Friday, February 12, 2010

Cooking Tips and Cajun Chicken Pasta

My mom sent me an email today that had all kinds of cool cooking tips. You may have also received this email, but I though I would share some of the ones I want to try!

-Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

- Bell Peppers with 3 bumps on the bottom are sweeter and better for eating. Bell Peppers with 4 bumps on the bottom are firmer and better for cooking.

-Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

-To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

-Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.(I actually use my grill pan and it makes grill marks on the bottom!)

-When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

-To warm biscuits, pancakes, or muffins that were refrigerated, place them in
a microwave with a cup of water. The increased moisture will keep the food
moist and help it reheat faster.

I made Creamy Chicken Pasta the other day. It was one of Pioneer Woman's new dishes. It was good, but I felt like something was missing, maybe it is because it called for heavy whipping cream and I used half and half. Most of the time I will substitute whipping cream for half and half and it is ok, but I think this is a time that it needed it.

Creamy Chicken Pasta
2 chicken Breasts
1 1/2 tsp of Cajun Seasoning (I used Old Bay)
1/2 box Fettuccine
1 Tb Olive Oil
1 Tb Butter
1/2 Green Bell Pepper Sliced
1/2 Red Bell Pepper Sliced
1/4 Onion Sliced
1 1/2 cloves of garlic minced
2 Roma Tomatoes Diced
1 cup Chicken Broth
1/4 cup White Wine
1/2 cup Heavy Cream
1/8 tsp Cayenne Pepper
1/8 tsp Black Pepper
1/8 tsp Salt

Cook Pasta and drain.
Cut up vegetables.

Cut raw chicken into cubes.

Sprinkle chicken with 1/2 tsp cajun seasoning.

Heat half of the butter and olive oil in a heavy skillet. Add chicken and cook until done.

Remove chicken from pan and set aside.

Add the rest of the butter and oil to the pan. Cook onions and pepper for a few minutes before adding the garlic. I added the garlic with the vegetables and it burned.

Sprinkle with 1/2 tsp of cajun seasoning while cooking.

Once veggies begin to brown add the tomatoes and cook for another 30 seconds. Remove all vegetables from pan and set aside.

With the pan over high heat add wine and chicken broth.

Cook on high for 3-5 mins, scraping the bottom of the pan to deglaze. Reduce heat the medium low and pour in cream.

Whisk constantly until it begins to thicken. Add in the cayenne, black pepper, and salt.

Mix in chicken and veggies, be sure to add all the juice that drained on the plate.

Stir and cook for a few minutes before adding the pasta.


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