Cajun Chicken Caesar Salad

I don't know why it took me so long to put this combination together, but I have been seeing it several times on Pinterest.  It's easy, fast, and the perfect summer meal.

 {Cajun Chicken Caesar Salad}

 {Grilled Cajun chicken}

 {Caesar Salad}

 {Cajun Chicken Caesar Salad}

One year ago:  Chocolate Syrup (like Hershey's)

Cajun Chicken Caesar Salad

Serves 4

2 pounds chicken thighs, boneless and skinless
2 tablespoons Cajun seasoning
1 bag romaine blend lettuce
1/2 cup Caesar dressing
Parmesan cheese, optional for garnish

1. Preheat grill.
2. Sprinkle Cajun seasoning onto chicken and grill until done, about 25 minutes.
3. Meanwhile, combine dressing and salad in a bow.
4. Toss to coat salad with dressing.
5. Serve salad sprinkled with cheese and one to two pieces of grilled Cajun chicken on top.

Do you have any easy and fast summer meals that you make?

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Cajun Garlic Bread

Naturally, when you make Cajun seasoning you have to use it.  I've discovered a local Cajun restaurant (coming soon!) that has awesome food and excellent garlic bread.  They call if Cajun Garlic Bread, and it is so delicious that I asked how to make it.  It's so easy!  Just Cajun seasoning, garlic powder, butter and bread!!!

{Cajun Garlic Bread}

{Cutting the baguette}

{Buttered bread ready to toast}

{Creamed corn (tomorrow!), steamed broccoli, Cajun Garlic Bread, and seared steak}

Cajun Garlic Bread

Makes 4 servings

1 teaspoon Cajun Seasoning
2 tablespoon unsalted butter
1/4 teaspoon garlic powder
4 slices bread, your choice

1. Mix Cajun seasoning, butter and garlic powder in a small bowl.
2. Microwave until butter is melted.
3. Spread Cajun garlic butter on bread.
4. Toast bread until desired crispness is reached.
5. Serve.

Let's be honest--anything with "garlic" is awesome to me!  The hubby loves this garlic bread because of the spice!  What's your favorite type of garlic bread?

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Jambalaya

Growing up, my brother and I HATED jambalaya and gumbo!  In fact, our mother would threaten to make it when we were being picky about the food she had made.  However, being the adult that I am now, I have tried those dishes on several occasions, and I must admit that I like them now!  So when I saw a recipe for jambalaya in the crock-pot, I had to make it.  It was a bit spicy for me, but my co-workers who tried it said it was excellent (thanks ladies!).  This recipe makes a large amount which is good for leftovers!

 

{Jambalaya}

 

{Put everything in a crock-pot}

 

{Cooked jambalaya}

 

{Then add the shrimp}

One year ago:  Homemade Biscuits

Jambalaya (Crock-pot)
adapted from Mother Earth Living

Makes 8 servings

2 cans diced tomatoes
1 can tomato sauce
1 large onion, chopped
1 cup carrots, chopped
4 peppers, chopped
1 cup celery, chopped
6 cloves garlic, minced
3 tablespoons lemon juice
2 bay leaves
3/4 teaspoons paprika (less if you don't like spicy)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot sauce (less if you don't like spicy)
1 pound smoked sausage, cut into chunks
1 pound shrimp, cooked
2-3 cups cooked rice

1. Place everything but the shrimp and rice in a crock-pot.
2. Cook on low for 7 hours.
3. One hour before serving, toss in the shrimp and allow to heat through for about 1 hour.
4. Serve over rice. 

Did you try a meal/food item again in your adulthood after you didn't like it in your childhood?  Did you change your mind like I did?

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Red Beans and Rice

Everyone has their comfort foods.  One of mine?  My mom's red beans and rice!  I wanted to share that with the hubby because the meal has his name written all over it--sausage and spicy!  Maybe not the rice, but he ate it up anyway!

{Red beans and rice}

{I got everything ready the night before}

{Put the rice on the bottom.  It's the hottest there and will cook the rice better}

{Put everything else on top}

{Sorry for the blurry picture--I was hungry!}

One year ago:  Coconut Ice Cream with Chocolate and Almonds

Red Beans and Rice

Serves 4

2-15 oz cans kidney beans, drained and rinsed
1 pound smoked sausage, cut into rounds
8 oz tomato sauce
2 peppers, diced
2 teaspoons chili flakes
1 cup brown rice, soaked overnight (how to soak rice)
2 cups chicken broth
1 onion, diced
5 cloves garlic, minced
2-3 bay leaves (depending on size)

1. Mix all ingredients into a crockpot.
2. Cook on low for 6-8 hours.
3. In the last hour, turn crockpot up to high to finish cooking the rice.
4. Season with salt and pepper.
5. Serve.

Although my mom would make this on the stove, I adapted it for the crockpot.  Have you ever made a comfort food for your significant other?  Did you make it exactly like you did in childhood?  I'd love to hear!

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Chicken Fricassee

After getting the book, 50 Shades of Chicken, for Christmas, I've been itching to try most of them in the span of about a month.  However, Ben doesn't care for that much chicken so I'm having to spread it out :o(  He loves the country ham his parents got from a family friend so when I saw this recipe in the book that combines ham and spicyness, I knew he would love it!  (even if it was chicken....)

{Chicken Fricassee}

{Mixing the marinade}

{Chicken swimming in the spicy marinade}

{I used 3 peppers because they were on the edge}

{Country ham from Ben's parents}

{Searing the chicken}

{Frying the ham}

{Adding sauce ingredients}

{Reducing sauce by 1/3}

{Added chicken and baked in the oven}

Chicken Fricassee

Serves 4

Ingredients

6 bone-in, with skin chicken thighs
1 cup dry white wine
6 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
8 oz country ham, chopped
1 medium red onion, cut into wedges
2 peppers, cut into strips (see this post to learn how to cut peppers)
1-6 oz can tomato sauce
1-15 oz can diced tomatoes
1 cup chicken broth

1. Place raw chicken in a dish with a lid and sprinkle with salt and pepper.
2. Mix together wine, garlic, chili powder, paprika, and pepper flakes until combined; pour over chicken and marinate overnight.
3. Preheat oven to 325.
4. Heat oil in a Dutch oven and sear chicken in the pan; when skin is crispy take out and lay back in the marinade.
5. Add ham pieces to the oil and fry until brown; add onions and peppers and cook until softened.
6. Add marinade, tomato sauce, diced tomatoes, and chicken broth to pan and stir to combine.
7. Reduce sauce by 1/3.
8. Add chicken back to pan, cover with lid, and place in oven for 1 hour or until chicken is done.
9. Serve with rice.

This was DELICIOUS!  Of course he LOVED this recipe!  He even ate the leftovers which is a big deal because he usually doesn't eat leftovers.  If you don't like as much spice, please cut back on the spicy ingredients (chili powder, paprika, and pepper flakes) because this dish does have a strong bite!

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