SMOKY CHICKEN BREASTS WITH BACON AND CHEESE

This chicken is insane.  Juicy, flavorful, BACON, melted cheese, come onnnnnnnn.  Normally I stare blankly at a package of boneless, skinless chicken breasts, wondering how in the world to make those boring things edible.  Now I have the knowledge.  I have the power.  You can too.  Just make this chicken!!!

First, make some bacon.  I went the oven route.

While the bacon is doing its thang in the oven, get to work on your boring chicken.  Place chicken between sheets of plastic wrap, then pound away with a meat mallet.  You want them at an even thinness of about 1/2 an inch.  I loathe thick chicken.  Generously sprinkle both sides with your choice of creole or cajun seasoning.

Pour on a good amount of ranch dressing.  Ken's is delicious and very thick, which works well here because you need the ranch to stay put. 

Next, you need some cheddar.  I made this dinner on a whim, so I had NO BLOCKS OF CHEESE in my fridge.  Totally weird.  Usually the cheese drawer is full at this house.  I had a few cracker cuts left, thank goodness.  My plan was to use shredded cheddar, but I think when I make it again, I'll slice the cheese.  This melted perfectly slow and didn't melt off the chicken. 

Your bacon should be done by now.  Drain it on some paper towels, then break pieces to fit on your chicken breasts.  Cover the chicken with bacon until you forget it's there.

Bake at 350 for half an hour.  You'll probably be bored, so eat the rest of the bacon while you wait.

Ingredients

2 boneless, skinless chicken breasts
1/2 lb bacon
Cajun/Creole seasoning
ranch dressing
cheddar cheese, sliced or grated

Cook bacon.  Preheat oven to 350.  Pound chicken to even thinness, about 1/2 inch.  Place in pie plate and sprinkle both sides with cajun seasoning.  Drizzle on ranch dressing.  Place cheese on top.  Drape bacon over chicken, breaking to fit.  Bake for half an hour, or until chicken is done.

Recipe inspiration

CAJUN ALFREDO PASTA WITH CRISPY SHRIMP

This pasta looks and tastes super fancy, but you can get it on the table in less than 30 minutes.  Pasta, creamy spicy Alfredo sauce, and crispy flavorful shrimp.  So simple, yet so amazing.  This recipe was inspired by Kevin and Amanda's Crispy Shrimp Pasta.  Their version uses heavy cream and fettuccine, but I wanted to make a dairy friendly dinner.  I used my favorite alfredo sauce mix and made it with Lactaid milk.  The original recipe serves two, but this modified version will serve four.

Simply season shrimp with salt and pepper, then coat with two tablespoons flour.  Saute in butter and olive oil until lightly browned on both sides, about 6 minutes total.  Remove to a plate and prepare the sauce in the same skillet.

Meanwhile, cook pasta until al dente.

Fun shapes are more delicious.  Scientific fact!

Season alfredo sauce with your favorite cajun seasoning.  Or seasonings.  I have two faves, and I don't want either of them to have hurt feelings, so I use both!  Season safely at first and taste as you go, since most cajun seasonings are very salty.  Remember: you can always add more, but you can't take any out!

Drain pasta and add to skillet with shrimp.  Mix to combine and enjoy!

Ingredients

1 lb raw shrimp, peeled and deveined, tails removed
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil
1/2 lb (8 ounces) pasta
1 packet Knorr Alfredo Sauce + required milk (or 1 3/4 cups prepared Alfredo)
Cajun seasoning to taste

Cook pasta according to package directions.  In a large bowl, season the shrimp with coarse kosher salt and freshly ground black pepper.  Toss shrimp to evenly season.  Sprinkle on 1 tablespoon flour, then gently stir to coat.  Add the second tablespoon and stir.  Melt butter and olive oil in large nonstick skillet over medium high heat, then add shrimp in a single layer.  Cook for 2-3 minutes, until lightly brown.  Flip and cook for 2-3 more minutes, until shrimp are crispy.  Do not overcook!  Remove to plate and cover with foil to keep warm.  Add packet of Alfredo seasoning and milk.  Follow package directions to prepare.  When sauce is thickened and done, add a couple shakes of Cajun seasoning.  Taste and add more if necessary.  Add drained pasta and shrimp to skillet, stir to combine.  Serve immediately.