ground salt & pepper, to taste
chopped parsley for garnish, optional

Fill a stock pot half full with water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated.

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Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter.


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Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes.


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Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.IMG_8411 (800x600)

Thursday, January 11, 2018

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

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I love tropical flavors, especially when the weather is cold like it is now. I think I made this recipe much harder on myself than it should have been. After grilling all of the salsa ingredients I recommend pulsing them in a food processor, because hand chopping them all took way longer than it should have! Otherwise, we seriously felt like we ordered out for dinner!

I couldn’t find the exact marinade as listed below so I used this one -

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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

(Adapted from Carlsbad Cravings)

 

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1 McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade
1 1/2 pounds boneless skinless chicken breasts
4-6 flour tortillas taco-sized
2 cups shredded Monterey Jack Cheese
1 1/4 cups cooked rice
1 Recipe Grilled Pineapple Pear Salsa (click
HERE)


Pineapple Lime Crema
5.3 oz pineapple yogurt
2 tablespoons mayonnaise
1/2 tablespoon lime juice (or more to taste)

 

Chicken Marinade: Reserve 1/4 cup Teriyaki Marinade for after grilling. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add remaining Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.


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Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use.


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Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.

 

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Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F.

 

Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.


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Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

 

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.

 

Remove chicken and let rest 5 minutes before slicing into thin strips.


Assemble: Toss chicken strips in reserved 1/4 cup Teriyaki Sauce until evenly coated. Divide rice evenly among tortillas followed by cheese. Melt cheese on rice in the microwave or stovetop then top with Teriyaki Chicken followed by Grilled Pineapple Pear Salsa. Drizzle with Pineapple Lime Crema.


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Tuesday, January 9, 2018

Crockpot Bourbon Chicken

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I didn’t end up getting a final picture of this dish before sending it off to hubby for his lunch for the week. I thought the flavor was really good and it’s a nice easy crockpot dish to make.

Crockpot Bourbon Chicken

(Adapted from Spend with Pennies)

 

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3 lbs boneless skinless chicken thighs
3 tablespoons cornstarch
1/4 cup sliced green onions (or more to taste)

SAUCE
1/2 teaspoon fresh grated ginger
4 cloves garlic , minced
1/2 teaspoon crushed red chili flakes
1/3 cup apple juice
1 1/2 tablespoons honey
1/4 cup brown sugar
1/4 cup ketchup
3 tablespoons cider vinegar
1/4 cup water
1/4 cup Bourbon
1/4 cup soy sauce
salt & pepper to taste

Mix all sauce ingredients in a small bowl.

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Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.


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Remove chicken and chop into bite sized pieces and cover to keep warm.

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Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.

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Serve over rice.

NOTES:
This recipe is best made with regular (not light) soy sauce.

The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions.


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Saturday, January 6, 2018

Designed for One by Nancy Hughes Review and Giveaway

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We all know someone with Diabetes. It’s scary to think about, but we can have a better handle on it if we do things in moderation. A close friend of mine’s daughter is 4 years old and good friends with my son, she was just diagnosed. Families can easily get overwhelmed with all the information and research. It’s a huge lifestyle change, but it can be done. Even though our household isn’t diabetic, we have several family members who are. This cookbook was great when it came to what to make for times they visit. It’s not a drastic “OMG we had to change EVERYTHING for you” meals either. All of the recipes are still flavorful without being complicated.

One of my favorite points of this book where at the bottom of each page there was a breakdown. So if you have to track carbs or sugars or whatever, there was an easy breakdown to help you calculate your daily intake.

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There’s no long stores about the recipe, it’s very to the point. I wish that there where a few more pictures, but the ones in the book look amazing. Here’s just a few of the pictures that are in the book -

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I can’t wait to incorporate more of these recipes into our weekly rotation in hopes to stay on that path of a healthy lifestyle!

Products2460-354x302-294242095

SHORT BIO: Nancy S. Hughes is a bestselling author and leading food consultant. She has written 19 nationally-published cookbooks as well as developed recipes for 58 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She works with major corporations, health-focused organizations, magazines, and web-based clients including: American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Del Monte Foods, Canola Council, National Processed Raspberry Council, Rice Federation, eMeals, and Nestlé.

- You’ve written another book for the American Diabetes Association! Can you explain the motivation behind this book? It seemed to me that every time “I” cooked just for me, I’d try to keep it simple (I definitely didn’t want to go to too much trouble…that’s for sure), but it felt

B-O-R-I-N-G …but if a person has diabetes, it’s very, very important to eat healthy meals. That’s when I took a new approach in the kitchen and made it easy…for everyone. My editor loved the idea…wound me up and I hit the kitchen with tons of ideas to test out!

-  Can you explain what benefits readers will see when using this book? 

  • They’ll learn how to shop and store foods properly and easily.

  • The recipes are easy so they’ll make them again and again

  • Tons of variety, so it will keep eating interesting and fun

  • Simple enough to do on the busiest of days when energies are low…so there’s no excuse!

  • The recipes can be an easy-to-follow tool for a caregiver to make meals.

  • Lots of cook’s notes, shortcuts and quick tips

- Packages of meat and poultry are sold in larger amounts than needed. What can a single person do? Often your butcher can cut a pork tenderloin or beef chuck to the weight needed. If not, when you get home, cut it and wrap tightly in plastic wrap and freeze the unused portion for a later use.

Chicken breasts can sometimes be twice as big as needed. Simply cut them in half lengthwise (so it looks like 2 thinner chicken breasts) wrap and freeze separately. Or you may cut the breast in half crosswise, flatten to 1/2-inch thickness between 2 sheets of plastic wrap, then wrap and freeze individually.

  • Are these dinners only for people with diabetes or are they for everyone?

Absolutely everyone! No “special” ingredients, no extra shopping...a basic grocery store is all you need! Whether you’re a novice in the kitchen getting settled in your first apartment or a single seasoned cook used to cooking for a large family...this is your “go-to” book that should be left out on the kitchen counter at all times!

a Rafflecopter giveaway

Please feel free to share this post with any friend you think might need this cookbook in their lives. And of course, you can always purchase it for yourselves or said friend on the Provider-Of-All-Things Online that is Amazon.com HERE.

Disclaimer: A copy of Designed for One by Nancy Hughe was sent to me one for me and one to giveaway, both have been provided by Dalyn Miller Public Relations for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”