CREAMY CAJUN CHICKEN PASTA (ONE POT)

From: https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/

Servings 4

Prep 10 mins

Cook 20 mins

Total 30 mins

Cajun Seasoning

2 tsp smoked paprika                                                   

1 tsp oregano 

1 tsp thyme                                                                  

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp cayenne pepper 

1/4 tsp black pepper 

1/4 tsp salt 

Chicken Pasta

1 tbsp olive oil

1 tbsp butter 

1 lb. boneless, skinless chicken breast 

1 yellow onion, diced 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes 

2 cups chicken broth 

2 oz. cream cheese 

3 green onions, sliced 

Instructions 

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.

Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

NAVAJO TACO - FRY BREAD

 From: Matt Watts

6 cups flour

1 tbsp shortening (cut into the flour)

1 teaspoon salt

1 tablespoon baking powder

Mix together (above ingredients)

Add 2-2.5 cups warm water (sometimes more or less, starting with 2 cups and add more as needed). 

Mix the dough, form a ball, spray with cooking spray and cover with plastic wrap. Let it rest for at least 30 minutes, but longer is better. 

Cook in hot oil/shortening. Crisco is the preference for Matt (or grapeseed oil). Vegetable oil works, but it can be too greasy. 

FISH TACOS

From: Celso

FISH & BATTER

2 cups flour

1 tbsp ground pepper

1/2 tsp dried oregano

2 tbsp mustard

1 egg

16 oz beer

Tilapia, cut into strips

Salt and pepper to taste

Corn tortillas, warmed

Mix all ingredients, dip fish in batter and fry in hot oil. Place in corn tortillas and top with mayo, guacamole and cabbage mix. 

NOTE: This is super yummy on shrimp as well. 

SPICY MAYO

2 tbsp hot oil

2 roasted arbol chiles

3 whole guajillo chiles

1 1/2 cup mayo

2 cloves minced garlic

2 limes

Heat oil in shallow pan, add and roast chiles and garlic lightly. Blend mayo with chiles, garlic and oil. Add lime juice and blend well (using a blender is best).

GUACAMOLE

4-6 avocados

1/2 - 3/4 cup of diced tomato

1/4 - 1/2 cup diced onion

1/4 - 1/2 cup chopped cilantro

3-4 limes juiced

Garlic powder to taste

Salt and pepper to taste

Finely minced serrano pepper, deveined and seeded (optional)

Mash avocados with garlic powder, salt, lime, pepper and serrano peppers. Then fold in vegetables. 

***NEED TO GET THE PORTIONS FOR THIS***

CABBAGE MIX

1 head cabbage, finely shredded

tomatoes diced

onion diced

lime juice

Salt and pepper to taste

Mix cabbage, tomato, onion and lime juice. Stir well and serve. 

SOUR CREAM CHICKEN

From: Celso

1 Costco Rotisserie Chicken
Roasted Poblano Peppers (I normally do 3-5)
1/2 large Onion - diced
1 can of Corn (drained)
1-2 tbsp of Chicken Bouillon
8- 12 oz Sour Cream
Salt and Pepper to taste
2 tsp of minced garlic
Oil
(Optional) Heavy Cream

Shred chicken and set aside.
Peel and slice roasted poblanos in strips.
On a large pan that would fit all the ingredients together heat up some oil and sauté the onion and the garlic.
Add the roasted poblanos and the can of corn. Mix well until mixed well and the corn and poblanos start to release their juices.
Add chicken bouillon (I normally start with 1 tbsp. Then add more if needed after chicken or sour cream.)
Add salt and pepper and mix well.
Add shredded chicken until it's reaches the same temperature as the vegetables (normally a couple of minutes)
Add Sour Cream and immediately stir together and remove from heat.
If needed add a little heavy cream to make the mixture a bit saucy but it's not necessary.

WHITE LASAGNA SOUP

From: https://payhip.com/b/nKGp7

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped - optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired

In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove from the soup and shred.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Serve with cheese as desired.

Storage:
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don't get soggy!

NUTRITION
Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

CHEDDAR BAY BISCUITS

From: https://www.simplyrecipes.com/copycat-red-lobster-cheddar-bay-biscuits-recipe-8422725

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 servings
Yield 12 biscuits

If you don’t have salted butter, use unsalted and add an extra 1/4 teaspoon salt to the biscuits and the topping.

For the biscuits
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons salted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)

For the topping
1/4 cup salted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning

Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment.
Combine the dry ingredients:
In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Cut in the butter:
Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.
Divide the dough and bake:
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:
While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

ROOT BEER CHICKEN

12 ounces root beer
2 Tablespoons apple cider vinegar
2 Tablespoons vegetable oil
1/2 cup lite soy sauce
27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.
Grill.