Cajun Chicken Spaghetti

A while back I made Cajun Shrimp Pasta and I have been craving it ever since.  However, I was to lazy to head out to the store so I recreated it with ingredients I had on hand.  The chicken was amazing all by itself and the cream sauce is delightful.  My husband and I both loved it and will definitely indulge in it again.

 

Ingredients:

• 1/2 box thin spaghetti
• 2 chicken breasts, cubed
• 1 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 2 1/2 teaspoons Cajun seasoning
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
•  Tabasco, to taste

 

Directions: Cook spaghetti according to package directions.  In a large bowl add chicken, 2 teaspoons Cajun seasoning, paprika and pepper.  Stir chicken until all pieces are completely coated.  In a large skillet over medium heat add olive oil and saute chicken while slowly adding 1/4 cup chicken broth.  When chicken is cooked through set aside.  In skillet melt butter and stir in flour, forming a roux.  Slowly whisk in remaining chicken broth and heavy cream.  Bring to a boil and remove from heat.  Whisk in cheese and add Tabasco.  Toss in spaghetti and top with chicken!



Layered JELL-O

My mom would make this for us every summer growing up and it is my favorite childhood dessert!  I love EVERYTHING about it.  It's gorgeous, fun and delicious.   You can have so much fun with all the colors and make this for any occasion. 

Ingredients:

• 4 3oz boxes any flavor JELL-O
• 4 envelopes unflavored gelatin
• 1 can sweetened condensed milk

Directions: 
Spray a 9x13 pan with non stick spray.  In a large bowl mix 1 can condensed milk with one cup boiling water and set aside. 

Add one box Jell-o and 1/2 package of gelatin with 1 1/2 cup boiling water and dissolve completely.  Pour into the bottom of the greased 9x13 pan and refrigerate until hardened, about 30 minutes.
In small bowl add 2 envelopes gelatin with 1/2 cup cold water and let sit for a minute or two.  Add 1/2 cup boiling water and stir until completely dissolved.  Mix gelatin with condensed milk, stir to combine and bring to room temperature.

When the first layer of Jell-o is set  pour about 1 cup of gelatin/milk mixture over the top of Jell-o and refrigerate for around 15 minutes.

Repeat layers and cut into cubes when completely cooled.

* If milk/gelatin mixture starts to harden microwave for around 20-30 seconds and stir until smooth.

Citrus Vinaigrette with Strawberry Orange Salad

I have been experimenting with different kinds of salads and dressings lately and this one was absolutely DIVINE!  I love the idea of making my own dressing and knowing exactly what is going into it.  I really never realized how easy and Delicious homemade dressing could be. 

 

Ingredients for salad:

• 4 navel oranges, sliced
• 10 strawberries, sliced
• 2 packets truvia
• 1 teaspoon dried mint
• 1 bag spring mix salad

 

Ingredients for dressing:

• 1/2 cup orange/strawberry syrup
• 2 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1/2 tablespoon Dijon mustard

Directions:  In a large bowl add strawberries, oranges and mint.  Sprinkle with truvia and let sit for at least 2 hours.  Drain juice from bowl and pour into a small mixing bowl.  Add all remaining dressing ingredients and whisk together.  Pour dressing back into strawberries and oranges.  In a large salad bowl and spring mix and top with dressing and fruit.  Toss and serve!

Powdered Sugar Maraschino Cherry Cookies

This recipe comes from my Great Grandmother Caroline, who I just so happen to be named after!  Even though I was never lucky enough to meet her, I know she must of been an amazing woman, mother, and friend.  This recipe is quite delicious.  The texture reminds me of the frosted soft and chewy cookies at the grocery stores but, tastes like the amazingness of Maraschino Cherries!

Ingredients:

• 1 cup Crisco
• 1 cup powdered sugar
• 1 small jar Maraschino Cherries, chopped
• 1 teaspoon vanilla
• 1 egg, beaten
• 2 cups flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda

Directions:  Cream together Crisco and sugar.  Add in vanilla and beaten egg.  Mix in flour, tartar and soda.  Gently fold in Maraschino Cherries.  Make into a loaf and cool in fridge overnight.  Slice and bake at 300 degrees for 12-14 minutes.  Cookies will be lightly brown at the edges. 

Garlic Ranch Mashed Potatoes

These definitely reminded me of the fake potatoes and I loved it.  As I was making dinner the other night I realized I didn't have the gravy I was planning on using.  After a little pantry digging I created this masterpiece!  My little guy was in heaven and literally packed it mouth until his cheeks were puffy.  My husband was dying to smoosh his cheeks!

 

Ingredients:

• 5 medium/small russet potatoes, peeled and cubed
• 2 cloves garlic, peeled
• 1/3 cup milk
• 2 tablespoons butter
• 1 package ranch dressing mix

 

Directions:  Boil potatoes and garlic until potatoes are soft.  Drain and return to pot.  Add butter, milk, dressing mix and mix with electric mixer until creamy.  ( I usually use a masher however, I needed to thoroughly mix the garlic cloves.)

 

Peanut Butter Cookies

I never realized how easy peanut butter cookies are to make.  Why have I only made the pre-made dough ones?  I loved these and will be making them many more times to come.  I will need to learn how to make the scissor lines a little cleaner though!

Ingredients:

• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar, firmly packed
• 1/2 cup peanut butter
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/4 cups flour, sifted

Directions:  Preheat oven to 375 degrees.  Cream shortening and stir in sugars.  Beat in peanut butter, egg, soda, powder and gradually stir in flour.  Form batter into balls between the palm of your hands.  Place on greased cookie sheet and press with the back of a fork, making scissor lines.  Bake for 12 minutes or until edges are lightly browned.

Brown Sugar Glazed Carrots

I bought a huge bag of baby carrots from Costco last weekend and I have been pondering many ways to use them up.  My husband hates veggies unless they are covered in ranch so I thought by adding sugar he just might eat them up.  However, he was still not impressed.  HAHA I guess I didn't add enough sugar.  Logan and I both loved them and I will definitely be making these again.

Ingredients:

• 3 cups baby carrots
• 2 tablespoons butter
• 3 tablespoons sugar
• water
• cayenne pepper, optional ( I love a little spice)

Directions:  Melt butter over medium/high heat and add carrots.  Saute carrots for about 5 minutes or until they start to get a little darker and add brown sugar.  When sugar dissolves add enough water until the carrots are about 1/2 covered.  Let simmer and stir frequently until water is gone and  you are left with a glaze!