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Chicken

Cajun Chicken Casserole

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Cajun spices are mixed with chicken, veggies, pasta and a creamy sauce in this comforting casserole.

Cajun Chicken Casserole

Cajun Chicken Casserole

Happy Friday Everyone! Do you have any special plans for the weekend? Since there is more crazy weather ahead I plan to stay inside. I will be busy in the kitchen mixing up some tasty recipes. On the menu is a Chorizo & Cheese Dip, something with beef tips, and a strawberry salad for sure and I might take a stab at some made from scratch rolls. Wish me luck!

From what I can tell anything with pasta and any type of dessert gets really high views on my Facebook page. Go figure, my two favorite meals seems to be everyone else’s favorites as well. I will try and share more recipes under these categories but I may need to find people willing to help me eat the food so I don’t gain too much weight!

Cajun Chicken Casserole

Cajun Chicken Casserole

I used Farfalle pasta in this dish but feel free to use any small shaped pasta. For this recipe you saute the chicken and vegetables, then add in 2 different kinds of soup along with some milk to make up the sauce. Add in the spices, stir in the cheese and the casserole is ready to bake and enjoy!

Cajun Chicken Casserole

Cajun Chicken Casserole

 

Enjoy!

Kay Signature

 

 

 

 

 

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Cajun Chicken Casserole

Rating: 41

Yield: 6 Servings

Cajun Chicken Casserole

Ingredients

  • 1 – 12 ounce package pasta (bow tie, penne, rotini)
  • 1 lb. boneless, skinless chicken breasts, cut into chunks
  • 2 Tbsp. olive oil, divided
  • 1 bunch green onions, chopped
  • 1 red pepper, chopped
  • 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
  • ½ can (10 ¾ oz.) French onion soup
  • 1 cup 2% milk
  • 2 tsp. Cajun seasoning
  • 1 tsp. garlic powder
  • ¼ tsp. pepper
  • 1 ½ cups cheddar cheese, shredded

Instructions

  • Cook pasta according to package directions to al dente.
  • Saute chicken in 1 tbsp. oil in a Dutch oven until juices run clear. Remove with a slotted spoon and set aside. Saute onions and peppers in the remaining 1 tbsp. olive oil in the same pan until tender. Add the chicken, chicken soup, French onion soup, milk, Cajun seasoning, garlic powder and pepper. Bring to a boil. Remove from heat. Stir in 1 cup of the shredded cheese.
  • Drain pasta. Add to the soup mixture; toss to coat. Pour into a greased 9 x 13 inch baking dish. Sprinkle the last of the cheddar cheese on top. Cover and bake the casserole at 350 degrees for 30 – 40 minutes or until bubbly.
https://www.lovefoodwillshare.com/cajun-chicken-casserole/

Balsamic Chicken with Onions

by 2 Comments

There are so many elements to this dish that excite me. Balsamic Vinegar is always high on my list of ingredients I love to use and it’s the star of the show for Balsamic Chicken with Onions. This dish comes together quickly and packs a real punch of flavor.

Consider making this recipe for the one you love for Valentine’s Day or for any other special occasion. But, I must admit, it’s simple enough to make for any week night meal.

Balsamic Chicken with Onions

Balsamic Chicken with Onions

You saute the chicken breasts in olive oil, then saute the onions and add in the tomatoes and balsamic vinegar along with spices. The mixture boils down into a succulent sauce that leaves your mouth singing.

 

Balsamic sings in this recipe.

Balsamic sings in this recipe.

I believe you should use a quality balsamic vinegar when you cook. It will make a difference in the end product. I don’t mean you need to buy the most expensive, but don’t go for the cheapest either, buy something in between.

 

Sink your teeth into this dish!

Sink your teeth into this dish!

I hope you enjoy this dish as much as my family and I do. I think it will become a “go to” chicken dish!

Enjoy!

Kay Signature

 

 

 

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Balsamic Chicken with Onions

Rating: 51

Yield: 4 Servings

Balsamic Chicken with Onions

Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper
  • 2 tbsp. olive oil, divided
  • 1 onion, chopped
  • 1/2 cup balsamic vinegar
  • 1 - 14.5 ounce can diced tomatoes
  • 2 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. garlic powder

Instructions

  • Season the chicken breasts on both sides with salt and pepper.
  • Heat 1 tbsp. olive oil in a skillet over medium high heat. Add the chicken breasts, cook for 5 minutes and turn them over. Cook for 3 more minutes and remove the chicken breasts and set aside.
  • Add 1 tbsp. olive oil to the pan and add the onion, saute 5 minutes. Add the balsamic vinegar, tomatoes and spices, stir to combine. Add the chicken breasts back into the pan.
  • Bring the mixture to a boil, reduce heat to medium low and cook for an additional 10-15 minutes or until chicken is no longer pink and the juices run clear and serve.
https://www.lovefoodwillshare.com/balsamic-chicken-onions/

 

Espresso Brownies with Frosting

by 6 Comments

For all the coffee lover’s out there, you will want to take a peek at this recipe for Espresso Brownies with White Chocolate Frosting. Even is you are not a coffee lover, you still will want to take a peek at this recipe.

Espresso Brownies with White Chocolate Frosting

Espresso Brownies with White Chocolate Frosting

The base of the Espresso Brownies with White Chocolate Frosting is a decadent brownie with cocoa powder and coffee granules.

 
 
 
I love the fact that there is as much frosting as there is brownie.
 
Espresso Brownies with White Chocolate Brownies
Look at all that frosting!

 

 

 

 

 

 

 

 

I think my favorite part of this recipe is the frosting, there is melted chocolate added to the butter cream, it is the best!

So Scrumptious!

So Scrumptious!

Espresso Brownies with White Chocolate Frosting

Espresso Brownies with White Chocolate Frosting

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Espresso Brownies with White Chocolate Frosting

Rating: 51

Yield: 20 Bars

Espresso Brownies with White Chocolate Frosting

Ingredients

  • For the brownies:
  • ½ cup (1 stick) butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 3 tbsp. cocoa powder
  • 3 tsp. instant coffee
  • For the frosting:
  • ½ cup (1 stick) butter, room temperature
  • 2 1/2 cups powdered sugar
  • 4 ounces white chocolate, melted
  • 1/2 tablespoon milk
  • Sprinkles, if desired

Instructions

  • Preheat oven to 350 degrees. Spray an 8 x 8 pan with cooking spray, you can line the pan with parchment paper if you wish, then spray with cooking spray.
  • In a small bowl, sift the flour, salt, cocoa powder and coffee, set aside.
  • With a mixer, cream together the butter and sugar, add in the vanilla and mix to combine. Add the eggs, one at a time until incorporated into the mixture. Slowly mix in the flour mixture until well incorporated.
  • Spread the mixture in the prepared pan, distribute evenly. Bake for 25-30 minutes until a toothpick inserted in the middle of the brownies comes out clean. Cool completely before frosting.
  • Cream butter with mixer, very slowly mix in the powdered sugar until well combined. Add the melted chocolate to the bowl and mix until completely combined. Add in the milk and mix until combined. Frost the brownies. Decorate with sprinkled if you wish.

Notes

I used Starbuck's Via for the instant coffee, a dark blend, so the coffee taste is very intense.If you don't care for the taste of espresso you can eliminate the coffee granules.

https://www.lovefoodwillshare.com/espresso-brownies-frosting/

 

 

Chicken Noodle Soup

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How is your day going? Quick, I hope. I have a quick recipe for Chicken Noodle Soup today that hopefully makes your decision for dinner easier. I don’t know anyone that doesn’t appreciate a homemade Chicken Noodle Soup.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

This is an easy recipe to make because it uses a rotisserie chicken, so the Chicken Noodle Soup comes together very quickly. The onions, carrots and celery is sautéed with thyme and a bay leaf to give an aromatic aroma that fills the kitchen. Add in the noodles and chicken and the smell gets even better, I promise you.  Serve this with some french bread or oyster crackers to complete this quick meal.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

 

You can easily double this recipe for Chicken Noodle Soup so you have enough for lunch or dinner the next day or to send home with your kids. My daughters love it when I have left overs to send home with them. I want them to have home cooked food to eat, instead of eating out or throwing a pre-made dinner in the oven or microwave. Remember, fresh is best! Enjoy!

Kay Signature

 

 

 

This recipe adapted from Tyler Florence.

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Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken, from a rotisserie chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped, optional

Instructions

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 to 10 minutes, until the vegetables are softened but not browned.
  • Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 8 minutes until tender. Fold in the chicken, and continue to simmer for another 3 to 5 minutes until heated through; season with salt and pepper.
  • Sprinkle with chopped parsley (optional), before serving.
https://www.lovefoodwillshare.com/chicken-noodle-soup/

Chicken Noodle Soup

Chicken Noodle Soup