Author: Chelsea

Chicken Fajita Pasta

Written by Chelsea on May 5, 2024. Posted in Dinner, Recipes. No Comments on Chicken Fajita Pasta

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Ingredients:

2 chicken breasts, sliced thinly
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 tablespoons oil
2 tablespoons butter
2 tablespoons fajita seasoning
1 teaspoon Slap Ya Mama seasoning (adjust to taste)
1/2 teaspoon black pepper
Salt to taste
1 quart (4 cups) of heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
12 ounces penne pasta

Instructions:

Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or pan, heat the oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter, sliced onion, and sliced bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
Once the vegetables are tender, return the cooked chicken to the skillet. Sprinkle the fajita seasoning, Slap Ya Mama seasoning, black pepper, and salt over the chicken and vegetables. Stir well to coat everything evenly.
Reduce the heat to medium-low and pour in the heavy cream. Stir to combine all the ingredients.
Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly.
Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the creamy sauce.
Sprinkle the shredded mozzarella cheese over the top of the pasta. Cover the skillet and let it sit for a few minutes until the cheese melts and becomes gooey.
Once the cheese has melted, remove the skillet from the heat and serve the Chicken Fajita Pasta hot. Optionally, garnish with some chopped fresh cilantro or parsley for extra flavor.

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Spicy Chicken Wraps

Written by Chelsea on May 5, 2024. Posted in Dinner, Lunch, Recipes. No Comments on Spicy Chicken Wraps

Ingredients:

– Chicken Breast, sliced into thin strips
– Corn Flakes, crushed into fine crumbs
– Eggs, beaten
– Louisiana Hot Sauce
– Paprika
– Cayenne Pepper
– Slap Ya Mama seasoning (or Cajun seasoning)
– Garlic Powder
– Black Pepper
– Sea Salt
– Olive Oil Spray
– Tortillas
– Lettuce, shredded
– Tomatoes, diced
– Ranch dressing

Instructions:
1. Preheat your air fryer to 375°F (190°C).
2. In a shallow bowl, mix together crushed Corn Flakes, paprika, cayenne pepper, Slap Ya Mama seasoning, garlic powder, black pepper, and a pinch of sea salt.
3. In another shallow bowl, beat the eggs with a splash of Louisiana Hot Sauce.
4. Dip each chicken strip into the beaten egg mixture, then coat it in the seasoned Corn Flakes crumbs, pressing gently to adhere.
5. Place the coated chicken strips in a single layer in the air fryer basket, making sure they are not touching each other.
6. Lightly spray the coated chicken strips with olive oil spray.
7. Air fry the chicken for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
8. While the chicken is cooking, warm up the tortillas in the microwave or oven.
9. To assemble the wraps, place some shredded lettuce and diced tomatoes in the center of each tortilla.
10. Add a few cooked chicken strips on top of the veggies.
11. Drizzle ranch dressing over the chicken.
12. Roll up the tortillas tightly, tucking in the sides as you go.
13. Slice the wraps in half diagonally and serve immediately.

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Chicken Cobb Salad

Written by Chelsea on May 5, 2024. Posted in Lunch, Recipes. No Comments on Chicken Cobb Salad

Ingredients:

For the Salad:
– 6 cups spring mix lettuce
– 8 slices bacon, cooked and crumbled
– 4 hard-boiled eggs, sliced
– 1 cup shredded cheddar cheese
– 2 ripe avocados, diced
– 2 tomatoes, diced
– 2 grilled chicken breasts, sliced

For the Honey Mustard Dressing:
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons whole grain mustard
– 2 tablespoons apple cider vinegar
– 1/4 cup olive oil
– Salt and pepper to taste

Instructions:

1. In a large salad bowl, arrange the spring mix lettuce as the base.

2. Arrange the cooked and crumbled bacon, sliced hard-boiled eggs, shredded cheddar cheese, diced avocados, diced tomatoes, and sliced grilled chicken on top of the lettuce in separate sections.

3. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, olive oil, salt, and pepper until well combined to make the dressing.

4. Drizzle the honey mustard dressing over the Cobb salad just before serving.

5. Toss the salad gently to coat everything evenly with the dressing.

6. Serve immediately and enjoy your refreshing and flavorful Cobb salad!

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Chicken Gnocchi Soup

Written by Chelsea on May 5, 2024. Posted in Dinner, Recipes. No Comments on Chicken Gnocchi Soup

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Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 stalks celery, diced
– 1 cup shredded carrots
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken stock
– 1 cup heavy cream
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 teaspoon Slap Ya Mama Cajun seasoning (adjust to taste)
– 2 chicken breasts, cooked and shredded
– 1 cup fresh spinach leaves
– 1 package (16 ounces) gnocchi

Instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, shredded carrots, and minced garlic. Cook until vegetables are tender, about 5-7 minutes.

2. Sprinkle flour over the vegetables and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.

3. Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add heavy cream, milk, dried thyme, garlic powder, salt, pepper, and Slap Ya Mama seasoning. Stir to combine.

4. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.

5. Add the shredded chicken and fresh spinach leaves to the pot. Stir well and let it cook for another 5 minutes until the spinach wilts and the chicken is heated through.

6. Add the gnocchi to the pot of simmering soup. Let it cook in the soup for 2-3 minutes until heated through.

7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

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Bang Bang Chicken

Written by Chelsea on May 5, 2024. Posted in Dinner, Favorites, Recipes. No Comments on Bang Bang Chicken

Ingredients:
For the chicken marinade:
– 4 boneless, skinless chicken thighs
– 2 tablespoons oil (vegetable or canola)
– 1 teaspoon paprika
– 1 teaspoon Slap Ya Mama seasoning (adjust to taste)
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground ginger

For the sauce:
– 1/2 cup mayonnaise
– 2 tablespoons sweet chili sauce
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger

For serving:
– Cooked rice

Instructions:

1. Prepare the chicken marinade:
– In a bowl, combine mayonnaise, sweet chili sauce, paprika, and ground ginger. Mix well to make the sauce.

2. Marinate the chicken:
– Take half of the prepared sauce and coat the chicken thighs evenly with it. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

3. Cook the chicken:
– Heat oil in a skillet over medium-high heat.
– Add the marinated chicken thighs to the skillet and cook for 6-8 minutes on each side, or until fully cooked and nicely browned. Cooking time may vary depending on the thickness of the chicken.

4. Prepare the sauce for cooking:
– While the chicken is cooking, take the remaining half of the sauce and set it aside.

5. Finish the dish:
– Once the chicken is cooked, transfer it to a plate.
– In the same skillet, add the remaining sauce and heat it over medium heat for 1-2 minutes, stirring constantly until warmed through.

6. Serve:
   – Slice the cooked chicken into strips or bite-sized pieces.
   – Serve the chicken over cooked rice and drizzle with the warm Bang Bang sauce from the skillet.
   – Garnish with sliced green onions or sesame seeds if desired.

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Crockpot Roast

Written by Chelsea on May 2, 2024. Posted in Dinner, Recipes. No Comments on Crockpot Roast

Ingredients:
– 1 (3-4 lb) beef roast (such as chuck or round)
– 2 tablespoons oil (such as olive or vegetable oil)
– 1 tablespoon Slap Ya Mama Cajun seasoning (adjust to taste)
– 4 cloves garlic, minced
– 1 onion, sliced
– Salt and pepper to taste
– 1 quart beef stock
– 2 tablespoons flour
– 2 tablespoons oil (for making the roux)

Instructions:
1. Pat the beef roast dry with paper towels and season it generously with salt, pepper, and Slap Ya Mama Cajun seasoning.
2. Heat the oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crockpot.
3. In the same skillet, add the minced garlic and sliced onion. Cook until softened and fragrant, about 3-4 minutes.
4. Deglaze the skillet by pouring in the beef stock and scraping up any browned bits from the bottom of the pan. Pour the garlic, onion, and beef stock mixture over the roast in the crockpot.
5. Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the roast is fork-tender.
6. Once the roast is done, remove it from the crockpot and transfer it to a serving platter. Cover it with foil to keep warm while you make the gravy.
7. Strain the liquid from the crockpot into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat.
8. In a small bowl, mix together the flour and oil to make a smooth paste (roux). Gradually whisk the roux into the simmering liquid until smooth.
9. Cook the gravy, stirring constantly, until it thickens to your desired consistency, about 5 minutes.
10. Season the gravy with salt and pepper to taste.
11. Slice the roast and serve it with the homemade gravy poured over the top. Enjoy your tender and flavorful crockpot roast with gravy!

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