Bayou Chicken Pasta

Bayou Chicken Pasta

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Ingredients

1 pound linguine

1/4 cup kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces

2 tablespoons Essence (recipe follows)

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1 tablespoon finely chopped habanero pepper

1 tablespoon minced garlic

1 1/2 cups heavy cream

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1/2 cup chopped green onion tops

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves

Instructions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt.

Place the linguine in the pot and stir until the water returns to a boil.

Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce.

Set a 12-inch saute pan over medium-high heat.

Add the butter and olive oil to the pan.

Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan.

Sear the chicken until well browned on both sides, about 2 minutes.

Remove from the pan and set aside.

Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.

Add the garlic to the pan and saute until fragrant, about 30 seconds.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil.

Cook the sauce until the cream is reduced by half, about 2 minutes.

Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.

Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

Emeril’s Essence Creole Seasoning

Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Nana's Pancakes

Nana’s Pancakes

Ingredients

1 large can of PET milk (evaporated milk)

3 eggs, separated

2 tbsp of Wesson Oil

1 cup flour (Nana says really full)

2 tsp baking soda

½ tsp salt

1 tbsp sugar

Directions

Empty canned milk in a large bowl; add egg yolks, oil, and all dry, sifted ingredients. Beat up egg whites until stiff and set aside. Then beat all other ingredients in a large bowl until mixed. Then fold in egg whites with a rubber spatula. This is where the recipe ends, but after all is mixed, drop the pancake batter onto a griddle and cook to desired doneness. Enjoy, because these pancakes are good! Already bringing back wonderful childhood memories of Nana’s cooking!

Recipe Courtesy of my Nana, Evelyn Lloyd 

Prosciutto, Garlic, and Herb Cheese Stuffed Chicken with Tarragon Pan Sauce

Prosciutto, Garlic, and Herb Cheese Stuffed Chicken with Tarragon Pan Sauce

Ingredients

4 6 ounce boneless skinless chicken breasts halves

4 slices prosciutto di parma

4 ounces (1/2 cup) garlic and herb cheese, such as Boursin

3 tablespoons Extra Virgin Olive Oil

salt and pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 cup white wine

1 cup chicken stock

2 tablespoons fresh tarragon leaves, chopped

Directions

Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper. Pound out chicken from the center of the bag outward using a heavy bottomed mallet. Repeat with the 3 remaining breasts.

Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the oil. Season the stuffed rolled chicken with salt and pepper. Add the breasts to the pan and brown on all sides cooking for 10 to 20 minutes. The meat will cook quicker because it is thin. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the white wine and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks and serve whole or sliced.

4 servings

Mom's Crab Dip

Mom’s Crab Dip

Ingredients:

2 packages of imitation crab meat

2 8oz. packages cream cheese, cubed

1 clove of garlic, minced

½ cup mayo

¼ cup sherry wine

1 tsp. minced onion

Seasoned salt to taste

Directions:

1.   Combine all ingredients, except for crab. Cook, stirring occasionally until cheese is melted. Add crab and stir.

2.   Serve hot in chafing dish w/ chips or crackers.

I like to use Fritos corn chips, or tortilla chips. Sit back and enjoy this dip, it is a sure crowd pleaser. My mom always made this dip for special occasions and family gatherings. 

Recipe Courtesy of my Mom 

French Onion Meatballs

French Onion Meatballs

Ingredients

2 (18 ounce) packages frozen cooked meatballs, partially thawed

1 (12 ounce) jar savory beef gravy

1 (1 ounce) package dry onion soup mix

1 tablespoon dry sherry

Directions

1.    Put meatballs in a slow cooker.

2.    Mix together the gravy, soup mix, and

       sherry.

3.    Pour over meatballs and mix slightly.

4.   Cover and cook on low setting for 3 ½

       to 4 1/2 hours.

Cheddar Beer Chicken Tacos

Cheddar Beer Chicken Tacos

Ingredients

4 boneless, skinless chicken breasts

1 cup beer (I used a Blue Moon)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese

medium white corn tortillas

your favorite toppings: avocado, cilantro, salsa, chopped red onion, chopped green onion, black beans, shredded lettuce, etc.

Directions

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours. (Low is my preference)

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together.

Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. While meat is sitting, heat up a skillet with oil and make your taco shells.

Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot.

Spanish Rice

Spanish Rice

INGREDIENTS

         2 tablespoons olive oil (can use up to 1/4 cup)

         1 onion, chopped fine

         2 garlic clove, minced

         2 cups of medium or long-grain white rice

         3 cups* chicken stock (or vegetable stock if vegetarian)

         1 heaping tablespoon tomato paste or 1 can of diced tomatoes

         Pinch of Oregano

         Pinch of Cumin

         1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Directions

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook the onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate pan bring stock to a simmer. Add the tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Variations:

Add a cup of yellow, red, and orange bell peppers

Add a jar of marinated artichoke hearts

Substitute 1 can of Fire-Roasted diced tomatoes (my recommendation) 

Simply add whatever you feel will taste good, that’s the great thing about this rice is you can be creative and it comes out different every time, but always a crowd favorite! 

Game Day Chicken

Game Day Chicken

Ingredients

         1 1/2 cups vegetable oil

         3/4 cup soy sauce

         1/2 cup Worcestershire sauce

         1/2 cup red wine vinegar

         1/3 cup lemon juice

         2 tablespoons dry mustard

         1 teaspoon salt

         1 tablespoon black pepper

         1 1/2 teaspoons finely minced fresh parsley

Directions

          In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in dry mustard powder, salt, pepper, and parsley. Use to marinate chicken at least 2 hours before cooking, the longer you marinate the better it will be. 

Variations:

I have experimented with using other herbs such as basil and thyme and it has turned out great as well. 

Chicken Enchiladas

Chicken Enchiladas

12 - 15 flour tortillas, medium size (8" - 10")

8 oz green chilies, canned, chopped

3 1/2 C cooked chicken with Fajita seasoning, chopped

1 pt heavy cream or half-and-half

1 medium yellow onion, diced

2 large cloves garlic, smashed and diced

8 oz cream cheese (light is acceptable)

16 oz Mexican blend cheese

1 red bell pepper, diced

14 oz can of corn, drained

1 can of black beans, rinsed and drained

1 chipotle pepper in adobo sauce, diced (more if you like it spicier)

.

Directions

Sauté onion, garlic, red pepper and pepper in butter. Add chilies for a minute, and then add cream cheese. Stir until melted. Add chicken, beans and corn. Combine ingredients.

Fill the tortillas with the chicken mixture. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas. If you want to have very soft cheese, cover with foil. For a crispier top leave the foil off.

Bake at 350 F for 45 minutes.

Variations:

I normally omit the beans and corn and just stuff with more chicken! But they are great either way!!

Be Careful! This dish can get spicy really fast!! 

Chicken Milano

Chicken Milano

Ingredients:

1 tablespoon butter                                                  salt and pepper to taste

2 cloves garlic, minced                                            2 tablespoons olive oil

½ cup sun-dried tomatoes, chopped                           2 tablespoons chopped fresh basil

1 cup chicken broth, divided                                     8 ounces farfalle (bowtie)

1 cup heavy cream

1 pound boneless, skinless chicken breasts

Directions:

1.   In a large saucepan over low heat, melt butter: add garlic and cook for 30 seconds. Add the tomatoes and ¾ cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium-low heat until the sauce is thick enough to coat the back of a spoon.

2.   Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from skillet.

3.   In the same skillet, over medium heat, bring ¼ cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

4.   Meanwhile, bring water to a boil; cook pasta according to directions; al dente. Transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

5.   Cut each chicken breast into diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; enjoy.

           

Variations:            

            Sliced mushrooms (thick) halfway point of tomato simmer

            Marinated Artichoke Hearts halfway point of tomato simmer