Check Out Our Tasty Delicacies

It is not known when the term stuffing was first used. The earliest documentary evidence is the Roman cookbook Apicius De Re Coquinaria, which contains stuffed chicken, dormouse, hare, and pig recipes. Most of the stuffing described consists of vegetables, herbs and spices, nuts, spelled (an old cereal), and frequently contains chopped liver, brains, and other organ meat.

There are several names for stuffing, including "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States, "dressing" (1850). This delightful and balanced recipe will turn ordinary chicken into a restaurant-style favorite. Bon Appétit.

Roasted Red Pepper, Mozzarella, and Basil Stuffed Chicken

Serves: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

4 boneless skinless chicken breasts

8 ounces fresh mozzarella, sliced into 8 slices 

1 (12 oz.) jar of roasted red peppers sliced into 1-inch pieces (about two whole red peppers if you roast your own)

1 bunch of basil, whole leaves

1/4 cup fresh grated Parmesan

1 tablespoon Italian seasoning

1 tablespoon of Cajun Red Head Seasoning or your favorite Cajun blend 

Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and Cajun Seasoning. 

Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil, and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull the chicken out of the oven and turn the oven to a high broil—top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

3 tablespoons butter

1 onion (optional - to prepare without onions, see note at the bottom of page)

1/4 cup all-purpose flour

1 tablespoon Cajun Red Head Season All

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon finely chopped fresh basil OR 1/4 teaspoon basil, crushed

2 cups chicken broth or bouillon

2 tablespoons catsup

2 cups sliced cooked chicken (about 2 boneless, skinless breasts)

1/2 cup sour cream

8 oz. fettuccine or other medium-sized noodles

1 tablespoon oil

Heat oil in a skillet and cook chicken until there is no more pink left—slice chicken into roughly 2 x 3/4-inch slices, about 1/8-1/4-inch thick (whichever thickness you prefer).

Slice onion in half, then slice 1/4-inch slices from each half, making half-circle slices. In a large skillet, melt butter, and then add onion slices and sauté on low-medium heat until tender, frequently stirring (about 3-4 minutes).

Whisk together flour, paprika, salt, pepper, and basil in a small mixing bowl. Stir flour mixture into onions until thoroughly blended. Add chicken broth and catsup, and stir until smooth and slightly thickened. Remove from heat, stir in chicken and sour cream and gently mix until blended. Gently fold noodles into chicken and sauce until fully blended. Serve.

Note: To prepare without onions, omit the onions and add 1/2 teaspoon of onion powder to the flour mixture. Melt butter in a skillet and add the flour mixture, stirring until fully blended, then follow the remaining recipe directions.

6 Servings

5 Boneless Chicken Breasts

1 cup diced Andouille 

¼ cup flour

½ cup olive oil

¼ cup onions

¼ cup celery

¼ cup red bell peppers

¼ cup yellow bell peppers

½ cup diced tomatoes

¼ cup Rotel

4 garlic cloves minced 

Pinch of fresh thyme

Pinch of fresh basil

1-ounce dry white wine

3 ½ cups of whipping cream

Favorite Cajun seasoning to taste

¼ cup parsley

3 cups Rotini Pasta

Cut Chicken breasts into 1-inch cubes, and then season with Cajun Seasoning. Dust lightly with flour and set aside in a 10-inch heavy bottom saucepan, heat oil over medium-high heat. Sauté chicken until lightly browned on all sides. Add Andouille, onions, celery, bell peppers, tomatoes, Rotel, and garlic. Sauté 5-7 minutes, or until vegetables are wilted or translucent. Stir in thyme and basil, then deglaze the pan with the white wine, ensuring you get all the drippings on the bottom. Add heavy whipping cream and bring to a low boil, stirring occasionally. Allow the cream to reduce and thicken to half volume—season with salt and pepper. Add parsley and the cooked pasta, tossing the sauce with the pasta. Serve immediately.

It's now starting to catch on in other parts of the world and can be compared to Bloody Mary. To be considered a true Michelada, it must include lime, salt, Worcestershire, Maggi, or soy sauce. A classic Michelada's flavor reflects the true origins of its name, mi chela helada, or "my cold, light beer."

1 32-oz. bottle of chilled Clamato (about 4 cups)

1 32-oz. bottle or 3 12-oz. bottles of chilled Mexican lager Pacifico, Tecate, Corona or 

1/2 cup fresh lime juice

1 1/2 tsp. Worcestershire sauce

1 splash Maggi or Soy sauce

1 tsp. hot sauce (such as Tabasco)

1 tsp. Cajun Red Head Season All

2 Tbsp. Kosher salt

Lime wedges (for serving)

Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher.

Mix salt and Cajun Red Head Season All on a small plate, rub rims of pint glasses with lime wedges, and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges

4 pounds boneless, skinless chicken breasts or thighs

½ cup lime juice

¼ cup honey

2 Tablespoons Soy Sauce

1 Tablespoon olive oil

2 fresh garlic cloves, minced 

½ cup cilantro, finely chopped

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Cajun Red Head Season All

In a small bowl, combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt, pepper, and seasoning. Put the chicken in a shallow dish, pour the sauce over the chicken, cover with plastic wrap, and let marinade for 3 hours or overnight.

Preheat your grill to medium-high heat. Grill each side of the chicken for about 6-8 minutes or until cooked throughout and no longer pink. To get a perfectly grilled piece of chicken, you must watch the heat, continuously use the marinade, and brush on the chicken each time you turn it.

If you are looking for an easy side dish, take some fresh corn on the cob still in the husk and throw it on the grill, turning about the same as your chicken. Remove the corn off the husk from the grill and throw it into a sautéed pan with 1 tbsp of butter. Add some fresh chopped red pepper and a few Brussels sprouts cut in half. Continue to sauté over medium heat for 5 minutes, cover, and set aside until you are ready to serve. We did throw a little Cajun Red Head Seasoning into the pan to add a little zip to the dish.

• 1 lb. lump crab meat
• ½ cup mayonnaise
• 2 green onions, chopped fine
• 2 dashes of Tabasco sauce
• 1 dash Worcestershire sauce
• ½ cup coarse breadcrumbs
• ½ ounce fresh lemon juice
• ½ teaspoon ground thyme
• ½ tablespoon Cajun Red Head Season All

Sweet Pepper Sauce

• 4 large sweet peppers (red, preferred)
• 3 teaspoons chopped cilantro
• ½ teaspoon white pepper
• 1 teaspoon apple cider vinegar
• 3 teaspoons honey
• 3 large shallots
• ½ cup water

Breading

• 2 eggs
• ¼ cup half-and-half
• Seasoned or unseasoned breadcrumbs

Directions

Combine crab cake ingredients thoroughly, and then form into the desired cake.

Size (about 4 oz.).

Prepare the bread by making egg wash of 2 eggs and 1/4 cup of Half & Half.

Dip crab cakes in egg mixture, then roll in more Bread Crumbs.

Sauté in butter or olive oil until golden brown, about 3 to 4 minutes, on medium heat.

Sauce

• Seed and dice red pepper (medium dice).
• Peel and chop shallots.
• Sauté pepper and shallots together.
• Add ½ CUP of water.
• Simmer 20 minutes or until peppers are soft completely through.

Using a high-speed blender, place peppers, shallots, and all remaining ingredients (except cilantro) in a bowl, blending until smooth and then running through a medium strainer.

Add cilantro and set aside at room temperature.

Serve sauce with crab cakes on the side.

6 lbs. Penne pasta. You can use all the below ingredients for 4 or 5 lb. of pasta.

3 bunches of green onions cut up

3 lbs. of yellow onions sliced, not diced

3 medium green bell peppers sliced

1 bunch of parsley, use about ¾ chopped up

2 tablespoons of chopped-up garlic

3 quarts of heavy cream (whipping cream)

1 cup whole milk

2 or 3 flat patties of hot sausage to your taste (we used one tube of Jimmy Dean Spicy)

6 lbs. of chicken breast cut into ¾ "squares

5 lbs. smoked sausage (We used Sonnier's Sausage)

1 lb. smoked Andouille sausage, if desired, cut up into ½" squares

1 can of cream soup

1 quart of chicken broth

Add Extra Virgin oil to the bottom of the pot and let heat.

Cook brown hot sausage, take it out of the pot and set it aside in a bowl.

Cook and season with Cajun Red Head Season All and brown chicken, take out and set in the same bowl as hot sausage.

Cook down smoke sausage, take it out, and set it in the same bowl as hot sausage and chicken.

Cook down all fresh cut-up seasoning with Cajun Red Head Season All and cook until caramelized. You can add a little chicken broth to steam if needed.

After the above is completed, add all your meats into the pot along with chicken broth, add heavy cream (whipping cream), and add cream of soup.

Taste for salt and add if needed.

Heat until it begins to boil, cut it down, and let it simmer until it thickens.

Add the Pasta cover and bring it to a light boil; keep stirring the pot, so it does not stick. Add Cajun Red Head Season to taste.

Thank goodness the summer heat is ending, and we can start concentrating on important things like hunting season. If you are fortunate enough to get out and go Teal Hunting, you may ask yourself, what? The simple answer is following this easy recipe with a sure-fire way not to mess up your ducks.

6 Teal duck breasts, deboned/halved

6 tablespoons of butter

3 tablespoons of flour

2 cups chicken broth

½ cup white wine

¼ cup chopped parsley

3 cloves minced garlic

1 package mushrooms 

2 tablespoons of Cajun Red Head Wild Game Seasoning

Season Teal with Cajun Red Head Wild Game Seasoning, set aside. Melt butter in a black iron pot and brown breast halves. Remove from pot and set aside. Add flour to butter in the pot and stir well. Brown a little, not a lot. Slowly add chicken broth and sherry. Blend well and pour over the teal in a separate baking dish. Slice mushrooms lightly sautéed butter and garlic, and toss in with the teal. Add parsley and bake in the oven at 350 degrees in a covered baking dish. Serve with Rice or Quinoa.

Cajun Red Head Lollipop Lamb chops

3-4 Racks of Lamb

Cajun Red Head Wild Game Seasoning

Take racks of lamb and with boning knife follow each rack along bone until meat, cut all the way through

meat creating an individual lamb chop. Continue until each rack is completed should yield 8-10 lamb

chops per rack. Place lamb chops in orderly fashion on cooking sheet. Example all meat facing along edge of pan with all frenched boned facing center of pan. 

Pour Cajun Red Head Wild Game evenly onto

a flat plate. 

Take each lamb chop and dust each side of chop front and back onto the plate of

seasoning.

Remove and place back on cooking sheet. Continue until all are completed. Cover with foil

or wrap and place into refrigerator until 30 mins prior to cooking. 

If grilling turn all burners on high for 5 minute with lid covered. Once hot reduce to half. With tongs place each lamb chop onto grill. With grill open time each side approx. 4 minutes. Flip and repeat other side for 4 mins. 

Once completed turn off grill and close the cover for 3 minutes. Remove lamb chops and place on platter. Now enjoy.

Crispy Oven Baked Chicken Wings

Preheat your oven to 400 degrees F. Line two rimmed baking sheets with foil and fit the baking sheets with wire racks.

If your chicken wings are whole, cut the tips off and separate the drumettes and the flats.

In a large bowl, toss the chicken wings with the melted butter.

Arrange the coated chicken wings in a single layer on the wire racks, not touching each other. Sprinkle them with Cajun Red Head Bold & Spicy.

Bake the wings until they are cooked through and their skin is browned and crispy, about 40 minutes.

HIGHLY RECOMMENDED: For extra crispy wings, bake the wings for just 30 minutes, then leave them in the oven, lower the oven temperature to the "keep warm" setting (170 degrees F), and keep the wings n the oven for 30-60 more minutes.