Creamy Tomato Parmesan Pasta with Chicken

This is one of my Go To recipes when I need a quick lunch or dinner for my family and friends. It is not fancy but it is tasty!

Creamy Tomato Parmesan Pasta with Chicken

1 box Farfalle Pasta( I have used Rotini and Penne pasta for this too)
2 TBSP Olive oil(divided)
1 lb ground chicken (I normally DO NOT HAVE ground chicken so I just use chicken breast, cook it  and chop it)
1/2 tsp kosher salt
1/2 TBSP dried Oregano
1/4 tsp black pepper
2 garlic cloves, minced
3 TBSP tomato paste
1 1/2 cup half & half (I use evaporate milk if I don't have this)
1 cup grated Parmesan cheese
salt
pepper
1 cup fresh or 1 can rinsed and drained diced tomatoes
Fresh Spinach

Cook pasta according to box
Heat 1 TBSP olive oil over medium high heat in a skillet. Add ground chicken, salt, oregano, pepper. Cook till chicken is browned. Move to a plate and set aside.
In same skillet add 1 TBSP olive oil and heat over medium heat. Add garlic and salt. Saute 2 minutes. Add tomato paste, stir, and then add half and half slowly. Stir really well. Turn heat to low. Add Parmesan cheese and stir till melted and smooth. In a bowl add pasta, chicken, tomatoes, and spinach. Pour sauce over and stir. The heat will cook the spinach. Serve.   

Chili Corn

At the moment we are in the Land of CORN! The farms around our house grow 3 different crops throughout the year. Wheat, Soybeans and Corn. At the moment the corn is drying on the stalks and about ready to be harvested.  Sweet corn has already been harvested and honestly I have never tasted corn as sweet as the stuff grown here in Hyde county. We don't really need a new way to eat it because right off the cob is the best. My son Isaiah eats it raw right off the cob and before we moved here he HATED corn. That should tell you how delicious it really is! Here is a recipe I love to make with corn if you don't like it on the cob, or you need a yummy side dish to take to a potluck. It is delicious!

~Chili Corn~
-Get your grill going.
-Shuck you corn, I did 6 corn on the cobs and the butter was JUST enough so if you do more you will need to use more butter.
-Melt about half  a stick of butter and add in 1TBSP chilli powder
 -Brush on the chilli butter on to Cob and sprinkle with Kosher salt and place on the grill.
-Roast each side of the corn. When done take off the grill. Cut off the Cob into a bowl
Add:
 -half an onion diced
 -one diced red bell pepper
 -juice of one lime
-fresh cilantro
-Cayenne pepper (Optional but I would add a little to give a little more spice)

Mix well and enjoy. It really is delicious!

Pagoda's Honey Walnut Shrimp(or Chicken)

Well, I must say it is about time I started blogging yummy recipes again. We have made a giant move from Galena Alaska to Lake Mattamuskeet, North Carolina. Our house is some what set up and I have my computer back up and running. We are out in the country and loving it, so I figure it is a good thing to start off our new adventure with a BANG! And man is this recipe a bang!!! If you have ever been to Pagoda's in North Pole, Alaska you will know what this is! This is the appetizer EVERYONE orders! I even order it for my main meal. It is AMAZINGLY DELICIOUS! If the capitalization does not give you a hint this stuff is awesome! Unless you are allergic to shrimp, like Keith, then I would suggest you NOT eat this.... BUT WAIT! I made this recipe with chicken and it was just as amazing as the shrimp! And what is even more awesome is the simpleness to this recipe. So I will not keep you from the deliciousness anymore and will get right to the recipe

Honey Walnut Shrimp(or Chicken)
1 cup oil
1/2 cup water
1/2 cup sugar
1/2 cup walnut halves
3 TBSP Mayonaise
1 1/2 tsp honey
1 1/2 tsp sweetened condensed milk
1 pound medium shrimp peeled and deveined(or I used about 4 chicken breasts cut in 1 inch cubes)
kosher salt
fresh ground pepper
1 large egg beaten
1/2 - 1 cup corn starch

Heat 1/2 cup water in a small sauce pan over medium heat. Bring to a boil. Add sugar and stir constantly, until golden and thickened. Add Walnuts and sir to combine. Transfer to parchment paper lined plate. Let cool and break apart.

Heat oil in large skillet over medium high heat.

 In a small bowl, whisk together mayonnaise, honey and condensed milk. set aside

Season shrimp with salt and pepper to taste

Working one at a time dip shrimp in egg, then dredge in the cornstarch, pressing to coat.
Working in batches, add shrimp to the skillet 8-10 at a time. Fry until golden brown and crispy. About 2 mintues on each side. Transfer to paper towel lined plate.

In a Large bowl combine Shrimp and honey mixture, Serve immediately topped with walnuts. And if you want to be just like Pagodas add some fresh steamed broccoli to the plate.  I like to eat this with rice as well.

Being in North Carolina, Pagoda's is a LONG ways away but thankfully I can make this dish and enjoy some of their delicious food!