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Tony Chachere’s Creole Seasoning

Chicken Alfredo, the Cajun Way!

20 October 2015
Grace
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alfredo, alfredo recipe, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken, boneless chicken breast, boneless skinless chicken, Borden, broth, brown sugar, cajun, cajun alfredo, Cajun Chicken Alfredo, Cajun cuisine, Cajun food, Cajun recipe, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken alfredo, chicken breast, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, dinner, Dole, domino sugar, easy, easy Cajun recipe, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, main course, main dish, McCormick spices, Morton salt, olive oil, one-pot, one-pot dinner, one-pot meal, Pam Cooking Spray, pasta, pasta recipe, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, quick Cajun recipe, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple Cajun recipe, simple recipe, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It may not be your typical chicken alfredo recipe, but this Cajun Chicken Alfredo is delicious. It contains just the right amount of spice to wake up the flavor a bit, but the spice is nicely balanced with half and half, so that even people very sensitive to spice will have no trouble enjoying this recipe. I do love Cajun recipes of all types, but ones like these are especially good for midweek nights when you want something really quick and need to keep cleanup to a minimum. I wouldn’t call this traditional alfredo, but it is certainly a yummy one-pot meal!

 

I must say I hesitated for a while when I came across this recipe. I do enjoy Chicken Alfredo as much as I do cajun seasoning, but had never thought of combining the two. Turns out it was a great idea!

Recipe and photo courtesy of The Recipe Critic

 

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Quick tip: Use your favorite pasta noodles and cheese for this dish.

About the Fastest Red Beans Recipe I’ve Ever Seen–Wow!

13 October 2015
Grace
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Aidells, Aidells Cajun-style andouille sausage, andouille, andouille sausage, Bush, Bush's, Bush's Best, Bush's Best kidney beans, cajun, Cajun-style, chicken broth, Conecuh, Conecuh smoked sausage, Creole seasoning, Deep South, easy, easy recipe, entree, home, home recipe, instant rice, kidney beans, LouAna, LouAna vegetable oil, main course, main dish, one-pot, one-pot dinner, one-pot meal, one-pot red beans and rice, quick, Quick One-Pot Red Beans and Rice, quick recipe, quick Southern recipe, recipe, red beans, red beans and rice, red kidney beans, rice, sausage, smoked sausage, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, Uncle Ben's, Uncle Ben's instant rice, vegetable oil

If you have a hankering for some good Southern cookin’ and the convenience of a fast one-pot meal, give this Quick One-Pot Red Beans and Rice recipe a try. It’s great flavor without much hassle or time investment.

 

I love red beans and rice. It’s a classic Southern meal, particularly good for the cooler months. The traditional method involves cooking the beans with some good herbs, spices, and various types of pork until the beans (and other ingredients) practically make a gravy. It’s delicious, but it takes an incredibly long time, and then you have to cook the sausage and rice separately. This recipe lightens things up a bit (some people who aren’t fans of creamier or soupier beans may actually prefer that; I like them both ways), and even more importantly, it combines everything into one easy pot and speeds everything up while still bringing that great Deep South flavor.

Recipe and photo courtesy of Southern Bite

 

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Quick tip: If you like extra spicy food, add some red pepper flakes!

A Delicious, Quick, and Easy Cajun Recipe

07 October 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken, Borden, brown sugar, cajun, Cajun Chicken & Rice, Cajun Chicken and Rice, Cajun food, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken & rice, chicken and rice, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, diced tomato, dinner, Dole, domino sugar, easy, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kroger, land o lakes butter, Libby, Louisiana, low-hassle, low-hassle recipe, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, recipe, rice, rice recipe, Ritz crackers, Ro-Tel, Ro-Tel diced tomatoes, Rotel, Sara Lee, Sargento, simple, skinless boneless chicken, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you have some boneless, skinless chicken breasts that you need to use, and you want to kick it up a notch without too much of a time or labor investment, give this Cajun Chicken & Rice recipe a try. Some recipes from Louisiana and the Deep South can be real labors of love. This one is rather quick and easy, yet it still serves up plenty of good Cajun flavor. It makes for a great weeknight dinner option.

 

I opted to go without the cheddar cheese (which you add at the end, if using), as I wanted a bit of a cleaner, more spicy dish. If you want the dish to be a bit on the softer and creamier side, or if you just really love cheese, then you will want to include it. It’s a delicious recipe, either way – just a matter of your personal preference.

Recipe and photo courtesy of Kevin & Amanda

 

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Quick tip: Go with the mild Ro-Tel unless you want the dish to be REALLY spicy; hot Ro-Tel tomatoes are properly HOT.

Simply Delicious Soul Food

29 September 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, beef, beef recipe, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, comfort, comfort food, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, dessert, dirty rice, Dole, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-hassle, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, quick recipe, recipe, rice, rice recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, soul, soul food, Southern, Southern cuisine, Southern food, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Dirty Rice is quick and easy Southern soul food at its finest. It makes in just 35 minutes and four easy steps–great for a hectic weeknight dinner. I could eat dirty rice most any time of year, but it is particularly good when the weather is turning cooler and you want something that will fill you up right without much hassle or time investment. And it is just piquant enough to excite your palate without coming anywhere close to setting your mouth on fire.

 

If you want the full Southern “soul food” experience, I do recommend cooking this with the bacon grease. That bacon flavor can work wonders with many a recipe, and it gives the recipe a more filling, savory kick. If you want a bit of a lighter-tasting dish, however, or if you need to watch your cholesterol, go with the olive oil.

 

Recipe and photo courtesy of Hot Eats and Cool Reads

 

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Quick tip: Add some of your favorite veggies to make this even healthier!

Well, These Certainly Are Full of Good Surprises!

21 August 2015
Grace
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boneless skinless chicken, cheese, Cheesy, chicken, chicken breast, chicken recipe, Creole seasoning, dinner, entree, extra virgin olive oil, gastro, grill, grill recipe, grilled, grilled chicken, grilling, home, home recipe, lunch, main course, olive oil, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, Southwest, Southwestern, Stuffed Chicken, Stuffed Grilled Chicken, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, Tony Chachere's Original Creole Seasoning

This Stuffed Grilled Chicken is chock full of delicious cheese, peppers, and a savory seasoning blend that is sure to wow your guests!  It’s simple and quick enough for enjoying a quiet grilled meal with the family but delightfully gourmet enough to be a big hit at even the biggest grill-out or Labor Day celebration.

 

Though I’ll probably be able to carry on for a few weeks afterward, the official end of grilling season is fast approaching, and though there is plenty that I love about fall (you should see how I decorate for Halloween!), that does make me a little sad.  Truth be told, this time of year weighs on me a bit for a lot of reasons.  My escape: good food, especially exciting good food.  This recipe fit the bill nicely, with just the right amount of Southwestern flair, and it was all ready in a little over half an hour.  Not bad at all.

 

Recipe and photo courtesy of  Creole Contessa.

 

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Quick tip: Try substituting your favorite cheeses for different flavors!

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