Cajun Chicken Dip

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Cajun Chicken Dip

The legendary fight night appetizer. This is the easiest dip to make, and I have literally never had someone try it who didn't scream with happiness.  I have made it here in individual ramekins, but if you're into sharing, it cooks great in an 8x8 pyrex as well. 

You can really use any cheese for this recipe, but
we've found that a better quality cheese yields a better
(read: less heavy) result.

• 1 package Philadelphia cream cheese, softened
• 1 cup Helman's mayonnaise 
• 1 cup aged white cheddar, grated
• 1/2 cup marble or cheddar, grated
• 3 chicken breasts
• 2 jalapeno peppers, seeded and finely diced
• Cajun seasoning
• Tortilla chips

Directions:

1. Preheat oven to 350 degrees F.
2. Boil chicken breasts in large saucepan filled with water (my dad likes to add a bit of lemon to the water-- CK does NOT)
3. Meanwhile, in a large bowl beat cream cheese and mayo until well combined. Add cheese and jalapenos. 
4. When chicken is completely cooked (no longer pink inside) shred with two forks and add to bowl. Mix well.
5. Spread into Pyrex baking dish (or individual ramekins) and liberally sprinkle with cajun spice.
6. Bake for approximately 45 minutes or until dip is bubbling on all sides.

Pulled Pork Sandwiches

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Pulled Pork Sandwiches

Adapted from Emeril Lagasse 

This recipe originally called for pork shoulder (as does most other recipes I could find) but slow roasting for 4-6 hours isn't alway practical when you've got a hankering for pulled pork on a weeknight. This recipe uses baked pork tenderloin with a spicy cajun BBQ sauce that will satisfy even the most discerning BBQ elitist. 

This recipe can be used for many dishes-- Try adding to nachos,
to quesadillas or to on a freshly toasted bun! 

• Cajun Pork Rub
• 2 tablespoons smoked paprika
• 2 teaspoons coarse salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 pound pork tenderloin
• Cajun BBQ Sauce
• 4 tablespoons unsalted butter
• 1 1/2 cups finely chopped onions
• 6 cloves garlic, finely chopped
• 2 1/4 teaspoons sweet paprika
• 2 teaspoons Cajun Rub 
• 2 teaspoons dry mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (6-ounce) can tomato paste
• 1 1/2 cups water
• 3/4 cup cider vinegar
• 6 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees F
2. Combine Pork Rub and reserve 2 teaspoons. Rub the rest onto tenderloin, coating well.
3. Heat olive oil in heavy skillet over medium high heat. Sear all sides of the tenderloin and place in baking pan and cover with foil.
4. Bake for 35-40 minutes or until tenderloin reaches the internal temperature of 145 degrees F. Remove and wrap in tinfoil for 5-10 minutes until the pork reaches an internal temperature of 150 degrees F.
5. Meanwhile In a medium saucepan set at medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. 
6. Add the garlic, paprika, 2 teaspoons rub, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. 
7. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. 
8. Add the water, cider vinegar, and brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
9. Remove from heat and allow to cool.
10. Shred pork with two forks and toss in prepared sauce.