Creamy Cajun Pasta with Blackened Chicken

3 boneless/skinless chicken breasts halves
3 Tbls Cajun seasoning
1 Tbls olive oil
8 oz. penne pasta
1 (14oz) can diced tomatoes with onion and garlic
2 tsp dry basil (or 3 Tb fresh)
1 tsp sugar
2/3 cup cream
1/2 cup Parmesan cheese, grated

Cook pasta according to package directions; drain and keep warm. Pour tomatoes into a small sauce pan and add dry basil and sugar. (*If using fresh basil, stir in at the end.) Reduce the tomatoes over medium-high heat until thickened, about 10 minutes.

While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. Heat oil in a large, heavy skillet over medium high heat. Add chicken and cook 7 minutes on each side or until juices run clear when pierced. Remove from skillet and slice thinly across the grain.

Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL! Toss with pasta and parmesan cheese.

Enchiladas

I know there are quite a few enchilada recipes on this site already, but I found a new recipe the other day and thought it sounded good. So of course, I had to make it! I changed quite a few things to make it sound and taste even better, and the results were great!

2 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 can black beans
1 can corn
2 tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) jar salsa
1 tablespoon chili powder
1 chopped green bell pepper
1 clove garlic, minced
12 (10 inch) flour tortillas
1 (12 oz) red enchilada sauce
1 (12 oz) green enchilada sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Shred the chicken and return it to the skillet. Add the onion, sour cream, black beans, corn, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in
salt, salsa, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with red and green enchilada sauce and cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

(I served the enchilada with spanish rice on the side.)

Peaches & Cream Cake

Something inbetween a peach cobbler, a cake, and a light cheesecake.... Different, but delicious. I could have eaten the whole thing, so I had to send leftovers home with my family!

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted

Peaches and Topping:
29-ounce can sliced peaches or 1 quart home-bottled peaches
16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

(Source: www.melskitchencafe.com)

Caesar Chicken Wraps

I just made these for dinner, and they were d.e.l.i.c.i.o.u.s. No leftovers to be found.

1/2 c. creamy Caesar dressing (lite works fine)
1/2 c. parmesan cheese
1 tsp lemon juice
1 clove garlic
1/4 tsp pepper
4 oz cream cheese, softened
3 c. Romaine lettuce, chopped
1/2 c. red peppers, sliced
one small can of sliced olives
5 flour tortillas (I use Costco’s uncooked tortillas and bake them fresh)
2 chicken breasts, cooked and sliced

** We added avacado, and it was delicious. It would also probably great with tomatoes.

Combine Caesar dressing, parmesan cheese, lemon juice, garlic and pepper. In a separate bowl, beat cream cheese until smooth and add a fourth of the dressing mixture; mix well. In a large bowl, combine lettuce, red pepper and olives. Add remaining salad dressing to lettuce and toss to coat. Spread a layer of cream cheese mixture on each warm tortilla. Top with chicken and lettuce mix. Wrap and eat.

(Source: www.thesisterscafe.com)