Cajun Jambalaya Pasta

Ummmm Here is a hummer for the summer..Cajun Jambalaya Pasta.

I won't waste time on Verbiage...I'll get right to it..


INGREDIENTS:


2 fluid ounces olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons and 2 teaspoons Cajun spice blend, separated 4 ounces red, yellow and green peppers, cut into thin strips

 4 ounces red onions, cut into thin strips 6 ounces shrimp, shelled and deveined 1 tablespoon blanched garlic, minced ½ teaspoon kosher salt ¼ teaspoon ground black pepper 4 ounces Roma tomatoes, diced into 1-inch pieces

1 pound linguini pasta

1 tablespoon parsley, chopped


DIRECTIONS:

Step 1: Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.

Step 2: Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done (they'll only be partially pink). Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper and the reserved 2 teaspoons of the Cajun spice.

Step 3: Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done and the vegetables are tender.

 Step 4: Drop the pasta into boiling salted water and cook until al dente. Step 5: Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.


Enjoy, Eat well my friends

Blueberry Quinoa

Sometimes...every once in awhile I like to get adventurous for breakfast!
This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious!


INGREDIENTS-

1/2 cup quinoa, rinsed and well drained

2 cups unsweetened almond milk

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries, thawed

1/4 teaspoon vanilla extract

2 tablespoons chopped almonds, toasted

DIRECTIONS:

In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes.

Stir in almond milk, honey, cinnamon and salt; bring to a boil.

Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally.

Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

This is for a morning when you want to eat but don't feel like cooking!

You can thank me later !

Apple Sauce Barbecue Chicken

Heyyy guys...This is one of those recipes that just by the title...I know I'm going to fix...

Darla Andrews , who created this recipe says -"You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. "

INGREDIENTS:

4 boneless skinless chicken breast halves (6 ounces each)

1/2 teaspoon pepper

1 tablespoon olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 tablespoons brown sugar

1 teaspoon chili powder

DIRECTIONS:

Sprinkle chicken with pepper.

In a large skillet, brown chicken in oil on both sides.

In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook until a thermometer reads 165°, 7-10 minutes.

Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months.

Thaw in the refrigerator overnight.

 Cover and microwave on high until heated through, 8-10 minutes, stirring once.