Cooking Blackened Cajun Chicken Alfredo!
 

Last night I cooked probably one of the top three meals I have ever cooked in my life.

Yesterday afternoon I caught about 10 minutes of a 30 minute cooking show on the Food Network. It was Guy Fieri's "Guy's Big Bite" show.

He was cooking blackened cajun chicken Alfredo and it looked so great I decided to make some.

If you have a hankering (as we say in the South) to cook a great meal this is one!

I happened to have a cast iron grill skillet which was perfect for blackening the chicken breasts at high heat and then going straight into the oven to finish cooking.

I had to run to the store for some more heavy cream (takes 3 cups!!!) and cajun blackening rub. Since I was there I decided to go all out and get fresh garlic to use instead of my usual cheat with the minced garlic in a jar we keep in the fridge.

I also was just too cheap to pay over three dollars for a couple of ounces of sun dried tomatos so I just bought some Roma tomatos on sale and cooked those along with glazing the diced garlic in the olive oil.

Two of my three grown children were here for this meal last night and all said it was one of the best they have ever eaten so I highly recommend it.

I am pasting a link to the Food Network recipe below;

http://www.foodnetwork.com/recipes/c...ipe/index.html

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Y'all are really getting me in the cooking mood lately! This sounds awesome, too. Tomorrow's grocery day, so I'm going to try this one.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

For the white wine, do you use cooking wine, regular wine, or omit?

Re: Cooking Blackened Cajun Chicken Alfredo!
 

AQuitePlace,

You won't be disappointed with this recipe. It was also easy to do. I do recommend getting the chicken completely done before starting the other part.

I relied too much on him saying it took the chicken about 10 minutes to finish cooking once in the oven. It took mine closer to 20 and by then I was almost burning the garlic in the olive oil on the pan on the stove.

I blackened the chicken breast about 3 1/2 minutes on each side in a cast iron grill skillet with the electric stove top (hate it) on high (set a 9 out of 10) before putting it in the oven at 350 degrees to finish cooking. Next time I will have the oven on convection instead of regular to speed up the cooking.

The breasts turned out perfect and for once looked exactly like it did on the TV show! LOL!!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Much to my daugher's chagrin I used white cooking wine. She is very adament that you should use real wine, not cooking wine. She says that if I will look I will see that is what all of the chefs do.

However I don't have white wine in the house and am very cheap so I used my trusty Holland House white cooking wine. It calls for 1/4 cup but I spilled a little when using the measuring cup and as I was trying to make that up by tipping the bottle over the skillet I think I probably actually doubled it to 1/2 cup. LOL!!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

That's what I've heard, too, but I've always used the cooking wine. I guess we don't have properly developed palates. ;)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

A Fat cook is a good sign look at Chef Paul.:thumbsup

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Skinny cooks make me nervous. ;)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Sounds yummy!!

And Bro Epley, here's the dilemma. If you are a good cook, you are fat, right? But if you are fat, you are considered by many to be a glutton. So which shall I choose? Should I consider myself a glutton? Or a good cook? hmmm............

Tell ya what, I'm not braggin' or anything, but I'll guarantee, if you eat my cooking, you'll know I'm not fat cuz I'm a glutton. LOL :ursofunny:ursofunny:ursofunny

Re: Cooking Blackened Cajun Chicken Alfredo!
 

CC1 would NOT make you nervous.:gotcha:ursofunny