Cajun Tilapia with Pico

Simple and yummy. This fresh fish dish can be on the table in minutes. After a long day at work, what else is better to put on the table besides an easy and fast healthy meal?

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Tilapia with Pico

2 Servings

Ingredients for the fish:

• 1 tablespoon olive oil
• 2 boneless tilapia fillets
• cajun seasoning

Ingredients for the salsa:

• 1 small roma tomato, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tablespoon jalapeño, minced
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions:

Mix up all the ingredients for tomato salsa. Set aside until you serve.

Rub the 2 fillets with cajun seasoning on both sides liberally.

Place a medium skillet over medium heat. Add oil to the pan. Cook the fish on both sides, a total of about 5-6 minutes.

Once finished cooking, remove from pan and allow to drain on a paper towel lined plate.

Serve warm and top with prepared pico.

Enjoy!!

“Governing a great nation is like cooking a small fish – too much handling will spoil it.” – Lao Tzu

Cajun Potatoes

Potatoes. My favorite starch! This yummy side dish is perfect for a little fish dish.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Potatoes

2 Servings

Ingredients:

• 4 red potatoes, washed, dried, and quartered
• 2 tablespoons unsalted butter, softened and at room temperature
• 1 teaspoon cajun seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions:

Put the potatoes in a pot large enough for them to be covered by water. Place the pot over medium-high heat and bring the water to a simmer. Make sure the water doesn’t boil over. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them back into the pot.

Add the butter and seasonings. Using a wooden spoon, stir to incorporate the butter and seasonings. Smash the potatoes to your preference, but not mashed.

Serve warm on the side of a yummy main dish.

Enjoy!!

“Comedy just pokes at problems, rarely confronts them squarely. Drama is like a plate of meat and potatoes, comedy is rather the dessert, a bit like meringue.” – Woody Allen

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun

Cajun Chicken Alfredo

Fettuccine Alfredo…not the healthiest but still one of my fave pastas. I only make this occasionally since it has so much heavy cream in it. None the less, it’s great to indulge every now and then. Adding blackened chicken and sun-dried tomatoes just makes it better! Hope you enjoy this nommy recipe!!

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Chicken Alfredo

4-6 Servings

Ingredients:

• 3 tablespoons olive oil
• 4 (5-ounce) boneless, skinless chicken breasts
• 2 tablespoons blackening/cajun spice
• 3 tablespoons minced garlic
• 1 cup roughly chopped sun-dried tomatoes
• 1/4 cup dry white wine
• 1.5 cups heavy cream
• 3/4 cup Parmigiano Reggiano, grated, divided
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1 pound cooked linguine (or any desired pasta)
• 1/2 cup sliced scallions (also known as green onions)

Directions:

Place 2 tablespoons of olive oil in a deep skillet/pan and place over medium-high heat. Generously season the chicken breasts in the blackening/cajun spice and place in skillet. Blacken both sides of the chicken by cooking on each side for about 7-8 minutes. Let chicken rest for about 10 minutes and then slice in strips on the bias and set aside.

While waiting for the chicken to cool, in the same pan, over medium heat, add 1 tablespoons of extra-virgin olive oil. Add garlic and lightly brown. Then add the sun-dried tomatoes and the chicken slices.

De-glaze the pan with the white wine. Add the heavy cream and increase the heat to a simmer. Continue to cook until the cream has been reduced to half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, and pepper.

Place the pasta on large plates, pour sauce with chicken over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Enjoy!!

“OK, fettuccine alfredo, time to carbo-load.” – Michael Scott, “The Office”