A Southern Girl.

So, I want to talk about something I’ve recently experienced upon my move to Dallas and my job with The Richards Group.

I’ve never really considered myself as a stereotypical “southern girl.” I HATE country music, I don’t drink sweet tea, and when I wear a t-shirt, I’m never in full hair and makeup. And besides that, other southern people have always told me that I didn’t have much of a southern drawl. However, after moving to Texas…I am constantly being called out for my southern accent. Apparently, the way I say “oats” and “Nashville” and even “hey” are so so incredibly southern and endearing that it must be drawn to my attention on a daily basis. I always thought there was a bit of a southern vibe in Texas, but I want to squash that notion now. Texans are not southern, they’re Texan. Got it?

I was bothered by folks constantly calling out my “southernness” at first, but now I rather enjoy it. Moving so very far from the deep South has made me realize something; how proud I am of where I came from and how much I enjoy all the little things I say and do that make me a southern woman. I love to say “y’all” and “pretty good.” I love to cook and bake and I love to put butter in and on my food. I love football and yell for my team as as hard as the men do. I love the beach; the sugary sands in the Gulf. And I do enjoy a good shot of bourbon…from time to time. 🙂

So yes, I am a southern girl…and quite proud! I mean, I did go to Ole Miss, after all. What more is there to say?

Some of my favorite Ole Miss ladies with me in the Grove. All of them are proud, beautiful southern women. (Left to Right) Carley, Me, Anna, and Meg. Hotty Toddy!

Speaking of southern, I made an incredible dish tonight that I MUST share with you. Cajun Chicken Pasta: blackened chicken with fresh pepper, onions, garlic, tomatoes and fettuccine in a creamy wine sauce, topped with parsley and served with a buttered ciabatta roll. Incredible, and I made enough for dinner tomorrow night. Score!

Cajun Chicken Pasta

Here’s the recipe! Nom, nom, nom…

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should have a kick!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!