Well here’s a fun spicy little recipe that’s fit just for
two…great with cornbread too. This PASTA & CAJUN CHICKEN
has been one of my favorite dishes at a nearby restaurant
for some time and I’ve learned to make it at home.

Enjoy! Marzee
mailto:mz@gophercentral.com

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RECIPE: PASTA & CAJUN CHICKEN

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INGREDIENTS:
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
linguini pasta, and cook for 8 to 10 minutes; 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 and serve.

Yield: 2 Servings
Category: Main Courses, Pasta, Chicken

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MARZEE’s CORNER

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KEEPING COOKED PASTA WARM:

Quickly drain the pasta and let it stand in the colander
just long enough to drain. Transfer the drained pasta back
to the cooking pan. The pan will be warm enough to keep
the pasta warm while you prepare the sauce. Warm the serving
dish before piling in the pasta: Fill the dish with hot water
and let it stand a few minutes. Pour out the water, dry the
dish, add the pasta, and serve immediately.

* Cooked pasta can also be stored in airtight containers
in the refrigerator for 3 to 5 days. If possible, store
pasta and sauce separately. To reheat, simply drop pasta
in boiling water for a few seconds; drain.

I could never consider that low carb diet that has been
all the rage because I enjoy my pasta and other carbs
too much. I do try to balance them out with good stuff
and practice moderation but pasta is so extra versatile
that I can create so many quick and satisfying meals.
Lots of choices for different shapes and sizes and some
even come flavored. Here is a cold SANTA FE STYLE CHICKEN
AND PASTA SALAD that is a favorite fast-food side dish in
some popular West Coast restaurants and it has really
picked up here in the Midwest too. It’s got Rotini shaped
pasta, Southwestern-style dressing, corn, peppers and fresh
cilantro which so nicely completes the palate. If it is
true that you are what you eat, then I guess I must be a
noodle.

Enjoy! Marzee

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RECIPE: SANTA FE STYLE CHICKEN

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INGREDIENTS:
1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:
Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be
al dente, or mostly tender but with a slight toughness in the
middle. Whisk all of the dressing ingredients together in a
small bowl. Cover and chill the dressing until you’re ready to
use it. When pasta is done, pour it into a large bowl. Add the
dressing, then toss. Add the remaining ingredients to the
pasta, and toss until combined. Cover and chill for several
hours before serving.

Yield: 8 Servings
Category: Pasta

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MARZEE’s CORNER

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PERFECT PASTA POINTERS:

* In a large pot, heat 4 to 6 quarts of water to boiling
for one pound of dry pasta. (You can adjust this amount
depending on how much pasta you are cooking.) Add salt,
if desired, allowing 1 tablespoon of salt for every pound
of pasta.

* When the water reaches a hard, rolling boil, add the
pasta gradually, stirring at the same time. Allow the water
to return to a boil. (Salt added to water is an optional
ingredient, a matter of taste, not proper cooking.)

* Stir the pasta occasionally during cooking, to prevent
sticking. Do not cover. Follow the package directions for
cooking times. Each manufacturer has tested their brands
and shapes for the best cooking times. If the pasta is to
be used as part of a dish that requires further cooking,
slightly undercook the pasta.

* Use a long-handled fork or spoon to taste for doneness.
Perfectly cooked pasta is “al dente,” or firm to the bite,
yet cooked through.

* Drain pasta in a sturdy colander and toss immediately
with sauce. (Do not rinse unless the recipe says to do
so.)

Although a bit freezing around Chicago right now we’re
in Cozy-Cuddler heaven over here (ok bargian snuggie
bliss those blankies with sleeves ;o) I never even got
the “big whup” about these but after giving it a try-on
I’ve crossed over to the other side and can see many uses.
I like having my shoulders and neck warm with the soft
fleece where a blankie would fall off and I can wear them
around the house or grab gor the car. Best part is our
sister store PulseTV.com has got them for $9.99 and you
save an extra $4 if you buy 2 so one price really fits all.

Here’s the link please at least check them out they’re the
reason I get to keep mailing to you for free!
http://pd.gophercentral.com/u/2449/c/211/a/574
Normal Price: $19.99 / OUR PRICE: $9.99 / Get two for $15.98

* I also suggested since it’s always freezing in the
conference room they line up a rack of them in there too ;o)
Well I have another comfort food recipe like a “Snuggie for
your tummy”. With the cold weather upon us warm up with a nice
bowl of soup…HOMESTYLE CHICKEN SOUP again that is I
want to make sure everyone has it.

Keep warm & well all!

P.S. If you have a Twitter account please come follow
me @thedailyrecipes or go to Twitter.com and get
a free account.

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RECIPE: HOMESTYLE CHICKEN NOODLE SOUP

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INGREDIENTS:
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles

DIRECTIONS:
In a Dutch oven, bring chicken and water to a boil over high
heat. Add carrots, celery, onions, parsley sprigs, bay leaves,
salt, and black pepper. Return the mixture to a boil. Reduce
heat to low, cover, and simmer 1 hour, or until the chicken
is no longer pink inside and the vegetables are tender. Remove
and discard the bay leaves and parsley sprigs. Remove the
chicken from the soup. Skim the fat from the top of the soup
with a large spoon. Remove and discard the chicken skin. Remove
the meat from the bones. Cut the chicken meat into 1-inch
pieces and return the soup. Add noodles and return the soup
to a boil. Reduce heat to medium and cook 5 minutes, or until
the noodles are tender.

Yield: 4 Servings
Category: Soups

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                 MARZEE’s CORNER

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Should you starve a fever and feed a cold?

You can treat both about the same. Make sure you are
drinking fluids. In fact, drink more than usual. Avoid
drinks that will rob your system of fluids, such as coffee,
teas and colas with caffeine. As for eating, use your
appetite as a guideline. If you’re not particularly hungry,
try to eat some simple foods like white rice or broth.
Like many cold remedies, a hot toddy or chicken soup might
soothe your sore throat and help you sleep.

You’re missing the cooking bloopers? I’ll be bringing
them back next week. We’re still having issues getting
everone back on the list after the crash and that caused
some interruptions of service across all lists.

Hope you’ve been enjoying the Halloween ideas today.
I’m doing my stock up already for the holiday baking
season and Toffee making time I usually hit Sams club
for the bulk stuff and they always have a nice deal
on the big bags of Pecans. So with the surplus I try
to get pecans into other recipes too. If you’ve never
had them chopped as coating for fish or chicken
makes a great coating and today’s baked pecan chicken recipe is a good one to try.

Enjoy! Marzee
P.S.  You can now follow us Twitter now http://www.gophertweets.com

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RECIPE: BAKED PECAN CHICKEN

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INGREDIENTS:
1/2 package (8-oz. size) chicken fry batter mix
1/3 cup finely chopped pecans
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 cup evaporated milk
6 skinless, boneless chicken breast halves
1/3 cup butter, melted

DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease a baking
sheet; set aside. In shallow dish, combine fry mix,
pecans, paprika, salt and poultry seasoning. Pour
evaporated milk into another shallow dish. Dip chicken
first in milk and then coat with pecan-fry mixture.
Place coated chicken on baking sheet and drizzle with
melted butter, turning to coat each chicken breast.
Bake, uncovered for 25.

Yield: 6 Servings
Categories: Chicken, Pountry, Main Dishes

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The wind-up power generator is extremely easy to use, and the
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FEATURES:
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Grab one for $14.99 or get 2 (Keep one in the basement) for $19.98
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                  MARZEE’S CORNER
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          EQUIVALENCIES FOR NUTS

Almonds:
1 lb. with shells = 1 1/2 cups
1 lb. shelled = 3 1/4 cups

Cashews:
1 lb. = 3 cups

Pecans:
1 lb. shelled = 4 cups of halves

Walnuts:
1 lb. shelled = 3 1/2 cups of halves

Chestnuts:
1 lb. peeled = 2 1/2 cups

Hazelnuts (Filberts):
1 lb. shelled = 3 1/2 cups whole Pine Nuts:
8 oz. = 1 1/2 cups

STORAGE TIPS: Store in an airtight container in a cool
dry place. Nuts have a high fat content and the fat can
go rancid. They can also be stored in the refrigerator
or freezer too. Store in the refrigerator for 4 months
if shelled, 8 months if they still have their shells.
Store in the freezer for 6 months if they have been
shelled, and up to a year if it still has their shells.

Sooner or later we’re bound to be hit with some huge
showfall and I’ll be ready! I decided to serve up a
hearty one-dish winter wonder for you today and since
I’m so partial to chicken…it’s a CREAMY CHICKEN CASSEROLE.
This is comfort food at it’s finest and very simple to
produce too. This recipe does require refrigeration time
ahead though so don’t file it with the quick fixes.

You can freeze casseroles for stockin’ up too a great
busy moms helper. Take a peek at some tips below.

Enjoy! Marzee

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RECIPE: CREAMY CHICKEN CASSEROLE

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INGREDIENTS:
2 cups cooked chicken, cubed
9 ounces frozen mixed vegetables, slightly thawed
2 cups elbow macaroni,uncooked
1 cup American cheese,shredded
10 3/4  ounces condensed cream of celery soup
2 cups water
1/2 cup plain bread crumbs
2 tablespoons margarine or butter, melted

DIRECTIONS:
In large bowl, combine all casserole ingredients; mix
well. Pour Into ungreased 8-inch square (1-1/2 quart)
baking dish. Cover tightly; refrigerate 8 hours. Heat
oven to 350 degrees. In small bowl, combine topping
ingredients; mix well. Stir casserole; sprinkle with
topping of 1/2-cup bread crumbs and 2 tablespoons
margarine or butter, melted.. Bake for 45 to 55 minutes
until bubbly and golden brown.

YIELD:  6 servings
Category: Main Dishes,Chicken Casseroles

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                  MARZEE’S CORNER

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          DID YOU KNOW? FREEZING CASSEROLES

Most casseroles may be frozen, but should be used within
2 months. You can freeze a casserole cooked or uncooked
right in its baking dish. First, line the baking dish with
aluminum foil, leaving enough overhang to cover and seal
in the food later. Add casserole ingredients and either
freeze immediately or cook, cool to room temperature, then
freeze. Once frozen, use the overhanging foil ends to lift
it out of the dish. Cover tightly with the excess foil
then seal in a heavy duty freezer bag, or double bag. Be
sure to label it so you’ll know what it is in a few months,
and mark it with the date. You can then thaw and cook the
dish in the original baking dish. Thaw in the refrigerator
overnight, or allow about double the time in a 350 degree
oven. Check with a knife inserted in the center if thawing
and cooking at the same time.