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O𝗻𝗲-𝗽𝗮𝗻, 𝗳𝗹𝗮𝘃𝗼𝗿-𝗽𝗮𝗰𝗸𝗲𝗱 P𝗮𝘀𝘁𝗮 D𝗶𝘀𝗵

O𝗻𝗲-𝗽𝗮𝗻, 𝗳𝗹𝗮𝘃𝗼𝗿-𝗽𝗮𝗰𝗸𝗲𝗱 P𝗮𝘀𝘁𝗮 D𝗶𝘀𝗵

For the Chicken:

2 large boneless, skinless chicken breasts, sliced into strips

1 tablespoon Cajun seasoning (adjust to taste)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons olive oil

For the Pasta:

12 ounces penne pasta

3 cups chicken broth

1 cup heavy cream

1 cup shredded Parmesan cheese

1/2 cup diced sun-dried tomatoes (optional)

1 teaspoon Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Season and Cook the Chicken:

In a small bowl, mix Cajun seasoning, garlic powder, and paprika.

Rub the spice mixture onto the chicken strips, ensuring an even coating.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

2. Cook the Pasta:

In the same skillet, add the uncooked penne pasta, chicken broth, and heavy cream. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.

3. Add the Flavors:

Stir in the Parmesan cheese, sun-dried tomatoes (if using), Cajun seasoning, garlic powder, and onion powder. Mix until the cheese melts and the sauce is smooth.

Season with salt and pepper to taste.

4. Combine the Chicken and Pasta:

Slice the cooked chicken into bite-sized pieces and add it back to the skillet.

Toss everything together to coat the chicken and pasta in the creamy sauce.

5. Serve:

Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy!

Tip:

For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the sauce. Serve with garlic bread for a complete meal!

Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Garlic Butter Chicken Balls with Creamy Parmesan Pasta

For the Chicken Balls:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup Parmesan cheese, grated
– 1 egg
– 2 garlic cloves, minced
– 1 teaspoon Italian seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter

For the Creamy Parmesan Sauce:
– 2 tablespoons butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup Parmesan cheese, grated
– Salt and black pepper to taste

For the Pasta:
– 12 oz spaghetti or linguine, cooked according to package instructions

Directions:
1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
2. Heat 2 tablespoons butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
4. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
5. Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
6. Serve warm, garnished with extra Parmesan or chopped parsley.

Big Mac Wraps

Big Mac Wraps

Ingredients:

1 lb ground beef

Salt and pepper, to taste

4 large flour tortillas

1 cup shredded lettuce

1/2 cup diced pickles

1/2 cup diced onions

1/2 cup shredded cheddar cheese

For the sauce:

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

Directions:

Cook the ground beef in a skillet over medium heat until browned. Season with salt and pepper. Drain any excess grease.

In a small bowl, mix together all the ingredients for the sauce until well combined.

Lay out the flour tortillas on a clean surface. Spread each with a generous amount of the sauce.

Divide the cooked ground beef among the tortillas, placing it down the center. Top with shredded lettuce, diced pickles, diced onions, and shredded cheddar cheese.

Fold the sides of each tortilla over the filling, then roll tightly to enclose everything in a wrap form.

Serve these Big Mac Wraps immediately

O𝗻𝗲-𝗽𝗮𝗻, 𝗳𝗹𝗮𝘃𝗼𝗿-𝗽𝗮𝗰𝗸𝗲𝗱 P𝗮𝘀𝘁𝗮 D𝗶𝘀𝗵

O𝗻𝗲-𝗽𝗮𝗻, 𝗳𝗹𝗮𝘃𝗼𝗿-𝗽𝗮𝗰𝗸𝗲𝗱 P𝗮𝘀𝘁𝗮 D𝗶𝘀𝗵

For the Chicken:

2 large boneless, skinless chicken breasts, sliced into strips

1 tablespoon Cajun seasoning (adjust to taste)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons olive oil

For the Pasta:

12 ounces penne pasta

3 cups chicken broth

1 cup heavy cream

1 cup shredded Parmesan cheese

1/2 cup diced sun-dried tomatoes (optional)

1 teaspoon Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Season and Cook the Chicken:

In a small bowl, mix Cajun seasoning, garlic powder, and paprika.

Rub the spice mixture onto the chicken strips, ensuring an even coating.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

2. Cook the Pasta:

In the same skillet, add the uncooked penne pasta, chicken broth, and heavy cream. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.

3. Add the Flavors:

Stir in the Parmesan cheese, sun-dried tomatoes (if using), Cajun seasoning, garlic powder, and onion powder. Mix until the cheese melts and the sauce is smooth.

Season with salt and pepper to taste.

4. Combine the Chicken and Pasta:

Slice the cooked chicken into bite-sized pieces and add it back to the skillet.

Toss everything together to coat the chicken and pasta in the creamy sauce.

5. Serve:

Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot and enjoy!

Tip:

For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the sauce. Serve with garlic bread for a complete meal!

Homemade Potato Soup

Homemade Potato Soup

Ingredients

6 medium Russet potatoes, cut into bite size pieces

1 onion diced

3 carrots, peeled and sliced

3 stalks celery, diced

6 slices of bacon, cooked and crumbled

8 cups of vegetable broth or chicken broth

1 cup milk

½ cup heavy cream

1 tsp minced parsley

Salt and pepper to taste

3 tbsp flour (corn starch can be substituted)

1 cup finely grated cheese of your choice

Directions\

Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like

Pour in the broth and bring to a low boil

Cook for 10 minutes or until the potatoes start to soften

Whisk the flour and the milk, add to the pot and stir continuously

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth

Add this back into the pot slowly and carefully so it does not splash back on you and burn

Stir in the crumbled bacon, leaving some for a garnish

Serve in bowls with parsley, bacon and a little cheese for a garnish

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