Cajun Chicken Pasta

Oh ya'll know my love of all things Pioneer Woman (well almost all things) and she did not disappoint with this recipe. It makes a lot if you're a small family like ours. I think we had it for lunch and dinner twice and ended up throwing a little out, so be warned unless ya'll are some big eaters! I followed the recipe exactly as written. Enjoy!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

White Chicken Enchiladas

So if you haven't seem a theme with the last few recipes I've posted I'm kind of obsessed with the great Pioneer Woman. She has some freaking amazing recipes (granted not all of them, but definitely quite a few!) and I just can't help myself I planned our last menu and grocery trip around her. This is definitely one of the recipes I'm glad I found! I've never really had a white sauce on my enchiladas. My mom usually made a red or green sauce and so does everyone else I know for that matter so I was so interested in trying these. I ended up making them for Cinco de Mayo and OMGoodness were they yummy! You seriously need to try these tonight if possible! they make a whole 9 x 13 pan and I had enough meat for about 14 tortillas so it can feed a few people we had them for dinner that night and then lunch the next day. Even Nathan LOVED these and he ate two alone in one sitting!

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Spicy Dr. Pepper Shredded Pork

This is yet another recipe from the famous Pioneer Woman. This is yummy. It is a smoky, spicy, just very slightly sweet in flavor and to be honest the hubby thought I was cooking red beans and rice when he walked in the door. And come to think of it the next day flavor was very similar which is odd. We made burritos, I followed the recipe and didn't change a thing. Although it was yummy I doubt I make it again but just had to share with all of you :)

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Beef Stew with Beer and Paprika

Ok this is a must try from the Pioneer Woman. Like seriously if you don't have all the ingredients go to the store now and by them! You will not be sorry! I love stew. I mean its yummy so who wouldn't but man oh man this stew is amazing! like I can't even find words to describe its yumminess and definitely get a yummy fresh crusty bread to dip into it! Its like heavan....

FYI I follow all her recipes as written :)

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• ½ teaspoons Paprika
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 1-½ teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Posted by Ree on January 8 2011

Another Mac and Cheese Recipe

I LOVE Macaroni and Cheese so I'm a total sucker when it comes to new recipes for it and I'll try any of them at least once! Well this is one of those recipes that is definitely only going to be a one timer in our household. We didn't like it all...like we threw out most of the pan, but it could just be our taste buds. The hubby was convinced the cheese was bad but I honestly think it was the dry mustard that was added, but whatever the case may be we are not making this again ever. Sadly I do have to say this did come from the Pioneer Woman, but the next recipe I'm going to post will def make up for this one!

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Sloppy Joes

Another yummy one from the Pioneer Woman! This is also a bit spicy if you add everything but oh so yummy! And definitely toast the buns with real butter YUM!

Ingredients:


■2 Tablespoons Butter
■2-½ pounds Ground Beef
■½ whole Large Onion, Diced
■1 whole Large Green Bell Pepper, Diced
■5 cloves Garlic, Minced
■1-½ cup Ketchup
■1 cup Water
■2 Tablespoons Brown Sugar
■2 teaspoons Chili Powder (more To Taste)
■1 teaspoon Dry Mustard
■½ teaspoons Red Pepper Flakes (more To Taste)
■Worcestershire Sauce, To Taste
■2 Tablespoons Tomato Paste (optional)
■Tabasco Sauce (optional; To Taste)
■Salt To Taste
■Freshly Ground Black Pepper, To Taste
■Kaiser Rolls
■Butter

Preparation Instructions:


Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Pasta alla Vodka

Oh if you know me you know my love of the Pioneer Woman and I've started making some of her recipes. Although not all of them are what I'd call amazing she does have a quite a few that are amazing!! This is one of those recipes that is oh so good and if you would like to add some chicken to it yum!

Ingredients:


■1 pound Pasta
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Chopped Finely
■2 cloves (to 3 Cloves) Garlic, Chopped
■¾ cups (to 1 Cup) Vodka
■1 can (About 14 Oz.) Tomato Puree
■1 cup Heavy Cream
■1 pinch Red Pepper Flakes
■¼ teaspoons (to 1/2 Teaspoon) Salt
■Freshly Ground Black Pepper, To Taste
■1 cup Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.