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Tony Chachere’s Original Creole Seasoning

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!

This Is How They Make Lasagna In Louisiana – WOW!

10 August 2015
Grace
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Argo cornstarch, bake, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cajun, Cajun food, Cajun Lasagna, Campbell’s soups, casserole, chicken broth, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, extra virgin olive oil, food, gastro, Gold Medal flour, granulated sugar, Green Giant, ground turkey, Hershey, Hodgkin’s Mill, home recipe, Hunt's, Hunt's tomato paste, Italian, Italian food, Italian-American, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lasagna, Libby, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson's, Swanson's chicken broth, Thorn Apple Valley, Toll House, tomato, tomato paste, Tony Chachere, Tony Chachere seasoning, Tony Chachere's, Tony Chachere's Original Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You’re In For A Delicious Surprise With This Incredible Lasagna!

It may not be traditional, but this Cajun Lasagna may well be the best lasagna that I have ever had!  The five-cheese blend really hits the spot, and a clever choice of meat makes for a nicely balanced flavor that isn’t too grease-heavy.

Every time I look at that photo, it makes me want to bring out my pots and pans to make this immediately! I hadn’t had lasagna in ages when I tried out this recipe, as much as I love it.  Lasagna isn’t exactly known as an easy dish to make.  I am so glad that I took the plunge, though!

This recipe really makes for a cheese-lover’s and pasta-lover’s delight.  You will have to allow for a good chunk of time in the kitchen (it takes about two hours to cook), but if you have that time to spare, I assure you that it is well worth it.

Recipe and photo courtesy of Creole Contessa

 

 

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Quick tip: Make a double batch and freeze the other one to have a tasty meal ready when you don’t have time for cooking!

A Classic Creole Dish, Made Easy And Lightning Quick? Sign Me Up!

07 August 2015
Grace
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cajun, chicken broth, comfort food, cooking, creole, creole jambalaya, Deep South, Deep South cuisine, Deep South food, easy, easy jambalaya, easy recipe, fast, food, gourmet, home recipe, jambalaya, Louisiana, Louisiana cuisine, Louisiana food, Louisiana Hot Sauce, New Orleans, New Orleans cuisine, New Orleans food, New Orleans jambalaya, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, potluck, potluck meal, potluck party, quick, quick jambalaya, quick recipe, recipe, Southern, Swanson, Swanson's, Swanson's chicken broth, Tabasco, tailgate, tailgate food, tailgating, Tony Chachere, Tony Chachere seasoning, Tony Chachere's, Tony Chachere's Original Creole Seasoning

So many Creole and Cajun dishes make for great comfort food, but they are all really complicated and take forever, right? WRONG! With this Creole Jambalaya recipe, you can bring all of the savory, rich flavors of Louisiana into your home in under an hour. It’s great and easy enough for a warm, everyday family dinner but also a fantastic idea for your next tailgate or potluck!

Though I don’t think that the Gulf Coast is quite as different from the rest of Mississippi as some people say, there is no denying that that proximity to New Orleans has had an effect on the locals’ food choices. Though I live a good bit north of the Coast now, after a few rainy days in this small college town, such as we have had here recently, my Deep South roots really come out in some of my comfort food cravings. I have so many fond memories of Mother slaving over a richly aromatic seafood gumbo…even on a summer day, when it was storming outside, I loved to curl up under a blanket with a full bowl of gumbo and feast on its delightful smells and beautifully mixed, spicy Louisiana flavors.

I didn’t really feel up to a full day in the kitchen, though, and let’s face it:  making a good gumbo can be really hard and time-consuming. Thankfully, there are recipes like this delicious Creole jambalaya that can be made in under an hour and still offer all of that uniquely comforting, gourmet New Orleans-style Deep South flavor to your dinner table in under an hour. (I ate plenty of jambalaya growing up, too.)

 

Original Recipe Gimme Some Oven

 

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Quick tip: If possible, use fresh shrimp for this dish. It makes all the difference!

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