Creamy Cajun Chicken Pasta

Seasoning Mixture:
     1 teaspoon salt
     1 teaspoon garlic powder
     1 1/4 teaspoon paprika
     1/2 teaspoon black pepper
     1/2 teaspoon onion powder
     1/2 teaspoon cayenne pepper 
     1/2 teaspoon dried oregano
     1/2 teaspoon dried thyme

Chicken and Pasta:
     1/2 rotisserie chicken, shredded
     1 lb fettuccine noodles
     2 teaspoons oil
     2 bell peppers, any color, sliced into thin strips
     1 yellow onion, cut into thin half moon slices

Sauce:
     1 tablespoon butter
     2 cloves garlic, finely minced
     4 ounces cream cheese, softened
     1 cup milk
     1/2 cup chicken broth
     1 1/2 tablespoons cornstarch
     1/2 jar Alfredo Sauce
     1 cup shredded parmesan
     Salt and pepper to taste

Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the shredded chicken, reserving the 1 teaspoon for later..

Bring a large pot of salted water to a boil and cook the noodles according to package directions.

While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat. Add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Right before veggies are done add shredded chicken and toss.  Remove to a large mixing bowl.  

Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.

In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.  Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened.   Add the Alfredo Sauce and parmesan cheese and stir till cheese is melted.  Add salt and pepper to taste 

Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.

Once the noodles are finished cooking, drain and add to the bowl with the veggies and chicken mixture.  Pour the sauce mixture over the top and toss to coat everything with sauce. Serve immediately, garnishing with green onions, if desired.

Creamy Chicken and Quinoa Cordon Bleu Casserole

2 cans cream of chicken soup
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed well and drained
1/2 rotisserie chicken, shredded
1 cup chopped deli ham (or leftover ham of any sort)
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 head broccoli, chopped into bite-size pieces
1/4 cup shredded Parmesan cheese

Preheat the oven to 375. 

Lightly grease a 9X13-inch pan with cooking spray.

In a large bowl, stir together the soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.

Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. 

Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 10 more minutes.

While the casserole bakes, steam the broccoli for 5 minutes on stovetop.  

Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.


Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits

Baked Penne with Chicken, Broccoli and Mozzarella

1 Tablespoon Salt
1 bunch broccoli, stalks cut off,
        florets trimmed into 1-inch pieces

1 lb penne pasta

2 tablespoons olive oil, divided

1 medium onion, minced

6 medium garlic cloves, finely minced

1 teaspoon dried thyme

¼ cup flour

1 teaspoon salt

½ teaspoon pepper

2 cups chicken broth

1 cup heavy cream

1 jar Alfredo Sauce

1/2 Rotisserie Chicken, shredded

8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

3 cups mozzarella, shredded, divided

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, cream, and Alfredo sauce; bring to a simmer, whisking often. Add the chicken, sun-dried tomatoes and 1 cup of mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the remaining mozzarella. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

Mexican Cornbread Casserole

1 pound ground beef

1/2 onion, chopped

2 tablespoon taco seasoning

1 can ranch style beans

1 can corn, drained

1 cup salsa

1 - 1 1/2 cups cheese

Cornbread:

     ½ cup cornmeal

     1 ½ cup flour

     1/3 cup sugar

     1 tablespoon baking powder

     3/4 teaspoon salt

     1/3 cup oil

     1 cup buttermilk

     ¼ cup milk

     1 Jalapeno, diced.  Seeded if you desire less heat
Velveta 16 oz
1 can Rotel

Preheat the oven to 375. 

Brown ground beef and onion in a large skillet over medium-high heat. Drain.

Stir in taco seasoning; cook and stir until heated through. Sir in beans, corn, and salsa. 

Pour meat mixture into a 13x9 pan.  Sprinkle with cheese

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, milks, and jalapenos. Whisk together until just moistened and no dry spots remain.

Pour cornbread over casserole. Gently spread over casserole to even it out. 

Bake for 40 -45 minutes, or until a toothpick inserted into the cornbread layer comes out clean, a few crumbs is okay.

Cool for a few minutes before serving.

Serve with Rotel and Cheese sauce.  Make by blending velveta cut into cubes with the rotel.  Pour into a microwave safe dish and microwave for 1 minute.  Stir.  Spoon desired amount over individual servings.

Note: To make cornbread (muffins) make cornbread the same way but bake in either a pie pan or muffin pan at 400.  Bake for 15-20 min in muffin pan or 20-25 min in pie pan.

Tex-Mex Enchilada Casserole

14 corn (or flour) tortillas cut into thirds
1 1/2 pounds ground beef 
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
1 medium red or green bell pepper, cored, seeded and diced
1 large poblano chile, diced
1 jalepano, diced, with seeds
1 cup frozen corn kernels
2 cloves garlic, finely minced
1/4 cup flour
2 tablespoons chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/2 cups chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Salt and black pepper to taste
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
Chopped cilantro, optional
Sour Cream, optional

Preheat oven to 350. 

Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.

Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.

In a large 12-inch nonstick skillet over medium heat, cook the ground beef with salt and pepper, breaking the meat up into bite-sized pieces. Cook, drain, and put meat aside in a bowl. 

Wipe the skillet clean 

In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, jalepano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. 

Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. 

Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. 

Stir in the beans, lime juice and season with salt and pepper.

Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.

Bake the casserole until hot and bubbly, about 30-35 minutes. 

Remove from the oven and let sit for 10 minutes or so before serving. 

Garnish with chopped cilantro and sour cream if desired.

Broccoli Salad

Dressing:

     3/4 cup mayo

     1/4 cup sugar

     1 tablespoon balsamic vinegar

Salad:

     1 1/2 pounds fresh broccoli, chopped into small bite­sized pieces

     3/4 cup sunflower seeds

     1/4 cup red onion, finely diced 

     1 cup shredded cheese

     6 slices bacon, cooked and crumbled

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. 

Chill in the refrigerator for at least 2 hours before serving. 

Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

Cinnamon Apple Pull Aparts

2 cups white sugar
4 Tablespoons ground cinnamon
Dash salt
2 cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1 medium granny smith apple, peeled, thinly sliced
1/2 cup chopped pecans
1 stick melted butter
2 teaspoons Vanilla

Preheat oven to 350. Lightly grease bunt cake pan.

In a large zip lock bag combine sugar, cinnamon and a dash of salt.

Open the biscuits and cut each biscuit into four pieces. Put the pieces of biscuit into the bag and shake until they are all completely coated.

Sprinkle half of apple slices in the cake pan, then half of the biscuit pieces, and then half of the pecans. Repeat.

Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture from the zip lock bag into the hot butter. Stir in the vanilla. Pour the butter mixture over the biscuit pieces.

Bake 45 minutes or until golden brown and no longer doughy in center. Cover loosely with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.