Slow Cooker Jambalaya
Photo Source: BettyCrocker.com
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper sauce
¾ pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.
Crunchy Onion Pork Chops
Photo Source: NibbleDish.com
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (1/2-inch thick) bone-in or boneless pork chops
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place pork chops on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
Cajun Chicken Pasta
Photo Source: AllRecipes.com
|4||ounces linguine pasta|
|2||boneless, skinless chicken breast halves, sliced into thin strips|
|2||teaspoons Cajun seasoning|
|1||green bell pepper, chopped|
|½||red bell pepper, chopped|
|4||fresh mushrooms, sliced|
|1||green onion, minced|
|1½||cups heavy cream|
|¼||teaspoon dried basil|
|¼||teaspoon lemon pepper|
|⅛||teaspoon garlic powder|
|⅛||teaspoon ground black pepper|
|2||tablespoons grated Parmesan cheese|
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Penne with Spicy Vodka Tomato Cream Sauce
Photo Source: AllRecipes.com
|1||pound uncooked penne pasta|
|¼||cup extra virgin olive oil|
|4||cloves garlic, minced|
|½||teaspoon crushed red pepper flakes|
|1||(28 ounce) can crushed tomatoes|
|½||cup heavy whipping cream|
|¼||cup chopped fresh parsley|
|2||(3.5 ounce) links sweet Italian sausage|
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!