Simon's Potbelly Chicken

The Common "What's for Dinner?" Struggle

It's the end of a work day and ALL you want to do is get home and eat something really good. BUT...you don't want to eat out, AND you're really not too enthused about going to the grocery store either. What's a girl to do??

If you follow me on instragram (@simonesayseat), you got a chance to watch me prepare this dish on a whim, with things I already had, on hand, at home! Since I love you guys so much, I'll go ahead and share the list here as well! I like too keep the following things in my fridge so that dinner isn't always dependent on a trip to the grocery store!

Must Haves

• Bell peppers
• Onions
• Spinach
• Bagged salad
• Any frozen vegetable
• Chicken
• Ground Turkey
• Rice
• Pasta
• Eggs
• Butter
• Heavy whipping cream
• Olive oil
• Chicken broth

So I'm sure you asking "what did you come up with Simone?" Well, I was able to create this delicious sausage, rice, and bell pepper stuffed chicken breast, and it was a HIT! Since, I made it up as I went along, this recipe was written after.

What You'll Need:

• 2 Bone- in Chicken breast
• 1/2 cup smoked garlic sausage
• 1/2 medium green bell pepper
• 1/2 medium red bell pepper
• 1 tsp of parsley (fresh or dried)
• 2 cups cooked rice (maybe less)
• 1 cup cream of chicken (based on preference of consistency)
• 1/4 cup heavy whipping cream
• 1 tsp of each Flavor God ( Garlic lovers, everything, spicy seasoning)
• salt and pepper to taste
• 2.5 tbsp. butter
• toothpicks

Simon Says:

• Melt one tablespoon of butter in your skillet (you know I used my handy dandy cast iron), and add in bell peppers and chopped sausage for a quick sauté, about 2-3 minutes
• .Add the rice to the skillet, and then add your cream of chicken. I recommend starting with two heaping tablespoons. Add more if you'd like it to be more creamy. Remove from skillet.
• Prepare your chicken breast by cutting into the middle of the breast, from the side, as to create a pocket. You will then place your rice mixture inside and keep it together by placing toothpicks through the top and bottom of your cut.
• Season both sides of your chicken with salt, pepper, flavor god, and pinch of parsley
• Melt the rest of your butter in the skillet and then place your chicken breast in, skin side down, on medium high heat for about 4 minutes (n each side). Depending on how large your breast are you will need to turn them to make sure all sides get brown!
• Once you are satisfied with the color achieved, turn the breast over (the bone will be on the bottom of the pan), and add in your heavy whipping cream and two more tablespoons of cream of chicken, and a little water. The water will allow you to achieve you desired gravy consistency! Mix it together in your skillet.
• Place your covered chicken in the oven at 325 for 45 minutes.
• Be sure to remove the toothpicks! Garnish with additional parsley.
• Simon Says, EAT!

Simon's Potbelly Chicken

Chicken Pot Pie

Honestly, I probably would have never made this, had Travis not expressed his LOVE for chicken pot pie. My only experience with them are passing by them in my grocery freezer section...ha! So as a lot of us do...I resorted to Pinterest for something that didn't seem too intimidating! 

I think it did pretty darn good! I've made this about two times now, and it's a hit with the mister! Check out the recipe below.

Recipe adapted from Lovely Little Kitchen!

Ingredients:

• 1 sheet frozen puff pastry
• 4 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrot
• 1/4 teaspoon salt
• 1 stem fresh rosemary (chopped)
• 2 tablespoons flour
• 2 cups milk (or almond)
• 1/2 cup heavy cream
• 1/2 bullion cube
• 2 cups cooked chicken, chopped
• 1/2 cup frozen peas
• 1/2 teaspoon chopped fresh thyme or rosemary, plus more for garnish if desired
• 1 egg, beaten slightly with a fork

Directions

• Allow puff pastry to thaw at room temperature and then gently unfold.
• In a large pot, melt butter over medium high heat.
• Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
• Sprinkle flour over vegetables and cook for 1-2 minutes.
• Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
• Simmer gently over medium heat until sauce begins to thicken (5 minutes).
• Turn heat to low, and add chicken, peas and thyme.
• Preheat oven to 400 degrees.
• Pour chicken mixture into a 8 x 8 baking dish.
• Cut puff pastry into 12 equal strips, using fold lines as a guide.
• Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
• Using a pastry brush, brush egg onto the top of the puff pastry.
• Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
• Cool for 5 minutes before serving.
• Simon Says, Eat!

Remember, if you like more veggies, add it in! Same goes for the chicken! Let me know how you guys like it or what you have found to be the key for a great pot pie!

Cajun Shrimp and Crawfish Alfredo

If you know me, you know I have a deep love for seafood! I was introduced to this seafood alfredo dish by Boudreaux, one of those friends that became family back during my Baylor University days! I have to say, he's one of the first people that cooked for me and it felt like I was eating in my grandmothers kitchen.

Since I first had this dish, I've put my own spin on it, and actually upgraded to making my alfredo sauce from scratch! I'm so proud! In my old age, I've also decided that fresh veggies are required now; so I threw in some fresh spinach and cherry tomatoes too. I hope you enjoy this recipe as much as my family did!

Cajun Shrimp and Crawfish Alfredo

Alfredo Sauce

• 2 cups heavy whipping cream
• 1 cup Parmesan cheese
• 1/2 cup cream cheese 
• 1 tsp Italian seasoning
• 1 tsp sea salt
• 1 tsp black pepper
• 4 tbsp butter 
• 1 tbsp garlic butter 

Protein

• 1 lbs xl shrimp (or more, depends on how you like it!)
• 1 lbs Crawfish
• 1 tbsp garlic powder
• 1 tsp pepper
• 1 tbsp Italian seasoning 
• 1 tsp olive oil 

Additional items:

• Pasta of choice 
• Cherry tomatoes
• Fresh spinach (chopped)

Instructions

• Prepare pasta as stated on package, drain, and set aside.
• In a skillet, sauté shrimp and Crawfish in olive oil and sprinkle with Italian seasoning, garlic powder and cracked black pepper. Remember that seafood doesn't need much salt, if any, due to sodium already present! 
• Place your fresh spinach in the skillet with your seafood once it's cooked to let it wilt a bit, about two minutes. 
• Prepare your Alfredo sauce by adding the two cups of cream to a saucepan on medium heat, add butter, cream cheese and allow it to melt. Next add your salt, pepper, Italian seasoning, and lastly your Parmesan cheese being careful not to let it stick to the bottom, allow sauce to thicken.
• Combine pasta, seafood, and sauce in an oven safe dish and top with Italian blend cheese. Bake at 350 for 15 minutes to allow the cheese to melt and flavors to marry.
• Garnish with cherry tomatoes
• Simon Says, EAT! 

Red Beans and Rice with Sausage

We got a few days of cold weather down in Houston, so i QUICKLY decided to have some beans! This dish isn't for those in a hurry, you'll need a couple hours for these to get all good and tender. Snuggle into the recipe below.

Red Beans and Rice with Sausage

Ingredients

• 1/2 Bell pepper (large)
• 1/2 White onion (large) 
• 2 cloves of fresh garlic (chopped)
• 1 1lb bag of red beans
• 1 tbsp Cajun seasoning
• 1 tbsp Chili powder
• 1/2 tsp cayenne pepper
• 1 tsp pepper
• 1 pkg Chapel Hill Original Smoked Sausage (sliced)
• 6 quart pot (mine is an enameled cast iron) 

Soak beans overnight if possible (will shorten cook time)

Directions:

• Chop bell pepper, onion, and garlic
• Rinse red beans
• Add veggies and beans to a 6 quart pot along with 6 cups of water. Should be enough to adequately cover the beans. Keep in mind if you don't add enough water the beans will be more like a dry "mash".
• Bring pot to a boil, and then reduce to low heat.
• Cook for roughly 40 minutes and then add half of the sausage, chopped.
• After a total cool time of 1 1/2 hours add the other half of the sausage. Check the "doneness" of the beans by mashing a couple against the side of the pot. If the beans mash easily, they are done! Adjust seasonings as needed! 
• Prepare rice of choice, follow directions listed on package. Parboiled rice is more user friendly for beginners! 
• Simon says, Eat! 

Sriracha Honey Chicken Wings

Because who doesn't want wings?! I had the pleasure of making these wings for Superbowl Sunday, and they did NOT stand a chance. I decided to make these this week since I still had the ingredients for my sauce available! See the recipe below!

Sriracha Honey Wings

Makes about 8 whole wings (16 wings portions)

Sauce:

• 4 tbsp sriracha sauce
• 2 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Wings:

• 2 tsp Salt
• 1 tsp Pepper
• 1 tsp baking soda
• 1tbsp Soulfitgrill " Creole Kick"

Directions:

• Pre heat oven to 250
• Pat wings dry, and place in a mixing bowl. Season with salt, pepper, and sprinkle with baking soda.
• Arrange on your wire rack that will be atop of your baking sheet. Be sure you line your baking sheet with foil for easy clean up!
• Place wings in the oven at 250 for 20 minutes
• Increase oven temp to 400 for 40 minutes, skin should be crisp and brown.
• Combine all ingredients for the sauce in a bowl.
• Heat up one tablespoon of butter in a skillet, pour your sauce in the skillet.
• Add chicken wings to the skillet and cover in your sauce, cook an additional 2-4 minutes to allow sauce to caramelize on your wings.
• Simon says, EAT! 

** if you want more of a sweet profile, add honey. If you're going for an additional savory kick, add garlic powder, little more salt (or Cajun seasoning), smoked paprika! Don't be afraid to season that chicken either, your seasonings are a complement to the sauce!