Pampering Pimento

Worst Monday EVER. Ok,  maybe not but it’s a clear second.  I haven’t had a chance to breathe until now. After being out sick my catch up like of necessary artwork was ridiculous! Came home and wrote my short story,  my daily doodle, and that was after all the running around right after work.

I left work on a mission.  I had to get a work permit for my daughter,  then her ID at the DMV so she could get her back account. Work permit was a piece of cake. The DMV was a nightmare! 45 minutes later we made to the bank right before it closed.  Got home and wrote while boiling taters.  I felt so stressed.  So I made my dad’s favorite comfort snack, pimento cheese.  Everything melted away. One bite and I was back at the kitchen table telling my dad what a bad day I had and he listened while loading crackers.

I found a recipe and made a few tweaks adding onion powder, parsley and a dash of Tabasco. I also used a yellow extra sharp and a yellow regular cheese.  Give it a try.  What is your go to pamper snack?

Cheatin’ Cajun Chicken-Pasta

With bills climbing, puppies, kids’ homework, work, and our just daily lives I’m having to pull meals together out of thin air. So, yesterday morning I found some chicken thighs and Cajun seasoned chicken breast in the freezer and thought about maybe a Cajun chicken pasta. Pulled it out to thaw for dinner. I looked up recipes that called for pretty much the same thing. I thought, ‘what can I do to make this easy on me to make and on the cheap.

Walking through the store I grabbed pasta but none of the pasta sauces looked Cajun worthy so I grabbed chicken broth and 1/2 but that didn’t feel creamy enough. So I walked towards the cheeses and snatched some ricotta, shredded Parmesan and a sharp cheddar blend. All I needed was onion, peppers, carrot, garlic but though, ‘SCREW THAT!’ Do you know how much chopping would need to happen? OH that’s when I remembered that there was already chopped onion-veggie blend. And voila! Shopping done. So here it is:

  • chicken thighs
  • pasta
  • box of chicken broth (there was some leftover)
  • small container of 1/2 and 1/2 (there was some leftover)
  • 1 small bag of frozen chopped onion mix (also had peppers, carrots, and celery)
  • 2 cups shredded Parmesan
  • 2 cups shredded
  • 1/2 container of ricotta cheese
  • 4 tbsp of A.P. flour (give or take a scant)

I chopped the chicken and dropped it in the skillet then added the frozen veggies and chopped garlic. Don’t freak out if it looks watery-it’s from the veggies. It’s fine…this is where if you don’t have Cajun seasoned chicken then start adding a little seasoning (Cajun of your choice) cook through until done. Add flour and cook for a few more minutes or until you feel the flour taste (the gummy part of flour that wasn’t cooked taste) is out then add 1/2 box of chicken broth and 1/2 container of 1/2 and 1/2. If you aren’t a coffee drinker or have no use for the leftover 1/2 and 1/2 then use milk. If it’s to thick then just add more broth. When you reach the desired consistency throw in cheese. Don’t judge me…my husband won’t eat much of anything if it’s not cheesy. When the cheese melts you may need to add more broth-up to you. Toss sauce with pasta and there you have it!  Throw some bread on the side and you got it!  Din Din!

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