Sausage with Cajun Alfredo

Sausagewithcajunalfredo

I feel like a genius after having made this dinner. This only came about because I thought I had everything I needed for dinner…until time to make dinner and it turns out I had about half. Half one one recipe and half of another.

My first reaction was panic. I’m not usually the “wing it” cook. But, I knew the two recipes well enough that I thought I could mix it. Of course, when Hubs asked what was for dinner I answered with a  “we’ll see!” Turns out, it was a blessing for our tummies!

So I combined my Sausage Pasta with Tomato Cream Sauce (cajun style) with my Cheesy Garlic Chicken Alfredo.

Sausage Cajun Alfredo

You’ll need:

 

 

For the Alfredo:
2 cups milk
4 ounces cream cheese (1/2 a block)
2 Tbs flour
½ tsp salt
3 Tbs butter
1 cup grated Mozzarella cheese ( or Cheddar!)20160516_171323.jpg

For the Sausage pasta:
8+ ounces penne pasta (or whatever you prefer, I used small shells)
12 oz smoked sausage or Chicken!
14-oz can petite diced tomatoes with onion, drained well
1 teaspoon garlic powder
1-2 Tablespoons cajun seasoning
Salt and pepper to taste

What to do:

First, I started my pasta cooking and then made the Alfredo just as I do for the regular recipe:

Use a mixer or blender to mix together the milk, flour, salt, and cream cheese until it is smooth. I also added butter to this mix and heated it until it thickens then added the shredded cheese and let it sit.

Then, while those two were going, I sliced up my sausage and sautéed it and then added my tomatoes and onion, garlic and cajun spices, and a little S&P. Mix well

Finally, once my Alfredo was ready I slowly stirred it into my pan of sausage. making sure to coat everything and mix in the cajun spice. Then I added the pasta and mixed again.

This was one of the best outcomes of not having what you need!! This mix may be one of my favorites!

Sweet Hawaiian Crockpot Chicken

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This lovely pin was sent to me by my sister-in -law (thank you!). I’m always taking suggestions of things to try and this was a good start. I loved that it fit my easy and fast criteria, but I think it was maybe a little too easy as the directions on the pin seemed to be lacking a bit. You’ll find my suggestions at the end.

What you need:

2lb. Chicken tenderloin chunks (I used about 1.5lbs)

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup soy sauce

Flour (I ended up adding about 2 tablespoons to thicken the sauce at the end)

Of course, your Crockpot
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The directions on the pin said to take  the chicken chunks, pineapple juice, brown sugar, and soy sauce and put in a crockpot. The usual cook times apply 3-4 on high, 6-8 on low.

I followed this completely. I added my liquids then whisked in my brown sugar, finally stirring in my chicken.
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But about an hour before dinner I checked on it and while the chicken was cooked, it looked nothing like the picture, and the sauce was really runny. I had to at least thicken the sauce so here is where the flour came in. A little at a time I sifted it in then let it sit until we were ready.
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The result was really good. Hubby had seconds. I could eat just the sauce on rice all day! But here are my thoughts. I think for the chicken to look like it does in the picture, it should be fried a bit first. Maybe even battered and fried.
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I was thinking next time I might dip the chicken in that wonderful broth, then flour, and fry it before putting it in the crockpot. Also the addition of broccoli would be nice. You could just throw in frozen broccoli and let it cook.

Serve it up over rice and an easy dinner is yours!

 

ccsteph

Pepper Jack Chicken Stuffing

Pepper Jack Chicken Stuffing final

Every time I make this I always think about the movie Steel Magnolias. Annelle wants to make something that “freezes beautifully.” While I think she had something else in mind,  this is my beautiful.
Not only is this delightful and fulfilling like comfort food,  but it freezes beautifully!  I usually make two at a time,  one for dinner and one to freeze.
Plus,  it fits all my other requirements like,  easy and fast. It’s a win win.
I found this pin from Or So She Says for the Swiss Cheese Chicken. (Click there for their recipe) below is my variation that we really enjoy. Did I say this was easy?

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All you need: (just double for 2)
1lb chicken breast
1 can Cream of chicken soup
1/4 cup milk
Stove Top Stuffing of choice (one box is enough for two since you only use half)
1/4 cup of butter
Pepper Jack cheese slices, the original uses swiss cheese slices (both are yummy)

I spray both my freezer pan and glass dish with cooking spray first. Then put my chicken down.

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Next you want to layer the cheese slices on the chicken.  Four slices work for me in my 8×8 pan,  but I sometimes add one or two more.

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Now you want to combine the milk and can of Cream of Chicken.  I do one at a time just to make it easier. Combine one,  add it on top of the cheese,  combine one and to the other. It looks like yummy cake batter pouring out over the cheese. Just spread it around to fully cover the pan.

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Here is where you split. If making two, cover your dish you’re freezing,  label, and add directions of how to finish.

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To the other you now add half of a package of stuffing and then pour 1/4 cup melted butter on that. Pop it into the oven for 45-60 minutes at 350°.

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I usually let it cook for the full hour.
Serve it over rice and voila, wonderful dinner that you made 2 of, in about 10 minutes of prep time!
I have also made this with a small bag of frozen broccoli under the cream of chicken mix. It’s a good way to get your veggies in!

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Crockpot Cream Cheese Chicken “Chili”

Cream Cheese Chicken Chili final

This was one of my first pins that actually turned out so delicious I had to keep making it. This is so good I make it just about weekly.

I love to use the Crock pot. I always feel like I’ve made a gourmet meal with minimal effort. Which, with an almost three year old and a 7 month old, makes me feel like super mom. The original post serves this yumminess over rice. At our house we prefer to make taco out of it. Some times lettuce tacos, as the hubby prefers, but usually of the flour variety. So layer the tortilla with some cheese, sour cream, shredded lettuce, maybe even some salsa or guac, and this chili mix and you’ve got a tex mex meal that REALLY satisfies! Best of all it makes for a great lunch the next day! The best meals are the ones that are better the next day!

Here is the link to Rita’s Recipes or keep reading for mine!

Ingredients:

1 can Rotel tomatoes

1 can corn kernels, do not drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-oz pkg. cream cheese

2 chicken breasts, still frozen

Instruction:

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1. Add all ingredients except chicken and cream cheese. Combine and give a good stir.

2.Add chicken and “bury”  in the pot.

3.Add cream cheese to top.

4.Cover and cook on low 6-8 hours (less if chicken is not frozen.

5.About 20 min before serving pull out and shred the chicken. Give the mix a good stir to combine the cream cheese then add the shredded chicken back to mix.

6.Serve over rice as suggested or my way with tortillas and toppings!

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Teriyaki Chicken

Teriyaki Chicken Final

Anyone who knows me is fully aware of my addiction to Mexican and Chinese/Japanese food.  Thus, it is my passion to find recipes that will satisfy my thirst for these foods with out having to go out to eat.  While my Mexican Stuffed Shells (and soon to post enchiladas) fit the bill for my Mexican food fix, I had yet to find something for the latter. Enter teriyaki chicken!! I had tried several different recipes before, none worth posting about. They always lacked that certain something. I believe it’s all about the sauce and this sauce is unbelievable. I guess the recipe in total is mine, however, the teriyaki sauce is from Food.com.

Ingredients:

1lb chicken (I buy the lean thin cut chicken as a time saver)

Soy Sauce

Rice (white or brown, I used white rice)

Sauce:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger (didn’t have it this time but was still delish)
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

1. Start the sauce and get it simmering over a low heat. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a bowl and dissolve. Add to sauce in pan. I like to bring it to a boil first then let it simmer on low while I prepare the rest of the meal. Stir occasionally as you cook the chicken.

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2.  Cut up the chicken into bite size pieces.

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3. Cook the chicken in a little bit of soy sauce.

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4. Remove the sauce from heat and let stand. It will thicken. This is when I prepare the minute rice, because why not make it as easy as possible? One cup of rice, one cup of boiling water, let stand and voila! 2 servings of rice.

5. Add rice to plate.

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6. Add chicken to rice.

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7. Top with your sauce and enjoy! I won’t be ordering take out as long as I can make this goodie!

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Sweet Garlic Chicken

Sweet Garlic Chicken and rice final

I’m excited to make this one over and over again. It was an easy crockpot meal that has a VERY similar taste to the Sweet Onion Chicken Teriyaki from Subway. I cooked it up and served it over rice. Hubby and I both had seconds. I wish I could tell you how it was as a leftover but there were none! The sauce is so delicious. I keep pondering what else I can use the sauce for. YUM!! This pin came from My Fridge Food.

Ingredients:

4-6 chicken breasts (I think 6 is two many, 3-4 is best)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic (I used Garlic powder)
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.

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2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

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3.Take chicken pieces out of slow cooker. I shredded the chicken with a fork. It just fell apart.

4. Pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

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5. Lay chicken over rice and spoon the sauce over both. Enjoy!

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White Chicken Chili

White Chicken Chili final

Here is your game day special. With the weather turning cooler and the football season taking off, what better way to celebrate the return of fall than with an amazing chili? Did I mention that it’s all crock pot? So easy!!

Hubby and I crafted this ourselves. Each time it’s a little different but always a favorite. This recipe can be modified so many ways and it can also be an “everything but the kitchen sink” collaboration. Here are the basics. Feel free to add what you like!

 

Ingredients:

2-3 Chicken breasts (we used frozen)

2 Cans Great Northern Beans

1 Can of corn

Bacon, to taste (we used 4-5 strips, let’s be honest, bacon makes everything better!)

1 tablespoon of oil

1 McCormick White Chicken Chili packet

1 Cup Chicken broth

1 can green chilies

Additional ingredients: In the past we have also tossed in: green onion, onion, jalapeño, peppers, and extra corn. We finish it with a little shredded cheese and sour cream.

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1. First add your chicken to the crockpot.

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2. Next add everything else, chicken broth, beans, bacon, corn, oil, packet, chilies, etc.

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3. Give it a light stir, add the lid and cook on low for 8 hours, or 4 hours on high if you’re short on time.

4. Prepare yourself for a yummy game time meal!

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