It's been forever!

After the whole exam period, I finally got around to cooking again. I'm very excited this recipe turned out well! I call it Southwestern Tomato Cream Sauce with grilled chicken and pasta.

The recipe follows.

For the Chicken:

1 package chicken tenders

2 tablespoons steak seasoning

1 teaspoon pepper

1/4 cup margarita mix

2 tablespoons olive oil

In a gallon size food storage bag mix the olive oil, margarita mix, steak seasoning and pepper. Mix well and add the chicken. Shake well to coat the chicken and allow to marinade until the pasta sauce is ready. Grill either on an indoor or an outdoor grill

Southwestern Tomato Cream Sauce

1 can cream style corn

1 can tomato paste

1 can evaporated milk

1 can black beans drained

1 can black olives drained

1 can diced tomatoes with green chilis drained

1 onion minced

3 cloves garlic minced

2 stalks celery minced

1 teaspoon dried oregano

2 teaspoons each: salt, pepper, Emeril's essence, cumin, chili powder

1 handful fresh cilantro finely chopped

1 handful green onions finely chopped

1 tablespoon each: butter and flour

In a large dutch oven saute the onions, garlic and celery in olive oil. Add the butter, and allow to melt. Add the flour. Add the cream corn. Mix well. Add the evaporated milk. Mix well. Add the tomato paste, mix well. Add the seasonings except for the cilantro and the green onions. Again, mix well. The sauce will begin to thicken. Now add the drained olives, black beans, and diced tomatoes. Turn down heat to low and allow to come to a simmer. Add the green onions and cilantro. Add some cheddar cheese if you like (I did, but the sauce is just as good w/o the cheese) Serve with 1/2 box of pasta prepared according to package directions.

Enjoy!