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Old 07-19-2010, 08:30 PM   #31
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You're welcome!! Glad so many are enjoying this recipe!!! What a great pic!! I need to get some sun dried tomatoes & cream when I go shopping tomorrow, so I can make it sometime this week.
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Old 07-20-2010, 04:19 AM   #32
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I'm going to try this tonight. Is it 1/2 cup of cream, or 1-2 cups of cream?
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Old 07-20-2010, 04:22 AM   #33
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Cathy, it is 1 to 2 Cups of Cream.

I've really enjoyed this recipe and have made it several times in the last couple of weeks. Hope you enjoy it, too!
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Old 07-20-2010, 05:55 AM   #34
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I made this last night also but used Sweet Italian Sausage cut into rounds.......I thickened mine with some Parm cheese and added more Cajun and even hot pepper flakes. We loved this.
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Old 07-20-2010, 06:37 AM   #35
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Quote:
Originally Posted by cdilday View Post
Cathy, it is 1 to 2 Cups of Cream.

I've really enjoyed this recipe and have made it several times in the last couple of weeks. Hope you enjoy it, too!
Thanks, cdilday! I thought so, but figured I'd better make sure. I am definitely looking for things to cook that won't heat up my kitchen. We are having an unusually hot humid summer here in Maine, where I have no AC because it's normally not an issue. I shouldn't complain, because it will be winter before we know it.
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Old 07-20-2010, 07:51 AM   #36
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Hi Cathy, I hope you enjoy this recipe!! That's what I like about it too, it doesn't heat up the house.

What part of Maine are you in?

I don't look forward to winter either, but last year was pretty mild compared to previous winters. I have only turned my air on maybe 3 times so far, I try not to use it unless I absolutely have to. If it's just hot and not muggy the heat doesn't bother me as much.
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Old 07-20-2010, 09:00 AM   #37
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Hi Gina I didn't realize you were also a Mainer. I live in South Portland, but we used to go through Poland on our way to Sunday River to ski when our kids were growing up.

I'm also looking forward to trying the chicken lazone recipe you posted earlier, once I've tried this one. My DH loves anything Cajun, so I thought I'd give this a go first. Thanks for the recipes!
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Old 07-20-2010, 10:04 AM   #38
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I have a lot or relatives in the Portland area, and I use to work at the Portland PO. I'm not much of a city girl, I grew up in Gray and like the smaller towns.

Let us know how you both liked this!!
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Old 07-22-2010, 10:21 AM   #39
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Good idea!
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Old 12-20-2013, 06:40 PM   #40
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Bumping this oldie but goody because I made this tonight. I wanted something with lots of flavor but simple to make. I'm always surprised how quick and easy this is and it really hit the spot after baking cookies all day!

I made high carb sugar cookies today for gifts and I was very good and never even tasted one single bite of those crispy sweet crunchy yummy cookies. Well, maybe just a tiny pinch of dough and a few crumbs..I had to inspect them to make sure they were good enough to give as gifts
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Old 12-21-2013, 06:33 AM   #41
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I just realized that this recipe is very similar to one that I used to make but haven't made in years. I only put in 1/4 cup of heavy cream but you've inspired me to try adding more next time I make this. Clicking the photo will take you to a larger version.



CAJUN CHICKEN
3 boneless chicken breasts, sliced in thin strips
2 teaspoons Cajun Seasoning
3 tablespoons butter
1 tablespoon oil
3 medium green and/or red bell peppers, cut in thin strips, 8 ounces
1/2 pound mushrooms, sliced
4 green onions, cut diagonally in 1/2-inch pieces
1/8 teaspoon basil
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt, or to taste
1/4 cup heavy cream
1/2 teaspoon xanthan gum

In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. If using xanthan gum, mix with seasonings in a small bowl. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once.

Makes 4 large servings

Per Serving: 287 Calories; 19g Fat; 22g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
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Old 12-21-2013, 09:48 AM   #42
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It is quite similar LindaSue. The recipe I posted is from a site called food, but when I first found the recipe the site was called recipezaar. I was looking through my old high carb recipes that I had saved one day and saw this one and another one called Chicken Lazone, which is also from the recipezaar site. They both turned out to be low carb, it was just the side dish of pasta served with that was high carb but it's easy to substitute a vegetable or low carb pasta to go with them.

Anywho, I'm glad I inspired you. The sauce is so yummy it's nice to have extra to drizzle on the side dish of your choice.
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Old 12-21-2013, 11:04 AM   #43
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I'm pretty sure that I found the original high carb version of my recipe in Southern Living magazine, or maybe it was Taste of Home, and it also had pasta. I think it may have been based on a recipe from a restaurant.
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Old 12-21-2013, 01:42 PM   #44
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The chicken Lazone recipe came from a restaurant called Brennan's in New Orleans, but I'm not sure about this one.
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