Cajun Chicken Pasta

2 chicken boneless, skinless chicken breast halves, cut into thin strips

2 tsp cajun seasoning

2 Tbsp butter

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

1/2 c sliced fresh mushrooms

1/4 cup green onion, chopped

1 c heavy cream

1/4 tsp basil

1/4 tsp lemon pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp pepper

8 oz pasta, cooked, drained (I like the small bowtie pasta best)

parmesan cheese, grated (optional)

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes.  Add peppers, mushrooms and onions; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add pasta and toss, heat through and sprinkle with parmesan cheese before serving, if desired.

-Camille

Spaghetti and Meatballs

1 8 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 or 8 oz tomato paste

For Sauce:

1  8 oz can of water

6 Tbsp dried parsley

6 Tbsp green peppers, finely chopped

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp oregano

1 clove minced garlic

chili powder to taste

1 c sliced fresh mushrooms

Mix ingredients together and simmer on low.  Meanwhile...

Meatballs:

3/4 lb ground beef

1/4 lb ground pork (or can do all beef)

1/2 c plain bread crumbs

1/2 c parmesan cheese

1 clove minced garlic

1/4 c milk

1 egg, beaten

1 1/2 tsp salt

1/8 tsp pepper

Mix all together, make 1 1/2" meatballs, and brown.  In separate pan, sauté 1 c minced onions blend in 2 Tbsp flour.

Mix onions and meatballs, then add to sauce.  Let simmer for 3 hours.  Serve over cooked spaghetti.  Can also be put in the refrigerator overnight, and flavor is even better.

-Camille

Quiche

1 un-baked 9" pie shell

6 slices bacon, cooked and crumbled

4 oz. Swiss chese, grated (1 cup)

Mix together:

4 eggs, slightly beaten

1 1/2 cup half and half milk

1/2 tsp salt

dash pepper

Put ingredients in pie shell in order listed.  Bake at 375 for 45 minutes, or until knife comes out clean.

-Camille

French Dip Panini

4 Tbsp butter, softened

1 shallot or onion, finely chopped

1 Tbsp cornstarch

2 c beef broth

1 lb thinly sliced roast beef

submarine buns, hotdog buns, French bread, etc.

4 oz sliced pepper jack cheese

In medium saucepan, melt 2 T butter over medium heat.  Add the shallot and cook, stirring, until translucent, 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth

Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan over medium heat.  Spread remaining butter on the split sides of bread.  Fill with sliced cheese and sliced beef.  Place the Panini on the hot pan.  Press down with a spatula and cook for 2 minutes then flip the Panini and press down again with spatula until both sides are golden brown.  Remove the Panini from the heat and divide the sauce among small bowls for  dipping.

**If I'm making a lot, I put them on a tray in the warmed oven until I'm done with them all....these are DELICIOUS!

-Camille

Fettuccine Alfredo

1 c milk

1 Tbsp corn starch

1/4 c butter or margarine

2 Tbsp flour

1 cup milk

1/2 cup parmesan cheese

dash garlic salt

dash basil

dash onion powder

Combine 1 cup milk with corn starch.  Stir until lumps are out.  In saucepan melt butter.  Add flour.  Slowly add 1 cup milk, stirring with wire whisk.  When all stirred in slowly add milk/corn starch mixture.  Stir in remaining ingredients; continue stirring until thickened.  I usually add grilled chicken and broccoli, to make a more complete meal.  Serve over cooked fettuccine noodles.

-Camille

Chicken Tetrazzini

8 oz pasta, uncooked

1/4 c butter or margarine

1/4 c flour

1 c chicken broth

1 c whipping cream

1/2 c shredded Swiss cheese

1/3 c grated parmesan cheese

2 1/2 c cubed cooked chicken (about 1 lb)

3/4 c fresh, sliced mushrooms

Cook pasta according to package directions; drain.  Meanwhile, in  large saucepan, melt butter; blend in flour.  Gradually stir in broth and whipping cream.  Cook, over medium-low heat, stirring constantly, until sauce begins to thicken.  Blend in cheeses; continue heating, stirring constantly until cheese melts.  Stir in remaining ingredients until thoroughly heated.  Serve sauce over cooked pasta.

-Camille

Sweet and Sour Pork

1 1/2 lbs pork, cooked and cubed

2 Tbsp fat

3/4 c water

2 Tbsp cornstarch

1/2 tsp salt

1/4 c brown sugar

1/3 c vinegar

1 c pineapple juice, use juice from can and enough water to make one cup

1 Tbsp soy sauce

3/4 c green pepper strips

1/4 c thinly sliced onion

1 can pineapple chunks

Brown pork, add water and simmer one hour.  Combine next 6 ingredients and pour over pork.  Let stand 10 minutes, stirring occasionally, then add the green pepper, onion and pineapple chunks.  Serve over rice.

-Camille

Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille

Broccoli Beef

2 Tbsp soy sauce

2 Tbsp Italian dressing

1 tsp cornstarch

1 Tbsp minced garlic

1 tsp ground ginger

1 c fresh mushrooms, sliced

1 cup celery, sliced

1/2 c green onion, sliced

3/4 lb round steak, cut into strips

6 c water

5 cubes beef bouillon

4 oz linguine pasta, uncooked

1/2 cup beef broth

1 pound broccoli, separated into florets

Stir together soy sauce, Italian dressing, cornstarch, garlic and ginger.  Place steak strips in the mixture to marinate for 15 minutes.

While beef marinates, combine the bouillon cubes in water in a large saucepan.  Bring to a boil and add pasta.  Cook for about 8 minutes or until al dente.  Drain.

Heat a large skillet over medium-high heat.  Remove beef from marinade with slotted spoon and place in hot skillet.  Discard marinade.  Cook beef for 2-3 minutes, or until mostly browned.  Stir in beef broth, mushrooms, green onions, celery and cover, simmer for about 5 minutes.  Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp.  Add drained linguine, toss, and serve.

-Camille

Italian Calzones

1/2 Tbsp yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour

1 tsp olive oil
1/2 ricotta cheese
1 1/2 c shredded cheddar cheese
1/2 c diced pepperoni
1/2 c sliced fresh mushrooms
2 Tbsp fresh, chopped basil (1 Tbsp dried)
1 egg, beaten

To make dough: in a small bowl, dissolve yeast and sugar in water. Add the oil and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 tsp Olive oil, then flip the dough, cover and let rise for 40 minutes or until almost doubled.
For filling: While dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in large bowl. Mix well, cover and refrigerate to chill.
Preheat oven to 375. When dough is ready, punch down and separate into 2 equal parts. ?Roll parts out into thin circles on lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on lightly greased cookie sheet. Bake at 375 degrees for 30 minutes. I sometimes serve with marinara for dipping, but it's just as good without. Enjoy!

-Camille