Cajun Chicken Pasta with Homemade Cajun Spice + Cook with Me (Virtually)

Hi y’all! I am back with a blog post announcing our very first virtual cooking class! My original intention was to host the class on IG live this Sunday but I am going to move it to next Sunday, September 20, 2020 because I want to make sure everyone has time to review the recipe and purchase the ingredients, etc. I really would like this to be an interactive class and everyone actually cooks along with me! For this class we will be making my version of Cajun Chicken Pasta. This recipe is super easy but does require a little prep. I felt this was a great recipe for the class because we could learn how to make our own Cajun Spice (so easy!) and how to chop veggies and make a sauce! These are all skills you can carry over into other dishes you want to learn to make. I really truly hope that I see everyone online in class while we make an awesome Sunday dinner!!! The ingredients need are below. I will be explaining the directions we should follow in class and update this post with that information after the class is over. No worries if you miss it, it will be recorded and able to review on my IGTV barring their isn’t any technical issues.

We will be making our own Cajun spice. This is so simple and most of the ingredients you may already have on hand. If not you can purchase them at your local grocery or dollar store and what I loved most is the spices used are not expensive (I didn’t pay over $2 for any of them) and they are staples you can use to season other recipes.

Ingredients for Cajun Spice:

  • Onion powder
  • Garlic powder
  • Salt ( I used table salt but sea salt or Kosher would be better)
  • Black pepper
  • Cayenne pepper
  • Paprika ( I used plain but smoky would be great as well)
  • Oregano
  • Thyme

To make mix: Use 2 tbsp of Paprika, Salt and garlic powder and 1 tbsp of Onion Powder, Oregano, Thyme, Black Pepper, and Cayenne Pepper. Mix thoroughly and store in air right container (use and old seasoning jar) or a ziplock bag. This is enough mix for about 2 recipes. It is a tad on the spicy side so if you would like less heat use 1/2 tbsp of Cayenne.

It is not difficult at all to make your own spice mix AND you know exactly what’s in it and can tweak it to your family’s taste.

Ingredients for Cajun Chicken Pasta:

  • 2-3 Chicken breasts cut into about 1 inch cubes (a trick is to not let your chicken fully thaw. Cutting while slightly frozen is easier)
  • Peppers- I used a half of a yellow, red, orange, & green. I would suggest at least using 2 different peppers (1 being a green pepper, they are an important part of Cajun cooking) like red and green or orange and green. However the more color you use the better the presentation will be. Remember we eat with our eyes!
  • 1/2 a medium Red Onion – I would strongly suggest a red onion because the flavor it imparts is outstanding
  • 1 can of diced tomatoes ( this is my shortcut. I use the can that says garlic and basil already added for the additional flavor. You can also use fire roasted or cut up 2 fresh Roma tomatoes
  • Cajun Spice Mix
  • Penne pasta or your favorite pasta
  • 1-2 cups of half and half or heavy whipping cream
  • 2-3 cups of chicken broth
  • 2-3 tbsp of olive oil
  • 1-2 stick of butter
  • 4-5 cloves of freshly minced garlic

This class will be detailed and we will be prepping and cooking everything together from start to finish so I would a lot about an hour and a half to join me live. I am soooo excited and I can’t wait to see y’all next Sunday! In the meantime look for more recipes and follow all my other shenanigans on IG @severapeoplesmama

Love Ricki

Back to School Breakfast Board + Egg Muffin Recipe

My kids went back to school virtually a few weeks ago and I have realized a couple of things. First I don’t want to be a schoolteacher ever! Second I am still NOT tech savvy. And finally my kids are super hungry in the morning now that they are retired vampires and must wake up early for school. To solve that problem I decided to do what I do best and make them a breakfast board to satisfy their hunger in the morning. This board was easy to create and fun to make! The only thing I actually made for the board was the egg muffin recipe which I’m sharing below but you can totally use frozen and store bought items to make it easier on you. We are going thru enough as parents trying to navigate this new normal of virtual school!

Things you can put on your breakfast board:

  • Pancakes/waffles
  • Oatmeal packs
  • Pastries
  • Biscuits
  • Croissants/bagels
  • Hash browns
  • Breakfast meats such as bacon and sausage or if you’re feeling fancy you can add ham, steak or pork chops (we’re in the south)
  • Yogurts
  • Fruit
  • Cheeses
  • Jelly/jams/honey/spreads
  • Egg (you can add a platter of scrambled eggs or some egg muffins)
  • Granola
  • Cereal
  • Breakfast potatoes

And the list goes on and on! Use what you have but presenting it in a fun way makes the kids want to eat it!

To start your breakfast board I always place my fruit/veggies and I expensive items down first because I like for them to cover most of the board. Then I come back and fill in spaces with the more expensive meats and cheeses. Finally I add spreads, nuts, and garnishes.

Check out my breakfast board and make sure you’re following me @severalpeoplesmama on Instagram to see the video of me putting this together!

Now let’s make some easy low carb/keto friendly egg muffins to go on our board.

Ingredients:

  • 4-5 large eggs
  • 1 cup half and half
  • Seasonings- I used Tony’s creole seasoning, garlic and onion powder and black pepper
  • Veggies- you can use whichever you like. I used spinach, mushrooms and grape tomatoes
  • Meat – this is optional. I used deli ham that I needed to use up before it went bad
  • 1 to 1 and 1/2 cup of shredded cheese any kind, I used Mexican blend
  • 1 tbsp of butter
  • 1 tbsp of oil
  • Cupcake liners

Directions:

Preheat oven to 375 degrees. In a sauté pan on medium heat add oil and then butter. Follow with veggies and sauté til softened about 5 minutes. Add meat if using. I do add seasoning to taste to this mixture but that is optional. Turn off heat and set aside to cool. You want this mixture to cool prior to adding to your eggs. Beat your eggs in a bowl (I use a large measuring cup because it makes it easier to pour) add half and half and seasonings. Beat til mixed thoroughly. Add cooled veggie mixture and cheese and mix. Add cupcake liners to muffin pan, this recipe makes approximately 1 dozen. Pour mixture in cups 3/4 of the way. Bake for 25- 30 minutes. The eggs will puff up in the liner but once cooled they will fall again.

I hope you try this recipe! It’s great to prep ahead and can easily be stored in the refrigerator for about a week if they last that long! Breakfast is now necessary at this house and these egg muffins will be on the menu!

Love Ricki