Wednesday, April 29, 2009

Garlic Parmesan Linguine

Coming up with a quick supper after work everyday is a hassle and I am always concocting new fast dishes. This one isn't the fastest on account of the pasta boiling, but really that doesn't take too long. Growing up my mom used to make this with white spaghetti noodles but hubby and I try to stay away from white flour so I used whole wheat linguine.

Please keep in mind this is not actually that healthy but everything in moderation right?

Garlic Parmesan Linguine

1 box whole wheat linguine, boiled to your prefrence
1/2 container grated parmesan cheese (good quality)
garlic powder (your taste, but absolutley have to use some)
2-4 tbs. parsley (either dry or fresh)
4-6 tbs. butter

Boil linguine to your taste prefrence, I personally like it al dente. Drain and put hot noodles back in pot or giant bowl. Add butter and toss until butter is melted, add parmesan cheese and toss to combine again, add garlic powder and parsley, toss to combine.


turkey breast, cubed
snow peas, steamed

My mom used to serve it with a seprate meat but I need quick so I added 1/2 leftover turkey breast, cubed and reheated in microwave, with 1 package steam fresh snow peas. Tossed to combine- viola!

Either way you make it, with extras or not it is wonderful. I recommend trying it at least once the original way.

Thursday, April 16, 2009

Sausage and Chicken Jambalaya

My Grandma's (Daddy's Momma) family is from Lafayette, Louisiana. Therefor almost everything she cooks is cajun and what isn't is southern. Most of my cooking aresenal has come from my Grandma and my Daddy. You heard me right, my Daddy can cook. Infact several great aunts and uncles have been resturant owners and cooks. Unfortunatley though my Grandma isn't really a fan of seafood- I don't know why or how that could ever be (not like seafood? geez) but it's just how it is. That being said I have come to prefer, myself, sausage and chicken jambalaya, although I will occasionally do shrimp and sausage. Hey were lucky she even puts chicken in anything- she grew up on a dairy and chicken farm. I've really never even noticed what a picky eater she is, that's how much she out does herself for us. Love you Grandma. Having established that I can cook and that I have a pension for Cajun/Southern food I made Jambalaya tonight for my honey bunny. Using- surprise surprise- Spicy Venison Sausage, I know there seems to be a pattern. I swear we'll run out eventually, that's what I am going for hence all the sausage recipes. Anyway here's the recipe, enjoy.

Sausage and Chicken Jambalaya

2 tablespoons olive oil
3 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
2 cups chicken stock
1/2-1 cup water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2-2/3 pound cooked sausage, cut 1/2 inch thick
1/2-2/3 cooked chicken breast (broil it, bake it, boil it- just get it cooked), shredded
1 cup frozen corn
1 teaspoon salt
Freshly ground black pepper
2 teaspoons cajun seasoning
1/2 teaspoon hot sauce (as much as you want, your heat level)
3 cups long-grain rice

Heat the oil over medium-high heat and add the onions, celery, bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add water, chicken stock, tomatoes, tomato sauce, chicken, smoked sausage, corn, salt, pepper, hot sauce, cajun seasoning, turn up heat and bring to a boil. Stir in the rice and return to a boil. Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20-25 minutes. Remove from the heat and let sit for 5 minutes.

Wednesday, April 15, 2009

Sweet & Spicy Venison Sausage

Sweet Sausages
Paula Deen

16 oz. smoked sauage
1 1/2 cups maple syrup

Cut sausage into 1-inch rounds. Place in large skillet over medium heat and add the maple syrup. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Serve hot.

Michael hunts and we have Venison sausage on hand at almost all times (it's the only way I will eat it), we prefer the spicy and after awhile of the same old sausage I like to shake it up a bit. Hence the Spicy Sweet Sausage we had for dinner tonight. I saw it on Food Network I think it was Tuesday's show and what the heck- it was really good. It would however be a better breakfast meat. I'll keep that in mind next time I make it.

Chocolate Chip Cookie Pie

This is heavenly- Weight Watchers be damned!

Chocolate Chip Cookie Pie
1 unbaked thawed 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 60 to 70 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

Recipe from Nestle Classic Recipes, 2003

I implore you, use ice cream while it's still warm.

Saturday, April 11, 2009

Easter Cookies

Yummy- and they are. It's a simple sugar cookie recipe with my lime drizzle and easter themed sprinkles. I know they aren't much to look at but they taste wonderful. I delivered them to my Nephews and Neice already- so far so good. Here's the recipes:

Sugar Cookies

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed

Whisk the egg and vanilla in a small bowl and set aside.

With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

(or just do what I'm going to do next time and buy Pillsbury- lol. I can cook anything but honey baking is just not for me, no it's not.)

Lime Drizzle

1 cup confectioners' sugar
About 2 1/2-3 tablespoons milk
Lime flavoring
Food coloring, if desired
Sprinkles, candies, cored sugar as desired
Large ziploc bag

Put sugar into mixing bowl, add 2 tbs. milk, mix with mixer on med. speed until combined into a drizzle. (you can always add more to desired thiness) Put in 3 tsp. lime flavoring and coloring and mix again until just combined. Taste to see if lime is strong enough for you, if not add a snip more. Put some icing into a Ziploc bag and snip the tip, tiny little corner, and zig zag pattern all over the COOL cookies. Sprinkle a little sprinkle and voila, Easter Cookies.

Also, I apologize for the picture quality, they were taken with the camera my hubby bought when we first met. However, I told y'all I was gonna get a new one last night and I DID! A Pink Samsung SL102- not only is it pretty but it takes the best pictures. Infact, here are some of my nephews I took last night (Older brothers boy's).

My one year old Colton- cutey!

And the famous, 7 year old Christian.


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