Skillet Paella

Here is a tasty Louisiana Recipe that should light up your tastebuds and please your pallet....Skillet Paella.

Feel like Spanish tonight? This paella recipe makes it easy with Zatarain’s yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
(Free Advertisement...Shameless Plug...

INGREDIENTS: 

• 2 cups water
• 1/2 pound smoked sausage, halved lengthwise and sliced 1/4-inch thick ubstitutions available
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/2 cup chopped onion
• 1 teaspoon dried parsley flakes
• 1 package ZATARAIN'S® Yellow Rice (Again, shameless plug!)
• 1 pound large shrimp, peeled and deveined
• 1 cup frozen peas

DIRECTIONS:

• Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes
• Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes

Simple Huh?

Enjoy with a nice large glass of Lemonade!

Eat and Drink Well My friends!

Grilled Steak Tacos with Pickled Peach and Onion

Heyyyyyyyyyyyy Folk ,Here is another super cool and easy Summer Recipe.....Grilled Steak Tacos with pickled peach and onions...

Sound weird? It's tasty though, check out the recipe-

INGREDIENTS:

PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
1 lg peach, pitted and sliced into thin wedges
1 sm red onion, thinly sliced
1 jalapeño, sliced (optional)
½ tsp kosher salt
½ tsp black pepper
1 c distilled white vinegar
¼ c honey
1¼ lb skirt steak
½ tsp red-pepper flakes
8 flour tortillas (6" diameter), warmed
Fresh basil, for serving

DIRECTIONS:

 1. COMBINE peach, onion, jalapeño (if using), and ¼ tsp each salt and black pepper in a large bowl. Toss to combine. In small saucepan, combine vinegar, ½ cup water, and honey. Bring to a simmer over medium-high heat and pour over peach mixture.
2. LIGHTLY coat grill or grill pan with cooking spray and prepare for medium-high heat.  Season steak with red-pepper flakes and remaining ¼ tsp each salt and black pepper. Grill to desired doneness. Slice and serve in tortillas topped with peach mixture and basil.

Pretty basic and easy huh? Enjoy! Eat and drink well my friends!

Chicken Pesto Penne

Ahhh the things I can do with Chicken and Pasta.....This time, Chicken and Penne Pasta...

INGREDIENTS:

• 1 cup uncooked penne pasta
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sour cream
• 2 tablespoons prepared pesto
• 1 cup cubed cooked chicken

DIRECTIONS:

 Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.Yield: 2 servings.

Simple Huh!

Enjoy!  Eat Well My friends!

Chicken Pesto Pasta

Maybe it's because I come home from work so zonked sometimes....(Gotta look into that!)  I am a big fan of one pot dinners...and easy clean up!

INGREDIENTS:

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt-free seasoning blend
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 cup uncooked gemelli or spiral pasta
• 2 cups fresh broccoli florets
• 1 cup frozen peas
• 1/3 cup prepared pesto

DIRECTIONS:

1.Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.

 

2.In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. 

 

3. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.

 

4.Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, 2-3 minutes longer or until pasta is tender and chicken is no longer pink, stirring occasionally. 

 

5.Add peas; heat through. Stir in pesto. 

 

Yield: 4 servings. 

 

Enjoy! Eat Well My Friends!

Creamy Honey Mustard Chicken

You guys who read this blog know that I dig...Quick and easy on the table meals that are ready in 30 minutes.That and comfort food...Here is something that combines both...Quick and easy and somewhat comforting... Creamy Honey Mustard Chicken....Mmmmmmmmmm that even sounds comforting..

The honey mustard sauce is made with heavy cream which gives this sauce a creamy delicious taste.  It is really unique.  Tangy, sweet, and bold which gives the chicken a delicious flavor.  Picky eater and family approved.  This meal is delicious!

INGREDIENTS:

• 4 Boneless, Skinless Chicken Breasts
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 Garlic Cloves, Minced
• 1 cup White Wine
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Grainy Mustard
• 3 Tablespoons Honey
• ½ cup Heavy Cream
• ½ cup Chicken Broth
• Salt And Pepper, to taste

DIRECTIONS:

1. Heat a large skillet to medium high and heat the butter and oil until butter has melted.
2. Cut the chicken lengthwise so they are thin cutlets. Place into the skillet and brown on each side. Remove the chicken and set aside on a plate.
3. Reduce the heat to medium and saute the garlic until tender. Add the white wine and continue to cook until reduced by half. Add the mustards and stir to combine. Then add in the heavy cream, chicken broth and honey. Add salt and pepper to taste.
4. Add the chicken back to the sauce and allow the chicken to cook in the sauce for a few more minutes.
   
   A nice Wine of your choosing should accompany this!

Enjoy!!  Eat and Drink well my friends!

Iron Skillet Peach Crisp

Desert Time again folks.....I promise you, The season's most swoon-worthy peaches  will get extra-caramelized thanks to this cast iron crisp.

Check it out-

INGREDIENTS: 

TOPPING:
1 cup all-purpose flour2/3 cup (packed) light brown sugar

1. • 1/2 teaspoon kosher salt
   • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2. Assembly:
   • 1 1/2 cups pecans
   • 2 tablespoons unsalted butter, room temperature
   • 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
   • 1/3 cup (packed) light brown sugar
   • 1/4 cup granulated sugar
   • 3 tablespoons fresh lemon juice
   • 1/2 teaspoon garam masala

DIRECTIONS:

1. Topping:
   1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
2. Assembly:
   1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
   2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
   3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
   4. Do Ahead
      1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.

And there you have it....Enjoy! Eat well my friends!

Garlic Roast Pizza

My sympathies always lie with that person that works hard all day and is just broken down when he or she gets home...You don't feel like spending any money, but you need to eat....Here is some comfort food for you...

INGREDIENTS:

• 1 package (11-1/4 ounces) frozen garlic Texas toast
• 1/2 cup pizza sauce
• 1 package (3-1/2 ounces) sliced regular or turkey pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS: 

1. Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes.
2. Spread toast with pizza sauce; top with pepperoni and cheese. Bake 4-5 minutes longer or until cheese is melted. Yield: 8 slices.

EASSSSSSSY!

Enjoy!  Eat and Drink well peeps!