Cajun Shrimp Pasta with Cream Sauce

Ingredients:
4-6 oz. cooked pasta (fettuccine, spaghetti)
1 tbsp. butter
½ lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
¼-½ onion, diced
1 cup thinly sliced bell pepper
2 cloves garlic, minced
½ – 1 tbsp. flour
1/3 cup half and half
salt, pepper and Cajun seasoning to taste

Directions:

Heat the butter in a skillet over medium heat. Add the shrimp to the skillet and sprinkle liberally with Cajun seasoning. Sauté in pan 1 minute per side, remove with a slotted spoon and set aside.

Add the mushrooms, onion, peppers and garlic to the skillet. Sauté until the vegetables are tender. Add the flour and stir to cook off its rawness. Add the half and half and stir, thickening. Return the shrimp to the pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired.) Toss with hot pasta and serve.

Fresh Caught Blue Gill, Creamy Pesto Asparagus and Baby Spinach and Red Pepper Rice.

I didn't make the fish so I can't take full credit for that. Though I did catch them! I believe it was a basic flour coating and fried--super delicious!

Creamy Pesto Asparagus
4oz toasted pine nuts
1 Package Knorr creamy pesto sauce
1 bundle of Asparagus

Toast the pine nuts until slightly browned. Set aside. Follow instructions on pesto package. Meanwhile, trim the ends of the asparagus and chop into 3 in sections. Boils the asparagus until tender. Drain and stir in pine nuts and sauce.


Baby Spinach and Red Pepper Rice
* 1/2 cup finely chopped sweet onion
* 2 tablespoons butter
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 cup MAHATMA Extra Long Grain White Rice
* 2 3/4 cups low-sodium chicken broth
* 1/4 cup dry white wine
* 1/2 cup (2 oz.) shredded Italian six-cheese blend
* 1/4 to 1/2 cup low-sodium chicken broth
* Salt and pepper to taste
* 1/2 cup jarred chopped roasted red bell peppers
* 3 cups firmly packed fresh baby spinach

Preparation

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add up to 1/4 cup additional broth, 1 Tbsp. at a time, for desired consistency. Season with salt and pepper to taste.

3. Stir in red peppers and spinach, and microwave at HIGH 1 minute or until spinach is wilted.

Note: We tested with a 1,100-watt microwave oven and a 1 1/2-liter glass bowl. We found that press-and-seal plastic wrap will not work in this application.

 Source

Louisiana Chicken Pasta

For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Kosher salt

For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped

Directions:
To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

http://annies-eats.net/2009/07/10/louisiana-chicken-pasta/

Spinach Artichoke Dip

8 oz. cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 cup coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
¼ tsp. salt
½ tsp. roasted red pepper flakes

Directions:
Preheat the oven to 400˚ F. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended. Spread into a small baking dish (I used a gratin dish). Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.

*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.

http://annies-eats.net/2010/11/17/spinach-artichoke-dip/

Chicken Avocado Egg Rolls

 

Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping

Directions

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash. DO NOT ALLOW THE EGG ROLLS TO TOUCH AFTER THEY ARE WRAPPED. This will be disastrous and they will rip apart. Place the rolls on lightly floured parchment paper and place in the fridge until they are ready to go in the oil.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Chicken Parmesan Burgers

Ingredients:
For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
...1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

http://annies-eats.com/2009/05/17/chicken-parmesan-burgers/

Cranberry Apple Lattice Pie

Prep Time: 3-4 Hours

Ingredients:

...Flaky Pie Pastry:
2 cups all-purpose flour, plus additional for work surface
4 teaspoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
4 tablespoons vegetable shortening
4 to 5 tablespoons ice water

Filling:
1 cup sugar
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
6 large apples (3 Granny Smith apples and 3 Braeburn apples, about 3 pounds)
1 tablespoon lemon juice
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 cups fresh or frozen cranberries

Egg Glaze:
1 egg + 1 tablespoon water
Approximately 1 tablespoon granulated sugar

Directions:

Flaky Pie Pastry:

1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.

2. Divide dough into 2 portions, a larger portion using about 2/3 of the dough and a smaller portion using about 1/3 of the dough. Gently pat the larger portion into a 6 inch disc and the smaller portion into a 3 inch disc. Wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.

3. Remove the larger dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 1/8 inch thick. The circle will be larger than 12 inches, providing enough to line the pie pan and scraps for the leaves. Transfer rolled dough to a 9 inch pan. Trim the overhang to about ¾ inches. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.

4. From the dough scraps, and using a small sharp knife, cut out 20 leaves. Re-roll the scraps if necessary. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Transfer to a plate, cover and refrigerate until ready to use.

Filling:
5. Prepare filling while dough is chilling. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Set aside.

6. Peel, core, and slice apples into ¼ to 1/8 inch pieces. Toss apple pieces into the sugar mixture, stir until well mixed. Sprinkle lemon juice over the apple mixture, stir until well mixed. Let the apples sit to develop the juices (macerate) for 30 minutes to 1 hour.

7. Transfer the apples to a colander suspended over a bowl to capture the liquid. The fruit should release 1 to 1¼ cups of liquid. Transfer the apples to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared.

8. In a small heavy saucepan over medium to medium-high heat, combine the apple liquid and butter; boil the boil the liquid down to about ¾ to 1 cup, stirring occasionally with a rubber spatula or wooden spoon, about 10 to 15 minutes, or until it is a dark amber color and is syrupy. Remove the pan from the heat.

9. Pour the hot syrup over the apples, tossing gently. Add the cranberries and raisins, and toss gently to mix. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, pour the fruit mixture into the chilled pie shell.

Lattice Top:

10. Remove the smaller dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes.

11. Roll the dough into a 13 inch circle, about 1/8 inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.

12. Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.

13. Trim the pastry strips, leaving a 1 inch overhang around the pie. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. Remove the dough leaves from the refrigerator. Arrange the leaves around the edge, gently pressing the base of each leaf to the woven edge.

14. Cover the pie loosely with plastic wrap and refrigerate 30 minutes before baking to re-chill the pastry.

15. While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.

Egg Glaze:

16. Remove pie from refrigerator. In a small bowl, combine egg and water; whisk with a fork or wire whisk to thoroughly break up the egg. Using a pastry brush, lightly brush the top of the lattice and leaves with the egg glaze. Sprinkle the sugar over the top of the pie. Tip: if you don’t have a pastry brush, dip your finger in the egg and gently spread the egg glaze over the top of the pastry.

Bake:

17. Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.

Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick Teflon baking pad on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking pad. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

18. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.

19. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the juices will be very liquid and will flow out of the crust when it is cut.

Makes 6 to 8 servings.

http://www.thebakingpan.com/Pies_Tarts/applecranberrylatticepie.html