Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Ingredients
16 oz. penne pasta
2 chicken breast
1 tbsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. 1 tsp dry parsley
1/2 paprika
1/2 tsp. old bay
1 tbsp. oil
1 tbsp. unsalted butter
1 small onion
1/2 medium size belle pepper
4 oz. diced tomatoes
2 cup heavy cream
1 tsp garlic 4 oz. cream cheese
1 tsp. chicken bouillon
1 tsp. Cajun seasoning
1/2 cup parmesan cheese
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Creamy Chipotle Pasta Marinara! FullyRaw & Vegan!
Creamy Chipotle Zucchini Pasta Marinara! FullyRaw & Vegan! For those love pasta with marinara, this is an awesome spin on a classic recipe that will have you eating the entire bowl! It's healthy, plant-based, and delicious! Enjoy my friends!
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#pasta #veganrecipes #fullyrawkristina
About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Fresh Tomatoes Egg Noodles Recipe With Kick of Chipotle | Tăiței cu Roșii | Granny's Kitchen Recipes
Delicious and very easy to make is this fresh tomato egg noodles with a kick of chipotle for a bit of spiciness.
#tomatoesnoodles #eggnoodles #grannyskitchenrecipes
FRESH TOMATOES EGG NOODLES RECIPE:
INGREDIENTS:
100g fresh egg noodles
1 yellow bell pepper
6 medium tomatoes
1 medium onion
1 garlic head
1 teaspoon chipotle powder
Black ground pepper
Salt
All purpose seasoning
1 tablespoon Dark soy sauce
3 Bay Leaves
Thai basil
DIRECTIONS:
Depending on the noodles you use, follow the directions on the package to cook them.
Mine are ready to be cooked, others might need boiling on their own before cooking with
them.
Slice the onion. Peel and slice the garlic. Slice the pepper. Slice the tomatoes.
In a wok on medium heat, add oil and allow to get hot. Add the bay leaves and cool
for 1 minute. Add the onion and the bell pepper in and sauté for a few minutes, then add
the garlic and cook until golden in colour, mixing occasionally. Add in the tomatoes and
cook for a few more minutes, to allow the juice of the tomatoes to come out.
Add salt to taste, ground pepper to taste and the teaspoon of chipotle powder for a nice
kick. Mix well and cook for 5 minutes longer, then add the egg noodles and cook for a further
5 minutes, mixing well to incorporate the noodles in the sauce. Towards the end, add in the
Thai basil.
Bon Appétit!
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