Well, it has been a long time since I posted anything to this blog but now I'm back. To get things started again, I decided to post some of my favorite cajun (or at least cajun-inspired) recipes.
Cajun Corn and Bacon Maque Choux
Ingredients
* 6 ears corn, husked and cleaned
* 2 tablespoons vegetable oil
* 1 large onion, thinly sliced
* 1 cup green bell pepper, chopped
* 1 large fresh tomato, chopped
* 1/4 cup milk
* salt to taste
* cayenne pepper
* 1/4 cup chopped green onions
* 8 strips crisply cooked bacon, crumbled
Directions
1. Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Chicken Creole
Ingredients
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 onion, thinly sliced
* 1 stalk celery, sliced thin
* 1 green bell pepper, minced
* 2 (16 ounce) cans diced tomatoes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 4 skinless, boneless chicken breasts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Andouille and Chicken Creole Pasta
Ingredients
* 1/2 pound andouille sausage, diced
* 2 skinless, boneless chicken breast halves - cut into strips
* 3 tablespoons Creole seasoning
* 2 tablespoons margarine
* 1 green bell pepper, seeded and sliced into strips
* 1 red bell pepper, seeded and sliced into strips
* 8 ounces fresh mushrooms, sliced
* 4 green onions, chopped
* 1 (14.5 ounce) can fat-free chicken broth
* 1 cup 2% milk
* 2 teaspoons lemon pepper
* 2 teaspoons garlic powder
* 1/4 cup cornstarch
* 1/2 cup cold water
* 1 (16 ounce) package linguine pasta
Directions
1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
2. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
3. Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Monday, November 16, 2009
Interesting Chicken and Salad Recipes
Well, that's enough for the cajun food for now. Here are some more recipes for you to enjoy.
Asian-Inspired Honey-Vanilla Chicken
Ingredients
* 3 tablespoons soy sauce
* 1 tablespoon orange juice
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon vanilla extract
* 1 tablespoon light brown sugar
* 1 tablespoon honey
* 1/2 teaspoon minced garlic
* 1/2 tablespoon garlic powder
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon sesame oil
* 1/2 cup vegetable oil
* 2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Chicken with Mango-Tomato Salsa
Ingredients
* 1 (14.5 ounce) can mango slices, drained and diced
* 2 (14.5 ounce) cans RED GOLD® PETITE DICED TOMATOES or REDPACK® PETITE DICED TOMATOES, drained
* 1 serrano chile, minced
* 1 tablespoon minced red onion
* 1 small bunch cilantro leaves, chopped
* 1 lemon, juice only
* Pinch red pepper flakes
* 1 green onion, chopped
* 1 tablespoon olive oil
* Salt and black pepper to taste
* 4 boneless skinless chicken breasts
Directions
1. In a medium bowl combine all the ingredients, except chicken. Mix well and let stand for 30 minutes to blend flavors.
2. Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to a uniform thickness. Broil or grill chicken 4 minutes on each side or until cooked through. Top the chicken with the salsa.
Chicken Souvlaki Gyro Style
Ingredients
Souvlaki Marinade:
* 3/4 cup balsamic vinaigrette salad dressing
* 3 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
* 1/2 cup seeded, shredded cucumber
* 1 teaspoon kosher salt
* 1 cup plain yogurt
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 tablespoon rice vinegar
* 1 teaspoon olive oil
* 1 clove garlic, minced
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon Greek seasoning
* kosher salt to taste
* freshly ground black pepper to taste
* 4 large pita bread rounds
* 1 heart of romaine lettuce, cut into 1/4 inch slices
* 1 red onion, thinly sliced
* 1 tomato, halved and sliced
* 1/2 cup kalamata olives
* 1/2 cup pepperoncini
* 1 cup crumbled feta cheese
Directions
1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Cherry Tomato Corn Salad
Ingredients
* 1/4 cup minced fresh basil
* 3 tablespoons olive oil
* 2 teaspoons lime juice
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups frozen corn, thawed
* 2 cups cherry tomatoes, halved
* 1 cup chopped seeded peeled cucumber
Directions
1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Borboletas
Ingredients
* 1 (16 ounce) package dry farfalle (bow tie) pasta
* 1 large fresh tomato, chopped
* 1 medium cucumber, peeled and chopped
* 4 ounces feta cheese, crumbled
* 1/4 cup Italian salad dressing
* 1 teaspoon dried oregano
Directions
1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Asian-Inspired Honey-Vanilla Chicken
Ingredients
* 3 tablespoons soy sauce
* 1 tablespoon orange juice
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon vanilla extract
* 1 tablespoon light brown sugar
* 1 tablespoon honey
* 1/2 teaspoon minced garlic
* 1/2 tablespoon garlic powder
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon sesame oil
* 1/2 cup vegetable oil
* 2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Chicken with Mango-Tomato Salsa
Ingredients
* 1 (14.5 ounce) can mango slices, drained and diced
* 2 (14.5 ounce) cans RED GOLD® PETITE DICED TOMATOES or REDPACK® PETITE DICED TOMATOES, drained
* 1 serrano chile, minced
* 1 tablespoon minced red onion
* 1 small bunch cilantro leaves, chopped
* 1 lemon, juice only
* Pinch red pepper flakes
* 1 green onion, chopped
* 1 tablespoon olive oil
* Salt and black pepper to taste
* 4 boneless skinless chicken breasts
Directions
1. In a medium bowl combine all the ingredients, except chicken. Mix well and let stand for 30 minutes to blend flavors.
2. Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to a uniform thickness. Broil or grill chicken 4 minutes on each side or until cooked through. Top the chicken with the salsa.
Chicken Souvlaki Gyro Style
Ingredients
Souvlaki Marinade:
* 3/4 cup balsamic vinaigrette salad dressing
* 3 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
* 1/2 cup seeded, shredded cucumber
* 1 teaspoon kosher salt
* 1 cup plain yogurt
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 tablespoon rice vinegar
* 1 teaspoon olive oil
* 1 clove garlic, minced
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon Greek seasoning
* kosher salt to taste
* freshly ground black pepper to taste
* 4 large pita bread rounds
* 1 heart of romaine lettuce, cut into 1/4 inch slices
* 1 red onion, thinly sliced
* 1 tomato, halved and sliced
* 1/2 cup kalamata olives
* 1/2 cup pepperoncini
* 1 cup crumbled feta cheese
Directions
1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Cherry Tomato Corn Salad
Ingredients
* 1/4 cup minced fresh basil
* 3 tablespoons olive oil
* 2 teaspoons lime juice
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups frozen corn, thawed
* 2 cups cherry tomatoes, halved
* 1 cup chopped seeded peeled cucumber
Directions
1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Borboletas
Ingredients
* 1 (16 ounce) package dry farfalle (bow tie) pasta
* 1 large fresh tomato, chopped
* 1 medium cucumber, peeled and chopped
* 4 ounces feta cheese, crumbled
* 1/4 cup Italian salad dressing
* 1 teaspoon dried oregano
Directions
1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Creole Stuffed Tomatoes
Ingredients
- 6 large tomatoes
- 1/2 teaspoon salt
- 2 cups cooked long-grain rice
- 1/2 pound sliced bacon, cooked and crumbled
- 3/4 cup shredded Cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup minced fresh parsley
- 1 egg, beaten
- 1/2 teaspoon pepper
- 1 pound cooked small shrimp
- 1/4 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
Directions
- Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Cajun Style Corn Soup
Ingredients
- 4 cups water
- 1 1/3 (6 ounce) cans tomato paste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups fresh corn kernels
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/2 pound ground beef
Directions
- In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
- In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.
Too Much Chocolate Cake
Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
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