Cajun Chicken Pasta

2 boneless, skinless chicken breasts, cut into strips or bite-sized pieces
1 small onion, chopped
1 small green pepper, chopped
1 medium tomato, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 tablespoon Old Bay seasoning
1 teaspoon black pepper
1 8oz block cream cheese, cut into pieces
1/2 cup Parmesan cheese
1 cup milk
16 oz pasta of choice

Saute the chicken on medium-high heat in the olive oil until no longer pink.  Add onion, green pepper and garlic.  Cook the vegetables until soft and blackened for flavor.  Add the Old Bay seasoning and pepper.  Meanwhile cook the pasta according to package.  Turn heat to low and add the cream cheese, Parmesan cheese and milk.  Cook until cheeses are melted, stirring frequently.  Mix cooked pasta and tomato, stirring to coat.   May add additional seasoning if desired.

Crock Pot Roast Chicken

1 roasting chicken

1/4 cup margarine

4 cloves garlic, peeled and whole

1/4 onion

spices for seasoning...I use salt, black pepper, red pepper, paprika and rosemary

Remove neck and guts from chicken.  Rinse and pat dry.  Crumple 4-5 pieces of aluminum foil (size of ping-pong balls) and place in crock pot.  Rub garlic on chicken and stuff the garlic and onion in the cavity.  Liberally rub the chicken with margarine and spices.  Cook high one hour and low for 6-8 hours.  Serve warm or can use in recipes.  You may strain the broth and use for a gravy.

Southwestern Quiche

6 strips bacon, cooked until crispy
1/2 onion, chopped
1/2 green pepper, chopped
1 clove garlic, crushed
3 eggs
1/3 cup milk
1/2 cup cheddar cheese, grated
1/2 cup pepper-jack cheese, grated
1 pie crust, thawed
salt and pepper to taste

Cook bacon in frying pan until crispy.  Drain on paper towels and chop.  Saute onion, pepper and garlic in bacon grease until brown.  Drain if necessary.  Whisk eggs in bowl and add milk and cheeses. Add bacon and vegetables.  Salt and pepper to taste.  Pour in pie crust.  Bake at 375 degrees for 30 minutes.  Makes 4 generous servings.

Roasted Garlic

I cooked roasted garlic this weekend, and if can imagine, garlic can be sweet!  If you don't have a garlic roaster, you can wrap the garlic in foil and place in a muffin tin.

Cut off tops of whole garlic cloves.  Remove the outer skins only.  Drizzle with olive oil and sprinkle with sea salt.  Bake in 350 degree oven for 20-25 minutes, or until brown.  Remove the rest of the skins  and eat whole or may crush and use as a topping.  Yum!

Fresh Broccoli Salad

2 large crowns fresh broccoli, rinsed and florets removed
1/2 cup sharp cheddar cheese
1 small package of real bacon bits or 6 slices bacon cooked and crumbled
1 small red or white onion, chopped
1/2 cup mayonaise
2 tablespoons sugar
1 tablespoon apple cider vinegar

Mix the first four ingredients together.  Mix the last 3 ingredients together for the dressing.  Combine both.  Chill before serving.  Optional:  dried cranberries, golden raisins or nuts can be added for another flavor.

Stuffed Chicken Breasts

I'm making this tonight for my honey!

4 boneless, skinless chicken breasts
1 box Stove-Top stuffing mix
1 can crushed pineapple in juice, divided
1 green pepper, chopped
3/4 cup hot water
2 tablespoons margarine
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 teaspoon ginger

Heat oven to 400 degrees.  Mix hot water and margarine in bowl until margarine melted.  Add the Stove-Top and the provided herb packet to water and combine.  Add the green pepper and 1/2 of the can of pineapple.  Spoon stuffing mixture on chicken and roll tightly and secure on toothpicks.  Place in dish seam side down.  Add remaining stuffing in the middle.  Mix the remainder of the pineapple, vinegar, brown sugar and ginger and top the chicken.  Bake for 30 minutes or until cooked thoroughly.

Jalapeno-Honey-Lime Chicken

Healthy eating!

4 boneless, skinless chicken breasts
1/3 cup lime juice
1 tablespoon honey
1/2 jalapeno, chopped
2 garlic cloves, chopped
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Wash the chicken and place in gallon zip-top bag.  Place next 7 ingredients in blender or food processor and process until smooth.  Place in bag and marinate at least 6 hours or overnight.

Preheat oven 400 degrees or grill on medium heat.  Remove chicken and discard marinade.  Cook 20 minutes or until juices run clear.  While baking, baste with following several times:

1/3 cup lime juice
1 tablespoon honey
1/2 jalapeno, chopped
2 garlic cloves, chopped
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Yes, the baste is the same as the marinade.  You cannot baste with the marinade because it has come in contact with raw food.