Cajun Cream Pasta

2 lb Boneless, skinless chicken breasts

seasoning mix (recipe below)

2 Tbsp butter

2 Tbsp oil

1 c. chicken broth

2 Tbsp tomato paste

1/2 onion, chopped really fine

1/2 bell pepper, chopped really fine

1 Tbsp garlic

1 Tbsp flour

1 c. half-an-half

Salt & Pepper to taste

Hot cooked pasta

Trim the chicken breasts of fat and cut in half lengthwise.  Sprinkle with a generous amount of seasoning mix on both sides and cook in the oil and butter. Don't turn the chicken until it looks golden and the seasoning is dark brown. Flip and cook on the other side. Remove from heat and keep warm. 

If the pan looks dry add an additional splash of oil and saute the onion and pepper until translucent. Add the garlic and cook 30 seconds longer. Stir in the flour and cook another 30 seconds.

Add the chicken broth to the pan and simmer to deglaze the bottom. Add the tomato paste and simmer all together for 5 minutes. Stir in the half-an-half and simmer an additional minute. 

Return the chicken to the pan along with any juices on the plate. Taste for salt and pepper and adjust accordingly. Turn once to coat and serve over hot pasta.

Seasoning mix

2 Tbsp Kirklands Signature Seasoning mix

1 tsp. thyme

1 tsp. oregano

1 tsp paprika

1/2 tsp granulated garlic

1/4 tsp onion salt

Mix all together. Reserve extra for future use. I only used about 3/4 of the seasoning. 

If you don't want to make your own seasoning mix any Cajun seasoning mix will do

Presto Pasta Nights this week is at Simple Kitchen Seasons

Oatmeal Scotchie Bars

My mom used to make a cookie with butterscotch chips called oatmeal scotchies. The recipe was the one on the back of the chip bag. I made this recipe up using my favorite cookie recipe, and of course a few tweaks. Cookies would be good, but bars are easier to make and taste just as good. 

I would have made this with all butter instead of the oil and syrup but I one stick was all I had. So if you aren't as neglectful as I am then try it with all butter and let me know how it goes.And I know corn syrup has a really bad reputation right now, but really, it's a dessert. What were you expecting?

1 stick butter, softened

2 Tbsp oil

2 Tbsp corn syrup

3/4 c. brown sugar

2 Tbsp granulated sugar

1 egg

1 tsp vanilla extract

1 c. flour

3/4 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 c. oats

2 tsp. cinnamon

1 bag butterscotch chips

Beat together the butter, oil, and syrup. 

Beat in both sugars, the egg, vanilla, soda, salt, and cinnamon. 

Once mixed beat in the flours and oats then the butterscotch chips.

Spread evenly into a 9 x 13 pan. 

Bake at 350 for 20 - 30 minutes until a dark golden brown. 

Let cool for 10 minutes before cutting into bars.

Stuffed Breadsticks

This is one of my favorite ways to use up leftovers. I throw a loaf of bread in the bread maker, prep the leftovers and we have a great lunch or dinner with little extra work. 

For the filling you can use just about anything. I had some leftover beef stew so I used that. I have also made this with pot roast, leftover thanksgiving turkey and gravy, chicken curry and most soups. I especially love German Lentil soup in them. With soups just strain the broth off and use the rest as the filling. I you want you can even thicken some of the broth for a sauce to bind it all together. If you start from scratch another thing we like to stuff them with is chopped chicken tossed with a little alfredo sauce.

If I am using something that has a really chunky filling, like stew or roast, I chop it up into fairly small pieces.

1 batch of bread dough

Leftovers

Melted butter

Granulated garlic

Dried oregano

Parmesan cheese

Roll the dough out so that it is large and thin. Using a pizza cutter or sharp knife cut the dough into 4 in squares. Top with some of whatever filling you choose to use. Fold over and press the edges to seal. Brush with butter and sprinkle with the garlic, oregano, and grated cheese. Bake at 350 for 20 - 30 minutes until the bread looks cooked and browned on top. These make great lunches as well. 

Pizza Macaroni and Cheese

 My Grandma made this once while visiting as a kid. I thought it would be fun to recreate for my family since everyone loves pepperoni. Any type of prepared macaroni and cheese makes a great base for this and bottled pizza sauce can also be substituted to make this even faster. Leave off the pepperoni and add peppers, olives, and onions for a supreme pizza. Or bacon and ham for a meat loves. This is a great way to use up leftover macaroni and cheese or meat or vegetables left in the fridge. 

Presto Pasta Nights 265 is at The Crispy Cook. 

2  - 3 boxes macaroni and cheese (with cheese sauce)

1/2 c. sour cream

1 can diced tomatoes

1/4 tsp. salt
1/4 tsp. black peppers
1/4 tsp. granulated garlic
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. thyme
pinch rosemary

1 8 oz. bag Italian cheese

Pepperoni

Cook the pasta according the package directions. Drain and mix with cheese sauce packets and sour cream. Pour into a 9x13 in baking pan.

Drain the tomatoes really well and puree. Mix in the seasonings and carefully spread on top of the macaroni and cheese.

Sprinkle the Italian cheese evenly over the top and then top with pepperoni. Bake at 350 for 20 minutes until the cheese is melted. If the pepperoni is still not crisp broil for 3 - 4 minutes until it is.

Garlic Dijon Chicken

1/2 lb bacon

3 - 4 chicken breasts, cubed

3 - 4 potatoes, peeled and diced into 1/2 in. cubes

Seasoning salt (I like Kirklands)

2 Tbsp bottled minced garlic

1/2 tsp. dijon mustard

1 1/2 c. chicken broth

1/3 c. milk

Cut the bacon into pieces and then saute until crisp. Remove from the pan and drain on a paper towel.  Add the chicken to the pan and season with seasoning salt. Cook until no longer pink. Add the potatoes and continue to saute until the potatoes are starting to get slightly translucent around the edges. Add the garlic, stir once, and add the remaining ingredients. Simmer over medium heat until the potatoes are just tender, still slightly firm. Reduce the heat and continue to simmer until the potatoes are very soft. 

Sprinkle the bacon over the top and serve