Lemon Pepper Chicken Skewers

Ingredients:

• wooden skewers, soaked in water for 30 minutes

For Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons of extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon of lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning

For Seasoned Butter:

• 1/4 cup unsalted butter, melted
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning
• 1 teaspoon freshly chopped parsley

Directions:

For Chicken:

1. In a large bowl, combine the oil, paprika, salt, lemon pepper, garlic, Cajun Seasoning, and chopped parsley, and chicken cubes. Toss to coat the chicken evenly.
2. Thread the chicken cubes onto the soaked skewers. There should be about 4-5 pieces per skewer
3. Add the skewers to the basket of your air fryer. There may need to be multiple batches. Air Fry at 400 degrees fahrenheit for 11-12 minutes. Flip skewer halfway. 

For Seasoned Butter:

1. In a small bowl, mix melted butter with paprika, lemon pepper, garlic, Cajun seasoning, and chopped parsley.
2. Brush the seasoned butter over the chicken skewers. And Serve.

Source — I Am Homesteader

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2021

Loaded Mexican Chicken and Potato Skillet

 Ingredients:

• 3 tbsp vegetable oil
• 20 oz refrigerated cooked diced tomatoes with onions
• 1 lb boneless skinless chicken breasts (cut into 1/2 inch cubes
• 14.5 oz mexican style diced tomatoes (undrained)
• 1/2 cup bacon pieces
• 1/4 cup chopped green onions
• 2 cups shredded cheddar cheese
• 8 oz of sour cream
• 1 tbsp Old El Paso taco seasoning mix

Directions:

1.  Heat 2 tablespoons of oil over medium heat in a 12 inch nonstick skillet. Add potatoes: cover and  cook for 12 to 15 minutes. Be sure to stir occasionally! Transfer to bowl. Keep warm!
2. In the same skillet, heat 1 tablespoon of oil. Add chicken and let cook for 5-7 min. Stir in potatoes and tomatoes. Cook for 2 to 3 more minutes. Sprinkle with bacon pieces and 3 tablespoons of onions and cheese. Reduce heat and allow to cook until cheese is completely melted.
3. Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve dinner with sour cream mixture and the remaining 1 tablespoon of onions.

Source — Betty Crocker

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Blackened Chicken Alfredo

Ingredients

• Two boneless chicken breast
• One teaspoon of blackening seasoning
• Twelve ounces of fettuccine 
• Eight ounces of butter
• Two garlic cloves
• One tablespoon of flour
• 1/2 cup of parmesan cheese
• 1/2 of Romano cheese
• One pint of heavy whipping cream
• One tablespoon of olive oil
• Dry parsley flakes (optional)

Directions

Noodles

1. Add fettuccine to boiling, salted water.
2. Allow pasta to cook to al dente. (roughly nine minutes)
3. Drain noodles and set aside.

Alfredo Sauce

1. Heat a cast iron pot over medium-high heat.
2. Add butter and allow to melt.
3. Add garlic and stir until fragrant.
4. Add flour and stir constantly.
5. Add heavy whipping cream and allow to thicken.
6. Add cheese on low heat and allow to melt.
7. Pour over pasta noodles and stir.

Blackened Chicken

1. Add seasoning packet to flattened chicken breast.
2. Rub seasoning well and evenly.
3. Heat olive oil in cast iron skillet.
4. Add chicken to skillet and allow to cook.
5. Cook chicken breast for four minutes on each side.
6. Slice chicken and place over pasta and sauce.
7. Garnish with parsley flakes.
   

Source — Graham Stephenson

Louisiana Anthology
Prepared by Graham Stephenson
June 20, 2022

Strawberry Sherbet

Ingredients

• Fifteen ounces of strawberries
• Quart of water
• One lemon
• Teaspoon of orange-flour water
• Eighteen ounces of sugar
• Ice

Directions

1. Crush strawberries in a mortar.
2. Add the sliced lemon and orange-flour water.
3. Allow mixture it sit for 2-3 hours. 
4. Add sugar into separate basin and cover with cloth.
5. Pour strawberry juice over sugar and squeeze remainder.
6. Strain the mixture when sugar is dissolved. 
7. Place mixture on ice until ready to serve. 

Source — La Cuisine Creole

Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Baked Macaroni

 Ingredients

• 1/2 pound of macaroni 
• Grated cheese of choice
• 1/2 pint of milk
• One teaspoon of butter
• One heaping tablespoon of flour
• One teaspoon of salt
• One teaspoon of pepper

Directions

White Sauce

1. Heat butter in small sauce pan and stir until melted. (Be careful not to brown it.)
2. Add the dry flour to butter and stir quickly until mixed.
3. Pour 1/3 of milk and let it boil up.
4. Continue to stir mixture as it thickens.
5. Gradually add remaining milk.
6. Add salt and pepper.

Macaroni

1. Boil macaroni in boiling, salted water until tender.
2. Drain macaroni and place into buttered pudding dish.
3. Layer macaroni with cheese.
4. Pour white sauce over entire dish.
5. Cover dish with grated cheese and butter.
6. Bake in oven until brown.

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Graham Bread

Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• 1/2 of molasses
• One teaspoon of salt

Directions

1. Mix ingredients stiffly with lukewarm water.
2. Stir ingredients with a spoon.
3. Allow bread to rise overnight.
4. Bake dough in a moderately hot oven until completion.

-Miss Cocker

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Spicy Chicken Alfredo

 Spicy Chicken Alfredo 

Ingredients

*2 cups Fettuccine noodles

*3 cups Parmesan cheese

*2 pieces grilled chicken

*2 broccoli florets 

*mushrooms

*spicy seasoning of your choice

Directions 

* Boil the noodles

* Start making the sauce, use Rao's brand with parmesan cheese and heavy whipping cream.

* Let the sauce cook on low temp and continue adding the parmesan and start seasoning the sauce

* Cut up the broccoli and let it steam for five minutes and start cutting up the mushrooms

* Cook your chicken breast and then cut it up and sauté it with the mushroom and broccoli

Garnish

* Once done drain your noodles and add to a bowl with your chicken and vegetables 

* Then add your sauce on top and sprinkle with parmesan and parsley 

                                                             Source- Allez'ja Turner

'                                                            Prepared by Allez’ja Turner 

                                                             Louisiana Anthology 

                                                             September 30, 2023