Cajun Chicken Pasta

INGREDIENTS

• 2 

    chicken breasts, boneless skinless 
• 4 

  teaspoons cajun seasoning
• 4 

  tablespoons  butter or 4 tablespoons  margarine
• 3 

  cups  heavy cream
• 1⁄2

  teaspoon  lemon pepper seasoning
• 1 

  teaspoon  salt
• 1 

  teaspoon  black pepper
• 1⁄4

  teaspoon  garlic powder
• 8

  ounces  pasta,of your choice  cooked and drained .I used Linguini. You can use penne.
• 2 

    roma tomatoes, diced 
• 1⁄2

  cup  parmesan cheese

  
  

  
  

  
  

  
  

  
  

DIRECTIONS

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
• 
  
• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips. Place on top of pasta.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan. Garnish with green onions or parsley for cuteness ♥️
• Throw a thick slice of Texas toast on that bad boy and enjoy!

BEEF FAJITA

Ingredients
1  tablespoon canola oil
1 pound flank steak sliced thinly against the grain
2 cloves garlic minced or 1 tablespoon of garlic powder
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 yellow onion thinly sliced
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon dried onion flakes you can substitute onion powder
1/4 teaspoon cayenne pepper I use 1/2 teaspoon because we like a bit more spice
1 teaspoon ground cumin
1/2 cup chicken broth
Instructions
Add the steak to the cast iron skillet on medium high heat and sear 2 minutes on each side.
Remove the steak from the pan and add the canola oil, garlic, bell peppers and onions.
Cook for an 3-5 minutes, stirring occasionally.
Mix the remaining ingredients in a small bowl.
Add the spice mixture to the pan with the veggies along with the and stir well.
Cook for an additional 2-3 minutes to allow the flavors to meld together well.
Add the steak into the pan and toss just before serving.

Top with sour cream optional

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Onion Burger

Ingredients

• 1/4 teaspoon canola oil
• 5 ounces freshly ground beef, divided into two 2 1/2-ounce balls
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup sliced onions)
• 2 slices American cheese
• 2 soft hamburger buns
• Mustard, pickles, and other condiments, if desired

• Directions

  1. 1.
     Spread canola oil in the inside of a large cast iron skillet with a paper towel. Heat over high heat until lightly smoking. Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper.
  2. 2.
     Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes.
  3. 3.
     Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Let cook until onions start to soften, about 1 minute. Add cheese and top with top bun. Place bottom bun upside-down over top bun to allow it to steam in the onion vapors.
  4. 4.
     When buns are soft, transfer bottom buns to a plate. Add condiments if desired. Lift up onions, burger, and top bun together and transfer to bottom bun. Repeat with second burgers. Serve immediately.

     For crispy onions see below

     • 1 Large Yellow Onion, peeled and Thinly sliced (don’t cut the onion, make really thing onion rings shapes)
     • 2 cups of Whole Milk
     • 1-1/2 cups of All Purpose Flour
     • 1 tsp of Paprika Pepper
     • 2 tsp of Granulated Onion Powder
     • Salt and Pepper, to taste
     • Vegetable Oil for frying
     1) Separate the onion slices with your fingers and place them in a bowl. Pour the milk over them and let them sit in the milk for about an hour.
     
     2) In a separate bowl, mix together the flour, paprika, onion powder, salt and pepper.
     
     3) Heat the oil to 375 degrees.
     
     4) Take a handful of the onions at a time, shake off the excess milk, dredge them in the flour making sure you shake off a lot of the flour and add them to the hot oil.
     
     5) Fry them for a couple minutes making sure you stir them around half way through the cooking time to make sure every strand is crispy.
     
     6) Remove them from the oil and place them on a paper towel lined plate.
     
     7) Repeat with the rest of the onions and enjoy them on top of your burger 🍔 

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PEACH DUMP CAKE

Quick, simple and tasty Peach Dump Cake will always be Lit .

This cake mix based treat is filled with peaches and butter and is the perfect dessert to make when you don't have much time to prep but want a warm, delicious cake. 

Ingredients

• 1-29 ounce can Sliced Peaches in heavy syrup, undrained
• 1 box yellow cake mix
• 3/4 cup butter sliced into 24 cuts

Instructions

1. Preheat oven to 350 degrees.
2. Spread peaches, with liquid, into a 9x13 baking dish.
3. Sprinkle cake mix evenly over peaches.
4. Place butter evenly over cake mix.
5. Bake for 40 - 45 minutes, until golden and bubbly. Serve warm or at room temperature.

COUNTRY RIBS W/ GRAVY

Ingredients

• 6-8 country-style pork ribs 
• salt and black pepper to taste 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon seasoned salt 
• 1 teaspoon chop and steak season
• 1 onion 
• 1 can condensed cream of mushroom soup 
• 1/4 teaspoon paprika 
• 1 Tablespoon all-purpose flour 
• 1 Tablespoon cold water 

Instructions

1. Lightly sprinkle the country-style ribs with  salt and all of the other seasonings including the pepper.
2. Cut the onion into slices and place them into the bottom of the crockpot. 
3. Arrange the pork ribs in the slow cooker on top of the onions.
4. Add the cream of mushroom soup over the pork ribs.
5. Sprinkle the paprika over the soup.
6. Cover and cook on the low setting for 8 hours, or on high setting for about 4 hours.
7. Remove the pork to a serving plate and keep warm.
8. Stir together the flour and water.
9. Pour the flour mixture into broth in the crockpot to thicken the gravy.
10. Turn the slow cooker to the HIGH heat setting and continue cooking for about 5 minutes or until gravy is thickened.

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INSTANT POT STEAK AND GRAVY

Ingredients

• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter

Steps

• Use a skillet and 1 T of butter to sear off both sides of your round steak. only cook these on each side for 2 to 3 minutes.
• In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
• Add the slices of meat to the pot.
• Add the two pouches of the gravy to 2 C of hot water and dissolve.
• Pour over the meat and onions. I get my gravy at Aldi. Now you know I love ❤️ me some Aldi. While this this cooking. Your water should be boiling for the mashed potatoes. I use the boxed potatoes from Aldi. I add milk butter and sour cream to mine to make them taste like homemade . Or you can serve with white rice.
• Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
• Release the steam and you are ready to serve.

INSTANT POT JAMBALAYA

Ingredients

• 2 Tablespoons Vegetable or Canola Oil
• 12 Ounces Andouille Sausage (sliced into circular pieces)
• 1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
• 1 Medium, Green Bell Pepper (diced)
• 1 Medium, White Onion (diced)
• 1 Medium Celery Stalk (chopped)
• 5 Garlic Cloves (chopped)
• 1 - 2 Tablespoons Creole Seasoning
• 3 Sprigs of Fresh Thyme (or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste)
• 2 Bay Leaves
• 3/4 Cup Chicken Broth
• 1 (14 Ounce) Can Diced Tomatoes (with juices)
• 1 Cup Long Grain White Rice
• Salt and Pepper (to taste)

Instructions

• Set the Instant Pot to "Saute."
• Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white. 
• Remove the sausage and chicken and drain on paper towels.
• Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft. 
• Add the garlic and cook for an additional 30 seconds while continuing to stir. 
• Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine. 
• Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
• Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. 
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

INSTANT POT SHREDDED CHICKEN TACOS

INGREDIENTS

FOR THE CHICKEN:

• 1 tablespoon extra-virgin olive oil — divided
• 2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
• 2 teaspoons kosher salt — divided
• 1/2 teaspoon black pepper
• 1 small yellow onion — or 1/2 large yellow onion, thinly sliced
• 4 cloves garlic — minced
• 2 teaspoons chili powder
• 3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
• 1 can diced tomatoes in their juices — (14 ounces)
• 1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

• 1 ripe avocado — peeled and pitted
• 3/4 cup nonfat plain Greek yogurt
• 2-4 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

FOR SERVING:

• Stand & Stuff Taco Shells
• toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

INSTRUCTIONS

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

INSTANT POT ITALIAN BEEF

Ingredients

• 4 Tbsp olive oil divided (see Note)
• 2.5 lb beef chuck roast
• One 12 oz jar pepperoncini
• 2 Tbsp minced garlic
• 15-16 oz beef broth about two cups

Instructions

1. Cut the roast in half. Add 2 Tbsp olive oil to the Instant Pot and heat using the saute-normal function, then add half the roast and brown on both sides for about three minutes per side.
2. Remove the first half of the browned roast from the pot, add 2 Tbsp olive oil, then brown the second half of the roast for three minutes per side. (Use long tongs to safely and easily flip the roast, since you’ll get some spattering here.)
3. Turn off the pot. Return the first half of your roast to the pot, then add the beef broth, pepperoncini, minced garlic, and about half the liquid from the jar of peppers.
4. Close and secure the Instant Pot lid and make sure the pressure release valve is set to sealing. Press the meat/stew button, and set the time to 80 minutes.
5. When the Instant Pot beeps, let it sit so the pressure releases naturally for about ten minutes, then turn the pressure release valve to venting to quick release the steam. (Make sure to do this away from cabinets, so that the steam doesn’t damage them.)
6. After the pressure is released and the lid unlocks, use a slotted spoon to remove the pepperoncini from the pot and set them aside to serve with the finished beef. Remove the beef from pot and shred, discarding any large chunks of fat.
7. Serving suggestion: Enjoy your shredded Italian beef on deli rolls, topped with either provolone or mozzarella. Use a little of the juice from the pot on the shredded beef, if you like your Italian beef “wet.”

BEST VANILLA ICE CREAM

 

Ingredients

• (1) 14 oz can of sweetened condensed milk
• 2 cups heavy whipping cream
• 2 tablespoons pure vanilla extract

Instructions

1. Place sweetened condensed milk, heavy whipping cream and vanilla in a large
   mixing bowl.
2. Beat with a whisk for 3-5 minutes or until stiff.
3. Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight.
4. Scoop into cones or bowls as desired. Store covered in the freezer.