Old Bay Seasoned Stuffed Chicken Breast

 

 

Job 19:25-27

    [25] For I know that my Redeemer lives,

        and at the last he will stand upon the earth. 

    [26] And after my skin has been thus destroyed,

        yet in my flesh I shall see God, 

    [27] whom I shall see for myself,

        and my eyes shall behold, and not another.

        My heart faints within me!

4 boneless skinless chicken breast, split and pounded thin

Lightly salted

Stuffing (cooked)

1 T olive oil

1/2 c chopped mushrooms 

1/4 c red and yellow bell peppers, diced 

1/4 c onion, diced

1/8 c diced fresh Jalapeño 

1/2 c chopped andouille sausage 

Sauté until slightly cooked

Set aside

4 t Old Bay seasoning, divided 

4 T butter cut into pats

1/2 c white American cheese

1/2 c Parmesan 

Mix, set aside

Preheat air Fryer to 400 degrees

Lay pounded thin breast in a greased casserole pan

Put a large spoon full of filling in each breast

Add cheese to top of each breast

Pull breast together and secure with toothpicks or kitchen twine 

Sprinkle Cajun seasoning on each breast

Add butter pat to top

Cook 20- 25 minutes uncovered 

Done Temp should be 165 degrees

Remove toothpicks before serving

Cajun Shrimp in Tomato Cream Sauce over Rice

 

 

 

Romans 12:12

[12] Rejoice in hope, be patient in tribulation, be constant in prayer.

1-1/2 lb cleaned jumbo shrimp 

Sticky white Jasmine rice

Seasoning for shrimp 

2 t Cajun seasoning ( I use Old Bay)

1 t light brown sugar 

1/4 t dry mustard 

1/4 t oregano 

Pinch red pepper flakes

Mix and set aside

1/2 lime juiced on shrimp 

Toss shrimp in seasoning 

Set aside

2 T clarified butter

1 small chopped Onion 

1 small red or yellow Bell pepper, sliced thin

1 T roasted Garlic 

Sauté onion, Garlic and bell peppers in clarified butter

Add shrimp and cook 45 seconds and flip, cook additional 45 seconds. 

Shrimp should be pink and curled.

Remove veggies and shrimp to plate.

Sauce

1 can Diced tomatoes with garlic and oregano (reserve juice)

2 T Flour

1 c Half and half 

1-1/2 c chicken stock

1 T hot Honey

Add tomato juice to skillet

Whisk in flour

Add 1 t clarified butter 

Sauté flour, adding stock slowly, whisking

Add cream slowly, whisking

Add hot honey

When sauce starts to thicken, add veggies and shrimp in

Turn to simmer

Add cheeses, lime juice and cilantro 

Serve over sticky rice

1/2 juiced lime

1 c cheddar blend

1/2 c Parmesan 

2 T Cilantro 

Creole White Beans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Luke 9:49-50

Anyone Not Against Us Is For Us

[49] John answered, “Master, we saw someone casting out demons in your name, and we tried to stop him, because he does not follow with us.” [50] But Jesus said to him, “Do not stop him, for the one who is not against you is for you.”

1 pint of home canned white beans( I used Great Northern) 

1 t Bacon grease

1/2 c chopped onion

1/4 c chopped green bell pepper 

1 /4 c chopped celery

1 T roasted Garlic 

1t bay leaf powder

2 chopped green onions

1 T Creole seasoning *

Salt and pepper to taste

Sauté these ingredients in bacon grease.

Add meats. 

Add 1-/2 c water

Simmer. 

*

https://aintnocookinglikemommas.blogspot.com/2024/07/diy-small-batch-creole-seasoning.html

 

Meat 

1 c chopped cooked smoked sausage 

2 c chopped ham ( I used ham I keep in freezer)

Serve with a green onion, cornbread, white sticky rice and fried chicken!

Pappardelle Cajun Chicken Pasta

John 6:63

[63] It is the Spirit who gives life; the flesh is no help at all. The words that I have spoken to you are spirit and life.

1 Peter 4:4-5

[4] With respect to this they are surprised when you do not join them in the same flood of debauchery, and they malign you; [5] but they will give account to him who is ready to judge the living and the dead.

                                                                                                 

 

An ej original recipe!

 

 

2 c pulled rotisserie chicken breast

8 oz pappardelle pasta cooked al dent, reserve pasta water and set aside

1-2 t Cajun seasoning 

2 T  butter 

1 T olive oil

1 leek, sliced thin

3 T roasted garlic

4 T chopped sun-dried tomatoes 

1/4 t salt 

1/4 t dried sweet basil 

1/4 t ground black pepper 

1 can evaporated milk

Pasta water

1/4 c grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. 

In a large skillet over medium heat, sauté chicken, leeks and rest of spices in butter and oil. 

Reduce heat, add sun dried tomatoes and evaporated milk.

Lightly boil to reduce.

Add 1 c pasta water.

Add cooked pappardelle pasta.

Add Parmesan cheese.

Thicken.

Serve with crusty bread and salad.

Spinach and Honey Cajun Rutabaga

11 I will make my dwelling among you, and my soul shall not abhor you.

12 And I will walk among you and will be your God, and you shall be my people. - Leviticus 26:11-12

1 Rutabaga, cut into thin slices

2 c baby Spinach

1/2 t Cajun seasoning

3 T Honey

1 T Olive oil

1/2 t Garlic granules 

1 heaping T chicken base seasoning 

Water just to cover. 

Boil until rutabagas are knife tender. 

Delicious new creation.

Cajun Chicken Pasta

                                                                                                  

Psalm 121

My Help Comes from the LORD

A Song of Ascents.

    [1] I lift up my eyes to the hills.
        From where does my help come?
    [2] My help comes from the LORD,
        who made heaven and earth.
   
   
    [3] He will not let your foot be moved;
        he who keeps you will not slumber.
    [4] Behold, he who keeps Israel
        will neither slumber nor sleep.
   
   
    [5] The LORD is your keeper;
        the LORD is your shade on your right hand.
    [6] The sun shall not strike you by day,
        nor the moon by night.
   
   
    [7] The LORD will keep you from all evil;
        he will keep your life.
    [8] The LORD will keep
        your going out and your coming in
        from this time forth and forevermore.






2 c pulled rotisserie chicken breast
1 (4 ounce) linguine, cooked al dent, reserve pasta water
2 teaspoons Cajun seasoning
2 tablespoons butter
1 leek, sliced thin
1 can evaporated milk
4 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
pasta water



Place chicken and Cajun seasoning in a bowl and toss to coat.
 

In a large skillet over medium heat, sauté chicken, leeks and rest of spices in butter. 
 

Reduce heat, add sun dried tomatoes and evaporated milk.

Reduce.

Add linguine and toss with Parmesan cheese.

Add 1 c pasta water. 

Reduce.

Cajun Creole Butter Rum Pork Tenderloin

Acts 9:

15 But the Lord said to him, "Go, for he is a chosen instrument of mine to carry my name before the Gentiles and kings and the children of Israel.

16 For I will show him how much he must suffer for the sake of my name."

One Pork tenderloin, I cut mine in half

1 bottle Creole Butter marinade

Pan steaming ingredients:

1/2 c rum

1/2 c water

Marinate loin in creole butter overnight.

Sear in skillet.

Place rack on pan, cover bottom of pan with rum and water.

Place loins on rack after searing.

Bake in toaster oven on 450 degrees for 20 minutes on each side.

Let rest 5 minutes and slice.

So tender, juicy and delicious!!!!

Andouille Cream Sauce Shrimp and Cheese Grits

1 Peter 2:3

if indeed you have tasted that the Lord is good. 

2 inch piece of Andouille sausage, diced

1/2 c heavy Cream

1/3 c Parmesan cheese

1 Leek, sliced

20 frozen Shrimp, tail off

1/4 c Limoncello

1/2 t Smoky chipotle hot sauce

2 T Roasted garlic

1 t Butter for sautéing shrimp

1/2 t olive oil

2 t Fresh parsley

Grits 

1/4 c cream
1 1/2 c water

Smoky salt to taste
pepper to taste

1/2 c Sharp cheddar

1/4 c Smoked Gruyere  

4 heaping T Quick grits

MiMi's Crockpot Cajun Meat Loaf

                                                                                         




1 lb ground turkey
1 lb ground pork
1 egg, beaten
1 env dry onion soup
2 T Cajun seasoning
1/3 c heavy cream
1/2 oatmeal
1/2 ketchup
1/2 t salt
2 T Worcestershire

Mix well. Line crock with foil. Place meatloaf in and spread until even. Top with 1/3 cup more of ketchup. Cook on high for 4 hrs. When meatloaf is almost done,with about an hour left, add another 1/3 ketchup on top.