Shrimp and Pasta in a Tomato-Chile Cream Sauce

Talk about packing a punch!! WOWZA! This dish is simply incredible but WOW was it SPICY! I wish I would have taken Elizabeth's advice and halved the spices because WOW! Chris and I joked that it was GREAT after the first 4-5 bites because by then your tastes buds had been nummed enough~ But this is an impressive dish, in it's very easy to make but taste like it's from a restaurant!
stolen from Elizabeth’s Edible Blog!
Modified from an Emeril Lagasse Recipe

Ingredients
* 1/4 cup kosher salt (or just regular salt like i have)
* 1 pound linguine (not sure if i used a pound, i used a package)
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons Essence
* 1 1/2 teaspoons salt
* 1 cup finely chopped yellow onion
* 1/4 cup finely chopped jalapeño
* 1 tablespoon minced garlic
* 11/2 cups heavy cream
* 1/2 teaspoon freshly ground black pepper
* 1 cup diced tomatoes ( I used canned diced tomatoes to save time)
* 1/2 cup reserved pasta cooking water
* 1 cup grated Pepper Jack cheese (so i could only find a block of Monterey's Jack cheese so i used that and Mozzerella b/c i was also out of Parmesan)
* 1/4 cup grated Parmesan
* 2 tablespoons chopped fresh parsley leaves (omitted)
* 2 tablespoons chopped fresh basil leaves (I omitted the basil)

Directions
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes.

Remove from the pan and set aside.

Add the onions and jalapeños to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.

Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon (I used 1/2 tablespoon) of Essence, remaining 1 1/4 (I used 3/4) teaspoons of the salt and the pepper to the pan

and bring to a boil.

Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.

Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.

Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Zucchini, Sausage, and Feta Casserole

Thanks to Elizabeth’s edible, I made this for Chris last night and it was a HUGE hit! He didn't even mind the Zucchini! I Mean he didn't LOVE them, but he ate a few... i did make a few changes to the recipe, so it's most likely not as healthy as it was, but who cares! Chris is excited about leftovers! GO ME!

Modified from Cooking Light 2007

Ingredients

2 1/2 cups uncooked ziti (short tube-shaped pasta) ... i used a whole box
8 ounces chicken sausage... i just used lite polish sausage that comes in a horse shoe shape b/c it's always on sale at my g-store.
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt... i used normal salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese ... i used 4 oz like Elizabeth recommended
1/2 cup (2 ounces) shredded part-skim mozzarella cheese.... i think i used about 4oz of this too
about 1/4c of bread crumbs.

Preparation

Preheat oven to 400°.

Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned.

Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic.

Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk.

Add broth mixture to pan; cook 1 minute.

Combine zucchini mixture, sausage,

pasta and feta cheese in a large bowl; toss well.

Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. I also put two pieces of toasted wheat bread in the food processor to make bread crumbs and added them on top with the cheese for some extra texture.

Bake at 400° for 20 minutes or until bubbly and lightly browned.

This meal is amazing and easy meal!

Mac and Cheese!

This is the first time I've ever made from something besides the box. I can't help it we just LOVE all the processed goodness that Kraft makes! This seems easy enough so I thought I would give it a try and it was GREAT! I thin it would have been better if I wouldn't have forgotten I put it in the oven, but WHATEVER!
Thanks to Elizabeth's Edibles for posting this so i could take a stab at it!

Golden Macaroni and Cheese
Adapted from Southern Living 2004 Annual Recipes

Ingredients

1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)

COOK macaroni according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 3 1/2 cups cheese, and macaroni.

POUR macaroni mixture into a lightly greased 13x9 baking dish
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.

Mexican Stuffed Shells!

Okay can you tell I'm on a kick? HA! I really think i was born with a little south of the border in my veins because i JUST.LOVE.IT! Luckily my husband puts up with it... must be soooo hard I'm sure!
Well I saw this on Le Petit Pierogi's blog and knew it was right up my alley! It was easy and fantastic... tip: I went ahead and browned the meat for the Mexican Pie and this together and put this half in the fridge until i made it! TIME SAVER!

Ingredients
1 lb. ground beef
1 package taco seasoning
4 oz. cream cheese (we used non-fat)
12 jumbo pasta shells (we used a lot, mine sort of were falling apart but still worked!
1 cup salsa
1 cup taco sauce (I used an entire small jar)
1 cup cheddar cheese (I didn't use b/c i didn't have any)
1 cup monterey jack cheese (I used a whole bar b/c that's what i had, worked great!)
1 1/2 cups crushed tortilla chips (we omitted)
3 green onions (omitted because I didn't have any)
Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa (I used taco sauce) on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

Beer Sausage Pasta!

I got this recipe from Katie, who got it from Williams and Sonoma.... sooo good! Anything with beer in the title and you can sign my husband up too! I just decided to serve mine over penne pasta, and it was a GREAT decision!
here's the low down!
Ale-Braised Sausage and Peppers
adapted from Williams-Sonoma

Ingredients:
2 Tbsp olive oil
2 lb. cooked sausages, such as kielbasa, sliced
1 large yellow onion, thinly sliced
1 large red bell pepper, seeded and sliced
3 Tbsp all-purpose flour, divided
1 1/2 c. ale (I used Sam Adam's Oktoberfest and it worked perfectly...i used this too)
1 1/2 c. low sodium chicken stock
3 Tbsp fresh thyme, chopped (right so i didn't have any fresh so i used ground... tasted great)
Salt and freshly ground pepper, to taste
1 Tbsp fresh parsley, chopped

Directions:
-In a Dutch oven over medium-high heat, warm the olive oil.
-Add the sausages and cook, stirring and turning often, until browned, 4 to 5 minutes.
-Transfer to a plate.
-Add the onion and bell pepper to the pot, reduce the heat to medium, and sauté until tender and golden, about 5 minutes.
-Add 2 Tbsp flour and cook, stirring, until golden, 1 to 2 minutes.
-Whisk in the ale until the mixture is smooth and bubbly.
-Add the thyme and broth, whisking to blend, and bring to a simmer.
-Return the sausages to the pot.
-Cover, reduce the heat to medium-low and cook until the flavors are blended, about 15 minutes.
-Uncover and simmer until the sauce is slightly reduced, about 5 minutes.
-Season with salt and pepper.
-Remove the sausage, peppers, and onions and place on a serving platter.
-With the Dutch oven over medium high heat, whisk in 1 heaping Tbsp of flour, whisking constantly until thickened, about 1-2 minutes.
-Pour thickened sauce over sausages and serve immediately with mashed potatoes.
-Serves 4 to 6.

Ravioli With Katie

For all directions, etc on this please go to Katie's blog, as she is the one who was making this with me and walking me through it. We eventually became very frustrated with this dough (since it was hot in the kitchen) and gave up to drink Cherry Mojitos!

Don't Kiss me Chicken Pasta

This is SOOO easy to make and SUPER quick, thanks to Katie for the inspiration!



DIRECTIONS

One box of Bow tie pasta
One Chicken Breast (you can use more, I just had one)
Olive Oil
1Tbsp Butter
Garlic Salt
Fresh Parmesan Cheese
Salt and Pepper
Garlic Clove
Garlic mensed

Boil the Bow Tie pasta with a few pieces of the Garlic clove and some salt. While that is boiling cook your chicken (cut up into bite size pieces) in a skillet with some mensed garlic and olive oil. Once the pasta and chicken is done drain the pasta and mixed with the chicken in a bowl and add some more olive oil (a few tablespoons) salt and pepper to taste and parmesan cheese to taste! ENJOY!