Creole Chicken Pasta

If you know the Mr. and I chances are you know two things about us: 

1.) we love to travel (hence one of the reasons we moved to Connecticut) 

2.) our favorite place to travel to is New Orleans, LA

We love everything about New Orleans. We love the culture, music, food, people, and overall vibe of the city. The Mr. has been to just about every state and out of the country and still NOLA ranks as one of his favorite places. While I haven't been to almost every state I have been to more than half of them and out of the country as well and just like the Mr., NOLA is by far my fave. There is just something about it that captures your soul. 

Every now and again we get a craving for one of our favorite restaurants in NOLA, Coops Place (shhh…tourist aren't their favorite people). While I cannot recreate Coops by ANY means this dish at least gives me a little Cajun flavor. By the way if you are visiting NOLA you must stop by Coops Place, and honestly try any of the pastas (my favorite Crawfish and Tasso, the Mr. likes Pasta Jambalaya) or even the pork chop (I know your thinking a pork chop, but it is pretty amazing). Seriously, Coops is the best place in NOLA. Typically we eat there more than once when we go. Be advised though the service is terrible, and you may have to share a table with someone you don't know, but people in NOLA are super friendly and the food is worth every minute of discomfort you may have from eating dinner with a stranger. 

I found this recipe around the time the Mr. and I got married (almost 7 years, time flies when your having fun). I have no idea where I got it so I cannot give credit where credit is due. I can tell you it is quick to make and it is my go to dish when we are having company. Why you ask? It is so good it makes people think that I am a really good cook, when actually I just follow the simple steps of a recipe. Pair it with a salad and some garlic bread and you have yourself a great meal for a dinner party. If its just the Mr. and I we just stick to the pasta, and usually overeat. It does make a lot and I should warn you it does not make good left overs. It also does not sit well on the stove for a long time. Basically it needs to be eaten as soon as it is cooked, or at least don't mix the pasta and sauce until you are ready to eat. 

The recipe is pretty simple. You cook the chicken, make the sauce, and mix it all together. I prefer to use the bow tie noodles but I am sure it would taste just as good with whatever kind of noodles you have on hand. It makes a lot so be prepared. We always have a lot left over if I make the whole recipe and just the Mr. and I eat. You may want to cut it in half if you are feeding only two people. I would say that it feeds between 4 and 6 people, that is also taking in account everyone getting seconds. Prep time is around 10 minutes, I mean seriously you are just cutting the chicken and green onions that how easy the recipe is. Cook time is about 15 minutes, basically as long as it takes to cook the noodles. This recipe is a go to in the Logan household. 

In the words of Chris Rose "you can live in any city but New Orleans is the only city that lives in you." Bon Appetite! 

Ingredients
1 lb. chicken breast (thinly sliced)
salt and pepper
2 tbsp. butter
3 whole green onions, chopped
3 cloves garlic, minced
1 tbsp. creole seasoning
12 oz. heavy cream
1 lb. bowtie noodles (cooked according to package)

Slice chicken into thin strips.
Season the chicken with salt and pepper.

In a large skillet, melt the butter on medium heat, then add chicken and cook for 5 to 7 minutes or until no longer pink. 
Add in the remaining ingredients (except pasta)
Bring to a boil and then turn the heat down and simmer for 3 to 5 minutes

Once sauce is thickened pour noodles into pasta sauce.
Stir until all noodles are covered in sauce. 

New Favorite = Chicken Fajita Bake

This recipe was to good not post this week. It is equivalent to a dump and bake, which in my eyes is the perfect recipe (thank Pinterest). Little clean up, little thought, little time! It is the ideal recipe for a busy family or someone who just doesn't like to spend all day in the kitchen. 

We eat chicken fajitas at least once a week. They are relatively inexpensive, easy to make, and delicious. The one thing I hate though about making them is cutting up the chicken. I know seriously not really something you should be complaining about, but I am, I hate cutting up chicken for whatever reason. This recipe allows me to make chicken fajitas without cutting up chicken. It has moved into my top favorite things I make and enjoy eating. Mr. approved as well!

Not long ago I posted a recipe entitled "Dump and Bake." You do just that, you dump all the ingredients in one pan and bake it. This recipe is the same concept. There is a little more prep work required because you do have to cut up the veggies before hand, but that doesn't take long. I have even seen pre-cut fajita veggies at Target if you are looking to make this recipe even more simple you could definitely purchase those. 

I maybe crazy, but I think this version of chicken fajitas is really good, probably better than when I cook it on the stove top. This time around I forgot to purchase taco shells so we just ate the chicken and veggies (less fattening I'm sure), still just as filling. I also whipped up some guacamole. The dictator has been requesting this for the past three days so I thought it would be a perfect side for fajitas. 

I am going to include my homemade guacamole recipe (sorry no pictures). I have been working hard since moving to Connecticut to get this recipe just right and I think last night I nailed it. Long ago Kroger made the best guacamole seasoning package. You just poured the mixture in with two avocado and you had some amazing guacamole. Sorry, don't rush out to buy it because they no longer carry it. Well at least I haven't been able to find it in over a year. Definitely not finding it now in Connecticut, no such thing as Kroger (seriously crying over this). 

Another thing that you can do but I just didn't, but have before. You can make your own fajita seasoning. There are tons of recipes out there to make your own and chances are you probably have most of the ingredients in your cabinet. If you are meal planner just google homemade fajita seasoning before making your list, if you want to make your own. If you aren't making your own the recipe calls for 2 tablespoons which is equivalent to an a package of fajita seasoning that you can get at the store. I used Ortega brand but feel free to use whichever brand you prefer. 

So if you are again looking for quick and easy you have found the blog to follow, because currently that is what I am all about! Hope you enjoy this recipe as much as I did, I am honestly looking forward to making it again (next week I am sure). 

Ingredients
2 lb. boneless chicken breast
2 teaspoons fajita seasoning
1 cup salsa
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
1 onion (I like sweet onions, but red will work too, I tend to buy onions in a bag and just store them in fridge, you always need an onion for like every recipe), thinly sliced
1 1/4 tablespoons olive oil
1/2 cup cheddar cheese, shredded 

*feel free to use whatever color peppers you want, I just picked red, yellow, and orange because you could get a 3 pack that day at the grocery. 

Preheat oven to 375 degrees.

Spray 9x13" pan with non-stick cooking spray. Lay the chicken breast in the bottom of the pan. Cover evenly with fajita seasoning. Then top the chicken evenly with salsa.

Spread the sliced peppers and onions on top of the chicken, then drizzle the olive oil over the peppers and onions. Sprinkle the top with cheese.

Bake for 35-45 minutes or until chicken is cooked

Guacamole Recipe

Ingredients

2 Hass avocados, ripe
1 jalapeño 
1 1/3 tbsp. lime juice
1/4 tsp. cayenne pepper
1/2 tsp. salt (I prefer kosher) 
1/2 tsp. garlic powder
1/2 onion (red or sweet), chopped 

*You can also add 1/4 cup cilantro (cilantro doesn't do it for me so I leave it out) 2 plum tomatoes (if I have bought them that week I include them, but definitely don't buy them just for guacamole) 

I use my Kitchen Aid to make guacamole. Seriously just combine all ingredients and mix until desired smoothness, I like mine a little chunky. I also like to put it in the fridge for 20 to 30 minutes before serving, but you can serve it whenever. 

Grilling Season Chicken Avocado Burgers

We have finally turned the corner here in Connecticut. I think we may actually be in the early stages of spring. The grass still isn't green, flowers still aren't blooming, and the trees are beyond ugly, no leaves. However, we did get above 70 two days in a row and are lingering in the 50s and 60s on most days. We've been able to go to the park a couple of times, which is a huge plus in the stay at home mom department. You start to go a little crazy staying cooped up in a small little apartment 24/7. 

With the weather finally warming up we are going to take advantage of the outdoors while we can. I think that is every body's motto in Connecticut. I kid you not if it is 60 degrees or above outside people are out and about. The parks are filled, restaurants are offering out door sitting, and just in the few days that it has been warm we have seen more and met more people in our apartment complex than we have since we lived here. Our apartment complex has a great little patio with two grills and outdoor seating. It seems like the grills are a revolving door (you actually have to sign up to use them, imagine that another crazy rule here in Connecticut, whatever happened to just waiting your turn) and people definitely are starting to come out of their cocoons and venture to the patio to sit by the fire pit and drink a glass of wine. We have quickly discovered most people living in our complex are transplants like us, not so many locals. 

Back to the recipe. I don't eat red meat but love to grill out. Usually that consist of chicken or turkey, so when I found this recipe on Pinterest I thought I would give it a try. I'm not really one to use ground chicken but these tasted great, Mr. approved! I have made them twice now, once on the grill and once on the stove top. I like them both ways but the Mr. said they were better when cooked on the stove top, more moist! Either way I don't think you can go wrong.

My one regret, which I have done twice now, is that I didn't put pepper jack cheese on top. I think that a little pepper jack would give it a little more spice and would taste great. We eat them bun-less and we don't use any toppings (I'm sure there are some out there, so if you try this and think of some feel free to comment below). I usually don't mash up the avocado to much because we love avocado, I like the chunkiness of fresh avocados. Just be sure if you like chunky avocados to not get a super ripe one.

The great thing about this recipe is that it is just a one bowl dish, if you are cooking on the grill. Meaning minimal clean up time. Also if you make to much these freeze really well. Both times I have made them I have made enough to make 4 burgers. Last time I froze one of them and recooked it for lunch one day on the stove, this time I cooked them all and just reheated the extra one in the microwave. Either way it's nice to know that you have the option of freezing them (make ahead dinner for all those freezer meal people.)

The jalapeño is optional, but honestly it doesn't make it that spicy. I think having the avocado a little chunky takes some of the heat away from the jalapeño. If you like things spicy I would add 2 jalapeños, if not stick to 1. I would recommend adding the jalapeños because it does help add some extra flavor. 

Again this is another super quick and easy meal to make. I see us cooking it several times as the weather warms up. You can't see it in the picture but there is pool off to the side of the patio. I have a feeling we won't be able to get a little girl out of it when it opens in May (hope its heated.) We maybe signed up for that grill every day, so if you have a good recipe for the grill (no red meat) feel free to leave it in the comment section below.

Happy spring time y'all! So long winter!

Ingredients
1 lb. ground chicken
1 large ripe avocado 
1 chopped clove of garlic (I use minced, it was in the fridge)
1/3 cup Panko crumbs 
1 minced jalapeño (I just chopped mine)
1/2 teaspoon of salt
1/4 teaspoon of pepper

Add all the ingredients into a bowl and toss gently. Shape into desired size patties and grill indoors or outdoors. 

Buffalo Chicken Taquitos

I love buffalo chicken. I love buffalo chicken wings, buffalo chicken pizza, buffalo chicken dip, the list goes on and on. In fact as I type this post I am thinking about Cheddars Buffalo Chicken Wraps and wondering is it possible that maybe there is one close by? Probably Googling that as soon as I finish my post. My bet, probably a million miles away! 

As I have previously posted I am constantly in search of a good recipe that is quick and easy. Feel free to comment with quick and easy recipes I would be happy to try them and give you a shout out! Today's recipe comes from Pinterest, and it definitely is quick, easy, and impossible to add to your Pinterest failure list (that's how easy it is). 

The other great thing about this recipe is that not a lot goes into making it. I promise just the other night I was staring into the fridge looking at a package of chicken breast wondering what to do with it (clearly I had not meal planned for the week, shame, shame). Every recipe I would pull up on Pinterest or in my recipe book required ingredients I just didn't have in the apartment. Heaven for bid I drag my 16lb. 13 oz. baby out in the all ready heavy car seat, try to hold Elin's hand in the parking lot all while trying to get one or two things at the grocery store (sometimes it just isn't worth it), not to mention the temperature outside was close to freezing. Thankfully this recipe calls for so few ingredients that I had them all right there. 

Now I will give you a heads up the more chicken you use the more taquitos you will make. The first time I tried this recipe I only made 6, but this time I had way more chicken and ended up adding extra buffalo sauce and making 8 taquitos. The recipe says 12 but they must be taking it easy on the filling, where I load our taquitos up! 

Apparently this recipe is weight watcher approved as well. I don't know much about the program so I can't give you any recommendations on this, but I can tell you it is really good. The Mr. has actually asked me to make this. He can be picky but rarely does he ask for me to make a particular meal. 

We aren't much of a side item family but I bet some Mexican rice would be a great addition to this meal. Seriously if you love buffalo chicken, love quick and easy, this is the meal for you. It takes maybe 10 minutes prep time and 20 minutes to cook. We eat it as a meal but it would be a great appetizer for a party as well. 

Ingredients

8 oz. low fat cream cheese
1/8 of cup buffalo sauce (Franks all the way)
2 cups cooked and shredded chicken (rotisserie would work well) 
12 small flour tortillas 

Dipping Sauce:
Ranch Dressing 

Preheat oven to 425 degrees

Mix cream cheese and buffalo sauce until well combined. Stir in chicken until well combined. 

Place 2-3 tablespoons of mixture, spread into a thin line in the middle of the tortilla. Or place what ever desired amount you prefer in the middle, just make sure you are able to roll it without the filling leaking out. 

Place on light greased cooking sheet or casserole dish (that's what I use). Repeat with remaining taquitos.

Once taquitos are arranged on cooking sheet lightly spray the tops with cooking spray (this is actually a very important step so don't skip it, I ran out of cooking spray and used butter).  

Bake at 425 degrees for 15 to 20 minutes, or until tops are golden brown. Serve warm and enjoy! 

Chicken Poppy Seed Casserole

First off, Happy Friday Y'all! For my KY teaching friends I know that today is a very significant day, its the day before Spring Break. Kids were out of control, and adults were just watching the time tick away as they counted down to that beloved spring week! For those of you going somewhere nice and warm, completely jealous, we are currently expecting 2 to 3 inches of snow. For those work momma's out there who are getting to spend a week with those precious babies, I know I don't even have to say it but soak it up. Oh, how I longed to spend days off with my baby when I was working. Counting my blessings that everyday is a day to soak up and cherish! For those of you who are looking forward to sleeping in and staying in you PJs all day, enjoy every minute. Its probably the fastest week of the school year, and then comes what I would call the longest part of the school year, anticipating summer break! If you aren't in the teaching profession you have no idea how slowly time moves during those last few weeks of school before summer break begins. 

Today I have decided in honor of the upcoming Spring Break week to post a quick and easy recipe. Quick and easy is key in the Logan home, and well for Spring Breakers who are still in their PJs at 5:00 in the evening and longing for their bed already this is right up your alley too. 

If you like chicken and Ritz crackers than you will love this dish. This recipe is brought to you courtesy of my Aunt Mimi, who happened to write it down in one of my church cook books that my mom gave me when the Mr. and I got married. I'll be brief today as well with my post because I know many of you are anxious to hit the road, hit the bed, or enjoy a Friday night out on the town. The Logan's are anxious as well because we are off to Vermont for the weekend, stay tune more to come on this trip next week!

The recipe is really simple, other than precooking the chicken there is not a lot of prep work. If you don't have time to cook the chicken you can stop by your neighborhood grocery store and pick up a rotisserie chicken, it would work just the same. Other than cooking the chicken this casserole is really just like a dump and bake. You basically dump everything in, mix it up, and bake it! Prep time takes as long as it takes to cook the chicken 10 to 15 minutes. 

If you are a super chef like I am sure some of you are I am sure you will whip up your own cream of chicken soup. As for me, I am  just going to rely on Campbell's for now, maybe in the future I will work on being a super chef and post a great recipe for homemade cream of chicken. 

Hope everyone has a great weekend. For those on Spring Break, ENJOY (think of us as you are getting a nice golden sun tan, we will be building snowmen!) We are off to Vermont, home of Ben and Jerry's (take a guess at where we are going), maple syrup, and great skiing (not happening with babies, but sounds fun!)

Poppy Seed Chicken Casserole

3 cups chicken, cooked and cut into pieces
1 cups sour cream
2 cans cream of chicken soup
1 Tbsp. poppy seeds
1 stack Ritz crackers
margarine

Place chicken into greased baking dish. Pour mixture of sour cream and soup over chicken. Sprinkle poppy seeds over mixture, then top with crumbled Ritz crackers. Place small pats of margarine on crackers. Bake at 350 degrees for 30 minutes.  

Dump and Bake= Amazing Concept

Dump and Bake? Seriously it's the coolest, easiest concept. Today's recipe comes from none other than my BFF Katie Marks (who seriously just welcomed the most adorable little girl, who I can't wait to meet, Congrats Mark's Family.)

We have been very busy to say the least at the Logan household. Last week we tried to take full advantage of the nice weather that CT was having, this week hopefully my blog will be better, lets just say their is snow on the ground. No park for us! With the whole trying to get two kids under 3 out the door for a little fun at the park I needed something that would be super easy and quick to make before the Mr. got home from work. Katie delivered just that!

We have entered the toddler sleep regression phase, ugh to say the least! I have tried everything under the sun to help the little miss out, so far losing on this battle. Last week I decided to move her nap time up, so park time came in the afternoon, hence why I needed something quick before the Mr. came home. 

The cool thing about a dump and bake recipe is that it literally means dump and bake. I was skeptical at first, because lets be honest I have never cooked noodles in the oven. All the ingredients that are required for this recipe are just dumped into the casserole dish, and baked. How cool is that? I mean there was hardly any prep time, five minutes max. 

The other great thing about a dump and bake recipe is clean up. You only use one pan. You don't have to cook the noodles (1 pan), cook the chicken (2 pans), bake the casserole (3 pans). You simply use one casserole dish and you have all you need. Clean up is a piece of cake. 

The one thing that I did notice about this recipe that I did change up a bit, was that I added a few more spices. When reading the recipe I felt like it sort of lacked some flavor. I opted for adding garlic powder and oregano. You italian lover's out there pick your spices I am sure you can't go wrong. I am actually not sure how much garlic powder I added or oregano. In my grandmothers words "a pinch, or a dash," I know that helps out a lot. My guess is a teaspoon or so, just enough to add some flavor. 

Overall, this is a go to recipe in my families recipe box. I forgot to even mention that the picky eater, Elin, ate this scrumptious meal. Toddler friendly friends! With summer approaching I am sure I will be scavenging the internet for dump and bake recipes. The last place I am probably going to be able to keep either of my kids is indoors, so I am going to need several quick and easy throw together meals such as this one. Hope you had a fabulous weekend, sorry about the poor picture taking (I promise one day it will be great). I hate to say this being spring and all but "Stay Warm Friends."

Ingredients

• 1 jar (24 oz.) of marinara sauce
• 1 package (13.5 oz.) uncooked penne noodles (can substitute with other noodles similar in size)
• 3 cups of water
• 1 1/2 pounds raw chicken breast tenders (or thinly sliced chicken breast)
• 1 1/2 cups mozzarella 
• 1/2 cup grated Parmesan cheese 
• 1 cup Panko breadcrumbs 
• 1 tsp. garlic powder (or to taste)
• 1 tsp. oregano (or to taste)
• Salt and Pepper to taste 

Preheat oven to 425 degrees.

Spray a 13x9 inch baking dish. 

Add pasta, marinara sauce, and water to the dish and stir to combine. Place chicken in a single layer on top. 

Cover tightly with aluminum foil (you want to make sure the dish is tightly covered because you don't want any of the moisture to escape.)

Bake covered for 30 minutes

Uncover, and stir

Spread mozzarella over the top and sprinkle with breadcrumbs and parmesan cheese. Bake uncovered for 5 to 10 more minutes (or until cheese is melted, and top is golden brown).