Cajun Chicken Pasta

I may have a bit of a problem with making Cajun chicken pastas. It is reminiscent to my past Spaghetti Carbonara obsession.  As soon as I saw this recipe on All Recipes, I knew I had to make it.  I adore mushrooms, but I am the only one in the family who does.  So while we ate dinner, both C and Miss F piled my plate with their excess mushrooms.  We used fresh vegetables from Froberg Farm after a big afternoon of strawberry picking.  Miss F was a huge help in making  this dish, she is becoming much more confident working with things on the stove top, it's all quite exciting.

Cajun Chicken Pasta

16 ounces Penne pasta
2 skinless, boneless chicken breast halves, cut into 1” cubes
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, chopped
1 green bell pepper, chopped
4 fresh mushrooms, sliced
1 ½ cups heavy cream
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

Prepare the pasta per package directions, drain and set aside. Toss the chicken with the Cajun seasoning. In a large skillet over medium heat, melt the butter. Add the chicken and sauté until cooked through, about 3 to 5 minutes. Add the bell peppers and mushrooms, cook for 2 to 3 minutes more. Add the cream, basil, salt, garlic and pepper, bring to a simmer and reduce the heat to low. Cook for 2 minutes more. Stir in the parmesan cheese and drained pasta, serve.

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Hula Chicken Sandwiches

By far my favorite use for the crockpot is to make shredded meat. It is so easy to throw everything in the crockpot in the morning and come home to perfectly tender meat by day's end.  These Hula Chicken Sandwiches were a great spin on my usual Hawaiian Chicken Sandwiches.  I served them on my most favorite brioche buns along side sweet potato waffle fries, which are the only sweet potato fry that Miss F will touch.  It's nearly the same with regular fries, she doesn't love them, but she will inhale waffle fries.  This recipe was inspired by Betty Crocker.

Hula Chicken Sandwiches

½ cup pineapple juice
2 tablespoons soy sauce
¼ cup ketchup
1 tablespoon rice vinegar
2 tablespoons packed brown sugar
1 clove garlic, minced
1 ½ teaspoons grated ginger
1 tablespoon Sriracha sauce
1 cup crushed or diced pineapple, drained, juice reserved
1 pound boneless skinless chicken breasts
4 sandwich rolls
4 slices of Provolone cheese

In a two cup measure, whisk together the pineapple juice, soy sauce, ketchup, vinegar, sugar, garlic, ginger and Sriracha. Pour the mixture into a crockpot and add the pineapple. Place the chicken breasts on top. Cover and cook on low for 6 to 8 hours. Remove the chicken and shred, return to the crockpot and increase the heat to high. Cook, uncovered, for 25 to 30 minutes, until the sauce is thickened; if the sauce is too thick, add the reserved pineapple juice. Toast the split sandwich rolls under the broiler for 1 minute. Serve the shredded chicken on the toasted bun topped with a slice of cheese.

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Lemon Sticky Buns with Cream Cheese Glaze

These sticky buns are absolutely heavenly. I usually always prefer a cinnamon roll, but these may just change my mind. I cannot wait to try the dough out with a cinnamon filling instead of the lemon, but I think I will be making these lemon sticky rolls quite often at our house. I adapted the recipe from Mel's Kitchen Café, mainly omitting the zest because I don't prefer it and changing to an overnight rise in the refrigerator so it wouldn't take hours in the morning to eat them.  These rolls were perfection.  Complete and total perfection.

Lemon Sticky Buns with Cream Cheese Glaze

½ cup buttermilk, warm
4 tablespoons butter, melted and cooled
3 cups flour
2 tablespoons sugar
1 ½ teaspoons yeast
¾ teaspoon salt
2 large eggs

Filling:
4 tablespoons butter, softened
½ cup granulated sugar
1 tablespoon fresh lemon juice

Icing:
4 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup powdered sugar

Whisk together the buttermilk and butter together in a liquid measuring cup. In the bowl of the stand mixer fitted with a dough hook, stir together 2 cups of the flour, sugar, yeast and salt. With the mixer running at low speed, add the buttermilk and eggs; mix for 2 minutes. Increase the speed to medium, add the remaining flour a little at a time until it is entirely incorporated. Knead the dough for 5 to 6 minutes at medium speed. Cover the bowl and let rise in a warm place for 1 hour. Grease a 9-inch cake pan and set aside. Roll the dough into a 12-inch square and spread the softened butter over the square of dough. Stir together the lemon juice and sugar, sprinkle over the softened butter. Roll up the dough and pinch at the seams to seal. Cut the roll into 8 equal pieces and place them in the greased cake pan. Cover the pan with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees. While the oven is preheating, remove the rolls from the refrigerator. Bake for 20 to 25 minutes, until lightly golden. While the rolls are baking, whisk together the cream cheese, lemon juice and powdered sugar until smooth. Spread the icing on the warm lemon rolls, serve.

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