Posts Tagged ‘Cajun seasoning’

Oven-Fried Chicken & Biscuit Waffles #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

BrunchWeek 2014 Logo

Check out all the amazing recipes today:

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Sides:

Brunch Breads and Desserts:

Oven-Fried Chicken & Biscuit Waffles

After getting you liquored up yesterday with my Raspberry Tequila Sunrise, how about something savory? For brunch today I am serving up a combination of chicken & biscuits and chicken & waffles using my favorite technique for oven-fried chicken. But this time the Panko breading was seasoned with Cajun seasoning. Then I made waffles out of biscuit batter and topped it all off with a dollop of homemade basil pesto. For a sweeter option, this would also be great topped with some Bonne-Maman fruit preserves.

Don’t forget to check out all of our sponsors and giveaways for your chance to win some great prizes! Click HERE for more information.

One year ago: Spicy Edamame Burgers
Read the rest of this entry »

Stovetop Cajun Chicken Mac and Cheese

One cajun mac and cheese has been seen on here already, and despite being incredibly similar to the one today I had to post it as well because it was good enough to not care. Besides, this one is made with chicken instead of sausage!

Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.

One year ago: Pumpkin Biscoff Cream Cheese Bread
Read the rest of this entry »

Cajun Mac & Cheese

I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.

I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?

One year ago: Pizza Bagels

CAJUN MAC & CHEESE

Serves 4

Ingredients:

12 ounces whole-wheat pasta

2 Tbsp olive oil

6 oz. andouille sausage, diced

2 bunches green onions, sliced

1 red bell pepper, chopped

1 Tbsp Cajun spice blend

2 Tbsp all-purpose flour

2 cups 2% milk

8 oz. sharp cheddar cheese, grated

Salt & pepper

Directions:

  1. Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
  2. In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
  3. Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.

Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.

Cajun Chicken Alfredo Pizza

Today, I am going to remedy a serious problem. The problem is that I have not seen my dad since March last year and we live in the same state (and even worse, my stepmom since Christmas a year ago)! Granted we are on opposite ends of a very long state, but still unacceptable. So today I am venturing off to pay them a visit. Did I mention there will be also cookies at the end of the yellow brick road?

Speaking of things I haven’t seen in awhile, after I did my best of 2011 recipe round-up I started to crave the lighter cajun chicken alfredo on that list which despite it’s awesome-ness I have neglected to make again. But since I sometimes like to change up recipes into new creations, I decided to get rid of the pasta and throw it on top of a pizza crust instead!

Ok ok, now bear with me on this one and enjoy the cheesy point I’m about to make because it’s the reason I bought this… The plate says it all. You can start making fun of me now, I give you permission. But you know what? I won’t care because it’s fun and truly was yummy.

One year ago: Black Cherry Vanilla Almond Smoothie

CAJUN CHICKEN ALFREDO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough

1 Tbsp olive oil

1 boneless, skinless chicken breast

1 Tbsp + 1/2 tsp Cajun seasoning, divided

1 cup 2% milk

1 oz. reduced fat cream cheese

1 Tbsp flour

1/2 tsp salt

1/2 Tbsp light butter

2 cloves garlic, minced

1/2 cup Parmesan cheese

2 Tbsp sun-dried tomatoes, diced

1/4 tsp dried basil

1/2 cup frozen broccoli, thawed and chopped

1 cup Mozzarella cheese

1/8 tsp cayenne pepper (optional)

Directions:

  1. Preheat oven to 425 degrees for at least 10 minutes with a pizza stone* on the middle rack.
  2. Meanwhile, roll pizza dough onto a corn meal dusted pizza peel*.
  3. Heat oil in a medium skillet. Season both sides of the chicken breast with 1 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips, or bite-sized pieces.
  4. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
  5. In a medium sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
  6. Add the milk mixture to the pan. Stir constantly for about 2-3 minutes until the sauce begins to simmer. Keep stirring and let it cook for a couple minutes more. It should become thicker.
  7. Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1/2 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
  8. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency. Then spread sauce over pizza crust, and top with chicken, broccoli and cheese.
  9. Shimmy the pizza from the pizza peel onto the pre-heated pizza stone and bake for 15-20 minutes, or until it the crust turns golden brown and the cheese starts to bubble. Allow to cool for 5 minutes then cut into slices.

*If you do not have a pizza stone or peel, roll dough out on a corn meal dusted baking sheet/pizza pan.

Source: Adapted from The Spiffy Cookie.

Guiltless Cajun Chicken Alfredo

Cooked this for a group of friends and it was a raving success. The second servings I saw on some plates were as big as the first! Pretty sure this one is going into the regular rotation for dinner.

For the sauce, I used an alfredo base which I adapted slightly from Lauren at Nosh ‘N Nutrition. A little extra seasoning and some sun-dried tomatoes and you’ve got Cajun Alfredo! Super creamy with a kick = fantastic!

Serve it up with a homemade Olive Garden salad, and garlic rolls.

Ingredients:

2 Tbsp olive oil

2 boneless, skinless chicken breasts

2 Tbsp + 1 tsp Cajun seasoning, divided

1-13.25 oz box of  your favorite pasta (whole wheat penne for me)

2 cups 2% milk

3 oz Neufchatel cheese

2 Tbsp flour

1 tsp salt

1 Tbsp light butter

2 cloves garlic, minced

1 cup shredded Parmesan, plus more for garnish

1/4 cup sundried tomatoes, sliced

1/2 tsp basil

1/4 tsp cayenne pepper (optional)

Directions:

  1. Heat oil in a large skillet. Season both sides of the chicken breasts with 2 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips, or bite-sized pieces.
  2. Cook pasta according to package directions; strain and set aside.
  3. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
  4. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
  5. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
  6. Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
  7. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
  8. Mix the cut-up chicken and pasta into the sauce. Serve with extra Parmesan sprinkled on top.

Source: Chicken from Stolen Moments Cooking. Sauce adapted from Nosh ‘N Nutrition.

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
Photobucket
Photobucket
SAVE TIME AND MONEY WITH EMEALS MEAL PLANS
Photobucket
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
Photobucket
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
stephsbitebybite.com
Manage your shopping list and search for recipes from across the web at ZipList.com
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio