Cajun Pasta with Chicken Sausage and Chicken

CAJUN PASTA (CHICKEN SAUSAGE & CHICKEN)

WHAT YOU'LL NEED:

1 Box Whole Wheat Penne (or regular Penne if you prefer)
1 Head Broccoli chopped small
2 Bellpeppers (1 red, 1 yellow)
1 small can Tomato paste
1 1/2 cups Heavy Cream
1 Pound Chicken Sausage (chopped small)
1 Pound Chicken Breast (chopped in bite sized pieces)
3 tblspoons Parsley
Old Bay Seasoning (add to your liking)
2 tablespoons Onion Powder
3 tablespoons Minced Garlic (or more if you're like me)
2 cups grated Parmesan
1 teaspoon of EVOO (extra virgin olive oil)
2 tablespoons of Unsalted butter
Dash of Cayenne (not much)
Salt N Pepper to taste

DIRECTIONS:

1. Cook Pasta according to package directions. Transfer pasta to a bowl. Cook Broccoli in remaining pasta water for 5 minutes. Transfer to same bowl as pasta. Set Aside

2. Heat up EVOO on Med. Heat. in a large deep pan. Season chicken pieces with Old Bay (about 2 tablespoons), Garlic Powder, Salt N Pepper.

3. Saute' Sausage and Chicken in EVOO until no more pink shows. Transfer to a seperate bowl.

4. In remaining EVOO, saute' garlic and Bell Peppers (5 minutes)

5. Add in Butter and Tomato Paste, Stir until smooth. Simmer for 5 minutes.

6. Whisk in Heavy Cream and other spices (More Old Bay, Parsley, Salt N Pepper, Cayenne). Simmer for 5 minutes

7. Return Pasta, Meat, and Broccoli to pan. Fold all ingredients until well mixed. Taste and Adjust seasoning to your liking.

8. Add Parmesan cheese and stir until well incorporated.

9. Serve Hot!

Pear & Apple Cobbler

PEAR & APPLE COBBLER

It definitely has been a while since I've posted a recipe. I attribute that to it being summer and no one wants to be in a hot kitchen during the summer. I've been cooking and baking less due to the heat. I also have been trying to cut down the sweets and fatty foods. But Sunday is our cheat day. So I made a cobbler to celebrate. Anyway, the recipe is as follows!

WHAT YOU'LL NEED:

• Butter or nonstick spray, for baking dish
• 2 1/2 cups peeled, cored and sliced Granny Smith apples
• 2 1/2 cups peeled, cored and sliced Bosc pears
• 3/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 4 tablespoons unsalted butter, softened, divided

 Topping:

• 1 cup self-rising flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 4 tablespoons unsalted butter, softened

Ice cream, for serving

DIRECTIONS:

Preheat the oven to 350 degrees F. Butter or spray a 31 x 23 cm baking dish.
Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, egg, and 2 tablespoons of butter. With a spoon, drop the topping onto the apples and top with remaining pats of butter.

Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream

I hope everyone is enjoying their summer and I hope all that try this recipe enjoy it just as much as we did.

Until Next Post,

BEST DISHES from

THE SOUTHERN BELLE

Simple Linguini

EASY LINGUINI

During the summer, I hate firing up the stove. It's already hot and eating heavy meals just makes you more tired. So, I came up with this super quick, super delicious linguini. All the taste but not the long drawn out cooking process. A certified 30 minute meal.

WHAT YOU"LL NEED:

1 box of linguini (fresh pasta is always nice)

1 bushel fresh parsley (chopped fine)

3 tablespoons minced garlic

2 tablespoons of onion flakes (or dried onion)

2 tablespoons Extra Virgin Olive Oil

1/2 cup white wine

1 teaspoon lemon juice (or 1 teaspoon of lemon zest)

1/2 cup chicken stock

2 tablespoons flour

1/2 teaspoon sugar

1 bag baby spinach

2 cups of grated parmesan cheese (or pecorino romano)

a pinch of red pepper flake (or more if you like more of a kick)

Salt and Pepper to taste

DIRECTIONS:

1. Prepare pasta as package explains, drain (reserve 1/2 of cooking water), and set aside
2. In a Medium Sauce Pan, heat up EVOO (medium heat), add garlic and onion flakes, cook for 2-5 minutes
3. Add in white wine and lemon juice, simmer for 5 minutes
4. Whisk in flour and sugar. Allow mixture to come to a small boil/bubble.
5. Whisk in chicken stock. Allow to boil for 2 minutes, Sauce should be slightly thickened
6. Add in cooking liquid from pasta. Simmer for two minutes
7. Season with salt and pepper to your taste
8. Turn off burner, mix in pasta
9. Next toss pasta with spinach and parsley. Continue to toss until spinach is wilted completely
10. Toss in parmesan and red pepper flake. This should thicken the pastas sauce.
11. Serve hot!

Chicken & Sausage Gumbo

CHICKEN & SAUSAGE GUMBO

WHAT YOU'LL NEED:

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 pound smoked sausage, (I used andouille) chopped in 1/2 inch pieces
• 2 chicken breasts & 3 chicken thighs, skin removed
• 1 tablespoon Creole seasoning, ( I made my own, recipe follows)
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers (green & red)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock 
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 tablespoon file powder

DIRECTIONS

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Creole Seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 50 minutes. (Taste and adjust seasoning as necessary)

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the top.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin (if any). Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Serve over WHITE RICE

CREOLE SEASONING:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon old bay

Fresh Strawberry Pie with Blueberries

FRESH STRAWBERRY PIE W/ BLUEBERRIES

I love this pie for so many reasons. The main reasons being because there's not much cooking involved, its very fresh and cool (perfect for summer), and it combines some of my favorite fruit. I like that it's super simple. So here's how to make it.

What You'll Need:

• 1 unbaked pie shell (9 inches)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package strawberry gelatin (3 oz.)
• 3 cups fresh strawberries (sliced)
• 1 cup fresh blueberry
• Fresh Whipped Cream (for serving)

Directions:

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool completely.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Arrange strawberries & blueberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.  Garnish with a dollop of whipped cream when serving.
   
   
   
   

Hoisin Ginger Wings (Roasted not Fried)

This is a simple recipe and gives you a delicious alternative to frying.

HOISIN GINGER WINGS

WHAT YOU'LL NEED

8-12 wings (whole)
1/2 cup minced scallions
1/3 cup hoisin sauce,
2 tablespoons butter
1 tablespoon of minced garlic
2 tablespoons honey
2 tanblespoons grated ginger,
3/4 teaspoon sesame oil.
Red Pepper Flake (to your taste)

Salt and Pepper

DIRECTIONS

Pre-heat over to 375 Degrees

1. Season wings with Salt and Pepper (I prefer seasoning salt) and roast for 1 1/2 hours (draining fat off periodically. 
2.  Place wings on wire rack (for oven) and roast another 30 minutes (until wings are crispy)
3. Heat up all ingredients (minus scallions) in sauce pan over medium heat. Stirring periodically.
4. Take off stove and toss sauce, scallions and wings in a large bowl. Make sure wings are evenly coated.
5. Plate and Serve.

This wing recipe is so simple to follow. I'm sure it will be a crowd pleaser.  I served this with mixed vegetables and seasoned rice but trust that these are a meal all on their own.

Until Next Recipe

Happy Cooking!

Rigatoni Bolognese with Spinach and Sweet Peas

RIGATONI BOLOGNESE

If you're on a diet, this recipe is not for you! lol. This dish is packed with rich heavy cream, tomatoe sauce and other deliciousness. If you want to learn how to make this, then you should keep reading.

WHAT YOU'LL NEED:

1/2 lb of sweet italian sausage (no casings)
1/2 lb of lean ground beef
1 box Rigatoni
1 bag of frozen peas (thawed)
2 cups of raw spinach
1 cup of parmesan cheese (or more if you like)
1/2 white onion (minced fine)
6 cloves of garlic (minced fine)
2 stalks of celery (minced fine)
3 carrots (chopped small)
2 tblspns Extra Virgin Olive Oil
1 64oz can of crushed tomatoes
1 small can of tomato paste
1 1/2 cup of heavy cream
2 tspns of sugar
1 tblspn oregano
1 tblspn parsley
1 tblspn thyme
1 tblspn basil
1 teaspn red pepper flake
1/2 teaspn nutmeg
salt and pepper to taste

DIRECTIONS:

Prepare pasta as stated on the box (al dente). Set to the side and reserve a few tblspns of starchy water

1. In a large sauce pan, heat up olive oil, once hot (and oil is swirling) add onion, garlic, carrot, and celery. Saute 5-7 minutes or until vegetables are translucent and tender. (high heat)

2. Add meat to the mixture (the pork and beef). Cook until no pink is visible. Drain the excess oil.

3. Add the heavy cream and turn heat down to medium. Add in nutmeg and simmer for 1 hour or until cream thickens and mostly disappears.
COOK'S NOTE: This step is optional- I wanted my sauce a little thicker, so before I added the heavy cream, I added 2 tspns of flour to the meat mixture, stirred it in until it disappeared and then added the heavy cream. 

4. Next add in the tomato paste, mix well. Add in the crushed tomatoes, stir well. Add in the rest of the seasonings. Simmer on low for 45-50 minutes. Stirring occasionally.

5.  Add in peas and simmer for 5 minutes or until peas are warmed in sauce.

6. Cut off heat, stir in pasta and reserved water. While dish is still hot, mix in spinach and keep stirring until spinach is completely wilted.

7. Serve hot and top with parmesan cheese as last step.

There you have it ladies and gents! My version of Rigatoni Bolognese. It's super delicious and worth the time. 

Until Next Post,

Happy Cooking