Cajun Chicken Noodle Casserole

This dish was created when I wondered how it would taste to add some spicy chicken to my favorite baked macaroni and cheese recipe.  Like that mac & cheese recipe, you can use any blend of cheeses that you like for this one.  I used organic or all-natural ingredients where I could.



Ingredients:

• 1/2 to 3/4 pound boneless, skinless chicken breast (about 2 cups once shredded)
• Cajun seasonings of choice
• 6 tablespoons margarine or butter
• ½ pound elbow macaroni
• 7 tablespoons all-purpose flour
• 4 cups skim milk
• 1-1/2 teaspoon salt [ I used McCormick's Nature's Seasons instead]
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne [omit if you want less kick]
• 3 cups shredded cheese of choice [here, I used a mixture of white sharp cheddar and Italian blend]
• 1/2 cup shredded cheese of choice for topping (here, I used a mixture of yellow cheddar and Parmesan)
  
• 1 cup fine bread crumbs (here, I used 3/4 cup fine bread crumbs and 1/4 cup Panko for extra crunch)
• 1-1/2 teaspoon Emeril's Essence [use less if you want less kick]

Directions:

1. Preheat oven to 350. Grease a 9x13" baking dish and set aside. 
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. 
3. Cook chicken in a skillet over med-high heat. Season both sides with Cajun seasonings, however you desire (I sprinkled each side with some cayenne, Cajun seasoning, and black pepper). Cook until juices run clear.
   
4. Place chicken on a cutting board and shred using 2 forks.  Set aside.
   
5. Melt the butter in a heavy 3-quart pot over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
6. Using a whisk, add the milk in a steady stream (slowly) and simmer, whisking constantly, until thick and smooth - about 4 minutes.
   
7. Remove from the heat. Add the shredded chicken, salt, pepper, cayenne (if desired), and 3 cups shredded cheese and stir well.
   
8. Mix in cooked macaroni well. Pour everything into the prepared dish.
   
9. In a small mixing bowl, combine the remaining 1/2 cup of shredded cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 30 minutes.
   

Feta Bruschetta Spread

This is a recipe that I adapted from a small restaurant called Cafe on Market in Camp Hill, PA (later renamed New Market Bistro and since closed). Bill and I went there for my birthday back in 2004. We ordered this appetizer and had to ask the waitress for the recipe, it was so good! And it's so incredibly simple. Here is my adaptation.



Ingredients:

• 6 oz crumbled tomato-basil flavored feta cheese
  
• 3 oz organic cream cheese
• 3 oz organic butter, unsalted
  
• Optional: 1 diced tomato for garnish

Directions:

1. Cream together the feta, butter, and cream cheese.
   
   
2. Scoop into small serving dish and garnish with diced tomatoes (I left the tomatoes out this time).
   
   
3. Serve with garlic bagel chips, mini garlic toast, or crackers.

Cinnamon-Sugar Pecans

I made these the night before Thanksgiving and they're super easy!  They're a great blend of salty + sweet.  They also keep well, so they can be made ahead of time or given as gifts. Recipe from AllRecipes.com.



Ingredients

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F. 
2. In a mixing bowl, whip together the egg white and water until frothy.
   
   
3. In a separate bowl, mix together sugar, salt, and cinnamon.
4. Add pecans to egg whites, stir to coat evenly.
   
5. Remove pecans and toss them in the sugar mixture until coated.
   
   
6. Spread the nuts out on the greased baking sheet.
   
   
7. Bake for 1 hour, stirring every 15 minutes.
   
   

Pioneer Woman's Creamy Mashed Potatoes

These are too delicious not to share!  The ingredients are very simple and not unlike other mashed potatoes recipes I've followed. But the difference is the method of preparation. I made these the night before Thanksgiving and heated them up in the oven 30 minutes before the big turkey dinner.  But they're just as delicious when eaten straight out of the pot!
Adapted from The Pioneer Woman Cooks (by Ree Drummond).

(photo from blog NinjaBread)

Ingredients

• 5 pounds russet or Yukon gold potatoes
• 1-½ stick butter (plus a few extra pats)
  
• 1 package (8 oz.) organic cream cheese, softened
• ½ cups (to 3/4 cups) light whipping cream
  
• 1 teaspoon seasoned salt
• 1 teaspoon  black pepper

Directions

1. Peel the potatoes and cut them into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes (more or less depending on size of pieces). When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
   
   
2. Drain the potatoes in a large colander.
   
   
3. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. 
4. Mash the potatoes (with a hand masher, NOT an electric mixer) over low heat, allowing all the steam to escape.
5. Turn off the stove and add 1-½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of whipping cream. Mash away!
   
   
6. Next, add seasoning salt and black pepper. Stir well. Taste and season more as needed.
   
7. Serve now OR place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
   
   Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.