Wednesday, May 18, 2011



Thank you to Matt for introducing us to "Poppy Seed Chicken". My family very much enjoyed it for dinner tonight! Add that to the fantastic "Turkey Teriyaki Sliders" and my family's eating very well this week. Keep those recipes comin'!
We're doing sort of a "Choose your own Adventure" menu this week. Please submit your favorite dinner recipe(s) to share with us by leaving a comment following this post. We can all then choose which recipes to make next week and come back and share feedback with each other about how it went. I am always looking for new recipes, as I'm sure you are, and this will be a fun way to do a recipe-share. I'll start us off with one of our "family favorites"

New Orlean's Pasta

1 lb. Penne Noodles
1 (6 oz.) boneless, skinless Chicken Breast, cut into 1/4" thick strips
2 1/2 tsp. Essence
2 tsp. Extra Virgin Olive Oil
3 oz. chopped Chorizo or Andouille Sausage
3/4 lb. medium Shrimp, cleaned
1 small Yellow Onion, diced
1 clove minced Garlic
3 c. Heavy Cream
1 c. grated Parmesan Cheese
1/2 tsp. salt
1/4 tsp. Worchestershire sauce
1/4 tsp. Hot Red Pepper Sauce

5 Tbsp. Sweet Paprika
1/4 c. salt
1/4 c. Garlic Powder
2 Tbsp. freshly ground Black Pepper
2 Tbsp. Onion Powder
2 Tbsp. Cayenne Pepper Powder
2 Tbsp. dried Oregano
1 Tbsp. dried Thyme
Combine above ingredients in an airtight container; will store up to 3 months.

1. Cook pasta until al dente-about nine minutes.
2. In a medium bowl toss chicken strips with 1 teaspoon essence. In a large non-stick skillet, heat oil over high heat. Add chicken; saute, shaking pan occasionally, one minute or until browned. Add sausage; cook and stir one minute. Add shrimp, onions, garlic and remaining essence; saute one minute. Stir in heavy cream; reduce heat and simmer two minutes. Stir in half the parmesan cheese and remaining ingredients; simmer 5 minutes.
3. Drain pasta; add to skillet of prepared sauce and gently toss to coat. Transfer to serving dish, sprinkle with remaining cheese and serve.

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