Cajun Chicken Pasta

 I wanted to use up some sausage I had in the freezer so this recipe came to mind. I've made similar recipes. In fact I've made something similar 6 times. The first one was BY FAR my favorite. All of them have some slight variation to the recipe. Some have onions. Some add sherry and some have Worcestershire sauce.

Creamy Cajun Chicken Pasta with Smoked Sausage (Recipe 155 of 125)**
Cajun Chicken Pasta
Cajun Chicken Pasta on the Lighter Side
Cajun Chicken Pasta (Recipe 96 of 125)
Cajun Chicken Stroganoff
Cajun Fettuccine

This recipe was average. It was good, but not all that different from any of the others. The combination of chicken, kielbasa, cream, garlic, parmesan and Cajun seasoning is a good combo to have. 

Cajun Chicken Pasta

Recipe from Jo Cooks

Serves 4

8 ounce penne ((2 cups) uncooked)

2 T olive oil

1 pound chicken breast ((2 chicken breasts) boneless and skinless, cut into small pieces)

2 T Cajun seasoning

¼ tsp salt (or to taste)

¼ tsp pepper (or to taste)

2 links smoked sausage (cut into slices)

3 cloves garlic (minced)

¼ c parsley (chopped)

2 c half and half

1 c parmesan cheese (shredded)

Cook pasta: Cook the pasta according to package instructions until it’s al dente (cooked until it’s still firm when bitten). Drain and set aside.

Cook Chicken: Heat the olive oil in a large skillet over medium-high heat.

Add the chicken to the skillet, then sprinkle with the Cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.

Add sausage: Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.

Add garlic and parsley: Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.

Add half and half: Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.

Stir in pasta: Add the penne and stir everything together.

Garnish and serve: Garnish with more parmesan cheese and parsley if preferred and serve while warm.

Pinquito Beans

In California in the mid 80s my dad discovered Tritip. I don't really know how he discovered it, but it
was an inexpensive hunk of meat that he got really adept at grilling. As Mom and Dad did, they invited a gaggle of friends to dinner one Friday night and a family friend, John Ortiz brough Pinquito beans. 

The story, as I remember it, was they are special beans only found in Santa Maria California. They're small pink beans (thus pinquito). The recipe was one John had found in a newspaper. 

Mom was hooked. We had pinquito beans several times a year when we'd have tritip. So the two became a couple to me. If you have tritip you have pinquito.

When we moved to Washington a sadness fell across the Wraspir house, you couldn't get pinquito beans in Washington state. Mom, ever resourceful though, had a friend in Lancaster send pounds of these beans to us. In one of the bags, Mom was gifted this recipe!

You can tell it was well used. I love finding these type of recipes in the Gray box. It shows it was one of their favorites AND that mom was a messy cook like me. Or, more likely, Dad did the cooking cuz he WAS a messy cook. 

I made these for Sherrie's birthday meal. She requested ribs. I wanted to make some baked beans, but she doesn't like them, so I opted for pinquito. You still can't find them in Wa state, but thank god for Amazon. 

I didn't soak the beans, I boiled them for 2 hours and then followed the rest of the recipe. I did not include MSG. I am not a fan so thought I could easily keep it out. 

Pinquito Beans

Recipe from ?? It was in Mom's Gray Recipe Box

Serves 10 easily

• 2 lbs Pinquito beans
• 1 envelope chili mix
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 lb bacon diced
• 1/2 lb ground beef
• 1/2 tsp pepper
• 4 tsp salt
• 1/2 tsp oregano
• 1/2 tsp MSG
• 1 1/2 c tomato juice

Cover beans with water, bring to a boil and add salt and pepper. Turn heat to simmer and cook two hours or until tender. 

Sauté bacon, onion, garlic, seasonings, chili mix, tomato juice and ground beef.  Add mixture to beans and simmer one hour and serve. 

Marinated Tri-Tip (Oven or Air Fryer)

I don't think you can ever go wrong with tritip as a steak choice. It is usually less expensive and just as tasty as fancy cuts. 

I marinated this for 4 hours and I felt like it was a good amount of time. Really gave it a lot of flavor. 

Not too surprising, I grilled it instead of oven or air frying it. I mean, I've never EVER baked a steak in the oven, so why start now. 

I'm going to keep this marinade handy. It's pretty typical, but for some reason this one hit the yummy button.

Marinated Tri-Tip (Oven or Air Fryer)

Recipe from Just A Taste

Serves 4

• 1/3 c low-sodium soy sauce
• 2 T Worcestershire sauce
• 1 T Dijon mustard
• 1/4 c extra-virgin olive oil
• 3 T honey
• 2 tsp garlic powder
• 1/4 tsp black pepper
• 1 (2- to 3-pound) tri-tip, fat trimmed

In a large sealable plastic bag, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, olive oil, honey, garlic powder and pepper.

Add the tri-tip to the bag, squeeze out any air, then seal the bag shut. Move the tri-tip around in the bag so it’s well-coated then refrigerate it for a minimum of 1 hour and up to overnight.

When ready to cook, remove the tri-tip from the fridge and let it rest at room temperature for 30 minutes.

TO COOK TRI-TIP IN THE OVEN:

Preheat the oven to 350°F.

Place a cast-iron or oven-safe nonstick skillet over medium-high heat. Once the pan is hot, add the tri-tip (discarding the marinade) and cook, undisturbed, until it naturally releases from the skillet, 3 to 5 minutes. Flip the tri-tip once then transfer the skillet into the oven.

Cook the tri-tip in the oven for about 8 minutes per pound until it reaches your desired level of doneness. Remove the tri-tip from the oven when it reaches an internal temperature of 130°F for medium-rare, 140°F for medium and 150°F for medium-well. (The tri-tip internal temperature will rise about 10°F while it rests.)

Transfer the tri-tip onto a cutting board, tent it with foil, and let it rest for 10 minutes before slicing and serving.

TO COOK TRI-TIP IN AN AIR FRYER:

Preheat the air fryer to 400°F.

Place the tri-tip in the basket (discarding the marinade) and cook it for 8 minutes per pound until it reaches your desired level of doneness. Remove the tri-tip from the air fryer when it reaches an internal temperature of 130°F for medium-rare, 140°F for medium and 150°F for medium-well. (The tri-tip internal temperature will rise about 10°F while it rests.)

Transfer the tri-tip onto a cutting board, tent it with foil and let it rest for 10 minutes before slicing and serving.

Chicken Shawarma Salad

Photo from Baking Mischief

Shawarmas always make me think of Saudi. Our first shawarma there (they were burrito like) Mom and

I found cold French fries and dill pickle slices in. Very odd. 

This chicken shawarma is not like that. No dill pickles or cold fries around. 

The marinade for this was spot on. Very flavorful without a lot of fancy ingredients. I made extra and had a salad for lunch the next day too. Yummy. 

Chicken Shawarma Salad

Recipe from Baking Mischief

Serves 4

Chicken and Marinade

• 1/4 c olive oil
• 3 T lemon juice
• 3 cloves garlic pressed
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 4 boneless skinless chicken thighs

Yogurt Dressing

• 2/3 c plain, unsweetened yogurt*
• 1 tsp lemon juice
• 1 clove garlic pressed
• 1 to 3 tsp milk
• 1/8 tsp salt
• Pepper

Vegetables

• 1/4 c chicken broth or water
• 1 small red onion cut into thin wedges
• 1 head romaine washed and chopped
• 1 cucumber peeled and chopped
• 1 large tomato chopped

Marinate Chicken

In a small bowl, whisk together all marinade ingredients. Pour over chicken thighs and toss to coat. Return chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.

Prepare Dressing

Combine yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk by the 1/2 teaspoon until dressing reaches your desired consistency. Add more salt and pepper to taste.

Cook Chicken and Onions

On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down. Transfer chicken to a plate and cover with foil to keep warm.

Deglaze the pan over medium-high heat with 1/4 cup of water or chicken broth, scraping all the crispy browned bits from the bottom of the pan, and add the onions. Cook onions until they reach your preferred level of doneness, 2 to 4 minutes.

Assemble

Slice the chicken and assemble salad. Top with dressing and enjoy!

Grilled Chicken Muffaletta Pizza

I am so glad I don't live in New Orleans. I'd eat a muffulettas every day if I did. And that can't be good for the scale. 

I've loved muffulettas since the first one I had. Oddly enough we bought a large one to be cut down in what was like a roadside store when we were headed to our condo for the week. It's just one big Italian sandwich with all the delicious deli meats on it and a glorious olive spread. 

I've had Muffuletta pasta at a local restaurant called Cafe Veloce. And I've had a muffuletta pizza there too. Their pizza is so fantastic that when I saw this recipe I had an ah-hah moment of making my own muffuletta pizza. 

The thing is, I didn't want chicken on this pizza. So I did not grill it or even consider putting it on the pizza. Instead I did everything else...and y'all...this pizza was amazing. 

Grilled Chicken Muffuletta Pizza

Recipe from Just a Pinch

Serves 6 (if you have something with it, like a salad)

• 1 lg chicken breast
• 6-8 slice ham
• 6-8 slice salami
• 8 slice provolone cheese
• 2 c mozzarella cheese
• 1 qt olive salad
• 1 can Pillsbury thin crust pizza dough

Bake according to Pillsbury thin crust instructions. Cook the chicken breast. Shred it.

There is NO SAUCE with this so first layer the pizza dough with 1 cup mozzarella, then layer next with provolone slices, next layer with salami slices, next layer ham slices, sprinkle shredded chicken breast, add olive salad (use as much or as little as you like). Sprinkle remaining cup of mozzarella.

Bake according to Pillsbury instructions or until warm and bubbly and all cheese is melted.

Lisbon Style Steak

It's been several months since our trip to Portugal. Upon return, I researched for recipes of some of the dish we had during our trip. This recipe we did not have, but when I saw it I knew I had to make it. 

I used a NY steak for this recipe because that's what was in the freezer. I also grilled it instead of pan fry it. I just can't. Beef needs to be grilled. 

I did, however, sauté the mushrooms, added the brandy and added the heavy cream. I felt like it was lacking because I didn't have the pan fry and get those yummy brown bits from that, so I added a tsp of beef broth paste from Better Than Bouillon. That did it. Wow. Did that make the flavor over the top delicious. 

When I got the NY steak off the grill and it rested, I sliced it then poured the mushroom gravy over it. 

Lord. It was delicious. I kinda wish I had made mashed potatoes, but I survived without them.

Lisbon Style Steak

Portuguese Recipes

Serves 4

• 4 tenderloin steaks, cut 1/2 inch thick
• 2 T of butter or margarine
• 2 c heavy cream
• 1/2 tsp of black pepper
• 2 T of brandy
• 1-8 oz. can of mushrooms
• Salt to taste

Over medium heat , melt the butter in a 12 inch skillet.

Fry the steaks turning them over after 2 minutes or so (you do not want to over cook them at this point as they will finish cooking later).

Add the cream, mushrooms to the steaks and cook for 5 minutes.

Add the brandy and pepper and simmer over low heat for 5 to 10 minutes.

Serve with mashed potatoes or fries.

Recipe Credit: I. Borges

Photo Credit: recipeshubs.com

Spicy Ranch Oyster Crackers

I'm a sucker for a snack. And a crunchy, salty snack is my favorite. That's how I keep my girlish figure. I'm also a sucker for chex mix. I won't make it because I'll eat it all in one setting (not really, but close).

I had some oyster crackers hanging around in the pantry for some reason, so opted to make this recipe. 

Y'all, it's delicious and SPICY! But lucky I like spice. And the spice can be removed if you're not a spicy person. 

I tossed a little season salt on them when they came out of the oven too. That helped with the salty part of my salty snack. 

Spicy Ranch Oyster Crackers

Recipe from Sweet C Designs

Serves 6

1 T dried parsley

1 T dried dill weed

1 T garlic powder

1 T onion powder

1 T dried onion flakes

1 tsp dried basil

1 tsp black pepper

1 tsp sea salt

½ tsp red pepper flakes (adjust to taste)

¼ tsp cayenne pepper (adjust to taste)

½ c vegetable oil

1 box (9-10 ounces) oyster crackers

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the dried parsley, dried dill weed, garlic powder, onion powder, dried onion flakes, dried basil, black pepper, sea salt, red pepper flakes, and cayenne pepper. Mix well to ensure the spices are evenly distributed.

Add the vegetable oil to the spice mixture and stir until it forms a paste-like consistency.

Pour the oyster crackers into the bowl with the spice paste. Gently toss and stir until the crackers are well coated with the mixture. Make sure all the crackers are evenly coated.

Spread the coated oyster crackers in a single layer on the prepared baking sheet.

Bake the crackers in the preheated oven for about 15-20 minutes or until they are crispy and golden. Keep an eye on them to prevent burning.

Once baked, remove the crackers from the oven and allow them to cool completely on the baking sheet.

Once cooled, transfer the spicy ranch oyster crackers to an airtight container or sealable bags for storage.

Steak Quesadillas

Photo from Bake it with Love

I'm sure I've mentioned that I could eat Mexican food every day. It's often so easy and so delicious. Tacos are my usual go to, but tonight I decided to go the quesadilla route.

To be fair, quesadilla recipes aren't really a "new" recipe for me. My quesadilla making days go WAY back to my semester in Mexico.

I grilled the skirt steak and then cut it into small chunks. When I was ready to make the quesadilla I sautéed the steak to get it a little crispy. So delicious. 

Steak Quesadillas

Recipe from Bake It with Love 

Serves 4

• 1 T olive oil (extra virgin)
• 1 lb skirt steak (or flank steak, diced into bite-sized pieces)
• 1 T beef taco seasoning
• 8 large flour tortillas
• 1 c Mexican cheese blend (shredded)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced steak and beef taco seasoning to the hot skillet and toss to fully coat the steak. Cook the steak until all sides are nicely browned, then transfer to a plate or cutting board and wipe out your pan.

Add a little more olive oil to the pan and place one tortilla in the center. Top the tortilla with ¼ of the diced steak and ¼ of the shredded cheese then place a second tortilla on top and use your spatula to gently press it down.

Cook your steak quesadilla until the tortillas have browned and the cheese is melted inside (about 3-4 minutes per side). Repeat this same process with each quesadilla.

Slice each quesadilla into wedges if desired and serve immediately.

Antipasto Salad

Photo from The Girl Who 
Ate Everything.com

Book club night. This month it was my turn to bring a salad. As luck would have it a salad came up on my random selection of recipes for this week. I had intended on making this and having it for lunch, but figured book club was just as good. 

I am a big lover of Italian subs. This recipe is basically a sub in a bowl. I did not include the pepperoncinis because 1) I couldn't find them and 2) none of the people eating this salad like them. I think they'd be good in it so when I make this again, and I will, I'll be sure to add them. I momentarily thought to do banana peppers, but decided against it. Next time.

The other change I made is I used Swiss Cheese instead of provolone. I had it and it needed to be used. I do think provolone would have been delicious in it. Again, Next time.

I dressed it with a Caesar dressing. I thought it was Olive Garden's Italian dressing, but it was a Caesar. Which turned out delicious too.

Antipasto Salad

Recipe from The-girl-who-ate-everything.com

Serves 8

• 8 c chopped romaine lettuce
• 3/4 c grape or cherry tomatoes, halved
• 6 ounces provolone cheese, diced
• 4 ounces marinated artichokes, drained and chopped
• 1/2 c olives (about 3 ounces)
• 2 ounces hard salami, diced
• 2 ounces pepperoni, quartered
• 1/4 c sliced pepperoncinis
• 1/4 c sliced red onion
• 1/4 c shredded Parmesan cheese (more to taste)

In a large shallow salad bowl, add the romaine and layer all of the rest of the ingredients. Toss together with your favorite Italian dressing and enjoy. It doesn't get any easier.

Beef, Tomato and Acini Di Pepe Soup

Soup season is winding down here in the PNW. I think I might have a couple more weeks, but you never know here. It could be summer tomorrow and then back to winter the day after. 

This soup recipe is so delicious. It's easy and hearty too. We had a somewhat blustery day and this was perfect to keep me warm. I think tomorrow it'll be even better as a leftover. 

Its such a simple recipe in fact, that I changed nothing. Absolutely nothing.

Beef, Tomato and Acini Di Pepe Soup

Recipe from SkinnyTaste

Serves 6

• 1 lb 90% lean ground beef
• 1- 1/2 tsp kosher salt
• 1/2 c diced onion
• 1/2 c diced celery
• 1/2 c diced carrot
• 28 oz can diced tomatoes
• 32 oz beef stock
• 2 bay leaves
• 4 oz small pasta such as Acini di pepei*
• grated parmesan cheese, optional

In a large pot or Dutch oven, sauté the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and sauté 3 to 4 minutes.

Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).

Add the pasta, stir and cook according to package directions.

Country French Skillet Chicken

I wasn't at all sure how this recipe would turn out. I've never used Vegetable Recipe Mix in anything. Ever. I didn't even know what it was. 

When I Googled it I found what it looks like and then I was able to track it down in the store. Looking at the recipe on this package it turns out this is used in several spinach dip recipes. Makes sense. 

But with a chicken recipe I was surprised. Turned out this was pretty darn good. I don't need to make it again, but it was a decent recipe. I had to add a little more water to the pan since it felt like it thickened up too quickly. 

Country French Skillet Chicken

Recipe from I Am Homesteader

Serves 4

• 4 boneless, skinless, chicken breasts
• 1 T Lawry's seasoned salt
• 1 tsp garlic powder
• ¼ c unsalted butter
• 1 c water
• 1 package Vegetable Recipe Mix
• 1tsp dried dillweed
• ½ c sour cream

Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.

In a cast iron skillet over medium-high heat, melt the butter. Add the chicken and sear each side until golden, about 3 minutes on each side.

While the chicken is searing, mix together the water, vegetable recipe mix, and dillweed. Once the chicken has finished searing on both sides, pour in the seasoning mixture. Bring to a boil. Reduce the heat to simmer and cover. Let cook for 7-9 minutes, until the center of the thickest part of the breast registers 160°F.

Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.

To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each chicken breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.