Heart Shape Calzones

I love calzones for the versatility. You can throw virtually any type of ingredients inside, sprinkle a little cheese, and bake to perfection. With versatility also come options for presentation. I saw some heart shape calzones on Pinterest and decided to give ‘em a whirl.

I started off with my absolute favorite pizza crust recipe from Martha Stewart. I typically always have some on hand because we are definitely pizza eaters.

Calzone Dough
*freezer friendly

Ingredients
•1 1/2 cups warm (115 degrees) water
•2 packets (1/4 ounce each) active dry yeast
•1/4 cup olive oil, plus more for bowl
•2 tablespoons sugar
•2 teaspoons coarse salt
•2 cups all-purpose flour (spooned and leveled), plus more for kneading
•2 cups whole-wheat flour (spooned and leveled)

Directions
1.Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2.In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3.Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
4.Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
*If you aren’t freezing, then skip #4 and just use the dough!

Calzone Filling
-whatever your heart desires
-I used marinara sauce, mozzarella cheese, and ground beef flavored with hamburger seasoning.

Directions
-use a heart shape cookie cutter (or just free hand it)
-spread your marinara, cheese and toppings on one piece of the heart (leave a little room around the edges to seal the calzone)
-place the other heart dough on top and seal the edges with a fork
-brush the top with some melted butter and sprinkle a little salt or garlic salt
-place in a pre-heated oven (400 degrees) for 12-15 minutes

Enjoy! It’s perfect for your special someone on Valentine’s Day!

Creamy Shrimp Pasta

I had some leftover shrimp and wanted to make something delish for my family tonight.  I think it would have been tastier if I would have actually followed the recipe and added the Old Bay.  I didn't have any so I left it out.  It was OK.  It is a perfect dish for my dad because it was very bland and will probably not hurt his post-cancer mouth.  I found this recipe on Pinterest via here.


Creamy Shrimp Pasta

Ingredients
1 16 oz box of pasta (I used bow ties)
1/2 cup frozen peas
2 Tbsp butter
1 pound shrimp, peeled and deveined
1 1/2 Tbsp Old Bay, divided (low sodium kind if you can find it)
2 cups half-and-half
1/3 cup Parmesan cheese, grated
2 green onions, sliced thinly

Directions Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.

In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.

Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)

Serve with extra grated Parmesan cheese. 

Ma – the Meatloaf!

Any Wedding Crasher friends out there?! **crickets** My dear friend Kelly passed along her mom’s meatloaf recipe and it was delicious!

I made a lot of meals over the weekend including Ms. Ann’s Meatloaf. I didn’t follow the recipe in its entirety because I didn’t have a green pepper and I totally forgot the cheese. Instead of baking as a loaf I divided the meatloaf into muffin pans then froze the little minis for later consumption.

*Original Recipe
Ingredients
1 lb. ground beef
1 egg
¼ cup oatmeal (instant is fine)
¼ cup onions
¼ cup green pepper
1/3 cup cheese
a squirt or 2 of BBQ sauce
¼ (or more ☺) cup brown sugar

Directions
Mush ingredients together very well. “When you think you’ve mushed enough, mush some more ☺”

Pat into baking dish until it’s about 1 ½ in. thick, and not touching the sides of the dish.

Pour1/4 in. of water onto the sides of the meat.

Drizzle ketchup all over the top of the meat so that you can't see the top.

Cook at 350 for 1 hour. “It will always be done after an hour.”

Thanks Kelly! If anyone is interested in the freezer method, just let me know.

Chicken Cake Salad

I somewhat threw together this meal & it's name, but I promise it was delicious and totally doable with your leftover chicken. I often cook chicken breasts in the crock pot and we'll have BBQ chicken and chicken quesadillas for the week. I was sick of the two and needed a different meal with chicken. I've always been a fan of crab cakes, so I used that premise to create the chicken cake.

Ingredients
-Shredded chicken (whatever you have leftover)
-1 egg
-1 cup Italian bread crumbs
-1/4 cup Parmesan cheese
-Salt & Pepper to taste

Directions
1. Beat egg and mix in Parmesan cheese.
2. Place Italian bread crumbs in a shallow pan.
3. Combine shredded chicken in the egg/Parmesan mix.
4. Using an ice cream scoop or large spoon, form chicken mixture into small balls and coat with Italian bread crumbs. Repeat.
5. Over medium to high heat, lightly fry chicken cakes on each side for 1-2 minutes or when they are lightly browned.
6. Then serve however you wish.

Beef Wellington

I found this recipe here and it is a must. I probably say that all the time, but this was really grand. Even Ben liked the Beef Wellington despite being a meat and potatoes only kinda guy.

I didn’t follow the recipe to a T, but it still turned out wonderful! Here are my notes:

-Didn’t have a shallot
-Used a lower grade beef
-Had to improvise Dijon mustard; recipe found here
-Used full sheet of pastry puff

Ingredients
6 oz. button mushrooms
1 small shallot, peeled and roughly chopped
2 cloves garlic, chopped
1 small sprig thyme (leaves only)
1/2 Tbsp. butter
1/2 Tbsp. olive oil, plus additional for searing steaks
1/2 sheet of puff pastry (1/4 of the box), thawed
2 filet mignon steaks, about 6 oz. each
2 tsp. dijon mustard
1 egg, beaten
coarse sea salt, for topping

Directions
Preheat the oven to 425.

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.

Add butter and olive oil to a sauté pan and set over medium heat. Add the mushroom mixture and sauté for 8-10 minutes, or until most of the liquid has evaporated.  Season with salt and pepper and set aside to cool.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness, or until it’s big enough to wrap around the two filet.  Cut into 2 squares.  Poke the puff pastry here and there with a fork.

Rub the filet with a little olive oil and season with salt and pepper.  Heat a skillet over medium-high until very hot. Then, place the filets in the pan and cook for 1 minute, flip, and cook for another minute.

Spread 1 tsp. of the dijon onto a square of puff pastry.  Top with 1/2 the mushroom mixture, and then with 1 seared steak.  Brush the outer edge of the puff pastry with the egg and then fold the pastry over the filet (sort of like wrapping a gift). Seal and place seam-side down. Brush the top with the egg, and then sprinkle with sea salt.  Repeat the process for the second filet.

Bake until pastry is golden and steak is done to your liking, 15-20 minutes.

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Guest Blogger Spicy Dr. Pepper Pork

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Elizabeth from the Jolliff Family Blog! She's sharing a recipe for Spicy Dr. Pepper Pork!

From Elizabeth, "It isn't that spicy, my 3 year old Sam even liked it:)"

Spicy Dr. Pepper Pork:

1 large onion, 1 whole Pork Shoulder (Butt)- 5-7pounds
salt and pepper
1 can (11oz) chipotle peppers in adobo sauce
2 cans Dr. Pepper
2 Tbsp Brown Sugar

1. Peel the onion and cut it into wedges. Place them in the bottom of a large crock pot.
2. Generously salt and pepper the pork roast, then set it on top of the onions.
3. Pour the can of chipotle peppers (including sauce) over the pork.
4. Pour both cans of Dr. Pepper over the pork.
5. Add brown sugar to the juice and stir in.
6. Set on low and cook for approximately 7-8 hours. Meat will be done when it easily shreds.
7. After cooking is complete, shred and place back in juice to keep warm until ready to serve. Serve on warm tortillas topped with your favorite toppings

______________________
About Elizabeth

Elizabeth is the wife of a children's pastor (Hap) & mommy to Sam, Andrew, and baby #3 due in August. When she's not blogging over at the Jolliff Family blog, she's taking care of patients at the hospital, volunteering at church, or doing something crafty like sewing. The Jolliff's are currently preparing to move overseas and fulfill their calling as missionaries!

Guest Blogger Angie - Scallop & Bok Choy Stir Fry!

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Angie from Entertaining Life Daily and City Nom Noms! She's sharing a recipe for Scallop & Bok Choy Stir Fry!

6 oz. linguine, cooked al dente with liquid reserved
a few pan swirls of vegetable oil, about 2 tbls.
large white onion, roughly chopped
6 oz. mushrooms (any variety, we used shitake from our CSA)
3 oz. bok choy, stems removed and cleaned
1/2 lb scallops, cleaned and dried
2-3 tbls. red curry paste
1/4 c. peanut butter (chunky or regular)
2-3 tbls. soy sauce
1-2 tbl srirachi (depends on your spice level)
lime as garnish (optional)

1. While the pasta cooks in salted water, heat the vegetable oil in a skillet or wok. Saute the onion (garlic would work great here too, but I didn't have any on hand) for 3 minutes or until softened.
2. Season the scallops with salt and pepper and add to the wok, tossing to cook with the onions for approximately 5 minutes. Add the mushrooms and continue to saute for another minute.
3. Add the curry paste, peanut butter, soy sauce and srirachi, stirring to combine into a sauce for the scallop and vegetable mixture.
4. Drain the pasta, adding some of the reserved liquid to the wok as needed to create a consistency that you are looking for with your sauce.
5. Add the bok choy - saute until wilted, a minute or two. Add the pasta and mix well.
6. Serve with a lime garnish!

_______________________________________________________

About Angie

I am a Wisconsin girl who returned to the Midwest after attending college in the Northeast, hungry for life and adventure. With my hubs by my side, we are self-proclaimed foodies who have found a passion for cooking, entertaining and eating our way through the city we live in (Indianapolis) and the cities we visit. An event and meeting planner by day, I scour the city and my pantry at night wondering what my taste buds will want next. My favorite hobby is cooking with hubs or eating at a new restaurant with friends and family. Cooking is an adventure, entertainment and my creative outlet - thank you to Messy Aprons for thinking of me as a guest blogger!

_______________________________________________________

Guest Blogger Steak San Marco

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Stephanie and her Steak San Marco recipe! Be sure and check out Stephanie’s blog for more recipes and a glimpse at her kitchen & bathroom redo.

Steak San Marco is similar to beef tips and rice but with a tomato base, which really lightens up the hearty dish for the warmer months. It's also a hands-off dish, so you can go for a walk or relax while the dish simmers.

Steak San Marco

2 lbs. cubed steak, 1 inch cubes
1 envelope Lipton Onion Soup Mix
1 (1 lb.) can Italian peeled tomatoes
1 tsp. oregano
ground pepper
garlic powder
2 tbsp. vegetable oil
2 tbsp. red wine vinegar

1. In a large skillet, arrange meat and cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Stir to combine.
2. Simmer, covered, for 1 1/2 hours or until the meat is tender.
3. Serve over rice.

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About Stephanie

I'm a former journalist turned marketer of concrete. I still type a lot. Other than that, I'm married to an oilman, the owner of a mini-schnauzer named Baxter and a lab named Lacy, chef to anyone with an appetite and a connoisseur of $10 wines.

My husband, Ty, and I have been married less than a year. We're newlyweds navigating a new life together.

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Ham Delights

These are quite possibly the best ham sandwiches that I have ever tasted. Don't be scared about the butter. The taste is all you need to worry about! I got this recipe from a lady at my church and they are all the rave!

Ingredients:
1 stick butter (melted)
1 tbs mustard
3 tbs poppy seeds
1 medium onion or 9 green onions (chopped fine)
1 tsp Worcestershire sauce
1 lb ham (chopped fine)
5-6 oz shredded Swiss cheese
3 packages Hawaiian rolls (or dinner rolls)

Directions:
1. Melt butter. Add mustard, poppy seeds, Worcestershire sauce.
2. Mix ham, cheese & onion. Pour butter mixture over ham mixture.
3. Mix & spread in rolls.
4. Place on a cookie sheet & cover with foil.
5. Bake at 400 degrees for 10 minutes. If you freeze them, bake about 15 minutes.

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Baked Penne

Ingredients:
● 1 lb ground beef
● ½ cup chopped onions
● 1 jar (24 oz) spaghetti sauce
● ½ tub PHILADELPHIA Italian Cheese & Herb Cooking Creme
● 1 cup shredded mozzarella
● 3 cups cooked Penne pasta

Directions:
1. Preheat your oven to 350 degrees.
2. Brown meat with onions & drain.
3. Combine meat, onions, cooking cream and ½ cup mozzarella; stir 2 to 3 minutes.
4. Add pasta; mix lightly.
5. Spoon into a 2-qt casserole.
6. Top with remaining cheese.
7. Bake 20 minutes until heated thru.

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PW Enchiladas

Ya’ll, this was a lot of work. At least more work than I’m used to in the kitchen. The end result was delicious, so I guess the work was worth it.

***
Ingredients
• FOR THE SAUCE:
• 1 Tablespoon Canola Oijavascript:void(0)l
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• ½ teaspoons Salt
• ½ teaspoons Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
_____
• FOR THE MEAT:
• 1-½ pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• ½ teaspoons Salt
_____
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• ½ cups Canola Oil
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• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• ½ cups Chopped Black Olives
• 1 cup Chopped Green Onions
• ½ cups Chopped Cilantro

Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Italian Breaded Pork Chop

If you're planning on cooking pork chops, please consider this wonderful recipe!  Quick, easy, tons of flavor. Enough said.
*****
Ingredients

* 2 eggs, lightly beaten
* 2 tablespoons milk
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 2 tablespoons dried parsley
* 1/2 tsp garlic salt
* 2 tablespoons olive oil
* 4 pork chops

Directions

1. Preheat oven to 325 degrees F.
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, parsley, and garlic salt.
3. Heat the olive oil in a large, oven-proof skillet over medium heat.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Repeat again. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 10-15 minutes, or to an internal temperature of 160 degrees F.

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Lasagna

I love Italian food, but sometimes I am just too cheap to go to Carrabas or Olive Garden. Why not make some lasagna at home for at least half the price and have a vat left over for the next day and the next.

Then you combine the egg and cottage cheese.

Throw in some mozarella and parmesan.

Now it's time to start putting this bad boy together. Put in a layer of marinara sauce.

Add a layer of noodles (I used the no boil kind because I'm lazy). Then top with your cottage cheese mixture, meat, mozarella cheese and cup of sauce.

Keep doing that for a while or until your pan gets full:). Specific details below.

Ingredients
1 box Barilla Lasagna
2 eggs
15 ounce cottage cheese
4 cups (16 oz) shredded mozarella (divided)
1/2 cup grated parmesan cheese
1 lb ground beef (cook, crumble and drain)
2 jars of marinara sauce (I used Kroger brand)

In medium bowl, beat eggs. Stir in cottage cheese, 2 cups of mozzarella and the parmesan.

To assemble:
1. Spread 1 cup of sauce on the bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of cottage cheese mixture, half of browned meat, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 cottage cheese mixture and 1-1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining cottage cheese and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.

Bake, covered with foil for 50-60 minutes. Uncover and cook until cheese is melted (about 5 minutes). Let stand for 15 minutes before cutting.

Taco Salad

Photo Courtesy Food Network

This recipe comes from Paula Dean and it was delish! I made this two different ways. (1) exactly as proposed below. (2) I mixed the catalina dressing with the ground beef only, then added the other ingredients. I prefer the 2nd way only because I am not really big on a lot of salad dressing on my salads, but apparently it was liked both ways unless people just lied to me:)!

Ingredients

• 2 ripe tomatoes, diced
• 1/2 pound sharp Cheddar, diced
• 1 large onion, diced
• 1 head iceberg lettuce, washed, drained and shredded
• 1 pound lean ground beef, browned, crumbled and drained
• 1 cup salad dressing (recommended: Catalina)
• 1 (7-ounce) bag taco flavored chips, crushed
• 1 cup salsa
• Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

BBQ Chicken Crusted Cheddar Macaroni

I got this recipe idea from the Picky Palate. My neighbor had a baby, so I thought I would try it out. Unfortunately, I didn't taste any but I made the macaroni and the bbq separately for Ben and I and they tasted great.

Mac and Cheese:
2 c. uncooked elbow macaroni
1/4c stick butter
1/4c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp Worchestershire sauce
2c milk
2c shredded sharp Cheddar cheese.

1. Heat Oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-qt saucepan over low heat. Stir in flour, salt, pepper, mustard and Worchestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stire in milk. heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stire in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-qt casserole. Bake uncovered 20-25 minutes or until bubbly. **If you decide to add the bbq, follow the directions below and add in chopped chicken before baking the macaroni**

BBQ Chicken
4 chicken breasts
1 cup of your favorite bbq sauce

1. Place the chicken in a crock pot.
2. Pour the barbecue sauce over the chicken and coat the chicken WELL with the sauce.
3. Cook the chicken on low for 2 hours.

Crunchy Hot Chicken Salad

This recipe comes from Joanna.  She said this is a good meal to take to someone as a meal because it is just good 'ole comfort food.  Well, I added the "good 'ole comfort food" part because that's just how I talk.  I made this for Bible study, but I also made a little mini pan for myself because I wanted to taste a little beforehand. Delicious!

-3 cups cooked chicken, deboned, skinned & chopped (I like to use more chicken because Bart likes things "meaty")
-1 can cream of chicken soup
-1 cup water chestnuts, sliced (I usually leave these out)
-2/3 cup mayo
-1/2 cup chopped celery
-1/2 cup chopped onion
-1/2 cup sour cream
-1 8oz can crescent rolls (get pillsbury over generic -- they separate easier)
-2/3 cup shredded cheddar cheese
-1/2 cup almonds, thinly sliced
-3 tbsp butter, melted

combine chicken, soup, water chestnuts, mayo, celery, onion & sour cream. Pour into ungreased baking or casserole dish. Separate crescent rolls & lay over chicken mixture. sprinkle cheese evenly on top. Mix almonds & melted butter & sprinkle on top of cheese. Bake covered at 375 degrees for 25-30 minutes

Coffee Crusted Steak Bites

I saw this recipe on Kevin & Amanda's blog and I was somewhat intrigued. I don't like coffee, but she stated even a coffee lover would like this steak.  Her exact recipe is below.  I actually used little steak bites because I was too nervous to spend money on the ribeye steaks and not like it. The recipe had a very interesting taste. One that my unsophisticated palette can even describe. Perhaps robust, but in a good way...

2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter

Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!

One Pan Italian Pasta

I made this easy dish last night. I found the recipe on kraftfoods.com. After it was all said and done...it was basically just spaghetti with zucchini. It was really tasty and I will certainly make it again!

Ingredients:

2 lb. Ground beef

2 cloves Garlic, minced

1 can (14.5 oz.) diced tomatoes, undrained

1 can (14-1/2 oz.) beef broth

1 cup Water

2 cups Bow tie pasta (farfalle), uncooked

1 medium Zucchini, sliced

1 can (6 oz.) tomato paste

1/4 tsp. Italian seasoning (I used a lot more because reviews said it was bland)

1 cup KRAFT Shredded Mild Cheddar Cheese

Directions:

BROWN meat with garlic in large skillet; drain. Return to skillet.

ADD tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.

STIR in tomato paste and Italian seasoning until well blended. Sprinkle with cheese
.

Pepper-Jack Chicken

We made this for the main dish of our Grandparents Day lunch. It turned out pretty good and everyone liked it.

Ingredients

4 oz. pepper-jack cheese, shredded

2 cups baby arugula, roughly chopped (we used spinach because that it what we had)

2 large skinless, boneless chicken breasts

1 tablespoon olive oil, plus more for brushing

Kosher salt

1 1/2 to 2 tablespoons Cajun spice blend (tony's)

Vegetable oil, for the grill

Instructions

Combine the cheese and arugula in bowl. Cut a deep 2 inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat the grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees, 8-10 minutes per side. Transfer to a cutting board. Serve with succotash if you want.

Ragin' Cajun Fettuccini

We found this recipe in a Paula Deen magazine yesterday and just had to try it. It was super easy and I had most of the ingredients on hand!

Ingredients:

2 tablespoons butter

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic, minced

2 tablespoons all purpose flour

1 teaspoon cajun seasoning

1 1/2 cups half and half

1 (8-oz) package mexican Velveeta

2 (14-oz) crawfish tails

1 (16-oz) box fettuccini cooked and kept warm

In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; sauté for 5 to 8 minutes or until tender. Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently. Stir in half and half; cook for 5 to 6 minutes or until slightly thickened, stirring constantly. Add cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini.