Chicken and Bacon Bow Ties

Hi Guys,

Sorry it's been a while.  I've been dealing with more ankle trouble.  Ugh.  But, life goes on and I just try to roll with it. 

I usually write a menu for the week, then make a grocery list based on what I need to make the dishes on my menu.  I always check the fridge, freezer and pantry to see what's there.  That way, I only buy what I need.  However, tonight I had to wing it.  There were a couple of boneless chicken breasts in the fridge that I needed to cook.  So, I scrounged around and found the ingredients to make Chicken and Bacon Bow Ties.  Wow!  It came out great!  Here's how I did it:

CHICKEN AND BACON BOW TIES

2 slices bacon, chopped
2 boneless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 (15 oz) can diced tomatoes
1 cup chicken broth
1 TBS butter, optional
12 oz bow tie pasta
Salt & Pepper
Grated Parmesan cheese for garnish

Put a big pot of water on to boil for the pasta.

Place the chopped bacon into a big skillet.  Then turn on the heat to medium.  Putting it in a cold skillet keeps it from shriveling up too much. 

Cook, stirring occasionally, until the bacon is just crispy, careful not to over cook it.

Remove the bacon to a paper towel-lined plate.  Discard all but 1 TBS of the bacon grease.  Season the chicken with salt and pepper then add it to the hot skillet. 

Cook over medium-high heat until lightly browned on both sides.

Remove the chicken from the skillet.

Add the onions to the skillet.  Cook, stirring occasionally, until light golden.

Add the diced tomatoes with juice.  Use your spoon to scrape up the brown bits on the bottom of the skillet.  That's great flavor you want in your dish!

Then, smash the tomatoes with the spoon to release their juice even more.

Add chicken broth and return the chicken and bacon to the skillet.

Add the butter.  This is optional but it gives the sauce a nice silkiness. 

Now, let this simmer for 10-15 minutes to reduce and thicken.  If you time it right, your pasta should be done at the same time.

Drain the pasta then add it to the skillet.  Stir well to combine. 

You can garnish this pasta with grated Parmesan cheese, if desired.  A little fresh basil or parsley would be nice, too.

This pasta was very good.  It had a slight smokiness from the bacon and a sweetness from the sauteed onion.  The whole family enjoyed it.  Then my daughter's friend came over and had some.  When I asked her if she liked it, she showed me her empty bowl.  So, I guess that's a yes.  Enjoy!

Tex Mex Black Bean Cornbread Casserole

Hello All,

So much has been going on here!  Both of my ankles have been bothering me.  I went to see my ortho and found out that I have tendonitis in one ankle and all kind of trouble with the other.  I'm wearing a braces on both and have been ordered to rest.  Sounds fun, right?  So, needless to say, I have not been cooking much.

I did make a really yummy casserole yesterday.  It's quick to throw together and get into the oven.  Then it bakes for an hour so I had time to rest.  Here's how I did it:

TEX MEX BLACK BEAN CORNBREAD CASSEROLE

1 (20 oz) can black beans, drained
salt/pepper
1 cup yellow cornmeal
1 cup milk
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1 (15 oz) can creamed corn
1 large onion, chopped
8 oz pepper jack cheese, shredded

Preheat oven to 350 degrees.

Drain the black beans.  Season them with salt and pepper.  Set aside. 

In a large bowl, mix cornmeal, milk, 3/4 tsp salt, baking soda, eggs, creamed corn, onion and cheese.  Stir well.  Gently mix in seasoned black beans.

Pour into a greased cast iron skillet (or casserole dish).  Place on a cookie sheet to catch any drips in case it bubbles over.

Bake in a 350 degree oven for 1 hour.  Let cool 15 - 20 minutes before cutting.

This is really good.  It has a little spice from the cheese and a little sweetness from the creamed corn.  The beans make it very filling for a vegetarian dish.  If you're a carnivore, you can use a pound of browned ground beef in place of the beans.  With or without meat, this dish will not disappoint!

Skillet Chicken Fajita Casserole

My hubby hates the word casserole.  Don't ask me why?  He won't eat anything called a casserole.  However, if I call it a skillet bake, or a baked dinner, he will eat it.  This is technically a casserole, just don't tell him that.

SKILLET CHICKEN FAJITA CASSEROLE

2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces
2 TBS oil
1 onion, chopped
1/2 a bell pepper, chopped
1 pkg fajita seasoning mix
1 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup shredded Mexican cheese blend (plus more for topping)
3 corn and 3 flour tortillas, cut into small pieces

Preheat the oven to 350 degrees.

Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat.  Brown the chicken.  If your skillet is small, do this in batches so you don't over crowd the skillet.

Once browned, remove the chicken to a plate and set aside.  Add the onion and peppers and saute for a few minutes, until softened.

Return the chicken to the skillet and sprinkle in the fajita seasoning.  Stir well.

Add the butter.  Let melt.

Add the flour.  Cook for a few minutes, stirring.

Add the chicken broth.  Stir well.  It will be thick.

Stir in the 1/2 cup shredded cheese until smooth.

Stir in the tortilla pieces.

Top with extra cheese.  As much as you like.

Bake at 350 degrees for 15-20 minutes, until bubbly and brown.

This is so yummy!  You get all the flavors of fajitas but in an easy casserole.  You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like.  Or just eat it as is.  I will definitely be making this casserole again (just don't tell my husband).

Smoked Sausage Creole

Life has been super hectic here!  Work, kids, husband, you know the drill.  I'm sorry I haven't posted in a while.  But here is a delicious recipe that's sure to be worth the wait.

SMOKED SAUSAGE CREOLE

1/2 lb smoked sausage, sliced thinly
1/2 cup flour
1/2 cup oil (vegetable or canola)
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 (15oz) can diced tomatoes
2 cups water
Creole seasoning
hot sauce
salt/pepper

In a large pot (I like to use cast iron) make a light roux.  Here's how:  Heat oil over medium-low heat. 

Whisk in the flour until smooth.

Stir constantly, slowly.  Do not stop stirring or your roux will burn and be ruined. 

Once it is lightly browned (the color of cafe au lait, or coffee with milk) it is done.

Add the chopped onion, celery and bell pepper.  Stir well.  This will slow the cooking of the roux.

Season the veggies with Creole seasoning.  I like Tony Chacheres.

Add the sausage and diced tomatoes with juice.  Stir.

It will be thick.

Add the water and stir well.

Season to taste again with Creole seasoning, hot sauce, salt and pepper.

Turn the heat up to high, bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

It will thicken up nicely.  Serve over rice.

My family loves this dish.  My daughter even likes it better than my gumbo.  It's really easy and so comforting.  Perfect for a cold or rainy evening.  Warms up your soul.  Enjoy!