Cajun Chicken Pasta

 2 boneless, skinless chicken breast

2 T olive oil, divided

1 T cajun seasoning

8 oz penne pasta

2 T unsalted butter

3 cloves garlic, minced

1 c heavy cream, or more, to taste

1/2 t lemon zest

1/4 cup freshly grated parmesan 

kosher salt and freshly ground black pepper, to taste

2 roma tomatoes, diced

2 T. chopped fresh parsley leaves

In a gallon size ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side.  Set aside and keep warm.

in a large pot of boiling salted water, cook pasta according to package instructions, drain well. 

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest.  Cook, whisking constantly, until incorporated, about 1-2 minutes.  Stir in parmesan until slightly thickened, about 1-2 minutes.  If the mixture is too thick, and more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. 

Serve immediately with chicken, garnished with tomatoes and parsley, if desired.  

Cafe Rio Sweet Pork

 3 lbs pork shoulder/butt

16 oz coca-cola soda (not diet), divided

1/4 cup water

1 t garlic salt

1/8 t salt

1/4 pepper

1 (4oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Spray inside of a large crock pot with cooking spray.  Place pork roast inside.  Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.  

Remove pork from crock pot and transfer to cutting board.  Discard liquid from crock pot.  Shred pork with two forks, and remove any fat.

In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar.  Blend until smooth.

Place shredded pork back in crock pot.  Pour enchiladas sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat. 

Serve pork in burritos, salads and tacos.  

Easy Ground Beef Enchiladas

 1 lb ground beef

1/2 white onion, diced

1 1/2 tbsp taco seasoning

1/4 cup water

8 taco size tortillas, flour

2 cups enchilada sauce

16 oz. marbled cheddar cheese

Optional Toppings

sour cream

pico de gallo

diced avocado

diced green onions

preheat oven to 375 degrees F

Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink.  Drain any fat and return skillet to oven.  Sprinkle in the taco seasoning and water.  Stir until combined and water absorbs into the ground beef.  Remove from heat. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.

Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.  Add about 1/4 cup of the shredded cheese and roll up tightly.  Lay seam side down in the casserole dish.  Repeat until the casserole dish is filled with the rolled enchiladas.  If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.  

Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla.  Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly. 

 Top with your favorite toppings and enjoy!

One Skillet Ground Beef Stroganoff

 1 Tbsp olive oil

8oz. white button mushrooms, slice

2 Tbsp butter 

1/2 onion, diced

1 lb. ground beef

2 tsp. garlic powder

3 Tbsp flour

1 tsp paprika

1/4 cup dry sherry, or beef broth

1 1/2 tsp salt

1/2 black pepper

4 cups dry egg noodles

1/2 cup sour cream

1 to 2 Tbsp freshly chopped parsley

Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes.  Remove from skittet to plate.

Return the skillet to the stove top and melt the better.  Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through.  Drain any fat and return skittet to stove top.  

Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated. 

Gradually stir in the beef broth, salt and pepper.  bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover.  Stir often until noodles are tender, about 8 to 10 minutes.  Return the mushrooms to the skillet and stir to combine. 

Stir in the sour cream and freshly chopped parsley.  Serve warm.