Cajun Chicken Alfredo – Guy-Style

A plate full of Cajun chicken alfredo, garnished with chopped green onions.It’s no secret that I’m a Food Network junkie. One of the shows I enjoy watching is The Best Thing I Ever Ate and its counterpart, The Best Thing I Ever Made. Watching The Best Thing I Ever Made this weekend, I saw Guy Fieri show off his Cajun Chicken Alfredo dish. He said it got him through culinary school and was the first dish on his menu when he opened Johnny Garlic’s.

I’ve always shied away from Cajun or Creole dishes for fear that my palate would not be able to handle the spiciness of  it. But something he said caught my attention. He said that some people avoid Cajun/blackened dishes for fear of them being too spicy, but he said that blackened doesn’t necessarily mean spicy, but flavourful. He said you can control the heat with the proportions of cayenne and such.

The dish looked fantastic, sounded like it would be delicious, and the recipe was online, so I thought I’d try it, in my own way. I didn’t have heavy cream and such, but I had jars of Alfredo sauce (store-bought). I also don’t have a cast-iron skillet, but an indoor grill. So here’s what I did… Continue reading

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Fries & Gravy – Comfort Food of the Gods

A close-up on a plate of homemade French fries with gravy drizzled over top of them.When I visited some friends in Texas a few years back, they looked at me funny when I said I enjoyed gravy on my fries. In fact, they looked at me as though I had three heads! Being a Canadian girl, I was raised to love certain foods, and while I’m not certain how Nation-wide fries and gravy might be, I know that it’s a pretty popular dish in my neck of the woods.

Comfort. Food. Two words which describe how I feel about a good-sized plate of fries and gravy. Sure, it’s one of those ‘heart attack on a plate’ type of things. It’s one of those things that I also don’t have very often because of that.

And heck, if you add cheese curds and make me a bowl of Poutine — you will be my new best friend. Muwahah!

Tonight, I peeled and sliced up some potatoes, double-fried them (yes, fry them once, drain them and fry them again to get crispy fries), then slathered them with gravy (Club House low-sodium turkey packaged mix). That was my dinner.

Was it balanced? Good gods, no. Was it healthy? Nuh uh, no way. Was it tasty and satisfying and worth it? Hell yes! 🙂

Cheater Chicken Cacciatore

A plate displays "cheaters chicken cacciatore" and sauteed vegetablesWhat to do when you have leftover chicken, a bunch of veggies which need to be cooked up and a few jars of pasta sauce? Make cheater’s chicken cacciatore!

Traditionally, chicken cacciatore essentially means it’s some kind of ‘hunter-style’ dish. It involves a lot of herbs and spices, tomatoes, wine and such, and of course, chicken. Well, I just wanted to make something quick and easy. Originally, I had baked a bunch of chicken breasts in pasta sauce from jars in a glass lasagna pan (350F for 1 hour) the day before, so I had leftover sauce and chicken today, as well as pasta. To spruce up the leftovers today, here’s what I did: Continue reading

Chocolate-filled Pilsbury crescent rolls – a little sweet treat

Two chocolate-filled crescent rolls sit on a white plate. One has been cut in half to show the white and dark chocolate inside.A week from Christmas, my mom asked me to bring rolls to dinner. I picked up a few tubes of Pilsbury crescent rolls with the intent of baking them up before we were to head to her place for dinner. A few days before Christmas, I got a call to say I didn’t need to bring them, that she had picked up some other dinner rolls which would work just fine.

I decided that today I would bake  up some of them, hoping that I could  do something fun with them. I’ve packed them full of ham and cheese in the past but this time, I wanted something a little sweeter this time. Continue reading

Tuna on English Muffins – a boost of brain food

Tuna sandwich on English muffin, cut in half to show the layers of cheese, lettuce, tuna and tomato.I’ve never been a fish/seafood fan. In fact, I would go so far as to say that I hate fish and seafood. I know, I know — bad foodie! For some reason, I just can’t get past a lot of the smells, tastes and textures inherent in fish or seafood.

One thing that I am generally alright with, however, is canned tuna. Yes. Canned tuna. Not fresh and nothing else. Why? Mom used to make tuna macaroni salad when we were kids and we at that stuff by the bucket. It’s a taste and texture that I’m used to.

I’ll eat salmon sandwiches if someone else pulls out every single little bone and scrap of skin or fatty tissue. If I have to do it, I’ll end up green around the, ahem, gills. Continue reading

Turkey Quesadilla – a quick and filling dinner

A flour tortilla in a pan has had cheese, turkey, tomatoes and green onions spread evenly over it.Wow, has it been a week since I posted last? I’m hoping to have a really good post in a few days, but here’s one about a quick, tasty and filling dinner I made myself this week: a quesadilla! This one, however, wasn’t just stuffed with cheese. I pulled a bunch of stuff  out of the fridge and decided to use it as a leftovers carrier!

I was going to grill the tortillas, but these were larger-sized tortillas and didn’t fit in the grill too well. Some people fold over their quesadillas. Sometimes I do, too. But that night, I was really hungry so I wanted a large, unfolded quesadilla using two tortillas. So, out came the large frying pan and the Pam. Continue reading

Quick & Easy Ground Beef Fajitas

Two flour tortillas hold seasoned ground beef, bell peppers, onions, lettuce, salsa, cheese and sour cream.Hubby and I enjoy fajitas and tacos. I’ve made chicken fajitas from scratch a few times and we always enjoy it.

But I’ll fess up right now: if I only have ground beef, I use a mix every single time. Why? It’s quick and easy and I find that ground beef needs a lot of TLC when working with it — the mixes do the trick nicely. Chicken, you can marinade and infuse all kinds of flavour into it fairly easily, but ground beef always seems to need a lot of work. And tonight, I just didn’t have it in me to do all that work! Haha.

However, I have friends who only put seasoned meat and cheese in their fajitas or tacos. I can’t do that. I need a variety of colour, textures, temperatures and tastes in that little bundle of goodness!

So here’s what I do:

Continue reading