One Pot Cajun Chicken

Ingredients:

1 tbsp olive oil
6 chicken thighs or legs
1 small yellow onion, diced
3 celery ribs, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Cajun seasoning
1⁄2 tsp cayenne pepper (optional)
1 cup rice
1 can BUSH’S Dark Red Kidney Beans
2 cups vegetable broth
1 can diced tomatoes, 15oz
salt and pepper

Directions:

1. In a large skillet heat olive oil
2. Season the chicken with salt and pepper and then fry for 3-4 minutes per side, or until the chicken is golden.
3. Remove chicken from the skillet and set aside.
4. To the same skillet add onion, celery and bell pepper. Sauté for 3 to 4 minutes or until they begin to soften. Add minced garlic, Cajun seasoning and cayenne pepper (if you like the heat.) Cook for an additional 30 seconds.
5. Add rice, BUSH’S Dark Red Kidney Beans, broth and diced tomatoes. Bring mixture to a simmer, return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes.
6. Serve immediately or store in the refrigerator for up to 3 days.


Cajun Seasoning:

Ingredients:

2 tbsp coarse salt
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1½ tsp dried oregano
1½ tsp dried thyme
1½ tsp cayenne pepper
1½ tsp crushed red pepper flakes
1½ tsp black pepper


Instructions:

1.Mix ingredients in a mason jar.
2.Store for up to six months.
3.Enjoy!

Southern Spaghetti Sauce

Southern Spaghetti Sauce:

Thick and meaty spaghetti sauce flavored with onions, green peppers, and a little sweetness.

Ingredients
1 1/2 pounds lean ground beef
1 large onion, diced
1 green bell pepper, diced
1 clove garlic, minced
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon sugar, the original recipe calls for 2 tablespoons, but I just add one
1 teaspoon salt
1 cup water

Instructions:

1.Brown beef in a large heavy bottomed pot. Drain fat.

2.Add onion and green pepper and saute until onion is tender about 5 minutes. Add garlic and saute 30 seconds.

3.Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.

4.Simmer 3o minutes.

Recipe Notes:
If you're nervous about the amount of sugar, start with 1/2 tablespoon and add more if desired.

Spaghetti Shrimp Scampi

INGREDIENTS:

12 oz. spaghetti
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 c. dry white wine
Juice of 2 lemons, plus zest of 1
1 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh parsley, for garnish

DIRECTIONS:

1.In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

2.Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and cook until pink, 3 minutes. Add wine, lemon juice and zest, and red pepper flakes. Season with salt and pepper.

3.Add spaghetti and toss to coat, adding reserved pasta water 1 tablespoon at a time until smooth.

4.Garnish with parsley and serve.

Bacon Corn Pasta

INGREDIENTS:

4 slices bacon, chopped into 1" pieces
2 ears of corn, kernels removed
3 cloves garlic, minced
1-pint Cherry tomatoes halved
3/4 c. heavy cream
3/4 c. chicken stock
1/2 c. finely grated parmesan (plus more for serving)
1/4 c. Thinly sliced basil
3/4 lb. spaghetti, cooked
kosher salt
Freshly ground pepper

DIRECTIONS:

1.Heat a large skillet over medium heat. Sauté bacon lardons until crispy. Remove bacon from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in the pan.

2.Sauté corn and garlic in the bacon fat until the corn is starting to caramelize. Add the tomatoes and stir. Cook until the tomatoes start to release their juices. Season with salt and pepper to taste.

3.Add chicken stock, heavy cream, and Parmesan. Bring to a gentle simmer, cook until slightly thickened, about 5 minutes. Check for seasoning.

4.Stir in cooked spaghetti and toss to coat the pasta. Garnish with fresh basil and serve with more Parmesan, if desired.

One Pot Spaghetti

INGREDIENTS:

1 lb. lean ground beef
1 sweet onion, diced
4 cloves garlic, minced
2 3/4 c. water
15 oz. canned tomato sauce
15 oz. canned diced tomatoes, drained
1 tbsp. dried Italian seasoning
1 tsp. kosher salt
1 tsp. Freshly ground black pepper
1/2 tsp. sugar
12 oz. spaghetti
1/2 c. freshly grated Parmesan
2 tbsp. chopped parsley

DIRECTIONS:

1.In a Dutch oven over medium-high heat, add beef, onion, and garlic and cook until beef is cooked through. Drain fat.

2.Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. Reduce heat to a simmer and cover. Cook, stirring often until noodles are cooked through, 12 to 15 minutes.

3.Stir in the Parmesan and parsley just before serving.