Cajun Chicken Pasta

Oh my goodness! I'm back! :) 

I was so lazy last week to cook haha! Plus I have been busy trying this whole extreme couponing, so far so good.

Anywho, I made Cajun Chicken Pasta today. Didn't take too much pictures but I will be as detailed as I can be but there is not much to it. Enjoy!

Ingredients: 

• 2 Boneless Chicken Breasts, cut in half. 

• 1 teaspoon of Cayanne Pepper.

• 3 tablespoons of Cajun Seasoning.

• 2 tablespoons of Butter.

• 1/4 teaspoon of Dried Basil

• 1/8 teaspoon of Garlic Powder. 

• 2 cups of Heavy Whipping cream

• 4 oz of Cream Cheese. 

• Pasta of your choice, I used Angel Hair.

•Salt and Pepper to taste. 

Directions:

Preheat your oven to 350 degrees and Season chicken with Cajun seasoning and Pepper. Place in oven for exactly 15 minutes. 

In a pot boil water and cook noodles following the instructions on the package. 

Meanwhile, in a sauce pan, heat through heavy cream, cream cheese, butter, 1 tablespoons of Cajun Seasoning, garlic powder, Cayanne pepper, basil, salt, pepper and bring to boil. 

And that's it. Seriously undoubtedly delicious and won't take more than 25 minutes. Enjoy! 

Carne Asada Fries

I feel bad for even posting this on here, buttttt I think everyone needs a cheat day. As long as the flavor is still there then why not right?? Enjoy! 

Ingredients:

• 1 bag of cooked Beef Fajitas.

• 3 potatoes, cut in strips.

• Lawry's Seasoning Salt.

• Grated cheese of your choice. 

• Sour Cream.

• Guacamole.

• Pato Sauce.

Directions: 

Follow directions for the French fries in my previous post. Cut the beef into little cubes and follow the directions on the bag.

And you are done! Haha. Garnish with your favorite toppings. 

Italian Sausages with Homemade French Fries

I didn't know what to make for dinner tonight and remembered these are a hit with my husband. Then again, pretty much everything is a big hit with him, haha. Any who, enjoy! Nonetheless, it was undoubtedly delicious. 

Ingredients: 

• Bell Peppers, thinly sliced. (I used all three colors today.)

• 1/2 onion, thinly sliced.

• 2 Idaho Potatoes.

• 1 package of spicy Italian Sausages.

• 1/2 cup of water.

• Hot dog buns.

• Salt and Pepper.

• Lawry's Seasoned Salt.

• Vegatable Oil.

Directions: 

In a medium size sauce pan over medium low heat, heat 2 tablespoons of vegatable oil. When hot, throw veggies in and season with salt and pepper, to taste. Cover with lid stirring often until tender, flagrant and carmalized (about 10 minutes,) set aside.

Meanwhile, in a skillet over medium high heat brown both sides of Italian sausages. About 5 minutes. Once brown add 1/2 of water. Turn heat down to medium low and cover for 12 minutes. 

Preheat oil in a skillet until it reaches 350 degrees. 

Once it reaches desired temperature place a handful of French fries in oil until golden brown or floating.

When done drain excess oil and place in a bowl and toss with seasoned salt. 

And voilá!

Assemble as wanted with your favorites condiments. 

Comment below for any questions.

-Dulce

   

Roasted Poblano Chicken Alfredo

I

I love chicken Alfredo! I used to make this all the time when I was pregnant. Only difference was that I used to use the jar Roasted Poblano Alfredo Sauce, but... I can't seem to find it anywhere! So I deceided to recreate my own and let me tell ya--it was undoubtedly delicious! Let's begin!

Ingredients: 

• 1 Poblano Pepper

• 1/2 of onion 

• 1 tablespoon of Garlic

• Broccoli

• 16 oz of Heavy Cream

• 1 cup of Parmesan Cheese 

• 1 Egg 

• 2 boneless Chicken breasts, cut in half.

• Panko Bread Crumbs

• Dried Parsley (or Fresh)

• Angel Hair Pasta (I like it all the thin pastas better.) 

To begin, turn on a roasting pan and roast your pepper. And repeat the same steps as my previous post (Chile Rellenos) 

Once roasted, peeled and seeded place in a blender with a little water and blend until smooth. Set Aside. ( Not pictured.) 

Preheat your oven to 350 degrees.

Now in my home it is just my husband and I so I just use two chicken breasts and slice them in half that way we have four. (Great money saver by the way.) 

Beat one egg and dip one breast in egg and coat with bread crumbs and place in an oven safe pan, preferably a non-stick pan, and cook for 15 minutes exactly (if slice in half) 

Steam your broccoli al dente and set aside.

Cut your onion in this thinly and in a big sauce pan place 1 tablespoon of butter and caramelize your onions and garlic. 

Meanwhile, in a medium sauce pan start to simmer 16 oz of heavy cream. When simmering add salt, pepper, parsley, roasted poblano pepper and 1 cup of Parmesan cheese stirring with a whisk quickly. Once every thing is incorporated pour in pan with onions and add your broccoli. 

By this time your chicken should be done, let it rest 5-10 minutes so you don't let the juices out and slice into strips and plate! 

Chile Rellenos with Mexican Rice

 

 

This happens to be my favorite food, and I am not going to lie, it is the most time consuming thing to cook! I started cooking at 12:30-ish and didn't finish until about 7pm! Granted my daughter has needs so I had stop ever so often but luckily my sister was over to help me with her. Any who, every time I cook these I have to make a lot only because I know I won't be making them in a while haha! Now, this is one of those meals that practice makes perfect. And today, they were perfect and simply undoubtedly delicious. Enjoy!

Ingredients:

• Pablano Peppers (I used 12-- 6 cheese, 6 meat) 

• 6 eggs, yolk separated from egg whites

• 1/2 lb of cheese of your choice, sheredded. I used Monterey Jack

• 6 Roma Tomatoes

• 1/4 onion

• 1 Jalapeño 

• 1 lb of Ground Beef

• 1 cup of Rice 

• 4 tablespoon of Chicken Boullion

• Spanish Olives

• Raisins

• Pork Lard (optional)

Directions:

Before we begin, clean the Poblano Peppers with cold soapy water and dry when done. Cut a little slit on the side of each pepper about 1/2 of an inch or less to let the steam come in. 

Heat up a roasting pan on medium high to roast your peppers. 

While the peppers roast start on the meat filling. 

Cook the ground meat and drain when cooked thoroughly.

Return meat to pan and add 1 table spoon of chicken bouillon, olives, raisins and set aside to cool down. I know it sounds weird but trust me, it is SO good.

 

Now don't forget on the peppers! They have to be toasted but not burnt or when it come to peeling them you might get a hole which will make stuffing and frying impossible.

Once roasted on each side place inside a bag and close tightly. The moister is going to help the pepper sweat which will make it is easier to peel.

 

Once in bag let them sit until skin looks lifted. Peel skin off like so makes sure to get all of the skin.

 

Let peppers sit for 10 minutes. Meanwhile start on the salsa for the meat filled Chile Rellenos. 

In a medium sauce pan bring the pot filled with water to a boil add 4 tomatoes and jalapeño. Once you see the skin of the tomatoes peel turn off your stove. Take all of the skin off the tomatoes but be careful not to let tomato juice out. Now on my jalapeño I took off the seeds-I wanted the spice but I also wanted to enjoy my food lol. 

Place everything in a blender with NO water! Include a tablespoon of Chicken Bouillon. And blend until smooth.

Place salsa back in a sauce pan and cover.

Now to stuff! This to me was the hardest! Here is where practice makes perfect comes in. You can choose to wear a glove during this because if you get a hot pepper your index finger is going to burn all day. 

Take your pepper and find the slit you made early this hole should not become more than maybe 3 inches long! We have to take out the seeds first so

hold your pepper upside down and with your index finger scoop the seed out. Try your best to get the all out without making a hole in the pepper. Plus no one want a mouthful of seeds.

When seeds are completely gone start to stuff your pepper with both your index finger, middle and your thumb. 

Do the same with the meat. I use a spoon with this one. 

Once you are done stuffing all your peppers, coat your pepper in flour. 

I used Pork Lard to fry these but that is up to you. I grew up to it so using anything other than the lard doesn't taste as good. Any way, heat your choice of oil or lard up. 

Take your eggs and seperate them. In a mixer mix the egg whites until they are stiff or when you hold upside down they won't fall but be careful haha.

Once stiff add the yolk and blended until well mixed. When mixed dip a pepper in batter and fry until golden brown. 

Place fried chiles in a baking pan and turn oven to warm meanwhile we cook the rice. 

Take a cup of rice and rinse with cold water until the water is no longer murky.

Drain. And in a medium size skillet warm up about 2 tablespoon of lard (yet again optional) and wait until heat up. Take your well drained rice and fry the rice until golden brown.

Meanwhile it fries start on the sauce. In a blender take 2 tomatoes, 1/4 of an onion, and 1 tablespoon of chicken bouillon with 1/4 cup of water and blended until smooth.

 

Once rice is golden brown add the tomato mixure along with 2 cups of water and bring to a boil.

When it comes to a boil turn heat to low and cover for about 15-20 minutes. Stir along the process but be careful not stir too much. 

And you are done! I know it is a lot of steps and work but trust me when you are finish you won't be disappointed! 

Don't forget to comment below! :)

- Dulce