Shannon's Cookbook

This is a recipe I came up with to use up some of my leftover Easter ham. 1 bunch asparagus, trimmed and halved 2 T butter 2 T olive oil 2 cloves garlic, minced about 1 cup diced smoked ham freshly ground black pepper to taste 1/2 cup dry white wine (I used Chardonnay) 8 oz pasta, cooked according to package and 1/4 cup pasta water reserved (I used spaghetti) 1/2 cup freshly grated Parmesan cheese, divided Heat a large frying pan over medium low heat. Add butter and oil. When butter is melted, add garlic and saute for about a minute. Stir in ham and cook for about 5 minutes. Add asparagus and pepper; cover and cook for about 10 minutes or til asparagus is crisp tender. With a slotted spoon remove garlic, ham and asparagus from pan; set aside to keep warm. Increase heat to high and stir in wine. Cook til wine reduces a bit. Add ham mixture to wine reduction and heat through. If mixture appears dry, add reserved pasta water. Remove pan from heat and...

My sister Robin told me about this recipe and guaranteed that it was the best teriyaki recipe ever. After a few adaptations, it was. 1 T cornstarch 1 T water 1/2 cup sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1" fresh ginger, minced 1/4 t ground white pepper 1 lb pork sirloin chops, trimmed and cut into chunks 1 large green pepper, cored and cut into chunks In a medium bowl, whisk together cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Divide mixture, reserving half to baste and serve. Add pork to a container with a lid or large ziploc bag. Add marinade and seal. Marinade pork at least two hours and up to overnight. Preheat grill over medium high heat. While grill heats, add reserved sauce to a small saucepan over medium heat. Bring to a simmer, stirring frequently, til sauce thickens. Remove pork from marinade. Discard marinade. Thread pork and pepper on skewers. Grill pork and peppers...

I was afraid we weren't going to have ham this Easter, but we managed it. I just LOVE a good smoked ham! 1 semi boneless ham (or whatever kind you like) 1/2 cup packed brown sugar, or as needed to cover ham 1 cup orange juice plus 1 cup water Preheat the oven to 350°. Place ham in a roasting pan on a rack. Score the top lightly. Press brown sugar all over ham. Add juice and water mixture to  bottom of pan. Cover pan tightly with aluminum foil. Bake 2 hours or as directed on ham package, basting ham about every 20 minutes or so. Let stand lightly covered with foil for about 15 minutes before slicing and serving. While the ham rested, I started the asparagus: Parmesan Asparagus 2 bundles fresh asparagus, ends trimmed olive oil sea salt and freshly ground black pepper 1/2 cup freshly grated Parmesan fresh lemon juice, to taste Preheat oven to 400°. Lay asparagus in a single layer on a baking pan and drizzle with oil. Sprinkle generously w...

What a simple way to jazz up already delicious carrot cake! I used my favorite carrot cake and cream cheese frosting as the base. When I first made this cake, I didn't have a stand mixer; it made the job so much easier this time. 2 cups flour 1 1/2 t baking powder 1 t baking soda 1 1/2 t ground cinnamon 1/4 t nutmeg (optional) 1/4 t salt 3 eggs 1 cup sugar 3/4 cup buttermilk 3/4 cup vegetable oil 2 t vanilla extract 2 cups shredded carrots (about 1 1/2 large) 1 cup chopped walnuts, toasted 1 small bottle or jar caramel topping In a medium bowl, sift together flour, baking soda, baking soda, salt, cinnamon and nutmeg, if using. Set aside. In a large bowl, beat the eggs til light, about 1 minute. Add the sugar and beat til smooth. Stir in buttermilk, oil and vanilla. Mix well. Slowly add flour mixture to egg mixture, stirring til just blended. Fold in carrots and nuts. Set aside. Preheat oven to 350°. Spray a 9x13" pan with cooking sp...

I decided that even though I couldn't be with my family today, I would still have our traditional Easter Sunday strata. I downsized the recipe to this smaller version. 2 slices bread (I used whole grain wheat), torn into small pieces 4 eggs 1/4 cup milk or half and half 1 t mustard powder salt and freshly ground black pepper to taste 1/2 cup shredded sharp cheddar cheese 1/2 cup (4 oz) diced smoked ham Spray an 8" square baking dish with cooking spray. Sprinkle bread in pan. Set aside. In a medium bowl, whisk together eggs, milk or half and half and seasonings. Stir in cheese and meats. Carefully pour over the top of the bread. Cover tightly with foil and refrigerate overnight. Preheat oven to 350°. Bake strata 35 minutes. Remove foil and bake til set, about 10 minutes more. Let rest 5 minutes before slicing and serving. Variations: Stir in sauteed onion or green pepper or stir in your favorite breakfast meats. Serve with diced tomat...

Not generally a shrimp eater, this wasn't too bad with the tiny shrimp. The only thing missing was some fresh herbs; parsley would have been a nice addition. 4 T butter, divided 4 T olive oil, divided 3 cloves garlic, minced hot pepper flakes, to taste 1 lb mini shrimp, rinsed with cold water and drained well sea salt and freshly ground black pepper to taste 1/2 cup dry white wine (I used Chardonnay) juice from 1 fresh lemon hot cooked Angel Hair pasta freshly grated Parmesan blend cheese to serve In a large frying pan over medium low heat, melt 2 T butter in 2 T oil. Infuse the garlic and hot pepper flakes about 1 minute. Meanwhile, season the shrimp generously with salt and pepper. Add to the pan and cook 2 to 3 minutes. With a slotted spoon, remove the shrimp and garlic from the pan; set aside to keep warm. Increase heat to high and add wine and lemon juice; bring to a boil. Reduce mixture for a few minutes. Add remaining butter and oil....

This appetizer recipe is usually one of the most popular that I make. I am reposting it for Easter 2010. It is from my recipe box; I have no idea where it originated. Feel free to add everything to your personal tastes. 12 hard boiled eggs 1/2 cup mayo 1/4 cup finely shredded cheddar cheese 2 T sliced pickled jalapeno peppers , minced 1 T green onion, minced 1 T cilantro, snipped  1 t mustard (use your favorite variety) 1/4 t ground cumin salt to taste chili powder for garnish sprigs of cilantro for garnish Cut the eggs in half lengthwise; carefully remove yolks to a small bowl. Mash egg yolks; stir in mayonnaise and the rest of the ingredients (except chili powder and sprigs of cilantro); stir to blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish with chili powder and cilantro sprigs. Refrigerate at least an hour before serving. If you can wait that long.

I went heavy on the freshly grated nutmeg for this recipe, we both love it. 2-3 large boneless skinless chicken breasts 1/2 onion, chopped 2 bay leaves olive oil 2 stalks celery, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced pinch dried rosemary pinch dried thyme pinch dried basil freshly grated nutmeg, to taste 1/2 cup tomato puree 1/2 cup white wine 1/2 cup half and half or heavy cream salt and pepper to taste hot cooked pasta (I used spaghetti), with cooking liquid reserved parmesan cheese for serving Place chicken, onion and bay leaves in a Dutch oven or other pot with tight fitting lid. Add water just to cover chicken. Bring to a boil over high heat; reduce heat to medium low. Cover and poach chicken about 15 minutes. Cool meat in pot; drain. Remove chicken from pan and shred or chop into small pieces. Discard bay leaves. Return chicken and onion to pot. Meanwhile, heat a little oil in a large frying pan over medium...

My mom used to make this dish once in a while when we were kids, and boy, did I hate it! I always asked her to make me some without the peas. This is my particular version, which doesn't have the tomato soup, which mom's version always used. I used a canned of diced tomatoes and one soup can of milk in place of the tomato soup. Mom would also make it in a crockpot, but I didn't start it on time for slow cooking. I am not sure why it was called three in one dish. 1 lb ground beef 6 small potatoes, peeled and sliced 1 small (14.5 oz) can diced tomatoes, pureed 1 soup can milk 1 cup frozen peas garlic and onion powder to taste (or your favorite seasonings) salt and pepper to taste In a Dutch oven, brown ground beef. Drain. Stir in remaining ingredients. Cover and simmer over medium low heat for about an hour, stirring occasionally. Uncover and let sit 10 minutes before serving.

What a yummy meal! I ended up not having quite enough olives though; more is always better when it comes to cooking with olives. 4 boneless skinless chicken thighs 1 t smoked paprika about 1/2 t each: salt and pepper olive oil 1/4 lb chorizo, sliced 1/2 onion, chopped 2 cloves garlic, chopped 1/2 cup sherry 1 small can (14.5 oz) fire roasted diced tomatoes 1 cup green olives, sliced 2 bay leaves pinch thyme In a small bowl, mix paprika and salt and pepper. Rub chicken with mixture. Heat a little oil in a large cast iron skillet or frying pan over medium high heat. Brown chicken well; remove from pan and keep warm. Stir in chorizo, onion, and garlic; sauté about 5 minutes, or til onion is softened. Add sherry; bring to a simmer and cook for a few minutes. Stir in tomatoes, olives, bay leaves and thyme. Return chicken to the pan and bring to a simmer; reduce heat to low. Cover and cook 35 minutes, stirring occasionally, til chicken is cooked through and sauce is...

For this meal, I took an existing recipe I had for orange chicken and modified it a bit for a pork roast. It was absolutely delicious! peanut or sesame oil 1 small pork roast, trimmed and cut into chunks 1/2 onion, chopped 3/4 cup orange juice 1/4 cup soy sauce 1/4 cup honey 1/4 cup water 1 T powdered mustard 1" fresh ginger, minced 2 cloves garlic, minced 2 T cornstarch mixed with 1/4 cup water (optional) hot cooked white rice steamed broccoli Heat a Dutch oven drizzled with a little oil over medium high heat. Brown pork well. Stir in onion and cook for a few minutes. Meanwhile, in a small bowl, whisk together remaining ingredients (except cornstarch slurry, rice and broccoli ). Add browned pork to slow cooker. Stir in orange sauce. Cook on high 3-4 hours, or low 6-7, or til pork is very tender. If using cornstarch slurry, remove pork from slow cooker with a slotted spoon and set aside to keep warm. Whisk the cornstarch slurry into the slow cooker...

This recipe actually called for fish and asparagus, neither of which I can afford. I substituted the still affordable chicken breasts and frozen green beans. I sure wish it would have been asparagus. 2 boneless skinless chicken breasts sea salt and freshly ground pepper olive oil, divided about 1/4 cup fresh lemon juice 4 T unsalted butter 1 cup couscous 1 cup frozen green beans pinch dried thyme lemon slices, optional Heat oven to 400°. Season chicken with salt and pepper. Heat about 2 T oil in a large frying pan over medium high heat til very hot. Add chicken and brown on both sides. With a slotted spoon, remove chicken and keep warm. Add lemon juice (and a little water or broth if desired), scraping up browned bits. Simmer for a couple minutes, til sauce reduces. Taste and adjust for flavor. Return chicken to pan and heat through. Remove pan from heat and stir in butter. Meanwhile, heat 1 T oil in a medium saucepan over medium heat; add cousc...

The whole point of this meal was to use up a package of spinach I had, but I forgot to stir it into the soup at the end. It sure would've been good in this. olive oil 1/2 onion, chopped handful baby carrots, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 cup lentils 4-6 cups water 1 cup canned diced tomatoes seasoned salt to taste (I used homemade) salt and pepper to taste 1 potato, peeled and diced 2 generous handfuls fresh baby spinach In a large soup pot over medium heat, drizzle a little oil. Saute onion, carrot and celery til softened, about five minutes. Stir in garlic. Increase heat to high. Add water, tomatoes and seasonings. Cover and bring to a boil; reduce heat to medium low and simmer covered for 25 minutes, stirring occasionally and checking on water level. Stir in potato; cover and simmer another 20 minutes. Stir in spinach and simmer another 5 minutes, or til spinach is cooked. I served the soup with a thick sl...

Well, last night's dinner was a bit of a flop. I tried a new method of steaming corned beef rather than slow cooking it, and the meat turned out pretty tough. Also, my bread didn't rise very well and was pretty coarse. The flavor of everything was excellent, however, so that went a long way to redeeming most of the meal. I've had this recipe saved for a over a year; I have no idea where it originated. Which probably doesn't matter, since I will never steam another corned beef again. 2 T black peppercorns (I used Tellicherry) 1 T yellow mustard seeds 1 T whole coriander seeds, toasted 2 t whole allspice 2 bay leaves 1/4 t caraway seed 1 t garlic powder 1 t ground ginger 1 medium sized whole corned beef, rinsed and patted dry Add whole spices and bay leaves to a food mill or grinder and coarsely grind. Add to a small bowl and mix with garlic powder and ginger. Press mixture over the entire surface of corned beef. Fill...

The chops were easy, and Sassy Cat's potatoes were put on my menu as soon as I saw them. I had actually planned to grill the chops, but cold weather settled in to this neck of the woods so I ended up blackening them and cooking them in a super hot cast iron skillet. I always use my homemade version of Emeril's "Essence" for this. It's much cheaper and has far less salt than his version. For Sassy Cat's potatoes, I made a couple variations. I added extra soup to make them "soupier" and stirred in some Velveeta cheese near the end. Everything else was left pretty much the same. Why mess with such simple greatness? Sassy Cat's original easy scalloped potato recipe can be found here: http://www.gather.com/viewArticle.action?articleId=281474978090211

A spicy Mexican style meatloaf for one, filled with chiles! Since I had 1/2 can of green chiles left, I mixed those with some sour cream and used that to serve with the meatloaf. Delicious! Next time, I will add a draining step to the finished loaf. The beef I used ended up rather greasy. canola or vegetable oil 1/4 onion, minced 1 garlic clove, minced 1/2 lb ground beef 1/2 small can chopped green chiles 1/2 cup shredded Mexican blend cheese, divided 1/2 cup salsa, divided (I used my homemade habanero salsa) 1/4 cup corn tortillas chips, crushed 1 egg, beaten 1/4 t each: chili powder, ground cumin, Mexican oregano salt and pepper Preheat oven to 350°. Saute onion in scant oil in a frying pan over medium heat til onion softens, about 5 minutes. Stir in garlic and cook a few more seconds. Remove from heat and cool completely. In a large bowl, mix beef with onion and garlic and remaining ingredients, using 1/4 cup each of salsa and cheese. Pla...

I was pretty excited about this particular Bzz campaign. I've been a coffee drinker all of my adult life and really thought I could do this report particular justice. I've drank bought and coffee at all levels: high end beans you grind yourself, middle of the road grinds, store brands and even generic. I've pretty much had it all. I was sorely mistaken about this being easy to write up. How do you put into words coffee aroma, taste and flavor and other essential elements to a good cup of joe? From the Bzz materials: Pike Place Roast : "a smooth, round finish and subtle flavors of cocoa and toasted nuts...", the perfect every day coffee. Pike Place Roast was a fantastic cup of coffee. It was smooth, not bitter at all. I certainly didn't detect any cocoa or toasted nuts though. I served my cup with a splash of half and half and it was the perfect blend. The aroma upon first opening the bag was heavenly, just like a good coffee shou...

What a great recipe to use up the last of my cabbage. 1/2 lb ground beef 1/4 onion, chopped 2 stalks celery, chopped 1 small (14.5 oz) can diced tomatoes 1 can beef broth 1/4 head cabbage, chopped about 1/2 t each: garlic powder, marjoram, rubbed salt and pepper to taste dilly sour cream to serve (sour cream plus a little dried dill to taste) In a Dutch oven or soup pot over medium heat, brown ground beef; drain. Stir in onion and celery and cook another 5 minutes or so. Increase heat to high and add remaining ingredients except dilly sour cream. Bring to boil; reduce heat to medium low and simmer 35 minutes or til cabbage is crisp tender. If you like a softer cabbage, you can cook this up to an hour (or even longer) if desired. I served the soup with a cheddar biscuit.

The other day, while looking through my cookbook The Kitchen Bible, I came across this recipe. It sounded so good, I just had to make it. I didn't have all of the meats called for, or didn't want to add them, but the stew still turned out delicious. I made some of those particular meats optional. 6 slices bacon, chopped 1 onion, chopped 1 lb boneless skinless chicken thighs 1/2 lb beef chuck, cut into chunks (optional) 4 pork spare ribs, cut into ribs (optional) 1 chorizo link, sliced 2 cloves garlic, chopped 1 1/2 cups dry white wine (I used chardonnay) 1 ham bone 1/2 cup dried garbanzo beans, soaked overnight and drained 1 carrot, chopped 1 bay leaf 1/4 head cabbage, chopped 2 potatoes, peeled and quartered Heat a Dutch oven or large soup pot over medium heat. Add bacon and cook til fat renders. Stir in onion and cook about 5 minutes. Stir in meats that you chose to use, and brown. If needed, do this in batches. Stir in garlic and cook anothe...

This didn't turn out as saucy and creamy as I would have liked. I think I added in too much pasta. This is one of the occasional drawbacks of not measuring. olive oil 1 lb chicken breast tenderloin strips 1/4 onion, minced 2 cloves garlic, minced 1/2 t dried basil, rubbed 1/2 t dried oregano, rubbed 1 1/2 cups frozen broccoli florets 1 cup canned diced tomatoes 1/2 cup heavy cream salt and ground pepper to taste 2 cups pasta, cooked according to package and drained (reserve about 1/4 cup cooking liquid as necessary), returned to hot cooking pot (I used Vermicelli) freshly grated Parmesan blend cheese Heat oil in a large deep frying pan over medium heat. Saute onion about 5 minutes. Add chicken, basil and oregano and cook another 5 minutes or so, or til chicken is starting to brown. Stir in broccoli, tomatoes, cream, and salt and pepper. Bring to a simmer; reduce heat to medium low. Simmer about 10 minutes or til broccoli is cooked and sauce is slightly thi...

Low and slow was the name of this game. I really liked the unusual flavor in the sauce, due to the addition of the cinnamon and nutmeg in the barbecue sauce. Measurements are approximate. 1 small pork roast, trimmed of some excess fat 1/2 cup water 1/4 cup ketchup 2 T cider vinegar 2 T chili powder 1 t brown sugar 1/2 t salt and black pepper 1/2 t celery seed pinch ground cinnamon pinch ground nutmeg liquid smoke, to taste hot sauce, to taste cider vinegar and hot sauce to finish, to taste Preheat oven to 325°. In a Dutch oven, brown pork on all sides; place in a small baking pan. Meanwhile, mix the next 11 ingredients in a small saucepan and bring to a boil. Pour over pork and cover tightly with foil. Bake about 4 hours, or til roast is very tender. (The baking time will depend on the size of the roast. After 4 hours, my roast was falling apart). Remove pan from oven and add a little cider vinegar and hot sauce to pork. Mix everything...

Thank you to David W. who found this recipe for me. Since I didn't have the full six cups of flour the original called for, I cut the recipe in half. I also used my bread machine to make the dough, saving a lot of work for me. The rolls turned out just perfect! 2 1/4 t (1 pkg) active dry yeast 1 cup warm water, divided 2 T sugar, divided 3 T canola oil 1 t salt 3 cups flour 1 egg white 1 t cold water poppy seeds In bowl of bread machine, dissolve yeast in 1/4 cup warm water; let rest 10 minutes or til frothy. Add 1/2 T sugar; let stand another 5 minutes. Add the oil, salt, remaining warm water, sugar and flour. Process on dough cycle. Keep an eye on dough for first few minutes. If dough appears dry, add a bit more water. If dough appears too wet, add more flour. Remove dough from bread machine and turn out onto a lightly floured surface; divide into 8 pieces. Shape each into a ball. Place about 2 inches apart on a large baking sheet that h...

It was that time of the week: healthy meal time! This was excellent! If you can, use the ghee and don't make any substitutions; the flavor is so much better this way. about 2 T ghee 1/2 onion, chopped 1 t ground cumin 1 t ground coriander 1 t ground turmeric 1 1/2 cups dried chickpeas, soaked overnight and drained about 3 cups water 1 small (14.5 oz) can diced tomatoes sea salt to taste and freshly ground black pepper to taste couple generous handfuls baby spinach leaves garam masala to taste (I used about 1/2 t) hot cooked brown rice plain yogurt In a Dutch oven, heat ghee over medium high heat. Saute onion til just golden brown. Stir in spices. Increase heat to high. Add chickpeas and water and bring to a boil. Reduce heat to medium low; cover and simmer about 1 1/2 hours. (Keep an eye on the water level, adding more water as needed). Stir in tomatoes and salt and pepper. Simmer another 1/2 hour, or til chickpeas are tender. Stir in ...

This recipe came in my newsletter and it got added to the menu right away. These were delicious, although next time I think I would stuff some Mexican rice in them. canola or vegetable oil 1 small beef roast, trimmed and cut into chunks 1/2 onion, chopped 3-4 cloves garlic, minced 1 small can (14.5 oz) diced tomatoes 1 small (4 oz) can diced green chiles 1 1/2 T chili powder 1 1/2 t cumin 1 1/2 t garlic powder 1 1/2 t onion powder 4 burrito size (extra large) flour tortillas, warmed 1 cup shredded Mexican blend cheese 1 cup shredded lettuce Heat a little oil in a Dutch oven over medium high heat. Brown roast beef chunks. Stir in the onion and cook about 5 minutes. Stir in the garlic. Mix in tomatoes, chiles and spices. Bring the mixture to a boil. Add mixture to a slow cooker. Cover and cook over high heat 3-4 hours, or low 6-7 hours, or til meat is very tender. With a slotted spoon, remove meat from juices in cooker and set aside. At ...

A couple of months ago, Gather ran a promotion in which they were giving away coupons for free cans of Del Monte products, your choice. I started searching through the canned goods at a local supermarket the other day, concentrating on the tomato products. I am generally not fond of either canned vegetables like peas or corn or canned fruits. Well, to my complete surprise, many of Del Monte's canned tomato products contain HIGH FRUCTOSE CORN SYRUP! Is there any reason whatsoever that this cheap filler needs to be added to canned tomatoes? Oh yes, I can think of one: increased profits for Del Monte Corporation. Needless to say, I quickly returned the can of tomatoes to the shelf. After several more minutes of searching, I finally did find a canned product that met my needs. And I was quite surprised to find that it did. Del Monte makes a canned fruit salad with pineapple chunks and papaya in passionfruit juice. It was excellent! The fruit tasted very fre...

I got the idea for this curry from a comment made on a recipe from The Splendid Table newsletter, in which they mention making a green curry with cilantro and coconut milk. I had plenty of chicken and spinach on hand as well, so I added that to make the dish really hearty. It was most excellent! canola oil 1/4 onion, sliced thinly 1 jalapeno, minced 2 cloves garlic, minced 1" fresh ginger, minced 1 t cumin 1 t coriander 1 lb boneless, skinless chicken breasts, cut into thin strips 1 (14 oz) can unsweetened coconut milk 1 1/2 cups chicken broth 2 T fish sauce, or to taste sea salt to taste couple handfuls fresh baby spinach leaves fresh lime juice to taste handful fresh cilantro leaves hot cooked white rice Heat a large saucepan over medium heat and add a little oil. Saute the onion and jalapenos for a few minutes to soften. Stir in garlic, ginger and spices and cook another minute or so. Add coconut milk, chicken broth, fish sauce and s...

This is probably the best this dish has ever turned out for me. The flavor was excellent! canola or vegetable oil 1 small pork roast, trimmed and cut into chunks 1 onion chopped 3-4 garlic cloves, chopped 1 T Adobo seasoning (I used my homemade) 1 t each: oregano and cumin 4 cups water 1 cup dried black beans fresh lime juice to taste fresh cilantro leaves, snipped, to serve Heat a large soup pot or Dutch oven over medium high heat. Add a little oil. Add pork chunks and brown. Stir in onion and cook about 5 minutes. Stir in garlic, Adobo and spices, and cook another minute or so. Increase heat to high and add water and beans; bring to a simmer. Carefully add mixture to a slow cooker. Cover and cook on high 1 hour. Reduce heat to low and cook on low 4 hours, or til beans are tender. Stir in lime juice. Taste and adjust as desired. I served the stew with cilantro (with mine having a dollop or two of The Flying Scotsman Habanero Hot Sauce). That...

Kroger had chicken breast tenderloins on sale this week, and they really come in handy for a dish like this. I didn't have to do any cutting of raw chicken. vegetable oil 1/4 onion, chopped 4 chicken breast tenderloins, (or one breast, cut into strips) 2 t cajun seasoning, divided (I used homemade) 1/2 cup canned diced tomatoes 1 jarred roasted red pepper, drained and chopped splash heavy cream splash dry white wine (I used Chardonnay) hot cooked pasta (I used Vermicelli) freshly grated parmesan (optional) In a large frying pan over medium heat oil til hot. Saute onion til softened, about 5 minutes. With a slotted spoon, remove onion from pan and set aside. Add more oil to pan if desired. Meanwhile, sprinkle chicken liberally with Cajun seasoning. Cook chicken til just golden brown on each side. Remove from pan and set aside to keep warm. Add onions back to pan along with seasoning, tomato, red pepper and wine; simmer 5 minutes. Add cream...