Creamy Orange Chicken Pasta

Chicken is sauteed in butter, then seasoned generously with salt, pepper, and a little ground red pepper.

2 heaping tablespoons of Orange Marmalade are mixed in.

& a tablespoon of Dijon Mustard.

Heavy Cream is stirred in and sauce is allowed to thicken.

 Tyler and I started dating in college.  Coming from a family where the expression, "The way to a man's heart is through his belly," is touted as being most definitely truth, I was eager to cook for Tyler.  His mom gave me a few recipes for easy dishes that he liked and that I would be able to prepare in my make-shift dorm kitchen--toaster oven, hot plate, and electric skillet. This pasta is great for a weeknight dinner because it is so fast to whip up and only requires a few ingredients.  It is also surprisingly tasty.

Creamy Orange Chicken

3 chicken breasts, cubed

2-3 T butter

1/4 t. salt

1/4 t. pepper

dash-1/8 t. ground red pepper

2 heaping T orange marmalade

1 T dijon mustard

2 c. heavy whipping cream

3/4-1 lb. prepared pasta, depending on how "saucy" you like your pasta

Sauté chicken breasts in butter.  Season with salt, pepper, and red pepper.  After chicken has started to brown, stir in marmalade and dijon mustard, coating chicken cubes. Add in heavy cream and allow sauce to simmer until thickened.  If sauce gets too thick, thin out by adding a splash of water or milk.  Serve over pasta.  (OPTIONAL: Top with sliced or slivered, toasted almonds)

Orange-Glazed Cajun Salmon

I love a nicely cooked slab of salmon.

Who doesn't?

Eating salmon just makes me feel good.  Not only is it tender, moist, flakey, and delicious, but it is also healthy and packed with beneficial nutrients.  Aside from the well known omega 3 fatty acids it contains, salmon is also high in Vitamin D, Vitamins B 3-6-12, proteins, and selenium.

The key to making the best salmon ever, is not overcooking it.  Overcooked salmon is dry and chewy.  You should cook salmon until it is just barely opaque and cooked through, and not any longer!  That way, it will have the optimum succulence.

One of my favorite ways to prepare salmon is with this recipe.  It is sooooo flavorful.  By starting the salmon at a medium/high heat, you get a good searing, or crusting of the seasoning on the outside, which also traps in moisture.  The sweetness of the glaze in this recipe compliments the heat of the cajun seasoning.  I served it with a simple rice pilaf and baked asparagus tonight; a baked potato and broccoli would  pair nicely with it, as well. 

I hope this turns out great for you!

All that yummy cajun seasoning makes for a fabulou blackened salmon...if you are feeding little kids, I would decrease the amount of seasoning you use on their piece (just so you don't risk it being too spicy).

Orange-Glazed Cajun Salmon

Makes 4--6 oz. fillets (1.5 lbs)

***I made 1 lb (~3--5 oz. fillets) b/c I'm only cooking for 2 people***

For the rub:

3 T. Cajun Seasoning (I use Weber Louisiana Cajun Seasoning--I would recommend not using the "Louisiana" brand that comes in an orange canister)

1 t. light brown sugar

1/4 t. kosher salt

Mix until well combined and rub generously onto your fillets.  

Cook over medium-high heat in a frying pan with 2 T butter, 3-4 minutes per side, depending on the thickness of your fillets. 

For the glaze:

1/4 c. orange marmalade (I use Bonne Maman brand)

1 T lime juice

When fillets have cooked on each side, remove from heat and add glaze mixture to pan.  Swirl to combine and coat each side of your fillets with the glaze.  

Delicious Baked Asparagus

One bundle of asparagus per 2-3 people

Coat with Olive Oil &

Season with:

Kosher Salt

Pepper

Garlic Powder

& a pinch of Lemon Pepper

Bake @ 400 F for approximately 20-25 minutes

 (Optional: Sprinkle with parmesan cheese in the last five minutes of cooking)

For another awesome salmon recipe, click HERE. 
 Rich, Asian Grilled Salmon from Barefoot Contessa