Angel Chicken Pasta.

I've never understood how people do those low and no carb diets. To each his own, but I love bread, rice, and pasta entirely too much to ever be able to give them up for good. Not too long ago I happened upon an amazing chicken pasta recipe, and it was just too good not to share.

Ingredients: 

6 boneless, skinless chicken breasts

¼ cup/59ml butter

1 (.7 ounce) package dry Italian-style salad dressing mix

½ cup/120 ml cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces/113 grams cream cheese with chive and onion

1 pound/450 grams angel hair pasta

Directions: 

1. Preheat oven to 325°F (165°C)

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. 

3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

This recipe is not only simple, it is delicious as well. I realized the only thing that could make this recipe better would be bacon bits (because bacon can make anything delicious). The flavors are wonderful and compliment each other beautifully. So grab a friend (or lover), light some candles, pop in a movie and enjoy a quiet night in for two. 

Gussie's Fried Chicken and Sautéed Peaches

You ever have those days when you have no idea what to cook or eat? Yeah, yesterday was one of those days for me. Then it hit me: why not do a taste of home? 

You see, I'm originally from Georgia, but I moved to Louisiana for school. Although both Georgia and Louisiana are in the south (and in sorta close proximity to each other) the cooking styles are completely different. Don't get me wrong, I adore Cajun cooking and have adopted many ways as my own, but there's nothing like good 'ol Georgia food.

If you know me, you know I idolize Martha Stewart and Paula Deen. So when I saw this recipe on Paula's Home Cooking I knew I had to try it. 

Gussie's Fried Chicken with Pecan-Honey Glaze

Ingredients: 

• 1 (3 ½-pounds) frying chicken, cut up, or your favorite chicken parts
• 2 large eggs
• Pepper
• Cajun seasoning (everyone who is anyone in Louisiana uses Tony's, although I also like Slap Ya Mama)
• Garlic powder
• Vegetable shortening or vegetable oil
• 2 cups self-rising flour
• 1 cup (2 sticks) butter
• ½ cup honey
• 1 cup coarsely chopped pecans
• Brown paper bag

Directions: 

1. Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. 

2. Lay the chicken pieces in the dish, and sprinkle with Cajun seasoning, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

3. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375°F (190°C). 

4. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325°F (163°C)  for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. 

5. Drain the chicken on paper towels and transfer to a platter.

Honey-Pecan Glaze: 

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Like I mentioned before I'm from Georgia: the peach state and I didn't think this meal would be quite complete if it didn't include my favorite fruit. This recipe for sautéed peaches is super simple (only 5 ingredients) and tastes delicious. 

Sautéed Peaches 

Ingredients: 

1 20 oz. can sliced peaches

2 tablespoons butter

2 tablespoons packed dark brown sugar

⅛ teaspoon cinnamon 

¼ teaspoon vanilla extract

Directions: 

1. Melt butter in a nonstick skillet. 

2. Add in the peaches and stir around. Cook for about 7 minutes or until softened. 

3. Mix in brown sugar all at once. Cook until the sugar begins to caramalize. 

4. Stir nutmeg and vanilla extract and cook for an additional 3-4 minutes. 

This ended up  tasting quite amazing. The sautéed peaches turned out really well, and the hint of vanilla makes all the difference. As far as the chicken goes, Paula Deen could cook a phone book and it would taste delicious! If you're ever in Savannah you should stop by her resturant Lady & Sons. And if you can't try this recipe; it won't disappoint!

Chicken with Black Beans and Rice

When I'm at a loss for what I wanna eat, I always come back to the delicious and colorful one-dish recipe. The juiciness of the chicken will have you wanting to enjoy this dish again and again.

Ingredients:  
¼ cup all-purpose flour
1½ teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
2½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons cooking oil 
1 15 ounce can black beans, rinsed and drained 
1 14.5 ounce can diced tomatoes with onion and green pepper, undrained
1 cup V8 vegetable juice
1 cup frozen whole kernel corn 
⅔ cup uncooked long grain rice 
¼ teaspoon cayenne pepper 
2 cloves garlic, minced

Directions: 
1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat. 
2. In a large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add the remaining ½ teaspoon chili powder, the beans, undrained tomatoes, V8, corn, rice, cayenne pepper and garlic to the dish. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. 

3. Bake, covered, in a 375°F (190°C) oven for 45-50 minutes or until chicken is no longer pink and rice is tender. 

I can't lie, preparing this dish is almost as fun as eating it! I always like to put on a little Spanish music and dance around the kitchen. Not to mention all of the colors of the rice, beans, and vegetables is like a fiesta on a plate. Just try it and see why it's one of my absolute favorites. 

Chicken Fettuccine Alfredo

Have I ever told y'all how much I love doing my own twist to recipes? Well, if I haven't already now you know. I took a turn for the interesting when I turned a recipe for a simple fettuccine Alfredo into something completely extraordinary.

Ingredients:
1½ cups chopped cooked chicken
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream
8 ounces cream of mushroom
¼ cup drained oil-packed snipped dried tomatoes
½ teaspoon creole seasoning
⅛ teaspoon black pepper

½ cup freshly grated Parmesan cheese

Directions:
1. Cook chicken. Season with ⅛  teaspoon black pepper, garlic powder, and cayenne respectively.

2. Cook pasta according to package directions.
3. Meanwhile, in a large saucepan melt butter. Add cream, cream of mushroom, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes until mixture begins to thicken. Remove from heat. Stir in 1½ cups chopped cooked chicken and ¼ cup drained oil-packed snipped dried tomatoes. Add Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.


A classic Italian dish with a little Matilda flair! Hopefully I did Mr. Di Lelio proud.

Oven Barbecued Chicken & Creamy Potatoes

For some, Memorial Day is synonymous with family, poolside fun and cookouts. But for some who are lacking a grill to barbecue with (like me) there's still a way to have some amazing cookout food with just the stove in your home. I paired this recipe from the Better Homes & Gardens New Cookbook with some creamy potatoes with cheese and pineapple for a delicious meal.

For Potatoes:
4-6 Russet potatoes
1 large onion sliced into rings
1 cup shredded cheddar cheese
salt and pepper
1¼ cups of milk
3 tablespoons butter


Directions:
1. Preheat oven to 375°
2. Peel and finely slice the potatoes and onion
3. Layer the potato and onion slices and cheese in a lightly greased, shallow, ovenproof dish, sprinkling salt and pepper over each layer

4. Pour milk over dish, and dot with butter

5. Cover and bake for 1 hour
6. Remove cover and bake an additional 15 minutes until the potatoes are soft and golden-brown on top. Serve warm

Ingredients for Chicken:
2½-3 pounds meaty chicken pieces (breast halves, thighs, drumsticks)
½ cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon cooking oil
¾ cup bottled chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon yellow mustard
½ horseradish
¼  teaspoon crushed red pepper


Directions:
1. Preheat oven to 375°. Skin chicken. Arrange chicken, bone sides up in a baking pan. Bake in oven for 25 minutes.
2. For sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through.
3. Turn chicken bone sides down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more or until chicken is no longer pink. Reheat remaining sauce; pass with the chicken


This dish actually turned out really well. The creaminess of the potatoes meshed perfectly with the sweet and spicy flavors of the barbecue chicken. If you're looking for a simple meal for Memorial Day, this is it. I hope you all enjoy your memorial day, but don't forget what it's truly about. It's not all just fun and food. Today is a day to honor our fallen servicemen and women and appreciate the ones currently alive and serving. So if you see a vet today, be sure to thank him. It means the world.