One-Pot Recipes

Smoked Meatlovers Pizza Casserole

Prep30 m Cook30 m Ready In1 h

Ingredients

  • 2 cups uncooked spiral egg noodles
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 teaspoons ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese

Directions

  1. Cook noodles according to package directions.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, ChefGoneMad Smoked Garlic and Herb (salt-free), pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.  
 
 

Hamburger Casserole

Prep20 m Cook1 h Ready In1 h 30 m

Ingredients

  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup chopped onion
  • 2 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 3/4 cup milk
  • salt to taste
  • freshly ground pepper, to taste
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet over medium heat, brown the ground beef; drain fat.
  3. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
  4. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
 
 
 

 

Italian sausages Orecchiette Pasta


Prep15 m Cook25 m Ready In40 m

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • ChefGoneMad Cajun Nola to taste
  • 8 ounces spicy Italian sausages, casings removed
  • 3 1/2 cups chicken broth, as needed
  • 1 1/4 cups orecchiette pasta,
  • 1/2 cup roughly chopped arugula, 
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, 

Directions

  1. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of ChefGoneMad Cajun Nola in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  2. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  3. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
 
 
 
 
 
 

Creamy Spinach Chicken

 
Total: 50 min Active: 35 min Yield: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons ChefGoneMad Cajun Nola
  • Four 6-ounce boneless, skinless chicken breasts
  • 4 tablespoons vegetable oil
  • One 8-ounce container sliced mushrooms
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, cut into chunks
  • 1 cup half-and-half
  • One 10-ounce package of baby spinach (about 8 cups)
  • Warm egg noodles, for serving

Directions

 
  1. Whisk together the flour, 1tablespoon ChefGoneMad Cajun Nola in a dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
  2. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
  3. Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with ChefGoneMad Cajun Nola Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles. 
 
 

Spinach-Artichoke Pizza (deep dish)

TOTAL TIME: 0:40 PREP: 0:15 LEVEL: Easy YIELD: 4 servings

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 (5-oz.) container baby spinach, coarsely chopped
  • 3 garlic cloves, chopped
  • 1/2 c. ricotta
  • 1 1/2 oz. Parmesan, grated (about 1/3 c.)
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. crush red pepper flakes
  • ChefGoneMad Cajun Nola 
  • 1 1/2 tbsp. cornmeal
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. Fontina cheese, grated (about 1 1/2 c.)
  • 1 (14-oz.) can artichoke hearts, drained and quartered
  • Fresh basil leaves, torn, for serving

Directions

  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
  • Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with ChefGoneMad Cajun Nola 
  1. . Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
  2. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
  3. Serve sprinkled with basil and cut into wedges.
 
 
 

 

PASTALAYA

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes

INGREDIENTS

  • 1 Tbsp vegetable oil 
  • 1/2 lb  Andouille Sausage
  • 2 cloves garlic 15 oz can diced tomatoes 
  • 1 Tbsp ChefGoneMad Cajun Nola ** 
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika 
  • 1/4 tsp thyme 
  • Freshly cracked pepper 
  • 2 cups chicken broth 
  • 1 cup water
  • 1 lb penne pasta 
  • 2 Tbsp half and half or cream 
  • 1/2 bunch fresh parsley 
  • 1/2 bunch green onions

DIRECTIONS

  1. Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
  2. Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the can of diced tomatoes (with juices), ChefGoneMad Cajun Nola, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), and pasta to the pot. Finally, add the chicken broth and 1 cup of water, and stir until everything is evenly combined.
  3. Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.
  4. While the pasta is simmering, chop the parsley and slice the green onions.
  5. Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.
 
 
 
 
 
 
 

SOUTHWEST CHICKEN RICE

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes

INGREDIENTS

  • 1 cup uncooked long grain white rice
  • 1 cup salsa 
  • 1.5-2 cups precooked shredded chicken
  • 15 oz. can black beans 
  • 1 Tbsp chili powder
  • 1 Tbsp ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 1 3/4 cups chicken broth
  • 1 cup shredded cheese 
  • 2-3 green onions, sliced 

DIRECTIONS

  1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, ChefGoneMad Smoked Garlic and Herb (salt-free), and chicken broth. Stir until everything is evenly combined.
  2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
  3. After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
 
  
 
 

 CHICKEN ORZO

 Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes

INGREDIENTS

  • 4 chicken thighs
  • 5 tsp ChefGoneMad Chicken & Fish (salt-free), divided 
  • 1 Tbsp canola oil 
  • 2 cloves garlic 
  • 2.5 cups chicken broth 
  • 1/4 bunch parsley 
  • 1.5 cups orzo 
  • 2 oz feta, crumbled 
 
 

DIRECTIONS

  1. Blot the chicken thighs dry with a paper towel, then season both sides liberally with ChefGoneMad Chicken & Fish (salt-free), (about 1 tsp per chicken thigh).
  2. Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.
  3. While the thighs are browning, mince two cloves of garlic and roughly chop 1/4 bunch of parsley.
  4. After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.
  5. Add about half of the chopped parsley, one additional teaspoon of ChefGoneMad Chicken & Fish (salt-free), and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up.
  6. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
  7. After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy. Sprinkle the remaining parsley over top along with the crumbled feta.
 
 
 
 
 
 

MONTERREY CHICKEN SKILLET

 Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes

INGREDIENTS

  • 2 cups shredded pre-cooked chicken (1/2 rotisserie chicken) 
  • 1 10 oz. can Rotel (diced tomatoes with green chiles) 
  • 1/2 lb. fusili pasta 
  • 2 tablespoons ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 2 cups chicken broth 
  • 1/3 cup BBQ sauce 
  • 1 cup shredded Monterrey Jack cheese 
  • 3 slices bacon 
  • 2 green onions, sliced

DIRECTIONS

  1. Place the chicken, pasta, ChefGoneMad Smoked Garlic and Herb (salt-free), and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
  2. Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.
  3. After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
  4. Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.
 
 
 
 
 
 
 
 
 

Pan-Roasted Salmon-and-Bread Salad

Active Time 15 MIN Total Time 40 MIN Yield Serves : 4
 

Ingredients

  • Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
  • 5 tablespoons extra-virgin olive oil
  • 2 pints grape tomatoes, halved
  • 2 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 2 large garlic cloves, minced
  • 2 tablespoons salted capers, rinsed and coarsely chopped
  • 1 lemon, halved lengthwise and very thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

Directions    

  1. Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.   
  2. In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with ChefGoneMad Chicken & Fish (salt-free). Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
  3. Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with ChefGoneMad Chicken & Fish (salt-free). Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.
 
 
 
 
 
 
 
 

Lamb Tagine

Active Time 35 MIN Total Time 2 HR 45 MIN Yield Serves : 8
 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, minced
  • Two 2 1/2-inch strips of lemon zest
  • 2 teaspoons ground ginger
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3 tablespoons of ChefGoneMad Cajun Nola
  • 1/4 teaspoon ground cloves
  • Pinch of saffron threads, crumbled
  • One 3-inch cinnamon stick
  • 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
  • 4 cups water
  • 6 large carrots, thinly sliced
  • 1 onion, cut into 1/4-inch dice
  • 2 cups pitted green Picholine olives, rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1 cup cilantro leaves, chopped
  • 3 tablespoons fresh lemon juice

Directions

  1. In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, cloves, saffron, cinnamon stick and 1 tablespoon of ChefGoneMad Cajun Nola. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.  
  2. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. 
  3. Spoon off any fat from the broth. Stir in the olives, season with ChefGoneMad Cajun Nola and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.  
 
 
 

Chicken Tagine

Active Time 25 MIN Total Time 1 HR 15 MIN Yield Serves : 4
  

Ingredients

  • One 4-pound chicken—legs separated into drumsticks and thighs, breasts 
  • 4 tablespoons ChefGoneMad Cajun Nola
  • 2 medium onions—1 coarsely chopped, 1 minced
  • 1 1/2 cups chicken broth
  • 6 saffron threads, crumbled
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon turmeric
  • 2 medium tomatoes, cut into eighths
  • 1/4 preserved lemon, rind only, minced 
  • 8 frozen artichoke hearts, thawed and quartered
  • 1 cup frozen petite peas, thawed

Directions

  1. Season the chicken pieces with ChefGoneMad Cajun Nola. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika and turmeric. Stir the spice mixture into the broth. Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout, about 25 minutes; transfer the breast pieces to a bowl and cover. Continue to simmer the drumsticks and thighs, covered, until done, about 15 minutes longer; transfer to the bowl with the breast pieces and keep covered. 
  2. Add the minced onion, the tomatoes, preserved lemon and artichoke hearts to the casserole and simmer over moderate heat until the broth is richly flavored, about 5 minutes. Season with ChefGoneMad Cajun Nola and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.   

 
 
 
 
 
 
 
 

Broccoli and Sausage Rigatoni

50 mins       25 mins                    6
TOTAL      TIME            PREP SERVINGS

Ingredients

  • ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 1 pound rigatoni
  • 2 heads broccoli, cut into florets (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
  • 4 anchovy fillets, minced
  • 1 pound sweet Italian sausage, casings remove
  • Parmesan, grated, for serving

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 3 teaspoon ChefGoneMad Smoked Garlic and Herb (salt-free)
  3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Servsprinkled with Parmesan. 
     
     
     
     

    Sausage Fried Rice

    30 mins      30               mins4
    TOTAL     TIME      PREPSERVINGS

    Ingredients

    • 1/4 cup canola oil, divided
    • 2 eggs, lightly beaten
    • 1 tablespoon chopped ginger
    • 1 tablespoon chopped garlic
    • 1 carrot, finely diced
    • 2 tablespoons ChefGoneMad Cajun Nola
    • 2 stalks celery, finely diced
    • 3 links Andouille sausage, sliced
    • 1 small bunch scallions, sliced, divided
    • 4 cups cooked white rice
    • 1/4 cup soy sauce
    • 1 tablespoon rice wine vinegar

    Directions

    1. Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ChefGoneMad Cajun Nola, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.
     
     
     
     
     
     
     

    Greek Gyro

    TOTAL TIME: 0:50 PREP: 0:10 SERVES: 4 SERVINGS

    Ingredients

    • 2 chicken breasts, chopped into bite sized pieces
    • 3 tbsp. olive oil, divided
    • ChefGoneMad Chicken & Fish (salt-free)
    • 3 garlic cloves, minced, divided
    • 1 tsp. oregano
    • 1/2 red onion, chopped
    • 2 medium zucchini, sliced into rounds
    • 1 red bell pepper, chopped
    • 1/2 tsp. dried dill
    • 1/2 tsp. paprika
    • 1 1/2 c. long grain white rice
    • 3 c. chicken broth
    • Juice of 1/2 lemon
    • 1/2 c. grape tomatoes, halved
    • 1 medium cucumber, chopped
    • 1/4 c. kalamata olives, halved
    • 1/3 c. crumbled feta
    • 1 tbsp. fresh dill, chopped
    • Lemon wedges, for serving

    DIRECTIONS

    1. In a medium bowl, combine chicken with 2 cloves minced garlic and 1 tsp oregano. Season with ChefGoneMad Chicken & Fish (salt-free).  
    2. In a large skillet over medium heat, heat oil. Sear chicken on all sides until golden, about 8 minutes, and remove from skillet. Add more oil to the skillet if needed and add onions and peppers, cooking until the onions become translucent, about 5 minutes. Add zucchini and cook until tender, about 5 minutes more. Remove vegetables from skillet.
    3. Add one more tablespoon oil to the skillet and add remaining minced garlic clove, dried dill and paprika and cook until fragrant, 1 minute. Add in rice, chicken broth and lemon juice and bring to a boil. Place chicken back in with the rice, cover and cook for 15-20 minutes stirring occasionally, or until the rice is tender and most of the liquid has been absorbed.
    4. Stir back in the cooked vegetables and garnish with chopped tomato, cucumber, olives, crumbled feta and fresh dill. Serve with lemon wedges.
       
       
       
       
       
       
       
       

      Honey Garlic Glazed Salmon

      TOTAL TIME: 0:20 PREP: 0:05 SERVES: 4 SERVINGS

      INGREDIENTS

      • 3 tbsp. extra-virgin olive oil
      • 4 6-oz. salmon fillets, patted dry with a paper towel
      • 1/3 c. honey
      • 1/4 c. soy sauce
      • 2 tbsp. lemon juice
      • 4 tablesppons ChefGoneMad Cajun Nola
      • 3 cloves garlic, minced
      • 1 lemon, sliced into rounds

      Directions

      1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
      2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with ChefGoneMad Cajun Nola
      3. . Cook salmon until deeply golden, about 6 minutes, then flip over and add the remaining tablespoon of oil.
      4. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
      5. Garnish with sliced lemon and serve.
       
       
       
       
       
       
       

      Cajun Shrimp Ramen

      TOTAL TIME: 0:30 PREP: 0:10

      INGREDIENTS

      • 3 packages instant ramen, flavor pack discarded
      • 1 tbsp. vegetable oil
      • 1 lb. shrimp
      • 2 tbsp. ChefGoneMad Cajun Nola 
      • 1 tbsp. sesame oil
      • 2 garlic cloves, minced
      • 1 tsp. minced ginger
      • 1/2 c. soy sauce
      • 1/4 c. brown sugar
      • Juice of 1 lime
      • 2 tsp. sriracha
      • 1 c. vegetable broth
      • 1 large head broccoli, cut into florets
      • 1 red bell pepper, cut into thin slices
      • 2 green onions, thinly sliced

      DIRECTIONS

      1. Cook ramen noodles according to package instructions. Drain and set aside.
      2. In a large skillet over medium-high heat, heat vegetable oil. Season shrimp with ChefGoneMad Cajun Nola and cook until pink and opaque, about 2 minutes per side.
      3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar, vegetable broth, lime juice and Sriracha. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.
      4. Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
      5. Return shrimp to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Serve with Sriracha.
       
       
       
       
       
       
       

      Smothered Pork Chops

       

      INGREDIENTS

      • 4 thick, bone-in pork chops
      • kosher salt
      • Freshly ground pepper
      • 1 c. all-purpose flour
      • 2 tsp. ChefGoneMad Smoked Garlic and Herb (salt-free)
      • 1/4 c. vegetable or canola oil, plus 3 tablespoons, divided
      • 2 medium yellow onions, thinly sliced
      • 2 tbsp. butter
      • 1 1/2 c. low-sodium chicken broth
      • 1/4 c. heavy cream
      • Chopped fresh parsley, for garnish

      DIRECTIONS

      1. Season pork chops all over with salt and pepper.
      2. In a shallow dish, mix together flour with ChefGoneMad Smoked Garlic and Herb (salt-free)and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
      3. In a large, heavy skillet over medium heat, heat oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
      4. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
       
       
       

       
       
       
       
       
       
       

      Buffalo Chicken Breast

      TOTAL TIME: 0:25 PREP: 0:25 SERVES: 4

      INGREDIENTS

      • 1 tbsp. extra-virgin olive oil
      • 4 boneless skinless chicken breasts
      • 1 tsp. garlic powder
      • 4 tbsp. ChefGoneMad Cajun Nola 
      • 2 tbsp. butter
      • 2 cloves garlic, minced
      • 1 c. buffalo sauce
      • 8 slices of muenster
      • Fresh chopped chives, for garnish

      DIRECTIONS

      1. In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, ChefGoneMad Cajun Nola. Cook until golden, 6 minutes per side. Transfer to a plate.
      2. To skillet, add butter. Add garlic and cook until fragrant, 1 minute, then add buffalo sauce and cayenne.
      3. Return chicken to skillet and top each breast with 2 slices muenster. Cover with a lid to let melt.
      4. Simmer chicken until cooked through, 3 minutes more.
      5. Garnish with chives and serve with greens.
       
       
       
       
       
       

      Stuffed Pork Chops w/ Spinach & Artichoke

      TOTAL TIME: 0:25 PREP: 0:10 LEVEL: EASY SERVES: 4

      INGREDIENTS

      • 8 oz. cream cheese, softened to room temperature
      • 1/3 c. sour cream
      • 1/3 c. mayonnaise
      • 1 can artichoke hearts, drained and chopped
      • 1 10-oz. package frozen spinach
      • 2 cloves garlic, minced
      • 2/3 c. shredded mozzarella
      • 1/4 c. freshly grated Parmesan
      • 4 tbsp. ChefGoneMad Cajun Nola
      • 4 pork chops
      • 2 tbsp. extra-virgin olive oil, divided

      DIRECTIONS

      1. In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with ChefGoneMad Cajun Nola.
      2. Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
      3. In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve. 
       
       
       
       
       
       

      Bacon Shrimp Pasta

      TOTAL TIME: 0:25 PREP: 0:25 SERVES: 4

      INGREDIENTS

      • 6 slices bacon, chopped
      • 1 lb. medium shrimp, peeled and deveined
      • ChefGoneMad Cajun Nola
      • 2 c. chopped tomatoes
      • 3 c. baby spinach
      • 3 cloves garlic, minced
      • 1 c. heavy cream or half-and-half
      • 1 c. shredded mozzarella
      • 1/2 c. freshly grated Parmesan, plus more for garnish
      • 12 oz. cooked angel hair
      • Sliced fresh basil, for garnish

      DIRECTIONS

      1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
      2. Add shrimp to skillet and season with ChefGoneMad Cajun Nola.. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
      3. Garnish with basil and Parm and serve.
       
       
       
       
       
       
       
       

      Chicken Frito Pie

      TOTAL TIME: 0:35 PREP: 0:20 SERVES: 4

      INGREDIENTS

      • 1 tbsp. extra-virgin olive oil
      • 2 boneless skinless chicken breasts
      • kosher salt
      • Freshly ground black pepper
      • 2 tbsp ChefGoneMad Smoked Garlic and Herb (salt-free)
      • 1 onion, chopped
      • 1 tbsp. ground cumin
      • 1 tbsp. chili powder
      • 1 15-oz. can fire-roasted tomatoes
      • 1 15-oz. can black beans, drained and rinsed
      • 1 c. corn kernels, fresh, canned, or frozen
      • 1 4-oz. can green chilis
      • 3 c. Fritos
      • 1 c. shredded Cheddar
      • 1 c. Shredded Monterey Jack
      • Sliced green onions, for garnish

      DIRECTIONS

      • Preheat oven to 350º. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with ChefGoneMad Smoked Garlic and Herb (salt-free), salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice.
      1. Add onion to skillet and season with salt, cumin, and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn, and green chilis.
      2. Return cooked diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes.
      3. Transfer mixture to a large bowl and layer half the Fritos on the bottom of skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack, and remaining Fritos.
      4. Bake until cheese is melted and bubbly, 10 minutes.
      5. Garnish with green onions and serve.
       
       
       
       
       
       
       
       
       

      Pork Chop Meal

       

      MAKES: 6 servings TOTAL TIME: Prep: 25 min. Cook: 40 min.

      INGREDIENTS

      • 6 pork loin chops (3/4 inch thick)
      • 1/2 cup all-purpose flour
      • 2 tablespoons olive or vegetable oil
      • 2 teaspoons dried thyme
      • 6 tbsp. ChefGoneMad Cajun Nola
      • 4 large potatoes (about 2-1/4 pounds)
      • 5 medium carrots, sliced 1/4 inch thick
      • 1 medium onion, cut into wedges
      • 3 cups beef broth

      DIRECTIONS

      1. Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with thyme, ChefGoneMad Cajun Nola. Peel potatoes and cut into 3/4-in. cubes; add to skillet along with the carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until pork and vegetables are tender.
       
       
       
       
       

      ONE POT VEGGIE SHRIMP ORZO

      PREP TIME 5 mins COOK TIME 35 mins TOTAL TIME Serves: Serves 6

      INGREDIENTS

      • 2 Tablespoons Olive Oil
      • 1 Cup Onion, diced (about one small onion)
      • 4 Cloves Garlic, minced
      • 1 lb. (16 oz.) Uncooked Orzo
      • 3½ Cups Chicken Broth
      • Juice of 1 Lemon
      • 2 Teaspoons Lemon Zest
      • 2 Teaspoons ChefGoneMad Cajun Nola
      • 1 Teaspoon Black Pepper
      • 2 Teaspoons Salt
      • 1 Can (14.5 oz) Italian-Style Tomatoes
      • 1 Yellow Squash, chopped
      • 1 lb. Shrimp, divided and tails removed
      • 1 Large Bell Pepper, chopped (red or yellow)
      • 1 Tablespoon Fresh Basil, chopped
      • ½ Cup Feta Cheese, crumbled (optional)

      Directions

      1. In a medium skillet, heat olive oil on medium-high heat.
      2. Add in onion and garlic, sauté for 3-5 minutes or until the onions have become translucent.
      3. Add in the orzo and allow it to lightly brown for 1-2 minutes. Add in chicken broth, lemon, lemon zest, and ChefGoneMad Cajun Nola.
      4. Bring to a boil.
      5. Once the mixture is boiling, cover and then reduce to a simmer.
      6. Cook for 15-20 minutes or until the broth has reduced down and the orzo is cooked throughout.
      7. Add in the tomatoes, squash, shrimp, bell pepper, and basil. Cook for another 10 minutes on medium heat until the shrimp is cooked throughout. Optional: Top with feta cheese 
       
       
       
       
       
       
       

       Bacon-Wrapped Tenderloin

      Hands-On Time 20 Mins Total Time 35 Mins Yield Serves 4

      Ingredients

      • 1 pork tenderloin (about 1 pound)
      • 4 tablespoons ChefGoneMad Cajun Nola
      • 4 sprigs fresh thyme
      • 4 slices bacon
      • 1 tablespoon olive oil
      • 2 small fennel bulbs, cut into eighths
      • 8 dried apricots, cut in half
       

      Directions

      1. Heat oven to 400° F. Pat the pork dry with paper towels. Season with ChefGoneMad Cajun Nola.
      2. Top the pork with the thyme and wrap it with the bacon.
      3. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining ChefGoneMad Cajun Nola.. Cook the pork for 2 minutes per side. Add the apricots.
      4. Transfer the skillet to oven and roast for 15 to 20 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.
       
       
       
       
       
       
       
       
       

      Lemon Chicken Skillet Dinner

      Hands-on Time 30 Mins Total Time 30 Mins Yield Serves 4
       

      Ingredients

      • 12 ounces baby red potatoes, halved
      • 1 tablespoon olive oil, divided
      • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
      • 2 thyme sprigs
      • 4 ounces cremini mushrooms, quartered
      • 1 tablespoon chopped fresh thyme
      • 1/4 cup whole milk
      • 5 teaspoons all-purpose flour
      • 1 3/4 cups unsalted chicken stock (such as Swanson)
      • 8 very thin lemon slices
      • 1 (8-ounce) package trimmed haricots verts (French green beans)
      • 2 tablespoons chopped fresh flat-leaf parsley

      Directions

      1. Preheat oven to 450°.
      2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
      3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with ChefGoneMad Cajun Nola. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
      4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining ChefGoneMad Cajun Nola, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.