Cajun Chicken Pasta

This is a great fall recipe; one of my favorites.  A mix of Cajun and Italian - who doesn't love that?  I made this last Sunday while we were watching the Cardinals.  It's also a really quick and easy weeknight meal.  I was surprised that I've never put it up on the blog because I make it a lot during the fall and winter.  Oh well.  Here it is now!

Courtesy of Emeril

Ingredients:

1 pound linguine pasta (I had spaghetti on hand and it worked just fine)
1-1½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons Cajun seasoning (I use Slap Ya Mama!)
salt
1 cup chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1½ cups Half n Half
1 cup canned diced tomatoes
½ cup white wine
½ cup parmesan cheese
chopped green onions, for garnish
chopped parsley, for garnish

Directions:

1. Cook pasta in a large stock pot according to package directions.
2. In a large skillet set to medium-high heat, add butter and olive oil.  Once butter has melted, add chicken and season with 1 tablespoon cajun seasoning and salt to taste.  Sear chicken until brown and cooked through.  Remove from pan and set aside.
3. Add onions and habaneros to pan and saute until lightly caramelized, about 5 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Add wine, Half n Half, tomatoes, remaining tablespoon Cajun seasoning, and reserved chicken to the pan.  Cook until sauce is slightly reduced, about 2 minutes.
4. Add pasta to the sauce and toss with parmesan.  Serve with green onions and parsley.

Penne with Five Cheeses

Original Source:  Ina Garten
Printable Recipe

Oh man.  This. Was. Good!  Who would have thought this dish was so easy and quick?!  Hubs liked it so much, he had his first serving and then started eating some more right out of the baking dish! 

I was a little concerned what the blue cheese would taste like in this dish, but it really wasn't overpowering since there is only 1/4 cup.  You can't really taste it at all, just an extra little salty bite.

I may add some chicken or sausage to it next time to make it more of a meal in itself.  We served this on the side of some grilled chicken. 

Ingredients

• Kosher salt
• 2 cups heavy cream - I used Half n Half
• 1 cup crushed tomatoes in thick tomato puree - I used 2 cups
• 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
• 1/2 cup shredded imported Italian fontina (1 1/2 ounces) - I used Asiago
• 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 1/4 pound fresh mozzarella, sliced - I shredded
• 6 fresh basil leaves, chopped
• 1 pound imported penne rigate pasta
• 4 tablespoons (1/2 stick) unsalted butter

Directions

Preheat the oven to 500 degrees F.
       
Bring 5 quarts of salted water to a boil in a stockpot.
       
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
       
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
 
Pour mixture into a 9x13 casserole dish. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Orzo Salad

This is a copy cat recipe for J. Alexander’s Orzo and Wild Rice Salad.  I’ve never had the restaurant version, but everyone who has said it tastes just like J. Alexander’s.

This serves a LOT!  I recommend halving this recipe if you’re not feeding an army.  That’s a 4.5 quart bowl in the picture and that doesn’t include the other container in my fridge.  I made an extra large batch so I would have some to take to a cookout Sunday night and some for our family cookout Monday afternoon.  I still have a good amount leftover, so guess what I’ll be having for lunch all week!

Adapted from AllRecipes and cdkitchen.

Printable Recipe

Ingredients:

2 boxes Orzo

2 packages Wild Rice

½ medium red onion

1 red bell pepper

1 yellow bell pepper

1 can corn kernels, drained

3 green onions, chopped

½ cup currants (omitted because I couldn’t find them in the store)

2-3 garlic cloves, chopped

 

Dressing:

½ cup white balsamic vinegar

4 Tbsp. lemon juice

¾ cup extra-virgin olive oil

¾ cup canola oil

4 Tbsp. honey

2 Tbsp. dijon mustard

2 garlic cloves, chopped

1 Tbsp. dried basil

S&P

 

1. Cook orzo and wild rice according to package directions.  Cool in refrigerator.
2. For the dressing:  Whisk together the vinegar, lemon juice, honey, mustard, garlic, basil, s&p. Slowly whisk in the oils.
3. Place all ingredients in a large bowl (including dressing) and toss well.

Tortellini with Prosciutto and Peas

Please excuse the picture, I guess I’m a messy eater!  But this was TAST-E!  Another fast recipe…this is from the “Weeknight Cooking” section from Food Network Mag.  Easy cleanup too.  Can’t beat that.  Because by the time I get off work and exercise, I don’t feel like making some time consuming thing with all kinds of steps.  But these quick meals are good and still kinda healthy…well healthier than order pizza or having mexican every night!  I did use Half & Half instead of cream, come on!  Plus there’s peas and we had a salad.

Source:  Food Network Magazine, April 2010

Printable

Ingredients:
1 lb. meat-filled tortellini, I used one with chicken
olive oil
4 oz. prosciutto, chopped
3 cloves garlic, chopped
I also added ½ onion, chopped
1 tablespoon tomato paste
¼ cup heavy cream (I used Half n Half)
1 cup frozen peas
½ cup parmesan cheese

1. Boil water in a large pot and cook tortellini according to package directions.
2. Cook prosciutto (and onions) in olive oil until crisp, 3 or 4 minutes.  Add garlic and tomato paste and cook for 1 minute, until fragrant.  Add in a cup or so of the pasta cooking water and cream and simmer for 3 or 4 minutes. 
3. Drain tortellini and mix with the sauce.  Add in the defrosted peas, the pasta and sauce will heat them.  (I usually set mine out on the counter while I'm cooking so they're pretty much defrosted.)  Sprinkle in the parmesan.

Greek Pasta Salad

On Sundays, I like to make something to have for lunch for the upcoming week.  It's usually some kind of salad or soup.  This Greek Pasta Salad is light and refreshing...perfect for the nice warm weather we've been having!

Adapted from Robin Miller

Printable Recipe

Ingredients:

1 box of Ditalini or other small pasta

2 cups of cooked Chicken, diced

1 Green Pepper, diced

½ Red Onion, diced

1 Tomato, seeded and diced

1 package of crumbled Feta

Dressing:

1 tablespoon Dijon Mustard

½ cup Chicken Broth

1 tablespoon Olive Oil

1 tablespoon Red Wine Vinegar

2 cloves of Garlic

1 teaspoon dried Oregano

1 teaspoon dried Thyme

1. Cook pasta to al dente, according to package directions. 
2. Whisk all the dressing ingredients together, season with salt and pepper.  Pour into large bowl with the diced chicken, green pepper, onion, and tomato.  
3. Add pasta after it has cooled slightly, and stir in Feta.