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.
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