Cajun Pasta

The other night it was time to be eating supper (like 30 minutes ago) and I had no clue what I was going to make.  Rachel and I had spent way too much time outside working with our garden.  Then it hit me or as Rachel would say, "I got a light bulb!"  I remembered that my good friend Shanee over at "Living Life Southern Style" had a recipe for a quick pasta dish.  So, that's what I made and it was delicious.  It made me feel like I was having supper at her house.  When I still lived in TN, we used to craft, bake and cook together.  I really miss hanging out with Shanee.

My version of the Cajun Pasta.
As it turns out....I had very few of the same ingredients
as Shanee.

Cajun Pasta
by Shanee
at Living Life Southern Style

Ingredients -

• 1 pkg uncooked pasta (Shanee used linguine) I used  Ronzoni Smart Taste thin spaghetti
• 1 yellow squash (washed and sliced thinly and then halved) I used 1 cup sliced mushrooms
• 1 zucchini (washed and sliced thinly and then halved) I used 1 cup frozen green peas
• 1 medium white onion (chopped to bite sized)
• 1 red pepper and 1 green pepper (chopped to bite sized) didn't have peppers
• 3 boneless pork chops (Shanee had these onhand) I used a 2lb bag frozen raw shrimp
• salt and pepper to taste
• 1 cup chicken broth plus 3 tsp
• 1/2 cup white wine
• 1/2 tsp Cajun seasoning
• 1 tsp corn starch
• 2 cloves garlic, finely minced
• 2 T olive oil

Directions -

1. Grill meat to just shy of done.  You can season your meat with salt and pepper and Cajun spice if you desire. The above 1/2 tsp of Cajun seasoning is for the veggies, so you would use additional to season meat.  Remove meat from grill, let rest for 5 minutes and thinly slice.
2. Cook pasta according to package directions.  When draining reserve 1/2 cup pasta water.
3. While pasta is cooking heat olive oil in a large saute pan.  Saute squash, zucchini, onion, and peppers until tender.  Add garlic and saute 1 minute.  Add meat to pan.  Add white wine and reduce by half,  When reduced add 1 cup chicken broth, salt  and pepper and Cajun seasoning.  Reduce heat and simmer 5 minutes.  While this is simmering mix corn starch with 3 tsp chicken broth until smooth.  Gently whisk into meat and veggies and cook 30 seconds till thickened slightly.
4. Add 1/2 cup reserved pasta water and drained pasta to meat/veggies mixture and mix well.

Serves 6.
Calories per serving - 356

Shanee says, "There are literally a million ways to tweak this dish to your own tastes."

Boy, Shanee was right when she said you can make this many different ways!  I had fully intended on making it her way but quickly realized I didn't have very many of the same ingredients.  So, the calories with the way I  made it varied a little.  Plus, the pasta I use these days has extra fiber (5g fiber per serving).

Calories per serving (my concoction) - 433

Of course, you can add a few more calories by serving this dish with garlic bread and salad with full fat dressing!

In my pasta serving dish.

Hubby's bowl of Cajun pasta.
Can you tell he doesn't eat vegetables?

Chocolate Chip Cheesecake

 

This dessert is what we took to Rachel's CF care team.  She had clinic and we've made it our thing to bring them goodies.  They help take such good care of Rachel, so we like to treat them.  I found this recipe in "Taste of Home Comfort Food 2009" magazine.  Too bad I waited three years to make it! 

 

 

Rach wanted me to cut a piece for us.

 

Chocolate Chip Cheesecake

from "Taste of Home Comfort Food 2009" magazine

by Christina Till, South Haven, Michigan

 

Ingredients -

• 2 cups crushed vanilla wafers (about 60 wafters)
• 1 cup flaked coconut, toasted
• 1/2 cup finely chopped walnuts
• 1/4 cup sugar
• 3 T baking cocoa
• 1/3 cup butter, melted

Filling

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 tsp cornstarch
• 4 eggs
• 1/3 cup heavy whipping cream
• 3 tsp vanilla extract
• 1 1/2 cups miniature chocolate chips

Topping

• 3 squares (1 ounce each) semisweet chocolate, melted
• 1 T butter, melted
• 1 cup confectioner's sugar
• 1/4 cup heavy whipping cream
• Toasted coconut, walnuts and maraschino cherries, optional

Directions -

1. In a large bowl, combine the first five ingredients; stir in butter.  Press onto the bottom and 1 inch up sides of a 10 inch springform pan.  Refrigerate for 15 minutes.  I left out the coconut and the crust turned out fine.)
2. In a large bowl, beat cream cheese until smooth.  Combine sugar and cornstarch; beat into cream cheese.  Add eggs; beat on low speed just until combined.  Add the cream and vanilla; stir in chocolate chips.  Pour into prepared crust.
3. Place pan on a baking sheet.  Bake at 350 degrees for 60-65 minutes or until center is nearly set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  (Cheesecake top may crack but topping will cover.)
4. For topping, in a small bowl, combine the chocolate, butter and sugar.  Slowly beat in the cream until mixture achieves spreading consistency.  Spread over the cheesecake.  Refrigerate overnight.
5. Remove sides of pan.  Garnish cheesecake with the coconut, walnuts and cherries if desired.  Refrigerate leftovers.

Serves 16
Calories per serving -  585

Look at all those chocolate chips!

She's such a rascal!

 

 

 



Aunt Christine's Open Faced Tuna Melt

When Rachel and I visited Aunt Christine in April, she made us this open faced tuna melt.  I've never eaten a tuna melt before and really didn't expect to like it.  It was really good; so good that I asked her how she made it.  If you like tuna or tuna salad sandwiches, you should give this one a go. 

so warm, nice crunchy bread, and melty cheese

Aunt Christine's Open Faced Tuna Melt
from Aunt Christine

Ingredients -

• 1 5oz can solid white tuna in water
• 1 1/2 T mayo
• 1 tsp diced onion
• salt, pepper to taste
• 1/2 c shredded mozzarella (or other cheese of choice - I would have used sliced cheese but was out....that's what Aunt Chris uses)
• 2 thick cut slices bread (I cut 2 thick slices of french bread - it's what I had; Aunt Chris likes to use this nutty wheat bread from Costco's bakery)
• 2 pats butter

Directions -

1. Open tuna can and drain water.  Put tuna in a bowl.
2. Add mayo, onion, salt, and pepper.  Stir well until combined.
3. Butter one side of each slice of bread.
4. Divide tuna into 2 halves.  Spread one half on each slice of bread (on the un-buttered side)
5. Get a skillet and put on over medium heat.  Place your open faced tuna sandwiches in the skillet butter side down....you are toasting the bottom of the sandwich. (pic below)
6. Once the bread is toasted, transfer the sandwiches to a baking sheet.
7. Turn the broiler on (low - if you're like me and have a habit of walking away from the oven and letting things burn or high - if you're good and stay close and actually pay attention).
8. Add 1/4c shredded cheese to each sandwich right on top of the tuna (or a slice of cheese if that's what you're using).
9. Broil until the cheese is nice and melty.

Serves 2.
Calories per serving - 358

toasting the bottom

All done and ready to eat.