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.