Creamy Chicken Pasta - Cajun Style

Overall time :
Prep time : 10 minutes
Cooking time : 15 minutes

Helpings : 3 folks

Materials:

3 boneless skinless chicken halves, slice in to lean strips
four oz . linguine, cooked to al dente
3 teaspoons Cajun seasoning (your recipe, Cajun Seasoning Blend or store-bought)
3 tablespoons butter
1 thinly cut spring onion
200 gm whipped double cream
3 tablespoons cut sun-dried tomatoes
salt to taste
1/4 teaspoon dried basil leaves
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic cloves in powder form
125 gm grated parmesan cheese

Directions:

1) Place chicken along with Cajun seasoning herb mix in a pan to fully coat the chicken.

2) Get a large pan set it up on medium heat, sauté chicken with butter or margarine (skin side down) until eventually chicken is actually tender, for about 5 to 7 minutes.

3) Reduce temperature add chopped spring onion, whipped heavy cream, tomatoes, basil, salt, garlic cloves powdered , freshly ground black pepper maintaining medium heat.

4) Put in hot al dente linguine along with generous sprinkle of grated Parmesan cheese.

5) You can use olive oil instead of butter if you like . It works just fine.

Poisson en Papillote

This baked fish recipe from France is perfect solution for anyone who wants to cook fish without smelling up the house. They go together in a couple of minutes, and cook quickly, leaving you just enough time to prepare rice or potatoes as an accompaniment. Your fish dinner is ready to eat in 30 minutes and the next day no one knows you had fish the night before.

You can use any filet of fish you wish to prepare these baked fish recipes. Definitely start with fresh fish however, and not frozen. Frozen fish tends to be watery and is best used in soups and sauces.

Poisson en Papillote

• 4 fish filets, totalling about 1 pound


• 1/2 cup heavy cream


• 2 small zucchini


• 1 lemon


• 1 bunch of chives


• salt and pepper

Preheat the oven to 400 F.

Cut four pieces of aluminum foil, about 15 inches long each one.

Wash the zucchini and cut it in thin slices.

Chop the chives finely and put them in a small bowl. Squeeze the lemon, adding the juice to the chives. Mix in the heavy cream.

Place each filet on top of its piece of aluminum foil. Salt and pepper the fish lightly. Place the zucchini on top of the fish, evenly dividing it amongst the four pieces. Pour several tablespoons of the cream mixture on top of each filet.

Wrap up each filet in its aluminum foil. You can roll the top edges to make sure everything is secure, but be careful not to tear the aluminum foil.

Place the four packages in an oven proof dish and place the dish in the oven. Cook for 20 minutes.

Serves 4.

About the Author

Looking for some other unusual ways to serve fish? At Easy French Food you can find a Tuna Fish Sandwich Recipethat changes this ordinary lunch into a Mediterranean treat called a Pan Bagnat. And if you only have frozen fish available, don't miss this truly fabulous and versatile Fish Soup Recipe. Bon Appetit!

Rolled Baked Fish Recipe

This baked fish recipe from France is perfect solution for anyone who wants to cook fish without smelling up the house. They go together in a couple of minutes, and cook quickly, leaving you just enough time to prepare rice or potatoes as an accompaniment. Your fish dinner is ready to eat in 30 minutes and the next day no one knows you had fish the night before.

You can use any filet of fish you wish to prepare these baked fish recipes. Definitely start with fresh fish however, and not frozen. Frozen fish tends to be watery and is best used in soups and sauces.

Rolled Baked Fish Recipe

Poisson au Four

• 2 pounds thin fish filets (sole for example)


• salt and pepper


• 3 tablespoons butter


• two shallots


• 1/4 cup bread crumbs


• 1/4 cup white wine


• 1/4 cup heavy cream


• 1 tablespoon chopped fresh parsley, or 2 teaspoons dried herbs

Butter a baking dish with 1 tablespoon butter and sprinkle with half of the shallots.

Sprinkle the fish with salt and pepper, then roll up each filet. Arrange them seam-side down in the baking dish.

Sprinkle with remaining shallots, bread crumbs and herbs, then pour wine and cream on top. Melt the other two tablespoons of butter and drizzle on top.

Bake at 400 degrees F for 20 minutes. Serve hot.

Serves 6.

About the Author

Looking for some other unusual ways to serve fish? At Easy French Food you can find a Tuna Fish Sandwich Recipethat changes this ordinary lunch into a Mediterranean treat called a Pan Bagnat. And if you only have frozen fish available, don't miss this truly fabulous and versatile Fish Soup Recipe. Bon Appetit!

Roasted Turkey with Meatballs !!!

This wonderful stuffed and roasted turkey is flavorful due to parsley placed underneath the skin. Accompanied by mushroom meatballs - what an unusual, yet tasty combination!

INGREDIENTS:

1 10 to 12 pound fresh or frozen (and thawed) turkey

FOR MEATBALLS AND STUFFING:

500 g (1 lb) mushrooms

300 g (10 oz) bacon, thinly sliced

250 g (0.5 lb) chicken liver

parsley

2 tablespoons chopped onion

100 g (3.5 oz) bread crumbs

3 eggs

3 tablespoons brandy

50 g (1.7 oz) butter

chicken broth

oil

salt, pepper

PREPARATION:

1. Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert parsley in this space.

2. MEATBALLS AND STUFFING: Chop mushrooms, bacon and liver and cook it with onions in a large skillet. Let cool. Add bread crumbs, brandy, 2 eggs, broth, salt and pepper.

3. Stuff turkey with 2/3 of the mixture. Sprinkle turkey with salt and pepper. Wrap with bacon and tie with kitchen twine. Let stand in refrigerator 4-5 hours.

4. Preheat oven to 338 F (170 C).

5. Heat butter in a roasting pan. Quickly brown the turkey on a stovetop. Pour hot oil over it.

6. Place the turkey in the oven. Roast turkey for 2 and 1/2 hours. Check from time to time and add some broth if necessary. Increase temperature to 390 F (200 C) and roast for another 30 minutes to complete the browning of the bird.

7. Approximate Stuffed Turkey Cooking Time:
8 to 12 pounds (3.5 - 5.5 kg) 3 to 3 1/2 hours
12 to 14 pounds (5.5 - 6 kg) 3 1/2 to 4 hours

8. Take 1/3 of the stuffing, add one more egg, more bread crumbs if necessary, salt and pepper. Shape walnut-size meatballs and fry them in a skillet. Strain juices and serve with the turkey and meatballs.

About the Author

Free Old Time Cooking Recipes

Delicious free old time cooking recipes from our grandmothers' kitchens.

http://www.free-old-time-cooking-recipes.com

Pan cooked juicy Turkey !!!

Cook the Best Turkey Ever

First, decide how many you are cooking for. Buy early enough so the bird can thaw.

1 aluminum disposable pan


1 Turkey


1 flavor injector optional


1 meat thermometer


1 cup margarine


2 cans chicken broth


3 Tablespoons chicken seasoning

1 teaspoon sage optional


1 teaspoon parsley optional

Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside

Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.

Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over 1 hour before removal from oven. If injector, is used vertically the juice will run out.)

Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.

NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.

I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.

Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!

About the Author

Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com

Cajun style - Chicken Fricassee

Chicken Fricassee

This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.

Ingredients:

Cut veggies as described below

1 large whole Onion

2 bunches of Green

1 bunch Parsley (cut these with kitchen scissors)

1 Green Pepper

1 Jalepino Pepper

Set this column aside for later

1 chicken leg and thigh (per person)

1 cup oil

1 cup flour

1 Tablespoon Hungarian Paprika

(this has more flavor, less heat, it is also darker in color)

Salt and pepper to taste

1 Tablespoon of chicken seasoning

2 cloves garlic or 2 Tablespoons garlic in a jar

2 Cups of Water

1 Cup rice cooked (per person) serve on the side. Cover with the Rue.

Wash above ingredients, chop (except parsley) into Small chunks about � inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalapeño pepper.

Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,

Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take � of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.

Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.

NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.

SERVING SUGGESTIONS:

You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wonderful compliment to this dish, but it can be server with regular or brown rice)

Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.

Please look for the Dirty Rice recipe, it is a wonderful compliment to this dish, it should be under Food > Recipes I am also the author of that article.

About the Author

Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com

Introduction to International Food Safari !!!

This blog is about loving food more than anything else !!!