Creamy Cajun Rice & Chicken

 4 large chicken breasts

Cajun seasoning

1 T oil

Butter

Rice: 

6 cups cooked rice

1 T Cajun seasoning

1/2 onion, finely diced

4 garlic cloves

2 T butter

Sauce: 

2 c half and half

2 T butter

1 c shredded Parmesan 

2-3 cloves garlic

1/2 T Cajun seasoning.

Note: adjust seasoning to taste, some Cajun seasonings are pretty spicy.

Split chicken breasts, pound flat, and coat in olive oil. Generously season with Cajun seasoning. Fry in melted butter until golden brown on each side, then bake in oven at 400 until juices run clear.

In same pan, deglaze if needed. Cook onions and garlic in butter until softened, then add seasoning. Stir in rice and allow to sit 10 minutes.

Sauce: Melt butter in saucepan, then cook garlic until fragrant. Add half and half and Cajun seasoning. When bubbles begin to form on the edges of the pan, add Parmesan and stir. Sauce will be sort of thin. 

Strawberry Creme Cake

 1 box strawberry cake mix

3 eggs

1 cup mashed/ puréed strawberries

1/2 cup oil

1 can sweetened condensed milk

Frosting:

8 oz cream cheese, softened

1 1/2 cups powdered sugar

3 cups whipping cream

1 T vanilla

Mix together cake mix, eggs, strawberries, and oil until well combined. Bake in 9x13 dish 23-25 min at 350. Cool completely.

When cake is completely cool, poke holes with chopstick or skewer every inch or so. Drizzle condensed milk over cake, allow it to soak in.

Frosting: 

Beat together cream cheese, vanilla, and powdered sugar until completely blended. Add a bit of cream if needed. Whisk in the whipping cream and beat on high until it is well aerated and the texture you want. Frost cake and store in fridge.

Monster Cookies

 Monster Cookies

• ▢ 1 cup sugar
• ▢ 1 cup  brown sugar
• ▢ 1/2 cup unsalted butter, softened
• ▢ 3 large eggs
• ▢ 1 1/2 cups peanut butter 
• ▢ 1 Tablespoon vanilla
• ▢ 2 teaspoons baking soda
• ▢ 1/2 teaspoon salt
• ▢ 3 1/2 cups quick oats
• 1 cup flour
• 2 cups mixed M&Ms, chocolate chips, nuts, butterscotch chips
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Instructions 

• Pre-heat the oven to 350°F. 
• Cream together the sugar, brown sugar and butter until light and fluffy. 
• Beat in the eggs, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
• Add the the oats and flour, mix until combined, then add chocolate chip mixture of your choice.
• Scoop 2-to 3-tablespoon dough onto parchment paper-covered cookie sheet.
• Bake the cookies for 11-12 minutes, allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. 

Chicken Tikka Masala

 

Marinade:

• 2lbs boneless and skinless chicken thighs or breast, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

Combine yogurt with spices, coat chicken and let marinate for at least 1 hour

For the sauce:

• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic, finely grated
• 1 Tbsp fresh ginger, grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz tomato sauce
• 1 teaspoon Kashmiri chili
• 1/4-1 teaspoon ground red chili powder (depending how spicy chili powder is)
• 1 teaspoon salt
• 1 can evaporated milk
• 1 teaspoon brown sugar

INSTRUCTIONS

• Combine marinade ingredients and marinate for at least 1 hour
• Heat plenty of oil in a large pan or pot. Fry chicken in batches until browned, remove from pot and set aside.
• Deglaze the pan with butter or a little red wine. Fry onions in butter until soft, 2-3 minutes.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Cook for about 20 seconds until fragrant.
• Pour in the tomato sauce, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Add water to thin as needed to prevent burning. 
  Note: I like to use an immersion blender at this point to smooth out the sauce.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Serve over rice.