Louisiana Chicken Pasta ( Cheesecake Factory )

I break for the Cheesecake Factory. When I see one I jump for joy and whine til I get to go. Good thing I dont see one very often. I think the closest one is an hour drive to Beechwood. I usually only go when in Columbus.

I always get the same thing. Im sure they have a fabulous menu, but my brain focuses on the Louisiana Chicken pasta and it doesnt seem to look elsewhere. Of course I usually get a different cheesecake so I do shake some things up a bit.

Anyways, on my quest to try new recipes I found this one. It CANT be... I said to myself with glee. So of course I HAD to try it. And seriously... it SO is. This is my very close adaptation. I made it in honor of Mardi Gras

Chicken
Vegetable oil (for frying)
6 boneless skinless chicken breasts
3/4 c bread crumbs
1/4 c grated parmesan cheese
2 T flour
1 cup milk (optional)

 *Note* I cut my chicken up so it's easier to eat with bites of pasta. The original recipe calls for you to pound it flat, dredge with milk, the into dry mixture. If you want it authentic try it this way.

1. Cut chicken into bite sized chunks
2. Mix dry ingredients.
3. Toss chicken with dry ingredients Making sure to coat each piece
4. Heat oil in a large skillet. Fry chicken pieces until done. Remove to a paper towel. Set aside

Cajun Sauce

2 T butter
1 small red pepper (chunked)
1 small green pepper (chunked)
1 small sweet onion (chunked)
1 c baby portabella mushrooms (quartered)
2 t minced garlic
1 t crushed red pepper
12oz heavy whipping cream
8oz half and half**
1 c chicken broth
1 T dried basil
1 c grated parmesan cheese
1 box whole grain penne pasta (CF uses bow tie feel free to use)

1. Make pasta as directed on package. Set aside
2. Melt butter in a large skillet.
3. Add peppers, mushrooms and onions. Saute 4-5 minutes.
4. Add red pepper flakes and garlic. Saute 3 minutes
5. Add chicken stock, whipping cream and half and half
6. Simmer until sauce begins to thicken, About 5 minutes
7. Stir in basil and parmesan cheese.
8. Reduce sauce by simmering on low about 10 minutes
9. Toss pasta with sauce.

To serve:
Plate pasta, top with cooked chicken and sprinkle with parmesan cheese.

** I used half and half to lighten recipe(and because I only had 12 oz of cream left. You can use all 20oz cream if you prefer)

Kung Pao Chicken Stir Fry

Im dubbing this kung pao stir fry because typical kung pao only has green onions and I like to stretch out my chinese by adding lots of veggies. I added mushrooms, carrots and pea pods to my recipe, but feel free to add your favorite veggies. This is a pretty saucy version of the recipe because my husband enjoys extra sauce for his rice. Feel free to cut the sauce in half.

1lb boneless skinless chicken breast cut into 1" pieces
1 T cornstarch
4 t sesame oil
5T rice wine vinegar
6T soy sauce
6t sugar
1/2 cup peanuts
3 green onions and tops (chopped)
4 cloves garlic (minced)
3/4 t crushed red pepper (like spice? add more, dont like spice? add less)
1t dried ginger
3/4 cup pea pods or sugar snap peas
1 medium carrot juillened
8 white mushrooms quartered
Rice

1. Coat chicken in cornstarch
2. On medium high....Heat 2t sesame oil. Add chicken and saute 5-7 minutes until no longer pink. Remove
3. Add remaining 2t oil to pan Add carrots, mushrooms and pea pods. Saute 5 minutes
4. While veggies are cooking make your sauce. Mix vinegar, soy and sugar until sugar dissolves.
5. To veggies: Add onions, garlic, ginger and red pepper. Saute 1 minute.
6.. Pour in sauce. Stir
7. Add chicken back to the pan. Add peanuts
8. Cover and reduce heat....simmer mixture about 4-5 minutes

Serve over rice.

Thanksgiving leftover quesadillas

I got this idea from one of those money saving Food Network shows with Sandra Lee. I didnt use her recipe but it is a fantastic way to use some thanksgiving leftovers for a quick and easy lunch. No measurements because I just used up what I had. You just have to wing it sometimes. It really helped me use up what was left from that chicken dinner!
 

Tortillas
Leftover turkey (or chicken)
Leftover stuffing
Cheddar cheese
margarine
sour cream (for dipping)

1. Melt 1T margarine in a skillet. Lay in tortilla
2. On half of the tortilla spread 1 scoop/spoonful of stuffing
3. Top stuffing with leftover turkey/chicken
4. Top chicken with a handful of cheddar cheese
5. Fold tortilla over the filling.
6. Toast tortilla until golden brown. Flip over and toast the other side
7. Serve with sour cream for dipping and maybe somecranberry sauce!

Mmmmm melty!

Chicken and Brie Sandwich with Roasted Tomato

I found this recipe here while looking for a way to use up the 1/2 round of brie I had in my fridge. Its from the June 2001 issue of Cooking Light magazine. Its such an amazing mix of flavors! I think I could eat the tomatoes on anything!! I used leftover shredded chicken and a loaf of sourdough bread (my grocery was out of french bread :0 ) I also used 1t dried thyme because I was out of fresh.

Makes 6 sandwiches

1  teaspoon  olive oil
2  cups  halved cherry tomatoes (about 1 pound)
2  tablespoons  balsamic vinegar
1  tablespoon  chopped fresh thyme (i used 1 t dried thyme)
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1/4  cup  low-fat mayonnaise
1  tablespoon  whole-grain Dijon mustard
1  garlic clove, minced
1  (16-ounce) loaf French bread
3  ounces  Brie cheese, sliced
3  cups  shredded cooked chicken breast
2  teaspoons  extra-virgin olive oil
1  teaspoon  balsamic vinegar
1/8  teaspoon  salt
2  cups  fresh spinach

Preheat oven to 300

1. Mix mayo, garlic and mustard. Place in fridge til you need it
2. Heat 1t olive oil  over med-high heat. Add tomatoes. Saute 5 minutes
3. Remove from heat. Add balsamic vinegar, salt, pepper and thyme. Bake for 15 minutes
4. Cut loaf of bread lengthwise
5. Spread mayo on the top portion of the bread
6. Spread tomato mixture on bottom portion of bread
7. Top hot tomatoes with sliced brie (it wil start to melt)
8. Top brie with warm shredded chicken
9. Whisk together 2t evoo, 1t balsamic vinegar and pinch of salt. Dump in spinach. Toss
10. Top chicken with spinach mixture
11. Put the top on the sandwich
12. Slice into 6 sandwiches.

Chicken Gyro Salad

This salad uses one of my OAMC freezer kits and tastes awesome! You do not have to use the kit. Just marinate a few chicken breasts in this marinade and make some tzatziki for dressing

Makes 2 dinner sized salads

1 chicken gyro kit (marinated chicken, tzatziki and pita bread from this post)
8oz chopped romaine lettuce
1 plum tomato (sliced)
1/3 can black olives
0.5 to1oz feta cheese (crumbled)
1/4 sweet onion (chopped)
1/2 cucumber (to use in frozen tzatziki)

1. Defrost gyro kit
2. Wrap chicken in foil and warm in the oven
2. Wrap pitas in foil and warm in the oven
3. Pile lettuce on a plate, place sliced tomatoes around the edges
4. Sprinkle lettuce with black olives, onions and feta
5. Top with warmed chicken
6. Chop and de-seed cucumber and mix with tzatziki packet. Use this as dressing
7. Serve with warmed pitas

Chicken Caesar Wraps

Makes 4 wraps

2 cups shredded cooked chicken
4 10" flour tortillas
1/2 cup creamy caesar dressing (more or less to taste)
1/3 cup sliced black olives
2 plum tomatoes sliced
approx 6 oz chopped romaine lettuce (I used half a bag)
parmesan cheese to sprinkle

1. Mix shredded chicken with creamy caesar dressing. (you can skip this step and drizzle dressing on wrap but I think this makes alot less mess)
2. Warm flour tortilla
3. Lay tortilla flat. Add 1 handful of lettuce.
4.. Add 1/2 cup of chicken mixture in a line down the middle
5. Sprinkle black olives
6. Line sliced tomatoes along the top of chicken
7. Sprinkle with parmesan cheese
8. Fold bottom up and wrap mixture with tortilla
9. Repeat steps 3-8 with remaining tortillas.

Crockpot Salsa Shredded Chicken

My husband for years has driven me crazy because he wont eat Mexican food. He wouldnt specify what about it he didnt like, he just didnt like it. It took me awhile to narrow it down, but I finally found he just didnt like cumin. He associated ALL things remotely southwest or mexican with cumin and therefor wouldnt even try things.

I for one LOVE mexican food. I love fajitas and quesidillas, enchiladas and burritos. It made me sad that I could never make anything remotely tasting like these things because he wouldnt eat it. Now that I know its the cumin I find ways to introduce non-cumin versions of my favorites so he will eat them.

Almost everyone has a version of salsa chicken. Most people have it as a meal with taco seasoning and sour cream mixed in. My salsa chicken is a base for many meals. Its basically a filling. I have never eaten just salsa chicken for dinner, but I have eaten a lot of it. I always make a BIG batch in my crockpot and freeze it in 2 cup portions. Its really basic and makes a ton.

3-4lbs of boneless skinless chicken breast
1 jar of your favorite medium salsa*
1/4 cup water(to rinse out jar)

1. Toss everything in your crock pot
2. Cook on high 4 hours.
3. Shred chicken in juice

*Use a salsa you have eaten and LOVE. Your chicken is going to taste like it. Dont just but the cheap stuff or something on sale. If you love it and its on sale... awesome! Just make sure you like it.

So far I have used this for: (I will share recipes soon)
chicken quesidillas
chicken nachos
chicken pitas
chicken burritos

and my husband eats them up!

Buffalo Chicken Dip

This dip is SO hot right now. (dig the Zoolander reference) It seems everyone is making some variation of it. Its hot and bubbly and cheesey. Its good both hot (in a crockpot for a party) or cold (when you go sneak some out of your fridge at 2am)  Best of all it tastes just like a chicken wing and you dont have to mess with the bones. Pardon the bad picture. The piggies at this house were eating it before I had time to put it in a serving bowl and take pictures :) It makes a TON and is perfect for a party.

2 cups shredded cooked chicken breast
2 (8oz) bricks of cream cheese (softened)
1 cup Franks hot sauce
1 cup ranch dressing
2 cups shredded cheddar cheese

1. Mix everything and dump into a 13x9 glass baking dish
2. Bake at 350 for 30 minutes

Serve with celery sticks or tortilla chips (I do both)

Chicken Fried Rice

This comes out of your freezer and tastes JUST LIKE TAKEOUT! Im not joking here either. Its amazing! The cool thing is you can make it in mass quantities and freeze it. Just thaw the bag and in 10 minutes you have dinner! I adapted my version from this recipe from the oamc guru Tish at the Zaar. Its a gigantic recipe. I make 8 freezer packets from it.(feeding 2 people)  Feel free to divide it to meet your needs.

For the rice mix:
2 cups frozen peas
2 cups chopped carrot
1 chopped sweet onion
12 cups rice (cooked and cooled and yes you can use minute rice if you want)
2lbs of chopped cooked chicken (yes you can use leftovers)

1. Mix everything is a large bowl.
2. Portion, label and freeze.
I get 8 bags out of this with 2 servings each in them. Portion your bags according to your family's needs. Just adjust the quanties below.

To cook a 2 portion bag:
1 tbsp olive oil
2 eggs
3 TBSP soy sauce

1. Thaw bag and squeeze to break up rice
2. Heat oil in large skillet
3. Fry rice in hot oil over medium heat stirring frequently for 5 minutes
4. Add soy sauce to taste. (about 3 tbsp more or less to taste)
5. Push rice to the size of the pan. Add eggs to other side
6. Allow egg to cook until thick. Break up and the stir into rice
7. Serve

This is an easy thing to make for dinner. I serve with a couple egg rolls (I buy a big bag of frozen from BJs)

Asian Chicken Salad Bar

Every now and then I get a craving for an Asian inspired salad with mandarin oranges, nuts and chicken. I ate them alot when pregnant. Applebees, Panara and even Wendy's have their own take on it. This is mine. It uses grilled chicken instead of fried because Id rather use my calories elsewhere. Its loaded with crunchy goodness! I didnt really measure as I kinda made it a "salad bar" so everyone could help themselves and create their own. This is what should make a salad bar for about 8 people. They will be dinner sized salads. There may be extras depending on how your clan fills their plates

*16oz chopped romaine lettuce
*16oz chopped iceburg lettuce
*4oz chopped napa cabbage
*2 carrots matchsticked
*1 bag of frozen peapods (defrosted)
*10 oz dry roasted almonds
*1 (24.5) oz jar of mandarin oranges (i used dole)
*1 (4ish) oz package of crunchy wonton strips (found in salad section made by fresh express)
*1 medium can of LaChoy rice noodles
*2-2.5 lbs of grilled chicken (depending on how carnivorous your crowd is. You tend to need more meat if their are more men)
*Seasoning for chicken (I use Pampered chef Asian seasoning mix because I have it, but you can pretty much use anything you want. A little garlic and soy would be really good. You can also use leftover chicken)
*Your favorite Asian salad dressing. I used Asian Ginger from Marzetti. You will probably need 2 bottles for 8 people. (or you can make your own! I was going to but I was out of sesame oil)

1. Season and grill chicken.
2. Mix romaine, iceburg, napa cabbage and matchsticked carrot in a BIG serving bowl.
3. Put other ingredients in their own bowl
4. Give your guests a plate and tell them to dig in

Easy peasy lemon squeezy!

Macaroni Grill Carmela's chicken rigatoni

Nothing makes my mouth water quicker than the words marsala cream sauce!! This is my copy cat recipe for the Macaroni Grill's Carmelas chicken rigatoni. It so delicious and decadent (and I dont want to know the calories in it... I know it's BAD) I get this everytime I go to Macaroni Grill. Since we are budgeting I cant afford to go out to eat as much, I came up with my own version. This will make 3 big bowls. (like restaurant portions) You will need to grill your chicken breasts and carmelize the onion prior to starting... but then its super fast to make. Like 5 minutes fast! You can use leftover grilled chicken too!

Butter
8oz baby bella mushrooms (i use more than MG does in my version. You can use less if you arent a shroom lover)
1/2 sweet onion carmelized (cook down with butter until soft and mushy... I use marsala to de-glaze the pan)
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded parmesan

1.Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions salt and pepper. Saute for 2-3 minutes
2.Add Marsala wine and cook for 1 minute
3.Add heavy cream and bring to a boil. 2 minutes
4.Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix
5.Sprinkle with shredded parmesan cheese

Just look at the mushroomy cheesy goodness! If you love chicken marsala... this is it on steroids!

Cheesy Chicken & Broccoli casserole

This is another quick and easy recipe. I actually adapted it from a recipe I found on the back of a box of Stove top stuffing Its one of those less than 10 minute prep throw everything in a pyrex pan and bake recipes.

You need:
1 pkg Stuffing mix (prepared)
1.5 lbs chicken breast cut into chunks*
1 bag frozen broccoli florets (thaw and squish the water out)
1 can (10oz) cream of chicken soup
1/2 c milk
2 cups shredded cheddar

Preheat to 400

1.Throw broccoli and chunked raw chicken to a 13x9 glass pan.
2.Stir together soup, milk and cheese. Dump over chicken broccoli mixture.
3.Cover with pre-cooked stuffing. (i microwave mine)

Bake uncovered for 30 minutes.

*(I have substituted leftover shredded chicken or turkey with great results)

Chicken & Asparagus Risotto

Hey hey Im back! My little Aubrey was born on October 12th happy and healthy. Between that and moving for the 2nd time in a month I havent been able to get on an actual computer (just my iphone) Now Im back and will be able to actually post some recipes on a regular basis. Im actually able to cook again too. Yay!

This recipe is both good for you and quick! It takes less than 30 minutes prep and cook time.

6 boneless chicken breasts
1/2 t salt
1/8 t pepper
1t olive oil
1/3 cup chopped onions
2 cloves garlic pressed
1/2 cup shredded parmeasan cheese (not grated... shredded)
1T lemon zest
2 cups milk
1 can (10 3/4) cream chicken soup
1/2lb fresh asparagus
2 cups instant long grain white rice

1. Season chicken with s&p and cook in the olive oil on med high until chicken is no longer pink (5-7 minutes) Remove from pan
2 Add milk, soup, asparagus, onion, garlic, cheese. and lemon zest to the pan. Bring to a boil. Once boiling reduce heat and simmer 3 minutes
3. Stir in rice and then top with chicken. Cover pan and remove from heat. Let stand 5 minutes covered.

**I chop my chicken up instead of cooking it whole... you can do it either way. This makes 6 servings.

Chicken Gyros

This recipe is SO tasty I completely forgot to take a picture of the finished product before I stuffed my pregnant face with it. Im almost ashamed to admit it, but I actually ate 2 of them for dinner the first night.

Makes 5 (4 serving) meals. Around 20 gyros.

3/4 cup olive oil
1/3 cup fresh lemon juice
1 T dried mint
1 T dried oregano
1 T black pepper
1/2 T salt
4-5 lbs boneless skinless chicken breast
20 pitas

1. Mix all ingredients but chicken and pita
2. Cut chicken into small chunks or strips.
3. Dump chicken in the marinade. Place in the fridge and marinate for at least 2 hours.
4. Saute and cook chicken.

And what would a gyro be without some gyro sauce??
12 oz cream cheese softened
16 oz plain yogurt
1/8 cup of lemon juice
2 t garlic
1 t salt

1. In a mixing bowl add all ingredients and beat until smooth.

** when ready to serve your sauce you may want to add 1/2 a chopped de-seeded cucumber... I always do as it adds SO much to the sauce**

Done for now!

To freeze you will build kits:
1. Divide chicken into 5 packets
2. Divide gyro sauce into 5 packets
(i used my food saver for both)
3. In a gallon size freezer bag add 1 packet of chicken, 1 packet of gyro sauce and 4 pitas wrapped in saran wrap or their original packaging

To serve:
1. Defrost in fridge
2. Preheat oven to 350
3. Wrap pitas in foil
4. Wrap chicken in foil
5. Warm pitas and chicken in oven until hot (about 10 minutes)
6. Stir sauce and add cucumber

**I also like to add chopped tomato and onion to my gyros. I prefer these items fresh, but if you'd like you can add them to the kit**

I seriously want to defrost another packet and make them for dinner tonight... but Im trying to be good and wait til after the baby :)

Chicken Broccoli Pesto Pasta

This is SO good! This made 6 very large portions. I was able to freeze 2 meals and have one for dinner that night. Enjoy!

16oz Penne Pasta (I use the barilla whole grain)
2T olive oil
1 pound boneless skinless chicken breast
1 red bell pepper julienned
1 16oz bag frozen petite broccoli florets
1/2 cup shredded parmesan cheese
12oz prepared basil pesto

1. Heat olive oil and cook chicken and peppers.
2. Cook pasta
3. Thaw frozen broccoli squeezing the water out
4. Toss pasta, chicken, peppers and broccoli in a large bowl. Add pesto and parmesan cheese. Mix thru.
5a. If eating now: Heat oven to 350. Add pasta to clear glass dish and bake 20 minutes until cheese is melty.
5b. If freezing for later: Let cook completely. Portion into freezer bags and label. When ready to eat thaw in fridge then bake 350 for 20 minutes.

*** I used an 8x8 glass pyrex dish to bake mine in the oven and sprinkled with more parm before baking.I used a ladle to make sure the portions were even ***