PW Cajun Chicken Pasta

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

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!

4-Step Chicken Marengo

Ingredients

* 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

* Kosher salt and freshly ground black pepper

* 1/2 cup all-purpose flour

* 3 tablespoons vegetable oil

* 1 medium sweet onion, sliced

* 1/2 pound mushrooms, sliced

* 1 yellow bell pepper, seeded and julienned

* 2 tablespoons tomato paste

* 1/2 cup white wine

* 1/2 cup beef broth

* 1 (14-ounce) can chopped tomatoes

* 1/2 tablespoon butter

Directions

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.

In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor.

Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.

Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Perfect Crispy Potatoes

Ingredients

* 1/4 cup vegetable oil

* 3 russet potatoes, peeled, and cut into 1/2-inch cubes

* Kosher salt and freshly ground black pepper

* 3 tablespoons water

* 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes.

Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don’t stick.)

Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes.

Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes

depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Crispy-Skinned Chicken a l’Orange Melissa D’Arabian

Ingredients

* Kosher salt and freshly ground black pepper

* 3 skin-on bone-in chicken breast halves

* 1 tablespoon vegetable oil

* 1/2 cup frozen orange juice concentrate

* 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a

large saute pan over medium-high heat and sear the chicken, skin side

only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange

juice concentrate, honey, and salt and pepper, to taste, over medium

heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the

chicken skin side up and transfer the pan to the oven. Bake until the

internal temperature reaches 160 to 170 degrees F on an instant-read

thermometer, brushing on more glaze halfway through, about 15 minutes

in total. Let the chicken rest for 10 minutes on a cutting board.

Remove the chicken breast from the bone and slice the meat on the

bias. Transfer the chicken to a serving platter and serve.

pumpkin sandwich cake

ingredients

• 3/4 cup all-purpose flour
• 1-1/2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3 eggs
• 1 cup granulated sugar
• 3/4 cup canned pumpkin
• 1/2 cup whipping cream
• 1/2 of an 8-oz. pkg. cream cheese, softened
• 1/2 cup powdered sugar
• 1 Recipe Chocolate Cream Icing, below
• Pumpkin pie spice

directions

1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8×1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5. Store cake, loosely covered, in refrigerator. Makes 8 servings.

6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

Skillet Barbecued Pork Chops

America’s Test Kitchen

Ingredients:

Pork Chops
1/2	cup table salt
4	bone-in pork rib chops , 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit according to illustration below (see note above)
4	teaspoons vegetable oil
Spice Rub
1	tablespoon paprika
1	tablespoon brown sugar
2	teaspoons ground coriander
1	teaspoon ground cumin
1	teaspoon ground black pepper
Sauce
1/2	cup ketchup
3	tablespoons light molasses
2	tablespoons grated onion
2	tablespoons Worcestershire sauce
2	tablespoons Dijon mustard
1	tablespoon cider vinegar
1	tablespoon brown sugar
1	teaspoon liquid smokeDirections:  1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes. 2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate. 3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside. 4. TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub. 5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce. 6. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes. 7. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.

Monster Snack: Spicy Meat and Cheese Stromboli

Recipe courtesy Rachael Ray

1 tube refrigerated pizza dough (recommended: Pillsbury brand)  2 tablespoons all-purpose flour or corn meal  1/4 pound sliced pepperoni, about 24 slices  6 slices provolone, deli sliced  6 slices Italian hot ham  8 slices Genoa salami  2 tablespoons extra-virgin olive oil  2 tablespoons sesame seeds  2 teaspoons Italian seasoning blend  2 tablespoons grated Parmigiano or Romano  1 teaspoon crushed red pepper flakes  1 teaspoon garlic powder  The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional    Preheat oven to 400 degrees F.Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.       The Big Dipper: Simple Marinara Dipping Sauce:  1 tablespoon extra-virgin olive oil  3 cloves garlic, finely chopped  1 teaspoon hot red pepper flakes  1 tablespoon anchovy paste, optional but recommended  1 tablespoon chopped flat-leaf parsley  1 (15-ounce) can crushed tomatoes  Salt and pepper    Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.Yield: 2 cups  Prep Time: 2 minutes  Cook Time: 7 minutes  Inactive Prep Time:  Ease of preparation: easy

sweet and sour pork

• 1 1/2 lb pork, cut into strips
• 1 can pineapple chunks drained
• 1/4 c brown sugar
• 2 T cornstarch
• 1/4 c vinegar
• 3 T soy sauce
• 1 green pepper, cut into strips
• 1 onion, cut into rings

1. brown pork, cover and simmer until cooked.
2. combine pineapple juice, cornstarch, brown sugar, vinegar, soy sauce.  add to pork, stir until gravy thickens.  add green pepper and onion and pineapple.
3. serve over rice.

heaven in a 9×13

cream:
1 c brown sugar
1 c sugar
1 c butter
2 eggs

add:
1 t vanilla
3 c oats
2 c flour
1 t baking soda

mix well. spread 2/3 of mixture in bottom of 9×13 pan.

melt together:
1/2 c butter
1 bag milk choc chips (12 oz)
1 can sweetened condensed milk (14 oz)

pour over oat mixture. “dollop” remaining 1/3 of oat mixture on top.
bake at 350 for 20-25 min

allow several hours to cool
eat in one sitting

Veg-Head Three-Bean Chili

from rachael ray.  who, as it turns out, makes great food in spite of crappy tv

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans

Toppings:
8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded
cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.