Creamy Cajun Chicken & Pasta

Okay, tonight supper was great! Spicy, creamy, rich and full of flavor, I made this dish when I first started dating my main village man 4 years ago. I made it around the same time I started making Chicken Lazone, only I some how forgot about it and haven’t made it since….until today!! I was pondering what meals I should make over the next 2 weeks and I was drawing blanks. Normally the hard part of making my 2 week meal plan is deciding what dishes to axe. But perhaps if it wasn’t such a struggle today I wouldn’t have come across the memory of the first time I made this. I decided it had to happen to night and yeah, it was truly as good as we remembered. The only thing I will be changing down the road is the Cajun Seasoning…I used to have a wicked recipe and alas I cannot find it anymore…so I used Hy’s Cajun Seasoning. This will get updated when I make a batch actually worth sharing 😊

  • 1/2 cup yellow bell pepper, chopped
  • 1/3 cup onion, chopped 
  • 1/2 cup tomato, chopped
  • 1 tbs garlic, chopped
  • 3 chicken breasts, cut into bit sized pieces
  • 2 cup coffee cream 
  • 2 tbs parmesan 
  • 2 1/2 tbs oil
  • 2 tbs butter
  • 4-5 tbs Cajun Seasoning 
  • 1 500g package linguine or fettuccine, cooked

**Note** Using a large sauce pan with a wide surface area is best for this recipe. The more narrow your pot, the deeper the cream will, be which will make the cream take longer to thicken

  1. In a medium sized bowl mix 1 1/2 tbs of oil with 1 1/2 tbs of Cajun Seasoning.
  2. Mix in the chicken breast chunks, bell pepper, onions and garlic. Mix until evenly coated.
  3. In a large sauce pan over medium heat, melt butter with oil. Add chicken and veggie mix and cook for 10 minutes, chicken should be almost cooked.
  4. Add cream and stir. 
  5. Once cream begins to simmer you will want to start stirring occasionally. 
  6. After 10 minutes the sauce should be a bit thicker, add the parmesan and then start adding cajun seasoning a tablespoon at a time, having a taste here and there (using a clean spoon because double dipping isn’t cool!) until you reached the amount of Cajun-y goodness you enjoy. Continue stirring. 
  7. The sauce will need to simmer for about 20-30 minutes. You want it to have the same consistency as an Alfredo sauce, thick enough to coat and stick to a spoon. It will get thicker as it cools. 
  8. Once your sauce is thick and flavorful you will want to add the fresh chopped tomatoes and mix.
  9. Begin adding and mixing pasta in small portions. You should have enough sauce to coat all the noodles in the pack unless you like a little more sauce add less noodles. Adding the pasta in portion allows you to ensure you don’t have more pasta then sauce. That always sucks.

Enjoy!!

Yellow Curry Chicken

  • 3 chicken breasts, roughly chopped
  • 2 400ml cans coconut milk 
  • 1/2 cup chicken broth 
  • 1 1/2 cups carrot, roughly chopped 
  • 1 cup chickpeas
  • 1 1/2 cups potatoes, roughly chopped
  • 1 cup onion, finely chopped
  • 1 tbs grated ginger
  • 1 tbs minced garlic 
  • 1-2 red thai chili peppers (optional)
  • 2 tbs lemon grass paste
  • 7 tbs medium yellow curry powder
  • 3 tbs turmeric 
  • 3 tsp ground coriander 
  • 1/2 tbs sugar
  • 2 tbs water + 2 tbs cornstarch 
  • Salt to taste 

This recipe can be done very quickly on the stove or if you prefer to toss it in the crock pot this recipe is perfect for that option as well ❤

Crock Pot Instructions 

  1. Place all ingredients except the cornstarch and water into the crock pot and cook on low for 8 hours or on high for 6. 
  2. When cooking is done, mix water and cornstarch and thicken to your desired consistency. 
  3. Serve over rice.

Stove Top Instructions 

  1. In a large pot, heat 2 tbs of oi over medium heat. 
  2. Add chicken, carrots, potatoes and onion and cook appx 10 minutes or until the onion is tender.
  3. Add the remaining ingredients except for the cornstarch and water, and stir until everything is well combined. 
  4. Simmer for 45 minutes. Mix water and cornstarch together and slowly stir it in until your desired consistency is reached. 
  5. Season with salt to taste and serve over hot rice.  

BAM! Roasted Whole Chicken

BAM! Chicken doesn’t have to be done just with chicken breasts in tin foil packs as my previous BAM! Recipe I posted. I haven’t made a batch of this seasoning for a while and I had a mad craving for it. I decided to change it up a bit though because well…change can be a good thing and in this case it was a wonderful thing!

  • 1 whole chicken
  • BAM! Seasoning  (<- click for recipe)
  • 2 Bay leaves
  • 1 head of garlic
  • 3-4 medium potatoes
  • 2-3 carrots
  • 1/2 medium onion
  • 2 tsp worchestershire
  • 2 cans chicken broth
  • 1-2 tbs olive oil
  1. Wash and dry chicken.
  2. Pour oil over the chicken and very generously cover the chicken in BAM! seasoning. Don’t be shy with it, seriously go to  town and cover it in 3 or more table spoons. Allow to sit for at least 1 hour at room temperature.
  3. Preheat oven to 350°
  4. Peel carrots and potatoes.
  5. Split garlic cloves up into individual pieces, don’t worry about peeling the skin off. We are straining the liquid at the end and tossing them anyways so save yourself the hassle.
  6. Place chicken in roasting pan and pour in the broth and add all remaining ingredients into the pan with the the chicken.
  7. Bake for 1 1/2 hours or until your meat thermometer reads 165. 
  8. For crispy skin, remove the lid and broil on high for a few minutes. Watch it close so it doesn’t burn.
  9. Remove the chicken, potatoes and carrots to a serving dish and let rest. After 10 minutes of resting you can carve.the chicken up!
  10. For the gravy: Pour the liquid  from your baking pan through a strainer and into a pot and bring to a boil. Mix equal amounts of water and cornstarch together to make a “slurry”. Once it has come to a boil reduce the heat and begin to whisk in the slurry. Continue adding in small portions until your desired consistency has been achieved. Season with salt and pepper to taste.

Savory Classic Chicken Pot Pie

Growing up one of my favorite foods ever was chicken pot pie. Not the store bought stuff, no no. My stepmom is an excellent cook and chicken pot pie was made from scratch and that’s the way it should be. Don’t let the prep work scared you from making this fabulous meal at home!

  • 1 cup onions, chopped 
  • 1 cup celery, chopped 
  • 1 cup carrots, chopped 
  • 1 cup broccoli, chopped 
  • 1/2 cup green beans, chopped 
  • 1/2 cup peas
  • 1/2 cup corn
  • 5 large garlic cloves, minced 
  • 4 tbs oil
  • 3 chicken breasts, cut into bite sized pieces 
  • 1/2 cup beef broth
  • 1 cup chicken broth
  • 1 cup coffee cream 
  • 5 tbs butter 
  • 5 tbs flour
  • 1/2 tsp poultry seasoning 
  • 1 tsp oregano 
  • Salt & Pepper to taste 
  • Extra Flaky Vodka Pie Crust <- click for recipe
  1. In a large pot heat half the oil over medium-high heat. 
  2. Saute all veggies until tender. Remove and set aside.
  3. Heat the other half of the oil and cook chicken until cooked through. Remove and mix into the veggies.
  4. Time for the white sauce.  Lower heat to medium and melted butter and garlic together. Once the butter starts to sizzle around the garlic whisk in the oregano, poultry seasoning and flour until well combined.  
  5. Immediately add all the liquid and whisk together until well blended. 
  6. Raise the heat a little, continuously whisking until thick.
  7. Pour the veggies and chicken into the white sauce and mix until everything is evenly coated. 
  8. Season with salt and pepper to taste. I would recommend 1/2 tsp of seasoning salt to start with. 
  9. From here you can pour the filling into a pie crust and I have to recommend my Vodka Pie Crust. A good flaky crust goes magnificently with the creamy richness of this pie. ❤😍
  10. Baker until the pie crust is golden brown or according to instructions. 
  11. Allow to cool for 15 minutes before cutting. 
  12. Enjoy!

BAM! Chicken In Foil Packs

The first time I ever experienced BAM! Seasoning was in this recipe. I was a kid when my mother made this for me and I’ve loved it since. Back then I just loved how wonderfully everything tasted together but as an adult and having to clean up the dishes after dinner the foil packs have a special place in my heart. Anything that keeps me from scrubbing or soaking is an automatic win. This chicken goes great with a side of Fettuccine Alfredo.

 

  • 2 or 3 chicken breasts
  • 2 cloves of garlic per breast, thinly sliced
  • 1/4 – 1/2 white onion, thinly sliced
  • 1/4 – 1/2 green pepper, thinly sliced
  • 1 cup old cheddar, shredded
  • BAM! Seasoning

 

  1. Generously coat both chicken breasts with BAM! and let sit for 2 hours or over night.
  2. Preheat oven to 350°
  3. Rip 1 fairly decent sized piece of tin foil per breast off and lay it on the counter. Put 1 breast in the center of each piece.
  4. Place a layer of garlic, onions, green peppers and top with grated cheddar cheese all to your personal preference.  The onions, green peppers and cheese all release liquids which will help your breast stay juicy and moist! Fold the sides of the tin foil up and fold the top over keeping it from touching the cheese as much as possible. Fold the ends up making sure none of the juices will leak out while it’s cooking. 
  5. Place packs on a pan and cook in the preheated oven for 45 minutes.
  6. Remove packs and allow to cool off for about 5 minutes. Add fairly decent amount of steam will come barreling out when the package are opened so be careful.

 

 

Chicken Tikka Masala

Indian food may as well be classified as a highly addictive substance as far as I’m concerned. We can’t get enough of it. I wanted to learn how to make this dish at home so we could have it as often as we want at a much lower cost. After making a few different versions of it I decided to make my own version of this dish. Turned out better than the others I had tried and I made sure there wasn’t going to be any flavor lacking. I found blandness to be a common theme.

  • 6 Oz coconut milk ( the kind from the can in the Asian Isle of your local grocery store  )
  • 1 & 1/2 tsp ground coriander + 1 tsp set aside
  • 2 & 1/2 tbs garam masala powder + 1 tbs set aside
  • 1 tsp ground fenugreek leaves + 1 tsp set aside
  • 1 tsp ground fenugreek seeds
  • 1 tsp paprika (for color)
  • 1 & 1/2 tsp smoked paprika (for color and to simulate the smokiness you would have if you cooked chicken in a tandoori oven)
  • 2 tbs honey
  • 1 398 ml can fire roasted tomatoes ( depending on your preference you can leave them chunky or blend to desired consistency )
  • 1/2 cup coffee cream
  • 1 & 1/2 tbs fresh minced ginger
  • 5 large garlic cloves, minced
  • 2 – 3 red thai peppers, minced 
  • 1 large onion, roughly chopped
  • 2 tbs grape seed oil
  • 2 tbs tomato paste + 1 tbs set aside
  • 1 tbs cornstarch starch
  • 2 chicken breasts chopped into bite sized pieces
  • 1 & 1/2 tbs cilantro, chopped
  1. In a medium sized bowl or ziploc bag combine the coconut milk, 1 1/2 tsp coriander and 2 1/2 tbs or garam masala, 1 tsp ground fenugreek leaves, 1 tsp ground fenugreek seeds, 1 tsp paprika and 2 tsp smoked paprika. Add chicken and let rest in the fridge 2 hours or over night.
  2. In a large pot heat oil. Add onions and ginger and simmer until tender. About 5 minutes. 
  3. Add garlic and cook for 1 minute and add 2 tbs of tomato paste and red thais. Stir until well combined. 
  4. Add the honey, marinated chicken and as much of the coconut marinade as you can get out of the bowl or bag and cook for 5 minutes stirring occasionally.  
  5. If you want a smoother sauce blend tomatoes, if you want a chunky sauce partly blend then add to the pot along with the coffee cream. Reduce heat and simmer for 45 minutes to 1 hour stirring occasionally. 
  6. Once your time is up its time to use the extra ingredients set aside. Stir together  the 1 tbs of tomato paste, 1 tbs cornstarch, 1 tbs garam masala and 1 tsp of coriander together making sure the cornstarch is well blended. Add to the pot and mix in. 
  7. Allow to simmer for 3-5 minutes or until desired thickness is achieved.  
  8. Stir in chopped cilantro and dig in!

Goes wonderfully with Yellow Rice and fresh homemade Naan.

Roasted Garam Masala Chicken

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A new found love in our house is Garam Masala. The flavors are bold and beautiful and we can’t seem to get enough of it! I came across a recipe and did some alterations to it. The results were fantastic! The masala sauce does make a large amount and can easily cover 2 chickens. It also freezes well so if you don’t have a lot of people in your home you can always have it ready to pull out and toss in the oven.

 

  • 1 3-4 lbs roasting chicken

 

Masala Marinade

  • 6 tbs plain yogurt
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp tumeric
  • 1 & 1/2 tsp Garam Masala
  • 2 & 1/2 tsp ground coriander
  • 2 tsp garlic, minced
  • 2 tsp seasoning salt
  • 1 tsp ground pepper
  • 1/2 cup ground almonds

 

  1. In a small bowl combine all ingredients
  2. Loosen all the skin on the chicken
  3. With you hands take globs of the marinade and begin stuffing it under the skin and massage the top to spread the marinade under the skin. Continue until the whole chicken has marinade under the skin.
  4. Use the remaining marinade and rub over the the outside of the entire chicken.
  5. Allow to sit for 2 hours or preferably over night.
  6. Preheat oven to 400
  7. Place chicken in a roasting pan and cover with the lid or with tin foil.
  8. Cook for 25-30 mins then reduce heat to 350 for another hour or until your meat thermometer 165.
  9. Allow chicken to rest for 5 minutes covered with a piece of tin foil before carving.

                                  Pairs great with Yellow Rice & Naan Bread