cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Friday, April 18, 2014

Cajun Shrimp Fettucine Alfredo

I have a complete Cajun pasta obsession. It is nearly as bad as my Carbornara obsession at this point. When I saw this recipe for Cajun Shrimp Fettucine Alfredo from Closet Kitchen on Pinterest, I knew I had to make it.  This is the perfect weeknight dinner for Miss F and myself.  She had to eat her pasta separate from the shrimp, but she ate it all without issue.  I inhaled mine, it was delicious.  I still have issues cooking fettucine.  I always get noodles that stick together no matter how big of pot I use.  There is something about it that just doesn't work for me.  But they are the best noodles for this dish.  And Miss F didn't mind a bit (neither did I!) 
Cajun Shrimp Fettucine Alfredo

12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced

Prepare the pasta per package directions.

Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.
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Wednesday, April 16, 2014

Jalapeno Creamed Corn

Jalapeno Creamed Corn
Miss F was super disappointed when I told her we were having "tiny corn" instead of corn on the cob. She was so excited for corn on the cob, but once she tried this, she was just as happy. She referred to the minced jalapenos as "peas," but she ate them nonetheless. This is a really simple side that takes minimal effort, but really boosts the flavor of a boring old bag of frozen corn.  If you want this to be even tastier, but with far more effort, fresh corn would be equally fantastic and cook up exactly the same.  Right now it isn't worth bothering with, but I will add the extra work once sweet summer corn is available.
Jalapeno Creamed Corn

1 tablespoon olive oil
½ jalapeno, diced
1 clove garlic, minced
1 package frozen corn, 12 ounces
½ cup half and half

In a sauté pan, heat the oil over medium high heat. Add the jalapeno and garlic, sauté for 30 seconds. Add the corn, reduce the heat to medium and sauté for 2 to 3 minutes more. Add the half and half, bring to a boil, then reduce to a simmer. Simmer for 8 to 10 minutes more. Serve.
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Monday, April 14, 2014

Lemon Brownies

Lemon Brownies
Miss F loves lemons. Like really loves lemons. She takes a lemon wedge in her water bottle that she takes to school. She always requests either lemon pancakes or lemon doughnuts for breakfast. So I always have a supply on hand in order to appease her. So when I saw this recipe for Lemon Brownies on Sing For Your Supper, I knew I had to try it. And since no mixer was involved, Miss F could pretty much make them herself. She loves using the lemon juicer! These brownies are delicious and quite the spin on the usual rich chocolate brownie. They also make a perfect lunchbox snack. So the recipe is a total win. And Miss F agrees.
Lemon Brownies

¾ cup flour
¾ cup sugar
1 teaspoon salt
1 stick butter, softened
2 eggs
1 teaspoon vanilla extract
juice and zest of 1 lemon
½ cup powdered sugar
Juice 1 lemon

Preheat the oven to 350 degrees. Combine the flour, sugar and salt in a large bowl. Mix in the softened butter. In another bowl whisk the eggs with the vanilla, lemon juice and zest. Add to the larger bowl and mix well. Pour into a greased 8X8 pan. Bake for 23-25 minutes.

Whisk together the powdered sugar and lemon juice in a small bowl. Remove the brownies from the oven and let cool, then pour the glaze over top.

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