Monday, September 28, 2009

Louisana Chicken Pasta

Source: Annie's Eats

MY OH MY WAS THIS AMAZING. I mean, you can't go wrong with excessive amounts of cream, but this dish really surprised me. The cream combined with the sweetness of the peppers and the spiciness of the Creole seasoning really made it special. This dish is one of my favorites this year!

I didn't have Cajun seasoning on hand, only Creole, and this does make a difference. I sprinkled a little extra on top of the finished dish, and then thought, "Why is it so salty?" Well, because Creole seasoning has salt in it! If you're using Creole seasoning, make sure to cut back on the added salt. If you don't have Cajun seasoning on hand, All Recipes has the combination for Simple Cajun Seasoning. The only other change I think I'd make is to add in a clove of minced garlic with the onions and peppers instead of the garlic powder.

In any case, this is absolutely INCREDIBLE! My husband and I both gobbled it up! Thanks, Annie!

Louisana Chicken Pasta


For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Kosher salt

For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped


To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

Sunday, September 27, 2009

Annie's Fruit Salsa and Cinnamon Chips

Adapted from: All Recipes

This is a very tasty appetizer, and one of my favorite dishes to bring to a party! I love the variation from chips and salsa. I always use a food processor, which makes the process that much quicker. I also skip making my own cinnamon chips and just buy a few bags from Trader Joe's. I've made the chips before, and it is SO worth it to just buy them! Another step that makes this recipe simple and delicious!

Annie's Fruit Salsa and Cinnamon Chips


2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.