Cajun Chicken Pasta

Recipe from: Pioneer Woman

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
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Directions:
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!

The Verdict: Terrible. It needs sauce. Neither one of us wanted to eat it. Two thumbs down.

Pasta with Tomato Cream Sauce

Recipe from: The Pioneer Woman

Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream - I only used 1/2 cup
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped - omitted
1-½ pound Fettuccine - I used orecchiette

Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

**This was absolutely delicious. I even added some Italian sausage because Fred likes meat in his pasta. It tasted like something from an Italian restaurant. I served it with a spinach, dried cranberry, toasted almond salad. Delish!

Dump Cake

Ingredients:
1 can (21 Oz.) Strawberry Pie Filling (or Cherry - your preference)
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used Yellow)
1 stick Margarine - or several spritzes of I Can't Believe It's Not Butter
Whipped Cream - Optional

Directions:
1. Preheat oven to 350 degrees
2. Dump pie filling and crushed pineapple into baking dish. Stir together.
3. Sprinkle cake mix over the top of the fruit.
4. Slice margarine and butter and distribute over the surface of the cake mix. (Or spray lots and lots of I Can't Believe It's Not Butter)
5. Bake for 45 minutes to 1 hour.
Recipe adapted from: The Pioneer Woman

When I asked Fred if it was good, he said, "It's too good!" Pat on the back for moi!

Cajun Meatloaf

Recipe from The Pioneer Woman Cooks
Ingredients:
3 whole Bell Peppers (2 If they're Large)
2 whole Medium Onions
1 bunch(es) Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

Directions:
1. Preheat oven to 400 degrees.
2. Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3. Over medium-high heat, melt 6 tablespoons butter.
4. Once butter begins to start browning, add the diced vegetables and garlic.
5. Add about 1 tablespoon salt.
6. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce.
7. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.
8. Remove from heat.
9. After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.
10. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
11. In a large mixing bowl place the ground beef and pork.
12. Whisk 3 eggs and add to the meat.
13. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
14. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
15. Spray a sheet pan with some non-stick cooking spray.
16. Next, using your hands, form your meat mixture into a loaf on the sheet pan.
17. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
18. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
19. Slather this sauce over the whole meatloaf.
20. Place in a 400 degree oven for about 40 minutes.

Pork Loin with Cranberry Sauce

Recipe from The Pioneer Woman Cooks

Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions:

1. Preheat oven to 425 degrees.
2. Generously season pork tenderloin with salt and pepper.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat.
4. Sear tenderloin on all sides, using tongs to move it around.
5. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees.
6. Set pork on a cutting board to rest.
7.In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
8. Add onion and cook for a minute, then pour in wine (if using) and chicken broth.
9. Add rosemary.
10. Stir together, then add cranberry sauce.
11. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
12. Check seasoning and add more salt or pepper if needed.
13. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.