Tag: peppers

Tasty Tuesday {Featured Food Posts}

Confetti Pepper Jelly: Jeanetta Darley

When you pick a peck of peppers, what do you next? One of my favorite solutions is to make pepper jelly.  And if you have a variety of colors in your pepper peck, it makes for a fun and tasty condiment that hopefully (fingers crossed) lasts you till the next growing season.  The bright colors of the different peppers give the jelly a confetti look just the right touch for a party. READ MORE…

 

Mexican-style Brown Rice: Jamie Smith

Does your family adore Mexican-style rice but you’d rather it have just a bit better nutrition? My Mexican-style rice uses reduced-sodium ingredients, making this recipe much less salty than what you would find from a flavor packet. Also, I use Riceland brown rice, which is usually considered better nutritionally than most white rices. This delicious, incredibly easy recipe is great as a side item or as a filler for burritos and other Tex-Mex dishes. READ MORE…

Polly's Apple Pie via Katharine Trauger of Home's Cool

Polly’s Apple Pie: Katharine Trauger

Our gal, Katharine Trauger of Home’s Cool, shares the pie that made her learn to love apple pie. Since it’s apple season in Arkansas, we thought this was one you’d want to put on your baking menu now. Do you make apple pies ahead of time and freeze them? They’re one of the easiest to freeze and enjoy later.

Polly was the mother of one of our dearest friends. She lived a life punctuated with fabulous sugary creations. We have found we need to eliminate lots of purely sugary downloads, but I make exceptions for Thanksgiving or very special company.

This pie is one of the exceptions. The secrets to it are: real butter, too much sugar, and the baking time and temp. The bottom crust will be a bit difficult to manage, but you will NOT care.  Read More

 

Easy Glazed 4 Ingredient Pumpkin Cookies: Lacie Ring

 

In the honor of the season of giving thanks and my girlfriend who loves pumpkin, I give you this super easy Glazed 4 Ingredient Pumpkin Cookies recipe made from a box of cake mix with glaze made from store bought frosting recipe. Read More

Ricci Alexis: One Pot Cajun Pasta

I have loved Cajun food for as long as I can remember. I grew up in Southwest Arkansas and lived a couple miles from the Louisiana line so a lot of our food was Cajun inspired. My Dad put Tony Chachere’s Cajun seasoning on everything we ate and I still do to this day. I eat it on chicken, veggies, in soups, on garlic bread, and even on my eggs in the morning! Trust me, its good stuff.

 

As much as I love Cajun food I may love pasta even more so any recipe that combines the two is a win in my book! I have been making my not-so-famous One Pot Cajun Pasta for a few years now and it is always a huge hit with my friends. I love that you can put whatever meat you want in it and it still tastes good. I usually use chicken and sausage because that it what I usually always have on hand. I have also made it with chicken and shrimp and shrimp and crawfish before and it is good no matter what meat combo you use!

Now this is a one pot dish but despite the name you don’t just throw everything in to the pot and hope for the best, there is actually a method to the madness. So let’s get to it!

First you cook both the chicken and sausage through with some Cajun seasoning and then you add the veggies. I use red, green and yellow bell peppers, an onion, 3 cloves of fresh garlic and some sliced mushrooms. You can totally add more veggies or substitute any of these for something else, this is just what I like!

When the veggies get soft you add in the dry pasta and chicken broth and stir, stir, stir! I tried that pot sized pasta the last time when I made this recipe and I have to say that I really loved it!  no more breaking pasta and having it all different sizes! You bring all of that to a boil and then let it simmer for 10 minutes while making sure to stir it a lot so the pasta doesn’t stick!

After 10 minutes, or when most of the liquid is gone, you add in the heavy whipping cream (my fave) and Parmesan cheese and keep stirring. I turn the stove off at this point and let it sit for a few minutes to let it thicken up a little.

After that you just dish it up and eat! You can eat it plain or top it with green onions, more Parm, and it you’re feeling frisky a little more Tony Chachere’s. I always add a little more Tony’s…HA!!

So there you have it, my secrets to a super yummy, super easy, One Pot Cajun Pasta! I hope you enjoy it as much as I do!!

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Ricci Alexis: One Pot Cajun Pasta

Ingredients

  • 2 Tablespoons olive oil
  • 1 pound chicken, cut into 1 inch pieces
  • 1 pound sausage, chopped
  • 2 Tablespoon Cajun Seasoning
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 1 cup mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1 pound pasta
  • 5 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 3/4 cup Parmesan

Instructions

  1. In a large stock pot heat olive oil and add chicken, sausage and Cajun seasoning;cook until chicken is cooked through.
  2. Add all bell peppers, onion, mushrooms and garlic to the pot.
  3. Cook veggies and meat until veggies are tender.
  4. Add dry pasta and chicken broth to pot and stir.
  5. Bring pot to a boil; simmer for 10 minutes or until most of the liquid is gone.
  6. Add heavy whipping cream and Parmesan cheese to the pot and stir well.
  7. Turn off stove and let pot sit for a few minutes until the pasta sauce thickens.
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Enjoy!

ricci alexis profile

 

Ricci is an Respiratory Therapist by day and a lobgger by night. She loves big hair, anything monogrammed, traveling and living in the natural state. She has one fur child, a dog named Sophie, and thoroughly enjoys being the “cool Aunt” to her many nieces and nephews. You can catch up with her on her lifestyle blog, Ricci Alexis, or find on any social media platform as @riccialexis