Chicken-Spinach Pasta Bake + The Same Ol' 2 Step

Here's a wonderful, family favorite that will surely become one of yours. Tender chicken and spinach in a spicy, creamy, cheese sauce, blended with Penne pasta , will have you going back for more. It's a great way to use leftover chicken and freezes well, too. Also, excellent with crawfish. Serve with a big tossed salad and garlic bread, for a delectable week night meal. Le bon manger!

 

Chicken-Spinach Pasta Bake

8 0z. favorite cooked pasta (I used Penne)
2 tbs.'s olive oil, divided
1/2 cup each onions, bell peppers, and celery, chopped fine
1 10 0z. pkg. frozen chopped spinach, thawed and drained
2 cups cooked, chicken breasts, cubed
1 can cream of chicken/mushroom soup
1 soup can milk
1 tsp. lemon pepper
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 cup shredded cheese (I used triple cheddar)
Few shakes Tabasco

Prepare pasta, according to package directions. Rinse and drain, and place in large bowl. Drizzle with 1 tbs. olive oil, and sprinkle with lemon pepper. Mix well and set aside. In small saucepan, heat the soup and milk and bring just to a boil. Stir in Tabasco and remove from heat.

In medium skillet, saute the trinity, (onions, bell peppers, and celery), and parsley, in the other tbs. olive oil for 10 minutes and remove from heat. Combine the soup mixture, cooked chicken, Cajun seasoning, and trinity, with the pasta and mix well. Fold in the cheese. Turn into a large buttered casserole dish and bake @ 350 degrees for 30 minutes or until bubbly. Oh cest bon, cher!
Bon Apppetit!

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I'm expecting guests for the weekend, and after hearing me talk about Cafe Des Amis, in Breaux Bridge, Louisiana, they want to go and check it out. It will be our first stop on Saturday morning, for an authentic Cajun breakfast, and some Zydeco dancing, to the spicy sounds of "The Same Ol' 2 Step". The music starts at 8:30 am and goes until 11:30 am! It's a bit early for me, but after a few Cajun bloody mary's, you get into the groove. Here's a little clip of this hotter than jalapenos, Zydeco band, rockin' the early morning crowd. Grab yourself a cold one and crank it up for this one!

Hope ya'll have a fabulous, fun weekend! Lassiez les bon temps rouler, cher!
Merci beaucoup for coming by!

Same Ol' 2 Step

Creole Chicken Pasta Bake w/ Asiago

Here's a fabulous pasta recipe that was given to me by my dear friend, Marie Boudreaux. This spicy Creole pasta dish is sure to be a hit at your dinner table or anytime that you want an easy, fresh from the garden meal. A treasure from Italy, Asiago cheese is low in fat and rich in protein . For all of you vegetarians, this recipe can be made without the chicken and is equally delicious. The nutty flavor of the Asiago cheese blends perfectly with the fresh veggies, herbs and spicy chicken. Serve with a big spinach salad and french bread and maybe a nice glass of wine. Cest bon, cher! Bon Appetit!

Creole Chicken Pasta Bake w/ Asiago

4 cooked, boneless, skinless, chicken breasts
(cut into  horizontal strips)
2 tbs.'s olive oil
1 onion, finely chopped
1 bell pepper. chopped
1 tsp. minced garlic
2 small Creole tomatoes, sliced
1 small jar artichokes, drained
1 small can, sliced, black olives, drained
2 cups fresh baby spinach leaves, coarsely chopped
2 tbs.'s fresh parsley, chopped
2 tbs.'s fresh basil, chopped
1 tbs. Tony's Creole seasoning or Cajun seasoning
1 tsp. freshly ground black pepper
Salt to taste
Few shakes Tabasco
8 0z.'s bow tie pasta
8 0unces freshly grated Asiago cheese
4 ounces freshly grated Parmesan cheese

Boil pasta in large pot of salted water with 1 tsp. white vinegar for 12 minutes. Drain , rinse well, and place in a large, lightly greased casserole dish, and set aside. Blend the cheeses together in a small bowl and set aside.
In large skillet, on medium heat, saute the onions, peppers, and garlic in olive oil for 5 minutes. Add the cooked chicken, Tabasco, and seasonings and saute for 5 more minutes. Add the tomatoes, artichokes, olives, spinach, and herbs and saute for 5 more minutes. In greased casserole dish, combine with bow tie pasta, half of the blended cheeses, and chicken-veggie mixture and toss gently. Sprinkle the other half of cheese blend on top and bake in a 350 degree oven for 15 minutes or until cheese melts. Out of this world! Enjoy!

Spicy Cajun Buffalo Wings

The guy dancing right in front of me at the festival today, was wearing this T-shirt and I couldn't resist taking a picture of it. It pretty much sums up the whole festival weekend on everything from the music, to the food, to the dancing.... And when it was all over, it was very nice to come home to my crock pot full of Spicy Cajun Buffalo Wings. I had made a big bowl of potato salad and a big tossed salad, this morning, so all we had to do was dive in. These will vanish very quickly, especially if you have any hungry teenagers. And don't forget to serve with some crusty French bread for dipping. You can modify the amounts of hot sauce and pepper to your taste. Bon Appetit!


Spicy Cajun Buffalo Wings 

3 lbs. boneless chicken wings
2 1/2 cups spicy barbecue sauce
1 tsp. cayenne pepper
1 tsp. black pepper
Salt to taste
2 tsp.'s minced garlic
1/2 cup onion flakes
2 tbs.'s Worcestershire sauce
1 tbs. liquid smoke
1 tbs. hot sauce

 

Combine all ingredients except chicken wings, in large crock pot and mix well. Add chicken wings and stir to coat. Cook on low for 5 hours. Serves 6

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Awesome music again today. Here's a snippet of one of my favorite blues bands that rocked the crowd at today's festival. Hot !

Lil' Buck Sinegal and Friends